Bread Dough Research Articles

The behaviour of pesticides in the high-temperature technological process of bread baking

The aim of the study was to assess the influence of the high-temperature technological process of bread baking from wheat and rye flour on the behaviour of commonly used active plant protection products in protection of cereals. The results of research conducted indicate the reduction thein concentration of 12 pesticides of 7 different chemical groups (strobilurins, pyrethroids, triazoles, neonicotinoids, organophosphates, imidazoles, benzimidazoles) when exposed to high temperature. The level of pesticide reduction was depending on the cereal raw material and content of bread dough used, including the presence of micro-organisms as the yeasts. The process conducted under the high temperature, caused a reduction of the pesticides tested from 24% to 87%. The greatest reduction of concentration was received for imidacloprid in rye bread (87% of reduction), while the lowest result was achieved for prosulfocarb in wheat bread (24% of reduction). Processing factor (PF) values were within a range between 0.13 (imidacloprid/rye bread/sourdough) and 0.76 (prosulfocarb/wheat bread/sourdough_yeast).

Implementation of Hazard Analysis and Critical Control Point (HACCP) on Bread Bakery Production Process in Bunga Mawar Puti Bakery

This study aims to identify the hazards and potential that may arise at every stage of the bread production process in the Bakery by the HACCP system, analyzing the implementation of quality control and determining the CCP in the production process of bread at the bakery in Bunga Mawar Puti Bakery, Jatirejo, Mojokerto. The research was conducted using a survey method, by following the whole process of making bread bakery from the receiving raw materials to the packaging of the final product. The method of data analysis used was the descriptive analysis method. This research identifies results in the process of making sausage pizza bread, from raw materials to products that have the same dangers reviewed, including the physical, chemical, and biological. The results showed that CCP was found in 3 processes in the stage of the production process of sausage pizza bread. First, in the process of mixing bread dough, there is a chemical hazard caused by metal-contaminated materials. Second, the process of receiving cheese, sausage has biological hazards in the form of Escherichia coli bacteria. Third, the cooling process before packaging has physical hazards in the form of dust and dirt. The implementation of HACCP in Bunga Mawar Puti Bakery can help in fulfilling the quality requirements, increase consumer confidence and give the vigilance of occurrence of contamination.

Fractionation and Reconstitution Experiments Provide Insight into the Role of Wheat Starch and Gluten in Frozen Dough Bread Quality

Fractionation and Reconstitution Experiments Provide Insight into the Role of Wheat Starch and Gluten in Frozen Dough Bread Quality

The influence of the fortification of red pitaya (Hylocereus polyrhizus) powder on the in vitro digestion, physical parameters, nutritional profile, polyphenols and antioxidant activity in the oat‐wheat bread

AbstractThis study evaluated the physical parameters, polyphenol profile and antioxidant activity before and after the in vitro digestion of red pitaya powder‐enriched oat‐wheat bread compared to plain wheat bread, oat‐wheat bread and red pitaya powder. The enrichment of red pitaya powder significantly increased the polyphenol, mineral contents, insoluble dietary fibre, firmness and moisture content of oat‐wheat bread compared to wheat bread, while contributed to a minor reduction in bread volume and dough extensibility due to gluten dilution. The oat‐wheat bread was found to have the lowest predicted glycaemic response, but 5%, 10% and 15% red pitaya powder formulated oat‐wheat bread showed a significantly lower glycaemic response than plain wheat bread as well as red pitaya powder.

Levels, Dietary Exposure, and Health Risk Estimation of Polycyclic Aromatic Hydrocarbons in Bread Baked with Different Oven and Fuel Types

The formation and occurrence of EPA priority 16 PAHs in the sourdough bread samples baked in the different ovens and fuel types used in Turkey were discussed. The bread dough prepared in laboratory conditions was baked in 6 commercial bakeries (two of them use firewood and 4 of them use natural gas as fuel), 5 traditional countryside bakeries (firewood as fuel), and 2 household type (electricity) ovens in Bolu Province, Turkey. The most dominantly (<95%) observed PAH compounds were low molecular weight PAHs (2 to 4 ring PAHs). The total content of 16 PAHs in the bread samples were 2.68 ± 3.33, 2.71 ± 3.23, 4.40 ± 1.52, and 3.58 ± 1.74 µg/kg dw, respectively, for the household, countryside, commercial (firewood) and commercial (natural gas) ovens. Sum of carcinogenic PAHs varied between 0.084 ± 0.107 (household ovens) and 0.205 ± 0.240 µg/kg dw (countryside ovens). The ovens using firewood as the heating fuel, countryside and commercial ovens, showed about 2 to 10 times higher marker PAHs (PAH4) levels than the ovens using natural gas (commercial) and electricity (household). The bread samples baked with commercial firewood and household ovens had 1.5 and 2 times higher total TEQ of BaP (0.116 and 0.121 μg/kg dw, respectively) values than that of countryside firewood and commercial natural gas ovens. Estimated incremental lifetime cancer risk (ILCR) results suggested that the consumption of bread baked in four types of ovens may pose no health risk for children and adult consumers.

Genome-edited Saccharomyces cerevisiae strains for improving quality, safety, and flavor of fermented foods

While Cas9-based genome editing enabled precise and sophisticated genetic perturbations in conventional and non-conventional yeast strains, its applications for food fermentations have been extremely limited. In order to improve quality and flavor of various yeast-fermented foods, we isolated and engineered a diploid or polyploid Saccharomyces cerevisiae strain (N1) which exhibits robust sugar fermentation, strong acid tolerance, and rapid gas production from Korean Nuruk. First, RGT2 and SNF3 coding for glucose sensors were deleted to increase respiration. A bread dough fermented with the N1ΔRGT2ΔSNF3 strain showed an 18% increased volume due to higher carbon dioxide production. Second, ASP3 coding for asparaginase was overexpressed and URE2 coding for a transcriptional factor of nitrogen catabolite repression (NCR) was deleted to increase asparagine consumption. When the N1ΔURE2::PGPD-ASP3 strain was applied to a potato dough, asparagine was rapidly depleted in the dough, resulting in potato chips with negligible amounts of acrylamide. Third, the N1ΔURE2 strain was utilized to increase levels of the amino acids which provide a savory taste during rice wine fermentation. The above genome-edited yeast strains contain no heterologous DNA. As such, they can be used to improve fermented foods with no subjection to GM regulation.

Effects of special additives in wheat dough system measured by Mixolab technique

Three novel bread additives were developed, namely wheat bran (WB), wheat aleurone-rich flour (ARF) fraction and germinated soybean [sprouted soy-based additive (YASO)]. Their applications were tested in bread dough systems. The additives showed different chemical compositions targeting different nutritional effects in bread. In each case, three different concentration ranges were used (WB 10–30%, ARF 10–30%, YASO 10–50%). Rheological differences were sensitively detected by the Mixolab technique in the mixed dough. So the rheological effects caused by compositional changes were reflected by the results of the above-mentioned technique. Based on Mixolab curves, optimal levels of applied additives (WB 14%, ARF 25% and YASO 30%) were defined. These are acceptable from a compositional and rheological point of view as well. The optimised mixtures were tested with the measurements of Rapid Visco Analyser (RVA) in slurry form, and characteristic effects of additives were observed. Based on Mixolab and RVA techniques, valuable rheological 'fingerprints' could be generated. These support the conscious and planned modification of rheological properties of bread products and the application of novel bread additives.

Choline intake and associations with egg and dairy consumption among pregnant women attending a high-risk antenatal clinic in South Africa: the NuEMI study

BackgroundThe importance of adequate choline intake during pregnancy has been well documented, but low intake is common. Total choline intake, main food sources of choline, as well as associations between choline intake and egg and dairy consumption were determined in a sample of pregnant women attending the high-risk antenatal clinic at a regional hospital in Bloemfontein, South Africa.MethodsA cross-sectional study design was used. Trained fieldworkers collected dietary intake data using a validated quantified food frequency questionnaire (QFFQ), after which all food items were matched to foods in the USDA Database for the Choline Content of Common Foods (Release 2) to quantify choline intake. Logistic regression with backward selection (p < 0.05) was used to determine whether egg and dairy consumption were independently associated with a choline intake below the adequate intake (AI) level.ResultsThe median daily intake of choline was 275 mg (interquartile range 185 mg – 387 mg) (N = 681). Most participants (84.7%) consumed less than the AI of 450 mg/day for choline. Meat and meat products, cereals, eggs and dairy contributed mostly to choline intake. Food items that contributed most to choline intake included full-cream milk, maize porridge, brown bread, deep-fried potatoes and deep-fried dough (vetkoek). A choline intake below the AI was significantly associated with lower egg and dairy intakes (p < 0.0001 and p = 0.0002 respectively).ConclusionMost pregnant women in the current study had choline intakes below the AI. It is recommended that public health messaging targeted at pregnant women promote the consumption of foods that can significantly contribute to choline intake, such as eggs and dairy.

Isolation, identification, and characterization of wild budding yeasts from rose flowers in Fukuyama city, Hiroshima, Japan, and their application in bread and wine production.

In this study, we isolated 741 wild budding yeast strains from the flowers of 45 rose cultivars growing in Fukuyama city, Hiroshima, Japan. Of these 741 strains, 21 were found to have high fermentation abilities in yeast extract-peptone-dextrose (YPD) medium. Four of the 21 strains were able to ferment bread dough to make bread. These yeasts were identified as Saccharomyces cerevisiae, Lachancea fermentati, Lachancea kluyveri, and a Torulaspora sp. based on DNA sequences from the 26S rDNA D1/D2 regions. The CO2 production profiles of the bread dough generated by the rose yeasts were evaluated using a Fermograph. Saccharomyces cerevisiae FRY2915 exhibited the highest fermentation capacity. Furthermore, FRY2915 was able to ferment grape juice to produce wine, yielding an alcohol concentration of more than 12%. The four rose yeasts isolated during this study have the potential to produce various types of unique fermented foods, thus enhancing the value of the microbiota associated with rose flowers.

Effect of Ultrasound-Assisted Dough Fermentation on the Quality of Dough and Steamed Bread with 50% Sweet Potato Pulp

Effect of Ultrasound-Assisted Dough Fermentation on the Quality of Dough and Steamed Bread with 50% Sweet Potato Pulp

Effect of catechins on the quality properties of wheat flour and bread

SummaryCatechin monomers and their combinations were incorporated into dough and bread to investigate their effects on the properties of dough and quality of bread. Rheological analysis showed that catechins generally increased dough stability time, dough tenacity (P), elastic modulus and viscous modulus and decreased dough development time, dough extensibility (L), swelling index (G) and deformation energy. Gallated catechin‐supplemented samples presented lower dough development time, L and G values, higher P and P/L values than non‐gallated ones. The addition of catechins altered specific volume and colour of bread but had no effects on moisture content. Bread with EGCG monomer or its combinations had lower specific volume. Bread hardness increased and springiness decreased with catechin addition. Incorporating catechins enhanced the tea polyphenol and catechin content in bread, especially in the bread crumb. Catechins increased the antioxidant activity of bread. Therefore, catechins changed the rheological properties of dough and the quality of bread.

Effect of static magnetic field on the quality of frozen bread dough

The magnetic field is an emerging physical method used for food preservation, characterized by its high penetrability in food materials. The effect of a static magnetic field (MF, 2 mT) on frozen dough upon freeze-thaw treatments (3, 7, and 10 cycles) was investigated, with conventional freeze-thaw (CF) treatments being used as control. Results showed that the magnetic field ensured the baked bread made from dough a 17.59% larger specific volume and a 30.87% smaller crumb hardness. It accelerated the time for the dough to pass through the maximum ice crystal formation zone by 7 min and reduced the ice melting enthalpy from 63.55 J/g to 56.67 J/g after 10 freeze-thaw cycles. Nuclear magnetic resonance analysis suggested that the conversion of bound water to immobilized water and free water was inhibited. The yeast viability and activity were also better maintained, precisely as the observed increase of 18.18% and 42.23% in its survival and gassing power. After 10 freeze-thaw cycles, the free disulfide (SH) content was determined to be 1.642 μmol/g for CF doughs and 1.624 μmol/g for MF ones, respectively. A reduction of 24.26% in glutenin macropolymer depolymerization was achieved, indicated a more stable gluten structure under the magnetic field.

Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread Quality.

This study investigated the effects of a hemicellulase dosage (20, 40, and 60 mg kg−1 of flour) on the bread quality and rheological properties of wheat aleurone-rich flour. The results showed that hemicellulase could soften dough and improve extensibility. At the optimum hemicellulase dosage (40 mg kg−1 of flour), the bread specific volume increased by 40.91% and firmness of breadcrumb decreased by 104.57% compared to those of the control. Intermolecular forces indicated that the gluten network during the proofing was mainly strengthened via disulfide bonds, hydrophobic interactions, and hydrogen bonds but not through ionic bonds after hemicellulase addition. Fourier infrared spectroscopy indicated that the hydrolytic activity of hemicellulase catalyzed the transition from α-helix to β-sheet, which verified that viscoelasticity of gluten was enhanced at a dosage of 40 mg kg−1 of flour. These results suggested that hydrolyzation of hemicellulase contributed to the structural of gluten changes, thereby improving the quality of wheat aleurone-rich bread.

In vitro Prebiotic Effect of Bread-Making Process in Inflammatory Bowel Disease Microbiome.

Inflammatory bowel disease (IBD), including its two main categories (Crohn's disease and ulcerative colitis), has been linked both to gut microbiota and to diet. Bread is a daily food that has a potential capacity as a prebiotic. Our aim was to evaluate different bread-making processes and their effect on fecal colonic microbiota in IBD patients. The microbial composition of several sourdoughs and dough samples was analyzed by high-throughput sequencing of 16S and 18S rRNA genes. Three types of bread, which followed different bread-making processes, were in vitro digested and incubated with feces from IBD patients. Changes in gut microbiota were assessed by a quantitative polymerase chain reaction using specific bacterial sequence targets. Short-chain fatty acid production was also analyzed by gas chromatography. Lactobacillus sanfranciscensis was the dominant lactic acid bacteria species found in sourdough and bread doughs prepared using sourdough, whereas Saccharomyces cerevisiae was the most dominant yeast in all groups, especially in bread doughs before baking. Differences in microbial composition in raw bread doughs were more related to the type of dough and elaboration than to fermentation time lengths. The analysis of in vitro fecal incubations with bread conditions revealed an increase in most bacterial groups analyzed and short-chain fatty acid production, both in Crohn's disease and ulcerative colitis samples. Most remarkable increases in short-chain fatty acid production mirrored higher abundances of Roseburia species. The potential prebiotic properties observed were mainly obtained when using a high quantity of bread, regardless of bread type. Overall, this study highlights the bacterial dynamics within the bread-making process and the potential prebiotic effect in IBD patients.

Flour Quality effects on percolation of gas bubbles in wheat flour doughs

To investigate how flour affects crumb structures, we used Synchrotron X-ray tomography to scan and capture the growth of gas bubbles in leavened and unleavened bread doughs of two different flours. Bubbles were mobile in all doughs; they coalesced and disproportionated with the rate of coalescence being higher in leavened doughs. In unleavened dough, new bubbles were detected, attributed to arise from poro-visco-elastic relaxation of gluten as dough rested. In each yeasted dough, a single, massively inter-connected cluster formed which percolated at ~26% dough porosity irrespective of flour type in dough. Following percolation, dough expansion was driven primarily by growth of the percolating bubble. Between flours, the rate of coalescence was higher in Wylkatchem (Wylk), an Australian flour dough, than in Canadian Western Red Spring (CWRS) flour dough, known for superior proof and bake qualities. How the physical and rheological properties of dough liquors could have affected the stabilities of bubbles in these doughs have been discussed.

INFLUENCE OF THE COMBINATION OF EMULSIFIERS ON THE PROPERTIES OF RICE GLUTEN-FREE DOUGH AND THE QUALITY OF BREAD

The article investigates the influence of low-fat lecithin, sunflower oil, and dry egg white on the rheological properties and microstructure of gluten-free rice dough and quality indicators of ready-made bread. To determine the effectiveness of the use of these emulsifiers, the bread technology with implementation of enzyme modificated (by amylolytic enzymes) flour starch was used. To assess the rheological state of the dough, its viscoplastic properties (shear stress and effective viscosity of the test systems) were analyzed using a rotary viscometer. The dough microstructure was examined by microscopy. Traditional methods to determine physical and chemical indicators of ready-made bread quality were used. The results showed that the emulsifiers implementation changed the behavior of rice dough, and had the positive effect on the qualitative (specific volume and porosity). It has been found that the use of a combination of emulsifiers from low-fat lecithin, sunflower oil, and dried egg white in rice bread technology in combination with enzymatic modification of flour starch significantly improves the rheological properties and structure of gluten-free dough and provides high indicators of specific volume and porosity of ready-made products.

PENGARUH IMBANGAN TEPUNG TEMPE DAN TERIGU TERHADAP KARAKTERISTIK ROTI TAWAR

Indonesia is seen as one of the rich countries in the field of traditional fermentation technology. Of the various types of fermented food, tempeh is a kind of food most outstanding views from simple technology, high nutritional value, and economically relatively cheap (Winarno, 1985). Tempe can be processed into flour. Advantages of flour products than can be saved in the long term, can also be processed into various forms of processed foods, so that the use of tempe become more multipurpose (Sarwono, 1996). One alternative is to add tempeh flour utilization in the manufacture of bread, so that the nutritional value of protein bread can rise. Making bread using flour mixture involves a problem particularly on the physical characteristics of the resulting bread, therefore it is necessary to investigate the influence of the balance of tempeh flour and wheat flour to the characteristics of the resulting bread, especially organoleptic properties such as taste and appearance. Preliminary experiments have been conducted to try different counterweight soybean and wheat flour baking test from 5: 95, 10: 90, 15: 85, 20: 80, 25: 75, 30: 70, 35: 65, 40: 60, 45: 55, 50: 50, on trial introduction that has been done shows that the rate of bread with a proportion ranging from 30: 70 to 50: 50 provides a value which is not preferable in terms of color, aroma, taste, porosity and texture. Based on these descriptions, then to set the balance of the primary research that will be examined starting from 0: 100 to 25: 75. The experiment was conducted at the Laboratory of Food Teknology Agricultural Faculty Ma’soem University, starting in Juny 2021 using a randomized block design (RAK). Based on the results obtained during the study, it can be concluded that the soybean flour is added to the bread dough will affect the characteristics of the resulting bread. Balance of tempeh flour: wheat 10% (10:90) to produce the best characteristics of white bread with a moisture content of 33.4%, protein content 9.79%, ash content 0:33% or organoleptic properties of bread produced acceptable panelists.

Evaluation of chemical and microbial quality of food in northern Iran

BackgroundIran is one of the developing countries and foodborne diseases commonly impose problems for public health, the health care system and the economy. Therefore, this study aimed to evaluate the chemical and microbial quality of food in northern Iran.MethodsThis cross-sectional study was conducted in 2019. This study was performed on food samples obtained in a straightforward way while visiting food preparation and distribution centers in Babol. Tests related to different food types were performed by laboratory experts. Data collection with a checklist: date and place of sampling, number of samples, type of food, type of test, compliance of results with standards. Data were analyzed by SPSS22 and descriptive statistics, Chi-square and t-test.Results1043 food samples were tested from 5 groups of dairy products, protein, cereals, vegetables and other food groups. The highest number of samples in the cereal group was 767 samples (73.53%). In the cereal group, most samples were breads. The pH of 11.67% of breads and the salt in 21.49% of breads did not match the standard. The blankit (sodium hydrosulfite) on bread dough were negative. Moisture, gluten, ash and pH match with the standards in all flour samples. The results of microbial tests on sweets and ice cream showed that Escherichia coli and Staphylococcus aureus and Salmonella were negative. Enterobacter aerogenes was positive in 8.20% of sweets, mold and yeast were positive in 19.58%. The results of microbial tests on buttermilk and yogurt, grilled meat and chicken sandwiches, vegetables and salads showed that bacteria Escherichia coli and Staphylococcus aureus and all microorganisms were negative. Mold tests were positive in 11.12% of juice samples.ConclusionsThe results showed that the foods and drinks supplied in food and drink preparation and distribution centers in Babol in 2019 were of good chemical and microbial quality. In some food groups the results of microbial and chemical testings were negative, i.e. without contamination. Less than 20% of products in the group of cereals and protein products did not match with the standards, which is a satisfactory result compared to other studies conducted in different cities of Iran. These good results for food quality can be explained bythe constructive performance of food health experts that made good controling, monitoring, and food health and hygiene education.

Devising technology of the accelerated method for making yeast-free bakery products from wheat flour

This paper reports a study into different ways of applying a highly effective technology for making yeast-free bread from wheat flour of the highest, first, and second grades by the accelerated method. The dough mechanical loosening technology was used, which makes it possible to reduce the time to prepare the high-quality dough and bake bread. This study has confirmed that the mechanical loosening technique makes it possible to make high-quality yeast-free bread by an accelerated method without fermentation and proving. Such a technique reduces the time of dough preparation by 3 times, improves the rheological properties of the dough, and reduces baking time by 2 times, as well as improves the quality of bread from flour of the highest, first, and second grade. The results showed that the safety indicators of yeast-free bakery products prepared from flour of the highest, first, and second grade meet the norms established by TR TC 021/2011 of the Technical Regulations of the Customs Union "On Food Safety". In terms of microbiological indicators, the results demonstrated that during storage for 5 days QMAFAnM ranged as follows: in yeast-free bakery products from flour of the highest grade ‒ from 1.2·102 to 1.8·102 CFU/g. In the yeast-free bakery products from flour of the first grade ‒ from 1.5·102 to 2.1·102 CFU/g; in the yeast-free bakery products from flour of the second grade ‒ from 1.9·102 to 3.2·102 CFU/g. In addition, bacteria of the E. coli group were found on all yeast-free bakery products. Thus, applying the highly effective technology of the accelerated dough preparation could significantly improve the quality of bread, reduce the time of baking, and reliably ensure that useful properties are maintained

Biotechnological Importance of Torulaspora delbrueckii: From the Obscurity to the Spotlight

Torulaspora delbrueckii has attracted interest in recent years, especially due to its biotechnological potential, arising from its flavor- and aroma-enhancing properties when used in wine, beer or bread dough fermentation, as well as from its remarkable resistance to osmotic and freezing stresses. In the present review, genomic, biochemical, and phenotypic features of T. delbrueckii are described, comparing them with other species, particularly with the biotechnologically well-established yeast, Saccharomyces cerevisiae. We conclude about the aspects that make this yeast a promising biotechnological model to be exploited in a wide range of industries, particularly in wine and bakery. A phylogenetic analysis was also performed, using the core proteome of T. delbrueckii, to compare the number of homologous proteins relative to the most closely related species, understanding the phylogenetic placement of this species with robust support. Lastly, the genetic tools available for T. delbrueckii improvement are discussed, focusing on adaptive laboratorial evolution and its potential.