Bread Weight Research Articles

Non-Conventional Brewers' Spent Grains, an Alternative Raw Material in Bread-Making.

The main objective of this experiment was to investigate the technological potential of upcycling unsparged non-conventional brewers' spent grains (BSGs) in bread-making and assess the comparative quality of bread enriched with non-fermented and lactic acid-fermented BSGs obtained from mashes brewed with starch adjuncts of buckwheat and oats. After the runoff of the first wort, unsparged non-conventional BSGs with approximately 75% moisture, acidic pH, and yield in the soluble extract above 56.6% (w/w d.m.) were used in substituting wheat flour with 5 and 15% (w/w d.m.) in bread-making recipes. The highest loaf volume value (318.68 cm3/100 g) was observed for 5% fermented buckwheat-BSG addition. Except for the samples with 5% fermented BSGs, specific volumes decreased. Crumb moisture was reduced by up to 22% for all samples, with this parameter related to bread weight. Bread porosity, elasticity, acidity, and overall sensory acceptability were better for fermented than non-fermented BSGs. The results proved that non-conventional BSGs with buckwheat and oats addition have the potential to be valorized in new bread assortments, and lactic acid fermentation applied to the BSGs is beneficial, even for overall sensory acceptability and quality of baked end-products. Technological, buckwheat-BSG was more convenient than oats-BSG. Further research continues to optimize and upscale Technology Readiness Levels.

Challenges to Increasing Dietary Fiber in White Flour and Bread.

Increasing the intake of dietary fiber from staple foods is a key strategy to improve the health of consumers. White bread is an attractive vehicle to deliver increased fiber as it is widely consumed and available to all socio-economic groups. However, fiber only accounts for about 4% of the dry weight of white flour and bread compared to 10-15% in whole grain bread and flour. We therefore discuss the challenges and barriers to developing and exploiting new types of wheat with high fiber content in white flour. These include defining and quantifying individual fiber components and understanding how they are affected by genetic and environmental factors. Rapid high throughput assays suitable for determining fiber content during plant breeding and in grain-utilizing industries are urgently required, while the impact of fiber amount and composition on flour processing quality needs to be understood. Overcoming these challenges should have significant effects on human health.

ПРИМЕНЕНИЕ АМАРАНТОВЫХ ОТРУБЕЙ В ТЕХНОЛОГИИ ПРОИЗВОДСТВА РЫБНЫХ КОТЛЕТ ДЛЯ ПРИДАНИЯ ФУНКЦИОНАЛЬНЫХ СВОЙСТВ

The purpose of the study is to improve the recipe and technology for the production of fish cutlets using amaranth bran. Objectives: development of technology and recipe for fish cutlets using amaranth bran; conducting an examination of the quality of the finished dish with calculation of its nutritional and energy value; determination of economic efficiency. The objects of the study were samples of fish cutlets with partial replacement of wheat bread with amaranth bran, as well as a control sample of fish cutlets made according to a traditional recipe. The introduction of amaranth bran was carried out in the following proportions, % of the weight of wheat bread: 1st version of the experiment – 50; 2nd version of experience – 75; 3rd experience option – 100. Replacing 75 % of wheat bread in fish cutlets with amaranth bran helps maintain the juicy consistency of the product, giving a light, pleasant taste and smell. The option with replacing 75 % of the bread with bran showed an increase in the content of proteins, fats, carbohydrates, dietary fiber, and minerals, which demonstrates its readiness for use in catering establishments as a replacement for the control. The nutritional and energy value of this option was calculated. The amount of protein increased by 2.22 %; fat – by 0.44; carbohydrates – by 6.58 %. The amount of minerals increased: K – by 18.02 mg; Ca – by 18.21; Mg – by 28.81; P – by 63.24; Fe – by 0.87 mg. And the content of dietary fiber is higher than the control variant – by 0.93 g. The energy value per 100 g of the experimental sample is 28 kcal higher than the control one. Based on calculations, it was found that the cost of raw materials increased, which led to an increase in the cost of the product. The price of fish cutlets with the addition of amaranth bran was increased, which increased the profit from the sale of one product by 2.05 rubles. The profitability of manufacturing new items increased by 2.8 %, which is considered an indicator of economic efficiency.

Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength.

Consumers within the EU are increasingly asking for natural and healthier food products, which are additive-free and environmentally friendly. The aim of this study was to assess the effects of Spirulina (Arthrospira sp.) in bread formulated with four wheat flours with different alveograph strengths. The flours used were Manitoba Flour (00/251), Ground-force wholemeal (Whole/126), Standard Bakery Flour (0/W105), and Organic Bakery Flour (2/W66). Powdered Spirulina biomass was used as a new ingredient with a high nutritional profile and bioactive compounds; incorporation was made at two levels: 1.5% and 2.5% of the flour amount. The same bread recipe was used for all formulations, but for the 1.5 and 2.5% variations, 6 g and 10 g of Spirulina were added, respectively. Antioxidant capacity increased with increasing microalgal biomass. The visual and taste attributes of the breads with microalgae underwent noticeable changes compared to their counterparts without microalgae. Biomass addition significantly (p < 0.05) affected bread weight and volume, and different trends were found based on the type of wheat flour. Spirulina-containing breads showed a greener coloration while the microalgae concentration was augmented. The moisture and texture were slightly affected by the addition of the biomass at both levels. The 2.5% concentration samples were well accepted in most cases by consumers, emphasizing the salty flavor as a pleasant feature. No significant sensory differences were observed between samples, and the acceptability index was always higher than 72%. The results show that Spirulina could be an environmentally friendly ingredient for the reformulation of nutritionally enhanced bread with a good texture that is well-accepted by consumers.

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

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

Farklı Çevre Koşullarının Buğdayda Zeleny Sedimantasyon ve Ekmek Özelliklerine Etkisinin İncelenmesi

This study was carried out in Bahri Dağdaş International Agricultural Research Institute in the growing period of 2014-2015 with 14 different bread wheat varieties in rainfed and irrigated growing conditions according to a Randomized Block Trial Design with 2 replications. In the study, Zeleny sedimentation values and bread weight and bread volume traits of bread wheat varieties were investigated. Differences between varieties grown in irrigated and rainfed conditions were evaluated statistically. Zeleny sedimentation values were changed between 26.00-39.50 ml, bread weight was between 140.20-146.5 g, bread volume was between 340-475 cm3 and specific volume was between 2.36-3.37 cm3/g in rainfed conditions, while Zeleny sedimentation values were between 31-51 ml, bread weight was between 141.61-149.47 g, bread volume was 367.50-485.00 cm3 and specific volume 2.48-3.38 cm3/g in irrigated conditions. It has been determined that the varieties grown in irrigated conditions gave better values than in rainfed conditions in terms of the examined quality parameters.

Design of an Improved Traditional Baking Oven and evaluation of Baking Performance

Small-scale baking ovens are built by the local workers and usually no scientific principles are followed to design and build of it. Modern scientific principles and procedures are followed to design and fabricate the baking ovens using low-cost materials. The major drawbacks of this type of traditional oven are: improper control of baking temperature; contamination of products with ashes during heating and excess cost for heating. This study aimed at modeling heat and mass transfer during baking, and evaluating the quality characteristics of bread and cake. The problems were identified by conducting a one-time cross-sectional survey, and the heat and mass transfer were modeled by designing and fabricating an improved oven. This model predicted the bread temperature and moisture content at 160, 170, 180, 190 and 200°C oven temperatures. The result indicated that increasing the oven temperature from 160 to 200°C increased the bread crust temperature from 101.58 to 158.69°C. However, the temperature and weight of bread increased gradually with increasing baking time up to 18-20 min and then started declining until it reached equilibrium after 30 min. The weight loss of bread increased with increasing bread temperature. The model predicted fairly accurate bread temperature and weight loss. It predicted 20 to 132°C against the observed 22 to 115°C during baking at 200°C oven temperature, 0 to 40% weight loss against 0 to 49% observed weight loss. The developed improved oven required 25% less time for baking bread and cake compared to the traditional one. Loaves of bread baked in the improved oven had 27.4% lower moisture content, 660 cm3 higher volume, and 408 g lower crumb firmness value compared to the conventional baking process. The improved baking oven is, therefore, more efficient than traditional baking ovens in terms of heat and mass transfer, baking time and product quality.

The Effect of Ca-Bentonite Aplication on Cadmium Uptake and Shoot Dry Matter of Bread Wheat

Cadmium(Cd) is a non-essential heavy metal that is highly toxic even at very low concentrations. Although Cd is a non-essential trace metal, when reached to high levels in agricultural soils, it can be easily absorbed by plants. Cadmium accumulation in wheat (Triticum aestivum L.) and its subsequent transfer to food chain is an important problem worldwide. Bentonite is a material essentially composed by montmorillonite and related clay minerals of the smectite group. The purpose of this study was to investigate the effects of bentonite (0, 3, 6 and 12%) application on Cd uptake of bread wheat growing in high Cd (0, 5 and 10 mg/kg soil) application. Plants were grown under greenhouse conditions acid soil. The experiment was conducted randomized block design with three replicates. The results revealed that shoot dry weight of bread was significantly increased with increasing doses of bentonite applications. While the dry weight of shoot without bentonite application was 480 mg/plant, it increased approximately 2 fold with 12% bentonite application. Cadmium concentration with the bentonite of control application decreased 4 times from 20.74 ppm to 5.07 ppm with application of 12% bentonite. The results show that Cd toxicity in the shoot was alleviated by bentonite treatment.

Effect of Fermentation Time and Weight of Bread Yeast on Bioethanol Content from Glucose Hydrolysis of Cellulose Empty Bunches Palm Oil (Elaesis guineensis Jacq.) with HCl 30%

Research about the effect of fermentation time and weight of yeast bread on bioethanol concentration from the fermentation of the glucose from hydrolysis of cellulose oil palm empty fruit bunches (Elaeis guineensis Jack ) with HCl 30% has been done. From the research, it found that oil palm empty fruit bunches contained cellulose of 24.1298 %. The cellulose was isolated from oil palm empty fruit bunches. It was hydrolyzed by HCl 30% to yield glucose and was analyzed by Nelson-Somogyi Method and the rate of the glucose was 17,1051 %. The fermentation of glucose used various periods of fermentation were 2 days, 4 days, and 6 days and various added baker yeast were 2 g, 4 g, and 6 g. The percentage of bioethanol was analyzed by using potassium dichromate titrations of the oxidation volumetric method. The result of the analysis shows that the highest percentage was 7.3922% with a period of fermentation was 6 days and baker yeast of 6 g.

ОПТИМІЗАЦІЯ ТЕХНОЛОГІЇ ХЛІБА З ВИКОРИСТАННЯМ БОРОШНА ГАРБУЗОВОГО

Bread and bakery products are widely used as basic food around the world. Recently, bakery products have been widely researched to develop functional foods by enriching active ingredients such as dietary fiber, biologically active peptides, minerals, vitamins, etc. to increase their nutritional and biological value. Bakery products are diversified by adding new ingredients. Laboratory and mathematical-statistical methods were used for research. The use of pumpkin flour for bread enrichment was analyzed. It was found that bread baking rate varied from 13.3±0.3% to 13.8±0.3% depending on the experiment variant. Variation coefficients of the samples were less than 3. Bread drying varied from 5.1±0.4% to 5.3±0.3 depending on the experiment variant. The sample variation was insignificant, but this indicator approached 10% and ranged from 4.5 to 7.2. Data samples from analytical replicates of the bread volume indicator had better quality indicators compared to shrinkage, which was due to insignificant data variation. There was a noticeable change in volume indicator depending on the research option from 158±3 cm3/100 g of dough to 220±3 cm3/100 g of dough. An increase in the proportion of pumpkin flour in bread resulted in volume decrease. Product volume changed similarly compared to 100 g of a mixture of wheat flour and pumpkin flour. Variation coefficients of these samples were quite low (coef V = 0.35–1.36). Similar to the previous product volume, the specific volume of dough and bread has changed. Sample variation of analytical replicates was insignificant (coef V = 0.78–2.00). Bread weight from 100 g of flour did not change significantly depending on the experiment variant, and the samples of analytical repetitions did not vary significantly. There have been noticeable changes in bread volume to dough volume. Depending on the experiment variant, bread volume varied from 2.1±0.02 (control) to 1.5±0.04 (20). The probability of sample variation of analytical replicates was quite low. Product convexity decreased from 0.48±0.02 (5) to 0.45±.02 (20) depending on the experiment variant. The variation of the sample data was insignificant (coef V = 2.12–4.44). The obtained results of primary statistical processing indicate high quality indicators and determine the possibility of data using for further statistical processing.

Extraction and characterization of cereal bran cell wall in relation to its end use perspectives.

The main objective of the current research was to explore thephysicochemical, microbial and sensorial attributes of cereals bran cell wall (CBCW) enriched bread. In 1st phase, the cell wall wasextracted from different cerealsbran and characterized for its dietary fiber profileand antioxidant activity. In addition, bread was prepared with the additionof CBCW at different ratios and explored for physicochemical, microbialand sensorial characteristics. Current results showed that total dietary fiber contents of CBCW were 59.1 ± 0.2%, 61.2 ± 0.03% and 68.8 ± 0.2% in wheat, maize and oat bran respectively. Furthermore, maize bran cell wall showed higher antioxidant activityof ferric reducing antioxidant power (FRAP), DPPH and ABTS were 52.5 ± 0.12, 28.4 ± 0.07 and 18 ± 0.05µmol TE/g as compared to wheat and oat bran cell wall.Additionally, CBCWimproved the bread quality in terms of physicochemical, microbial and sensorial characteristics.Moreover, CBCW-enriched bread showed higher loaf volume, loaf height,the specific volume of loaf and weight of bread as compared to control due to less baking loss. Furthermore, maize bran cell wall enriched bread exhibited less growth after 4days as compared to other treatments. Moreover, CBCW-enriched bread showed higher sensorial properties score than C0.Convulsively, CBCW-enriched bread has good physicochemical, microbial and sensorial properties as compared to control bread.

Biosynthesis of γ-aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making.

AimsThe aim of this study was to investigate the effectiveness of bread as substrate for γ‐aminobutyric acid (GABA) biosynthesis, establishing a valorization strategy for surplus bread, repurposing it within the food chain.Methods and ResultsSurplus bread was fermented by lactic acid bacteria (LAB) to produce GABA. Pediococcus pentosaceus F01, Levilactobacillus brevis MRS4, Lactiplantibacillus plantarum H64 and C48 were selected among 33 LAB strains for the ability to synthesize GABA. Four fermentation experiments were set up using surplus bread as such, added of amylolytic and proteolytic enzymes, modifying the pH or mixed with wheat bran. Enzyme‐treated slurries led to the release of glucose (up to 20 mg g−1) and free amino acid, whereas the addition of wheat bran (30% of bread weight) yielded the highest GABA content (circa 800 mg kg −1 of dry weight) and was the most suitable substrate for LAB growth. The selected slurry was ultimately used as an ingredient in bread making causing an increase in free amino acids.ConclusionsBesides the high GABA concentration (148 mg kg −1 dough), the experimental bread developed in this study was characterized by good nutritional properties, highlighting the efficacy of tailored bioprocessing technologies as means to mitigate food wastage.Significance and Impact of StudyOur results represent a proof of concept of effective strategies to repurpose food industry side streams.

Інформаційна технологія проектування системи автоматичної стабілізації потоку хлібної маси на вході до молотарки зернозбирального комбайну

The article presents a new methodology for creating information technology for the design of a combined system for stabilizing the flow of bread mass at the entrance to the combine thresher. The characteristic features of such a methodology are outlined. This allows the design of process control systems on the combine, taking into account external influences that are stochastic in nature. The stages of creation of information technology for the synthesis of the optimal combined stabilization system with feedback on the deviation of the bread weight from the average value and correction for changes in yield are substantiated. The article substantiates the composition and determines the content of operations of the new information technology of designing a combined system of stabilization of the flow of bread mass at the entrance to the thresher of the combine. The new technology has several distinctive features. First, its introduction allows to obtain differential equations of the combine harvester, which take into account the dynamic properties and design features of hydraulic transmissions operating in the mode of constant load change. Secondly, it allows you to design process control systems on the combine, designed for external influences that are stochastic in nature. Third, the new technology allows the synthesis of optimal combined stabilization systems under the conditions of two multidimensional independent sources of disturbance at the input and output of the stabilization object.

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

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

Modeling the throughput capacity of threshing-separating apparatus of grain harvester’s combines

The statistic proposes the analytical provisions and the experimental results of the throughput capacity of the threshing apparatus of grain harvesters, from the capacity of straw, grain, straw content, blockage of design characteristics. The threshing capacity is most significantly affected by weediness due to humidity, with a relative weediness of 0.05 bread weight, the capacity of the threshing machine is reduced by 2.5%, and with 50% weed by 16%. Loading of the threshing machine determines the productivity of the combine and fuel efficiency due to fuel consumption for harvesting 1 hectare, as well as threshing 1 ton of crop. The power of the combine engine is designed to perform work in extrem econditions, as a result, the average loadis 2/3 of full. During the operation of the combines, the time is only 45…50% of the total operating time of the engine. Underemployment of the engine leads to overconsumption of fuel. So, if the SMD-21M diesel at full operational power of 103 kW consumes fuel of 0.24 kg on 1 kW for an hour, at loading on 50% 51 kW s. specific fuel consumption increases by 41 g/kWh, or 17%, which corresponds to fuel consumption 2.1 kg/year.

Physical Characteristics and Mineral Composition of Bread Produced from Blends of Wheat and Defatted/Undefatted Cashew Kernel Flours

The present study was aimed at assessing the physical characteristics and mineral composition of breads produced from blends of wheat-defatted/undefatted cashew kernel flours. Cashew kernel was processed into flour and thereafter divided into two portions. One portion was left undefatted while the other portion was defatted using a hydraulic press. Bread was prepared from the blends of wheat and defatted/undefatted cashew kernel flours using 90:10, 80:20, 70:30, of wheat flour to defatted cashew kernel flour (DCF) and wheat flour to undefatted cashew kernel flour (UCF), respectively and 100% wheat flour as control. Mineral composition and physical characteristics of the composite breads was determined using standard methods. The study revealed a significant (p&lt;0.05) increase in the calcium (12.21-24.60 mg/100 g), iron (1.08-5.13 mg/100 g), potassium (4.13-19.63 mg/100 g), sodium (0.27-0.55 mg/100 g), zinc (0.05-2.25 mg/100 g) and magnesium (4.29-23.72mg/100g) contents as the proportion of defatted and undefatted cashew kernel flour increased. Defatting resulted to a significantly (p&lt;0.05) higher increase in the mineral contents of the bread samples. Physical characteristics of the composite bread showed a decrease in the height (8.00-5.20 cm), length (12.30-11.25 cm), width (8.00-7.45 cm), loaf volume (682.50-505.00 cm3) and specific volume (2.62-2.08 g/cm3) as amounts of defatted and undefatted cashew kernel flour substitution increased. Weight of the bread increased as substitution with 10% defatted and undefatted cashew kernel flour. Beyond the 10% level, a decrease in bread weight was observed. The findings of the present study therefore showed that wheat flour bread supplemented with 10% UCF cashew kernel flour produced bread of higher mineral content than 100% wheat flour bread and this level of UCF substitution did not have adverse effect on the bread’s physical characteristics.

Physicochemical characteristics of bread partially substituted with finger millet (Eleusine corocana) flour

Abstract Finger millet (Eleusine corocana) is a staple cereal grain available in most parts of Africa and India but it is an underutilized and neglected product. It has a low-glycemic index with some nutraceutical advantages. This study aimed to determine the physicochemical characteristics of bread made from wheat and finger millet (FM) composite flours. Wheat flour was blended with FM flour at 10%, 20%, 30% and 40% levels for bread production. Functional properties, pH of composite flours, physical properties and proximate composition of bread were determined. Water and oil holding capacity of flour blends increased from 130.61 to 135.06 and 120.55 to 125.43 g/g, respectively. However, packed and loose bulk density and emulsion stability decreased with inclusion level of FM flour. The pH values of flour blends increased from 5.88 to 6.11. The total color difference of composite bread in terms of crumb and crust increased with the addition of FM flour. Proximate composition of composite bread revealed decrease in moisture and protein contents and increase in ash, fiber, fat contents and carbohydrate at p &lt; 0.05. Incorporation of FM flour decreased the volume and specific volume of bread from 400 to 256.67 mL and 2.69 to 1.81. mL/g, respectively. However, the weight of bread increased from 141.77 to 148.52 g.

Crust treatments to reduce bread staling

Crust treatments, namely edible bread coatings, enzymatic crust modification and chemical crust modification, were introduced with the intention to minimize bread water loss during ambient storage. It was observed that compared to the treated bread, the untreated bread had significantly higher weight loss and crumb firmness after 14 days of ambient storage. A large array of materials was tested, among which hydrophobic coatings were shown to have the highest moisture barrier efficiency. In particular, the 20% candelilla wax coating (solution of 20% candelilla wax in sunflower oil), 20% beeswax coating (solution of 20% beeswax in sunflower oil) and HPMC oleogel coating (coating containing hydroxypropyl methyl cellulose oleogel) were proved to be most effective, thanks to their low affinity with water and low water vapor permeability. The application of the 20% candelilla wax coating resulted in reductions of the bread weight loss from about 30 to 13% and the crumb firmness from above 500 to 34 ​N after a storage period of 14 days. In addition, it was noted that the enzymatic and chemical crust modifications yielded moderately good results, but showed a significantly altered appearance of the bread crust.

Influence of Some Dairy Powders on the Qualitative Parameters of Bread

Bread, is one of the basic nutrients of Turkish people, is one of the first in providing energy, although it is rich in carbohydrate, and not sufficient in terms of protein, vitamins and minerals, it is suitable for enriching with natural additives. Dairy powder as skim milk powder, yogurt powder, buttermilk powder, colostrum powder, whey protein concentrate powder and lactose powder are obtained by spray drying of some dairy products. The target of this study is to enrich the bread samples with dairy powders and increase the usage of by-products in food systems. For this purpose, different dairy powder (skim milk powder (SMP), butter milk powder (BMP), yoghurt powder (YP), colostrum powder (CP), whey powder (WP) and lactose (L) were used in bread formulations (3%). AACC Method 10.10 was used in bread making with some modifications. Bread volume, weight, specific volume, texture, porosity, symmetry, firmness (after 24 and 72 hours), crust and crumb color properties of the breads and rheological properties (extensograph) of dough samples were investigated. Bread weight, volume, specific volume, texture, firmness (P&amp;lt;0.01), symmetry and porosity (P&amp;lt;0.05) values were statistically effected by the powder types. While the highest bread volume value was determined with CP, dairy powder addition gave lower bread volume values compared to control bread sample. Besides, CP addition gave desirable bread properties (darker crust color and softer crumb texture). According to rheological properties, the highest resistance to extension and energy values of dough samples was determined with YP addition, while CP addition gave the highest maximum extensibility values. As a consequence, dairy powder form could be used in bread formulations and further studies on dairy by-products usage are recommended.

Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread.

In this study, the chemical composition, colour analysis, and antioxidant properties of flour and bread were analysed. We also examined the rheological properties of dough and proximate, colour, textural, and organoleptic properties of amaranth wheat bread. Wheat flour was replaced by amaranth flour (AF) at 0-15% levels (100 : 0, 95 : 5, 90 : 10, and 85 : 15, respectively). AF supplementation increased the moisture (31.06 to 33.24%), ash (0.92 to 1.51%), protein (12.17 to 13.11%), fat (2.16 to 2.77%), and crude fibre content (1.11 to 1.72%) of the bread while the nitrogen-free extract and alkali water retention capacity decreased from 52.58 to 47.65% and 136.00 to 112.02%, respectively. The antioxidant activity evaluated by DPPH, FRAP, and total phenolic content was reduced with increased levels of AF. A significant impact on the physical properties like the weight of bread (increased from 474.00 to 489.30 g), height (went down from 80.00 to 74.33 cm), loaf volume (decreased from 1580.00 to 1518.30 cm3), and specific volume (reduced from 3.32 to 3.10 cm3 g−1) was observed with the replacement of wheat flour. Textural measurement depicted that hardness, chewiness, gumminess, springiness, and cohesiveness increased with the substitution of amaranth flour. Rheological parameters like complex viscosity, loss modulus, and storage modulus were also observed in all dough samples. Bread samples with 5%, 10%, and 15% of AF showed lower yellowness (b∗) and higher lightness (L∗) and redness (a∗) values for crust colour while lower L∗ and higher a∗ and b∗ values for crumb colour. The bread prepared by replacing 5% and 10% of AF is nutritionally as well as sensorially acceptable.