Soybean and pulse flours are excellent source of various macro- and micro-nutrients, such as proteins, dietary fibers, minerals, and bioactive compounds associated with health benefits. They are becoming increasingly important to the food industry as product formulators and consumers are seeking nutritionally attractive ingredients. Fortification of cereal foods with pulse or soybean flour represents a promising approach to enhance their nutritional value, health benefits, and flavor profiles. However, the lack of gluten protein in these flours results in undesirable dough rheological properties and baked products with poor texture and other quality defects. This thesis is comprised of two studies that aimed to investigate and understand the effect of incorporating soybean or pulse flours on the dough properties and bakery product quality. In the first study, we investigated the effect of formulation (e.g., shortening, sugar, and water) and pretreatment of soy flour on dough properties and cookie texture in a gluten-free (GF) system. Cookies were formulated with composite flours containing commercial GF flour and original or pretreated soy flour (70/30). Reducing agents (cysteine, glutathione, and sodium sulfite) and protease (Flavourzyme) were used for soy flour pretreatment, respectively. The modified proteins were characterized by analyzing contents of free sulfhydryl and free amino group and SDS-PAGE profiles. Dough properties were measured using mixograph and texture analyzer. Cookie quality was determined by analyzing spread ratio, texture, color, and moisture content. Results showed that adding relatively higher amount of sugar, shortening, and water greatly increased cookie spread and improved cookie cracking pattern, though it also increased the stickiness of the dough. Pretreatment of soy flour with reducing agent or protease reduced protein molecular size, and thus, weakened the GF dough, which also led to increased cookie spread and better cracking pattern. In the second study, we investigated the effect of different types (yellow pea, green pea, red lentil, and chickpea) and amounts (0-25%) of whole pulse flours on whole wheat flour-based dough properties and bread quality. Pulse grains were ground using a Wiley mill to obtain whole pulse flour. Mixolab was used to analyze mixing and pasting properties of the whole wheat/pulse composite flours, and bread was characterized. Results showed that increasing the amount of pulse flour in the composite significantly weakened the dough and decreased dough viscosity due to a dilution of gluten proteins. Bread specific volume decreased, and hardness increased with higher amount of pulse flours. Among all the tested pulse flours, the composite flour containing yellow pea flour had overall better baking performances. This research demonstrated the potential of utilizing soybean and pulse flours for bakery applications. The knowledge will be useful for the industry in developing new gluten-free or fortified bakery products.

Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exceed the rupture limit; during fermentation, the deformations are much smaller and therefore exhibit a different set of rheological properties; during sheeting and molding, deformations are at an intermediate level; and, finally, during proofing and baking, the dough is subjected to a range of deformations at varying temperatures. Accordingly, the application of rheological concepts to explain the behavior of dough seems a natural requirement of research on the interrelationships among flour constituents, added ingredients, process parameters, and the required characteristics of the final baked product. At any moment in the baking process, the rheological behavior, that is, the nature of the deformation, exhibited by a specific dough derives from the applied stress and how long the stress is maintained. The resulting deformation may be simple, such as pure viscous flow or elastic deformation, and therefore easy to define precisely. Moreover, under some conditions of stress and time (i. e. , shear rate), doughs behave as ideal materials and their behavior follows theory derived from fundamental concepts. Under usual conditions encountered in baking, however, the rheological behavior is far from ideal; shear rates vary widely and sample size and dimensions are ill-defined.

ABSTRACT: Twenty-six papers presented at a symposium for theInternational Union of Food Science and Technology, are included. Two categories of papers are offered: 1) critical reviews of present knowledge on specificied themes, and 2) unpublished data and theory. The papers' approaches are multidisciplinary. Topics included the 1) psychophysics of the sensory evaluation of textural properties; 2) instrumental evaluation of textural properties and common problems associated with measurement; 3) food processing aspects of food rheology; 4) rheological properties of vegetables proteins and their relevance to the preparation of meat extenders and substitutes; 5) the rheology and microstructure of baker's dough and baked products; and 6) the relationship between structure and rheological properties of commodities.

Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written about the subject. To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a food stuff, the forms of which are very traditional. We can, for example, look at ancient illustrations of breads in manuscripts and paintings and recognize prod ucts which we still make today. This contrast of ancient and modern embodied in a single processed foodstuff is part of what makes bread such a unique subject for study. We cannot, for example, say the same for a can of baked beans! Another aspect of the uniqueness of breadmaking lies in the requirement for a thorough understanding of the link between raw materials and processing meth ods in order to make an edible product. This is mainly true because of the special properties of wheat proteins, aspects of which are explored in most of the chapters of this book. Wheat is a product of the natural environment, and while breeding and farming practices can modify aspects of wheat quality, we millers and bakers still have to respond to the strong influences of the environment.

Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances. Written by a leading international team of authors, the book provides an in-depth and state-of-the-art coverage of this essential topic on the consumer acceptance of food. Brings together top researchers in the field of rheology, providing in-depth and state-of-the-art coverage on an area of study essential for managing the quality of foods and gaining consumer acceptance Presents in-depth coverage of advances in rheology, many of which have never been featured before, including tribology, large amplitude oscillatory shear measurement, and the influence of fibers and particle size distribution on food rheology Contains information that is highly relevant to the industrialist who wants to improve the rheological properties of the foods with which they are working

Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications is the first book to provide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products. First reference bringing together essential information on the processing technology of pulses Addresses processing challenges relevant to legume and pulse grain processors Delivers insights into the current state-of-art and emerging processing technologies In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods

Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.