Functionality and economic feasibility of enzymatically hydrolysed waste bread as a sugar replacer in wheat bread making

The aim of this investigation was to incorporate mustard flour into bread in order to improve its quality. For this purpose, wheat flour 650 type for bread making was replaced with mustard seed flour at the level of 5, 7 and 10%. Bread quality through physico-chemical and sensory characteristics was analyzed and compared to those of bread without mustard flour. The protein content of mustard flour bread increased with 5.03% as a result of mustard flour incorporation, coupled with an increase in ash content. Sensory evaluation results revealed that the sample containing 7% mustard flour scored highest in most of the attributes including overall acceptability. The study reveals that incorporation of 7% mustard flour gave desirable results in terms of phisyco-chemical and sensory caracteristics of mustard flour fortified bread.

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Analysis of Wheat Bread-Making Gene (wbm) Evolution and Occurrence in Triticale Collection Reveal Origin via Interspecific Introgression into Chromosome 7AL

Agronomy ◽

10.3390/agronomy9120854 ◽

2019 ◽

Vol 9 (12) ◽

pp. 854 ◽

Cited By ~ 1

Author(s):

Ilya Kirov ◽

Andrey Pirsikov ◽

Natalia Milyukova ◽

Maxim Dudnikov ◽

Maxim Kolenkov ◽

...

Keyword(s):

Orthologous Gene ◽

Wheat Breeding ◽

Wheat Bread ◽

Bread Making ◽

Pcr Screening ◽

Interspecific Introgression ◽

Unknown Species ◽

Long Interspersed Nuclear Elements ◽

Modern Genomic ◽

Gene Information

Bread-making quality is a crucial trait for wheat and triticale breeding. Several genes significantly influence these characteristics, including glutenin genes and the wheat bread-making (wbm) gene. World wheat collection screening showed that only a few percent of cultivars carry the valuable wbm variant, providing a useful source for wheat breeding. In contrast, no such analysis has been performed for triticale (wheat (AABB genome) × rye (RR) amphidiploid) collections. Despite the importance of the wbm gene, information about its origin and genomic organization is lacking. Here, using modern genomic resources available for wheat and its relatives, as well as PCR screening, we aimed to examine the evolution of the wbm gene and its appearance in the triticale genotype collection. Bioinformatics analysis revealed that the wheat Chinese Spring genome does not have the wbm gene but instead possesses the orthologous gene, called wbm-like located on chromosome 7A. The analysis of upstream and downstream regions revealed the insertion of LINE1 (Long Interspersed Nuclear Elements) retrotransposons and Mutator DNA transposon in close vicinity to wbm-like. Comparative analysis of the wbm-like region in wheat genotypes and closely related species showed low similarity between the wbm locus and other sequences, suggesting that wbm originated via introgression from unknown species. PCR markers were developed to distinguish wbm and wbm-like sequences, and triticale collection was screened resulting in the detection of three genotypes carrying wbm-specific introgression, providing a useful source for triticale breeding programs.

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Buckwheat and quinoa seeds as supplements in wheat bread production

Hemijska industrija ◽

10.2298/hemind120314048d ◽

2013 ◽

Vol 67 (1) ◽

pp. 115-121 ◽

Cited By ~ 7

Author(s):

Mirjana Demin ◽

Biljana Vucelic-Radovic ◽

Nebojsa Banjac ◽

Neli Nikolajevna-Tipsina ◽

Mirjana Milovanovic

Keyword(s):

Nutritive Value ◽

Chenopodium Quinoa ◽

Control Sample ◽

Nutritional Composition ◽

Fiber Content ◽

Wheat Bread ◽

Bread Making ◽

Hydrothermal Preparation ◽

Crude Fiber Content ◽

Bread Production

The aim of this work was to compare the nutritional characteristics of wheat bread with the bread produced of wheat flour supplemented with quinoa and buckwheat seeds. Bread making properties of these blends were analyzed in order to investigate their ability to make moulded bread. Quinoa (Chenopodium quinoa Will.) and buckwheat seeds were grown in the vicinity of Belgrade, Serbia. The addition of pseudocereal seeds (at levels of 30% and 40%) and a selected technological process, which included hydrothermal preparation of supplements, resulted with a valuable effect on nutritive value of breads. In comparison with the wheat bread that was used as control sample, the protein increase of 2% and the increase of crude fiber content at around 0.5% in 30% supplemented breads were registered. Furthermore, the incorporation of both seeds mixture at the level of 40%, increased the content of protein for 2.5% and fiber content for 0.4%. In regard to the starch, fat, and ash contents there were no major differences. The investigated breads were nutritionally superior to the wheat bread. Chemical composition of the selected seeds was also investigated. The results showed that the blends containing either 30% or 40% of selected seeds expressed high potential for the production of molded breads, as new baking products with enhanced nutritional composition. The applied technological procedure was modified in such way that for all blended combination of supplements it changed rheological properties of dough. Furthermore, it resulted in a good volume of breads with excellent sensory properties of aroma-odor and taste.

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Optimization of enzymes addition to improve whole wheat bread making quality by response surface methodology and optimization technique

Journal of Food Science and Technology ◽

10.1007/s13197-019-03629-5 ◽

2019 ◽

Vol 56 (3) ◽

pp. 1454-1461 ◽

Cited By ~ 1

Author(s):

Koki Matsushita ◽

Ayaka Terayama ◽

Daisuke Goshima ◽

Dennis Marvin Santiago ◽

Takao Myoda ◽

...

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Optimization Technique ◽

Wheat Bread ◽

Bread Making ◽

Whole Wheat ◽

Whole Wheat Bread

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Influence of temperature and r.h. during storage on wheat bread making quality

Journal of Stored Products Research ◽

10.1016/j.jspr.2013.10.002 ◽

2013 ◽

Vol 55 ◽

pp. 134-144 ◽

Cited By ~ 17

Author(s):

Jon González-Torralba ◽

Silvia Arazuri ◽

Carmen Jarén ◽

Luis M. Arregui

Keyword(s):

Wheat Bread ◽

Bread Making ◽

Influence Of Temperature

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

International Journal of Food Science & Technology ◽

10.1111/ijfs.12595 ◽

2014 ◽

Vol 49 (11) ◽

pp. 2373-2381 ◽

Cited By ~ 18

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

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Valorisation of the Brewers’ Spent Grain Through Sourdough Bread Making

International Journal of Food Engineering ◽

10.1515/ijfe-2017-0195 ◽

2017 ◽

Vol 13 (10) ◽

Author(s):

Iuliana Aprodu ◽

Alina Beatrice Simion ◽

Iuliana Banu

Keyword(s):

Antioxidant Properties ◽

Wheat Bread ◽

Total Phenolic ◽

Bread Making ◽

Sourdough Bread ◽

Spent Grain ◽

Starch Gel ◽

Starch Retrogradation ◽

The Stability ◽

Dough Development Time

AbstractThe effect of brewers’ spent grain addition on the thermo-mechanical properties of white and wholemeal wheat flour was investigated. The possibility to improve bread quality and antioxidant properties by using the sourdough fermentation was also considered. Increasing the level of brewers’ spent grain caused the increase of water absorption from 58.1 to 65.2% and from 63.8 to 73.6% in case of white and wholemeal flour, respectively. Similarly, the dough development time increased from 1.27 to 6.18 min, and from 3.37 to 5.42 min. Starch gelatinization significantly increased (p<0.05), while the stability of starch gel, starch retrogradation, and cooking setback significantly decreased (p<0.05) with the level of brewers’ spent grain. The specific volume of the wheat bread significantly decreased (p<0.05) and crumb hardness increased (p<0.05) by incorporation of brewers’ spent grain. Sourdough addition improved bread characteristics and the total phenolic content and antioxidant activity of the bread with brewers’ spent grain.

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Effect of optimizing process variables on the quality characteristics of cassava-wheat composite bread

Journal of Agriculture and Food Sciences ◽

10.4314/jafs.v19i1.1 ◽

2021 ◽

Vol 19 (1) ◽

pp. 1-17

Author(s):

Taiwo O. Olurin ◽

Olayemi E. Dudu ◽

Adeola M. Olaniyan ◽

Olugbenga A. B. Ogunmoyela

Keyword(s):

Water Content ◽

Specific Volume ◽

Positive Impact ◽

Quality Characteristics ◽

Wheat Bread ◽

Validity And Reliability ◽

Bread Making ◽

Cassava Flour ◽

Whole Wheat Bread ◽

Composite 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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NUTRITIONAL AND SENSORY ANALYSES OF WHEAT-UNRIPE PLANTAIN COMPOSITE FLOUR ON BREAD MAKING

International Journal of Engineering Applied Sciences and Technology ◽

10.33564/ijeast.2021.v05i09.012 ◽

2021 ◽

Vol 5 (9) ◽

Author(s):

Christopher J. Etti ◽

Victoria G. Ekanem

Keyword(s):

Agricultural Products ◽

Wheat Bread ◽

Composite Flour ◽

Loaf Volume ◽

Bread Making ◽

High Iron Content ◽

Nutritional Analysis ◽

Composite Flours ◽

Sensory Analyses ◽

Loaf Weight

This study analyzes the nutritional and sensory properties of wheat- and unripe plantain composite flour having a mix ratio of 70:30, 80:20, 90:10 and 100:0 respectively, with 100:0 ratio mix serving as the control. Unripe plantain flour was selected due to its high iron content which can solve dietary concerns encountered by anaemic and celiac patients because of low iron and high protein (gluten) content in wheat bread. The nutritional analysis of the composite flour such as ash, lipid, fibre, carbohydrate, protein, moisture content and iron contents of the mixed flour were determined. Physical properties of the composite bread were determined: loaf weight, loaf volume, loaf height, and loaf specific volume.The incorporation of plantain flour into baking bread became effective because it is economical, better supplies essential nutrients such as iron and protein to humans, and a better overall use of domestic agricultural products such as plantain.Incorporation of higher amount of unripe plantain flour increased loaf weight with a corresponding reduction in specific volume of the bread, which affected the bread making process. It was concluded that organoleptically acceptable bread could be formulated from wheat-unripe plantain composite flours using up to 70:30 mix ratio as maximum acceptable levels of substitution for bread making

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