scholarly journals Wheat Bread with Grape Seeds Micropowder: Impact on Dough Rheology and Bread Properties

2020 ◽  
Vol 30 (1) ◽  
pp. 138-150
Author(s):  
Veronika Valková ◽  
Hana Ďúranová ◽  
Jana Štefániková ◽  
Michal Miškeje ◽  
Marián Tokár ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Dough Rheology ◽  
Wheat Bread ◽  
Grape Seeds ◽  
Rheological Analysis ◽  
First Time ◽  
Positive Effect ◽  
Bread Properties ◽  
Electronic Eye ◽  
Different Levels

AbstractThe current study was designed to enhance the functionality of white bread by replacement of wheat flour with different levels (1%, 2%, 5%, and 8%) of grape seeds micropowder (GSMP) with nanosized particles (10 µm). Chemical composition of GSMP, volume and sensory attributes, evaluated with the panel of evaluators and an electronic nose (e-nose) and an electronic eye (e-eye) were investigated in the tested breads. It has been found out that GSMP contained appreciable amounts of flavonoids including catechin, epicatechin, gallic acid and minerals especially, Ca, K and Mg. The data from rheological analysis showed that the addition of GSMP (mainly at 5% and 8% levels) to the wheat flour had a positive effect on dough manifesting with rheology by increased dough stability. The volume of the experimental breads (above 1% concentration) was demonstrably declined (P < 0.0001) in comparison with the control bread. Sensory rating revealed that the bread fortified with 1% GSMP was judged by the consumer panelists as the most acceptable with the highest scores for all quality attributes which was also confirmed by the data of e-nose and e-eye. Our results suggest for the first time that 1% GSMP addition appears to be a promising functional ingredient to improve bread with required qualitative and sensory properties.

scholarly journals Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties

2021 ◽  
Vol 11 (10) ◽  
pp. 4605
Author(s):  
Fairouz Djeghim ◽  
Hayat Bourekoua ◽  
Renata Różyło ◽  
Agata Bieńczak ◽  
Wojciech Tanaś ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Hierarchical Cluster ◽  
Prickly Pear ◽  
Dough Rheology ◽  
Co2 Production ◽  
Wheat Bread ◽  
Gluten Free ◽  
K Value ◽  
Bread Properties ◽  
By Products

The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread. The by-products were incorporated into a gluten-free bread formulation based on corn and chickpea flours (2/1 w/w). Different levels of each by-product (0, 2.5, 5, and 7.5% in the basic replacement) were tested. Wheat bread and gluten-free bread without the addition of by-products were used as controls. The results indicated that the by-products increased the maximum dough height, the total CO2 production, and CO2 retention coefficient compared to unenriched gluten-free dough. The highest K-value consistency coefficient was observed for the dough enriched with the prickly pear peel. The addition of by-products significantly improved (p < 0.0001) the specific volume of gluten-free bread, with values increasing from 1.48 to 2.50 cm3/g. The hierarchical cluster analysis and the constellation plot showed four groups: the wheat bread group, the second group containing the gluten-free control bread, the group with bread enriched by pomace, and the group with bread enriched with peels, exhibit the same effect on gluten-free bread and the peels exhibit the same effect on gluten-free bread.

scholarly journals Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Simona Maria Man ◽  
Adriana Păucean ◽  
Ioana Daniela Călian ◽  
Vlad Mureșan ◽  
Maria Simona Chiș ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bioactive Compounds ◽  
Sensory Analysis ◽  
Textural Properties ◽  
Wheat Bread ◽  
Antioxidant Compounds ◽  
Trigonella Foenum Graecum ◽  
Trigonella Foenum Graecum L ◽  
Different Levels

Evaluation of fenugreek (Trigonella foenum-graecum L.) and dark wheat flour (type 1250) blends was performed, and the effect of fenugreek flour on the physicochemical, textural, microbiological, and sensory characteristics of wheat bread was studied. The fenugreek flour was blended with wheat flour at different levels: 2%, 5%, and 8% for preparing bread samples. Even if a decrement of bread’s crumb textural properties was recorded with fenugreek flour addition, the improved content in protein, ash, fiber, and antioxidant compounds was noticeable. The results of the sensory analysis indicated that the bread sample fortified with 2% and 5% fenugreek flour has the highest acceptability score. However, considering the health benefits of fenugreek bioactive compounds and their influence on overall quality of bread, it can be concluded that bread supplementation up to 5% fenugreek flour is optimal.

scholarly journals Wheat Bread with Dairy Products—Technology, Nutritional, and Sensory Properties

2019 ◽  
Vol 9 (19) ◽  
pp. 4101 ◽  
Author(s):  
Carla Graça ◽  
Anabela Raymundo ◽  
Isabel Sousa
Keyword(s):  
Wheat Flour ◽  
Dairy Products ◽  
Positive Impact ◽  
Dairy Product ◽  
Sensory Properties ◽  
Dough Rheology ◽  
Wheat Bread ◽  
Daily Diet ◽  
Flour Basis ◽  
The Impact

As the relation between diet and health became a priority for the consumers, the development of healthy foods enriched with functional ingredients increased substantially. Dairy products represent an alternative for new products and can be used to enhance the functional and nutritional value of bakery products. The addition of yoghurt and curd cheese to wheat bread was studied, and the impact on the dough rheology, microstructure, bread quality, and sensory properties were evaluated. Dairy product additions from 10 to 50 g and higher levels up to 70 g of yoghurt and 83 g of curd cheese were tested. Replacements were performed on wheat flour basis and water absorption. It was observed that the yoghurt additions had a positive impact on the rheology characteristics of the dough. For curd cheese additions, the best dough evaluated on extension was the 30 g of wheat flour formulation. In both cases, the microstructure analysis supported the results obtained for doughs and breads. These breads showed a significant improvement on nutrition profile, which is important to balance the daily diet in terms of major and trace minerals and is important for health-enhancing and maintenance. Good sensorial acceptability for breads with 50 g of yoghurt and 30 g of curd cheese was obtained.

Nutritional and quality characteristics of wheat bread fortified with different levels of soaked–dehulled moth bean (Vigna aconitifolia) seeds powder

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Rehab F.M. Ali ◽  
Sami A. Althwab ◽  
Hani A. Alfheeaid ◽  
Ayman Mohammed El-Anany ◽  
Raghad M. Alhomaid ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Proximate Composition ◽  
Quality Characteristics ◽  
Absorption Capacity ◽  
Wheat Bread ◽  
Moth Bean ◽  
Content Type ◽  
Different Levels ◽  
Composite Bread

PurposeSoaked–dehulled moth bean seed (SDMBS) powder was incorporated into wheat flour and the paper aims to investigate its effects on the nutritional and quality properties of composite bread.Design/methodology/approachDifferent ratios of SDMBS powder (0%–12.5%) were mixed into wheat flour to prepare composite bread. Proximate composition, mineral content and functional properties of SDMBS powder and wheat flour were studied. The composite bread samples were assayed for proximate composition, mineral nutrients, amino acid composition, physical characteristics as well as sensorial properties.FindingsProtein and ash contents of SDMBS powder were found to be 2.15 and 5.69 fold higher than wheat flour. Water absorption capacity (WAC), oil absorption capacity (OAC), (FC) and emulsion activity (EA) values of SDMBS powder were also 1.63, 1.78, 4.43 and 1.58 times higher than wheat flour, respectively. The inclusion of different levels of SDMBS powder into wheat flour significantly (p = 0.05) increased the functional properties of composite flours. Bread samples fortified with SDMBS powder exhibited higher values of essential amino acids than the recommendations of World Health Organization/Food and Agriculture Organization/United Nations University (2007). The bread samples containing 10% and 12.5% of SDMBS powder provided 39.23% and 41.15% of the recommended lysine level, respectively. The addition of a higher proportion of SDMBS powder into wheat flour gradually increased the protein and ash contents of the bread samples. Control sample without SDMBS powder (0%) and samples fortified containing 2.5% and 5% of SDMBS powder received the highest scores of overall acceptance, whereas the bread sample with the highest SDMBS powder (12.5%) content received the lowest scores.Research limitations/implicationsThe main findings of the current investigation indicated that the addition of 2.5–5% of SDMBS powder into wheat flour enhanced the nutritional and quality characteristics of wheat bread.Originality/valueSDMBS powder could be incorporated into refined wheat bread to achieve functional bread with significantly higher protein content.

IOLOGICAL EVALUATION OF BALADY BREAD AS AFFECTED BY REPLACING WHEAT FLOUR WITH DIFFERENT LEVELS OF DATE FIBER

2018 ◽  
Vol 3 (2) ◽  
pp. 15-26
Author(s):  
A. M. Hamoda ◽  
A. A. El- Bedawey ◽  
A. H. Khalil ◽  
A. A. Bakry
Keyword(s):  
Wheat Flour ◽  
Different Levels

Effect of Supplementation of Amaranth Flour on Various Quality Attributes and Antioxidant Activities of Bread

2020 ◽  
Vol 16 (3) ◽  
pp. 391-396
Author(s):  
Huma Mukhtar ◽  
Amir Gull ◽  
Tariq A. Ganaie ◽  
Sajad A. Rather ◽  
Farooq A. Masoodi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quality Attributes ◽  
Wheat Bread ◽  
Total Phenolic ◽  
Water Retention Capacity ◽  
Whole Wheat Bread ◽  
Amaranth Flour

Background: The present investigation was carried to develop amaranth based wheat flour bread. Products were developed by using different levels of amaranth flour and wheat flour in the ratio of 0:100,5:95, 10:90 and 15:85 respectively. Methods: Physico-chemical, antioxidant activity, total phenolic content and physical properties of amaranth supplemented bread were evaluated. Results: Results revealed an increase in moisture content from31.41 -33.35%, ash content 0.95- 1.52%, protein content 12.19% -13.23%, fat content 2.21% -2.81% and crude fiber 1.13-1.74%, and decrease in nitrogen free extract, alkali water retention capacity 52.11-47.35% and 137.66-112.00% respectively. Also it was observed that amaranth flour supplemented bread showed decrease in total phenolic content, antioxidant activity and FRAP assay with increase in substitution level. Color evaluation showed increase in L* and a* value of bread crust, while as bread crumb shows decrease in b* and L* value respectively. Nutritional evaluation revealed that among the samples tested 85% wheat flour and 15% amaranth flour supplemented bread was rated best as it was also evident from nutritional analysis. Conclusion: Maximum substitution of wheat flour with amaranth flour were 10% in terms of desirable bread quality attributes. The composite breads would serve as functional food, because of its high nutritional value than whole-wheat bread.

scholarly journals Seed morphology uncovers 1500 years of vine agrobiodiversity before the advent of the Champagne wine

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Vincent Bonhomme ◽  
Jean-Frédéric Terral ◽  
Véronique Zech-Matterne ◽  
Sarah Ivorra ◽  
Thierry Lacombe ◽  
...  
Keyword(s):  
Middle Ages ◽  
Climatic Changes ◽  
Seed Morphology ◽  
Crucial Aspect ◽  
Wild Type ◽  
Grape Seeds ◽  
The Social ◽  
Reference Collection ◽  
Grape Varieties ◽  
First Time

AbstractA crucial aspect of viticulture is finally unveiled as the historical dynamics of its agrobiodiversity are described in the Champagne region for the first time. Outline analyses were carried out to compare the morphology of archaeological grape seeds from Troyes and Reims (first c. AD to fifteenth c. AD) with that of a reference collection of modern seeds, including wild vines and traditional grape varieties, believed to be ancient and characteristic of the French vine heritage. This allows us to document the chronological dynamics of the use of the wild Vitis type and of the diversity of the varieties used, based on morphological disparity. After showing the existence of morphological types corresponding to geographical groups, we highlight a geochronological dynamic. Our results show that the wild type is used throughout the series, up to the Middle Ages. In addition, domestic forms, morphologically related to southern varietal groups, are very early involved in the Champagne grape agrodiversity. The groups corresponding to the typical grape varieties of today do not appear until the second millennium. These previously unsuspected dynamics are discussed in light of the social, societal and climatic changes documented for the period.

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