Application of cereal-bran sourdoughs to enhance technological functionality of white wheat bread supplemented with pumpkin (Cucurbita pepo) puree

Usually, aromatic yeasts are designed to ferment wheat substrates for baking purposes but identification of new substrates for these strains and consequently new formulations for dough could lead to diversified bakery products with improved nutritional qualities and specific sensorial properties. The purpose of our study was to optimize the fermentation of quinoa and amaranth flours with non-conventional yeast strains in order to obtain a preferment with high potential in enhancing nutritional, textural and sensorial features of white wheat bread. Two biotypes of Saccharomyces cerevisiae yeast—a wine yeast strain and a beer yeast strain—commercialized for their aromatic properties were used. Both aromatic yeast strains revealed good performance on fermenting pseudocereal substrates. Utilization of the obtained preferment in white wheat breadmaking led to bread with higher protein, fibres, mineral, total polyphenols content, with specific texture and aroma profile and high consumers’ acceptability.

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Effects of the intake of white wheat bread added with garlic and resistant starch: action on calcium bioavailability and metabolic parameters of growing Wistar rats

Food & Function ◽

10.1039/c8fo01407h ◽

2018 ◽

Vol 9 (11) ◽

pp. 5707-5714 ◽

Cited By ~ 4

Author(s):

Adriana R. Weisstaub ◽

María Victoria Salinas ◽

María Jimena Correa ◽

Magalí Barchuk ◽

Gabriela Berg ◽

...

Keyword(s):

Gut Microbiota ◽

Resistant Starch ◽

Wistar Rats ◽

Metabolic Parameters ◽

Wheat Bread ◽

White Wheat ◽

Calcium Bioavailability ◽

Functional Bread

Functional bread with resistant starch and garlic improved the metabolism of calcium and lipids and the growth of beneficial gut microbiota.

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Effects of enzymes and hydrocolloids on physical, sensory, and shelf-life properties of wheat bread

Chemical Papers ◽

10.2478/s11696-012-0286-4 ◽

2013 ◽

Vol 67 (3) ◽

Cited By ~ 8

Author(s):

Ľubomír Mikuš ◽

Mária Kováčová ◽

Ladislav Dodok ◽

Alžbeta Medveďová ◽

Lucia Mikušová ◽

...

Keyword(s):

Shelf Life ◽

Xanthan Gum ◽

Guar Gum ◽

Sensory Properties ◽

Life Extension ◽

Wheat Bread ◽

Bakery Product ◽

White Wheat ◽

Activity Test ◽

Maltogenic Amylase

AbstractThis study compares two types of enzymes: maltogenic amylase (Novamyl 10000 BG) and lipase (Lipopan F BG, Lipopan Xtra BG), both separately and in combination, and seven hydrocolloids (guar gum, xanthan gum, carrageenan, β-glucan, carob gum, and carboxymethyl cellulose (CMC)) on the physical and sensory properties of a bakery product (white wheat bread). Their effect was observed on the baking characteristics of volume, specific volume, shape, mass, shelf-life (penetration and water activity test), and overall taste. The best results in shelf-life extension from the hydrocolloids were shown by β-glucan, a combination of xanthan gum + carrageenan and guar gum. From the enzymes, the best results were achieved with Lipopan Xtra BG and Novamyl 10000 BG + Lipopan F BG combination. The sensory properties (e.g. taste, colour, shape, aroma, elasticity, hardness) were evaluated by ten trained panellists, holding certification in sensory analysis. β-Glucan and Novamyl 10000 BG + Lipopan F BG combination increased the bread volume significantly and also were deemed to afford the most favourable taste.

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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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Optimisation of amylase and xylanase addition in dependance of white flour amylase activity

Hemijska industrija ◽

10.2298/hemind150814004l ◽

2016 ◽

Vol 70 (6) ◽

pp. 673-683

Author(s):

Davor Loncar ◽

Vladimir Filipovic ◽

Jelena Filipovic

Keyword(s):

Quality Parameters ◽

Bread Quality ◽

Grain Structure ◽

Wheat Bread ◽

Good Prediction ◽

Technological Parameters ◽

Fermentation Time ◽

White Wheat ◽

White Flour ◽

Score Analysis

In this study the effect of different quantities of added amylase to white wheat flours characterized with different activities of naturally existing amylases is tested. Response surface methodology is chosen to test the effects of main applied technological parameters on bread quality responses. Independent variables are chosen to be: quantity of added amylase and bulk fermentation time, while analysed responses are: specific volume, grain structure, bulk fermentation. Bread quality responses are statistically significant, while predicted and observed responses correspond very well, which allows good prediction of bread quality parameters based on applied technological parameters and flour characteristics. Score analysis shows that optimum quantity of amylase addition regarding bread quality depends on the activity of naturally existing amylases. Optimal quantity of added xylanase in bread samples made from both flour types is 0.004%. Xylanase improved properties of white wheat bread and higher effect is experienced with flour that has more active naturally existing amylases. Addition of amylase has statistically significantly increased a* values of crust. Addition of xylanase has statistically significantly decreased values of b* in comparison to the respective bread sample with only added amylase.

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A Systematic Review and Meta-Analysis of the Potential of Millets for Managing and Reducing the Risk of Developing Diabetes Mellitus

Frontiers in Nutrition ◽

10.3389/fnut.2021.687428 ◽

2021 ◽

Vol 8 ◽

Author(s):

Seetha Anitha ◽

Joanna Kane-Potaka ◽

Takuji W. Tsusaka ◽

Rosemary Botha ◽

Ananthan Rajendran ◽

...

Keyword(s):

Systematic Review ◽

Meta Analysis ◽

Glycaemic Index ◽

Wheat Bread ◽

Low Carbon ◽

Milled Rice ◽

White Wheat ◽

Glucose Levels ◽

Little Millet ◽

Job’S Tears

Millets (including sorghum) are known to be highly nutritious besides having a low carbon footprint and the ability to survive in high temperatures with minimal water. Millets are widely recognised as having a low Glycaemic Index (GI) helping to manage diabetes. This systematic review and meta-analyzes across the different types of millets and different forms of processing/cooking collated all evidences. Of the 65 studies that were collected globally, 39 studies with 111 observations were used to analyze GI outcomes and 56 studies were used to analyze fasting, post-prandial glucose level, insulin index and HbA1c outcomes in a meta-analysis. It is evident from the descriptive statistics that the mean GI of millets is 52.7 ± 10.3, which is about 36% lower than in typical staples of milled rice (71.7 ± 14.4) and refined wheat (74.2 ± 14.9). The descriptive, meta and regression analyses revealed that Job's tears, fonio, foxtail, barnyard, and teff were the millets with low mean GI (<55) that are more effective (35–79%) in reducing dietary GI than the control samples. Millets with intermediate GI (55–69) are pearl millet, finger millet, kodo millet, little millet, and sorghum which have a 13–35% lower GI than the control with high GI (>69). A meta-analysis also showed that all millets had significantly (p < 0.01) lower GI than white rice, refined wheat, standard glucose or white wheat bread except little millet which had inconsistent data. Long term millet consumption lowered fasting and post-prandial blood glucose levels significantly (p < 0.01) by 12 and 15%, respectively, in diabetic subjects. There was a significant reduction in HbA1c level (from 6.65 ± 0.4 to 5.67 ± 0.4%) among pre-diabetic individuals (p < 0.01) who consumed millets for a long period. Minimally processed millets were 30% more effective in lowering GI of a meal compared to milled rice and refined wheat. In conclusion, millets can be beneficial in managing and reducing the risk of developing diabetes and could therefore be used to design appropriate meals for diabetic and pre-diabetic subjects as well as for non-diabetic people for a preventive approach.

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Cistus incanus L. as an Innovative Functional Additive to Wheat Bread

10.20944/preprints201907.0313.v1 ◽

2019 ◽

Author(s):

Grażyna Cacak-Pietrzak ◽

Renata Różyło ◽

Dariusz Dziki ◽

Urszula Gawlik-Dziki ◽

Alicja Sułek ◽

...

Keyword(s):

Radical Scavenging Activity ◽

Radical Scavenging ◽

Wheat Bread ◽

Total Phenolic ◽

Oh Radicals ◽

White Wheat ◽

Baking Process ◽

Functional Additive ◽

Volume Porosity ◽

Cistus Incanus

Cistus incanus L. (CI) has been proposed as an innovative functional supplement of food products, and hence the present study aimed to evaluate the effect of the addition of dried CI on the properties of bread. Bread was prepared from white wheat flour supplemented with the addition of 1%, 2%, 3%, 4%, and 5% of ground CI. After the completion of baking process, various characteristics of the obtained bread product, such as yield, volume, porosity, acidity, color, and texture, were evaluated. In addition, total phenolic content (TPC), ABTS radical scavenging activity, CHEL chelating power, and ability to quench OH∙ radicals were measured. The results showed that the addition of CI to bread caused a reduction in the volume of bread, but texture of the crumbs was acceptable. Acidity and moisture content of bread were found to be increased following CI enrichment. Significant changes in the ash content and the color of bread crumbs were also observed. Bread incorporated with CI was characterized by significantly higher TPC and much higher antioxidant activity, as measured by ABTS, CHEL, and OH∙ radicals, compared to control bread. Supplementation of bread with 3% CI produced a product with desirable characteristics which was also favored by consumers.

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Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread

British Journal Of Nutrition ◽

10.1017/s0007114507772689 ◽

2007 ◽

Vol 98 (6) ◽

pp. 1196-1205 ◽

Cited By ~ 56

Author(s):

Maria De Angelis ◽

Carlo G. Rizzello ◽

Giuditta Alfonsi ◽

Philip Arnault ◽

Stefan Cappelle ◽

...

Keyword(s):

Lactic Acid ◽

Resistant Starch ◽

Specific Volume ◽

Response Curve ◽

Lactobacillus Brevis ◽

Glycaemic Index ◽

Wheat Bread ◽

Glucose Response ◽

White Wheat ◽

Crumb Structure

This work was aimed at decreasing the glycaemic index (GI) of white wheat bread. Breads made with wheat flour (WF) or wholemeal flour (WMF) and fermented with baker's yeast had similar values of resistant starch (RS; 1·4–1·7 %, starch basis). Sourdough Lactobacillus plantarum P1 and Lactobacillus brevis P2 favoured the highest formation of RS (approximately 5 %) when fermented with WF and WMF. The mixture (1:1) of WF and WMF (WF/WMF) was selected. The effect of dietary fibres, chemical or sourdough acidification on the hydrolysis index (HI) of WF/WMF bread was determined. Among fibres, only the addition of oat fibre (5 %) decreased the HI to 90·84 %. Lactic acid determined the lowest HI, and the effect was related to the decrease of pH. For the same decrease of pH, breads fermented with L. plantarum P1 and L. brevis P2 (sourdough WF/WMF) showed values of HI lower than chemical acidification. The glucose response and GI of WF bread or sourdough WF/WMF bread enriched with oat fibre was determined by using fifteen healthy volunteers. Anhydrous glucose was used as reference. The area under the glucose response curve and the value of GI (72 %) of WF bread were significantly (P < 0·05) higher than sourdough WF/WMF bread enriched with oat fibre (GI = 53·7 %). The decrease of GI of the sourdough WF/WMF bread may be due to both fibre content and decreased pH. Compared to WMF bread, sourdough WF/WMF bread, enriched with oat fibre, had higher specific volume, better cell crumb structure and more appreciated acidulous smell, taste and aroma.

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