Preparation Of Bread Research Articles

Egyptian balady bread quality as affected by functional nano-powders of some food industry by-products

The use of nano-material as delivery system in nutritional supplements is a promising technology to improve the bioavailability of their bioactive compounds. In this study, five food by-products wheat bran (NWB), nano wheat germ (NWG), fermented nano-rice bran (FNRB), fermented nano-carrot pomace (FNCP) and fermented nano-pomegranate peel (FNPP) were prepared and used as natural sources of bioactive compounds in the preparation of functional Egyptian balady bread. Nano and fermented nano-materials were used at 5, 15 and 25% replacement levels of wheat flour basis. Organoleptic characteristics, staling test and color attributes of balady bread were studied. The results of alkaline water retention capacity (AWRC) test, as a bread staling indication, revealed that all tested nano-materials showed positive effect on retarding staling of bread during storage at room temperature up to 72h and the bread was better than control regarding freshness properties. The color attributes of balady bread revealed remarkable differences between control and tested samples. Addition of fiber materials significantly decreased L* values, while a* values were decreased. Organoleptic test results showed that partially replacing of wheat flour 72% extraction by 25% NWB, 25%NWG, 15% FNRP, 5% of FNCP and 5% FNPP still providing a good quality of functional Egyptian balady bread.

Low phenylalanine breads as an alternative for patients with phenylketonuria

PurposePatients with phenylketonuria (PKU) require a phenylalanine (Phe)-restricted diet due to its toxic effects on such subjects. Considering the low availability of specific foods for these patients, the purpose of this paper is to make breads with low Phe content while also conducting physicochemical and sensory analysis of the samples.Design/methodology/approachFive bread formulations with a common base were prepared, in which manioc – Manihot esculenta (T1); Baroa potato – Arracacia xanthorrhiza (T2); sweet potatoes – Ipomoea batatas (T3); potatoes – Solanum tuberosum (T4); and, finally, yacon potato – Smallanthus sonchifolius (T5) were added.FindingsThe physical analysis showed that the samples had similar weight, height and size values, indicating that the use of different types of vegetables does not compromise the final result of the preparation. The chemical analysis showed that the loaves were low in protein and Phe and, therefore, are considered safe preparations for patients with PKU. In the sensory analysis, all the preparations presented satisfactory characteristics for consumption, specially the one with the addition of potato.Research limitations/implicationsThe preparation of breads with low Phe content is a challenging task as it is necessary to exclude formulations with flours that present better technological performance. However, the results in this study showed that it is possible to get around the difficulties and obtain a viable product with easily purchased ingredients. It is known that sensory analysis with PKU patients as judges could have changed these results because their perception can differ from that of general population. The workgroup is continuing this study and we intend to take sensory analysis with PKU patients to future, as they have a pathology, the study needs special care and respectful ethical aspects.Originality/valuePKU has a direct influence on the daily diet of the patient, interfering with life decisions that go form eating at their home to where and what to eat in environments out of their control. Therefore, creating specific preparations for such patients is a challenge that assists in adherence to dietary therapy.

Effect of Food Additives on Physical and Chemical Properties of Dietary Salt Free Bread

Advanced research direction for expanding the range of bakery products is the production of dietary salt-free bread, with the addition of food additives of plant and animal origin. This paper presents the formulation of dietary salt free bread. Flax seeds, pollen, curd whey and DVS Bifidus bacteria preparation are used in preparation of bread. The physical and chemical indicators and sensory profile of dietary salt free bread evaluated. Developed dietary salt free bread contains more protein (9.0 g/100g), carbohydrates (53.4 g/100g), fibers (7.0 g/100g) and minerals (2.5 g/100g) compared with traditional wheat bread.

Enriched Bread Preparation of Fiber Flour from Passiflora edulis (Purple Passion Fruit)

Enriched bread with passion fruit peel flour had higher fiber content when compared to standard bread, so it can be concluded that the use of passion fruit peel in the manufacture of flour for bread production is an alternative to avoid the disposal of this waste by producers of juices and enrich many foodstuffs nutritionally.

Characterization of thermo-mechanical behavior of dough and starch digestibility profile of minor millet flat breads

Minor millets are underutilized grains but are gaining interest currently as functional foods. Six different minor millet powders (MPs) were supplemented with 12% exogenous vital gluten to explore and evaluate their potential to be used in flat breads. The thermomechanical properties using Mixolab indicated improvement in dough development time, stability, protein weakening, gelatinization temperature and reduction in peak viscosity, starch gelatinization rate and retrogradation of MPs on supplementing exogenous vital gluten than wheat flour. Dough water absorption enhanced and correlated positively with arabinoxylan (r = 0.82, p < 0.05) and dietary fiber content (r = 0.84, p < 0.05). Retrogradation studies demonstrated the positive role of exogenous vital gluten, dietary fiber and arabinoxylan in lowering starch retrogradation. The results indicated up to 49.73% higher slowly digestible, 81.63% more resistant starch, up to 41.49% less rapidly digestible starch and 11.55% lower predicted glycemic index for vital gluten supplemented millet powders demonstrating their potential for diabetic patients. The study concluded that preparation of flat breads could serve as an efficient means of delivering the functional and nutritional properties of minor millets.

Evaluation of baking conditions for frozen doughs

The baking performance of fresh, non-fermented, pre-fermented and pre-rested doughs were investigated using different types of flours. Effect of protein content in wheat flour and effect of oat and barley supplementation on wheat dough and baked bread was evaluated. Effect of mixing speed, yeast concentration and two different proofing methods were also studied. Wheat flour with higher protein content gave a higher volume and specific volume. The substitution of wheat flour with increasing concentrations of oat and barley flour progressively decreased loaf and specific volume significantly. Prolonging the proofing time after thawing resulted in a good bread quality whereas high mixing speed did not affect the bread quality. The operating conditions for the proofing step were at 35 °C temperature and 80% relative humidity for 30 min. Higher concentration of baking yeast results in low quality crust in baked bread. Yeast concentration of 1.3% showed the best option for bread preparation, at which the bread moisture content was the highest. The results also showed that wheat flour with 13.3% protein content yielded higher volume than bread made from 10% protein content. The dough was stored at − 20 °C and the baking conditions were at 215 °C temperature for 25 min. Sensory studies did not yield significant variation in different bread preparations. The pre-rested frozen dough, gave the best baked bread compared to the pre-fermented and non-fermented breads.

Influence of fermentation by different microflora consortia on pulque and pulque bread properties.

Pulque bread is a traditional Mexican product obtained by fermentation using microflora present only in pulque. In this study, the possibility of creating a pulque microbial consortium under laboratory conditions and its applications were evaluated. A laboratory-made consortium was compared with a consortium originating in Mexico in bread and pulque production. They were tested in various growth medium systems: pulque made from agave sap and malt extract, Mexican wheat and rye pulque bread, and European wheat and rye bread. Depending on the growth medium, consortiums showed differing influence on many factors, such as specific volume, weight loss after baking, soluble proteins, and crust and crumb color. Indigenous starters increased sensorial acceptance of pulque and Mexican rye bread, decreased pH, and increased titratable acidity of the breads at the highest level whereas laboratory consortia improved sensory acceptance of wheat breads. The laboratory-prepared starter in some cases improved antiradical activity. All pulques received similar consumer evaluations. However, malt pulque was the least appreciated beverage. The results show the possibility of creating a pulque microbial consortium under laboratory conditions. Depending on the flour type and the breadmaking technique, the use of a particular microbial consortium allowed modification of certain physicochemical parameters. In conclusion, it is feasible to modify bread parameters to obtain features corresponding to consumer demands by using an appropriate microflora, pulque, or flour type. Moreover, this research describes, for the first time, the use of rye malt for pulque and rye flour for pulque bread preparation as raw materials. © 2019 Society of Chemical Industry.

Determining the efficiency of spontaneous sourdough for stabilizing the quality of bread products in bakeries and catering enterprises

Old baking traditions have been analyzed from the point of view of improving the technologies, assortment, and quality of bread products in modern enterprises of bread and restaurant business. Considerable attention has been paid to the problems that impede the introduction of spontaneous sourdough technology. The expediency of forming the theoretical basis of such technologies, specifying the requirements for raw materials, semi-finished, and finished products, and harmonizing the terminology, technologies, and regulatory documents accepted throughout the world has been emphasized.The expediency of studying the authentic Ukrainian spontaneous wheat sourdough (hop and wine yeast), as well as traditional Caucasian pea-anise sourdough, has been substantiated.The significant effect of formulation and properties of raw materials on the quality of sourdough has been established. It has been proven that sourdough acquires the required quality within 1–3 days when using wine yeast in the dilution cycle. Hop sourdough requires 7–8 days for fermentation, and pea-anise sourdough requires 15 days. Sourdough has general and specific properties: fermentation ability and acidity, special sensory and biotechnological properties, and microbiological composition. This affects the course of the technological process and requires adjusting the parameters of fermentation and sourdough bread preparation. Good sensory characteristics are typical for bread made with spontaneous sourdough. The ability of sourdough to inhibit the staling of products and prevent microbiological damage has been shown. It has been established that hop and pea-anise sourdoughs are stable for 90 days and wine yeast sourdough for 30 days of propagation.The obtained results give grounds for asserting the prospects of using spontaneous sourdough in bakeries and catering enterprises. This could be the basis for developing recommendations for problem solving and forming high-quality products and expanding the range of modern industrial and craft enterprises.

Antifungal activity and shelf life extension of loaf bread produced with sourdough fermented by Lactobacillus strains

The objective of this study was to evaluate a water-soluble extract from sourdoughs fermented with the lactic acid bacteria (LAB) for antifungal reflect on loaf bread. The extracts produced by Lactobacillus plantarum CECT 749 and L. bulgaricus CECT 4005 were effective against strains of Fusarium spp., Penicillium spp., and Aspergillus spp., with minimum inhibitory concentration ranging from 1.6 to 200 mg/ml and minimum fungicidal concentration from 1.6 to 400 mg/ml. LC-ESI-MS-TOF was used to analyze the antimicrobial compounds. Several antimicrobial phenolic acids were found. Fermented sourdoughs used for the production of loaf bread produced a reduction of fungal growth in relation on the sourdough control and improved to the shelf life of 1 to 2 days compared to control bread with 0.2% calcium propionate. Therefore, LAB are an alternative to synthetic compounds for decreasing fungal contaminants and prolonging the shelf life of food. Practical applications This study presents the importance of sourdough fermented by Lactobacillus plantarum spp. and the production during the fermentation of bioactive metabolites with antifungal activity. When applied in the preparation of bread, it is able to increase the useful life of the bread and its efficiency can be compared to that of calcium propionate. It is thus an alternative to synthetic compounds for decreasing fungal contaminants and prolonging the shelf life of food.

QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN

In recent years, there is a growing interest towards the consumption of highly nutritive and healthy food to fulfill the consumer demands. Rice bran, a by-product of rice milling industry, is a rich source for dietary fiber, protein, minerals, fat, vitamins and antioxidants and hence can be utilized as functional ingredient. Therefor the current study focused on using defatted rice bran (DRB) as partial substitute of wheat flour in the preparation of pan bread. The quality attributes of pan bread were evaluated. The results indicated that composite pan bread made with DRB had higher (p≤0.05) moisture, crude protein, crude fiber and ash contents than control bread.Increasing the substitution level with DRB resulted in lower (p≤0.05) loaf volume, height and specific volume compared to control. The crust and crumb colors of composite bread were darker, more reddish and yellowish colored than control. Textural analysis of composite bread exhibited higher (p≤0.05) hardness, chewiness and gumminess and lower (p≤0.05) cohesiveness, springiness and resilience than control bread. Control bread as well as bread made with 5% DRB showed the highest (p≤0.05) overall acceptability scores. Also, bread made with 10% DRB was overall acceptable by panelists. The results revealed that DRB could be incorporated in bread formula up to 10% to produce organoleptically acceptable and more nutritious bread compared to control.

Experiencia práctica: socialización de conceptos, aplicaciones y beneficios de la biotecnología en Costa Rica experience: socializing the concepts, applications and benefits of biotechnology in Costa Rica

Biotechnological processes have accompanied humanity since the beginning of civilization; proof of this is the use of yeasts for the preparation of bread, wine and beer. Biotechnology has also been fundamental in the improvement of plants and animals that are part of the human diet; and in vitro culture techniques have accelerated the processes for obtaining better crops for our growing population. The project “Biotechnology for everyone: Socialization of concepts, applications and benefits” socializes the concepts, applications and benefits of biotechnology among educators, opinion-forming groups, and producers in the agricultural and food sectors. The project has successfully used new technologies to reach its goals.

Effects of Streptococcus thermophilus GtfB enzyme on dough rheology, bread quality and starch digestibility

It is highly desirable to produce bread with both acceptable texture and health benefits. Glucosyltransferase B (GtfB), an enzyme with activities of 4,6-α-glucanotransferase, could increase the number of short branches and percentage of (α1→6) linkages in starch, resulting in slow digestibility and low retrogradation properties of starch. In this study, Streptococcus thermophilus GtfB enzymes were applied in the preparation of wheat flour dough and bread. With the addition of GtfB at 0.04–0.16 U/g flour, the smaller storage modulus (G′) and loss modulus (G″) of doughs over a frequency sweep range of 0.01–20 Hz were observed, and the specific volumes and the slowly digestible starch (SDS) contents of breads were increased by 2.3–11.4% and 19.7–35.0% (P < 0.05), respectively. GtfB-modified breads were softer and less gummy and chewy (P < 0.05) after storage at 4 °C for 7 days. Thus, these results suggest that S. thermophilus GtfB could be applied to improve the textural and digestive properties of bread.

Gluten-free bread: effect of soy and corn co-products on the quality parameters

Bread is one of the most consumed products in the world and the most studied among the gluten-free foods. Agroindustry co-products are rich sources of functional ingredients, and their chemical composition suggests great potential as a raw material for the food industry. The objective of this study was to evaluate the effect of the addition of 10–30% of okara flour (OF), and 15–45% of corn bran (CB) on the physical and chemical characteristics, sensory profile and consumer preference of gluten-free breads. The addition of higher concentrations of OF resulted in products with decreased technological properties (lower specific volumes, lower slice height, higher firmness, darkening and discoloration of the yellow color). The addition of CB contributed to the maintenance of the yellow color in the crust and crumb and to the increase in the corn flavor intensity. The formulation with 20% OF and 40% CB would be the most interesting, because of the chemical composition (30 µmol of isoflavones aglycones/g of sample and 12.87 g of dietary fiber/100 g of sample and lower content of carbohydrates and caloric value) and similar consumer preference to the other formulations. This formulation had lower discoloration of the yellow color and showed sensory properties suited to consumer preference, such as firmness, porosity, compaction (appearance), corn flavor and moisture (texture). The okara flour and corn bran, soy and corn co-products, respectively, can be used as ingredients in the preparation of gluten-free breads with adequate physical, chemical, technological and sensorial characteristics.

Identification of the Key Aroma Compounds in Gluten-Free Rice Bread.

Rice flour is commonly used as a raw material in the preparation of gluten-free bread. However, compared to wheat bread, its aroma is different and often not accepted by consumers. Aroma profile analyses of the crumb and crust of freshly baked rice bread indicated a strong rice-like flavor but lower intensities of the typical roasty wheat bread odor qualities. By application of aroma extract dilution analyses (AEDA), the most odor active compounds in both rice and wheat bread samples were characterized. In addition, two batches of rice flour were used. In particular, 2-aminoacetophenone and 4-vinylphenol reached high flavor dilution (FD) factors in the rice bread samples but were not detected in wheat bread. In the rice bread crust 1-octene-3-one, ( E)-2-nonenal, and 4-methylquinazoline reached significantly higher FD factors than in the wheat bread crust, while those of maltol and 2-methoxy-4-vinylphenol were significantly lower. In a stored rice flour and in the corresponding rice bread, lipid degradation products such as hexanal were more intense compared to fresh rice flour. Finally, five aroma-active compounds, namely, 2-butyl-2-heptenal, 2-propyl-2-octenal, 4-hydroxy-2-octenoic acid lactone, 4-hydroxy-2-nonenoic acid lactone, and 4-methylquinazoline, were identified for the first time in rice-containing products.

Effect of supplementation of wheat bran on dough aeration and final bread volume

One of the best ways to increase the fiber content in the diet is supplementing wheat bran in bread. Wheat bran is known to affect the cellular structure of the dough, resulting in lower final bread volume. The present study was focused on analyzing the effect of wheat bran in throughout the bread making process; the results were compared with the recipe without bran. Wheat bran at different level viz., 0%, 8%, 16% and 24% w/w on flour basis was added into the wheat flour for the preparation of sandwich bread. Results showed that wheat bran significantly (p<0.05) affected the dough kneading parameters. Dough properties like stickiness and extensibility decreased with respect to increase in bran quantity. Unexpectedly, wheat bran enhanced the aeration of dough during mixing and the expansion rate of dough during fermentation. However, wheat bran decreased the specific volume of bread upto 10.81%, which was confirmed using 2D image analysis method where it was observed as the wheat bran alters the pore size distribution in bread crumb.

Evaluation of foxtail millet varieties for standardization of bread

Foxtail millet varieties T3V1: CO5, T3V2: CO6 and T3V3: CO (Te) 7 were procured from Centre for Plant Breeding and Genetics, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu and one variety of foxtail millet (T3V4) was procured from local market and their physical, nutritional and sensory characteristics were studied to find out the best variety for the standardization of bread. The 1000-grain weight of T3 samples ranged from 2.69 to 2.75 g for whole grain and 2.24 to 2.29 g for dehulled grains. Among these T3V3 was found to have higher values of 2.75 and 2.29 gfor whole and dehulled grains respectivelythan the othersamples. The 1000-grainvolume of the T3V3sample was found to be higher with values 3.80 ml for whole and 2.95 ml for dehulled grains. The bulk density of T3V3 sample was 0.75 and 0.87 g per ml for whole and dehulled grains respectively which was higher than the other T3 samples. Among the four samples T3V3 was found to be higher in nutrient content than the other samples. These varieties were used for the preparation of bread at 10, 20, 30, 40, 50, 60 and 70 per cent incorporation levels. The sensory attributes of the bread were evaluated using 100-point score card. The sample T3V3 was found to be more acceptable than the other varieties at 20 per cent incorporation level. Based on the results of physical and nutritional formulationand sensorycharacteristicsof the foxtail milletflour used for the optimizationof bread, T3V3 was found to be best suited for the product development.

Canopy Temperature and Chlorophyll Content are Effective Measures of Drought Stress Tolerance in Durum Wheat

Durum wheat (Triticum durum L.) is used for the preparation of multiple food products, including pasta and bread. Its production is restricted due to diverse environmental stresses i.e. drought and heat stress. Here, comparative analysis of durum wheat varieties was done by studying canopy temperature depression (CTD) and chlorophyll content (CHL), yield and yield contributing traits to evaluate their performance under stress and low stress conditions. Twelve durum wheat genotypes were studied under stressful and low-stress conditions in Gachsaran region of Iran. CTD and CHL were measured at two stages, from the emergence of fifty percent of inflorescence (ZGS 54) to watery ripe stage (ZGS 71). According to stress tolerance index (STI), mean productivity (MP) and geometric mean productivity (GMP) indices, genotype G10 exhibited the most, while genotype G6, the least relative tolerance, respectively. Based on MP and GMP, genotype G10 was found to be drought tolerant, while genotype G2 displayed the lowest amount of MP and GMP. Therefore these genotypes are recommended to be used as genitors in artificial hybridization for improvement of drought tolerance in other cultivars. All indices had high correlation with grain yield under stress and non-stress condition, indicating more suitability of these indices for selection of resistant genotype. Results of the present study showed that among drought tolerance indices, harmonic mean (HM), GMP, CTD and modified STI index (K2STI) can be used as the most suitable indicators for screening drought tolerant cultivars.

Isoflavone aglycones enrichment in soybean sourdough bread fermented by lactic acid bacteria strains isolated from traditional Qu starters: Effects on in vitro gastrointestinal digestion, nutritional, and baking properties

AbstractBackground and objectivesIn this study, 165 lactic acid bacteria (LAB) strains were isolated from three traditional Qu (LQ, XQ, and DQ) starters and screened for isoflavone glycoside biotransformation ability. The selected and identified strains were used as starter culture to enrich isoflavone aglycone in soybean sourdough bread (SSB). The in vitro gastrointestinal digestion, nutritional, and baking quality of soybean sourdough bread were determined.FindingsBased on yield, three strains identified as Pediococcus pentosaceus (D14, X11; 0.4940 and 0.5243 mg/g, respectively) and Lactobacillus plantarum group (L1, 0.6113 mg/g) showed the highest (p &lt; 0.05) yield. The Lactobacillus plantarum group was confirmed to be L. plantarum using species‐specific multiplex PCR based on recA gene. L. plantarum was used as starter culture in soybean sourdough fermentation and bread preparation. In sourdough fermentation, sucrose was the preferred carbon source, as it supported cell growth and exhibited the highest β‐glucosidase enzyme activity (9.86 U/g). The aglycone content of SSB was increased under L. plantarum (5.93 mg/100 g). Similarly, the amino acid content was increased compared with soybean bread (SB) and wheat bread (WB). In vitro gastrointestinal digestion, SSB showed significant high release, absorption, and bioavailability of aglycone in bread. Baking quality (specific volume and texture) and overall acceptability of SSB were higher (p &lt; 0.05) than SB and closer to WB.ConclusionsThe use of β‐glucosidase from LAB strains during sourdough fermentation enhanced the bioactivity and overall acceptability of sourdough bread.Significance and noveltyThis added new knowledge and the application potential as commercial starter in sourdough fermentation applications in the food industry.

The effect of chia (Salvia hispanic L.) flour as a substitute for fat in gluten-free bread

PurposeThe preparation of gluten-free bread is a challenge because the gluten in wheat is the main ingredient responsible for the retention of the gases which cause the bread to rise. This paper aims to develop breads without gluten and fat, and to evaluate the effect of the use of chia (Salvia hispanic L.) flour on the physical, nutritional and sensory properties of the breads that were developed.Design/methodology/approachThree formulations were developed with different proportions of chia flour (2.5, 5 and 7.5%), fat-free. Physiochemical, sensorial analyses were performed out in three repetitions (p-value = 0.05).FindingsIn the nutritional assessment, the results demonstrated that 7.5% chia showed higher levels of protein (15.1%), lipid (3.43%), total fiber (7.04%) and lower levels of carbohydrates (22.49%), with significant nutrient enrichment (p-value = 0.05). The specific volume and the elevation of the dough decreased with the addition of chia flour. In the sensorial analysis, the treatments with chia flour showed no significant difference regarding flavor and texture when compared to the standard. The addition of chia improved the nutritional and sensory properties (p-value = 0.05).Originality/valueThe chia flour improved the nutritional characteristics of the breads, in the reduction of carbohydrate content and the increase in the content of protein, minerals and fiber. It presented good acceptability and good nutritional characteristics, providing a healthy and differentiated variation in this segment.

Whey powder in the preparation of special bread

Algeria imports more than half of her needs for milk and cereals. Faced with this situation, she must now think of finding a way to reduce this dependence by replacing cow&amp;apos;s milk, in part, with another commodity abundant in the world and cheaper. In this work we used whey powder in bread making. The results showed that 71.5% of tasters found that PA bread (100% whey) was extremely pleasant and gave it a score of 9/9. The breads obtained have optimal characteristics with a beautiful appearance including a good appearance, regular shape and a smooth crust. The interior is also pleasant, with a very supple crease, little elastic, non-sticky and easy tearing. These good rheological characteristics are the result of a good balance between elasticity and extensibility. The whey breads have kept a good quality (organoleptic and microbiological) after 7 days of storage at 6&amp;amp;ordm;C in plastic packaging.