The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour

2020 ◽  
Vol 26 (6) ◽  
pp. 485-492
Author(s):  
Georgia Frakolaki ◽  
Virginia Giannou ◽  
Constantina Tzia
Keyword(s):  
Water Activity ◽  
Wheat Flour ◽  
Specific Volume ◽  
Volume Expansion ◽  
Quality Characteristics ◽  
Partial Replacement ◽  
Bakery Products ◽  
Optimal Ratio ◽  
Baked Products ◽  
Satisfactory Quality

The aim of this work was the evaluation of the breadmaking potential of spelt flour when combined with wheat flour in various proportions, both in freshly baked and frozen form, and determine the optimal ratio for products with satisfactory quality characteristics. Freshly baked samples were prepared using different spelt–wheat flour mixtures ranging from 0 to 100% spelt at 10% intervals, while batches containing 0, 30, 50, 80, and 100% spelt were prepared in the case of frozen dough samples. The characteristics of the final baked products (dough volume expansion, specific volume, crust and crumb color, hardness, and water activity) were evaluated. Results showed that spelt flour proportions up to 20% provide bread with quality and sensory characteristics similar to wheat, while proportions higher than 70% lead to products with inferior properties. Therefore, samples with spelt content between 30 and 60%, although slightly degraded, remained highly acceptable.

scholarly journals Using Response Surface Methodology to evaluate the effect of pequi flour, and pulp and by-product on sweet bread development

2021 ◽  
Vol 43 ◽  
pp. e51850
Author(s):  
Mariana Crivelari da Cunha ◽  
Marília Crivelari da Cunha ◽  
Rafael Carvalho do Lago ◽  
Rafaela da Silva Melo ◽  
Letícia Casarine Almeida ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Specific Volume ◽  
Quality Characteristics ◽  
Partial Replacement ◽  
Texture Profile ◽  
Independent Variables ◽  
Gluten Content ◽  
Dependent Variables ◽  
Volume Expansion Rate ◽  
Two Independent Variables

In this work, the effect of wheat flour and water replacement by pequi pulp and flour on the bread development and preparation enriched with this fruit was studied. Two experimental designs were used for two independent variables, the first evaluating the wheat flour partial replacement by pequi husk flour (x1) and pequi pulp flour (x2). The second design evaluated the wheat flour and water partial replacement by pequi husk flour (x1) and pequi pulp (x2), respectively. At the same time, a control test was conducted (without the addition of pequi flour and pulp) for comparison. The evaluated dependent variables of the bread quality characteristics were: dough volume; expansion rate; specific volume and density; texture profile and gluten content. It was possible to verify that only the gluten content was influenced by the replacement of wheat flour by pequi husk flour, whereas, only the specific volume was influenced by the replacement of water by pequi pulp. In general, the best replacement range was obtained with the formulation using between 0.75 to 2.5% pequi husk flour; up to 20% pequi pulp flour and between 5 and 35% of pequi pulp.

The Effects of Amyloglucosidase, Glucose Oxidase and Hemicellulase Utilization on the Rheological Behaviour of Dough and Quality Characteristics of Bread

2017 ◽  
Vol 13 (2) ◽  
Author(s):  
Burak Altınel ◽  
S. Sezgin Ünal
Keyword(s):  
Moisture Content ◽  
Glucose Oxidase ◽  
Wheat Flour ◽  
Specific Volume ◽  
Rheological Behaviour ◽  
Quality Characteristics ◽  
Final Moisture Content ◽  
Whole Wheat ◽  
Flour Blends ◽  
Flour Blend

Abstract Wheat flour, whole wheat flour, 25 and 50 % rye flour substituted wheat flour blends, 15 and 30 % wheat bran substituted wheat flour blends were supplemented with amyloglucosidase (at 0.000875 and 0.001 %), glucose oxidase (at 0.0003 and 0.001 %) and hemicellulase (at 0.001 and 0.005 %). The effects of enzymes on the extensographic properties of dough and quality characteristics of bread (specific volume, baking loss percentage and final moisture content) were studied. The interaction between type of flour/blend, type of enzyme and dosage of enzyme affected resistance to extension, extensibility and ratio of resistance to extensibility of doughs significantly. The interactions between type of flour/blend, type of enzyme and dosage of enzyme affected specific volume, baking loss percentage and final moisture content of breads significantly. The findings in this study indicated that enzymes can exhibit unexpected effects on dough and bread properties depending on type of flour and dosage of enzyme.

scholarly journals Physical-chemical and sensorial evaluation of breads produced with partial replacement of the wheat flour for unripe banana meal.

2014 ◽  
Vol 5 (3) ◽  
pp. 1 ◽  
Author(s):  
Janayna Presa da Silva ◽  
Edna Regina Netto-Oliveira ◽  
Suellen Cristina De Mico Pereira ◽  
Antônio Roberto Giriboni Monteiro
Keyword(s):  
Wheat Flour ◽  
Sensory Analysis ◽  
Specific Volume ◽  
Nutritional Value ◽  
Partial Replacement ◽  
Total Carbohydrate ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Sensory Analyses ◽  
Sensorial Evaluation

<p><em>This study aimed to evaluate the physico-chemical and sensory characteristics of French bread produced with partial replacement of wheat flour for unripe banana meal. Three formulations of bread were produced: standard with 100% of wheat flour, 8% replacement of wheat flour by unripe banana meal and 12% replacement of wheat flour by unripe banana meal. Were evaluated: moisture, ash, total protein, crude fiber, total lipid, total carbohydrate, specific volume and sensory analysis. The data were evaluated by ANOVA (p&lt;0.05). The results showed significant differences for moisture, protein and crude fibers. For ashes, lipid and specific volume were not finding significant differences. Sensory analysis indicated that color and flavor were negatively influenced by unripe banana meal (p&lt;0.05). The average scores of the attributes of the formulations standard, 8% of replacement and 12% of replacement were, respectively: 7.59 (liked moderately), 6.35 and 6.42 (liked slightly). Considering the greater nutritional value and the results of sensory analyses, we can recommend the consumption and production of the formulation with 12% of unripe banana meal.</em></p><p>DOI: 10.14685/rebrapa.v5i3.155</p><p>&nbsp;</p>

scholarly journals Rheological properties of dough and quality of bread supplemented with emulsifying polysaccharides

2014 ◽  
Vol 68 (1) ◽  
pp. 99-106 ◽  
Author(s):  
Tamara Dapcevic-Hadnadjev ◽  
Ljubica Dokic ◽  
Milica Pojic ◽  
Miroslav Hadnadjev ◽  
Aleksandra Torbica ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Opposite Effect ◽  
Hydroxypropyl Methylcellulose ◽  
Quality Characteristics ◽  
Partial Replacement ◽  
Positive Effects ◽  
Osa Starch ◽  
Pregelatinized Starch ◽  
Spray Dried

The aim of present study was to evaluate the effects of emulsifying starches used as additives in breadmaking. In order to achieve this, the partial replacement (5-10%) of wheat flour with starch sodium octenyl succinate (OSA starch), pregelatinized starch sodium octenyl succinate (Pregel OSA starch) and hydrolyzed spray-dried starch sodium octenyl succinate (Hydrol OSA starch) was performed. The quality characteristics of obtained bread were compared to control wheat flour bread and bread containing 0.5% hydroxypropyl methylcellulose (HPMC). The obtained results indicated that addition of Pregel and OSA starches influenced the increase in water absorption, whilst addition of Hydrol OSA starch exhibited the opposite effect. Moreover, the addition of all chosen starches influenced the decrease in dough stability. On the other hand, the positive effects of implementation of emulsifying starches on specific volume and texture were observed, where Pregel OSA and OSA starch have expressed the highest effect.

scholarly journals The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3121
Author(s):  
Alina Culetu ◽  
Denisa Eglantina Duta ◽  
Maria Papageorgiou ◽  
Theodoros Varzakas
Keyword(s):  
Rheological Properties ◽  
Glycemic Index ◽  
Specific Volume ◽  
Quality Characteristics ◽  
Dough Rheology ◽  
Bakery Products ◽  
Gluten Free ◽  
Technological Properties ◽  
Starch Retrogradation

Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving bread texture, appearance and stability. Hydrocolloids addition increases viscosity and incorporation of air into the GF dough/batter. Besides their advantages for the technological properties of the GF bread, hydrocolloids addition may impact the glycemic index (GI) of the final product, thus answering the demand of people requiring products with low GI. This review deals with the application of hydrocolloids in GF bread and pasta with a focus on their effect on dough rheology, bread hardness, specific volume, staling and GI.

OPTIMIZATION OF THE MICRONUTRIENT COMPOSITION OF COOKIES WITH THE USE OF BUCKWHEAT FLOUR

2020 ◽  
Author(s):  
И.И. МИЗИНЧИКОВА ◽  
Т.В. САВЕНКОВА ◽  
М.А. ТАЛЕЙСНИК ◽  
Н.А. ЩЕРБАКОВА ◽  
С.Ю. МИСТЕНЕВА
Keyword(s):  
Wheat Flour ◽  
Quality Characteristics ◽  
Partial Replacement ◽  
High Grade ◽  
Optimum Ratio ◽  
Organoleptic Evaluation ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Buckwheat Flour

Изучено влияние частичной замены муки пшеничной высшего сорта мукой гречневой и пшеничной цельнозерновой на качественные характеристики готового изделия. Установлено оптимальное соотношение, %, мука пшеничная высшего сорта : мука пшеничная цельнозерновая : мука гречневая 55 : 15 : 30, что обеспечивает увеличение содержания пищевых волокон с 4,75 до 6,29 г/100 г, или на 32%; микроэлементов фосфора и магния на 15,5 и 18,2% соответственно; витаминов ниацина и В6 на 18,8 и 10,3% соответственно по отношению к контролю, %, мука пшеничная высшего сорта : мука гречневая 70 : 30. Органолептическая оценка сахарного печенья показала, что использование муки гречневой в сочетании с мукой пшеничной цельнозерновой обеспечивает насыщенный сбалансированный вкус, выраженный аромат и хрустящую, рассыпчатую текстуру готового изделия. The influence of partial replacement of high grade wheat flour with buckwheat flour and whole wheat flour on the quality characteristics of the product is studied. The optimum ratio, %, the high grade wheat flour : whole wheat flour : buckwheat flour 55 : 15 : 30, which provides an increased content of food fiber from 4,75 to 6,29 g/100 g, or 32%; minerals phosphorus and magnesium 15,5 and 18,2%, respectively; vitamins niacin and B6 18,8 and 10,3%, respectively, relative to control, %, the high grade wheat flour : buckwheat flour 70 : 30. Organoleptic evaluation of sugar cookies showed that the use of buckwheat flour in combination with whole wheat flour provides a rich balanced taste, pronounced aroma and crisp, crumbly texture of the finished product.

Effect of Replacement of Refined Wheat Flour with Germinated Fenugreek Seed Flour on Quality Characteristics of Cookies

2017 ◽  
Vol 54 (1) ◽  
pp. 62
Author(s):  
R. S. Agrawal ◽  
H. M. Syed ◽  
P. N. Satwadhar
Keyword(s):  
Wheat Flour ◽  
Quality Characteristics ◽  
Ash Content ◽  
Partial Replacement ◽  
Fenugreek Seed ◽  
Seed Flour ◽  
Physical Chemical ◽  
Protein Fiber ◽  
Textural Parameters ◽  
Different Levels

The effect of partial replacement of wheat flour by different levels (5, 10 and 15%) of Germinated Fenugreek Seed Flour (GFSF) on the physical, chemical and sensory characteristics of cookies were studied. Also, these cookies were evaluated for textural parameters in terms of hardness and compared to control cookies (100% wheat flour). Results revealed that cookies processed from wheat flour supplemented by 10% of GFSF had higher acceptance scores for all sensory attributes than other blend cookies. Replacement of wheat flour with germinated fenugreek seed flour increased the protein, fiber and ash content proportionately to the level of substitution.

scholarly journals Effect Of Incorporation Of Sunflower Seed Flour On The Chemical And Sensory Characteristics Of Cracker Biscuits

2017 ◽  
Vol 74 (2) ◽  
pp. 95
Author(s):  
Simona MAN ◽  
Adriana PĂUCEAN ◽  
Sevastiţa MUSTE ◽  
Anamaria POP ◽  
Alina STURZA ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Wheat Flour ◽  
Sunflower Seed ◽  
Crude Protein ◽  
Chemical Constituents ◽  
Quality Characteristics ◽  
Partial Replacement ◽  
Seed Flour ◽  
Physico Chemical ◽  
Control Samples

The effect of sunflower seed flour supplementation on the quality characteristics of wheat flour cracker biscuits was studied. For this purpose, four experimental variants obtained by substituting wheat flour with different proportions (0%, 15%, 25%, and 35%) of sunflower seed flour, were used. The cracker biscuits with sunflower seed flour and the control samples were subjected to physico-chemical and organoleptic analyses. The cracker biscuits, prepared with sunflower seed flour up to a 35% level of supplementation in wheat flour, were found to be acceptable with respect to all sensory attributes. In the present study, significant improvement in the chemical composition (ash, fat, and crude protein) of wheat-flour cracker biscuits supplemented with sunflower seed flour was observed. This reflects the potential for use of sunflower seed flour, as a partial replacement for wheat flour, for enhancement of these nutrients/chemical constituents

scholarly journals Simultaneous enrichment of wheat flour with iodine and improvement of rheological properties of wheat dough

2013 ◽  
Vol 19 (No. 6) ◽  
pp. 219-223
Author(s):  
Z. Špačková ◽  
J. Příhoda ◽  
S. Rovnaníková
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Iodine Deficiency ◽  
Daily Intake ◽  
Loaf Volume ◽  
Bakery Products ◽  
Wheat Dough ◽  
The Common ◽  
Baked Products ◽  
Simultaneous Enrichment

Several ways are recommended how to avoid iodine deficiency in food of many countries&rsquo; population. In addition to the common use of salt fortified with KI, KJO<sub>3&nbsp;</sub>can also be used in bakery products. It is also a strong oxidizer improving rheological properties of dough. In this paper the effect of KJO<sub>3</sub>&nbsp;on rheological properties of wheat dough and baked products was studied using farinograph and extensograph data and the baking test. The effect of KJO<sub>3</sub>&nbsp;was tested in combination with a commercial complex improver. Loaf volume was increased by the addition of 2 or 3 ppm of iodate to flour. The dose of iodine improving bread volume showed satisfactory correspondence to 50% of recommended daily intake that is allowed for bakery products by the Czech law.

scholarly journals JABUTICABA PEEL IN THE PRODUCTION OF COOKIES FOR SCHOOL FOOD: TECHNOLOGICAL AND SENSORY ASPECTS

2015 ◽  
Vol 39 (6) ◽  
pp. 624-633 ◽  
Author(s):  
Márcio Fernando Cardoso Zago ◽  
Márcio Caliari ◽  
Manoel Soares Soares Júnior ◽  
Maria Raquel Hidalgo Campos ◽  
Jaqueline Eduarda Rodrigues Batista
Keyword(s):  
Wheat Flour ◽  
Specific Volume ◽  
Regression Models ◽  
Breaking Strength ◽  
Partial Replacement ◽  
School Food ◽  
Color Parameters ◽  
Nutritional Importance ◽  
Oat Flour

ABSTRACT Jabuticaba (Myrciaria cauliflora Berg) is agreatly appreciated fruit with nutritional importance, primarily found in the majority of Brazil. Its peel is a discarded by-product of the Brazilian agroindustry. The objective of this study was to develop cookie formulations with partial replacement of wheat flour (WF) and oat flour (OF) by jabuticaba peel meal (JPF), analyzing the technological aspects of the elaborate cookies and evaluating the acceptance of the selected product. All regression models of the cookies with JPF flour were significant. Cookies with JPF tended to blemish and had smaller thicknesses, greater ISA and IAA, smaller values of breaking strength and decreased color parameters (L*, a* and b*) compared to standard cookies. Cookies made with larger OF fractions had lower values of specific volume. Both the standard and the selected cookies from the cookie desirability test were deemed acceptable among students. This work presents a new possibility to produce cookies based on an agro-industrial co-products, which is interesting for the market for this type of product.

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