Flat Bread Research Articles

Some Functional Properties of khambir, an Ethnic Fermented Cereal-Based Food of Western Himalayas.

Traditional leavened wheat-based flat bread khambir is a staple food for the high-altitude people of the Western Himalayan region. The health promoting abilities of two types of khambir, yeast added khambir (YAK) and buttermilk added khambir (BAK), were evaluated. A group of microbes like yeast, mold, lactic acid bacteria (LAB), and Bifidobacterium sp. were abundant in both khambir but in varied proportions. Both are enriched with phenolics and flavonoids. The aqueous extracts of both breads strongly inhibited the growth of enteropathogens. Molecular docking experiments showed that phenolic acid, particularly p-coumaric acid, blocked the active sites of β-glucosidase and acetylcholine esterase (AChE), thereby inhibiting their activities. YAK and BAK showed antiradical and antioxidant activity ranging from 46 to 67% evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and ferric reducing/antioxidant power (FRAP) assays. The aqueous extract of both khambir samples protected the arsenic toxicity when examined under an in situ rat intestinal loop model study. The arsenic induced elevated levels of superoxide dismutase (SOD), catalase (CAT), reduced glutathione, lipid peroxidation (LPO) and DNA fragmentation, and transmembrane mitochondrial potential was alleviated by khambir extract. These results scientifically supported its age-old health benefit claims by the consumer at high altitude and there are enough potentialities to explore khambir as a medicinal food for human welfare.

Physico‐chemical characteristics and antioxidant capacity of chickpea and wheat flour blends

Type‐2 diabetes is becoming a serious metabolic disease in the State of Kuwait. We wanted to make use of chickpea flour which is known to offer many benefits to the diabetic person especially in maintaining their blood sugar levels in acceptable range. The chemical composition and antioxidant capacity of white flour (WF), whole wheat flour (WWF) and chickpea flour (BF), in addition to the effect of replacement of WF and WWF with BF on the Texture Profile Analysis, and objective color of these blends, in terms of L* a* b* values were also investigated. Trolox Equivalent Antioxidant Capacity (TEAC), Malondialdehyde (MDA) and Total Phenolic Content (TPC) values varied significantly among all the three flour samples. WWF had the highest TEAC (117.42/100g) value, followed by WF (73.98/100g) and BF (60.67/100g). The TPC content also followed the similar trend, as the Gallic Acid Equivalent (GAE) values were the highest (8.67 GAE/g) for WWF, followed by WF (5.65GAE/g) and BF (3.45 GAE/g). Compared with WF and WWF, the b* values for BF were the highest (16.89) indicating higher yellowness in this sample. The TPA carried on the WF, WWF and their blends with BF showed significant variations in hardness and compressibility values, dough becoming less hard and less compressible when the replacement of WF and WWF with BF was increased from 0 to 40%. To overcome the deleterious effects of adding BF to WF and WWF on the rheological properties will be an interesting challenge, when a good quality pan bread or Arabic flat bread have to be produced during the follow up study.Support or Funding Information(Study funded by Research Administration, Kuwait University, Project No. WF01/13)(No human subjects used in this study)This abstract is from the Experimental Biology 2019 Meeting. There is no full text article associated with this abstract published in The FASEB Journal.

Utilization of flour from rice brokens in wheat flour chapatti: evaluation of dough rheology, starch digestibility, glycemic index and retrogradation behavior.

Broken rice, a byproduct of the rice milling industry was utilized at different levels to evaluate unleavened flat bread (chapatti) making properties of whole wheat flour. Chapattis were prepared by replacing whole wheat flour with broken rice flour up to 50% level. Mixolab studies revealed that incorporation of rice flour lowered dough development time and dough stability of whole wheat flour up to 23.49% and 78.33%, respectively. Lower retrogradation was observed in whole wheat rice flour blends as revealed from soluble starch/amylose. A positive correlation of mixolab retrogradation was observed with soluble starch and soluble amylose. Whole wheat flour chapatti (fresh and retrograded) containing different level of rice flour were also evaluated for glycemic index (GI), rapidly digestible starch (RDS) and slowly digestible starch (SDS). Chapattis containing rice flour demonstrated higher GI and RDS but lower SDS. RDS correlated positively with GI. Chapattis from the whole wheat rice flour blends had good consumer acceptability.

Investigation and determination of acrylamide in the main group of cereal products using advanced microextraction method coupled with gas chromatography-mass spectrometry

Cereal products as the main group of food diet have most important effect on human health. Acrylamide as a dangerous toxic compound has highly potential to be form in carbohydrates and proteins-rich foods at high temperature. In this research, we have successfully analyzed the amount of acrylamide in the important group of cereal products. Efficient, sensitive and selective microextraction technique has been applied to extract acrylamide from cereal samples. Gas chromatography-mass spectrometry has been employed as powerful analytical instrument in the quantitation step. Parameters on the extraction procedure were studied and optimized using central composite design. The calibration curves showed high linearity (R2 = 0.998) in the range of 1–500 ng g−1. Limit of detection and limit of quantitation were obtained 0.6 ng g−1 and 2 ng g−1, respectively. The average acrylamide levels for wafer, traditional flat bread, biscuit, cracker, cake, cookie and industrial leavened bread were 233.94, 218.26, 200.67, 190.50, 186.39, 156.10 and 100.22 ng g−1 respectively. The acrylamide content in all tested sample was higher than 100 ng g−1. Wafer samples showed the highest amount of acrylamide. The composition of cereal sample and baking time and temperature have directly affected on acrylamide level in sample.

Functional characterization of whole wheat flours for chapatti quality and acceptability.

Chapattis or flat breads act as integral component in the diet of people in India and its subcontinents and, therefore, function as the main source of nutrition and energy. The major ingredient used for chapatti preparation is whole wheat flour and as a result chapatti quality is primarily dependant on the quality of wheat utilized. In this study, Whole wheat flours obtained from twenty diverse wheat cultivars were characterized for quality traits and chapatti acceptability. The chapatti prepared from different cultivars showed high diversity in overall acceptability score i.e. from 38.5 to 81.0. The results showed that chapatti color was significantly and negatively impacted by ash content (r = - 0.605), protein content (r = - 0.669), SDS (r = - 0.521), Damaged starch (r = - 0.522) and Cu content (r = - 0.612) of whole wheat flour, while chapatti pliability was found to be positively and significantly linked to the dough water absorption (r = 0.775). The chapattis made from dough having higher water absorptions were found to be pliable since during baking it puffs more (r = 0.452) due to proper steam generation and retention of moisture.

Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour.

The purpose of the present research was to develop novel flat bread supplemented with quinoa flour to raise its nutritional quality and functional properties. Furthermore, evaluation of the quality of developed bread was realized with blends at 5, 10, 15, 20, 25, and 30% of quinoa flour. Chemical composition of supplemented flat bread was determined. Several properties on dough (water absorption, dough development time, stability time, elasticity, and extensibility) and their corresponding characteristics (loaf specific volume, baking loss, roundness, height, baking time, hardness, cohesiveness, springiness, resilience, gumminess, and chewiness) were then evaluated. The protein content in bread-based quinoa blends was significantly increased gradually with increasing the percentage of quinoa flour from 12.12±0.63% in control to 15.85±0.065% in 30% quinoa flour. Also, the amino acids content was increased with increasing the percentage of quinoa flour. Mineral contents in 30% quinoa flour blend such as sodium, potassium, magnesium, calcium, iron, copper, manganese, and zinc were higher than other ratios and control bread (100% wheat flour). Rheological properties of supplemented bread such as specific volume, appearance, crust and crumb texture, aroma-odor, and colour were evaluated and found to be excellent. Physicosensory characteristics of the bread fortified with quinoa flour were evaluated and the most of panelists accepted and preferred the bread supplemented with quinoa flour more than control. The obtained unique nutritional, physicochemical, and organoleptic characteristics of quinoa flour-based flat bread open a new promising prospect for utilization of quinoa flour in an industrial scale for treatment and/or prevention of malnutrition in developing counties.

Properties of Flour used in Flat Bread (Gaziantep pita) Production

Gaziantep pita, one of the regional flat breads in Turkey, had the geographical sign registration certificate in 2017. Gaziantep pita quality is directly related to flour properties. In present study, physico-chemical and flourgraph properties of bread flour containing 0.550% and 0.650% ash content (d.b.) were investigated. Results showed that the moisture contents of both samples were not significantly different from each other and were under upper limit of 14.5%. Sedimentation values for 0.550% and 0.650% ash content (db.) of flours were found good, between 25-36 mL. Wet gluten contents of both flours were determined as medium, between 20-27%. The falling number values for the samples were higher than normal values. The extensibility values were in normal values for both flour samples. The resistance to extension values for both samples were low, although these values were significantly different from each other. Energy value of 0.550% ash content (d.b.) of bread flour was in normal value, while energy value of 0.650% ash content (d.b.) of flour was low. Physico-chemical and flourgraph properties of 0.550% and 0.650% ash content (d.b.) of flours could be improved by blending or adding α-amylase.

Quality and microbial stability of part-baked ‘Barbari bread’ during freezing storage

The aim of this study was to evaluate the impact of part-baking and freezing on the quality and microbial stability of part-baked flat bread (Barbari) in order to investigate a novel production and storage process. In this research, samples were baked at different baking times (2, 4, 6, 8, 10, 12 min) and the appropriate time was determined. Then, part-baked bread (Barbari) was frozen at −30 °C and kept at −18 °C for 4 months. The appropriate time for part-baking was 6 min. Results demonstrated that freezing could prevent some chemical and enzymatic reactions as well as microbial growth by deactivating free water in bread. No significant effect of freezing was found on the color of the samples during the storage. Also, hardness increased due to the increase in the freezing weight loss, especially in the last month of storage suggesting that storage time should be less than 2 months. Our observation confirmed that it is possible to prolong the shelf-life of Barbari bread from a few days to several months by using bake-off technology (BOT) and freezing storage method.

Ancient whole grain gluten-free quinoa, high protein, vegetable flatbreads

The objective was to evaluate four kinds of ancient whole grain gluten-free Quinoa, high protein, vegetable, nutritious, tasty, health promoting flatbreads. The flatbreads were Quinoa Peanut Meal Kale (QPK), QPK-Onions, QPK-Garlic and QPK-Cilantro. Quinoa contains all the essential amino acids. Peanut Meal was utilized to formulate higher protein flatbreads and to add value to this low value farm byproduct. Fresh green leafy vegetable kale was used with health promoting potential as it binds bile acids. Onions, garlic and cilantro contain healthful phytonutrients. The level of fresh onions, garlic and cilantro were determined by consensus of the laboratory personnel. Flatbread dough was prepared using 50-67 ml water per 100g as is ingredients. The ingredients were Quinoa flour and Peanut Meal (39.4%) and fresh Kale (19.7%) as is basis. Onions, Garlic and Cilantro flatbreads contained 28%, 7% and 28% of the respective ingredients. 50g flatbread dough was pressed between parchment paper in tortilla flatbread press to about 17 cm circle. Flatbreads were cooked in flatbread cooker for 2-minutes at (165-195 oC). Seventy-one in-house volunteers evaluated Color/Appearance of the QPK, QPK-Onions and QPK-Garlic to be similar and significantly (P ≤ 0.05) preferred than QPK-Cilantro flatbreads. Odor/Aroma of QPK-Onions and QPK-Garlic flatbreads was similar and significantly higher than QPK and QPK-Cilantro. Texture/Mouth Feel of the QPK-Garlic flatbreads was judged significantly higher than QPK and QPK-Cilantro. Taste/Flavor and Acceptance of QPK-Onions flatbreads was significantly better than QPK and QPK-Cilantro. The acceptance of the flatbreads tested was QPK-Onions 92%, QPK-Garlic 89%, QPK 77% and QPK-Cilantro 72%. These flat breads used only 3-4 ingredients and could be made in any house kitchen or commercial production. These whole gain, high protein, gluten-free, vegetable, flatbreads offer tasty, nutritious and healthy choice to all and those sensitive to gluten.

Formulation and Sensory Acceptability of Flat Bread from Kocho with Broad Bean (Vicia faba L.) and Quality Protein Maize (Zea mays) Flours

Kocho, a nutritionally poor food product of enset, is prepared from the bulk of starch obtained from a mixture of decorticated leaf sheaths and grated corm of enset. This study was intended to formulate flat bread from kocho blended with broad bean and Quality Protein Maize (QPM) and evaluate its nutritional and sensory quality. Flat bread samples were prepared from blends of kocho, broad bean and quality protein maize flours at different ratios: 50:35:15, 50:30:20, 50:25:25 and 50:20:30 respectively. Control flat bread was prepared from 100% kocho. Consumer-oriented sensory evaluation of the formulated flat breads was conducted using 5 point hedonic scale. Proximate composition, selected minerals’ and anti-nutrients’ contents were analyzed. It was found that crude protein content was increased from 1.72% (control flat bread) to 11.35% (flat bread prepared from blends of 50:35:15 kocho, broad bean and QPM respectively); the crude fat content was increased from 0.83% to 3.06%. All of the formulated flat breads were accepted for the sensory attributes; the 50%:25%:25% blending ratio showed the highest overall acceptability, 3.92. It was concluded that blending kocho with broad bean and QPM could improve the nutritional value of flat bread with acceptable sensory quality.

Capability of solvent retention capacity to quality of flat bread in three wheat cultivars.

Variations in levels and properties of flour constituents have an impact on the quality of its end products and a given application. While the solvent retention capacity test has been used to assess flour quality of pan breads and cookies, to date, this test for determination the suitability of flour for flat breads, where extensibility is the most desirable, has not been evaluated. In this study, three bread wheat cultivars were investigated for their major polymeric constituents, the number of disulfide bonds and SRC test values. The attained results revealed that in the gluten network, WRC and SuRC were affected by the gliadin, whereas SCRC and LaRC by gluten as a whole and glutenin content. These observed relationships are respectively owed to the solubility of gliadin in alcoholic solutions, and the solubility of glutenin in either acid or basic solutions. Also, consumers acceptability of flat-bread was observed at higher ratio of arabinose/xylose, which related to structural characteristics of arabinoxylan.

AAC Icefield hard white winter wheat

AAC Icefield is the first hard white winter wheat (Triticum aestivum L.) cultivar registered in western Canada. It was selected from a population of F1-derived doubled-haploids of the cross McClintock/83W020007. Registration testing occurred from 2013 to 2017. These data, collected over 53 site–years, showed that AAC Icefield yielded significantly more grain than CDC Buteo, was similar in yield to Flourish, Moats, and CDC Falcon, and was significantly lower yielding than AAC Elevate and Sunrise. AAC Icefield expressed fair survival, intermediate maturity, short straw, and very good lodging resistance. Test weight and kernel weight were within the range of the checks. Ratings based on the prevalent disease races in western Canada were summarized as resistant to stem rust, moderately resistant to leaf and stripe rust, intermediate in resistance to Fusarium head blight, and susceptible to common bunt. The grain yield, agronomic characteristics, and disease resistance attributes of AAC Icefield provide good adaptation for all areas of western Canada. Despite lower grain protein concentration than Canada Western Red Winter wheat cultivars, AAC Icefield showed exceptional gluten strength per unit of protein. AAC Icefield is well-suited to a wide range of end-uses including white and whole-grain pan bread, French and flat breads, Asian steamed bread, and noodles. Currently designated in the Canada Western Experimental wheat class to facilitate test marketing, a decision on permanent class placement for AAC Icefield will be made by the Canadian Grain Commission following the assessment of market interest.

Effect of finger millet on nutritional, rheological, and pasting profile of whole wheat flat bread (chapatti)

AbstractBackground and objectivesSteam leavened flat breads (chapatti) are the staple food of Asian people and cheap source of protein and energy. Finger millet addition can significantly enhance the nutritional status of chapatti as well as utilization on domestic and industrial scale for nutritional security. The study was conducted to assess the effect of finger millet flour incorporation in whole wheat flour on dough characteristics, pasting, and chapatti making attributes.FindingsThe finger millet flour addition was negatively correlated (p ≤ 0.05) with water absorption capacity (r = −0.992), dough stability (r = −0.978), lightness (r = −0.999), puffing height (r = −0.996), and overall acceptability (r = −0.987) of the chapatti. The study clearly depicted that dough with 40% level of incorporation of finger millet flour possesses poor dough handling and sheeting characteristics. Redness and high phenolic content of finger millet accounted for reduced L* (46.73 ± 2.858) and b* (8.89 ± 0.425) values, whereas, a* values increased to 9.45 ± 0.325. Overall acceptability was also decreased from 9.0 ± 0.23 to 7.13 ± 0.22. The study concluded that addition of finger millet flour at 20% level resulted in dough with good handling and sheeting properties and overall acceptable chapatti.ConclusionsConsidering dough handling, sheeting, and sensory analysis, finger millet flour at 20% level addition was recommended for chapatti preparation. Finger millet flour addition improved the nutritional profile of chapatti.Significance and noveltyThis work extensively suggests that incorporation of finger millet will result in improvement of nutritional quality of chapatti as well as utilization of finger millet. This approach can be used to avail the nutritional benefits of finger millet as well as to increase the contribution of finger millet in food industry.

Effects of different dephytinisation methods on chemical properties of commercial and traditional breads prepared from composite flour

The influence of different dephytinisation methods such as malt flour addition, phytase enzyme application and citric acid addition on some properties of commercial bread and traditional flat bread containing 25% of cereal-legume (rye, barley, oat, chickpea, soy and lupin) flours was investigated. Ash, protein, crude fat, antioxidant activity, total phenolic content and mineral matters of both breads increased with the usage of cereal-legume flour blend. Cereal-legume flour blend also resulted in increments on phytic acid content of commercial bread (330 mg/100 g) and traditional flat bread (422 mg/100 g) compared to its controls (98 and 152 mg/100 g, respectively). Phytase enzyme application provided the highest loss of phytic acid for commercial bread (54%) and traditional flat bread (52%). Dephytinisation methods had no significant effect on weight, specific volume and hardness (24 h) of commercial bread containing 25% cereal-legume flour blend. Compared to other dephytinisation methods citric acid addition provided higher diameter, spread ratio and hardness (72 h) values in traditional flat bread. Taste and odour parameters of breads were not affected by the dephytinisation methods.

CHARACTERIZATION OF MORINGA OLEIFERA LEAVES AND ITS UTILIZATION AS VALUE ADDED INGREDIENT IN UNLEAVENED FLAT BREAD (CHAPATTI)

Micronutrient deficiency is a major concern now a days as more than 30 percent of world’s population is suffering from nutritional deficiency. People are getting awareness regarding food biodiversity, therefore they demand value added and nutritionally enriched food products to counter appetite as well as to improve their health. This study was conducted to assess the nutritional potential of Moringa oleifera leaves powder (MOLP) and a product was developed to ensure its efficient utilization in chapatti (Unleavened flat bread). For this purpose proximate composition was analyzed for both moringa oleifera leaves powder and whole wheat flour (WWF). The depicted results for MOLP were as 10.75% moisture, 7.79% ash, 6.49% crude fat, 23.72% crude protein, 12.48% crude fiber. Afterward, raw materials were analyzed for mineral profile, MOLP showed better mineral content as; 1295 mg/100g K, 211.92 mg/100g Mg, 6.32 mg/100g Cu, 7.37 mg/100g Fe, 12.83 mg/100g Na, 6.3 mg/100g Zn and 8.67 mg/100g Mn, as compared to WWF. Then antioxidant activity of both materials was analyzed and again MOLP showed better results as compared to WWF. The recorded values for Total Phenolic Content (TPC), Total Flavonoid Content (TFC) and antioxidant activity of MOLP were as; 88.63 mg GAE/g, 30.86 mg CE/g and 89.27%, respectively. Furthermore composite flour blend was prepared with the addition of 5, 10, 15 and 20% MOLP in WWF and analyzed for pasting properties then chapattis ware developed and analyzed for mineral profile and antioxidant activity as well as sensory attributes. It was observed that chapatti with 20% MOLP contained highest level of minerals as; 286.07 mg/100g K, 147.75 mg/100g Mg, 5.12 mg/100g Cu, 4.09 mg/100g Fe, 12.83 mg/100g Na, 4.78 mg/100g Zn and 5.78 mg/100g Mn. Similarly the treatment with highest proportion of MOLP showed maximum antioxidant activity; TPC, TFC and DPPH depicted results 8.83 mg GAE/g Extract, 3.66 mg CE/ g of extract, 80.52% respectively. The sensory evaluation of chapatti exhibited that treatments which had 5 and 10% of MOLP demonstrated comparatively better results with overall acceptability scores 6.90 and 6.20, respectively, however T2 (10% MOLP) was the best acceptable combination regarding its sensorial attributes. Conclusively the micronutrient profile and antioxidant activity of chapattis gradually enhanced by increasing the level of MOLP.

Optimization of wheat-sorghum composite flour for the production and enhanced storability of leavened flat bread Naan

Tropical Agricultural Research and Extension is a peer-reviewed international scientific journal covering a wide range of subject areas in tropical and subtropical agriculture published quarterly by the Faculty of Agriculture, University of Ruhuna, Sri Lanka. The journal is also available on the Faculty of Agriculture, University of Ruhuna website https://www.agri.ruh.ac.lk/tare/index.htm .

Romans, jedzenie i zbrodnia. Nawiązania do tradycji seder w filmach Woody’ego Allena

Passover is one of the most important Jewish holidays. It starts with dinner - Seder. Family gathered on this day drink red wine as a symbol of freedom and happiness. They eat matzo - flat bread to remember that Hebrews left Egypt grabbing unready bread leaven. The central place of the table is taken by the Seder plate with zeroa – shank bone, beitzah – roasted, hard – boiled egg, karpas – a vegetable, maror – bitter herbs, chazeret – bitter vegetable, charoset – sweet dessert. Most of described traditional dishes are visible in Seder scene of films Crimes and Misdemeanours (1989) and Café Society (2016) by Woody Allen. In both films the extended families are gathered together. Their members’ personalities reflect symbols of Seder dishes.

Proximate Composition, Physical, Functional, and Sensory Properties of Gurasa Produced from Flours of Indigenous Wheat Cultivars, Pearl Millet and Cowpea

The quality of the three local wheat varieties, pearl millet and cowpea composite based gurasa (a Nigerian traditional flat bread) were evaluated. A 3x4x2 factorial design comprising 3 wheat cultivars, 4 levels of pearl millet substitution and 2 levels of cowpea that yielded 24 experimental group in addition to a 100% commercial wheat flour sample were employed for gurasa production. The proximate composition, weight, volume, swelling power, solubility index, water absorption capacity and acceptability of the gurasa were determined using standard methods. Water absorption ranged from 50 to 55% and increased with addition of cowpea flour. Swelling power decreased with increase in the solubility of the flour. Gurasa supplemented with pearl millet and cowpea had the highest protein (14.58%), crude fats (4.93%) and energy (333.13kcal/100 g) which increased with the level of substitution. Weight and volume of the gurasa ranged from 128.33 to 153.33g and 186.67 to 386.67 cm3 respectively. Sensory evaluation showed that all the gurasa products were acceptable in terms of colour, taste, aroma and texture when compared with the control gurasa. Gurasa produced from the blends of local wheat cultivars, millet and cowpea increased the protein content as well as lysine (essential amino acid) that can satisfy the dietary requirement of human, especially for local consumers.

Optimization of Physical and Imaging Properties of Flat Bread Enriched with Quinoa Flour

Optimization of Physical and Imaging Properties of Flat Bread Enriched with Quinoa Flour

Influence of milling type on tef injera quality

Injera is an Ethiopian flat bread that is mostly made from tef flour. Injera making on an industrial scale holds a significant economic and social interest but requires a thorough study of how the process variables affect the product quality. The aim of this work was to investigate the effects of mill type (hammer, disc, and blade) on injera sensory quality and starch digestibility. The application of software for the determination of injera quality descriptors and its comparison with visual human eye evaluation was also established. Injera made with disc mill flour had higher overall acceptability (6.6) than that obtained from hammer mill (4.2) and blade mill (4.1) flours. The injera made with blade mill flour obtained the lowest rapidly available glucose and rapidly digestible starch. The outcome of introducing software for the determinations of injera number of eyes was found effective; its difference with human eye determination was insignificant.