Effect of partial substitution of wheat flour (Triticum spp) with vetch flour (Vicia sativa) on the technological and sensory properties of bread

Dietary fibre is a common and important ingredient of a new generation of healthy food products demanded more each day by customers. Dietary fibre increases the nutritional value of bread but usually at the same time alters rheological properties of dough and, finally, the quality and sensorial properties of bread. The present work investigates the effect of some purified dietary fibres from different origins (orange, pea, cocoa, coffee, wheat and microcrystalline cellulose) on the rheological properties of wheat flour dough and the final quality of breads. The study of the rheological behaviour of the dough was performed by means of a consistograph and an alveograph. Bread quality was determined by means of texture, colour and specific volume measurements after baking under controlled conditions. The influence of fibre on bread sensory evaluation was established. Dietary fibre additions, in general, had pronounced effects on dough properties yielding higher water absorption, mixing tolerance and tenacity, and smaller extensibility in comparison with those obtained without fibre addition (in the control bread). Regarding the effect on bread properties, the fibre always enhanced the shelf life, as textural studies revealed. Sensory evaluations revealed that dietary fibres, with the exception of those from coffee and cocoa, can be added to flour at the level of 2% without deterioration of the bread palatability in comparison with white flour bread. Additions of 5% could imply the use of some additives to correct the rheological properties of dough.

Rheology 266 microbiological point of view barely started a hundred years ago (Salovaara, 1998).Today, microbial population of different types of sourdough is rather known.Many inherent properties of sourdough rely on the metabolic activities of its resident LAB: lactic fermentation, acetic fermentation, proteolysis, synthesis of volatile compounds, anti-mould activity and antiropiness are among the most important activities during sourdough fermentation (Hammess and Gänzle, 1998).The most of the effects of sourdough have been considered by pH value decrease which has been caused with organic acid production.Between many of important effects, the drop in pH value caused by the organic acids produced influences the viscoelastic behaviour of doughs, respectively to sourdoughs rheological properties (Wehrle & Arendt, 1998).A correct description of the changes in dough behaviour is necessary to maintain handling and machinability in industrial production (Wehrle et. al., 1997).Furthermore, following the identification and classification of LAB from cereal fermentation, basic and applied today face the challenge of identifying functional characters of these bacteria to completely exploit their microbial metabolic potential from the production of baked goods (Vogel et.al., 2002).In European countries, production of sourdoughs from wheat flour has been predominant.Most fundamental studies on wheat sourdough have been conducted in Western Europe, and the results have been published in German-language journals and books (Brűmmer & Lorenz, 1991).Rheological properties, acidification and flavour development are the most important parameters in fermentation process control (Hames et.al., 2005).Rheological properties of d o u g h h a v e b e e n d e t e r m i n e d b y a n u m b e r o f m e t h o d s , s u c h a s d y n a m i c r h e o l o g i c a l measurements, extensigraphs, alveographs, lubricated uniaxial compression, oscillatory probe rheometers etc. (Hoseney, 1994).The rheological characteristics of dough have been considerably changed with fermentation.Types of microorganisms, metabolic activity and time-dependent development pH value effect on rheological properties (Wehrle & Arendt, 1998).Acids strongly influence on the mixing properties of dough.Doughs with lower pH requires a slightly shorter mixing time and have less stability than dough with normal pH level (Hoseney, 1994).Changes in pH values caused by production of lactic acid also influence on the rheological properties of dough (Wehrle et al., 1997).Dough with containing acid has been characterized by increased phase angle and reduced complex modulus indicative of overmixing (Wehrle et al 1997).Small physical and chemical changes in the gluten network can result in significant changes in rheological properties.Clarke et al. (2002) were concluded that addition of sourdough prepared either from a single strain starter culture or a mixed strain starter culture had significant impact on the rheological properties of wheat flour dough.Koceva Komlenić et al (2010) investigated the influence of chemical and biological acidification on dough rheological properties.According to their experimental results, rheological properties strongly depend on acidification type.Dough with lower pH value showed less stability during mixing, decreased extensibility and gelatinization maximum.In general, the rheological properties of dough greatly improved when the sourdough was added.Regard to all facts mentioned above, fermentation of dough with LAB greatly effects on the properties of many bakery products.Structure properties are one of the most important.From that reason, rheological measurements play important role in definition of quality of products from sourdough.In this paper, influence of sourdough fermentation on the structure of sourdough was observed.www.intechopen.

Wheat flour (WF) was substituted with germinated Bambara groundnut (Vigna subterranea) flour (GBF) at different proportions (5%, 10%, 15%, 20%, 25%, and 30%) and used in the preparation of bread. The dough mixing, pasting, and gelatinization properties of the blends were evaluated as well as the nutritional quality, in vitro starch digestibility, phytochemical constituents, antioxidant potential, color, texture, and sensory properties of breads. All the wheat dough containing GBF had higher water absorption capacity, gelatinization temperatures, dough development time, low peak, and setback viscosities. The composite breads had significantly higher dietary fiber, minerals, protein digestibility, corrected amino acid scores, resistant starch, slowly digestible starch, total phenolics, total flavonoids, and antioxidant activities and caused significant reduction in rapidly digestible starch content. The addition of up to 15% GBF had no significant impact on the specific volume of wheat bread. Substitution of WF with GBF influenced color and texture properties of bread. Wheat bread supplemented with 20% GBF had significantly higher scores in taste, aroma, and overall acceptability. This study demonstrated the potential of GBF as a functional ingredient in bread making. PRACTICAL APPLICATION: This study provides a suitable possibility of partial substitution of wheat flour with germinated Bambara groundnut, to develop functional and acceptable bread. The dough mixing and pasting results in this study would add to knowledge on the dough handling characteristics as there is limited information regarding the mixing properties of wheat dough with germinated Bambara groundnut.

Buckwheat milling products (white flour, whole flour and bran) were replaced with wheat flour at a 20% ratio and was used in bread making with and without the additives of sodium stearoyl-2-lactylate (SSL), transglutaminase (TG) and SSL + TG combination. An experiment was conducted according to (4 × 4) × 2 factorial design. Rheological properties of doughs and the physical, chemical and sensory properties of breads were determined. Buckwheat milling products (BMP) decreased stability of the doughs, but SSL and SSL + TG combination showed positive effect on the dough stability. The synergistic effect of TG+SSL combination on resistance of the dough was observed. All BMP reduced bread volume and the lightness (L) values of crust and crumb. SSL + TG combination improved bread volume, 72nd hours crumb softness, the crust and crumb lightness. Especially, buckwheat bran addition increased ash, protein, fiber, fat and mineral contents of the breads. The bread containing white buckwheat flour or whole buckwheat flour showed similar or superior sensory bread properties compared with the control prepared with wheat flour. To take into account handling properties of dough and technological, nutritional and sensory properties of breads, the best combination were found as whole buckwheat flour and SSL + TG usage. PRACTICAL APPLICATIONS Buckwheat is an important raw material in functional food production with balanced amino acid composition, high contents of vitamins, minerals, polyunsaturated essential fatty acids, sterols, flavanoids and fagopyratol. Some functional components of buckwheat have health benefits like reducing high blood pressure, lowering cholesterol, controlling blood sugar and preventing cancer risk. In this research transglutaminase (TG) and sodium stearoyl-2-lactylate (SSL) were used to overcome the quality losses and to improve technological and sensory properties of breads prepared with BMP. The bread-making process was applied successfully with aiding TG and SSL.

Effects of spinach powder on the physicochemical and antioxidant properties of durum wheat bread

The effects of addition of turmeric powder (0%, 2%, 4%, 6% and 8%) were examined in order to obtain an antioxidant-enriched cake with good physico-chemical and sensorial properties. The rheological properties of doughs were evaluated using dynamic rheological measurements. Physical properties, curcumin content, radical scavenging activity (RSA-DPPH assay) and sensory analysis (hedonic test) of the supplemented cake were determined. Addition of turmeric powder up to 8% caused significant changes on dough characteristics and on cake rheological properties. The highest curcumin (203 mg/kg) and RSA-DPPH activity (45%) were achieved in the cake having the highest percentage of turmeric powder (8%); however, this sample showed the worst results regarding the rheological properties. Moreover, by sensory evaluation this cake sample was not acceptable. A 6% substitution of wheat flour with turmeric powder showed acceptable sensory scores which were comparable to those of 0-4% turmeric cakes. This indicated that up to 6% level of turmeric powder might be included in cake formulation.

Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder

There have been represented the study results of flour quality of the winter bread wheat varieties of semi-intensive type of the FSBSI Agricultural Research Center “Donskoy”. The purpose of the current study was to estimate variability of the values of indicators that characterize physical and rheological dough properties, to identify the correlation between them, and to isolate genetic sources. The objects of study were 20 winter bread wheat varieties. Field trials were carried out in 2017–2019 in the fields of the department of winter wheat breeding and seed production, the forecrop was maize for grain. The variety ‘Don 107’ was used as a standard. The quality of grain and flour of the winter bread wheat varieties was assessed in the laboratory for biochemical estimation of breeding material and seed quality. There have been identified the varieties ‘Asket’ (26.9%), ‘Podarok Krymu’ (26.2%), ‘Zolotoy Kolos’ (25.5%) and ‘Izyuminka’ (25.5%) with the maximum gluten content in grain. It was determined that the trait ‘gluten deformation index’ varied from 62 u.v. to 77 u.v., all varieties corresponded to the 1st quality class. There have been identified the genotypes ‘Volny Don’, ‘Don 93’, ‘Premiera’, ‘Podarok Krymu’, ‘Ambar’, ‘Donskoy Surpriz’ and ‘Izyuminka’ with low values of the variation coefficient of the trait. There have been identified the varieties ‘Krasa Dona’ (6.7%), ‘Zhavoronok’ (6.8%) and ‘Asket’ (8.2%) with low values of the variation coefficient of the trait ‘specific work of dough deformation’. There have been identified the varieties ‘Don 93’, ‘Izyuminka’ and ‘Podarok Krymu’, which according to P/L corresponded to the class of strong wheat. It was found that the varieties ‘Zolotoy Kolos’ and ‘Volnitsa’ corresponded to the class of strong wheat according to the valorimetric assessment. Correlation analysis showed that the rheological dough properties were significantly influenced by gluten content in grain. There has been estimated the quantitative manifestation and variability of the traits, which characterize the rheological and physical dough properties. There have been identified the varieties with the smallest varietal variation of traits, which are recommended to use in the breeding process as sources of useful traits and properties. The selection according to the traits ‘delute of dough’ and ‘valorimetric assessment’ allow developing and introducing into production genotypes with good baking properties.

Plant-based dietary fibers play a fundamental role in improving human health. The objective of this study is to determine the effect of incorporating black plum powders (pulp and peel) on the thermal and rheological properties of wheat dough. The test dough cake samples were prepared with 0% (control), 3%, 5% and 7% replacement of wheat flour with black plum pulp and peel powders. Thermal and rheological properties of these doughs were determined using Differential Scanning Calorimetry (DSC) and rheometer, respectively. Thermal analysis showed a decrease and an increase in the peak temperature (Tp) (65.90 ± 0.01 - 65.22 ± 0.03℃) and gelatinization enthalpy (ΔH) (5.54 ± 0.33 – 6.71 ± 0.45 SI) of the wheat flour-black plum pulp or peel powder mixture, respectively. However, the gelatinization temperature range (TF –Ti) of the wheat flour starch did not significantly (P>0.05) vary. The doughs exhibited shear thinning (pseudo-plastic) behavior and a typical solid-elastic behavior. Both powders (pulp and peel) did not have significant effects (P>0.05) on the rheological properties (flow and viscoelasticity) of the dough. Black plum pulp (FVPu) and peel (FVPe) powders can be partially incorporated into wheat flour in the preparation of cakes without significant modifications to the properties of wheat dough.

خواص مکانیکی خمیر نقش مهمی در صنایع پخت ایفا می‌کنند و در مواردی از قبیل تثبیت افزودنی‌ها و مطالعه تاثیر آنها بر سایر خواص خمیر و نان می‌توانند مورد توجه واقع شوند. در این پژوهش، از روش‌های چندمتغیره متقارن (تعیین ضرایب همبستگی و آنالیز مولفه‌های اصلی) و نامتقارن (سطح پاسخ و رگرسیون حداقل مربعات جزئی) به‌منظور مطالعه تاثیر اجزاء ژل بهبوددهنده بر خواص مکانیکی خمیر نان بربری، ارتباط خواص مکانیکی خمیر با سایر خواص خمیر و نان و نیز بهینه‌سازی فرمول ژل استفاده گردید. نمونه‌های ژل بهبوددهنده، محتوی 0 تا g100/g 5/0 سدیم استئاروئیل لاکتیلات، داتم و پروپیلن گلیکول بودند. نتایج نشان داد که با توجه به تغییر مقدار و نوع اجزاء فرمولاسیون ژل، دامنه وسیعی از تغییرات در خواص مکانیکی خمیر ایجاد می‌شود و از اختلاط g100/g 5/0 سدیم استئاروئیل لاکتیلات، g100/g 5/0 داتم و g100/g 5/0 پروپیلن گلیکول بهترین حالت حاصل می‌گردد. ضرایب همبستگی بین خواص مکانیکی خمیر با خصوصیات فارینوگرافی خمیر، کیفیت، جنبه‌های حسی، پردازش تصویر و ماندگاری نان بررسی گردید. همچنین آنالیز مولفه‌های اصلی ثابت نمود که قادر به استخراج اطلاعات مناسبی است و می‌تواند به‌عنوان یک روش آسان برای تحلیل و تفسیر خواص مکانیکی خمیر و ارتباط آنها با سایر خواص خمیر و نان مورد استفاده قرار گیرد. مدل‌های رگرسیونی حداقل مربعات جزئی نیز برای تعیین ارتباط بین خصوصیات مکانیکی خمیر با خصوصیات فارینوگرافی خمیر، خصوصیات کیفی، حسی، پردازش تصویر و ماندگاری نان به‌کار برده شد. نتایج حاصل از آنالیزهای آماری نشان داد که خصوصیات مکانیکی خمیر، قادر به پیشگویی حداقل 50% از خصوصیات خمیر و نان هستند.

The purpose of this paper is to evaluate the nutritional, phytochemical, rheological, technological, and sensory properties of wheat flour dough and bread under a replacement of lupin flour at level 10, 20, and 30%. In this sense, the proximate composition, fatty acids profile, the content in total polyphenols content (TPC), antioxidant activity (AA), and flavonoids content (TFC) of lupin; wheat and flour composites; and the bread obtained from them were determined. The rheological properties of the dough using the Mixolab system were also evaluated. The results showed an improvement in the nutritional properties of bread with addition of lupin in the composite flour, especially in terms of proteins, lipids, and mineral substances and a significant increases of functional attributes, such as TPC, TFC, and AA, which recorded the highest values in the bread with 30% lupin flour (76.50 mg GAE/100 g, 8.54 mg QE/100 g, 54.98%). The decrease of lupin bread volume compared to wheat bread ranged between 0.69–7.37%, porosity between 6.92–35.26%, elasticity between 63–70%, and H/D between 3.17–19.05%. The rheological profile of the dough obtained with lupin flours indicates a moderate stability and proper kneading behavior. The sensory analysis was also performed in order to identify the consumer’s acceptability regarding this type of bread. According to a 5-point hedonic scale, the most highly appreciated was the bread with 10% lupin flour, which obtained mean scores of 4.73 for general acceptability as compared with control bread (4.43).

The objective of this study was to evaluate the effect of single fermentation with Lactobacillus plantarum 1 (JC5) and Lactobacillus plantarum JCM1149 (C20), from one to 4 days, on the physicochemical and rheological properties of fermented quinoa doughs to make soft bread. A full factorial design using an ANOVA and Tukey test (p < .05) was used to evaluate the effects of two factors: bacterial strain (two levels) and fermentation time (four levels). The structure of the starch granules from fermented and unfermented quinoa, and wheat, using scanning electron microscopy were observed. Fermentation yielded doughs with higher soluble protein content and better textural properties than the unfermented quinoa dough after 2 days of fermentation by each strain, obtaining breads with a homogeneous porous crumb, good sensory quality, and high nutritional value. These results showed that it is possible to develop gluten-free breads with 100% of fermented quinoa. Practical application The results of this research will help both the bread making and cereal industries to design production processes taking into account fermentation technologies, aiming at improving rheological and nutritional properties of gluten-free breads. Furthermore, the culture media used in this study is a potential alternative to decrease costs linked to the amount of MRS (deMan-Rogosa-Sharpe) broth which are usually required to perform biotechnological processes. Finally, this research analyzes likely relationships among rheological properties of doughs and breads in order to anticipate textural quality of these baked goods.

Influence of pistachio by-product from edible oil industry on rheological, hydration, and thermal properties of wheat dough

Polysaccharides traditionally have been used as replacer of gluten in bakery and bread production for increasing the quality of products for coeliac patients. The objective of the present study is to investigate the effect of some polysaccharides and emulsifiers on the rheological and thermal properties of gluten-free dough based on chestnut and rice flour. Herschel–Bulkley model was used to describe the non-Newtonian flow behavior of the dough. The viscoelastic properties of the dough were characterized by relaxation, retardation test. Water state (non-freezable and freezable water) in the dough and starch gelatinization were investigated by the method of differential scanning calorimetry (DSC). It was shown that because of specific interactions between the polysaccharides and the other ingredients, the rheological properties of the doughs with added polysaccharides are improved and the water absorption capacity increased.

Incorporating extruded pea hulls (EPH) into wheat bread increases its nutritional value by increasing dietary fiber content, which in turn influences the physicochemical properties and sensory attributes of bread. This study aimed to assess the effect of varying EPH levels on the rheological properties of wheat dough, as well as on the physical and sensory attributes of wheat bread, providing insight into the optimal EPH inclusion level. Farinograph analysis indicated that the inclusion of extruded pea hulls progressively increased the water absorption capacity. At higher EPH replacement levels, bread exhibited decreased specific volume, increased hardness, reduced porosity, darker color, and pronounced sensory attributes of pea aroma and pea taste. Bread with 5–15% EPH retained physical qualities comparable to bread without EPH, with 5% EPH replacement particularly improving specific volume, porosity, and texture. However, 20–30% EPH significantly impaired bread quality, resulting in denser crumb, darker crumb color, and intensified pea aroma. These findings suggest that moderate EPH inclusion (up to 15%) is optimal for enhancing fiber content without compromising bread quality, while higher levels (20% and more) may negatively affect both physical and sensory attributes.