Rye flour enriched with arabinoxylans in rye bread making

2013 ◽  
Vol 21 (1) ◽  
pp. 45-54 ◽  
Author(s):  
Krzysztof Buksa ◽  
Anna Nowotna ◽  
Rafał Ziobro ◽  
Halina Gambuś
Keyword(s):  
Bread Making ◽  
Rye Bread ◽  
Rye Flour

scholarly journals Assessment of the Starch-Amylolytic Complex of Rye Flours by Traditional Methods and Modern One

Materials ◽  
2021 ◽  
Vol 14 (24) ◽  
pp. 7603
Author(s):  
Sylwia Stępniewska ◽  
Grażyna Cacak-Pietrzak ◽  
Anna Szafrańska ◽  
Ewa Ostrowska-Ligęza ◽  
Dariusz Dziki
Keyword(s):  
Differential Scanning Calorimetry ◽  
Thermal Properties ◽  
Traditional Method ◽  
Amylase Activity ◽  
Quality Parameters ◽  
Falling Number ◽  
Bread Making ◽  
Scanning Calorimetry ◽  
Rye Bread ◽  
Rye Flour

The properties of the starch-amylolytic complex of commercial low-extract rye flour were determined based on the traditional method, such as falling number and amylograph test as well as differential scanning calorimetry (DSC). The starch, pentosans and protein had a significant effect on the thermal properties of the tested rye flours. Based on the falling number, it was revealed that rye flours were characterized by medium and low alpha-amylase activity. The falling number and amylograph test are not sufficient methods to determine the suitability of currently produced rye flours for bread making. The gelatinization process of the rye flour starch could be evaluated by the DSC test, which, together with the falling number and amylograph test, may allow a better way to evaluate the usefulness of rye flours for bread making. Many significant correlations between parameters determined by DSC endotherm and quality parameters of rye bread, such as volume and crumb hardness, were reported. Breads made from flour with higher enthalpy in DSC were characterized by higher volume and softer crumb.

Influence of flour from oilseed meal on sugars content in rye bread

2021 ◽  
Vol 9 (16) ◽  
pp. 57-68
Author(s):  
Halyna Voloshchuk ◽  
Keyword(s):  
Chemical Composition ◽  
Mass Fraction ◽  
Raw Materials ◽  
Sugar Content ◽  
Jerusalem Artichoke ◽  
Oilseed Meal ◽  
Rye Bread ◽  
Rye Flour ◽  
Pumpkin Seeds ◽  
The Impact

Subject of research – sugar content in rye bread with fractionally defatted flour from walnuts, pumpkin seeds, sesame and Jerusalem artichoke powder. The purpose – to investigate the chemical composition of sugars in flour from oilseed meal and to explain the impact of new raw materials upon the sugar content in bread made from rye flour. Materials and methods. For the production of pilot of bread used: rye flour; fermented rye malt; table salt; drinking water; ready liquid rye sourdough (composition: Lactobacillus plantarum 30, L .casei 26, L. fermenti 34, L .brevis and Saccharomyces minor "Chernorichenskaya", S. cerevisiae L1); fractionally defatted flour from walnuts, pumpkin seeds and sesame produced by PE "Research and Production Company "Elitfito"; Jerusalem artichoke powder "Dar". The dough was prepared in a three-phase way: liquid sourdough – saccharified choux – dough. Jerusalem artichoke powder and oilseed meal were added to the dough. The chemical composition of sugars in raw materials and bread was determined by high-performance liquid chromatography. The effect of fractionally defatted flour on the course of processes in rye dough was performed on a farinograph and amylograph of Brabender. The intensity of gas formation of the dough was determined on the device AG-1. Changes in the crystal structure of the bread crumb were performed using X-ray phase analysis on the device DRON UM-1 in the range of angles 2θ from 5 to 60 degrees. Results. It is established that the share of sugars in flour from oilseed meal is 2 ... 8 times higher than the content of sugars in rye flour. The content of sugars in fractionally defatted flour from walnuts is 43.0 %, from pumpkin seeds – 14.2 %, from sesame – 12.8% by weight of dry matter. Up to 80% of all sugars in fractionally defatted flour are sucrose and maltose. The ratio of fructose to glucose in fractionally defatted flour from walnuts is 1:1.25; from pumpkin seeds – 1:0.73; of sesame seeds – 1:0.5. The addition of 7.0 % fractionally defatted flour mixed with 3 % of the Jerusalem artichoke powder reduces the mass fraction of sugars in bread compared to the bread made with Jerusalem artichoke only. It has been studied that fractionally defatted flour from walnuts, pumpkin seeds and sesame reduces the hydrolytic decomposition of rye flour starch and promotes the process of fermentation of sugars. Scope. A mixture of fractionally defatted flour from oilseed meal in the amount of 7 % should be used for the production of bread from rye flour with 3 % Jerusalem artichoke powder to the mass fraction of flour to reduce the content of high glycemic starch sugars.

scholarly journals Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 331
Author(s):  
Sylwia Stępniewska ◽  
Waleed H. Hassoon ◽  
Anna Szafrańska ◽  
Grażyna Cacak-Pietrzak ◽  
Dariusz Dziki
Keyword(s):  
Protein Content ◽  
Dry Mass ◽  
Quality Parameters ◽  
Water Soluble ◽  
Rye Bread ◽  
Low Protein ◽  
Rye Flour ◽  
Flour Properties ◽  
Lower Protein

The aim of this study was to evaluate the baking value of rye flours from industrial mills and to indicate which rye flour quality parameters are the most important predictors of wholemeal rye bread quality for commercially milled rye grains. Ten wholemeal rye flours, which were characterized by ash content ranging from 1.43% to 2.42% d.m. (dry mass), were used for the study. The parameters that characterize the flour properties and the baking test were assessed. The study revealed that for the analyzed commercial rye flours, the falling number test and the amylograph properties are insufficient parameters for predicting the quality of wholemeal rye bread. The manufacture of good quality wholemeal bread requires the use of rye flour with superior quality, such as fine granulation, low protein content, low total and insoluble pentosans content, and, in particular, a high percentage of water-soluble pentosans content. Breads with a higher volume were obtained from rye flours that were generally characterized by lower protein content, lower total and insoluble pentosans content, and higher water-soluble pentosans content. Flour granulation and the percentage of water-soluble pentosans content especially, had a significant impact on bread’s hardness of crumb and the hardness of crumb’s increase during bread storage.

Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making

2002 ◽  
Vol 214 (1) ◽  
pp. 33-42 ◽  
Author(s):  
H. Boskov Hansen ◽  
M. Andreasen ◽  
M. Nielsen ◽  
L. Larsen ◽  
Bach K. Knudsen ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Dietary Fibre ◽  
Bread Making ◽  
Rye Bread ◽  
Endogenous Enzymes

scholarly journals Rye – the nutritional and technological evaluation in Czech cereal technology – A review: Grain and flours

2021 ◽  
Vol 39 (No. 1) ◽  
pp. 3-8
Author(s):  
Marcela Sluková ◽  
Lucie Jurkaninová ◽  
Ivan Švec ◽  
Pavel Skřivan
Keyword(s):  
Czech Republic ◽  
Human Nutrition ◽  
Fibre Content ◽  
Bread Making ◽  
The Czech Republic ◽  
Rye Flour ◽  
High Fibre ◽  
High Fibre Content ◽  
Technological Evaluation

Rye is a later cereal compared to wheat and barley. The main use of rye in human nutrition consists in the processing of grain to flour (dark and wholemeal) and in the baking industries in sourdough and bread making. During the last fifty years, there has been a decline in the consumption of rye in the Czech Republic. Rye is a nutritionally interesting cereal due to its high fibre content. The part of the review presents the development of consumption of rye and rye products, nutritional significance of rye products, changes in the properties and content of rye grain components during processing with a focus on the evaluation of the effect of milling on components and microstructure of rye flour.

Release of free ferulic acid and changes in antioxidant properties during the wheat and rye bread making process

2014 ◽  
Vol 23 (3) ◽  
pp. 831-840 ◽  
Author(s):  
Iwona Konopka ◽  
Małgorzata Tańska ◽  
Alicja Faron ◽  
Sylwester Czaplicki
Keyword(s):  
Ferulic Acid ◽  
Antioxidant Properties ◽  
Bread Making ◽  
Rye Bread

scholarly journals BAKING QUALITY OF THE RYE FLOUR

1970 ◽  
Vol 63 ◽  
Author(s):  
Iuliana Banu
Keyword(s):  
Specific Volume ◽  
Amylase Activity ◽  
Technological Properties ◽  
Baking Quality ◽  
Rye Bread ◽  
Rye Flour ◽  
Gelling Properties ◽  
The Way

The aim of the present paper was to provide information about the way in which physical, biochemical and technological properties of the rye flour influence its baking quality. We analyzed the influence of granularity, pentosans content, gelling properties of the starch and α-amylase activity on the quality of the rye bread. Four different varieties of Romanian ryes were milled through Bühler MCK-6188F laboratory aggregate using a modified technical scheme. Our results indicate that the specific volume of the bread is directly correlated with the percentage of soluble pentosans in water (r=0.973) and with the peak of amylographic viscosity (r=0.956). An indirect correlation was obtained between the elasticity of the crumb and α-amylase activity (r=0.962). The coarse fractions contain higher pentosans quantities while the fine ones have higher contents of starch.

An optimised micro-titer plate method for characterisation of endogenous rye phytase under industrial rye bread making conditions

2008 ◽  
Vol 227 (4) ◽  
pp. 1009-1015 ◽  
Author(s):  
Merete Møller Nielsen ◽  
Marianne Linde Damstrup ◽  
Åse Hansen
Keyword(s):  
Bread Making ◽  
Plate Method ◽  
Rye Bread

scholarly journals Effect of bread dough mixing method on rye bread quality

2014 ◽  
pp. 11-22
Author(s):  
Dragutin Djukic ◽  
Milorad Radovic ◽  
Leka Mandic ◽  
Slavica Veskovic-Moracanin
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bread Quality ◽  
Wheat Bread ◽  
Bread Making ◽  
Bread Dough ◽  
Dough Mixing ◽  
Rye Flour ◽  
Volume Porosity ◽  
Mixing Method

The objective of this study was to evaluate the effect of sourdough (indirect bread dough mixing method) on the quality of rye/wheat bread (TYPE 500 wheat flour and whole grain rye flour - 60:40) and determine its advantages over the straight dough method. Three bread dough mixing methods were used: I - indirect bread dough mixing using flour scalding; II - indirect bread dough mixing without flour scalding; III - straight dough mixing. The study involved the monitoring of the following: microbial characterristics of the flour and dough (yeasts and lactic acid bacteria) and of the bread (presence of Enterobacteriaceae, yeasts and moulds); chemical properties of the dough and the bread (pH and degree of acidity); organoleptic attributes of bread (volume, porosity according to Dallman, crumb elasticity, pore structure fineness, bread crumb score, external appearance, crumb appearance, flavour of both the crust and the crumb). The results showed the highest counts of lactic acid bacteria and yeasts in the indirect bread dough mixing method using rye flour scalding. The rye/wheat bread made with sourdough had a mild sourish flavour, an intense aroma, a prolonged shelf life, and reduced crumbliness. The study suggests that the technological process of sourdough-type rye/wheat bread making is an important requirement in improving bread quality and assortment that can be used in any bakery facility.

Sign in / Sign up

Export Citation Format

Share Document