A review of factors affecting texture and rheology of bread dough to improve food safety

Subject Areas : Journal of Food Safety and Processing

Asiyeh  Hasanzadeh ¹ (Assistant Professor, Department of Food Industry, Basir Institute of Higher Education, Abyek, Qazvin)
Zahra  Salehi ² (Basir institute of Higher Education)

Received: 2022-10-04 Accepted : 2023-01-05 Published : 2023-05-22

Keywords: rheology, Bread, Dough, degree of extraction of flour, hydrocolloid,

Abstract :

Food security is the basis of economic, political and social development of human societies. Wheat is a strategic commodity, therefore attention and precision in the quality and processing of this product is very important, especially in the field of flour and bread production. One of the most important ways to improve food security is maintaining the quality of bread. One of the basic factors affecting the quality of bread is the rheological characteristics of the dough. Conventional methods are used to check the rheological characteristics of wheat flour dough. The quality and quantity of baking industry products depends on the amount of parameters measured in rheology tests, which are related to the raw materials in the dough formulation. In the research, we investigate some of the most important factors affecting the texture and rheology of bread dough, including the type of flour, the degree of extraction of flour, the addition of gums, enzymes.