Higher Loaf Volume Research Articles

Sensory and physicochemical properties of bread made from aerial yam (Dioscorea bulbifera) and wheat (Triticum aestivum) flour

This research sought to explore utilization of the aerial yam in bread making. Three flour samples; 100% wheat flour (sample WF - control); 75% wheat and 25% aerial yam flour (sample AWF); and 100% aerial yam flour (sample AYF) were produced. The physical and sensory attributes of the bread as well as the physicochemical properties of the flour samples were assessed. The results of the determinations showed significant decrease (P<0.05) in moisture content with increase in aerial yam flour substitution. The pH values of flours used for this study ranged between 6.63 and 7.03. Moreover, the differences observed in the bulk density values of the study samples were significantly different (p<0.05). Also, aerial yam flour had the highest loose and packed bulk densities among the samples. Results on the physical properties of the bread revealed that, there was a negative correlation between the percentage of aerial yam in the flour, and the corresponding loaf volume and specific loaf volume of bread samples produced. The control sample had the highest loaf volume and specific loaf volume, with sample AYF having the least. Also, there were no significant differences between the control and AWF in terms of all the sensory attributes assessed. However, the control sample had a higher specific loaf volume than sample AWF. In terms of the intention of consumption, the control and sample AWF were accepted to the same level. Again, the 25% aerial yam and 75% wheat composite flour had the lowest pack density, meaning that it possessed good physical attributes for transportation and storability. Therefore, an acceptable quality of bread can be produced using a composite flour of up to 25% aerial yam substitution.

Aeration and Foam Control in Baker's Yeast Production: Mapping Patents.

A key ingredient in the baking industry, baker's yeast must be produced under strict controlled conditions. High yields of baker's yeast cannot be attained unless a huge quantity of air is injected into fermentation vats. This review of 245 patent specifications shows that inventors have paid much attention to the distribution of fine air bubbles in order to optimize oxygen transfer to the yeast cells. Technical solutions to reduce energy costs associated with aeration are also proposed. Intense aeration caused foaming problems, so mechanical destruction of foam was first proposed until inventions on specific chemical antifoams were patented. In recent years, the development of cheaper and more efficient foam control techniques has remained an issue. Aeration during yeast growth in tanks impairs its fermentative activity in anaerobic bread dough. Since the beginning of the 20th century, massive adoption of air-grown fed-batch baker's yeast probably encouraged sugar addition to stimulate yeast gassing activity in pan bread characterized by high loaf volume, especially those prepared under short dough fermentation conditions.

Effects of Hulless Barley (Hordeum Vulgare L.) Cultivar on the Quality of Pan-breads from Barley and Wheat Flour Blends

Six hulless barley (Hordeum Vulgare L.) cultivar, including 3 normal, 2 waxy, and 1 colored-waxy, was used to substitute 20% of wheat flour for pan-bread making. Replacing 20% barley flour significantly increased β-glucan content, which ranged in 0.98-1.36% for normal, 1.65-1.67% for waxy, and 1.50% for colored-waxy barley, which are all higher than wheat flour (0.14%). Pasting viscosity of barley flour blends varied by barley type and cultivar, presenting that barley cv. Dapung (DP) had the highest peak viscosity of 170.1 RVU, whereas the lowest value was 80.2 RVU in “Jasujeongchal (JSJC)”. Substitution of barley flour decreased the Hm and H``m value during dough fermentation and estimated a reduction of bread qualities compared to wheat bread. Bread loaf volume varied by barley type and cultivar, showing a slight decrease in loaf volume, but increase in crumb firmness compared to wheat bread. Among barley cultivars, DP barley showed high bread loaf volume (691.7 cm 3 /g) with lower firmness (11.8 N). In contrast, bread made from JSJC barley flour had the lowest bread-making qualities probably due to bran layer inclusion. It appeared that barley type influenced more than barley cultivars although the mean values of all quality parameters slightly varied by barley cultivar. Results indicated that the inclusion of barley flour for bread-making could provide an elevated intake of β-glucan, which had health benefits by increasing dietary fiber content.

Effect of tef [Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume

Currently, consumers’ preference toward baked goods with additional (functional and nutritional) value is increasing, leading food industries to look at natural nutrient-dense alternatives like tef grain. Impact of tef grain flour incorporation (three Ethiopian varieties: DZ-01-99, DZ-Cr-37 and DZ-Cr-387 at 10, 20, 30 and 40 % levels) on dough viscoelastic profiles and stickiness of wheat-based dough matrices were investigated. Oscillatory and creep–recovery tests together with dough stickiness were performed. Incorporation of tef flours affected the structure of the dough matrices visibly by reducing viscoelastic moduli, and the maximum stress doughs can tolerate before its structure is broken and increased dough instantaneous and retarded elastic compliances. Effect of dose was not always significant in the parameters measured. Tef grain flour incorporation up to 30 % level led to breads with higher loaf volume than the control associated with optimal consistency and higher deformability of doughs. Higher tef doses increased dough stickiness. This will affect dough handling and shaping/flattening to get continuous strands or thin sheets. On average, the DZ-Cr-37-supplemented doughs exhibited higher elastic and viscous moduli, lower compliances and higher steady-state viscosity and led to significantly lower loaf bread volumes. Hence, based on dough viscoelastic and stickiness properties, incorporation of DZ-01-99 and DZ-Cr-387 into wheat flour-based formulations could be more preferable.

Effect of green plantain flour addition to gluten‐free bread on functional bread properties and resistant starch content

SummaryGreen plantain flour (GPF) was used as a functional ingredient to produce gluten‐free (GF) bread based on a flour blend of rice flour and GF wheat starch (50:50) to improve their functional properties and to increase their resistant starch (RS) content. In pretrials, an addition of up to 30% GPF provided acceptable bread quality with maximum RS content. Based on these trials, two 23 factorial screening experimental designs were applied, where water content, baking temperature and baking time of GF bread containing 30% GPF addition were optimised. The best baking conditions to achieve satisfying GF bread quality – higher loaf volume, softer crumb firmness and regular porosity structure at the highest RS content could be defined to a maximum addition of water at 160%, baking temperature of 180 °C and baking time of 90 min. The incorporation of GPF showed good potential to improve the quality of GF bread.

Tocochromanol concentration, protein composition and baking quality of white flour of South African wheat cultivars

Vitamin E has antioxidant properties and consists of four tocopherols and four tocotrienols (α, β, γ and δ), collectively called tocochromanols. This study was carried out to determine the tocopherol and tocotrienol concentration in white flour of 10 South African wheat cultivars grown in 3 environments, sourced from 2 breeding programmes α- and β-tocopherols; α- and β-tocotrienols were found in significant concentrations. The concentration of the tocochromanols in the white flour (4.87–11.73mgkg−1) was much lower than that in whole flour of soft wheat (74.3mgkg−1) and durum wheat (60.6mgkg−1). The concentration of tocochromanols was strongly influenced by genotype, the environment and the interaction between the two. Cultivars originating from one breeding programme had a significantly higher concentration (9.12mgkg−1) of tocochromanols than from the other breeding programme (5.28mgkg−1). All of the cultivars had good baking quality characteristics (such as high loaf volume, protein content and wet gluten content). Loaf volume was significantly positively influenced by the sodium dodecyl sulphate (SDS) insoluble small polymeric and small and large monomeric proteins, as well as the SDS soluble large polymeric proteins. White flour could therefore be a complementary source of vitamin E in the diet, and selection for increased tocochromanol concentration can lead to increased nutritional value of bread wheat flour without a penalty to baking quality.

Characterisation of structural patterns in bread as evaluated by X-ray computer tomography

X-ray micro-tomography and a volume stitching strategy were combined to create a high resolution 3D image of entire cross sections (slices) of bread. Morphological analysis of whole slices revealed structural properties on a product scale. The addition of wheat bran yielded a lower loaf volume, higher structure thickness and a higher number of closed pores, while maintaining a similar porosity to its no-bran counterpart. Freestanding bread loaves had a higher loaf volume, a lower structure thickness and a higher porosity than pan baked bread. Remarkably, variations between batches of each type of bread were found to be rather small when judging them by these parameters. In addition, localized morphological analysis was applied to generate spatial maps of the porosity, the structure thickness and the number of closed pores on the cross sections of bread. This provided insight into the heterogeneity of bread, revealing localized microstructural features/defects, molding lines, crust artifacts and effects of baking kinetics. Analysis of porosity distributions revealed very significant differences between all samples and the standard deviation of these distributions proved to be a good measure for the heterogeneity across a slice of bread.

Effect of salt solutions applied during wheat conditioning on lipase activity and lipid stability of whole wheat flour

Lipolytic activity in whole wheat flour (WWF) is largely responsible for the loss in baking quality during storage. Metal ions affect the activity of seed lipases; however, no previous studies have applied this information to WWF in a way that reduces lipase activity, is practical for commercial manufacture, and uses common food ingredients. NaCl, KCl, Ca-propionate, or FeNa–ethylenediaminetetraacetic acid (FeNa–EDTA) were applied to hard red winter (HRW) and hard white spring (HWS) wheats during conditioning as aqueous solutions at concentrations that would be acceptable in baked goods. Salts affected lipase activity to different degrees depending on the type of wheat used. Inhibition was greater in HRW compared with HWS WWF, probably due to higher lipase activity in HRW wheat. In HRW WWF, 1% NaCl (flour weight) reduced hydrolytic and oxidative rancidity and resulted in higher loaf volume and lower firmness than untreated WWF after 24weeks of storage.

Glucose and pyranose oxidase improve bread dough stability

When used in bread dough systems, glucose oxidase (GO) and pyranose oxidase (P2O) generate H2O2 from O2. We here studied their potential to improve dough and bread characteristics. Neither GO nor P2O significantly affected the volume of straight dough bread produced with fermentation and proofing times of respectively 90 and 36min at dosages up to 0.50nkat/g flour. Supplementation with 1.00nkat/g flour of GO or P2O significantly decreased bread loaf volume. The resistance of dough (fermented for 20min and proofed for 56min) to an applied shock was substantially improved by inclusion of 0.08, 0.25, 0.50 or 1.00nkat/g flour of GO or P2O in the dough recipe. Thus, the proofed doughs showed significantly less collapse and the resultant breads had higher loaf volumes than did the reference breads. Yeast probably exerts an oxidizing effect on dough, which, depending on the exact breadmaking protocol used, might veil the positive oxidizing effect of the enzymes on dough properties during prolonged fermentation.

Proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads

This study was carried out to investigate proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads at different levels of cocoyam flour substitution for human consumption.A whole wheat bread (WWB) and cocoyam-composite breads (CCB1,CCB 2 and CCB 3) were prepared in triplicate at 0, 10, 20 and 30% levels of cocoyam flours substitution respectively and assessed for proximatecomposition, bread characteristics and sensory attributes.The results indicate that carbohydrate, crude fiber, and ash contents of the cocoyam-composite breads increased significantly (p&lt;0.05) while the moisture and protein contents decreased significantly with progressive increase in the cocoyam flour substitution. The significant (p&lt;0.05) highest ash, fibre and carbohydrate values of 1.61, 1.54 and 70.40 g/100g dm respectively were observed in 30% cocoyam-wheat composite bread compared to lowest values of1.15, 0.29 and 63.25 g/100g dm, respectively in 100% wheat bread. The significant (p&lt;0.05) higher moisture and protein values of 20.99 and 12.54 g/100g dm were observed in 100% wheat bread compared to lowest values of 17.31 and 9.04 g/100g dm, respectively in 30% cocoyam-wheat composite bread. Bread characteristics showed that, the loaf weight of cocoyam composite breads increased significantly (p&lt;0.05) while loaf volume and specific loaf volume decreased significantly (p&lt;0.05) with increasing cocoyam flour substitution The significant (p&lt;0.05) highest loaf weight of 229.33 g was observed in 30% cocoyam-wheat composite bread compared to 208.33, 221.67 and 225 g observed in 100% wheat bread, 10 and 20% cocoyam-wheat composite breads respectively. The highest loaf volume and specific loaf volume of 800 and 3.49 cc were observed in 100% wheat bread compared lowest values of 580 and 2.78 cc respectively observed in 30% cocoyam-wheat composite bread. The sensory evaluation showed no significant (p&gt;0.05) differences in sensory attributes of taste, aroma and acceptability between the 100% wheat and 10% cocoyam-wheat composite breads (p&lt;0.05). In conclusion, this study has shown that the use of cocoyam flour in bread making is feasible and that incorporation of up to 10% of the flour into wheat flour produced acceptable bread with similar taste and aroma comparable to 100% wheat bread. Nevertheless, it is important to consume this bread with other protein rich diet in order to supplement the reduction resulted from substitution.

Effect of Added Modified Water Chestnut (Trapa bispinosa) Starch on Physical and Sensory Properties of Yeast Leavened Breads

The effects of using different concentrations of chemically and physically modified water chestnut (Trapa bispinosa) starch (WCS) on loaf weight, volume and specific volume of yeast leavened bread were studied. The highest loaf weight was obtained by the addition of native water chestnut starch at 3 % concentration, while the opposite effect was observed regarding the loaf volume and specific volume. The highest loaf volume and the specific volume was obtained on addition of WCS, pregelatinized and acetylated (pga), at 1% concentration. Maximum mean score (7.8) was obtained by native water chestnut starch at concentration of 5% and minimum mean score was obtained by pgaWCS at 1% concentration with respect to the taste of bread. Regarding the texture, the maximum mean score (7.5) was that of the bread containing 5% pga (pregelatinized and acid thinned) WCS and minimum mean score (4), that of the bread containing 5% acetylated water chestnut starch.

Effect of hydrocolloids on selected properties of gluten-free dough and bread

Addition of hydrocolloids (H/C) in gluten-free (GF) bread formulation is necessary in order to act as polymeric substances that should mimic the viscoelastic properties of gluten and increase the dough's gas-retaining ability. The properties of H/C vary depending on their origin and chemical structure. Addition of H/C (hydroxypropylmethylcellulose (HPMC), xanthan, κ-carrageenan and guar gum) of different origins at 1%, 1.5% and 2% (w/w) in GF formulations based on corn starch and rice flour was carried out to investigate the effects on dough rheology and bread quality. The consistency, viscosity and thermal properties of doughs were evaluated. According to results, 1% and 1.5% addition of H/C (except from xanthan) contributed to bread with higher loaf volume and better color compared to control GF bread as well as to increased shelf life due to its moisture-absorption ability. Sensory evaluation by a trained panel revealed a preference for bread containing 1.5% HPMC because of its loaf volume, appearance and firmness characteristics. The micrographs of the dough showed a continuous matrix between starch and HPMC obtaining a more aerated structure.

Volume, texture, and molecular mechanism behind the collapse of bread made with different levels of hard waxy wheat flours

Physico-chemical properties of bread baked by partially replacing normal wheat ( Triticum aestivum L.) flour (15, 30, and 45%) with two hard waxy wheat flours were investigated. Substitution with waxy wheat flour resulted in higher loaf volume and softer loaves. However, substitution at >30% resulted in excessive post-bake shrinkage and a ‘key-hole’ shape with an open crumb structure. Bread crumb microstructure indicated a loss of starch granule rigidity and fusing of starch granules. The cells in the interior of the bread did not become gas-continuous and as a result, shrunk as the loaf cooled. Soluble starch content was significantly higher in bread crumb containing waxy wheat flour than in control bread. Debranching studies indicated that the soluble starch in bread made with 30–45% hard waxy wheat flour was mostly amylopectin. Incorporation of waxy wheat flour resulted in softer bread immediately after baking but did not retard staling upon storage.

Effect of incorporation of corn byproducts on quality of baked and extruded products from wheat flour and semolina

The effect of blending level (0, 5, 10, 15 and 20%) of corn bran, defatted germ and gluten with wheat flour on the physico-chemical properties (protein, crude fiber, phosphorus, iron and calcium), baking properties of bread, muffins and cookies, and extrusion properties of noodles and extruded snacks prepared from semolina were examined. Blending of wheat flour and corn byproducts significantly increased the protein, crude fiber, phosphorus, iron and calcium contents. Breads from gluten blends had higher loaf volume as compared to bran and germ breads. Among corn byproducts, gluten cookies were rated superior with respect to top grain. Muffins from germ blends and gluten blends had higher acceptability scores than the bran muffins. Blending of corn bran, defatted germ and gluten at 5 and 10% with wheat flour resulted in satisfactory bread, cookie, and muffin score. Quality of noodles was significantly influenced by addition of corn byproducts and their levels. Corn byproducts blending had significant influence on cooking time, however, gruel solid loss affected non-significantly in case of noodles. Expansion ratio and density of extruded snacks was affected non significantly by blending source and blending level. However, significant effect was observed on amperage, pressure, yield and overall acceptability of extruded snacks. Acceptable extruded products (noodles and extruded snacks) could be produced by blending corn byproducts with semolina upto 10% level.

Physicochemical and bread-making properties of air flow pulverized wheat and corn flours

The air flow pulverized grain flours were prepared from American wheat (AWF), Korean wheat (KWF), and corn (CRF) at 3 different grinding speeds, 9,000, 10,000, and 11,000 rpm. The effects of grinding speed on the physicochemical and bread making characteristics of resulting flours were investigated. Pulverization at low grinding speed produced the flour similar to those from conventional milling in particle size (80–100 μm). The higher speed grinding at 11,000 rpm produced grain flours with smaller particle sizes (20–30 μm) and higher amount of damaged starches. Accordingly, grinding speed increased water holding capacity, swelling power, and water solubility of the resulting grain flour, and also increased pasting properties. Gluten addition was needed for KWF (15% gluten) and CRF (30% gluten) to facilitate optimum bread making. The flour pulverized at high speed produced the KWF and CRF bread with the highest loaf volume and the lowest firmness.

The effect of different mixing processes on dough extensional rheology and baked attributes

Mixing is a significant part of the breadmaking process and is responsible for the development of the essential structure that will facilitate gas retention during proofing and the early stages of baking. The main objective of this study was to examine whether the dough extensional rheological and baking properties were affected from different mixers and energy inputs during mixing. It was found that extensional properties in uniaxial and biaxial extension were affected by the mixing equipment used and by the energy input used. Doughs mixed using a Farinograph had higher maximum resistance to uniaxial extension, higher P value and lower biaxial extensibility (Alveograph) and higher biaxial extensional viscosity than doughs mixed in a Stephan mixer (P < 0.01). The energy input was specific to each type mixing equipment and affected the biaxial extensional viscosity. Also, higher loaf volumes were achieved when higher energy inputs were used, whereas other baking properties were not affected. Altering the mixing equipment and the mixing speed affected the rheological properties of dough. Dough development during proofing as well as loaf volume was affected by the energy input levels and was increased by increasing the energy input and therefore the mixing time.

Rheological properties and baking quality of wheat varieties from various geographical regions

Eight wheat varieties, originating from various geographical regions were examined for their rheological properties during large uniaxial and biaxial extensions and for their baking quality. Extensibility during uniaxial extension as well as biaxial extensional viscosity proved to be significant properties in predicting loaf volume. Multiple regression analysis indicated uniaxial extensibility and biaxial extensional viscosity as best predictors for loaf volume. The varieties with the highest strain hardening index were those of high loaf volume and also fine and soft crumb, whereas varieties of low strain hardening index were of poor baking quality. However, baking behaviour was not completely explained by considering only the strain hardening index. Crumb fineness was also investigated and it was taken into consideration when evaluating the varieties for their baking quality. 3D scatter plots of loaf volume, cell volume, and number of cells in the slice, divided the wheat samples in groups depending on their baking quality and common rheological characteristics were observed for these groups. The samples were also examined for their proofing capacity. Maximum dough height from the rheofermentometer correlated with loaf volume and was affected by rheological properties of the samples.

Effect of Raisin Juice Addition on Bread Produced from Different Wheat Cultivars

Concentrated and two types of dried raisin juice were added to bread and durum wheat flour dough at 50% level of sucrose substitution to prepare different bread samples. Baking (specific volume, color, crumb moisture, sensory evaluation), textural properties, and dough rheological properties were determined in breads. Results suggested that Greek durum wheat flour was appropriate for breadmaking and contributed to the baking, sensory, and textural properties of the final product. Addition of concentrated raisin juice in dough products both as a sucrose substitute and natural colorant gave breads with a higher loaf volume, fruity flavor, and an appealing brown color. Breads containing dried raisin juice were sensory rated lower than those with sucrose, however, they improved loaf volume and increased preservation time. This study also examined statistically the relationship between sensory responses and instrumental measurements, which is of major importance in the food industry for various applications.

Effect of HMW-GS 6 + 8 and 1.5 + 10 from Synthetic Hexaploid Wheat on Wheat Quality Traits

To determine the effect of 6 + 8 and 1.5 + 10 HMW-GS of synthetic hexaploid wheat (SHW) on main quality parameters of wheat, a set of recombinant inbred lines (RILs) derived from the cross between a SHW with N, 6 + 8, 1.5 + 10 HMW-GS and a cultivar Chuanyu 12-1 (CY12-1) with 1, 7 + 8, 2 +12 were planted in three environments in 2005 and 2006 and totally 16 quality parameters were tested for each line. Significant differences in all tested quality parameters but flour yield were observed between the two parents. The mean values of the RILs were intermediate to the parents for grain and protein parameters and some farinograph parameters, flour water absorption (FWA), and farinograph softening (SOF) but beyond parents at dough stability time (DST), breakdown time (BRT), quality number (QN), noodle score (NS), and loaf volume (LOV). All of the quality traits, especially in grain hardness (GH), zeleny sedimentation volume (SED), and most of farinograph parameters had significant difference between the different HMW-GS components. The effects of different alleles of HMW-GS at same locus ( Glu-A1 or Glu-B1 or Glu-D1) on the different quality parameters were also different and affected by the other two loci. For most of parameters tested, 6 + 8 was better than 7 + 8 and there was no difference between 1.5 + 10 and 2 + 12. End-use quality was greatly influenced by components of HMW-GS. The components of 1, 6 + 8, 1.5 + 10 had the highest LOV and bread score (BS) values, whereas the components of 1, 7 + 8 and 1.5 + 10 had the highest NS values. Noodle score performed a positive linear relationship with falling number (FN) and its relationships to other quality parameters were affected by environments. Loaf volume had a significant negative relationship to SOF and positive associations with most of quality parameters. It could be concluded that HMW-GS 6 + 8 from SHW had better overall quality characteristics than 7 + 8, whereas the effects of 1.5 + 10 on quality was different in respect to quality parameters and the HMW-GS components. Synthetic hexaploid wheat with subunits 6 + 8 and 1.5 + 10 had the potentials to improve the end-use quality of wheat cultivars.

The effect of different enzymes on the quality of high-fibre enriched brewer’s spent grain breads

The brewing industry produces large quantities of waste co-products. There is increasing pressure to ensure total utilisation of such products to address economic and environmental concerns. Brewer’s spent grain (BSG) the main by-product of the brewing industry is rich in dietary fibre and has a strong potential to be recycled. The overall objective of this study was to incorporate BSG into wheat flour breads together with a range of different enzymes (Maxlife 85, Lipopan Extra, Pentopan Mono BG and Celluclast) and evaluate the bread quality. A number of nutritional and textural properties of the finished product were studied. The incorporation of BSG significantly (P<0.0001) improved the dietary fibre but the major difficulty encounted was to achieve a good structure and high loaf volume. Increasing the level of dietary fibre significantly (P<0.001) increased dough development time, dough stability and crumb firmness but decreased the degree of softening and loaf volume. It was found that addition of Lipopan Extra (LE), Pentopan Mono (PE) and a mixture of Pentopan Mono and Celluclast (PCE) enzymes improved the texture, loaf volume and shelf life while Maxlife 85 enzyme (ME) was not significantly different from control samples (wheat flour breads containing 0%, 10%, 20% and 30% BSG). Image analysis of the bread structure obtained from the C-cell analyzer showed that the most significantly (P<0.001) open network was obtained using LE, followed by PE and PCE.