Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour

The aim of this study was to investigate and compare the effect of wheat bread fortification with varied levels (2%, 4%, and 6%) of chia seed powder (full fat) and cakes (defatted, residue after oil extraction). Chia flour was added to whole wheat bread rich in vital wheat gluten for the first time. The breadcrumbs were assessed for their antioxidant activity, nutritional content, textural properties, color, and sensory profiles. The addition of chia seed powder, particularly in high levels, was more effective in improving antioxidant activity compared to bread fortified with chia cakes. Bread supplementation with chia flour improves its nutritional value, especially in the case of chia cakes. A higher moisture content and lower hardness were observed after bread fortification, the influence was more evident with the defatted cake than with seed powder. Fortification with chia flour led to darker breads without significantly affecting their global acceptability. However, the fortified bread showed better values than control in terms of sensory profile. These results suggest that the addition of chia seed powder and defatted cake can enhance the overall whole wheat bread quality. Our results also highlight that bread making could be an unconventional alternative for the exploitation of defatted chia seed.

Download Full-text

Bread-making properties of einkorn wheat (Triticum monococcum ssp. monococcoum) and its suitability for whole wheat bread production

Cereal Research Communications ◽

10.1007/s42976-021-00146-0 ◽

2021 ◽

Author(s):

Alaettin Keçeli ◽

Asuman Kaplan Evlice ◽

Aliye Pehlivan ◽

Turgay Şanal ◽

Nusret Zencirci

Keyword(s):

Triticum Monococcum ◽

Wheat Bread ◽

Bread Making ◽

Einkorn Wheat ◽

Whole Wheat ◽

Whole Wheat Bread ◽

Bread Production

Download Full-text

Optimization of enzymes addition to improve whole wheat bread making quality by response surface methodology and optimization technique

Journal of Food Science and Technology ◽

10.1007/s13197-019-03629-5 ◽

2019 ◽

Vol 56 (3) ◽

pp. 1454-1461 ◽

Cited By ~ 1

Author(s):

Koki Matsushita ◽

Ayaka Terayama ◽

Daisuke Goshima ◽

Dennis Marvin Santiago ◽

Takao Myoda ◽

...

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Optimization Technique ◽

Wheat Bread ◽

Bread Making ◽

Whole Wheat ◽

Whole Wheat Bread

Download Full-text

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

African Journal of Food, Agriculture, Nutrition and Development ◽

10.18697/ajfand.48.11315 ◽

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.

Download Full-text

Influence of Bread‐Making Method, Genotype, and Growing Location on Whole‐Wheat Bread Quality in Hard Red Spring Wheat

Cereal Chemistry ◽

10.1002/cche.10509 ◽

2021 ◽

Author(s):

Khairunizah Hazila Khalid ◽

Jae‐Bom Ohm ◽

Senay Simsek

Keyword(s):

Spring Wheat ◽

Bread Quality ◽

Wheat Bread ◽

Bread Making ◽

Hard Red Spring Wheat ◽

Whole Wheat ◽

Whole Wheat Bread

Download Full-text

Improving the quality of whole wheat bread by using various plant origin materials

Czech Journal of Food Sciences ◽

10.17221/410/2012-cjfs ◽

2013 ◽

Vol 31 (No. 5) ◽

pp. 457-466 ◽

Cited By ~ 12

Author(s):

H. Boz ◽

M.M. Karaoğlu

Keyword(s):

Specific Volume ◽

Textural Properties ◽

Wheat Bread ◽

Plant Origin ◽

Whole Wheat ◽

Whole Wheat Bread ◽

Crumb Firmness ◽

Materials Used

The effects of various plant origin materials such as defatted Cephalaria syriaca flour (0.5%), rosehip (2.5%), vital gluten (2.5%), and malt flour (2%), and their combination on the quality of whole wheat bread were investigated. The plant origin materials used showed significant effects on the specific volume, acidity, colour, and textural properties of whole wheat bread. In general the acidity, specific volume, cohesiveness, and springiness values of whole wheat bread produced by treatments with plant origin materials were higher than those of the control bread. Treatment 13 (2% malt flour + 0.5% defatted Cephalaria syriaca flour + 2.5% vital gluten) resulted in the highest specific volume and the lowest 1<sup>st</sup> day crumb firmness. The results showed that the quality of whole wheat bread could be improved by adding various plant origin materials.

Download Full-text

Changes in phenolic profiles and antioxidant activities during the whole wheat bread-making process

Food Chemistry ◽

10.1016/j.foodchem.2020.128851 ◽

2021 ◽

Vol 345 ◽

pp. 128851

Author(s):

Wenfei Tian ◽

Gengjun Chen ◽

Michael Tilley ◽

Yonghui Li

Keyword(s):

Antioxidant Activities ◽

Wheat Bread ◽

Bread Making ◽

Whole Wheat ◽

Whole Wheat Bread ◽

Phenolic Profiles

Download Full-text

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

Current Nutrition & Food Science ◽

10.2174/1573401315666190126113919 ◽

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.

Download Full-text