scholarly journals Combined Effect of Chia Flour and Soy Lecithin Incorporation on Nutritional and Technological Quality of Fresh Bread and during Staling

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 446 ◽  
Author(s):  
Imen Bel Hadj Ahmed ◽  
Ahmed Hannachi ◽  
Claudia Monika Haros
Keyword(s):  
Specific Volume ◽  
Desirability Function ◽  
Bread Making ◽  
Soy Lecithin ◽  
Functional Value ◽  
Crumb Firmness ◽  
Fresh Bread ◽  
Technological Quality ◽  
Central Composite

The objectives of the present investigation are to study the interaction and optimize the blend composition of flour of grinded Chia seeds, combined to Soy lecithin, a bread making improver, in a way to enhance the nutritional/functional value of bread without impairing its technological quality and to delay its staling rate. Nine formulations were prepared following a Central Composite Design. Technological attributes were evaluated both for fresh and stored bread. In the Response Surface Methodology (RSM) a desirability function identified the optimum doses of chia and lecithin incorporation to obtain the highest specific volume and the lowest crumb firmness. Compared to the control, samples with chia and lecithin significantly increased the nutritional value of bread. An innovative and interesting synergy was found in lecithin/chia combination to enhance the specific volume, to reduce the initial crumb firmness and to delay bread staling by retarding crumb firmness and reducing its water loss during storage. Using the RSM, the optimum blend containing (4.04%-Chia/1%-Lecithin) showed fresh bread with maximum specific volume and minimum crumb firmness. Whereas, bread combining the optimum blend (3.43%-Chia/1%-Lecithin) and stored for two days at room temperature showed the minimum crumb firmness.

scholarly journals Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread

2016 ◽  
Vol 46 (12) ◽  
pp. 2249-2256 ◽  
Author(s):  
Camila Batista da Silva ◽  
Eveline Lopes Almeida ◽  
Yoon Kil Chang
Keyword(s):  
Ascorbic Acid ◽  
Glucose Oxidase ◽  
Storage Period ◽  
Wheat Bread ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Significant Difference ◽  
Technological Quality ◽  
Central Composite

ABSTRACT: This study aimed to verify the performance of xylanase and its interaction with oxidants agents (glucose oxidase and ascorbic acid) on the quality of whole wheat bread. The experiment was based on a central composite rotational design and the Response Surface Methodology was used to analyze the results. None of the xylanase, glucose oxidase or ascorbic acid concentrations within the studied range led to a significant difference in the specific volume. The highest moisture content and the lowest firmness values were reported in the bread with lower and intermediate levels of xylanase and larger amounts of glucose oxidase and ascorbic acid. This effect was observed mainly at the end of the storage period. A minimum amount of xylanase (from 33 to 63 EDX kg-1 flour) showed to be essential for obtaining best results. Levels of ascorbic acid above 63mg kg-1 and glucose oxidase above 91 SRU kg-1 proved to be necessary to offer the beneficial effect of xylanase.

Simple tests as tools for vital wheat gluten evaluation

2018 ◽  
Vol 120 (7) ◽  
pp. 1590-1599 ◽  
Author(s):  
Fernanda Ortolan ◽  
Karoline Urbano ◽  
Caroline Joy Steel
Keyword(s):  
Wheat Flour ◽  
Specific Volume ◽  
Pearson Correlation ◽  
Wheat Gluten ◽  
Bread Quality ◽  
Rheological Parameters ◽  
Content Type ◽  
Crumb Firmness ◽  
Vital Wheat Gluten

Purpose The purpose of this paper is to evaluate the viscoelastic quality of commercial vital wheat glutens from different origins (A and B) through simple tests, and correlate these results with dough rheological parameters measured using more complex equipment (farinograph and extensograph) and with bread quality characteristics (specific volume and crumb firmness) obtained from wheat flour fortified with 7 g/100 g of vital gluten. Design/methodology/approach For the evaluation of vital gluten quality, two commercial vital wheat gluten named A and B were used. The simple tests performed with these samples were wet and dry gluten contents and index gluten, extensbility test and expansion test. The Pearson correlation was performed among data from dough rheological tests (farinograph and extensograph) and bread quality parameters (specific volume (SV) and crumb firmness) obtained from the fortification of wheat flour with 7 g/100 g of VGA or VGB (previous work, data not shown). Findings The simple tests showed differences in the viscoelastic properties of vital gluten A and B; vital gluten A presented higher elasticity and lower extensibility than vital gluten B, and the gluten ball of sample A presented higher SV. By correlation analysis, it was verified that the simple tests studied may be useful to assess the baking performance of commercial vital gluten when this product is added to wheat flour for its fortification. Furthermore, the results indicate the need for more information on vital wheat gluten proteins for its commercialisation and use. Originality/value This work is very important, not just for the scientific community, but also for the bakery industry, that requires more information about vital wheat gluten before its use in bread making. As there are great differences in the protein quality of commercial vital wheat glutens and their functionality, the study was developed to solve this problem.

scholarly journals Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties

2018 ◽  
Vol 2018 ◽  
pp. 1-10 ◽  
Author(s):  
Denisse Bender ◽  
Markus Regner ◽  
Stefano D’Amico ◽  
Henry Jäger ◽  
Sándor Tömösközi ◽  
...  
Keyword(s):  
Specific Volume ◽  
Loaf Volume ◽  
Positive Contribution ◽  
Gluten Free ◽  
Bread Making ◽  
Sourdough Bread ◽  
Crumb Firmness ◽  
Weak Gel ◽  
Bread Properties

The role of arabinoxylans (AXs) in bread-making has gained interest due to their positive contribution to bread quality. Therefore, the effect of differently extracted (water, alkaline, or enzymatic) rye AXs on gluten-free (GF) buckwheat and millet batter rheology and bread properties was evaluated. The results showed that the addition of AXs influenced most of the batter and bread properties differently, which depended on the chemical and structural properties of the AXs. All batter systems displayed a typical weak gel behavior. Enzyme- (Pentopan Mono BG-) extracted AXs (PEAXs) were able to strengthen both millet and buckwheat batter structures to a greater degree, as seen by the increase in storage modulus. Regarding bread properties, in buckwheat breads, calcium hydroxide-extracted AX (CEAX) was able to improve the specific volume (from 1.73 to 1.93 cm3/g) and firmness (from 10.88 to 4.69 N) the most, compared to the control. The AXs extracted successively with water and the enzyme Pentopan Mono BG (WPEAX) produced the highest loaf volume (2.39 cm3/g) and one of the lowest crumb firmness values (5.51 N) but caused larger pores and a ruptured crust. In millet breads, water-extracted AXs (WEAXs) and CEAX produced lowest crumb hardness (WEAX: 6.94 N; CEAX: 8.53 N). Specific volume was highest in breads with WEAX (2.35 cm3/g), but CEAX displayed a better pore structure. Overall, water-extracted AXs improved the GF bread properties to a higher extent than alkaline-extracted AXs. Only CEAX displayed a comparable effect in some cases, and considering the fact that alkaline extraction of AX is much more efficient (much higher yield), its application compared to other AXs could be more favorable. Overall, AXs hold great potential as baking improvers for GF bread; the extent of their improvement will be defined by their functional properties.

scholarly journals Modelling the effects of transglutaminase and L-ascorbic acid on substandard quality wheat flour by response surface methodology

2014 ◽  
Vol 20 (4) ◽  
pp. 471-480 ◽  
Author(s):  
Olivera Simurina ◽  
Stevan Popov ◽  
Bojana Filipcev ◽  
Jelena Dodic ◽  
Marija Bodroza-Solarov ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Wheat Flour ◽  
Specific Volume ◽  
Desirability Function ◽  
Climatic Conditions ◽  
Systematic Analysis ◽  
Linear Effect

In recent decade, there have been observed extreme variations in climatic conditions which in combination with inadequate agro techniques lead to decreased quality of mercantile wheat, actally flour. The application of improvers can optimise the quality of substandard wheat flour. This paper focuses to systematic analysis of individual and interaction effects of ascorbic acid and transglutaminase as dough strengthening improvers. The effects were investigated using the Response Surface Methodology. Transglutaminase had much higher linear effect on the rheological and fermentative properties of dough from substandard flour than L-ascorbic acid. Both transglutaminase and L-ascorbic acid additions had a significant linear effect on the increase of bread specific volume. Effects of transglutaminase and ascorbic acid are dependent on the applied concentrations and it is necessary to determine the optimal concentration in order to achieve the maximum quality of the dough and bread. Optimal levels of tested improvers were determined using appropriate statistical techniques which applied the desirability function. It was found that the combination of 30 mg/kg of transglutaminase and 75.8 mg/kg of L-ascorbic acid achieved positive synergistic effect on rheological and fermentative wheat dough properties, as well on textural properties and specific volume of bread made from substandard quality flour.

Quality of wheat-cassava bread as affected by selected improvers

2015 ◽  
Vol 12 (1) ◽  
pp. 79-86
Author(s):  
Michael Ayodele Idowu ◽  
Kazeem Iroko ◽  
Abiodun Aderoju Adeola ◽  
Isaac Babatunde Oluwalana ◽  
Jerome Ayokunle Ayo ◽  
...  
Keyword(s):  
Specific Volume ◽  
Technical Problem ◽  
Wheat Bread ◽  
Composite Flour ◽  
Bread Making ◽  
Content Type ◽  
Overall Acceptability ◽  
Spring Yield ◽  
Composite Bread

Purpose – The purpose of this paper is to evaluate some common bread improvers (normally used for 100 per cent wheat bread) for their effect on the quality attributes of wheat-cassava (90:10) composite bread. Design/methodology/approach – Four commonly used bread improvers (ASA, ABT, EDC and PTB) in Nigeria were evaluated for their effect on the baking potential of wheat-cassava (90:10) composite flour. Bread samples were baked from wheat-cassava (90:10) composite flour, with and without bread improvers. Changes in dough height during fermentation, oven spring, yield and specific volume of bread samples were determined. Bread samples were also evaluated for their sensory and staling characteristics. Findings – Results showed that dough height during fermentation did not change significantly (p<0.05) and crumb colour, firmness, taste and aroma were unaffected by addition of bread improvers; but oven spring, yield, specific volume, bread shape, crust colour, texture and overall acceptability of bread were significantly different (p>0.05). All the bread improvers except ABT extended the shelf life of wheat-cassava (90:10) composite bread for a period of 24-48 hours. Practical implications – Bread improvers normally used for 100 per cent wheat bread could be used effectively for wheat-cassava (90:10) composite bread without an adverse effect on quality of bread. Originality/value – Bread makers need little or no additional training to handle wheat-cassava (90:10) composite flour for bread making process hence, Nigeria can sustain her policy of using wheat-cassava composite flour for baking without any serious technical problem.

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

2013 ◽  
Vol 31 (No. 5) ◽  
pp. 457-466 ◽  
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.

scholarly journals Identification of Triticum aestivum L., Triticum spelta L. and Triticum durum DESF. genotypes on the HMW-GS base

2010 ◽  
Vol 56 (No. 2) ◽  
pp. 82-86
Author(s):  
V. Oslovičová ◽  
Z. Gálová ◽  
M. Chňapek ◽  
Ž. Balážová
Keyword(s):  
Triticum Aestivum ◽  
Triticum Durum ◽  
Reference Method ◽  
Bread Making ◽  
Triticum Spelta ◽  
Wheat Varieties ◽  
Sds Page ◽  
Technological Quality

The main goal of this work was to identify genotypes of three wheat species Triticum aestivum</i> L., <i>Triticum spelta</i> L., <i>Triticum durum</i> DESF.) on the basis of individual high-molecular-weight glutenin subunits (HMW-GS) and to predict their technological quality. Detection of HMW-GS was carried out by the standard reference method ISTA SDS-PAGE and the Glu-score was calculated according to the catalogue of alleles for HMW-GS. Among the common wheat varieties the highest Glu-score (10) was determined for the cultivars Axis, Istra and Solara. The most frequently occurring HMW-GS in genotypes of <i>Triticum aestivum</i> L. were 0; 7 + 9; 5 + 10. On the other hand, in the spelt wheat the highest frequency of HMW-GS was detected for 2*; 6 + 8; 2 + 12. The Glu-score for <i>Triticum spelta</i> L. genotypes ranged from 6 to 8. Among the <i>Triticum durum</i> DESF. cultivars, up to 71% were characterized by Glu-score 4, which predetermines them for special baking purposes. The most frequent combination of HMW-GS in durum wheat was 0 and 7 + 8. Thus, SDS PAGE of HMW-GS can be used for identification, differentiation and characterization of different species of wheat and for prediction of bread-making quality of wheat.

scholarly journals Development of Gluten-Free Breads Using Andean Native Grains Quinoa, Kañiwa, Kiwicha and Tarwi

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 15
Author(s):  
Ritva Repo-Carrasco-Valencia ◽  
Julio Vidaurre-Ruiz ◽  
Genny Isabel Luna-Mercado
Keyword(s):  
Specific Volume ◽  
Xanthan Gum ◽  
Potato Starch ◽  
Viscosity Index ◽  
Chenopodium Quinoa ◽  
Textural Properties ◽  
Gluten Free ◽  
Lupinus Mutabilis ◽  
Crumb Firmness ◽  
Central Composite

The aim of this study was to develop gluten-free breads using the flours of Andean native grains. The following native grains were used: quinoa (Chenopodium quinoa) Pasankalla variety, kiwicha (Amaranthus caudatus) Centenario variety, kañiwa (Cheopodium pallidicaule) Illpa Inia variety and tarwi (Lupinus mutabilis) Blanco de Yunguyo variety. The formulations of the breads with Andean grains flours were optimized using the Mixture Design and the Central Composite Rotational Design, analyzing the dough’s textural properties (firmness, consistency, cohesiveness and viscosity index), specific volume and crumb texture. Potato starch and xanthan gum were used in the preparation of the breads. The optimized formulations of the gluten-free breads with Andean grain flours were composed of quinoa (46.3%), kiwicha (40.6%), kañiwa (100%) and tarwi (12%) flours. The gluten-free breads developed showed acceptable specific volume and low crumb firmness and could help to improve the nutrition of celiac patients.

scholarly journals Application of Response Surface Methodology and Central Composite Inscribed Design for Modeling and Optimization of Marble Surface Quality

2016 ◽  
Vol 2016 ◽  
pp. 1-13 ◽  
Author(s):  
Sümeyra Cevheroğlu Çıra ◽  
Ahmet Dağ ◽  
Askeri Karakuş
Keyword(s):  
Surface Quality ◽  
Function Analysis ◽  
Desirability Function ◽  
Factors Affecting ◽  
Difficult Time ◽  
Trial And Error Method ◽  
Desirability Function Analysis ◽  
Central Composite ◽  
Error Method

Factors affecting the final surface quality of polished marble are not yet fully understood. Clarifying these factors for optimization of multivariate polishing process by trial and error method is difficult, time-consuming, and costly task. In this study, the empirical practices were carried out using an experimental design, specifically, a central composite inscribed (CCI) design. The factors considered in CCI design were belt speed, rotational speed, and pressure of the polishing head, and the responses were surface glossiness and roughness. Mathematical models describing responses were produced using experimental datasets, and analysis of variance (ANOVA) was used to assess the fit of the models generated with the experimental data. For process optimization, desirability function analysis (DFA) was used. This study has shown that the CCI could efficiently be applied for the modelling of polishing machine for surface quality of marble strips. Better surface quality generally resulted from lower belt speeds, which increased contact time between the abrasives and strips. Optimized surface quality for marble specimen was established.

scholarly journals Effect of buckwheat flour on microelements and proteins contents in gluten-free bread

2011 ◽  
Vol 29 (No. 2) ◽  
pp. 103-108 ◽  
Author(s):  
U. Krupa-Kozak ◽  
M. Wronkowska ◽  
M. Soral-Śmietana
Keyword(s):  
Coeliac Disease ◽  
Specific Volume ◽  
Gluten Free Diet ◽  
Volume Index ◽  
Gluten Free ◽  
Technological Quality ◽  
Buckwheat Flour

Coeliac disease is an autoimmune gluten-sensitive entheropathy. The only available treatment for it is the life-long adherence to a gluten-free diet although these products are often poor in proteins, minerals, and vitamins. The current study was designed to investigate the effect of buckwheat flour incorporation to a gluten-free experimental formulation on the size-related parameters, and microelements and proteins contents. Buckwheat flour affected positively the technological quality of bread, like bread specific volume index and loaf size. Increasing concentration of buckwheat flour (10&ndash;40%) in bread affected the proportional enrichment in proteins and microelements, especially in copper and manganese.

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