Commercial special bread: Evaluation of texture, color, moisture content, water activity and nutritional labeling

Three types of special bread (WB: bread with whole-wheat flour, LWB: ‘light’ bread with whole-wheat flour, and MB: bread with multi-cereals) were purchased in the local market, and moisture content was analyzed as well as the following parameters water activity (aw), instrumental texture, and instrumental color of the bread (crust and crumb) using spectrophotometer with CIELab system (n=10). The chroma or C * value and the hue angle were also calculated. The labels of the bread were analyzed according to Resolution-RDC nº 360, which provides information about nutritional labeling of packaged foods. The three breads presented in their composition whole wheat flour and wheat fiber, which are indispensable ingredients for the loaves to be considered "special bread". The compression force applied to cause disruption in the bread was higher in WB (3.88 N) without significant difference with MB (3.79 N) and lower in LWB (2.85 N). The color parameters of the breads showed that WB was darker (lower value of L * = 34.44 in the crust) than the others.

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Analysis of Biscuits Enriched With Fibre by Incorporating Carrot and Beetroot Pomace Powder

The Indian Journal of Nutrition and Dietetics ◽

10.21048/ijnd.2017.54.4.15754 ◽

2017 ◽

Vol 54 (4) ◽

pp. 403 ◽

Cited By ~ 2

Author(s):

Huma Parveen ◽

Anita Bajpai ◽

Sunny Bhatia ◽

Shalu Singh

Keyword(s):

Moisture Content ◽

Wheat Flour ◽

Calorific Value ◽

Sensory Characteristics ◽

Vacuum Drying ◽

Whole Wheat Flour ◽

High Fiber ◽

Whole Wheat ◽

Physico Chemical ◽

Level Of Significance

The study was undertaken with a view to explore the use of carrot pomace powder as well as beetroot pomace powder with whole wheat flour in the preparation of high fiber biscuits, to study its effect on the physico-chemical and sensory characteristics of biscuits. The Carrot Pomace Powder (CPP) and Beetroot Pomace Powder (BPP) were prepared through the process of convective dehydration and vacuum drying. All the data obtained were analyzed statistically to determine the level of significance of variation in observations caused by the changes in the biscuits formulations. The carrot pomace and beetroot pomace fortified biscuits contained greater amount of ash, crude fiber and moisture content than control biscuits but lower carbohydrate, protein, calorific value and pH. After fortification of fiber, product was found to be more acceptable in terms of physico-chemical and sensory characteristics.

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Using different sample holders in determining protein and moisture content in whole wheat flour by means of Fourier transform near infrared (FT-NIR) spectroscopy

South African Journal of Plant and Soil ◽

10.1080/02571862.2001.10634403 ◽

2001 ◽

Vol 18 (2) ◽

pp. 50-55 ◽

Cited By ~ 5

Author(s):

L. van Zyl ◽

M. Manley ◽

B. G. Osborne

Keyword(s):

Fourier Transform ◽

Moisture Content ◽

Wheat Flour ◽

Near Infrared ◽

Nir Spectroscopy ◽

Whole Wheat Flour ◽

Whole Wheat

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Using Fourier Transform near Infrared Spectroscopy in Determining Kernel Hardness, Protein and Moisture Content of Whole Wheat Flour

Journal of Near Infrared Spectroscopy ◽

10.1255/jnirs.323 ◽

2002 ◽

Vol 10 (1) ◽

pp. 71-76 ◽

Cited By ~ 29

Author(s):

M. Manley ◽

L. Van Zyl ◽

B.G. Osborne

Keyword(s):

Fourier Transform ◽

Moisture Content ◽

Wheat Flour ◽

Standard Error ◽

Near Infrared ◽

Kernel Hardness ◽

Pls Regression ◽

Whole Wheat Flour ◽

Whole Wheat ◽

Corrected Data

Fourier transform near infrared (FT-NIR) spectroscopy was used successfully to determine the kernel hardness, protein and moisture content of a single sample set of whole wheat flour. The hardness calibration was derived by performing partial least square (PLS) regression on baseline corrected data and using the particle size index (PSI) test as reference method. Both the protein and moisture calibrations were derived by performing PLS regression on multiplicative scatter corrected (MSC) and baseline corrected data. In all cases, the calibration models were subsequently tested by means of independent validation procedures. Good calibration and prediction results were obtained for all three characteristics. Standard error of prediction ( SEP), root mean standard error of prediction ( RMSEP) and correlation coefficient ( r) values of 2.13%, 4.53% and 0.42, respectively, were obtained for the hardness calibration. Corresponding results for the protein and moisture calibrations were 0.51%, 1.16%, 0.81 and 0.15%, 0.38% and 0.85, respectively. The FT-NIR protein and moisture results of this study compare satisfactorily with results achieved in previous FT-NIR studies. No other FT-NIR wheat hardness results have been reported elsewhere, but results of this study compare well to those achieved in other NIR wheat hardness studies.

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Influence of Endogenous Ferulic Acid in Whole Wheat Flour on Bread Crust Aroma

Journal of Agricultural and Food Chemistry ◽

10.1021/jf303750y ◽

2012 ◽

Vol 60 (45) ◽

pp. 11245-11252 ◽

Cited By ~ 17

Author(s):

Marlene R. Moskowitz ◽

Qing Bin ◽

Ryan J. Elias ◽

Devin G. Peterson

Keyword(s):

Ferulic Acid ◽

Wheat Flour ◽

Whole Wheat Flour ◽

Whole Wheat ◽

Bread Crust

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Glycaemic index of Indian flatbreads (rotis) prepared using whole wheat flour and ‘atta mix’-added whole wheat flour

British Journal Of Nutrition ◽

10.1017/s0007114509993680 ◽

2010 ◽

Vol 103 (11) ◽

pp. 1642-1647 ◽

Cited By ~ 28

Author(s):

Ganesan Radhika ◽

Chandhrasekar Sumathi ◽

Anbazhagan Ganesan ◽

Vasudevan Sudha ◽

Christiani Jeya Kumar Henry ◽

...

Keyword(s):

Wheat Flour ◽

Area Under The Curve ◽

Random Order ◽

Glycaemic Index ◽

Whole Wheat Flour ◽

Asian Populations ◽

Glycaemic Load ◽

Whole Wheat ◽

Significant Difference ◽

Control Of Diabetes

To compare the glycaemic index (GI) of newly developed ‘atta mix’ roti with whole wheat flour roti. Eighteen healthy non-diabetic subjects consumed 50 g available carbohydrate portions of a reference food (glucose) and two test foods (whole wheat flour roti and atta mix roti) in random order after an overnight fast. The reference food was tested on three separate occasions, while the test foods were each tested once. Capillary blood samples were measured from finger-prick samples in fasted subjects ( − 5 and 0 min) and at 15, 30, 45, 60, 90 and 120 min from the start of each food. No significant difference was observed between roti prepared from whole wheat flour and atta mix in terms of appearance, texture, flavour, taste or acceptability. For each test food, the incremental area under the curve and GI values were determined. The GI of atta mix roti (27·3 (sem2·2)) was considerably lower than the whole wheat flour roti (45·1 (sem3·5),P < 0·001). Development of foods with lower dietary glycaemic load such as the atta mix roti could help in the prevention and control of diabetes in South Asian populations, which habitually consume very high glycaemic load diets.

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