Rich dough products

Breads or muffins enriched in [3-glucan may be produced using oat or barley flour or bran, as well as coarser particles such as oat flakes or cracked barley. Coarser particles tend not to disperse uniformly in a dough. Therefore, it is important to obtain a representative sample from such products in order to have uniformly distributed P-glucan-rich particles. 

The richness of bread is directly associated with the fermentation of the dough. The rich bread flavor is supposed to be due to split-protein products produced during fermentation. The flavor of flour is a very different thing from the flavor of rich bread. The bread flavor is something very complex and delicate as shown by the fact that any small change in manipulation changes the flavor of the bread. 

There are various instruments especially designed to measure yeast activity. The principle they all use is to measure gas or COj production under standardized conditions. The Brabender fermentograph, maturograph, and rheofermentometer measure yeast activity in a dough, whereas others measure yeast activity in solutions rich in fermentable sugars. 

All these phenomena should be taken into account when starch-rich products, like flours, dough, potatoes, rices, etc. are studied by thermal analysis. Here non-starch compounds, like soluble and insoluble proteins, soluble and insoluble pentosans, oligosaccharides, etc. can compete for the available water and therefore produce a shift of the amylopectin solubilization to higher... 

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