Characteristics Of Bread Research Articles

Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread.

In the present study, the partial substitution of common white wheat flour for a bread recipe with variously bioprocessed wholegrain spelt was investigated. The addition of 1% and pasteurised 5% "germinated + enzymatic treated" spelt flour to wheat flour significantly improved the specific volume of the bread, but their texture profile analysis and sensory evaluation were not satisfactory. A higher percentage of added bioprocessed spelt flour darkened the colour of the bread. Breads with the addition of more than 5% of bioprocessed spelt flour were unacceptable in terms of quality and sensory parameters. The highest extractable and bound individual phenolics were found in breads with 5% "germinated + fermented" spelt flour (GFB5) and 5% pasteurised "germinated + enzymatic treated" spelt flour (GEB5P). A strong positive correlation was determined between trans-ferulic acid and TPC and DPPH• radical scavenging activity. The GEB5P bread showed the highest increase in extractable and bound trans-ferulic acid content, by 320% and 137%, respectively, compared to the control bread. Principal component analysis showed differences between the control bread and enriched breads in terms of their quality, sensory and nutritional properties. Breads with 2.5% and 5% "germinated + fermented" spelt flour had the most acceptable rheological, technological and sensory characteristics, in addition to a substantial improvement in their antioxidant content.

Breadmaking Performance of Elite Einkorn (Triticum monococcum L. subsp. monococcum) Lines: Evaluation of Flour, Dough and Bread Characteristics.

Einkorn flour, rich in proteins, carotenoids, and other antioxidants, generally has poor breadmaking value. In this research, the composition and technological characteristics of the flours and breads of two elite einkorns (Monlis and ID331) and a bread wheat (Blasco), cropped in four different environments, were evaluated. The einkorns confirmed better flour composition than bread wheat for proteins (on average, 16.5 vs. 10.5 g/100 g), soluble pentosans (1.03 vs. 0.85 g/100 g), and yellow pigment (10.0 vs. 1.0 mg/kg). Technologically, they had better SDS sedimentation values (89 vs. 66 mL), lower farinographic water absorption (52.6 vs. 58.8%), and a similar development time, stability, and degree of softening. Viscoelasticity tests showed lower storage and loss moduli and more prevalent elastic behaviour for Blasco, while rheofermentographic tests showed an anticipated development time (120.8 vs. 175.0 min), higher maximum height (73.0 vs. 63.0 mm), and superior retention coefficient (99.1 vs. 88.7%), but a lower CO2 total (1152 vs. 1713 mL) for einkorn doughs. Einkorn breads were bigger than the control (736 vs. 671 cm3); crumb pores percentage was similar, but medium-size pores were scarcer. Finally, a 52-h shelf-life trial demonstrated that einkorn bread had a softer texture, maintained for a longer time, and a slower retrogradation than the control. Therefore, choice of appropriate varieties and process optimisation allows the production of excellent einkorn breads with a superior nutritional value and longer shelf life.

From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System

The process of upcycling and incorporating food by-products into food systems as functional ingredients has become a central focus of research. Barley rootlets (BR) are a by-product of the malting and brewing industries that can be valorised using lactic acid bacteria fermentation. This research investigates the effects of the inclusion of unfermented (BR-UnF), heat-sterilised (BR-Ster), and five fermented BR ingredients (using Weissella cibaria MG1 (BR-MG1), Leuconostoc citreum TR116 (BR-TR116), Lactiplantibacillus plantarum FST1.7 (BR-FST1.7), Lactobacillus amylovorus FST2.11 (BR-FST2.11), and Limosilactobacillus reuteri R29 (BR-R29) in bread. The antifungal compounds in BR ingredients and the impact of BR on dough rheology, gluten development, and dough mixing properties were analysed. Additionally, their effects on the techno-functional characteristics, in vitro starch digestibility, and sensory quality of bread were determined. BR-UnF showed dough viscoelastic properties and bread quality comparable to the baker's flour (BF). BR-MG1 inclusion ameliorated bread specific volume and reduced crumb hardness. Breads containing BR-TR116 had comparable bread quality to BF, while the inclusion of BR-R29 substantially slowed microbial spoilage. Formulations containing BR-FST2.11 and BR-FST1.7 significantly reduced the amounts of sugar released from breads during a simulated digestion and resulted in a sourdough-like flavour profile. This study highlights how BR fermentation can be tailored to achieve desired bread characteristics.

Nutritional, Antioxidant and Sensory Characteristics of Bread Enriched with Wholemeal Flour from Slovakian Black Oat Varieties

This paper is a report on the nutritional composition (dry matter, total protein, fat, crude fibre, ash, β-glucan content, and selected mineral compounds), antioxidant (antioxidant activity with the DPPH method and total anthocyanin content), physical properties, and sensory profiles of prepared bread enriched with black oat flours (variety Norik and Hucul) in amounts of 3, 6, and 9%. In the enriched breads (especially with 9% addition), there was a significantly higher (p < 0.05) content of protein (~13.00%), fat (~1.35%), crude fibre (~0.55%), ash (~1.25%), and β-glucan (~0.17%) with comparison to the control bread (12.01%; 0.87%; 0.47%; 0.92%; 0.07%, respectively). Among mineral compounds, the amount of manganese (~73.00 mg/100 g), iron (~45.00 mg/100 g), and calcium (~40.00 mg/100 g) were the highest in enriched breads with 9% of oat flours. In the case of antioxidant potential and total anthocyanin content, the same tendency was observed, and the values obtained were the highest in the case of 9% addition, especially with the Hucul variety (1.98 mg TEAC/g; 21.01 µg/g). The sensory properties of the prepared enriched breads were overall evaluated as good with the best score in smell, taste, colour, and properties of bread crumb (soft and flexible) compared to the control sample. Consumption of enriched breads with black oat can also increase the assortment of bakery products in markets, which is now popular for consumers.

Making Bread Using Kefir and its Effect on Stalling and Role in Prolonging of Bread Shelf Life

The aim study to know the effect of adding kefir on Physical characteristics of bread produced and on extending the shelf life of the bread. The results showed that the addition of kefir affected the weight of the samples as it reached the control sample 179 gm, and then came samples T3, T4, and T2, reaching ( 186, 180, 164 ) gm respectively. The volume of control bread was higher than those samples with kefir which was 450 ml this agreed with The volume decreased in samples T2, T4, T3 as they reached ( 340, 340, 228) ml respectively. The specific weight was recorded in the control treatment the highest percentage, followed by treatment T4, T2, T3, as it reached ( 2.5, 2.07, 1.8, 1.7 ). (ml/gm), respectively. The other parameter of stalling is the volume of precipitate (ppt). No significant different was found for ppt. volume between the control and sample with kefir after 24hrs while samples with kefir had higher ppt.volume after 3 and 5 days comparing with control. as samples with 100% kefir had 26,30ml ppt.volume. Acidity which is parameter of stalling in samples T1, T2, T3, T4 after 24hrs storing it reached ( 5.1, 5.3, 5.4, 4.5) respectively. while some changes absorved after 3 and 5 days, for sample it reached ( 5.2, 5.36, 5.01, 4.81 ), ( 5.1, 5.36, 5.01, 4.8). It was found that the crumb water absorption of water, at room temperature after 24hrs of baking for control and other sample with kefir were not significantly different while there was a significant different between samples with kefir The results showed that all used concentration of kefir contributed in minimize of total number of bacteria of stored bread samples in different periods. The low acidity of kefir as a result of the action of lactic acid bacteria works to reduce bacteria, especially aerobic bacteria. The results of the sensory evaluation of the sample showed that the control treatment obtained the highest evaluation, and it was not a significant difference from treatment T2 and T3, while treatment T4 received the lowest percentage of sensory evaluation by the evaluators.

APPLICATION OF CHICKEN WHOLE EGG POWDER IN THE MANUFACTURE OF BREAD COMPARED WITH USING FRESH EGG AS CONTROL

Whole egg powder has a longer shelf life than fresh eggs, easier to apply, and can be applied in bakery industry. This study aims to evaluate the differences in the characteristics of bread made from chicken whole egg powder dried using the oven and foam mat drying methods compared to bread made from fresh eggs. The results obtained show that bread from chicken whole egg powder dried using the oven drying and foam mat drying methods was liked and accepted by consumers, especially from a sensory perspective (color, aroma, taste and texture), and even has a preference compared to bread made with the use of fresh eggs. The best formulation for bread was obtained from bread made using chicken whole egg powder dried with foam mat drying with color, taste, aroma and texture parameter value are 4.1, 4.3, 3.9 and 4.2 respectively, while the increasing volume was 289.6% and hardness value was 50.8 N/cm2. However, the characteristics of the bread produced using chicken whole egg powder from both the oven drying and foam mat drying methods were not much different from bread made using fresh eggs and can be a new alternative in food industry.

수박씨 파우더를 이용한 식빵의 품질 특성

The purpose of this study is to utilize watermelon seed which has various healthy functions, for baking. This study investigated quality characteristics of white pan bread with watermelon seed powder and tried to find the optimum ratio of watermelon seed powder for breadmaking. We made bread that replaced flour with watermelon seed powder by 0% (CON), 5% (WSP5), 10% (WSP10), 15% (WSP15) and 20% (WSP20). We examined several quality characteristics of the breads. CON had the highest fermentation rate whereas chewiness, brittleness and hardness. The higher watermelon seed content, the higher chewiness, brittleness and hardness of the bread. CON had the highest volume and specific volume and those were decreased with the most amounts of watermelon seed powder. Moisture content was increased with higher amounts of watermelon seed. As a result of shelf-life tests, WSP20 had the highest hardness for all the time. The results of the acceptance test showed that WSP20 had the lowest point for every data except the flavor and the taste which didn’t show any significant differences among five samples. Despite the addition of watermelon seed powder, WSP5 and WSP10 had the best overall acceptance and they did not show significant differences with CON in the various experimental measurements. So, they have seen suitable to make white pan bread.

Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin

Almond production generates large amounts of by-products rich in polyphenols. In this study, almond skin was explored as a valuable food ingredient in bread making. To this purpose, almond skin was used to produce functional products modifying a traditional sourdough bread recipe. The doughs were prepared replacing semolina with powdered almond skin (PAS) at 5 and 10 % (w/w). Sourdough inoculum was started with a mix of lactic acid bacteria (LAB) and propagated in semolina until reaching pH 3.7. The pH of PAS added breads was higher than that of control (CTR) breads before and after fermentation. Plate counts showed a similar evolution of LAB and total mesophilic microorganisms, but members of Enterobacteriaceae and coliform were detectable in PAS doughs. Illumina data clearly showed a dominance of lactobacilli in all trials, but PAS doughs displayed the presence of Bacillus. The final bread characteristics were influenced by PAS and its addition percentage; in particular, crust and crumb colour resulted darker, the alveolation decreased and, regarding sensory attributes, odour intensity increased, while bread odour diminished. In presence of PAS, bread emissions were characterized by lower percentages of alcohols and aromatic hydrocarbons and higher percentages of the other volatile compound classes, especially terpenoids like β-pinene, β-myrcene and limonene than CTR trial. After in vitro simulated digestion, the final release of phytochemicals from 10 % PAS bread was almost 100 %. Thus, PAS determined an increase of the antioxidant capacity of the breads. Phytochemicals released from digested PAS-fortified bread can provide antioxidant protection in a complex biological environment such as human intestinal-like cells. Besides the positive functional properties of PAS, this work also evidenced the hygienic issues of almond skin and, in order to avoid potential risks for the human health, highlighted the need to preserve its microbiological characteristics during storage for their reuse in bread production.

Comparison of Physico-Chemical Properties, Phytochemical Compositions and Sensory Characteristics of Wheat Breads Enriched with Coriander Seed Powder.

In this study, the physico-chemical properties, polyphenol and fatty acid profiles and sensory evaluations of breads made from wheat flour and coriander seed powder mixtures were investigated. The oil yields of breads with coriander were identified between 0.11% (control) and 1.25% (with 30% coriander). The highest and lowest L* values were observed in the control and bread with 30% added coriander, respectively. The addition of coriander caused an increase in a* and b* (except for the bread with 30% added coriander) values of breads. Total phenol and flavonoid values of the coriander bread samples were recorded between 43.13 (control) and 64.01 mg GAE/100 g (with 30% coriander) to 72.62 (control) and 130.71 mg/100 g (with 30% coriander), respectively. The antioxidant capacity values of breads produced by adding coriander at different levels were determined between 0.45 (control) and 1.32 mmol/kg (with 30% coriander). In general, the quantitative values of phenolic constituents of the bread samples with added coriander powder were low compared to the control (except catechin and rutin). Gallic acid, 3,4-dihydroxybenzoic acid, catechin and rutin were found at the highest amounts in bread samples, followed by caffeic acid, syringic acid and p-coumaric acids in descending order. Gallic acid and 3,4-dihydroxybenzoic acid amount values of bread samples were between 11.51 mg/100 g (with 30% coriander) and 45.21 (control), and 16.41 mg/100 g (with 10% coriander) and 29.39 mg/100 g (with 20% coriander), respectively. Additionally, the catechin and rutin contents of wheat breads produced by adding coriander seed powder at different concentrations were between 37.43 (with 10% coriander) and 70.12 mg/100 g (with 20% coriander), and 6.76 mg/100 g (with 10% coriander) and 29.45 mg/100 g (with 30% coriander powder), respectively. The phenolic components of the breads gradually decreased in parallel with the increase in the coriander concentration. The oleic and linoleic acid results of the oils of bread samples produced by adding coriander seed powder were between 23.15% (control) and 62.45% (with 30% coriander), and 26.67% (with 30% coriander) and 52.20% (control), respectively. In addition, with the increase in coriander concentration, the increase in the oleic acid contents of bread oils compared to the control and the decrease in the linoleic acid result gave the bread functionality for human health. In general, among the coriander bread samples, the bread sample with a 30% concentration of coriander powder was the most appreciated.

Enzyme Composition Modeling and Its Application in the Baking Cryotechnology

Cryotechnologies are widely used in the production of bakery products, including dough. The study aim is to optimize the enzyme composition and evaluate its application effectiveness in the technology of rye-wheat bread based on frozen dough. To solve nonlinear problems and the fractional factor experiment method a man applied algorithms of the generalized reduced gradient method. As a result of data analysis using MS Office Excel, the maximum possible concentrations of the enzyme complex components are, wt. %: “Pentopan 500 BG” – 12.0, “Novamil 1500 MG” – 5.0 and “Neutrase 1.5 MG” – 2.0; the optimal ratio is 6:2.5:1. The authors run the recipe optimization of rye-wheat bread based on frozen dough using Statgraphics 18.1 and constructing mathematical models based on multifactorial analysis. The variables were the dosages of the enzyme composition 4–10 % by weight of flour and dry starter culture of lactic acid bacteria 0.05–0.15 % by weight of flour; the required functions were porosity and specific volume of rye-wheat bread. As the mathematical data processing result, a man received regression dependence equations of rye-wheat bread porosity and specific volume on the components concentrations; optimal dry starter concentrations and enzyme composition – 0.12 and 7.5 % by weight of flour, respectively. The thesis provides physicochemical, organoleptic and structural-mechanical characteristics of rye-wheat bread developed on the cryotechnology basis after long-term low-temperature storage of test dough at a temperature of minus 18–20 ° C for 150 days, confirming the enzyme composition effectiveness.

Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking

The flours from pigmented and glutinous rice have a great potential to increase the nutritional quality of gluten-free breads. The characteristics of whole-meal fine flours, slurries, doughs, and breads prepared from black, red, and white glutinous rice were, therefore, compared with commercially used refined fine and semi-coarse white rice flours. The pasting properties of different flours were strongly influenced by the type of rice they were made from. Slurries with red and glutinous flours exhibited a shift to a lower pasting temperature T0, lower values of ηPeak and ηFinal, as well as higher values of the breakdown and setback region than the slurries with refined flours. The slurry with black flour exhibited high values of viscosity η0 and breakdown, together with low values of ηFinal, setback region and total setback. Bread characteristics were strongly correlated with the pasting properties. The presence of bran particles did not negatively impact loaf volume, crumb hardness, springiness, and chewiness. Some defects were observed in glutinous and red rice bread. Fine flour exhibited better baking performance than semi-coarse flour. Glutinous flour has the potential to become an ingredient in gluten-free baking. The applicability of various black and red rice flours may be limited by the flavor and the taste.

Applications of imaging systems for the assessment of quality characteristics of bread and other baked goods: A review.

One of the most widely researched topics in the food industry is bread quality analysis. Different techniques have been developed to assess the quality characteristics of bakery products. However, in the last few decades, the advancement in sensor and computational technologies has increased the use of computer vision to analyze food quality (e.g., bakery products). Despite a large number of publications on the application of imaging methods in the bakery industry, comprehensive reviews detailing the use of conventional analytical techniques and imaging methods for the quality analysis of baked goods are limited. Therefore, this review aims to critically analyze the conventional methods and explore the potential of imaging techniques for the quality assessment of baked products. This review provides an in-depth assessment of the different conventional techniques used for the quality analysis of baked goods which include methods to record the physical characteristics of bread and analyze its quality, sensory-based methods, nutritional-based methods, and the use of dough rheological data for end-product quality prediction. Furthermore, an overview of the image processing stages is presented herein. We also discuss, comprehensively, the applications of imaging techniques for assessing the quality of bread and other baked goods. These applications include studying and predicting baked goods' quality characteristics (color, texture, size, and shape) and classifying them based on these features. The limitations of both conventional techniques (e.g., destructive, laborious, error-prone, and expensive) and imaging methods (e.g., illumination, humidity, and noise) and the future direction of the use of imaging methods for quality analysis of bakery products are discussed.

Lexicon development and quantitative descriptive analysis of Chinese steamed bread

Instrumental analysis showed that steamed breads made with Chinese traditional sourdoughs from different origins had different aroma components. However, the analysis of flavor characteristics of Chinese steamed breads (CSBs) using human olfactory perception was rarely reported. In this study, eleven CSBs made of different Chinese traditional sourdoughs were collected to develop a lexicon and a quantitative descriptive analysis (QDA) method suitable for the sensory evaluation of CSBs. A terminology lexicon consisting of 14 flavor attributes (the odors of cellar, sweet, alkaline, sour aromatic, butyric acid, sourdough, overripe and yeasty; the tastes of sweet, sour and acetic acid; the after-tastes of bitter, sweet and sour) was developed by 11 trained panelists. The QDA method was conducted to evaluate the intensities of CSB flavor attributes. Cluster analysis indicated that eight CSBs were divided into four categories: CSBs made of Shangqiu, Tanghe and Xi'an sourdoughs had a unique property of sour, CSBs fermented by Heze and Zhenping sourdoughs had rich sensory attributes, CSBs made with Minqin, Taian, Zhumadian, Weinan and Nanyang sourdoughs had bland flavor, and CSB fermented by Angel yeast had a prominent characteristic of sweet. QDA method was accurate and applicable for analyzing flavor characteristics of CSB.

Composite wheat-amaranth flour baking properties and bread freshness

The study has reviled the benefits of amaranth groat flour application into wheat bread making towards enhancing the technological efficiency and the quality of the bread, prolonging the freshness of the product without artificial improvers involved in the formulations. Paying attention to textural characteristics of the wheat-amaranth bread during its shelf-life, amaranth groat flour as a derived product of amaranth grain processing presented a positive impact on the change of textural properties of the bread crumb during wheat-amaranth bread shelf-life. The effect of ranging 5–30% substitution of common wheat high-grade flour by the amaranth flour derived from partially defatted amaranth grain was investigated and the complex organoleptic quality of the bread made of the composite flour reached the highest level at 15% of the amaranth flour in the formulation. The technological parameters of bread making such as the duration of proofing, shape stability, specific volume, crumb porosity, baking and drying losses, when wheat high-grade flour was partially replaced by the amaranth grain-derived milling product showed better performance for the bread enriched by the amaranth flour at higher substitution level approving the wider application of the pseudocereal flour in the food industry. The freshness of the bread made of the composite flour is related to the textural characteristics of the crumb which tend to change drastically due to styling. The amaranth groat flour application into the wheat bread formulation led to changes in compressive force and tension of the crumb, the stress value at relative strain ε = 25%, the elastic modulus, and the statical elastic hysteresis index. The resulting application of the amaranth groat flour into bread formulation allowed to ensure a 2-2.5-fold increase in the freshness of wheat bread with a 15% amaranth groat flour content when providing higher comprehensive quality of the product.

Impact of Addition of Tiger nut Tubers Flour on Chemical, Sensory and Nutritional Characteristics of Pan Bread

In the present investigation, partial replacement of wheat flour (WF) with tiger nut tubers flour (TNTF) at extents of 10%, 20%, 30% and 40% were carried out to examine the chemical comprise and physical attributes of the product. The partial replacement of WF with TNTF raised the fat, fiber and ash (P≤0.05), while, the available carbohydrates and crude protein were reduced. Also, The addition of TNTF raised caloric value. Pan bread that had been fortified with TNTF had lower quality in terms of colour. With only a minor decline in bread quality, TNTF up to 40% could partially replace WF in pan bread and boost its nutritious value in terms of fiber and vital amino acids. When compared to the control, sensory characteristics showed that pan bread enriched with up to 40% TNTF was acceptable to the panelists and significantly different in terms of overall acceptability, crumb texture, appearance, crust colour, crumb grain, and flavor . When TNTF was added, the nutritional benefits and amino acid content were higher than in the control group (for pan bread).

Impact of Addition of Tiger nut Tubers Flour on Chemical, Sensory and Nutritional Characteristics of Pan Bread

Impact of Addition of Tiger nut Tubers Flour on Chemical, Sensory and Nutritional Characteristics of Pan Bread

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

There is an issue to be solved in wheat bread processing that the substitution of oat flour enhanced the nutritional value, but deteriorated the texture of wheat bread. To improve the textural attributes of the bread, the inclusion of sprouted oat flour for up to 120 h was investigated in this study. Results indicated that oat β-glucan (OBG) of the bread decreased from 7.86 to 1.88 g/100 g, while total phenols and γ-aminobutyric increased nearly threefold after sprouting for 120 h. The dough stability and rheological properties of wheat with sprouted oat flour were determined to aid the prediction of the textural properties of the final bread products. There was a positive relationship between stability time and viscoelasticity of mixed dough and textural parameters of wheat bread with sprouting oat flour. Compared with wheat bread with unsprouted oat flour, wheat bread with sprouted oat flour was characterized by lower hardness, chewiness, and gumminess, higher cohesiveness, springiness, and resilience. Additionally, the confocal laser scanning microscope illustrated that unsprouted oat flour destroyed the continuity of gluten protein network. Surprisingly, dough with oat flour sprouting for 72 h presented an orderly and dense network structure resulting from the OBG integration. This study suggests that it is promising to develop multigrain bread with more various nutrition and more satisfying textural attributes by an appropriate sprouting process.

The properties of potato gluten-free doughs: comparative and combined effects of propylene glycol alginate and hydroxypropyl methyl cellulose or flaxseed gum

Abstract Different methods are often used to make gluten-free (GF) bread to get better bread characteristics. To explore the effects of emulsifiers and hydrocolloids on the characteristics of GF dough, different esterification levels of propylene glycol alginate (PGA), hydroxypropyl methyl cellulose (HPMC), flaxseed gum with (FG) different molecular weight, and the binary blends of HPMC/PGA and FG/PGA were added to GF dough, made with potato starch and potato protein in a ratio of 6:4. The results showed that the potato GF dough with FG and FG/PGA obtained a higher viscoelasticity than the other doughs. HPMC and FG promoted to the formation of network structure, but the network structure formed by PGA and their combination was more developed. It was found that all PGA, HPMC, FG and their combination could improve the softness of GF breads. The results provided a basis for optimizing the quality of potato GF bread.

Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses.

One of the food industry's challenges is to enhance bread quality from a nutritional point of view without impacting negatively sensorial characteristics and consumer decisions on product choice. This study aimed to assess the baking characteristics of wheat bread supplemented with quinoa flour (QF) of large, medium and small particle sizes at typical doses previously established based on an optimization process, and to evaluate the optimal bread from a physical, textural, nutritional, and sensorial point of view. The results showed a decrease in the Falling number index, water absorption, dough stability, speed of protein weakening, dough extensibility, and creep-recovery compliances for optimal wheat-quinoa composite samples with large and medium particle sizes; meanwhile, for the samples with small particle sizes an opposite trend was recorded, with the exception of dough extensibility. Dough fermentation parameters and bread volume rose for all optimal formulations, while firmness decreased compared to wheat bread. All optimal bread samples presented an improved nutritional profile depending on the particle size. The protein content was up to 19% higher, ash up to 13.8%, and lipids up to fifteen times higher. A noticeable enrichment in minerals (mainly K, Mg, Na, Zn, up to 2.3 times) and essential amino acids (with 13.53%) was also obtained for all optimal breads. From an acceptability point of view, the highest score (8.70) was recorded for the optimal bread with a QF of medium particle size. These findings offer processors new information which will be useful for diversifying bakery products with an enhanced nutritional profile.

Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation.

This study investigated the impact of in situ-formed exopolysaccharides (EPS) in red bean (Vigna angularis) sourdough fermented by Weissella confusa QS813 on dough rheo-fermentation properties, bread-making quality and aroma characteristics of red bean sourdough bread. The EPS formed in red bean sourdough and sourdough-induced acidification improved the maximum dough fermentation height, gas retention coefficient and viscoelastic properties of dough. Doughs had a lower increase rate of total SDS-soluble gluten proteins, a low decline in GMP content and similar free sulfhydryl content to wheat dough. Resultantly, breads showed declines in baking loss and hardness, increase in specific volume and lower moisture loss and staling rate after 7 days of storage. Finally, despite a reduction in the total content of aroma compounds, new aroma compounds such as acetic acid and higher contents of 3-methyl-1-butanol and 2,3-butanediol were enriched in red bean sourdough bread. Sourdough acidification probably promoted interaction of EPS with gluten or red bean proteins through bond interactions to form structures which stabilized gluten in dough and increased water-binding ability in red bean sourdough bread. This study provided a better understanding of the role of EPS in sourdough in improving bread quality and of promising strategies to address consumer demand for nutritious and clean-label products.