Transformations in the properties of low-moisture dough products (cookies and crackers) during baking have been studied under idealized conditions in pilot facilities and laboratories. However, little research is published that describes dough development within the context of complex industrial baking processes. A process mapping approach was adopted, in which oven parameters were profiled and matched against changes in dough. In cookies, changes to starch A-granules, including loss of granule birefringence, disruption to granule borders and increased gel viscosity were observed. Development of acrylamide in cookies was seen to trail colour development, suggesting options for mediating acrylamide content. In crackers, the presence of additional water allowed significant changes to starch A-granules to occur, including: swelling similar to the early stages of gelatinization in bread, reduced pasting ability, a drop in enthalpy, and a loss of crystallinity. Emulation of low-moisture dough baking at the benchtop level, based upon internal product temperature data from industrial processes, was found to be limited in its ability to produce crackers having appropriate leavening and internal structure development. The determination of isosteric heat of desorption values for cookies and crackers, modeled on industrial processes at temperatures > 100°C, gave values of 44.3 and 42.7 kJ/mol, respectively. This data will be useful for establishing energy requirements in industrial baking processes / MITACS, OMAFRA

Thesis (Ph. D.)--Michigan State University. Dept. of Food Science and Human Nutrition, 2008. / Title from PDF t.p. (viewed on Mar. 27, 2009). Includes bibliographical references. Also issued in print.

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Master of Science / Department of Grain Science and Industry / Yong Cheng Shi / Maltogenic amylases are widely being used as an antistaling agent in baking industry. However, their action on starch in granular, swelled and dispersed forms, important components formed during bread baking, is largely unknown. Actions of two maltogenic amylases- A and -B on waxy maize starch (WMS) (100% amylopectin) and normal wheat starch (NWS) (~25% amylose) were studied and compared. For any given starch type, starch form, and hydrolysis time, maltogenic amylase-B hydrolyzed both starches more than maltogenic amylase-A as seen through sugar profile analysis indicating its higher degree of multiple attack action (DMA). Their action on non reducing ends blocked compound, p nitrophenol maltoheptaoside, confirmed their endo action. Maltogenic amylase-B showed a higher endo to total enzyme activity ratio than maltogenic amylase-A at any given enzyme weight. Greater MW reduction of dispersed starches by maltogenic amylase-B indicates its higher level of inner chain attack (LICA). Interestingly, MW distributions profiles of swelled starch hydrolysates did not show significant differences irrespective of swelling temperatures. Both enzymes showed differences in oligosaccharides compositions in dispersed and swelled starches’ reaction mixtures with sugars of degree of polymerization (DP) > 2 being degraded to glucose and maltose during later stages. For granular starches, enzymes followed a random pattern of formation and degradation of sugars with DP >2. MW distributions of hydrolyzed granular starches did not show significant shift until at the end of 24h when a low MW peak was observed. Morphological study of granular starches showed that maltogenic amylase-A mainly caused pinholes on WMS while maltogenic amylase-B caused surface corrosion with fewer pinholes. For NWS, both enzymes degraded A granules with deep cavities formation during later stages. A decrease in crystallinity of granular starches means that enzymes were able to hydrolyze both amorphous and crystalline regions. These results indicate that maltogenic amylase-B with a high LICA and high DMA possesses a better starch binding domain which can decrease the starch MW without affecting bread resilience. Strucuture of maltogenic amylase-A modified amylopectin (AP) in relation to its retrogradation was also studied. AP retrogradation was completely inhibited at % DH ≥ 20. MW and chain length distributions of debranched residual AP indicated with increase in % DH, a high proportion of unit chains with DP ≤ 9 and low proportion of unit chains with DP ≥ 17 were formed. Higher proportion of short outer AP chains which cannot participate in double helices formation supports the decrease and eventually complete inhibition of retrogradation. Thus, maltogenic amylase-A can play a very powerful role in inhibiting starch retrogradation even at limited DH (%).

Master of Science / Food Science / Fadi Aramouni / Nutrition from whole grains has become an integral part of a healthy diet. Consumers are focused on adding fiber and whole grains to be healthy and want the benefits of whole grain with the taste and appearance of refined flour. A review of current commercial whole wheat flour in the marketplace indicated many options for food processors to use. However, many of these options required processing changes and added ingredients to provide the consumer with a quality product. A milling and baking study was done to compare commercially and experimentally milled whole wheat flours from both white and red wheat varieties. Both white and red wheat varieties were kept identity preserved. Experimental milling was done with a hammer mill and a roll stand to closely replicate the commercial milling process. Baking was done using a sponge and dough method to closely replicate commercial baking conditions. The results showed both particle size and wheat variety impact bake performance of whole wheat flour. The most significant impact appeared to be dependent on the variety of wheat being milled. The milling process also had an impact. As particle size decreased, bake functionality improved. However, some decreased functionality was seen when particle size became very fine. It was concluded that additional work on a commercial flour mill needed to be done to determine if an optimal particle size for milling whole wheat flour exists. Experimental milling equipment was not adequate enough to replicate particle size distributions of commercial whole wheat mills.

Call number: LD2668 .T4 1986 H645 / Master of Science / Grain Science and Industry

The objective of this study was to determine the effects of different gums, gum concentrations and their combination on quality and staling of gluten free cakes baked in microwave-infrared combination oven and conventional oven. In the first part of the study, the effects of different gums (xanthan and guar gum) at different concentrations (0.3%, 0.6% and 1.0%) and their blend on quality of gluten free cakes baked in microwave-infrared combination and conventional oven were investigated. The gelatinization properties of the cakes were also investigated. Among different gums, xanthan-guar gum blend addition to the cake formulation improved cake quality with increasing specific volume as well as decreasing weight loss and crumb hardness values for both types of baking methods. Gum blend addition also improved the cake acceptability in terms of texture, taste and the crust color of the cakes. The gelatinization degrees of cakes were found to decrease as the gum concentration increased, for both types of ovens. In the second part of the study it was focused on effects of different gums, gum concentrations and storage times on staling of cakes. Addition of gum blend decreased hardness, weight loss, retrogradation enthalpy and the change in setback viscosity values of cakes for both types of ovens and slowed down staling for 2 and 3 days for cakes baked in microwave-infrared combination and conventional oven, respectively. In microwave-infrared combination oven, it was possible to produce gluten-free cakes with similar quality with the conventionally baked ones even in a 75% shorter baking time.

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