Loaf Height Research Articles

Exploring Chitosan Lactate as a Multifunctional Additive: Enhancing Quality and Extending Shelf Life of Whole Wheat Bread.

The shelf life of whole wheat bread (WWB) significantly impacts its freshness and overall quality. This research investigated the impact of chitosan lactate (CL) on various characteristics influencing the shelf life of WWB, including its physical, chemical, textural, antimicrobial, and sensory attributes. These characteristics were evaluated by conducting various experiments such as physical inspection, moisture, impedance, swelling, color, texture, FTIR, microbiological, and sensory analysis. CL with different concentrations was incorporated into WWB formulations: P0.0 (0.0% w/w CL, control), P0.5 (0.5% w/w CL), P1.0 (1.0% w/w CL), P2.0 (2.0% w/w CL), and P3.0 (3.0% w/w CL). The inclusion of CL promoted the Maillard reaction (MR) compared to P0.0. The promotion of MR resulted in the formation of a shinier crust, which increased as the CL content was increased. P0.5 comprised large-sized pores and exhibited increased loaf height. CL-containing WWB formulations showed an increased moisture content and decreased impedance values compared to the control. FTIR analysis of P0.5 demonstrated the enhanced interaction and bonding of water molecules. P0.5 demonstrated optimal textural, colorimetric, and antimicrobial properties compared to other formulations. The sensory attributes of WWBs remain unchanged despite CL addition. In conclusion, P0.5 exhibited optimal characteristics associated with better quality and prolonged shelf life.

Seaweed extract as an effective dough conditioner in bread manufacturing

Sugar kelp (Saccharina latissima) contains many functional components that can influence the dough and bread matrix. This study aimed to explore the efficacy of a liquid extract obtained from sugar kelp as a dough conditioner. The study employs a central composite design to investigate the interactions among three factors: an untreated extract, a heat-treated extract (targeting heat-sensitive components), and the presence of NaCl (natively abundant in kelp and potentially masking other functional components). The objective is to uncover the influences of the potential functional components and determine whether the liquid extract can function as a dough conditioner. The response surface methodology was used to analyze the impact on several volume and texture measurements and determine an optimal formula. A mixture of the heat-treated extract and untreated extract at different concentrations significantly enhanced loaf height and resilience while firmness decreased, compared to the conventional bread. The results show that a liquid extract obtained from sugar kelp can function as an effective dough conditioner in wheat bread.

Coconut oil as an alternative to butter and shortening in bread making.

The characteristics of bread prepared with coconut oil were investigated to determine whether it can be used as an alternative to butter and shortening. Loaf height of the bread increased by adding butter and shortening water content of bread containing oils and fats was lower than that without oils and fats, and baking loss increased with decreasing water content. The addition of oils and fats influenced the baking color of bread and hindered the hardening of bread samples over time. Moreover, the addition and type of oils and fats influenced the crust density of bread samples and dough expansion. Furthermore, numerous fine bubbles were present in bread samples without oils and fats, whereas the size and number of bubbles increased and decreased in bread samples containing oils and fats, respectively. The band concentrations of insoluble proteins at approximately 39, 41, and 48kDa in freeze-dried bread samples without oils and fats were significantly lower than those containing oils and fats. Thirty volatile compounds were detected in all bread samples tested, and the number was high in the following order: bread samples with butter, shortening, and coconut oil, and without oils and fats. However, sensory evaluation showed no significant differences among all bread samples tested. Therefore, it was suggested that bread containing coconut oil had the same characteristics as that containing butter and shortening. PRACTICAL APPLICATION: Butter and shortening are usually used in bread making, although bread prepared with coconut oil can possess the same characteristics as that containing them. Therefore, this study evaluated the characteristics of bread prepared with coconut oil and revealed that use of coconut oil enabled a vegan bread with reduced environmental impact because coconut oil is a vegetable-derived oil that does not require the cutting of tropical rainforests.

Some Quality Attributes of Composite Flour and Bread Produced from Wheat and African Walnut

This study explored the potential of African walnut in the formulation of composite flour which can be used for bread production and in various food applications. African walnut flour was produced and used to substitute wheat flour at different levels (5 - 25%) in the production of wheat-African walnut composite flour. Functional and pasting properties of the composite flour were evaluated using standard procedures. Proximate composition, antioxidant activity, some loaf quality attributes and sensory acceptability of bread produced from the composite flour were evaluated using standard procedures. Wheat bread served as control. The composite flour showed varying functional properties which ranged from 2.43 to 3.46 (swelling capacity), 1.15 to 1.85 mL/g (water absorption capacity), 2.15 to 2.75 mL/g (oil absorption capacity), 10.80 to16.60% (foam capacity), 63.0 to 75.0% (dispersibility), 38.92 to 69.92 seconds (wetability), 0.75 to 0.79 g/mL (packed bulk density) and 0.43 to 0.47 g/mL (loose bulk density). Inclusion of African walnut reduced peak viscosity (53.92 – 148.83 RVU), trough viscosity (52.25 – 88.58 RVU), breakdown viscosity (1.67 – 60.25 RVU), final viscosity (74.08 – 191.25 RVU) and setback viscosity (21.83 – 102.67 RVU) of the composite flour. Composite bread had better protein (9.75 – 16.93%), fat (3.42 – 9.94%), ash (1.46 – 2.75%), crude fibre (0.86 – 3.64%) but reduced specific loaf volume (2.36 – 4.18 cm3/g) and loaf height (3.00 – 5.40cm) than the control, and exhibited appreciable antioxidant activity (DPPH: 31.60 – 73.09% and FRAP: 0.51 - 4.25 mg/g). In term of sensory acceptability composite bread samples produced with 5 and 10 % levels of African walnut compared favourably with bread produced from wheat flour. Thus composite flour produced from wheat and African walnut flours showed an array of physicochemical properties which could make it useful in different food applications. Acceptable bread could be produced from wheat flour substituted with African walnut flour at 10% level.

Influence of rare sugar syrup on quality attributes and acceptability of bread

SummaryRare sugar syrup (RSS) prepared by alkaline isomerisation of high‐fructose corn syrup (HFCS) contains rare sugars as well as D‐glucose (Glc) and D‐fructose (Fru) and has antiobesity and antidiabetic effects. RSS was used in making bread, and the quality of the final bread product was compared with bread with added sucrose (Suc). 20°Bx RSS‐ and 20°Bx HFCS‐added breads had lower loaf height and volume, moisture content and water activity compared with 20°Bx Suc‐added bread and had higher hardness and gumminess of bread crumb. In contrast, adding 2°Bx RSS did not affect the physical and texture characteristics of the bread. GC–MS analysis of the RSS‐added bread showed that acetol, 3,5‐dihydroxy‐6‐methyl‐2,3‐dihydro‐4H‐pyran‐4‐one, 5‐methylfurfural and acetic acid were the main volatiles, and the amounts were higher than in the Suc‐ and HFCS‐added breads. The addition of 20°Bx RSS resulted in the lowest liking scores for the bread texture, hardness and elasticity. The RSS‐added bread, with a lower evaluation than the 20°Bx Suc‐added bread, was acceptable in overall preference as the 20°Bx HFCS‐added bread. Moreover, after processing, the 20°Bx RSS‐bread retained 86% of the rare sugar D‐allulose with its health functions, so it could be beneficial to consumer health compared with HFCS and Suc.

Molecular identification of LAB and yeasts from traditional sourdoughs and their impacts on the sourdough bread quality characteristics

In this research, the LAB and yeast isolations and identifications of homemade traditional sourdoughs were investigated. Both LAB and yeasts were identified by the PCR method and used in the production of sourdough bread (SDB). Twelve types of SDB were produced from combinations of isolated LAB and yeasts. Eleven LAB and yests were identified from 36 sourdoughs. The most frequently isolated LAB species were Lactobacillus brevis (45.0%), Pediococcus acidilactici (20.0%) and Lactobacillus plantarum (18.3%) while other LAB species were isolated by only 1.7–3.5%. On the other hand, 27.5% of the isolates were Saccharomyces cerevisiae, which was followed by Pichia kudriavzevii (25.0%) and Kluyveromyces marxianus (12.5%). The total titratable acidity and pH of the sourdough ranged from 3.10 to 34.45% and from 4.05 to 4.80 respectively. High acceptable loaf height (7.2 cm), moisture (30.05%), dry matter (69.95%), volume (1370 cm3), specific volume (4.35 cm3 g−1) and sensory value (62 scores) were determined for SDB12. Isolated LAB is mainly composed of heterofermentative species (75%). Among the bread produced with the combination of LAB and yeasts, the SDB12 was the most preferred SDB in terms of sensory analysis and other quality characteristics. The use of homofermentative and heterofermentative LAB and yeast combinations provided high-quality SDB. This would be due to the symbiotic growth of these microorganisms. The use of L. plantarum by L. brevis and by other species resulted in high-quality SDB.

Extraction and characterization of cereal bran cell wall in relation to its end use perspectives.

The main objective of the current research was to explore thephysicochemical, microbial and sensorial attributes of cereals bran cell wall (CBCW) enriched bread. In 1st phase, the cell wall wasextracted from different cerealsbran and characterized for its dietary fiber profileand antioxidant activity. In addition, bread was prepared with the additionof CBCW at different ratios and explored for physicochemical, microbialand sensorial characteristics. Current results showed that total dietary fiber contents of CBCW were 59.1 ± 0.2%, 61.2 ± 0.03% and 68.8 ± 0.2% in wheat, maize and oat bran respectively. Furthermore, maize bran cell wall showed higher antioxidant activityof ferric reducing antioxidant power (FRAP), DPPH and ABTS were 52.5 ± 0.12, 28.4 ± 0.07 and 18 ± 0.05µmol TE/g as compared to wheat and oat bran cell wall.Additionally, CBCWimproved the bread quality in terms of physicochemical, microbial and sensorial characteristics.Moreover, CBCW-enriched bread showed higher loaf volume, loaf height,the specific volume of loaf and weight of bread as compared to control due to less baking loss. Furthermore, maize bran cell wall enriched bread exhibited less growth after 4days as compared to other treatments. Moreover, CBCW-enriched bread showed higher sensorial properties score than C0.Convulsively, CBCW-enriched bread has good physicochemical, microbial and sensorial properties as compared to control bread.

Physicochemical parameters, volatile compounds and organoleptic properties of bread prepared with substituted sucrose with rare sugar D‐allulose

SummaryD‐Allulose (Alu), a very low‐calorie monosaccharide with several disease‐preventing effects, is expected to be used as a substitute for sucrose (Suc) in bakery products. This study assessed the physical, chemical and sensory characteristics of bread in which 25%, 50%, 75% and 100% of Suc was replaced by Alu. The replacement of up to 75% of Suc by Alu did not affect bread appearance: loaf height, volume and colour texture properties. Bread in which up to 75% of Suc was replaced by Alu had similar hardness values to 100% Suc bread. GC–MS analyses of the head space of the bread identified 25 volatile compounds (7 alcohols, 8 ketones, 8 aldehydes and 2 other compounds) in the Alu‐substituted bread. Bread with the higher ratio of Alu substitution had stronger roasted and caramel‐like odours and lighter fermented and alcoholic odours. Hedonic sensory results suggested that 100% Alu‐substituted bread had a lower score in a preference test, while up to 75% Alu‐substituted bread was equivalent to bread using traditional sugar, Suc.

Effects of soy flour on the quality attributes of gluten free bread produced from breadfruit flour

This study evaluated the proximate composition, loaf quality attributes and sensory acceptability of gluten free bread produced from breadfruit flour as affected by soy flour. Five samples of breadfruit flour containing soy flour in the following proportions 100%:0%; 95%:5%; 90%:10%; 85%:15% and 80%:20% respectively, were produced. Dough yield of these breadfruit flours was estimated and bread samples produced from breadfruit flours using sourdough method were evaluated for proximate composition, loaf quality attributes (loaf height, specific loaf volume, loaf firmness, loaf porosity and loaf elasticity) and sensory acceptability using standard methods. Energy value was calculated using the Atwater factor. Bread produced from wheat flour using straight dough method served as a control. The values of dough yield of breadfruit flours (238.7 – 264.7%) were significantly (p≤0.05) higher than that (177.1%) of the control. Most proximate parameters of bread produced from breadfruit flour increased with the addition of soy flour with range value of 33.5 – 37.3% moisture, 3.2 - 7.6% crude protein, 1.58 – 2.99% crude fat, 1.98 - 2.86% ash, 1.69 - 2.01% crude fibre and 50.5 – 54.3% carbohydrate. Bread produced from breadfruit flour had significantly (p≤0.05) higher ash and crude fibre contents than the control. Energy values of the bread samples were in the range of 244. 2 - 262.5 kcal/100g. Notable bread loaf quality attributes were loaf height 4.3 – 4.5 cm, specific loaf volume 1.2 – 1.5 cm3/g, loaf firmness 86.7 -96.7%, loaf porosity 38.9 – 48.1% and loaf elasticity (crumb springiness) 3.3 - 10.0%. Addition of soy flour, especially at 15% level, to breadfruit flour increased bread loaf quality attributes. Breadfruit bread with 15% soy flour was the most acceptable as it had the highest score for overall acceptability. Conclusively, the inclusion of soy flour enhanced the quality attributes of gluten free bread produced from breadfruit flour.

Assessing Acerola Powder as Substitute for Ascorbic Acid as a Bread Improver.

Bread is one of the most widely consumed products in the world. The use of oxidants is common in bread production, but consumers are demanding products with less additives. Acerola is the fruit with the highest ascorbic acid content and, once dried, it can be used as an oxidant in baking. The use of acerola powder in bread making and its effect on bread quality is studied in this article and compared with the addition of ascorbic acid. For this purpose, flour properties and dough behaviour were analysed with a farinograph and an alveograph. Breads were elaborated with white wheat flour and wholemeal flour; specific volume, loaf height, weight loss, texture, colour, and cell structure were analysed. Acerola powder had similar effects to ascorbic acid: it increased the alveographic strength and the tenacity of the doughs without reducing extensibility; it incremented dough development time (DDT) and dough softening; it increased the specific volume of white wheat breads, and it reduced the hardness of white and wholemeal breads, without significant changes in crust or crumb colour. Therefore, acerola powder can be a natural alternative to the use of ascorbic acid as an improver in bread making.

Assessment of a gluten‐free laboratory exercise in an undergraduate food processing course

AbstractThere is a growing body of research that suggests better course outcomes for instructors that incorporate active learning into their curriculum. Laboratory exercises can be used to promote active learning. The objective of this study was to develop and assess the efficacy of a gluten‐free bread laboratory exercise for an undergraduate course (Fundamentals of Food Processing). Students enrolled in the course worked in groups to prepare four treatments: 100% white whole grain sorghum as control (C), 15% burgundy waxy sorghum (15W), 25% burgundy waxy sorghum (25W), and 35% burgundy waxy sorghum (35W) in a gluten‐free bread formulation. Students evaluated physical properties (yield, loaf height, color, water activity) using analytical measurements, and organoleptic properties (appearance, color, texture, flavor, and overall acceptability) via sensory analysis on a hedonic scale. Students wrote a scientific report to communicate the results. At the completion of the lab, students answered survey questions (n = 53 or 85% of the class) to self‐evaluate their understanding of gluten‐free bread properties, research and writing skills, and food processing knowledge. Sixty percent or more of the students said that the exercise improved their understanding of the physical and sensory properties of gluten‐free bread. Over 68% of students agreed or strongly agreed that the exercise reinforced their research and writing skills. Over 75% of respondents felt the exercise improved their food processing knowledge. Overall, the results of the survey indicated that the active lab exercise was effective in teaching the desired learning outcomes.

Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods

Kneading (or mixing) is a fundamental unit operation which must be carefully managed since it significantly influences the development of the gluten network and the final bread quality. Nevertheless, there is a lack of specific researches regarding kneading machine type and total element revolutions, thus motivating this work. This paper assesses differences in dough rheology and bread characteristics as a function of two factors: kneading machine type (spiral and double-arm) and total element revolutions (800, 1600, and 2400). Two breadmaking methods, namely straight dough and biga, were investigated. Results show that kneading machine type and total element revolution have statistically-significant effects on dough rheology and bread characteristics in both the methods. For straight dough method, double-arm mixer seems to be the most suitable for the production of bread with optimal characteristics. On the other hand, for biga method, spiral mixer was able to produce bread with the highest specific volume and loaf height. The results presented here allowed a big step forward in understanding the effects of kneading machine type and total element revolutions. Specifically, our work could guide the improvement of straight dough and biga methods (using double-arm and spiral mixers, respectively), and the development of specific kneading machines.

INFLUENCE OF PRO-VITAMIN -A- CASSAVA FLOUR AND CASHEW NUT FLOUR SUPPLEMENTATIONS ON PHYSICO-CHEMICAL PROPERTIES OF WHEAT BASED BREAD

The quality of bread produced from wheat, cashew nut flour and pro-vitamin –A- cassava flour blends were evaluated. Pro-vitamin -A -cassava flour and Cashew nut flour were prepared. Wheat, pro-vitamin A cassava flour and cashew nut flour were made into blends ration of 100%:0%:0% sample A, 90%:5%:5% sample B, 80%:15%:5% sample C, 85%:10%:5% Sample D and sample E, 75% 20%:5% respectively. Result analysis revealed increase in physiochemical properties as blending increased. The moisture content, Protein content, Fat content, Carbohydrate and Pro-vitamin A contents increased constantly with increase in blending. The oil absorption capacity decreased with blending. Other functional properties such as Water absorption capacity, Bulk density, swelling index, loaf height, and loaf volume increased as blends ration increases. Sensory characteristic reflected a down turn progression as blending was increased. Increase in cashew nut flour led to increase in chemical and functional quality values of the bread samples hence cheap bio functional ingredient which could also alleviate hidden hunger in rural populations with supplies of macro and micro nutrients.

Impact of Solid State Fermentation on Nutritional and Physical Properties of Food Containing Brewer’s Spent Grains

Abstract Objectives Brewer's spent grains (BSG), the key food processing by-product of beer manufacturing, is rich in dietary fiber and protein. However, BSG has limited use in food production due to its poor digestibility and texture. Therefore, this study aimed to investigate the effects of Rhizopus oligosporus (RO) solid-state fermentation (SSF) on the nutritional and physical properties of BSG containing food. Methods Autoclaved BSG (AUBSG) was obtained via sterilization of raw BSG (UBSG). SSF with RO inoculation at 2% (w/w) on AUBSG was conducted to produce 2% ROUBSG. AUBSG and 2%ROUBSG substituted biscotti (AUB and ROUB respectively) were developed by substituting 30% of wheat flour while control biscotti (C) was made with wheat flour only. Crude protein, dietary fiber (total – TDF, insoluble – IDF, soluble – SDF), fat, ash, available carbohydrates (ACHO), phytic acid and anti-oxidant capacity were analyzed for UBSG, AUBSG and 2%ROUBSG. Nutritional properties, in vitro starch digestibility and physical properties, including loaf height, hardness and fracturability, were also analyzed for AUB, ROUB and C. Statistical significant difference (p ≤ 0.05) was determined via one-way analysis of variance, followed by Tukey post hoc test. Results Compared to AUBSG and UBSG, 2%ROUBSG showed nutritional improvement with significantly higher crude protein, SDF, anti-oxidant capacity and lower phytic acid and ACHO. When compared to C, both ROUB and AUB had significantly higher crude protein, TDF, IDF, anti-oxidant capacity as well as significantly lower ACHO and slower rate of in vitro starch digestion. Further improvement of crude protein, anti-oxidant capacity and phytic acid was also observed in ROUB as compared to AUB. For physical properties, ROUB showed no significant difference in hardness and fracturability from C and significantly higher loaf height than AUB. Conclusions Findings from this study reveal the beneficial effect of SSF in improving nutritional properties of BSG along with enhancement of nutritional and physical properties of BSG incorporated food. This study may suggest the viability of such fermentation technology in upcycling food by-product into nutritious food ingredients. Funding Sources Singapore Ministry of Education, National University of Singapore.

NUTRITIONAL AND SENSORY ANALYSES OF WHEAT-UNRIPE PLANTAIN COMPOSITE FLOUR ON BREAD MAKING

This study analyzes the nutritional and sensory properties of wheat- and unripe plantain composite flour having a mix ratio of 70:30, 80:20, 90:10 and 100:0 respectively, with 100:0 ratio mix serving as the control. Unripe plantain flour was selected due to its high iron content which can solve dietary concerns encountered by anaemic and celiac patients because of low iron and high protein (gluten) content in wheat bread. The nutritional analysis of the composite flour such as ash, lipid, fibre, carbohydrate, protein, moisture content and iron contents of the mixed flour were determined. Physical properties of the composite bread were determined: loaf weight, loaf volume, loaf height, and loaf specific volume.The incorporation of plantain flour into baking bread became effective because it is economical, better supplies essential nutrients such as iron and protein to humans, and a better overall use of domestic agricultural products such as plantain.Incorporation of higher amount of unripe plantain flour increased loaf weight with a corresponding reduction in specific volume of the bread, which affected the bread making process. It was concluded that organoleptically acceptable bread could be formulated from wheat-unripe plantain composite flours using up to 70:30 mix ratio as maximum acceptable levels of substitution for bread making

SOME ENGINEERING FACTORS AFFECTING THE PERFORMANCE OF A SMALL ROTARY BAKING OVEN.

This research was carried out to study some engineering factors affecting on the performance of a small rotary baking oven to select the optimum design factors suitable for baking loaves. The aim of this study was to achieve maximum of the thermal efficiency for baking and better quality specification of the baked loaves (loaf color percentage, loaf maturity percentage and loaf height). Baking oven tray with variable thicknesses of 2, 3, 4 and 5 mm, baking oven chamber heights of 15, 20, 25 and 30 cm and the baking oven walls insulation density of 40, 50 and 60 kg/m³ were studied. The optimum design factors of the baking oven which achieve best quality of the baked loaf and optimum thermal specification were obtained at baking chamber height of 15 cm, baking oven walls insulation density of 60 kg/m³ and 3mm baking oven tray thickness for optimum thermal specification of the oven and 2mm for the best quality of the loaves.

Effects of CO2 snow addition during kneading on thermoregulation, dough rheological properties, and bread characteristics: A focus on ancient and modern wheat cultivars

Bread and baked products are an essential source of protein, dietary fiber, vitamins, micronutrients, and antioxidants. Unfortunately, the use of weak, and whole wheat flours creates significant rheological problems and results in bread with inadequate characteristics (e.g. low volume and height). In this context, an important harmful effect is dough warming during kneading, which worsens both rheological properties and bread characteristics. Thus, improvement strategies need to be found. This paper assesses the effects of the addition during kneading of an alternative refrigerant, namely CO2 snow, on dough temperature, dough rheological properties, and bread characteristics. Two types of flour were tested: a modern wheat cultivar (Bologna) and an ancient wheat cultivar (Verna). Six percentages of CO2 snow were tested: 0% (control, no CO2 snow), 2%, 4%, 6%, 8%, and 10%. Our results show the effectiveness of CO2 snow addition on dough thermoregulation and the improvement of bread characteristics. High percentages of CO2 snow (6%, 8%, and 10%) lowered the final dough temperature 2°C, 3°C, and 4°C respectively. Furthermore, specific volume and loaf height increased, and crumb density slightly decreased, both for Verna and Bologna flours. Other advantages of this alternative refrigerant include its ease of application, higher cooling power compared to other refrigerants, no increase in dough total water content, and no chemical or toxic residuals.

Flax seeds and finger millet enriched functional rusk

Bakery products are generally made up of refined wheat flour that may be deficient in both fibre and essential fatty acids. In this study α-linolenic acid and fibre enriched rusk using flax seeds and finger millet were developed. The proportions of finger millet, flax seed and wheat flours were optimized using Response Surface Methodology (RSM). On the basis of fibre and ALA content and baking quality characteristics of rusk 13.13%, 6.0% and 80.6% of finger millet, flax seed and wheat flours, respectively was finalized. The developed rusk contained 4.81% fibre and 1.36% α-linolenic acid. Wet and dry gluten content, SDS sedimentation, falling number, dough raising capacity of yeast and baking time of mixed flour of these components were statistically (p>0.05) similar to that of wheat flour (control). However, higher loaf weight and lower loaf height was observed in mixed flour rusk in comparison to control rusk. α-linolenic acid and fibres enriched rusk were developed with similar quality parameters and improved functional properties.

Influence of Flour Substitution and Sugar Replacement on the Physical, Proximate and Sensory Characteristics of Bread from Whole Wheat, Acha and Pigeon Pea Flour

Whole wheat was cleaned and milled into flour (WWF), acha was sorted, washed and milled into acha flour (AF), pigeon pea was soaked, dehulled, dried and milled into flour (PPF), date palm fruit was cleaned, deseeded, cut, dried and milled into flour (DPFS). The flours were combined in different ratios to obtain composite flours namely WAPC (100% WWF), WAPE (90% WWF and 10% AF), WAPG (80% WWF and 20% AF), WAPH (70% WWF and 30% AF), WAPJ (80% WWF, 10% AF and 10% PPF), WAPK (70% WWF, 10% AF and 10% PPF), WAPL (70% WWF, 15% AF and 15% PPF), WAPM (60% WWF, 20% AF and 20% PPF). The flours were used to bake bread, partial and total sugar replacement was carried out at 50% (WSDC, WSDE, WSDG, WSDH, WSDJ, WSDK, WSDL and WSDM) and 100% (WDPC, WDPE, WDPG, WDPH, WDPJ, WDPK, WDPL and WDPM). WAPC (100% sugar) was used as control. Physical, nutritional and consumer acceptability evaluation were carried out on the formulated bread samples using standard methods. The physical properties of the formulated bread from WWF and AF were comparable to WAPC in terms of the weight and volume. Loaf height, volume and specific volume of WAPC were higher (6.63cm, 1111.67cm3 and 1.82cm3/g respectively) than breads with 50% and 100% sugar substitution. However, the protein content of wheat-acha-pigeon pea composite bread increased significantly from 10.83% to 14.10% WDPH, WSDH were not significantly different from the WAPC in terms of its fibre, ash and fat content. The sensory characteristics of the formulated breads compared favourably with WAPC. Thus, substitution of WWF with AF and PPF may serve as potential raw material for bread production thereby reducing overdependence on wheat, increasing the utilization and cultivation of our local cereal (acha) and increasing nutrient composition of bread. Also, sugar replacement with date palm may increase the utilization of date palm and improve the nutritional value of the breads.

Lactobacillus-fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour.

The study investigated the effect of sourdough made from combinations of four Lactobacillus spp. on the physicochemical properties, consumer acceptability, and shelf life of bread made from pearl millet flour. Fermentation based on both single and multiple species reduced the pH of the dough and increased its titratable acidity and H2O2 content. The addition of sourdough increased the elasticity and reduced the stiffness of the pearl millet dough. Sourdough fermented with L. brevis had the greatest effect on loaf height, specific volume, porosity, and moisture content. During storage, the moisture content of the bread crumb decreased, but that of their crust increased. Sourdough-based loaves retained their moisture better than conventional loaves and the sourdough suppressed the development of mold for a longer period. An organoleptic assessment showed that the sourdough-based bread was more palatable than either conventional or chemically acidified ones. The tissue softness, chewiness, and flavor of the pearl millet bread decreased during storage. The use of sourdough based on either L. brevis, L. paralimentarius, or L. brevis + L. paralimentarius is recommended to produce high-quality pearl millet-based bread.