Effect of Moldavian dragonhead seed residue on the baking properties of wheat flour and bread quality

Amaranth flour from germinated (GA) and non-germinated (A) seeds (0%-C, 5%, 15%, 25%) were mixed with wheat flour for breadmaking. Fermentation parameters of dough (time-tf, maximum volume-Vmax) were obtained. Specific volume (Vsp) of breads, crust color, texture and relaxation of crumb were analyzed. A high amount of germinated amaranth flour decreased Vmax and increased tf, obtaining breads with low Vsp and darkness crust. A firmed and chewy crumb, although with a more aerated structure (high area occupied by alveoli) was obtained. The GA25 bread presented the softer crumb. The elastic modulus-E1 of crumb increased and the relaxation time-T1 decreased with higher amounts of amaranth flour, suggesting the formation of a more structured crumb; mainly in the case of non-germinated amaranth flour. Wheat flour resisted the inclusion of 25% of germinated amaranth seeds (GA25) without substantial changes in bread quality.

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Effect of flaxseed and wheat flour blends on dough rheology and bread quality

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.2739 ◽

2007 ◽

Vol 87 (6) ◽

pp. 1172-1175 ◽

Cited By ~ 51

Author(s):

A Faik Koca ◽

Munir Anil

Keyword(s):

Wheat Flour ◽

Bread Quality ◽

Dough Rheology ◽

Flour Blends

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Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

Journal of Food Science and Technology ◽

10.1007/s13197-017-2591-y ◽

2017 ◽

Vol 54 (6) ◽

pp. 1597-1607 ◽

Cited By ~ 8

Author(s):

Xingli Liu ◽

Taihua Mu ◽

Karim Diego Yamul ◽

Hongnan Sun ◽

Miao Zhang ◽

...

Keyword(s):

Rheological Properties ◽

Wheat Flour ◽

Bread Quality ◽

Dough Rheological Properties

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THE USE OF DRY GERM FLAKES IN THE PRODUCTION OF BREAD FROM WHEAT FLOUR

10.26897/978-5-9675-1855-3-2021-5 ◽

2021 ◽

Author(s):

A. V. Volkova ◽

◽

S. P. Kuzmina

Keyword(s):

Quality Indicators ◽

Wheat Flour ◽

Wheat Germ ◽

Bread Quality ◽

Composite Mixture

The paper analyzes the effect of dry wheat germ flakes on bread quality indicators. It is recommended in the production of bread from wheat flour of the highest grade with the use of dry wheat germ flakes to make them in an amount of 3% by weight of the composite mixture.

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Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility

Food & Function ◽

10.1039/c9fo02587a ◽

2020 ◽

Vol 11 (4) ◽

pp. 3610-3620 ◽

Cited By ~ 4

Author(s):

Suyun Lin ◽

Jing Gao ◽

Xiaoxuan Jin ◽

Yong Wang ◽

Zhizhong Dong ◽

...

Keyword(s):

Particle Size ◽

Wheat Flour ◽

Bread Quality ◽

Starch Digestibility ◽

Whole Wheat Flour ◽

In Vitro Starch Digestibility ◽

Dough Properties ◽

Whole Wheat

Whole-wheat flour (WWF) particle size is critical to dough properties, bread quality, and in vitro starch digestibility of bread.

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Effect of modified atmosphere packaging on quality of bread with amaranth flour addition

Food Science and Technology International ◽

10.1177/1082013219864197 ◽

2019 ◽

Vol 26 (1) ◽

pp. 44-52

Author(s):

Marcin A Kurek ◽

Agnieszka Krzemińska

Keyword(s):

Water Content ◽

Wheat Flour ◽

Storage Time ◽

Modified Atmosphere Packaging ◽

Storage Condition ◽

Bread Quality ◽

Modified Atmosphere ◽

Polyphenol Content ◽

Amaranth Flour

The study of the effect of the modified atmosphere packaging on quality of the bread was done after replacing wheat flour with amaranth flour in replacement of wheat flour for 0, 5, 10 and 15% by weight. The bread was stored for one, three and seven days in the ATM, 100% N2 and 30% CO2. The study proved the 30% CO2 modified atmosphere to be the optimal storage condition. It allowed to preserve volume, water content and contributed at least to increase in hardness of bread, which with the addition of amaranth flour decreased. The colour of bread during storage was characterised by the increase in L* parameter and decrease in a* and b*. For the decreased storage time, the effect was opposite. The replacement by 5% of amaranth flour increased the polyphenol content and did not affect bread quality.

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Effects of the combination of starters and enzymes in regulating bread quality and shelf life / Effectos de la combinación de iniciadores microbianos y enzimas en la calidad y conservación del pan

Food Science and Technology International ◽

10.1177/108201329900500310 ◽

1999 ◽

Vol 5 (3) ◽

pp. 263-273 ◽

Cited By ~ 10

Author(s):

M.A. Martínez-Anaya ◽

A. Devesa ◽

P. Andreu ◽

C. Escrivá ◽

C. Collar

Keyword(s):

Shelf Life ◽

Wheat Flour ◽

Bread Quality ◽

Wheat Bread ◽

Low Grade ◽

High Quality ◽

White Wheat ◽

Beneficial Effects ◽

Commercial Enzymes ◽

Quality And Shelf Life

The influence of commercial enzymes and starters on white wheat bread quality and keeping proper ties (microbial and physical shelf life) has been studied. Two different quality flours, two enzymes (α- amylase/pentosanase, lipase and their mix), and three microbial starters were used to formulate twenty four breads. The combination of enzymes and starter resulted in beneficial effects greater than those obtained when each technological aid was used in a single way. The effect was mostly stressed when low grade wheat flour was used; in this case, specifically designated combinations facilitated loaves of improved volume and shape, and a crumb texture with initial values and rate of staling close to those found with a high quality flour.

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