4.1 Notes and References for Part 1 CHAPTER 1.1 THEORETICAL MODEL TO EXPLAIN THE DOUGHMAKING PROCESS and CHAPTER 1.2 APPLICATION OF FUNDAMENTAL DOUGH-MIXING PARAMETERS Tschernych, W. Ja., Putschkowa, I. J., Ljaskowskij, D. I., Salapin, M. B., and Tscheuschner, H.-D. (1985) Investigations concerning the influence of mixing-intensity and mixing-time during the discontinuous preparation of wheat-flour dough (German). Collaborative research USSR/GDR. Backer und Konditor, 1, p .. 22-4 (VEB-Fachbuchverlag, Leipzig, GDR). Fig. 1 Dough viscosity versus mixing-time at various mixer-rpm. Fig. 2 Specific mixing-intensity versus mixing-time. Fig. 3 Specific mixing-intensity versus mixing-time at various rpm. Fig. 4 Specific energy input versus mixing-time at various rpm. Stear, C. A. (1986) Dynamics of the discontinuous mixing process and its rationalization. Getreide Mehl und Brot, 40(10), p.294-7. Fig. 5 Dough viscosity versus mixing-time at various rpm. Fig. 6 Mixing torque versus mixing-time at various rpm. Fig. 7 Specific mixing-intensity versus mixing-time at various rpm. Fig. 8 Specific energy input versus mixing-time at various rpm. CHAPTER 1.3 FUNDAMENTAL CONSIDERATIONS CONCERNING DOUGH RHEOLOGICAL ELEMENTS AND DYNAMIC MIXING PARAMETERS Halton, P., and Scott-Blair, G. W. (1936-1937). J. Physical Chemistry, XI, p. 561, 1936. J. Physical Chemistry, XI, p. 811, 1936. Cereal Chemistry, XIV, p. 201, 1937 (English). Lerchental, C. H., and Muller, H. G. (1967) Research in dough rheology at the Israel Institute of Technology. Cereal Science Today, 12(5), p. 185-92 (English). Hlynka, I., and Anderson, J. A. (1952) Relaxation of tension in stretched dough. Canadian Journal Technology, 30, p. 198 (English). Dempster, C. J., Hlynka, I., and Anderson, J. A. (1953) Cereal Chemistry, 30, p. 492 (English). Frazier, P. J., Brimblecombe, F. A., Daniels, N. W. R., and Russell-Eggitt, P. W. (1979) Better bread from weaker wheats-rheological considerations. Getreide Mehlund Brot, 33, 10, p. 268-71 (German). Fig. 3 Comparison of rheological data and baking quality of mechanically developed doughs. Lutsishina, E. G., and Matyash, A. I. (1984) Deposited Doc. 1984 VINITI 3547-84 10 pp. (Russian). 721 722 Handbook of breadmaking technology (jrsi, F., Pallagi-Biinkfalvi, E., and Lastity, R. (1985) Analysis of the correlation between flour quality and electrophoretic protein spectra. Acta Alimentaria, 14, 1, p. 49-57 (German). Kawamura, E. G. and co-workers (1985) Selective reduction of inter-polypeptide and intra­ polypeptide SS-bonds of wheat glutenin from defatted flour. Cereal Chemistry, 62, p. 279-83 (English). Moonen, J. H. E., Scheepstra, A., and Graveland, A. (1985) Biochemical properties of some high molar weight sub-units of glutenins. Journal of Cereal Science, 3(1), p. 17-27 (English). CHAPTER 1.4 WATER-BINDING CAPACITY OF DOUGH COMPONENTS AND DOUGH CONSISTENCY CONTROL Jazuba, W. I., Siderowa, o. G., Putschkowa, L. I., and Tscheuschner, H.-D. (1985) Influence of mixing-intensity and mixing-time on the water-binding capacity of the components of wheat flour dough. Backer und Konditor, 3, p. 90-2 (VEB-Fachbuchverlag, Leipzig, GDR) (German). Collaborative research USSR/GDR. Baker, J., Parker, H., and Mize, M. (1946) Supercentrifugates from dough. Cereal Chemistry, 1, p. 16. Auerman, L. Ja. (1972) Breadmaking Technology, 7th edn, Food Industry Publishers, Moscow, USSR, 1972, p. 511 (Russian). Kosmina, N. P. (1978) Biochemistry of Breadmaking, Food Industry Publishers, Moscow, USSR, 1978, p. 277 (Russian). Table 1 Distribution of moisture in the dough components, Jazuba, W. I., Siderowa, O. G., Putschkowa, L. I., and Tscheuschner, H.-D. Backer und Konditor, 3, 1985, p. 92. Table 2 Analysis of the dough fractions after ultracentrifugation, Jazuba, W. I., Siderowa, O. G., Putschkowa, L. I., and Tscheuschner, H.-D. Backer und Konditor, 3, 1985, p. 92. (Collaborative research USSR/GDR.) CHAPTER 1.5 EFFECTS OF DOUGH ADDITIVES Marston, P. E. (1971) Bakers Digest, December issue, p. 16-19 and 62. Chemical activation of dough development under slow mixing conditions. (Australian Bread Research Institute, N. Ryde, NSW, Australia.) Henika, R. G., and Rogers, N. E. U.S. Patent 3,053,666 Sept. 11, 1962. Foremost Dairies, Inc., Dublin, California, USA. Allen, W. G., and Spradlin, J. E. (1974) Properties of commercial amylases for bakery applications. Bakers Digest, 48(3), 14. Reference source 1985, Proteolytic activity of malt and fungal enzymes supplements. Bakers Digest, Kansas 66201, USA. Pfeilsticker, K., and Marx, F. (1986) Gas-chromatographic and Mass-spectrographic studies on the redox reaction kinetics of L-ascorbic acid and L-dehydro-ascorbic acid in wheat-flour doughs. Rheinischen Friedrich-Wilhelms University, Bonn, FRG. Z. Lebensmittel Untersuchung und Forschung, 182(3), p.191-5 (German). Vangelov, A., Naidenova, R., and Karadzhov, G. (1985) Comparative evaluation of the effect of ascorbic acid and iso-ascorbic acid on bread quality. Higher Technological Institute for the Food Industry, Plovdiv, Bulgaria. Nauchui Tr- Vissh. Khranit. Vkusova Prom.-st, Plovdiv, 32(1), p. 133-40 (Bulgarian). Kuninori, T., and Matsumoto, /I. (1963) L-Ascorbic acid oxidizing system in dough and dough improvement. Cereal Chemistry, 40, p. 647-57. Notes and references 723 Prihoda, J., Hampl, J., and Holas, J. (1971) Effects of ascorbic acid and potassium bromate on the viscous properties of dough measured with a Hoppler-consistometer. Chemical and Technological University, Prague, Czechoslovakia. Cereal Chemistry, 48, 1, p. 68-74. Giacanelli, E. (1972) Mechanical and chemical development of bread doughs III. Ind. Alimentari, 11(5), p. 93-8. Jorgensen, H. (1935) Contribution to the explanation of the inhibitory effect of oxidants on proteolytic enzyme activity: the nature of the effect of potassium bromate and similar substances on the baking properties of wheat-flour. Biochemische Zeitschrift, 280, p. 1-37 and 283, p. 134-145 (German). Jorgensen, H. (1935) Nature of the bromate-effect. Miihlenlaboratorium, 5, p. 113-125. Jorgensen, H. (1939) Further investigations into the nature of the action of bromates and ascorbic acid on the baking strength of wheat-flour. Cereal Chemistry, 16, p. 51-60. Elion, E. (1945) The role of proteolysis in bread dough. Bakers Digest, April issue, p. 15-17 and 27-28. Coventry, D. R., Carnegie, P. R. and Jones, I. K. (1972) The total glutathione content of flour and its relation to the rheological properties of dough. J. Sci. Food Agric., 23, p. 587-94. Karpenko, V. I. (1985) Relation of dough properties and bread quality to the separation of glutathione from yeast. Khlebopek. Konditer Prom-st, 9, p. 40-2. Voronezh. Tekhnol. Inst., Voronezh, USSR (Russian). Grunert, S., Mohr, B., and Kroll, J. (1986) Model techniques for investigation of the interaction between proteins and emulsifiers. Lebensmittelindustrie, 1, p. 17-20 (German). Lucny, M. Wheat and rye/wheat products with the addition of monoacylglycerol diacetyltartrate. Czech patent, CS 210,528, 15 July 1983 (Czech). Kawka, A., and Gasiorowski, H. (1985) Effect of sodium stearoyl-2-lactylate on the overall quality of wheat/rye mixed bread (1: 1), enriched with skimmed milk powder. Getreide Mehl und Brot, 39, 12, p. 369-73. Institute of Food Technology, Agric. University, Poznan, PL- 60624, Poznan, Poland (German). Moore, W. R., and Hoseney, R. C. (1986) Influence of shortening and surfactants on retention of carbon dioxide in bread doughs. Cereal Chemistry, 63,2, p. 67-70. Kansas State University, Manhatten, Kansas, USA. Ofelt, C. W., and Smith, A. K. (1954) Baking behavior and oxidation requirements of soy-flour. I. Commercial full-fat soy-flours. II. Commercial defatted soy-flours. Cereal Chemistry, 31(1), p. 15-22. Pollock, J. M., and Geddes, W. F. (1960) Soy-flour as a white-bread ingredient. I. Preparation of raw and heat-treated soy-flours, and their effects on dough and bread. II. Fractionation of raw soy-flour and effects ofthe fractions in bread. Cereal Chemistry, 37(1), p. 19-29 and 30-54. J. Rank Limited, partly in collaboration with J. G. Hay. British patents: 646311, 706942, 771361, 880182. French patent: 1,070174. Methods for the improvement of the baking properties and crumb color of bread by high-speed, or 2-7 times extended mixing-time. Daniels, N. w., Frazier, P. J., and Wood, P. S. (1971) Flour lipids and dough development. Bakers Digest, August issue, p. 20-26. Pashchenko, L. P., Mazur, P. Ya., Serbulov, Yu. S., and Zolotykh, I. N. (1984) Dependence of the rheological properties of liquid semi-products on a surfactant and oxygen. Khlebopek. Konditor Prom-st, 11, p. 24-7 (Russian). Model of a phospholipid (lecithin) molecule. Kleine Enzyklopiidie-Natur (1971) p. 189. VEB­ Bibliographisches Institut, Leipzig, GDR (German). Sullivan, B. (1954) Proteins in flour-Review of the physical characteristics of gluten and reactive-groups involved in changes in oxidation. J. Agr. Food Chern., 2, 1231-4. 724 Handbook of breadmaking technology Grosskreutz, J. C. (1960) The physical structure of wheat protein. Biochim. biophys. Acta., 38, 400-9. A lipoprotein model of wheat gluten structure. Cereal Chem., 38 336-49. Hess, K. Zwickel-und Haftprotein (Wedge and Adherent Protein) Kolloid z., 136 (1954) 84. Kolloid Z. 141 (1955) 61. Rohrlich, M. and Milller, K. (1968) Investigations concerning the FatjProtein Complex in Cereals. Die Milhlle, 41. Kyowa Hakko Kogo Co Ltd (Patent) Euro. Patent Appl. 134,658 March 20, 1985. 'Improvement of Performance of Vital Wheat Gluten'. Schematic diagrams Fig. 15 Amino acids in Wheat Gluten protein (Dimler). Fig. 16 Model of gluten-sheet showing double-layer of Phospholipid in the Lipoprotein slip­ plane (Grosskreutz). Stepanova, O. N. and Akimova, A. A. (1986) (Russ) Khlebopek, Konditer Prom-st, 2, 32-4. Farrand, E. A. (1969) Starch damage and alpha-amylase as a basis for mathematical models relating to flour water absorption. Cereal Chem., 46, March issue, p. 103-16. Schulz, A. (1962 and 1963) The influence of starch-degrading enzymes of rye and wheat of the chloride ion.