Effects of Chickpea-Based Leavening Extract on Physical, Textural and Sensory Properties of White Wheat Bread

2018 ◽  
Vol 14 (5-6) ◽  
Author(s):  
Hülya Gül ◽  
Fatma Hayıt ◽  
Cansu Acar ◽  
Neslihan Kurt ◽  
Halef Dizlek
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Commercial Production ◽  
Sensory Properties ◽  
Wheat Bread ◽  
Loaf Volume ◽  
Crust Structure ◽  
White Wheat ◽  
Significant Difference ◽  
Sensorial Analyses ◽  
General Acceptability

AbstractThis study aimed to investigate the effects of chickpea-based leavening extract (CLE) on certain white wheat bread characteristics. CLE increased the loaf volume, height and redness while it reduced the moisture, lightness and yellowness of the bread. Although crumb hardness of CLE bread was observed to be higher than commercial baker’s yeast (CBY; Saccharomyces cerevisiae) bread on the first day, this value did not show any significant difference during two days storage. Adhesiveness and chewiness of CLE bread were affected significantly, whereas springiness was not. Loaf volume, symmetry, crust colour, crust structure, texture, mouthfeel, odour, general acceptability and purchasing intent of CLE bread was scored higher as a result of sensorial analyses. We concluded that CLE could be used in breadmaking as an alternative to CBY for consumers who want a different taste and flavour. The use of CLE can be made widespread by performing and standardising the commercial production.

The effect of chia (Salvia hispanic L.) flour as a substitute for fat in gluten-free bread

2019 ◽  
Vol 49 (4) ◽  
pp. 517-527 ◽  
Author(s):  
Katira da Mota Huerta ◽  
Caroline Pagnossim Boeira ◽  
Marcela Bromberger Soquetta ◽  
Jamila dos Santos Alves ◽  
Ernesto Hashime Kubota ◽  
...  
Keyword(s):  
Design Methodology ◽  
Nutritional Assessment ◽  
Sensory Properties ◽  
Gluten Free ◽  
Main Ingredient ◽  
Sensorial Analysis ◽  
Content Type ◽  
Significant Difference ◽  
Nutritional Characteristics ◽  
Sensorial Analyses

Purpose The preparation of gluten-free bread is a challenge because the gluten in wheat is the main ingredient responsible for the retention of the gases which cause the bread to rise. This paper aims to develop breads without gluten and fat, and to evaluate the effect of the use of chia (Salvia hispanic L.) flour on the physical, nutritional and sensory properties of the breads that were developed. Design/methodology/approach Three formulations were developed with different proportions of chia flour (2.5, 5 and 7.5%), fat-free. Physiochemical, sensorial analyses were performed out in three repetitions (p-value = 0.05). Findings In the nutritional assessment, the results demonstrated that 7.5% chia showed higher levels of protein (15.1%), lipid (3.43%), total fiber (7.04%) and lower levels of carbohydrates (22.49%), with significant nutrient enrichment (p-value = 0.05). The specific volume and the elevation of the dough decreased with the addition of chia flour. In the sensorial analysis, the treatments with chia flour showed no significant difference regarding flavor and texture when compared to the standard. The addition of chia improved the nutritional and sensory properties (p-value = 0.05). Originality/value The chia flour improved the nutritional characteristics of the breads, in the reduction of carbohydrate content and the increase in the content of protein, minerals and fiber. It presented good acceptability and good nutritional characteristics, providing a healthy and differentiated variation in this segment.

Effects of enzymes and hydrocolloids on physical, sensory, and shelf-life properties of wheat bread

2013 ◽  
Vol 67 (3) ◽  
Author(s):  
Ľubomír Mikuš ◽  
Mária Kováčová ◽  
Ladislav Dodok ◽  
Alžbeta Medveďová ◽  
Lucia Mikušová ◽  
...  
Keyword(s):  
Shelf Life ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Sensory Properties ◽  
Life Extension ◽  
Wheat Bread ◽  
Bakery Product ◽  
White Wheat ◽  
Activity Test ◽  
Maltogenic Amylase

AbstractThis study compares two types of enzymes: maltogenic amylase (Novamyl 10000 BG) and lipase (Lipopan F BG, Lipopan Xtra BG), both separately and in combination, and seven hydrocolloids (guar gum, xanthan gum, carrageenan, β-glucan, carob gum, and carboxymethyl cellulose (CMC)) on the physical and sensory properties of a bakery product (white wheat bread). Their effect was observed on the baking characteristics of volume, specific volume, shape, mass, shelf-life (penetration and water activity test), and overall taste. The best results in shelf-life extension from the hydrocolloids were shown by β-glucan, a combination of xanthan gum + carrageenan and guar gum. From the enzymes, the best results were achieved with Lipopan Xtra BG and Novamyl 10000 BG + Lipopan F BG combination. The sensory properties (e.g. taste, colour, shape, aroma, elasticity, hardness) were evaluated by ten trained panellists, holding certification in sensory analysis. β-Glucan and Novamyl 10000 BG + Lipopan F BG combination increased the bread volume significantly and also were deemed to afford the most favourable taste.

scholarly journals Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products

2013 ◽  
Vol 31 (No. 4) ◽  
pp. 340-346 ◽  
Author(s):  
J. Kučerová ◽  
V. Šottníková ◽  
Š. Nedomová
Keyword(s):  
Dietary Fibre ◽  
Sensory Properties ◽  
The Other ◽  
Loaf Volume ◽  
Bakery Products ◽  
Bread Crumb ◽  
Crumb Firmness ◽  
Significant Difference ◽  
Dietary Fibre Content

Wheat, apple, potato, and bamboo fibres were applied at 1 and 3% content to bread wheat flour and these additions were studied for the quality of dough and bakery products characterised by farinograph parameters, laboratory baking tests, firmness, and sensory analysis. The addition of fibre caused a decrease of loaf volume, also a change of crumb colour and a slight increase of bread crumb firmness. On the other hand, the addition of fibre affected the farinograph parameters, significantly decreased the specific volume especially at 3% fibre (P < 0.05). A statistically significant difference (P < 0.05) in firmness was found out between products with added wheat and bamboo fibre. Statistically highly significant differences (P < 0.001) were found among the other pairs of products with fibre. The best sensory properties were detected when examining the products with an addition of wheat and potato fibre. The enrichment of bread with fibre at 1% or 3% increased the dietary fibre content in bread with slightly adverse effects on bread quality.  

scholarly journals Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive

2013 ◽  
Vol 67 (3) ◽  
pp. 455-463 ◽  
Author(s):  
Mirjana Demin ◽  
Jovanka Popov-Raljic ◽  
Jovanka Lalicic-Petronijevic ◽  
Biljana Rabrenovic ◽  
Bojana Filipcev ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Sensory Properties ◽  
Protein Network ◽  
Wheat Bread ◽  
Weighted Mean ◽  
Storage Duration ◽  
Bread Crumb ◽  
White Wheat ◽  
Complex Additive ◽  
Two Factors

The effects of different concentrations of the complex additive containing emulsifiers, oxido-reductive substances and enzymes, on the rheological conditions of dough, and on the sensory properties of three groups of bread were investigated. The best initial quality and the lowest degree of protein network weakening had the dough obtained from mixed wheat and rye flours. The best expected baking properties were shown by the white wheat flour due to the least damage of its starch. The use of the additive has an effect on the absorption of water and on the majority of C-values of all sorts of flour. The amount of additive had a significant effect on the sensory properties of wheat bread crumb texture. Also, storage duration significantly affected (p <0.01) the sensory properties of integral wheat bread aroma-taste and the weighted mean score. The interaction of these two factors had no significant effect on any of sensory properties of the investigated groups of bread.

BREAD PRODUCED FROM COMPOSITE FLOURS USING Saccharomyces cerevisiae ISOLATED FROM LOCAL FERMENTED BEVERAGE (BURKUTU)

2020 ◽  
Vol 4 (2) ◽  
pp. 758-766
Author(s):  
Rukayat Biodun Ayoade ◽  
S.S.D MOHAMMED ◽  
RICHARD Z AUTA
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Wheat Flour ◽  
Rice Flour ◽  
Life Assessment ◽  
Wheat Bread ◽  
Composite Flour ◽  
Carbohydrate Utilization ◽  
Composite Flours ◽  
Significant Difference ◽  
Fermented Beverage

Composite flour/bread technology is an important area to be properly harnessed in food industries to help reduce the cost of wheat importation in Nigeria. In this study, bread produced from composite flours using Saccharomyces cerevisiae isolated from local fermented beverage (Burkutu) was investigated. Sugar fermentation, carbohydrate utilization and ethanol tolerance tests were carried out in identifying and characterizing the yeast isolates. Composite breads were produced from Wheat Flour (WF) (100%) and its blends with Rice Flour (RF) (40%), Plantain Flour (PF) (40%) and Cassava Flour (CF) (40%) using the straight dough method. The yeast survived in 25% glucose and 15% ethanol, suggesting its usefulness in industrial application. Loaf weights and loaf volumes of the composite bread samples ranged from 318.4 - 355.7 g, and 420.6 - 457.3 mL respectively, with 100% Wheat Bread ranking highest while Composite rice bread the least, using a significant difference of P<0.05. The total yeast count recorded after 4 days showed 0.25 x 10-3 CFU/mL (100% W bread), 0.40 x 10-3 CFU/mL (W/R (bread), 0.21 x 10-3CFU/mL (W/P bread) and 0.32 x 10-3CFU/mL for W/C bread. Sensory assessment revealed that there was no significant difference (P>0.05) in the bread samples analysed. Shelf life assessment of the bread samples at room temperature (26±1oC) within the first three days revealed no microbial growth/cell count. Bread produced from the incorporation of cassava with wheat flour was found to be acceptable, with insignificant variation when compared to bread made with 100% wheat flour.

scholarly journals Comparative study on the development of maize flour based composite bread

2014 ◽  
Vol 11 (1) ◽  
pp. 133-139 ◽  
Author(s):  
R Begum ◽  
MJ Uddin ◽  
MA Rahman ◽  
MS Islam
Keyword(s):  
Nutritional Quality ◽  
Energy Content ◽  
Proximate Analysis ◽  
Sensory Properties ◽  
Wheat Bread ◽  
Composite Flour ◽  
Maize Flour ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Composite Bread

The study was conducted to develop composite bread with maize flour and also to evaluate the nutritional quality and sensory properties of resulting breads. The results of the proximate analysis showed that wheat and maize flour contain protein 12.56 and 9.08%; fat 0.85 and 1.15%; ash 0.62 and 1.60%; fibre 0.68 and 1.25%; gluten 12.11 and 0.0%, respectively. Breads were produced from composite flour containing 10, 20, 25, 30 and 40% of maize flour and compared with wheat bread for various quality attributes of the developed products. The incorporation of maize flour adversely affected the baking properties and dough expansion but the nutritional quality was improved in case of fiber and energy content. The sensory analysis showed that there was no significant difference between the wheat bread and bread with 10% maize flour. Substitution of 10% maize flour into wheat flour retained much of the nutritional and sensory properties and gave the bread with the good overall acceptability. It was found that volume and specific volume highly positively correlated with taste, texture and overall acceptability but negatively correlated with hardness. The sensory qualities such as hardness and springiness deteriorated during storage with increasing level of maize flour in the breads. DOI: http://dx.doi.org/10.3329/jbau.v11i1.18224 J. Bangladesh Agril. Univ. 11(1): 133-139, 2013

scholarly journals Physical and Sensory Properties of Bread Made with Wheat and Fermented Finger Millet (Eleusine coracana L.) Flours

2021 ◽  
pp. 1-12
Author(s):  
B. E. Alabi ◽  
J. A. Adejuyitan ◽  
V. F. Abioye
Keyword(s):  
Room Temperature ◽  
Finger Millet ◽  
Sensory Properties ◽  
Wheat Bread ◽  
Composite Flour ◽  
Loaf Volume ◽  
Overall Acceptability ◽  
Fermented Grains ◽  
Mouth Feel ◽  
Loaf Weight

Aim: The study was conducted to determine the effect of fermented finger millet flour supplementation in wheat on the physical and sensory properties of bread. Methodology: Finger millet grains were cleaned, washed and fermented in deionized water for 72 h at room temperature (27±2oC), with sampling at every 24 h interval. Fermented grains were washed, drained, dried (65oC, 4 h), milled and sieved (<250 µm) to produce Fermented Finger Millet Flour (FFMF). Composite flour was formulated by supplementing wheat flour with Fermented Finger Millet Flour (FFMF) at 0, 5, 10, 15 and 20 % (w/w), and used to produce bread samples. Physical (Oven spring, loaf weight, loaf volume and specific volume) and sensory (crust colour, crumb colour, aroma, texture, taste, mouth feel and overall acceptability) properties of the bread samples were determined. Results: Physical properties showed less oven spring, loaf volume and specific loaf volume and increased loaf weight with increased FFMF replacement. The sensory analysis showed significant differences (p<0.05) between 100% wheat bread and FFMF supplemented samples in all the determined sensory properties. It was concluded that fermentation period of 24-48 h, and substitution of 5-10% FFMF into wheat gave the bread samples with the best overall acceptability.

scholarly journals Chickpea (Cicer arietinum) steep liquor as a leavening agent: Effect on dough rheology and sensory properties of bread

2015 ◽  
pp. 91-102 ◽  
Author(s):  
Ahmed Saad ◽  
Ragab Elmassry ◽  
Khaled Wahdan ◽  
Fawzy Ramadan
Keyword(s):  
Mixing Time ◽  
Sensory Properties ◽  
Dough Rheology ◽  
Tolerance Index ◽  
Loaf Volume ◽  
Freeze Dried ◽  
Significant Difference ◽  
Baked Products ◽  
Steep Liquor ◽  
Dough Development Time

Dough fermentation is one of the oldest process in food technologies. It has been recently intensively studied for its impact on the sensory, structural, nutritional and shelf life properties of leavened baked products. The goals of this work were to investigate chickpea steep liquor (CSL) as a dough-leavening agent and to study the effect of CSL on the dough rheology and sensory properties of leavened bread. CSL was prepared by submerging chickpea seeds in boiled distilled water (1:2, w/v) for 24 h at 37?C, and then obtained liquor was filtered and freeze-dried to obtain CSL. The addition of CSL to wheat flour (WF) brought changes in the dough mixing behavior as measured by the farinograph. An increase in the farinograph water absorption of WF dough was observed when 4.5% CSL and 1.5% yeast was added, while arrival time was not affected. Addition of CSL to the dough at a content of 4.5, 9.0 and 13.5 g CSL/300 g WF caused an increase in dough stability. The CSL addition also increased mechanical tolerance index, dough weakening and mixing time. Dough development time for all blends was higher than the control (1.2-1.5 min), while between the CSL samples no significant difference was observed. The loaf weight slightly increased from 146.2 g for control to 152.2 g for CSL fermented bread, whereas the loaf volume and specific volume of CSL-fermented bread were lower than the control. The combination of yeast and CSL increased the acceptability of bread with the increasing level of both leavening agents?. The results show that CSL could be used as an alternative to yeast for syngas fermentation. On the other hand, CLS is rich in nutrients and lower in cost compared to yeast.

scholarly journals Glycemic Index and Load of Selected Ethiopian Foods: An Experimental Study

2019 ◽  
Vol 2019 ◽  
pp. 1-5 ◽  
Author(s):  
Nebiyu Dereje ◽  
Gadise Bekele ◽  
Yemisrach Nigatu ◽  
Yoseph Worku ◽  
Roger P. Holland
Keyword(s):  
Experimental Study ◽  
Glycemic Index ◽  
Glycemic Load ◽  
Postprandial Glucose ◽  
Wheat Bread ◽  
Diabetic Patients ◽  
White Wheat ◽  
Significant Difference ◽  
Meal Planning ◽  
Low Glycemic Index

Background. Determining the glycemic index and load of foods has significant impact on meal planning for diabetes. However, there is no data on the glycemic index (GI) and glycemic load (GL) of Ethiopian foods. Therefore, the aim of this study was to analyze the glycemic index and glycemic load of Teff Injera, Corn Injera, and White Wheat Bread. Methods. Experimental study design was conducted among selected healthy adults. Teff Injera, Corn Injera, and White Wheat Bread were selected as test foods for the study, and glucose was used as the reference food. The postprandial glucose concentrations in the blood were recorded at 0, 15, 30, 45, 90, and 120 minutes. The relative glycemic index of each food was calculated, and the presence of statistical difference in glycemic index among the three foods was analyzed. Results. The mean age of the participants was 23 years (±1.6 years). The glycemic indexes of Teff Injera, White Wheat Bread, and Corn Injera were 36 (low), 46 (low), and 97 (high), respectively, and the glycemic loads were 7 (low), 14 (moderate), and 22 (high), respectively. There was a significant difference in glycemic index and load among the three food items (p<0.001). Teff Injera had a much lower glycemic index and load compared with Corn Injera (p<0.001) and White Wheat Bread (p=0.03). Conclusions. Teff Injera and White Wheat Bread have low glycemic index and are recommended to be consumed by diabetic patients, whereas Corn Injera has high glycemic index and is not recommended for diabetic patients. Therefore, Teff Injera should be considered globally in the dietary modification programs for diabetes.

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