Hearth Bread Research Articles

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.

Нутрициологический потенциал фасоли в создании пищевых продуктов

The aim of this research work was to study nutritional value of food beans for medical and biological justification of the possibility of combining it with wheat flour for the production of functional foods. The objects of the study were models of hearth bread made from: first grade wheat flour (100%), bean seed flour (white and red) (100%), as well as samples of hearth bread made from composite mixtures based on beans containing 50 and 75% of beans. Nutritional and biological value of the studied products was determined by calculation, comparing nutrient composition, protein digestibility amino acid score (corrected/uncorrected) and glycemic index. The authors found that nutrient composition and energy value of bread models based on bean flour (white and red beans) in terms of nutritional and energy value are superior to hearth wheat bread, including according to protein by 48, 73 and 97%, respectively, to the percentage of bean flour in hearth bread 50, 75 and 100%. The fat content in hearth bread when bean flour is added is reduced by 33, 47 and 62%, respectively, to the percentage of bean flour. At the same time, the amount of carbohydrates remains practically unchanged. The energy value of bread is increased due to the increase in the amount of protein in bean flour. Protein digestibility-corrected amino acid score (PDCAAS) of hearth bread is increased proportionally to the increase in the bean component by 1.95 times when adding 50% of flour, by 2.2 times – when adding 75% of flour, regardless of the type of beans. Adding beans to hearth bread significantly increases the content of calcium and magnesium – by 4 and 1.4–1.8 times, respectively. The glycemic index is decreased in proportion to the increase in the share of beans in hearth bread, while with a complete replacement of wheat flour with bean, the index is decreased by 2 times. Key words: bean flour, nutritional value, hearth bread, functional foods

Ecological Variability, Stability, and Plasticity of Winter Rye on Grain Quality Features

Results of studying the correlation dependence and ecological variability of grain quality features of 18 varieties of winter rye grown in 2014–2019 in a wide range of the weather factors are presented. The following features were studied: the water extract viscosity (WEV), the falling number (FN), the amilogram height (AH), shape stability of hearth bread (H/D), starch gelatinization temperature (T, °C), quality of pan bread’s crumb, bread volume, grain nature, weight of 1000 grains, and the content of protein and starch in grain. Coefficient of an ecological variation (CVе), phenotypical stability (SF), ecological plasticity bi, and coefficient of heritability H2 were calculated for each feature. It is shown that the level of quality of toppling and square loaf from rye was authentically defined by the amilogram height, falling number, temperature of starch gelatinization, and viscosity of water extract (r = 0.48–0.83). Amilogram height and falling number most strongly varied under the influence of weather conditions of the year. The Alfa variety with high FN and high-viscosity population GK-494HV had the best baking qualities. Low-viscosity population GK-614LV was steadily distinguished from the worst varieties. It is shown that the high potential of WEV is an important feature improving the baking properties of rye grain. The adaptive potential of GK-494HV and GK-614LV populations was compared. It resulted in a tenfold divergent selection on the basis of WEV. It is established that repeated divergent selection on WEV correlatively changed many features defining baking properties of rye grain. The trend towards decrease in ecological and phenotypical stability of the main (closely correlating) features of grain quality with a simultaneous increase in their ecological plasticity was a typical feature of the selection performed. At the same time, the ecological variation of features at minus selection increased stronger than at plus selection.

Baking properties of soft wheat grain with the addition of spelt wheat

Purpose. Investigate the formation of baking properties of soft wheat grain with the addition of spelt wheat.Methods. Laboratory, mathematical and statistical, organoleptic, expert.Results. The research results of the grinding process of crushing batches with a percentage of spelt content of 5 %, 10, 15, 20, 25 %, indicate that in the third and fifth samples there is high gluten content – 29.6 % and 29.0 %. The lowest number in the fourth sample is 24.8 %. By colour, all samples of the obtained flour is of the highest quality. The results of trial bread baking performed good results. The best flour milling and baking properties were characterized by samples with a percentage of spelt in the amount of 15, 20 and 25 %. The obtained research results scientifically substantiate the expediency of adding spelt wheat to the crushing batches of soft wheat in the amount of 15 % to improve the milling and baking properties. It is when adding 15 % of spelt wheat to the crushing batch of soft wheat that the greatest extraction of flour was obtained, which as a result of trial bread baking showed its high quality.Conclusions. The baking properties of spelt wheat are similar to soft one. The grain of the studied variety of spelt wheat is inferior in volume of bread. It has been found that the adding of 15–20 % of spelt wheat to soft one does not reduce the baking properties of the latter flour. The gluten content is at the level of soft wheat. The volume of bread is 495–506 cm3. The porosity is 73.0–74.1 %, the persistent shape of hearth bread is 0.32–0.33.

Quality improvement and shelf life extension of functional bakery products with the use of stevia

With the use of stevia water extract, the production technology and range of functional bakery products have been developed. The analysis of the laboratory - baked pan and hearth bread of the reference sample and samples with the addition of different amounts of stevia water extraction was carried out. It is found that the preparation of bakery products according to the developed formulas contributed to the shelf life extension of bread. The positive effect of stevia extract on keeping bread fresh has been revealed. Conducted tests have shown the applicability of developed bakery products in diet composition for people with insulin dependence and overweight.

마 분말 첨가가 허스브래드의 특성에 미치는 영향

마 분말 첨가가 허스브래드의 특성에 미치는 영향

Applicability of Mixolab test with local wheat flours

Several types of equipment have been used to predict dough behaviour during breadmaking. The complexity of requirements means that no device is able to predict all the properties, and therefore, new tests are released continuously. The Chopin Mixolab mixes the dough at different temperatures, allowing the study of dough mixing properties, weakening, gelatinization, gel stability and retrogradation in one test. The objective of this work was to study the suitability of the Mixolab to predict rheological properties and breadmaking quality of local wheats. Flour was obtained from 29 wheat samples from different genotypes and environments. The correlation of results from traditional analyses (test weight, protein content, sedimentation volume, wet gluten, Falling Number, Alveograph and Farinograph) with Mixolab parameters was studied. The properties of two different bread types were compared with all these parameters. Stability and water absorption values from the Farinograph were highly correlated with the respective Mixolab parameters. It was concluded that wheat samples could be sorted by mixing properties in similar order independently of which method was used. Beyond that, gluten strength estimators obtained from these three rheological methods and the sedimentation volume test were highly correlated. Whilst the correlation of Mixolab parameters with pan loaf volume was not as high as traditional ones, Mixolab developing time, stability and C5 were the best correlated with the most important hearth bread characteristics. Studies performed by other researchers, using wheats from diverse origins, found different results. The need for empirical rheology evaluation with local wheat samples was proved.

Applicability of Mixolab test with local wheat flours

Several types of equipment have been used to predict dough behaviour during breadmaking. The complexity of requirements means that no device is able to predict all the properties, and therefore, new tests are released continuously. The Chopin Mixolab mixes the dough at different temperatures, allowing the study of dough mixing properties, weakening, gelatinization, gel stability and retrogradation in one test. The objective of this work was to study the suitability of the Mixolab to predict rheological properties and breadmaking quality of local wheats. Flour was obtained from 29 wheat samples from different genotypes and environments. The correlation of results from traditional analyses (test weight, protein content, sedimentation volume, wet gluten, Falling Number, Alveograph and Farinograph) with Mixolab parameters was studied. The properties of two different bread types were compared with all these parameters. Stability and water absorption values from the Farinograph were highly correlated with the respective Mixolab parameters. It was concluded that wheat samples could be sorted by mixing properties in similar order independently of which method was used. Beyond that, gluten strength estimators obtained from these three rheological methods and the sedimentation volume test were highly correlated. Whilst the correlation of Mixolab parameters with pan loaf volume was not as high as traditional ones, Mixolab developing time, stability and C5 were the best correlated with the most important hearth bread characteristics. Studies performed by other researchers, using wheats from diverse origins, found different results. The need for empirical rheology evaluation with local wheat samples was proved.

تأثير المعاملات الحرارية المختلفة على تركيز الأكريل أميد و الخصائص الحسية لخبز الصمون و الخبز العربي في سوريا = Effect of Different Processing Treatments on Acrylamide Concentration and Sensory Characteristics of Hearth and Arabic Bread in Syria

In this study, the effect of different processing treatments (baking temperature and baking time) on Acrylamide concentration (cancer inducing agent) and sensory characteristics of both Hearth and Arabic bread in Syria were studied. In addition, the relationship between sensory characteristics of both bread types and Acrylamide concentration were identified. Bread Samples were collected from local bakeries in Homs city, and then evaluated to their sensory characteristics and chemical composition (moisture and acrylamide concentration). It was found that, average content of acrylamide in Hearth bread (100-150)µg/ kg was higher than Arabic bread (20-25) µg/kg about six times, the highest value of acrylamide was at 225°C /10 minutes in Hearth bread and at 500°C/11 seconds in Arabic bread. Acrylamide content was not associated with the sensory characteristics, or with moisture content when it was higher than 35%, but acrylamide content decreases with decreasing moisture content to less than 25%. We advised to use heat treatment 300°C / 7 minutes in Hearth bread and 550°C /11 seconds for Arabic bread, to get good bread with low content of acrylamide.

Determination of the bread-making quality of flours using an automatic bread machine

In this study, the possibility of bread machine utilization as a quality control tool in the baking industry was investigated. Three different flour samples (F_1, F_2, and F_3) having different protein contents were obtained and then 12% wheat starch and 2% vital gluten were added to these flours to adjust protein ratios. The physicochemical and rheological properties of these flour combinations were analyzed. Specific volume, crumb grain attributes, crust and crumb color, and bread firmness in terms of compressibility (g) were measured. Specific volumes changed between 5.22 and 6.69 mL g^{-1} and between 4.87 and 6.29 mL g^{-1} for hearth and machine bread, respectively. Crumb firmness values of hearth bread made from F_1, F_2, and F_3 flours were 174.2, 259.4, and 180.3 g, whereas the mean firmness values of machine breads made from those flours were 91.2, 157.58, and 154.98 g, respectively. The F_2 flour had the poorest performance in both baking methods with regard to the evaluated features. At the same time, the bread machine performances were different, but displayed similar responses with changing flour quality. The effects of protein content were not observed in hearth bread. However, these changes affected specific volume and crumb features in bread machine baking. The study showed that bread machines with an optimized formula could be successfully employed for determining flour quality in bread making.

Relation between weighted average molecular mass of water extractive pentosans of winter rye and processing and baking properties of grain

A comparative assessment of 20 winter rye varieties is made on the basis of the weighted average molecular mass of water extractive pentosans (WAMM of WEPs). A double-dispersed state of water extracts containing water extractive pentosans, which is expressed more strongly in rye than in wheat and triticale, is established. A linear relation between WAMM of WEPs and viscosity of the water extract is shown. The content of water extractive pentosans, form ratio of hearth bread, and protein content correlate positively with WAMM, and grain test weight, 1000 grain weight, and volume yield of pan bread, negatively. It is concluded that it is expedient to include this trait in the rye quality breeding program.

Comparative analysis of baking qualities of grain of winter rye varieties with various short-stem types

A comparative assessment of winter rye varieties with recessive polygenic and dominant monogenic short-stem types was carried out with respect to processing and baking qualities. It is shown that dominant short-stem varieties are significantly inferior to varieties with a recessive type in grain test weight, starch content, volume yield of pan bread, crumb porosity, and staling rate, but are significantly superior to them in water extract viscosity and form ratio of hearth bread. Differences are found in the content of amylose and amylopectin, their effect on the baking properties of rye grain is shown. The importance of creating low-amylose rye varieties with a better baking quality is pointed out.

Hearth bread baking quality of durum wheat varying in protein composition and physical dough properties

AbstractThirty durum wheat genotypes from ten countries of origin were grown in field plots for two consecutive years. Three of the genotypes were γ‐gliadin 42 types and the remainder were γ‐gliadin 45 types. Among the γ‐gliadin 45 types, six high‐molecular‐weight glutenin subunit (HMW‐GS) patterns were identified: 6 + 8, 7 + 8, 7 + 16, 14 + 15, 20 and 2*, 20. All the γ‐gliadin 42 genotypes contained low amounts of unextractable polymeric protein (UPP) and exhibited low gluten index values and weak gluten properties. The γ‐gliadin 45 genotypes exhibited a wide range of UPP, gluten index and dough strength. HMW‐GS 20 genotypes were generally weak, whereas HMW‐GS 6 + 8 and 7 + 8 genotypes were generally strong. When baked by a lean formulation, long‐fermentation straight‐dough hearth bread process, the durum wheat genotypes exhibited a wide range of baking quality. Loaf volume and bread attributes were strongly correlated with UPP and gluten index. Some of the genotypes exhibited bread attributes and loaf volume equal or slightly superior to those of a high‐quality bread wheat flour. However, even the strongest durum wheat genotypes exhibited inferior fermentation tolerance to the bread wheat flour, as seen by a requirement for lower baking absorption during dough handling and more fragile dough properties when entering the oven. Among the HMW‐GS groups, HMW‐GS 7 + 8 and 6 + 8 exhibited the best and HMW‐GS 20 the poorest baking quality. Farinograph, alveograph and small‐scale extensigraph properties demonstrated that a combination of dough elasticity and extensibility was needed for superior durum wheat baking performance. Copyright © 2007 Society of Chemical Industry

Impact of Waxy, Partial Waxy, and Wildtype Wheat Starch Fraction Properties on Hearth Bread Characteristics

ABSTRACTThirteen different wheat cultivars were selected to represent GBSS mutations: three each of wildtype, axnull, and bxnull, and two each of 2xnull and waxy. Starch and A‐ and B‐granules were purified from wheat flour. Hearth bread loaves were produced from the flours using a small‐scale baking method. A‐granules purified from wildtype and partial waxy (axnull, bxnull, and 2xnull) starches have significantly higher gelatinization enthalpy and peak viscosity compared with B‐granules. A‐ and B‐granules from waxy starch do not differ in gelatinization, pasting, and gelation properties. A‐ and B‐granules from waxy starch have the highest enthalpy, peak temperature, peak viscosity, breakdown, and lowest pasting peak time and pasting temperature compared with A‐ and B‐granules from partial waxy and wildtype starch. Waxy wheat flour has much higher water absorption compared with partial waxy and wildtype flour. No significant difference in hearth bread baking performance was observed between wildype and partial waxy wheat flour. Waxy wheat flour produced hearth bread with significantly lower form ratio, weight, a more open pore structure, and a bad overall appearance. Baking with waxy, partial waxy, and wildtype wheat flour had no significant effect on loaf volume.

Dough and Hearth Bread Characteristics Influenced by Protein Composition, Protein Content, DATEM, and Their Interactions

ABSTRACT: The effects of protein composition, protein content, diacetyl tartaric acid ester of monoglycerides (DATEM), and their interaction on dough and bread characteristics were studied by small- and pilot-scale hearth bread baking, dough rheological testing using the Kieffer extensibility rig, and size distribution of proteins. Protein composition had the largest influence on dough and bread characteristics. There was interaction effect between protein quality and protein content on dough behavior. High percentage of sodium dodecyl sulfate-unextractable polymeric proteins in flours gave large area and good form ratio. Increased ratio between monomeric and polymeric proteins resulted in decreased form ratio. Addition of DATEM altered the rheological behavior of the dough and the bread-making performance. The effect was, however, small compared with the effect of the protein composition.

Hearth Bread Characteristics: Effect of Protein Quality, Protein Content, Whole Meal Flour, DATEM, Proving Time, and Their Interactions

ABSTRACTThe effects of protein quality, protein content, ingredients, and baking process of flour blends on hearth loaves were studied. The flour blends varied in protein composition and content. Flours of strong protein quality produced hearth loaves with larger loaf volume, larger bread slice area, and higher form ratio (height/width) than flours of weak protein quality. The effect of protein content on hearth loaf depended on the size distribution of the proteins. Increasing protein content was associated with increased percentage of the largest glutenin polymers, and loaf volume and slice area increased significantly. The form ratio, however, remained unchanged with increasing flour protein content. Strong protein quality flours tolerated addition of whole meal flour better than weak protein quality flours. Increased amount of flour with strong protein quality improved hearth bread characteristics to a larger extent than increased protein content. Diacetyl tartaric acid ester of monoglycerides (DATEM) improved hearth bread characteristics, but the effect was small compared with the effect of protein composition.

Effect of Protein Quality, Protein Content, Bran Addition, DATEM, Proving Time, and Their Interaction on Hearth Bread

ABSTRACTThe effect of protein quality, protein content, bran addition, diacetyl tartaric acid ester of monoglycerides (DATEM), proving time, and their interaction on hearth bread characteristics were studied by size‐exclusion fast protein liquid chromatography, Kieffer dough and gluten extensibility rig, and small‐scale baking of hearth loaves. Protein quality influenced size and shape of the hearth loaves positively. Enhanced protein content increased loaf volume and decreased the form ratio of hearth loaves. The effect of protein quality and protein content was dependent on the size‐distribution of the proteins in flour, which affected the viscoelastic properties of the dough. Doughs made from flours with strong protein quality can be proved for a longer time and thereby expand more than doughs made from weak protein quality flours. Doughs made from strong protein quality flours tolerated bran addition better than doughs made from weak protein quality flours. Doughs made from high protein content flours were more suited for hearth bread production with bran than doughs made from flours with low protein content. DATEM had small effect on dough properties and hearth loaf characteristics compared with the other factors.

Development of a laboratory baking test for Uruguayan French style hearth bread using Canadian wheat flour

Straight grade Canadian wheat (Triticum aestivum L.) flours milled from a high and medium protein Canada Western Red Spring (CWRS) wheat, a commercial sample of Canada Prairie Spring Red (CPSR) wheat and a recently released CPSR variety, 5700PR, were used to develop and assess the impact of absorption, fermentation time and flour type on a laboratory-scale Uruguayan French style hearth bread baking procedure. The lean formula dough, containing flour, yeast, ascorbic acid, malt, yeast food and optimum water absorption as determined by dough feel, was mixed to peak development in a GRL 1000 mixer, fermented, and divided into multiple (175-g) pieces. Dough pieces were sheeted and moulded using a commercial hearth bread moulder, proofed, cut (diagonal top surface cut) and baked in a modified National laboratory oven equipped with steam. Optimum dough absorption for all four flours was 62% in spite of a wide range in farinograph absorption. Optimum fermentation time was 75 min based on moulded dough length, bread volume and form, cut width and crumb texture and colour. The lower protein CWRS and the CPSR variety, PR5700, showed superior overall performance relative to the other wheat flours. The performance of the commercial CPSR flour was clearly inferior to all other wheat flours. Excellent reproducibility was obtained for all measured parameters allowing good discrimination among samples. This baking procedure should prove useful in assessing the performance of Canadian wheat classes and varieties for Uruguay and other South American markets where similar bread is popular. Key words: Triticum aestivum L., wheat, baking, hearth bread, Uruguayan bread, Canadian wheat, Canada Western Red Spring, Canada Prairie Spring Red

Effects of Protein Size Distribution and Dough Rheology on Hearth Bread Characteristics Baked at Different Processes and Scales

ABSTRACT: The present study investigates the effect of flour and dough characteristics on the baking performance of hearth loaves, which are proved and baked without a tin. A number of experiments were performed at different scales. The most significant and consistent observation was a positive relationship between the protein quality and the form ratio of the loaves (height/width), in which the protein quality was evaluated by both large and small strain rheology, as well as by size distribution of the gluten proteins and other protein quality parameters. The volume of hearth loaves and the slice area are complex characteristics because they are combined functions of loaf height and loaf width; the loaf height was positively related to protein quality, whereas loaf width was negatively related. The total effect of this is not obvious. In general, the loaf volume is more strongly related to the loaf width than is the slice area. For the present material, differences in protein quality were not manifested as significant differences in loaf volume, whereas the slice area was positively correlated to the protein quality. The results obtained at different scales of the baking experiment agreed well with each other.

Influence of genotype and protein content on the baking quality of hearth bread

AbstractThe relationships between protein content and quality and the loaf characteristics of hearth breads made from the respective flours were investigated for 20 wheat genotypes, comprising both commercially grown cultivars and advanced breeding lines, grown in 1997 and 1998. In both years the average protein content was increased by increasing the level of nitrogenous fertiliser application, this effect being more pronounced in 1997 than in 1998. Grain samples were milled and evaluated for endosperm hardness, protein content, SDS sedimentation volume, mixing properties and baking quality determined by a hearth bread baking test using optimal mixing and fixed proving time. When producing hearth bread, both the form (height/width) ratio and loaf volume are critical external characteristics. Genotype differences, mainly due to differences in protein quality, were more important for both form ratio and loaf volume than differences in protein content. The dough development time of the Farinograph, operated at high speed (126 rev min−1), was the best indicator of heart bread baking quality, giving high positive correlations to both the volume (r = 0.89) and form ratio of the loaf (r = 0.90). Climatic differences between the two years, in particular temperature during ripening, also affected the quality parameters studied. Copyright © 2004 Society of Chemical Industry