Bread Height Research Articles

Quality deterioration of frozen dough bread during terminal freezing and thawing: From the insight of moisture and starch properties

The temperature at the terminal cold chain changes sharply, which severely affects the quality of frozen dough products. This study focused on the variations of texture, moisture distribution, starch-ordered structure, and microstructure of frozen dough bread during terminal freeze-thaw (TFT) treatment. The specific volume of the frozen dough bread after TFT-6 decreased by 45% and obvious holes appeared on the surface. Meanwhile, TFT-6 (TFT with 6 cycles) increased the bread hardness by 205 gf and chewiness by 190 gf compared to the frozen storage (FS). The maximum fermentation height of dough bread under the TFT-6 decreased by 21.19%, the gas holding rate decreased by 23%, and proportion of bound water (A21) decreased by 36.88% compared to the fresh dough bread (p<0.05). Then, the starch was reordered after TFT treatment, compared with the fresh dough bread, the relative crystallinity of TFT-6 treated bread increased by 8.7% and the R1047/1022 (proportional relationship between ordered and amorphous structures) increased by 89.33%, while scanning electron microscope (SEM) images illustrated that the internal structure of the TFT-treated bread showed obvious loose and porosity characteristics. TFT negatively affected frozen dough breads, such as bread hardening, larger empty spaces, and reduced volume, which was related to water migration and deterioration of starch structure. The above experiments provided a theoretical basis for revealing the effect of TFT in production applications.

Multi-criteria optimization of technological parameters of microwave baking of whipped yeast-free bread without crust

In order to reduce energy consumption and baking time of churned yeast-free bakery products, to improve their quality, it is relevant to use effective sources of energy supply to test blanks. For uniform heating of test blanks throughout the entire volume, their ultra-high-frequency heating during baking is of the greatest interest, which makes it possible to increase the efficiency of production. One of the well-known methods of studying the baking process of whipped, yeast-free, unskilled bread was the method of mathematical modeling based on the formalization of a mathematical model. Experiment planning is the most effective in obtaining maximum information about the modeling object with a minimum amount of experimental research. In this paper, the modeling and optimization of the technological parameters of microwave baking of whipped yeast-free bread with the use of experimental statistical methods is considered. The mass of the dough piece and the power of microwave baking were chosen as the main factors. The output parameters were the duration of baking until ready, the package and the height of the bread. Based on the results of the central compositional rotatable planning of the experiment, mathematical models in the form of regression equations are constructed that adequately describe the processes under study. Statistical processing of experimental data was performed according to the criteria of Student, Kohren and Fisher (with a confidence probability of 0.95). The mathematical interpretation of regression equations is given. Optimization of the parameters of microwave baking of churned yeast-free bakery products was carried out by the method of indeterminate Lagrange multipliers. The optimal values of the main factors of the experiment were determined: the mass of the test piece – 465 g; the power of microwave baking - 865 W, which ensures the smallest bread roll – 1.2% and the maximum bread height - 78.5 mm with a minimum duration of baking bread – 3.4 min.

Effect of cassava-banana flour composition and soy protein isolate addition on bread quality and antioxidant properties of gluten-free bread

The effect of cassava-banana flour formulation and soy protein isolate (SPI) addition on gluten-free bread quality and antioxidant properties has been studied. The gluten-free flour composition was 25:75, 50:50, and 75:25 for cassava & banana flour with SPI levels ranged 0, 2.5, 5.0, and 7.5%. Wheat bread was used as control. Different gluten-free flour formulations and SPI addition affected the quality of gluten-free bread (height, specific volume, hardness, springiness, cohesiveness, and resilience) significantly. Banana flour gave a better specific volume compared to cassava flour, and the addition of SPI also increased the height and specific volume of gluten-free bread. Total phenolic content (TPC) and antioxidant activities (2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS)) of gluten-free bread were altered by the type of flour composition and SPI addition. Banana flour composition increased TPC & antioxidant capacities. The SPI inclusion on the gluten-free bread also increased TPC and antioxidant activities. The highest DPPH and ABTS content were achieved from 25:75 cassava: banana flour with 5% and 0 % SPI addition (3.25 and 3.16 μmol Trolox equivalent (TE) respectively). These values were higher than the wheat bread control (2.04, and 2.92 μmol TE/100 g, respectively). It can be inferred that banana flour and SPI inclusion in the gluten-free bread gave a better gluten-free bread quality and enhanced antioxidant capacities.

Physical and Sensory Properties of Bread and Roti Made from Rice-Wheat Composite Flour

Guyana is targeting a reduction in its food import bill by substituting wheat, a major food commodity imported, with locally grown crops. In this study, the physical and sensory characteristics of value-added products (bread and roti) made from various ratios of rice-wheat composite flour were examined to ascertain whether rice flour might be successfully used to partially replace wheat flour. Bread and roti were produced from rice-wheat composite flours at rice:wheat ratios of 0:100, 20:80, 40:60, 60:40, and 80:20. Physical evaluation showed significant differences in the width, height, weight, and volume of bread produced from the composite rice-wheat flour and the control (p≤0.05). Significant differences were also observed for the thickness and weight of the roti (p=0.005 and p= 0.024 respectively). There were no significant differences in the length among treatments for both bread and roti (p=0.74 and p=0.10, respectively). The length, height, weight and volume of bread and the length, thickness and weight of roti produced from 20% rice flour+80% wheat flour was statistically similar with the control (100% wheat) treatments (p&gt;0.05). For the sensory evaluation, there were significant differences for all attributes evaluated including aroma, colour, texture, taste, and overall acceptance (p=0.001). Sensory attributes for bread treatments made from 20% rice flour+80% wheat flour and roti treatments made from 20% rice flour+80% wheat flour and 40%rice flour+60% wheat flour was similar to the control (p&gt;0.05). The study revealed that substituting 20% of wheat flour with rice flour in products such as bread and roti is possible without compromising the quality and sensory characteristics of the products.

Effect of rice bran and spent soymilk on the dough rheological properties and quality of bread

The utilization of agricultural residues (ARs) has been involved in the bakery product, particularly due to the functional ingredients of AR. The concept of glycemic index (GI) is indicated to classify carbohydrate-based foods according to their postprandial glucose response. Long term consumption of food with high GI will lead to the risk of chronic disease. The objectives of this study are to investigate the effect of the substitution of AR on the physical properties of dough and physicochemical and sensory properties of breads. Spent soymilk (SS) and rice bran (RB) were used in this study. The results observed that SS and RB contain high fiber ranging from 9.16 to 20.48% (d.b.). The stability and extensibility of rheological properties of dough decreased with the increases of the substitution of AR. The substitution of SS significantly decreased the volume and height of bread but increased hardness and chewiness. The substitution of AR significantly (p&lt;0.05) reduced the value of estimated glycemic index (eGI) from 94.6 to 62.9. Moreover, the breads containing 10%, 20% RB, and 10% SS were similar with the control sample according to the result of sensory evaluation, which can be used to improve the nutritional quality of bread.

Effects of microwave, ultrasound, and high-pressure homogenization on the physicochemical properties of sugarcane fibre and its application in white bread

Sugarcane fibre (SCF) is known as an insoluble dietary fibre and a by-product from sugar manufacturing industry. The physicochemical and structural properties of SCF were modified using microwave irradiation at 5% and 10% SCF for 5 and 10 min (MW5%,15m, MW10%,5m, MW10%,15m), ultrasound at 30% amplitude, 7% SCF, for 1.5 h or 3 h (US1h, US2h), and high-pressure homogenization at 1% SCF, 2000 bar for 1 and 2 passes (HPH1p, HPH2p). Different types of disruption on the morphology of SCF were observed with different physical treatments confirmed by scanning electron microscopy. HPH2p treated SCF exhibited the largest particle size, and highest water and oil-holding capacities. Fourier-transform infrared spectroscopy results showed that all physical treatments were able to reduce hemicellulose and enhance cellulose content in SCFs, especially for HPH treatments. After making dough and bread with treated and untreated SCF, HPH2p SCF incorporated bread had the firmest texture, followed by MW10%,15m, while these two samples have the lowest specific volume. The maximum height of bread was significantly lower in breads incorporated with HPH2p, US1.5h and US3h. Subsequently, glycemic response decreased in all SCF-incorporated breads compared to white bread reference.

Enhancing Bread Quality and Shelf Life via Glucose Oxidase Immobilized on Zinc Oxide Nanoparticles—A Sustainable Approach towards Food Safety

The foremost wastage of bakery products which mainly disturbs the food supply chain, especially in remote areas, is fungal growth. Good quality bread, especially with good height and volume, is the demand of every customer. Here, we aimed to develop a unique antimicrobial approach for the enhancement of the quality aspects and longevity of bread, using the synthesis of hydrogen peroxide in bread, the glucose oxidase (GOx) bioactivity, and oxidation of thiol protein bonds, which greatly enhance dough rheology, volume, and height by providing structural stability to the bread. An Aspergillus niger-purified enzyme was immobilized on zinc oxide nanoparticles (ZnONPs) and afterwards immersed in a buffered solution to create a mixture of GOx/ZnONPs. Analyses conducted after localization revealed that the immobilized enzyme was more active than the mobilized enzyme. GOx/ZnONPs were employed in the mixing process of bread production. The treated and control groups were evaluated for dough rheology and quality metrics including bread height and volume and storage at ambient temperature and conditions to determine shelf life by demonstrating fungal growth. In addition, antimicrobial activity was evaluated by measuring the microbiological load in terms of colony-forming units. Contrary to the control, the use of GOx/ZnONPs significantly improved bread quality, particularly bread height by 34.4%, crumb color, and volume by 30%. The shelf life of bread treated with GOx/ZnONPs was greatly extended, and the microbiological load, including yeast and mold, and total bacterial count were much lower in the GOx/ZnONPs treatment group than in the control group.

Quality of Low-Allergy Wheat ('O-Free') Flour and Optimization of Its Bread-Baking Performance.

This study explored the quality of hypoallergenic wheat ('O-free') developed in Korea and optimized the basic ingredients and processing conditions for making 'O-free' bread using response surface methodology. Water and yeast amounts and mixing and fermentation times were selected as factors, and each factor's tested range was set by a central composite design using Design Experts: water 52-60 g, yeast 1.5-4.5 g, mixing time 2.5-5 min, and fermentation time 50-70 min. Bread height, volume, and firmness were analyzed to determine bread quality. Flour quality analysis showed that 'O-free' flour's gluten strength was weak. 'O-free' flour exhibited inferior bread-making performance compared to representative bread flour. Water and yeast amounts and mixing time, except for fermentation time, affected bread quality significantly. The interaction between yeast and fermentation also affected bread quality significantly. The optimized condition for making bread using 'O-free' flour is 60 g of water, 2.6 g of yeast, 2.5 min of mixing time, and 70.0 min of fermentation time. In conclusion, 'O-free' flour with the changed gluten composition showed poor gluten strength and bread-making performance. However, modifying the formulation of the basic ingredients and processing conditions could significantly improve the production of high-quality hypoallergenic bread.

Improvement of bread Quality by Inclusion of Alpha Amylase from Bacillus Licheniformis

Amylases have discovered applications in various industries including juice preparing, processing of starch, bread improvement and other maturation forms including malting grain and in baking ventures. In this investigation, amylase extracted from Bacillus licheniformis MTCC 1483 was applied for the preparation of buns and for improvement of bread quality. It was evaluated that maximum loaf volume was obtained by an application of 3.5 unit/Kg flour of amylase at 37°C, pH 7.0 for 30min. Tactile attributes of bread viz. color, taste, flavor and acceptability were additionally upgraded. Thus, the bread prepared by using alpha amylase showed an increase in loaf volume and bread height with better taste and flavor. Overall results showed applicability of alpha amylase in baking industry.

통밀빵 제조에 적합한 통밀가루 품질지표 규명

Purpose: This study was to identify the major quality parameters of whole wheat flour suitable for making whole wheat bread. Methods: The commercial twelve whole wheat flour samples were analyzed for physicochemical characteristics and bread-baking performance. Results: The tested samples showed a wide range of ash contents, water, sodium carbonate solvent retention capacity (SRC), sodium dodecyl sulfate (SDS)-sedimentation volumes, particle sizes, and colors. The bread-making performance of the flours also showed significant variations in crumb colors, dough heights, bread heights, and bread volumes. The correlation and principal component analyses of the quality characteristics of whole wheat flour and whole wheat bread showed that the dough height and the bread height and volume correlated negatively with the ash content and water SRC but positively with the SDS sedimentation of the whole wheat flour. However, the firmness of the bread showed the opposite relationship. Conclusion: In conclusion, the ash content, water SRC, and SDS sedimentation volume of the whole wheat flour can be used as valuable indicators to predict the quality of the whole wheat bread.

Rheological Properties of Wheat Flour Modified by Plasma-Activated Water and Heat Moisture Treatment and in vitro Digestibility of Steamed Bread.

The study investigated the effects of plasma-activated water (PAW) and heat moisture treatment (HMT) on the rheological properties of wheat flour and the in vitro digestibility of steamed bread partially replaced by the modified wheat flour. After HMT, the gelatinization temperature of wheat flour increased and the gelatinization enthalpy reduced. The solubility and swelling power of wheat flour increased after the heat-moisture treatment. The solubility of modified flour after PAW-HMT treatment was lower than that of distilled water (DW)-HMT at the same temperature. The wheat flour with HMT had higher storage modulus (G') and loss modulus (G“), and had better ductility and deformability. Common wheat flour was partially replaced by modified flour to make steamed bread. The results indicated that the volume, height, diameter and specific volume of steamed bread were significantly decreased with the addition of HMT flour. However, the hardness, viscosity and chewiness increased significantly. The resistant starch content of steamed bread with the modified wheat flour increased. The results provide new insights for the development of new functional steamed bread.

Evaluation and Optimization of the Physical and Sensory Properties of Enhanced Bread Produced From Wheat Flour and Chemically Modified African Yam Bean and Cassava Starches

Composite breads were made by supplementing wheat flour with chemically modified African yam bean and cassava starches after the flour – starch blends were produced from the cleaned seeds and roots using hammer milling system. Three mixture components were obtained from the D-optimal mixture design of Response Surface Methodology (RSM). The physical and sensory properties of the bread was determined and subjected to statistical analysis of variance (ANOVA) using cubic models to generate the regression equations from the experimental values. The linear, binary and ternary effects of the dependent responses and their interactions was generated and graphically represented using 3D response surface plots. The developed models were tested for adequacy and validated using criterion at p&lt;0.05, non significant (p&gt;0.05) lack-of-fit (LoF), &gt;0.7 adjusted R2 and &gt;4 adequate precision to confirm adequate model signals. The numerical optimization outcomes had the desirability value of 0.86 depicting the ideal value. The optimized values for the optimum blends selected were 80.15 g wheat flour, 11.23 g African yam bean starch and 8.53 g cassava starch which will give the best composite flour -starch blends for enhanced bread products. The optimization was confirmed by performing confirmatory runs determining the 95 % confidence levels of the blends. The D – optimal mixture design of response surface methodology with three experimental components was adequate (propagated the design space) in evaluating and optimizing of the dependent responses tested; bread height, oven spring, loaf weight, loaf volume, specific volume and bulk density, appearance, crumb and crust, taste, aroma and acceptability.

Nutritional Composition, Techno-Functional Properties and Sensory Analysis of Pan Bread Fortified with Kenaf Seeds Dietary Fibre

Kenaf seeds are underutilized source of food with good source of dietary fiber, protein, essential oil, and phytocompounds. The objectives of this study were to determine the nutritional composition of kenaf seeds, the techno-functional properties of kenaf seeds dietary fibre (KSDF), and sensory analysis of pan bread fortified with dietary fibre that was extracted from kenaf seeds. Analyses showed that kenaf seeds are rich in dietary fibre (28.87 g/ 100 g), protein (27.07 g/ 100 g), oil (23.78 g/100 g) and mineral (5.55 g/100 g). The dietary fibre that was extracted through enzymatic hydrolysis (KSDF (EH)) exhibited significantly (p &lt; 0.05) greater water-binding capacity (WBC), oil-binding capacity (OBC) and viscosity than non-enzymatic hydrolyzed kenaf seeds dietary fibre (KSDF (NEH)) and defatted kenaf seed meal (DKSM). Different formulations of bread were prepared by replacing 10% of wheat flour with wheat bran fibre (positive control), rice bran fibre and KSDF, with white bread unfortified with fibre as negative control. Addition of 10% KSDF to bread formulation significantly (p &lt; 0.05) reduced bread height, volume, specific volume, water activity and firmness, and increased proofing time and bread surface colour. Results from the sensory evaluation of the bread samples also showed that KSDF bread was the most acceptable in comparison to rice bran and wheat bran fortified breads. This study shows that kenaf seed has valuable source of dietary fibre with the potential to be used as a functional ingredient in the development of functional breads.

Optimized Fermentation and Freezing Conditions for Ready-to-Proof and Ready-to-Bake Frozen Dough of Sweet Bread

The processing conditions for ready-to-proof (RTP) and ready-to-bake (RTB) frozen sweet bread doughs were optimized using response surface methodology. A central composite design determined four factors and the tested range for each factor: a first fermentation time of 15~45 min, a second fermentation time of 30~90 min, a freezing temperature of −45~−25 °C, and a freezing time of 30~90 min. Sweet bread produced with these doughs was evaluated by bread weight, moisture content, crust color, height, volume, and firmness. Both the RTP and RTB doughs resulted in equal bread volume and height to the fresh dough, indicating excellent frozen stability. The first and second fermentation times were the significant processing factors for the RTP and RTB doughs influencing representative bread quality attributes based on quadratic models and ANOVA. Fermentation steps appeared to more significantly contribute to the quality of sweet bread made of frozen dough than freezing steps. The optimized RTP and RTB sweet bread dough processing conditions were the long first and second fermentation times for the dough based on a multiple response method and desirability. The optimum processing conditions for the RTP and RTB doughs were 44.7 min for the first fermentation time, 86.3 min for the second fermentation time, a −32.8 °C freezing temperature, and an 85.5 min freezing time.

Effects of Different Amylose Contents of Foxtail Millet Flour Varieties on Textural Properties of Chinese Steamed Bread

In order to improve the nutritional value and quality of steamed bread, and promote the industrial development of the whole-grain food industry, a texture analyzer was used to study the effects of cultivars of whole foxtail millet flour (WFMF) on the texture of Chinese steamed bread (CSB). Orthogonal partial least squares discriminant analysis (OPLS-DA) was also conducted. The addition of different cultivars of WFMF significantly altered the height–diameter ratio, specific volume, hardness, cohesiveness, gumminess, and chewiness of CSB (p &lt; 0.05). Large amounts of foxtail millet flour significantly increased the hardness, gumminess and chewiness of the bread (p &lt; 0.05), and the bread height–diameter ratio, specific volume, cohesiveness and springiness significantly decreased (p &lt; 0.05). We screened sensory evaluation, chewiness, specific volume, and hardness as the signature differences in the quality components according to the variable influence on the projection (VIP) values. OPLS-DA could distinguish the addition levels of different samples.

Influence of grain quality, semolinas and baker’s yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat

Several studies showed that products made with ancient wheat genotypes have beneficial health properties compared to those obtained with modern wheat varieties, even though the mechanisms responsible for the positive effects are not clear. Ancient durum wheat genotypes are being currently used for the production of pasta, bread and other typical bakery products but the consumption is strictly local. In this work 15 genotypes of Triticum turgidum subsp. durum, including 10 ancient and 5 modern, were characterized for their technological traits through the determination of different parameters: protein content, dry gluten, gluten index, yellow index, ash, P/L, W and G. In addition, the baking aptitude of all genotypes was evaluated. All semolinas were subjected to leavening by commercial baker’s yeast and the experimental breads were subjected to the qualitative characterization (weight loss, height, firmness, colour, volatile organic compounds, image and sensory analysis). The results obtained showed that protein content of grains and semolinas was higher in ancient rather than modern genotypes. Dry gluten ranged from 6.7% of the modern variety Simeto to 13.6% of the ancient genotype Scorsonera. Great differences were found for the yellow index which reached the highest value in Saragolla variety. The P/L and W ratios were significantly higher for the modern genotypes. On average, weight loss was about 14 g, while bread height varied significantly between the trials. Bread consistency varied between 12.6 and 31.3 N. Differences were observed for the yellow of the crumb (higher for modern genotypes) and for the redness of the crust (higher for ancient genotypes). The sensory evaluation displayed a high variability among the breads from the 10 ancient genotypes, while the control breads received scores closed to those of the modern genotypes. This study revealed that the modern durum wheat varieties showed a certain uniformity of behaviour, while the ancient genotypes exhibited a great variability of the final attributes of breads.

Formula optimization of ready-to-proof and ready-to-bake frozen dough of sweet bread using response surface methodology

This study aimed to optimize the formulations of ready-to-proof (RTP) and ready-to-bake (RTB) frozen doughs of sweet bread using response surface methodology. Sugar, water, fat, and yeast were selected as factors, and a central composite design set the tested range for each factor. The quality of sweet bread prepared from fresh, RTP, and RTB doughs was analyzed for bread height, volume, moisture content, crust color, and firmness. Fresh dough and RTP dough resulted in higher volume and height and lower firmness of bread than RTB dough, indicating that the frozen stability of RTP dough was superior to that of RTB dough. The most significant factors in the formulations of RTP and RTB doughs influencing bread quality were sugar, water, and yeast. Representative attributes of bread quality, such as bread volume, height, and firmness, were affected by sugar and yeast. Optimized formulas for the fresh, RTP, and RTB doughs were selected based on desirability: low sugar and high water levels for fresh and RTP doughs, and intermediate sugar and low water levels for RTB doughs. A single optimized formula based on 100 g of wheat flour for all doughs with excellent frozen stability was 16.55 g sugar, 50.27 g water, 20.01 g shortening, and 3.50 g yeast.

Effects of anabaena lipoxygenase on whole wheat dough properties and bread quality.

The effects of the purified recombinant anabaena lipoxygenase (ana‐rLOX) on the rheological characteristics of whole wheat dough and the quality of bread were investigated. The lightness of whole wheat dough supplemented with ana‐rLOX was improved, which is superior to that of dough treated with benzoyl peroxide. The effect of ana‐rLOX on the strength of dough was analyzed by farinograph, extensograph, and dynamic rheological tests. Compared with the control, the stability time of dough treated with 40 IU/g ana‐rLOX increased by 35.4% and the farinograph quality number increased by 27.4%. In addition, the resistance to extension, as well as the elastic and viscous modulus, was improved by ana‐rLOX in a dose‐dependent manner. The height and specific volume of bread treated with ana‐rLOX increased by 17.3 and 15.2%, respectively, compared with the control, and the lightless, whiteness, and other textural parameters, such as hardness, springiness, chewiness, resilience, and gumminess, were significantly improved. Overall, the results of this study suggest the promising application of ana‐rLOX in enhancing quality of whole wheat flour.

Effect of egg yolk on the properties of wheat dough and bread

Effect of yolk plasma and granules on the properties of dough and bread was investigated by using the control bread without shortening. The separate addition of shortening, yolk, plasma all improved the height and cell density of bread, and the yolk gave the maximum elevation. Any samples did not affect the gassing power of dough. For dough properties, the addition of yolk and plasma resulted in larger final dough expansion volume, longer rupture time, larger resistance, elastic modulus, and yield stress. Shortening increased the dough extension and decreased the elastic modulus and yield stress. The results of sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that some apoproteins in low-density lipoproteins from plasma were bound to glutenin to fortify the strength of gluten network in dough. Thus, yolk, especially apolipoprotein from plasma fraction, could improve the bread quality-height and hardness.

Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality.

The influences of konjac glucomannan (KGM) on the water distribution of frozen dough and steamed bread quaility made from frozen dough were addressed in this study. Low Field Nuclear Magnetic Resonance (LF-NMR) analysis demonstrated that the less tightly bound water of the dough was transferred to tightly bound water with the increase of KGM. Differential Scanning Calorimetry (DSC) showed that the freezable water of the frozen dough was transferred to non-freezable water with increasing the amount of KGM. DSC and LF-NMR results indicated the water state in the frozen dough was consistent. The addition of KGM enhanced the height and whiteness of steamed bread, but it decreased springiness, cohesiveness and resilience of steamed bread. As the KGM substitution rate increased, the hardness of steamed bread first decreased and then increased. The steamed bread with 1.5% of KGM showed the best quality.