Crumb Moisture Content Research Articles

The Influence of Arabinoxylan on the Properties of Sourdough Wheat Bread

Sourdough bread is a traditional product made using lactic acid bacteria (LAB) and yeast. The influence of rye arabinoxylans (AXs) of different molar masses on sourdough wheat bread has not been studied to date. The aim of this study was to research the influence of arabinoxylans of different molar masses on the properties of sourdough wheat bread. The breads were baked using the sourdough method with wheat flour without and with 1% or 2% rye AX with different molar masses, which were unmodified, partially enzymatically hydrolyzed and cross-linked. The addition of all the AX preparations significantly increased the water absorption of the wheat flour. In particular, the addition of the preparation of cross-linked arabinoxylans at an amount of 2% caused the highest increase (by 9.8%) in the addition of water to the wheat flour dough. It was shown that a 2% addition of partially hydrolyzed AXs, with a low molar mass (190,440 g/mol), had the highest influence on increasing (by 23.7%) the volume of the bread and decreasing (by 41%) the crumb hardness of the sourdough bread, determined on the day of baking. The addition of the cross-linked AXs at an amount of 2% had the strongest influence on increasing the moisture content of the crumbs on the day of baking, both in the central (by 2.6%) and peripheral (by 5.1%) parts of the bread compared to the bread without the addition of AXs. The breads with all the AX preparations after the first and third days of storage had a higher crumb moisture content compared to the bread without the AXs.

The use of corn and buckwheat flour in the production of bakery products

Currently, to make profit all entrepreneurs expand the range of products. The purpose of the research is introduction and use of a combination of different types of flour in bread baking in order to expand the range of bakery products of improved quality. The objectives of the research are to study the organoleptic quality indicators of the experimental sample; to conduct a study on physical and chemical quality indicators of the experimental sample; to determine the economic feasibility of using a new recipe in bread production. The research was carried out on the basis of the Department of Processing Technologies and Food Security of Volgograd State Agrarian University. To expand the range of bakery products, 40% of corn flour and 10% of buckwheat flour were used to replace 50% of wheat flour. The bread was baked using the non-steam method. When conducting an organoleptic assessment of bread, the experimental sample complied with the requirements of GOST 27669-88 «Wheat baking flour. Method of trial laboratory bread baking.» The taste became sweeter, the porosity became fine and thin-walled, and the color of the crumb became light brown. According to physicochemical indicators, the experimental sample was 56 g larger in bread volume, and the crumb moisture content was 43%. The economic efficiency of bread production was calculated. The profitability of experimental bread production was 44%, which was 14% higher than the control (wheat) sample. I t is recommended to produce bread using a combination of three types of flour, to increase the output at enterprises. This type of bread, in terms of organoleptic and physico-chemical indicators, has proven itself to be a more advantageous example of a bakery product compared with wheat bread.

Evaluation of Modified Atmosphere Packaging in Combination with Active Packaging to Increase Shelf Life of High-in Beta-Glucan Gluten Free Cake.

Modified atmosphere packaging and active packaging were combined to prolong the shelf life and quality of the clean label, gluten-free (GF), yeast-leavened cakes enriched in oat fiber preparation. Star anise, cinnamon bark, and clove essential oils were used as emitters of active substances. The following concentrations of gases were chosen: 0% CO2/100%/N2 (MAP1), 60% CO2/40% N2 (MAP2), and approx. 78% N2/21% O2/0.04% CO2 (ATM). Microbiological and physicochemical analyses were conducted. GF cakes were stored for 14 days (analysis in 0, 7, and 14 days). The results showed a decrease in moisture content and lightness of crumb and an increase in hardness. EOs significantly (p ≤ 0.05) slowed down the growth of microorganisms regardless of the type of gas mixture. However, the best bacteriostatic effect was in MAP2. The content of beta-glucan did not change throughout the storage time. Generally, the best results were obtained with the combination of MAP and active packaging—60% of CO2 and 40% of N2—where cinnamon or clove essential oils were used.

Sourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten-free bread.

Sourdoughs based on fermentation by lactobacilli have the potential to produce gluten‐free maize‐based bread with acceptable technological and rheological characteristics, nutritional quality, and more prolonged shelf life. Of the 17 treatments compared (with or without sourdough, and involving single and multiple LAB species), treatments 12C (Lactobacillus brevis, L sanfranciscensis + L. plantarum), and 8C (L. brevis + L. paralimentarius) showed the lowest rate of complex modulus, while treatments 11C (L. sanfranciscensis + L. brevis + L. paralimentarius) and 2C (L. brevis) led to the greatest reduction in baking loss. The crumb moisture content of all of the formulations decreased with storage. Breads produced with treatment 2C (L. brevis) had the highest crumb moisture content when freshly baked, while loaves produced with treatment 3C (L. paralimentarius) had the highest crumb moisture content after four days of storage. A sensory evaluation indicated that sourdough‐based maize breads were superior to both control and chemically acidified breads. The optimal treatments were to use sourdough seeded with treatment 2C (L. brevis), with treatment 4C (L. plantarum), with treatment 8C (L. brevis + L. paralimentarius), or with treatment 11C (L. sanfranciscensis + L. brevis + L. paralimentarius).

The effects of cassava variety, fertilizer type and dosage on physical and sensory characteristics of cassava-wheat composite bread

Substitution of wheat flour with high quality cassava flour (HQCF) in bread making is economically important in Nigeria as wheat is mainly imported. Different treatments are applied to cassava used for HQCF production and the effects of such a treatment on cassava-wheat bread quality is scarce in literature. This study was conducted to study the effects of cassava varieties (TME 419, TMS 30572), fertilizer type ((NPK 15-15-15, 20-10-10, 12-12-17) and dosage (150, 300 kg/ha) on physical and sensory characteristics of cassava-wheat composite bread according to General Linear Model (GLM) analysis. According to the results, the independent variables had varying effects on the composite bread quality. While the main effect of fertilizer type was significant for oven spring and crumb moisture content, the interactive effects of fertilizer type and dosage significantly influenced crumb texture and taste. In spite of the significant differences in certain physical and sensory attributes, the overall acceptability of bread samples did not differ significantly. HQCF from cassava variety TMS 30572 showed the best performance in making composite cassava-wheat bread in terms of physical and sensory properties.

Assessment of the quality and competitiveness of bread made from a mixture of rye and wheat flour on the Ukrainian market

In order to determine the competitiveness of bread made from a mixture of rye and wheat flour sold in the Ukrainian market, the Ukrainian bakery market was analyzed and a comprehensive study of the quality of samples of different brands was conducted. On the basis of the analysis, the general trends of development are formulated and the reasons for the decrease in the demand for bakery products are identified. Quality assessment was carried out according to a set of organoleptic and physicochemical indicators for compliance with the requirements of DSTU 4583:2006 “Rye bread and a bread from mixture of rye and wheat flour. General Specifications”. Organoleptic quality of assessment was performed according to the developed 5-point scale. Acidity was determined by the filtrate titration method. Bread’s porosity was determined by the Zavyalov method using the Zhuravlev device by weighing four cylindrical notches of bread. The calculation of the integral quality index was performed taking into account the missing and reference values, using a complex method. The evaluation of the competitiveness of bread made from a mixture of rye and wheat flour was carried out by calculating the relative competitiveness indicator by functional, aesthetic and economic indicators, taking into account the weight coefficients. According to the results of complex qualimetric evaluation, the highest level of quality is characterized by the sample 5 – bread of TM “Kyivkhlib” (0.765), which is on average 15.04% higher than other prototypes. This is due, first of all, to the better organoleptic characteristics of this sample and a crumb moisture content of 48.47%, which is within the requirements of DSTU unlike other samples whose humidity is higher. A study of the competitiveness of bread made from a mixture of rye and wheat flour showed that sample 5 (Bread Borodynskii of TM “Kyivkhlib”) is more competitive than the studied analogues. The latter is due to high aesthetics (appearance, stock of crumbs, taste, smell) and functional (humidity, acidity, porosity) of crumbs. Sample 3 (Bread Borodynskii TM of “Tsar Khlib”) is also a sufficiently high integral competitive index (0.956), close to 1. The decrease in performance is related to the high cost of selling this product. Sample 2 (Bread Borodynskii of TM “RIGA Bread”) due to the low aesthetic, functional performance of, as well as the high cost of realization, the value of its integral competitiveness indicator was the lowest (0.317).

Assessment of textural changes in sliced pan bread on aging using sensory and instrumental methods

Textural changes occurring during storage of a series of samples of five commercial sliced pan bread (SPB) brands were monitored by measuring parameters such as moisture content, Young's modulus of elasticity on compression, degree of crystallinity using X-ray diffractometry and melting enthalpy using differential scanning calorimetry. The results obtained were compared with those derived from sensory evaluation of crumb hardness developed on storage using trained panelists. The ingredient composition of the breads affected the staling albeit not in a definite and conclusive way. The moisture content of the crumb was inversely related to crumb firmness on aging. Young's modulus value was proportional to the degree of crystallinity and melting enthalpy of breads. Regression analysis indicated that the surface layer of crumb moisture content and Young's modulus correlated well with the sensory hardness and can be used for quality control purposes to assess the degree of staling of commercial SPB. Practical applications The effect of staling on texture of breads can be effectively determined by performing both instrumental (X-ray diffraction, differential scanning calorimetry, and compression measurements) and sensory analysis. However, compression tests employ fairly large deformation values (25% and over) during compression which do not necessarily reflect solely the state of staleness but they provide a general insight about the texture of the bread crumb as a whole. With regard to this, the present study aims to propose a simple and as inexpensive as possible method suitable for industrial use in order to monitor the staling process during storage. The findings from the present study suggest that Young's modulus of elasticity on compression can be considered as a reliable method to assess the aging effect on commercial SPB samples during storage.

Impact of the combination of sourdough fermentation and hop extract addition on baking properties, antioxidant capacity and phenolics bioaccessibility of rice bran-enhanced bread

The effect of hop sourdough fermentation combined with rice bran (RB) addition was investigated for improving technological, bioactive and sensory properties of wheat bread by optimizing the quantities of RB, yeast, sourdough and hop extract contents based on response surface methodology. The bread produced according to the optimized formula was compared with control bread, sourdough or RB-enhanced bread with regard to quality attributes, bioaccessible phenolics and antioxidant activity. Sourdough fermentation combined with RB flour increased volume of loaves and consumer acceptance with no significant variations in crumb moisture content and crumb firmness during storage. RB darkened crumb while no effects on colour were observed for sourdough bread. Sourdough technology allowed increasing phenolic content of RB bread with no significant differences in its antioxidant activity. The bioaccessible ferulic and sinapic acids, the main phenolics released in vitro digestion of optimized bread were lower compared to those of control bread.

Effects of Sourdough Addition on the Quality and Shelf Life of Chinese Steamed Bread

The effect of adding sourdough with lactic acid bacteria (Lactobacillus plantarum M616) on dough quality and the sensory scores, specific volume, crumb firmness, and spread ratio of resultant Chinese steamed bread were studied. The moisture content of crumb and texture characteristics of the Chinese steamed bread with sourdough during storage were analyzed. In this study, 10%, 20%, 30%, and 40% of sourdough addition was investigated. The sourdough starter resulted in significant decrease in the water absorption, development time, stability, and farinograph quality number of the dough. The addition of sourdough improved the quality of Chinese steamed bread such as improving the sensory scores and specific volume, decreasing the crumb firmness, and a lower spread ratio was observed with an increase in the sourdough concentration up to 30%. Sourdough addition delayed a fast decrease in the moisture content of the Chinese steamed bread crumb during storage. The texture profile analysis of the bread crumb indicated that the addition of sourdough improved the quality and delayed the staling speed of Chinese steamed bread during storage. Moreover, inclusion of 30% sourdough produced the best protective effect on product staling.Supported by National Natural Science Foundation of China (31571780), Key Research Project in Higher Education of Henan (18A550002), Zhengzhou Science and Technology Innovation Team Program (121PCXTD518), School Funds of Henan University of Technology (2017QNJH11), and High-level Talent Foundation of Henan University of Technology (2017BS005)

Effect of microwave pre-treatment on physico-chemical properties of donut containing Persian gum and carrot pomace powder sources of dietary fiber

پژوهش حاضر با هدف بررسی اثر پیش فرآیند مایکروویو بر محتوی رطوبت و چربی، حجم مخصوص، ویژگی های بافتی (سفتی و ارتجاعیت) و خصوصیات ساختار مغز (تعداد سلول های گاز و تخلخل) دونات غنی شده با منابع مختلف فیبر خوراکی (حاوی صمغ فارسی و پودر تفاله هویج) انجام شد. همچنین شرایط فرآیند با استفاده از روش سطح پاسخ و یک طرح باکس-بنکن با 3 فاکتور بهینه‌سازی شد. فاکتورهای مورد استفاده در این پژوهش شامل توان مایکروویو (900-300 وات)، مدت زمان پیش فرآیند مایکروویو (90-30 ثانیه) و مدت زمان سرخ کردن (130-70 ثانیه) بود. نتایج نشان داد با افزایش سطح هر یک از فاکتورها، محتوی رطوبت کاهش ولی محتوی چربی، سفتی مغز و ارتجاعیت، تعداد سلول ها و تخلخل دونات حاوی فیبر خوراکی افزایش می یابد. شرایط بهینه فرآیند شامل پیش فرآیند در توان 400 وات به مدت 60 ثانیه و سپس سرخ کردن به مدت 108 ثانیه بود. در این شرایط، محتوی چربی دونات سرخ شده کمتر از دونات های سرخ شده در شرایط معمول بود.

Effect of modified cassava starch as a fat replacer on the texture and quality characteristics of muffins

The aim of this study was to evaluate the effects of modified cassava starch as a partial fat replacer on the quality characteristics of muffins. Cross-linked cassava starch (CCS) was used to replace fat at 8, 12 and 16% substitution levels, based on the total weight of the wheat flour. The thermal properties of the CCS and wheat flour were assessed, and the pasting and farinographic properties of the wheat flour-CCS mixtures were also evaluated. The addition of CCS had an adverse effect on the dough stability and development time, which decreased as the amount of CCS increased in the mixture. The gelatinization and retrogradation entalphies of the CCS were higher than those of the wheat flour. The final and setback viscosities of the wheat flour were higher than those of the wheat flour-CCS mixtures. Furthermore, the quality and textural characteristics of the muffins were determined. There were no significant differences in the weight loss, specific volume, crumb moisture content or color parameters of the muffins. The muffins containing CCS at fat replacement levels of 8% (T8) had the textural properties that were closest to those of the muffins without the CCS (control sample). Thus, this sample was chosen to evaluate the storage behavior over 7 days along with the control muffins. The T8 samples had a higher crumb firmness during the storage. There were no significant differences in the overall acceptability of the T8 and control muffins on days 2 and 4 of the storage. So, the T8 muffins had good acceptability by consumers despite having a higher firmness during the storage.

Bread quality of flours substituted with modified cassava starches

This study aimed to assess the application of modified cassava starches that were produced in Colombia to improve bread quality characteristics and to evaluate the synergies of these starches in the final product. Cross-linked and oxidized cassava starch binary blends were used as a partial wheat flour substitute at 5%, 7% and 10%. The crumb moisture content, specific volume, height and texture of the composite breads were determined. There were no significant differences (p <0.05) in the height or the yield of the breads. As the modified cassava starch binary blend increased to 10%, the crumb firmness and hardness increased and the specific volume decreased. The samples containing the modified cassava starch binary blend at a 5% wheat flour replacement level had the most similar textural properties to those of the wheat flour bread. However, this sample had the lower sensory acceptance test score at 7 days of storage, as compared to the wheat flour bread because of its higher firmness crumb.

Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation.

The effect of sourdough fermentation combined with chestnut flour was investigated for improving technological and nutritional quality of gluten-free bread during 5day shelf life by means of chemico-physical and nutritional properties. Sourdough fermentation by itself and with chestnut flour reduced volume of loaves and heterogeneity in crumb grain. Sourdough technology allowed increasing crumb moisture content with no significant variations during shelf-life. Chestnut flour darkened crumb and crust while no effects on colour were observed for sourdough. Sourdough and/or chestnut flour addition caused a significant increase in crumb hardness at time 0 while a significant reduction of staling was observed only at 5days, even if a decrease in amylopectin fusion enthalpy was observed. The percentage of hydrolysed starch during in vitro digestion was significantly reduced by sourdough fermentation with a presumable lower glycaemic index.

Effect of Dried Cassava Bagasse on the Baking Properties of Composite Wheat Bread

AbstractThe present research was undertaken to explore the influence of dried cassava bagasse (F), carboxyl methyl cellulose (CMC) and tara gum on the quality characteristics of composite wheat bread. F was used to replace wheat flour at 5 and 10% substitution levels. Dried cassava bagasse‐enriched wheat breads with CMC and CMC/tara gum binary blend (50:50 w/w) were analyzed to determine the specific volume of the breads, the crumb color, firmness and hardness. The addition of F decreased the specific volume of the breads. As the F concentration increased, the bread lightness decreased and the crumb redness, yellowness, firmness and hardness increased. The CMC was suitable for controlling the staling of the dried cassava bagasse‐enriched wheat bread. Samples containing the CMC and F at a 5% wheat flour replacement level had high acceptability by the consumers at the end of storage and resulted in higher crumb moisture content and lower crumb firmness during the storage.Practical ApplicationCassava bagasse (CB) is the main solid residue produced by the cassava starch industry and is made up of fibrous root material. The high moisture content prevents the use of CB by the starch industry because there is a strong possibility of microbial contamination. In this sense, drying that is simultaneous with production is essential for the effective utilization of CB. However, alternative uses for this product are necessary in order for the drying process to be economically interesting. One alternative is to use dried cassava bagasse (F) in breadmaking. The addition of F to bread has not been investigated. Hence, more studies are necessary for a better understanding of the effect of a partial substitution of wheat with F to obtain fiber‐wheat composite bread. Moreover, it is also necessary to increase dietary fiber intake, taking into account the fact that customers demand healthier foods.

Effect of Temperature and Time on the Physical Properties of Bread Produced from Wheat – Cocoyam Flour Using Response Surface Methodology

This study investigated the effect of baking temperature and time on the physical properties of bread from 10% cocoyam and 90% wheat flour. A central composite rotatable experimental design with two factors and five levels were used. The independent factors were baking temperature (174.82 – 251.18oC) and baking time (30 – 45min). The responses were specific loaf volume (Y1), crumb moisture (Y2), crumb hardness (Y3) and overall acceptability (Y4). Thirteen (13) baking trials were performed with five center points and eight non center points. The specific loaf volume (3.35 – 3.9cm3/g), crumb moisture content (32.1 – 35%), crumb hardness (70 – 70.48N) and overall acceptability (4.85 – 8) varied significantly (P<0.05) with the baking temperature and time. The panelists preferred the bread baked at 186oC for 45min.

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

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

Effect of Hydrocolloids on the Pasting Profiles of Tapioca Starch Mixtures and the Baking Properties of Gluten-Free Cheese Bread

The effect of guar gum and a guar gum/hydroxypropyl methylcellulose (HPMC) blend on the pasting profile of a tapioca starch–precooked corn flour mixture was assessed. Moreover, the baking quality characteristics of gluten-free (GF) cheese bread with these hydrocolloids added were evaluated. The properties were weight, height, diameter, specific volume, hardness, dough stickiness, and dough and crumb moisture content. The guar gum increased the peak, breakdown and final viscosities, whereas the guar gum/HPMC blend increased the setback viscosity. The addition of hydrocolloids (guar gum and guar gum/HPMC) decreased the GF dough stickiness. As the concentration of guar gum increased, the hardness of the GF cheese bread decreased. Adding guar gum at levels of 5% w/w based on the amount of cheese prevented increases in the hardness of the GF cheese bread during 6 days of storage and, therefore, might be used to increase the shelf life of this product. Practical Applications This research would have practical applications in gluten-free (GF) cheese bread in terms of providing technological information about the influence of hydrocolloids on the quality characteristics of this product. Gums and hydrocolloids are essential ingredients in GF bread formulations for improving the texture and the appearance of the final products. In this study, guar gum and a guar gum/hydroxypropyl methylcellulose blend were used to overcome quality losses and improve the texture properties of GF cheese breads. Adding guar gum at levels of 5% w/w based on the amount of cheese decreased hardness in the GF cheese bread during storage for 6 days at room temperature and, therefore, can assure a longer shelf life.

The Use of Soy Flour in Yellow Maize-Amaranth Gluten-free Bread Production

Abstract Celiac disease is a permanent enteropathy caused by the ingestion of gluten, a protein occurring in wheat, rye, and barley. Gluten-free products often have a shorter shelf life, lower quality, and not so pronounced flavour. Therefore, it is necessary to develop new gluten-free products with higher quality and pronounced taste. The aim of this study was to investigate the influence of soy flour on the yellow maize-amaranth dough rheological properties and bread quality. To determine the influence of soy flour on gluten-free dough rheological properties and bread quality, soy flour was added at 45%, 50% and 60% to yellow maize flour basis. To study the effect of the amount of water used in the recipe on dough rheological properties and bread quality, each sample (n=7) was prepared in two versions: one with the dough yield 196, and the other with the dough yield 252. The main quality parameters of dough and bread were determined using the following methods: the firmness and resilience of dough, as well as the hardness of bread slice – with a TA.XT.plus Texture Analyser; moisture content of dough – with a thermostat; moisture content of bread crumb – with a Precisa XM 120 at the temperature of 110 °C; and color of bread crumb – in the CIE L*a*b* color system using a ColorTec-PCM/PSM. The best results of dough rheological properties were obtained for samples with dough yield 196, but the best quality of bread – for samples with dough yield 252. It was proved that soy flour improves not only the dough firmness and resilience but also the volume, texture, hardness, moisture content and color of gluten-free bread. No significant differences in the influence of soy flour on dough rheological properties and bread quality were found between the samples with various added amounts of soy flour (45%, 50%, or 60%).

Storage of parbaked bread affects shelf life of fully baked end product: A 1H NMR study

Full baking of earlier partially baked (parbaked) bread can supply fresh bread to the consumer at any time of the day. When parbaked bread loaves were stored at −25, 4 or 23°C, the extent of crumb to crust moisture migration and amylopectin retrogradation differed with storage temperature, and the firming rate was evidently lowest during frozen storage. The extent of crumb to crust moisture migration during parbaked bread storage largely determined the mass of the fresh finished bread, and its crumb and crust moisture contents. Initial NMR proton mobility, initial resilience, the extent of amylopectin retrogradation and changes in firmness and resilience during storage of fully baked bread were affected by its crumb moisture content. The lowest firming rate was observed for finished bread resulting from parbaked bread stored at −25°C, while the highest firming rate was observed for finished bread from parbaked bread stored at 23°C.

Bread staling: Effect of gluten on physico-chemical properties and molecular mobility

Three gluten enriched breads were produced (5% and 15% gluten samples where water was adjusted with farinograph determination, and a 15% sample with the same water amount of the control). The effect of gluten on bread staling (7 days) was evaluated, focussing on texture, amylopectin retrogradation, water status and 1H molecular mobility.The addition of gluten at higher levels (15%) resulted in breads, that retained higher softness, springiness and cohesiveness upon storage. Crumb moisture content was not affected by gluten but at a macromolecular level (DSC) 15% samples showed higher frozen water content. NMR measurements showed a significant effect of gluten on proton T2 relaxation time distributions, revealing a larger presence of protons strongly interacting with water and a more pronounced proton exchange with increasing storage time. The results suggested that, in the presence of gluten, a larger amount of water might be available to plasticize the crumb structure, resulting in a softer product.