scholarly journals Comparison of autoclave, microwave, IR and UV-C stabilization of whole wheat flour branny fractions upon the nutritional properties of whole wheat bread

2011 ◽  
Vol 51 (1) ◽  
pp. 59-66 ◽  
Author(s):  
Mustafa Kürşat Demir ◽  
Adem Elgün
Keyword(s):  
Wheat Flour ◽  
Wheat Bread ◽  
Nutritional Properties ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Uv C

scholarly journals Effects of fat replacement on properties of whole wheat bread

2014 ◽  
Vol 50 (4) ◽  
pp. 703-712 ◽  
Author(s):  
Patrícia Matos Scheuer ◽  
Bruna Mattioni ◽  
Pedro Luiz Manique Barreto ◽  
Flávio Martins Montenegro ◽  
Cristiane Rodrigues Gomes-Ruffi ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Specific Volume ◽  
Healthy Diet ◽  
Wheat Bread ◽  
Fat Replacer ◽  
Whole Wheat Flour ◽  
Texture Profile ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Flour Blends

Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet. The aims of this study were to determine the centesimal composition of wheat flour samples (whole, refined, and flour blends) along with their farinographic parameters (water absorption, development time and stability) and also to verify the specific volume, crumb texture profile and digital imaging of bread loaves made with 60% whole wheat flour and 3% fat or fat replacer. Increasing the whole wheat flour percentage in the blends also increased levels of protein, ash and insoluble fiber. All the farinographic parameters were also increased. Enzymatically modified starch was found to be an effective fat replacer in whole wheat loaves. The loaves made using fat replacer had the same specific volume and higher cell density as those made with fat, but exhibited different texture profile parameters such as higher hardness value and lower springiness value.

Quality characteristics of spent hen meat powder incorporated whole wheat breads

2018 ◽  
Vol 48 (4) ◽  
pp. 579-588 ◽  
Author(s):  
Pramila Umaraw ◽  
Geeta Chauhan
Keyword(s):  
Wheat Flour ◽  
Wheat Bread ◽  
Meat Industry ◽  
Protein Ratio ◽  
Variable Effect ◽  
Whole Wheat Flour ◽  
Content Type ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Spent Hen

Purpose This paper aims to standardize level of spent hen meat powder incorporation in whole wheat bread without affecting the bread structure. Design/methodology/approach Spent hen meat powder at 20, 30 and 40 per cent level was used for substitution of whole wheat flour. Findings The results revealed that increasing the level of meat powder brought about significant (p < 0.05) effect on physicochemical parameters, proximate composition, textural profile and instrumental colour values (except hue). The pH, baking loss, carbohydrate content, energy and moisture protein ratio decreased significantly (p < 0.05) with meat powder incorporation. Whereas, moisture, protein, fat, ash and moisture retention values increased significantly (p < 0.05) with whole wheat substitution. Meat powder addition increased all the textural profile parameters significantly (p < 0.05). Redness, yellowness and chroma values also increased significantly (p < 0.05) with replacement of whole wheat flour. Sensory evaluation showed variable effect of higher meat powder incorporation. The colour of crust, crumb and flavour evinced significant (p < 0.05) increase with level of incorporation, while porosity and texture decreased significantly (p < 0.05). The overall acceptability of 30 per cent replacement was the highest. Research limitations/implications Storage stability and preservation aspect can be further explored for better shelf life at ambient temperature. Practical implications The development of such a product would definitely be profitable to the poultry industry by opening new avenues for under-used spent hen meat and meat processors. Social implications Addition of meat not only channels better utilization of spent hen meat but also enhances economical return to farmers and the meat industry; it also helps in accomplishing protein requirement of consumers. Originality/value The addition of spent hen meat enhanced the physico-chemical and sensory attributes of the treated groups than control. It is a novel nutritionally rich alternative for regular breads.

scholarly journals Proximate and Sensory Properties of Wheat-Cocoyam (Colocasia Esculenta) Composite Bread

2021 ◽  
Vol 3 (3) ◽  
pp. 86-90
Author(s):  
Bosede Adelola Orhevba ◽  
Yahaya Ndanaimi
Keyword(s):  
Wheat Flour ◽  
Wheat Bread ◽  
Colour Properties ◽  
Crude Fibre ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Significant Difference ◽  
Flour Blends ◽  
Sensory Tests ◽  
Composite Bread

In this study, samples of composite breads were produced from wheat and cocoyam flour blends using D-optimal design mixture, in the following proportions: 95:5, 90:10, 85:15. Bread sample which contained 100% wheat flour was also produced and this served as the control. The bread samples obtained were subjected to proximate and sensory analysis. The following results were obtained for the whole wheat flour bread: moisture (27.65%), protein (11.33%), crude fibre (0.59%), ash content (0.78%, fat (8.19%) and carbohydrate content (53.69%), respectively. While the composite bread samples had the moisture, protein, crude, ash, fat and carbohydrate in the following ranges:17.93-23.63%, 7.16-10.83%, 0.59-0.88%, 0.47-0.98%, 4.43-7.81% and 55.94-1.31%, respectively. The sensory tests carried out on the bread samples indicated that there was no significant difference between the whole wheat bread and the composite bread samples for flavour, crumb appearance and taste. However, for texture, overall preference and crust colour properties of the bread samples, significant differences were observed. From the study, it can be concluded that wheat flour can be substituted with cocoyam flour and bread samples made from this combination (up to 15% cocoyam flour inclusion) were acceptable. It was observed that the 100% wheat flour bread is the most acceptable, followed by the 5% cocoyam flour composite bread samples. Usage of cocoyam flours in bread baking can contribute significantly to enhancing nutrition and curbing the rising cost of bread.

Effect of Supplementation of Amaranth Flour on Various Quality Attributes and Antioxidant Activities of Bread

2020 ◽  
Vol 16 (3) ◽  
pp. 391-396
Author(s):  
Huma Mukhtar ◽  
Amir Gull ◽  
Tariq A. Ganaie ◽  
Sajad A. Rather ◽  
Farooq A. Masoodi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quality Attributes ◽  
Wheat Bread ◽  
Total Phenolic ◽  
Water Retention Capacity ◽  
Whole Wheat Bread ◽  
Amaranth Flour

Background: The present investigation was carried to develop amaranth based wheat flour bread. Products were developed by using different levels of amaranth flour and wheat flour in the ratio of 0:100,5:95, 10:90 and 15:85 respectively. Methods: Physico-chemical, antioxidant activity, total phenolic content and physical properties of amaranth supplemented bread were evaluated. Results: Results revealed an increase in moisture content from31.41 -33.35%, ash content 0.95- 1.52%, protein content 12.19% -13.23%, fat content 2.21% -2.81% and crude fiber 1.13-1.74%, and decrease in nitrogen free extract, alkali water retention capacity 52.11-47.35% and 137.66-112.00% respectively. Also it was observed that amaranth flour supplemented bread showed decrease in total phenolic content, antioxidant activity and FRAP assay with increase in substitution level. Color evaluation showed increase in L* and a* value of bread crust, while as bread crumb shows decrease in b* and L* value respectively. Nutritional evaluation revealed that among the samples tested 85% wheat flour and 15% amaranth flour supplemented bread was rated best as it was also evident from nutritional analysis. Conclusion: Maximum substitution of wheat flour with amaranth flour were 10% in terms of desirable bread quality attributes. The composite breads would serve as functional food, because of its high nutritional value than whole-wheat bread.

scholarly journals Emmer wheat (Triticum dicoccum (schrank.) schuebl.) in the technology of whole-wheat bread production

2021 ◽  
Vol 640 (2) ◽  
pp. 022026
Author(s):  
E Khmeleva ◽  
N Berezina ◽  
A Khmelev ◽  
V Rumyantseva ◽  
T Kunitsyna ◽  
...  
Keyword(s):  
Emmer Wheat ◽  
Wheat Bread ◽  
Triticum Dicoccum ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Bread Production

scholarly journals The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes

2017 ◽  
Vol 23 (3) ◽  
pp. 403-410 ◽  
Author(s):  
Koki Matsushita ◽  
Dennis Marvin Santiago ◽  
Tatsuya Noda ◽  
Kazumasa Tsuboi ◽  
Sakura Kawakami ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bread Making ◽  
Bread Dough ◽  
Whole Wheat Flour ◽  
Whole Wheat
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