The effect of bread-making methods on functional and quality characteristics of oat bran blended bread

The optimisation of bread-making process can have a positive impact in ramping up the quality characteristics of cassava-wheat bread to that of whole wheat bread. In this study, a threevariable Box-Behnken design response surface methodology was employed to investigate and optimise independent variables namely cassava flour composition, water content and proofing time in relation to response variables namely dough yield, loaf specific volume and loaf protein of cassava-wheat-composite bread. The data from the experimental design were fitted into second-order regression models and their validity and reliability were confirmed by analysis of variance. Optimal cassava flour composition, water content and proofing time were derived as; 100 g/kg, 589 g/kg and 90 min, respectively. It was revealed that cassava flour composition had the most effect on the quality characteristics of cassava-wheat-composite bread. At constant cassava flour composition, increase in water content and proofing time had a positive effect on all the studied quality characteristics of cassava-wheat composite bread. Increase cassava flour composition regardless of proofing time and water content had a negative effect on loaf specific volume and protein. This study has provided bread-making conditions which can be utilised in enhancing the consumer acceptability of cassava-wheat composite bread.

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Effect of Tempering Conditions on White Sorghum Milling, Flour, and Bread Properties

Foods ◽

10.3390/foods10081947 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1947

Author(s):

Mohana Yoganandan ◽

Scott R. Bean ◽

Rebecca Miller-Regan ◽

Hulya Dogan ◽

Manoj Kumar Pulivarthi ◽

...

Keyword(s):

Moisture Content ◽

Physical Properties ◽

Room Temperature ◽

Quality Characteristics ◽

Hot Water ◽

Volume Index ◽

Bread Making ◽

Roller Milling ◽

Milling Properties ◽

Temperature Water

The effects of room temperature water, hot water, and steam tempering methods were investigated on sorghum kernel physical properties, milling, flour, and bread-making properties. Overall tempering condition and tempering moisture content were found to have a significant effect on the physical properties. Milling properties were evaluated using a laboratory-scale roller milling flowsheet consisting of four break rolls and eight reduction rolls. Room temperature tempering (18% moisture for 24 h) led to better separation of bran and endosperm without negatively impacting flour quality characteristics i.e., particle size distribution, flour yield, protein, ash, damaged starch, and moisture content. Bread produced from the flour obtained from milling sorghum kernels tempered with room temperature water (18% m.c for 24 h) and hot water (16% m.c at 60 °C for 18 h) displayed better bread-making properties i.e., high firmness, resilience, volume index, higher number of cells, and thinner cell walls when compared to other tempering conditions. Room temperature water tempering treatment (18% m.c for 24 h) could be a better pretreatment process for milling white sorghum kernels without negatively impacting the flour and bread-making quality characteristics.

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The Impact of Selenium Fertilization on the Quality Characteristics of Spring Wheat Grain

Agronomy ◽

10.3390/agronomy11112100 ◽

2021 ◽

Vol 11 (11) ◽

pp. 2100

Author(s):

Aleksandra Radawiec ◽

Beata Rutkowska ◽

Justina Anna Tidaback ◽

Dariusz Gozdowski ◽

Tomasz Knapowski ◽

...

Keyword(s):

Plant Growth ◽

Spring Wheat ◽

Foliar Application ◽

Stem Elongation ◽

Quality Characteristics ◽

The Body ◽

Total Protein Content ◽

Bread Making ◽

The Impact ◽

Selenium Fertilization

Selenium is a micronutrient that is important for the proper functioning of the body. The research presented in this paper investigated the impact of various methods of selenium fertilization at various stages of plant growth on its content in grain and the quality properties of spring wheat (Triticum aestivum L.). Selenium fertilization did not affect the grain yield; however, it increased the selenium content in the grain. The research results showed that the accumulation of Se depends not only on the dose of the fertilizer but also on the stage of plant growth when the element is introduced. The most effective method of fertilization proved to be seed treatment and soil application combined with the foliar application at the tillering and stem elongation stages (G + S + F1-2), as well as at the stem elongation stage alone (G + S + F2). In terms of quality characteristics, the impact of selenium fertilization was observed only in the case of the falling number and the total protein content; all the parameters allowed for the grain to be classified as suitable for bread-making. Selenium fertilization can be considered as a safe way of increasing the Se content in spring wheat, which may contribute to an increase in the technological quality of the grain and its nutritional value.

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Effect of different fiber sources and tert-butylhydroquinone on the quality characteristics of chicken harrisa, a meat based product

Nutrition & Food Science ◽

10.1108/nfs-05-2015-0062 ◽

2015 ◽

Vol 45 (6) ◽

pp. 930-943 ◽

Cited By ~ 3

Author(s):

Lokesh Kumar ◽

Z. F. Bhat ◽

Sunil Kumar

Keyword(s):

Oxidative Stability ◽

Wheat Bran ◽

Quality Characteristics ◽

Thiobarbituric Acid Reactive Substance ◽

Storage Quality ◽

Content Type ◽

Oat Bran ◽

Barley Bran ◽

Sensory Parameters

Purpose – This paper aims to evaluate the effect of different fiber sources and tert-butylhydroquinone (TBHQ) on the quality characteristics of chicken harrisa. Design/methodology/approach – An attempt was made to develop fiber-enriched chicken harrisa, a meat-based product, by incorporating optimum level of different fiber sources, viz., oat bran (10 per cent) or wheat bran (10 per cent) or barley bran (5 per cent). The products developed with optimized level of fiber were further treated with TBHQ (200 ppm) and were aerobically packaged in low-density polyethylene pouches along with control and assessed for various storage quality parameters under refrigerated (4 ± 1°C) conditions. The products were evaluated for various physicochemical, microbiological and sensory parameters at regular intervals of 0, 7, 14 and 21 days. Findings – A significant (p < 0.05) increase was observed in the fiber content of the products prepared with oat bran (10 per cent) or wheat bran (10 per cent) or barley bran (5 per cent). TBHQ showed a significant (p < 0.05) effect on the lipid oxidative stability, as the treated products exhibited significantly (p < 0.05) lower thiobarbituric acid-reactive substance (mg malonaldehyde/kg) values for the entire period of storage. No significant (p > 0.05) effect was observed on the microbiological characteristics of the products. Sensory parameters showed significant (p < 0.05) decreasing trend for control as well as TBHQ-treated products throughout the period of storage; however, significantly (p < 0.05) higher scores were observed for treated products in comparison to control. Originality/value – Fiber-enriched chicken harrisa was developed by incorporating oat bran (10 per cent) or wheat bran (10 per cent) or barley bran (5 per cent) in the formulation. TBHQ successfully improved the lipid oxidative stability and storage quality of fiber-enriched chicken harrisa during refrigerated (4 ± 1°C) storage and may be commercially exploited to improve the storage quality of the product.

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Results of study yield and grain quality of spring wheat varieties

Mongolian Journal of Agricultural Sciences ◽

10.5564/mjas.v31i3.1539 ◽

2021 ◽

Vol 31 (3) ◽

pp. 105-110

Author(s):

Batbold Serchin ◽

Ganbaatar Bodisad ◽

Urtnasan Ganbaatar

Keyword(s):

Protein Content ◽

Spring Wheat ◽

Grain Quality ◽

Grain Protein Content ◽

Quality Parameters ◽

Quality Characteristics ◽

Bread Making ◽

Wheat Varieties ◽

Early Maturing

The study was provided in IPAS during 2016-2019. The objective of this study was to determine the grain quality characteristics of spring wheat varieties based on bread making quality related parameters. Results of study shown early maturing varieties Darkhan-160, Darkhan-172 have 0.5-2.1 cn/ha more yield than Darkhan-131 and middle maturing varieties Darkhan-74, Altaiskaya-325, Altaiskaya-70 have 0.3-2.5 cn/ha more yield than Darkhan-131. Comparing grain protein content of favorable and drought condition early maturing varieties were reduced protein content by 2.0%, middle maturing – 1.8% and late maturing – 1.3%. By ranking grain quality parameters wheat varieties Darkhan-160, Buryatskaya ostistaya, Arvin, Darkhan-144 and Darkhan-181have a good quality. Буудайн сортуудын ургац ба чанарыг судалсан дүн Монгол оронд нутагшсан, үйлдвэрлэлд зонхилон тариалагдаж буй буудайн нийт 16 сортуудыг ургац ба чанарын үзүүлэлтүүдээр харьцуулан судалж арвин ургацтай, чанар сайтай сортыг илрүүлэх зорилгоор судалгааг 2016-2019 онд УГТХ-ийн Үр тарианы селекцийн туршлагын талбайд явуулсан. Судалгааны дүнгээр эртийн болцтой Дархан-160, Дархан-172 сортууд (ХХБЗ05=0.5 ц/га) жишиг Дархан-131 сортыг, Дархан-160, Дархан-172 сортууд дунд эртийн болцтой Алтайская-325, Алтайская-70 сортууд (ХХБЗ05=1.2 ц/га) жишиг Дархан-34 сортыг бодитой давсан нэмүү ургац тус тус бүрдүүллээ. Харин дунд-оройн болцтой Дархан-181 сорт (ХХБЗ05=1.5 ц/га) жишиг Дархан-144 сортоос 1.5 ц/га бага ургацтай байсан боловч энэ нь алдааны түвшинд байв. Чийгтэй жилийн уургийн агуулалтыг гантай жилийнхтэй харьцуулахад буудайн сортуудын уургийн агуулалтын бууралт нь эртийн болцтой бүлэгт 2.0%, дунд эртийн болцтой бүлэгт 1.8%, дунд оройн болцтой бүлэгт 1.3% байлаа. Уургийн агуулалт эртийн болцтой бүлгээс Дархан-160 (12.6%), дунд эртийн болцтой бүлгээс Дархан-74 (5.9%), дунд-оройн болцтой бүлгээс Дархан-144 (7.2%) зэрэг сортуудад хамгийн бага буурсан. Буудайн сортуудын гурил, талхны чанарын нэгдсэн дүнд ранкын үнэлгээ өгөхөд Дархан-160, Бурятская остистая, Дархан-144, Арвин, Дархан-181 сортууд шалгарч байна. Эдгээр сортууд нь арвин ургац бүрдүүлдэг, хүнсний буудайн улсын стандарт шаардлагын I, II ангиллыг хангадаг, гурил, талхны чанар сайтай учир зах зээлд өрсөлдөх чадвартай, хүнсний аюулгүй байдлыг хангах чухал нөөц болно. Түлхүүр үг: ургац, уураг, цавуулаг, гурил, талх, ранк

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