Greater Specific Volume Research Articles

Optimization of a novel, gluten-free bread's formulation based on chickpea, carob and rice flours using response surface design

This study aimed to develop nutritious, gluten-free bread with high quality characteristics using a mixture of chickpea, carob and rice flours as substitutes of wheat flour. To optimize the bread formulation, a Box-Behnken experimental design was conducted to evaluate the effect of the corresponding flour blend addition, proofing time and water amount addition on the physicochemical, technological and sensory properties of the obtained formulated bread. The optimized formulation was calculated to contain 70% of mixture flour and 100% of water, with a proofing time of 40 minutes. This formulation produced bread with greater specific volume (3.73±0.37 cm3/g) and less baking loss (22.98±0.94%) than those of control (+) bread (2.93±0.21 cm3/g and 31.65±0.72%, respectively). Findings proved that the mixture flour based on chickpeas, carob and rice represents a good alternative to make gluten-free bread with acceptable baking properties.

Antioxidant‐enriched gluten‐free bread made with buckwheat flour: Evaluation of technological and nutritional quality

AbstractBackground and ObjectivesBuckwheat is a pseudocereal that has been considered a potential ingredient in bakery products, mainly due to its composition. Many bioactive compounds are found in the outer layers of the grain. This study aimed to produce gluten‐free breads using refined buckwheat flour (RBF) and whole‐grain buckwheat flour (WBF). Three formulations were developed: F1 (100%‐RBF); F2 (70%‐RBF and 30%‐WBF); and F3 (55%‐RBF and 45%‐WBF). The flours were evaluated for pasting, thermal, and thermomechanical properties. The breads were characterized for specific volume, color, moisture content, water activity, firmness, total reducing capacity, antioxidant capacity, rutin and quercetin levels, protein content, in vitro protein digestibility, in vitro starch digestibility, and sensory acceptance.FindingsRBF presented superior results for pasting and thermomechanical properties, with no significant difference for thermal properties. Breads from formulation F1 had greater specific volume, lower firmness, higher protein digestibility, and better sensory acceptance, when compared to F2 and F3. However, the incorporation of WBF to F2 and F3 led to an increase in rutin and quercetin levels, total reducing capacity, antioxidant capacity, and total protein content. Principal components analysis showed a clear distinction between formulations with and without WBF, and how the parameters evaluated were dependent on the composition of the buckwheat flour used for bread preparation.ConclusionsRBF and WBF flours proved to be promising ingredients for the preparation of gluten‐free breads with nutritional improvement.Significance and NoveltyData on the use of WBF and nutritional characteristics of breads were obtained. Future studies should evaluate the presence of antinutritional compounds.

Влияние электрохимически активированной воды на показатели качества теста и изделий из пшеничной муки

Electrochemically activated water has a high physicochemical and biological activity. It interacts with food ingredients and affects the baking process in a different way than untreated water. The research objective was to study the effect of the anodic and cathodic fractions of electrochemically activated water on the quality indicators of wheat flour, dough, and bread.
 The study featured electrochemically activated water fractions, wheat flour, yeast, dough, and wheat bread. It employed standard physicochemical and organoleptic methods of analysis to study the redox potential and pH of electrochemically activated water during relaxation.
 The indicators returned to the initial level, but they changed significantly after 72 h. The experiment included the quantity and quality of gluten, extensibility and hydration, water-retaining capacity of flour, yeast fermentation, titratable acidity, dough fermentation rate, and the quality of finished products. The anolyte did not change the quality of gluten but decreased its amount by 2.0–3.7%, probably due to a weaker protein hydration. As for the effect of catholyte on the quality of gluten, the bonds between proteins became stronger in weak as the measurement of gluten deformation index decreased by 11.3%; they relaxed in stronger as the measurement of gluten deformation index increased by 20%. Catholyte increased the water-retaining capacity of weak flour by 11.7% and that of resistant gluten – by 5.3%. It also activated yeast cells. The samples of bread cooked on catholyte had a greater specific volume by 3.7–5.4% and porosity – by 2.3–4.6%, compared to the samples cooked on anolyte. The research also included a comparative analysis of the shape of the hearth bread samples. It confirmed that the catholyte strengthened the dough when the flour was weak and relaxed it when resistant gluten was used.
 The research revealed some patterns regarding the effect of electrochemically activated water fractions on the amount and properties of gluten, water-retaining capacity of flour, yeast activity, and bread quality indicators. The results can be used to correct the properties of dough from low-quality flour, as well as for reagent-free control of the properties and behavior of
 food and biological raw materials.

Improving whole wheat dough tenacity and extensibility: A new kneading process

Whole wheat bread is an important source of dietary fiber, vitamins, minerals, and antioxidants. Unfortunately, the addition of bran and middlings lead to significant rheological problems, while the bread that is produced has lower volume and increased crumb density. For these reasons, bakers need to find new strategies. This paper presents a new procedure in which the addition of bran and middlings during kneading is delayed. Our laboratory-scale experiment assessed differences in dough rheology and bread characteristics as a function of three percentages of bran and middlings content (10%, 20%, and 30%) and five addition times (0, 2, 3.5, 5, and 6.5 min after kneading begins). Total kneading time was 8 min both in rheological and breadmaking tests. Results show ameliorative effects related to the delayed addition of bran and middlings during kneading. In particular, improved dough rheology (i.e. lower tenacity and tenacity/extensibility ratio, accompanied by higher extensibility), and bread characteristics (i.e. greater specific volume) were obtained with addition at 2 min. The proposed strategy improves both dough rheology and whole wheat bread characteristics, and could guide the development of specific kneading machines for whole wheat flours.

Effect of β-endoxylanase and α-arabinofuranosidase enzymatic hydrolysis on nutritional and technological properties of wheat brans

Wheat bran (WB) was treated using xylanase and arabinofuranosidase from Thermotoga maritima and added to steamed breads on 15% flour weight basis. The antioxidant capacity and water and oil retention capacity of brans were increased while their soluble xylooligosaccharides and phenolic acids content were increased. Two enzymes treatment was found to be more effective in decreasing the resistance to extension, softening degree, water absorption and development time, and in increasing the extensibility, stability time, porosity and sensorial characteristics of the steamed breads. Two enzymes treatment had significantly (P < 0.05) greater specific volume, springiness and cohesiveness and lower crumb firmness, gumminess, chewiness than single enzyme treatment. All results highlighted that combination of xylanase and arabinofuranosidase can improve the degrees hydrolysis of WB and its soluble AX xylooligosaccharides produced, having a synergetic effect on the dough rheology and nutritional and quality characteristics of steamed bread.

COOLING INTENSITY OF INVERSE SOLUBILITY POLYALKYLENE GLYKOL POLYMERS AND SOME RESULTS OF INVESTIGATIONS FOCUSED ON MINIMIZING DISTORTION OF METAL COMPONENTS

Poly(Alkylene Glycol) polymers of inverse solubility (PAG) provide ideal uniform cooling for minimizing distortion and preventing crack formation during hardening machine components and tools. However, in spite of ideal cooling, from time to time, a big distortion takes place during hardening process. A reason for a big distortion development during hardening in PAG solutions is explained and an idea how to fix the problem is suggested. It is shown that at the end of cooling coating can be locally dissolved by a cold water flow creating local open area where martensite transformation starts first. Due to greater specific volume of martensite, it creates a big distortion. To solve the problem, one should interrupt cooling process or stop agitation before insulating coating is dissolved. To perform correctly proposed technology, cooling intensity of inverse solubility PAG polymers of 1–20 % were investigated on the basis of use of regular thermal condition theory. As a result, dimensionless effective numbers Kn were obtained for recipes development. A technique for solving the problem is proposed by author. Examples of calculations are provided.

Optimization of taro mucilage and fat levels in sliced breads.

Bread is one of the most commonly consumed foods, and much ongoing research is aimed at meeting the demand for higher quality bread products in terms of greater volume and softness with characteristic flavor, aroma and color. The goal of the present study was to optimize the amounts of lyophilized taro mucilage and hydrogenated vegetable fat added to sliced bread formulations to improve the physical characteristics of the bread while reducing lipid levels and maintaining good sensorial quality. For the analysis, a central composite rotatable design (CCRD) was used for the two factors, resulting in 11 total experiments. Physical, chemical, and sensory analyses were performed. Breads containing taro mucilage were soft and exhibited good sensorial quality. Optimal amounts of the two factors studied were determined using response surface methodology to produce breads with greater specific volume, higher bread-making quality, and lower fat levels than current formulations. The optimal levels of lyophilized taro mucilage and hydrogenated vegetable fat in the sliced bread formulation were 0.73g 100g(-1) and 1.58g 100g(-1), respectively.

Effect of the concentrations of maltogenic &amp;#945;-amylase and fat on the technological and sensory quality of cakes

The characteristics that define cake quality can be improved by the use of adequate ingredients and a correct balance of the formulation. Fat is used for its effect on softness and because it imparts flavor and calories. Enzymes such as maltogenic α-amylase can also have a positive effect on cake texture during storage by decreasing amylopectin re-crystallization and thus delaying starch retrogradation providing longer-lasting crumb softness. The objective of this study was to determine the effect of different concentrations of maltogenic α-amylase and fat on the technological and sensory characteristics of cakes. Therefore, balanced formulations with three different fat concentrations (20, 40, and 60 g/100 g, based on the flour content) were used to evaluate the addition of maltogenic α-amylase (0, 500, and 1000 mg/kg). Technological quality determinations were carried out on days 1, 7, 14, and 21 of storage. The best results in terms of cake quality (greater specific volume, higher crumb moisture content, lower crumb firmness, and greater sensory acceptance) were obtained with the combination of 20 g/100 g fat and 1000 mg/kg maltogenic α-amylase (based on the flour content), which proved to be an alternative to reduce the fat levels in the elaboration of this type of product.

Modelling the effects of orange pomace using response surface design for gluten-free bread baking

The development of gluten-free bread creates many challenges; producing bread that will match the properties of its wheat counterpart can be difficult. Fruit by-products are know from literature to contain a high level of dietary fibre which could improve the bread properties and fibre contents of gluten-free bread.Therefore, a mathematical design was created; three variables were identified from preliminary tests (water (85–100% flour weight, OP 0–8% flour weight and proofing time 35–100min) as being crucial in the development of acceptable bread.Results illustrated longer proofing times (p<0.05) and lower orange pomace levels (OP) (p<0.001) produced a bread with a greater specific volume. OP had the most significant (p<0.0001) effect on hardness at 2h and 24h post-baking. The optimised formulation was calculated to contain 5.5% OP, 94.6% water and a proofing time of 49min. Total fibre content of the control bread (2.1%) was successfully increased to 3.9% in the OP containing bread. Substituting gluten-free flours with orange pomace flour can help improve the total dietary intake of a coeliac while not negating on the quality properties of the bread.

Improvement of bread quality and bread shelf-life by Bacillus subtilis biosurfactant addition

The objective of the present work was to determine the effect of the addition of a microorganism derived emulsifier on the quality of bread. The effect of Bacillus subtilis SPB1 biosurfactant has been investigated in comparison to a commercial surfactant, the soya lecithin. Indeed, it led to a better shape and a greater specific volume and voided fraction of loaves. Also, results showed that SPB1 bioemulsifier addition improved considerably the texture profile of bread, mainly at a concentration of 0.075%(w/w). In fact, we showed a notable decrease of firmness, chewiness, and adhesion values with a slight increase of cohesion for bread added emulsifier. According to crumb texture evolution during storage, SPB1 biosurfactant exhibited a significant antistaling effect. Moreover, SPB1 biosurfactant addition reduced significantly bread susceptibility to microbial contamination. These results proved that SPB1 biosurfactant could be of a great interest in the bread-making industry.

Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination

Present work seeks to systematically analyse the individual and synergistic effects of some gluten-crosslinking enzymes (transglutaminase, glucose oxidase and laccase), along with polysaccharide and gluten degrading enzymes (alpha-amylase, xylanase and protease), in breadmaking systems. Except glucose oxidase (GO) and laccase (LAC), enzymes affected significantly to viscoelastic properties of dough. Results confirmed the strengthening effect exerted by transglutaminase (TG). However, alpha-amylase (AMYL), xylanase (XYL) and protease (PROT) promoted a similar decrease in all dynamic moduli analysed, particularly after 180 min of incubation. Addition of XYL to TG containing samples showed to be an interesting alternative to prevent excessive dough strengthening. Bread quality parameters were significantly affected by individual enzyme addition, except when LAC was used. TG diminished loaf specific volume and provided a finer crumb structure. Polysaccharide degrading enzymes and PROT led to better shape, greater specific volume and void fraction of loaves. Significant interactions between TG and all the other enzymes except GO, were proved. According to crumb texture evolution during storage, bread staling increased with TG addition, whilst AMYL, XYL and PROT exhibited a significant antistaling effect.

EFFECTS OF NITROGEN FERTILIZATION AND STALK POSITION ON CERTAIN CHEMICAL AND PHYSICAL CHARACTERISTICS OF THREE TOBACCO GENOTYPES

Burley 21 (B21), low-alkaloid Burley 21 (LA B21), and low-polyphenol Burley 21 (LP B21) tobacco (Nicotiana tabacum L.) cultivars were grown in the field at Lexington, Kentucky, under differing rates of N fertilization. The purpose of the study was to determine the influence of N fertilizer and genotype on principal N fractions of leaves, and on certain physical leaf characteristics. Concentrations of total alkaloids, individual alkaloids, total N, nitrate N, and total volatile nitrogenous bases were markedly lower for LA B21 than LP B21 or B21. In contrast, protein N was greatest in LA B21. Leaves of LA B21 were darker, thicker, held fire longer, and had greater specific volume than LP B21 or B21 leaves. Generally, all nitrogenous constituents of leaves from all cultivars increased as rate of N fertilization increased, and concentrations of most constituents, except nitrate, increased with ascending leaf position on the stalk. However, N rate × cultivar interactions for total alkaloids, protein N, and color indicated that N rate influenced total alkaloid concentration to a greater extent, and protein concentration and color to a lesser extent, in B21 than in other cultivars.