New and Simple Substitution Methods for Measuring the Loaf Volume and Crust Color Bread Made Using an Automatic Bread-making Machine

2021 ◽  
Vol 68 (12) ◽  
pp. 471-477
Author(s):  
Yukinori Sato ◽  
Natsumi Fukuhara
Keyword(s):  
Loaf Volume ◽  
Bread Making ◽  
Simple Substitution

A comparison of some small-scale tests for bread-making quality used in wheat breeding

1980 ◽  
Vol 95 (1) ◽  
pp. 29-34 ◽  
Author(s):  
J. A. Blackman ◽  
A. A. Gill
Keyword(s):  
Protein Quality ◽  
Small Sample Size ◽  
Sodium Dodecyl ◽  
Wheat Breeding ◽  
Small Sample ◽  
Small Scale ◽  
Loaf Volume ◽  
Bread Making ◽  
Wheat Varieties ◽  
Sedimentation Volume

SummaryTwenty-five winter wheat varieties and breeders' lines including hard and soft texture, good or poor bread and biscuit-making types were grown at two locations in the U.K. in 1977 to provide the test samples. Small-scale tests of bread-making quality including extensometer, sodium dodecyl sulphate (SDS) sedimentation volume, residue protein, urea dispersible protein and Pelshenke tests, were compared with loaf volumes and loaf scores.Averaged over the two sites, a modified extensometer test and the SDS test gave the closest correlation with loaf volume and loaf score and were only poorly correlated with Hagberg Falling Number and percentage protein. The SDS test gave the closest correlation between sites followed by the extensometer readings; loaf volume and score had much lower values. The SDS values and extensometer readings give a better measure of the genetic differences in protein quality of varieties than loaf volume and score, being less affected by growing conditions. With its small sample size and high throughput, the SDS sedimentation volume is likely to be the most useful screening test for wheat breeding programmes.

scholarly journals Effect of Grewia venusta FRESEN mucilage on the proximate composition, physical and sensory properties of bread produced from wheat and cassava composite flours

2017 ◽  
Vol 6 (2) ◽  
Author(s):  
Arubi P. Alobo ◽  
Gibson L. Arueya
Keyword(s):  
Stem Bark ◽  
Sensory Properties ◽  
Loaf Volume ◽  
Bread Making ◽  
Cassava Flour ◽  
Composite Flours ◽  
Bread Production ◽  
Natural Additive ◽  
Sweet Cassava ◽  
Composite Bread

Wheat and cassava composite breads are generally associated with volume and textural defects in contrast with the traditional wheat based variants. Efforts to mitigate this challenge through use of synthetic additives have been unsuccessful owing to safety concerns. The objective of this study was to explore Grewia venusta mucilage as a potential natural additive in wheat-cassava composite bread production. Sweet cassava flour was used to replace wheat flour at 100: 0 (control), 90:10, 80:20 and 70:30% ratios in bread making. Aqueous extract of G. venusta stem bark was oven dried (50±3 oC), milled and added at 0, 1.0 and 2.0% (w/w) to the flour mixtures. These, along with other conventional inputs were mixed, and used to produce bread. Proximate compositions, physical and sensory properties of the bread loaves were evaluated. Cassava flour inclusion resulted in significant (P≤0.05) decrease in the protein content of the control from 18.1% to 12.1% (90:10%), 11.5% (80:20%) and 9.9% (70:30%). Addition of mucilage marginally increased the protein and dietary fibre contents of the loaves. Loaves containing 1-2% mucilage were more regular in shape with smoother crust than those without mucilage. Cassava flour addition at 10%, 20% and 30% decreased loaf height from 6.0 cm to 5.8 cm, 5.7 cm and 5.5 cm, as well as loaf volume from 815.5 cm3 to 783.1 cm3, 776.8 cm3 and 744.5 cm3, respectively. Mucilage inclusion resulted in increased heights and volumes of the loaves and reduced weights of loaf fragments upon slicing. The mucilage significantly improved the texture of the bread loaves. 

scholarly journals Some correlations between parameters of winter wheat technological quality

2006 ◽  
Vol 54 (1) ◽  
pp. 23-30
Author(s):  
Jindřiška Kučerová
Keyword(s):  
Winter Wheat ◽  
Grain Yield ◽  
Protein Content ◽  
Negative Correlation ◽  
Weather Conditions ◽  
Loaf Volume ◽  
Bread Making ◽  
Wheat Varieties ◽  
Baking Quality ◽  
Technological Quality

The results of three-year trials (1999 to 2001) conducted with six winter wheat varieties in which was studied the grain yield and parameters of technological quality. Varieties of wheat come from four different localities of the Czech Republic. The most favourable weather conditions, a lot of precipitation and high temperature in the course of ripening from three years were proved in the year 2000. The best grain yield were in 2001 (average of sites 8.84 t/ha) and variety Semper, worst quality, had the highest grain yield of 9.17 t/ha, the least grain yield had Sulamit, best quality (7.94 t/ha). The laboratory analysis revealed negative correlation between grain yield and baking quality. The number of statistically highly significant correlations among bread-making quality parameters too.The negative correlation was of grain yield and grain volume mass (P < 0.05), Zeleny test and protein content taken as a whole for three years (P < 0.01). The correlation of loaf volume, which is the traits of baking quality and Zeleny test (r = 0.6016**), protein content (r = 0.5932**), dough stability (r = 0.2898**) and flour water absorption (r = 0.3632**) was positive (P < 0.01).

scholarly journals Physicochemical properties of fermented and non-fermented rice bran flour and its utilization in bread making

2014 ◽  
Vol 4 (3) ◽  
pp. 436-441
Author(s):  
Ifesan B.O.T ◽  
B. T Ifesan ◽  
Orogbangba A.K
Keyword(s):  
Wheat Flour ◽  
Rice Bran ◽  
Mineral Content ◽  
Total Phenol Content ◽  
Loaf Volume ◽  
Phytochemical Screening ◽  
Dpph Radical ◽  
Bread Making ◽  
Significant Difference ◽  
Sensory Parameters

Rice bran was subjected to natural fermentation for 4 days and investigated for its physicochemical, antioxidant, phytochemical, functional properties and mineral content. In addition, the fermented and non-fermented rice bran flours were supplemented with wheat flour in several ratios for baking bread. The proximate composition results obtained showed that fermented rice bran flour possessed protein content of 5.68%, fibre (37.8%), fat (2.97%) and carbohydrate (31.06). It was observed that the total phenol content for non-fermented rice bran flour (362.69 GAE µg/ml) was higher than fermented bran flour (359.15 GAE µg/ml). However, the ability of the samples to scavenge 1,1-di phenyl-2-picrylhydrazyl (DPPH) radical was higher in fermented flour (57.0mg/ml) than in non-fermented sample (55.0 mg/ml). The result of the qualitative analysis of the phytochemical screening revealed that only saponin was present in the rice bran flours. The mineral composition of the non-fermented and fermented rice bran flours revealed that the flours possessed magnesium (0.19%-0.18%), sodium (0.06%-0.17%), calcium (0.08%-0.13%) and potassium (0.03%-0.02%). The physical properties of bread sample at 20% rice bran flour supplementation showed that there was no significant difference between loaf volume of the wheat flour bread and non-fermented rice bran bread (360cm3) while there was significant difference in the loaf volume of fermented rice bran bread (281cm3). It was observed that the fermented rice bran bread had the highest fibre content (1.83%), followed by non-fermented rice bran bread (1.37%) and wheat flour bread (0.95%). The sensory analysis revealed that both the fermented and non-fermented rice bran breadswere scored above average in all sensory parameters although wheat flour bread was preferred. 

scholarly journals NUTRITIONAL AND SENSORY ANALYSES OF WHEAT-UNRIPE PLANTAIN COMPOSITE FLOUR ON BREAD MAKING

2021 ◽  
Vol 5 (9) ◽  
Author(s):  
Christopher J. Etti ◽  
Victoria G. Ekanem
Keyword(s):  
Agricultural Products ◽  
Wheat Bread ◽  
Composite Flour ◽  
Loaf Volume ◽  
Bread Making ◽  
High Iron Content ◽  
Nutritional Analysis ◽  
Composite Flours ◽  
Sensory Analyses ◽  
Loaf Weight

This study analyzes the nutritional and sensory properties of wheat- and unripe plantain composite flour having a mix ratio of 70:30, 80:20, 90:10 and 100:0 respectively, with 100:0 ratio mix serving as the control. Unripe plantain flour was selected due to its high iron content which can solve dietary concerns encountered by anaemic and celiac patients because of low iron and high protein (gluten) content in wheat bread. The nutritional analysis of the composite flour such as ash, lipid, fibre, carbohydrate, protein, moisture content and iron contents of the mixed flour were determined. Physical properties of the composite bread were determined: loaf weight, loaf volume, loaf height, and loaf specific volume.The incorporation of plantain flour into baking bread became effective because it is economical, better supplies essential nutrients such as iron and protein to humans, and a better overall use of domestic agricultural products such as plantain.Incorporation of higher amount of unripe plantain flour increased loaf weight with a corresponding reduction in specific volume of the bread, which affected the bread making process. It was concluded that organoleptically acceptable bread could be formulated from wheat-unripe plantain composite flours using up to 70:30 mix ratio as maximum acceptable levels of substitution for bread making

Do puroindolines affect the impact of enzymatic lipid hydrolysis on loaf volume in bread making?

2019 ◽  
Vol 301 ◽  
pp. 125273
Author(s):  
Sara Melis ◽  
Brecht C. Verbauwhede ◽  
Julie Van de Vondel ◽  
Walter R. Meza Morales ◽  
Jan A. Delcour
Keyword(s):  
Loaf Volume ◽  
Bread Making ◽  
Lipid Hydrolysis ◽  
The Impact

The effects of a granular nitrogen fertilizer and a foliar spray of urea on the yield and bread-making quality of ten winter wheats

1976 ◽  
Vol 87 (2) ◽  
pp. 281-292 ◽  
Author(s):  
Fiona M. Pushman ◽  
J. Bingham
Keyword(s):  
Protein Content ◽  
Nitrogen Fertilizer ◽  
Foliar Spray ◽  
Loaf Volume ◽  
Bread Making ◽  
Wheat Varieties ◽  
Urea Treatment ◽  
Flour Protein ◽  
Effect On Yield

SummaryTen winter wheat varieties, representing a range of milling and bread-making quality were grown in a split-plot field trial with two levels of irrigation and three levels of nitrogen fertilizer. Grain yield was increased by irrigation and by fertilizer treatments. Application of 90 kg N/ha applied in granular form increased yield by 12.4 and 6.1% and grain protein by 13.0 and 33.7% for the irrigated and non-irrigated plots respectively. A further 45 kg N/ha applied as an aqueous foliar spray of urea (0.125 kg/1) at anthesis increased protein by 12.4% for the irrigated plots and by 8.8% for the non-irrigated plots with little effect on yield. The varieties differed significantly in yield and protein content, resulting in negative regressions of yield and protein content at each N treatment. The production of protein (weight N/unit area) was similar for all varieties, but flour extraction was reduced by the urea treatment. Varietal differences in flour extraction were stable and not correlated with either 1000-grain weight or test weight. Loaf volume was increased by the granular N fertilizer but not by the urea spray, despite the increase in flour protein and a decrease in flour α-amylase activity, indicating that applications of nitrogen after anthesis are likely to be later than the optimum for improving bread-making quality.

scholarly journals Strategies for Reducing Sodium Intake in Bakery Products, a Review

2021 ◽  
Vol 11 (7) ◽  
pp. 3093
Author(s):  
Georgiana Gabriela Codină ◽  
Andreea Voinea ◽  
Adriana Dabija
Keyword(s):  
Sodium Chloride ◽  
Negative Impact ◽  
Physiological Role ◽  
Bread Quality ◽  
Dietary Sodium ◽  
Yeast Fermentation ◽  
Loaf Volume ◽  
Bakery Products ◽  
Bread Making ◽  
Salt Reduction

Nowadays, the dietary sodium chloride intake is higher than the daily recommended levels, especially due to its prominent presence in food products. This may cause an increase of high blood pressure leading to cardiovascular diseases. Cereal products, and in particular bread, are the main source of salt in human diet. However, salt is a critical ingredient in bread making, and its reduction can have a negative impact on bread quality. This review focuses on physiological role of sodium chloride, its effect on the human body and legislative recommendations on its consumption. Moreover, it presents sodium chloride effects on the bread making from the technological and sensory point of view and presents different options for salt reduction in foods focusing on bakery products. It may be concluded that salt reduction in bread making while maintaining dough rheological properties, yeast fermentation rate, bread quality through its loaf volume, color, textural properties, sensory characteristics is difficult to be achieved due to sodium chloride’s multifunctional role in the bread-making process. Several strategies have been discussed, focusing on sodium chloride replacement with other type of salts, dry sourdough and flavor enhancers.

scholarly journals Studies regarding the influence of brown flaxseed flour addition in wheat flour of a very good quality for bread making on bread quality

2016 ◽  
Vol 73 (2) ◽  
pp. 70 ◽  
Author(s):  
Georgiana Gabriela CODINA ◽  
Silvia MIRONEASA ◽  
Elena TODOSI-SANDULEAC
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Principal Component ◽  
Point Of View ◽  
Loaf Volume ◽  
Bread Making ◽  
Overall Acceptability ◽  
Volume Porosity ◽  
Flaxseed Flour ◽  
Crumb Structure

The aim of this study was to incorporate brown flaxseed into bread in order to improve it quality. For this purpose, different levels of whole ground brown flaxseed (5%, 10%, 15% and 20%) were used to substitute wheat flour 650 type of a very good quality for bread making. The bread samples obtained were analyzed from the physical, colour, crumb cell, textural and sensory characteristics point of view. Samples containing 10% of brown flaxseed were with the highest values for loaf volume, porosity and elasticity. The control sample had lowerest redness and greenness value. The maximum hardness was found for bread with 20% brown flaxseed addition. With the increase level of brown flaxseed addition large cells can be noticed in crumb structure of bread. Samples containing 20% of flaxseed were rated poorest in tase, texture, overall acceptability, appearance. Our results indicated that brown flaxseed addition could be added to a typical bread formulation up to levels of 10% with a good overall acceptability offering promising healthy and nutritious alternative to consumers. Between bread flour characteristics at different brown flaxseed flour substitution levels principal component analysis shown significant correlations (p < 0.05) between bread physical characteristics (loaf volume, porosity, elasticity) and bread  overall acceptability.

scholarly journals Proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads

2011 ◽  
Vol 11 (48) ◽  
pp. 5586-5599
Author(s):  
RJ Mongi ◽  
◽  
BK Ndabikunze ◽  
BE Chove ◽  
P Mamiro ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Progressive Increase ◽  
Wheat Bread ◽  
Loaf Volume ◽  
Bread Making ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Composite Bread ◽  
Loaf Weight

This study was carried out to investigate proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads at different levels of cocoyam flour substitution for human consumption.A whole wheat bread (WWB) and cocoyam-composite breads (CCB1,CCB 2 and CCB 3) were prepared in triplicate at 0, 10, 20 and 30% levels of cocoyam flours substitution respectively and assessed for proximatecomposition, bread characteristics and sensory attributes.The results indicate that carbohydrate, crude fiber, and ash contents of the cocoyam-composite breads increased significantly (p<0.05) while the moisture and protein contents decreased significantly with progressive increase in the cocoyam flour substitution. The significant (p<0.05) highest ash, fibre and carbohydrate values of 1.61, 1.54 and 70.40 g/100g dm respectively were observed in 30% cocoyam-wheat composite bread compared to lowest values of1.15, 0.29 and 63.25 g/100g dm, respectively in 100% wheat bread. The significant (p<0.05) higher moisture and protein values of 20.99 and 12.54 g/100g dm were observed in 100% wheat bread compared to lowest values of 17.31 and 9.04 g/100g dm, respectively in 30% cocoyam-wheat composite bread. Bread characteristics showed that, the loaf weight of cocoyam composite breads increased significantly (p<0.05) while loaf volume and specific loaf volume decreased significantly (p<0.05) with increasing cocoyam flour substitution The significant (p<0.05) highest loaf weight of 229.33 g was observed in 30% cocoyam-wheat composite bread compared to 208.33, 221.67 and 225 g observed in 100% wheat bread, 10 and 20% cocoyam-wheat composite breads respectively. The highest loaf volume and specific loaf volume of 800 and 3.49 cc were observed in 100% wheat bread compared lowest values of 580 and 2.78 cc respectively observed in 30% cocoyam-wheat composite bread. The sensory evaluation showed no significant (p>0.05) differences in sensory attributes of taste, aroma and acceptability between the 100% wheat and 10% cocoyam-wheat composite breads (p<0.05). In conclusion, this study has shown that the use of cocoyam flour in bread making is feasible and that incorporation of up to 10% of the flour into wheat flour produced acceptable bread with similar taste and aroma comparable to 100% wheat bread. Nevertheless, it is important to consume this bread with other protein rich diet in order to supplement the reduction resulted from substitution.

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