Dough Development Time Research Articles

The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread's quality using sensory, physicochemical, and chemometric methods.

Hassawi rice is an Indica variety cultivated in Saudi Arabia with a higher nutritional value than the commercial Basmati rice varieties. The present study has investigated the feasibility of combining Hassawi rice flour (HRF) or husk (HRHF), an abundant byproduct, with wheat flour to produce nutritious economical pan bread. To achieve this aim, the physicochemical properties of HRF and HRHF were assessed using techniques such as UPLC-tandem MS, ICP-OES, and colorimeter. The proximate composition (moisture, crude fiber, and ash) and mineral contents of HRHF are significantly (p < 0.05) higher than HRF. On the other hand, the compounds p-coumaric acid, vanillic acid, γ- and δ-tocotrienols, and γ-oryzanol were unique to HRF. We further determined the changes in sensory, technological, and physicochemical properties of wheat flour bread substituted with 5%, 10%, and 15% of HRF or HRHF. The rheological tests showed that the addition of HRF and HRHF increased dough development and stability time. Further, substituting wheat flour for HRF and HRHF at levels higher than 10% affected sensory attributes, such as color, taste, odor, flavor, and appearance. These changes, however, were not always at a significant level. The causes of the differences in properties between control and fortified bread samples were investigated by chemometric methods. Samples of bread HRF at 5 and 10% had comparable overall profiles to the control. On the other hand, bread HRHF samples proved to retain higher concentrations of bioactive molecules compared to the control bread. Our findings shed light on the possible use of rice husk fibers in baking goods, notably pan bread. Furthermore, by integrating rice husk fibers into baked goods, we may boost their health benefits while also contributing to the long-term use of agricultural waste.

Effects of xylanase on starch isolation and functional properties of waxy wheat flour

Waxy wheat starch is difficult to be extracted from waxy wheat flour (WWF) due to the weak gluten quality and the existence of arabinoxylan (AX). The objective of this study was to understand effects of xylanase on starch isolation and functional properties of WWF. WWF with addition of xylanase had a lower water retention capacity, shorter dough development time, and longer dough stability time when compared to the one without xylanase. Addition of xylanase to the WWF dough decreased its viscoelasticity and bound water, increased its extensibility and immobilized water, and transformed it from the elastic to the extensible texture. The xylanase hydrolysis of water-unextractable AX promoted quick formation of gluten and the release of starch granules during wet milling of WWF. Results suggested that WWF could be wet-milled without any challenge by adding xylanase. A role of AX in the dough and during wet milling of WWF was proposed and illustrated.

Regulating the composition and secondary structure of wheat protein through canopy shading to improve dough performance and nutritional index

Viscoelastic properties of gluten proteins critically determine the biscuit-making quality. However, cultivar genetics and light conditions closely regulate the composition of the gluten proteins. The impact of pre- and post-anthesis shading (60 %) on amino acid profile, gluten protein composition, secondary structure, dough performance, and biscuit-making quality were evaluated using four wheat cultivars that differ in gluten protein composition. Pre- and post-anthesis shading increased the contents of gliadin, by 35.8 and 3.1 %; glutenin, by 27.6 and 7.3 %; and total protein, by 21.7 and 10.6 %, respectively, compared with those of unshaded plants. Conversely, the ratios of glutenin/gliadin, ω-/(α,β + γ)-gliadin, and high-molecular-weight/low-molecular-weight glutenin subunits decreased with shading. Strong-gluten cultivars exhibited smaller declines in these parameters than weak-gluten cultivars. Secondary structure analysis of the wheat protein revealed that shading increased β-sheet content but decreased β-turn content. Changes in protein components and their secondary structures caused an increase in wet gluten content, dough development time, and gluten performance index, thereby decreasing the biscuit spread ratio. Shading stress increased the protein content and nutrition index but decreased the biological value of protein by 2.5 %. Transcriptomic results revealed that shading induced 139 differentially expressed genes that decreased carbohydrate metabolism and increased amino acid metabolism, involved in increased protein content. Thus, canopy shading improves dough performance and nutrition index by regulating the amino acid profiles, protein compositions, and secondary structures. The study provides key insights for achieving superior grain quality under global dimming.

Microscopic analysis of gluten network development under shear load-combining confocal laser scanning microscopy with rheometry.

A comprehensive in-situ analysis of the developing gluten network during kneading is still a gap in cereal science. With an in-line microscale shear kneading and measuring setup in a conventional rheometer, a first step was taken in previous works toward fully comprehensible gluten network development evaluation. In this work, this setup was extended by an in-situ optical analysis of the evolving gluten network. By connecting a laser scanning microscope with a conventional rheometer, the evaluation of the rheological and optical protein network evolution was possible. An image processing tool for analyzing the protein network was applied for evaluating the gluten network development in a wheat dough during the shear kneading process. This network evaluation was possible without interruption or invasive sample transfer comparing it to former approaches. The shear kneading system was able to produce a fully developed dough matrix within 125% of the reference dough development time in a classical kneader. The calculated network connectivity values from frequency testing ranged over all samples was in good agreement with traditional kneaded wheat dough just over peak consistency.

Techno-functional, antioxidants, microstructural, and sensory characteristics of biscuits as affected by fat replacer using roasted and germinated chickpea (Cicer arietinum L.)

ABSTRACT Obesity is one of the major causes of non-communicable diseases (NCDs) associated with a dietary pattern rich in saturated fat. The present study utilized roasted and germinated chickpeas (Cicer arietinum) flour (RCPF and GCPF) as a replacement for fat in biscuits, known to have nutraceutical properties. The fat content was modified using the following ratios: 10%, 20%, and 30% (w/w) of RCPF/GCPF. Based on the physicochemical analysis, increased concentrations of RCPF and GCPF in the flour blends resulted in higher levels of protein, ash, and crude fiber contents. GCPF was found to contain higher levels of protein (20.20%), ash (4.86%), and crude fiber (3.64%) compared to RCPF. Increased RCPF and GCPF levels resulted in reduction of gluten content, which indicated weak gluten network. Scanning electron micrographs (SEM) of biscuit samples further supported these observations. The farinograph properties showed significant increase (P<0.05) in water absorption and dough development time. Furthermore, when RCPF and GCPF were added to flour blends and biscuits samples, significant increase (P<0.05) in antioxidant activity, total phenolic content, and total flavonoid content was observed. These trends were observed to be more prominent with higher quantities of RCPF and GCPF. Notably, the antioxidant properties of chickpeas were found to be significantly improved (P<0.05) by the process of germination compared to roasting. Moreover, improvements in antioxidant activity might be caused by the increased levels of phenolic compounds and ascorbic acid due to the actions of endogenous hydrolytic enzymes during germination. The dimensional, textural, and sensory properties indicated that RCPF 20% and GCPF 10% can effectively serve as an organic fat substitute in bakery products with enhanced concentrations of proteins, fibers, antioxidants, and bioactive compounds with nutraceutical properties.

Sourdough Wheat Bread Enriched with Grass Pea and Lupine Seed Flour: Physicochemical and Sensory Properties

Legume seeds, such as grass pea, yellow lupine, and narrow-leaf lupine, are highly nutritious and offer a wide range of health benefits. The objective of this research was to explore the possibility of partially replacing wheat flour (at levels of 10, 15, 20, and 25%) with flour derived from these legume seeds in sourdough wheat bread and examine its impact on the physicochemical and sensory properties of the bread. The physical properties of the dough were also assessed. The substitution of wheat flour with ground legume seeds resulted in increased water absorption (from 54.1 to 63.5%) and prolonged dough development time (from 2.0 to 13.5 min). Ground lupine seeds reduced the volume of the bread and increased its crumb density, consequently making the bread harder. The most significant increase in hardness was observed when narrow-leaf lupine flour was added to the wheat flour (from 8.4 to 22.5 N). Narrow-leaf lupine had the greatest impact on enhancing the protein content in the enriched bread (from 11.5 to 20%), while yellow lupine caused the highest increase in fiber content (from 1.9 to 6.9%). The proposed additives slightly but significantly (p &lt; 0.05) increased the antioxidant activity and phenolic content in the bread samples. Importantly, for all legume seeds, replacing up to 15% of the wheat flour allowed the production of bread with high consumer acceptability.

Effects of barley seedling powder on rheological properties of dough and quality of steamed bread.

In order to find the optimal share of barley seedling powder (BSP) to improve the rheological properties of wheat dough and physico-chemical properties of steamed bread (SB), BSP was added with wheat flour at various proportions (2-10%). Results showed that with the increasing amount of BSP additive, the farinograph index (86.33-123), dough stability (9.37-12.63 min), and dough development time (6.23-7.63 min) in blend flour increased. Similarly, with the increasing BSP, SB became darker and more greenish, and the total flavonoid content increased. The content of chlorophyll-b, and total chlorophyll demonstrated a faster increase than that of chlorophyll-a. The hardness and chewability of SB improved as well whereas the springiness increased first and then decreased. The best springiness and gumminess of SB were found with 2% and 8% BSP additives respectively. 2%, 4%, and 6% addition of BSP resulted in a slight fluctuation in the bound water quantity than 8% and 10% BSP additive. No new compound formation was confirmed by Infrared analysis and there was only a heat and mass transfer process. Results from this study indicated that SB with improved quality attributes can be prepared from wheat flour fortified with BSP at 2-4%.

Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates

This study investigated the effect of fortifying baked goods with wheat bran (WBPI) and whey protein isolates (WPI) on their physicochemical and sensory properties. The aim was to enhance the nutritional value by incorporating high-protein ingredients. WBPI and WPI, which are rich in essential amino acids, were chosen to create high-protein flour blends. The main advantage of WBPI is that it is derived from readily available and inexpensive wheat bran. High-protein flour blends fortified with substitutions of 5%, 10%, and 15% flour with WBPI and WPI were subjected to chemical and rheological analysis. WBPI substitution slightly increased water binding and softening, but it resulted in a decrease in dough quality. In contrast, WPI substitution prolonged dough development time, improved dough stability, and enhanced farinographic quality. WBPI-substituted dough exhibited comparable extensographic properties to the reference flour, with 5% WBPI substitution leading to improved energy and dough resistance. However, as the level of WBPI flour substitution increased, extensographic parameters gradually declined without further enhancing the dough’s mechanical properties. Samples with 5% WPI substitution demonstrated superior mechanical properties compared to the reference sample. Baguette with high WBPI substitution was associated with reduced overall acceptance due to a bitter taste caused by the presence of small peptides, ferulic acid, and tannins, as confirmed by correlation analysis.

Технологические свойства теста из смеси ржаной и пшеничной муки с продуктами переработки облепихи

Processed fruit and berry raw materials often become part of bakery formulations. They increase the nutritional value of the finished product and change the rheological properties of the dough. Processed sea buckthorn (Hippophaё rhamnoides L.) maintains natural biochemical properties, which makes it a valuable food ingredient. The research objective was to conduct a comprehensive study of the technological properties of dough made of rye and wheat flour with sea buckthorn meal and dry sea buckthorn extract.&#x0D; The research involved sea buckthorn extract and meal mixed with wheat and rye flour, as well as dough and bread from the experimental flour mixes. The experimental part included standard methods used in the bakery industry.&#x0D; The sea buckthorn meal and extract contained protein (10.3 and 4.3%), crude fiber (8.7 and 0.3%), pectin (5.27 and 0.11%), and ascorbic acid (21.63 and 53.68 mg/100 g). They were highly acidic: 4.9 and 3.0%, respectively. As a result, protein substances and dietary fibers took a longer time to swell. The high acidity also inhibited α-amylase, which improved the rheological properties but increased the dough development time and stability. The sea buckthorn products had a positive effect on the starch crystallization processes and reduced the storage-related starch degradation. The sensory evaluation of the bread described its shape as regular, with fluffy crumb and pleasant sea buckthorn flavor. &#x0D; Thus, sea buckthorn meal and extract proved excellent technological acidifiers and regulators of amylolytic activity. The additives made it possible to reduce the amount of liquid rye sourdough from 30 to 15% and the fermentation time because the dough acidity reached 7.5–8.0 degrees.

Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat

The research featured two species of buckwheat: Fagopyrum esculentum Moench. and Fagopyrum tataricum (L.) Gaertn.&#x0D; The authors used 10, 20, or 30% of buckwheat flour to substitute soft wheat flour in order to obtain biscuits with improved sensory and nutritional properties.&#x0D; The biscuits were tested for chemical composition, rheology, color, baking quality, sensory properties, and texture. The sample made of soft wheat flour and F. tataricum contained less protein and fat than the sample with F. esculentum. The samples with F. tataricum demonstrated greater amounts of fiber and ash while the samples made of soft wheat flour were rich in carbohydrates. The additional increment enhanced the arrival time, dough development time, dough stability, the mixing tolerance index, and weakening. Compared to the control, the samples with F. esculentum demonstrated lower peak, trough, breakdown, final, and setback viscosities. F. tataricum, on the contrary, increased the viscosity readings. The biscuits fortified with F. esculentum and F. tataricum contained more protein, fat, ash, and crude fiber the control. The control biscuits also exceeded the total carbohydrates. The experimental biscuits with F. esculentum and F. tataricum were darker in color than the control: the lightness (L*) and redness values (b*) decreased as the proportion of F. esculentum/F. tataricum rose. However, the experimental biscuits had a higher level of yellowness (a*). As the replacement levels rose, F. esculentum and F. tataricum reduced biscuit weight and volume.&#x0D; According to the research results, 30% F. esculentum and 20% F. tataricum proved able to yield nutritious biscuits with outstanding physical properties. Greater proportions of F. esculentum/F. tataricum resulted in poor sensory ratings for color, taste, flavour, texture, appearance, and overall acceptability.

New flavors from old wheats: exploring the aroma profiles and sensory attributes of local Mediterranean wheat landraces.

During the 20th century, the worldwide genetic diversity of wheat was sharply eroded by continual selection for high yields and industry demands for particular standardized qualities. A collection of Israeli and Palestinian landraces (IPLR) was established to represent genetic diversity, accumulated for ten millennia under diverse environments, which was mostly lost in this transition. As our long-term goal is to study this pre- Green Revolution genetic reservoir, herein we focus on its flour and bread quality and sensorial attributes. Initially, a database was built for the entire IPLR collection (n=901) holding both Triticum durum (durum wheat) and T. aestivum (bread wheat) which included genetic and phenotypic characterization of agronomic traits, grain and flour quality. Then, a representative subset of the IPLR was selected and compared to modern varieties for dough quality, rheology, aroma and taste using both whole and refined flours and breads. The sensory panel used 40 subjects who evaluated common protocol or sourdough breads made by four artisan bakers. Results show modern durum cultivar C-9 had superior rheological properties (gluten index, elasticity, dough development time) as compared with landraces, while bread landrace 'Diar Alla' was markedly preferable for baking in relation to the modern cultivar Gadish. Baking tests and subsequent sensory evaluation clearly demonstrated a preference toward refined breads, apart from whole breads prepared using sourdough starters. In bread wheat, loaves baked using landrace flour were scored higher in several quality parameters, whereas in durum lines, the opposite trend was evident. Loaves baked from landraces 'Diar Alla' and to a lesser extent 'Hittia Soada' presented a markedly different aroma from the control loaves prepared from modern flours, both in terms of overall compositions and individual compounds, including classes such as pyranones, pyrazines, furans and pyrroles (maltol). Modern lines, on the other hand, were consistently richer in terpenes and phenylpropanoids. Further analysis demonstrated a significant association between specific aroma classes and sensory attributes scored by panelists. The findings of the study may help advance new niches in the local wheat market aimed at health and nutrition including adapting durum varieties to the bread market and developing flavor-enhanced wholemeal breads.

Antimicrobial potential and phyto-physio-chemical characterization of brans from wheat, oat, and rice

In this study, the effect of different bran additions on the physicochemical and rheological properties of bread dough was investigated to determine the optimum levels and combinations. Specifically, wheat bran, rice bran, and oats were added at 20% and 40% quantity levels to the dough, and their effects were evaluated through qualitative and quantitative experiments. The results of the study showed that the addition of bran and grains at different ratios significantly affected the profile and quality of bread. Rice bran at 20% showed the maximum moisture content (25.20%), while 40% rice bran showed the highest levels of fat (4.98%), ash (0.97%), zinc (8.98%), and iron (31.87%). Oats had the highest protein content (11.94%). Furthermore, the addition of 40% oat bran (T4) resulted in the highest values of dough development time (DT) and farinograph quality number (FQN), at 14.10 and 141.0, respectively. The maximum values of maximum torque increase (MTI), dough development time (DDT), and stability were observed in T3 (63.0), T6 (40% rice bran), and T6 (7.40), respectively. In addition, the highest moisture content was observed in 20% rice bran (13.10%). During the storage study, the maximum mean value of total phenolic compound was observed in T4 (oats 40%), at 209, while the highest firmness was observed in T2 (wheat bran 40%), at 9.52. The maximum value of mold count was observed in T4 (40% oats bran), at 3.29. The data was analyzed using SPSS statistical software to validate the output of the study. In conclusion, the results suggest that the addition of bran and grains at different ratios can significantly impact the properties of bread dough, and the optimal levels and combinations should be carefully selected to achieve the desired quality characteristics.

Effects of Spraying KH2PO4 on Flag Leaf Physiological Characteristics and Grain Yield and Quality under Heat Stress during the Filling Period in Winter Wheat.

As one of the most important wheat-producing areas in China, wheat is prone to heat stress during the grain filling period in the Huang-Huai-Hai Plain (3HP), which lowers yields and degrades the grain quality of wheat. To assess the effects of spraying potassium dihydrogen phosphate (KH2PO4) on the physiological traits in flag leaves and grain yield (GY) and quality under heat stress during the filling period, we conducted a two-year field experiment in the winter wheat growing seasons of 2020-2022. In this study, spraying water combined with heat stress (HT), 0.3% KH2PO4 (KDP), and 0.3% KH2PO4 combined with heat stress (PHT) were designed, and spraying water alone was used as a control (CK). The dates for the spraying were the third and eleventh day after anthesis, and a plastic film shed was used to impose heat stress on the wheat plants during the grain filling period. The results showed that spraying KH2PO4 significantly improved the chlorophyll content and net photosynthesis rate (Pn) in flag leaves compared with the non-sprayed treatments. Compared with CK, the Pn in HT decreased by 8.97% after heat stress, while Pn in PHT decreased by 7.44% compared to that of KDP. The activities of superoxide dismutase, catalase, and peroxidase in flag leaves were significantly reduced when the wheat was subjected to heat stress, while malonaldehyde content increased, and the enzyme activities were significantly enhanced when KH2PO4 was sprayed. Heat stress significantly decreased the contribution rate of dry matter accumulation (DM) after anthesis of wheat to grain (CRAA), whereas spraying KH2PO4 significantly increased the CRAA and harvest index. At maturity, the DM in CK was significantly higher than that in HT, KDP was significantly higher than PHT, and KDP had the highest DM. Compared with CK, the GY in KDP significantly increased by 9.85% over the two years, while the GY in HT decreased by 11.44% compared with that of CK, and the GY in PHT decreased by 6.31% compared to that of KDP. Spraying KH2PO4 after anthesis primarily helped GY by maintaining a high thousand grain weight to lessen the negative effects of heat stress on wheat. Moreover, heat stress significantly reduced protein concentration, wet gluten content, dough development time, and hardness index in grains of mature, while spraying KH2PO4 maintained a sufficient grain quality under the conditions of achieving higher yields. Overall, spraying KH2PO4 after anthesis could enhance the heat stress resistance of wheat and maintain the photosynthetic capacity of flag leaves, ensuring the dry matter production and reducing the negative effects on grain yield and quality in the 3HP.

Germinated Bambara groundnut (Vigna subterranea) flour as an ingredient in wheat bread: Physicochemical, nutritional, and sensory properties of bread.

Wheat flour (WF) was substituted with germinated Bambara groundnut (Vigna subterranea) flour (GBF) at different proportions (5%, 10%, 15%, 20%, 25%, and 30%) and used in the preparation of bread. The dough mixing, pasting, and gelatinization properties of the blends were evaluated as well as the nutritional quality, in vitro starch digestibility, phytochemical constituents, antioxidant potential, color, texture, and sensory properties of breads. All the wheat dough containing GBF had higher water absorption capacity, gelatinization temperatures, dough development time, low peak, and setback viscosities. The composite breads had significantly higher dietary fiber, minerals, protein digestibility, corrected amino acid scores, resistant starch, slowly digestible starch, total phenolics, total flavonoids, and antioxidant activities and caused significant reduction in rapidly digestible starch content. The addition of up to 15% GBF had no significant impact on the specific volume of wheat bread. Substitution of WF with GBF influenced color and texture properties of bread. Wheat bread supplemented with 20% GBF had significantly higher scores in taste, aroma, and overall acceptability. This study demonstrated the potential of GBF as a functional ingredient in bread making. PRACTICAL APPLICATION: This study provides a suitable possibility of partial substitution of wheat flour with germinated Bambara groundnut, to develop functional and acceptable bread. The dough mixing and pasting results in this study would add to knowledge on the dough handling characteristics as there is limited information regarding the mixing properties of wheat dough with germinated Bambara groundnut.

Effects of defatted walnut meal as a potential ingredient in bread: physicochemical, rheological, functional and sensory properties

Potential functional ingredients, resulting after partial oil extraction by cold pressing, present a promising direction with perspective for the nutritional improvement of traditional bakery products and may enhance their health-promoting properties. The current study sought to determine the effect of wheat flour substitution with walnut (Juglans regia L.) meal by 0, 2, 4, and 6% of the total amount. The influence of partially defatted walnut meal (BWF) incorporation on dough physicochemical, and rheological properties, as well as the final sensory properties of the bread was investigated. Mixolab test results indicated an increase in dough development time and stability, a reduction of hydration capacity, free water content, enzymatic activity as well as a reduction of the shelf life of the enriched bread. Physical and sensory analyses showed that substitution of wheat flour with partially defatted walnut meal below 6% (on a flour basis) in bread manufacturing recipes yielded products with an enhanced porosity (72.2 to 74.5%), titratable acidity (1.4 to 2.3 degrees), freshness (2.0 to 7.8%) and polyphenol content (0.09 to 2.20 μg GAE/100 g product). All samples show specific positive characteristics, well defined, without defects, with a total acceptability of 4.54 - 4.88. The samples with 2% and 4% BWF show better quality indicators, therefore they can be recommended to consumers as products with high nutritional value.

Starch and Dough-Related Properties of Wheat (Triticum aestivum L.) Exposed to Varying Temperatures and Radiances after Anthesis

With the increase in global warming and solar radiation, the starch quality and dough properties of wheat have also been affected to some negative extent. To prepare for the effects of future climate change, we explored the effects of different temperatures and radiation on the properties of wheat starch and dough. Six sowing dates for four wheat varieties were selected for this study. The seedling population on the first sowing date (S1) was 300 × 104 plants ha−1, which increased by approximately 10% after the subsequent sowing date. The results showed that a delay in sowing time increased the daily mean temperature after anthesis and decreased the effective accumulated temperature and cumulative solar radiation. When the daily mean temperature increased 0.32 °C after anthesis, the total starch content decreased 1.2%, the sedimentation value increased by 14.19 s, the water absorption increased 0.62%, the dough development time increased 0.4 min, and the dough stability time increased 0.28 min. The gelatinization and dough properties of wheat starch were not only related to the daily mean temperature, but were also significantly related to the effective accumulated temperature and cumulative solar radiation. The results showed that the starch and dough properties of wheat are also related to the cumulative radiation temperature after anthesis. Compared with radiation, temperature is the main climatic factor affecting the formation of wheat starch and dough.

Clinical, nutritional, and quality assessment of flaxseeds and their supplemented muffins

ABSTRACT This study aimed to explore whether flaxseed could be used to ameliorate various CVD biomarkers. In the first phase, flaxseed’s nutritional composition was performed. In the second phase, a 32-day efficacy trial was conducted on 20 Sprague Dawley rats. All physical and biochemical tests were performed on the initial and final days. Results revealed that blood glucose, triglycerides, total cholesterol, and low-density lipoprotein cholesterol were significantly reduced, whereas high-density lipoprotein cholesterol, hematocrit, haemoglobin, red blood cells, and platelets were increased. Having significant clinical findings, a marketable flaxseed-supplemented muffin recipe was developed using flaxseed-supplemented flour at 0%, 5%, 10%, 12%, and 20%. Farinographic investigations of flaxseed-supplemented flour revealed its improved baking potential through more excellent water absorption and dough development time. The flaxseed-supplemented muffins revealed a significant rise of 15% in protein, 60% in fiber, 23% in ash, 60% in healthy vegetative fats and sensorial parameters.

Physical and Rheological Studies of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh, and Seed Powders

Several studies have been found in the literature about the phytochemistry, nutritional profiles, and pharmacological potential of pumpkin and pumpkin-based food products but a very few data have been found about the impact of the addition of pumpkin powders on physical and rheological behaviors of bakery products. The present research work was conducted to investigate that powder of which part of pumpkin and in what percentage could prove the most acceptable to develop good quality biscuits with optimum rheological and physical characteristics, which will be very useful to utilize pumpkin waste streams with effective and efficient mechanism for benefit of mankind in terms of development of new variety of bakery items. Peel, flesh, and seeds of pumpkin were utilized in the form of dried powder at 0, 5, 10, and 15% replacement levels to develop biscuits. Farinographic studies revealed that water absorption and dough development time were significantly increased to 65.69 ± 0.60% and 5.80 ± 0.012 min, respectively, at 15% pumpkin peel powder replacement, whereas dough stability was significantly decreased for 15% replacement level of pumpkin peel, flesh, and seed powders. Mixing tolerance index was significantly increased by these replacements. Mixographic studies revealed that mixing time of control dough was 3.55 ± 0.029 min, which was significantly decreased to 3.03 ± 0.015, 2.94 ± 0.023, and 3.23 ± 0.017 min for 15% replacement level of pumpkin peel, flesh, and seed powders, respectively. Similarly, peak height values were significantly decreased as replacement levels of pumpkin powders were increased up to 15%. Width and spread factor were significantly decreased, whereas thickness was significantly increased by these replacements. These replacements of pumpkin powders with white flour did not pose negative impact on rheological behavior of composite flours, which ultimately resulted in the development of improved quality biscuits.

Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran

A better understanding of dough rheology during processing is crucial in the bakery industry, since quality attributes of the final product are influenced by those properties. In this study, we investigated the effects of xylanase, α-amylase and cellulase on the rheological properties of bread dough enriched in oat bran. A DoughLAB was used to measure the mixing characteristics of dough. According to the results, adding a single enzyme did not significantly affect the water absorption, development time, or stability of oat bran dough. In contrast, when blended enzymes were used at high concentrations (10, 120, and 60 ppm), the water absorption, development time, and stability of the oat bran dough were significantly reduced compared to using the single enzyme (62.1%, 7.1 and 6.6 min). It was found that combining α-amylase, xylanase and cellulase resulted in better extensibility and stickiness (16.5 mm and 60.8 g) of oat bran dough than using these enzymes individually. As a result, α-amylase, xylanase and cellulase complemented each other in determining the rheology of bread dough.

A combined use of different functional additives for improvement of wheat flour quality for bread making.

Low-protein wheat flour can produce bread with poor texture and appearance, reducing its nutritional value and market appeal. This is a growing concern for both the food industry and consumers relying on wheat as a dietary staple. The present study evaluated the individual and combined effects of bacterial xylanase (BX), maltogenic α-amylase (MG), vital gluten (VG) and ascorbic acid (AA) with respect to improving weak flour properties for bread making. BX, VG and AA improved gluten Index (GI), whereas MG was employed for optimizing amylolytic-activity in flour. VG increased the water absorption (WA) capacity of flour and prolonged dough development time (DDT). The dough stability (DST) was increased by BX and VG. BX and MG decreased crumb firmness (CF) and showed anti-staling effect. All additives reduced bake loss, increased loaf volume (LV) and retained or improved sensory attributes of bread. However, MG at 60 mg kg-1 (MG60), BX at 30 mg kg-1 (BX30), VG at 5% (VG5) and AA at 50 mg kg-1 (AA50) were found to be the most suitable for evaluating in combinations. Ternary combinations of MG60, BX30, VG5 or AA50 imparted significantly (P < 0.05) positive impacts on GI, WA, DDT, DST, CF, LV and sensory attributes compared to control, individual and binary combinations. The PCA suggested that a combination of MG60 + VG5 was more similar to MG60 + BX30 + VG5, whereas, MG60 + BX30 and MG60 + AA50 were more related to MG60 + BX30 + AA50 combination, but all of these combinations showed the improvement in the characteristics compared to control flour. © 2023 Society of Chemical Industry.