Bread Quality Parameters Research Articles

Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread.

This study investigated the effects of partially replacing wheat flour with flaxseed flour (FF) on the quality parameters of Chinese Steamed Bread (CSB). FF was utilized as a functional ingredient of CSB at varying levels. The pasting properties of flour blends, the rheological and microstructural characteristics of dough, the textural and quality characteristics and functional group structure of CSB were analyzed. Results showed that FF addition influenced the pasting characteristics of wheat flour by decreasing the final viscosity, breakdown and setback values, but had little effect on the rheological properties of the dough. The microstructure of the dough indicated that the disruption degree of the gluten matrix increased with the increase of FF. Besides, FF addition increased the hardness and chewiness of CSB, while decreasing the cohesiveness and springiness. Additional characteristic peaks were observed at 1745, 2854, and 3006 cm−1 and associated with –C Created by potrace 1.16, written by Peter Selinger 2001-2019 ]]> O, –CH2, and cis-CCH bond stretching vibrations of flaxseed. Results suggested 12% FF exhibited the best acceptability.

Influence of damaged starch on the quality parameters of wheat dough and bread

Influence of damaged starch on the quality parameters of wheat dough and bread

Modulation in quality attributes of dough and starch digestibility of unleavened flat bread on replacing wheat flour with different minor millet flours

The dough characteristics and flat bread quality parameters were studied on replacing a part of wheat flour with different minor millets (finger, foxtail, barnyard, kodo, little, proso) in the proportion 3:1. The dietary fiber and phytic acid increased while damaged starch decreased on replacing wheat flour with millet flour. The millet flours lowered water absorption and dough stability however protein weakening, gelatinization temperature and peak viscosity during heating increased. Flat breads prepared from wheat millet composite flour displayed more shrinkage and bake loss and reduced puffing and starch retrogradation. Rapidly digestible starch and glycemic index lowered while slowly digestible and resistant starch increased significantly (p < 0.05) as a consequence of millet flour addition to wheat flour. Millets as whole flour can be utilized in formulation of food products having higher neutraceutical value by replacing a part of wheat flour with millet flours.

STUDY OF THE INFLUENCE OF BUCKWHEAT FLOUR AND FLAX SEEDS ON CONSUMPTION PROPERTIES OF LONG-STORED BAKERY PRODUCTS

Rusk and ring-shaped bakery products relate to the group of long-stored ones. For today it is urgent to use ingredients that give products functional properties in food technologies. The important source of food fibers, full-value protein, unsaturated fatty acids, mineral substances and vitamins are grain and oil-bearing crops. Buckwheat and flax seeds are separated among them due to the valuable chemical composition and positive effect on the human organism. The aim of the work was to establish the influence of buckwheat flour and flax seeds on the technological process course and quality of long-stored bakery products. Buckwheat flour of green and dark buckwheat of TM “Organic-Eco-Product” (Ukraine) is used in the rusk technology. For producing ring-shaped products (ring-shaped crackers), gold flax seeds were used. Research results testify that good quality parameters of bread for producing rusks from it, were achieved at dosing green buckwheat seeds as 20 % and dark ones as 15 % instead of the flour mass. It has been established, that rusks with adding green buckwheat flour have quality parameters, corresponding to requirements of normative documents. It has been proven, that it is not expedient to use dark buckwheat flour in the rusk technology, because ready products have the increased water share and soaking index. It is connected with the influence of the operation of hydrothermal processing of grains that dark buckwheat flour is produced of, its high water-absorbing and water-retaining capacities. For the technology of ring-shaped crackers, enriched with flax seeds, it is recommended to dose flax seeds as 15 % of the flour mass. At such dosage bakery products got the highest number of points by the complex quality parameter and corresponded to requirements of normative documents.

Effect of the fermentation temperature on the degradation of phytic acid in whole-wheat sourdough bread

Whole-wheat bread is commonly consumed all over the world, in part because of its high nutritional content. These breads have high levels of phytic acid, which can chelate divalent minerals. In this study, lactic acid bacteria (LAB) were isolated from sourdoughs to screen for extracellular phytase activity and to determine the strains showing the highest activity for use in sourdough preparation. Phytase-active LAB strains were identified by 16S rRNA sequencing. The highest extracellular phytase activities were determined to be 803.95 U/mL and 797.88 U/mL, observed with Lactobacillus brevis HEB33 and Lactobacillus plantarum ELB78, respectively. Sourdough fermentation was performed at 25, 30 and 35 °C in order to determine the optimum temperature for the degradation of phytate. To investigate the temperature and strain effects on bread quality parameters, specific volume, texture, color and sensory analyses were performed along with analyses of the phytic acid and mineral contents. The highest phytate degradation was found in sourdough bread prepared with both Lactobacillus brevis HEB33 and Lactobacillus plantarum ELB78 fermented at 25 °C. The addition of spontaneously fermented sourdough at all tested temperatures, as well as the fermentation of sourdoughs at 35 °C, had negative effects on the quality parameters and sensory evaluation of the bread samples.

From seed to bread: variation in quality in a set of old durum wheat cultivars.

Old durum wheat varieties are being appreciated again because of their interesting genetic diversity and low fertilizer needs. The agronomic and bread-making performances of 14 old Italian durum wheat varieties grown under two low nitrogen (N) inputs (46 and 86 kg ha-1 ) were determined and the relationships among grain, semolina, dough and bread quality parameters were established. The old varieties yielded similarly to the check modern variety Svevo under both N levels. Increasing N fertilization from 46 to 86 kg ha-1 did not increase grain yield or the mg of N in the grain, although grain protein percentage increased as a result of a decrease in grain weight and an increase in gliadin content. Despite the resulting decrease in the gluten index, dough and bread quality improved at the higher N rate, highlighting the influential role of protein percentage and gliadin in bread quality. The genotypic variation in grain protein percentage among old varieties was more strongly associated with glutenin than with gliadin content. Variation in the gluten index was high (4-54); indeed, it was the most variable semolina parameter, and proved to contribute the most to variation in bread quality. This variation was independent of the glutenin alleles (HMW 20, 20*, 7, 13+16, 6+8) and was linked to the quality of the grain in terms of grain weight and the associated mg of N per grain. Remarkably, two old varieties, namely Calabria and Cappelli, were able to produce both a good yield and high-quality bread. Old Italian durum wheats continue to boast significant biodiversity and are worth exploring in low-input production systems. © 2019 Society of Chemical Industry.

Production of prebiotic gluten-free bread with red rice flour and different microbial transglutaminase concentrations: modeling, sensory and multivariate data analysis.

The aim of this study was to develop gluten-free bread formulated with red rice flour and microbial transglutaminase and prebiotic (inulin). First, the physicochemical analysis of minerals present in red rice flour was performed. Response surface methodology was used to analyze the effects of microbial transglutaminase (MTgase) [0.5; 1.0 and 1.5%] in combination with fermentation time (FT) [60; 80 and 100min] on the quality parameters of gluten-free bread. Acceptance test was used to evaluate the sensory characteristics of breads together with multivariate analysis of data. The addition of MTgase increased bread volume, hardness and chewiness. However, the cohesiveness and springiness of all breads remained unaffected. The formulation (1.0% MTgase and 80min FT) presented the best sensory attributes through PCA (principal component analysis) and greater acceptance. Overall, red rice flour, prebiotic and MTgase are promisingly useful ingredients for the production of gluten-free quality bread.

Triticum aestivum ssp. vulgare and ssp. spelta cultivars: 2. Bread-making optimisation

In this study, we analysed the bread quality parameters of five bread-making flour from single cultivars, namely two spelt wheats (‘Espelta Alava’ and ‘Espelta Navarra’) and three bread wheats (‘Bonpain’, ‘Craklin’ and ‘Sensas’). The grain from the five cultivars, all grown in an organic system, had been milled using the same procedure. Given that bread-making value of flour is closely linked to the dough rheological properties, the use of flour types other than bread wheat requires us to consider modifying the bread-making process. Therefore, the first step of this study was to optimise the bread-making process seeking to maximise the quality of the five breads. Subsequently, it was found that despite the poorer rheological properties and higher gli/glu ratio, the breads made with the spelt flours had better bread quality parameters: larger loaf volume, higher crumb resilience and lower crumb density and firmness. Principal component analysis separated the two spelt wheats from the other samples. We speculate that the bread-making process itself may be a major factor in the quality found in these breads.

Shelf-life and sensory evaluation of pan breads produced with transglutaminase, bacterial xylanase and maltogenic alpha-amylase

The baking industry still has much to expand in the use of enzymes in its formulations but, to obtain the best results, it is necessary to increase the knowledge on how these processing aids affect the final product. Therefore, this study observed the effect of transglutaminase (TG), bacterial xylanase (XYL) and bacterial maltogenic alpha-amylase (AM) on pan bread. A 2³ Central Composite Rotatable Design was used and the bread quality parameters (dependent variables) were observed on the 1st, 5th and 9th days of shelf-life. The Response Surfaces obtained showed that, on day 1, all the enzymes affected the moisture and AM and XYL affected the water activity. On day 5 XYL affected the texture. Sensory analysis was carried out to evaluate the acceptance of the consumers. Differences between the samples were observed for "appearance", "color" and "texture" (α≤0,05). It is possible to conclude that enzymes can replace additives in "clean label" pan breads.

Nutritional evaluation of different cultivars of potatoes (Solanum tuberosum L.) from China by grey relational analysis (GRA) and its application in potato steamed bread making

Chemical composition (moisture, protein, starch, ash, fiber, fat), vitamins (vitamin C, vitamin B1, vitamin B2), total polyphenol content, antioxidant capacity, minerals, and amino acid of 14 potato cultivars in China were evaluated. The results indicated that all parameters varied significantly among different potato cultivars. The total starch, crude protein and fat content ranged between 57.42–67.83%, 10.88–14.10% and 0.10–0.73% dry weight (DW), respectively. Moreover, the consumption of potato increased remarkably the dietary intake of vitamins, K, Mn and Cu. In addition, the chemical score of amino acid varied considerably between different cultivars, which ranged from 54 (Neida 3 and Neida 41) to 71 (Neida 34). Grey relational analysis (GRA) indicated that Neida 26 exhibited the most comprehensive nutritional values among potato cultivars, followed by Neida 42. Different potato flours had a significant effect on the quality parameters of potato steamed bread (PSB), Neida 26 and Neida 34 were more suitable for making PSB.

Interactions between polyols and wheat biopolymers in a bread model system fortified with inulin: A Fourier transform infrared study

One of the ways to improve food safety and reduce community health risks is fortification of these products with inulin. Inulin, in spite of the effects and nutritional benefits, will also have undesirable effects on the quality and shelf life of bread. In this study, the interactions between polyols as improvers (i.e. glycerol, sorbitol and propylene glycol) and major biopolymers of wheat flour (i.e. starch and gluten) were examined in model systems fortified with Serish inulin by Fourier transform infrared (FTIR) spectroscopy. The changes in starch structure were estimated focusing on the ratios of the heights of the bands at 1047 and 1022 cm−1 which expresses the quantity of ordered starch to amorphous starch. At first and 5th days of storage, this ratio of control sample was higher than polyol treated samples. It was proved from Gaussian–Lorenzian curve fitting that the relative contribution of characteristic peaks of β-turns and intramolecular β-sheets was consecutively increased when polyol proportion of models increased. Whereas, content of intermolecular β-sheets and α-helix was slightly decreased with increasing of polyols in the models. Briefly, polyols especially 5% propylene glycol, could be used to reduce the undesirable effects of inulin on the quality parameters of dough and bread.

A comparative study of gluten-free sprouts in the gluten-free bread-making process

The addition of sprouted grains and seeds to cereal products has been identified as one of the upcoming trends in recent market reports. In this study, seven types of sprouts (amaranth, brown millet, corn, lentil, lupin, pea, quinoa) were milled and characterised with respect to their compositional (starch, protein, fat, ash, fibre, moisture) and functional properties (water hydration properties). These sprouted flours were included in a gluten-free bread formulation at a level of 5% and the impact on dough (temperature-dependent rising behaviour, pasting and rheological properties) and bread quality parameters (volume, crumb structure and texture) was evaluated. Factors such as the method of germination and the botanical origin influenced the chemical composition of the applied raw material. The functional properties of the different malts and sprouts are affected by the chemical composition of the individual grains. The differences in functional properties were, in turn, found to affect the dough properties and the quality parameters of the baked gluten-free breads. However, statistical analysis showed no correlation between the various factors. Based on this, effects on dough and bread properties were hypothesised to be caused by a combination of multiple factors. All bread formulations containing sprouted flour had significantly improved bread quality parameters in comparison to the control (without sprouted flour). The addition of amaranth sprouted flour, however, resulted in the highest loaf volume and the softest breadcrumb, suggesting its potential for further investigations in further studies.

Impact of different S. cerevisiae yeast strains on gluten-free dough and bread quality parameters

Yeasts have been used for centuries for the leavening of bread. The main emphasis on the selection of yeast strains has been in relation to wheat products. This study is the first evaluation of different yeasts coming from the baking and brewing industry in a gluten-free system. Five different yeast strains (US-05, WB-06, T-58, S-23 and baker’s yeast) of the species Saccharomyces cerevisiae were evaluated for their suitability to leaven gluten-free dough. A wide range of dough quality characteristics such as the time and temperature-dependent rising behaviour, the chemical composition of the dough and the pH were determined. In addition to this, the bread quality attributes like, volume, texture, structure, aroma and flavour were evaluated. Obtained results indicated different activity levels between the selected yeast strains. Doughs prepared with US-05 showed a slower dough rise during proofing and a decreased height, in comparison to the baker’s yeast control. The application of WB-06 and T-58, however, resulted in a faster dough rise and increased dough height with greater gas cells (p < 0.05). These observations were also found in the baked breads, where these two yeasts reached a higher specific volume and a softer breadcrumb than the baker’s yeast bread (p < 0.05). Statistical analysis revealed strong correlations (p < 0.05) between activity level, dough properties and bread properties. Results obtained showed that the selected yeast strains reached different level of activity due to diverse preferences in temperature, time and sugars. Yeast strains which originated from the brewing industry were found to be suitable for gluten-free bread making.

Simple tests as tools for vital wheat gluten evaluation

PurposeThe purpose of this paper is to evaluate the viscoelastic quality of commercial vital wheat glutens from different origins (A and B) through simple tests, and correlate these results with dough rheological parameters measured using more complex equipment (farinograph and extensograph) and with bread quality characteristics (specific volume and crumb firmness) obtained from wheat flour fortified with 7 g/100 g of vital gluten.Design/methodology/approachFor the evaluation of vital gluten quality, two commercial vital wheat gluten named A and B were used. The simple tests performed with these samples were wet and dry gluten contents and index gluten, extensbility test and expansion test. The Pearson correlation was performed among data from dough rheological tests (farinograph and extensograph) and bread quality parameters (specific volume (SV) and crumb firmness) obtained from the fortification of wheat flour with 7 g/100 g of VGA or VGB (previous work, data not shown).FindingsThe simple tests showed differences in the viscoelastic properties of vital gluten A and B; vital gluten A presented higher elasticity and lower extensibility than vital gluten B, and the gluten ball of sample A presented higher SV. By correlation analysis, it was verified that the simple tests studied may be useful to assess the baking performance of commercial vital gluten when this product is added to wheat flour for its fortification. Furthermore, the results indicate the need for more information on vital wheat gluten proteins for its commercialisation and use.Originality/valueThis work is very important, not just for the scientific community, but also for the bakery industry, that requires more information about vital wheat gluten before its use in bread making. As there are great differences in the protein quality of commercial vital wheat glutens and their functionality, the study was developed to solve this problem.

INVESTIGATION OF THE MOISTURE-RETAINING POWER OF RYE-WHEAT GLUTEN AND FLOUR WITH POLYFUNCTIONAL FOOD SUPPLEMENT “MAGNETOFООD”

The moisture-retaining power (WRP) of dough is one of main functional technological parameters, because it influences the output, structural-mechanical properties and quality characteristics of bread and bakery products. For increasing WRP of rye-wheat dough, the polyfunctional food supplement “Magnetofood” is offered. For determining, what component of rye-wheat dough plays the leading role in absorbing and retaining water – there was studied the influence of the polyfunctional food supplement “Magnetofood” on water-absorbing and water retaining power of rye-wheat gluten and rye-wheat flour. It was established, that adding the food supplement “Magnetofood” in amount 0,15 % for the mass of rye-wheat gluten and rye-wheat flour increases their water-retaining power by 2,0 % and by 2,5 % respectively. There were studied water binding forms in gluten and flour at implementing the food supplement “Magnetofood” by the indicator method and one of differential-thermal analysis (DTA). There were established the quantity ratios of free and bound moisture in gluten and flour with food supplement “Magnetofood”. It was established, that model systems, based on rye-wheat gluten and rye-wheat flour, enriched with “Magnetofood” supplement, demonstrate the increase of the amount of free and bound moisture in 1,3 and in 0,35 times in experimental samples of model systems based on gluten, respectively; in 1,2 and 0,29 times in experimental samples of model systems, based on flour, respectively. DTA method established the increase of the total content of adsorptively and osmotically bound moisture in experimental samples of model systems based on rye-wheat gluten and rye-wheat flour at adding the food supplement “Magnetofood”: – adsorptively bound moisture grows: from 15, 3% to 19,7% (samples of model systems based on rye-wheat gluten) and from 18,3% to 25,4% (for samples of model systems based on rye-wheat flour); – osmotically bond water grows: from 10, 3% to 14, 4% (for samples of model systems based on rye-wheat gluten) and for 14,5% to 17,0% (for samples of model systems based on rye-wheat flour). It was revealed, that the increase of the moisture-retaining power of rye-wheat gluten and rye-wheat flour, enriched with the food supplement “Magnetofood” is explained by the “cluster-loop-chain” model of hydration of gluten proteins at “Magnetofood” nanoparticles. The obtained experimental data may be used at elaborating the technology of rye-wheat bread, enriched with the polyfunctional food supplement “Magnetofood”; and also at elaborating innovative technologies of food systems with proteins as gliadin, glutenin and so on. The results of this study have the theoretical and practical interest for the world scientific society, because they may be used for decelerating hardening processes, prolongation of storage terms, increase of output and improvement of quality parameters of bread and bakery products.

ANALYSIS OF BAKERY PROPERTIES OF GRAIN OF NEW VARIETIES AND LINES OF WHEAT SPELTS

There were studied technological properties of grain of different varieties and lines of wheat spelt. There were analyzed differences between the quality of bread of flour of the highest sort and wholemeal, demonstrated the topicality of the differentiated approach to technological properties of flour for its production, elucidated the possibility of using wholemeal of wheat spelt for producing bread of the increased biological value. It was experimentally confirmed that a value of gloss of the bread surface and its general assessment is influenced by the protein content in grain. The gluten content influences bread quality parameters a bit less. At the same time, the index of gluten deformation also influences the crust surface, size of pores, general assessment of the bread quality. Its quality is high in all studied samples. The highest general culinary mark is put to bread, obtained from flour of the variety Zorya of Ukraine, LPP 3132, lines NAK34/12-2 and TV 1100. Based on studied of organoleptic, physical-chemical parameters of bread, there was confirmed the possibility of the promising use of wheat spelt grain in the bakery technology for raising the quality of products and widening the assortment.

Use of enzyme preparations for improvement of the flour baking properties

The main reason for the wheat flour poor quality is a deviation in the enzymatic complex and the biopolymers state due to poor agricultural and technical conditions, pest damage to grain stocks, unfavorable storage conditions. The use of various bakery improvements allows to make the technological process and the quality of bread better.The article presents research on the stabilization of the quality of bakery flour with low amylolytic activity (PE - 426 s) and strong gluten (the quality of gluten on the DIG (deformation index of gluten) device is 40 conditional units. Enzyme preparations with amylase and hemicellulase activity and sulfur-containing amino acid cysteine were used as improvers. The effect of each improver on the baking properties of the flour was determined by the results of the laboratory baking test. Using a complex of these baking improvers makes it possible to increase the efficiency of each component due to the synergy of their action. The complex of improvers in medium dosages showed best results of bread quality, organoleptic and physical parameters of bread improved, the specific volume of bread having increased from 2.4 to 4.3 cm3/g, i.е. in 1.8 times.&#x0D;

The antioxidant properties of functional food ingredients used in the production of bakery and dairy products, their impact on quality and storageability of the product

The article is devoted to the study of antioxidant activity (AOA) food ingredients (FI) containing fucoidan used as dressers bakery and dairy products, and evaluate their impact on the quality and persistence of the products. The use of FI possessing AOA in food production will ensure their functionality from the point of view of increasing the resistance of the body to noninfectious diseases. Objects of research were fucoidan from different manufacturers, as well as experimental samples of bread wheat and yoghurt-based products restored dry milk. Evaluation of antioxidant activity of FI based on fucoidan showed that the total concentration of antioxidants varies in significant range from (43,32 ± 0,2) to (69,17 ± 0,2) mg of ascorbic acid per 100 g was Also determined the effect of any FI on the organoleptic and physico-chemical quality parameters of bread and yogurt product in storage. The use of FI in the technology of bread contributes to the prolongation of periods of storage. Thus the deviation values increased humidity decreases by 1.3%, porosity – by 1.4%. In addition, we studied the temperature stability of fucoidan after baking bread. The residual content of his made up 0,196 ± 0.0015 mg/g when introducing 0.2 g. study of the effect of FI with fucoidan on the inhibition of the processes of molding bread confirmed the strong bactericidal properties of fucoidans, due to the high AOA. During storage of yoghurt for 120 hours was observed decrease in the activity of capacity operated of acidity that may be due to the action of FI.

Water absorption as a prediction tool for the application of hydrocolloids in potato starch-based bread

To create visco-elastic networks in gluten-free doughs, hydrocolloids have been used most commonly to compensate for the lack of gluten. This study applies a prediction tool in form of an equation, considering the right water absorption level, to obtain optimised conditions for the use of six different hydrocolloids (guar gum, hydroxypropyl methylcellulose, locust bean gum, pectin, sodium alginate, xanthan gum). For this purpose, the water holding capacity of each hydrocolloid was determined and the water amount in the formulation was adjusted accordingly to it. The hydrocolloids were analysed in five concentrations (0.25%, 0.5%, 1%, 1.5%, 2.0%). Analysis of water adjusted doughs included rheological properties, pasting properties and the baking performance. With the aid of the prediction tool, it was possible to obtain bread-like products for each hydrocolloid. However, the various hydrocolloids showed different concentration levels, where they performed best. In this study, the main influencing factors on bread quality were linked to the charge and the molecular weight of the various hydrocolloids. The negative charge of some hydrocolloids was hypothesised to created repelling forces between it and the negatively charged phosphate groups of potato starches, affected those parameters. Bread baked with sodium alginate reached the highest specific volume at a concentration level of 1% and 2% xanthan gum had the softest breadcrumb. Based on the source of used hydrocolloid, the analysis of the rheological and pasting properties revealed connections between dough properties and bread quality parameters.

Effect of Pullulan and Hydrocolloids on Rheological Properties and Quality Parameters of Wheat-Soy Baladi Bread

Baladi bread is a staple food in Egypt and high nutritive value however, stales rapidly. The aim of the study was to conduct a comparative evaluation of pullulan and hydrocolloid combinations on rheological properties and quality parameters of wheat-soy baladi bread. Pullulan polysaccharides (Pu) and hydrocolloids as Arabic gum (AG), K-carrageenan (KC), pectin (P), and xanthan gum (XG) were applied. Rheological properties of samples included Pu and hydrocolloids were analyzed through extensiograph and farinograph. The crust color, staling, and sensory attributes of bread were evaluated. Results revealed that wheat flour (WF) has lower water absorption capacity, dough development time, mixing tolerance index, and resistance to extension however, has higher dough stability, extensibility, and dough energy compared to wheat-soy flour (WSF). Pu and/or hydrocolloids addition to WSF dough evidently improved bread quality. Pu was significantly enhanced crust color and yielded fresher bread relative to control. Additionally, Pu showed the highest Alkaline Water Retention Capacity (AWRC) value after 5 days at 25°C ± 2°C. Results demonstrated that hydrocolloids especially pullulan can significantly improve dough properties, baking quality, sensory acceptability, and delay staling of wheat-soy baladi bread.