Physicochemical characterization of whole-grain wheat flour in a frozen dough system for bake off technology

AACC, 2000 AOAC, 2005 Boz, 2010, The effects of different materials as dough improvers for organic whole wheat bread, Int. J. Food Sci. Technol., 45, 1472, 10.1111/j.1365-2621.2010.02289.x De Moura, 2009, Applying the FDA definition of whole grains to the evidence for cardiovascular disease health claims, J. Nutr., 139, 2220S, 10.3945/jn.109.112383 Faridi, 1990 Flander, 2007, Optimization of ingredients and baking process for improved wholemeal oat bread quality, LWT-Food Sci. Technol., 40, 860, 10.1016/j.lwt.2006.05.004 Gélinas, 2011, A finer screening of wheat cultivars based on comparison of the baking potential of whole-grain flour and white flour, Int. J. Food Sci. Technol., 46, 1137, 10.1111/j.1365-2621.2011.02600.x Ghufran Saeed, 2009, Influence of rice bran on rheological properties of dough and in the new product development, J. Food Sci. Technol., 46, 62 Gray, 2000, Enrichment of oat antioxidant activity by dry milling and sieving, J. Cereal Sci., 32, 89, 10.1006/jcrs.2000.0318 Haros, 2001, Use of fungal phytase to improve breadmaking performance of whole wheat bread, J. Agric. Food Chem., 49, 5450, 10.1021/jf010642l Heo, 2013, Effect of dry-and wet-milled rice flours on the quality attributes of gluten-free dough and noodles, J. Food Eng., 116, 213, 10.1016/j.jfoodeng.2012.11.017 Hung, 2007, Dough and bread qualities of flours with whole waxy wheat flour substitution, Food Res. Int., 40, 273, 10.1016/j.foodres.2006.10.007 Jaekel, 2012, Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour, Ciência Tecnol. Aliment., 32, 844, 10.1590/S0101-20612012005000116 Le-Bail, 2010, Fermented frozen dough: impact of pre-fermentation time and of freezing rate for a pre-fermented frozen dough on final volume of the bread, Food Bioprocess Technol., 3, 197, 10.1007/s11947-008-0142-2 Liyana-Pathirana, 2007, Antioxidant and free radical scavenging activities of whole wheat and milling fractions, Food Chem., 101, 1151, 10.1016/j.foodchem.2006.03.016 Liyana-Pathirana, 2006, Antioxidant properties of commercial soft and hard winter wheats (Triticum aestivum L.) and their milling fractions, J. Sci. Food Agric., 86, 477, 10.1002/jsfa.2374 Manthey, 2002, Physical and cooking quality of spaghetti made from whole wheat durum, Cereal Chem., 79, 504, 10.1094/CCHEM.2002.79.4.504 Matuda, 2005, Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough, LWT-Food Sci. Technol., 38, 275, 10.1016/j.lwt.2004.06.001 Min, 2010, Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system, Bioresour. Technol., 101, 5414, 10.1016/j.biortech.2010.02.022 Mozaffarian, 2013, Identifying whole grain foods: a comparison of different approaches for selecting more healthful whole grain products, Public Health Nutr., 16, 2255, 10.1017/S1368980012005447 Okarter, 2010, Health benefits of whole grain phytochemicals, Crit. Rev. Food Sci. Nutr., 50, 193, 10.1080/10408390802248734 Ribotta, 2004, Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough, Food Hydrocoll., 18, 305, 10.1016/S0268-005X(03)00086-9 Rogers, 1982, Problems associated with producing whole wheat bread, Cereal Foods World, 27, 451 Schmiele, 2012, Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour, Int. J. Food Sci. Technol., 47, 2141, 10.1111/j.1365-2621.2012.03081.x Sedej, 2010, Comparison of antioxidant components and activity of buckwheat and wheat flours, Cereal Chem., 87, 387, 10.1094/CCHEM-02-10-0018 Seyer, 2009, Bran characteristics and wheat performance in whole wheat bread, Int. J. Food Sci. Technol., 44, 688, 10.1111/j.1365-2621.2008.01819.x Shah, 2006, Improvement of the quality of whole wheat bread by supplementation of xylanase from Aspergillus foetidus, Bioresour. Technol., 97, 2047, 10.1016/j.biortech.2005.10.006 USDA, 2012 USFDA, 2009 Villeneuve, 2007, Drying kinetics of whole durum wheat pasta according to temperature and relative humidity, LWT-Food Sci. Technol., 40, 465, 10.1016/j.lwt.2006.01.004 West, 2013, The effect of drying and whole grain content on the pasting, physicochemical and qualitative properties of pasta, Starch/Stärke, 65, 645, 10.1002/star.201200212 Yi, 2009, Combined effects of freezing rate, storage temperature and time on bread dough and baking properties, LWT-Food Sci. Technol., 42, 1474, 10.1016/j.lwt.2009.05.017 Zdunczyk, 2006, In vitro antioxidant activities of barley, husked oat, naked oat, triticale, and buckwheat wastes and their influence on the growth and biomarkers of antioxidant status in rats, J. Agric. Food Chem., 54, 4168, 10.1021/jf060224m Zhang, 1997, Effect of wheat bran particle size on dough rheological properties, J. Sci. Food Agric., 74, 490, 10.1002/(SICI)1097-0010(199708)74:4<490::AID-JSFA822>3.0.CO;2-0