Bread Formula Research Articles

Use of lentil flour in special purpose bread

Purpose. To study the peculiarities of the indicators of quality formation of bread made with the addition of lentil flour. Methods. The research was carried out according to the technology of bakery and pasta production. Products made from wheat flour of the first grade and rye were used as a control, while the bread made with the addition of 5 to 30% of lentil flour (variety 'Chrysolit'. The bread was baked in a cabinet oven at a temperature of 220 ± 2°C. Both ready dough and end product was evaluated by physico-chemical and organoleptic indicators. Results. The addition of lentil flour had different effects on the quality of wheat and rye bread. In particular, in wheat flour dough, with the addition of 5–30% lentil flour, the final acidity increased from 2.5 to 2.7–3.8 degrees, or 1.1–1.5 times. The release of carbon dioxide decreased from 848 to 646–790 cm3/100 g, or 1.1–1.3 times. The water content of the dough changed insignificantly. The duration of maturation decreased from 63 to 41–57 min, porosity from 78 to 52–74%. Baking increased from 4.3 to 4.7–8.5%, drying – from 4.5 to 5.0–7.0%. In the rye flour dough, the acidity decreased from 2.8 degrees in the control to 1.5–2.3 degrees, or 1.2–1.9 times with the addition of 5–30% lentil flour. The water content of the dough was at the control level, as it did not change significantly. With the addition of 5–10% lentil flour, the duration of fermentation decreased from 60 to 50–55 min, and with the addition of 15–30% lentil flour, it increased to 62–67 min. With the addition of 5–30% lentil flour, dimensional stability decreased from 0.50 to 0.25–0.48, porosity – from 72 to 42–67%. Baking of rye bread increased from 5.5% in the control to 5.8–9.4%, and drying increased from 6.0 to 6.6–8.8%, depending on the variant of the experiment. It should be noted that the addition of 5–15% lentil flour did not change the appearance of wheat and rye bread. The addition of 20–30% lentil flour ensured the formation of bread that did not meet the standards of DSTU 7517:2014. Wheat Flour Bread. General Technical Conditions and DSTU 4583:2006. Rye Bread and a Mixture of Rye and Wheat flour. General technical conditions. Conclusions. Adding 5–15% lentil flour to a wheat or rye bread recipe does not change the appearance of the bread. The surface of the bread was smooth without cracks and dents, the color of the crust was light green, and the color of the crumb was light, with barely noticeable specks of lentil flour. At the same time, the acidity increases and the release of carbon dioxide from the dough decreases. In addition, the addition of 5–15% lentil flour increases the baking and drying of wheat and rye bread, and the duration of maturation, dimensional stability, specific volume and porosity decrease. Adding 20–30% of lentil flour to the bread recipe is impractical, as it greatly spoils its appearance.

Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread.

In the present study, the partial substitution of common white wheat flour for a bread recipe with variously bioprocessed wholegrain spelt was investigated. The addition of 1% and pasteurised 5% "germinated + enzymatic treated" spelt flour to wheat flour significantly improved the specific volume of the bread, but their texture profile analysis and sensory evaluation were not satisfactory. A higher percentage of added bioprocessed spelt flour darkened the colour of the bread. Breads with the addition of more than 5% of bioprocessed spelt flour were unacceptable in terms of quality and sensory parameters. The highest extractable and bound individual phenolics were found in breads with 5% "germinated + fermented" spelt flour (GFB5) and 5% pasteurised "germinated + enzymatic treated" spelt flour (GEB5P). A strong positive correlation was determined between trans-ferulic acid and TPC and DPPH• radical scavenging activity. The GEB5P bread showed the highest increase in extractable and bound trans-ferulic acid content, by 320% and 137%, respectively, compared to the control bread. Principal component analysis showed differences between the control bread and enriched breads in terms of their quality, sensory and nutritional properties. Breads with 2.5% and 5% "germinated + fermented" spelt flour had the most acceptable rheological, technological and sensory characteristics, in addition to a substantial improvement in their antioxidant content.

Consumer Perception, Nutritional, and Technological Properties of Bread Made with Chickpea Flour

Celiac disease (CD) is one of the most common intestinal diseases in humans today. The only "cure" for this disease is a strictly gluten-free diet. Bread is a highly accepted food product. But, bread is a product that owns its technological properties to the presence of gluten. Bread without gluten has different texture, palatability, and sensorial properties. Therefore, new products are needed to solve this problem. Chickpeas are an inexpensive source of protein for making gluten-free baked goods. In this study, we explored a gluten-free bread formula made with chickpea flour and examined the consumer profile of chickpea bread and its nutritional and technical properties. Results showed that chickpeas could be an alternative raw material for meeting the consumer needs of people who need (or prefer) gluten-free products/diets.

The formation of the quality of wheat bread from a mixture of vegetable raw materials

This article determines the influence of vegetable additives included in the recipe of wheat bread on the quality of the finished product. The aim of the work is to add flax flour and dietary fiber powder to increase the nutritional value and dietary fiber of wheat bread. In this article with the aim of obtaining bread with good quality characteristics the possibility of using flax seed infusion starter and flax flour in the recipe of wheat bread was studied. To improve the nutritional and biological value of the bread, 0.3-0.7% of dietary fiber and 5-25% of flax flour were added to the mass of wheat flour in the recipe. To determine the optimal amount of additives organoleptic and physico-chemical parameters of the quality of the finished bread were studied. Amino acid composition of the sample selected as the optimal variant, compared with the control sample was determined by the standard method. As a result of laboratory research from the data obtained on the quality indicators of wheat bread with vegetable additives it was determined that the optimal variant of adding 0.5% of dietary fiber powder, 20% of flax flour and sourdough. We can say that the nutritional value of the variant compared to the control in terms of protein content increased by 48.8%. It was found that the finished bread selected as the optimal variant was obtained with high quality characteristics, increased nutritional and biological value, and it can be used for dietary purposes.

Вплив гарбузової клітковини на перерозподіл структурних груп у тісті та хлібі з пшеничного борошна

Taking into account the recommendations of the FAO WHO to increase the proportion of dietary fiber in the diet, pumpkin products are a promising raw material for inclusion in the recipe of products of various industries, and particulary bakery industry. The content of the main nutrients in pumpkin cellulose is much higher than in high-grade wheat flour: protein — 3.7 times (42% and 11.3%, respectively), dietary fiber — 9.1 times (32% and 3.5 %, respectively). The main protein fraction of pumpkin cellulose is globulin, a slightly lower content is glutelin and albumin, and the content of the prolamin fraction is the lowest. About 87.4% of the total amount of pumpkin cellulose protein was extracted using solvent. The infrared spectra of the dough of the control sample after kneading and the sample with the replacement of 5% of wheat flour with pumpkin cellulose are practically the same over the entire wavelength. In the wavelength range of 1700...1790 nm during fermentation, the spectra shifted significantly upwards, compared to the spectra of the samples after kneading, because pumpkin cellulose, due to its higher content of dietary fibers than wheat flour, as well as its higher water absorption and moisture retention capacity, contributes to less dilution of the dough during fermentation. At a wavelength of 2100 nm, the spectra of the control and replacement dough samples after kneading were superimposed and had a spectral index of 0.46. During fermentation, conformational transformations occur in the structure of the protein matrix. There is a delay in the development of the gluten network due to the inclusion of pumpkin cellulose particles in the gluten frame of the dough. In general, the spectra of samples with 15% replacement of wheat flour with pumpkin cellulose have a similar character to the spectra of samples with 5% replacement. Thus, the partial replacement of wheat flour with pumpkin cellulose in the recipe of wheat bread leads to changes in the structural elements of the dough and the structural and mechanical properties of the dough system and bread.

Development of a recipe for wheat bread with an increased content of dietary fiber

At present, there is a persistent deficiency of dietary fiber in the diet of the adult population of Russia. A promising source of dietary fiber is the by-products of oilseeds processing. The article proposes a method for enriching wheat bread with dietary fibers by introducing hemp meal, which is formed during the production of protein isolate from hemp cake and contains 57.5±0.4% dietary fiber. The aim of the work was to establish the optimal dosage of meal in the recipe of wheat bread by comparative analysis of organoleptic (appearance, color of the crust and crumb, porosity structure, taste, smell, chewability) and physico-chemical (humidity, acidity, crumb porosity, specific volume of bread) characteristics . The objects of the study were a control sample of bread made from premium wheat flour, as well as model samples of bread with various additions of meal. Standard methods were used to study the main qualitative characteristics of the control and model samples of bread. The optimal dosage of meal was established in the amount of 15% by weight of flour. A sample of bread with the addition of 15% meal was characterized by the compliance of organoleptic and physico-chemical parameters with the requirements of GOST R 58233-2018 “Wheat bread. Specifications". An increase in the content of dietary fiber in the optimal sample by 5.4% was found compared to the control sample. It has been established that eating 100 g of bread per day, obtained according to an optimized recipe, will satisfy the need for dietary fiber in an adult by 31.6-39.5%. The result of the study is an optimized dosage of hemp meal in the wheat bread recipe. This bread can be recommended as a source of dietary fiber.

Material flow and economic cost analysis of the Italian artisan bread production before and during the Russia-Ukraine conflict

The Russia-Ukraine conflict represents a humanitarian crisis and causes several socio-economic consequences, being Russia a key supplier of energy and food commodities. After a few weeks of war, the prices of the essential goods, already increased due to the COVID-19 pandemic crisis, have continued to boost. The present research applies the material flow analysis to assess the sustainability of the artisan bread production, comparing a baseline and a war scenario, before and during the aforementioned conflict, and estimates the economic costs associated with natural and energy resources. The analysis is based on primary data collected through semi-structured interviews among nine artisan bakeries and secondary data collected before and during the conflict. The economic assessment, which is applied to enhance the environmental management of sociometabolic systems, is conducted on the entire artisan bread produced in Italy in 2021 and the system boundaries consider a cradle-to-gate approach. The highest upsurge in input costs has been estimated in electricity (+400%), N fertilizer (+233%) and K2O (+152%). The average input cost variation has been evaluated at +232%. Possible opportunities to support production costs include the adoption of an alternative bread recipe, which reduces the supply of impacting resources without affecting the quality of the finished product, as well as the introduction of structural interventions to lower energy costs. The research could help both artisan bakers, to better manage resources, waste and related impacts under the economic and the environmental perspective, and public authorities, to define appropriate strategies to sustain the bread sector. Last, the research provides scholars with an original analysis of the economic costs in the artisan bread production, highlighting its suitability to evaluate the supply chain sustainability from cradle to gate.

Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin

Almond production generates large amounts of by-products rich in polyphenols. In this study, almond skin was explored as a valuable food ingredient in bread making. To this purpose, almond skin was used to produce functional products modifying a traditional sourdough bread recipe. The doughs were prepared replacing semolina with powdered almond skin (PAS) at 5 and 10 % (w/w). Sourdough inoculum was started with a mix of lactic acid bacteria (LAB) and propagated in semolina until reaching pH 3.7. The pH of PAS added breads was higher than that of control (CTR) breads before and after fermentation. Plate counts showed a similar evolution of LAB and total mesophilic microorganisms, but members of Enterobacteriaceae and coliform were detectable in PAS doughs. Illumina data clearly showed a dominance of lactobacilli in all trials, but PAS doughs displayed the presence of Bacillus. The final bread characteristics were influenced by PAS and its addition percentage; in particular, crust and crumb colour resulted darker, the alveolation decreased and, regarding sensory attributes, odour intensity increased, while bread odour diminished. In presence of PAS, bread emissions were characterized by lower percentages of alcohols and aromatic hydrocarbons and higher percentages of the other volatile compound classes, especially terpenoids like β-pinene, β-myrcene and limonene than CTR trial. After in vitro simulated digestion, the final release of phytochemicals from 10 % PAS bread was almost 100 %. Thus, PAS determined an increase of the antioxidant capacity of the breads. Phytochemicals released from digested PAS-fortified bread can provide antioxidant protection in a complex biological environment such as human intestinal-like cells. Besides the positive functional properties of PAS, this work also evidenced the hygienic issues of almond skin and, in order to avoid potential risks for the human health, highlighted the need to preserve its microbiological characteristics during storage for their reuse in bread production.

Spelt Grain Use in the Technology of Grain Bread of Increased Nutritional Value

The range diversification of new generation products with increased nutritional value has been an urgent problem of the bakery industry for many years. The research aim is to develop technological solutions for the spelt grain “Runo” use in the bread technology of increased nutritional value with high quality indicators. The thesis presents a comparative analysis of the chemical composition of spelt Triticum dicoccum (Schrank.) Schuebl grain of the “Runo” variety grown in the Oryol region and soft wheat grain. The authors revealed the high content of proteins (14.5 %) in the spelt, characterized by a balanced amino acid composition, dietary fiber (5.2 %), minerals (2.1 %). They run the technological potential evaluation of spelt grain according to the raw gluten content and quality and the drops number. There were a slight decrease in the amount of raw gluten (by 1.0 %) and deterioration of its elastic properties (transition to the “unsatisfactorily weak” group) at the stage of grain preparation (soaking process). A man developed technological solu tions for the whole-grain bread production from spelt: suggested ascorbic acid solution (0.005 %) use to level out changes in the protein-proteinase complex of spelt grain during soaking; introduced soy lecithin in the aqueous fat emulsion form into the bread formula tion to improve the grain bread quality and preserve products freshness for a longer time. The researchers determined rational dosages of lecithin (0.5–1 % by grain weight), which introduction contributed to an increase in the grain bread porosity by 6 % and the specific volume by 5 % compared with the control.

Shelf-Life Assessment of Bread Partially Substituted with Soy Protein Isolate

Partial substitution of flour with soy protein isolate in bread making increases the protein content and nutritional value of baked goods as it contains more lysine than wheat flour. However, changes in the bread recipe alter the pH and amino acid content of the baked good, and product assessment is required to determine whether the product is a non-time/temperature control for safety food. This study examines the effects of substituting high-gluten flour with 2–8% soy protein isolate on bread quality and on the shelf life of the bread using the microbiological challenge test. The results indicate that increased soy protein isolate substitution reduces the volume and specific volume of bread. Six percent soy protein isolate-fortified bread also had a poorer taste, and, therefore, the optimal substitution amount is 4%. Based on the yeast and mold growth during the storage period, the 4% soy protein isolate-fortified bread has a shelf life of four days, while the 2% soy protein isolate-fortified bread has a shelf life of five days. The microbiological challenge test results revealed that the substitution of flour with soy protein isolate is conducive to Staphylococcus aureus growth within the bread. To summarize, the optimal soy protein isolate substitution in bread is 4%, which offers a four-day shelf life at room temperature.

Improving the Leavening Effect of Ice like CO2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread.

This article brings together the application of ice-like CO2 gas hydrates (GH) as a leavening agent in wheat bread along with the incorporation of some natural gelling agents or flour improvers into the bread to enhance the textural properties of the wheat bread. The gelling agents used for the study were ascorbic acid (AC), egg white (EW), and rice flour (RF). These gelling agents were added to the GH bread containing different amounts of GH (40, 60, and 70% GH). Moreover, a combination of these gelling agents in a wheat GH bread recipe was studied for each respective percentage of GH. The combinations of gelling agents used in the GH bread were as follows: (1) AC, (2) RF + EW, and (3) RF + EW + AC. The best combination of GH wheat bread was 70% GH + AC + EW + RF combination. The primary goal of this research is to gain a better understanding of the complex bread dough created by CO2 GH and its influence on product quality when certain gelling agents are added to the dough. Moreover, the prospect of managing and modifying wheat bread attributes by the use of CO2 GH with the addition of natural gelling agents has not yet been researched and is a fresh idea in the food industry.

Effects of pomelo peel sponge layer insoluble dietary fibre addition on the properties of the dough and bread

SummaryIn this study, the influences of different proportions (0%, 5%, 10%, 15% and 20% w/w) of pomelo peel sponge layer insoluble dietary fibre (PP‐IDF) on the technological quality, structural character and sensory evaluation of wheat dough and bread were studied. Results showed that the addition of PP‐IDF improved the viscoelasticity of dough and reduced its enthalpy of freezing–thawing. Meanwhile, PP‐IDF significantly improved the quality of bread during storage. Compared with the control, the 7‐day moisture rate of bread containing PP‐IDF increased by 3.50–6.80%, indicating that PP‐IDF retarded the staling process of bread. Moreover, SEM images showed that the bread prepared using PP‐IDF had a more heterogeneous crumb microstructure, and the higher the addition level of PP‐IDF, the larger the void structure. The results of the texture profile analysis indicated that the hardness and chewiness of bread increased with the incorporation of PP‐IDF, suggesting that the addition of PP‐IDF had a negative effect on the texture property of bread. Furthermore, the sensory evaluation of bread was performed, and the taste of the bread was better when PP‐IDF addition content was 5–10%. The results of this study revealed that PP‐IDF had great potential for the development of innovative bread recipes.

Effects of Water Addition Level on Physical Properties, Rheological Profile and Sensory Evaluation of Gluten-Free Bread: A Preliminary Approach

The amount of water in gluten-free recipes is very important to the quality of the end product. The research aimed to develop an alternative formula for gluten-free bread using different water levels. This research was conducted to determine the physical properties, rheological profile and sensory evaluation of natural gluten-free bread produced by adding different water levels to the recipe without adding hydrocolloid. Five types of bread with different levels of water at (A) 80%; (B) 90%; (C) 100%; (D) and control dough: 105% (control 1); (E) 60% (wheat bread-control 2) of the flour basis were investigated. Control 1 is the standard level of water for making gluten-free bread, while control 2 is the standard level of water for preparing wheat bread. Sample A has a lighter crust and crumbs, as well as a white index value and lower ΔE values comparable to wheat bread, better volume, increased pore size sharply and shows higher G' and G". G' decreased as the amount of water in the dough increased. All dough formulations had higher gelatinisation enthalpy change (ΔH) values than sample A and sample E. The bakery sector could use the findings to design and reformulate the recipes of diabetic and/or reduced calorie and gluten-free bread recipes to better fulfill consumers' expectations.

Development of wheat bread recipe with pumpkin paste

The object of this study is the production technology of bread with pumpkin paste. The task to enrich bread with pumpkin paste was resolved. The influence of different amounts of pumpkin paste on the technological parameters of the quality of wheat bread and culinary quality was investigated. It was established that the addition of pumpkin paste influenced the technological parameters of the quality of bread. Bread baking loss decreased from 10.8 % to 9.9 with the addition of 5 % pumpkin paste. In the variant with 60 % pumpkin paste, the bread baking loss was 3.8 %. With the addition of 5–25 % of pumpkin paste to the bread recipe, bread shrinkage increased significantly to 4.2–4.3 % compared to control (3.5 %). A significantly larger volume was obtained by adding 25–30 % pumpkin paste. With this amount of paste, this indicator was 207–211 cm3/100 g of dough and 346–348 cm3/100 g of flour. With the addition of 35–60 % of pumpkin paste, the volume of bread was 330–338 cm3/100 g of flour. A significantly higher specific volume was obtained by adding 25–30 % of pumpkin paste – 2.0 cm3/g of dough and 2.3–2.4 cm3/g of bread. The addition of pumpkin paste increased the mass of bread from 133 to 135–166 g. It was established that the organoleptic assessment of bread did not change from the amount of pumpkin paste. The smell, taste, pores in size and uniformity correspond to the highest level of assessment – 9 points. The elasticity and consistency of the crumb was at the level of 7 points. The surface of the crust corresponded to 3 points, the glossy surface – 3 points. A distinctive feature of the research results is that in the technology of bread it is necessary to add 25–30 % of pumpkin paste. The use of this amount of pumpkin paste provides bread with a volume of 346–348 cm3/100 g of flour. The smell and taste of bread according to this recipe is high – 9 points. The recommendations reported here can be used by small and medium size enterprises for the production of bakery

Application of oat flour in rye-wheat bread production technologies

In the modern world the food industry faces the main task of providing the population with high-quality food. The use of non-traditional types of raw materials in order to enrich the category of everyday products will contribute to solving this problem. The development of recipes and the introduction of new types of bakery products into production will contribute not only to expanding the range, but also to providing the population with a healthy diet. The presence of bakery products in relatively large volumes can be noted in the diets of different categories of the population. The main component of a healthy nutrition policy in the field of PPRS production is the development of new recipes and improved technologies for food products enriched with safe non-traditional raw materials that are carriers of essential nutrients. These issues are relevant for the improvement of all categories of the population. At the same time, the quality indicators of finished bakery products must comply with existing requirements.The object of the research is the recipe for rye-wheat bread with the use of oat flour. An important activity of the bakery industry can be identified as the use of non-traditional raw materials in unified recipes for finished products, which contributes to the expansion of the bakery market. One of the most important tasks solved by the baking industry is the inclusion of high-quality and safe products of everyday use in the diet of different categories of the population. The solution of the task will be facilitated by the use of promising types of raw materials, characterized by a variety of chemical composition and favorable technological properties.The purpose of the research is the use of non-traditional raw materials in the form of oat flour to develop a recipe and technology for the production of rye-wheat bread with improved properties and quality indicators.The main aspect of the research work is to determine the effect of oatmeal on the quality indicators of semi-finished products based on thick rye sourdough, the study of the organoleptic properties of products, and the choice of dosages of oatmeal. The degree of influence of different amounts of oatmeal on the physicochemical parameters of rye-wheat bread has been revealed, and the shelf life of product samples using oatmeal established in the course of the research.

Analysis of the quality indicators of whole grain bread on hop ferments

The study presents a comparative analysis of the organoleptic and physico-chemical parameters of five samples of whole-grain bread produced using various ferments based on hop cones. The quality assessment was carried out according to the following indicators: shape, surface, color, baking, porosity, promes, taste and smell, and then all samples were compared with the GOST readings and compared with each other. According to the results of the analysis of quality indicators, a prescription composition has been identified that has the most promising chemical and physical characteristics. All samples of whole-grain bread with the proposed ferments according to organoleptic parameters corresponded to the control sample developed according to the classical recipe and the requirements specified in GOST. According to physico-chemical parameters, all the studied samples also met the requirements of GOST. The use of whole-grain sourdough based on hop cones in the bread recipe had a positive effect on the organoleptic characteristics of the finished product. At the same time, the products acquired a color from golden to dark golden (a darker shade in sample No. 3 with the addition of licorice root to the starter), had a pleasant bread taste and smell characteristic of this product name. When assessing porosity, it was found that in all samples, except sample No. 3, a more developed structure is observed, but the indicator does not go beyond the requirements of regulatory documents. During the storage of whole grain bread samples after 72 hours, the moisture content of the crumb decreased in sample No. 1 by 1.5%, sample No. 2 – by 2.3%, sample No. 3 – by 3.1%, sample No. 4 – by 3.1%. According to this indicator, sample No. 3 did not meet the requirements of GOST. Samples of wholegrain bread No. 1, No. 2 and No. 4 according to the results of the conducted studies meet the requirements of regulatory documentation, but the best and recommended for implementation is sample No. 1.

Influence of blend proportion and baking conditions on the quality attributes of wheat, orange-fleshed sweet potato and pumpkin composite flour dough and bread: optimization of processing factors

Orange-fleshed sweet potato (OFSP) and pumpkin fruit are underutilized crops with great potential for the production of high-quality bread with health-enhancing properties. However, the incorporation of nonconventional flour in bread formula may influence the dough and bread quality properties. This study investigated the effect of partial substitution of wheat flour with OFSP (10–50%) and pumpkin flour (10–40%), baking temperature (150–200 °C) and baking time (15–25 min) on the quality properties of the composite dough and bread using response surface methodology (RSM). Dough rheological, bread physical and textural properties were analyzed, modelled and optimized using RSM. Satisfactory regression models were developed for the dough and bread quality attributes (R2 > 0.98). The dough development time, crust redness, hardness, and chewiness values increased while optimum water absorption of dough, specific volume, lightness, springiness, and resilience of bread decreased significantly (p < 0.05) with increasing incorporation of OFSP and pumpkin flour in the bread formula. Additionally, the specific volume, crust redness, crumb hardness, and chewiness of the composite bread increased significantly (p < 0.05) with increasing baking temperature from 150 to 180 °C but reduced at higher baking temperatures (≥ 190 °C). The staling rate declined with increased OFSP and pumpkin flour whereas increasing the baking temperature and time increased the bread staling rate. The optimized formula for the composite bread was 78.5% wheat flour, 11.5% OFSP flour, 10.0% pumpkin flour, and baking conditions of 160 °C for 20 min. The result of the study has potential applications in the bakery industry for the development of functional bread.Graphical

Changes in the Bioaccessibility of Antioxidants after Simulated In Vitro Digestion of Bioprocessed Spelt-Enhanced Wheat Bread.

The aim of the study was to determine whether the partial replacement of wheat flour with bioprocessed spelt flour contributes to a higher bioaccessibility of the antioxidants in bread. The results showed that the type and amount of bioprocessed spelt flour in a bread recipe has a major impact on the extractable and bound TPC, the content of individual phenolics, their antioxidant activity, and their bioaccessibility as determined by in vitro digestion. Extractable p-coumaric and trans-ferulic acids in breads decreased after digestion, while extractable cis-ferulic and p-hydroxybenzoic acids increased. The bioaccessibility of TPC in the control bread (100% wheat flour), and in bread enriched with 5% "germinated + fermented" spelt flour (GFB5), did not differ. However, the digested GFB5 bread contained 5.2-times more extractable, and 1.3-times more bound, trans-ferulic acid than the digested control bread. trans-Ferulic acid showed the lowest bioaccessibility, up to 2.8%. In GFB2.5 and GFB5 breads, the bioaccessibility of p-coumaric, trans-ferulic, and cis-ferulic acids was higher than in other digested breads. PCA visualized the difference between the undigested and digested breads. The incorporation of germinated and fermented, or germinated and enzymatic, treated spelt flour in a white bread recipe could be an attractive way of providing consumers with nutritionally interesting foods.

Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking - A review

To benefit the consumers with a variety of health benefits, the incorporation of wheat bran into the bread formula has been widely conducted. This leads to changes in the rheological properties of dough that is associated with the overall quality of bakery products. This review has demonstrated the utility of a wide range of measurements at large and small deformations for determining dough rheological properties. Particularly, the rheological models have been proven with a good application in characterizing the viscoelastic behavior of whole wheat dough during breadmaking. The objective of this review was to build up a solid theorical foundation on how the rheological properties and baking performance of doughs are modified by manipulating the ingredient ( i.e. , the composition of gluten proteins from refined wheat flour, the properties of dietary fibre, the flour particle size, and the addition of hydrocolloids and enzymes) and processing ( i.e. , the time, temperature, speed and work input of mixing, the time, speed and geometry type of kneading, and the resting time) conditions throughout breadmaking processes. We also aimed to demonstrate the interactions of gluten proteins, dietary fibre and water molecules that play critical roles in affecting the dough rheology and the resultant bread quality. This will bring us a future research focus on how the gluten protein-dietary fibre-water interactions respond to the effects of dough formulation and processing parameters. • Whole wheat dough rheology was determined at large and small deformations. • Rheological models have a good application in describing dough rheology. • Ingredients and processing affect dough rheology and baking performance. • Gluten protein-dietary fibre-water interactions were affected by dough formulation.

Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains.

Due to the effect of climate change, wheat flour qualities with extremely high dough extensibility or dough strength are becoming more common, which impairs the production of selected wheat products such as pastries. The aim of this study was to investigate the effect of sorghum, millet, amaranth, or buckwheat addition to such a strong gluten common wheat flour (Triticum aestivum) on its rheological and baking properties. Raw materials were analyzed chemically (ash, protein, fat, starch, total dietary fiber) and physically (water absorption index, water solubility index, and pasting properties). Selected rheological analyses (Farinograph® and Extensograph®) were carried out on wheat blends, including up to 30% alternative grains. The baking properties of the blends were evaluated on standard bread and sweet milk bread recipes. Results showed that low amounts (5%) of sorghum and millet improved the dough stability of the high-gluten wheat flour. For optimum dough extensibility, additions of 30% sorghum, 15% millet, or 20% amaranth were needed. The use of gluten-free grains increased bread volume and decreased crumb firmness of the sweet milk breads when added at lower levels (5-15%, depending on the grain). In conclusion, cereal blending is a supportive tool to mitigate the effects of ongoing climate change and can enhance biodiversity and nutrition.