Production Of Flat Bread Research Articles

The Use of Iron-Enriched Yeast for the Production of Flatbread.

The most common cause of iron deficiency is an improperly balanced diet, in which the body’s need for iron cannot be met by absorption of this element from food. Targeted iron supplementation and food fortification may be the main treatments for iron deficiency in the population. However, many iron-rich supplements and foods have low bioavailability of this element. In our study, we used yeast enriched with iron ions to produce flatbread. The yeast cells accumulated iron ions from the medium supplemented with Fe(NO3)3·9H2O, additionally one of the cultures was treated with pulsed electric field in order to increase the accumulation. The potential bioavailability of iron from flatbread containing 385.8 ± 4.12 mg of iron in 100 g dry mass was 10.83 ± 0.94%. All the flatbreads had a moderate glycemic index. There were no significant differences in antioxidant activity against DPPH• between flatbread with iron-enriched and non-iron-enriched yeast. Sensory evaluation showed that this product is acceptable to consumers since no metallic aftertaste was detected. Iron enriched flatbread can potentially be an alternative to dietary supplements in iron deficiency states.

ANALISIS PENGENDALIAN KUALITAS PRODUK PADA ROTI GEPENG ZB SAMARINDA

Analysis of Product Quality Control on ZB Gepeng Samarinda Bread, The purpose of this study is to identify what factors cause damage to bread products and to determine the extent to which the application of statistical aids can be used to control the quality of bread products. This research method is descriptive quantitative using statistical aids found in statistical quality control to determine whether the production process is controlled or not employing a control chart p and cause-effect diagram. From the results of the analysis, it is known that the average damage in each production is 2% in the first quarter and 2.3% in the second quarter, with the total cost overall is 2.2%. The 2.2% value is quite good because the average damage in production is not significant compared to the tolerance limit of 4%. From the causal diagram analysis, it can be seen that the damage factor in the production of flatbread is derived from human factors or in this case employees, production tools, work methods, and materials or raw materials

Evaluation and comparison of different dough leavening agents on quality of lavash bread

Dough preparation process is an important stage of bread production which has a significant effect on quality of the end product. Bakery yeast, sourdough and chemical leavening agents are used as leavening agents for the treatment of dough for bread. In this study, bakery yeast, sourdough, sodium bicarbonate and combination of bakery yeast and sodium bicarbonate were used for the production of flat bread (lavash). The firmness of lavash bread texture was analyzed using a texture analyzer device and bread staling at 24, 48 and 72 h after baking was analyzed using DSC device. Also, microstructure of bread was studied by scanning electron microscopy (SEM). The results of DSC showed that bread produced with combination of bakery yeast and sodium bicarbonate, had lower enthalpy (279.84 ± 70.47 J/g) and staling than the other samples. Also, hardness of this sample was low (7.608 ± 0.892 N). The images obtained from SEM showed that diameter of gas bubbles in the bread produced with bakery yeast and combination of bakery yeast and sodium bicarbonate, were higher and their cell walls were thinner.

Effect of Sourdough, Bakery Yeast and Sodium Bicarbonate on Volatile Compounds, and Sensory Evaluation of Lavash Bread

The process of dough preparation is an important stage in the production of bread, which has a significant effect on quality of the end product. Bakery yeast (Saccharomyces cerevisiae) and sourdough are used for dough fermentation worldwide and are very important for bread quality. Flavor and aroma of bread are important factors for acceptance of bread, which can be affected by the method of dough production. The effect of sourdough, bakery yeast, sodium bicarbonate and combination of bakery yeast and sodium bicarbonate for the production of flat bread (Lavash), on volatile compounds and sensory properties of bread, was studied. The changes in the headspace aroma volatiles were assessed using solid-phase micro-extraction (SPME) GC–MS analysis. A total of 31 compounds were identified in the samples. The obtained results showed differences in the volatile composition of the different types of bread. Bread produced by the combination of bakery yeast and sodium bicarbonate had most volatile compounds. The abundant volatile compounds identified in bakery yeast-raised bread were butanal-3-methyl,butanol-3-methyl and hexanal, in the sourdough bread, they were ethanol, furan-2-metyhl and pentan, in the sodium bicarbonate bread, they were benzene-1,3-dimethyl, 2,4 nonadiene and limonene and in the combination of sodium bicarbonate and bakery yeast bread, they were furan-2-methyl, butanol-3-methyl and hexanal. Practical Applications The present study evaluated the effect of sourdough, bakery yeast, sodium bicarbonate and combination of yeast and sodium bicarbonate on the volatile compounds of Lavash bread. Some of the volatile compounds were found in the four samples. The number of volatile compounds in bread produced from the combination of yeast and sodium bicarbonate was higher than that of other samples. The sensory evaluation of samples (shape, upper and beneath surface, odor, flavor, color, firmness and softness of texture and chewing ability) showed that bread produced from the combination of yeast and sodium bicarbonate has higher score than other samples based on the scoring of a panelist group.

Effect of triticale grain characteristics, scouring, and extrusion conditions on physico-chemical properties, antioxidant activity, and volatile compounds of flat bread

The objective of the study was to determine the effect of grain preparation technology, extrusion cooking conditions, and triticale cultivars on physico-chemical properties of crisp bread. Triticale cultivars used in the experiments differed in protein content, starch content, amylolytic activity, and viscosimetric properties. The type of the twinscrew extruder used has an effect on starch degradation, phenolic contents, and antioxidant activity of the product, but a greater effect on those characteristics is found for grain scouring prior to extrusion. All factors had an effect on volatile compound amounts in crisp bread, but the direction and range of these changes were random in character. Results of this study show that triticale grain can be useful raw material for the production of flat bread.

Gluten-Free Flat Bread and Biscuits Production by Cassava, Extruded Soy Protein and Pumpkin Powder

In recent years, there has been an increase in demand of gluten free products that are suitable for people with celiac disease. The present study was carried out to produce gluten free flat bread and biscuits with good quality. The ingredients under this study were cassava flour, rice flour, extruded soy protein (ESP) and pumpkin powder. Four levels of ESP were used for production of flat bread and biscuits: 2.5%, 5%, 7.5% and 10% for flat bread and 5%, 10%, 15% and 20% levels for biscuits. Results of flat bread samples showed that protein, fat, ash and fiber contents increased in all samples as increasing the level of ESP. Flat bread at level 10% ESP had the highest value of β-carotene. Alkaline water retention capacity (AWRC) at zero time and 24 h of flat bread storage had high values for levels 2.5% and 5% ESP. Water holding capacity (WHC) increased insignificantly by increasing the level of ESP. Color measurements revealed that the lightness decreased and the redness increased with increasing the level of ESP. Sensory evaluation of flat bread revealed that 2.5% followed by 5% ESP level had high score of overall acceptability. Physical properties of biscuits indicated that as the level of ESP increased the diameter, thickness, volume and specific volume decreased. Biscuits sample with 20% ESP had the highest values of protein, fat, ash and fiber but the lowest in total carbohydrates. Also β-carotene and vitamin A content increased in biscuit samples. Caloric values of biscuits in all treated samples were lower than control. Lightness decreased while redness increased with increasing the level of ESP. Data of texture profile analysis (TPA) showed that hardness and adhesiveness (g) increased as ESP level increased. Sensory evaluation of biscuits showed that addition of ESP at 20% level decreased significantly texture score from 9.51 to 6.61 (P < 0.05) but insignificantly affected the other sensory scores.

Production of flat bread by continuous extrusion cooking from high α-amylase flours

Flat bread was produced by direct continuous extrusion cooking from mixtures (1:1) of wheat and rye flours both of normal (falling number 183) and high (falling number 61) α-amylase activity. A Creusot—Loire BC 45 twin-screw extrusion cooker (with 600 mm screws having 50 mm reverse pitch screw elements next to the die) was employed. Special adjustable rolls were designed and constructed to flatten the crisp-bread after emerging from the die. Raw materials were introduced at total feed rates varying from 300 to 450 g/min at feed moisture contents of 15,17 and 19%. The mass temperature at the die varied from 152 to 166°C, and the product moisture content from 6·2 to 9·9%. The products were tested both by chemical analysis and by sensory evaluation. No significant differences were observed between products obtained from normal and high α-amylase flours, suggesting that high α-amylase activity flours may be used successfully in the continuous production of flat bread by direct extrusion cooking.

Production of flat bread by extrusion cooking using different wheat/rye ratios, protein enrichment and grain with poor baking ability

Flat-bread-like products were continuously produced on a Creusot-Loire twin-screw extrusion-cooker using wheat and rye flours of different qualities, their mixtures and unmilled whole grain as raw materials. Feed rate and feed moisture content were used as process variables. Soy protein, wheat gluten, sodium caseinate and milk powder were used as protein sources in enrichment experiments. The effects of raw materials, ingredients and process variables on specific volume, degree of expansion, water content, breaking force, sensory quality and some other product characteristics on energy consumption were determined and are discussed. Acceptable flat bread could be produced by extrusion-cooking even from relatively poor quality raw materials.