Effect of cysteine on different durum wheat flour fractions. Relationships between descriptive rheology and baking properties

Argyriou, Dimitrios (2018) Effect of cysteine on different durum wheat flour fractions. Relationships between descriptive rheology and baking properties. MRes thesis, University of Nottingham.

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Abstract

The effect of cysteine on different durum wheat flour fractions was studied. Also, the relationships between descriptive rheology and breadmaking performance were examined. An industrial vertical vibro-sifter was used to sieve the Straight run durum flour and four fractions were obtained. In addition an industrial roller mill was used to regrind the coarse flour fraction in order to examine the impact of severe grinding. The sieve analysis showed a wide particle size distribution. The finer particles were related to higher starch damage content, lower wet gluten, lower Zeleny sedimentation volume and lower Falling Number. Analysis showed that flour particle size affected the dough behavior during fermentation but the impact on loaf volume was not critical.

Two improver formulations were used in the baking tests, called Improver A and improver B, the only difference between them was that the improver B contained 12ppm of L-cysteine. At the fermentation stage the addition of L-cysteine had a positive impact on dough expansion only on coarse flour (200μm>), while the rest fractions were not affected. The L-cysteine had a positive impact on gas formation rate on a fraction of medium size particle size (between 110μm and 200μm). Also the L-cysteine had a positive impact on loaf volume on the finest flour fraction (110<μm), on the coarse and on the reground flour, while the loaf volume of rest fractions was not affected.

A number of descriptive rheology tests were used in order to assess their predictive power on dough breadmaking performance. The results showed that the predictive ability of Farinograph on loaf volume was limited. The Consistogarph constant hydration protocol was significantly correlated with baking quality, while Consistograph adapted hydration protocol showed poor relationship with breadmaking properties. In order to assess the effect of dough consistency and the mixing procedure on biaxial extension profile as it is measured by the Alveograph four different dough mixing preparations were adopted. Results have shown that all the Alveographic modifications adopted in this study were poorly related with breadmaking performance. In contrast Rhermentometer test parameters were strongly related with loaf volume.

Item Type: Thesis (University of Nottingham only) (MRes)
Supervisors: Rosenthal, Andrew
Wolf, Bettina
Keywords: Cysteine, Durum, Alveograph, Farinograph, Rheofermentograph, Bread, Flour Particle size, Starch Damage, Bread volume, Bread Shape, Zeleny sedimentaion, Dough rheology, Durum wheat flour breadmaking performance
Subjects: Q Science > QD Chemistry > QD241 Organic chemistry
T Technology > TP Chemical technology
T Technology > TX Home economics
Faculties/Schools: UK Campuses > Faculty of Science > School of Biosciences
Item ID: 55306
Depositing User: Argyriou, Dimitrios
Date Deposited: 05 Apr 2019 09:45
Last Modified: 05 Apr 2019 09:45
URI: http://eprints.nottingham.ac.uk/id/eprint/55306

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