International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2016, Volume : 4, Issue : 2
First page : (58) Last page : (70)
Article doi: http://dx.doi.org/10.18782/2320-7051.2265
Essential Steps of Bread making Process Due to Relevant Rheological Parameters of the Raw Material
Jean Didier KOUASSI-KOFFI1,2,3*, Amedée Pascal AHI1, Betty Meuwiah FAULET1,Tia Jean GONNETY1, Vlad MURESAN2, Elena MUDURA2 and Emma ASSEMAND1
1Université Nangui Abrogoua, Unité de Formation et de Recherche en Science
et Technologie des Aliments 02 BP 801 Abidjan 02, Côte d'Ivoire
2Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca - RO-400509 - Cluj-Napoca, 64 Calea Floreşti, Romania
3AgroParisTech, 1, avenue des Olympiades, 91744, Massy Cedex, UMR Ingénierie Procédés Aliments n° 1145
*Corresponding Author E-mail: k_kjd@yahoo.fr
Received: 10.03.2016 | Revised: 18.03.2016 | Accepted: 22.03.2016
Abstract
The objective of this work was to establish a relationship between the raw material rheological properties and the key steps of the bread making process. Glucose oxidase was added to the biological material in order to improve its rheological properties. The main steps such as mixing, kneading, fermentation and baking of bread making process and the raw material rheological properties are reviewed. The most commonly used rheological variables and their relationship with the final product quality are reviewed. It is shown that the most commonly used steps of bread making are generally mixing, kneading, fermentation and baking processes. The mixing process generated the choice of key ingredients qualityfor the dough formulation and constitution. The kneading steps depend on time, temperature, pressure and the process intensity. The dynamic shear properties (G’, G’’and tan α) are source of dough viscoelasticity properties. The consistency and resistance of dough for deformation and compression are shown as indicators of final dough quality. The “consistency index” (K), “flow behaviour index” (n) and strain hardening property (m) are thus performed as quality variables. The gas bubbles development and retention during fermentation process, permits to expect and understand the consistency, resistance, strength, extensibility of dough to deformation and their impact on final products. The reliability properties of bread such as rising volume, density, strength, flavor and extensibility to deformation were determined as indicator of firmness and freshness properties. However, these properties depend largely on the dough consistency, flow and strain hardening behaviors.
Key words: Rheological Properties, Raw Material, Essential Steps, Bread making Process.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Kouassi-Koffi, J.D., Ahi, A.P., Faulet, B.M., Gonnety, T.J., Muresan, V., Mudura, E. and Assemand, E., Essential Steps of Bread making Process Due to Relevant Rheological Parameters of the Raw Material, Int. J. Pure App. Biosci. 4(2): 58-70 (2016). doi: http://dx.doi.org/10.18782/2320-7051.2265
