Influence of Buckwheat Seed Fractions on Dough and Baking Performance of Wheat Bread

The study was conducted to determine the influence of buckwheat fractions (BF) on the physicochemical characteristics of wheat flour (WF), dough rheology, and bread quality parameters. Buckwheat seeds’ fractionation influenced the microstructure and molecular conformation depending on the particle size (PS). The protein content of the WF–BF improved when the medium PS was added and decreased for large and small PS. Lipids and ash increased with the increase in BF amount in all samples in comparison with the control. Dough tenacity increased with BF addition, being higher than in WF dough only when large PS were added, while samples with medium and small PS presented a lower tenacity in comparison with the control. Dough extensibility decreased significantly in all samples when BF increased, as follows: M ˃ S ˃ L. Dough viscoelastic moduli increased proportionally when adding large PS, while the addition of medium PS (5–15%) and small PS decreased it. Bread firmness, springiness, and gumminess rose proportionally with the addition level. Bread volume decreased when BF increased, and medium PS had a good influence on this parameter. Bread porosity and elasticity presented higher values than for the control bread, but these decreased when the BF amount increased. Flour and bread crust and crumb color parameters were also influenced by different fractions of BF addition.

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Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production

Plants ◽

10.3390/plants10102150 ◽

2021 ◽

Vol 10 (10) ◽

pp. 2150

Author(s):

Ionica Coţovanu ◽

Mădălina Ungureanu-Iuga ◽

Silvia Mironeasa

Keyword(s):

Particle Size ◽

Wheat Bread ◽

Chemical Components ◽

Molecular Conformations ◽

Composite Flours ◽

Hardness Increase ◽

Bread Crust ◽

Bread Production ◽

Dough Rheological Properties ◽

Addition Level

The present study aimed to investigate the influence of quinoa fractions (QF) on the chemical components of wheat flour (WF), dough rheological properties, and baking performance of wheat bread. The microstructure and molecular conformations of QF fractions were dependent to the particle size. The protein, lipids, and ash contents of composite flours increased with the increase of QF addition level, while particle size (PS) decreased these parameters as follows: Medium ˃ Small ˃ Large, the values being higher compared with the control (WF). QF addition raised dough tenacity from 86.33 to 117.00 mm H2O, except for the small fraction, and decreased the extensibility from 94.00 to 26.00 mm, while PS determined an irregular trend. The highest QF addition levels and PS led to the highest dough viscoelastic moduli (55,420 Pa for QL_20, 65245 Pa for QM_20 and 48305 Pa for QS_20, respectively). Gradual increase of QF determined dough hardness increase and adhesiveness decrease. Bread firmness, springiness, and gumminess rises were proportional to the addition level. The volume, elasticity, and porosity of bread decreased with QF addition. Flour and bread crust and crumb color parameters were also influenced by QF addition with different PS.

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Influence of particle size distribution of orange-fleshed sweet potato flour on dough rheology and simulated gastrointestinal digestion of sweet potato-wheat bread

LWT ◽

10.1016/j.lwt.2020.109690 ◽

2020 ◽

Vol 131 ◽

pp. 109690

Author(s):

Muhammad Azeem ◽

Tai-Hua Mu ◽

Miao Zhang

Keyword(s):

Particle Size ◽

Particle Size Distribution ◽

Sweet Potato ◽

Dough Rheology ◽

Wheat Bread ◽

Potato Flour ◽

Gastrointestinal Digestion ◽

Simulated Gastrointestinal Digestion ◽

Sweet Potato Flour ◽

Orange Fleshed Sweet Potato

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Evaluation of Lepidium sativum seed and guar gum to improve dough rheology and quality parameters in composite rice–wheat bread

Food Hydrocolloids ◽

10.1016/j.foodhyd.2012.08.013 ◽

2013 ◽

Vol 30 (2) ◽

pp. 698-703 ◽

Cited By ~ 20

Author(s):

Bahareh Sahraiyan ◽

Fariba Naghipour ◽

Mahdi Karimi ◽

Mehdi Ghiafe Davoodi

Keyword(s):

Guar Gum ◽

Quality Parameters ◽

Dough Rheology ◽

Lepidium Sativum ◽

Wheat Bread

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Utilization of a Maltotetraose-Producing Amylase as a Whole Wheat Bread Improver: Dough Rheology and Baking Performance

Journal of Food Science ◽

10.1111/1750-3841.12538 ◽

2014 ◽

Vol 79 (8) ◽

pp. E1535-E1540 ◽

Cited By ~ 16

Author(s):

Woosung Bae ◽

Sung Ho Lee ◽

Sang-Ho Yoo ◽

Suyong Lee

Keyword(s):

Dough Rheology ◽

Wheat Bread ◽

Whole Wheat ◽

Whole Wheat Bread ◽

Baking Performance

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Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

Foods ◽

10.3390/foods9070933 ◽

2020 ◽

Vol 9 (7) ◽

pp. 933 ◽

Cited By ~ 2

Author(s):

Purificación García-Segovia ◽

Marta Igual ◽

Javier Martínez-Monzó

Keyword(s):

Word Association ◽

Wheat Bread ◽

Pea Protein ◽

Protein Sources ◽

Flour Colour ◽

Emotional Dimension ◽

Bread Crust ◽

Increasing Demand ◽

Protein Incorporation ◽

Dough Extensibility

A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation of plant- and insect-based protein sources in wheat-based formulations. The Alveographic properties of dough and the effects on bread physicochemical and sensory characteristics were analysed. Including pea protein or insect powder improved the nutritional value, increasing protein content, but influenced the dough and bread properties. Pea protein significantly increased the dough extensibility (L), tenacity (P), and their ratio (P/L) in dough with insect blends and the control. Bread texture properties were significantly affected by the addition of pea and insect flour. Higher amounts of pea protein incorporation increased hardness values and showed a mean cell area lower than the control bread. Crust colour analysis showed significant differences concerning the control bread, while crumb colour was affected by the flour colour. Word association analysis showed insect bread was associated with an emotional dimension, wheat bread was linked with “tradition”, and pea bread was associated with “fruit and vegetable”.

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Dough rheology, antioxidants, textural, physicochemical characteristics, and sensory quality of pizza base enriched with onion (Allium cepa L.) skin powder

Scientific Reports ◽

10.1038/s41598-020-75793-0 ◽

2020 ◽

Vol 10 (1) ◽

Author(s):

Narashans Alok Sagar ◽

Sunil Pareek

Keyword(s):

Physicochemical Characteristics ◽

Quality Parameters ◽

Dough Rheology ◽

Controlled Environment ◽

Overall Acceptability ◽

Storage Study ◽

Onion Skin ◽

Allium Cepa L ◽

Significant Difference

Abstract In the present research, wheat flour was replaced with onion skin powder (OSP) in 2%, 3.5%, and 5% concentration along with control to produce different pizza base variants. Prepared pizza doughs and base were investigated for different quality parameters. Rheology revealed that increased concentration of OSP elevated the storage modulus (G’) (solid nature) of pizza doughs. Colour measurement of both the doughs and pizza base exhibited lightness in control (L* 86.46 ± 0.39) and darkness in 5% OSP variant (L* 46.43 ± 0.69). Physicochemical investigation showed no significant difference however, a gradual increase was obtained in fiber, water, and oil holding capacity of pizza base. Texture properties showed that the addition of OSP imparted an increased trend of hardness i.e. 5% OSP variant had maximum hardness (14.87 ± 0.20 N). A higher level of total phenols, total flavonoids, and antioxidant activity was obtained in fortified products, which exhibits onion skin as a natural source of antioxidants for functional foods. Sensory evaluation revealed OSP 2% as the most accepted variant in terms of overall acceptability. The storage study of the pizza base revealed that controlled environment was the best-suited atmosphere for a longer shelf-life of pizza base.

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Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features

Foods ◽

10.3390/foods10071539 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1539

Author(s):

Ionica Coțovanu ◽

Silvia Mironeasa

Keyword(s):

Particle Size ◽

Wheat Flour ◽

Proximate Composition ◽

Dough Rheology ◽

Composite Flour ◽

Particle Sizes ◽

Technological Parameters ◽

White Wheat ◽

Volume Porosity ◽

Dough Extensibility

The objective of this investigation was to evaluate the effects generated by amaranth flour (AF)—of different particle sizes (PS) added to white wheat flour from 0% to 20%—on the proximate composition, dough rheological behavior, and bread technological parameters. The reduction of particle size led to an increased hydration capacity of the wheat–amaranth composite flour, while bulk density decreased. Increasing the amount of AF and decreasing the PS led to a significant increase in protein, lipids, and ash contents, while the moisture and carbohydrates of the composite flour decreased. Increasing AF addition led to an increase in dough tenacity and a decrease in dough extensibility, while the PS had an irregular trend. The large particle size, at 15% and 20% levels of AF in wheat flour, increased significantly (p < 0.001) the dough tenacity and hardness, bread firmness, but decreased bread volume, porosity, and elasticity, while medium and small particles at 5–15% addition levels improved porosity and elasticity of the composite bread. Significant correlations (p < 0.05) were found between proximate composition, dough rheological characteristics, and bread quality for the wheat–amaranth composite flours. The results of this study are an important basis for the development of innovative wheat–amaranth bread recipes.

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Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology

Applied Sciences ◽

10.3390/app11041731 ◽

2021 ◽

Vol 11 (4) ◽

pp. 1731

Author(s):

Ionica Coțovanu ◽

Silvia Mironeasa

Keyword(s):

Particle Size ◽

Rheological Properties ◽

Bread Quality ◽

Wheat Bread ◽

Particle Fraction ◽

Swelling Properties ◽

Medium Particle ◽

The Impact ◽

Addition Level ◽

Buckwheat Flour

Supplementation of refined wheat flour with buckwheat flour requires a good understanding of the impact of milling fractions, their functionality, and addition level on bread quality. The chemical and functional characteristics of different particle fractions (large, medium, and small) of buckwheat flour on dough Mixolab rheological properties to predict bread quality were investigated. Moisture content, proteins, ash, lipids, and carbohydrates varied irregularly depending on the particle size. The medium particle fraction is the richest in protein, lipid and ash, which are positively correlated with its water and swelling properties and negatively correlated with its volumetric density. The alpha-amylase activity increased with the particle size increase in composite flour. The Mixolab data revealed that the decrease of particle size increased water absorption, dough viscosity during the starch gelatinization and retrogradation stage, while the addition level increased the dough development time and gel stability, and decreased the rate of protein weakening. Following the optimization process and the desirability function approach, it was established that the most appropriate rheological properties are provided by buckwheat flour addition level of 10.75% for medium particle fraction. These results can be helpful for bakery producers to diversify baked products with the desired particle fraction with optimal technological and nutritional properties along with beneficial effects to consumers.

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Preliminary Insights in Sensory Profile of Sweet Cherries

Foods ◽

10.3390/foods10030612 ◽

2021 ◽

Vol 10 (3) ◽

pp. 612

Author(s):

Vânia Silva ◽

Sandra Pereira ◽

Alice Vilela ◽

Eunice Bacelar ◽

Francisco Guedes ◽

...

Keyword(s):

Sweet Cherry ◽

Prunus Avium ◽

Sugar Content ◽

Principal Component ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Quality Parameters ◽

Sensory Profile ◽

Soluble Solids ◽

Sensory Data

Sweet cherry (Prunus avium L.) is a fruit appreciated by consumers for its well-known physical and sensory characteristics and its health benefits. Being an extremely perishable fruit, it is important to know the unique attributes of the cultivars to develop cultivation or postharvest strategies that can enhance their quality. This study aimed to understand the influence of physicochemical characteristics of two sweet cherry cultivars, Burlat and Van, on the food quality perception. Several parameters (weight, dimensions, soluble solids content (SSC), pH, titratable acidity (TA), colour, and texture) were measured and correlated with sensory data. Results showed that cv. Van presented heavier and firmer fruits with high sugar content. In turn, cv. Burlat showed higher pH, lower TA, and presented redder and brightest fruits. The principal component analysis revealed an evident separation between cultivars. Van cherries stood out for their sensory parameters and were classified as more acidic, bitter, and astringent, and presented a firmer texture. Contrarily, Burlat cherries were distinguished as being more flavourful, succulent, sweeter, and more uniform in terms of visual and colour parameters. The results of the sensory analysis suggested that perceived quality does not always depend on and/or recognize the quality parameters inherent to the physicochemical characteristics of each cultivar.

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