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

2019 ◽  
Vol 9 (19) ◽  
pp. 4101 ◽  
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.

scholarly journals Wheat Bread with Grape Seeds Micropowder: Impact on Dough Rheology and Bread Properties

2020 ◽  
Vol 30 (1) ◽  
pp. 138-150
Author(s):  
Veronika Valková ◽  
Hana Ďúranová ◽  
Jana Štefániková ◽  
Michal Miškeje ◽  
Marián Tokár ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Dough Rheology ◽  
Wheat Bread ◽  
Grape Seeds ◽  
Rheological Analysis ◽  
First Time ◽  
Positive Effect ◽  
Bread Properties ◽  
Electronic Eye ◽  
Different Levels

AbstractThe current study was designed to enhance the functionality of white bread by replacement of wheat flour with different levels (1%, 2%, 5%, and 8%) of grape seeds micropowder (GSMP) with nanosized particles (10 µm). Chemical composition of GSMP, volume and sensory attributes, evaluated with the panel of evaluators and an electronic nose (e-nose) and an electronic eye (e-eye) were investigated in the tested breads. It has been found out that GSMP contained appreciable amounts of flavonoids including catechin, epicatechin, gallic acid and minerals especially, Ca, K and Mg. The data from rheological analysis showed that the addition of GSMP (mainly at 5% and 8% levels) to the wheat flour had a positive effect on dough manifesting with rheology by increased dough stability. The volume of the experimental breads (above 1% concentration) was demonstrably declined (P < 0.0001) in comparison with the control bread. Sensory rating revealed that the bread fortified with 1% GSMP was judged by the consumer panelists as the most acceptable with the highest scores for all quality attributes which was also confirmed by the data of e-nose and e-eye. Our results suggest for the first time that 1% GSMP addition appears to be a promising functional ingredient to improve bread with required qualitative and sensory properties.

scholarly journals Analysis of vitamin E content in pilot dairy products

2015 ◽  
pp. 49-52
Author(s):  
Zsuzsanna Kárnyáczki ◽  
József Csanádi ◽  
József Fenyvessy ◽  
Béla Béri
Keyword(s):  
Vitamin E ◽  
Dairy Cows ◽  
Dairy Products ◽  
Dairy Product ◽  
Feed Supplement ◽  
Daily Diet ◽  
Anti Oxidant

Within the framework of Ányos Jedlik program we started an experiment on feeding anti-oxidants with dairy cows at Körös-Maros Biofarm Kft. The purpose of the experiment was to test whether vitamin E and selenium fed as feed-supplement have an effect on the composition of milk produced. Furthermore we examined the cheese and yoghurt made out of the milk to explore how much vitamin E and selenium is retained in the products after processing. Our goal is to develop such functional dairy product which can be part of the daily diet helping us to remain healthy. After analyzing the data we found out that the anti-oxidant fed to the cows resulted in elevated vitamin E and selenium levels in the milk and that these were retained in the cheese and yoghurt in relatively large amount.

scholarly journals Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1832
Author(s):  
Kali Kotsiou ◽  
Dimitrios-Diogenis Sacharidis ◽  
Anthia Matsakidou ◽  
Costas G. Biliaderis ◽  
Athina Lazaridou
Keyword(s):  
Protein Secondary Structure ◽  
Textural Properties ◽  
Random Coil ◽  
Dough Rheology ◽  
Wheat Bread ◽  
Resistance To Deformation ◽  
Off Flavors ◽  
Pea Flour ◽  
Α Helix ◽  
Flour Basis

Roasted yellow split pea (YSP) flours were used to substitute wheat flour, at 10–20% (flour basis) in wheat bread formulations. Rheometry showed that roasted YSP flour addition increased elasticity and resistance to deformation and flow of the composite doughs, particularly at 20% substitution; instead, at 10% addition (either raw or roasted YSP flour), there were no effects on dough rheology and bread textural properties. Breads fortified with roasted YSP flour at levels >10% exhibited lower loaf-specific volume and harder crumb compared to control (bread without YSP flour). Moreover, only breads with 20% roasted YSP flour displayed a significantly higher staling extent and rate, compared to control, as assessed by large deformation mechanical testing and calorimetry (starch retrogradation) of crumb preparations. This formulation also showed a large increase in β-sheets and β-turns at the expense of α-helix and random coil conformations in protein secondary structure as assessed by FTIR spectroscopy. Roasting of YSP effectively masked the “beany” and “grass-like” off-flavors of raw YSP flour at 10% substitution. Overall, roasted YSP flour at the 10% level was successfully incorporated into wheat bread formulations without adversely affecting dough rheology, bread texture, and shelf-life, resulting in final products with a pleasant flavor profile.

scholarly journals Rheology Methods as a Tool to Study the Impact of Whey Powder on the Dough and Breadmaking Performance of Wheat Flour

Fluids ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 50 ◽  
Author(s):  
Christine Macedo ◽  
Maria Cristiana Nunes ◽  
Isabel Sousa ◽  
Anabela Raymundo
Keyword(s):  
Wheat Flour ◽  
Negative Impact ◽  
Profile Analysis ◽  
Dough Rheology ◽  
Loaf Volume ◽  
Small Amplitude Oscillatory Shear ◽  
Texture Profile ◽  
Whey Powder ◽  
Frequency Sweeps ◽  
The Impact

Considering the nutritional value, whey is an excellent ingredient for the development of food products, in line with the concept of a circular economy for the reuse of industry by-products. The main objective of this work was to evaluate the impact of the whey addition on the rheology of wheat flour dough and breadmaking performance, using both empirical and fundamental methods. Different levels of commercial whey powder (0%, 12%, 16% and 20% w/w) were tested in a bread formulation previously optimized. Dough mixing tests were performed using Micro-doughLab and Consistograph equipment, to determine the water absorptions of different formulations and evaluate empirical rheology parameters related to mixing tolerances. Biaxial extension was applied by the Alveograph to simulate fermentation during the baking process. Fermented doughs were characterized in a Texturometer using penetration and extensibility tests, and by small amplitude oscillatory shear (SAOS) measurements, a fundamental rheology method, in a Rheometer applying frequency sweeps. Loaf volume and firmness were used to study the breadmaking quality. Despite a negative impact on the empirical rheology parameters of the dough and poorer baking results, the use of this by-product should be considered for nutritional and sustainability reasons. In addition, significant correlations (r2 > 0.60) between the dough rheology parameters obtained from the empirical measurements were established. Changes in the gluten structure were not accurately detected by the SAOS measurements and Texture Profile Analysis of the doughs, and a correlation between fundamental and empirical measurements was not found. Consistograph or Micro-doughLab devices can be used to estimate bread firmness. Extensional tests in the Texturometer, using SMS/Kieffer Dough and Gluten Extensibility Rig, may predict loaf volume.

ANALYSIS OF MARKET FACTORS INFLUENCE ON DAIRY PRODUCTION IN THE KARELIA REPUBLIC

1970 ◽  
pp. 13-17
Author(s):  
Е. А. Kondratyuk
Keyword(s):  
Milk Production ◽  
Dairy Products ◽  
Dairy Product ◽  
Production Volume ◽  
Regional Food ◽  
Food Market ◽  
Direct Linkage ◽  
Market Factors ◽  
The Republic ◽  
The Impact

Prevailing trends on regional food market and economic performance data of enterprise entities show up the need to determine the most pressing factors of further development of the dairy farming field in the Republic of Karelia. Due to reduction of regional dairy market capacity and rising competition, it is necessary to search for new solutions geared to improvement of efficiency of business activities. Assessment of the impact of market factors on the production level of dairy products in the region was carried out using multiple regression analysis. A correlation analysis was used to determine strength of relationship between indicators that hypothetically influence the development of the regional dairy product market. The milk production volume in the region has been found to have a direct linkage to consumption (r=0,82) and income level (r=-0,88), consumer price (r=-0,84), expenses for food (r=-0,86) as well as retail sales volume (r=-0,85). The quantity of imported dairy products reliably tied to consumption level (r=0,88). One of possible options for solution to the problem of milk production reduction in the region is a new approach in the implementation of state support to the economic sector – shifting the focus of financing from production to distribution promoting the growth of consumer demand for dairy products.

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

2013 ◽  
Vol 67 (3) ◽  
pp. 455-463 ◽  
Author(s):  
Mirjana Demin ◽  
Jovanka Popov-Raljic ◽  
Jovanka Lalicic-Petronijevic ◽  
Biljana Rabrenovic ◽  
Bojana Filipcev ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Sensory Properties ◽  
Protein Network ◽  
Wheat Bread ◽  
Weighted Mean ◽  
Storage Duration ◽  
Bread Crumb ◽  
White Wheat ◽  
Complex Additive ◽  
Two Factors

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.

scholarly journals Optimization of the recipe ingredients wheat bread with recycled plant material

2019 ◽  
Vol 81 (3) ◽  
pp. 64-69 ◽  
Author(s):  
E. A. Kuznetsova ◽  
S. A. Mordvinkin ◽  
E. A. Zenina
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Growth Yield ◽  
Well Being ◽  
First Grade ◽  
Bread Quality ◽  
Wheat Bread ◽  
Optimal Dosage ◽  
Physico Chemical ◽  
The Impact

The possibility of using tiger nut flour (chuf) in the production of wheat bread is considered. During the experiment, trial baking of bread with different dosage of tiger nut flour and wheat flour was carried out. The parameters of mixtures of tiger flour and wheat flour of the first grade in the ratios were studied 5:95; 10:90; 15:85. The research was carried out in the laboratory of the Department "technology of storage and processing of agricultural raw materials and flour public catering" of Volgograd state agrarian University. During the experiment were studied: problems at the present stage in the baking industry; geography of growth, yield and quality of tiger nut; chemical composition of tiger nut and flour derived from it; the impact of tiger nut on human health and well-being; organoleptic indicators of bread quality; physico-chemical indicators of bread quality; change in baking properties of wheat bread with the addition of tiger nut flour. As result of the study, the possibility of producing wheat bread using tiger nut flour was established, as well as the optimal dosage of tiger nut flour and wheat flour allowing to obtain bread with high organoleptic and physico-chemical parameters.

scholarly journals Effect of Processed Chickpea Flour Incorporation on Sensory Properties of Mankoushe Zaatar

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 151
Author(s):  
Sahar Dandachy ◽  
Hiba Mawlawi ◽  
Omar Obeid
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Nutritional Composition ◽  
Sensory Properties ◽  
Bakery Products ◽  
Nutritional Values ◽  
Overall Acceptability ◽  
Chickpea Flour ◽  
The Impact

Chickpea flour is known to have good nutritional values. Nevertheless, it is commonly made from ground grains, and characterized by an “off-flavor”. Processing of chickpea grains before flour formation reduces the intensity of the off-flavor. Therefore, two experiments were conducted: first to examine the effect of conventional processing (soaking, boiling, and drying) on the nutritional composition of the chickpea flour; and second, to investigate the impact of processed chickpea flour incorporation with different ratios on the sensory properties of mankoushe zaatar, a popular Lebanese pastry, usually made up of refined wheat flour. Chickpea flour was found to be nutritionally superior compared to refined wheat flour, and conventional processing of the flour was found not to affect its content of protein, fats, carbohydrates, and phosphorus, while total dietary and crude fibers were significantly increased. The fatty acid profile was minimally affected, while magnesium and potassium were reduced. The sensory test conducted among panelists (n = 60) showed that the incorporation of processed chickpea flour into the dough of mankoushe zaatar with ratios of 30% and 50% provided an end-product with better taste and overall acceptability compared to the regular mankoushe. Hence, conventionally processed chickpea flour can be used as a fortifier to improve the nutritional quality of bakery products without negatively affecting their sensory properties.

scholarly journals Application of Microbial Enzymes in Dairy Products: A Review

2018 ◽  
Vol 31 (1) ◽  
pp. 20-30
Author(s):  
Alaa J. A. Al-Manhel
Keyword(s):  
Dairy Products ◽  
Large Scale ◽  
Positive Impact ◽  
Dairy Product ◽  
Enzymatic Reaction ◽  
Biological Molecules ◽  
Flavor Compounds ◽  
Dairy Food ◽  
Microbial Enzymes ◽  
Microbial Protease

Enzymes produced by microbial sources are biological molecules that known to catalysts biochemical reactions which roles involve in lead to stimulate the necessary chemical reactions, as well as to the formation of fermented products. Microbial protease, lipase and ?-galactosidase are important examples of such interest in industrial food and dairy product. This is due to their thermoresistant, thermostability and thermoacidophilic properties. In brief, hydrolyses are the substrate which includes some enzymatic reaction that allows to avoid the health and environmental problems, and also to catalyses chemical reaction during the formation of flavor compounds or prebiotic and other products additives in the production and development of healthy dairy food products. Thus, enzymes are one of the relatively important factor that expected to be utilized in large-scale in the process of products development. This review focused on the importance and application of three major enzymes that microbial produce which  are of great interest in dairy industries and have positive impact on consumer’s health.

scholarly journals In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence

2017 ◽  
Vol 31 (1) ◽  
pp. 52-70 ◽  
Author(s):  
Anthony Fardet ◽  
Edmond Rock
Keyword(s):  
Antioxidant Enzymes ◽  
Chronic Diseases ◽  
Dairy Products ◽  
Positive Impact ◽  
Dairy Product ◽  
Antioxidant Potential ◽  
Protective Effects ◽  
Antioxidant Peptides

AbstractThe antioxidant potential (AP) is an important nutritional property of foods, as increased oxidative stress is involved in most diet-related chronic diseases. In dairy products, the protein fraction contains antioxidant activity, especially casein. Other antioxidants include: antioxidant enzymes; lactoferrin; conjugated linoleic acid; coenzyme Q10; vitamins C, E, A and D3; equol; uric acid; carotenoids; and mineral activators of antioxidant enzymes. The AP of dairy products has been extensively studied in vitro, with few studies in animals and human subjects. Available in vivo studies greatly differ in their design and objectives. Overall, on a 100 g fresh weight-basis, AP of dairy products is close to that of grain-based foods and vegetable or fruit juices. Among dairy products, cheeses present the highest AP due to their higher protein content. AP of milk increases during digestion by up to 2·5 times because of released antioxidant peptides. AP of casein is linked to specific amino acids, whereas β-lactoglobulin thiol groups play a major role in the AP of whey. Thermal treatments such as ultra-high temperature processing have no clear effect on the AP of milk. Raw fat-rich milks have higher AP than less fat-rich milk, because of lipophilic antioxidants. Probiotic yoghurts and fermented milks have higher AP than conventional yoghurt and milk because proteolysis by probiotics releases antioxidant peptides. Among the probiotics, Lactobacillus casei/acidophilus leads to the highest AP. The data are insufficient for cheese, but fermentation-based changes appear to make a positive impact on AP. In conclusion, AP might participate in the reported dairy product-protective effects against some chronic diseases.

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