Properties Of Bread Research Articles

Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation.

Tarragon has a great potential to be a healthy functional food ingredient thanks to its rich antioxidant, phenolic compounds, and nutrient content. The possibility of enriching bread with tarragon was investigated. For this aim, tarragon powder was used at the rates of 0, 2, 4 and 6% instead of wheat flour. In this study, the effects of substitution on the rheological properties of bread dough and color, total phenolic content, antioxidant activity, texture, sensory, and Fourier transform infrared (FT-IR) analysis of bread samples were performed. The composition of tarragon powder showed significant protein (23.16%), crude fiber (7.4%), antioxidant (48.22 ± 0.11%), and total phenolic content (511.66 ± 1.56 mg GAE/100 g). Bread samples with increased fiber and protein content were obtained by adding tarragon powder to the bread formulation. The major differences in the FT-IR absorbance spectra for the bread samples were not observed. Additionally, tarragon powder significantly increased the antioxidative properties of breads (p < 0.05). Adding up to 4% tarragon powder to the bread formulation increased the sensory scores of the breads.

Feruloylation and hydrolysis of arabinoxylan extracted from wheat bran: Effect on bread quality and shelf-life

Arabinoxylan (AX) is a potential health-promoting fiber ingredient that could be used to improve nutritional properties of bread, but is also known to affect bread and dough quality. To identify the role of feruloylation and hydrolysis of wheat bran AX on bread quality and shelf-life, hydrolyzed and unhydrolyzed AX with low and high ferulic acid content were incorporated into wheat bread. Water absorption, visual appearance, specific volume, and crumb structure were evaluated in fresh bread, and texture and moisture content over 14 days of storage. Feruloylated and unhydrolyzed AX breads underwent less moisture loss during storage but none of the AX fractions retarded crumb hardening. Feruloylated and hydrolyzed AX breads were comparable to control bread even at the highest addition level (5%) in terms of volume and crumb structure. The higher quality of these breads was associated with ferulic acid content and lower molar mass based on multivariate analysis. Based on our work, knowledge on specific AX structure can facilitate the use of increased AX levels in breadmaking.

Effect of gum extracts on the bread-making and textural properties of dough and bread made from sour cassava starch (Manihot esculenta), Peanut (Arachis hypogaea) and cowpea flour (Vigna unguiculata)

Gluten intolerance, as well as the scarcity of wheat flour in some parts of the world, has prompted the development of gluten-free bread. Gluten-free bread, on the other hand, results in a low specific volume and to remedy this, the use of hydrocolloids and bases has proved to be very successful. The current study aims to determine the optimal proportions of Triumffeta pentendra gum extract and bicarbonate in the breadmaking of a composite flour based on sour cassava starch, peanut flour, and cowpea flour. A Box Benkhen design was used to achieved this, with the variables being the amount of gum extract, the amount of bicarbonate, and the amount of water. The specific volume and texture properties were evaluated as responses. The specific volume was calculated using standard methods, and the textural properties were determined using a texture analyzer. It appears that the incorporation of gums extract, bicarbonate, and water significantly increased the specific volume. The incorporation rate of gum extract significantly increases the hardness, consistency, and masticability which decreases with the incorporation rate of bicarbonate and water. Cohesion and elasticity, on the other hand, increased with the incorporation rate of bicarbonate and water but decreased with the incorporation of gum extract. The optimal gum extract, bicarbonate, and water proportions are 0.28 g, 1.99 g, and 112.5 ml, respectively. As a result, the specific volume is 1.51cm3/g, the hardness is 38.51(N), the cohesion is 0.88, the consistency is 32.86(N), the elasticity is 5.57(1/L), and the masticability is 162.35(mj). According to this findings, gum extracts and sodium bicarbonate can be used to improve the quality of gluten-free bread made with sour cassava starch, peanut and cowpea flour.

Effects of dietary fibres, polyphenols and proteins on the estimated glycaemic index, physicochemical, textural and microstructural properties of steamed bread

SummaryThe effects of dietary fibres, polyphenols, proteins and their combination on the estimated glycaemic index (eGI) of steamed bread, as well as the specific volume, height‐to‐diameter ratio, textural and microstructural properties thereof were studied. The results showed that supplementation of 7% soybean dietary fibre, 10% gallic acid combined with 25% soybean protein isolate significantly reduced the starch digestibility of wheat steamed bread, as evidenced by the significant decrease of eGI value from 88.16 to 49.16, which was classified as low GI steamed bread. While, the addition of soybean dietary fibre, gallic acid and soybean protein isolate together negatively affected the fermentation properties of dough, resulting in lower specific volume, chewiness, springiness and higher hardness of steamed bread compared to wheat bread without any addition. The above results in this study might provide theoretical guidance for the development of healthier and blood glucose‐friendly steamed bread in the staple food industry.

Physico-chemical and nutritional properties of different high-amylose wheat breads

High-amylose wheat flour has the potential to improve the nutritional value of end products due to a higher resistant starch content than common wheat flour. High-amylose (45% amylose) and type 0 (control, 28% amylose) wheat flours were used for the production of bread. In particular, the direct bread-making method where all the ingredients are mixed together was compared with indirect process carried out in several steps. Various parameters like moisture, weight, volume, resistant starch and crumb hardness were evaluated during a storage period of seven days. The collected outcomes showed that bread with a high amylose content had higher moisture content and lower volume after baking and during storage, regardless of the production method used. The amount of resistant starch, which was four times higher than in type 0 control bread, remained unchanged during the storage. The initial and final values of crumb hardness were similar for the different breads, but fitting the hardness data to a kinetic model, it was found that the staling of high-amylose bread was slower than that of type 0 control bread. Overall, the results of this study demonstrated that high-amylose flour can be used to produce high quality bread with improved nutritional properties.

Preparation of Resistant Starch Types III + V with Moderate Amylopullulanase and Its Effects on Bread Properties.

The potential of PulY103A (a moderate amylopullulanase originating from Bacillus megaterium) for resistant starch production under moderate conditions (40 °C; a pH of 6.5) was investigated. PulY103A was much more suitable for pea resistant starch production with a high growth rate of 3.63. The pea resistant starch (PSpa) produced with PulY103A had lower levels of swelling power and solubility and a better level of thermostability than native pea starch (PSn) and autoclaved PS (PSa). The starch crystallinity pattern was B + V, which indicated that the PSpa belonged to RS types III + V. In addition, PSpa was used for breadmaking. The results showed that the bread quality was not significantly influenced compared to the control group when the content of PSpa was under 10% (p > 0.05). The bread supplemented with 10% PSpa had a significantly increased TDF content compared to that of the control (p < 0.05). Moreover, the in vitro mineral bioavailability of the bread sample was influenced gently compared to other dietary fibers, and the bread sample changed from a high-glycemic-index (GI) food to a medium-GI food corresponding to white bread at the same concentration of PSpa. These results indicated that PSpa is a good candidate for the production of dietary foods.

Pulsed Electric Field Treatment of Oat and Barley Flour: Influence on Enzymes, Non-starch Polysaccharides, Dough Rheological Properties, and Application in Flat Bread

AbstractThis study examined the effects of pulsed electric field (PEF) treatment on enzymes, non-starch polysaccharides, and bread-making potential of oat and barley flour. Enzyme activity, microstructure, β-glucan extractability, molecular weight (Mw) and structure of non-starch polysaccharides, dough rheology, and flat bread properties were determined. An exponential decay model explained better the residual activity of oat β-glucanase across electric field intensity than barley β-glucanase. PEF treatment of flour at 12 kV/cm for 162 ms significantly reduced β-glucanase activity (40.2–76.5%) while increasing the concentration of total β-glucans (33.5%) and water-extractable arabinoxylans (36–41%). Mw of linear β-d-glucans decreased (9%) while Mw of branched arabinoxylans increased (6–33%). Scanning electron microscopy showed changes in microstructure of barley proteins. Blending wheat flour (70%) with oat or barley flour (30% weight) after PEF treatment enhanced gluten aggregation energy (29–19%) and breakdown viscosity (18–43%) of dough, as well as increased β-glucan content (21–32%) but reduced specific volume (11–24%). The findings of this study provide a comprehensive insight into the PEF’s potential for retarding enzymatic reactions and preserving integrity of cereal non-starch polysaccharides.

Effect of Storage on the Antioxidant, Color and Sensory Properties of Local Bread

The aim of this study is to evaluate the effect of storage on antioxidant, color and sensory properties of bread, containing sourdough and potato puree, baked in stone oven in Afyonkarahisar which is city of Turkey. Sourdough was used as yeast for the production of bread. Potato puree was added to the formulation at the ratio of 30%. Breads were stored in sealed polyethylene bag at room temperature (20°C) for 1, 5 and 10 days. Bread characterization, color, β-carotene, phenolics, minerals were analyzed and a sensory evaluation was performed. Decrease in bread mass, height, width, crust thickness, total volume and specific volume were observed. β-carotene and phenolic compounds quantity of breads decreased with increasing of storage time. Storage caused a change in the crumb color of breads. Storage statistically didn’t affect the crust color values of breads. According to the panelist scores, it can be concluded that all breads stored 1, 5 and 10 days had a desired crust color, crumb texture, porosity, aroma and overall acceptance.

Influence of coconut pulp on bioactive properties, fatty acids, phenolic compounds, nutrients and sensory evaluation of wheat flour bread

SummaryIn this study, the changes in the total phenol, flavonoid, antioxidant capacity, phenolics, fatty acids, minerals and sensory properties of bread by using coconut flesh at different concentrations were investigated. With the increase in the coconut level added to the bread dough, the fat content of the bread increased in parallel. L* colour values of bread increased up to 15% coconut concentration and decreased with the subsequent concentration addition (25%). While the total phenol and flavonoid quantities of bread made by adding coconut pulp at 5% and 25% concentrations were higher compared to the control, they partially decreased in bread with 15% coconut pulp. Antioxidant capacity values of bread were recorded to be between 1.18 (control) and 2.12 mmol/kg (25%). Gallic acid quantities of bread were assigned between 5.03 (control) and 20.97 mg/100 g (25%). The amounts of lauric and myristic acids of the oils obtained from bread with coconut were recorded between 4.37% (control) and 53.53% (25%)–2.31% (control) and 21.17% (25%) respectively. While the amounts of lauric and myristic fatty acids in the bread produced as a result of adding coconut pulp to the bread dough increased compared to the control, the palmitic, oleic and linoleic acid contents of the bread decreased. P, Ca, S, Mg, Fe, Mn and Zn were predominant minerals of bread samples.

Effect of enriching with fermented green olive pulp on bioactive compounds, antioxidant activities, phenolic compounds, fatty acids and sensory properties of wheat bread

SummaryIn this study, the effect of bread enriched with fermented green olive pulp at different concentrations (control (0%), 5%, 10%, 20%) on bioactive properties, phenolics and sensory properties were investigated. Total phenol and flavonoid quantities of the wheat bread incorporated with fermented green olive pulp were assigned between 41.79 (control) and 81.31 mg GAE/100 g (with 20% olive pulp) to 57.38 (control) and 139.76 mg/100 g (with 20% olive pulp), respectively. The antioxidant capacity results of the breads fortified with olive pulp ranged from 0.24 (control) to 2.45 mmol kg−1 (with 20% olive pulp). L* results of bread varied between 58.34 and 66.79. Gallic acid and 3,4‐dihydroxybenzoic acid results of the bread enriched with olive pulp were assessed within the range of 10.46 (control) and 51.91 mg/100 g (with 20% olive pulp). Also, while catectin values of the bread fortified with olive pulp varied between 6.00 (control) and 68.03 mg/100 g (with 20% olive pulp), rutin values of the bread ranged from 11.52 (control) to 22.45 mg/100 g (with 20% olive pulp). While the concentrations of oleic acid in the bread change between 46.27 (control) and 69.07% (with 20% olive pulp), linoleic acid results of the bread enriched with olive pulp ranged from 7.00% (with 5% olive pulp) to 31.63% (control). In general, as a result of the sensory evaluation, the 20% olive‐added bread sample was most appreciated by the panellists, followed by the control, 5% and 10% olive‐added bread samples in descending order. Since olive pulp is rich in phenolic compounds, they are potentially promising ingredients for valuable food applications by adding them to bakery products. The bread enriched with olive pulps showed the highest firmness and crunchiness compared to the control.

Effect of bread ingredients and baking techniques on Bacillus coagulans GBI-30 viability during baking and in vitro digestion

This study aimed to investigate the effect of bread ingredients and baking techniques on the viability of Bacillus coagulans GBI-30 spores during baking and in vitro digestion conditions. After baking, the highest B. coagulans viability were observed in the bread formulation with low sugar and high oil content. Among the baking techniques, steam-assisted baking (ST-HA) resulted in the highest B. coagulans count (7.46 log CFU/g) and viability (95.31%). Conversely, microwave-assisted baking (MW-HA) yielded the lowest B. coagulans count (6.91 log CFU/g) and viability (75.50%). The in vitro digestion test results indicated that the highest B. coagulans count was measured with ST-HA in both gastric and intestinal phases with 86.91% and 96.85, respectively. It revealed that B. coagulans probiotic spores are highly resistant to gastric conditions in bread matrix. Furthermore, it was determined that B. coagulans GBI-30 spores incorporated into the bread can germinate under digestion conditions. Different baking techniques also affected the physical quality characteristics of probiotic bread. The highest specific volume was measured in MW-HA, with a value of 3.54 mL/g. However, MW-HA negatively affected the texture properties of bread, as indicated by the highest hardness and chewiness values observed in these bread samples.

Phytonutrients, Minerals, and Organoleptic Properties of Bread Produced from Bicarbonate Pretreated African Yam Bean (Sphenostylis stenocarpa) Seed Coats Flour and Wheat Flour

Industrial consumers are facing a pressure on their foreign currency reserves due to the importation of wheat flour for bread manufacturing. The study investigated the phytonutrient composition, mineral composition, and sensory characteristics of bread made from a combination of wheat flour and pre-treated seed coatings derived from African yam bean (Sphenostylis stenocarpa). The bread was prepared by blending African yam bean seed coat with wheat flour in ideal quantities ranging from 21.8 to 78.2g. The bread sample underwent evaluation for its phytonutrient and antioxidant content, including total phenol, ABTS, and total carotenoid. Additionally, the sample was analysed for minerals such as calcium, phosphorus, potassium, zinc, and salt, as well as anti-nutrient components like trypsin inhibitor, oxalate, phytate, and tannin. Descriptive sensory evaluation was carried out on the appearance, texture and odour. Data obtained were analyzed using Analysis of Variance (ANOVA) with the use of Statistical Analysis Software (SAS). The results obtained for the phytonutrients and antioxidants were phenol (0.87 to 3.48 mg/g) ABTS (0.001 to 0.004 Mmol/g), carotenoid (0.52 to 1.04 mg/g). Mineral results were calcium (37.46 to 44.28 ppm), phosphorus (24.16 to 28.89 ppm), potassium (57.44 to 65.04 p pm), zinc (1.50 to 1.66 ppm) and sodium (64.21 to 76.30 ppm). Anti- nutrient factors of Trypsin inhibitor (1.06 to 5.34 %), oxalate (0.01 to 0.17 mg/g), phytate (0.11 to 0.35 mg/g) and tannin (0.21 to 1.39 mg/g). The sensory assessment of the bread indicated that sample 506, which is made from a composite flour derived from the seed coat of African yam beans, met the acceptable standards.

Influence of yeast concentrations and fermentation durations on the physical properties of white bread

The fermentation process is critical in determining bread's nutritional profile, textural properties, flavor complexities, and other intrinsic attributes. However, research presents a gap regarding the nuanced influences of yeast concentrations and fermentation durations on the dynamics and resultant quality of bread fermentation. This study investigated the effects of yeast concentrations (1.5%, 2%, 2.5%, and 3%) and fermentation times (60 min, 75 min, 90 min, 105 min, 120 min, 135 min and 150 min) on quality of white bread during dough fermentation. Optimal texture, chroma, porosity, and specific volume occurred with 2–3% yeast concentration and 90–105 min fermentation. The optimal yeast concentration and fermentation time are 2.0% and 90 min, respectively. The optimal specific volume value for good bread is about 3.98 cm3/g. The optimal sensory value of the sample is positively correlated with L* value of bread. This study provides a theoretical framework and practical reference to inform refined, targeted bread fermentation methodologies for enhanced production.

Nutritional composition, in vitro carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time

This study aimed to investigate the effect of ancient wheat flour type and sourdough fermentation time on the nutritional, textural and sensorial properties of fiber-rich sourdough bread. The proximate composition, minerals, carbohydrates, organic acids, volatiles, total phenolic content, simulated gastrointestinal digestion, textural and sensorial characteristics were investigated. Bread's minerals, total phenolics, cellulose contents and radical scavenging activity variations clearly indicates an increasing trend with sourdoughs fermentation time. Compared to maltose and glucose, fructose was predominant in all bread samples. Sourdough fermentation time and wheat type had non-significant influence on fructose content from digested fraction. Excepting emmer bread, fermentation time increased in vitro digestibility values for tested samples. The crumb textural parameters (hardness, gumminess, chewiness, cohesiveness and springiness index) were positively influenced by fermentation time. The specific clustering of the analysed characteristics distinguished emmer bread from other samples in terms of volatile compounds, textural and overall acceptability, being preferred by panellists.

Effect of addition of wheat bran hydrolysate on bread properties.

Although the addition of bran to bread makes it healthier and more functional, it brings with it some technological problems. One way to eliminate these problems is hydrothermal pretreatment of wheat bran. In this study, five different ratios (10%, 20%, 30%, 50%, and 100%) of hydrolysates from hydrothermal pretreatment of wheat bran (150°C, 30min) were substituted with dough-kneading water during dough kneading for bread making. The physical, chemical, functional, textural and important starch fractions of the bread produced were determined. The addition of hydrolysate in different amounts to the dough-kneading water resulted in similar physical properties (height, specific volume, and crust color) as the control bread. While the addition of hydrolysate decreased the hardness of the breads, it positively improved important starch fractions (increasing the amount of slowly digestible starch and decreasing the amount of rapidly digestible starch). It also increased antioxidant capacity (iron (III) reducing antioxidant power, ABTS, and DPPH (2,2-diphenyl-1-picrylhydrazyl) and reduced the starch hydrolysis index of the bread. It was shown that the hydrolysate obtained after the hydrothermal treatment of bran could be used in bread making to satisfy the demand for products preferred by consumers from both health and sensory points of view.

Quality and functional properties of bread containing the addition of probiotically fermented Cicer arietinum

This study aimed to determine the impact of supplementation with probiotically fermented chickpea (Cicer arietinum L) seeds on the quality parameters and functional characteristics of wheat bread. The addition of chickpea seeds caused significant changes in the chemical composition of the control wheat bread. The legume-supplemented products exhibited higher values of a* and b* color parameters and higher hardness after 24 h of storage than the control. The application of fermented or unfermented chickpeas contributed to an increase in total polyphenol and flavonoid contents, iron chelating capacity, and antioxidant properties of the final product. The variant containing unfermented seeds had the highest riboflavin content (29.53 ± 1.11 µg/100 g d.w.), Trolox equivalent antioxidant capacity (227.02 ± 7.29 µmol·L−1 TX/100 g d.w.), and free radical scavenging activity (71.37 ± 1.30 % DPPH inhibition). The results of this preliminary research have practical importance in the production of innovative bakery products with potential properties of functional food.

Effect of extruded wheat bran on the volatility and physical–chemical properties of bread during frozen storage

AbstractBackground and ObjectivesAt present, there are no sufficient data in the literature about the effect of extruded wheat bran on the volatility and physical–chemical properties of bread during frozen storage. Therefore, the current study aimed to investigate the effect of extruded wheat bran on the volatile components and physical–chemical properties of bread during frozen storage.FindingsFrozen storage could effectively extend the shelf‐life of bread. After 20 days of storage, the specific volume and cohesion of the control breads decreased significantly (2% and 21.55%, respectively). Moreover, the hardness and amylopectin retrogradation degree increased significantly (81.56%). After 30 days of storage, the amylopectin retrogradation degree of extruded wheat bran breads significantly increased (161%). After 40 days of storage, the cohesion of extruded wheat bran breads decreased significantly (7.67%). Extruded bran was conducive for improving bread stability during frozen storage. The transverse relaxation times (T2) of extruded wheat bran bread were shorter than those of the control bread. Bran inhibited water molecule migration and reduced the rate of bread quality deterioration. Further, 27 volatile components were detected in the control bread and 32 volatile components were detected in extruded wheat bran breads. The volatile components of all breads did not change significantly within the first 30 days of storage. Thereafter, the concentration of some volatile compounds decreased.ConclusionThe addition of extruded wheat bran significantly affected the volatility and physical–chemical properties of bread during frozen storage. The volatility and physical–chemical properties of extruded wheat bran bread changed gradually during frozen storage. The presence of bran inhibited water molecule migration and the formation and recrystallization of large ice crystals, and reduced the rate of bread quality deterioration during frozen storage.Significance and NoveltyThis study aimed to provide a reference for research on the storage and long‐term preservation of extruded wheat bran bread after production.

Effect of inulin-type fructoligosaccharides (FOS) from yacon on the physicochemical and sensory characteristics of bread

The current food industry drives interest in foods that not only satisfy basic needs, but also promote health. In this context, yacon, with its fructooligosaccharides (FOS)-rich syrup, emerges as a valuable plant source for improving the properties of bread. This study evaluated the effects of FOS addition from yacon on the physicochemical and sensory characteristics of bread. A traditional methodology involving bread making with different concentrations of the syrup was employed. The results revealed that the treatments with 0.5% and 1.5% yacon syrup excelled in bulk density, crumb cell shape and crumb appearance. In the sensory evaluation, the 0% and 0.5% treatments scored best in crust colour, texture and flavour. In conclusion, the addition of FOS to bread was shown to significantly improve its physicochemical and sensory characteristics: the addition of 1.5% and 0.5% improved bread density and appearance, while the 0% and 0.5% treatments obtained better sensory ratings.

The Influence of Arabinoxylan on the Properties of Sourdough Wheat Bread

Sourdough bread is a traditional product made using lactic acid bacteria (LAB) and yeast. The influence of rye arabinoxylans (AXs) of different molar masses on sourdough wheat bread has not been studied to date. The aim of this study was to research the influence of arabinoxylans of different molar masses on the properties of sourdough wheat bread. The breads were baked using the sourdough method with wheat flour without and with 1% or 2% rye AX with different molar masses, which were unmodified, partially enzymatically hydrolyzed and cross-linked. The addition of all the AX preparations significantly increased the water absorption of the wheat flour. In particular, the addition of the preparation of cross-linked arabinoxylans at an amount of 2% caused the highest increase (by 9.8%) in the addition of water to the wheat flour dough. It was shown that a 2% addition of partially hydrolyzed AXs, with a low molar mass (190,440 g/mol), had the highest influence on increasing (by 23.7%) the volume of the bread and decreasing (by 41%) the crumb hardness of the sourdough bread, determined on the day of baking. The addition of the cross-linked AXs at an amount of 2% had the strongest influence on increasing the moisture content of the crumbs on the day of baking, both in the central (by 2.6%) and peripheral (by 5.1%) parts of the bread compared to the bread without the addition of AXs. The breads with all the AX preparations after the first and third days of storage had a higher crumb moisture content compared to the bread without the AXs.

Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread

Bread can be a major contributor to sodium intake, but sodium chloride reduction poses difficulties since it influences the functional properties of dough and flavor of bread. This study evaluated dough and bread properties in reduced-sodium systems containing fermented or unfermented macroalgae Saccharina latissima or Alaria esculenta. Recipes contained equal amounts of sodium (4 mg Na+/g flour), where sodium chloride contributed 3 or 3.5 mg Na+/g flour and 8.9–33.3 mg macroalgae/g flour contributed the remaining 0.5 or 1 mg Na+/g flour. A full-salt and three salt-reduced controls (6, 4, 3.5, and 3 mg Na+/g flour) were used for comparison. Empirical dough rheology, stickiness, ratios of polymeric to monomeric proteins, and bread characteristics (specific volume, crumb structure, and firmness) were measured. A trained sensory panel conducted a descriptive sensory analysis. Macroalgae addition increased water absorption and decreased dough development time, dough stability, the polymeric to monomeric protein ratio, and specific volume in a dose-dependent manner. Macroalgae addition increased the perception of saltiness, but also algae flavor and odor. Bread with fermented S. latissima received lower scores for certain undesirable sensory attributes than other bread with algae.