Multi‐scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory

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dc.contributor.authorVogt, Ulrike Therese
dc.contributor.authorKwak, Ju Eun
dc.contributor.authorFahmy, Ahmed Raouf
dc.contributor.authorLaukemper, Rita
dc.contributor.authorHenrich, Alexander
dc.contributor.authorBecker, Thomas
dc.contributor.authorJekle, Mario
dc.date.accessioned2024-09-03T08:18:59Z
dc.date.available2024-09-03T08:18:59Z
dc.date.issued2023de
dc.description.abstractUndesired dough adhesion is still a challenge during the production of baked goods. There are various methods for determining the adhesive texture properties of dough. In the majority of scientific papers, dough stickiness is measured analytically by the force‐distance recording of dough detachment. In this study, we describe a new multi‐scale approach to compare dough adhesion phenomena in a laboratory, pilot sale and human sensory assessment. In it, the adhesive material properties of dough were investigated using a pilot scale toppling device representing dough adhesion behavior in the production process, in the laboratory by texture analysis with the Chen–Hoseney method and furthermore with a new, implemented non‐oral human sensory analysis. To simulate different dough adhesion behavior, the dough mechanical and adhesion properties were varied by applying dough‐modifying enzymes and different dough storage times. The structural changes in the different wheat dough system were compared by rheological characterization. By characterizing the different adhesion phenomena of the doughs, the sample with bacterial xylanase showed the highest values after 80 min of storage time in all three methods. Correlation analysis revealed a strong relationship between the detachment time (pilot scale) and human sensory assessment attributes (Force R = 0.81, Time R = 0.87, Distance R = 0.92, Stickiness R = 0.80) after 80 min of storage time. Even though human sensory assessment showed limits in the detectability of differences in dough adhesion behavior compared to the Chen–Hoseney method, it was better suited to predict machinability.en
dc.identifier.urihttps://hohpublica.uni-hohenheim.de/handle/123456789/16268
dc.identifier.urihttps://doi.org/10.1111/jtxs.12745
dc.language.isoengde
dc.rights.licensecc_by-ncde
dc.source1745-4603de
dc.sourceJournal of texture studies; Vol. 54, No. 2 (2023), 222-236de
dc.subjectEnzymesen
dc.subjectMachinabilityen
dc.subjectStickinessen
dc.subjectTexture propertiesen
dc.subjectWheat doughen
dc.subject.ddc660
dc.titleMulti‐scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensoryen
dc.type.diniArticle
dcterms.bibliographicCitationJournal of texture studies, 54 (2023), 2, 222-236. https://doi.org/10.1111/jtxs.12745. ISSN: 1745-4603
dcterms.bibliographicCitation.issn1745-4603
dcterms.bibliographicCitation.issue2
dcterms.bibliographicCitation.journaltitleJournal of texture studies
dcterms.bibliographicCitation.volume54
local.export.bibtex@article{Vogt2023, url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16268}, doi = {10.1111/jtxs.12745}, author = {Vogt, Ulrike Therese and Kwak, Ju Eun and Fahmy, Ahmed Raouf et al.}, title = {Multi‐scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory}, journal = {Journal of texture studies}, year = {2023}, volume = {54}, number = {2}, }
local.export.bibtexAuthorVogt, Ulrike Therese and Kwak, Ju Eun and Fahmy, Ahmed Raouf et al.
local.export.bibtexKeyVogt2023
local.export.bibtexType@article

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