Preparation Of Bread Research Articles

Do anthocyanins affect acrylamide formation in wholemeal bakery products? A study on near-isogenic wheat lines

Near-isogenic wheat lines (NILs) derived from the variety Novosibirskaya 67, differing in grain color, were used to analyze the content of acrylamide in bakery products, as well as its precursors (glucose, fructose, asparagine) and anthocyanins, in key steps of bread preparation. The total anthocyanin content of the flour averaged 2.49 and 30.8 mg/kg for the purple and blue NILs, respectively. However, purple NILs showed higher anthocyanin stability during processing compared to blue NILs, with the total content changing to 113 and 37% of the initial value in the flour. The acrylamide content of the product ranged from 83.3 to 132 μg/kg and was moderately positively correlated with the dough's asparagine (r = 0.529) and fructose (r = 0.441) content. The non-significant negative correlation found between acrylamide and anthocyanins (r = −0.268) indicates that anthocyanins do not significantly affect the formation of this process contaminant and therefore, their presence in wheat grain does not pose a health risk to consumers.

THE IMPACT OF USING DIFFERENT YEAST SPECIES IN BREAD PRODUCTION ON CONSUMER PREFERENCES: A COMPARATIVE ANALYSIS OF TASTE

This study aims to investigate sensory attributes that play a significant role in determining consumer preferences in the food sector. The research explores the impact of three different yeast types used in bread preparation, assessed through sensory analysis methods, on the perceived taste and overall acceptability of the products. The study employs an experimental design and conducts product testing in real sales environments. A panel of 22 participants was requested to evaluate breads prepared with three visually similar but content-wise different yeast types. Following a tasting session, participants provided data based on sensory analysis criteria, including "appearance," "flavor," "texture," "odor," and "general acceptability," using a designed survey method. The collected data were analyzed using statistical software packages, specifically through Friedman's and Wilcoxon Signed-Rank tests. The research findings indicate variations in consumer preferences regarding taste, texture, odor, and overall acceptability. Panelists expressed a higher preference for breads obtained with sourdough yeast.

Gluten-containing flours and gluten-free flours as a source of calcium, magnesium, iron and zinc

Wheat flour is widely used in Poland for the preparation of bread, pasta and other foods. Due to the increasing number of people diagnosed with diet-related diseases, consumer awareness of health-promoting issues and interest in gluten-free products (GFP). There is a dynamic development of the market for these foods with high quality and nutritional value and minerals that benefit human health and prevent deficiencies in patients on a gluten-free diet. The aim of this study was to determine the content of minerals: Ca, Fe, Mg and Zn in flours using the ICP-OES method. The mineral composition of selected GF flours available on the Polish market was analysed. It was tested how they supplement the mineral requirements compared to gluten-containing flours. It was found that these products can be a valuable source of essential minerals, which are often in short supply, especially in patients with gastrointestinal disorders. As our study has shown, flours from the GFP group are a good source of essential minerals, especially in the case of chia and flax flours, as well as buckwheat, amaranth, quinoa, lupin or almonds flours.

Black sapote (Diospyros digyna) as an underutilized ingredient in the preparation of vegan breads for school children in Puebla, Mexico

The black sapote (Diospyros digyna) is a Mexican endemic fruit cultivated in several states of the country, however, despite its production, it is wasted in different locations specifically in the state of Puebla, including Rafael Lara Grajales municipality. The objective of this article was to identify three different samples of vegan breads for the use of this fruit, to evaluate their acceptability in school children (6-12 years old) living in that location. This was achieved through sensory evaluation with a 5-point hedonic scale. The inclusion of an underutilized ingredient, such as black sapote, in their diet expands the variety of foods available to them. This article is based on a mixed, experimental, cross-sectional methodology with an exploratory and descriptive scope, using a documentary and field technique. The ANOVA statistical test and the Tukey test were carried out to evaluate the attributes of each bread evaluated, using the Minitab software version 18. The results showed that there was no significant difference p < 0.05 between the three samples, that is, all were sensorially accepted by the untrained panelist school children of Valentín Gómez Farías elementary school in the municipality of Rafael Lara Grajales, Puebla. The attributes of taste, aroma, color, shape and texture did not show significant differences in bread preference, despite the presence of sapote, which is not commonly consumed in the region. The texture, shape and taste were the most liked aspects of the hojaldra (traditional bread for the day of the dead in Mexico), while aroma and color were the least favored. The students favored the color, aroma, and taste of the conchas (fluffy bread with butter topping), but did not prefer their texture and shape. Similarly, the rolls were preferred for their aroma and shape, but were not the top choices in terms of taste, texture, and color. The aroma and taste were the variables with a positive correlation in the evaluated breads. Texture and taste had a low 3.9% positive correlation, and texture and color had a 4.1% correlation across all three samples. An interval graph was also made to determine the most acceptable elements of the breads evaluated, as well as, a multiple correlation to determine the sensorial characteristics with the highest correlation. The most popular bread was the concha. Key words: black sapote, bread, veganism, sensorial evaluation, sensory evaluation

Development of Oleogel-Based Fat Replacer and Its Application in Pan Bread Making.

In recent years, the bakery industry has been exploring alternative fats to replace traditional solid fats. Shortening, a common baking ingredient, is produced through the hydrogenation of vegetable oils, resulting in high levels of saturated and trans fatty acids, despite its vegetable oil origin. The excessive consumption of these fats has been associated with negative health effects, including dyslipidemia and cardiovascular issues. Oleogels, incorporating hydroxypropyl methylcellulose (HPMC), xanthan gum (XG), and olive oil, were utilized to replace shortening in the production of white pan bread. The substitution of shortening with oleogel in the white pan bread preparation demonstrated potential reductions in saturated fat, trans fat, and the ratio of saturated fat to unsaturated fatty acids. Specifically, with the complete substitution of shortening with oleogel, saturated fatty acids decreased by 52.46% and trans fatty acids by 75.72%, with unsaturated fatty acids increasing by 57.18%. Our findings revealed no significant difference in volume between bread made with shortening and bread with up to 50% shortening substitution. Moreover, when compared to bread made with shortening and 50% oleogel substitution, no adverse effects on the quality characteristics of volume and expansion properties were observed, and the retrogradation rate was delayed. This study suggests that incorporating oleogels, formed with hydrocolloids such as HPMC and XG, to replace shortening in bread, in conjunction with traditional solid fats, provides positive effects on the quality and nutritional aspects of the bread compared to using oleogel alone. Through this study, we demonstrate the use of oleogels as a healthier alternative to shortening, without reducing the bread's quality, thus offering a practical solution to reduce unhealthy fats in bakery products.

Kajian Mutu Kimia Dan Organoleptik Roti Tawar Dengan Penambahan Tepung Tempe

One of the ways to improve the nutritional value of fresh bread is to fortify the flour, including the use of legume flours such as soya beans, mung beans and also tempe flour. Tempe flour is a nutrient-rich flour that can be used as a blend with wheat flour to make bread. The aim of this research is to evaluate the chemical and organoleptic quality of fresh bread with the addition of tempe flour. This research uses an experimental method by carrying out experiments in the laboratory. The design used was a completely randomised design (CRD) with a single experiment, namely the addition of tempe flour in the preparation of fresh bread, consisting of 8 treatments, and each treatment was repeated three times, so that 24 experimental units were obtained. The observational data were analysed using analysis of variance (ANOVA) at 5% real level and further tested using HSD (High Significant Difference) test at 5% real level. The results showed that the percentage of tempe flour added had a significant effect on all the parameters observed. The higher the addition of tempe flour in the production of this bread, the higher the water content, protein content and fat content, while the starch content and ash content are lower. The addition of tempeh flour in the production of fresh bread up to 6% is still preferred by the panelists in terms of taste, aroma and colour with a good texture.

Sustainable Processes and Physico-Chemical Characterization of Artisanal Spontaneous Gluten Free Sourdough (Quinoa, Amaranth and Brown Rice) Compared to Wheat Sourdough

The industry predominantly depends on synthetic or artificial additives, occasionally permitting the inclusion of natural molecules sourced from plants or replicated from their original counterparts. The production of bakery products increasingly uses sourdough to improve the quality of bread or to obtain “clean label” products (free of artificial additives). The additive production sector contributes to this concern through the synthesis of potentially harmful compounds, the utilization of hazardous chemicals and solvents, the management of resulting by-products, and reliance on non-renewable resources for manufacturing. One percent of the world’s population suffers from celiac disease. Celiac disease is treated by excluding gluten from the diet. Most gluten-free bakery products have low nutritional and sensory quality. Therefore, sourdough is being used to replace chemical yeast to improve the sensory and nutritional quality and increase the shelf life of gluten-free bakery products. Three gluten-free sourdoughs were prepared with different flours: brown rice, quinoa and amaranth, in order to compare them with traditional sourdough (wheat) and optimize the most suitable temperature for the conservation of sourdoughs. Physicochemical analysis (pH, titratable acidity and color), antioxidant activity (FRAP, ORAC and ABTS), total phenolic compound content (Folin–Ciocalteu), total aflatoxin content, lactic and acetic acid content and microbiological analysis (mold and yeast content and bacterial and fungal composition (microbiota composition)) were carried out during the elaboration process and at different storage temperatures. A higher microbiological quantity of molds and yeasts (7.97 log CFU/mL), non-Saccharomyces yeasts (7.78 log CFU/mL) and lactic acid bacteria (8.10 log CFU/mL) and fungal composition were observed in the amaranth sourdough. The wheat sourdough obtained a higher total content of phenolic compounds (33.03 mg GAE g−1) and antioxidant capacity in ABTS and FRAP, but the quinoa sourdough had the highest ORAC content. In addition, it was observed that the adequate temperature for the conservation of the doughs is 25 °C, due to the predominance of Lactobacillus spp. and Pediococcus spp. bacteria in the sourdough. Therefore, pseudocereal sourdoughs (quinoa and amaranth) could be an alternative to incorporate into the preparation of gluten-free bread, since their microbial composition, physicochemical composition, antioxidant activity and total phenolic compounds would contribute to gluten-free bread and thus produce health benefits for people with celiac disease.

ASSESSMENT OF THE QUALITY OF ENRICHED YEAST-FREE BREAD FROM DIFFERENT TYPES OF FLOUR

Today, nutrition is an important factor that determines the state of human health. It is thanks to the right diet that the human body resists the harmful effects of the environment, which affects life expectancy and even the emotional state. The world is facing the issue of the relevance of producing products characterized by high nutritional value and high consumer properties. Bread is accessible to all segments of the population and is one of the most consumed products. There is a growing interest in yeast-free bread, which is widely considered to be healthier and more nutritious, usually contains more vitamins and minerals, and has a lower glycemic index, i.e. less impact on blood sugar levels, making it more beneficial for diabetics The possibility of making yeast-free bread using different types of flour: rye, whole wheat, and first-grade wheat was investigated. The organoleptic characteristics of the prepared bread products were determined. It was found that all the prepared bread samples comply with the regulatory documentation in terms of surface condition, consistency, smell, and taste. Thus, based on the results of the organoleptic tests, all types of flour used in the study can be used for the preparation of yeast-free bread. To increase the nutritional value of bread products, it is proposed to add pumpkin meal, a natural product of plant origin containing more than 50 different biologically active components: a significant amount of proteins, essential amino acids, vitamins, minerals, and dietary fiber, to the recipe of unleavened bread made from different types of flour, which can improve the quality and nutritional value of bread. It has been shown that the addition of meal in the amount of 5% provides excellent organoleptic characteristics for the resulting bread products.

Nutritional Properties of De-fatted Coconut (<em>Cocos nucifera</em> L.) Testa Flour Incorporated Sri Lankan Traditional Food: Roti

Coconut testa (brown outer skin of coconut kernel) is a by-product of coconut industry and it does not have proper usage at present. The aim of this research was to evaluate the potential of coconut testa flour (TF) to substitute for wheat flour in preparation of unleavened bread or roti. TF is the ground defatted dehydrated coconut parings obtained from paring oil extraction. The dehydrated brown testa was subjected to oil extraction using cold press expeller followed by grinding into a fine flour. The quality of raw material (testa and TF) was evaluated. The samples of roti were prepared by incorporating 0%, 10%, 20% and 30% of TF instead of wheat flour and the sensory attributes of the roti were evaluated. Functional and proximate composition of flour blends and selected roti samples were compared with a control (100% wheat flour). Fat and moisture contents of dehydrated parings were 58.06% and 4.04% respectively, and the concentrations were reduced to 16.97% and 2.56% respectively while producing TF. All sensory attributes (taste, texture, appearance, smell, overall acceptability) of the TF incorporated roti were significantly different (P<0.05) compared to the roti made with 100% wheat flour (WF). According to the results, TF can be successfully substituted for wheat flour up to a level of 20% to enhance nutritional qualities of roti. No significant difference of swelling capacity, bulk density, tapped density and water absorption capacity (P>0.05) between the selected flour blend sample (20% TF: 80% WF) and 100% WF sample was observed. However, crude fiber and protein contents of the 20% TF and 80% WF blend were significantly (P<0.05) higher than the WF only samples. The TF incorporation (20%) contributed to increase the crude fiber content of roti from 1.81% to 7.04% and protein content from 12.43% to 16.06%.

Modifying rheological properties of psyllium by gamma irradiation enables development of low glycaemic index food with a predicted gastrointestinal tolerance

Gel forming dietary fibre like psyllium (PS) is effective in slowing down rate of digestion as well as absorption of glucose thereby reducing the postprandial glucose level and hence is used to develop functional foods for diabetic patients. The fortification level is however limited which otherwise elicit unwanted rheological response and poor sensorial quality in final product. In the present study this limitation was overcome by improving the functionality of the fibre by gamma radiation processing of the polysaccharides. We assessed the changes in rheological properties of radiation processed PS (RPPS) at different doses which enabled us to optimise the irradiation dose and levels of fortification of the RPPS in wheat flour for preparation of Indian unleavened bread (chapati). We observed that PS processed at a dose of 25 kGy could be incorporated to a level as high as 14 % in wheat flour yielding a sensorially better product compared to unfortified wheat flour. Further, the most striking effect observed for RPPS fortified chapati was reduction in the release of glucose upon subjecting to simulated gastrointestinal digestion. Finally, clinical and in vitro fermentation studies also confirmed a low GI value and high gastrointestinal tolerance of RPPS fortified chapati.

Nutritional Values and Bio-Functional Properties of Fungal Proteins: Applications in Foods as a Sustainable Source.

From the preparation of bread, cheese, beer, and condiments to vegetarian meat products, fungi play a leading role in the food fermentation industry. With the shortage of global protein resources and the decrease in cultivated land, fungal protein has received much attention for its sustainability. Fungi are high in protein, rich in amino acids, low in fat, and almost cholesterol-free. These properties mean they could be used as a promising supplement for animal and plant proteins. The selection of strains and the fermentation process dominate the flavor and quality of fungal-protein-based products. In terms of function, fungal proteins exhibit better digestive properties, can regulate blood lipid and cholesterol levels, improve immunity, and promote gut health. However, consumer acceptance of fungal proteins is low due to their flavor and safety. Thus, this review puts forward prospects in terms of these issues.

Impact of Watermelon Seed Flour on the Physical, Chemical, and Sensory Properties of Low-Carbohydrate, High-Protein Bread

Nowadays, many people struggle with various diseases, and to prevent this, a low-carbohydrate diet is recommended. Consumers are also looking for products with a high amount of plant proteins. This study investigated the preparation of low-carbohydrate and high-protein breads using flaxseed flour, buckwheat flour, and pea protein enriched with watermelon seed flour at different contents (0, 5, 10, and 15%). The physical, chemical, and sensory properties of the bread were determined. Based on the research conducted, the loaves of bread with the addition of WSF had a higher volume compared to the control sample, but in the case of parameters of crumb color, no significant changes were observed (∆E < 5). Taking into account the sensory analysis, it is recommended to add 5% WSF to the base recipe; such bread meets the requirements for low-carbohydrate and high-protein food. The value of the amino acids (mg/g−1) in the obtained bread was in the order of glutamic acid (64.9), followed by asparagine (37.3), arginine (32.6), lysine (20.4), serine (18.0), and alanine (17.0),higher than the corresponding value in the control bread. The findings suggested that the addition of WSF at a concentration of 5% could be used as a valuable functional ingredient to enhance the nutritive content of low-carbohydrate and high-protein bread, especially for the elderly and physically active people.

Quality characterization, bread making properties and storage stability of foxtail millet incorporated bread ready-mix

This study was undertaken with the objective of formulating bread ready-mix incorporating foxtail millet flour. The foxtail millet flour was incorporated at 0%, 10%, 20%, 30% and 40% (C, FP1, FP2, FP3 and FP4) with instant dry yeast, sucrose, salt, whey protein isolate and potato starch in the ratio of 3: 2.5: 1: 2: 2, respectively in wheat flour. The proximate composition, antioxidant activity, rheological properties and shelf-life study of bread ready-mix were evaluated. The physicochemical analysis revealed significant increase in nutritional characteristics of bread ready-mix and breads prepared from it. The bread ready-mix containing 30% foxtail millet flour was selected as the most acceptable on the basis of evaluated parameters and sensory analysis of breads. There was an increase in the percentage of protein (12.84%), fibre (88.73%), manganese (11.42%), iron (43.38%) and overall antioxidant activity (34.51%) which improved the nutritional value of bread ready-mix when substituted with foxtail millet at 30% levels. The shelf-life study revealed that the bread ready-mix could be stored in aluminum laminates up to 4 months under ambient conditions. Thus, this study furnished a complete composition to ensure convenience to consumers for preparation of breads and foxtail millet flour at 30 % substitution levels further improved the nutritional profile of developed bread.

Development of Functional Bread Technology Based on a Baking Mixture of Bioactivated Wheat and Rye

Introduction: In connection with the acquisition of new data in the field of metabolic aspects of food pharmacology and toxicology, the production volume of functional products is growing every year and is one of the important priority directions for the development of the food industry. To enrich bakery products, bioactivated grain, flour from whole wheat and rye, and bakery mixes using these types of flour have been widely used lately. The preparation of grain bread based on a bakery mix made from wheat and rye bioactivated by the disintegration-wave method leads to products with a sticky, highly kneadable crumb.Purpose: To develop a bakery mix using flour from whole grain bioactivated wheat and rye and a technology for functional bread of improved quality based on it.Materials and Methods: The objects of research were ten samples from baking mixes with different compounding components. In the fermentation test, the fermentation activity was determined on the National rhizograph, the acidity was determined by titration. The quality of bread after 20 hours of storage and its chemical composition were evaluated in accordance with generally accepted methods specified in current standards.Results: The best dough properties and bread quality were observed in the sample made based on the bakery mix without the use of dry wheat gluten, with an increased dosage of ascorbic and citric acids, whey, in which 100 grams contained equal parts of flour from whole grain bioactivated rye and wheat, peeled rye flour, and first-grade wheat flour (each at 23.63%). As a result of evaluating the chemical composition of the developed product, it was found that it is classified as a functional food due to its significant content of magnesium, phosphorus, iron, thiamine, and riboflavin.Conclusion: The choice of a bakery mix composition using flour from whole grain bioactivated rye and wheat has been justified to produce functional bread with a nearly non-kneadable crumb. A preparation technology has been developed, which will intensify the technological cycle of product production by eliminating the dough fermentation stage.

Options for freezing semi-finished products from bioactivated wheat in grain bread technology

Currently, studies on the freezing of semi-finished bakery products and finished bakery products, especially from bioactivated wheat grain, are relevant, since these products have a preventive and functional orientation due to their valuable chemical composition. Therefore, at the first stage, the effect of freezing options on the change in temperature and freezing rate of the semi-finished product was studied, at the second - the organoleptic and physic-chemical quality indicators of bread obtained using different freezing options were evaluated, at the third - the cyclograms of the bread preparation process based on frozen semi-finished products from bioactivated wheat were built. The objects of the study were samples of semi-finished products from bioactivated wheat prepared using four options for freezing semi-finished products: dough after kneading, dough blanks after molding, proofing and with a readiness of 70-75 %. These samples were subjected to shock freezing at a temperature of -35 °C until the temperature in the center reached -18 °C. As a result of the research, three periods of the freezing process were established for dough, dough blanks and semi-baked products made of bioactivated wheat grain. The longest was the duration of freezing to -18 °C of semi–finished products of an increased degree of readiness (option № 4), the shortest was when freezing the dough after kneading (option № 1). The best organoleptic and physico-chemical indicators of the quality of finished products were observed in bread samples prepared according to variants № 1 and № 4. Based on the conducted research, the Icebread bread technology was developed and cyclograms were constructed that visually reflect the main stages of its technological process.

Microcrystalline Cellulose Isolation and Impregnation with Sappan Wood Extracts as Antioxidant Dietary Fiber for Bread Preparation.

Microcrystalline cellulose (MCC) has gained considerable attention as a functional ingredient in bread making. This work demonstrates the isolation of MCC from sugar cane bagasse (SCB) for preparing bread. The effect of MCC on bread attributes and antioxidant activity by impregnation with sappan wood extract (SAP) was evaluated. The highest crystallinity index and suitable size of MCC were achieved at 85 °C under 90 min hydrolysis condition. Increasing MCC/SAP levels in bread showed a significant increase in bread color with decreases in the specific volume and baking loss. There was a positive correlation between bread texture and the MCC/SAP level. The addition of MCC/SAP interfered with the bread hardness. Low MCC/SAP levels have no effect on springiness and cohesiveness; however, 4% MCC/SAP has significantly decreased these attributes, with the highest antioxidant activity and phenolic content. Therefore, MCC can be functionalized with SAP as an antioxidant fiber additive for health benefits in bakery products.

Sustainable valorization of co-products from asparagus cultivation by obtaining bioactive compounds.

Asparagus cultivation generates every year a significant amount of by-products that consist of root and frond. Leaving these residues on the fields after harvesting negatively affects the following asparagus crops, since they release autotoxic (allelopathic) substances into the soil, whose accumulation causes that asparagus yields gradually decrease over the years, becoming an unprofitable crop in a period of about 10 to 15 years. This phenomenon is known as decay and forces the entire asparagus plantation to be lifted (abandoned). On the other hand, once a certain plantation has been lifted, it is not profitable to immediately re-plant new asparagus plants, since the yields that are achieved are never more than half of normal ones. It is necessary to wait an average of 4 or 5 years before replanting asparagus in these lands. This phenomenon is known as the replanting problem, and causes the need to continually search for new land for growing asparagus. Another added problem for farmers is that the elimination of those plant residues from asparagus cultivation entails significant economic costs. For all these reasons, it is essential to seek alternatives for the management of that waste that improve the sustainability of the crop within the scope of the circular economy. In this context, this work proposes the valorization of asparagus by-products by obtaining bioactive compounds. Main objectives of the present work include: i) phytochemical analyses of asparagus fronds and roots; ii) obtaining bioactive extracts, with distinct technological and nutritional functionalities, by using an environmentally sustainable extraction process, easy to implement in the practice of a food industry and with methods compatible with food use. Characterization of asparagus by-products shown that fronds had an average flavonoid content of 2.637 ± 0.014 g/Kg fresh weight, which is up to 5-6 times higher than that of the spears; and roots contained up to 10 times more saponins (2.25 g/Kg fresh weight), which were accompanied by lower quantities of phenolic acids (368 mg/Kg fresh weight). Statistical analysis revealed that those phytochemical contents were mainly determined by location and phase of the vegetative cycle, whereas genetic factors did not significantly influence them. Based on the results of the present work, the proposal for the recovery and valorization of asparagus by-products is based on obtaining two bioactive extracts, the first being an antioxidant extract enriched in flavonoids, with an average yield of 10.7 g/Kg fresh frond and a flavonoid richness of 17%; and the second, a saponins extract with an average yield of 10.3 g/Kg fresh root and a richness of 51%. These natural extracts have great techno-functional potential in the agri-food industry and some of them are already being tested as additives in the preparation of soups, breads and meat products.

Steamed Multigrain Bread Prepared from Dough Fermented with Lactic Acid Bacteria and Its Effect on Type 2 Diabetes.

Multigrain products can prevent the occurrence of chronic noninfectious diseases such as hyperglycemia and hyperlipidemia. In this study, multigrain dough fermented by lactic acid bacteria (LAB) was used for the preparation of good-quality steamed multigrain bread, and its effects on type 2 diabetes were investigated. The results showed that the multigrain dough fermented with LAB significantly enhanced the specific volume, texture, and nutritional value of the steamed bread. The steamed multigrain bread had a low glycemic index and was found to increase liver glycogen and reduce triglyceride and insulin levels, while improving oral glucose tolerance and blood lipid levels in diabetic mice. The steamed multigrain bread made from dough fermented with LAB had comparable effects on type 2 diabetes to steamed multigrain bread prepared from dough fermented without LAB. In conclusion, multigrain dough fermentation with LAB improved the quality of the steamed bread while preserving its original efficacy. These findings provide a novel approach to the production of functional commercial foods.

Accelerated technology for bread preparation using activated water

In this study we studied the production of bakery products with an accelerated production cycle using different dispersed flour and ion-ozoned water. The dough was prepared by mechanical loosening of compressed air under pressure (1.5-3 atm). The accelerated technology of bread production combined with wholemeal flour increases the independence of the bakery and reduces the production time of the finished product. The air bubbles in the cavitation process create a finer texture and more airy porous products resulting in higher-quality bread with excellent sensory and textural properties. The accelerated method eliminates yeast from the formulation and expands dietary varieties of yeast-free bread and flour confectionery products. This study used new accelerated technology to quickly intensify the colloidal and biochemical processes that occur during dough preparation. The technology made it possible to eliminate the dough fermentation and proofing process, thereby reducing the duration of the production process of bakery products, increasing labour productivity, and increasing the yield of bread. Qualitative, organoleptic, physicochemical and microbiological indicators and safety indicators evaluated the bakery products. The results showed that the quality of fine and ultrafine disperse flours met the recommended standards for baking yeast-free bakery products. According to laser diffraction data, the average particle size of flour obtained by whole grain milling was 194.9 μm (micron) for fine wheat flour, 609.4 μm for fine wheat flour and 830.0 μm for medium wheat flour. The finest flour fractions (less than 75 μm) provide higher gluten quality, resulting in a better balance of elasticity and extensibility in the dough, according to particle size studies of flours used to create bread. Thus, bakers can give their bread the desired texture. The overall quality of the bread is also affected by the flour's protein content, with the 10-11.5% range considered ideal. The addition of sourdough has improved the taste of baked goods. Bread products made from different dispersed flour and ion-ozoned water had good quality, organoleptic, physicochemical and microbiological indicators, and safety indicators. They could be stored for up to 5 days. As a result of using the accelerated method of dough preparation will improve the structural-mechanical, rheological and technological properties of bread, bakery and flour confectionery products.

Investigating the Amount of Salt and Baking Soda in All Kinds of Baked Breads in Khorramabad in 2019

Background: Using baking soda and salt in preparing bread has different health effects on consumers. Therefore, this study aimed to determine the amount of baking soda, the percentage of salt, and the pH value in all kinds of bread produced in Khorramabad, Lorestan, Iran, in 2019. Materials and Methods: This descriptive cross-sectional study was conducted in 2019 on bread consumed in Khorramabad during 12 months. The total number of samples was equal to 72 samples, including 24 Berber bread, 24 Sangak bread, and 24 lavash bread. The pH value, percentage of salt, and baking soda of baked samples, in each bread sample and in each season, was determined by standard method 2628. Results: The max and min pH values were observed in Berber (6.47) and Sangak (5.10) breads, respectively. The max and min percentage of salt was observed in Berber and Sangak breads and lavash, respectively. In all the analyzed breads, on average, the min and max salt percentages were equal to 0.39 and 1.67, respectively. Conclusion: Although the amount of baking soda in the preparation of bread has decreased compared to the last decade, the results of this study and other studies show that the unauthorized use of baking soda in the preparation of bread, especially Sangak and Berber, is still continuing in the country, especially in Khorramabad. Therefore, carrying out control and monitoring measures to manage this health problem should be considered in a consistent and continuous manner.