Baking Properties Of Bread Research Articles

The effect of technological processes on contamination with B-class trichothecenes and quality of spring wheat products from grain harvested at different times

The study aimed to investigate the effect of technological processes on deoxynivalenol (DON), 3-acetyl-deoxynivalenol (3-ADON) and 15-acetyl-deoxynivalenol (15-ADON) concentrations and quality of spring wheat products from grain harvested at different times. In this study, 408 samples were analysed for DON, 3-ADON and 15-ADON contamination by the HPLC method with UV detection. Delays in harvesting due to cool and rainy weather conditions resulted in increased DON, 3-ADON and 15-ADON levels. The highest DON concentrations were determined in bran. Higher DON concentrations in the bran indicate the protective function of the grain hull. On the other hand, the highest levels of minerals have been found in bran and whole grain flours, highlighting the importance of consuming these milling fractions as a mineral source with sustained health benefits. Our results showed that DON is stable at 170 °C, and high DON levels in whole-meal flour and white flour could not be converted or decomposed during baking. The levels of 3-ADON and 15-ADON in whole-meal flour bread and white flour bread were significantly reduced but not completely removed. The levels of DON and its derivatives 3-ADON and 15-ADON were significantly reduced in starch and gluten produced from contaminated whole meal flour; however, the washing process did not completely eliminate these toxic compounds. The concentrations of mycotoxins in starch and gluten remained relatively high. Negative correlation was found in highly contaminated samples between DON and bread baking properties. Also, inverse relationship was found between high mycotoxin concentrations and mineral element content in white flour.

Impact of alpha-amylase enzyme on the Rheological and Microstructural properties of the different types of rice flour doughs and bread

The purpose of this study is to discuss the significant role of the α-amylase enzyme in the production and rheological characteristics of gluten-free rice dough and baked bread. Small deformation and large deformation methods were used to evaluate the effect of the α-amylase enzyme addition on the dough and bread rheological characteristics. The baking properties of bread were evaluated by specific volume, baking loss, and Texture profile analysis parameters. The effect of the added enzyme on the dough microstructure was also evaluated. Small deformation study of doughs showed the highest significant changes after enzyme addition in 0.5S and extra-fine flour doughs. The dynamic rheological study of the flours doughs during the heating period showed significant changes in doughs properties as a function of α-amylase. After enzyme addition, a significant difference in crumb hardness was observed in the fine, semi-coarse, and extra-fine bread. After α-amylase addition in black rice, 0.5S and extra-fine doughs G’, G” and values were decreased. The research explains how the alpha-amylase enzyme effect the rheological characteristics of gluten-free dough and bread. Rheological analysis of doughs made from flour during the heating period indicated that the properties of the doughs were significantly affected by the presence of α-amylase.

Comparison of the physical, chemical, rheological and baking properties of wheat bread and wheat fortified with oats and almond bread

The study was conducted in the laboratories of the Faculty of Agriculture, Department of Food Sciences, for the period from 1/5/2021 to 1/6/2021 It included the production of wheat bread and wheat bread fortified with oats and almond bread in order to compare the physical, chemical, rheological and baking properties of bread produced from wheat and from wheat fortified with different percentages of oats and almond bread Different samples were taken from bread fortified by 100 percent, wheat bread fortified with oats by 10 percent, wheat bread fortified with oats by 15 percent, and wheat bread fortified with oats by 20 percent, oat flour in addition to almond bread. The results of the physical characteristics showed a high percentage of moisture in almond bread and a decrease in wheat bread. The results also showed a high percentage of protein in wheat bread and a decrease in wheat bread, and the percentage of fat in almond bread increased compared to the rest of the samples, and the highest value of carbohydrates was in wheat bread and less in almond bread. As for the results of the rheological characteristics of the flour, the farinograph results showed that the highest absorption rate was in the almond sample 68.6 and the lowest in the wheat sample 60.6, while the longest period was for the time required for ripening in almond bread 17.2 and the lowest in wheat flour 4.8 and recorded the highest stability period in the almond sample was 11.3 and the lowest was in wheat 5.0, as for the sensory evaluation. The results showed the superiority of wheat bread in most of the traits. As for the smell and taste, the preference was for almond bread.

Influence of genotype and environment on the flour and bread baking properties of peas and lentils

AbstractBackground and objectivesUnderstanding the influence of genotype (G) and environment (E) on the compositional, functional, and baking properties of pulse flours is important for expanding their use as alternative plant‐based ingredients. The objective of this research was to examine the effects of G, E, and their interaction (GxE) on flour and bread properties of peas (yellow and red) and lentils (red and green).FindingsFor both peas and lentils, main effects of G and/or E were observed for most of the flour and bread parameters including sensory properties. Significant GxE effects were also observed for some of the flour and bread parameters.ConclusionsBoth G and E influenced the flour and bread baking properties of peas and lentils. To ensure consistent flour quality and to meet flour specifications, G and E should be considered when sourcing peas and lentils for flour production.Significance and noveltyThe findings from this research greatly advance our understanding of the importance of G and E on the quality of pea and lentil flours and their baking performance.

Effect of radio frequency processing on physical, chemical, rheological and bread-baking properties of white and whole wheat flour

Low moisture foods with their low water activity do not favor microbial growth, but they are liable to contamination. Hence, decontamination process is required. Radio frequency (RF) processing is possible approach for this purpose with its heating efficiency. Considering the wheat flour in food processing and RF as a promising thermal approach, the objectives of this study were to process white and whole wheat flours with RF heating and determine the physicochemical changes (sedimentation value, falling number, phenolic content, antioxidant activity and farinograph and extensograph properties). In addition, bread loaves produced from the RF processed flours were also analyzed for loaf weight, volume, textural properties and color changes.The results indicated that the RF process did not cause a significant change in the physicochemical and rheological properties of the flours while the RF process to temperature range of 75–85 °C resulted in certain changes in the bread loaves. In overall, RF process was verified for thermal processing of flours, and it was concluded that a process design and optimization study should be considered for quality changes of the original and final products.

Effect of long-term storage conditions on wheat flour and bread baking properties

This paper presents a study on the effect of storage conditions on wheat flour quality for 30 months. Such study may be of interest for research projects conducted over long periods. Wheat flours were stored in two types of packaging (permeable paper bags and watertight containers) and at two temperatures (ambient temperature and a cold storage room). Selected qualities parameters were evaluated regularly such as chemical stability, consistency, extensibility, resistance, water absorption, Solvent Retention Capacity and Gluten Index Performance. In addition, Near-Infrared Spectroscopy was used to monitor the flour’s evolution and models were employed to predict certain parameters. The results showed that storage at ambient temperature led to significant modifications of flour parameters and baking performances, whereas storage at low temperature preserved the initial quality of the flour. A practical recommendation is to favour storage at low temperature in a sealed container to prevent interaction with oxygen and moisture uptake.

Effects of HMW-GSs on quality related traits in wheat (Triticum aestivumL.) under different water regimes.

Alleles at the Glu-1 loci play important roles in the functional properties of wheat flour. The effects of various high-molecular-weight glutenin subunit (HMW-GS) compositions on quality traits and bread-making properties were evaluated using 235 doubled haploid lines (DHs). The experiment was conducted in a split plot design with two water regimes as the main plot treatment, and DH lines as the subplot treatments. Results showed that the presence of subunit pair 5+10 at the Glu-D1 locus, either alone or in combination with others, appears to provide an improvement in quality and bread-making properties. At the Glu-A1 locus, subunit 1 produced a higher Zeleny sedimentation value (Zel) and stretch area (SA) than subunit 2* when subunits 14+15 and 5+10 were expressed at the Glu-B1 and Glu-D1 loci, and 2* had a positive effect on the maximum dough resistance (Rmax) when subunits 14+15 and 5'+12 were expressed at the Glu-B1 and Glu-D1 loci, respectively. Given subunit 1 at the Glu-A1 locus and 5'+12 at the Glu-D1 locus, the effects of Glu-B1 subunits 14+15 on the tractility (Tra), dough stability time (ST), and dough development time (DT) under the well-watered regime were significantly higher than those of Glu-B1 subunits 13+16. However, 13+16 had a positive effect on SA under the rain-fed regime when subunits 2* and 5+10 were expressed at the Glu-A1 and Glu-D1 loci, respectively. Multiple comparisons analysis revealed that the Zel and Rmax of the six subunits and eight HMW-GS compositions were stable under different water regimes. Overall, subunit compositions 1, 13+16 and 5+10 and 1, 14+15 and 5+10 had higher values for quality traits and bread-baking properties under the two water regimes. These results could play a positive guiding role in selecting and popularizing varieties suitable for production and cultivation in local areas.

Effect of pulse flour storage on flour and bread baking properties

The effect of storage on flour and baking properties of pulse flours was investigated. Commercially milled whole (yellow pea, navy bean, and chickpea) and dehulled/decorticated (yellow pea, red lentil) flours were stored in a warehouse, heated in the winter months. Flours were evaluated at 1, 2, 3, 6, 9, 12, 18, 24 months for water absorption capacity (WAC), colour, pasting properties, and lipoxygenase (LOX) activity. Stored pulse flours were combined with wheat flour (stored at −18 °C) as a 20% pulse/80% wheat flour blend, baked into bread and assessed for quality. Flour and baking properties of the pulse flours were not greatly affected with storage but whole flours showed greater changes than dehulled/decorticated flours. The greatest changes were found for flour colour (decreased L*) and bread crumb colour (increased a*). Bread flavour (increased bitterness/aftertaste/pulse flavour) and appearance (lower acceptability) were affected for most pulse flours with storage. The freshly milled flours had the highest LOX activity which decreased significantly by 1 month of flour storage. WAC was higher in the stored flours except for chickpea flour. Pasting properties, bread volume, and C-Cell properties were not consistently altered with flour storage but crumb firmness increased with storage for some flours.

Effect of roasting as a premilling treatment on the functional and bread baking properties of whole yellow pea flour

AbstractBackground and objectivesThere is a growing global interest in partially replacing wheat flour with pulse flours in foods, including bread. However, undesirable flavors associated with pulse flours, especially yellow pea flour, have limited their use in foods. Pretreating pulses prior to milling offers a possible solution for improving the flavor of pulse flours. The objective of this research was to examine the effect of oven roasting and Revtech roasting (with and without steam) on the compositional, functional, and bread baking properties of whole yellow peas.FindingsRegardless of the roasting method used, a roasting temperature of 120°C resulted in flours that retained good functionality and bread baking properties with less detrimental changes in flour color. Bread made with peas roasted at 120°C also had reduced aroma and flavor properties compared to bread made with untreated peas.ConclusionsThe strong aroma and flavor properties of yellow peas can be reduced by pretreating the peas prior to milling using conventional oven roasting and Revtech roasting. By selecting the appropriate roasting temperature, flour functionality for bread baking can be maintained.Significance and noveltyRoasting is a useful premilling treatment for yellow peas. Reducing the off‐flavors associated with pulses while maintaining flour functionality will allow for greater use of pulse flours in formulating foods.

Effect of dry and steam heating on the functional and bread baking properties of yellow pea and navy bean flours

AbstractBackground and objectivesAlthough there is growing interest in partially replacing wheat flour with pulse flours in bread, the flavor of pulse flours can limit their use. Heat treating pulse flours, with and without the addition of steam, was examined to determine whether the flavor of split yellow pea flour (SYPF) and whole navy bean flour (WNBF) could be improved without altering flour functionality and bread baking properties.FindingsSignificant temperature × steam interactions were found for most flour parameters including pasting properties, water absorption capacity (WAC), starch damage, and color. Protein, starch, and flour particle size were altered as were pasting and farinograph properties of the pulse/wheat flour blends. Differences in specific volume, color, and C‐cell properties were more evident in the breads made with the treated WNBFs likely due to the different bread formulation used and the presence of hull in the flour.ConclusionsProcessing the SYPF and the WNBF at 120 and 140°C with steam improved the aroma and flavor of the bread while maintaining good flour functionality and bread baking properties.Significance and noveltyHeating treating pulse flours with the addition of steam successfully reduced the objectionable aroma and flavor characteristics associated with SYPF and WNBF. Eliminating undesirable aroma and flavor properties provides a greater opportunity for the inclusion of pulse flours in foods to enhance their nutritional properties.

Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour

Abstract Thermal and non-thermal processing may alter the structure and improve the techno-functional properties of pulses and pulse flours, increasing their range of applications in protein-enhanced foods. The effects of germination and toasting of yellow peas (Pisum sativum) on flour and dough characteristics were investigated. Wheat flour was substituted with raw, germinated and toasted pea flour (30%). The resulting bread-baking properties were assessed. Toasting increased dough water absorption and improved dough stability compared with germinated and raw pea flour (p

‘TAM 114’ Wheat, Excellent Bread‐Making Quality Hard Red Winter Wheat Cultivar Adapted to the Southern High Plains

‘TAM 114’ (Reg. No. CV‐1146, PI 686860), a hard red winter wheat (Triticum aestivum L.) cultivar with the experimental designation of TX07A001505, was developed and released by Texas A&M AgriLife Research in 2014. TAM 114 is an F6–derived line from the cross ‘TAM 111’/TX98A0050 made at Bushland, TX, in 1999. TAM 114 is an awned, medium‐maturing, semidwarf wheat with red glumes. It was released primarily for its extra‐strong baking properties as indicated by longer bake mix time, excellent mixing tolerance, and good loaf volume. TAM 114 has significantly higher grain yield than that of TAM 111 and ‘TAM 112’ in the Texas High Plains under both irrigated and dryland environments. It is high in grain volume weight, is resistant to leaf, stripe, and stem rusts, has a moderate level of resistance to Hessian fly biotypes GP and vH9, and has good acid soil tolerance. Compared with TAM 111 and TAM 112, which are currently the two most widely grown cultivars in Texas, TAM 114 has higher grain yield, higher grain volume weight, better leaf and stripe rust resistance, and better bread baking properties. It will provide a good complement to other hard red winter wheat cultivars for wheat producers, millers, and bakers and ultimately for consumers of wheat products in the southern US Great Plains.

Elucidation of the mechanism that forms breadbaking properties of the spelt grain

The technology of making dough from spelt flour differs from that known for flour of soft wheat in which starch grains are firmly bound to the protein matrix. It has been established that the content of protein in spelt grain varied from 15.0 % to 22.5 % for varieties and from 14.0 % to 19.8 % for lines. The content of gluten does not depend on the origin of varieties and lines. It amounted to 31.6‒44.9 % in the grain of varieties and 29.2‒43.6 % in the grain of lines. Technological properties of grain of introgressive lines are similar to those of grain of interspecies spelt lines. Index of gluten deformation of grain of spelt varieties and lines varied from 97 to 116 points and the fall number varied from 389 to 416 s. The spelt baking properties differ from those of soft wheat since the maximum gas-holding capacity of dough prepared of spelt flour comes after 60‒90 min of fermentation and then rapidly decreases. The highest stability during fermentation had dough prepared of flour of Zoria Ukrainy variety and NSS 6/01 and NAK34/12-2 lines. Volume of the bread baked of prime flour was from 303 to 523 cm3, which corresponded to 1.0‒7.6 points. The corresponding figure for dark flour was from 270 to 470 cm3 depending on spelt variety and line. Its quality was high in all samples: 7.2‒8.4 points or 80‒93 % of the maximum value. The bread baked of flour of Zoria Ukrainy variety and LPP 3132, NAK34/12-2 and TV 1100 lines was of the highest quality. The overall estimate of quality of the bread baked of dark flour was very high (8.3‒9.0 points) while the bread baked of flour of Swedish 1 variety and LPP 3117, LPP 3122/2, P 3, LPP 3132, NAK34/12-2 lines had the highest quality (9.0 points). Glossiness of the bread surface and its overall estimate were influenced by the content of protein in grain. Gluten content affected bread quality somewhat less. Gluten deformation index also affected crust surface, pore size and the overall estimate of bread. The bread baked of flour of Zoria Ukrainy variety and LPP 3132, NAK34/12-2 and TV 1100 lines had the highest overall culinary estimate. Technological properties of grain of 16 spelt varieties and lines have been theoretically substantiated and experimentally confirmed. Differences between quality of the bread baked of prime and dark flour were analyzed. Relevance of the differentiated approach to the technological properties of flour for its production was shown. Based on the study of physical-chemical and organoleptic characteristics of bread, promising possibility of its use in the baking technology has been confirmed for expanding assortment of products and improving their quality.

Improving Rheological and Baking Properties of Gluten-Free Breads Using Defatted Hazelnut Flour with Various Gums

Abstract Defatted hazelnut flour (DHF) in different levels (5 %, 10 % and 15 %) of locust bean, guar and xanthan gum were added in rice-based gluten-free formulations to improve rheological properties of dough and baking properties of bread. The rheological characteristics of dough samples were determined by steady flow curves and dynamic tests. The baking properties of breads were evaluated by specific volume, Textural Profile Analysis (TPA) parameters and color values. The rheological measurements showed that all gluten-free dough had pseudoplastic behavior. Specific volume values of breads ranged from 2.20 to 2.83 cm3/g. Gum addition enhanced the specific volume of gluten-free breads. Hardness values of gluten-free breads ranged from 1,069.80 to 3,135.88 g and DHF addition of gluten-free formulations caused significant decrease of the hardness values of breads (p < 0.05). DHF addition in gluten-free formulations made bread crumb darker than bread without DHF and gum. DHF addition also increased a and b values of gluten-free bread’s crumb.

Jerusalem artichoke powder as a food additive in bakery products

The aim of the present study was to investigate whether Jerusalem artichoke powder produced by a simple drying method is suitable for replacing inulin as a dietary fibre in bread. Baking probe was performed using 0, 5, and 10% Jerusalem artichoke (JA) powder and 2.5 and 5% inulin (IN) on wheat flour weight basis. Functional properties of bread loafs were tested by Stable Micro System TA TX2i Texture Analyser (SMS) after 0, 24, 48, and 72 h storage. It was concluded that using inulin as a dietary fibre did not deteriorate the baking quality of bread, however, shelflife slightly decreased. Jerusalem artichoke powder compared to inulin had similar effect on the baking properties of bread. Based on our results, JA powder proved to be a promising alternative for fibre enhancement in bread.

Wood of Gliricidia sepium as a potential source of dietary fiber

In recent years it has been established that several health problems common in developed societies are con- nected to a lack of dietary fiber content in the daily meal. Among such health hazards are excessive body weight and its secondary implications, such as atherosclerosis, cancers of the colon, hemorrhoids, appendicitis, colitis and diverticulosis. Therefore, due to the indispensable benefits of dietary fibers intake and the health hazards resulting from their deficiency, nutritional experts have come up with a number of new ideas for food recipes. One of these ideas is related to wood anatomy, i.e. addition of wood fiber to wheat flour to produce or bake breads of low caloric value and a high dietary fiber content. Intake by experimental rats of a feed-supplemented with insoluble wood fiber of Gliricidia sepium during four weeks revealed that wood fiber supplements were acceptable to the rats. There was no significant difference in the blood packed cell volume (PCV) between experimental and control animals. This result indicates that fiber intake did not have any side effect on the blood of experimental animals. Furthermore, incorporation of wood fibers into wheat flour did not adversely affect the physical and baking properties of bread. This study recommends use of the wood of G. sepium as a potential source of dietary fibers.

Vitellaria paradoxa Wood as a Potential Source of Dietary Fibre

AbstractIn the tropical developing countries, diseases such as diabetes, tuberculosis, cancer, obesity have been a continuous cause of mortality. In recent times, nutrition experts have come up with new ideas for food recipe, with a view to improving human health. One of these ideas is to enhance dietary fibre content to improve food digestibility and bowel movement. In this study the effect of the processed insoluble wood fibres on the blood system of albino rats was studied by feeding the rats with the processed Vitellaria paradoxa wood fibres added to the animals’ normal diet for a period of 28 days across four treatments namely the control, 10%, 15% and 20% processed wood fibres.. These cellulosic materials incorporated into normal diet of the albino rats did not cause a reduction in the live weight of the experimental animals. A paired sample t- test conducted on the two sets of data indicated no significant difference (P = 0.8390 > 0.05) in the mean initial and final haematocrit. Therefore the wood fibre supplemented diet did not have had any deleterious effects on the quality and quantity of the rats’ blood. Thus there is also a possibility that the cellulosic fibres did not reduce the plasma cholesterol level concentrations of the rats. Processed wood was also used in baking bread. The addition of cellulosic fibres did not negatively affect the physical, chemical and baking properties of bread, but it prolonged the shelf-life of the bread.

Impact of Triticum mosaic virus infection on hard winter wheat milling and bread baking quality

Triticum mosaic virus (TriMV) is a newly discovered wheat virus. Information regarding the effect of wheat viruses on milling and baking quality is limited. The objective of this study was to determine the impact of TriMV infection on the kernel characteristics, milling yield and bread baking quality of wheat. Commercial hard winter varieties evaluated included RonL, Danby and Jagalene. The TriMV resistance of RonL is low, while that of Danby and Jagalene is unknown. KS96HW10-3, a germplasm with high TriMV resistance, was included as a control. Plots of each variety were inoculated with TriMV at the two- to three-leaf stage. Trials were conducted at two locations in two crop years. TriMV infection had no effect on the kernel characteristics, flour yield or baking properties of KS96HW10-3. The effect of TriMV on the kernel characteristics of RonL, Danby and Jagalene was not consistent between crop years and presumably an environmental effect. The flour milling and bread baking properties of these three varieties were not significantly affected by TriMV infection. TriMV infection of wheat plants did not affect harvested wheat kernel characteristics, flour milling properties or white pan bread baking quality.

Effect of soybean lipoxygenase on baking properties of wheat flour

Changes in bread-baking properties of wheat flour caused by soybean lipoxygenase and polyunsaturated fatty acids were studied. A positive effect of soybean flour added during dough kneading in an amount of 2% was demonstrated. A method for dough fermentation increasing the loaf volume and improving organoleptic characteristics and total bread-baking estimate is recommended.

Effect of incorporation of corn byproducts on quality of baked and extruded products from wheat flour and semolina

The effect of blending level (0, 5, 10, 15 and 20%) of corn bran, defatted germ and gluten with wheat flour on the physico-chemical properties (protein, crude fiber, phosphorus, iron and calcium), baking properties of bread, muffins and cookies, and extrusion properties of noodles and extruded snacks prepared from semolina were examined. Blending of wheat flour and corn byproducts significantly increased the protein, crude fiber, phosphorus, iron and calcium contents. Breads from gluten blends had higher loaf volume as compared to bran and germ breads. Among corn byproducts, gluten cookies were rated superior with respect to top grain. Muffins from germ blends and gluten blends had higher acceptability scores than the bran muffins. Blending of corn bran, defatted germ and gluten at 5 and 10% with wheat flour resulted in satisfactory bread, cookie, and muffin score. Quality of noodles was significantly influenced by addition of corn byproducts and their levels. Corn byproducts blending had significant influence on cooking time, however, gruel solid loss affected non-significantly in case of noodles. Expansion ratio and density of extruded snacks was affected non significantly by blending source and blending level. However, significant effect was observed on amperage, pressure, yield and overall acceptability of extruded snacks. Acceptable extruded products (noodles and extruded snacks) could be produced by blending corn byproducts with semolina upto 10% level.