Effect of White Wheat Flour Substitution with Whole Oat Flour on Physical Properties of Part‐Baked Frozen Bread

Whole oat flour (WOF) is known for high β‐glucan and antioxidant content. The main purpose of this study was to replace white wheat flour with WOF at different levels of 0, 10, 20 and 30% in production of bread using part‐baking technology. Dough properties (using farinograph) and physical characteristics of full‐baked breads stored for 1 h and 72 h at 20C were studied. Increases in water absorption, dough development time and dough softening, while a reduction in dough stability time with addition of WOF were obsereved. The specific volume of fresh breads containing WOF reduced further after storage. The crumb hardness, chewiness, elasticity and cohesiveness reduced and crust color became lighter with addition of WOF and storage time. The effects of bread storage were more obvious for samples containing WOF. The bread containing 10% WOF received the highest sensory scores and had similar sensory characteristics to the control.Practical ApplicationsCostumer demand for breads with health benefits and superior sensory properties is increasing rapidly. This study showed the effects of substitution white wheat flour with whole oat flour (WOF) which is well‐known for its health benefits owing to considerable amount of β‐glucan and antioxidants. The results of this study are applicable in bakery industry and specifically in production of bread using part‐baked technology and can be useful for the producers of functional and healthy products. Some of the effects of flour replacement with 0, 10, 20 and 30% WOF were undesirable and had negative effects on sensory attibutes of the full‐baked breads. The adverse effects of storage (72 h at ambient temparature) were more obvious for breads containing WOF. However, inclusion of 10% WOF resulted in a bread with similar sensory properties to the control and hence it can be used succesfully for production of a healthier part‐baked bread.

The effects of feed moisture content of 23% and 27%; die temperature of 120°C, 145°C, and 170°C; whole oat flour (WOF); and broken rice flour (BRF) at different ratios of 25:75, 50:50, and 75:25 were studied on functional and technological properties of the extrudates. Results showed that EI, hardness, porosity, and WAI were negatively affected by increasing WOF content, while this trend had a positive effect on WSI. Higher temperature resulted in higher WAI and WSI, but EI and hardness did not change with the amount of thermal treatment. Increasing the feed moisture content had a significant effect on elevating BD, hardness, and WAI and decreasing EI, porosity, and WSI. The FTIR spectrum demonstrated that the chemical groups of the textured samples from WOF and BRF did not change after extrusion. Simultaneous increase of WOF and the die temperature could noticeably change the morphology and crystallinity of the products. The optimized grain‐based instant powder in terms of functional properties such as good flowability and lower cohesiveness was determined at WOF 25:75 BRF blend, 170°C, and 27% moisture content. Our results demonstrate an innovative approach for the use of WOF in combination with BRF in the production of nutritious instant powder by extrusion.

ABSTRACT- Considering health and economic issues, today, consumers have become more concerned with foods which contain natural ingredients. Hence, in this study, the effects of plum concentrate and puree which were incorporated into the Taftoon bread formulation at different levels on the rheological, baking properties and shelf life of bread were evaluated. Results showed that addition of plum concentrate and puree improved the quality and shelf life of Taftoon bread. Plum puree was effective in improving dough development time, mixing tolerance index and dough softening while concentrate affected stability and water absorption. Bread containing 4% plums puree had the lowest hardness compared with other samples. Image processing analyses showed that both concentrate and puree improved browning in Taftoon bread. Therefore, plum concentrate and puree can be used as a humectant to improve the quality and shelf life of Taftoon bread.

This research was carried out to evaluated the effect of wheat flour substitution by different levels from whole barley flour (WBF), whole oat flour (WOF) and mixture (WBF+WOF) of them on chemical, rheological and organoleptic characteristics of Balady bread as well as its effect on lowering blood glucose level of hyperglycemic rats. The results showed that blending of WBF or/and WOF to wheat flour increased protein, fat, ash and crude fiber content in produced bread. Also, minerals concentration was increased gradually by increasing replacement levels of WBF and WOF in all tested samples compared with control. Rheological parameters such as water absorption, arrival time, dough development, dough stability and weakening were increased significantly (P ≤ 0.05). In contrast, elasticity, extensibility, proportion number and energy were decreased in all samples compared with control. Organoleptic properties of roundness and separation of layers for all tested bread samples were not affected significantly, while, a significant (P ≤ 0.05) difference was observed in taste, odor and crust color when WBF and WOF levels were increased over 20%. Results also revealed that the hyperglycemic rats fed on bread containing 20% WBF, WOF and (WBF+WOF) for 28 days caused a significant (P ≤ 0.05) decrease in blood glucose level compared with hyperglycemic rat's control. Thus, it can be suggested that combination of WBF or/and WOF in bread up to 20% gave good quality characteristics without adversely affecting the consumer acceptability of the bread and leads to lower blood glucose level in hyperglycemic rats.

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.

Pane Toscano DOP, a traditional sourdough bread from Italy, has a limited shelf life, typically lasting only a few days. Extending its shelf life without the use of synthetic preservatives is essential to meet the rising demand for clean-label products and to reduce food waste. This study aimed to identify the most effective packaging strategy to extend the shelf life of Pane Toscano DOP. Two packaging systems were evaluated: single-package and bag-in-bag systems. In the single-package setup, bread was packaged in PET/PE under different headspace conditions: ambient air (C1), air + Everfresh® Spray (EVF, a natural aromatic extract) (C2), CO2 only (C3), and CO2 + EVF (C4). In the bag-in-bag system, bread was first placed in a PLA primary package containing air and then enclosed within a PET/PE secondary package filled with either air (T1), air + EVF (T2), CO2 only (T3), or CO2 + EVF (T4). Shelf life of bread under different packaging conditions was evaluated based on the appearance of visible mold growth. T4 exhibited the longest shelf life, maintaining acceptable quality for 41 days, followed by T3 with 34 days. Air packaged samples C1 and T1 had the shortest shelf life of only 6 days, while C2, T2, and C3 each maintained quality for 20 days. These findings demonstrate that the use of modified atmosphere packaging, bag-in-bag systems, and aromatic headspace extracts can significantly extend the shelf life of artisanal breads, such as Pane Toscano DOP. This approach offers viable alternatives to synthetic preservatives while maintaining traditional product formulations.

In recent days, there has been a general increase in the number of consumers who reject all synthetic additives in food; however research has revealed many novel applications for plum and raisin products as functional natural bakery ingredients. Raisin and prune concentrate and commercial sorbitol were incorporated into the Barbari bread formulation at different levels and their effects on the rheological, baking properties and shelf life of breads were evaluated. Supplemented dough absorbed more water than control. The presence of sorbitol, raisin and prune concentrate slightly increased dough development time. Firmness of breads decreased about the 15% for bread containing 4% raisin concentrate and 40% for bread containing 4% prune concentrate, and 40% for 1% sorbitol. Addition of raisin and prune concentrate showed more reduction in water activity in compare with control. Breads containing raisin concentrate, prune concentrate were sensory rated higher than those with sorbitol and control. Results showed that, raisin and prune concentrate could be used as a natural ingredient to prolong the shelf life and improve baking quality of Barbari bread.

This study aimed to determine the effects of carbon dioxide concentration in modified atmosphere packaging (MAP) on the quality criteria and shelf life of whole wheat flour bread. Four different concentrations of CO2 and N2 gases (30% CO2 + 70% N2, 50% CO2 + 50% N2, 70% CO2:30% N2 and 100% CO2) were applied to the bread samples, which were packaged with PA/EVOH/LDPE (polyamide/ethylene vinyl alcohol/low‐density polyethylene). The samples were stored at room temperature (25°C ± 1°C) for 13 days. The control group was packaged using BOPP (bi‐oriented polypropylene) under atmospheric air as in traditional current use. The effects of MAP on headspace gas analysis, pH, moisture content, water activity, water‐holding capacity, blue value, hardness, total mould and yeast count and sensory evaluation were analysed on days 0, 3, 4, 5, 7, 10 and 13. The results showed that the most effective gas combination in extending the shelf life of whole wheat bread was 100% CO2, and its shelf life was 10 days, whereas it was only 3 days for the control group. Increasing concentrations of CO2 significantly affected mould and yeast growth. As the CO2 concentration increased, the bread exhibited higher water‐holding capacity and blue values, which are important indicators for bread staling. An improved preservation of sensory properties was observed in proportion to increasing CO2 concentrations. However, the CO2 gas concentration did not affect the hardness of the bread. Overall, the study suggests that MAP technology, particularly using 100% CO2, can effectively extend the shelf life of whole wheat flour bread without the need for preservatives, not only extending the microbiological shelf life but also increasing the sensory shelf life. The species that grew in air‐packaged samples were suppressed under modified atmosphere conditions and chalk mould fungi were the dominant and shelf life‐impacting species in the MAP samples. These findings could be beneficial in reducing bread wastage, which is a critical issue in today's society due to the limited shelf life of bread caused by rapid microbiological deterioration or staling.

Starch extracted from chayote root is a carbohydrate polymer ideal for producing edible films, especially when combined with essential oils. This study develops starch‐based edible films incorporating rosemary (E‐RO) or cinnamon (E‐CO) essential oil and assesses their effectiveness in extending bread's shelf life. Films with essential oils exhibit significantly higher (p < 0.05) water vapor permeability compared to control films without oil. Tensile strength and elongation tests show that films stored at low water activity (aw < 0.443) have greater strength and lower elongation (p < 0.05) than those stored at high water activity. Additionally, essential oils significantly enhance the films' antimicrobial and antifungal activity against selected microorganisms. Edible films with essential oils are fully degraded around day 18, while control films degraded by day 15. Bread coated with these films is stored at different temperatures to analyze effects on physicochemical properties and hardness. Sensory analyses reveal that coated bread receives overall acceptance scores (7.61–8.64) similar to control bread and show delayed mould growth during the 15‐day storage period. These findings suggest that chayote root starch‐based films with essential oils have strong potential as active food coatings, effectively extending the shelf life of stored bread.

Bread dough is usually fermented with yeast but in the present study sourdough lactic acid bacteria (Lactobacillus bulgaricus) alone and in combination with yeast (Saccharomyces cerevisiae) were used to determine their effect on the shelf life and sensory characteristics of bread at different intervals of storage. Lactic acid bacteria improved the sensory characteristics of bread such as volume, evenness of bake, character of crust, grain of bread, colour of bread crumb, aroma, taste and texture of bread and extended shelf life of bread by inhibiting the growth of microbes.

PurposeWheat is the staple food in many parts of the world and bread is one of the most important products of wheat flour. There is a need for innovations in bread making to increase its shelf life and consumer's attraction. Fermentation is mostly done by yeast but it does not produce appreciable amounts of organic acids, which are required to enhance the shelf life of bread. The present study aims to determine the effect of bacterial and yeast culture blends on the quality and shelf life of sourdough bread and to observe the sugar utilization during fermentation.Design/methodology/approachThree treatments were made using different blends of bacterial cultures (homo‐fermentative and hetero‐fermentative) and baker's yeast compared with a control having only baker's yeast. Chemical analysis, sugar utilization (Sucrose, glucose and fructose) through high performance liquid chromatography, sensory characteristics (both internal and external) and microbial count (Bacterial and fungal count) for each treatment were conducted at different storage intervals.FindingsThe hetero‐fermentative bacteria i.e. Lactobacillus plantarum along with baker's yeast exhibited the best results regarding the utilization of sugars during fermentation (after 3 h of fermentation 0.0158 mg/ml sugar remained), objective evaluation of bread and its sensory characteristics. The bread prepared using the blend of hetero‐fermentative bacteria (0.5 per cent) and yeast (0.5 per cent) also showed greater resistance against bacteria (9×101 cfu/g after 60 h of storage) and mold (1.1 × 102 cfu/g after 60 h of storage) growth.Research limitations/implicationsHetero‐fermentative bacteria along with baker's yeast can be utilized in sour dough to improve major bread characteristics. This study is a step further in improving the shelf life of sourdough.Originality/valuePresently only baker's yeast is being used by bread industry for fermentation purpose but a blend of bacterial culture along with baker's yeast can give better performance for better quality and shelf life of the bread.

Omega-3 fatty acids of chia seeds (Salvia hispanica L.) and soluble β-glucan of oat products are known for lowering blood cholesterol and preventing coronary heart disease. Nutrim, oat bran concentrate (OBC), and whole oat flour (WOF) were composited with finely ground chia, and used in cookies at 20% replacement of wheat flour for improved nutritional and physical quality. The objective was to evaluate physical properties of chia-oat composites, dough, and cookies. These composites had improved water-holding capacities compared to the starting materials. The geometrical properties and texture properties of the cookies were not greatly influenced by a 20% flour replacement using chia-OBC or chia-WOF composites. There was a decrease in the cookie diameter, and increases in the height of cookies and dough hardness using 20% Chia- Nutrim composite. These fine-particle chia-oat composites were prepared by a feasible procedure for improved nutritional value and physical properties of foods. The cookies containing chia-oat composites can be considered a health-promoting functional food.

The investigation of a complex process, such as the bread making process, can be greatly favored by the approach of statistical design of experiments. Using simple first order factorial designs, reliable models were constructed investigating the effects of salt, sugar, sorbic acid, calcium propionate, vegetable fibers, fat and emulsifier on the shelf life of bread (optimization parameter). These effects were in general linear. An exception was observed in the case of use of calcium propionate where an interaction between salt and sugar was determined. The effects of all significant factors on optimization parameter were reasonable. Sorbic acid and calcium propionate proved to be more effective preservatives than salt and sugar by an order of magnitude. Antifungal efficiency of sorbic acid was found to be about three times that of calcium propionate. Prolongation of shelf life reached 117% for sorbic acid and 63 % for calcium propionate, when salt and sugar were fixed to their basic levels. Vegetable fibers had a detrimental effect on shelf life greatly decreasing it by as much as 65 % of the control samples (without fibers). Addition of fat and emulsifier in the dough showed a slightly negative effect on the mould‐free shelf life of bread.

Bread is a major staple food consumed daily in all parts of the world. A significant part of the human population cannot tolerate gluten, a storage protein found in wheat, rye and barley, and therefore, products made from alternative cereals are required. During this study, the bread-making potential of seven gluten-free flours, wheat and wholemeal wheat flour was compared. Fermentation potential of the different flours was determined, showing that dough development height of gluten-free and wholemeal wheat samples was lower than for wheat and oat flour. Apart from standard bread quality parameters such as loaf-specific volume and physical crumb texture, also water activity and shelf life have been determined. The shelf life of gluten-free breads was reduced compared to wheat bread. Aroma profiles were evaluated by a trained panel. Wheat, oat and wholemeal wheat breads were liked moderately, while the remaining samples had lower liking scores. Crumb grain characteristics were investigated using image analysis, and microstructure was observed by scanning electron microscopy. Overall, only breads produced from oat flour were of similar quality to wheat bread, and the utilization of buckwheat, rice, maize, quinoa, sorghum and teff flours resulted in breads of inferior quality.

D‐optimal mixture design looked to be a priceless tool for optimizing the influences of semolina flour (SF), defatted soy flour (DSF), whole quinoa flour (WQF), whole rye flour (WRF), whole oat flour (WOF), whole barley flour (WBF), and rice flour (RF) on the quality attributes of multigrain pasta (MP). Multigrain flours were considered as the independent variables evaluated with respect to three response variables containing hardness and the amount of protein and fiber. Quadratic, linear, and linear models were chosen to explain the hardness and the amount of protein and fiber of the MPs, respectively. In optimal formulation of MP, that is, SF (57.34%,), DSF (14%), WQF (11%), WRF (7.54%), WOF (5.61%), WBF (2.51%), and RF (2%), the content of fiber and protein enhanced more than 4.12 and 1.34 times compared with SP, respectively. Therefore, according to the European Union law, it can be claimed that this pasta is a source of fiber. As the amount of protein and fiber increased, the hardness and optimal cooking time decreased, while the cooking loss increased. After cooking, MP was murkier and less yellow in color. The 2, 2‐ diphenyl‐ 1‐ picrylhydrazyl (DPPH) inhibition activity of the MP was about 2.5 times higher than the SP. Analysis of the antioxidant properties of the samples after cooking showed that the DPPH inhibition activity of the SP and MP reduced. The results indicated that the overall acceptability of MP was higher than SP. Based on our findings, these multigrain flours are probable to be applied as nutritious complements in the pasta industry to improve the functional characteristics.