Rheological Properties of the Wheat Flour Dough with Olive Oil

올리브유를 첨가한 빵 반죽의 리올로지 특성

  • Published : 2004.10.31

Abstract

Effects of olive oil on rheological properties of wheat flour dough were investigated through farinograph, amylograph, and extensograph, and by measuring wheat flour dough fermentation volume. Farinogram showed development time, stability, elasticity, and valorimeter value of olive oil-added wheat flour decreased, whereas water absorption and stability were similar to control (shortening 4%). Gelatinization temperature and maximum viscosity of wheat flour dough with olive oil decreased more than those of control as revealed by amylogram. Extensogram showed wheat flour area increased, whereas dough volume decreased in olive oil-added wheat flour dough.

Keywords

olive oil;farinogram;anylogram;extensogram;wheat flour dough

References

  1. Kim KK. Studies on the development of low-fat sausage containing olive oil, corn oil, soybean oil, and sunflower oil. Graduate School of Agricultural Livestock, MS thesis, Konkuk University, Seoul, Korea (2001)
  2. Xu A, Chung OK, Ponte JG Jr. Bread crumb amylograph studies. I. Effects of storage time, shortening, flour lipids, and surfactants. Cereal Chem. 69: 495-501 (1992)
  3. Tsen CC. The reaction mechanism of azodicarbonamide in dough. Cereal Chem., 40: 638-646 (1963)
  4. Junge RC, Hoseney RC, Varriano-Marston E. Effect of surfactants on air incorporation in dough and the crumb grain of bread. Cereal Chem. 58: 338-342 (1981)
  5. Bell BM, Daniels DGH, Fisher N. Vacuum expansion of mechanically developed doughs at proof temperature: Effect of shortening. Cereal Chem. 58: 182-186 (1981)
  6. Moore WR, Hoseney RC. Influence of shortening and surfactants on retention of carbon dioxide in bread dough. Cereal Chem 63: 67-70 (1986)
  7. Chung OK. A three way contribution of wheat flour lipids, shortening and surfactants to bread-making. Korean J. Food Sci. Technol. 13: 74-89 (1981)
  8. Bianchi G, Tava A, Vlahov G, Pozzi N. Chemical structure of long-chain esters from 'Sansa' olive oil. J. Am. Oil Chem. Soc. 71: 365-369 (1994) https://doi.org/10.1007/BF02540515
  9. Zamora R, Navarro JL, Hidalgo FJ. Identification and classification of olive oils by high-resolution $^{13}$C nuclear magnetic resonance. J. Am. Oil Chem. Soc. 71: 361-364 (1994) https://doi.org/10.1007/BF02540514
  10. Shahidi F, Wanasumdara PD. Phenolic antioxidants. Rev. Food Sci. Nutr. 32: 67-103 (1992) https://doi.org/10.1080/10408399209527581
  11. Joo HK, Cho NJ, Park MW, Shin DH. The Ingredients of Baking Science and Technology. Kwangmoonkag Co., Ltd., Seoul, Korea pp. 39-40 (1999)
  12. El-Agaimy MA, Neff WE, El-Sayed M, Awatif II. Effect of saline irrigation water on olive oil composition. J. Am. Oil Chem. Soc. 71: 1287-1289 (1994) https://doi.org/10.1007/BF02540553
  13. Triebold HO, Aurand LW. Food Composition and Analysis. D. Van Nostrand Co. Inc., New York, NY, USA. pp. 111-119 (1963)
  14. Giovacchino LD, Solinas M, Miccoli M. Effect of extraction systems on the quality of virgin olive oil. J. Am. Oil Chem. Soc. 71: 1189-1194 (1994) https://doi.org/10.1007/BF02540535
  15. Nakae K. Baking Chemistry. Pan News Co., Ltd., Tokyo, Japan pp. 95-107 (1983)
  16. Zamora R, Alba V, Hidalgo FJ. Use of high-resolution 13C nuclear magnetic resonance spectroscopy for the screening of virgin olive oils. J. Am. Oil Chem. Soc. 78: 89-94 (2001) https://doi.org/10.1007/s11746-001-0225-z
  17. Hoseney RC, Hsu KH, Junge RC. A simple spread test to measure the rheological properties of fermenting dough. Cereal Chem. 56: 141-152 (1979)
  18. The Korean Society of Food and Nutrition. Dictionary of Food and Nutrition. Korea Dictionary Research Publishing, Seoul, Korea. pp. 745-746 (1998)
  19. Kim HW, Bae SK, Yi HS. Research on the quality properties of olive oils available in Korea. Korean J. Food Technol. 35: 1064- 1071 (2003)
  20. Fujiyama Y. Method of Experiment. Japan International Baking School, Tokyo, Japan. pp. 3-57 (1981)
  21. SAS Institute, Inc. SAA User's guide. Statistical Analysis Systems Institute, Cary, NC, USA (2000)
  22. Chung OK, Shogren MD, Pomeranz Y, Finney KF. Defatted and reconstituted wheat flour. II. The effects of $0-12\%$ shortening (flour basis) in bread making. Cereal Chem. 58: 69-73 (1981)
  23. AACC. Approved methods of the AACC. Method 10-10b, 22- 10,54-21. American Association of Cereal Chemists. St. Paul, MN, USA (1991)
  24. Cinquanta L, Esti M, Di Matteo M. Oxidative stability of virgin olive oils. J. Am. Oil Chem. Soc. 78: 1197-1202 (2001) https://doi.org/10.1007/s11745-001-0413-x