Properties Of Bread Research Articles

Antioxidant, Anti-diabetic and Sensory Properties of Bread Produced from Flour Blends of Wheat and Pretreated African Yam Bean and Bambara Groundnut Seed Coat

Antioxidant, Anti-diabetic and Sensory Properties of Bread Produced from Flour Blends of Wheat and Pretreated African Yam Bean and Bambara Groundnut Seed Coat

An investigation into the sensory properties of sourdough bread made with Karakılçık wheat flour

In this study, the sensory properties of sourdough bread made from Karakılçık wheat flour (K), Karakılçık wheat flour with added psyllium husk powder (P), and whole wheat flour (C) were investigated. The C samples served as control samples. Sensory evaluations of the bread samples were conducted with the participation of ten gastronomy expert panelists. According to the findings, although 80% of the panelists moderately liked K bread in terms of overall acceptability, they rated P bread as either good (50%) or very good (50%). Significant differences (p < 0.05) were observed between the bread samples regarding the overall rating. The results indicated a significant improvement in the sensory quality of the P samples. This research will help chefs incorporate bread made with Karakılçık wheat flour, the ancestral seed of Anatolia, into their new menus.

Solid‐state fermentation by Aspergillus niger and Lactobacillus plantarum improved the nutritional and physicochemical properties of wheat bran and whole wheat bread

SummarySolid‐state fermentation (SSF) is an economically viable processing technique to improve the bioactive content from agricultural by‐products. The impacts of SSF by Aspergillus niger (AN) and Lactobacillus plantarum (LP) on the physicochemical and functional properties of wheat bran and whole wheat bread were investigated in this study. Compared with unfermented wheat bran, the pH of fermented wheat bran decreased significantly, and the titrated acidity increased significantly. The water absorption index, water solubility index and swelling capacity of wheat bran were significantly increased after fermentation. Besides, the free‐radical scavenging activities for DPPH, ABTS and the total antioxidant capacity of wheat bran were notably increased after SSF. Moreover, the content of alkylresorcinols (ARs), total phenolics and flavonoids compounds in wheat bran were enhanced by 137.85%, 52.87% and 95.6%, respectively, after fermentation. The content of aflatoxin B1, deoxynivalenol, zearalenone and ochratoxin A were decreased by 76.34%, 18.67%, 34.48% and 20.46%, respectively. SSF enhanced the content of ARs, total phenols and flavonoids in the reconstituted whole wheat bread by 136.55%, 54.55% and 97.74%, respectively. Whereas, the hardness and chewiness of the bran‐rich bread were decreased by 75.2% and 92.41%, respectively. Additionally, the sensory evaluation score, specific volume and the overall score of reconstituted bread were significantly improved. Taken together, SSF by AN and LP could improve the processing value of wheat bran and might be a feasible solution to upgrade whole wheat product quality.

The Use of Thyme and Lemongrass Essential Oils in Cereal Technology—Effect on Wheat Dough Behavior and Bread Properties

Consumers are more interested in replacing commonly used chemical preservatives with natural substances. The effect of 5, 10, 20, 40, and 80 mg of thyme and lemongrass essential oils (THY and LMG, respectively) per 100 g of wheat flour was studied from the viewpoints of dough rheology, dough leavening progress, and the results of laboratory baking trial. Changes in dough viscoelastic properties were evaluated by the Mixolab rheometer and the company software. The higher the thyme oil portion, the higher the dough structure destruction by kneading and heat input in torque point C2, and consecutively shorter stability of dough consistency (up to one-half of the values recorded for the control); reversely, the LMG did not affect both features verifiably. In the 90 min leavening test, a dough weight loss was decelerated by both essential oils similarly. During the baking test, the average volume of wheat small breads as control was evaluated on level 167 mL (bread yield 451 mL/100 g flour). Independently of the dose of the THY or LMG, small bread volumes oscillated between 148–168 and 135–161 mL (average bread yields 442 and 443 mL/100 g flour, respectively). The shelf life of the products with a higher portion of essential oil was extended by up to 7 days.

Characteristics of freeze‐dried white cheese powder and utilisation in bread formulation

SummaryFreeze‐dried white cheese powder was produced using WPI (Whey protein isolate) and CMC (carboxymethyl cellulose) and applied in bread production. The optimal formulation ratio of WPI and CMC in freeze‐dried white cheese powder was determined as 5% and 1% (w/w) based on powder properties. Quality characteristics of bread were examined by replacement of white flour with white cheese powder at 10%, 15% and 20%. The addition of CMC provided a significant increase in centrifugal stability (97.18%) and kinetic stability (97.25%) of white cheese emulsions. In powders, CMC reduced water activity, potentially contributing to quality preservation during shelf‐life. The powder with CMC indicated a lighter colour and incorporating the powder into bread formulations resulted in lower L* values and higher a* values compared to the control bread. Texture properties of bread were significantly affected by amount of the powder. The study indicated that white cheeses approaching expiration date can be used in the food industry by converting them into a value‐added product, white cheese powder, using the freeze‐drying technique.

Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent

Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent

Effect of hydrocolloid type on physicochemical and sensory characteristics of gluten-free white bread

Abstract Gluten-free white bread making using local composite flour is currently increasingly being studied. However, the characteristics of the gluten-free white bread produced are not as good as using wheat flour. The use of hydrocolloids is needed to optimize the quality of the white bread produced. This research aimed to examine the effect of hydrocolloid types on the physicochemical and sensory properties of gluten-free white bread. This study used CRD non-factorial, a type of hydrocolloid consisting of xanthan gum, gum arabic and glucomannan. The parameters analyzed are swelling volume, porosity, water content, fat content, protein content, and hedonic (aroma, color, taste, and texture). The results of the research showed that the type of hydrocolloid had a significant effect on the swelling volume, protein content and overall hedonics of white bread. The use of glucomannan and gum arabic produced better volume expansion, protein and hedonic value than xanthan gum. The best treatment was obtained using gum arabic hydrocolloid with characteristics of swelling volume of 228.88%, porosity 1525.87, water content 40.20%, ash content 2.32%, protein content 34.13%, hedonic color 4.7 (like very much), aroma hedonic 4.9 (like very much), taste hedonic 4.1 (like) and texture hedonic 4,1 (like).

Effect on the rheological and textural properties of bread made from wheat flour and heat-treated millet flour

Effect on the rheological and textural properties of bread made from wheat flour and heat-treated millet flour

Zinc and selenium biofortification of sourdough breads with agronomically biofortified whole wheat flour

In this study, the possibility of enriching sourdough breads with agronomically biofortified whole wheat flour (BWWF) to remedy zinc and selenium deficiencies was investigated. For this purpose, two local sourdough breads were substituted with 25, 50, and 75% of BWWF and obtained with two yeast combinations. The zinc and selenium, physicochemical, nutritional, and product properties of breads have been determined. As replacement rates increased, the zinc content in the breads increased from 11.65 to 48.66 mg/kg and 8.56–45.98 mg/kg, and the selenium content increased from 48.5 to 266.8 μg/kg and 44.9–257.3 μg/kg. The zinc and selenium concentrations of breads that met the Recommended Daily Allowances (RDA) were roughly 25–40% at the 75 and 50% substitutes. Total phenolic content (TPC) and antioxidant activity increased in both breads. The SOG breads with the A-yeast combination had a substantially higher TPC. The hardness and volume of the breads decreased with the incorporation of BWWF bran, therefore lowering their sensory properties. However, at 25% and 50% substitution rates, this was limited. In general, the B-yeast combination of both breads had a higher content of amino acids. Biofortified sourdough breads could have a significant effect on eliminating zinc and selenium.

Assessing the impact of Plectranthus amboinicus (Lour) Spreng leaf extract on bread quality

AbstractBackground and ObjectivesThe potential of Plectranthus amboinicus aqueous extract (PAAE) to enhance the quality properties of wheat bread was investigated. PAAE was incorporated as an ingredient in bread formulations to improve shelf life.FindingsThe results indicate that the technological characteristics of bread formulations were enhanced with the inclusion of up to 75% PAAE. This enhancement led to increased specific volume and expansion properties. Scanning electron microscopy analysis demonstrated improved interaction between gluten and starch. PAAE exhibited potential in retarding bread hardening and preventing mold growth.ConclusionsPAAE holds promise as a novel ingredient for use in baked products. Its inclusion in bread formulations significantly improved technological characteristics, including specific volume and color, and positively influenced the interaction between gluten and starch. Additionally, PAAE showed potential in extending the shelf life of bread and inhibiting fungal growth.Significance and NoveltyThis study is significant due to the introduction of a novel ingredient, PAAE, in the field of baking. The incorporation of this extract represents an innovation in the quest for improvements in the nutritional and technological properties of baked goods. The ability of PAAE to function as an antifungal agent holds great relevance for the food industry.

Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour

Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour

Sprouted wheat flour for improving physical, chemical, rheological, microbial load, and quality properties of fino bread

Abstract The aim of this work was to improve the quality parameters, functional properties, and sensory attributes of the fino bread using sprouted whole wheat flour (SWWF) at different levels, i.e., 3, 6, and 9%. Results demonstrated that SWWF has two-fold phenolic compounds and antioxidant ability compared to unsprouted wheat. The SWWF was found to be high in protein, minerals, and fat while low in carbohydrates compared to the control sample. Additionally, the microbial loads of SWWF were within processing-acceptable limits. Dough stability and rheological attributes of wheat with SWWF were evaluated to predict the texture of the final bread. There was a positive correlation between stability time and mixed dough and texture parameters of wheat bread with SWWF. The bread made using SWWF was high in protein content. The panelists accepted the bread up to 9% SWWF addition from a sensory perspective. The findings demonstrated that SWWF might be suggested for utilization as an enhancer, particularly up to 9% addition in the bread-making industry.

Proximate composition, physico-chemical, techno-functional, amino acid profile, fatty acid profile, nutritional quality, antioxidant, anti-amylase and anti-lipase properties of bee bread, royal jelly, and bee propolis

Approximate composition, physico-chemical, techno-functional, amino acid profile, fatty acid profile, nutritional quality, antioxidant, anti-amylase and anti-lipase properties of bee bread, royal jelly, and bee propolis were investigated. The main differences between the analyzed bee products were found in the content of protein (royal jelly), polysaccharides (bee bread), balsam (propolis), wax (propolis), and polyphenol (propolis). Bee products had considerable oil-holding capacity, water-binding capacity, water-holding capacity, emulsifying activity, and foaming capacity. Bee products had higher amounts of glucogenic amino acid, non-essential amino acid, sweet amino acid, hydrophobic amino acid, essential amino acid, ketogenic amino acid, and flavor amino acids and lower amounts of bitter amino acid, non-protein amino acid, branched-chain amino acid, and aromatic amino acid. Bee products contained higher amounts of unsaturated fatty acid, polyunsaturated fatty acid, monounsaturated fatty acid, saturated fatty acid, omega-3, and omega-6, and lower amounts of omega-9 and omega-7. Bee products, especially royal jelly, had a considerable health-promoting index, hypocholesterolemic index, omega-6/omega-3, atherogenicity index, and thrombogenicity index. Bee bread, royal jelly, and bee propolis showed good radical scavenging activity and effectively inhibited amylase and lipase similar to the control. Propolis, bee bread, and royal jelly are proposed as possible techno-functional ingredients for food and health.

PENGARUH PERBEDAAN KONSENTRASI SOURDOUGH TERHADAP SIFAT FISIK DAN MIKROBIOLOGI PADA ROTI TAWAR

Sourdough is a mixture of wheat flour, water and other components processed by fermentation. Sourdough, in other terms, is natural yeast which can be used as a food additive for starters in making bread, cakes and other bakery products. The process of making sourdough can take place naturally through a fermentation process, resulting in a unique taste and aroma of bread and better nutritional content. However, currently natural sourdough yeast is being developed as a bread developer. This is because some Istan yeast can cause allergens if they enter the body and are consumed directly. The use of natural sourdough yeast is an alternative for developing whitebread. This research aims to determine the effect of different sourdough concentrations on the physical and microbiological properties of white bread. The method used in this research used a Completely Randomized Design (CRD) with one factor, namely sourdough concentration of 0%, 30%, 60% and 90%. Apart from that, the proofing time has been determined at around 135 minutes. The parameters observed were physical quality (expandability, texture), microbiology (total number of lactic acid microbes), and water content analysis. Data analysis uses ANOVA and if there is a significant difference then proceed with the Least Significant Difference test (LSD). The results of the study showed that the addition of sourdough had a significant effect on the physical, microbiological and water content of white bread. In addition, fermentation time has a significant effect on the number of natural sourdough yeast microbes. The natural sourdough yeast used to make white bread with a fermentation time of 16 days.

Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread.

The aim of this research was to optimize the production process of fermented gluten-free quinoa bread. To this end, the effect of different hydrocolloids on the technological, fermentative, and nutritional properties of quinoa-based gluten-free doughs and breads was evaluated. For this purpose, 3% of four different hydrocolloids (sodium alginate, k-carrageenan, xanthan gum, and hydroxypropyl methylcellulose (HPMC)) were used in gluten-free doughs composed of 50% quinoa flour, 20% rice flour, and 30% potato starch. The rheological and fermentative properties of the doughs were evaluated, as well as the chemical composition, specific volume, crust and crumb color, and alveolar structure profile of gluten-free breads. The results highlighted the differences in dough rheology during mixing and fermentation of the doughs. In particular, HPMC showed a good gas retention (93%) during the fermentation of quinoa dough by registering the highest maximum dough development height (Hm). The gluten-free quinoa breads obtained were characterized by significantly different quality parameters (p < 0.05). The use of 3% HPMC resulted in breads with the lowest baking loss, the highest volume, and the most open crumb structure.

Effects of dextran molecular weight on starch retrogradation and technological properties of Chinese steamed bread: Based on the rubber/glass transition

From the perspective of rubber/glass transition, this study clarified that the impact of dextran on retarding hardening behavior and slowing starch retrogradation of Chinese Steamed Bread (CSB) depended on its molecular weight and concentration level. Guggenheim-Anderson-de Boer (GAB) model was fitted to explore critical behavior changes in rubber/glass transition of CSB. Incorporation of high molecular weight dextran enhanced the elasticity of dough and porosity of CSB, reduced the aging and hardening degree of CSB at appropriate addition levels. CSB hardness showed a growing tendency during storage, while macromolecular dextran reduced the hardness and retrogradation degree by 22.87 % and 67.53 %. Dextran with high molecular weights lowered the glass transition temperature (Tg) and improved the moisture sorption and molecular mobility of CSB under various relative humidity (RHs) conditions by providing hydrophilic sites or intermolecular space to bind water molecules. Meanwhile, it reinforced the binding between denatured gluten and gelatinized starch. Both of them devoted to starch retrogradation inhibition and stable quality maintenance of CSB. CSB is suggested to maintain stable quality at room temperature with RHs ≤33 % to prevent rubber/glass transition. This work provided theoretical guidance for fractionation application of dextran to regulate the quality and extend the shelf-life of flour products.

Physical, Nutritional, Textural and Sensory Properties of Wheat Bread Supplemented with Soybean: Finger Millet and Flax Seeds flour

Two-third population of the world is under-nourished, and lack in required quantity of minerals and proteins. United Nations launched 17 Sustainable Development Goals (SDGs) of which SDG-3 is “health and well-being” to improve the position of malnutrition worldwide. Proteins are essential to human health and in post-covid-19 era, plant proteins production industry is booming to meet the demand of enhanced requirement of vegetative proteins by consumers. Proteins Digestibility-Corrected Amino Acid Score (PDCAAS) of soy protein is 1.00 which is closer to some of the proteins from animal sources. Soy proteins contain balanced amounts of essential amino acids except sulfuric-amino acids like methionine. The blended flour contained equal quantities of soybeans, finger millet, and flax seeds and was added at varying proportions (10%, 15%, 20%, and 25%) with refined wheat flour for fortification purpose. The comprehensive evaluation encompassed nutritional, sensory, and physical attributes of the resulting multigrain bread when compared with a control loaf made exclusively from wheat flour. The bread fortified with a 10% composite flour mixture exhibited properties equivalent to the control bread across parameters such as expansion, specific volume, color, and crumb hardness but with enhanced nutritional value. The data revealed that supplementation of bread with 10% composite flour blend led to a discernible increase in levels of dietary fiber and proteins. We may safely conclude that the incorporation of a well-balanced composite flour blend, comprising soybeans, finger millet, and flax seeds, at 10% level offers a promising avenue to fortify wheat flour bread with enhanced nutritional content that may be helpful in improving the nutritional status of people as a part of Sustainable Development Goals of UN as the bread is a common food item of the poor also. Objective: Bread is the common food of all people throughout the world and wheat flour the most abundant component that contain high quantity of gluten and is deficient in balanced nutrients. The purpose of this study was to develop highly nutritious multi-grain bread to fight with malnutrition as a part of Sustainable Development Goal-3 of UN. Methodology: Composite flour containing equal amounts of soybean, finger millet and flax seed was prepared. The bread was prepared using different combinations of wheat flour with 10, 15, 20 and 25% composite flour. Physio-chemical and sensory properties of wheat flour (control) and different combinations with composite flour were measured using standard parameters and protocol. Results: The nutritional, sensory, and physical attributes of the multigrain bread when compared with a control wheat flour loaf, revealed that the bread fortified with a 10% composite flour mixture possessed similar expansion, specific volume, color, and crumb hardness with that of control wheat flour bread but showed enhanced nutritional value. The data further revealed that the supplementation of bread with 10% composite flour blend led to a discernible increase in levels of dietary fiber and proteins. These augmented nutritional components may contribute to the overall health benefits of multigrain bread.

Effect of black bean supplemented with wheat bran sourdough fermentation by Pediococcus acidilactici or Pediococcus pentosaceus on baking quality and staling characteristics of wheat composite bread

The effects of black bean supplemented with wheat bran sourdough fermented by phytase and β-glucosidase producing Pediococcus acidilactici (L19) and Pediococcus pentosaceus (J28), respectively, on baking quality and staling characteristics of wheat composite bread were investigated. Compared to controls (12.21-15.33 mg/g), phytate content decreased (p < 0.05) in sourdoughs (higher decline in L19 than J28 sourdoughs). Also, relative to controls, the lactic acid (26.87-48.82 mg/g) and acetic acid (2.62-12.33 mg/g) increased (p < 0.05), while the total dietary fiber (TDF) decreased by 22.73 to 38.83 % and soluble dietary fiber (SDF) increased by 22.29 to 78.02 % in sourdoughs. In bread, phytate content decreased (p < 0.05) from 8.68-11.15 mg/g in controls to 0.95-3.21 mg/g in bread prepared with sourdoughs: greater decline in L19 than J28 sourdoughs with wheat bran and black bean. Compared to controls, SDF increased from 0.78-1.63 to 1.17-2.82 mg/g in breads prepared with sourdoughs: higher increase in J28 than L19 sourdoughs with wheat bran in black bean. Subsequently, specific volume increased, crumb firmness and chewiness reduced, staling rate during storage declined and overall sensory acceptance increased in breads prepared with sourdoughs than controls. Particularly, use of J28 than L19 starters and supplementation of wheat bran in black bean sourdough led to better outcomes. Therefore, sourdough acidification, the additive effect of wheat bran in black bean enhanced TDF in sourdough: this increased enzyme activity and synthesis of metabolites which were responsible for the improved baking quality, sensory acceptance and staling properties of breads prepared with sourdough. In conclusion, the use of carefully selected lactic acid bacteria starters, wheat bran supplementation in black bean flour sourdough improved the baking quality, shelf-life and staling properties of bread.

Improvement on wheat bread quality by in situ produced dextran-A comprehensive review from the viewpoint of starch and gluten.

Deterioration of bread quality, characterized by the staling of bread crumb, the softening of bread crust and the loss of aroma, has caused a huge food waste and economic loss, which is a bottleneck restriction to the development of the breadmaking industry. Various bread improvers have been widely used to alleviate the issue. However, it is noteworthy that the sourdough technology has emerged as a pivotal factor in this regard. In sourdough, the metabolic breakdown of carbohydrates, proteins, and lipids leads to the production of exopolysaccharides, organic acids, aroma compounds, or prebiotics, which contributes to the preeminent ability of sourdough to enhance bread attributes. Moreover, sourdough exhibits a "green-label" feature, which satisfies the consumers' increasing demand for additive-free food products. In the past two decades, there has been a significant focus on sourdough with in situ produced dextran due to its exceptional performance. In this review, the behaviors of bread crucial compositions (i.e., starch and gluten) during dough mixing, proofing, baking and bread storing, as well as alterations induced by the acidic environment and the presence of dextran are systemically summarized. From the viewpoint of starch and gluten, results obtained confirm the synergistic amelioration on bread quality by the coadministration of acidity and dextran, and also highlight the central role of acidification. This review contributes to establishing a theoretical foundation for more effectively enhancing the quality of wheat breads through the application of in situ produced dextran.

The Effect of Carob Extract on Antioxidant, Antimicrobial and Sensory Properties of Bread

To improve the nutritional value of bread, as well as to satisfy consumers whose awareness of the importance of nutrition to preserve health is growing significantly, it is desirable to enrich bread and bakery products with functional components. Carob (Ceratonia siliqua L.) is an evergreen tree that is widely distributed in the Mediterranean region and belongs to the legumes group. As carob pulp contains a unique combination of polyphenolic compounds and dietary fibre, it can be a useful raw material for the production of enriched bakery products. In this work, the possibility of applying carob extract as a potential natural preservative and functional additive in the production of bread was investigated. With this aim, 0.5, 1.5, 2.5 and 3.5% of powdered carob extract (CP) were added to bread dough and the quality characteristics of the bread were examined. The microbiological quality of bread was significantly better in samples with the addition of CP, which was confirmed by the lower values of the total number of bacteria and the absence of the Bacillus cereus. The addition of up to 3.5% carob extract had no negative effect on the sensory quality of the bread. The brightness of the bread samples decreased (L*), while the proportion of the red tone (a*) increased, and the intensity of the yellow tone (b*) decreased with an increase in the proportion of CP. The amount of total phenols (0.27 mg GAE/g) for the sample with 3.5% CP in bread was significantly higher compared to the control sample (0.12 mg GAE/g). The total antioxidant activity also increased significantly with the increase in the proportion of CP. Therefore, the present study proves that powdered carob extract can be successfully included in the production of a healthy functional food.