Production of Bambara Groundnut Substituted Whole Wheat Bread: Functional Properties and Quality Characteristics

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.

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Effect of Xylanase on Quality Attributes of Whole-wheat bread

Journal of Food Quality ◽

10.1111/jfq.12034 ◽

2013 ◽

Vol 36 (3) ◽

pp. 172-180 ◽

Cited By ~ 32

Author(s):

G. Ghoshal ◽

U.S. Shivhare ◽

U.C. Banerjee

Keyword(s):

Quality Attributes ◽

Wheat Bread ◽

Whole Wheat ◽

Whole Wheat Bread

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Effects of fat replacement on properties of whole wheat bread

Brazilian Journal of Pharmaceutical Sciences ◽

10.1590/s1984-82502014000400005 ◽

2014 ◽

Vol 50 (4) ◽

pp. 703-712 ◽

Cited By ~ 5

Author(s):

Patrícia Matos Scheuer ◽

Bruna Mattioni ◽

Pedro Luiz Manique Barreto ◽

Flávio Martins Montenegro ◽

Cristiane Rodrigues Gomes-Ruffi ◽

...

Keyword(s):

Wheat Flour ◽

Specific Volume ◽

Healthy Diet ◽

Wheat Bread ◽

Fat Replacer ◽

Whole Wheat Flour ◽

Texture Profile ◽

Whole Wheat ◽

Whole Wheat Bread ◽

Flour Blends

Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet. The aims of this study were to determine the centesimal composition of wheat flour samples (whole, refined, and flour blends) along with their farinographic parameters (water absorption, development time and stability) and also to verify the specific volume, crumb texture profile and digital imaging of bread loaves made with 60% whole wheat flour and 3% fat or fat replacer. Increasing the whole wheat flour percentage in the blends also increased levels of protein, ash and insoluble fiber. All the farinographic parameters were also increased. Enzymatically modified starch was found to be an effective fat replacer in whole wheat loaves. The loaves made using fat replacer had the same specific volume and higher cell density as those made with fat, but exhibited different texture profile parameters such as higher hardness value and lower springiness value.

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