scholarly journals Effect of Wheat Germ on Quality of Wheat Bread Dough

2019 ◽  
Vol 4 (2) ◽  
pp. 102-109
Author(s):  
Lehat Yousif M. Noori ◽  
Dler Amin Sabir
Keyword(s):  
Wheat Germ ◽  
Control Sample ◽  
Wheat Bread ◽  
Dough Strength ◽  
Bread Dough ◽  
Overall Acceptability ◽  
Dough Quality ◽  
Negative Effect ◽  
The Difference

The most interesting component of wheat is the wheat germ that is recognized as a secondary product in the industry of wheat milling; it has fascinating nutritional values that cannot be ignored. However, it has slender usage due to its significant chance of rancidity and the negative effect it causes the dough quality. Investigation in this study showed that how wheat germ affects the rheological quality of dough and the influences on the final product by its addition to bread, also to find out the best and most amount of wheat germ addition with the best bread quality that is unrecognizable by customers. For this intention, divergent quantities of the mille draw germ of wheat (5%, 10%, 15%, and 20%) were added to the flour used for making bread dough. Afterward, the dough’s rheological characteristics and the endmost quality characteristics of the bread were analyzed and compared to the control sample from both the Sensory evaluation and physical evaluation sentiments. Wheat germ insertion to dough flour caused an increase browning of the dough but decreased dough firmness, stretch-ability, and dough strength. The more the amount of the additional wheat germ to the wheat dough, the more the changes appeared, including decreasing extensibility and strength in addition to taste the difference. The bread made from dough with the highest amount of inserted wheat germ dispensed the smaller volume, less elasticity, and cohesiveness, while more firm and darker in color of both crust and crumb of the product. All bread acquired allowable outcomes in the sensory examination, yet inserting of wheat germ with a rate of (20% to flour) decreased appearance, texture, and overall acceptability outcomes of bread. Consequently, the addition of the germ worsens the rheology attribution of dough, lessen gelatinization temperature and qualification of bread, so it has to be added in a particular amount to keep both nutritional value and the quality of the bread as high as possible.

scholarly journals Type and Amount of Legume Protein Concentrate Influencing the Technological, Nutritional, and Sensorial Properties of Wheat Bread

2021 ◽  
Vol 11 (1) ◽  
pp. 436
Author(s):  
Nastasia Belc ◽  
Denisa Eglantina Duta ◽  
Alina Culetu ◽  
Gabriela Daniela Stamatie
Keyword(s):  
Wheat Bread ◽  
Soy Protein Concentrate ◽  
Protein Concentrate ◽  
Total Change ◽  
Protein Concentrates ◽  
Overall Acceptability ◽  
Protein Levels ◽  
Legume Protein ◽  
Bread Properties

Plant protein concentrates are used to enhance the nutritional quality of bread and to respond to the demand of consumers with respect to increased protein intake. In the present study, bread samples were produced using pea protein concentrate (PP) and soy protein concentrate (SP) substituting wheat flour by 5%, 10%, and 15%. The protein levels were between 1.2- and 1.7-fold (PP) and 1.1- and 1.3-fold (SP) higher than the control bread. The incorporation of 10% and 15% PP allowed for the achievement of a “high protein” claim. Water absorption was correlated with the protein contents of the breads (r = 0.9441). The decrease in bread volume was higher for the PP than SP incorporations, and it was highly negatively correlated with the protein content (r = −0.9356). Soy breads had a softer crumb than pea breads. The total change in crumb colour was higher in the PP than SP breads. The soy breads had an overall acceptability between 6.3 and 6.8, which did not differ (p > 0.05) from the control. PP breads were statistically less liked (p < 0.05). The results underlined that the choice of the type and amount of protein concentrates influenced the bread properties differently.

Modification of a novel x-type high-molecular-weight glutenin subunit gene from Aegilops markgrafii to improve dough strength of wheat flour

2018 ◽  
Vol 69 (9) ◽  
pp. 873
Author(s):  
Xin Ma ◽  
Xuye Du ◽  
Cunyao Bo ◽  
Hongwei Wang ◽  
Anfei Li ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Wheat Flour ◽  
Cysteine Residue ◽  
Site Directed Mutagenesis ◽  
Cysteine Residues ◽  
Dough Strength ◽  
Typical Structure ◽  
Dough Quality

High-molecular-weight glutenin subunits (HMW-GS) in bread wheat are major determinants of dough viscoelastic properties and the end-use quality of wheat flour. Cysteine residues, which form intermolecular disulphide bonds in HMW-GS, could improve the strength of gluten. To our knowledge, the number and position of cysteine residues in HMW-GS are conserved between wheat (Triticum aestivum) and Aegilops markgrafii. In the present study, we modified a gene (1Cx1.1) from Ae. markgrafii for an HMW-GS that possessed the typical structure and conserved number of cysteines. Site-directed mutagenesis was carried out in 1Cx1.1 to investigate how the position of cysteine residues in HMW-GS affects the mixing properties of dough. Six HMW-GS containing an extra cysteine residue were expressed in Escherichia coli, and the proteins were purified at sufficient scale for incorporation into flour to test dough quality. There were large differences in dough property among samples containing different modified subunits. Cysteine substituting in the N-terminal or repetitive-domain of HMW-GS could significantly improve dough quality. The results showed that the strategy was useful for providing genetic resources for gene engineering, and hence could be valuable for improving the processing quality of wheat.

scholarly journals Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products

Agriculture ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 126
Author(s):  
Anna Żbikowska ◽  
Milena Kupiec ◽  
Iwona Szymanska ◽  
Klaudia Osytek ◽  
Małgorzata Kowalska ◽  
...  
Keyword(s):  
Control Sample ◽  
Food Ingredients ◽  
Overall Acceptability ◽  
Sensory Study ◽  
Baked Products ◽  
Fat Substitution ◽  
Quality Of Products ◽  
Promising Source ◽  
Instrumental Texture

Microorganisms can be a promising source of bioactive food ingredients derived from unconventional agricultural farms. The quality of batter and final products in which 20%–80% of the fat has been replaced by β-glucan, obtained from microorganisms, was analyzed. The instrumental texture measurements showed that β-glucan batter and muffins were harder than the control sample. Fat substitution over 40%, while enriching muffins with yeast β-glucan (over 2%), led to a decrease in the quality of products after baking and during 14-day storage. The incorporation of 3% or more β-glucan into the composition increased the hardness of the batter and deteriorated the quality of the muffin crumb, after baking and during storage. The sensory study revealed that fat replacement up to 40% with β-glucan provided acceptable biscuits, but higher replacement decreased the overall acceptability.

scholarly journals The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

2021 ◽  
Vol 12 ◽  
Author(s):  
Elena Bartkiene ◽  
Vadims Bartkevics ◽  
Iveta Pugajeva ◽  
Anastasija Borisova ◽  
Egle Zokaityte ◽  
...  
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Quality Parameters ◽  
Wheat Bread ◽  
Overall Acceptability ◽  
Ph Values ◽  
Volume Porosity ◽  
Direct Incorporation ◽  
By Products

During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other quality parameters (acidity, color, specific volume, porosity, moisture content, overall acceptability) as well as bread texture hardness during the storage and acrylamide content in the WB were evaluated. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation BPs (pH values of 2.94, 2.41, and 4.50, respectively; total enterobacteria and mold/yeast were not found) were selected for WB production. In most cases, the dough and bread quality parameters were significantly (p ≤ 0.05) influenced by the BPs used, the treatment of the BPs, and the quantity of the BPs. The highest overall acceptability of the WB prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP was established. After 96 h of storage, the lowest hardness (on average, 1.2 mJ) of the breads prepared with 5% fermented AP, coconut drink preparation by-product (CP), and OP and ultrasonicated CP was found. The lowest content of acrylamide in the WB prepared with OP was found (on average, 14.7 μg/kg). Finally, 15% fermented OP could be safely used for WB preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content.

scholarly journals The Contribution of Extruded and Fermented Wheat Bran to the Quality Parameters of Wheat Bread, Including the Profile of Volatile Compounds and Their Relationship with Emotions Induced for Consumers

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2501
Author(s):  
Elena Bartkiene ◽  
Ieva Jomantaite ◽  
Ernestas Mockus ◽  
Romas Ruibys ◽  
Aldona Baltusnikiene ◽  
...  
Keyword(s):  
Mass Loss ◽  
Volatile Compounds ◽  
Wheat Bran ◽  
Specific Volume ◽  
Quality Parameters ◽  
Wheat Bread ◽  
Strong Positive Correlation ◽  
Comparison Study ◽  
Overall Acceptability

The aim of this study was to evaluate the contribution of extruded and fermented wheat bran (WBex-f) to the quality of wheat bread (BR), including the volatile compounds (VC) profile and VC relationship with emotions induced for consumers. A comparison study of BR (prepared with 5%, 10%, and 15% untreated wheat bran (nWB) and WBex-f) quality parameters was performed. It was established that nWB increases dough hardness and reduces BR specific volume. The addition of 5% and 10% of WBex-f was not significant on BR porosity and led to the formation of a high number of large pores. nWB and WBex-f increases the mass loss of BR after baking (by 13.38%), and the control breads showed the highest crust darkness, yellowness, and redness. nWB and WBex-f reduces BR firmness during storage, and WBex-f increases the overall acceptability (OA) of BR (by 26.2%). A strong positive correlation was found between OA and the emotion ‘happy’ (r = 0.8696). In BR prepared with WBex-f, a higher content of pyrazine, methyl-; pyrazine, 2-ethyl-; pyrazine, 2-ethyl-6-methyl-; furfural; ethanone, 1-(2-furanyl)-; benzaldehyde; and 3-furanmethanol was found. Finally, it can be stated that WBex-f could prolong the shelf life of BR and leads to the formation of a specific VC profile, which is associated with a higher OA of the product.

scholarly journals Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies

Biomolecules ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 858
Author(s):  
Mariola Kozlowska ◽  
Anna Zbikowska ◽  
Katarzyna Marciniak-Lukasiak ◽  
Malgorzata Kowalska
Keyword(s):  
Room Temperature ◽  
Control Sample ◽  
Herbal Extracts ◽  
Lemon Balm ◽  
Overall Acceptability ◽  
Fat Quality ◽  
Room Temperature Increase ◽  
Better Than

This study aimed at determining the effect of aqueous ethanolic extracts from lemon balm, hyssop and nettle, and butylated hydroxyanisole (BHA) on properties of shortbread cookies. This was achieved by instrumental measurements of color and sensory properties of the cookies directly after baking and by determination of peroxide (PV) and p-anisidine (p-AnV) values, and specific extinction coefficients (K232 and K268 values) for fat extracted from the cookies stored for 3 months at room temperature. Increase of the herbal extracts’ concentration from 0.02% to 0.2% in the cookies caused a reduction of L* (the brightness) and a* values (the red coordinate), while b* values (the yellow coordinate) increased when the cookies were enriched with lemon balm and nettle extracts. Among the cookies studied, those prepared with BHA and 0.1 and 0.2% addition of lemon balm extracts were characterized by the highest scores for aroma, taste, and overall acceptability. Incorporation of BHA and 0.02% hyssop extract into the cookies caused a decrease of PV values (the peroxide value) for fat extracted from the cookies after 3 months of their storage compared to a (control) sample without additives and produced the lowest K232 values. Changes in the p-AnV values for the fat samples studied occurred gradually and slowly during the storage and the obtained values were lower compared to the control sample. All of the studied fat samples also showed a higher ability to scavenge DPPH radicals than the control sample. Considering both PV and p-AnV values as indicators of fat oxidation, BHA protected fat extracted from cookies against oxidation better than the herbal extracts used.

scholarly journals Effect of Wearing Personal Protective Equipment (PPE) on CPR Quality in Times of the COVID-19 Pandemic—A Simulation, Randomised Crossover Trial

2021 ◽  
Vol 10 (8) ◽  
pp. 1728
Author(s):  
Simon Rauch ◽  
Michiel Jan van Veelen ◽  
Rosmarie Oberhammer ◽  
Tomas Dal Cappello ◽  
Giulia Roveri ◽  
...  
Keyword(s):  
Personal Protective Equipment ◽  
Protective Equipment ◽  
Resuscitation Guidelines ◽  
Significant Difference ◽  
Negative Effect ◽  
Cpr Quality ◽  
The Difference ◽  
Analyse Data ◽  
And Performance

Cardiopulmonary resuscitation (CPR) is considered an aerosol-generating procedure. Consequently, COVID-19 resuscitation guidelines recommend the use of personal protective equipment (PPE) during resuscitation. In this simulation of randomised crossover trials, we investigated the influence of PPE on the quality of chest compressions (CCs). Thirty-four emergency medical service BLS-providers performed two 20 min CPR sequences (five 2 min cycles alternated by 2 min of rest) on manikins, once with and once without PPE, in a randomised order. The PPE was composed of a filtering facepiece 3 FFP3 mask, safety glasses, gloves and a long-sleeved gown. The primary outcome was defined as the difference between compression depth with and without PPE; secondary outcomes were defined as differences in CC rate, release and the number of effective CCs. The participants graded fatigue and performance, while generalised estimating equations (GEE) were used to analyse data. There was no significant difference in CC quality between sequences without and with PPE regarding depth (mean depth 54 ± 5 vs. 54 ± 6 mm respectively), rate (mean rate 119 ± 9 and 118 ± 6 compressions per minute), release (mean release 2 ± 2 vs. 2 ± 2 mm) and the number of effective CCs (43 ± 18 vs. 45 ± 17). The participants appraised higher fatigue when equipped with PPE in comparison to when equipped without PPE (p < 0.001), and lower performance was appraised when equipped with PPE in comparison to when equipped without PPE (p = 0.031). There is no negative effect of wearing PPE on the quality of CCs during CPR in comparison to not wearing PPE.

scholarly journals APAC in Hungary

2018 ◽  
Vol 18 (3) ◽  
Author(s):  
Miklós Tihanyi
Keyword(s):  
Family Support ◽  
Religious Education ◽  
Main Element ◽  
Correctional Institutions ◽  
Prison Life ◽  
Promotion System ◽  
The Family ◽  
Negative Effect ◽  
The Difference

The author examines the Hungarian features of the APAC units. Study visits were carried out in four correctional institutions and interviews with the chaplains were recorded. According to his conclusions we can find places in Hungary called APACs or religious units where the main element of the reintegration is religious education. The difference between the two kinds of units are not significant. Many of the features of the APAC methodology are partly or entirely missing from the Hungarian practice, though civilians are present but not to the extent they should be; also, there is a great difference regarding the quality of cooperation with them. There are significant handicaps in the selection and promotion system. They totally lack the progressive regime, the family support, and the legal help. The regulator gratuitously reduces the time that can be spent there to 3 years. In case of long sentences this time is not enough to counterweight the negative effect of prison life.

scholarly journals Sensory and physic-chemical properties of wheat bread prepared with apple pomace

2021 ◽  
Vol 285 ◽  
pp. 05001
Author(s):  
Elvira A. Pyanikova ◽  
Anna E. Kovaleva ◽  
Maria A. Zaikina ◽  
Aleksey G. Belyaev
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Control Sample ◽  
Chemical Properties ◽  
Rice Flour ◽  
Apple Pomace ◽  
Wheat Bread ◽  
Point Scale ◽  
Fresh Frozen

The influence of secondary apple raw materials (frozen apple pomace) on organoleptic and physicochemical indicators of the quality of wheat bread has been studied. The traditional recipe of wheat bread was taken as a basis. In this recipe for the sample of bread No. 1, a part of the premium wheat flour was replaced with 25% rice flour and 10% frozen apple pomace. In the sample of bread No. 2, a part of the premium wheat flour was replaced with 12.5% rice flour and 10% fresh frozen apple pomace. For the organoleptic assessment, a five-point scale for assessing the quality of bread was developed, in which the maximum number of points up to5 was assigned to each indicator. According to the results of the study of the organoleptic indicators of the quality of the developed samples of bread using a point scale, it was found that they exceeded the control sample. The best was the sample with fresh frozen apple pomace10% and rice flour in the amount of 12.5%. In terms of physical and chemical indicators, the developed samples of wheat bread enriched with apple raw materials meet the regulatory requirements.

FORMATION OF THE QUALITY INDICATORS AND NUTRITIONAL VALUE OF WHEAT BREAD WITH APPLICATION OF FLOUR QUINOA

2019 ◽  
Author(s):  
Л.Г. ЕЛИСЕЕВА ◽  
Е.В. ЖИРКОВА ◽  
Д.С. КОКОРИНА
Keyword(s):  
Amino Acids ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Negative Impact ◽  
Control Sample ◽  
Essential Amino Acids ◽  
Wheat Bread ◽  
Biological Value ◽  
Quinoa Flour

Исследовано влияние муки киноа торговых марок (ТМ) «Ярмарка» (Россия), «Мистраль» (Россия) и «Bohlsener & Muehle» (Германия), представленных на российском рынке, на химический состав, показатели качества и биологическую ценность формового хлеба из пшеничной муки. Муку киноа указанных ТМ вносили при замесе теста в количестве 10 и 20% взамен пшеничной муки. При внесении муки киноа происходило незначительное уменьшение объемного выхода хлеба: с 485 см3 в контрольном образце до 420 см3 в опытных. Образцы хлеба с внесением 20% муки киноа разных ТМ имели приятный легкий ореховый аромат. Установлено, что внесение 10–20% муки киноа не оказало отрицательного влияния на качество хлебобулочных изделий. Однако в образце хлеба с добавкой муки киноа содержалось белков на 2,1, пищевых волокон на 1,4 и жира на 0,3 г/100 г больше по сравнению с контрольным образцом – хлебом из пшеничной муки без добавок. Образец хлеба с добавкой 20% муки киноа ТМ «Ярмарка» превосходил образец хлеба из пшеничной муки без добавок по общему количеству аминокислот на 55%, в том числе по содержанию заменимых аминокислот – на 71,5%, незаменимых – почти на 20%, а содержание жира в хлебе повысилось с 0,9 до 3,2%. Доказано, что хлеб с добавкой муки киноа в количестве 20% взамен хлебопекарной пшеничной муки по своим органолептическим показателям качества не уступает хлебу, приготовленному по традиционной рецептуре, а по пищевой и биологической ценности превосходит его. The influence of flour quinoa brands «Yarmarka» (Russia), «Mistral» (Russia) and «Bohlsener & Muehle» (Germany), presented on the Russian market, on chemical composition, the quality indicators and biological value of bread from wheat flour studied. The quinoa flour of these brands was introduced when mixing the dough at 10 and 20% instead of wheat flour. With the introduction of quinoa flour, a slight decrease in the volume of bread occurred: from 485 cm3in the control sample to 420 cm3in the experimental. Samples of bread with the introduction of 20% flour quinoa different brands had a pleasant light nutty flavor. It is established that the introduction of 10–20% quinoa flour did not have a negative impact on the quality of bakery products. However, the sample of bread with the addition of quinoa flour contained of proteins on 2,1, of dietary fiber on 1,4 and fat on 0,3 g/100 g more than the control sample – bread from wheat flour without additives. The sample of bread with the addition of 20% of quinoa flour of the brand «Yarmarka» was superior to the sample of bread from wheat flour with no additives in the total number of amino acids on 55%, including the content of essential amino acids – on 71,5%, essential – almost by 20% and the fat content of bread increased from 0,9 to 3,2%. It is proved that bread with the addition of quinoa flour in the amount of 20% instead of baking wheat flour in its organoleptic quality indicators is not inferior to bread prepared according to the traditional recipe, and in food and biological value exceeds it.

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