Effect of polyphenols on mixing properties and solvent retention of wheat flour doughs.

Background: The effect of polyphenol addition on dough mixing properties and flour functionality was examined using flours from different wheat varieties.

Results: Both the mixograph and farinograph experiments showed that polyphenol addition affected dough stability and optimum mixing time. These effects were most apparent in hard wheat flour with the addition of catechin.

Rice varieties in relation to rice bread quality.

Background: It is difficult to predict rice bread quality only from the amylose content (AC) or dough characteristics of new lines produced by rice breeding programmes. This study investigated the AC relative to bread baking quality of rice varieties developed in Korea, and identified specific characteristics that contribute to rice bread quality.

Results: Manmibyeo, Jinsumi, Seolgaeng and Hanareumbyeo were classified as low AC, YR24088 Acp9, Suweon517, Chenmaai and Goamibyeo as intermediate AC and Milyang261 as high AC.

Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread.

Background: The effects of different phenolic acids on the rheological properties and gluten proteins of hard wheat flour dough and bread were investigated. Caffeic, ferulic, syringic and gallic acids were each blended with hard wheat flour at a concentration of 4.44 µmol L(-1) g(-1) flour.

Antioxidant activity of hard wheat flour, dough and bread prepared using various processes with the addition of different phenolic acids.

Background: The purpose of this study was to evaluate the effect of baking process on the antioxidant activity of different phenolic acids. Antioxidant potential was determined using the β-carotene-bleaching activity assay, and free phenolic acid levels were determined by high-performance liquid chromatography. Four phenolic acids, caffeic acid, ferulic acid, syringic acid and gallic acid, were mixed with wheat flour at a concentration of 4.