Pan bread quality as affected by some nano and fermented-nano food industries by-products

El-Sayed I Yousif,Ayman A Mohammad,Abdel-Hafeez A Shouk,Mohamed G Gadlla,Attia A Yaseen,Abdel-Fatah A Abdel-Fatah

doi:10.1186/s42269-020-00315-x

El-Sayed I Yousif, Ayman A Mohammad + Show 4 more

Open Access

https://doi.org/10.1186/s42269-020-00315-x

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Abstract

BackgroundRapid development of nanotechnology is expected to transform many areas of food technology with increasing investment and market share. Also, phytochemical-rich foods have attracted consumer’s attention due to their ability to promote benefits for human health. So, in this study, the suitability of some food industry by-products [nano-wheat bran (NWB), nano-wheat germ (NWG), fermented nano-rice bran (FNRB), fermented nano-carrot pomace (FNCP), and fermented nano-pomegranate peel (FNPP)] as supplements for pan bread was investigated.ResultsLoaf volume significantly (p ≤ 0.05) decreased, while loaf weight increased by increasing the level of all tested materials as compared to control bread. Hardness and chewiness of bread samples increased, while springiness and cohesiveness decreased by increasing the level of replacement of all nano-materials. The control bread had the lowest value of alkaline water retention capacity (AWRC) being 326, 292, 265, and 237%, respectively for 3, 24, 48, and 72 h of storage time at room temperature. At all levels of replacing, noticeable increase of AWRC was detected as well as retarding staling rate of bread during storage.ConclusionThe sensory evaluation results of bread indicated that functional pan bread with acceptable quality could be prepared from NWB, NWG, and FNRB up to 15% and FNCB and FNPP up to 5% replacement level.

Highlights

Rapid development of nanotechnology is expected to transform many areas of food technology with increasing investment and market share
Maximum reduction of loaf volume was recorded to bread made from wheat flour incorporated with fermented nanocarrot pomace (FNCP) and fermented nano-pomegranate peel (FNPP) at 25% and wheat flour 100% (202, 211, and 214 cm3) with about 53.27, 51.71, and 51.09% specific volume reduction, respectively compared to those made from wheat flour 72% (432.50 cm3)
There were no significant differences between springiness and cohesiveness values of control bread samples made from wheat flour 72, 82%, and whole-meal flour. Addition of both nano-wheat bran (NWB) and nano-wheat germ (NWG) up to 15% and FNCP up to 5% had no significant effects on the springiness and cohesiveness values, while addition of fermented nano-rice bran (FNRB) and FNPP at all tested levels significantly decreased the springiness and cohesiveness values of the produced bread

Summary

Introduction

Rapid development of nanotechnology is expected to transform many areas of food technology with increasing investment and market share. Today foods are not intended to only satisfy hunger and to provide necessary nutrients for humans and to prevent nutrition-related diseases and improve physical and mental well-being of the consumers (Roberfroid 2000; Menrad 2003). In this regard, functional foods play an outstanding role; the increasing demand on such foods. Increased consumption of dietary fiber improves immune function (Zhao et al 2015) and colon cancer (Hu et al 2009).

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