News

 Statistics

Number of Journals52
Number of Issues2,127
Number of Articles21,999
Article View94,197,531
PDF Download29,018,248
Fazli Rad, M., Milani, J., Haghighat, S. (2025). The Effect of Wet and Dry Heating Process and Wheat Flour Particle Sizes on Dough Rheology and Staling of Bread. , 21(2), 133-146. doi: 10.22067/ifstrj.2024.86258.1308
Mohammad Fazli Rad; Jafar Milani; Sepide Haghighat. "The Effect of Wet and Dry Heating Process and Wheat Flour Particle Sizes on Dough Rheology and Staling of Bread". , 21, 2, 2025, 133-146. doi: 10.22067/ifstrj.2024.86258.1308
Fazli Rad, M., Milani, J., Haghighat, S. (2025). 'The Effect of Wet and Dry Heating Process and Wheat Flour Particle Sizes on Dough Rheology and Staling of Bread', , 21(2), pp. 133-146. doi: 10.22067/ifstrj.2024.86258.1308
Fazli Rad, M., Milani, J., Haghighat, S. The Effect of Wet and Dry Heating Process and Wheat Flour Particle Sizes on Dough Rheology and Staling of Bread. , 2025; 21(2): 133-146. doi: 10.22067/ifstrj.2024.86258.1308

The Effect of Wet and Dry Heating Process and Wheat Flour Particle Sizes on Dough Rheology and Staling of Bread

مجله پژوهشهای علوم و صنایع غذایی ایران
Volume 21, Issue 2 - Serial Number 92, May and June 2025, Pages 133-146    PDF (1.01 M)
Document Type: Research Article
DOI: 10.22067/ifstrj.2024.86258.1308
Authors
Mohammad Fazli Rad; Jafar Milani* ; Sepide Haghighat
Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
Abstract
Introduction
Wheat plays a major role in global nutrition but it cannot be used without processing. The nutritional importance of wheat flour is due to the presence of gluten proteins that create viscoelastic properties. Gluten as a protein inhibits the staleness of bread. Physical modification of flour is a safe method without using any kind of chemicals. Physical modification of flour includes heat treatment and particle size classification. Particle size distribution is the most widely used technique for classifying solid particles, which is effective in improving rheological properties by affecting the physicochemical properties of flour during hydration, such as water absorption, solvent retention, sedimentation, and adhesion properties. Heat treatments, depending on the intensity of temperature and process time, by modifying starch granules, denaturing proteins, and deactivating enzymes, reducing microbial load, and even modifying flavor and aroma are suggested as a suitable way to improve the quality of bread, especially for weak flour. Considering that the interaction of particle size with wet and dry heating of wheat flour on the rheological properties of dough and staleness of bread has not been studied so far. In this research, by dividing wheat flour with different particle sizes and using wet and dry heat treatments for modification the functional characteristics of wheat flour and the improvement of the rheological characteristics of dough and staleness of bread were investigated.
Materials and Methods
The content of moisture, pH, ash, protein, and Zeleny number of wheat flour was measured using the AACC standard method (2000), and wet and dry gluten with the standard number (9639-1, 3) was measured. To classify the size of the particles, wheat flour was divided by a shaker sieve with different sizes of 180, 150, and 125 microns, then under the influence of dry heat treatment for 10 minutes at 100 degrees Celsius and moist heat treatment with 16% humidity for 5 minutes at a temperature of 96 degrees Celsius was placed. Materials for bread formulation for 100 g of wheat flour included 58 ml of water, 2.5 g of sugar, 1 g of salt, 1 g of vegetable oil, and 2 g of yeast. The rheological parameters of the dough were measured by an alveography device. To check the staleness of bread during the storage period, moisture tests of core and shell, blue activity of core to shell, analysis of bread texture, and DSC were performed. Finally, the factorial test was used to investigate the effects of particle size and heat treatment on wheat flour, and Duncan's multiple range test was used to compare the means at the 5% probability level.
Results and Discussion
The results showed that the effect of particle size and dry heat treatment on dough rheology and water activity of bread core and crust was significant, while moist heat treatment had significantly more bread core moisture (p<0.05). According to the results, dry heat treatment did not affect the texture of bread (p>0.05), while the use of flour obtained from moist heat treatment with a particle size of 180 microns led to the improvement of bread texture by reducing the hardness and chewability (p<0.05). The results of thermal analysis showed that the moist heat treatment sample with a particle size of 180 microns had the lowest enthalpy and was the best sample (p<0.05).
Conclusion
In general, the use of flour with a particle size of 180 microns and moist heat treatment to improve the rheological and staling properties of bread were the best examples.
Keywords
Bread quality; Particle size; Physical modification; Wheat flour
References
  1. (2000). American Association of cereal chemists. Approved methods of the AACC, 10th ed. American Association of cereal chemists, St Paul, USA. https://doi.org/10.1016/s0144-8617(01)00358-7
  2. Biliaderis, C.G., Izydorczyk, M.S., & Rattan, O. (1995). Effect of arabinoxylans on bread-making quality of wheat flours. Food Chemistry, 53(2), 165-171. https://doi.org/10.1016/0308-8146(95)90783-4
  3. Baik, M.Y., & Chinachoti, P. (2000). Moisture distribution and phase transitions during bread staling. Cereal Chemistry, 77, 484- https://doi.org/10.1094/CCHEM.2000.77.4.484
  4. Besbes, E., Le Bail, A., & Seetharaman, K. (2015). Impact of local hydrothermal treatment during bread baking on soluble amylose, firmness, amylopectin retrogradation and water mobility during bread staling. Journal of Food Science and Technology, 304-314. https://doi.org/10.1007/s13197-015-1992-z
  5. Bucsella, B., Takács, A., Vizer, V., Schwendener, U., & Tömösközi, S. (2016). Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours. Food Chemistry, 190, 990–996. https://doi.org/10.1016/j.foodchem.2015.06.073
  6. Bourekoua, H., Benatallah, L., Zidoune, M.N., & Rosell, C.M. (2016). Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours. LWT, 73, 342-350. https://doi.org/10.1016/j.lwt.2016.06.032
  7. Chakraborty, I., Mal, S.S., Paul, U.C., Rahman, M., & Mazumder, N. (2022). An insight into the gelatinization properties influencing the modified starches used in food industry: A review. Food and Bioprocess Technology, 1-29. https://doi.org/10.1007/s11947-022-02761-z
  8. ‏Farheen, D., Jyothi Lakshmi, A., Prakash, J., & Indrani, D. (2012). Effect of ingredients on rheological, nutritional and quality characteristics of high protein, high fibre and low carbohydrate bread. Food Bioprocess Technology, 5, 2998-3006. https://doi.org/10.1007/s11947-011-0752-y
  9. Hormdok, R., & Noomhorm, A. (2007). Hydrothermal treatments of rice starch for improvement of rice noodle quality. LWT, 40(10), 1723-1731. https://doi.org/10.1016/j.lwt.2006.12.017
  10. Hashemi, A., Milani, J., Motamedzadehgan, A., & Haghighat, S. (2023). The effect of hydrothermal process and dry heat on different particle sizes of waxy rice flour on the quality of gluten free bread. Master thesis of food industry, faculty of agricultural engineering, Sari University of agricultural sciences and natural resources.
  11. Iran institute of standards and industrial research, national standards, standards no 11545.
  12. Iran institute of standards and industrial research, natioual standards, standards no 9639-1,3.
  13. Ji, Y., Zhu, K., Qian, H., & Zhou, H. (2007). Staling of cake prepared from rice flour and sticky rice flour. Food Chemistry, 104(1), 53-58‏. https://doi.org/10.1016/j.foodchem.2006.10.072
  14. Kim, M.J., Oh, S.G., & Chung, H.J. (2017). Impact of heat-moisture treatment applied to brown rice flour on the quality and digestibility characteristics of Korean rice cake. Food Science and Biotechnology, 26(6), 1579-1586. https://doi.org/10.1007/s10068-017-0151-x
  15. Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., & Biliaderis, C.G. (2007). Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering, 79, 1033-1047. https://doi.org/10.1016/j.jfoodeng.2006.03.032
  16. Lin, S., Gao, J., Jin, X., Wang, Y., Dong, Z., Ying, J., & Zhou, W. (2020). Whole-wheat flour particle size influences dough properties bread structure and in vitro starch digestibility. Food & Function, 11(4), 3610-3620. https://doi.org/10.1039/c9fo02587a
  17. Mohammadzadeh Milani, J., & Masoomian, Z. (2018). The effect of dry and wet heating of potato starch on texture and stale characteristics of sponge cake. The third international congress and the 26th national congress of Iranian foods sciences and industries.
  18. Neill, G., Almuhtaseb, A.H., & Magee, T.R.A. (2012). Optimization of time temperature treatment, for heat treated soft wheat flour. Journal of Food Engineering, 113, 422-426. https://doi.org/10.1016/j.jfoodeng.2012.06.019
  19. Purhagen, J.K., Sjoo, M.E., & Eliasson, A.C. (2011). The use of normal and heat-treated barley flour and waxy barley starch as antistaling agents in laboratory and industrial baking processes. Journal of Food Engineering, 104, 414-421. https://doi.org/10.1016/j.jfoodeng.2011.01.004
  20. Poursafar, L., Paighambardost, H., Alizadeh, L., Shekoui, A., & Rafat, A. (2011). Effect of temperature and time of wheat flour heating process on quality characteristics of sponge cake. Food Processing and Preservation Journal, 2(4), 87-104.
  21. Payan, R. (2013). An introduction to the technology of cereal products. 4th edition, Aizh publishing house, Tehran, Iran.
  22. Paighambardost, H., Poursafar, L., & Azadmard Demirchi, P. (2014). The effect of dry and wet heating process of soft wheat flour on dough characteristics and cake quality. Journal of Food Industry Research, 25(1).
  23. Pang, J., Guan, E., Yang, Y., Li, M., & Bian, K. (2021). Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality. Food Science & Nutrition, 9(9), 4691-4700. https://doi.org/10.1002/fsn3.2008
  24. Rosa Zavareze, E., & Dias, A.R.G. (2011). Impact of heat-moisture treatment and annealing in starches: A review. Carbohydrate Polymers, 83(2), 317-328. https://doi.org/10.1016/j.carbpol.2010.08.064
  25. ‏‏Raiola, A., Romano, A., Shanakhat, H., Masi, P., & Cavella, S. (2020). Impact of heat treatments on technological performance of re-milled semolina dough and bread. LWT, 117, 108607. https://doi.org/10.1016/j.lwt.2019.108607
  26. Shittu, T.A., Dixon, A., Awonorin, S.O., Sanni, L.O., & Maziya-Dixon, B. (2008). Bread from composite cassava–wheat flour. II: Effect of cassava genotype and nitrogen fertilizer on bread quality. Food Research International, 41(6), 569-578. https://doi.org/10.1016/j.foodres.2008.03.008
  27. Sudha, M.L., Soumya, C., & Prabhasankar, P. (2016). Use of dry-moist heat effects to improve the functionality immunogenicity of whole wheat flour and its application in bread making. Journal of Cereal Science, 69, 313-320. https://doi.org/10.1016/j.jcs.2016.04.010
  28. Shanmugavel, V., Komala Santhi, K., Kurup, A.H., Kumar Kalakandan, S., Anandharaj, A., & Rawson. (2019). Potassium bromate: effects on bread components, health, environment and method of analysis: a review. Food Chemistry. https://doi.org/10.1016/j.foodchem.2019.125964
Statistics
Article View: 263
PDF Download: 145


Journal Management System. Powered by Sinaweb