Physicochemical characterization, viability andin vitrogastrointestinal resistance of probioticBacillusspp. in cheese bread

The objective of this study was to physico-chemically and sensorially characterize cheese breads prepared with different concentrations of chia seeds during storage. Cheese breads were prepared with chia seed concentrations of 5.0 g/100 g (T5), 7.5 g/100 g (T7) and 10.0 g/100 g (T10). The preparations were physico-chemically and sensorially evaluated throughout the 90-day storage period. The T5 and T7 samples presented satisfactory physico-chemically characteristics and acceptances by the judging panel. The omega-3 fatty acid contents of the T5 and T7 samples were similar. The pH decreased during the 90 days of storage, and the acid level peaked after 60 days. The T7 sample was physically stable, and only its colour attribute changed during the storage period. The sample containing 7.5 g/100 g of chia seeds, in addition to having satisfactory physico-chemically and sensorially characteristics during the 90 days, constituted an excellent source of omega-3 fatty acids.

Cheese bread is a Brazilian product which originated in Minas Gerais and which is highly consumed. In industrial production, there is increasing use of additives which enrich and enhance the physical of this product, adding value in the eyes of the consumer. Thus, the purpose of this paper was to study the effect of addition of modified starch and stabilizers on the physical-chemical of cheese bread. For this reason, measures taken so moisture, pH and acidity, volume, density, coefficient of expansion, and compression resistance (texturometer) Results show that the stabilizers used improve these characteristics in the cheese bread, showing better physicochemical characteristics.

<p>The objective of this study was to chemically modify the pregelatinized cassava starch to obtain resistant starches to the action of α-amylase present in the egg and evaluate their application in cold cheese bread dough. In this study native cassava starch was cross-linked with sodium trimetaphosphate in a concentration of 0.5% (d.b.). The cross-linked starch was oxidized with sodium hypochlorite (2.0%), hydrogen peroxide (2.0%) and combinations of hydrogen peroxide with potassium permanganate (0.1%), ferrous sulfate (0.05%) and ozone (1.0 g/h). All oxidations occurred during a period of 2 hours at room temperature. The modified starches were pregelatinized for 30 minutes at 95 ° C and spray dried. The solubility index and water absorption, content of carboxyl groups and the enzymatic susceptibility to α-amylase of the modified starches were evaluated. Cheese bread dough was prepared with pregelatinized modified starch and stored under refrigeration (8 °C) for sixteen days. The tackiness index of the dough, which represents its stability during refrigerated storage, and physical characteristics of the cheese breads were evaluated. The starches studied exhibited lower susceptibility to enzymatic hydrolysis. During refrigerated storage, doughs showed a lower rate of tackiness, good consistency and the cheese breads exhibited good appearance, however they had lower specific volume and rate of expansion. The results of the study show that the characteristics of the modified starch during the storage period, promoted better product stability.</p><p> </p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v4i2.124</p>

This study aims to evaluate the influence of combined use of native cassava starch (CS) and modified cassava starches (MCS) on the quality of cheese bread formulations processed and frozen in an industrial system. The techno‐functional properties are evaluated on the dough and pieces of bread after baking. The formulation with the highest amylose content (28 wt%) and relatively smaller granule size (14–32 µm) contributes to the viscosity of the mass (1614 centipoise(cP)) and to the expansion rate (1.47) and compressive strength (17.5 N) of the cheese bread, which increases product quality, as consumers expect cheese bread to be lightweight. Furthermore, acceptability is correlated positively with the compressive strength (r = 0.761), moisture (r = 0.908), and negatively with the overall density (r = −0.994). The use of acetylated and pre‐gelatinized modified starches contributed positively to the properties during the bun's production, such as texture, softness, and compact crumbs, as well as a little number of alveoli with no network formation and not requiring scalding. Cassava starches have a definitive role in the industrial production of cheese bread buns, and, in this way, the combination of native and modified starches is of fundamental importance to ensure the product's final quality.

This study aimed to evaluate the effect of ethanolic propolis extract (EPE) as a natural antimicrobial and antioxidant agent on the physicochemical, microbial, and sensory characteristics of toast bread, as well as phenol content and antioxidant activity. In this regard, 0.1, 0.3, and 0.5% of EPE were used in the bread doughs and the quality characteristics of the breads were assessed. The bread with 0.5% EPE showed the highest phenolic content (24.02 mgGAE/g.d.m) and antioxidant activity (59.03%). These amounts were 12.96 mgGAE/g and 16.45% higher than those of the control (without EPE), respectively (p < .05). The hardness, fracturability, and chewiness of the bread samples were influenced by the levels of EPE on the third and fifth days of storage. EPE decreased the L* and a* of bread samples, but an increasing trend was observed in the b*, chroma, and browning index by elevating the levels of propolis. Propolis extract showed an inhibitory effect on mold growth in samples. The bread with 0.5% of EPE had the lowest mold count after 5 days of storage which was not significant compared to the first day. There was no significant difference in sensory evaluation between the overall acceptance of bread samples. Therefore, EPE has the potential to be used as a natural additive with antimicrobial and antioxidant characteristics in toast bread.

The physicochemical characteristics, texture profiles and consumer acceptance of rice pan bread with various levels of water roux starter (Tangzhong) were investigated. Water roux starter (1.5–6.0%, flour base) was added to the bread dough. The bread samples containing water roux starter had significantly higher moisture contents and specific volumes (P &lt; 0.05). Water roux starter results in the bread having lower hardness, gumminess and chewiness, but there was no significant difference in cohesiveness and springiness. The results of the consumer acceptance test showed that the subjects were split into two groups; one consumer group (52.3%) preferred the bread with 4.5% and 6.0% (flour base) of water roux starter, and the other group (47.7%) preferred the control sample. Adding water roux starter decreased hardness of the bread so that it met the more than 50% of consumers who preferred soft texture. The textural change by adding water roux starter showed positive consumer acceptance in the rice pan bread.Practical ApplicationsTexture of pan bread is one of key factor for bread quality. Additional ingredients such as glyceryl monostearate, various gums and/or methyl cellulose to make pan bread soft and glutinous are not necessary when water roux starter was applied in rice pan bread. Water roux starter can be applied to other bread making for baking soft and glutinous bread without any additional additives. In addition, water roux starter in the bread was effective in making same volume of bread with few amounts of ingredient, which is beneficial to bakery industry.

Influence of partial substitution of wheat flour with sprouted oat flours on physicochemical and textural characteristics of wheat bread

As atividades industriais geram uma grande quantidade de efluentes que, se não forem tratados adequadamente, geram poluição e prejuízos aos canais hídricos, o que torna as exigências ambientais mais criteriosas. Levando em consideração o exposto, o projeto objetiva propor à uma indústria de laticínios, especializada na produção de pão-de-queijo, um tratamento de efluentes eficaz e viável, tanto técnica quanto economicamente, do seu rejeito gerado no processo que atualmente é lançado in natura no corpo hídrico, contando com uma carga poluente alta, característica dos resíduos provenientes das indústrias de laticínio. Para isso, foram realizados levantamentos bibliográficos acerca do tema de tratamento de efluentes, aplicação de um questionário na empresa e a caracterização físico-química do efluente gerado com a finalidade de elaborar o projeto de dimensionamento do Vermifiltro. Sendo assim, o resultado deste trabalho é o projeto completo do sistema de tratamento que foi proposto a indústria, composto pelos resultados das análises de laboratório, cálculos de dimensionamento e o desenho esquemático do Vermifiltro. Logo, o Vermifiltro surge como uma opção para sanar a poluição ambiental, além de se mostrar como uma técnica eficiente e economicamente viável em relação aos tratamentos convencionais, uma vez que o lançamento de rejeitos em corpos hídricos atinge diretamente a sua qualidade, alterando suas características originais e ocasionando em vários desequilíbrios, o que evidencia a necessidade da implantação de um sistema de tratamento.

Recent advances in applications of marine hydrocolloids for improving bread quality

The effect of yoghurt and curd cheese additions on pasting properties, starch digestibility and estimated glycemic index of wheat bread were studied. Yoghurt and curd cheese incorporations (6% up to 25% w/w) promoted considerable changes on starch performance based on gelatinization and final dough consistency properties. These changes led to a significant impact on starch digestibility, reducing significantly the rapidly digestible starch while increasing the resistant starch. The estimated glycemic index reflected the changes promoted on starch performance from both dairy products addition, at higher level tested (25%): a significant reduction of around 30% for yoghurt bread and 38% for curd cheese bread, was obtained, resulting in medium to low (55–69) glycemic index breads. Correlations were found between pasting properties, starch digestibility and glycemic index, revealing that the effects observed are proportional to the levels of dairy products added. Microstructure images of the starch granules supported these findings.

Chilli spent residue (CHSR) obtained after oil and oleoresin extraction, is a potential source of dietary fiber (44.4 % total dietary fiber (TDF), 34.9 % insoluble dietary fiber, 9.5 % soluble dietary fiber and protein (19.7 %). The aqueous and methanolic (80 %) extracts of CHSR showed 72 and 63 % antioxidant activity respectively. Inclusion of CHSR at 5–15 % level in bread affected the bread characteristics viz., specific volume, crust color and shape; crumb colour, grain and texture resulting in sensory scores of 60–74 in comparison to the score of 84 for the control bread. However, use of combination of additives (CA) viz.dry gluten powder, fungal α-amylase enzyme and sodium stearoyl-2-lactylate along with 10 % CHSR, improved the dough strength, specific volume, decreased the crumb firmness value and increased the overall quality score of bread. Scanning electron microscopic studies revealed a disruption in the continuity of the protein matrix in bread dough with addition of CHSR above 10 %. Incorporation of CHSR to wheat flour at 10 % level is recommended as it would improve the nutritional quality of bread in terms of increase in dietary fiber, mineral and protein contents.

Currently, relevant is the production of food not only meets human needs but also has a certain nutritional value and mineral and vitamin composition, thereby providing a physiologically significant positive effect on the human body. Among bakery products, aimed at improvement of health, leads the bread produced with the goal of weight control, then it should be bread, stimulating the digestive functions of the body. The priority of increasing the nutritional value of bakery products is the inclusion in their formulation non-traditional types of flour from wholemeal grains of cereals and legumes seeds: wheat, rye, oats, buckwheat, peas, chickpeas and others. Their use in the diet improves the balance of vitamins, amino acids, macro - and microelements, food fibers and has a positive effect on human health. The use of flour from oat bran in the production of bakery products will increase the content of protein, dietary fiber, minerals, will allow to produce a comprehensive enrichment product. The paper presents research on the influence of the moisture content of the dough of wheat flour of first grade flour from oat bran, obtained by disintegration-wave grinding on the organoleptic, physico-chemical characteristics properties of dough and finished bread. The results revealed rational moisture content of the dough of wheat bread – 46% at a dosage of fortifier – 7%, ensuring the best indicators of quality of semi-finished and products. The data obtained will contribute to the expansion of the range of breads of high nutritional value to give the product a functional orientation, to intensify the process of production.

The study was conducted to determine the influence of buckwheat fractions (BF) on the physicochemical characteristics of wheat flour (WF), dough rheology, and bread quality parameters. Buckwheat seeds’ fractionation influenced the microstructure and molecular conformation depending on the particle size (PS). The protein content of the WF–BF improved when the medium PS was added and decreased for large and small PS. Lipids and ash increased with the increase in BF amount in all samples in comparison with the control. Dough tenacity increased with BF addition, being higher than in WF dough only when large PS were added, while samples with medium and small PS presented a lower tenacity in comparison with the control. Dough extensibility decreased significantly in all samples when BF increased, as follows: M ˃ S ˃ L. Dough viscoelastic moduli increased proportionally when adding large PS, while the addition of medium PS (5–15%) and small PS decreased it. Bread firmness, springiness, and gumminess rose proportionally with the addition level. Bread volume decreased when BF increased, and medium PS had a good influence on this parameter. Bread porosity and elasticity presented higher values than for the control bread, but these decreased when the BF amount increased. Flour and bread crust and crumb color parameters were also influenced by different fractions of BF addition.

The effects of different fermentation time (0–72 h) on rheological and thermal properties of the dough and physicochemical characteristics of kisra bread prepared from the koreeb seed flour were evaluated. The pH of the fermented kisra dough decreased, whereas titratable acidity increased. In addition, fermentation time exhibited a significant decrease in rheological moduli (G′ and G″) and an increase in rheological tangent (δ). Gelatinization temperature and degree of starch gelatinization increased, while enthalpy decreased. An increase of protein content and in vitro protein digestibility (IVPD) was observed in kisra breads. Fermented kisra breads exhibited the highest acceptability scores in sensory evaluation, especially the sample fermented for 36 h compared to the control. The X-ray diffractograms of stored kisra breads showed the B-type structure with the presence of peaks at 13.5°, 17.5°, and 26.5° 2θ. In addition, all samples exhibited a peak centered at 20° 2θ, which reflects V-type crystal structure of amylose–lipid complex. Overall, the fermentation process enhanced the nutritional, sensorial and health attributes of kisra breads.

Platycodon grandiflorus (Jacq.) A.DC. root (PGR) flour is well known for its medical and edible values. In order to develop nutritionally fortified products, breads were prepared using wheat flour, partially replaced with PGR flour. The rheological properties and microstructure of dough and the physicochemical characterization of bread were investigated. Results showed that lower level of PGR addition (3 and 6 g/100 g) would improve the baking performance of breads, while the higher level of PGR addition (9 g/100 g) led to smaller specific volume (3.78 mL/g), increased hardness (7.5 ± 1.35 N), and unpalatable mouthfeel (21.8% of resilience and 92.6% of springiness) since its negative effect on the viscoelasticity and microstructure of dough. Moreover, sensory evaluation analysis also showed that the PGR3 and PGR6 breads exhibited a similar flavor to the control bread, but the 9 g/100 g addition of PGR provided bread with an unpleasant odor through its richer volatile components. As expected, the phenolic content and antioxidant capacity of bread increased significantly (p < 0.05) as PGR flour was added to the bread formulation. The total phenolic content (TPC) ranged from 14.23 to 22.36 g GAE/g; thus, DPPH• and ABTS•+ scavenging capacity increased from 10.44 and 10.06 μg Trolox/g to 14.69 and 15.12 μg Trolox/g, respectively. Therefore, our findings emphasized the feasibility of PGR flour partially replacing wheat flour in bread-making systems.