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

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.

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Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 2: Monitoring the staling process by using near infrared spectroscopy and chemometrics

Food Chemistry ◽

10.1016/j.foodchem.2019.06.013 ◽

2019 ◽

Vol 297 ◽

pp. 124946 ◽

Cited By ~ 2

Author(s):

José Manuel Amigo ◽

Arantxa del Olmo ◽

Merete Møller Engelsen ◽

Henrik Lundkvist ◽

Søren Balling Engelsen

Keyword(s):

Infrared Spectroscopy ◽

Near Infrared Spectroscopy ◽

Near Infrared ◽

Wheat Bread ◽

Bread Crumb ◽

White Wheat

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

Chemical Papers ◽

10.2478/s11696-012-0286-4 ◽

2013 ◽

Vol 67 (3) ◽

Cited By ~ 8

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.

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Effects of the combination of starters and enzymes in regulating bread quality and shelf life / Effectos de la combinación de iniciadores microbianos y enzimas en la calidad y conservación del pan

Food Science and Technology International ◽

10.1177/108201329900500310 ◽

1999 ◽

Vol 5 (3) ◽

pp. 263-273 ◽

Cited By ~ 10

Author(s):

M.A. Martínez-Anaya ◽

A. Devesa ◽

P. Andreu ◽

C. Escrivá ◽

C. Collar

Keyword(s):

Shelf Life ◽

Wheat Flour ◽

Bread Quality ◽

Wheat Bread ◽

Low Grade ◽

High Quality ◽

White Wheat ◽

Beneficial Effects ◽

Commercial Enzymes ◽

Quality And Shelf Life

The influence of commercial enzymes and starters on white wheat bread quality and keeping proper ties (microbial and physical shelf life) has been studied. Two different quality flours, two enzymes (α- amylase/pentosanase, lipase and their mix), and three microbial starters were used to formulate twenty four breads. The combination of enzymes and starter resulted in beneficial effects greater than those obtained when each technological aid was used in a single way. The effect was mostly stressed when low grade wheat flour was used; in this case, specifically designated combinations facilitated loaves of improved volume and shape, and a crumb texture with initial values and rate of staling close to those found with a high quality flour.

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Effect of the addition of mixture of plant components on the mechanical properties of wheat bread

International Agrophysics ◽

10.1515/intag-2016-0082 ◽

2017 ◽

Vol 31 (4) ◽

pp. 563-569 ◽

Cited By ~ 1

Author(s):

Monika Wójcik ◽

Dariusz Dziki ◽

Beata Biernacka ◽

Renata Różyło ◽

Antoni Miś ◽

...

Keyword(s):

Mechanical Properties ◽

Physical Properties ◽

Water Absorption ◽

Sensory Evaluation ◽

Wheat Flour ◽

Bread Quality ◽

Wheat Bread ◽

Bread Crumb ◽

Instrumental Methods ◽

Plant Components

Abstract Instrumental methods of measuring the mechanical properties of bread can be used to determine changes in the properties of it during storage, as well as to determine the effect of various additives on the bread texture. The aim of this study was to investigate the effect of the mixture of plant components on the physical properties of wheat bread. In particular, the mechanical properties of the crumb and crust were studied. A sensory evaluation of the end product was also performed. The mixture of plant components included: carob fiber, milled grain red quinoa and black oat (1:2:2) – added at 0, 5, 10, 15, 20, 25 % – into wheat flour. The results showed that the increase of the addition of the proposed additive significantly increased the water absorption of flour mixtures. Moreover, the use of the mixture of plant components above 5% resulted in the increase of bread volume and decrease of crumb density. Furthermore, the addition of the mixture of plant components significantly affected the mechanical properties of bread crumb. The hardness of crumb also decreased as a result of the mixture of plant components addition. The highest cohesiveness was obtained for bread with 10% of additive and the lowest for bread with 25% of mixture of plant components. Most importantly, the enrichment of wheat flour with the mixture of plant components significantly reduced the crust failure force and crust failure work. The results of sensory evaluation showed that the addition of the mixture of plant components of up to 10% had little effect on bread quality.

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

International Journal of Food Engineering ◽

10.1515/ijfe-2017-0348 ◽

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.

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Effects of the combination of starters and enzymes in regu lating bread quality and shelf life Effectos de la combinación de iniciadores microbianos y enzimas en la calidad y conservación del pan

Food Science and Technology International ◽

10.1177/108201329800400607 ◽

1998 ◽

Vol 4 (6) ◽

pp. 425-435 ◽

Cited By ~ 7

Author(s):

M.A. Martínez-Anaya ◽

A. Devesa ◽

P. Andreu ◽

C. Escrivá ◽

C. Collar

Keyword(s):

Shelf Life ◽

Wheat Flour ◽

Bread Quality ◽

Wheat Bread ◽

Low Grade ◽

High Quality ◽

White Wheat ◽

Beneficial Effects ◽

Commercial Enzymes ◽

Quality And Shelf Life

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

Applied Sciences ◽

10.3390/app9194101 ◽

2019 ◽

Vol 9 (19) ◽

pp. 4101 ◽

Cited By ~ 6

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.

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Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 3: Spatial evolution of bread staling with time by near infrared hyperspectral imaging

Food Chemistry ◽

10.1016/j.foodchem.2021.129478 ◽

2021 ◽

Vol 353 ◽

pp. 129478

Author(s):

José Manuel Amigo ◽

Arantxa del Olmo ◽

Merete Møller Engelsen ◽

Henrik Lundkvist ◽

Søren Balling Engelsen

Keyword(s):

Hyperspectral Imaging ◽

Near Infrared ◽

Wheat Bread ◽

Spatial Evolution ◽

Bread Staling ◽

Bread Crumb ◽

White Wheat

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Nutrient Composition and Sensory Properties of Wheat Bread Substituted with Defatted and Undefatted Cashew Kernel (Anacardium occidentale Linn.) Flours

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2020/v12i1230332 ◽

2020 ◽

pp. 28-39

Author(s):

N. J. T. Emelike ◽

L. I. Barber ◽

M. D. Deebom

Keyword(s):

Amino Acid ◽

Wheat Flour ◽

Protein Quality ◽

Amino Acid Profile ◽

Proximate Analysis ◽

Hydraulic Press ◽

Nutrient Composition ◽

Sensory Properties ◽

Wheat Bread ◽

Crude Fibre

This study was undertaken to investigate the nutrient composition and sensory properties of wheat flour bread substituted with defatted and undefatted cashew kernel flours. Cashew kernel was processed into flour and thereafter divided into two portions. One portion was left undefatted while the other portion was defatted using a hydraulic press. Bread was prepared from the blends of wheat and defatted/undefatted cashew kernel flours using 90:10, 80:20, 70:30, of wheat flour to defatted cashew kernel flour (DCF) and wheat flour to undefatted cashew kernel flour (UCF), and 100% wheat flour as control. Bread samples were subjected to sensory evaluation within 30 minutes of production. Proximate analysis and amino acid profile of the bread samples were carried out using standard methods. Result of the proximate analysis of the bread samples revealed a significant (p<0.05) increase in ash (1.05-2.19%), protein (8.46-34.22%) and crude fibre (1.85-6.20%) with a corresponding decrease in moisture (11.05-21.28%) and carbohydrate contents (57.21-36.37%) as substitution of wheat flour with DCF and UCF increased. Amino acid analysis revealed that wheat/DCF composite breads were significantly (p<0.05) higher in lysine (7.00 g/100 g), phenyl alanine (3.99 g/100 g), tryptophan (0.89 g/100 g), valine (4.33 g/100 g) and methionine (1.47g/100 g) than the wheat/UCF composite bread. Similarly, wheat/DCF composite breads were significantly (p<0.05) higher in proline (3.45 g/100 g), arginine (5.68 g/100 g), tyrosine (3.78 g/100 g), alanine (4.25 g/100 g), glutamic acid (11.81 g/100 g), glycine (3.06 g/100 g), serine (4.00 g/100 g) and aspartic acid (7.32 g/100 g) indicating higher protein quality in the wheat/DCF composite breads than in wheat/UCF composite breads. Bread samples substituted with 10% UCF and 20% DCF compared favourably with the control wheat flour bread for taste, crust, colour and general acceptability. Therefore, it is recommended to use a level of substitution of 10% UCF and 20% DCF for the production of bread of adequate nutritional and sensorial qualities.

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