Characteristics Of Bread Research Articles

Effect of Fiber and Insect Powder Addition on Selected Organoleptic and Nutritional Characteristics of Gluten-Free Bread

A wide range of gluten-free bakery products are already available on the market. However, they often have a low proportion of fiber and inferior sensory properties when compared to classic baked goods. The aim of this work was to evaluate the influence of the addition of different types of fiber and insect powder on selected organoleptic and nutritional properties of gluten-free pieces of bread and to reformulate a recipe for gluten-free bread. Twenty experimental samples were prepared with different types and percentages of fiber, either alone or in combination. Sensory analysis, instrumental texture analysis, and chemical analyses, including predicted glycemic index, were carried out. A total of 16 of the 24 fiber-enriched samples received an average or slightly above-average rating. The samples containing the fiber mixture without insect powder and the sample containing 9% flaxseed performed best in the overall evaluation. The combination of different types of plant fibers simultaneously with the incorporation of insect powder in a low concentration appears to be advantageous, both from the viewpoint of sensory acceptability and also from the viewpoint of the potential for increasing the polyphenol content and antioxidant capacity. This study lists the sensorially acceptable range of fiber concentrations, which can be a guide for the bakery industry.

Inulin with different degrees of polymerization as a functional ingredient: Evaluation of flour, dough, and steamed bread characteristics during freezing

In the study, the effects of short-chain inulin (OP), natural inulin (OH), and long-chain inulin (OHP) at substitution levels of 3%, 6%, and 9%, as well as freezing of 0, 15, and 30 days, on the farinograph and extensograph characteristics of flour, the rheological properties, water distribution, and microstructure of dough, as well as the quality of the final steamed bread, were investigated. The findings revealed that inulin led to a reduction in the water absorption of the dough while increasing its stable time. Furthermore, inulin delayed the alteration of freezable water within the frozen dough. Notably, the addition of inulin resulted in a more cohesive and evenly arranged network structure within the frozen dough. Steamed bread supplemented with 6% OP, 6% OH, and 3% OHP consistently dislayed a higher specific volume and spread ratio. These findings offer valuable insights into the utilization of inulin in frozen wheat foods.

Antioxidative properties and sensory evaluation of white bread containing pre-treated cowpea (Vigna unguiculata L) flour

Cowpea (Vigna unguiculata L.) has limited characteristics since it has a high content of antinutritional properties. The pretreatment process by a combination of germination and roasting of cowpeas, called pretreated cowpea was done to prepare the flour made from cowpeas. The purpose of the study was to investigate how the pretreatment of cowpea flour affected the antioxidant content and other characteristics of white bread. This study used 0-10.4% (w/w) of the flour as a wheat flour substitute for making white bread. The dough was baked at 175°C for 40 minutes. The results showed that substituting pre-treated cowpea flour affected the bread colour, volume expansion, total phenolic content as well as antioxidant capacity. Pre-treated cowpea flour enhanced the total phenolic compound, antioxidant activity, moisture content, and darker colour, whereas the expansion rate was reduced. The best formula was found by using 5.2% of pretreated cowpea flour. It has good characteristics at colour properties, volume expansion by 12.14%; moisture content was 27.62%, total phenol was 86.24 mg GAE/100 g, antioxidant activity was 29.67 %RSA, and sensory score was 3.75 (preferred). Therefore, the pre-treated cowpea flour can be utilized as a natural antioxidant source in white bread recipes.

Impact of Cactus Mucilage Powder as New Natural Hydrocolloid on Physicochemical, Staling Rate and Sensory Characteristics of Gluten-free Egyptian Flat Bread

The growing market for gluten-free (GF) products has encouraged the development of several GF bakery products that aim to mimic the high standards of wheat bakery goods. The objective of this study was to investigate the impact of cactus mucilage powder (CMP) as new natural hydrocolloid on the characteristics of GF flat bread. Wheat flour was replaced by rice flour (RF) as a GF cereal. Different levels of Xanthan gum (XG), CMP or their combination between them were used to investigate their impact on physicochemical properties, alkaline water retention capacity (AWRC), staling rate (SR) and sensory characteristics of the resultant GF flat bread. Results showed that addition of XG or CMP, as natural hydrocolloids, resulted in significant increases in flat bread moisture (P ˂ 0.05). In addition, the crust color of GF flat bread was significantly lighter (L* value) than the control. Increases in AWRC were noticed as a result of XG and CMP addition. On the other hand, low concentrations of XG led to decrease in the staling rate while high concentrations resulted in slight increase in the staling rate. Addition of CMP into flat bread formulas resulted in increases in the staling rate of the investigated samples. Combination of XG with CMP led to reduction in the staling rate of flat bread comparing with CMP only. Furthermore, the ability of different formulae to retain alkaline water decreased as the storage period was increased. All gluten-free formulae containing hydrocolloids received significantly higher (P ˂ 0.05) sensory scores compared to the control.

Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread.

The aim of this research was to optimize the production process of fermented gluten-free quinoa bread. To this end, the effect of different hydrocolloids on the technological, fermentative, and nutritional properties of quinoa-based gluten-free doughs and breads was evaluated. For this purpose, 3% of four different hydrocolloids (sodium alginate, k-carrageenan, xanthan gum, and hydroxypropyl methylcellulose (HPMC)) were used in gluten-free doughs composed of 50% quinoa flour, 20% rice flour, and 30% potato starch. The rheological and fermentative properties of the doughs were evaluated, as well as the chemical composition, specific volume, crust and crumb color, and alveolar structure profile of gluten-free breads. The results highlighted the differences in dough rheology during mixing and fermentation of the doughs. In particular, HPMC showed a good gas retention (93%) during the fermentation of quinoa dough by registering the highest maximum dough development height (Hm). The gluten-free quinoa breads obtained were characterized by significantly different quality parameters (p < 0.05). The use of 3% HPMC resulted in breads with the lowest baking loss, the highest volume, and the most open crumb structure.

Effect of black bean supplemented with wheat bran sourdough fermentation by Pediococcus acidilactici or Pediococcus pentosaceus on baking quality and staling characteristics of wheat composite bread

The effects of black bean supplemented with wheat bran sourdough fermented by phytase and β-glucosidase producing Pediococcus acidilactici (L19) and Pediococcus pentosaceus (J28), respectively, on baking quality and staling characteristics of wheat composite bread were investigated. Compared to controls (12.21-15.33 mg/g), phytate content decreased (p < 0.05) in sourdoughs (higher decline in L19 than J28 sourdoughs). Also, relative to controls, the lactic acid (26.87-48.82 mg/g) and acetic acid (2.62-12.33 mg/g) increased (p < 0.05), while the total dietary fiber (TDF) decreased by 22.73 to 38.83 % and soluble dietary fiber (SDF) increased by 22.29 to 78.02 % in sourdoughs. In bread, phytate content decreased (p < 0.05) from 8.68-11.15 mg/g in controls to 0.95-3.21 mg/g in bread prepared with sourdoughs: greater decline in L19 than J28 sourdoughs with wheat bran and black bean. Compared to controls, SDF increased from 0.78-1.63 to 1.17-2.82 mg/g in breads prepared with sourdoughs: higher increase in J28 than L19 sourdoughs with wheat bran in black bean. Subsequently, specific volume increased, crumb firmness and chewiness reduced, staling rate during storage declined and overall sensory acceptance increased in breads prepared with sourdoughs than controls. Particularly, use of J28 than L19 starters and supplementation of wheat bran in black bean sourdough led to better outcomes. Therefore, sourdough acidification, the additive effect of wheat bran in black bean enhanced TDF in sourdough: this increased enzyme activity and synthesis of metabolites which were responsible for the improved baking quality, sensory acceptance and staling properties of breads prepared with sourdough. In conclusion, the use of carefully selected lactic acid bacteria starters, wheat bran supplementation in black bean flour sourdough improved the baking quality, shelf-life and staling properties of bread.

Pengembangan roti berbahan pati jagung dengan modifikasi enzimatis &amp; pemanas ohmik (Kajian: pengaruh variasi tegangan dan transglutaminase terhadap karakteristik produk) [Development of corn starch-based bread with enzymatic modification &amp; ohmic heating: study effect of voltage and transglutaminase variations on product characteristics

The main challenges in producing gluten-free bread are closely related to its development, texture, and nutrition. This research consisted of 2 stages. Stage 1 was aimed to determine the effect of voltage variations (70 V, 80 V, 90 V, 100 V, 110 V, 120 V, and conventional baking as a control) on bread characteristics and process parameters. The experiment was arranged as non-factorial in a completely randomized design with 3 replications. The best results of the first stage were applied in stage 2, aimed to determine the effect of various concentrations of TGase (0, 0.5, 1, 1.5, 2, and 2.5%). The data were processed using analysis of variance, then further tested using Tukey's at the 5% level. The 120 V voltage gradient treatment was found to be the best treatment. It shows specific volume 3.17±0.17 cm3/g, baking loss 14.58±1.50%, brightness 50.97±3.27, hardness 3.76±0.11, cohesive 0.34±0.03, pore density 84±2.52. In addition, baking at a higher voltage level increased the temperature rate and electrical conductivity. The 120 V voltage treatment shows the time required to reach a maximum temperature of 97°C was 3 minutes 5 seconds, and an electrical conductivity value of 0.26-0.51 S/m. Based on the TGase treatment, it was found that when bread dough was applied with a higher TGase concentration, the specific volume, hardness, chewiness, resilience, cohesiveness and springiness, average pore size, and pore porosity of the bread increased.

Effect of different molecular weight β-glucan hydrated with highland barley protein on the quality and in vitro starch digestibility of whole wheat bread

Whole wheat bread has high nutritional value, but it has inferior baking quality and high glycemic index, which needs to be improved by methods such as adding protein and β-glucan. This study investigated the effects of β-glucan and highland barley protein of different molecular weights (2 × 104, 1 × 105, and 3 × 105 Da) and different hydrate methods (pre-hydrate and not pre-hydrate) on the characteristics of whole wheat dough and bread. The mixing properties and rheological properties demonstrated that β-glucan pre-hydrated with highland barley protein were able to reduce the dough tan δ, reduce the dough viscoelasticity, while enhance the gluten network structure and dough deformation resistance. Compared to the control sample, the medium molecular weight pre-hydrate bread had a better specific volume of 3.21 mL/g, lower hardness of 527.28 g. In vitro starch digestion characteristics and ATR-FTIR showed that low and high molecular weight pre-hydrate increased the short-range ordered structure of starch and reduced the starch digestibility, while not pre-hydrated medium molecular weight hydrate had the lowest level of starch digestibility.

Effect of samma ( Urtica simensis ) leaves flour fortification on physical quality, nutritional composition, and sensory characteristics of wheat bread

Effect of samma ( <i>Urtica simensis</i> ) leaves flour fortification on physical quality, nutritional composition, and sensory characteristics of wheat bread

Effect of bread ingredients and baking techniques on Bacillus coagulans GBI-30 viability during baking and in vitro digestion

This study aimed to investigate the effect of bread ingredients and baking techniques on the viability of Bacillus coagulans GBI-30 spores during baking and in vitro digestion conditions. After baking, the highest B. coagulans viability were observed in the bread formulation with low sugar and high oil content. Among the baking techniques, steam-assisted baking (ST-HA) resulted in the highest B. coagulans count (7.46 log CFU/g) and viability (95.31%). Conversely, microwave-assisted baking (MW-HA) yielded the lowest B. coagulans count (6.91 log CFU/g) and viability (75.50%). The in vitro digestion test results indicated that the highest B. coagulans count was measured with ST-HA in both gastric and intestinal phases with 86.91% and 96.85, respectively. It revealed that B. coagulans probiotic spores are highly resistant to gastric conditions in bread matrix. Furthermore, it was determined that B. coagulans GBI-30 spores incorporated into the bread can germinate under digestion conditions. Different baking techniques also affected the physical quality characteristics of probiotic bread. The highest specific volume was measured in MW-HA, with a value of 3.54 mL/g. However, MW-HA negatively affected the texture properties of bread, as indicated by the highest hardness and chewiness values observed in these bread samples.

Phytonutrients, Minerals, and Organoleptic Properties of Bread Produced from Bicarbonate Pretreated African Yam Bean (Sphenostylis stenocarpa) Seed Coats Flour and Wheat Flour

Industrial consumers are facing a pressure on their foreign currency reserves due to the importation of wheat flour for bread manufacturing. The study investigated the phytonutrient composition, mineral composition, and sensory characteristics of bread made from a combination of wheat flour and pre-treated seed coatings derived from African yam bean (Sphenostylis stenocarpa). The bread was prepared by blending African yam bean seed coat with wheat flour in ideal quantities ranging from 21.8 to 78.2g. The bread sample underwent evaluation for its phytonutrient and antioxidant content, including total phenol, ABTS, and total carotenoid. Additionally, the sample was analysed for minerals such as calcium, phosphorus, potassium, zinc, and salt, as well as anti-nutrient components like trypsin inhibitor, oxalate, phytate, and tannin. Descriptive sensory evaluation was carried out on the appearance, texture and odour. Data obtained were analyzed using Analysis of Variance (ANOVA) with the use of Statistical Analysis Software (SAS). The results obtained for the phytonutrients and antioxidants were phenol (0.87 to 3.48 mg/g) ABTS (0.001 to 0.004 Mmol/g), carotenoid (0.52 to 1.04 mg/g). Mineral results were calcium (37.46 to 44.28 ppm), phosphorus (24.16 to 28.89 ppm), potassium (57.44 to 65.04 p pm), zinc (1.50 to 1.66 ppm) and sodium (64.21 to 76.30 ppm). Anti- nutrient factors of Trypsin inhibitor (1.06 to 5.34 %), oxalate (0.01 to 0.17 mg/g), phytate (0.11 to 0.35 mg/g) and tannin (0.21 to 1.39 mg/g). The sensory assessment of the bread indicated that sample 506, which is made from a composite flour derived from the seed coat of African yam beans, met the acceptable standards.

Stabilization of consumer characteristics of bread made from wheat flour with reduced baking properties

The article aims to study the issue of improving the baking properties of wheat flour. This is an urgent task because, according to the agrarians, regardless of the amount of the harvested crop, there are problems with the grain quality. An analysis of the causes of problems with grain and flour was carried out, and ways of solving them from the point of view of bakers were considered. Quality control was carried out for batches of high-grade wheat flour. One sample with low baking properties, namely weak gluten, was selected. Since the gluten frame is the basis for the retention of carbon dioxide in the dough and ensures the formation of pore walls and the shape of bakery products, attention was paid to the conditions of the technological process and the recipe composition of the products, which would contribute to obtaining high-quality products. The possibility of using existing food additives was analyzed to improve the quality indicators of flour semi-finished products and finished products. It was proposed to use an improver of plant origin – fruit and vegetable concentrate. Its positive effect on the elasticity and extensibility of gluten has been established. The optimal dosage of the additive was selected, for which bread with acceptable volume, dimensional stability, porosity, and taste was obtained – 25 % of the flour mass. It has also been established that using this additive allows you to speed up the bread production process. In addition, the concentrate enriches bread with organic acids, biologically active substances that are part of carrots and apples, thereby increasing the nutritional value of bread. It has also been established that using this additive allows you to speed up the bread production process. In addition, the concentrate enriches bread with organic acids, biologically active substances that are part of carrots and apples, thereby increasing the nutritional value of bread.

Quality and staling characteristics of wheat bread improved by adding Eucommia ulmoides oliver leaf micropowder

The wheat flour partially replaced by Eucommia ulmoides Oliver leaf micropowder (EUOLMP) was used to make bread, and the textural properties, moisture distribution, staling characteristics and internal structure of the resulting bread were analyzed to explore the effect of EUOLMP on the quality of wheat bread. The substitution level of EUOLMP had significant effects on the quality and staling characteristics of fresh bread. When 0.5%–1% of wheat flour was replaced by EUOLMP, the fresh bread gained higher specific volume, softer texture, improved porosity, and increased proportion of tightly bound water. The Differential Scanning Calorimetry (DSC) and X-ray diffraction (XRD) analysis demonstrated that the retrogradation enthalpy and relative crystallinity of bread decreased with the EUOLMP addition, which indicated that EUOLMP inhibited starch coagulation and recrystallization in bread and delayed the staling of bread. The EUOLMP substitution for wheat flour (at a 1% substitution level) could also obtain favorable sensory evaluation.

Nutritional composition, in vitro carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time

This study aimed to investigate the effect of ancient wheat flour type and sourdough fermentation time on the nutritional, textural and sensorial properties of fiber-rich sourdough bread. The proximate composition, minerals, carbohydrates, organic acids, volatiles, total phenolic content, simulated gastrointestinal digestion, textural and sensorial characteristics were investigated. Bread's minerals, total phenolics, cellulose contents and radical scavenging activity variations clearly indicates an increasing trend with sourdoughs fermentation time. Compared to maltose and glucose, fructose was predominant in all bread samples. Sourdough fermentation time and wheat type had non-significant influence on fructose content from digested fraction. Excepting emmer bread, fermentation time increased in vitro digestibility values for tested samples. The crumb textural parameters (hardness, gumminess, chewiness, cohesiveness and springiness index) were positively influenced by fermentation time. The specific clustering of the analysed characteristics distinguished emmer bread from other samples in terms of volatile compounds, textural and overall acceptability, being preferred by panellists.

나문재 가루를 첨가한 식빵의 품질특성에 관한 연구

This study examined the quality characteristics of bread enriched with Suaeda asparagoides powder, including antioxidative activity, at concentrations of 0%, 1%, 2%, 3%, and 4%. Analysis of Suaeda asparagoides powder revealed a moisture content of 5.34%, ash content of 21.03%, protein content of 32.08%, fat content of 5.12%, and a DPPH-free radical scavenging ability of 90.24%. The moisture content of the bread decreased with an increase in Suaeda asparagoides powder, although the difference was not significant. Conversely, the pH of the bread increased with higher concentrations of Suaeda asparagoides powder. The addition of Suaeda asparagoides powder led to an increase in weight, while the volume, cost, and baking loss rate decreased with higher concentrations. Hardness increased with greater amounts of Suaeda asparagoides powder, whereas springiness remained unchanged between the control group and the group with added Suaeda asparagoides powder. Sensory evaluation revealed that bread with 2% Suaeda asparagoides powder received the highest scores for color, flavor, taste, and overall preference. These results suggest that 2% is the optimal concentration of Suaeda asparagoides powder for enhancing the sensory quality and functional benefits of the bread.

The Effect of Inulin Addition on Rice Dough and Bread Characteristics

Inulin may be widely used in in the food industry due to its many health benefits. It has the potential to increase the insufficient nutritional quality of gluten-free bread. Therefore, the aim of this study was to test the applicability of inulin in rice baking. The impact of added inulin (5%, 10%, 20%, 30%, and 40%) on the dough’s rheological, bread’s textural and sensory characteristics was evaluated. The extensibility of rice dough during uniaxial deformation tests (8.5 mm) was improved by the added inulin (10.2–12.3 mm). The presence of inulin softened the dough and shifted the gelatinization temperature toward higher values. The added inulin also increased the loaf’s specific volume (1.16–1.48 mL/g), tenderized the breadcrumbs, increased the crumb porosity (36–58%), and generally improved the crumb structure. The panelists favored the sensory characteristics of breads with inulin. However, baking losses were increased in these breads as well (15.1–18.5%). The effect of the added inulin on the dough and bread characteristics generally rose with an increasing addition of inulin, reaching the maximum in samples with 30% inulin. The presence of 40% inulin deteriorated some characteristics of the bread. Therefore, the addition of up to 30% of inulin seemed to be optimal for rice bread.

Quality and functional properties of bread containing the addition of probiotically fermented Cicer arietinum

This study aimed to determine the impact of supplementation with probiotically fermented chickpea (Cicer arietinum L) seeds on the quality parameters and functional characteristics of wheat bread. The addition of chickpea seeds caused significant changes in the chemical composition of the control wheat bread. The legume-supplemented products exhibited higher values of a* and b* color parameters and higher hardness after 24 h of storage than the control. The application of fermented or unfermented chickpeas contributed to an increase in total polyphenol and flavonoid contents, iron chelating capacity, and antioxidant properties of the final product. The variant containing unfermented seeds had the highest riboflavin content (29.53 ± 1.11 µg/100 g d.w.), Trolox equivalent antioxidant capacity (227.02 ± 7.29 µmol·L−1 TX/100 g d.w.), and free radical scavenging activity (71.37 ± 1.30 % DPPH inhibition). The results of this preliminary research have practical importance in the production of innovative bakery products with potential properties of functional food.

Effect of inulin-type fructoligosaccharides (FOS) from yacon on the physicochemical and sensory characteristics of bread

The current food industry drives interest in foods that not only satisfy basic needs, but also promote health. In this context, yacon, with its fructooligosaccharides (FOS)-rich syrup, emerges as a valuable plant source for improving the properties of bread. This study evaluated the effects of FOS addition from yacon on the physicochemical and sensory characteristics of bread. A traditional methodology involving bread making with different concentrations of the syrup was employed. The results revealed that the treatments with 0.5% and 1.5% yacon syrup excelled in bulk density, crumb cell shape and crumb appearance. In the sensory evaluation, the 0% and 0.5% treatments scored best in crust colour, texture and flavour. In conclusion, the addition of FOS to bread was shown to significantly improve its physicochemical and sensory characteristics: the addition of 1.5% and 0.5% improved bread density and appearance, while the 0% and 0.5% treatments obtained better sensory ratings.

Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread

Bread can be a major contributor to sodium intake, but sodium chloride reduction poses difficulties since it influences the functional properties of dough and flavor of bread. This study evaluated dough and bread properties in reduced-sodium systems containing fermented or unfermented macroalgae Saccharina latissima or Alaria esculenta. Recipes contained equal amounts of sodium (4 mg Na+/g flour), where sodium chloride contributed 3 or 3.5 mg Na+/g flour and 8.9–33.3 mg macroalgae/g flour contributed the remaining 0.5 or 1 mg Na+/g flour. A full-salt and three salt-reduced controls (6, 4, 3.5, and 3 mg Na+/g flour) were used for comparison. Empirical dough rheology, stickiness, ratios of polymeric to monomeric proteins, and bread characteristics (specific volume, crumb structure, and firmness) were measured. A trained sensory panel conducted a descriptive sensory analysis. Macroalgae addition increased water absorption and decreased dough development time, dough stability, the polymeric to monomeric protein ratio, and specific volume in a dose-dependent manner. Macroalgae addition increased the perception of saltiness, but also algae flavor and odor. Bread with fermented S. latissima received lower scores for certain undesirable sensory attributes than other bread with algae.

Applications of Hydrocolloids and Its Effects on Physicochemical Characteristics of Gluten-free Bread from Corn and Rice Flour

Rice and corn flour can be used for gluten-free bread using a number of food hydrocolloids to improve the physicochemical properties closer to wheat products. This research aims to observe the effect of different types of food hydrocolloids, namely xanthan gum, glucomannan, carrageenan and CMC (Carboxymethyl Cellulose) on the physicochemical characteristics of gluten-free bread made from rice and corn flour. This research used a completely randomized design with two replications. This research observed the application of hydrocolloids to the formulation of gluten-free bread. The optimal increase in hydrocolloid concentration was determined to be 1 g for both CMC and carrageenan in both corn and rice flour. The highest addition of 1 g CMC in gluten-free bread made from corn flour, resulted in a specific volume of 3.422 cm3/g. The best gluten-free corn bread after drying contains a composition of 5.73% moisture content, 1.89% ash content, 17.34% fat content, 9.37% protein content, 65.67% carbohydrate content, and energy of 456.22 Kcal.