Combination Of Flour Research Articles

Final Weight, Carcass Percentage and Abdominal Fat of Broiler Chickens Given Combined Mengkudu Leaf Flour (Morinda citrifolia) and Papaya Leaf Flour (Carica papaya)

The purpose of this study was to know of effect of substitution commercial feed with mengkudu ( Morinda citrifolia L ) leaf flour and pepaya ( Carica papaya L ) leaf flour combination in broiler chickens. The research use 60 day old chick of broilers which were devided into 4 treatments, that is T0 were given commercial feed without substitution, T1 were given commercial feed with substitution of Morinda citrifolia L . (1.5%) and Carica papaya L. (0.5%), T2 were given commercial feed with substitution of Morinda citrifolia L . (1.0%) and Carica papaya L . (1.0%) and T3 were given commercial feed with substitution of Morinda citrifolia L . (0.5%) and Carica papaya L . (1.5%). The variables observed final weight, carcasse percentage and abdominale fat percentage. The result of the study obtained that the final weight was 1286.67 (T0), 1398.00 (T1), 1361.33 (T2) and 1465.33 (T3), carcasse percentage 67.67 (T0), 69.58 (T1), 70.28 (T2) dan 69.24% (T3), and abdominale fat percentage 1.89 (T0), 2.00 (T1), 2.09 (T2) dan 1.95% (T3). The result of the analysis show an non significant in final weight, carcasse percentage and abdominale fat percentage. It could be concluded that substitution commercial feed with mengkudu ( Morinda citrifolia L ) and pepaya ( Carica papaya L ) leaf flour combination can’t increase of final weight, carcasse percentage and abdominale fat percentage in broiler chickens. Key word : commercial feed, mengkudu and pepaya leaves flour and economic analysis.

Chemical and physical properties of canna (Canna edulis) and jack bean (Canavalia ensiformis)-based composite flours

Poor dietary patterns and unhealthy lifestyles are common risk factors for noncommunicable ailments, the leading causes of global death rates. Therefore, improvement of diet quality is necessary and a gluten-free diet would be the right option. This diet is not solely for patients with gluten-related diseases but has also become a trend for consumers, due to the health benefits of gluten avoidance. Underutilized food crops, including tubers and legumes, are potential raw materials for producing gluten-free food. In this study, the physicochemical properties of canna (Canna edulis) and jack bean (Canavalia ensiformis) -based composite flours were investigated. The composite flours were produced using canna flour to jack bean flour ratios of F1 (85:15), F2 (70:30), and F3 (55:45). Based on the experiment’s result, an increase in jack bean flour proportion significantly (p<0.05) increased the composite flour’s protein content, lightness, and resistant starch content of composite flours, but significantly (p<0.05) reduced carbohydrate content, oil holding capacity, and swelling power. According to the scoring test result, F2 (70:30) has the highest result and was selected as the best formula. Thus, a combination of canna and jack bean flours indicated promising properties of gluten-free flour for functional food alternative resources.

Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics

Nowadays, challenges in gluten free breads (GFB) are focused on improving the nutritional and health benefits. Acorn flour is an underexploited sustainable ingredient, naturally gluten free, with many nutritional and technological advantages. The aim of this study was to explore the interaction of acorn flour supplementation (up to 35%) to rice flour and sourdough process to obtain rice based GFB. Different levels of rice flour replacement with acorn flour (0%, 23% and 35%), and sourdough (20%) were tested in a basic GFB recipe, and technological, nutritional, and functional GFB characteristics evaluated. The combination of acorn flour and sourdough was responsible for acidifying dough and bread. Breads containing 35:65 acorn flour: rice flour led to harder breads with lower crumb luminosity and with reddish and brownish tones, besides improved structural features when adding sourdough. That combination of sourdough and acorn flour reduced the rate and the extent of starch hydrolysis, as well as increase the minerals content, total phenolic compounds and antioxidant activity. Therefore, the combination of acorn flour and sourdough process allows obtaining rice based GFB with better nutritional pattern.

PROXIMATE COMPOSITION, SENSORY EVALUATION AND PRODUCTION OF COOKIES (BISCUIT) FROM FINGER MILLET AND WHEAT FLOUR

Finger millet (Eleusinecoracana), is an important staple food because of its excellent storage properties, and nutritive value, resistance to disease and tolerance to soil moisture stress. The aim of this study is to determine the nutritional composition of cookies (Biscuit) produced from combination of finger millet and wheat flour and its sensory properties. Biscuit was produced from the formulated ratios (W:F 100, FM:100, W:F 95:5, W:F 90:10 and W:F 80:20) of wheat and finger millet respectively. Proximate composition and sensory evaluation were carried out using standard methods. The results of proximate composition for ration W:F 95:5 shows significant different compare to other ratios and individual flours, additionally the same product shows highly acceptable by the respondent for its taste, flavor and texture than cookies of other composition. Therefore it can be concluded that the product from formulated ratio WF: FM 95%:5% was best cookies highly acceptable. However consumption of such products are highly encouraged and less course effective.

Study of chemical properties of baked brownies with mocaf and moringa flour

Brownies are wheat-based snack products that prefer by peoples. The need for wheat increased every year. One of the local flours that can reduce people's dependence on the use of wheat is mocaf /modified cassava flour. Brownies have a high carbohydrate and fat content but a low vitamin and mineral content. Therefore, the addition of moringa leaf flour is need. The purpose of this study was to determine the effect of substitution of mocaf and moringa leaf flour on the chemical quality of brownies. The treatment of this study is the combination of flour, mocaf and moringa leave flour become six treatment, namely A0 = 50% flour : 50% mocaf : 0 moringa leaf flour (control), A1 = 47,5% flour : 47,5% mocaf : 5% moringa leaf flour, A2 = 45% flour : 45% mocaf : 10% moringa leaf flour, A3 = 42,5% flour : 42,5% mocaf : 15 % moringa leaf flour, A4 = 40% flour : 40% mocaf : 20% moringa leaf flour and A5 = 37,5% flour : 37,5% mocaf : 25% moringa leaf flour. The study results show that the addition of moringa leaf flour significantly influences the chemical properties (moisture, ash and protein content) on brownies. According to standard (SNI), the best treatment for water content is A0 treatment (wheat flour 50%: mocaf 50%: moringa leaf flour 0%) with a value of 25.21%, for ash and protein content are produced by A5 treatment (wheat flour 37.5%: mocaf 37.5%: moringa leaf flour 25%) with the value respectively are 2.80% and 6.68%.

Physicochemical Properties and Nutrient Content of Tempe Flour Enriched Eel Flour

AIM: This study aims to evaluate the nutritional content and physicochemical aspect of the combination of eel and tempe flour. METHODS: Samples of swamp eel and tempe flour were combined in a ratio of 1:1 (A), 1:2 (B), 1:3.5 (C), and 1 kilogram of Asian swamp eel meat without additional tempe (D), respectively. Homogenization was done using a sinmag planetary mixer. The sample analysis was performed at the SIG Laboratory (PT. Saraswanti Indo Genetech) on November 16, 2021. The samples were analyzed triple (triplicates). Statistical analysis was performed using GraphPad Prism version 9.3.0 for Mac OS. Variables were analyzed using multivariate ANOVA with 95% CI (0.05). RESULTS: There was a significant difference between Samples A, B, C, and D for every proximate analysis parameter (p = 0.000) p < 0.05. The results showed a significant difference in the unsaturated fatty acid parameter between the groups (p < 0.001). Sample C has the highest B9 (folic acid) content compared to other samples (1258.53 ± 1.39 mcg/100 g) and a significant difference was found between samples (p < 0.0001). CONCLUSION: Tempe flour enriched eel flour can act as a source of folate, due to its high folate content. Tempe flour enriched eel flour could be used as a flour mixture in any food products that require flour to increase folate content.

Development and quality evaluation of a micronutrient rich traditional Indian product by utilization of locally available food resources

ABSTRACT Malnutrition is a severe matter of concern among various countries due to modern lifestyles, especially the consumption of rapidly processed fast food. In 2018, a WHO and UNICEF study concluded that the SDG objective of eradicating all forms of malnutrition by 2030 was aspirational but unattainable and set targets for malnutrition indicators up to 2030 based on current trends. The present situation demands products rich in micronutrients, meet growth and development requirements, and are readily acceptable. A critical reason for such use of rice flour is its nonallergenic nature. A small proportion of the population is allergic to wheat gluten. Rice is widely used in baking for such wheat-intolerant people, i.e., those suffering from the coeliac disorder. Its nonallergenic property also makes rice one of the first cereals to be used in infant feeding. In this scenario, rice flour is preferred as the foremost choice for required sensory acceptability and a low-cost diet. Food-based approaches are recognised as an essential part of an urgently needed, more comprehensive strategy for improving nutrition by increasing the availability and consumption to combat calcium, iron, phosphorus and other micronutrient deficiencies. The combination of rice flour, beaten rice, banana, jaggery contains a high amount of energy protein with calcium and iron content. Such a combination of foods can enhance the nutritive value of homemade products, which can be beneficial for the malnourished population. The present study was undertaken to develop anarsa by combining banana, jaggery and rice flour using the air frying method. The developed product was evaluated for sensory attributes by a panel of 10 judges on 9 points hedonic rating scale. The calculated nutritive value from Indian Food Composition Tables (2017) showed that the product (100g) was not only had a high level of macronutrients, i.e. energy (3123.6 Kcal), carbohydrate (172.5g), protein (12.24g), fat (4.52g) but also rich in micronutrients like calcium (262.8mg), phosphorus (294.4mg) and iron (6.52mg). The product was packed and stored for 15 days at ambient temperature in an airtight container. At pre-evaluation, all the sensory parameters at the 9-point hedonic rating scale were found to be highly acceptable between 'liked moderately' (rating 8) to 'liked very much. After 15 days of storage, all sensory parameters changed and were lying in-between 'liked slightly' (rating 6) to 'liked moderately' (rating 7). The changes in sensory parameters may be due to the darkening of jaggery and changes in the flavour of the product. Thus, it can be concluded that the development and consumption of novel foods from rice flour in combination with other foods like may banana, jaggery and poppy seeds may provide cost-effective and acceptable options for combating macro and micronutrient deficiencies. Keywords: Rice flour, jaggery, banana, energy dense, mineral profile, sensory evaluation, malnutrition

The Effect of Turmeric Flour in Combination with Various Levels of Peanut Flour on the Production Performance of KUB Hens

The study has purpose for knowing e the effect of giving a mixture of turmeric flour with various levels of peanut flour on the production performance of KUB hens. This research aimed to study used 60 hens were randomly divided into 4 groups: I, II, III and IV, 15 hens in each group with five replications were. Group T0: control, T1:0.15% turmeric flour (TF) and 5% peanut flour (PF), T2: 0.15% TF and 10% PF, T3: 0.15% TF and 15% PF. All hens were collection are feed consumption, body weight gain and feed conversion. Data for all groups were expressed as mean ± standard deviation. Statistical analyses were performed using one-way analysis of variance (ANOVA) and Duncan’s New Multiple Range Test (DMRT). Differences were considered to be statistically significant when (P<0,05). All statistical analyses were performed with SPSS software version 23. On the basis of the results concluded that combination of turmeric flour and peanut flour reported the significant effect on PBB and feed convertion ratio (P<0,05). Similarly, another result reported non – significant effect of combination of turmeric flour and peanut flour on feed consumption in hens (P>0,05). At the end of the experiment, on the basis of the performance of hens in respect to feed consumption, body weight gain and feed conversion, it is observed that combination of Turmeric Flour and 15% Peanut Flour concluded improves body weight and feed convertion ratio.

The effect of the use of cassava tuber (Manihot esculenta) and Indigofera zollingeriana leaf flour combination as a source of energy supplemented with citric acid in ration on broiler small intestine characteristics and productivity.

The study aimed to determine the effect of using a combination of cassava tuber (Manihot esculenta) and Indigofera zollingeriana leaf flour as an energy source supplemented with citric acid in the ration on performance, carcass quality, digesta pH, viscosity, and the number of villi in the intestines of broilers. The research design was completely randomized with five treatments and five replications, each containing four broilers. The treatment was a substitution of corn in the ration with a combination of cassava tuber and I. zollingeriana leaf (CIF): without CIF, 5% CIF substitute for corn + 0.2% citric acid, 10% CIF substitute for corn + 0.2% citric acid, 15% CIF corn substitute + 0.2% citric acid, and CIF corn substitute + 0.2% citric acid. Each treatment ration was supplemented with 0.2% citric acid. The variables that were looked at were ration consumption, body weight gain, feed conversion, live weight, percentage of the carcass, percentage of abdominal fat, pH, viscosity, and the number of broiler villi. This study showed that the combination of CIF flour supplemented with 0.2% citric acid had a significant effect (p < 0.05) on body weight gain, ration conversion, live weight, carcass percentage, and the number of villi in broiler intestines. But it did not have a significant effect (p > 0.05) on the amount of feed eaten, the amount of fat in the abdomen, the pH of the digesta, or the thickness of the broilers' blood. The combination of CIF flour at a level of 10% supplemented with 0.2% citric acid can be used as an energy source to replace corn without having a bad effect on production performance, carcass quality, and small intestine characteristics of broilers.

High nutritional value muffins produced with wholemeal rye (Secale cereale L.) and wholemeal bean (Phaseolus vulgaris L.) flour mix

The combination of flours from cereal and legume results in less caloric products, with high contents of fiber, proteins, ash and antioxidants. Thus, this study aimed at developing muffins made with different proportions of wholemeal rye flour (WRF) and wholemeal common black bean flour (WBF). Physicochemical and physical analyses were performed to characterize starches, flours and the muffins. Sensory analysis was also carried out. WRF had the highest values for L* value, moisture and ash contents, whereas WBF had more proteins and lipids, and heterogeneous particle size distribution. The formulation with the highest acceptability grade with total replacement of whole wheat flour, was that containing 70% WRF and 30% WBF (F2). This sample was characterized as high-quality muffin, chocolate flavor, chocolate odor, light and soft crumb. Its texture was defined as low hardness, chewiness and high cohesiveness. It was concluded that the F2 formulation had a high dietary fiber content (20%), low lipid content (8%), containing 32% resistant starch, 9% protein and 51.43 mg GAE 1001 g-1 of total phenolic content, being considered an excellent nutritional food option.

Sensory evaluation of food combination products from banana and sweet potato flour as a healthy food

Bananas and sweet potatoes are one of Indonesia’s horticultural commodities that have various functions and benefits. Young bananas and sweet potatoes can be processed into various kinds, one of which is shredded. The purpose of this study was to analyze the public’s knowledge about the combination product of banana flour and sweet potato and to determine the level of preference for food products made from banana flour and sweet potato flour as a substitute for flour edge. Design of the study was a Completely Randomized Design (CRD) with 3 treatments and 8 replications. Product preference was carried out by organoleptic test on a hedonic scale. Consumer acceptability with the organoleptic test was carried out by 25 panelists. The results show that the community already understands the knowledge about banana and sweet potato flour and their processed products after participating in the training by 98%. The hedonic test results obtained by the respondents like the products of sponge cake and pudding from banana flour, while the products of kastengel and plain bread that are preferred by the respondents are products made from a combination of banana flour and sweet potato flour. Innovation in creating preparations made from banana and sweet potato to be processed into healthy food products and have promising business opportunities to increase people’s economic income.

Potential of Modified Flour Derived from The Bamboo Shoot and Swamp Tuber Origin from South Kalimantan as Environmentally Friendly Food

To reduce dependence on wheat flour, it is necessary to find substitutes for flour from local food. As local food, bamboo shoots (betung) and swamp tubers (alabio and nagara) have the potential to be processed into flour even though they have relatively low characteristics. To improve the flour characteristics, it can be made by modifying the flour biologically. The purpose of this study was to investigate modified fibre-rich flour derived from bamboo shoot and swamp tuber through fermentation and to formulate the flours as functional food. This modification was preferred because it did not need chemical agents that may be harmful for environmental. The modified flour was prepared by both spontaneously and non-spontaneously fermentation, using mocaf starter. Alabio tuber (Dioscorea alata L.), nagara tuber (Ipomoea batatas L.), bamboo shoots betung (Dendrocalamus asper) were fermented for 24, 48, and 72 hours. After fermentation, the modified flours were formulated based on a certain combination to meet the nutritional adequacy rate. The best results of alabio, nagara and betung flour were 72 hours spontaneous fermentation, 48 hours spontaneous fermentation, and 72 hours starter fermentation, respectively. The best-modified flour formulation was obtained in the combination of nagara tuber flour: bamboo shoots in 90:10.

Effect of Adding Cassava Peel and Lactic Acid Bacteria as a Feed Additive to the Weight of Immune Organs of Super Native Chicken

This study aims to evaluate the use of cassava peels added with lactic acid bacteria on the immune organ weight of super native chickens. The material used in this study was 144 Day Old Chick (DOC) super unsex native chicken with an average body weight of 34 ± 3,14 gram. The research design used was a completely randomized design (CRD) with a dose of liquid feed additive in the form of a combination of cassava peel flour and lactic acid bacteria mixed with rations. The treatments in this study included T0: basal ration, T1 (basal ration + 10% feed additive ml/kg), T2 (basal ration + 15% feed additive ml/kg) and T3 (basal ration + 20% feed additive ml/kg). The parameters observed were body weight, the relative weight of lymph, thymus, and bursa Fabricius superficial chicken stock exchange. The result showed that the combination of cassava peel and lactic acid bacteria had no significant effect (P&gt;0.05) on body weight, the relative weight of the lymph organs, thymus, and bursa Fabricius of super native chickens. This research concludes that the combination of cassava peel and lactic acid bacteria as a feed additive can maintain chickens' health by not increasing the relative weight of the super native chicken immune organs to the level of 200 ml/kg.

Effect of inulin and oat flour on viability of probiotics and physicochemical properties of reduced fat synbiotic ice cream

PurposeThe purpose of this study is to investigate the viability of probiotics, physicochemical and sensory properties of reduced fat synbiotic ice cream.Design/methodology/approachThe treatments were as follows: control was made by the addition of Lactobacillus salivarius NBIMCC 1589 and Lactobacillus crispatus NBIMCC 2451 (1:1). The treatments (T1, T2 and T3) were made with the addition of L. salivarius NBIMCC 1589 and L. crispatus NBIMCC 2451 (1:1) + 2% oat flour, 2% inulin and 4% oat flour + inulin (1:1). Physiochemical parameters (pH, moisture, fat, protein, fibre, ash, overrun, first dripping time and melting rate) were determined.FindingsThe ice cream with inulin and oat flour had lower moisture content, which was recorded 70.41, 69.88 and 68.82% for T1, T2 and T3, respectively. While the protein, fat and ash content of treated samples increased. The highest acidity (0.43%) was recorded in T3. The overrun increased by around 43% in T3 compared with control. The viable counts of probiotics were significantly (p = 0.05) decreased by two or three log cycles. Finally, T3 received the highest sensory score, which could be due to the combination between oat flour and inulin.Originality/valueA novel ice cream was produced using a combination of inulin and oat flour, which enhanced the viability of added probiotics. Reduced fat synbiotic ice cream was a good carrier for probiotics, which facilitates the production of healthy dairy products.

Sensory evaluation of panelists on biscuit products based on sorghum flour and corn bran flour

Biscuits are a popular snack food because taste delicious and varied. However, these biscuits need to be enriched with nutrients through the addition of a combination of sorghum flour and corn bran flour. The purpose of the study was to evaluate the sensory characteristics of the panelists on biscuit products based on sorghum flour and corn bran flour. The data analysis method used statistical tests Analysis of Variance (ANOVA) with a combination of treatments sorghum flour 62% + corn bran flour 38% (P1), sorghum flour 72% + corn bran flour 28% (P2), and sorghum flour 83 % + corn bran flour 17% (P3). The variables observed were the sensory characteristics of the panelists including the texture, color, aroma, and taste of the product. Based on the sensory test of the biscuit panelists with a combination of sorghum flour and corn bran flour, it affected the texture, color, aroma, and taste of the resulting biscuit. P3 treatment with a combination of 83% sorghum flour + 17% corn bran flour was the preferred one from all sensory variables including texture, color, aroma, and taste.

The peculiarities of the technology of bread production from frozen semi-finished products of a high degree of readiness with the use of functional components

Ensuring the health of the population is a task of the national importance. One of the most significant factors that determine a person’s health and performance is nutrition. In a highly competitive environment, manufacturers face one of the main tasks - the creation of new competitive products with high-quality indicators and preventive properties. Improving the quality of baked goods is one of the problems of bakery production. The article deals with the theoretical possibility and practical feasibility of using spelt flour in the production of baked goods with improved consumer benefits. Spelt flour is a valuable raw material for the production of bakery and flour confectionery products of increased nutritional and biological value. The use of whole grain spelt flour in the recipe of wheat bread allows creating products for dietary and curative and preventive purposes. In the course of the work, experimental baking of wheat bread with different dosages of wheat and spelt flour was carried out. Samples of wheat bread with a different combination of spelt and wheat flour of the highest grade in the ratios of 5:95; 10:90; 15:85% were studied. The research was conducted in the laboratory of the Department of Technology of Storage and Processing of Agricultural Raw Materials and Public Catering, Volgograd State Agrarian University. The results of the influence of spelt flour application on the organoleptic and physical and chemical parameters of wheat bread are presented. As a result of the conducted research, the possibility of producing wheat bread using spelt flour was established, and the optimal dosage of spelt and wheat flour which allows one to obtain bread with high organoleptic and physical and chemical parameters was identified.

Quality Characteristics of Egg Albumen Paneer (EAP) Incorporated with Different Binders

Background: Egg albumen paneer (EAP) is a novel food product simulating the popular milk based paneer. The study was conducted to develop binders incorporated egg albumen paneer (EAP) and to find their effects on its quality characteristics. Methods: Binders used were glutinous rice flour (GRF), Joha rice flour (JRF), wheat flour (WF) and oat flour (OF) in different formulations. EAP cubes were analysed for proximate composition, sensory qualities, texture profile and colour profile. Microbiological studies of the cubes stored at refrigeration temperature were enumerated for Total Viable Plate Count (TVPC), Total Psychrophilic Count (TPC) and Yeasts and Mould Counts at regular interval upto 90 days. Result: Study revealed highest yield percentage in T3 formulation. The proximate compositions for moisture, protein, fat and ash differs significantly among the different formulations. Analysis of Texture Profile found T3 group with the highest value for hardness, chewiness and resilience quality while T2 group was found for springiness and cohesiveness, while no significant difference was found for colour profile for any of the formulations. The microbial counts were within the acceptable range. It can be concluded that Egg Albumen Paneer could be prepared satisfactorily by incorporating different combinations of cereal flours.

Development of meat-containing breads with hemp seed flour and turkey meat of mechanical crumbing

The work is devoted to the development of meat-containing breads with a combination of turkey MCPM (mechanically crumbed poultry meat) and hemp flour with further study of functional-technological and sensory characteristics and the study of nutritional and energy value of finished products. The aim of the study was to investigate the effectiveness of the use of hemp seed flour in the technology of baked meat products.&#x0D; It was proved, that the combination of turkey MCPM and hemp flour in meat-containing breads allows to produce products with high nutritional characteristics. It was found, that the introduction of turkey in the recipe of MCPM in combination with hemp seed flour allows to obtain bread with a mass fraction of protein 18.03–19.53 g/100 g of the product. The protein concentration in the experimental samples exceeded the analogue by 3.21–11.79 %. The fraction of fat in meat-containing breads increased by an average of 37 % due to the inclusion of turkey in the recipe of MCPM. The inclusion of turkey MCPM in the recipe up to 47 % increases the concentration of macro- and micronutrients in bread to 2.06 ± 0.05 g / 100 g.&#x0D; The inclusion of hemp flour in the recipe of baked products with a high content of turkey MCPM improves the functional, technological and organoleptic properties of the products. The increase in protein content by 3.21–11.80 %, fat – by 47.84–56.83 %, energy value – by 26.52–30.23 % was determined.&#x0D; The high efficiency of combining turkey MCPM with hemp seed flour was confirmed in the study of functional and technological properties (FTP) of model minced meat. The ratio of MCMP: hemp seed flour 41: 8, 44:10, 47:12 improves WBC (water-binding capacity) by 13.46–22.15 %, WRC (water-retaining capacity) - by 10.34–21.43 %, FRC (fat-retaining capacity) – by 17.2–26.9 %. It was established, that the best indicators of FTP of minced meat and finished products were obtained by including 44 % of turkey MCPM and 10 % of hemp flour in the recipe of meat-containing bread. The results of the organoleptic analysis of the developed breads confirmed their high consumer value

Selenized chickpea sourdoughs for the enrichment of breads

The use of chickpeas sprouted with sodium selenite as ingredient for sourdough bread enrichment is explored. Backslopping was followed to obtain selenium enriched sourdoughs produced with sprouted chickpeas. Afterwards, breads containing 150 or 300 g/kg lyophilized chickpea sourdoughs with or without selenium (SeGCS) were produced. The effects on dough rheology, bread features and nutritional properties with emphasis in Se content were assessed. A positive effect of sprouted chickpea in generation of organic acid during fermentation and an increase of LAB bacteria was observed during sourdough and dough stages. In bread, the increase in the level of sourdough or selenium values were accompanied by a decrease in the volume, crumb resilience, higher density and lower number of gas cells that were less prone to recover after compression. The serving of 85 g of bread (34 g/100 g of moisture) prepared with 300 g/kg of SeGCS sourdough can meet 100% of the recommended daily Se intake (55 μg/day). Moreover, the combination of pulse flours with cereal flours, the use of sprouted flours and sourdough technologies offer new alternatives to generate an array of enriched breads.

The food industry by-products in bread making: single and combined effect of carob pod flour, sugar beet fibers and molasses on dough rheology, quality and food safety.

Obtaining high-quality value-added bread with extended shelf-life by utilizing food industry by-products that would have minimal negative effect on gluten structure while avoiding the usage of synthetic preservatives, was the challenge of this study. For this purpose the influence of the combination of carob pod flour (C, 0-15%), sugar beet fibers (F, 0-10%) and sugar beet molasses (M, 0-6%) on dough rheology and bread quality was investigated. Selected materials were of good microbiological quality, while carob flour and sugar beet fibers were rich in dietary fibers (43.6% and 67.0%, respectively). The presence of high share of dietary fibers (combination of C and F) increased dough resistance to extension up to 2.5 times, while dough extensibility was reduced by 50%. The addition of molasses had less pronounced single effect on dough properties however its impact in combination with fiber-rich materials outweighed the individual effect (an increase of dough resistance at about 55%). Molasses alone and in combination with other ingredients had positive effect on bread quality. Sample M6F5 attained crumb quality score (6.0 of maximum 7.0) higher than in control sample (5.6). High share of C and F reduced loaf volume and crumb quality of bread up to 56% and 50%, respectively and increased hardness 7.5 times. However, carob flour (7.5%) increased polyphenols content and antioxidant capacity 3 and 4 times, respectively. Moreover, carob flour and molasses and their combination showed inhibitory effect on mold mycelia growth and spores formation. Regarding all of the above, C7.5M3F5 was chosen as optimal sample.