Flour Bread Research Articles

Quality of wheat-cassava bread as affected by selected improvers

Purpose – The purpose of this paper is to evaluate some common bread improvers (normally used for 100 per cent wheat bread) for their effect on the quality attributes of wheat-cassava (90:10) composite bread. Design/methodology/approach – Four commonly used bread improvers (ASA, ABT, EDC and PTB) in Nigeria were evaluated for their effect on the baking potential of wheat-cassava (90:10) composite flour. Bread samples were baked from wheat-cassava (90:10) composite flour, with and without bread improvers. Changes in dough height during fermentation, oven spring, yield and specific volume of bread samples were determined. Bread samples were also evaluated for their sensory and staling characteristics. Findings – Results showed that dough height during fermentation did not change significantly (p<0.05) and crumb colour, firmness, taste and aroma were unaffected by addition of bread improvers; but oven spring, yield, specific volume, bread shape, crust colour, texture and overall acceptability of bread were significantly different (p>0.05). All the bread improvers except ABT extended the shelf life of wheat-cassava (90:10) composite bread for a period of 24-48 hours. Practical implications – Bread improvers normally used for 100 per cent wheat bread could be used effectively for wheat-cassava (90:10) composite bread without an adverse effect on quality of bread. Originality/value – Bread makers need little or no additional training to handle wheat-cassava (90:10) composite flour for bread making process hence, Nigeria can sustain her policy of using wheat-cassava composite flour for baking without any serious technical problem.

Determination of the presence of buckwheat flour in bread by the analysis of minor fatty acid methyl esters

Determination of the presence of buckwheat flour in bread by the analysis of minor fatty acid methyl esters

Quality Evaluation of Fibre- Enriched Bread

The advocacy on the use of composite cassava-wheat flour for commercial bread making purposes and its consumption had gained ground in Nigeria. This study was carried out to investigate the effect of coconut fiber (CCF)and corn bran (CBN) as sources of dietary fibre at different level of inclusion (0%, 5%, 10%) on the physical, chemical composition and organoleptic qualities of developed bread from composite flour made by mixing cassava and wheat flour at ratio of 10:90 (w/w). Results showed a significant reduction (p<0.05) in the loaf volume and specific loaf volume of the fibre enriched bread with increased level of fibre inclusion. It ranged from 1250 -1403.3 cm3 and 4.98 -5.77cm3/g respectively with highest values obtained from 5% CCF inclusion and the lowest value from 10% CBN inclusion The dietary fibre content of the bread loaves increased significantly (p>0.05) as the level of CCF fibre increased. It ranged from 3.79 to 5.28% with the highest value in 10% CCF level and lowest in 10% CBN fibre bread. However, result indicated that CBN fibre bread had lower dietary fibre contents of 3.79 and 3.98% compared to the control sample 0% (4.56%). The study revealed that coconut enriched bread with DF of 5.28% was able to deliver 21.12% of the Recommended Daily Intake for dietary fibre. Significant reduction existed (p<0.05) in the moisture content of the CCF fibre bread from 5 to 10% level of inclusions studied. The crude protein content of the fibre bread samples increased significantly with increasing levels of CCF and CBN fibres and ranged from 4.56 to 5.15% and the control sample (4.69%). The dry matter content of the bread sample showed significant increase in the level of CCF fibre inclusion from 5 to 10% while on the other hand, it decreased significantly from 5 to 10% corn bran fibre bread (CBN). It ranged from 66.52 to 69.56% with the highest value in 10% CCF fibre level and lowest in control sample of non fibre bread. The mean sensory scores obtained showed no significant (p>0.05) difference between 5% and 10% coconut fibre enriched bread and 10:90 cassava- wheat bread (CONTROL), however bread with 5% inclusion had the highest taste, chewability and overall acceptability scores in all the attributes evaluated.

Future on Rice Flour Bread

Future on Rice Flour Bread

Chemical, rheological and bread characteristics of wheat flour influenced by different forms of chia (Salvia hispanica L.)

Chia flour from white and brown seeds were tested in dry and hydrated form. In flour composites, ash and protein content was verifiably increased by both chia types (up to about 2%). Non-starch polysaccharides content also increased, as the sucrose SRC confirmed. Protein technological quality was affected by alternative plant materials, measured as Zeleny value diminishing. Water suspension viscosity and dough elasticity increased during amylograph and extensigraph tests. For composites including hydrated chia form, somewhat higher elasticity was determined; the change was positively reflected in baking test results (bread volume increased about 20% at least). Bread crumb morphology changed gradually, determined by deeper penetration rate. Higher elasticity of dough containing hydrated chia form limited small pores coalescence into larger ones, resulting into firmer crumb compared to bread with dry chia flour. That was verified by soft diminishing of mean pores area and reversely by increase in pores density within order of samples wheat bread – dry chia flour bread – hydrated chia flour bread. Pore sizes distribution was varied, too – by chia flour, counts of small and large pores (area smaller than 1.5 mm2 and larger than 4.2 mm2, respectively) were magnified approximately twice and lowered to ca half, respectively.

Physicochemical properties of fermented and non-fermented rice bran flour and its utilization in bread making

Rice bran was subjected to natural fermentation for 4 days and investigated for its physicochemical, antioxidant, phytochemical, functional properties and mineral content. In addition, the fermented and non-fermented rice bran flours were supplemented with wheat flour in several ratios for baking bread. The proximate composition results obtained showed that fermented rice bran flour possessed protein content of 5.68%, fibre (37.8%), fat (2.97%) and carbohydrate (31.06). It was observed that the total phenol content for non-fermented rice bran flour (362.69 GAE µg/ml) was higher than fermented bran flour (359.15 GAE µg/ml). However, the ability of the samples to scavenge 1,1-di phenyl-2-picrylhydrazyl (DPPH) radical was higher in fermented flour (57.0mg/ml) than in non-fermented sample (55.0 mg/ml). The result of the qualitative analysis of the phytochemical screening revealed that only saponin was present in the rice bran flours. The mineral composition of the non-fermented and fermented rice bran flours revealed that the flours possessed magnesium (0.19%-0.18%), sodium (0.06%-0.17%), calcium (0.08%-0.13%) and potassium (0.03%-0.02%). The physical properties of bread sample at 20% rice bran flour supplementation showed that there was no significant difference between loaf volume of the wheat flour bread and non-fermented rice bran bread (360cm3) while there was significant difference in the loaf volume of fermented rice bran bread (281cm3). It was observed that the fermented rice bran bread had the highest fibre content (1.83%), followed by non-fermented rice bran bread (1.37%) and wheat flour bread (0.95%). The sensory analysis revealed that both the fermented and non-fermented rice bran breadswere scored above average in all sensory parameters although wheat flour bread was preferred.Â

The effects of lupin (Lupinus angustifolius) addition to wheat bread on its nutritional, phytochemical and bioactive composition and protein quality

The grain legume Australian sweet lupin (Lupinus angustifolius; ASL) is gaining international interest as a functional food ingredient; however its addition to refined wheat bread has been shown to decrease bread volume and textural quality, the extent of which is influenced by ASL variety. The present study evaluated the effects of ASL incorporation (20% of total flour) of the six commercial varieties; Belara, Coromup, Gungurru, Jenabillup, Mandelup and Tanjil, on the level of nutritional, phytochemical and bioactive composition and protein quality of refined wheat flour bread. Protein, dietary fiber, phenolic and carotenoid content, antioxidant capacity and protein digestibility corrected amino acid score (PDCAAS) were higher (p<0.05), whereas available carbohydrate level was lower (p<0.05) in ASL–wheat breads than the wheat-only bread, regardless of the ASL variety used. In addition, the blood-glucose lowering bioactive peptide γ-conglutin was detected in all ASL–wheat breads but not in wheat-only bread. The ASL variety used significantly (p<0.05) affected the dietary fiber, fat, available carbohydrates and polyphenolic level, the antioxidant capacity and the PDCAAS of the ASL–wheat breads. These findings demonstrate the potential nutritional and health benefits of adding ASL to refined wheat bread and highlight the importance of selecting specific ASL varieties to maximise its nutritional attributes.

New rules for school caterers

New rules for school caterers

Processing and bread-making potential of proteins isolated from malted and non-malted pea seeds by ultrafiltration/diafiltration

Abstract The bread-making potential of a pea protein isolate produced by an ultrafiltration/diafiltration (UF/DF) process applied to malted seed has not been studied, to date. Thus, the objective of this work was to study the impact of supplementing breads, at a 10% level, with malted pea protein isolate produced by an UF/DF processes with a 50 kDa hollow fibers membrane. Malted pea protein isolate with approximately 90% of protein (dry basis) was obtained. Flour substituted with this isolate showed good bread-making potential allowing the production of bread with protein content over 20%, which was comparable to the protein content obtained for bread produced from non-malted pea protein isolate. The bread produced from malted pea protein isolate had a specific volume of 3.9±0.1 cm 3 g −1 which was slightly lower than for the one produced from non-malted pea protein isolate (4.4±0.1 cm 3 g −1 ) but comparable to the control bread produced from 100% refined bread flour (4.2±0.1 cm 3 g −1 ). Color ( L ⁎ , a ⁎ , b ⁎ ) of the crust and of the crumb of breads produced from UF/DF isolates was barely affected by the malting process but slightly differed from the color of bread produced from 100% refined bread flour.

Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread

The hydrogenated vegetable fat content was reduced and chia seeds or flour were added to the formulations of wheat flour bread based on a 22 CCRD, generating the two products: bread with 7.8 g/100 g chia flour and 0.9 g/100 g fat and bread with 11.0 g/100 g chia seeds and 1.0 g/100 g fat, resulting in a reduction of 27 and 24%, respectively, in the level of saturated fat compared to that of bread prepared with wheat flour. The ratio of polyunsaturated and saturated fats (PUFA:SAT), which was 1.01 in the control bread, was increased to 3.1 and 3.9, respectively, using chia flour and seeds. The content of fiber and ω-3 fatty acid was increased in the final products. These new formulations might be used on an industrial scale to prepare products that could contribute to reducing the intake of saturated fatty acids and increasing that of essential fatty acids, such as ω-3 fatty acid.

Effects of germination on the nutritive value and bioactive compounds of brown rice breads

The effect of germination conditions on the nutritional benefits of germinated brown rice flour (GBR) bread has been determined. The proximate composition, phytic acid, in vitro protein digestibility and in vitro enzymatic hydrolysis of starch, glucose and starch content, as well as the most relevant bioactive compounds (GABA, γ-oryzanol and total phenolic compounds) and antioxidant activity of breads prepared with GBR at different germination conditions was determined. When comparing different germination times (0h, 12h, 24h and 48h), germination for 48h provides GBR bread with nutritionally superior quality on the basis of its higher content of protein, lipids and bioactive compounds (GABA and polyphenols), increased antioxidant activity and reduced phytic acid content and glycaemic index, although a slight decrease in in vitro protein digestibility was detected. Overall, germination seems to be a natural and sustainable way to improving the nutritional quality of gluten-free rice breads.

박력분과 혼합 프로바이오틱스를 사용한 사워도우 만쥬개발

The influence of the flour types, including bread flour and cake flour on sourdough preparation was investigated. As starters, mixed probiotic microorganisms, including Bifidobacterium longum KCTC 5734, Enterococcus faecium KCTC 13410, and Lactobacillus acidophilus KCTC 3925, or Saccharomyces cerevisiae fermented separately for 15h at 30℃, were combined and then fermented for 10h at 30℃. The combined process with cake flour showed a 100-fold and two-fold increase in (H + ) and titratable acidity, respectively. This was also reflected in the viable cell counts and lactate concentration in sourdough. These results show that bread flour and cake flour may be useful for the production of sourdough.

Bread with whole quinoa flour and bifidobacterial phytases increases dietary mineral intake and bioavailability

The purpose of the present work was to provide further information on how replacing wheat flour by whole quinoa flour (at 25 and 50 g/100 g of flour) affects bread performance and to assess its potential as a nutritious ingredient. Bread with quinoa resulted in a depreciation in quality in terms of loaf specific volume (from 4.48 to 3.46/2.63 cm3/g), crumb firmness (from 0.77 to 1.55/2.64 N) and acceptability (from 7.94 to 7.58/5.94). Quinoa increased the bread nutritional value, raising fibre (from 5.5 to 7.2 g/100 g) and minerals (Ca from 0.35 to 1.28 mg/g, Fe from 17 to 34 μg/g, and Zn from 23 to 48 μg/g). The phytates were controlled by bifidobacterial phytase treatment during breadmaking (from 4.7 μmol/g to below the detection limit), which decreased phytate/mineral molar ratios to values lower than the threshold for inhibition of Fe and Zn absorption.Quinoa could partially replace wheat flour in bread, increasing its nutritional value in terms of dietary fibre, minerals, proteins of high biological value and healthy fats, with only a small depreciation in bread quality at 25 g/100 g of flour substitution. The high phytate contents were efficiently removed by phytase treatment and the breads were accepted by consumers.

Relationships between Chemical Composition and Quality‐Related Characteristics in Bread Making with Wheat Flour–Fine Bran Blends

AbstractThe present study investigated the relationships between chemical composition and bread‐making quality parameters of white flour substituted with 30% of fine bran from two wheat genotypes. Fine bran with particle diameters ranging from 265 to 155 μm was sifted into two fractions (265–180 and 180–155 μm) and was studied in an experiment with a full factorial design. Each fine bran fraction with its natural chemical composition was found to have a significant effect on bread volume and texture, achieving higher specific volumes and softer breads with 180‐ to 155‐μm fraction (lowest fiber and protein content, but highest starch content) compared with the 265‐ to 180‐μm fraction (highest fiber and protein content, but lowest starch content), at fixed water absorption of 62.5% during mixing. The study showed that the effect on bread‐making quality characteristics in flour with fine bran is significantly related to dietary fiber, starch and protein contents.Practical ApplicationsFiber fractions of different particle sizes are available, thus permitting different approaches to adding fiber to bread products. Here, we prove the usefulness of using fine bran from different types of wheat as an ingredient in bread flour formulations, and show the differences in bran composition based on wheat type and particle size. The present results expose the influences of different components of fine bran and its fractions. Flour replacement with 30% fiber from either of two different wheat grains significantly changes the qualitative and quantitative dough pattern of the resulting hydrated flour–fiber blends, allowing the development of quality fiber‐enriched bread.

Effects of different milling processes on whole wheat flour quality and performance in steamed bread making

In recent years there has been growing interest in whole grain products. However, few studies have analyzed the influence of whole wheat flour on the quality of Chinese steamed bread. This study determined the influence of different milling processes on the physicochemical properties and steamed bread quality of whole wheat flour. A medium hard red wheat, soft white wheat and Canada hard wheat was used as raw materials. The milling processes including three entire grain grinding and four bran recombining processes. The wheat flour ground by roller mill was used as a control. Results showed that whole wheat flour made from entire grain grinding processes had higher viscosity values but lower particle size than bran recombining processes. Appropriate processes can improve the farinograph characteristics of whole wheat flour. Chinese steamed bread of whole wheat flour obtained from bran recombining had larger height/diameter ratio, specific volume than that from entire grain grinding processes. Ultrafine entire grain grinding process especially when using white wheat improved the color of steamed bread. The texture differences of steamed bread between whole wheat flour and flour were significant. Steamed bread of red wheat from heat-treated bran recombining (HTBR) process got the highest sensory score.

Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread.

Bread traditionally made from wheat is now often supplemented with alternative functional ingredients as chestnut flours; no data have been previously published about the staling of chestnut-containing bread. Thus short-term storage (3 days) for chestnut flour-supplemented soft wheat bread is evaluated by means of selected physicochemical properties (i.e. water dynamics, texture, colour, crumb grain characteristic, total antioxidant capacity). Bread prepared with a 20:80 ratio of chestnut:soft wheat flours maintained its moisture content in both crust and crumb. Crumb hardness, after baking, was found to be significantly higher than that of the soft wheat bread; it did not change during storage, whereas it significantly increased in the control bread until the end of the shelf life. The supplemented bread presented a heterogeneous crumb structure, with a significant decrease in the largest pores during shelf life, relative to the shrinkage of crumb grain. The control exhibited a significant redistribution of crumb holes, with a decrease in the smallest grain classes and an increase in the intermediate ones, most likely caused by cell wall thickening. The colour of the crumb remained unaltered in both breads. The crust of the control presented a significant decrease of a* (redness) and that of the supplemented bread exhibited a decrease of b* (yellowness). The antioxidant capacity was detected after day 1 of storage in the chestnut flour bread only. Chestnut flour supplementation could represent a feasible way of producing bread with improved characteristics, not only just after baking but also during shelf life.

Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics

&lt;p&gt;Flaxseed (&lt;em&gt;Linum usitatissimum&lt;/em&gt;) is an oilseed that is high in omega-3 fatty acid, dietary fiber and lignan. These components are responsible for the health promoting effects of flaxseed. Incorporating flaxseed into foodstuffs such as bread is an approach to increase dietary flaxseed. However, the need for a rapid screen method is needed since a complete baking process may take several hours. Correlating Farinograph parameters with bread characteristics may result in a rapid test that would allow for researchers to identify the proper levels of flaxseed addition to bread without a lengthy baking procedure. Therefore, the effect of 0, 6, 10, and 15% (wt/wt) flaxseed flour (FF) on Farinograph rheological properties of bread flour dough and on bread characteristics were investigated. Results showed that FF significantly (p&amp;lt; 0.05) increased dough water absorption, peak time, and mixing tolerance index, but decreased dough stability. Oven spring was significantly lower for all flaxseed treatments compared to the control. However, the loaf volume of bread made with 6 and 10% FF did not differ significantly (p &amp;lt; 0.05) from the control. The FF concentrations tested did not affect the specific volume of the bread even though the water absorption values were higher for doughs with FF. The breads containing flaxseed had darker crust color and a more yellow crumb color compared to control bread, but the crumb structure was not negatively impacted. Results indicated that Farinograph parameters of bread flour dough could be used as a method for screening FF addition to bread.&lt;/p&gt;

Effects of cooked rice on the physical properties of wheat flour bread

Effects of cooked rice on the physical properties of wheat flour bread

A survey of impressions among university students on rice flour breads and their present state of affairs

A survey of impressions among university students on rice flour breads and their present state of affairs

Application of black soybean (named kurosengoku) powder for wheat flour bread

Application of black soybean (named kurosengoku) powder for wheat flour bread