The effect of Sunn bug Eurygaster intgriceps infection of wheat on the Capability of bread making

The present study aims to identifying the effect of Eurygaster integriceps infection on the quality features of the local wheat varity IBA 99. The result revealed significant decrease in the percentage of protein of infected wheat at (4, 5)% compared to sound wheat values for the sound wheat were (10.9%) whereas those for the infected wheat were(9.0, 8.4 )% also the result revealed significant increased in the percentage of ash in the infected wheat flour. The result showed significant decrease in the percentage of wet and dry gluten in the infected wheat by sun bug at the rate of (2, 3, 4, 5)% compared to sound wheat value (27, 9% and 25, 23, 22, 22, 20%) for wet gluten and (8.2, 7.8, 7, 7.2, 6%) for dry glutin . The value of sedimentation of the infected wheat decreased as of the infection increased it reached 22 ml for sound wheat and (22, 20, 20, 17, 17,)ml for infected wheat at percentage (1, 2, 3, 4, 5)% respectively. The result of falling number test have also shown significant decreased as infection rate increased, it reached(330) for sound wheat and ( 322,307, 282, 260, 250)second for infected wheat at percentage (1, 2, 3, 4, 5)% respectively. There were no significant different between the specific volume value of product loaf of infected wheat flour by sunn bug at percentage (1, 2, 3)% but the different were significant in specific volum value of infected wheat flour at rate (4 and 5)% compared to sound wheat. The sensitive evaluation of bread referred to no significant differences of quality and baking properties for loaf of infected wheat flour at (1, 2, 3,%) compared to sound wheat but the loaf of infected wheat flour at 4 and 5 % have low quality and baking properties compared to the loaf of sound wheat.

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Technological Properties of Wheat/Trifoliate Yam (Dioscorea dumetorum) Hardened Tubers Composite Flours

Journal of Food Processing ◽

10.1155/2015/425121 ◽

2015 ◽

Vol 2015 ◽

pp. 1-8

Author(s):

Véronique Josette Essa’a ◽

Roger M. Mbanga Baleba ◽

Gabriel Nama Medoua

Keyword(s):

Wheat Flour ◽

Functional Properties ◽

Protein Quality ◽

Deformation Energy ◽

Falling Number ◽

Bread Making ◽

Homogeneous Cluster ◽

Composite Flours ◽

Rupture Pressure ◽

Hagberg Falling Number

The ability of trifoliate hardened-yam flours to partially substitute wheat flour in food formulations was assessed. Three varieties of hardened-yam flour were incorporated in wheat flour in proportions of 0, 10, 20, 30, 40, and 50% (w/w). Samples were evaluated for protein content, Zeleny sedimentation index, Hagberg falling number, functional properties (WAC, WSI, and OAC), and some rheological properties including dough rupture pressure (P), extensibility (L), stability (P/L), and deformation energy (W). Results showed that trifoliate hardened-yam flours do not have acceptable baking properties as pictured by the low Zeleny sedimentation index and the low Hagberg falling number. Protein quality (Zeleny index, 31) of wheat flour helped to compensate gluten deficit of yam flours, but the amylasic activity determined by the Hagberg falling number could not be adjusted, which resulted in a loss of extensibility (L) of the paste at 10% substitution. Multivariate analysis of experimental data regrouped wheat flour and all wheat/hardened-yam treated with kanwa composite flours in one homogeneous cluster. Although wheat/hardened-yam treated with kanwa composite flours had physicochemical and functional properties similar to wheat, the inadequate diastasic activity makes them inappropriate for bread making, marking the strongest influence of that parameter.

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Wheat flour fermentation study

Czech Journal of Food Sciences ◽

10.17221/3402-cjfs ◽

2011 ◽

Vol 22 (No. 1) ◽

pp. 17-23 ◽

Cited By ~ 5

Author(s):

I. Švec ◽

M. Hrušková

Keyword(s):

Statistical Analysis ◽

Wheat Flour ◽

Specific Volume ◽

Test Results ◽

Falling Number ◽

Significance Level ◽

Specific Volumes ◽

Sedimentation Value

Fermentograph and baking properties of 98 wheat flour samples (two sets of commercial and one set of variety) were evaluated in the form of fermented dough. Analytical traits (ash and protein contents, wet gluten, Falling Number, Zeleny sedimentation value), fermentograph parameters (gases volume, the volume of dough and the time of its max. increase), and the laboratory baking test were used for the characterisation of flours and doughs. Differences found between the two commercial flour sets were small and were influenced by the year of harvest. Significant differences were found between commercial and variety flours both in the fermentograph behaviour and in the baking test results. Lower dough volumes and lower bread specific volumes for variety flours in comparison with commercial ones were caused by a worse quality of proteins. Statistical analysis on significance level 99% showed correlations between the gases volume and the dough volume r = 0.5264), between the gases volume and the time of dough maximum (r = –0.7689), and between the dough volume and the specific volume of bread (r = 0.5452).

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Industrial Potential of Two Varieties of Cocoyam in Bread Making

E-Journal of Chemistry ◽

10.1155/2012/635894 ◽

2012 ◽

Vol 9 (1) ◽

pp. 451-464 ◽

Cited By ~ 4

Author(s):

Nnabuk O. Eddy ◽

Emmanuel Essien ◽

Eno E. Ebenso ◽

Richard A. Ukpe

Keyword(s):

Sensory Evaluation ◽

Wheat Flour ◽

Proximate Composition ◽

Specific Volume ◽

Control Sample ◽

Wheat Bread ◽

Physical Parameters ◽

Bread Making ◽

Substitution Level ◽

Xanthosoma Sagittifolium

The evaluation of the chemical (proximate composition, mineral composition, toxicant composition and vitamin composition), nutritional and industrial potentials of two varieties of cocoyam (Xanthosoma sagittifolium (XS) andColocasia esculenta (CE) were carried out using recommended methods of analysis. Baking trials were conducted with the two varieties of cocoyam at different levels of substitution (20%, 30% and 50%). The produced bread samples were analyzed for their physical parameters and proximate composition. Sensory evaluation test was also carried out on the produced bread. The result of the analysis showed that the preferred bread in terms of loaf weight, volume and specific volume was given by sample I (control sample) containing 100% wheat flour with a specific volume of 3.54 cm3/g. This was closely followed by sample A with specific volume of 3.25 cm3/g containing 20% substitution level ofCE. Sample H containing 50% substitution level ofXSwith specific volume of 2.58 cm3/g gave the poorest performance. The sensory evaluation result further revealed that apart from the 100% wheat flour based sample I, sample D with 20% substitution level ofXSwas rated good and maintained better performance amongst the cocoyam varieties while samples G and C with 100% and 50% substitution level ofCErespectively were rated the poorest. The proximate composition of the bread samples was also carried out.CE, XSand wheat bread samples (100%) recorded 15.0633±1.4531, 12.1133±1.5975 and 11.2867±0.7978 respectively for the moisture content.XSbread recorded the highest carbohydrate content of 45.0133±3.0274. In terms of ash,CEbread recorded the highest value of 31.4367±1.6159 while wheat bread recorded the highest value for protein i.e. 20.6033± 0.8113.XSperformed better in terms of crude fat and energy value of 12.2967± 0.8914 and 371.5367 respectively. The use of cocoyam - wheat flour mixture in producing composite bread is therefore strongly recommended from this study.

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Appropriate Ratio Of Wild Yam (D. praehensilis) Flour To Add To Wheat Flour For Breadmaking Process

European Journal of Biology and Biotechnology ◽

10.24018/ejbio.2020.1.2.20 ◽

2020 ◽

Vol 1 (2) ◽

Author(s):

Songuimondenin Soro ◽

Koffi Jean Didier Kouassi ◽

Hubert K. Konan ◽

Eugène J-P. Kouadio

Keyword(s):

Wheat Flour ◽

Binding Capacity ◽

Starch Content ◽

Falling Number ◽

Bread Making ◽

Water Binding ◽

Composite Flours ◽

Yam Flour ◽

Incorporation Ratio ◽

Gluten Index

The objective of this work was to find the suitable incorporation ratio of D. praehensilis flour into wheat flour in order to obtain appropriate bread. All incorporation reduced bread making potential as wet gluten, dry gluten, gluten index and gluten water binding capacity. These values decrease significantly from (28.4 % to 21.7 %), (10.3 % to 7.54 %), (95 to 88 %) and (18.1 to 14.16 %) respectively for wet gluten, dry gluten, gluten index and gluten water binding capacity. The yam flour incorporation reduced the dough rising potential and the final bread volume. The specific volume decreased from 3.26 to 1.37 cm3/g. During dough fermentation, highest volume values were ranged from 135.45 cm3 to 100.06 cm3, respectively from control (WF) to WYF-25 flours. Flours damaged starch content increasing from 21.8 % to 28.9 %, was responsible of the Hagberg Falling Number reduction related to increase of amylase’s activities. The Falling Number of composite flours was ranged from 327s to 357s, compared to control flour dough (362s). This induced the increasing of dough hydration from 62 % to 82 %. Increase in dough Tenacity (from 103 to 222 mmH2O) and P/L configuration ratio (from 0.93 to 7.93) were noticed. The sensory evaluation showed that below 10 % of yam flour substitution to wheat flour the final bread crumb colour, aroma, taste, and overall are acceptable by consumers.

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Effects of Dry Sourdough on Bread-Making Quality and Acrylamide Content

Agronomy ◽

10.3390/agronomy11101977 ◽

2021 ◽

Vol 11 (10) ◽

pp. 1977

Author(s):

Georgiana Gabriela Codină ◽

Cristina Sarion ◽

Adriana Dabija

Keyword(s):

Wheat Flour ◽

Control Sample ◽

Quality Parameters ◽

Bread Quality ◽

Loaf Volume ◽

Falling Number ◽

Bread Making ◽

Volume Porosity ◽

Sensory Qualities ◽

Textural Parameters

The aim of this study was to investigate the possibility of reducing the acrylamide content of bread samples obtained from wheat flour with a high extraction rate by adding a dry sourdough (SD) into the bread recipe. According to the data obtained, compared to the control sample the acrylamide content was significantly reduced (p < 0.05) by more than 50% for the bread samples in which low levels of SD of 1–3% were added to wheat flour. More so, due to the fact that SD affects bread quality, its technological effects on bread making have been investigated. The dough’s rheological properties (mixing and pasting using Mixolab, extension using Alveograph, fermentation using Rheofermentometer), falling number value, and bread quality parameters (loaf volume, porosity, elasticity, color, textural and sensory qualities) have been investigated. In general, SD addition caused a weakening effect on wheat flour dough, an increase in the total volume of CO2 produced during fermentation and a decrease in the falling number value. On bread quality, SD addition improved bread physical characteristics, darkened the bread crumb and crust, decreased the textural parameters (firmness, gumminess, cohesiveness and resilience) and improved the bread sensory characteristics for the samples with the addition of 1–2% SDto wheat flour.

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Effect of malt flour addition on the rheological properties of wheat fermented dough

Czech Journal of Food Sciences ◽

10.17221/3500-cjfs ◽

2011 ◽

Vol 21 (No. 6) ◽

pp. 210-218 ◽

Cited By ~ 7

Author(s):

M. Hrušková ◽

I. Švec ◽

I. Kučerová

Keyword(s):

Rheological Properties ◽

Wheat Flour ◽

Strong Correlation ◽

Ash Content ◽

Falling Number ◽

Bread Making ◽

Analytical Measurements ◽

Bread Volume ◽

Water Suspensions

The bread-making quality of forty three wheat flour samples, divided into two groups according to the ash content (up to 0.6% and 0.7%), and its changes by fortification with malt flour were studied in the form of fermented dough. Standard analytical measurements (ash and protein contents, wet gluten, falling number, Zeleny sedimentation value), rheological investigations (amylograph, maturograph, oven rise recorder), and laboratory baking test were used for the characterisation of flour and dough. The influence of the malt flour addition on the fermented dough behaviour depends on the flour composition and was found more significant in flours with a lower ash content (“bright” type). Amylograph characteristics of flour-water suspensions were affected in the same extent by the malt addition. Maturograph behaviour changed significantly only in proofing stability (without influence by the flour type) and dough firmness was affected by malt only in the case of flours with lower ash contents. Oven rise characteristics of dough and the specific bread volume showed important changes in both sets of samples with significant differences between flours with lower and higher ash contents. A strong correlation (r = 0.62–0.75) significant at 0.01 level exists between the specific bread volume and all oven rise parameters of dough from both sets of samples.  

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Quality of wheat breads enriched with flour from germinated amaranth seeds

Food Science and Technology International ◽

10.1177/10820132211016577 ◽

2021 ◽

pp. 108201322110165

Author(s):

Luciano M Guardianelli ◽

María V Salinas ◽

María C Puppo

Keyword(s):

Relaxation Time ◽

Elastic Modulus ◽

Wheat Flour ◽

Specific Volume ◽

Bread Quality ◽

Maximum Volume ◽

High Area ◽

Amaranth Flour ◽

Fermentation Parameters

Amaranth flour from germinated (GA) and non-germinated (A) seeds (0%-C, 5%, 15%, 25%) were mixed with wheat flour for breadmaking. Fermentation parameters of dough (time-tf, maximum volume-Vmax) were obtained. Specific volume (Vsp) of breads, crust color, texture and relaxation of crumb were analyzed. A high amount of germinated amaranth flour decreased Vmax and increased tf, obtaining breads with low Vsp and darkness crust. A firmed and chewy crumb, although with a more aerated structure (high area occupied by alveoli) was obtained. The GA25 bread presented the softer crumb. The elastic modulus-E1 of crumb increased and the relaxation time-T1 decreased with higher amounts of amaranth flour, suggesting the formation of a more structured crumb; mainly in the case of non-germinated amaranth flour. Wheat flour resisted the inclusion of 25% of germinated amaranth seeds (GA25) without substantial changes in bread quality.

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Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

Foods ◽

10.3390/foods10020228 ◽

2021 ◽

Vol 10 (2) ◽

pp. 228

Author(s):

Marina Schopf ◽

Katharina Anne Scherf

Keyword(s):

Water Absorption ◽

Water Content ◽

Wheat Flour ◽

Specific Volume ◽

Disulfide Bonds ◽

Protein Composition ◽

Absorption Capacity ◽

Water Absorption Capacity ◽

Water Addition ◽

Wheat Flours

Vital gluten is often used in baking to supplement weak wheat flours and improve their baking quality. Even with the same recipe, variable final bread volumes are common, because the functionality differs between vital gluten samples also from the same manufacturer. To understand why, the protein composition of ten vital gluten samples was investigated as well as their performance in a microbaking test depending on the water content in the dough. The gluten content and composition as well the content of free thiols and disulfide bonds of the samples were similar and not related to the specific bread volumes obtained using two dough systems, one based on a baking mixture and one based on a weak wheat flour. Variations of water addition showed that an optimal specific volume of 1.74–2.38 mL/g (baking mixture) and 4.25–5.49 mL/g (weak wheat flour) was reached for each vital gluten sample depending on its specific water absorption capacity.

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