Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation.

• Autores: Donatella Peressini, Dobrila Braunstein, John H Page, Anatoliy Strybulevych, Corrado Lagazio, Martin G. Scanlon
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 97, Nº 8, 2017, págs. 2366-2374
• Idioma: inglés
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• Resumen

  • The objective was to evaluate whether an ultrasonic reflectance technique has predictive capacity for breadmaking performance of doughs made under a wide range of formulation conditions. Two flours of contrasting dough strength augmented with different levels of ingredients (inulin, oil, emulsifier or salt) were used to produce different bread doughs with a wide range of properties. Breadmaking performance was evaluated by conventional large-strain rheological tests on the dough and by assessment of loaf quality. The ultrasound tests were performed with a broadband reflectance technique in the frequency range of 0.3-6 MHz.; Results: Principal component analysis showed that ultrasonic attenuation and phase velocity at frequencies between 0.3 and 3 MHz are good predictors for rheological and bread scoring characteristics.; Conclusions: Ultrasonic parameters had predictive capacity for breadmaking performance for a wide range of dough formulations. Lower frequency attenuation coefficients correlated well with conventional quality indices of both the dough and the bread. © 2016 Society of Chemical Industry.; © 2016 Society of Chemical Industry.