Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter

In order to improve the quality of the gluten free rice bread (GFRB), pre-gelatinised rice flour (PGRF) was made and used to partially replace natural rice flour in the production of GFRB. The pre-gelatinisation parameters were optimised and the effects of PGRF on the quality of the GFRB and its batter were studied. The results showed that optimal PGRF was obtained when 50% total water was mixed with 1.0% rice flour and the mixture heated at 80 °C for 2 min. Supplementation with PGRF significantly improved the properties of GFRB by affecting its baking properties, textural properties, colour, and crumb grain features. Effects of PGRF on GFRB were mainly caused by the more closely packed gel structure of rice starch in the bread batter, the higher onset temperature during gelatinisation and the complex effect of PGRF on water-binding capacity in bread batter during the baking process. As the pre-gelatinisation parameters of flours and their effect on gluten-free baked products varied with grain variety, processing properties should be studied before using them, and emphasis should be placed on new techniques such as flour pre-gelatinisation to obtain gluten-free foods with improved quality.

Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties

The aim of the work was to assess the influence of the leavening agent on several technological, chemical, and nutritional characteristics of breads prepared with whole soft wheat (Triticum aestivum L.) flours. As leavening agents in bread-making, baker’s yeast, biga, and sourdough were utilized. Two ancient varieties, Andriolo and Verna, and a modern grain variety, Bologna, were used. Analysis of the obtained breads included the measurement of the phenols content, the antioxidant activity, the in vitro protein and total digestibility, the texture profile, the crumb grain characteristics and the microbial shelf-life test. The results of the principle component analysis of bread features indicated a clustering depending especially on the leavening agent rather than on the employed flour, particularly when sourdough was used. Protein digestibility, crumb grain characteristics, and shelf-life led to the main differences among the samples. Ancient wheat flour displayed similar features when the same leavening agent was applied. Particularly, the use of sourdough levelled the differences due to flour, leading to breads with similar technological and nutritional characteristics. The findings highlighted a marked effect of the leavening agent on bread final characteristics.

Production of Ready-to-Bake Whole Grain Barley Cake Mix with Improved Quality

Due to the busy and fast paced lifestyle in modern times, the demand for healthy and ready-to-cook foods has increased to a great extent. In the present study, ready-to-bake whole grain barley cake mix formulas were developed by the use of different additive (i.e. carboxymethyl cellulose CMC, maltodextrin and emulsifier), and were assessed with the aim of achieving nutritional benefits, shorter preparation times and improved cake quality. Results showed that incorporation of the aforementioned additives into the dry mix formulations led to the production of cakes with lower fat content and caloric value (up to 7.1%) less than the control cake, with improved physical characteristics such as higher volume and specific volume. Texture profile analysis showed an enhancement in cake textural properties such as lower hardness, springiness and chewiness. Sensory evaluation of test cakes demonstrated a general improvement in sensory attributes like cell structure, crumb grain and softer texture. Flavor of cakes in which 100% of fats was replaced by maltodextrin received significantly lower score. However, and in term of total sensory score, most of the developed cake mix formulas had significantly higher sensory scores than their control counterpart.

Effect of Addition of Doum Fruits Powder on Chemical, Rheological and Nutritional Properties of Toast Bread

The aim of study to produce high quality, nutritional value, sensory and rheological properties toast bread from doum fruit powder DFP and wheat flour WF. Four toast were prepared; by substituting wheat flour with 0, 10, 20 and 30% by doum fruit powder (DFP). The chemical, caloric value, physical and sensory properties of toast bread were studied. The results showed that addition of DFP to WF at different proportion due to an increase in water absorption (%), dough softening (B.U), dough development (min) and water holding capacity. Meanwhile, extensibility(mm) decreased in all doughs of DFP (10, 20 and 30%). Energy was decreased by addition of DFP at levels of 20 and 30% of DFP were (15 and 20 cm2), respectively. The results showed that increasing the levels of replacement increased ether extract, ash and crude fiber contents in prepared toast bread compared with control. Minerals of the prepared toast bread showed an increased in Ca, K, Mg and Fe while slightly decreased in P and Mn with increasing the proportions of replacement. The sensory evaluation results showed a significantly increase in the taste, odor, crumb grain and crumb texture by increasing the DFP substitution comparing with control. Meanwhile, crust color, appearance and overall acceptability decreased than control.

Effects of Amount of Batter in Baking Cup on Muffin Quality

The purpose of this study was to determine the effects of amount of batter in paper baking cup on the quality characteristics of three different muffin samples. Volume index, volume and muffin yield values increased with the increase in batter amount in baking cup, whereas upside shrinkage value and weight loss values decreased linearly. Moreover, batter weight affected the scores of sensory properties of different muffin samples. Muffins prepared with 70 g of batter gave the highest scores for appearance, crumb grain, and overall acceptability. It was found that putting optimum amount of batter in baking cup was critical to obtain expected product quality characteristics. None of the muffins prepared by using 50, 60, 65, 80 g of batter were acceptable in terms of their quality. In conclusion, muffins were satisfactorily improved in terms of physical, structural, physicochemical, and sensory properties by using 70 or 75 g of batter weight for the baking cup used in the study.