Baking Properties Research Articles

Mathematical Planning When Choosing Rational Dosages of Ingredients for Adjusting the Composition of Bakery Products

The article provides a mathematical solution to the problem of choosing the dosages of ingredients in regulating the baking properties of wheat flour with the use of soy protein isolate, which allows not only adjusting the process but also improving the biological value of bakery products. The chosen main factors that influenced bread quality were the following: x1 – the dosage of soybean isolate, %; and x2 – dough moisture, %. These factors were compatible and uncorrelated. The central-composite rotatable design was chosen. The research program was laid out in the experiments planning matrix. The order of experiments was randomized using the table of random numbers, which excluded the influence of uncontrollable parameters on the results of the experiment. For statistical processing of the experiment results, the following statistical criteria were used: the significance of regression equations coefficients – Student's t-test, adequacy of equations – Fisher's variance ratio. As a result of the experimental data statistical processing according to the known methods, regression equations that adequately describe at the significance level of 5 % the dependence of the specific volume of bread and dimensional stability on the studied factors were obtained.

Chapatti sensory and textural quality in relation to whole meal flour and dough characteristics.

Current study was designed to evaluate sensory and textural quality characteristics of chapatti, a commonly consumed flat bread in South-Asia in relation to flour quality parameters. Whole meals of cultivars and commercial wheat samples were analysed for physicochemical, pasting, dough and baking properties. Flours contained medium protein contents (12.4-13.7%) and possessed medium to high gluten strength (51-88). Pasting and dough properties were also suitable for chapatti making. Chapatti sensory attributes were strongly related to gluten content (r = -0.915) and strength (r = 0.851). Moderate relationships were also observed with protein (r = -0.665), falling number (r = -0.750), water absorption (r = -0.623) and maximum viscosity (r = -0.745) of whole meal flours. Tearing force for chapatti was largely related to gluten content (r = -0.893) and dough development time (r = 0.847) but also showed reasonable relationships with gluten index (r = 0.643), ash (r = 0.640), falling number (r = -0.681), maximum (r = -0.743) and breakdown (r = -0.650) viscosities. The information would be useful for household and commercial semi-mechanical chapatti-making process.

FEATURES OF DETERMINING THE QUALITY OF ETHNIC SOURDOUGHS AND WAYS OF USING THEM IN BAKING AND CATERING BUSINESS

The usage of various sourdoughs increases in order to expand the range and improve the quality, nutritional properties, and safety of bread products. Spontaneous sourdoughs with different formulas and preparation parameters are used in technologies of popular ethnic products. This paper is devoted to the study of wheat spontaneous sourdoughs, such as hop, pea-anise, and wine yeast sourdough. The effect of the grade and baking properties of flour, the inclusion of additional ingredients that can act as enrichers of the nutrient medium, carriers of additional fermentation microorganisms, as well as controllers of the species composition of the microflora, on their quality has been studied. The basic scheme of preparing spontaneous wheat sourdough is developed; the basic stages and parameters of the dilution and production cycles are noted. The methods of controlling the process and quality of sourdough are described, the recommended values of the lifting force and titrated acidity are presented, as well as sensory characteristics. It has been established, that the required fermentation ability and acid accumulation rate of sourdough are obtained in different time: 24 hours for wine yeast sourdough, 7–8 days for hop sourdough, and up to 15 days of a dilution cycle for pea-anise sourdough. The stabilizing effect of active substances of hop and anise on the quality of sourdough has been proven. Hop and pea-anise sourdough retain the necessary biotechnological properties for 90 days of propagation, but wine yeast sourdough loses its quality after 30 days, sourdough without additives loses it after 9 days. The results of the research have theoretical and practical use, since the proposed scheme and approaches to developing the wheat sourdough technology and controlling their quality can be used to study various ethnic sourdoughs and technology of bread based on them. The experimental data on the quality of selected sourdoughs can be used to develop the technology of bread products with improved quality, nutritional value, and safety, ethnic products, and products "made according to old technologies".

Effect of premilling treatments on the functional and bread‐baking properties of whole yellow pea flour using micronization and pregermination

AbstractBackground and objectivesThere is interest in partially replacing wheat flour with pulse flours in bread. However, flavor of pulse flours may be detrimental to the final product. Processing pulses prior to milling, using micronization and pregermination (early seed germination without radicle emergence), was investigated as a way to improve the flavor of yellow pea flour while maintaining or improving flour functionality.FindingsMicronization and pregermination of peas prior to milling resulted in changes to flour particle size, color, and compositional and functional properties of the flours. Peas tempered to 18%–20% and micronized to 105–110°C produced a flour that was similar in baking properties to the flour milled from untreated peas with the exception of crumb firmness and aroma and flavor of the bread. All bread made from micronized peas tended to have reduced crumb firmness and improved aroma and flavor properties compared to bread made with untreated peas. Results for the pregerminated peas showed that the flour had higher starch damage and WAC and lower peak and final viscosities compared to the flour milled from untreated peas. Bread baked from pregerminated peas had lower bread quality in terms of bread scores, volume, crumb color, and C‐cell properties, but the bread had reduced crumb firmness and improved aroma and flavor properties, compared to bread made with untreated peas.ConclusionsBoth micronization and pregermination were suitable premilling treatments for yellow peas. Pregermination, however, warrants additional research to determine whether flour and baking properties can be improved.Significance and noveltyPretreating yellow peas using either micronization or pergermination prior to milling were successful in reducing undesirable flavors associated with pea flour. Depending on the treatment and conditions used, flour functionality and bread‐baking properties were maintained.

Online-calculator “A calculation of baking formula” for automated workplace of operator-technologist

Calculation of recipes of dough for bakery products is a significant and routine operation. Doughing is the main stage of technological process in bakery production. The quality of both the dough and the final product is caused by baking properties of flour and also a ratio of water, yeast, salt, sugar and cooking fat. The recipe of a bakery product is developed for the purpose of its production with the required properties due to assigned amount of components. Development of the automated calculator for calculation and correction of the recipes of bakery products is explained by the bakery technologist’s daily need in calculating the amount of components. Basic data for calculation are type, quantity and humidity of the main (flour, grain products) and additional components (sugar, butter, cocoa and others), amount of flour which is used for preparation of ferment. The technique of calculation of recipes of fermented dough and non-fermented dough is considered. There are panels for the choice of a way of doughing, for setting the amount of flour and grain products, and other components, setting additional data, and the result of calculation of recipes. The data found during the calculation of the recipe of bakery products come to the database and are used for controlling the recipes, for proper dosing. The programming language JavaScript with jQuery library is chosen. Programming is carried out in free source code editor Notepad++ The source code editor developed on the basis of Java technology has a number of advantages for industrial consumers. The main advantages are independence of the hardware platform and the operating system. Besides, development of the automated online calculator accessible on any personal computer connected to Internet network simplifies considerably the technologist’s work.

Investigation of processing characteristics of high-protein wheat grain

Protein content in wheat is one of the most pressing problems of farmers, because it is this vegetable protein that plays the decisive role in ensuring the nutrition of a person. Therefore, it is not by chance that the scientific and technical program for the development of the bread-baking complex of our country provides for the selection of new highly productive varieties of grain with optimal technological, flour-grinding and baking properties, which guarantees production of high-quality bread products. So, the purpose of the research was to study technological and baking properties of new varieties and lines of high-protein wheat grain of the selection of the FSBSI «National Center for Grain named after P.P. Lukyanenko». Physical and chemical research methods were applied. According to the data of the farinograph and alveograph, it was established that the grain of the studied new varieties of Veda, Vid and 02-446-29-20, 02-261-111-10 lines had a high protein content, and the flour from such grains had good technological characteristics. It is recommended to use flour from the grains of these varieties and wheat lines to produce flour of high biological value.

Влияние содержания амилозы в пшеничной муке на процесс черствения и показатели качества хлеба в процессе хранения

Статья посвящена рассмотрению основных аспектов, влияющих на процесс ретроградации крахмала и разработку хлебобулочных изделий длительного хранения. В статье обоснована необходимость разработки данных изделий, направленная на решение, в т.ч. вопросов продовольственной безопасности. Изучены современные подходы к селекции мягкой пшеницы, с целью выведения сортов с низким содержанием амилозы в крахмале. Опытным путем установлено влияние муки из пшеницы сорта waxy на процесс черствения хлебобулочных изделий. В ходе исследований применялись стандартные методы определения амилозы, клейковины в муке пшеничной хлебопекарной 1 сорта, органолептические и физико-химические методы исследования для установления качественных показателей хлебобулочных изделий. Показано, что использование пшеничной муки с низким содержанием амилозы оказывает благоприятное влияние на замедление процесса черствения хлеба и сохранения его потребительских характеристик.

Impact of wheat bran physical properties and chemical composition on whole grain flour mixing and baking properties

Wheat bran can have diverse chemical composition and physical properties. The objective of this study was to determine the associations among physical and chemical properties of bran and the mixing and baking properties of whole wheat flour. Eighty samples of bran were milled into fine (463 μm) and coarse (783 μm) particle size groups and analyzed for water retention capacity, protein, ash, lipoxygenase activity, antioxidant activity, sulfhydryl groups, and extractable phenolics. Brans were mixed with a single refined flour to make reconstituted whole wheat flour and analyzed for mixing and baking quality. Fine particle size samples had larger bread loaf volume, and softer bread texture compared to the coarse samples. Bran protein and extractable phenolics showed positive correlations with dough strength (p < 0.01) and development time (p < 0.01), respectively. Bran ash was positively correlated with dough strength (p = 0.004). Water retention capacity (WRC) of bran was significantly correlated with dough development time (p = 0.002), bread volume (p = 0.002) and initial hardness (p = 0.007) and firmness (p = 0.028). Overall, this study suggested a strong relationship between bran protein, ash, extractable phenolics, and water retention capacity and whole wheat flour functional properties.

Sugar contents of ready-to-eat foods distributed at major amusement parks in Korea and their substitution with artificial sweeteners

PurposeThe purpose of this paper is to analyse the sugar contents of ready-to-eat foods distributed at amusement parks and suggested an appropriate food safety management strategy for children.Design/methodology/approachReady-to-eat food samples (n = 322) in 17 categories were collected from the major amusement parks in Korea, and their free sugar contents were determined. Substitution of sugars in high-sugar foods with appropriate artificial sweeteners is suggested to reduce sugar intake after comparing the estimated daily intakes (EDIs) of the sweeteners with the corresponding acceptable daily intakes (ADIs).FindingsSamples in three categories (tteokbokki, muffins and waffles) were classified as high-sugar foods. The substitution of all sugar in the high-sugar foods with aspartame or sucralose, among the predominant artificial sweeteners in Korea, would not increase their EDIs to higher values than the corresponding ADIs for both children and adolescents. Consequently, substitutions of sugars in high-sugar foods with aspartame or sucralose are suggested. Partial substitutions (45 and 40 per cent, respectively) of sugar are recommended for muffin and waffle, considering their baking properties and current sugar contents.Social implicationsThis paper reveals the necessity of an appropriate safety management system for ready-to-eat foods distributed at amusement parks.Originality/valueThe potential risks caused by sugar in ready-to-eat foods distributed at amusement parks and the substitution of sugar with artificial sweeteners has rarely been assessed. The approaches proposed in this paper minimise the risks posed by both sugar and artificial sweeteners simultaneously, and may be useful in the development of a food safety management system.

Baking quality prediction of spelt wheat based on rheological and mixolab parameters

The aim of this work was to test the potential of Mixolab II in the baking quality prediction of fiveTriticum speltaL. cultivars grown during growing periods with different climate conditions. Spelt cultivars varied in flour and dough properties examined by indirect baking qualm- indicators (wet gluten content. Falling number. Zelenv sedimentation, farinograph rheological properties, Mixolab parameters) and direct baking test, strong effect of climatic conditions was determined. Results showed significant differences in protein and starch – amylase part of Mixolab II curve, indicating the genotype and climatic effect. Spelt cultivars were characterised by high protein weakening (C2=0.32 Nm), speed of protein network weakening at the level of α= −0.07 Nm min−1, starch gelatinisation (C3=1.61 Nm), amylolytic activity (C4=1.35 Nm), and starch retrogradation (C5=1.98 Nm). Significant correlations between indirect baking properties, farinograph and Mixolab II parameters, and direct baking test were found. Slope a of Mixolab curve was a promising parameter in estimation of direct baking parameter – specific bread volume, together with indirect indicator – Zeleny sedimentation.

Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours

AbstractBackground and objectivesPulse flours are produced by dry grinding pulses. Currently, no standards exist for the particle size of pulse flours. The objective of this study was to investigate how particle size affected the flour and bread‐baking properties of commercially milled pulse flours and those produced using a Ferkar mill.FindingsFiner pulse flours tended to have greater starch damage, lower water absorption capacity (WAC), and higher peak and final viscosities. Navy bean flour had a larger particle size distribution, lower starch damage, greater WAC, and lower peak and final viscosities due to presence of hull. Red lentil flour had a larger particle size distribution and higher starch damage than yellow pea flour. Bread made with finer pulse flours had better bread scores and a tighter, less open crumb structure. Bread volume was not affected by flour particle size, nor were the sensory properties of the bread in most cases.ConclusionsParticle size affected flour and bread‐baking properties of pulse flours indicating that particle size should be considered when formulating pulse‐based breads. Flours milled from whole pulses will have larger particle size distributions due to the presence of hull. Seed hardness will affect the grinding properties of pulses which will affect particle size and starch damage.Significance and noveltyStandardization of particle size for pulse flours would allow for consistency when sourcing flours from different suppliers. However, given that different particle size distributions may be better suited to certain applications than others, it may be more useful if suppliers specify the particle size similar to what is done with oat ingredients.

Optimization of grain quality parameters for winter rye breeding

The purpose of this work was to evaluate the phenotypic variability of grain quality indicators and to identify the set of the most informative indicators for the selection of different use varieties of winter rye. The research was carried out in Tatar Scientific Research Institute of Agriculture – Subdivision of the “Kazan Scientific Center of Russian Academy of Sciences” in 2001–2015 on 15 varieties of winter rye. Twenty parameters defining quality of grain and raw value were estimated: technological indicators (thousand grain mass, full-scale weight and grain uniformity), parameters preharvest sprouting (falling number, rate of amylogram, temperature of peak of starch gelatinization), kinematic water extract viscosity (WEV) of grain meal, baking properties (organoleptic assessment of trial baking bread). The greatest influence of genotype was found on WEV (34.8 %) and protein content (27.8 %). These features should be primarily the subject of phenotypic evaluation in the breeding process. Phenotypic variability of criteria of carbohydrate-amylase complex, α-amylases activity and technological parameters was determined predominantly (68.6…82.5 %) by environmental factors. There was no significant relationship between falling number and protein content. The falling number correlated with the rate of amylogram and the temperature of gelatinization. Positive conjugation of the average power of WEV with the rate of amylogram and falling number was found. On the basis of a prolonged phenotypic evaluation using principal component analysis we have optimized the analyzed indicators of quality properties of winter rye grain. For breeding evaluation of winter rye it is proposed to use four integral indi cators having the greatest weight load: protein content, falling number, water extract viscosity and thousand grain mass. This complex of features will provide objectivity and completeness of the evaluation of the breeding material. It was shown that the kinematic viscosity of the water extract should become an important selection index, both for determining the baking qualities of rye, and for revealing the fodder grain advantages.

TECHNOLOGICAL AND BREAD BAKING TRAITS OF TRITICALE

Winter triticale, carrying the genes of its parental forms, has taken both the positive properties of wheat and rye (a significant amount of protein, presence of gluten, content of biologically active aromatic substances) and negative (a large amount of soluble albumin and globulin proteins and especially high activity of amylolytic enzymes). The weather conditions during the vegetation, as well as the varietal characteristics of this grain crop are of great influence on the grain quality. Therefore, cultivation of winter triticale with high biochemical and baking properties is an important problem in the conditions of the Steppe Zavolzhie, in the zone of risky farming. The article presents the results of study conducted during 2007–2016 on the experimental plots of the Samarsky RIA. To establish an objective assessment of winter triticale quality, there was carried out a study of biochemical, technological and baking traits. Under favorable conditions for plant growth and development, winter triticale accumulates a significant percentage (18.3–18.8) of protein in kernels; forms grain with strong starch and low enzymatic activity (252–274 c of “falling number”, 300–520 a. u. of water-flour viscosity). Analysis of the baking traits of triticale has showed that it is necessary to take into account all the subtleties related to the dough process and the recipe. Due to the low gas-holding capacity and dough thinning (dilution), triticale is almost never used in its pure baking form. When 50 and 70% of triticale is added to flour, there is a significant improvement in bread quality, namely in volume and in texture, in dimensional stability and sensory characteristics (6.2 cm3/g of specific volume; 4.5 points of baking). The study results show that more attention should be paid to the varietal characteristics of winter triticale in the conditions of the Steppe Zavolzhie.

Genetic polymorphism of glutenin subunits with high molecular weight and their role in grain and dough qualities of spring bread wheat (Triticum aestivum L.) from Northern Kazakhstan

High-molecular weight glutenin (HMWG) subunits are an important component of the gluten protein complex in cereal grains and can influence the baking properties of wheat. The study of polymorphism of glutenin makes it possible to isolate preferred genotypes with higher grain quality. To determine the allelic state of the Glu-1 loci controlling HMWG in 122 spring bread wheat varieties from Northern Kazakhstan, an SDS-based analysis was performed. The highest frequencies (in percentage) were detected in the alleles Glu-A1b (56.1), Glu-A1c (42.4), Glu-B1c (85.0), Glu-D1a (50.6) and Glu-D1d (46.9). A technological and baking evaluation of 33 varieties and 40 prospective selection lines on samples of bread wheat with known allelic compositions at the Glu-1 loci was carried out. Associations between HMWG and several technological traits were established: component 2* (allele Glu-A1b) with gluten content and P/L ratio; 7 + 9 components (allele Glu-B1c) with valorimetric index; and components 2 + 12 (allele Glu-D1a) with the ratio P/L. In some cases, discrepancies between the predicted baking qualities based on HMWG subunits and the results of traditional technological and baking evaluations have been revealed.

Muffins enriched with dietary fiber from kimchi by-product: Baking properties, physical-chemical properties, and consumer acceptance.

This study aimed to evaluate the effects of dietary fiber from Chinese cabbage outer‐leaf powder, which is a main by‐product of kimchi, on the quality, texture properties, and sensory evaluation of muffins. The kimchi by‐product powder (KBP, 36.2% dietary fiber) was added at 1%–4% dietary fiber content, by replacing wheat flour (w/w basis). The physico‐chemical and sensory properties of the baked muffins were measured. The height and volume of the muffins decreased with the addition of KBP. Increasing the KBP content resulted in increased hardness and reduced chewiness. No significant difference was observed in the overall acceptance among the muffins, up to the 2% added dietary fiber group, and the positive effect of the incorporated KBP was also confirmed in the sensory evaluation. These results indicate that it is possible to produce functional muffins with increased dietary fiber content by adding KBP in place of flour.

The effect of water soluble pentosanes on baking properties of winter rye

Currently the research aimed to improve nutritional value and quality of rye bakery products to meet customers' needs is of great urgency. The baking traits of rye flour, the structural and mechanical characteristics of the dough (viscous and rheological) depend on the content of non-starch polysaccharides (pentosanes) namely, their water-soluble part. The purpose of our research is to assess correlation between water-soluble pentosanes in winter rye kernels and kernel weight and to establish the effect of this indicator on the baking parameters of rye flour, i. e. viscosity of water-flour suspension and bread yield. The objects of research were winter rye varieties and promising lines. The content of non-starch polysaccharides in winter rye grain throughout the years of research slightly varied depending on the variety and weather conditions. In 2016 and 2017 the winter rye variety “Roksana” and the line “GK-90” formed high rates of 2.74-2.90%, the variety “Prezent” showed a low value of this characteristic. Estimation of the variation coefficients showed that non-starch polysaccharides influence by genotypic and environmental factors are characterized by low variability C Vf = 8.2%. The experiments confirm that when baking rye bread, water-soluble pentosanes perform the following functions: they absorb water, increase the viscosity of the dough, and improve the dimensional stability of bread. There was established a significant correlation between the content of water-soluble pentosanes and grain weight under the conditions of the years 2016 (r = -0.90*) and 2017 (r = -0.88**). It was found that for the years of research, this trait did not correlate with the viscosity of the water-flour suspension, but was significantly associated with bread yield (r = 0.46*). Low enzymatic activity in the studied rye varieties in 2016 and 2017 affected the baking advantages of winter rye. The maximum bread yield was 510-575 cm 3 , the minimum bread yield was 470-485 cm 3 . There was also the greatest number of non-starch polysaccharides in kernels during these years.

Prospects of winter rye breeding for bread baking

The rye production decrease in the Russian Federation is associated with low competitiveness, as well as the insufficient breeding improvement of newly developed varieties with a number of traits. Winter rye for food occupies a large segment of the modern market, so it is necessary to grow varieties that are suitable not only for the production of alcohol, starch and fodder, but also for baking purposes with high biochemical and technological properties. The purpose of our research is to find out the breeding prospects for winter rye varieties with improved baking advantages in the Middle Volga region. The study was conducted from 2015 to 2017 on the basis of the Samara RIA named after N. M. Tulaykov. The object of the research was some zoned and promising winter rye varieties. The influence of changing growing conditions on yield, productivity elements and grain quality has been evaluated. It has been established that over the years of study the winter rye variety “Bezenchukskaya 110” was more stable and adaptable to the growing conditions (regression coefficient of 0.88) than the standard variety and its productivity reliably exceeded the yield of the standard variety (50.3 hwt/ha) by 2.1 hwt/ha. In 2015 and in 2016 the varieties “Bezenchkuyskaya 87” and “Roksana” showed the best baking properties, namely 515–575 cm 3 of maximum bread volume. In 2016 the variety “Bezenchukskaya 110” showed the best biochemical parameters (282 p. falling number; 780 e. a. height of amylogram) and baking quality (4.2 points of general baking assessment). In the conditions of the Middle Volga region, it is necessary to carry out breeding of winter rye varieties for food, namely with improved technological and baking advantages.

КОРИГУВАННЯ ПШЕНИЧНОГО БОРОШНА ІЗ НЕЗАДОВІЛЬНИМИ ХЛІБОПЕКАРСЬКИМИ ВЛАСТИВОСТЯМИ

У статті досліджено можливості коригування властивостей борошна різної якості технологічними добавками для покращення показників якості хліба. Проведено аналіз основних показників якості борошна хлібопекарського вищого ґатунку, представлених у торговій мережі м. Одеси.&#x0D; Проведено дослідження впливу різних технологічних добавок на реологічні властивості тістових заготовок, отриманих з борошна незадовільної якості. Встановлено, що їх дія відрізняється від гарантованої виробниками, виявлено неоднозначні залежності між збільшенням дозування препаратів та показниками якості випічки.&#x0D; Введення препаратів амілолітичної дії (Alfamalt A 6003, Alfamalt HCC, Фунгаміл SG 2500) однозначно позитивно відбилося на хлібопекарських властивостях пробної випічки: збільшився загальний та питомий об’єм, пористість та об’ємний вихід хлібу у порівнянні із контрольним зразком. При порівнянні означених препаратів амілолітичної дії на якість хліба із борошна незадовільної якості можна зробити висновок, що найменш інтенсивний вплив має Alfamalt A 6003 у максимальному дозуванні.&#x0D; Встановлено позитивний вплив на хлібопекарські властивості борошна із незадовільною якістю препаратів амілотітичної дії та Porit L навіть при мінімальному дозуванні. Крім того, внесення препаратів не тільки покращує якість хлібопекарських виробів, а й робить їх ще кращими ніж вироби з борошна задовільної якості. Будь-яку технологічну добавку слід використовувати при коригуванні (стабілізації) показників якості борошна на борошномельних заводах лише на підставі попередніх лабораторних досліджень як мінімум за пробною випічкою хлібу або на підставі застосовування інноваційних приладів для прогнозування зміни технологічних властивостей борошна.&#x0D; У статті обґрунтовано оптимальне дозування технологічних добавок для спрямованої зміни якості готової продукції борошномельних заводів України.

Использование нового штамма дрожжей в хлебопечении

Yeast strains used in traditional breadmaking are designed to produce the best substrate fermentation and a high-quality product that meets all the requirements. However, the use of brewing yeast strains makes it possible to increase the biological value of the finished product rich in various vitamins and micro- and macroelements. Thus, the research objective was to investigate the effect of a new yeast strain on the physicochemical and organoleptic quality indicators of test semi-finished products and wheat bread in order to develop a technology for using yeast strain Y 3194 in baking industry. The control and experimental samples were made with the use of sponge, straight, and quick dough methods, as well as the concentrated milk ferment method. The authors studied the baking properties of the brewery yeasts and selected the dosage with the best physico-chemical and organoleptic characteristics of the finished product. By measuring the intensity of gas-producing and gas-retaining power during the dough fermentation, the fermentation in the control sample was found more intense, but there was a slight difference in the gas-retaining ratio (98.4% for the control sample and 99.4% for the experimental sample). The physicochemical parameters of bread made with the help of the new yeast strain and straight and quick dough methods did not exceed the permissible values: the crumb humidity was ≤ 44%; crumb acidity was ≤ 3%; crumb porosity was ≥ 72%. The research proved that yeast strain Y 3194 can be used in baking.

Changes in Bread Quality, Antioxidant Activity, and Phenolic Acid Composition of Wheats During Early-Stage Germination.

This study reported changes in baking properties, total phenolic content (TPC), antioxidant activity, and phenolic acid composition of three hard red winter wheat varieties during the early stage of seed germination. The wheats were sprouted at 30 °C and 95% relative humidity to achieve different germination levels based on falling number ranges (550s for control flour; 350s [low], 250s [medium], and 120s [high] for sprouted flours, respectively). Average germination times were 7, 8, and 10hr for the low, medium, and high germinated samples, respectively. Most baking properties of sprouted whole flour were comparable to the control flour. However, TPC, flavonoid content, phenolic acids, and antioxidant activity of sprouted flour were lower than the control flour. To our knowledge, this is the first study that reported both baking properties and antioxidant potential of sprouted whole wheat flour from early-stage germination. The study deepens the understanding of seed germination and the potential use of sprouted flour in baking industry. PRACTICAL APPLICATION: This study evaluates the baking quality and nutraceutical value of sprouted whole wheat flour, which are key factors determining the application of sprouted flour in the baking industry. The results will contribute to the production of quality bakery products with enhanced nutraceutical benefits.