scholarly journals Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4641
Author(s):  
Marianna Raczyk ◽  
Bartosz Kruszewski ◽  
Dorota Michałowska
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Nutritional Composition ◽  
Wheat Bread ◽  
Phase Method ◽  
Potential Consumer ◽  
Chestnut Flour ◽  
Consumer's Perception ◽  
Food Consumed ◽  
Contribution Level

Wheat bread, produced by the single-phase method, is a common food consumed all over the world. Due to changes in lifestyle and nutritional trends, alternative raw materials are sought to increase the nutritional value and improve the taste of daily consumed products. Additionally, customers seek a wide variety of foods, especially when it comes to basic foods. Nuts, such as coconuts or chestnuts, might provide an attractive flavour with benefits to the nutritional quality. In this study, the effect of substituting wheat flour with coconut or chestnut flour (flour contribution level: 5, 10, 15, 30, 50% w/w), was evaluated in terms of the breads specific volume, texture, colour, nutritional composition, and dietary fibre fraction contents. Moreover, a sensory evaluation was conducted to assess potential consumer acceptance. Based on the consumer’s perception, the overall acceptance of bread with 15% w/w of coconut and chestnut flour was in privilege compared to the control sample. As a result, taking all of the tested parameters into account, the breads with 5, 10, and 15% supplementation of chestnut or coconut flour were still of good quality compared to the wheat bread and their fibre content was significantly higher.

scholarly journals Buckwheat and quinoa seeds as supplements in wheat bread production

2013 ◽  
Vol 67 (1) ◽  
pp. 115-121 ◽  
Author(s):  
Mirjana Demin ◽  
Biljana Vucelic-Radovic ◽  
Nebojsa Banjac ◽  
Neli Nikolajevna-Tipsina ◽  
Mirjana Milovanovic
Keyword(s):  
Nutritive Value ◽  
Chenopodium Quinoa ◽  
Control Sample ◽  
Nutritional Composition ◽  
Fiber Content ◽  
Wheat Bread ◽  
Bread Making ◽  
Hydrothermal Preparation ◽  
Crude Fiber Content ◽  
Bread Production

The aim of this work was to compare the nutritional characteristics of wheat bread with the bread produced of wheat flour supplemented with quinoa and buckwheat seeds. Bread making properties of these blends were analyzed in order to investigate their ability to make moulded bread. Quinoa (Chenopodium quinoa Will.) and buckwheat seeds were grown in the vicinity of Belgrade, Serbia. The addition of pseudocereal seeds (at levels of 30% and 40%) and a selected technological process, which included hydrothermal preparation of supplements, resulted with a valuable effect on nutritive value of breads. In comparison with the wheat bread that was used as control sample, the protein increase of 2% and the increase of crude fiber content at around 0.5% in 30% supplemented breads were registered. Furthermore, the incorporation of both seeds mixture at the level of 40%, increased the content of protein for 2.5% and fiber content for 0.4%. In regard to the starch, fat, and ash contents there were no major differences. The investigated breads were nutritionally superior to the wheat bread. Chemical composition of the selected seeds was also investigated. The results showed that the blends containing either 30% or 40% of selected seeds expressed high potential for the production of molded breads, as new baking products with enhanced nutritional composition. The applied technological procedure was modified in such way that for all blended combination of supplements it changed rheological properties of dough. Furthermore, it resulted in a good volume of breads with excellent sensory properties of aroma-odor and taste.

scholarly journals Sensory and physic-chemical properties of wheat bread prepared with apple pomace

2021 ◽  
Vol 285 ◽  
pp. 05001
Author(s):  
Elvira A. Pyanikova ◽  
Anna E. Kovaleva ◽  
Maria A. Zaikina ◽  
Aleksey G. Belyaev
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Control Sample ◽  
Chemical Properties ◽  
Rice Flour ◽  
Apple Pomace ◽  
Wheat Bread ◽  
Point Scale ◽  
Fresh Frozen

The influence of secondary apple raw materials (frozen apple pomace) on organoleptic and physicochemical indicators of the quality of wheat bread has been studied. The traditional recipe of wheat bread was taken as a basis. In this recipe for the sample of bread No. 1, a part of the premium wheat flour was replaced with 25% rice flour and 10% frozen apple pomace. In the sample of bread No. 2, a part of the premium wheat flour was replaced with 12.5% rice flour and 10% fresh frozen apple pomace. For the organoleptic assessment, a five-point scale for assessing the quality of bread was developed, in which the maximum number of points up to5 was assigned to each indicator. According to the results of the study of the organoleptic indicators of the quality of the developed samples of bread using a point scale, it was found that they exceeded the control sample. The best was the sample with fresh frozen apple pomace10% and rice flour in the amount of 12.5%. In terms of physical and chemical indicators, the developed samples of wheat bread enriched with apple raw materials meet the regulatory requirements.

scholarly journals Recipe Development and Medical and Biological Evaluation of Bakery Products Fortified with Non-Traditional Vegetable Raw Materials

2019 ◽  
Vol 49 (1) ◽  
pp. 23-31 ◽  
Author(s):  
Василисса Куценкова ◽  
Vasilissa Kutsenkova ◽  
Наталия Неповинных ◽  
Nataliya Nepovinnykh ◽  
Надежда Лямина ◽  
...  
Keyword(s):  
Body Weight ◽  
Raw Materials ◽  
Control Sample ◽  
Chemical Properties ◽  
Biological Evaluation ◽  
Wheat Bread ◽  
Excess Body Weight ◽  
Safflower Oil ◽  
Bakery Products ◽  
Light Yellow Color

Bread is the most popular food ever. However, more and more people are abandoning traditional wheat bread in favor of bakery products with various functional additives. Crushed safflower seeds are an unconventional plant additive that is a source of complete vegetable protein, polyunsaturated fatty acids (including linoleic and linolenic acids), dietary fiber, vitamins, and minerals. The present paper introduces a recipe of bread fortified with crushed safflower seeds and safflower oil. The authors studied the sensory and physico-chemical properties of the bread. The prototypes had a smooth surface without cracks and uniform porosity and demonstrated a light yellow color when fractured. The taste and smell were typical of this type of product, with a pleasant delicate flavor and aroma of the additive. There was a slight increase in the porosity, acidity, dimensional stability, and humidity, compared with the control sample. The article contains a technological scheme of production and the formulation of bread with the addition of crushed safflower seeds, as well as some optimal technological production parameters. The authors carried out a medical and biological evaluation of the effectiveness of the bakery products with the addition of seeds and safflower oil in the diet of people aged 18–29 with excess body weight. The conducted research proved the therapeutic efficiency of the developed product in hypocaloric diet for individuals with excess body weight. No tolerability problems or side effects were determined. An optimum method of treatment was developed. The results of the study make it possible to recommend bakery products with crushed seeds and safflower oil for the diet of overweight patients aged 18–29.

scholarly journals Evaluation of quality indicators of wheat bread enriched with secondary apple raw materials

2020 ◽  
Vol 82 (3) ◽  
pp. 200-207
Author(s):  
A. E. Kovaleva ◽  
E. A. Pyanikova ◽  
E. D. Tkacheva ◽  
A. S. Riazantseva
Keyword(s):  
Quality Indicators ◽  
Raw Materials ◽  
Control Sample ◽  
Apple Pomace ◽  
Wheat Bread ◽  
Point Scale ◽  
Surface Color ◽  
Fresh Frozen ◽  
Taste And Smell ◽  
Buckwheat Flour

The influence of secondary apple raw materials (apple pomace powder and frozen apple pomace) on the organoleptic (shape, surface, color, level of baking and mixing, porosity, taste, odor) and physicochemical quality indicators (moisture, acidity and porosity) of wheat bread was studied in the work. The traditional wheat bread recipe in which a part of the premium wheat baking flour was replaced by 5.7% buckwheat flour and 8.6% apple pomace powder, respectively for bread with the addition of apple pomace powder, was taken as a basis. Replacement of a part of the premium wheat bakery flour, respectively, with 6.7% buckwheat flour and 10% fresh frozen apple pomace was made in the second bread sample with the addition of frozen apple pomace, while the amount of water was reduced. The study of the quality indicators of baked bread samples was carried out with expert and organoleptic methods. A five-point scale for bread quality assessing in which each indicator was assigned a maximum number of points - 5, was developed for organoleptic assessment. According to the results of the study of organoleptic quality indicators of the developed samples of wheat bread, enriched with secondary apple raw materials, wuth a point scale, it was found that they exceeded the control sample. At the same time, the sample with fresh frozen apple pomace turned out to be the best, gaining 38.2 points out of 40 possible. It had a regular rounded shape with evenly distributed impregnations of flavoring; pleasant taste and smell characteristic of the products of this name; uniform light brown color; uniform porosity, without voids and seals, without lumps and traces of impurities. A sample of bread with apple pomace powder yielded 1.4 points to it, gaining 36.8 points in all respects. The developed samples of wheat bread enriched with apple raw materials (apple pomace powder and frozen apple pomace) meet the requirements of GOST 31805-2018 in terms of physicochemical indicators

scholarly journals Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional and Functional Quality of Fresh Bread

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1859
Author(s):  
Karla Carmen Miranda-Ramos ◽  
Claudia Monika Haros
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Sensory Characteristics ◽  
Wheat Bread ◽  
Overall Acceptability ◽  
Functional Quality ◽  
High Lipid ◽  
Physico Chemical ◽  
Flour Basis ◽  
Quinoa Flour

With regard to constant technological innovations in the bakery sector in order to increase bread nutritional value without affecting its technological and sensory characteristics, we applied pseudocereals/oilseeds to obtain an optimal formulation. A factorial design 33 was used and the independent factors were chia flour (levels: 0, 10, 20% flour basis), quinoa flour (levels: 0, 20, 40% flour basis), and amaranth flour (levels: 0, 20, 40% flour basis). Their effects and interactions were studied through the response surface methodology to optimise the bread formulation from a holistic viewpoint, which included the nutritional, technological and sensory characteristics. The optimum formulation with the highest quality was the blend made with 10, 4, and 20% of chia, quinoa, and amaranth, respectively. The results showed a significant increase in protein amount, ash, lipids, and crumb firmness compared to wheat bread. The calorie value of the control sample and the optimised formula were significantly similar, bearing in mind the high lipid amounts present in raw materials. Loaf-specific volume slightly decreased in comparison to control bread, as expected in formulations with gluten-free raw materials and a large amount of fibre. The optimised formula presented nutritionally/functionally higher indexes and similar overall acceptability to the control bread (p < 0.05).

scholarly journals Effect of chestnut and acorn flour on wheat / wheat-barley flour properties and bread quality

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Marie Hrusková ◽  
Ivan Svec ◽  
Ivana Kadlcíková
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Dietary Fibre ◽  
Raw Materials ◽  
Pasting Properties ◽  
Bread Quality ◽  
Wheat Bread ◽  
Barley Flour ◽  
Chestnut Flour ◽  
Acorn Flour

Additions of barley flour alone or with combination of chestnut and acorn flour (30%; 30+5%; 30+10%) were aimed at increasing the dietary fibre content in wheat bread. In this regard, enhancement by acorn flour elevated the dietary fibre by a greater extent (up to 7.80%) compared to barley or chestnut flours. Increasing the proportion of non-traditional raw materials also influenced flour pasting properties during the amylograph test as well as the farinograph and extensigraph properties of non-fermented dough. In contrast to the wheat flour, analysis of Falling Number and Zeleny values showed a decrease in technological potential of flour composites of approximately 30%. Water absorption increased about 2 percentage points, mainly with enhancement by chestnut flour. All the non-traditional raw materials slowed dough development, whilst dough softening degree differed according to actual composition. Dough viscous and elastic properties worsened as shown by a decrease in energy absorbed, depending on the type and the addition of the non-traditional products. Changes in flour composition were reflected in amylograph viscosity maximum, which became lower with increasing amounts of chestnut and acorn flour. A significant worsening of the bread specific volume as well as of bread shape (vaulting) corresponded with a partial dilution of the gluten matrix. Compared to the wheat bread, 10% chestnut flour caused bread size to diminish to less than one half of the wheat loaf. Statistically, the principal features were water absorption, dough softening degree and extensigraph energy together with specific bread volume. In terms of wheat flour and bread quality, the influence of barley flour overcame the effects of adding chestnut or acorn flours.

scholarly journals Nutritional composition of formulated complementary food produced from blends of malted and unmalted yellow maize (Zea mays), soybean (Glycine max), and tiger nut (Cyperus esculentus) flour

2020 ◽  
Vol 12 (2) ◽  
pp. 249-257
Author(s):  
Funke T. Alaka ◽  
Abiodun V. Ikujenlola ◽  
Oluwaseun P. Bamidele
Keyword(s):  
Raw Materials ◽  
Protein Energy Malnutrition ◽  
Control Sample ◽  
Nutritional Composition ◽  
Absorption Capacity ◽  
Infants And Children ◽  
Complementary Food ◽  
World Health ◽  
Micronutrient Deficiencies ◽  
Protein Energy

Protein-energy malnutrition (PEM) and micronutrient deficiencies among infants and children in developing countries have been a major concern of the World Health Organization. Formulation of complementary food from local sources of raw materials can be of great help in solving the problems of protein energy malnutrition. This study determined the nutritional composition of four formulated complementary foods from malted yellow maize, pre-gelatinized yellow maize, soybean, and tiger nut flour. The results showed an increase in protein content (17.6, 16.9, 20.4 &amp; 19.7 %), crude fat (14.9, 12.9, 13.0 &amp; 12.9 %) and energy (433.1, 419.4, 421.5 &amp; 426.6 %) when compared with the control sample. The functional properties also competed favourably with the control sample, with the formulated samples having water absorption capacity (171.9, 169.0, 184.1 &amp; 167.4 %), swelling power (27.9, 25.2, 29.8 and 28.1 %), and bulk density at the same level for all the formulated samples (0.5 g/ml). The formulated samples contained a higher amount of iron and magnesium, and the anti-nutritional factors fell below the hazard level. In conclusion, formulated complementary food made from locally sourced raw materials has enough nutritional composition to be able to combat PEM and micronutrient deficiencies among infants and children.

scholarly journals Regulating the functional and technological properties of mince dinghies by applying structural additives

2020 ◽  
Vol 82 (1) ◽  
pp. 151-156
Author(s):  
A. T. Vasyukova ◽  
D. A. Tikhonov ◽  
T. A. Tonapetyan ◽  
D. A. Kulikov
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
The Body ◽  
Wheat Bread ◽  
Experimental Sample ◽  
Technological Properties ◽  
Plant Materials ◽  
Biological Value ◽  
Microbiological Methods ◽  
Minced Meat

The basic information about the possibility of regulating the functional and technological properties of forcemeat systems from skinny ocean fish using fat-containing products, flavoring additives, structure-forming agents and functional food supplements is presented. This mutual addition of the recipe with various components allows you to create a combined special-purpose mincemeat and products based on it that best meet the needs of the body for nutritional and biological value. The purpose of the research is to regulate the functional and technological properties of forcemeat systems from skinny ocean fish using functional supplements. The objects of study in regulating the functional and technological properties of minced systems were pollock, cod, wheat bread from premium flour, butter extract of dried mushrooms, Provencal mayonnaise and Mobi-Lux Universal as a dietary supplement. Oil extracts of plant materials made it possible to stabilize the functional and technological properties of the raw materials, increase the biological value, and emphasize the organoleptic characteristics of the finished product. Nutritional supplements along with Mobi-Universal Universal enriched minced Ca, Fe and I, as well as vitamins, dietary fiber and protein. We used standard and generally accepted sensory, rheological, physicochemical and microbiological methods for studying raw materials, semi-finished products, and finished products. A comparative analysis of the chemical composition of raw materials with ocean fish was carried out to establish benefits. The high protein content in fish raw materials and Mobi-Lux Universal will help to structure the product, increase nutritional value, and adjust the structural and mechanical properties of minced systems. It was found that the WCS for the experimental sample of pollock minced meat reaches a maximum value of 75.9–77.1%, which is 3.5% higher than the WCS of the control sample; a similar tendency is observed for a sample of minced meat from cod - the WCL reaches 78.3–79.9%, which is 3.9% higher than the same indicator for the control sample. The PNS of minced meat containing pollock is almost 2 times higher than the value of this indicator in the control sample; for cod PNS is 25% higher than that of the control.

scholarly journals Comparative analysis of the effect of food additives on the production technology and quality indicators of wheat bread

2021 ◽  
Vol 83 (2) ◽  
pp. 79-86
Author(s):  
M. A. Zaikina ◽  
A. E. Kovaleva ◽  
E. A. Pyanikova ◽  
A. S. Ryazantseva
Keyword(s):  
Raw Materials ◽  
Food Additives ◽  
Control Sample ◽  
Rice Flour ◽  
Integrated Approach ◽  
Apple Pomace ◽  
Wheat Bread ◽  
Bakery Products ◽  
Technological Parameters ◽  
Effect Of Food

One of the most effective and cost-effective ways to provide the population with important nutrients is the fortification of mass-consumption products. Bakery products are products of regular consumption in the diet. An integrated approach to solving the problem is provided through research in the design of prescription formulations and technologies of new types of bakery products, including through the use of non-traditional vegetable raw materials. Recipes and technology of preparation of samples of wheat bread with apple pomace replacing part of wheat flour with buckwheat (the first sample of bread) and rice flour (the second sample) are developed. The technological parameters of cooking hearth bread, in a non-paired way, have been developed. The influence of buckwheat and rice flour on the duration of the technological process of bread preparation is investigated; the influence of the introduced food additives on the organoleptic and physico-chemical indicators of bread quality is determined; a comparative assessment of the content of mineral compo-nents in the developed and control samples is shown. The use of secondary apple raw materials (fresh-frozen apple pomace), buckwheat and rice flour as non-traditional components in the technology of bakery products allows you to get a product with high organoleptic properties and a rich mineral composition. Studies of the effect of food additives on the organoleptic parameters of the bakery product allow us to make a conclusion about the pronounced effect of the added ingredients on the appearance, color and condition of the crumb. However, these additives do not lead to a change in the taste and smell of baked products. Analysis of the chemical composition of the developed samples of wheat bread showed that the content of iron and phosphorus in them exceeds the value of the control sample by many times.

scholarly journals Study of the influence of apple pomace and rice flour on the quality factors of wheat bread

2021 ◽  
Vol 83 (1) ◽  
pp. 233-239
Author(s):  
M. A. Zaikina ◽  
A. E. Kovaleva ◽  
E. A. Pyanikova ◽  
E. V. Ovchinnikova ◽  
S. N. Kobchenko ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Control Sample ◽  
Rice Flour ◽  
Apple Pomace ◽  
Wheat Bread ◽  
Quality Factors ◽  
Water Emulsion ◽  
Fresh Frozen

One of the promising directions in baking at present is the replacement of wheat flour in the production of bread and bakery products with other types of raw materials. A study of the influence of secondary apple raw materials (frozen apple pomace) on the organoleptic (shape, surface, colour, bakedness, mix, porosity, taste, smell) and physicochemical indicators of the quality of the developed bread samples was carried out. The prototype was a unified wheat bread recipe. In this recipe, part of the wheat flour was replaced with rice: in bread sample No. 1 - 25% rice flour; in sample No. 2 - 12.5% ??rice flour. Also the sugar provided by the standard recipe was replaced by 10% of frozen apple pomace. The amount of other ingredients in the recipe remained unchanged. The quality indicators of baked bread samples were examined using organoleptic and physicochemical methods. Organoleptic assessment was carried out using a five-point scale for assessing the quality of bread. According to the results of the study of the organoleptic indicators of the quality of the developed samples of bread, it was found that they exceeded the control sample. In this case, the sample with fresh frozen apple pomace and rice flour in the amount of 12.5% turned out to be the best. A sample of bread with freshly frozen apple pomace and 25% rice flour was inferior to it only in porosity (the presence of small voids). In terms of physical and chemical indicators, all samples of wheat bread with the addition of apple raw materials and rice flour, as well as the control one, met the requirements of regulatory documents. It has been experimentally established that apple pomace affects the increase in the content of iron and phosphorus in bread. Pre-soaking the pomace in an oil-water emulsion improved the rheological properties of the dough and the porosity of the finished product.

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