Substitution of potassium sorbate preservative by fermented wheat flour in the production of biscuits. Safety, nutritional and sensory characteristic potentials

2021 ◽  
Author(s):  
R. Fink ◽  
S. Filip
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Sensory Quality ◽  
Potassium Sorbate ◽  
Bakery Products ◽  
Antibacterial Effects ◽  
Pyruvic Acids ◽  
Organic Acid Content ◽  
Secondary Fermentation ◽  
Characteristic Potentials

AbstractIn this study, the potential of the substitution of the conventional preservative potassium sorbate by fermented wheat flour as an alternative was analysed. The organic acid content and antibacterial activity of preservatives and the macronutrient characterisation were tested, as was the sensory evaluation of biscuits with added conventional and alternative preservatives. The results show that the fermented wheat flour contains secondary fermentation metabolites (e.g. acetic, lactic and pyruvic acids). Both fermented wheat flour and potassium sorbate have antibacterial effects against Staphylococcus aureus, Bacillus cereus and Bacillus subtilis. The sensory evaluation demonstrated that fermented wheat flour in the recommended concentration range had no impact on sensory quality. Therefore, fermented wheat flour represents a potential substitution for conventional potassium in bakery products.

scholarly journals Elaboration of By-Products of Cará (Dioscorea spp.) From Agroecological Experience

2020 ◽  
Vol 12 (10) ◽  
pp. 205
Author(s):  
Ana C. N. Lobato ◽  
Jane M. Leão ◽  
João B. D. Damaceno ◽  
Matheus M. Caniato ◽  
Kirk R. M. Soares ◽  
...  
Keyword(s):  
Statistical Analysis ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Nutritional Value ◽  
High Energy ◽  
Target Audience ◽  
Bakery Products ◽  
Hedonic Scale ◽  
The One ◽  
By Products

Yam (Dioscorea spp.) is a tuberous plant of high energy and nutritional value, with great importance for the industry and as a food because of its composition. With the purpose of developing bakery products and determining its acceptability, cake, biscuit, pasta, pancake, bread, and pizza were prepared with 0 to 20% of starch in substitution for wheat flour. Yam starch was obtained when arriving at the industry in Caapiranga-AM, the flagship yam processing town in the region. Sensory evaluation was carried out by a target audience of 50 individuals, using a hedonic scale. For the statistical analysis, the Tukey’s test was used, and it was found that in the overall analysis, the best treatments were the control (no yam starch) and the one with 5% of yam starch. The production of these byproducts is viable, adding value to yam and delivering a product with better quality to consumers.

Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with sweet potato (Ipomoea batatas L.) flour

2018 ◽  
Vol 120 (8) ◽  
pp. 1764-1775 ◽  
Author(s):  
Demelash Hailu Mitiku ◽  
Solomon Abera ◽  
Nugusse Bussa ◽  
Tilahun Abera
Keyword(s):  
Sweet Potato ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Sensory Quality ◽  
Partial Substitution ◽  
Wheat Bread ◽  
Potato Flour ◽  
Content Type ◽  
Mild Reduction ◽  
Sweet Potato Flour

Purpose The purpose of this paper is to investigate the effect of partial substitution of wheat flour with sweet potato flour on the nutrient composition and sensory properties of bread. Design/methodology/approach Sweet potato flour was blended with wheat flour at 5, 10, 15, 20 and 25 percent levels of substitution for bread production. Proximate, minerals and antinutritional factors of the breads were investigated using AOAC methods. Sensory evaluation was carried out by a panel of 50 consumers. Data were subjected to analysis of variance and means were separated by Tukey’s comparison test at p <0.05. Results were reported as mean ± SD. Findings The nutritional and sensory quality of bread made from wheat flour supplemented with sweet potato flour at 5, 10, 15, 20 and 25 percent was investigated. Blending of sweet potato flour with wheat flour had significantly decreased the protein content (4.76–7.78 percent) while the ash (1.35–3.07 percent), crude fiber (0.24–1.03), carbohydrate contents (88.39–90.45 percent), iron, zinc, phosphorus and vitamin A contents were significantly increased ( p<0.05) with increasing sweet potato flour in the formulations. The tannin and phytate contents of the composite breads were low. Sensory evaluation of the breads revealed a mild reduction of the bread’s general acceptability with increase in the substitution level by sweet potato flour. Originality/value This study showed that the wheat flour used in making breads could be substituted with up to 15 percent sweet potato flour without compromising its nutritional quality, with only a mild reduction in sensory quality.

Influence research of yams powder on properties of the dough and quality factors of bakery products from wheat flour

2019 ◽  
Vol 28 (1) ◽  
pp. 49-52
Author(s):  
V.A. K. Sagi ◽  
◽  
G.G. Yusupova ◽  
E.V. Nevskaya ◽  
◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bakery Products ◽  
Quality Factors

Quality analysis and prospects for use of lupin seeds of Belarusian selection

2020 ◽  
Vol 3 (1) ◽  
pp. 22
Author(s):  
Lyudmila Rukshan ◽  
Alena Navazhilova ◽  
Dmitry Kudin
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Wheat Flour ◽  
Great Influence ◽  
Quality Analysis ◽  
Bakery Products ◽  
Whole Grain ◽  
Technological Parameters ◽  
Protein Food ◽  
Lupin Seeds

The paper investigates technological parameters of the quality of low-alkaloid lupin of five cultivars selected and grown in the Republic of Belarus during the years from 2007 to 2017. Prospects for the use of the obtained seeds have been studied. This study reveals great influence of cultivar and climatic conditions during growth of lupin seeds on correlation of anatomic parts in seeds as well as on their physical properties. Cultivar of lupin seeds Jan is recommended for whole grain flour and graded flour production based on its anatomic composition, uniformity and physical properties. A comparative analysis of chemical composition, quality parameters and technological properties of lupin flour has been done. The chemical composition of lupin flour, of whole grain lupin flour, in particular, has been found to be relatively low in starch, high in protein, food fibers, minerals and organic acids. As a result, whole grain lupin flour has been proved to have higher food value when compared to traditional wheat flour. This paper demonstrates the difference between lupin flour characteristics and those of wheat flour in terms of color, acidity, enzymatic activity and adsorbing properties. This study reveals the possibility of use of lupin flour in bakery products by substituting traditional types of flour with lupin flour at 10-30% levels, as well as by replacing egg products with lupin flour at 25-50% levels. The work highlights the use of lupin flour at the stages of dough kneading, dough preparation, foam and emulsion production mainly by using rapid dough making methods.Practical applicationsRecommendations have been made on the usage of lupin flour in the technological process of bakery products manufacturing, macaroni and flour confectionery products production.

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 Nutritional composition, functional properties and sensory evaluation of breads based on blends of orarudi (Vigna sp) and wheat flour

2014 ◽  
Vol 9 (24) ◽  
pp. 1119-1026 ◽  
Author(s):  
U. S. Onoja, ◽  
P. I. Akubor, ◽  
Ivoke Njoku ◽  
C. I Atama, ◽  
G. C. Onyishi, ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Functional Properties ◽  
Nutritional Composition

scholarly journals The formation of quality and antioxidant properties of bakery products with cloudberry powder

2018 ◽  
Vol 80 (2) ◽  
pp. 138-143
Author(s):  
L. P. Nilova ◽  
S. M. Malyutenkova ◽  
M. S. Kaigorodtseva ◽  
A. A. Evgrafov
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
Antioxidant Properties ◽  
Free Form ◽  
Simultaneous Increase ◽  
Leningrad Region ◽  
Bakery Products ◽  
Traditional Technology ◽  
Baked Goods ◽  
Hydrolysis Of

This article discusses the possibility of using the powder from scrap cloudberry in the recipe of bakery products from wheat flour. Bakery products produced using traditional technology and using the freezing baking technology.The powder obtained by drying and chopping cloudberry scrap collected in the Leningrad region. The main recipe used a bakery recipe with 5% sugar and 4% vegetable oil, which replaced flour powder from scrap cloudberry in an amount of 1 to 7%. It was established that the recipe for bakery products made of wheat flour contain 5% of cloudberry powder using the free-form method. In the process of firing intensification of fermentation occurs, which leads to an increase in the acidity of bakery products above the permissible values. The tested high-availability semi-finished products were frozen at minus 18 ° C and stored under these conditions for 2 weeks. Corn powder contributed to better preservation of a specific volume of bakery products. In the ice cream and bakery powder, the antioxidant activity was determined by the FRAP method with orthophenanthroline, titration of tannin with potassium permanganate in the presence of indigocarmine. The use of cloudberry powder increases the antioxidant activity of bakery products, which is facilitated by the hydrolysis of ellaglutanin, during the freezing of test semi-finished products and baking. Compared with products of traditional recipes, baked goods with powder from cloudberry bugs increased antioxidant activity by 1.17 and 1.36 times with simultaneous increase in tannin by 9.8 and 13.7%, respectively, for traditional technology and freezing baking technology.

scholarly journals Effect of Replacing Partial of Wheat Flour by Lentil Powder on Quality Properties of Laboratory Bread

2012 ◽  
Vol 9 (3) ◽  
pp. 406-410
Author(s):  
Baghdad Science Journal
Keyword(s):  
Chemical Analysis ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Lens Culinaris ◽  
External Layer ◽  
Quality Properties ◽  
White Flour ◽  
And Storage ◽  
Storage Properties

This investigation was carried out to examine the effect of replacing partial of flour by dried Lentils (Lens culinaris) to white flour in different percentages on the chemical, sensory and storage properties of the Laboratory bread. The results revealed that replacing 0% than wheat flour by lentil powder (1) control was high significan than the replacing 25 and 35% than wheat flour by lentil powder ( 4 and 5) in flavor and chewiness . The results of sensory evaluation showed that replacing 4 were high significan different than that of replacing 1 in external layer colour. Other replacing percentages, however, did not show significant differences of in comparison with control . In regards with chemical analysis of Iron and copper, it was increased as replacing percentages increased of the bread. Regarding replacig 5% (2 ) than wheat flour by lentil powder gained higher score of overall acceptance than other replacing percentages . Replacing 5 gained higher score of overall acceptance than replacing 15% (3) and 4 . It can be concluded that the best replacing from the overall acceptance of bread was 5% than wheat flour by lentil powder ,and retained its softness and flavor at - 8°c for 7 days in comparison with replacing 1 . and replacing in 5 that the best from the overall acceptance in comparison with replacing in 3 and 4 . and in percentages of Iron and copper in comparison with other replacing percentages It may be concluded that anemia people can get from consumption of this bread which is acceptable when 35 % powders were added.

METHOD OF PRODUCTION OF BAKERY PRODUCTS WITH THE ADDITION OF AMARANTH FLAKE FLOUR

2021 ◽  
Author(s):  
Н.А. ШМАЛЬКО ◽  
С.О. СМИРНОВ
Keyword(s):  
Wheat Flour ◽  
Assessment Tool ◽  
Raw Materials ◽  
Raw Material ◽  
Optimal Dosage ◽  
Bakery Products ◽  
Computerized Assessment ◽  
Food Grains ◽  
Group I ◽  
Method Of Production

Рассмотрен способ производства булочного изделия из пшеничной муки с добавлением амарантовой крупяной муки. Предлагаемая к внедрению мука амарантовая крупяная – продукт «анатомического» помола продовольственного зерна амаранта отличается специфическими свойствами, позволяющими ее использование в пищевых целях. Рекомендуемые показатели качества и безопасности амарантовой крупяной муки учитывают особенности химического состава и технологических свойств данного сырья как перспективного для хлебопечения. Комплексные исследования, проведенные в лабораторных условиях на основе компьютеризированной инструментальной оценки автолитической активности хлебопекарных смесей, позволили прогнозировать оптимальное соотношение хлебопекарной пшеничной муки и добавки в рецептуре хлеба. Промышленная апробация способа получения булочного изделия в условиях хлебопекарного предприятия показала возможность использования нового вида сырья при подсортировке к пшеничной муке без ухудшения качества хлебопекарной продукции. Контрольной послужила рецептура батона нарезного из пшеничной муки высшего сорта массой 0,4 кг, выпускаемого в промышленном объеме. Тесто для батона нарезного готовили порционно безопарным способом с сокращением продолжительности брожения. Достоинством предложенного способа производства булочного изделия является усиление его вкуса и аромата в результате ввода добавки. Оптимальная дозировка амарантовой крупяной муки в рецептуре булочного изделия по типу батона нарезного составляет 7,0% взамен пшеничной муки высшего сорта не ниже I группы качества. The article is devoted of method of production of bakery products from wheat flour with addition of amaranth flake flour. Important are scientific research on the development of a range of bakery products of high nutritional and biological value with the use of flour from cereal crops. Proposed for implementation in the production of baking amaranth flake flour - a product of the “anatomical” grinding of food grains amaranth is characterized by the specific properties allowing its use for food purposes. Recommended indicators of the quality and safety of amaranth flake flour account for the peculiarities of chemical composition and technological properties as a perspective for bakery raw material. A comprehensive study carried out in laboratory conditions on the basis of a computerized assessment tool autolysis activity of bakery mixtures, allowed to predict the optimum ratio of baking wheat flour and additives in the bread recipe. Industrial approbation of a method of producing bakery products, in bakery terms, the company showed the possibility of using new raw materials when positive to wheat flour without deterioration of bakery products. The control recipe was the recipe of the loaf of sliced wheat flour with a mass of 0,4 kg, produced in industrial volume. The dough for the loaf of sliced cooked portioned straight dough method with reducing the duration of fermentation. The advantage of the proposed method of production of bakery products is strengthening its flavour and aroma as a result of input additives. The optimal dosage of amaranth flake flour in the recipe bakery products by type of loaf of sliced of 7,0% instead of the wheat flour of the highest grade not lower than group I quality.

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