Properties of wheat and rice breads added with chia (Salvia hispanica L.) protein hydrolyzate

ABSTRACTThe main aim of the present study was to compare the effects of Cordyceps militaris-fermented chickpea (CFC) and non-fermented chickpea (NFC) flour addition on quality (including proximate composition, specific volume, crust and crumb colour, molecular mobility, crumb texture, sensory evaluation) and antioxidant properties of wheat bread, and also compare with these properties on the wheat-only bread. The wheat flour was partially substituted by NFC and CFC at a level of 50 g/Kg flour basis, respectively. Addition of chickpea flour (both CFC and NFC) to wheat bread showed higher protein, fat content, yellowness index values as well as enhanced the phenolics content and antioxidant activity whereas lower lightness values were observed, and CFC–wheat bread showed higher phenolics and antioxidant activity than NFC–wheat bread. Furthermore, bread incorporated with CFC exhibited higher specific volume and lower crumb hardness than the wheat-only bread but addition of NFC resulted in a negative effect on specific volume and crumb firmness. Sensory evaluations revealed that breads substituted with CFC got the highest scores in terms of appearance, texture, colour and overall acceptance. Results suggested that bread fortified with CFC improved quality (specific volume, texture, colour, sensory) and antioxidant properties, and thus was consider of great potential in the production of high consumer acceptable as well as quality and antioxidant properties improved bread.Abbreviations: NFC: non-fermented chickpeas; CFC: Cordyceps militaris-fermented chickpeas; TCD*: total colour difference; LF-NMR: low field nuclear magnetic resonance; DPPH: 2,2-diphenyl-1-picrylhydrazyl; ABTS: 2,2-azinobis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt; TPC: total phenolics content; Vitamin C, ascorbic acid.

Quinoa is a trend and a promising functional food ingredient. Following previous research into the impact of incorporating quinoa flour on the polyphenol content and antioxidant activity of bread, this study aimed to bridge an existing gap about the qualitative and quantitative polyphenolic profiles of such bread. The UPLC-MS/MS analysis showed that quinoa bread, made with 25% quinoa flour of a black variety, presented more compounds than refined-wheat bread, and levels were remarkably higher in many cases. Consequently, the quinoa bread presented clearly improved polyphenolic content than the wheat bread (12.8-fold higher considering the sum of extractable and hydrolyzable polyphenols), as supported by greater antioxidant activity (around 3-fold). The predominant compounds in the extractable fraction of quinoa bread were p-hydroxybenzoic acid and quercetin (50- and 64-fold higher than in wheat bread, respectively) and rutin (not detected in wheat bread), while ferulic and sinapic acids were the most abundant compounds in the hydrolyzable fraction (7.6- and 13-fold higher than in wheat bread, respectively). The bread-making impact was estimated, and a different behavior for phenolic acids and flavonoids was observed. Extractable phenolic acids were the compounds that decreased the most; only 2 of 12 compounds were enhanced (p-hydroxybenozoic and rosmarinic acid with increments of 64% and 435%, respectively). Flavonoids were generally less affected, and their concentrations considerably rose after the bread-making process (7 of the 13 compounds were enhanced in the extractable fraction) with especially noticeably increases in some cases; e.g., apigenin (876%), kaempferol (1304%), luteolin (580%) and quercetin (4762%). Increments in some extractable flavonoids might be explained as a consequence of the release of the corresponding hydrolyzable forms. The present study provides new information on the suitability of quinoa-containing bread as a suitable vehicle to enhance polyphenols intake and, hence, the antioxidant activity in daily diets.

Wheat bread was enriched with 6%, 10% and 15% dried and milled grape pomace flour from two grape cultivars: 'Merlot' and 'Zelen'. Rheological, textural, sensory and antioxidant properties of the enriched dough and bread were evaluated, and compared to control samples. Grape cultivar had significant impact on the rheological characteristics of the dough, and on the sensory and antioxidant properties of the final bread. Development time and dough stability were longer when 'Merlot' grape pomace flour was added compared to 'Zelen' grape pomace flour and the control. Grape pomace flour addition affected bread volume, firmness, crumb and crust colour, and odour and taste intensity. Moreover, grape pomace flour addition resulted in a stickier and less springy crumb texture, and some negative sensorial properties, such as increased intensity of aftertaste and sand feeling in the mouth. The phenolic content and antioxidant activity of bread were positively correlated with grape pomace flour addition ( r = 0.987, p = 0.01 and r = 0.941, p = 0.01 between phenolic content and ferric reducing antioxidant power and phenolic content and 2,2-diphenyl-1-picrylhydrazyl, respectively). The highest total phenolic contents were 5.92 mg gallic acid equivalents (GAE)/g dw for 'Merlot' and 3.65 mg gallic acid equivalents /g dw for 'Zelen', which were seen for the bread prepared with the highest grape pomace flour addition (15%). The highest antioxidant activity determined by the 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays were seen for the bread prepared with the highest 'Merlot' grape pomace flour addition (15%). Dough characteristic and sensory profile are strongly influenced by cultivar of grape pomace flour. Based on results of sensory profiling, the variety 'Zelen' is suggested for use.

Chickpea (Cicer arietinum L.) is a most important legume that is utilized worldwide and high source of amino acids and protein. The effect of fermentation periods on the nutritional value of chickpea flour and the effect of replacement of wheat flour at 0, 5, 10, 15 and 20% with fermented chickpea flour (FCF) on the physicochemical, sensory properties, and antioxidant activity of pan bread were studied. Fermentation until 3 days resulted in a significant high in crude protein, lipids and crude fiber of fermented chickpea flour, while carbohydrate was reduced when compared to wheat flour. Also, the fermentation process at 1, 2, 3 and 4 days caused a significant decrease in phytic acid of FCF with reduction percent 26.30, 43.49, 53.33 and 66.21% respectively, while free amino acids (FAA) contents of FCF were increased with an increase in the fermentation time compared to native chickpea flour. As the FCF level increased, the bread crust color became darker, for bread crumb color, no significant effect was found in L* with replacing wheat flour with FCF at different ratios. The addition of FCF at all levels increased the total phenolic compounds and antioxidant activities of bread when compared to control bread. Finally, it could be concluded that incorporating up to 10% of FCF in bread enriched the nutrition value and more prefer by sensory evaluation.

In the present study, the effect of ripe mango peel powder (MPP) at 0, 1, 3, and 5 % on rheological, physical, textural, color, antioxidant and sensory properties of whole wheat bread were evaluated. Rheological data of wheat flour incorporated with MPP showed an increase in viscoelastic property. However, the loaf height, weight loss percentage and specific volume were decreased with amount of incorporation. Bread density along with crumb moisture was increased after addition of MPP. The brownness index of bread samples were significantly different and whiteness index were also decremented. For textural analysis hardness, cohesiveness and springiness were also increased with level of addition of MPP. Breads incorporated with MPP exhibited an improvement in antioxidant properties as total phenolic content increased from (220.33 ± 8.5 to 757.8 ± 13.5) mg GAE/100 gm along with the highest value of 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition and ferric reducing antioxidant power of 65.74 ± 0.51 % DPPH inhibition and 1436.25 ± 88 µM FeSO4,7H2O/100 g respectively. The MPP levels elevated the fruity aroma, crumb colour, fruity taste, after taste and score for oral texture descriptors in quantitative descriptive analysis. However, at 5 % level porosity and traditional bread aroma decreased significantly. Thus, at optimised level without affecting the sensory and physical properties 3 % MPP addition in whole wheat bread was regarded as best.

Vacuum modification of wheat bread with encapsulated rosehip extract: Evaluation of physicochemical and microstructural properties

Introduction. The aim of the present study was to investigate the effect of rosehip flour on some properties of wheat dough and bread. Materials and methods. Bread was prepared from wheat flour with the addition of rosehip flour in the amount of 5, 10 and 15% to replace the equal amount of the wheat flour. The used methods are standardized and generally accepted for evaluation of bread. Results and discussion. It was found that the addition of different amounts of rosehip flour to wheat flour affected the intensity of gas formation, as the percentage of rosehip flour added had increased, the intensity of gas formation decreased. When adding 5% rosehip flour, there was no significant deterioration of gas formation. Incorporation of rosehip flour into wheat dough resulted in a decrease in water absorption and degree of softening and the lowest results were found in the sample with 15% rosehip flour added. In terms of dough development time and consistency, there were no significant differences between the samples. Dough stability was found to be higher in the samples containing rosehip flour, with the highest value reported for the sample with 5% rosehip flour. Dough and bread color characteristics decreased with increasing the rosehip flour quantity. Darker colour of rosehip flour enriched samples could be due to the original colour of rosehip fibre, which is rather brown and slightly reddish. The substitution of wheat flour with rosehip flour resulted in a decrease in volume, specific volume, height/diameter ratio and baking loss of the wheat bread. Some of the sensory parameters of bread (crust color, aroma and taste) in the rosehip flour supplemented samples were rated higher by the panelists compared to the control sample, regardless of the amount of rosehip flour added. Conclusions. The rosehip flour could be successfully used as an additive in wheat bread formulation. In the sensory assessment bread samples with rosehip flour in terms of some properties such as crust color, aroma and taste had higher scores than the control sample.

The objective of this research was to determine effects of five enzymes on whole wheat bread properties, particularly loaf volume, bread texture, and staling. Enzymes containing conventional α-amylase (α-amyl), cellulase (cel), glucose oxidase, maltogenic α-amylase (m amyl), and xylanase (xyl) were added at three levels. Vital wheat gluten (VWG) was added as an additional, separate treatment at 2.5% (flour weight basis). Enzymes had minimal effect on water absorption and mixing time. Each enzyme increased specific loaf volume for at least one of the usage levels tested (P <0.01). Among the enzyme treatments, the greatest loaf volume was seen for xyl at the medium and high levels. No enzyme was as effective as VWG at increasing loaf volume. Overall, enzymes did not significantly change cell structure. The greatest reduction in fresh bread hardness was obtained for the high level of xyl. VWG, m amyl, and xyl reduced the rate of bread firming over 7 days. α-Amyl, cel, and m amyl decreased starch retrogradation at day 7 as measured by differential scanning calorimetry (P <0.01). M amyl nearly eliminated the endothermic peak for recrystallized amylopectin. This study demonstrated the specific application of enzymes in whole wheat bread to increase loaf volume and decrease initial crumb hardness and bread staling. PRACTICAL APPLICATION: This study will provide guidance for practical uses of enzymes in improving whole wheat dough and bread quality.

Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods

Active food packaging: Alginate films with cottonseed protein hydrolysates

Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality

&amp;lt;p&amp;gt;Black and green olive pulp was added to wheat bread formulation at different levels (5, 10, 15%) with the aim to improve its nutritional value by enhancing the phenolic content and antioxidant capacity. Additionally, the effects of the fortification with olive pulp on the physical characteristics, staling rate and overall consumer acceptability of the formulated breads were explored. Both olive pulps exhibited significantly higher antioxidant activity than refined wheat flour. Baking imparted an impressive increase in TPC, TFC and antioxidant activity of breads as revealed by comparison of experimental with theoretical values but returned significant differences only in the case of TPC when a two-tailed t-test for paired data was applied. Texture measurements showed a substantial increase in hardness with storage along with decreasing loaf volume and increased density. Hydroxytyrosol was the major phenolic compound of fortified breads followed by tyrosol. Olive pulp could be incorporated in a bread formulation without interfering with the general sensory acceptability.&amp;lt;/p&amp;gt;

Bakery products, including bread, are important components of the diet of people all over the world. One of the food industry’s goals is to improve its quality in the context of healthiness and physical parameters. Consumers’ perception of sensory quality is an important aspect of food choice. Thus, the study aimed to enhance nutritional parameters (antioxidant capacity, content of phenolic compounds) together with maintaining or increasing bread quality (texture, color, volume and sensory properties). Among vegetable juices, tomato, beetroot and carrot were selected, as they are easily accessible in Europe and are inexpensive. At the same time, those juices are known to be high in antioxidants. In this study, the effect of substituting recipe water with tomato, beetroot and carrot juices (replacement level: 15, 30, 50% v/v) was evaluated in terms of the specific volume, texture, color, acidity, polyphenol contents, antioxidant and sensory properties. It was concluded that juice content had a significant positive impact on physicochemical parameters such as volume, color, acidity, as well as the antioxidant activity of breads. The carrot and beetroot juices were the most efficient in terms of shaping wheat bread properties, especially in terms of antioxidant activity.

Aim: The study was conducted to determine the effect of fermented finger millet flour supplementation in wheat on the physical and sensory properties of bread.&#x0D; Methodology: Finger millet grains were cleaned, washed and fermented in deionized water for 72 h at room temperature (27±2oC), with sampling at every 24 h interval. Fermented grains were washed, drained, dried (65oC, 4 h), milled and sieved (&lt;250 µm) to produce Fermented Finger Millet Flour (FFMF). Composite flour was formulated by supplementing wheat flour with Fermented Finger Millet Flour (FFMF) at 0, 5, 10, 15 and 20 % (w/w), and used to produce bread samples. Physical (Oven spring, loaf weight, loaf volume and specific volume) and sensory (crust colour, crumb colour, aroma, texture, taste, mouth feel and overall acceptability) properties of the bread samples were determined.&#x0D; Results: Physical properties showed less oven spring, loaf volume and specific loaf volume and increased loaf weight with increased FFMF replacement. The sensory analysis showed significant differences (p&lt;0.05) between 100% wheat bread and FFMF supplemented samples in all the determined sensory properties. It was concluded that fermentation period of 24-48 h, and substitution of 5-10% FFMF into wheat gave the bread samples with the best overall acceptability.

Background: Cancer, a degenerative disease, arises from free radicals in the body, which can be counteracted by antioxidants. Amaranthus hybridus L., a vegetable rich in antioxidant compounds like flavonoids, requires extraction to harness these compounds. This extraction uses the maceration technique with 70% ethanol. Antioxidant activity is tested using methods like DPPH and ABTS assays, with the IC50 value indicating effectiveness. Purpose: To determine the difference in antioxidant activity of A. hybridus L. leaves ethanol extract with DPPH and ABTS methods. Method: Laboratory experimental research. Simplicia leaves of A. hybridus L. in 70% ethanol solvent were extracted using maseration method. The antioxidant activity was tested in the sample and the ascorbic acid using DPPH and ABTS methods at wavelenghts 517 nm and 745 nm. Sample absorbance was measured using microplate reader. Result: IC50 values of A. hybridus L. leaves ethanol extract with DPPH and ABTS methods were 54,99 µg/mL and 71,45 µg/mL, for ascorbic acid using DPPH and ABTS methods were 0,62 µg/mL and 3.13 µg/mL. Conclusion: The antioxidant activity of A. hybridus L. leaves ethanol extract with DPPH method has stronger antioxidant than ABTS method.