Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough

The purpose of this study was to use a mixture of whole wheat–barley flour mixture in the preparation of traditional Iranian bread (Barbari) in the optimum condition of fermentation to benefit from all available nutrients. In this study, bread parameters such as specific volume, porosity, textural characteristics, zinc, iron, phytic acid and organoleptic properties were investigated. In this research, different percentages of sourdough (15–30%) and fermentation time (30 – 120 min) were applied. Results showed that the phytic acid content significantly decreased ( p < 0.05) (0.23 – 0.14) by increasing sourdough and fermentation time, which result in increasing in zinc (17.49 – 22.89%) and iron (36.44 – 45.32%) content. Both the sourdough content and fermentation time parameters had a significant effect ( p < 0.05) on the better porosity (9.05 – 13.50%) and overall acceptability of bread (2.15 – 3.85). The hardness, gumminess, chewiness, porosity, phytic acid and overall acceptance parameters were used to optimize the fermentation conditions of Barbari bread by response surface methodology using a central composite design. Optimal conditions for the production of Barbari bread were 29.53% sourdough and 120 min fermentation time. Under optimal conditions, the overall acceptance, hardness, porosity, chewability, gumminess and phytic acid were 3.84, 60.81 N, 14.09%, 302.01 N/mm, 41.37 N and 0.15%, respectively.

Molecular identification of fungal species and evaluation of Ochratoxin A contamination in spreading flour in Hamedan bakeries

Background: The presence of toxicogenic fungi and the production of ochratoxin in flour are dangerous to human health. Therefore, identification of these fungi by molecular and precise methods is essential. The aim of this study was molecular identification of fungal species and investigation of ochratoxin A contamination in flours used in bakeries in Hamadan Methods: In this descriptive-analytical study, 60 flour samples were collected from bakeries in Hamadan. At first, fungi were identified using phenotypic methods such as slide culture. Then, the genus and species of fungi were confirmed by PCR and sequencing of PCR products. ELISA method was used to detect ochratoxin A. Data were analyzed with GraphPad software version 6. Results: Of the 60 samples, 28 flour samples (46.66%) were free of fungal contamination and 32 flour samples (53.33%) were over fungal contamination (104 colonies/gr). Aspergillus and penicillium were the most abundant in samples. The prevalence of fungi in flour of Lavash bread, Sangak Bread, Barbari bread, Taftoon bread (Handmade), Taftoon bread (Machinal made), Stokbrood bread and Loaf bread were 50%, 46%, 35%, 31%, 26%, 18% and 11%, respectively. However, the highest levels of ochratoxin A were reported in flour of Lavash bread (3.98 ppb) and the lowest in Loaf bread (0.66 ppb). There was also a significant relationship between the fungal species and the amount of ochratoxin A production in flour of beards. Conclusion: While phenotypic and genotypic methods did not show the same sensitivity, the presence of ochratoxin in the studied flours indicated the necessity of modification in wheat storage and bakery flours.

Rapid quality assessment of bread using developed multivariate models: A simple predictive modeling approach

This study was focused on the assessment of relationships among the properties of wheat and their resultant flour, dough and final bread. For this purpose, multivariate linear regression in the form of the step-wise algorithm was applied to evaluate the relation among the flour characteristics of wheat with quality of dough and the final breads (Barbari and Lavash). The results showed that variety of wheat (Orum, Pishgam, and Zareh) could not affect the moisture content and quantity of the flour residue; however, considerable variation was observed on protein content and Zeleny number. The multivariate regression analysis built appropriate models to predict the hardness of the Barbari bread (R2 = 0.98) and specific volume of the Lavash bread (R2 = 0.98). Overall, the results indicated that the regression models in the form of step-wise might be useful as a non-destructive technique for assessing quality of bread.