Properties Of Wheat Flour Bread Research Articles

The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread's quality using sensory, physicochemical, and chemometric methods.

Hassawi rice is an Indica variety cultivated in Saudi Arabia with a higher nutritional value than the commercial Basmati rice varieties. The present study has investigated the feasibility of combining Hassawi rice flour (HRF) or husk (HRHF), an abundant byproduct, with wheat flour to produce nutritious economical pan bread. To achieve this aim, the physicochemical properties of HRF and HRHF were assessed using techniques such as UPLC-tandem MS, ICP-OES, and colorimeter. The proximate composition (moisture, crude fiber, and ash) and mineral contents of HRHF are significantly (p < 0.05) higher than HRF. On the other hand, the compounds p-coumaric acid, vanillic acid, γ- and δ-tocotrienols, and γ-oryzanol were unique to HRF. We further determined the changes in sensory, technological, and physicochemical properties of wheat flour bread substituted with 5%, 10%, and 15% of HRF or HRHF. The rheological tests showed that the addition of HRF and HRHF increased dough development and stability time. Further, substituting wheat flour for HRF and HRHF at levels higher than 10% affected sensory attributes, such as color, taste, odor, flavor, and appearance. These changes, however, were not always at a significant level. The causes of the differences in properties between control and fortified bread samples were investigated by chemometric methods. Samples of bread HRF at 5 and 10% had comparable overall profiles to the control. On the other hand, bread HRHF samples proved to retain higher concentrations of bioactive molecules compared to the control bread. Our findings shed light on the possible use of rice husk fibers in baking goods, notably pan bread. Furthermore, by integrating rice husk fibers into baked goods, we may boost their health benefits while also contributing to the long-term use of agricultural waste.

TECHNOLOGICAL AND BAKERY PROPERTIES OF GRAIN FORMS OF WHEAT CREATED BY HYBRIDIZATION OF TRITICUM AESTIVUM L. × TRITICUM SPELTA L.

TECHNOLOGICAL AND BAKERY PROPERTIES OF GRAIN FORMS OF WHEAT CREATED BY HYBRIDIZATION OF TRITICUM AESTIVUM L. × TRITICUM SPELTA L.

Effect of migratory locust (Locusta migratoria) powder incorporation on nutritional and sensorial properties of wheat flour bread

PurposeThe effects of incorporation of Locusta migratoria (LM) powder at different levels (0, 1, 2, 3, 4 and 5%) on nutritional, qualitative and sensory properties of baked breads were investigated.Design/methodology/approachChemical composition, mineral elements and functional properties of wheat flour, LM powder and their binary mixture systems were determined. The breads were assayed for proximate composition, minerals, amino acids profile, physical characteristics and sensorial properties.FindingsLM powder have relatively high levels of protein (51.97% db), fat (23.15% db) and fibers (13.76% db). LM powder presented significantly (p ≤ 0.05) greater water absorption capacity (WAC), oil absorption capacity(OAC), emulsion activity (EA) and foam capacity (FC) as compared to wheat flour. Blending wheat flour with various levels of LM powder significantly (p ≤ 0.05) improved the functional properties of binary mixture systems. Protein, fat, fiber and ash contents of bread samples significantly increased with the addition of LM powder. No significant differences (p ≤ 0.05) were recorded in specific volume between control breads and those breads containing LM powder up to 2%. Breads fortified with LM powder contained higher values of essential amino acids than the limits of FAO/WHO pattern, with exception of lysine. Sensory evaluation results showed that bread samples with the addition of LM powder at levels 1–4% had high overall acceptability.Research limitations/implicationsLimitations of our study are the lack of approved and professional programs about management, collection, harvesting, processing, marketing and consumption of edible insects; therefore, these results should be generalized implications for industry. This present study, therefore, provides useful data to support public health nutrition aimed at improving the nutritional health of populations through the promotion of bakery products enriched with LM powder.Practical implicationsThe main findings of this study indicated that the addition of 1–4% of LM powder into wheat flour enhanced sensory and nutritional properties of produced breads.Originality/valueIt is concluded that the addition of LM powder improves the nutritional and sensorial properties of the produced bread when the wheat flour is substituted with 1–4% of LM powder.

Nutrient Composition and Sensory Properties of Wheat Bread Substituted with Defatted and Undefatted Cashew Kernel (Anacardium occidentale Linn.) Flours

This study was undertaken to investigate the nutrient composition and sensory properties of wheat flour bread substituted with defatted and undefatted cashew kernel flours. Cashew kernel was processed into flour and thereafter divided into two portions. One portion was left undefatted while the other portion was defatted using a hydraulic press. Bread was prepared from the blends of wheat and defatted/undefatted cashew kernel flours using 90:10, 80:20, 70:30, of wheat flour to defatted cashew kernel flour (DCF) and wheat flour to undefatted cashew kernel flour (UCF), and 100% wheat flour as control. Bread samples were subjected to sensory evaluation within 30 minutes of production. Proximate analysis and amino acid profile of the bread samples were carried out using standard methods. Result of the proximate analysis of the bread samples revealed a significant (p&lt;0.05) increase in ash (1.05-2.19%), protein (8.46-34.22%) and crude fibre (1.85-6.20%) with a corresponding decrease in moisture (11.05-21.28%) and carbohydrate contents (57.21-36.37%) as substitution of wheat flour with DCF and UCF increased. Amino acid analysis revealed that wheat/DCF composite breads were significantly (p&lt;0.05) higher in lysine (7.00 g/100 g), phenyl alanine (3.99 g/100 g), tryptophan (0.89 g/100 g), valine (4.33 g/100 g) and methionine (1.47g/100 g) than the wheat/UCF composite bread. Similarly, wheat/DCF composite breads were significantly (p&lt;0.05) higher in proline (3.45 g/100 g), arginine (5.68 g/100 g), tyrosine (3.78 g/100 g), alanine (4.25 g/100 g), glutamic acid (11.81 g/100 g), glycine (3.06 g/100 g), serine (4.00 g/100 g) and aspartic acid (7.32 g/100 g) indicating higher protein quality in the wheat/DCF composite breads than in wheat/UCF composite breads. Bread samples substituted with 10% UCF and 20% DCF compared favourably with the control wheat flour bread for taste, crust, colour and general acceptability. Therefore, it is recommended to use a level of substitution of 10% UCF and 20% DCF for the production of bread of adequate nutritional and sensorial qualities.

Effects of cooked rice on the physical properties of wheat flour bread

Effects of cooked rice on the physical properties of wheat flour bread

Effects of Cooked Rice on the Physical Properties of Wheat Flour Bread

Effects of Cooked Rice on the Physical Properties of Wheat Flour Bread

EFFECT OF NATURAL ADDITIONS FROM MARJORAM AND PUMPKIN SEEDS ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF WHEAT FLOUR BREAD

Abstract The present study aimed to examine the effect of adding Marjoram and Pumpkin seeds on sensory and rheological properties of wheat flour bread. For this purpose, Marjoram was added in replacement rates of 5% and 10%, as well as in the case of Pumpkin seeds flour (5% and 10% replacement), they were added together by replacement rates 5%. Then were compared to those mixtures with bread wheat flour (100% wheat flour) to determine the effect of each on the chemical composition of bread, sensory and rheological properties of bread. The results showed that the additions have led to an increase in the content of the bread in protein, fat, fiber and ash , also led to decreased in carbohydrates. The results of farinograph and extinsograph showed that the addition of Marjoram has led to decreased in the rate of water absorption and extensibility, on the other hand it led to increase the stability , dough development time , degree of softening , elasticity and the proportional number, whereas adding Pumpkin seeds led to decrease in the rate of water absorption , extensibility and increasing the degree of softening , elasticity and the proportional number, while adding the blend of the two together has led to decrease in the rate of water absorption, extensibility , stability, and increasing in the degree of softening , elasticity and the proportional number. For the sensory properties did not show significant differences between the bread wheat flour, bread flour mixed with Pumpkin seeds by 5% in the taste, color, tenderness and overall acceptability. While significant differences appeared when 0.05 level of significance between each of the bread wheat flour, bread flour mixture Marjoram rates of 5% and 10% in all sensory properties that have been studied as well as in the case of bread made from mixture both. Based on the above, the current study recommends adding pumpkin seed flour to bread wheat flour by 5%. Key words: Marjoram, Pumpkin seeds, Wheat flour bread, Sensory properties, Rheological properties.

Effects of Aframomum danielli (powder and extracts) on the nutritional, physico-chemical and sensory properties of wheat flour bread

The effects of adding different concentrations of Aframomum danielli (powder and ethanoic extracts) on nutritional, physico-chemical and sensory properties of wheat flour bread were examined. A. danielli powder – 2, 4 and 6%, and ethanolic extract (0.1 and 0.2%) were added, respectively, to flour. Using alveograph and consistograph, the physical properties of the dough-water absorption capacity, tenacity, extensibility, strength of flour and peak time were evaluated. As the concentration of A. danielli in the dough increased from 0 to 4%, alveograph tenacity increased from 96 to 193 mm H2O, extensibility decreased from 92 to 27 mm, gluten decreased from 12.21 to 10.56 mm, flour strength decreased from 365 to 255 while consistograph water absorption capacity increased from 56.8 to 58.9%. A 24-member panel familiar with spiced bread found that bread with A. daniell flavour and having no quality impairment can be made with 2% A. danielli powder and 0.1-0.2% ethanolic extract. The lower the level of A. danielli powder addition, the more acceptable the loaf to the taste panellists as the golden brown colour of the crust, texture and uniform crumb grain of spiced bread were similar to those of the control bread sample.

Effect of sesame seed protein supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread

Sesame products (sesame meal, roasted and autoclaved sesame meals, sesame protein isolate and concentrate) were added to red wheat flour to produce blends at protein levels of 14, 16, 18 and 20%. Dough properties were studied using a Brabender Farinograph. Loaves were prepared from the various blends using the straight dough procedure and then evaluated for volume, crust and crumb colour, crumb texture, flavour and overall quality. The water absorption, development time and dough weakening were increased ( P < 0.05) as the protein level increased in all blends; however, dough stability decreased. Sesame products could be added to wheat flour up to 18% protein level (sesame protein isolate) and up to 16% protein level (for other sesame products) without any observed detrimental effects on bread sensory properties. No significant differences ( P > 0.05) were recorded in loaf volume between control and breads containing sesame protein isolate (up to 18% protein level) and either autoclaved sesame meal or sesame protein concentrate (up to 14% protein level). Also, addition of these products increased the contents of protein, minerals, total essential amino acids, especially lysine, and also improved the in vitro protein digestibility and computed biological value.

Effect of sesame seed proteins supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread.

Sesame products (sesame meal, roasted and autoclaved sesame meal, sesame protein isolate and concentrate) were added to Red wheat flour to produce blends at protein levels of 14, 16, 18 and 20 percent. Dough properties were studied using a Brabender Farinograph. Loaves were prepared from the various blends using the straight dough procedure and then evaluated for volume, crust and crumb colour, crumb texture, flavour and overall quality. The water absorption, development time and dough weakening were increased (p < 0.05) as the protein level increased in all blends; however, dough stability decreased. Sesame products could be added to wheat flour up to 18 percent protein level (sesame protein isolate) and up to 16 percent protein level (other sesame products) without any observed detrimental effect on bread sensory properties. No significant differences (p > 0.05) were recorded in loaf volume between control and breads containing sesame protein isolate (up to 18 percent protein level) and either autoclaved sesame meal or sesame protein concentrate (up to 14 percent protein level). Addition of sesame products increased the content not only of protein but also minerals and total essential amino acids, especially lysine. The addition also improved in-vitro protein digestibility.