Specific Loaf Volume Research Articles

EVALUATION OF WHITE BREAD PHYSICAL CHARACTERISTICS SUBSTITUTED BY RED KIDNEY BEAN FLOUR WITH DIFFERENT PARTICLE SIZES AND CONCENTRATIONS

The research aimed to study the effect of red kidney bean flour particle size and level of substitution (concentration) on white bread physical characteristics. Red kidney bean-enriched white bread samples, differing in particle sizes (moderately coarse/MC, moderately fine/MF, and standard/ST) and red kidney bean flour concentration (15% and 20%), were compared in terms of their physical characteristics, with leavened white bread as control. The bread physical characteristics assessed were oven spring, baking loss, loaf specific volume, mean crumb cell area, crumb cell density, crumb and crust moisture over storage time. It was found that addition of red kidney bean flour, regardless of particle size and concentration, did not have significant effect on oven spring, baking loss, loaf specific volume, and crumb and crust moisture over time. Mean crumb cell area and cell density were significantly improved by red kidney bean flour particle size reduction, not concentration. The result of this research might lay foundation on similar research and provide interesting information which supports the development of healthier bread using red kidney bean flour.

Effect of debittered fenugreek (Trigonella foenum‐graecum L.) flour addition on physical, nutritional, antioxidant, and sensory properties of wheat flour rusk

AbstractFenugreek (Trigonella foenum‐graecum) is a unique legume crop having many pharmacological properties and health benefits attributed to its high soluble dietary fiber and phytochemicals. The main objective of this study was to evaluate selected functional and physical (color and pasting) properties of debittered fenugreek flour (DFF) and its addition on the nutritional value and acceptance of wheat flour rusk, prepared with 5%, 10%, 15%, and 20% DFF. The antioxidant potential and sensory attributes of DFF‐added rusks were also analyzed. The results revealed that with successive increase of DFF level, the nutritional, mineral, dietary fiber, and bioactive contents of the rusks were significantly (p ≤ .05) enhanced. The progressive replacement at 0% to 20% level significantly (p ≤ .05) improved the total phenolic content (157.5 to 455.8 mg GAE per 100 g), total flavonoid content (5.5 to 8.2 mg CE per 100 g), and antioxidant activity (20.4% to 45.5%). DFF incorporation significantly (p ≤ .05) increased the water and oil absorption capacity, whereas peak viscosity, breakdown viscosity, final viscosity, setback viscosity, and peak temperature were decreased. The color of rusks became darker, the loaf weight and hardness increased, whereas loaf volume and specific loaf volume values were decreased with DFF addition. Sensory attributes of rusks were slightly affected with DFF incorporation, and rusks with 15% DFF were found most desirable with significantly (p ≤ .05) enhanced nutritional, antioxidant, and sensory characteristics. The results of the present study demonstrated that incorporation of DFF at acceptable level could be achieved successfully for preparation of bakery product with enhanced nutritional and sensory quality.

Isolation of red quinoa fibre by wet and dry milling and application as a potential functional bakery ingredient

Quinoa is recognised internationally for its nutritional and health properties. It has interesting attributes, such as being an excellent source of fibre and polyphenols and being gluten-free, and therefore this grain is used as a replacement for cereals. The main aim of this work was to study the effect of two milling methods, wet and dry, to obtain a dietary fibre-rich fraction from red Quinoa Real, and to determine its potential as a functional ingredient in bakery products. Wet milling produced a higher yield (10.1%) and recovery (58.2%) of the fibre fraction and higher purity (72%) than the values obtained by dry milling (9.1, 52.5 and 59%, respectively). With regard to functional properties, dry milling produced fibre with higher total antioxidant activity than that obtained by wet milling (FRAP: 1.1 times more). The fibre-rich fractions obtained by the two processes did not differ considerably in terms of colour, but the process affected their granulometry, which was lowest in the fibre obtained by wet milling, and the dispersity was greatest. Moreover, the bread products made with a 5% incorporation of either of the two fibres presented enrichment in terms of nutrients, dietary fibre and antioxidant capacity in comparison with the control sample. The inclusion of fibre isolated by dry milling produced bread products of higher technological quality with regard to specific loaf volume and less crumb firmness.

Quality Evaluation of Composite Bread Produced from Wheat and Fermented Cashew Kernel Flours

The aim of this research was to produce bread from composite flours (fermented cashew kernel/wheat), determine their physicochemical and sensory properties. The Hagberg falling number (FN) and rheological properties of wheat flour replaced with fermented cashew kernel flour at 10, 20 30 and 40% were evaluated. The physical properties and proximate composition of loaves were determined. Also sensory characteristics of breads were evaluated. Results showed that the substitution of wheat flour with fermented cashew kernel flour negatively impacted the rheological properties and increased the falling number. Thereby, composite flours obtained from wheat flour substitution with fermented cashew kernel flour at 10 and 20 percent levels were retained for bread production. The weight, volume and specific volume of loaves varied from 208 to 229 g, 433 to 657 cm3 and 1.80 to 3.20 cm3/g respectively. The crude protein, fat, crude fibre, moisture and ash contents of the composite breads increased significantly (P<0.05) with increase in the proportion of fermented cashew kernel flour. The carbohydrate contents were observed to decrease significantly (P<0.05) from 38.08 to 56.18% with increase in the percentage of the cashew kernel flour incorporation. Sensory evaluation of the bread samples showed that substitution level of 10% fermented cashew kernel flour produced bread that was acceptable to the consumers whereas at 20% were neither like nor dislike. Therefore, it is recommended to use a level of substitution of wheat flour with fermented cashew kernel flour not exceeding 20% for bread production.

Effects of various brans on quality and volatile compounds of bread

The present study aimed to evaluate the effect of various bran sources, including wheat, barley, and rice, on the quality and volatile compounds of Egyptian ‘balady’ bread (Fino). The protein, fat, and total carbohydrates content of the studied brans ranged from 8.49 to 14.16%, 2.16 to 8.12%, and 34.38 to 85.06%, respectively. The mi- neral composition and colour parameters of the brans were also evaluated. The substitution of wheat flour with 10%, 20%, and 30% of different brans resulted in decreased loaf volume and specific volume, and increased loaf weight. A significant decrease in colour parameters (L, a, and b) of the bread crust and crumb were observed in all the sam- ples. The addition of bran at three concentrations showed a remarkable increase in the total phenolic content of the bread samples, compared to the control. The antioxidant activity of the bread samples fortified with brans showed the following order: RB (rice bran) > BB (barley bran) > WB (wheat bran), as determined by the DPPH and β-carotene assays. Thirty-six volatile compounds identified in the bread samples using GC-MS included 5 alcohols, 6 pyrazines, 2 acids, 9 aldehydes, 5 ketones, 3 esters, and 6 sulphur-containing compounds. Alcohols were the predominant vola- tile constituents accounting for 58.3; 61.57; 59.08; and 56.15% in the control and in the bread samples prepared with bran from rice, barley, and wheat, respectively.

Okara flours from chickpea and soy are thickeners: increased dough viscosity and moisture content in gluten‐free bread

AbstractThe by‐product of plant‐based beverages, okara, can be dried in a nutritious flour, but it generates dense bakery products due to high water absorption. Gluten‐free bread often tastes dry, so the objective of this work was evaluating okara flour as thickener for mouthfeel enhancement. Proximate analysis revealed that chickpea okara contained more starch than soy (35.3 vs. 3.41 g/100 g), less insoluble fibre (43.3 vs. 57.0 g/100 g) and protein (9.51 vs. 18.1 g/100 g). Water absorption capacity was higher in okara than flour and for soy (8.29 vs. 6.01 g g−1, respectively). When added to a gluten‐free batter, both okara flours significantly increased viscosity. Upon addition of either okara to gluten‐free bread (2% w/w) moisture content increased from 31.6 to 33.5 and 36.5 g/100 g, while crumb hardness increased by up to 45% and specific loaf volume decreased by up to 42%. Soy okara flour enhanced moistness of gluten‐free bread.

Effect of combining additional bakery enzymes and high pressure treatment on bread making qualities

Various enzymes are added to dough to improve the quality. Two enzymes are α-amylase and hemicellulase (bakery enzymes), whose substrates are damaged starch and insoluble dietary fiber, respectively. They improve the formation of gluten networks in the dough, resulting in a higher specific loaf volume (SLV). The use of high-pressure treatment has also increased as a substitute for heat treatment and various products are being processed utilizing high-pressure treatment. This study investigated the effect of combing bakery enzyme and high-pressure treatment on dough qualities. The optimal concentration of bakery enzymes and high-pressure level were determined using response surface methodology and optimization technique. Bread dough was prepared by the optimal condition, 0.20% of bakery enzyme and 43MPa of high-pressure treatment, and the bread dough was then baked. Optimal combining bakery enzyme and high-pressure treatment drastically improved bread making qualities such as increased SLV, higher concentrations of reducing sugar, and lower concentrations of damaged starch and insoluble dietary fiber compared to the control and to those that were only treated with bakery enzymes or high-pressure treatment, respectively. In addition, the bread with both bakery enzymes and high-pressure treatment showed improved micro structure in the crumb and maintained freshness longer.

Isolation of yeast strains from Chinese liquor Daqu and its use in the wheat sourdough bread making

Two yeast strains, Meyerozyma guilliermondii EH1 and Pichia kudriavzevii EP1, together with Lactobacillus sanfranciscensis DSM20451T were used as mixed starter cultures on sourdough bread making. Both yeast strains isolated from Chinese liquor Daqu were selected among 79 isolates by primary sensory evaluation of bread and growth test with L. sanfranciscensis during sourdough fermentation. High growth rate, resistance to acid and osmotic pressures were observed for both yeast strains. In presence of L. sanfranciscensis, M. guilliermondii EH1 and P. kudriavzevii EP1 exhibited higher growth rates and yields in wheat flour sourdough. Production of organic acids, specific loaf volume, crumb texture, crumb colour, staling rate, and volatile composition of the sourdough bread was evaluated. The results showed that the use of isolated yeast strains led to the higher accumulation of esters, aldehydes and other aroma compounds. Our findings demonstrated improved flavour complexity and increased consumer acceptance of bread using mixed starters.

Physical Properties of Bread from Wheat– Cassava Flour Composite Using Response Surface Methodology (RSM)

Physical properties of bread prepared from 90% wheat and 10% cassava composite flour were investigated using response surface methodology. A central composite rotatable experimental design with two factors and five levels was used. The independent variables were baking temperature and time. Thirteen baking trials were performed with five central points and eight non central points. The results showed that the crumb moisture, specific loaf volume, crumb hardness and overall acceptability values ranged from 33 - 39.6%, 3.80 - 4.8cm3/g, 63.00 - 70.25N and 6.2 - 8.1 respectively. There were significant differences (p< 0.05) in the physical properties of the bread samples and the physical properties were affected by the baking temperature and time. The bread samples baked at temperature of 195°C for 16.89 minutes were highly preferred by the panelists and the best processing conditions were baking temperature of 181.20°C at 24.18 minutes with desirability of 0.85. This research suggested that 10% inclusion of cassava in the production of bread would further increase the utilization of cassava flour, thereby promoting the economic value of the indigenous crop.

Amla fruit powder addition influences objective color and instrumental texture of pan bread.

The effect of sun-dried (SD), oven-dried (OD) and freeze-dried (FD) amla fruit powders on the mixing characteristic, objective color (ICI tristimulus L* a* b* values) and instrumental texture was investigated. The addition of differently dried amla powders did not affect the mixograms significantly. The color characteristics were affected by both the levels of addition as well as by the type of powder (SD, OD and FD) incorporated into the pan bread. The L*, a*, b* values were not significantly different for the crusts of all types of the breads at varying levels. However, incorporation of SD, OD and FD powder lowered L*and b* values significantly for the crumb, making it look lesser white but browner in color. The specific loaf volume of bread made with SD and OD amla fruit powders at lower levels of addition gave compression force values and specific loaf volumes very close to the bread made with 20ppm of potassium bromate. But higher amounts (1-3%) of amla fruit powder resulted in harder bread texture, lower specific loaf volume and also a coarser crumb grain. Therefore, amla fruit being rich in ascorbic acid seems a good choice an alternative natural dough improver in place of potassium bromate which has been regarded as a potential carcinogen and now banned in many countries of the world.

Functional whole wheat breads: Compelling internal architecture

In this study, X-ray micro-computed tomography scanning coupled with image analysis was used to investigate the influence of bread formulation on micro-structural characteristics of bread particularly its crumb. Results for standard whole wheat flour bread (WWB) and two functional breads formulated by partial replacement of whole wheat flour by 10% (FGF10) and 20% (FGF20) cryo-ground fermented green gram flour showed a significant variation in their micro-structural properties. For example, the total volume of bread crumb and total surface area of pores were nearly reduced by 34% in FGF10 and 71% in FGF20 samples compared to WWB. Further, height of loaf along with crumb properties: porosity, total number of pores, interconnectivity index, diameter of open pore, and volume of open pore followed the order WWB > FGF10 > FGF20. These variations have resulted in 11.85–16.75% reduction in specific loaf volume of functional breads compared to WWB. Conversely, crumb properties such as wall thickness, volume fraction of solid phase, percentage of closed pore, diameter of closed pore, and volume of closed pore showed reverse trend resulting in rise in crumb hardness of functional breads by 22.57–37.21% compared to WWB. Three-dimensional images of breads also supported the quantitative results.

Development of a functional food (pan bread) using amla fruit powder.

The amla fruit powders were analyzed for ascorbic acid, sugars, pectin, total phenolics (TPC), and total antioxidant activities (TEAC). Fresh amla was found to have 6644.305mg/100g ascorbic acid with sun-dried, oven-dried and freeze-dried having 748.427mg/100g, 641.364mg/100g, 791.233mg/100g, respectively. There were no significant differences for the TPC values which ranged from 113.1 for oven-dried (OD), 128.7 for sun-dried (SD), 161.2mg for freeze-dried (FD) and 1410.5 GAE/g for fresh amla pulp (FA). The TEAC values ranged from 6.6 for OD, 6.8 for FD, 7.6 for SD and 116.4mM/g for FA. The FD amla fruit powder had the highest total sugars (36.94%, db). The specific loaf volume of bread improved significantly (from 3.54 to 3.79cc/g) as the level of SD or OD amla powder addition was raised to 0.25% but then decreased at higher level of addition (3.41cc/g). However, in case of FD amla powder, the bread volume increased up to the addition level of 0.50% (4.09) then decreased slightly (3.95cc/g) but was still significantly higher the SD and OD amla powders. Similarly, the TPC (from 0.32 to 1.16mg GAE/g, db), TEAC (0.06-0.14mM/g, db) and vitamin C (3.80-31.98mg/100g, db) contents also improved significantly as the level of amla powders were increased to 1%. The supplemented breads were well-accepted by the consumers. It can be concluded that amla supplemented pan bread with its superior nutritional and sensory qualities can be a possibility to improve consumer nutrition.

Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour.

The purpose of the present research was to develop novel flat bread supplemented with quinoa flour to raise its nutritional quality and functional properties. Furthermore, evaluation of the quality of developed bread was realized with blends at 5, 10, 15, 20, 25, and 30% of quinoa flour. Chemical composition of supplemented flat bread was determined. Several properties on dough (water absorption, dough development time, stability time, elasticity, and extensibility) and their corresponding characteristics (loaf specific volume, baking loss, roundness, height, baking time, hardness, cohesiveness, springiness, resilience, gumminess, and chewiness) were then evaluated. The protein content in bread-based quinoa blends was significantly increased gradually with increasing the percentage of quinoa flour from 12.12±0.63% in control to 15.85±0.065% in 30% quinoa flour. Also, the amino acids content was increased with increasing the percentage of quinoa flour. Mineral contents in 30% quinoa flour blend such as sodium, potassium, magnesium, calcium, iron, copper, manganese, and zinc were higher than other ratios and control bread (100% wheat flour). Rheological properties of supplemented bread such as specific volume, appearance, crust and crumb texture, aroma-odor, and colour were evaluated and found to be excellent. Physicosensory characteristics of the bread fortified with quinoa flour were evaluated and the most of panelists accepted and preferred the bread supplemented with quinoa flour more than control. The obtained unique nutritional, physicochemical, and organoleptic characteristics of quinoa flour-based flat bread open a new promising prospect for utilization of quinoa flour in an industrial scale for treatment and/or prevention of malnutrition in developing counties.

Optimization of enzymes addition to improve whole wheat bread making quality by response surface methodology and optimization technique.

The functional ingredients in whole wheat flour, such as dietary fiber, vitamins, and minerals, have beneficial health effects. However, the excessive amount of dietary fiber in whole wheat flour inhibits gluten network formation and diminishes bread making qualities (BMQ). Adding appropriate amounts of enzymes, α-amylase (AM) and hemicellulase (HC), could be a solution to these problems. In this study, response surface methodology (RSM) created a response surface model and Solver (Excel add-in software) calculated the optimal amounts of the enzymes. Adding optimum concentrations of AM and HC drastically improved BMQ (gas retention of dough, specific loaf volume, and bread staling) of whole wheat flour dough and bread compared to whole wheat flour dough and bread without the enzymes. These results showed that combining RSM and Solver was an effective and reasonably easy method that determines optimal concentrations of enzymes to obtain the highest quality bread using whole wheat flour.

Comparison between multiresponse‐robust process design and numerical optimization: A case study on baking of fermented chickpea flour‐based wheat bread

AbstractThe baking conditions (relative humidity, baking time, and temperature) for a fermented chickpea flour‐based wheat bread were optimized considering multiple responses: crumb hardness, specific loaf volume, color change in crust and crumb. Rotatable central composite design was applied within the baking domain of 175–225 °C/13–22 min/45–95% RH. An intelligent and robust technique based on Taguchi factor‐effect approach, principal component analysis, gray relational analysis, artificial neural networks, and genetic algorithms was employed for this purpose. Response surface methodology (RSM) with numerical optimization was also applied and the results were compared with the intelligent system‐multiresponse‐robust process design (IS‐MR‐RPD). The optimized conditions suggested by RSM and IS‐MR‐RPD were 195 °C/15 min/85% RH and 201.5 °C/15 min/85% RH, respectively. The ability to predict by RSM toward inferring the relative importance of factors is commendable; however, IS‐MR‐RPD predicted a more accurate data compared to the largely deviated data obtained from RSM.Practical applicationsIn the case of a staple food like bread, optimizing the baking condition to produce a cost‐effective, attractive, and nutritive product is the real need for the bakery industry. To fulfill both the consumer and manufacturer demands, different intercorrelated responses like texture, color appearance, and loaf volume are considered prior to process optimization. This study showed the efficacy of optimization between two different techniques for the baking of fermented chickpea flour‐based wheat bread. The two techniques are response surface modeling and multiresponse‐robust process design. The outcome of this study will help the industry to apply the robust process design for any food process optimization.

The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread.

The study was carried out to demonstrate the effect of walnut flour enhancement on the physical, nutritional, and sensory quality of bread. Walnut flour was prepared by soaking, deshelling, oven drying, and sieving whole walnuts. The wheat flour was supplemented with walnut flour by 0, 20, 30, 40, and 50% of the total amount. Standard procedures were taken to estimate the proximate composition of wheat and walnut flour and bread samples. A comparison between the control and supplemented bread was made, where the physical characteristics (weight, volume, and specific volume) and sensory quality were checked. The enhanced bread, where the percentage was between 20 and 50%, appeared to have a significant increase in protein, fat, linoleic acid, and α-linolenic acid and a decrease in carbohydrate and fibre values. Increased walnut flour replacement showed that physical properties, loaf volume and specific loaf volume, have declined. The sensory attributes between the unsupplemented and supplemented bread showed major differences. As an outcome, substituting 30% walnut flour gave the best overall quality of bread acceptability.

Analysis of the relationship between bread-making quality and dough stress during the proofing process using near-isogenic lines of 'Harunoakebono'.

The physical properties of various white bread doughs made from the flours of ‘Harunoakebono’ and 10 genotypes of its near-isogenic lines with different compositions of high molecular weight glutenin subunit (HMWGs) were measured with the Creep method based on a Maxwell–2–element model. The expansion stress in the proofing process of various doughs was obtained by a numerical calculation method. The results indicated that doughs with high elastic characteristics, namely large relaxation time (τ0) and regularity coefficient of viscosity (ηN), have high dough stress throughout the proofing process and high stress at the proofing end (σend) and conversely, the low elastic dough with the small τ0 and ηN has the completely opposite tendency. This study also showed that there are significantly high correlations between the calculated σend and bread-making quality (BMQ) such as gas retention of dough and specific loaf volume (SLV). These results showed that BMQ, represented by SLV, of various white bread doughs were greatly influenced by the dough’s physical properties, especially τ0 and ηN, which change with differences in the compositions of the HMWGs.

Screening of post-harvest decontamination methods for cereal grains and their impact on grain quality and technological performance

Cost-effective approaches for microbial decontamination of cereals are of great industrial interest to reduce post-harvest crop losses and consumer health hazards. The objective of this study was to screen a range of 13 treatments, including physical (high hydrostatic pressure, ultrasound, vacuum packaging and microwaves with and without sodium hypochlorite), chemical (hydrogen peroxide, sodium hypochlorite, acetic acid, sorbate, propionate, quaternary ammonium compounds, and cold plasma), and microbiological (lactic acid bacteria) decontamination, on artificially infected wheat prior to storage in a model system for 6 weeks. Each treatment success, compared to positive and negative controls, was evaluated based on fungal bio-mass and accumulation of 13 mycotoxins during storage. To estimate the treatments impact on grain quality and technological performance, a comprehensive flour analysis was carried out, including activities of important wheat enzymes, soluble protein distribution, and gluten characterisation. The treated grains were also used to bake whole grain breads. The breads were analysed for quality parameters such as specific loaf volume, crumb structure, and physical crumb texture. Best decontamination procedures were found to be vacuum packaging, high hydrostatic pressure, microwave, sorbate, and propionate treatments, which fully inhibited fungal development and mycotoxin production. Deterioration in grain quality for the use in baking was found due to the microwave treatment as a result of the internal heating. The comparison of traditional methods with the novel approaches revealed that the conventional methods remain superior to the novel approaches due to their simplicity and efficiency without negative impact on the grains.

Effect of xanthan gum on dough properties and bread qualities made from whole wheat flour

AbstractBackground and objectivesThis study aimed to determine the effect of xanthan gum on whole wheat dough and bread, especially dough rheological properties, gluten structures, loaf volume, and bread texture and staling.FindingsXanthan gum increased the water absorption and mixing time for whole wheat dough as determined by mixograph. Xanthan gum altered dough rheology as evaluated through the Kieffer extensibility test, Chen–Hoseney stickiness test, and compression test employed for extensional viscosity calculation. Gluten secondary structure was analyzed by FTIR spectroscopy. Changes to glutenin and gliadin extractability were measured by RP‐HPLC. Specific loaf volume increased from 3.74 to 4.38 cm3/g. Crumb hardness of fresh bread decreased more than twofold by xanthan inclusion. Hardness after 48 hr of bread storage was also lower than the control, but the rate of hardness increase was not reduced. Moisture loss over 48 hr decreased for 0.6% and 1.0% xanthan gum. DSC revealed that xanthan gum decreased amylose–lipid complexation, but did not affect amylopectin retrogradation.ConclusionsXanthan gum altered the rheological properties of whole wheat dough, increased whole wheat bread volume, and decreased the hardness of both fresh and stored bread. Future research could examine the effect of xanthan gum in combination with other crumb softeners and antistaling agents, in order to achieve both an increase in loaf volume and a decrease in staling for whole wheat bread.Significance and noveltyThis study may help improve the sensory appeal of whole wheat bread and ultimately increase whole grain consumption.

Flax and wattle seed powders enhance volume and softness of gluten-free bread.

Gluten-free bread is generally associated with several quality defects such as reduced volume, dry texture and poor mouthfeel. Flaxseed gum has been shown to increase viscosity of bread dough. The aim of this study was to evaluate the effect of 1% (total base) addition of seed powders from flax ( Linum usitatissimum) and four acacia cultivars ( Acacia dealbata, A. decurrens, A. terminalis and A. verniciflua) on pasting properties, texture and volume of gluten-free bread. The incorporation of all seed powders reduced crumb hardness by 30-65% and increased specific loaf volume by 50%. Water absorption capacity and emulsifying ability contributed to these textural improvements and were attributed to water-soluble carbohydrates and insoluble fibre, while no foaming ability was detected. Darker crumb was observed upon flax addition, while dark particles were visible upon acacia addition. Scanning electron microscopy depicted absence of holes in the pore surface and viscoelastic starch-protein network in the seed powder containing bread.