scholarly journals Quality Assessment of Wheat Bread Incorporating Chia Seeds

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2376
Author(s):  
Greta Adamczyk ◽  
Eva Ivanišová ◽  
Joanna Kaszuba ◽  
Inna Bobel ◽  
Kateryna Khvostenko ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Nutritive Value ◽  
Total Content ◽  
Point Of View ◽  
Wheat Bread ◽  
Phase Method ◽  
Loaf Volume ◽  
Economic Point ◽  
Texture Parameters ◽  
Production Concept

The aim of this study was to develop a concept of production for wheat bread enriched with chia seeds and to examine selected physicochemical properties. The examined product was wheat-flour bread made by a single-phase method, using yeast. The production concept assumed the modification of the recipe by replacing part of the wheat flour (1 or 5% w/w) with whole (CHw) or ground chia seeds (CHg). Bread quality was determined by calculating: dough yield, bread yield, baking loss, total baking loss and loaf volumes. Color was determined using the CIE L*a*b* system. In the texture analysis, the following texture parameters were measured: hardness, cohesion, chewiness and elasticity. The contents of crude fat, crude fiber, total protein, total ash and the total content of polyphenols were assessed to characterize the nutritive value of the bread. The breads with 1% addition of chia (1%CHw, 1%CHg) were characterized by the highest volume of loaves, which increased by at least 8.6% compared to the control bread (C), while in the case of 5% chia, the loaf volume depended on the form of seeds (better results were obtained with whole seeds). Substituting wheat flour with 1% chia seeds (whole or ground) resulted in a significant increase in nutritional value. For potential bread manufacturers, from a technological and economic point of view, replacing wheat flour with whole chia seeds at 1% (w/w) is most advantageous, compared to 5% (w/w).

Economical and Environmental Importance of Mulberry: A Review

2017 ◽  
Vol 3 (02) ◽  
pp. 51-58 ◽  
Author(s):  
Ashmita Ghosh ◽  
Debnirmalya Gangopadhyay ◽  
Tanmay Chowdhury
Keyword(s):  
Nutritive Value ◽  
Ecological Model ◽  
Animal Feed ◽  
Medical Science ◽  
Animal Husbandry ◽  
Point Of View ◽  
Economic Activities ◽  
Economic Point ◽  
Perennial Plant ◽  
Environmental Importance

Mulberry is a very hardy and fast growing perennial plant belonging to the genus Morus of the family Moraceae. The leaf of mulberry is solely used for feeding and rearing of the silkworm, Bombyx mori for the production of silk yarn. It is estimated that mulberry silk contributes around 90 % of the total global raw silk production and it is a very attractive economic activities mostly to the rural people. In addition to the utilization of mulberry leaves as silkworm feed, it is being used for many other purposes also. For example, the mulberry fruit due to its high nutritive value and delicious taste is getting importance as valuable foodstuff. The mulberry bark and wood are also useful for manufacturing of paper and sports goods items. Recently, evaluation of several pharmacological compounds of medicinal importance present in mulberry plant opens up new avenues of research in the medical science. This paper reviews the economical as well as environmental importance of mulberry taking into account several aspects of its role as animal feed, foodstuff, phytomedicine and remediation of polluted soils and atmosphere etc. Finally, an outline of environmental friendly ecological model combining sericulture with animal husbandry recycling the waste resources has been proposed from economic point of view.

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 Quality Parameters Of Wheat Bread Enriched With Pumpkin (Cucurbita Moschata) By-Products

2015 ◽  
Vol 19 (2) ◽  
pp. 3-14 ◽  
Author(s):  
Solvita Kampuse ◽  
Liene Ozola ◽  
Evita Straumite ◽  
Ruta Galoburda
Keyword(s):  
Total Content ◽  
B Value ◽  
Quality Parameters ◽  
Wheat Bread ◽  
Initial Increase ◽  
Loaf Volume ◽  
Carotene Content ◽  
Pumpkin Seed ◽  
Pumpkin Powder ◽  
By Products

Abstract Pumpkin processing into puree, juice, candied fruit and pumpkin seed oil results in large amount of by-products. Pumpkins are rich in carotenes, vitamins, minerals, pectin and dietary fibre. The aim of the current study was to evaluate effect of pumpkin pomace and pumpkin residue powder on wheat bread quality. The total content of carotenes was analyzed by spectrophotometric method. The initial increase of pumpkin residue addition indicated increase in loaf volume, which started to decrease at higher amounts. Sensory evaluation (appearance; surface, crust; porosity; texture, crumb; taste, and flavour) of wheat bread with pumpkin revealed very high consumer acceptance except sample with 50% pomace addition. Total carotene content and colour b* value in wheat bread increased by adding pumpkin by-products. It is recommended to add 5% and 10% of pumpkin powder and no more than 30% of pumpkin pomace (calculated per 100 kg of flour) to dough for production of wheat bread with pumpkin by-product additions.

scholarly journals Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Sahreen Nasir ◽  
Farhana Mehraj Allai ◽  
Murtaza Gani ◽  
Shaiq Ganaie ◽  
Khalid Gul ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Loss Modulus ◽  
Antioxidant Properties ◽  
Rheological Parameters ◽  
Wheat Bread ◽  
Total Phenolic ◽  
Water Retention Capacity ◽  
Loaf Volume ◽  
Crude Fibre ◽  
Amaranth Flour

In this study, the chemical composition, colour analysis, and antioxidant properties of flour and bread were analysed. We also examined the rheological properties of dough and proximate, colour, textural, and organoleptic properties of amaranth wheat bread. Wheat flour was replaced by amaranth flour (AF) at 0-15% levels (100 : 0, 95 : 5, 90 : 10, and 85 : 15, respectively). AF supplementation increased the moisture (31.06 to 33.24%), ash (0.92 to 1.51%), protein (12.17 to 13.11%), fat (2.16 to 2.77%), and crude fibre content (1.11 to 1.72%) of the bread while the nitrogen-free extract and alkali water retention capacity decreased from 52.58 to 47.65% and 136.00 to 112.02%, respectively. The antioxidant activity evaluated by DPPH, FRAP, and total phenolic content was reduced with increased levels of AF. A significant impact on the physical properties like the weight of bread (increased from 474.00 to 489.30 g), height (went down from 80.00 to 74.33 cm), loaf volume (decreased from 1580.00 to 1518.30 cm3), and specific volume (reduced from 3.32 to 3.10 cm3 g-1) was observed with the replacement of wheat flour. Textural measurement depicted that hardness, chewiness, gumminess, springiness, and cohesiveness increased with the substitution of amaranth flour. Rheological parameters like complex viscosity, loss modulus, and storage modulus were also observed in all dough samples. Bread samples with 5%, 10%, and 15% of AF showed lower yellowness ( b ∗ ) and higher lightness ( L ∗ ) and redness ( a ∗ ) values for crust colour while lower L ∗ and higher a ∗ and b ∗ values for crumb colour. The bread prepared by replacing 5% and 10% of AF is nutritionally as well as sensorially acceptable.

The effect of adding oat flour on the nutritional and sensory quality of wheat bread

2020 ◽  
Vol 122 (7) ◽  
pp. 2329-2339
Author(s):  
Barbara Krochmal-Marczak ◽  
Renata Tobiasz-Salach ◽  
Joanna Kaszuba
Keyword(s):  
Physical Properties ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Unsaturated Fatty Acids ◽  
Qualitative Evaluation ◽  
Wheat Bread ◽  
Phase Method ◽  
Content Type ◽  
Oat Flour

PurposeFlour from oat grain is characterised by a high content of protein and β-glucans, with a favourable amino acid composition and a substantial content of fat, including unsaturated fatty acids. Additives to bread that enrich its nutritional value can worsen physical properties. It is important to know how to develop recipes for healthy bread based on wheat flour, with the appropriate addition of oat flour. The purpose of this study was to determine the influence on the physical properties of bread made of wheat flour, following the addition of oat flour. The purpose was also to find a recipe for a new product with higher nutritional value, which would then be acceptable for consumers.Design/methodology/approachIn addition to wheat flour, flour made of oat grains, obtained from the naked Nagus variety (hulless oat), was added. The flour was analysed for moisture, dry matter, proteins and β-glucans, as well as total dietary fibre − soluble and insoluble. The dough was made with wheat flour according to a recipe, which included yeast, salt and water as well as extra oat flour in various proportions − 15, 25 and 30%, respectively. The bread was baked using a direct single-phase method developed by the Baking Institute in Berlin. Both the physicochemical and sensory evaluation were carried out on the bread.FindingsThe recipe for wheat bread that included 15% proportion of oat flour supplement was found to be the most acceptable in both the sensory (n = 30) and qualitative evaluation and would be suitable to produce nutritious bread. The use of 25% and 30% additions of oat flour resulted in a reduction in bread weight, volume and yield, which ultimately lead to an increase in overall baking losses.Originality/valueThis study proved that 15% oat flour could be used as an optimum addition for the production of wheat-oat bread. This bread may lead to a new assortment of bakery products with pro-health properties.

scholarly journals INVESTIGATION OF THE EFFICIENCY OF USING HOP LEAVENS IN THE TECHNOLOGY OF WHEAT BREAD

2018 ◽  
Vol 1 ◽  
pp. 61-68
Author(s):  
Valentina Rak ◽  
Vira Yurchak ◽  
Olena Bilyk ◽  
Vladimir Bondar
Keyword(s):  
Wheat Flour ◽  
Yeast Cells ◽  
Wheat Bread ◽  
Phase Method ◽  
Bakery Products ◽  
Life Activity ◽  
Research Results ◽  
Small Content

The use brews in preparing leavens provides yeast cells’ and lactbacteria’s life activity with nutrients. The process of sugaring of bitter brews depending on parameters of their preparation was studied, and it was established, that the most intensity of sugars accumulation takes place during 1 hour of sugaring at the moisture mass share in brew 78,0 %. It is recommended to use such developed bitter brew in the technology of rye-wheat bread with the small content of rye four (10…12 %) or wheat bread of sorted flour. It is recommended to use the four-phase method of preparing dough by the scheme: “sugared “bitter” brew → brew, fermented by homo-enzymatic thermophilic FMB L.Delbrükii‒76 → hop leaven, fermented by yeast of S. cerevisiae L-1 race and homo-enzymatic mesophilic LMB L. Plantarum-30 → dough». At using 25 % of leaven, the acidity of dough and ready products decreases by 2,0 degrees. That is why it is recommended to use this method of preparing bakery products of wheat flour. At that there is provided the better fluffiness and crumb state and prolongation of freshness of bakery products. According to the research results, there was developed the apparatus-technological productive scheme that can be introduced on special lines.

Sophie Laws, with Caroline Harper and Rachel Marcus. Research for Development: A Practical Guide. New Delhi: Vistaar Publications. 2003. xiii+475 pages. Paperback. Indian Rupees 450.00.

2003 ◽  
Vol 42 (2) ◽  
pp. 170-172
Author(s):  
Mir Annice Mahmood
Keyword(s):  
Policy Research ◽  
Point Of View ◽  
Basic Question ◽  
New Delhi ◽  
Economic Point ◽  
Scarce Resources ◽  
Is Research ◽  
The Subject ◽  
Development Workers

To implement any successful policy, research about the subject-matter is essential. Lack of knowledge would result in failure and, from an economic point of view, it would lead to a waste of scarce resources. The book under review is essentially a manual which highlights the use of research for development. The book is divided into two parts. Part One informs the reader about concepts and some theory, and Part Two deals with the issue of undertaking research for development. Both parts have 11 chapters each. Chapter 1 asks the basic question: Is research important in development work? The answer is that it is. Research has many dimensions: from the basic asking of questions to the more sophisticated broad-based analysis of policy issues. The chapter, in short, stresses the usefulness of research which development workers ignore at their own peril.

Effect of Supplementation of Amaranth Flour on Various Quality Attributes and Antioxidant Activities of Bread

2020 ◽  
Vol 16 (3) ◽  
pp. 391-396
Author(s):  
Huma Mukhtar ◽  
Amir Gull ◽  
Tariq A. Ganaie ◽  
Sajad A. Rather ◽  
Farooq A. Masoodi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quality Attributes ◽  
Wheat Bread ◽  
Total Phenolic ◽  
Water Retention Capacity ◽  
Whole Wheat Bread ◽  
Amaranth Flour

Background: The present investigation was carried to develop amaranth based wheat flour bread. Products were developed by using different levels of amaranth flour and wheat flour in the ratio of 0:100,5:95, 10:90 and 15:85 respectively. Methods: Physico-chemical, antioxidant activity, total phenolic content and physical properties of amaranth supplemented bread were evaluated. Results: Results revealed an increase in moisture content from31.41 -33.35%, ash content 0.95- 1.52%, protein content 12.19% -13.23%, fat content 2.21% -2.81% and crude fiber 1.13-1.74%, and decrease in nitrogen free extract, alkali water retention capacity 52.11-47.35% and 137.66-112.00% respectively. Also it was observed that amaranth flour supplemented bread showed decrease in total phenolic content, antioxidant activity and FRAP assay with increase in substitution level. Color evaluation showed increase in L* and a* value of bread crust, while as bread crumb shows decrease in b* and L* value respectively. Nutritional evaluation revealed that among the samples tested 85% wheat flour and 15% amaranth flour supplemented bread was rated best as it was also evident from nutritional analysis. Conclusion: Maximum substitution of wheat flour with amaranth flour were 10% in terms of desirable bread quality attributes. The composite breads would serve as functional food, because of its high nutritional value than whole-wheat bread.

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