scholarly journals Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making

2008 ◽  
Vol 41 (7) ◽  
pp. 714-719 ◽  
Author(s):  
D. Curic ◽  
D. Novotni ◽  
D. Skevin ◽  
C.M. Rosell ◽  
C. Collar ◽  
...  
Keyword(s):  
Quality Index ◽  
Objective Evaluation ◽  
Bread Quality ◽  
Bread Making

Lipids in bread making: Sources, interactions, and impact on bread quality

2011 ◽  
Vol 54 (3) ◽  
pp. 266-279 ◽  
Author(s):  
Bram Pareyt ◽  
Sean M. Finnie ◽  
Joke A. Putseys ◽  
Jan A. Delcour
Keyword(s):  
Bread Quality ◽  
Bread Making

The effects of bread-making process factors on Australian sweet lupin-wheat bread quality characteristics

2014 ◽  
Vol 49 (11) ◽  
pp. 2373-2381 ◽  
Author(s):  
Casiana Blanca Villarino ◽  
Vijay Jayasena ◽  
Ranil Coorey ◽  
Sumana Chakrabarti-Bell ◽  
Stuart Johnson
Keyword(s):  
Quality Characteristics ◽  
Bread Quality ◽  
Wheat Bread ◽  
Bread Making ◽  
Process Factors

scholarly journals Improvement of Bread Quality by Adding Wheat Germ Fermented with Lactobacillus plantarum dy-1

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Yansheng Zhao ◽  
Jiayan Zhang ◽  
Yixing Wei ◽  
Lianzhong Ai ◽  
Dong Ying ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Wheat Germ ◽  
Ph Value ◽  
Amino Acid Content ◽  
Titratable Acidity ◽  
Structural Features ◽  
Bread Quality ◽  
Bread Making ◽  
Flavor Analysis

Fermentation has been considered as an effective way to improve the nutritional and sensory quality of food materials. In this paper, fermented wheat germ (FWG) was prepared by fermentation with Lactobacillus plantarum dy-1 and added as an ingredient in bread making for nutrition and quality improvement. The amounts ranged from 1 % to 6 % of FWG were added into ingredients for bread making, the similar amounts of raw wheat germ (RWG) were used as control, and the wheat flour without germ addition was used as blank. Then, bread quality was evaluated through nutrition, texture, and flavor analyses. The results showed that 4% of FWG addition had the ability to increase the specific volume, slow down the aging process, and improve the color and luster of bread. A significant increase in free amino acid content was observed in the FWG bread, which could be helpful to enrich the flavor substances in bread. The flavor analysis of bread showed that more volatile compounds mainly alcohols and aldehydes were present in FWG bread compared with RWG bread. In the fermentation process, the pH value was decreased and the total titratable acidity (TTA) was enhanced to inhibit the growth of microorganisms. Therefore, the addition of FWG could not only enhance its nutritional properties, but also improve the flavor, quality, and structural features of bread. Moreover, it exhibited a good availability to extend the shelf life of bread.

Wheat (Triticum aestivum L.) puroindoline functionality in bread making and its impact on bread quality

2014 ◽  
Vol 60 (1) ◽  
pp. 114-121 ◽  
Author(s):  
Anneleen Pauly ◽  
Bram Pareyt ◽  
Ellen Fierens ◽  
Jan A. Delcour
Keyword(s):  
Triticum Aestivum ◽  
Triticum Aestivum L ◽  
Bread Quality ◽  
Bread Making

scholarly journals Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types

2013 ◽  
Vol 2013 ◽  
pp. 1-10 ◽  
Author(s):  
Maria Eduardo ◽  
Ulf Svanberg ◽  
Jorge Oliveira ◽  
Lilia Ahrné
Keyword(s):  
Bread Quality ◽  
Wheat Bread ◽  
Bread Making ◽  
Cassava Flour ◽  
Bread Crumb ◽  
Crumb Firmness ◽  
Cassava Bread ◽  
High Level ◽  
Full Factorial ◽  
Composite Bread

Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in the bread formulation. Effect of differently processed cassavas (sun-dried, roasted and fermented) on composite cassava-wheat-maize bread quality containing cassava levels from 20 to 40% (w/w) was evaluated in combination with high-methylated pectin (HM-pectin) added at levels of 1 to 3% (w/w) according to a full factorial design. Addition of pectin to cassava flour made it possible to bake bread with acceptable bread quality even at concentration as high as 40%. In addition to cassava concentration, the type of cassava flour had the biggest effect on bread quality. With high level of cassava, bread with roasted cassava had a higher volume compared with sun-dried and fermented. The pectin level had a significant effect on improving the volume in high level roasted cassava bread. Crumb firmness similar to wheat bread could be obtained with sun-dried and roasted cassava flours. Roasted cassava bread was the only bread with crust colour similar to wheat bread.

scholarly journals Strategies for Reducing Sodium Intake in Bakery Products, a Review

2021 ◽  
Vol 11 (7) ◽  
pp. 3093
Author(s):  
Georgiana Gabriela Codină ◽  
Andreea Voinea ◽  
Adriana Dabija
Keyword(s):  
Sodium Chloride ◽  
Negative Impact ◽  
Physiological Role ◽  
Bread Quality ◽  
Dietary Sodium ◽  
Yeast Fermentation ◽  
Loaf Volume ◽  
Bakery Products ◽  
Bread Making ◽  
Salt Reduction

Nowadays, the dietary sodium chloride intake is higher than the daily recommended levels, especially due to its prominent presence in food products. This may cause an increase of high blood pressure leading to cardiovascular diseases. Cereal products, and in particular bread, are the main source of salt in human diet. However, salt is a critical ingredient in bread making, and its reduction can have a negative impact on bread quality. This review focuses on physiological role of sodium chloride, its effect on the human body and legislative recommendations on its consumption. Moreover, it presents sodium chloride effects on the bread making from the technological and sensory point of view and presents different options for salt reduction in foods focusing on bakery products. It may be concluded that salt reduction in bread making while maintaining dough rheological properties, yeast fermentation rate, bread quality through its loaf volume, color, textural properties, sensory characteristics is difficult to be achieved due to sodium chloride’s multifunctional role in the bread-making process. Several strategies have been discussed, focusing on sodium chloride replacement with other type of salts, dry sourdough and flavor enhancers.

scholarly journals Rheological, Baking and Sensory Characteristics of Bread from Wheat-Cassava Composite Dough

2021 ◽  
Vol 10 (5) ◽  
pp. 18
Author(s):  
John Manano ◽  
Patrick Ogwok ◽  
George William Byarugaba-Bazirake ◽  
Ediriisa Mugampoza
Keyword(s):  
Deformation Energy ◽  
Quality Parameters ◽  
Raw Material ◽  
Bread Quality ◽  
Maximum Pressure ◽  
Bread Making ◽  
Cassava Flour ◽  
Overall Acceptability ◽  
Sensory Qualities ◽  
Dough Development Time

Uganda produces cassava, which has potential as a raw material for agro-industry. In this study, wheat flour was blended with high quality cassava flour in the ratios 100:0, 90:10; 80:20; 70:30; 60:40; 50:50 and 40:60 and the composite dough used to prepare bread. The doughs were subjected to rheological analysis using mixolab, consistograph and alveograph. Bread physical properties were measured and sensory qualities evaluated to correlate rheological characteristics of flour/dough with bread quality. Inclusion of cassava flour in the composite dough negatively affected the quality of the composite bread compared to the control. Bread volume (631.0 to 516.7 cm3) decreased, specific volume (2.065 to 1.574 cm3/g) decreased, bread density (0.49 to 0.63 g/cm3) increased. Mean scores for sensory quality parameters reduced: crust colour (6.88 to 4.63), taste (7.13 to 4.25), crumb texture (6.5 to 4.63) and overall acceptability (8.13 to 4.5). Bread quality was positively correlated with mixolab parameters protein weakening (C2), dough stability and dough development time (DDT); alveograph parameters tenacity (P) and deformation energy (W); and consistograph parameter maximum pressure (PrMax). Results showed that bread of acceptable quality can be processed using wheat composite containing 20 % cassava flour. Rheological properties can be used to assess suitability of flour for bread making.

scholarly journals Influence of additive from sugar beet on white bread quality

2004 ◽  
pp. 25-29
Author(s):  
Nada Filipovic ◽  
Julianna Gyura ◽  
Jelena Filipovic
Keyword(s):  
Sugar Beet ◽  
Binding Capacity ◽  
Bread Quality ◽  
White Bread ◽  
Bread Making ◽  
Negative Effects ◽  
Water Binding ◽  
Bread Crumb ◽  
Microbiological Characteristics ◽  
Physical And Chemical

The additive of acceptable sensory, physical and chemical and microbiological characteristics was made from cossettes. Great water binding capacity related to microcrystals of cellulose qualifies this additive as a desired one in bread making process. Bread was baked in the laboratory and patent flour was used. The additive with particles smaller than 95 (m was supplemented in the quantities of 2, 5 and 10%. The data related to the influence of the quantity of additive on white bread quality point that parallel to increasing the amount of the additive in the dough, yield of dough and bread were also increased. Negative effects are detected as volume depression and inferior bread crumb quality and altered crumb color. The decrease in bread quality is small if 2% of additive was applied, but significant with 5 and 10%. The bread freshness was highly graded 48 hours after baking due to the ability of the additive to retain water. On the whole, bread of superior quality supplemented by 5 and 10% of the additive from sugar beet fiber can be easily made by fortifying flour with gluten and by adding appropriate dough conditioner.

Sign in / Sign up

Export Citation Format

Share Document