Evaluating the traditional bread properties with new formula: Affected by triticale and cress seed gum

2020 ◽  
pp. 108201322096177 ◽  
Author(s):  
Zahra Sheikholeslami ◽  
Maryam Mahfouzi ◽  
Mahdi Karimi ◽  
Toktam Hejrani ◽  
Mahdi Ghiafehdavoodi ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Rheological Parameters ◽  
Composite Flour ◽  
General Acceptance ◽  
Positive Effects ◽  
Volume Porosity ◽  
Cress Seed ◽  
Traditional Bread ◽  
Seed Gum ◽  
New Formula

During recent years, composite bread is more popular among consumers due to its functional and nutritional properties. Among cereals, triticale has been studied, along with careful observation of its characteristics. In addition, hydrocolloids can be replaced as an appropriate resource due to a decrease in the gluten content. The present study aimed to evaluate the effect of triticale flour replacement at the levels of 0, 100, 150, and 250 g/kg, and cress seed gum at the concentrations of 0, 3, 6, and 10 g/kg on the rheological parameters of dough and physicochemical, textural, microstructural, and sensory properties of bread. Based on the results, formula including composite flour (150 g/kg triticale flour+850 g/kg wheat flour) and cress seed gum at 6 g/kg was the best formulation for improving the texture, color parameters, and general acceptance of both types of bread (Barbari and Lavash). Regarding the Iranian Barbari bread, cress seed gum increased the specific volume, porosity, and brightness, while reduced the hardness compared to the control. Besides, sensory evaluation manifested that 150 g/kg of wheat flour could be replaced with triticale flour for providing a good quality of bread. In conclusion, the addition of 150 g/kg of triticale and 6 g/kg of cress seed gum into composite flour and bread formulations had positive effects on all properties measured in both types of bread.

scholarly journals Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1539
Author(s):  
Ionica Coțovanu ◽  
Silvia Mironeasa
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Proximate Composition ◽  
Dough Rheology ◽  
Composite Flour ◽  
Particle Sizes ◽  
Technological Parameters ◽  
White Wheat ◽  
Volume Porosity ◽  
Dough Extensibility

The objective of this investigation was to evaluate the effects generated by amaranth flour (AF)—of different particle sizes (PS) added to white wheat flour from 0% to 20%—on the proximate composition, dough rheological behavior, and bread technological parameters. The reduction of particle size led to an increased hydration capacity of the wheat–amaranth composite flour, while bulk density decreased. Increasing the amount of AF and decreasing the PS led to a significant increase in protein, lipids, and ash contents, while the moisture and carbohydrates of the composite flour decreased. Increasing AF addition led to an increase in dough tenacity and a decrease in dough extensibility, while the PS had an irregular trend. The large particle size, at 15% and 20% levels of AF in wheat flour, increased significantly (p < 0.001) the dough tenacity and hardness, bread firmness, but decreased bread volume, porosity, and elasticity, while medium and small particles at 5–15% addition levels improved porosity and elasticity of the composite bread. Significant correlations (p < 0.05) were found between proximate composition, dough rheological characteristics, and bread quality for the wheat–amaranth composite flours. The results of this study are an important basis for the development of innovative wheat–amaranth bread recipes.

scholarly journals Rheological Characteristics of Composite Flour with Linseed Fibre – Relationship to Bread Quality

2017 ◽  
Vol 35 (No. 5) ◽  
pp. 424-431
Author(s):  
Hrušková Marie ◽  
Švec Ivan
Keyword(s):  
Wheat Flour ◽  
Principal Component ◽  
Bread Quality ◽  
Rheological Parameters ◽  
Composite Flour ◽  
Fermentation Time ◽  
Crumb Firmness ◽  
Pasting Temperature ◽  
Detailed Specification ◽  
Flax Seeds

Linseed fibre represents a rich natural source of dietary fibre. Here, we report that the addition of linseed fibre at levels of 2.5 and 5.0% changes the viscosity of wheat flour as well as the rheological properties of non-fermented and fermented dough. The differences recorded between fibre from golden and brown flax seeds (GF and BF, respectively) were not significant; BF caused a stronger increase in non-fermented dough elasticity. The addition of both variants reduced fermentation times and partially decreased dough volumes during the three phases of the fermentation process. The results of the baking test corresponded with the altered rheological parameters of dough. Based on principal component and cluster analyses, representative features for each rheological test were identified: amylograph maximum (amylograph test), the pasting temperature (RVA test), dough softening degree (farinograph test), extensigraph ratio (extensigraph test) were selected as the representative features. For the evaluation of fermented dough behaviour, wheat flour-linseed fibre composites could be differentiated according to fermentation time (fermentograph test) and dough volume (OTG test). Statistics also confirmed the appropriateness of the crumb firmness parameter for a detailed specification of bread quality.

scholarly journals Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1542
Author(s):  
Denisa Atudorei ◽  
Olivia Atudorei ◽  
Georgiana Gabriela Codină
Keyword(s):  
Wheat Flour ◽  
Gas Production ◽  
Point Of View ◽  
Composite Flour ◽  
Dependent Manner ◽  
Bread Making ◽  
Bean Flour ◽  
Volume Porosity ◽  
Tan Δ ◽  
Dough Rheological Properties

Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%, 15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation of GBF into wheat flour led to a decrease of the water absorption value, dough consistency, baking strength, extensibility and improved tolerance for mixing, total gas production and α-amylase activity. Tan δ increased in a frequency-dependent manner for the samples with a GBF addition, whereas the G’ and G” decreased with the increased value of the temperature. According to the microscopic structures of the dough samples, a decrease of the starch area may be clearly seen for the samples with high levels of GBF addition in wheat flour. The bread evaluation showed that the specific volume, porosity and elasticity increased, whereas the firmness, gumminess and chewiness decreased up to a level of 15% GBF addition in wheat flour. The color parameters L*, a* and b* of the bread samples indicated a darkening effect of GBF on the crumb and crust. From the sensory point of view, the bread up to a 15% GBF addition was well-appreciated by the panelists. According to the data obtained, GBF could be recommended for use as an improver, especially up to a level of 15% addition in the bread-making industry.

Quality Improvement of Cakes with Buckwheat Flour, and its Comparison with Local Branded Cakes

2021 ◽  
Vol 9 (2) ◽  
pp. 570-577
Author(s):  
Tasnim Farzana ◽  
Jannatun Fatema ◽  
Fahiza Bisrat Hossain ◽  
Sadia Afrin ◽  
Shaikh Shahinur Rahman
Keyword(s):  
Wheat Flour ◽  
Comparative Evaluation ◽  
Food Industry ◽  
Point Of View ◽  
Composite Flour ◽  
Bakery Products ◽  
Food Ingredients ◽  
Potential Food ◽  
Sensory Tests ◽  
Buckwheat Flour

Buckwheat is one of the potential food ingredients for the functional food industry. A growing trend for consumer demand highlights the need for the development of composite flour-based bakery products like cookies and cakes. The aim of this study was to analysis the nutrient composition, and microbiological safety examination of buckwheat fortified cakes (BFC), as well as comparative evaluation with locally available branded cakes (LBC). BFC was prepared with the incorporation of 10, 20, 30, and 40% buckwheat flour in wheat flour to measure the quality and acceptability of cakes. As the concentration of buckwheat flour was increased up to 30%, BFC got the best quality, and high sensorial acceptability score evaluated by skilled panelists. BFC had the highest protein, fat, fiber, and micronutrients than all other LBC. No significant (P<0.05) changes were found in sensory tests of the tested cakes. On the basis of microbiological point of view, BFC was found acceptable up to 09 days. Therefore, cake prepared with the incorporation of 30% buckwheat in wheat flour is nutritionally more acceptable than other cakes available in Bangladesh.

scholarly journals SANITARY-TECHNOLOGICAL EVENTS OF BREAD PRODUCTION WITHOUT YEAST

2019 ◽  
Vol 98 (7) ◽  
pp. 777-782
Author(s):  
Gazibeg O. Magomedov ◽  
I. V. Plotnikova ◽  
M. G. Magomedov ◽  
V. L. Cheshinsky
Keyword(s):  
Wheat Flour ◽  
High Frequency ◽  
Nutritional Value ◽  
Apple Juice ◽  
New Technology ◽  
Whole Grain ◽  
Ultra High Frequency ◽  
Traditional Bread ◽  
Bread Production

A method of bread production without using baker’s yeast by using whole-ground wheat flour according to fundamentally new technology through the mechanical loosening of dough was developed. To produce the product, the work was carried out in three stages: at the first stage - the quality of grain was studied at separate stages of its preparation for grinding; on the second - the quality of whole-grain flour obtained by the disintegrating-wave method with a weak microwave information effect was analyzed; in the third - the quality of bread was assessed. Thorough cleaning of the grain and it’s repeated passing through scouring machines, grinding by the wave-disintegrating method with the energy of the electromagnetic field of ultra-high frequency has been proven to provide effective disinfection of grain from various pollutants and reduce the microbiological seeding of whole flour and bread obtained by a mechanical method of dough loosening. To improve the taste characteristics, nutritional value and microbiological purity of bread the concentrated apple juice was added to the bread’s recipe. The obtained indices of microbiological contamination of the cooked bread, which packed in a transparent polypropylene film “BIAXPLEN”, after 7 days of storage, show that in the bread from the whole-grain wheat flour the contamination is lower by 32.6% compared to the bread from entire wheat flour. Improving the microbiological purity of whole-wheat flour became possible by using traditional methods of grain preparing for milling, using the wave-disintegrating method of grinding grain into flour by disinfecting the product with electromagnetic energy of ultra-high frequency, adding concentrated apple juice to the bread’s recipe. Compared with the traditional bread made from wheat flour, the developed bread has increased nutritional value and reduced calorie content.

scholarly journals Organoleptic Characteristics of Cookies from Sorghum Composites Flour

2017 ◽  
Vol 2 (6) ◽  
pp. 506
Author(s):  
Wulandari E. ◽  
Sukarminah E. ◽  
Lanti I. ◽  
Sufmawati F.
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Food Products ◽  
Partial Substitution ◽  
Composite Flour ◽  
Potato Flour ◽  
Sorghum Flour ◽  
Organoleptic Characteristics ◽  
Significant Difference ◽  
Sweet Potato Flour

Application of wheat flour in various food products has increased the import of wheat flour over years. The use of domestically grown crops like Sorghum (Sorghum bicolor L. Moench) could reduce the demand of wheat. Sorghum flour can be used in partial substitution with wheat flour for many food products, like cookies. The use of sorghum as cookies ingredient could be combined with other flours to get a composite flour. The purpose of this research was to obtain proportion of sorghum flour, sweet potato flour and soyabean flour that produce cookies with good organoleptic characteristics. The proportion of composite flour adequacy was calculated using a list of foodstuffs (DKBM).The research method was based on Experimental Method with Randomized Block Design (RBD) in twelve treatments and two repetitions. The treatments were proportion of sorghum flour (6 minutes, 8 minutes, 10 minutes of dehulling time), sweet potato flour, and soyabean flour. The results showed that cookies made with proportion of sorghum flour, sweet potato flour, and soyabean flour gave no significant difference in organoleptic characteristics (Overall, color, taste, aroma, and hardness).  The result also showed that the characteristics of the cookies were not affected by dehulling of sorghum grains but influenced by other ingredient than flour. Keywords: Sorghum, Sweet Potato Flour,  Soyabean Flour, Cookies, Sensory Properties

scholarly journals The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb

2011 ◽  
Vol 29 (No. 2) ◽  
pp. 109-116 ◽  
Author(s):  
S. Tömösközi ◽  
L. Gyenge ◽  
A. Pelcéder ◽  
T. Abonyi ◽  
R. Lásztity
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Absorption Capacity ◽  
Rheological Parameters ◽  
Water Absorption Capacity ◽  
Protein Isolates ◽  
Bread Crumb ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Resistance To Deformation

The effects of amaranth and quinoa flours and protein isolates prepared from amaranth and quinoa seeds on the rheological properties of wheat flour dough and bread were studied using new recording instruments, the micro Z-arm mixer (for dough) and the SMS-Texture analyser (for bread crumb). The addition of 10% amaranth or quinoa flours did not cause significant changes in rheological properties. However, higher additions (20% and 30%) resulted in significant changes in stability, the degree of softening and elasticity. Substitution of wheat flour by amaranth or quinoa flours resulted in an increase of water absorption capacity. A significant reduction of specific volume and an increase of resistance to deformation (firmness) of the crumb of breads prepared from flour mixtures containing high percentages of amaranth or quinoa flours was observed. The addition of protein isolates did not significantly influence the main rheological parameters of dough, and bread crumb.

scholarly journals Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 828
Author(s):  
Mădălina Iuga ◽  
Olga Boestean ◽  
Aliona Ghendov-Mosanu ◽  
Silvia Mironeasa
Keyword(s):  
Wheat Flour ◽  
Dough Rheology ◽  
Bread Making ◽  
Flour Dough ◽  
Positive Effects ◽  
Wheat Flour Dough ◽  
Influence Of Water ◽  
Negative Effect ◽  
Dairy Ingredients ◽  
Acid Whey

The incorporation of dairy ingredients, such as milk or acid whey in bread, is advantageous considering their functional properties and the positive effects on consumers’ health. The introduction of an ingredient in bread making process requires the evaluation of dough behavior and final product quality. Thus, the influence of water replacement by milk or acid whey on the characteristics of wheat flour dough and bread was studied. Dynamic rheological measurements were performed in order to evaluate the viscoelastic properties of dough. Compared to the control, an increase of the elastic character of dough for samples with milk and a decrease for those with acid whey was observed. The resistance to deformation decreased when water was substituted with more than 25% milk and increased for samples with up to 25% acid whey. Higher maximum gelatinization temperatures were obtained when water was substituted by milk or acid whey. Bread crumb presented higher firmness, lower volume and porosity for samples with dairy ingredients compared to the control, therefore, replacement levels lower than 25% were recommended in order to minimize this negative effect. Bread elasticity, chewiness, resilience, pores density and size were improved at replacement levels lower than 25%, while for the sensory characteristics of the specialty bread, high scores were obtained. These results can be helpful for processors, in order to develop and optimize bread with dairy ingredients.

scholarly journals Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution

2020 ◽  
Vol 2020 ◽  
pp. 1-13
Author(s):  
Rafael Grassi de Alcântara ◽  
Heidge Fukumasu ◽  
Paulo Cesar Fabricio Raspantini ◽  
Leonila Ester Reinert Raspantini ◽  
Caroline Joy Steel ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Wheat Flour ◽  
Resistant Starch ◽  
Composite Flour ◽  
Corn Flour ◽  
Glucose Levels ◽  
Baked Goods ◽  
Blood Glucose Levels ◽  
Green Banana

The consumption of composite flour, such as green banana and corn flour, is related to maintain stable blood glucose levels, due to high resistant starch levels. However, most of these studies have conducted analyses of unprocessed food such as flour. Therefore, this study aimed to evaluate the effect of baking on resistant starch concentration and digestion from bread produced with partial wheat flour substitution. Response surface methodology was used to evaluate bread physical-chemical characteristics, and then, sensorial and nutritional qualities of the bread were evaluated. The feasibility of incorporating 40% of corn flour was demonstrated, while incorporation of 20% produced bread with similar characteristics to the control; for green banana flour, these levels were 20 and 10%, respectively. Resistant starch levels of composite breads were also enhanced by in vitro analyses. On the other hand, in vivo blood glucose levels evidenced that the ingestion of breads produced with partial wheat flour substitution by green banana or corn flour promoted a more important peak in blood glucose levels in comparison with control bread, which was never previously presented in the literature. Bread ingestion rapidly increased the blood glucose levels of rats; once during the baking process, starch granules become gelatinized and therefore easily digestible. Furthermore, this study also highlighted the lack and need for future investigation of wheat flour-substituted baked goods, in order to better understand mechanical properties formation and also product digestibility.

Development and optimization of complex coacervates based on zedo gum, cress seed gum and gelatin

2020 ◽  
Vol 148 ◽  
pp. 31-40 ◽  
Author(s):  
Hamid Gharanjig ◽  
Kamaladin Gharanjig ◽  
Mozhgan Hosseinnezhad ◽  
Seid Mahdi Jafari
Keyword(s):  
Cress Seed ◽  
Seed Gum
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