Flour Bread Research Articles

The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions

Functional foods are currently receiving increasing popularity in diet modification. Green bananas contain far more dietary fiber (DF) and resistant starch (RS) than mature bananas. The potential for integrating these vital components into food, such as bread, has expanded. Thus, this study aimed to examine the physicochemical and rheological behavior of wheat flour dough after the addition of varying amounts of Australian, green banana flour (GBF) substitutions (5, 10, 15, 25, and 30%). Using MixoLab 2, we recorded the rheological parameters of the dough that had GBF substitutions. Additionally, the flour color (‘L*’, ‘a*’, and ‘b*’ value) and crumb cell structure analysis were evaluated. Although increasing the amount of GBF replacement generally improved dough quality with all banana cultivars, GBF from Cavendish and Ladyfinger showed a greater improvement than Ducasse. Improved dough mixing stability and increased viscosity, starch gelatinization, and retrogradation were all predicted to contribute to longer bread shelf life. RS content of the enriched bread increased significantly with both Ladyfinger and Ducasse (2.6%), while Ladyfinger bread had the highest DF (9.1%). With increasing GBF, L*, a*, and b* values were changed considerably with a strong linear correlation. A MATLAB analysis indicated substantial variations across samples regarding the small, medium, and total air space counts based on 10% banana flour as a standard level of addition. In conclusion, the processing properties and nutritional value of wheat flour can be enhanced by replacing specific proportions of wheat flour with green banana flour without major detrimental effects on dough processing attributes and thus highlight the possibility of utilizing GBF from different banana varieties for use in fine-tuning composite flour developments.

Exploring the impact of olive cake enrichment on wheat flour bread: A comprehensive study on quality parameters and nutritional enhancement

Exploring the impact of olive cake enrichment on wheat flour bread: A comprehensive study on quality parameters and nutritional enhancement

Physicochemical, dough rheological and gluten aggregation properties of flours used in the production of flat breads in Eskişehir

In this study, the physicochemical, gluten, and dough rheological properties of flat bread flours were evaluated. “Gözleme” flour had the highest solvent retention capacity (SRC) lactic acid, gluten performance index (GPI), and sedimentation values (118.11%, 0.648, and 65.0 ml, respectively). The dough stability of the “Gözleme” flour was also the highest at 4.15 min. The G' values of “Gözleme” and “Pide” flours were found to be higher (27200 Pa and 24525 Pa), and tanδ values of them were found to be lower (0.464 and 0.491). The “Bazlama” flour had the lowest protein content (9.84%), sedimentation (43.0 ml), and SRC lactic acid (84.13%). Bazlama” flour had low farinograph stability (1.30 min), GlutoPeak maximum tork (BEM) and energy values (36.3 BU and 26.0 J). The BEM value of “Lavash”, “Gözleme”, and “Pide” flours was higher than bread flour (around 45.0 BU). The “Lavash” and “Pide” flours had a short PMT value (around 50 s). The G' value of “Lavash” flour was the lowest (12215 Pa). “Lavash” and “Bazlama” flours had the highest Tanδ value (0.531 and 0.537). Generally, the dough and gluten-rheological properties of “Pide” flour were found to be higher, and those of Lavash” flour were more similar to “Bread” flour.

Improvement of cereal- and legume-derived protein quality with selenium and sulfur for plant food production.

Selenium (Se) is essential for human and animal health and nutritional status. As humans cannot produce Se, it must be obtained from the diet. Adequate Se supplementation improves innate immunity, increases antioxidant capacity and helps prevent various disorders. Sulfur (S) is an indispensable nutrient that affects plant growth, performance and yield. Cereals and legumes are global staple foods, and their proteins are considered sustainable plant-based meat alternatives, which are increasingly popular. Owing to their physicochemical similarities, the crosstalk between Se and S influences cereal and grain-legume derived proteins. Modifications induced by Se and S might improve the protein quality of harvested cereal and legume grains. This timely review not only identifies the knowledge gaps in this research area focusing on Se and S enrichment in cereals and legumes but also emphasizes the potential of this unexplored area for new applications. S enrichment resulted in better quality properties in the bread of wheat flour and stimulated the expression of S-rich globulins and albumins in legumes. Se supplementation enhanced the emulsifying capacity of legumes (e.g. chickpeas). The improvement of protein fractions in cereal and legume grains has the potential to revolutionize protein processing to offer new alternatives to produce an array of S- and Se-enriched cereal and legume products. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

The impact of bread flour quality on prices in Türkiye: a hedonic analysis

The impact of bread flour quality on prices in Türkiye: a hedonic analysis

Production of Functional White Bread Enriched with Various Dietary Fibers with High Consumer Acceptance.

Fiber-enriched breads are inferior to wheat flour (white) breads in terms of volume, taste, and textural characteristics. The aim of this study was to produce functional dietary fiber (DF)-enriched white bread (WB) with high consumer acceptance. Wheat fiber (WF) was added to wheat flour as an insoluble fiber source (5%); polydextrose and inulin were used as soluble fibers at three different concentrations (2, 4, and 6%) individually or in combination. Their effects on dough rheology (farinograph and extensograph properties) and bread properties (volume, baking loss, moisture, texture, color, sensory, and crumb-grain characteristics) were investigated. The addition of WF, polydextrose and inulin had significant effects on dough rheology and bread properties. Hardness, chewiness, cell density, and DF content of breads were generally increased, whereas volume yield, baking loss, moisture and porosity values decreased with increasing DF concentration. The bread with the highest DF content (PD6IN6) contained 7.1 times more DF than WB. According to the results of sensory analysis, except for the sample with 6% concentration of polydextrose and inulin, all the other breads had very high overall acceptance values. Although the breads produced in the study have a high fiber content, their important quality characteristics (moisture content, volume yield, cell density, color values and sensory properties) are similar to those of WB. As a result, the overall quality characteristics of bread made with different dietary fibers were maintained, and functional WB enriched with DF were produced with high consumer acceptance.

Physicochemical properties and quality evaluation of white bread with “Baromi 2” rice flour as a wheat flour substitute

This study aimed to broaden the utilization of rice flour by incorporating it into white bread. The rice flour used was derived from the “Baromi 2 (B2)” soft rice variety developed by the Rural Development Administration. Wheat flour in white bread was substitution with B2 at levels of 20%, 40%, 60%, 80%, and 100%. The physicochemical properties of the resulting products were evaluated. As B2 substitution levels increased, fermentation expansion and product volume decreased. However, no significant differences from the control group were observed substitution levels up to 20%. Increasing B2 levels also reduced the crust’s Browning Index (BI), whereas products with appropriate B2 substitution exhibited reduced staling rates. These findings suggest that B2 has the potential to be used as a wheat flour substitute at levels up to 20% in baked goods. This study also reaffirms B2’s suitability as an alternative to wheat flour, suggesting that incorporating various baking enzymes and gluten substitutes will improve the quality of rice-based bread products in future applications.

Iron bioacessibility from fava bean-fortifed white wheat flour following simulated in vitro gastrointestinal digestion

Wheat flour is a major dietary source of iron; however, during milling to produce white wheat flour, the mineral-rich aleurone layer is removed. In the UK elemental iron is added to white flour to replace iron lost during processing(1). Soy flour is also added to bread flour as a flour improver(2). Legumes, including soy, are rich in iron and this raises the possibility that legume flour could be used to increase the iron content of white wheat flour products(3). The aim of this study was to investigate iron bioaccessibility from fava bean-fortified white flour, and to test the hypothesis that fava beans have the potential to be natural iron fortificants for wheat white flour.Dried fava beans were purchased from Hodmedods UK and were ground to a course flour using a coffee grinder. Experiments utilized white flour fortified with different weight percentages of fava bean flour (0%, 25%, 50%). Mineral content of all samples was measured by inductively coupled plasma optical emission spectrometry (ICP-OES). Phytic acid of the samples was measured by using Megazyme kit (Megazyme-K-PHYT). The bioaccessibility of iron was determined by ICPOES following a simulated in vitro peptic (pH 2, 90 min) and pancreatin/bile (pH 7, 90 min) digestion(4). Data are mean ± SEM of 3 independent experiments and were analysed by one-way ANOVA and Tukey’s post-hoc test.The iron content of flours was increased significantly with the inclusion of 25% or 50% fava bean (FB) powder (P<0.0001): 1.07 ± 0.01 (white flour control); 2.12 ± 0.07 (25% FB) and 3.15 ± 0.07 (50% FB) mg/100 g. Furthermore, the fava bean fortified flours had significantly (P<0.0001) higher phytic acid content: 0.19 ± 0.01; 0.40 ± 0.01 and 0.56 ± 0.02 g/100 g, respectively. No significant difference was observed in terms of the molar ratios of phytic acid to iron (15.17 ± 0.36, 15.94 ± 0.26, 15.13 ± 0.38) or in iron bioaccessibility (78.34 ± 2.53%, 77.62 ± 3.01% or 72.56 ± 1.91%) between the white flour (0%) and fava bean-fortified flour samples (25% and 50%).The results from this study show that addition of fava bean flour significantly increased the iron content of the white flour samples; however, the phytic acid content was also increased. The molar ratio of phytic acid to iron is an important determinant of iron bioaccessibility and bioavailability. While this study demonstrates that fava bean flour can be used as a natural iron fortificant, it highlights the need for additional food processing steps to reduce phytic acid levels and enhance iron bioaccessibility from foods produced using fava bean-fortified white wheat flours.

Pemanfaatan Odoo Untuk Implementasi HRIS Di Perusahaan Roti Menggunakan Metode ASAP

The importance of information technology in the advancement of human resource carriers is gaining momentum in the era of globalization and rapid technological developments today. The impact of information technology on the business environment has resulted in significant changes in the management of human resources in organizations. In the HRD system in a bread flour company, the management of each HRD business process is still done manually using paper as a document and for data storage using Ms. Excel, where HRD still has difficulty in managing employee data. With the method using BPMN, the HRD system business process can be analyzed, and the ASAP method for HRD system optimization using Odoo, the purpose of the study using odoo every business process starting from recruitment, absence, leave, orientation and training, and payroll will facilitate the HRD system in the company because each module is integrated, and data storage already uses a database. Then the results of this study after going through the User Acceptance Testing process using the Black Box Testing technique, the researcher can conclude that the use of Odoo to optimize the HRD system used passes functionally with several notes regarding user access rights that must be adjusted to the jobdesk of each employee.

Iron supplementation through partial replacement of wheat flour with chickpea (Cicer arietinum) and chicken liver powder: Formulation optimization via iron-content, sensory, and shelf-life assessments

Anemia is a global health condition affecting infants and pregnant women, and one of its most common causes is iron deficiency. Iron is an essential nutrient for children ages 6 and 11. In several countries, governments counter iron deficiency by promoting mineral fortification of widely consumed foods. In this study, we evaluated the acceptability of a flour formula composed of chickpea flour and chicken liver powder as iron sources, partially replacing wheat flour in a sweet bread (muffin) preparation. In the first part of our experiment, three formulations with variable shares of chickpea and chicken liver powder were presented to a children’s taste panel to assess odor, color, texture, and product acceptability, identifying the most acceptable substitution formulation (consisting of 65% chickpea flour, 5% chicken liver, and 30% wheat flour). The control recipe consisted of 100% wheat flour. The second part of the experiment evaluated product durability following three storage dates after preparation (1 day, 8 days, and 15 days). The attributes of color, texture, and flavor degraded slightly over time, and odor varied markedly in disproportion with storage time. The selected formulation can serve as an iron supplement without affecting the hedonistic perception of the final product made with it.

Microwave‐assisted treatment for the improvement of rice flour properties and rice flour bread quality

SummaryModification of rice flour by microwave and its effect on bread making performance was evaluated. Rice flour having two different water content (20% and 30%) were exposed to different level of microwave power (600 W, 700 W and 800 W) with 8 min treatment time to assess its influence on amylose content, thermal properties, morphological structure, functional and crystalline structural that affect bread quality. Microwave‐treated rice flour at 600 W showed notable increment in amylose content of 1.03 folds (for both 20% and 30% water content) as compared to untreated rice flour. The microwave treatment destroyed the amorphous region of the rice flour starch, whereas starch crystal structure was slightly increased after treatment. Rice flour maintained its thermal stability even after exposure to high radiation of microwave. The treated rice flour exhibited starch granules with more voids on its surface, indicating the exudation of amylose at higher temperature. The major effect of microwave treatment was observed on the bread for rice flour treated at 800 W with higher specific volume, increase in gas cells pores, softer crumb, low hardness and delayed staling as compared to untreated rice flour. The microwave‐assisted treatment shows a significant potential in improving the rice flour quality led to increase the quality of bread.

Higher maternal bread and thiamine intakes are associated with increased infant allergic disease.

A mother's diet during pregnancy may influence her infant's immune development. However, as potential interactions between components of our dietary intakes can make any nutritional analysis complex, here we took a multi-component dietary analysis approach. Nutritional intake data was collected from 639 pregnant women using a validated semi-quantitative food frequency questionnaire to reflect their dietary intakes during 32-36 weeks of gestation. To investigate their dietary intake pattern, we calculated Dietary Inflammatory Index scores. Maternal consumption of 12 food groups, 20 individual whole foods, and 18 specific nutrient intakes, along with any vitamin and mineral supplementation, were determined. Infant outcomes included eczema, allergen sensitization, and IgE-mediated food allergy. Regression-based analyses with covariates adjustment were applied. Women with higher white bread consumption were more likely to have an infant with doctor-diagnosed eczema (adjusted relative risk [aRR] 1.16; 95% CI 1.08, 1.24; p < .001) and IgE-mediated food allergy (aRR 1.14; 95% CI 1.02, 1.28; p = .02). Higher maternal intakes of fiber-rich bread (aRR 1.14; 95% CI 1.04, 1.25; p = .01) and legumes (aRR 1.11; 95% CI 1.02, 1.21; p = .02) were also associated with infant doctor-diagnosed eczema. Higher maternal thiamine intakes were associated with increased parent-reported infant eczema (aRR 1.08; 95% CI 1.03, 1.12; p < .001). In Australia, where bread flour is fortified with thiamine, we identified consistent links between higher maternal thiamine-rich diets and increased risk of infant eczema and food allergy. Our results highlight a need for further investigation of potential effects of high thiamine exposures on immune development, especially in-utero.

Incorporating whole soybean pulp into wheat flour for nutrient-enriched steamed bread: Exploring the impact on physical and nutritional characteristics.

This research explored the impact of incorporating various levels of whole soybean pulp (WSP) (10%, 20%, 30%, 40%, and 50%) into wheat flour on the physical and nutritional qualities of steamed bread. In comparison with the traditional steamed bread, the substitution of up to 20% WSP did not significantly alter the specific volume, hardness, and chewiness of the steamed bread. Additionally, the crumb texture of the steamed bread with 20% WSP maintained small and uniform pores, with optimal springiness and cohesiveness. Nutritionally, the substitution of 10%-50% WSP enhanced total dietary fiber, total phenolics, and protein by 9.40%-89.79%, 14.96%-116.31%, and 3.45%-34.36%, respectively. Isoflavones in the steamed bread increased markedly from 22.92µg/g to a range of 140.12-997.12µg/g. The expected glycemic index showed a decrease from 90.24 to between 85.85 and 70.75, whereas amino acid scores improved from 59.22 to a range of 64.58-65.08, with lysine (Lys) scores notably increasing from 59.22 to between 64.96 and 88.80. In conclusion, partially replacing wheat flour with WSP is an effective method for enhancing the nutritional profile and addressing the essential amino acid imbalance in steamed bread. PRACTICAL APPLICATION: This study partially replaced flour with WSP to improve the steamed bread's nutritional quality. The optimal substitution level was determined to be 20% WSP, which improves the bread's nutritional value without significantly impacting its physical qualities. Furthermore, WSP is produced from soaked soybeans through hot water milling. This process simplifies soybean processing, lowers energy consumption and costs, and reduces pollution. It also effectively retains essential nutrients, such as protein, dietary fiber, polyphenols, and soy isoflavones, ensuring the full utilization of soybeans.

Fortification of wheat bread with an alternative source of bean proteins using raw and roasted Phaseolus coccineus flours: Impact on physicochemical, nutritional and quality attributes

Wheat flour substitution with flours from raw and roasted beans of Phaseolus coccineus at 20 and 30% (flour basis) was studied in breadmaking. The rheological behavior of starch-proteins networks in the composite flour doughs, composition and quality attributes of breads, bread staling events, in vitro starch digestibility of bread crumbs, and volatiles profile, were evaluated using a multi-instrumental analytical approach. According to oscillatory rheological tests, wheat flour substitution with bean flour enhanced the dough's firmness (G′, η*), implying a greater dough resistance to flow and deformation. Nevertheless, the specific volume of breads with roasted beans flour improved, compared to those fortified with raw bean flour, and was comparable to control wheat bread. The texture profile analysis of breads with raw bean flour indicated a greater degree of crumb hardening at the end of storage, despite the lower extent of amylopectin retrogradation, as determined calorimetrically (DSC). FTIR spectroscopy for breads containing bean flour showed little differentiations in the secondary protein structures between fresh and stored crumbs; generally, the β-type structures (β-sheet, aggregates and β-turn) prevailed in all samples at the expense of other secondary conformational elements in the crumb protein networks. The in vitro starch digestibility of fortified bread crumb showed reduced glucose release responses compared to wheat flour bread. The typical "beany" flavor notes of fortified breads were masked using the roasted bean flour; this was corroborated by a modified profile of bread volatiles, resulting in a pleasant sensory appeal for the 20%-substituted product and a more favourable consumer acceptability.

Development of gluten-free and gum-free rice bread: influence of ingredients, hydration and processing time on bread quality

Gluten-free and gum-free breads were developed, with the focus on the impact of raw materials (rice grain or flour) and processing conditions (pre-hydration and mixing time). The evaluation of bread quality primarily involved after the measurement of specific volume (BV), alveolar area (AA), and crumb hardness both before and storage. BV varied within 1.99–2.97 ml/g for rice bread and 2.14–2.26 ml/g for flour bread, with control (containing xanthan gum) values of 2.65 and 3.11 ml/g for rice and flour bread, respectively. An increase in AA was observed (rice: 0.5–1.9 mm2 and flour: 0.76–2.0 mm2) compared to controls with gum (rice: 0.36 and flour: 1.41 mm2). Pre-hydration of ingredients and reduced mixing time improved bread quality: volume of bread from hydrated rice and 4 min of mixing time was comparable to that of gum control. Although the aging process, measured by hardness, was faster than in gum-containing bread, process conditions were identified that delayed aging. This information is essential and valuable for future research.

Production of Opuntia ficus-indica fortified breads: A comparative analysis of wheat and gluten-free varieties and the impact on phytochemicals and antioxidant capacity

Bread is one of the prime foods consumed globally, and the demand for nutritious and gluten-free variants is progressively escalating. In recent years, alternative flours have gained popularity due to their recognized health advantages and potential in controlling food wastage. Prickly pear peels, a by-product of the fruit industry, offer a valuable prospect for augmenting the nutritional profile of bread and fostering sustainable practices. Consequently, the principal objective of this study was to explore the production of both wheat-based and gluten-free bread varieties fortified with prickly pear cv 'Rossa', 'Gialla', and 'Bianca' peels flour. Prickly pear peels were collected, dried, and processed into flour, thus serving as a partial substitute for conventional wheat and gluten-free flour breads that underwent a thorough evaluation of textural, nutritional, and biological properties before and after simulated gastric digestion. The observed results emphasized that incorporating prickly pear peel flour into bread formulations led to an increase in total phenolic content from 0.7 to 5 mgGAE/gbread, as well as enhanced antioxidant activity, from 0.5 to 5 mgGAE/kgbread. Furthermore, this incorporation resulted in heightened ash and fiber content, with gluten-free bread also showing a notable more than two-fold increase in protein levels. Moreover, the impact of digestion demonstrated a 30–50 % diminishing effect on the biological attributes of each sample; nevertheless, the enriched bread variants exhibited substantial retentions of polyphenolic compounds and a pronounced antioxidant capacity, underscoring their prospective utility as innovative food products while concurrently contributing to sustainability objectives through waste reduction.

Survival of encapsulated Lactiplantibacillus plantarum probiotics on soft bread throughout gastrointestinal tract transit: Physicochemical characteristics, sensory profile, and functional activity

Bread is one of the most widely consumed foods in the world and is part of the regular diet in many countries. However, white flour bread lacks many valuable nutrients. Inclusion of probiotics can result on bread's quality improvement, but their viability is often affected by food processing and digestion. In this study, maltodextrin and sweet whey were used to encapsulate Lactiplantibacillus plantarum via spray drying. The effect on probiotics survival during heating, storage, and gastrointestinal tract transit, simulated by the INFOGEST in vitro digestion model, was studied. Quality characteristics, sensory analysis, and consumer acceptance were also evaluated. Spray dried bacteria survived in bread during baking at 180 °C and 15 day-storage with a final viability of 7.6 log CFU/g. Encapsulation also ensured the survival of Lactiplantibacillus plantarum during digestion (6.1 log CFU/g), allowing them to be released in the small intestine to exert their health benefits. A difference in bacterial viability between bread crust and crumb was observed, related to oxygen availability and moisture content. A sensory panel did not identify significant differences between bread produced with and without encapsulated bacteria. These results provide new insights regarding addition of encapsulated probiotics for developing functional bakery products favored by consumers.

Orange‐Fleshed Sweet Potato Truly an Emerging Superfood in Ethiopia

AbstractSubstituting this colorful root vegetable for flour in bread or white‐fleshed sweet potatoes in daily cooking can tackle the prevalent vitamin A deficiency in the African country and throughout sub‐Saharan Africa.

Production of xylanase intended to be used in bread-making: laboratory scale and pilot scale studies

In this study, submerged and solid-state fermentation studies were performed for xylanase production simultaneously to determine ideal carbon and nitrogen sources together with necessary production parameters from the laboratory scale to the pilot scale. The results showed that barley malt sprout is effective as a nitrogen and a good carbon source. Under optimum conditions, xylanase activities 71.74 ± 2.70 U/mL, 56.95 ± 3.6 U/mL, 65.8 ± 8 U/mL and 46.05 ± 0.1 U/mL were achieved in shake flasks, 2, 10 and 30 L bioreactors, respectively. In solid-state fermentation studies, maximum activity in flasks was 759.15 ± 36.16 U/g production media, and maximum activity in pilot-scale tray bioreactor productions was 1312 ± 137.85 U/g dry substrate. Bread-making trials showed that using xylanase at 100 U/100g flour resulted in a significant increase in the loaf volume of wheat flour bread and whole wheat flour bread.

Rheological and Textural Characteristics of Functional Breads Fortified with Different Eggshell Powders

This study explores the rheologic, textural, and sensory characteristics of bread that has been fortified with eggshell powder (ESP) obtained from various dietary and growing conditions (industrial, organic, free range, and village). The fortification of ESP led to a reduction in water absorbtion capacity, stability, softening degree, maximum resistance, energy, and resistance to extension, while the value of extensibility increased. The highest water absorption value was observed in bread flour with a percentage of 61.9, whereas among breads with ESP fortification, the highest water absorption value was 61.2% in S1 (23.5 g) and S2 (30 g) village ESP-added flours. Only the extensibility value increased when ESP was added, but the effects on water absorption, stability, softening degree, maximum resistance, energy, and resistance to extension declined. The addition of ESP results in significant changes in chewiness, springiness, resilience, and cohesiveness (p≤0.05), but the gumminess value is found to be insignificant (p≥0.05). Through sensory evaluation, all bread samples received scores of 3.77–4.46 on a 5-point scale. The rheological, textural and sensory analyses results obtained from the control and fortified bread samples demonstrated that the inclusion of calcium from egg shell powder improved the structural properties of the flour. In addition, the utilization of eggshell powder at its maximum concentration (30 g) did not yield any detrimental consequences for the dough or the bread production process. Based on a comprehensive analysis, it is concluded that including ESP in bread is an appropriate strategy for dealing with calcium deficiency and is in line with consumer acceptability and bread production technology.