title: Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation.
abstract: BACKGROUND
  The objective was to evaluate whether an ultrasonic reflectance technique has predictive capacity for breadmaking performance of doughs made under a wide range of formulation conditions. Two flours of contrasting dough strength augmented with different levels of ingredients (inulin, oil, emulsifier or salt) were used to produce different bread doughs with a wide range of properties. Breadmaking performance was evaluated by conventional large-strain rheological tests on the dough and by assessment of loaf quality. The ultrasound tests were performed with a broadband reflectance technique in the frequency range of 0.3-6 MHz.
  
  
  RESULTS
  Principal component analysis showed that ultrasonic attenuation and phase velocity at frequencies between 0.3 and 3 MHz are good predictors for rheological and bread scoring characteristics.
  
  
  CONCLUSIONS
  Ultrasonic parameters had predictive capacity for breadmaking performance for a wide range of dough formulations. Lower frequency attenuation coefficients correlated well with conventional quality indices of both the dough and the bread. © 2016 Society of Chemical Industry.
authors.affiliation: Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università di Udine, 33100, Udine, Italy.
authors.forename: Donatella
authors.initials: D
authors.lastname: Peressini
authors.affiliation: Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università di Udine, 33100, Udine, Italy.
authors.forename: Dobrila
authors.initials: D
authors.lastname: Braunstein
authors.affiliation: Department of Physics and Astronomy, University of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada.
authors.forename: John H
authors.initials: JH
authors.lastname: Page
authors.affiliation: Department of Physics and Astronomy, University of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada.
authors.forename: Anatoliy
authors.initials: A
authors.lastname: Strybulevych
authors.affiliation: Department of Statistics and Business Studies, University of Genoa, 16126, Genoa, Italy.
authors.forename: Corrado
authors.initials: C
authors.lastname: Lagazio
authors.affiliation: Department of Food Science, University of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada.
authors.forename: Martin G
authors.initials: MG
authors.lastname: Scanlon
mesh_terms: D001939:Bread / Q000032:analysis*; D045703:Emulsifying Agents; D005433:Flour; D005511:Food Handling / Q000379:methods; D007444:Inulin; D010938:Plant Oils; D012212:Rheology; D012965:Sodium Chloride; D014465:Ultrasonics
chemical_list: D045703:Emulsifying Agents; D010938:Plant Oils; D012965:Sodium Chloride; D007444:Inulin
keywords: bakery ingredients; bread dough; breadmaking; rheology; ultrasound