Specialty Breads Research Articles

Pasting properties, baking quality, and starch digestibility of einkorn, emmer, spelt, and hard red spring wheat

AbstractBackground and ObjectivesHulled wheat species have been recognized as interesting raw materials to produce niche products. More research studies are necessary on the hulled wheat species' quality, processability, and functional and nutritional properties to develop novel food products. This study was conducted to evaluate the pasting properties, baking quality, and in vitro starch digestibility of hulled wheat species.FindingsSignificantly (p < .05) higher peak viscosity values were observed in spelt, while significantly (p < .05) higher final viscosity values were observed in einkorn. Results of the baking quality revealed that there are potential genotypes of spelt that can be used to make specialty bread with similar loaf characteristics as hard red spring wheat. Significantly (p < .05) higher slowly digestible starch content was found in einkorn, emmer, and spelt compared to hard red spring wheat.ConclusionsEinkorn, emmer, and spelt used in this study, differ from hard red spring wheat in terms of dough properties, baking quality, starch digestibility, and pasting properties.Significance and NoveltyThe results of this study made a detailed comparison between hulled wheat and modern bread wheat grown in North Dakota, therefore, results would be useful in breeding to develop and release new and improved lines of hulled wheat species.

Evaluating the Feasibility of Reusing Brewer´s Spent Grain Waste in Specialty Bread and Biofertilizer Production

Evaluating the Feasibility of Reusing Brewer´s Spent Grain Waste in Specialty Bread and Biofertilizer Production

High protein and gliadin content improves tortilla quality of a weak gluten wheat

Flatbreads, like tortillas, are specialty breads that require extensible dough to reduce shrinking and sufficient protein content (10–12%, db) to maintain flexibility in storage, which are generally contradictory properties in wheat flour. This study compared wheat varieties bred for differing properties (high protein content, ruminant grazing quality, specialty breads) to identify potential desirable traits for tortillas and other flatbreads. Kernel characteristics were analyzed by SKCS, and the mixing properties were assessed with mixograph. Wheat flour proteins were profiled by SE-HPLC and RP-HPLC. Tortillas were produced and analyzed for quality throughout storage. Flour with a high protein content (14.0%, db), high concentration of gliadin relative to glutenin proteins (monomeric:polymeric proteins = 1.82), and relatively weak mixing properties (short mixograph time, <3 min) made excellent tortillas with large diameter and long shelf life. The relatively high gliadin concentration imparted dough extensibility and the high protein content allowed for flexibility throughout storage, though the same flour was previously found to produce poor bread quality. Assessment of hard wheat quality for applications beyond loaf bread (e.g., flatbreads) could allow for a wider range of “clean-label” flours.

Sourdough Bread from the Blend of Cassava, Sweet Potato, and Soybean Flours Using Lactobacillus Plantarum and Pichia Kudriavzevii

Sourdough is specialty bread made from a combination of flour, lactic acid bacteria, and yeasts. Composite flour of cassava, sweet potato, and soybean was used for the production of sourdough bread employing autochthonous lactic acid bacteria and yeasts isolated from the composite dough. The flour samples were assessed for functional properties, while the sourdough breads were evaluated for nutritional composition and organoleptic properties. The flour samples possessed good proximate profiles and phenolic contents. The lactic acid bacterium and yeast with the most desirable properties were identified as Lactobacillus plantarum and Pichia kurdriazevii. Fermentation improved the nutritional indices of the composite sourdough bread samples. Lactobacillus plantarum SLC21 and P. kudriavzevii SYD17 bread had a shelf life of 7 days, while the control bread lasted for at least 4 days. Lactobacillus plantarum SLC21 and Pichia kudriavzevii SYD17 bread had the best overall acceptability. Utilisation of these local crops in a composite blend for sourdough will increase commercial profit for local farmers and developing economy. The composite blend will be of great importance in the preparation of pastries that do not require high gluten content. The strains exhibited great potentials for a better nutritional composition of the composite sourdough bread.

Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties

The incorporation of dairy ingredients, such as milk or acid whey in bread, is advantageous considering their functional properties and the positive effects on consumers’ health. The introduction of an ingredient in bread making process requires the evaluation of dough behavior and final product quality. Thus, the influence of water replacement by milk or acid whey on the characteristics of wheat flour dough and bread was studied. Dynamic rheological measurements were performed in order to evaluate the viscoelastic properties of dough. Compared to the control, an increase of the elastic character of dough for samples with milk and a decrease for those with acid whey was observed. The resistance to deformation decreased when water was substituted with more than 25% milk and increased for samples with up to 25% acid whey. Higher maximum gelatinization temperatures were obtained when water was substituted by milk or acid whey. Bread crumb presented higher firmness, lower volume and porosity for samples with dairy ingredients compared to the control, therefore, replacement levels lower than 25% were recommended in order to minimize this negative effect. Bread elasticity, chewiness, resilience, pores density and size were improved at replacement levels lower than 25%, while for the sensory characteristics of the specialty bread, high scores were obtained. These results can be helpful for processors, in order to develop and optimize bread with dairy ingredients.

Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread

A wide range of quality parameters have been used to describe maize flours for food use, but there is no general agreement about the most suitable parameters for breadmaking. The objective of this study was to identify the maize flour parameters related to the consumer perceived quality of Portuguese broa bread (more than 50% maize flour). The influence of eleven maize landraces was assessed and compared with commercial flour using baking tests. The broa were evaluated by instrumental (colour, firmness) and sensory hedonic analysis with a consumer panel of 52 assessors. The broa sensory analysis revealed similar assessments among landraces and the lowest scores for commercial flour. The flour particle size distribution is the major influence, with commercial flour showing the highest mean diameter and a large particle distribution range. Broa consumer panel linkage associations and specific sensory descriptors have been identified; age as an influence on colour, cohesiveness, and source region as an influence on appearance and texture.

Comparative Study of Hulled (Einkorn, Emmer, and Spelt) and Naked Wheats (Durum and Bread Wheat): Agronomic Performance and Quality Traits

ABSTRACTEinkorn (Triticum monococcum L.), emmer (T. dicoccum L.), and spelt (T. spelta L.) are old‐world hulled wheat crops currently receiving renewed interest of consumers, bakers, millers, and farmers. Our objectives were to (i) compare einkorn, emmer, and spelt with bread (T. aestivum L.) and durum wheat (T. durum L.) regarding their main agronomic and quality traits, (ii) elaborate the heritability and correlation among these traits across the wheat species, and (iii) draw conclusions about optimized farming and processing practices for einkorn, emmer, and spelt. For this purpose, field trials were conducted at four diverse German locations, where 15 recent varieties were grown for each wheat species. Mean grain yields of spelt, emmer, and einkorn were 37, 55, and 62% lower than that of bread wheat. Furthermore, einkorn, emmer, and spelt plants were 30 cm taller than bread and durum wheat. Consequently, to avoid lodging, farmers should aim at reducing the plant height of hulled wheats. Despite their high protein content, the protein quality of hulled wheat determined as sedimentation volume was low from a classical bread wheat point of view. However, adapting classical baking procedures enables the production of high quality breads from einkorn, emmer, and spelt in addition to the development of alternative products like breakfast cereals or excellent specialty breads.

Behavior of the Complex Micro‐Ecology in Maize and Rye Flour and Mother‐Dough for Broa Throughout Storage

AbstractBesides water, maize and rye flour are the main constituents of broa – a unique sourdough bread, manufactured following traditional protocols at the farm level in Portugal. Mother‐dough, i.e., a piece of leavened dough kept aside from batch to batch under refrigeration conditions, constitutes the only starter culture used throughout breadmaking. Maize and rye flour, as well as mother‐dough, were accordingly assayed for their microbiological profiles throughout storage time, to characterize the evolution in viability of the adventitious microorganisms: total viable counts, as well as viable yeasts, molds, gram‐negative rods, gram‐positive rods (endospore‐forming and nonsporing) and gram‐positive cocci (catalase+ and catalase−). In general, all microbial groups exhibited an outstanding resistance to storage, so use of mother‐dough appears technologically effective in this form of breadmaking, and an appropriate storage of flour does not convey any important changes to their microbiological profile.Practical ApplicationsBroa is a traditional sourdough bread made of maize (Zea mays) and rye (Secale cereale) flour. It is widely manufactured at farm level in Northern Portugal following ancient manufacturing procedures, and has earned the food specialty status (with an Appellation d'Origine Protégée label already granted). This research is expected to contribute to a better understanding of its microbiological dynamics (and related chemistry), thus effectively supporting health claims associated with its consumption and rational optimization of its technological process – both of which, in turn, will help to expand its market and economic value. The practical purpose of this research is to study the behavior of microflora during the storage period of mother‐dough and flour samples for broa. To date, no research work had specifically tackled on this topic, yet the importance of this traditional specialty bread in the Portuguese economy fully justifies allocation of resources to elucidate the effects of processing on the final product.

Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour

The capability of different gluten-free (GF) basic formulations made of flour (rice, amaranth and chickpea) and starch (corn and cassava) blends, to make machinable and viscoelastic GF-doughs in absence/presence of single hydrocolloids (guar gum, locust bean and psyllium fibre), proteins (milk and egg white) and surfactants (neutral, anionic and vegetable oil) have been investigated. Macroscopic (high deformation) and macromolecular (small deformation) mechanical, viscometric (gelatinization, pasting, gelling) and thermal (gelatinization, melting, retrogradation) approaches were performed on the different matrices in order to (a) identify similarities and differences in GF-doughs in terms of a small number of rheological and thermal analytical parameters according to the formulations and (b) to assess single and interactive effects of basic ingredients and additives on GF-dough performance to achieve GF-flat breads. Larger values for the static and dynamic mechanical characteristics and higher viscometric profiles during both cooking and cooling corresponded to doughs formulated with guar gum and Psyllium fibre added to rice flour/starch and rice flour/corn starch/chickpea flour, while surfactant- and protein-formulated GF-doughs added to rice flour/starch/amaranth flour based GF-doughs exhibited intermediate and lower values for the mechanical parameters and poorer viscometric profiles. In addition, additive-free formulations exhibited higher values for the temperature of both gelatinization and retrogradation and lower enthalpies for the thermal transitions. Single addition of 10% of either chickpea flour or amaranth flour to rice flour/starch blends provided a large GF-dough hardening effect in presence of corn starch and an intermediate effect in presence of cassava starch (chickpea), and an intermediate reinforcement of GF-dough regardless the source of starch (amaranth). At macromolecular level, both chickpea and amaranth flours, singly added, determined higher values of the storage modulus, being strengthening effects more pronounced in presence of corn starch and cassava starch, respectively.

English

&nbsp; Specialty bread was made from sprouted mixed-grains using adaptable technology. The grains were sprouted at atmospheric conditions (30&deg;C, 75% RH) over a period of 6, 12, 18 and 24 h. Paste obtained from the sprouts was mixed at different ratio together with other ingredients to obtain five bread samples. Nutritional, functional and sensory properties of the resulting loaves were carried out using standard analytical methods. Conventional bread served as a control. Sprouting improved (p&lt;0.05) the nutritional and functional properties of mixed-grain bread. Dietary fiber was 5.36 and 20.91 g/100 g-1, acidity 1.23 and 5.73% and protein energy 29.13 and 108.72 KJg-1&nbsp;for control and 24 h sprouted mixed-grain bread, respectively. The developed bread may qualify as a health food judging from the data generated in this research. The breads were equally acceptable to the panel judges. Twenty-four hour sprouting is considered best for production of mixed-grain bread. &nbsp; Key words:&nbsp;Bread, consumer, mixed grains, sprouting.

A comparative evaluation of the glycaemic potential of commercial breads consumed in South East Asia

Bread has become a widely consumed staple food in South-east Asia. However, there is very little data on the glycaemic potential of local commercial breads. The objective of this study was to comparatively assess the glycaemic potential of some commonly consumed commercial breads using a validated in vitro model. Sixteen types of breads representing the most popular brands and types were evaluated. The results showed that white and enriched white breads had a greater glycaemic potential than wholemeal breads (rapidly digestible starch (RDS) content >450 mg of glucose/g of sample). The lowest glycaemic potential was observed for wholegrain breads (RDS content < 375 mg of glucose/g of sample). The glycaemic impact of some specialty breads such as pandan bread, milk bread and corn loaf was also examined. Whist the data show that South-east Asian breads have notably differential effects on glycaemia, it highlights the need to formulate Asian dietary guidelines for bread which will enable better food choice and glycaemic control.

Thwarting consumer choice: the case against mandatory labeling for genetically modified foods

This thin book—less than 70 pages of text—succinctly counters every argument made in favor of mandatory labeling of GM foods. Each of these arguments, including the ‘consumer’s right to know,’ enabling consumer choice, and public opinion is systematically analyzed and rebuked. The “consumer’s right to know” argument seems most compelling as, superficially, it seems a truism that people should have a right to know what they are buying. This point appears so self evident that many regulators and politicians around the globe assume it prima facie. However, delving past the surface and more deeply investigating typical market practices shows that this “right” is not upheld in the case of many, if not most, consumer products. There are innumerable examples in the market where consumers are not given full information on a product, apart from a general product description and nutritional composition. This is particularly true for ‘no-name’ products or generic brands. Consumers enjoy a reduced price, with perhaps some reduced quality (but still safe and within certain quality thresholds) in choosing such products, even when the label may only say, for example, “sliced carrots” or “pickled beets.” How many consumers feel the need to know the named varieties of wheat that went into the loaf of bread they are buying? In actuality, even manufacturers cannot answer such a question, as the bread is undoubtedly a composite of dozens of different wheat varieties grown by many different farmers. Specialty breads baked using specific wheat cultivars might seem an exception, but they are segregated products to meet a certain market segment, and they are more expensive than regular bread (which lacks wheat-variety labels).

BREAD MAKING OF DURUM WHEAT WITH CHICKPEA SOURDOUGH OR COMPRESSED BAKER'S YEAST

ABSTRACT Two ways of improving durum wheat bread‐making quality were evaluated. First, durum wheat (cultivar “Papadakis”) was blended with bread wheat flour of good (A‐flour) or medium (B‐flour) quality (70% durum and 30% bread wheat flour). Durum wheat flour displayed the γ‐gliadin 45 electrophoretic band and acceptable bread‐making quality. Breads from flour blends had better volume, particularly the durum and A‐flour blend. The addition of ascorbic and citric acid and malt flour improved dough rheological properties and thus bread volume, as well as staling rate and sensory characteristics. These were more pronounced in the blend of durum with B‐flour. Second, durum wheat flour alone was used to prepare chickpea sourdough‐leavened bread, as flavor is important for consumer acceptance. With the addition only of salt, the chickpea sourdough‐leavened durum wheat bread displayed acceptable loaf volume, distinguished flavor and longer shelf life compared with bread prepared with compressed baker's yeast. PRACTICAL APPLICATIONSOne of the practical applications of this study is the possibility of using a common durum wheat cultivar instead of local varieties as is the case with traditional breads. Results of this work may be useful for promoting greater acceptance of durum wheat breads as well as expansion of the use of a traditional Mediterranean chickpea sourdough‐leavened durum wheat bread with distinguished flavor and taste.This work may serve as a guide for determining the quality of flours suitable for production of “home made” or “village” bread (which has high market value as specialty bread) by blending durum and bread wheat flours. Best results are obtained with good‐quality bread wheat flour, regardless of the good quality of durum wheat cultivar used, together with the use of the dough improvers implemented in this work.

Characterisation of fresh bread flavour: Relationships between sensory characteristics and volatile composition

Abstract The sensory properties and volatile composition of bread flavour were measured to allow improved understanding of perceived bread freshness. Twenty bread varieties consisting of specialty breads ( n = 10) and commercial breads ( n = 10) were evaluated by descriptive sensory analysis, and volatile composition of all breads was measured by proton transfer reaction mass spectrometry (PTR-MS). The specialty breads ( n = 10) studied had been evaluated by consumers, and perceived freshness was known. All sensory attributes and 33 mass ions representative of the PTR-MS spectra significantly ( p

Our Daily Bread Co.

Our Daily Bread was a small boutique bakery producing a variety of daily and specialty breads. The company had excess capacity and was considering several options to increase revenues by entering the wholesale bread production business. The case allows students to perform process analysis in a multiproduct setting with seasonal demand and evaluate the impact on capacity, as well as the profitability of, potential wholesale orders. The case also enables analysis of the option to purchase new equipment. A teaching note and video supplement (OM-1018V) are available to registered faculty. The videos highlight the stages in bread making and provide a bird's-eye view of the entire operation. VIEW DEMO

Optimization of Additive Combination for Improved Soy–Wheat Bread Quality

The protein content of ordinary white bread ranges from 8% to 9%. Specialty breads can be made with 13–16% protein by including soy protein. However, incorporating high levels of soy protein depresses loaf volume, gives poor crumb characteristics, and decreases acceptability. The objective of this study was to determine the influence of sodium stearoyl-2-lactylate (SSL), transglutaminase (TG), and xylanase (HE) on high-protein dough properties and bread quality and to improve dough handling and bread quality of soy–wheat bread by using an optimized additive combination. The influence of SSL, TG, and HE on soy–wheat dough and bread properties was modeled by response surface methodology. The negative effect of soy products on gluten network was confirmed. With regards to the additives tested and their combination, TG showed a major improving effect on dough rheological properties and crumb uniformity, whereas SSL and HE enhanced both dough and bread quality. The best formulation tested produced an increment of approximately 65% soy–wheat bread volume and a decrease of 79% and 71% crumb hardness and chewiness, respectively, compared with the standard formulation.

Use of durum residue flour, a lower value product of durum milling, by incorporation into wheat flour dough without deterioration in baking quality

AbstractBACKGROUND: During the milling of durum wheat to semolina, about 10–15% of total products produced is residue flour, a lower value product than the semolina. This study investigated the potential for using the durum residue flour as an additive in bread‐making to improve its potential commercial value.RESULTS: Incorporation of residue durum flour from 102 breeding lines into a low protein flour and standard bakers' flour at 20% incorporation improved the bake loaf volume with minimal change in Mixograph dough mixing time and peak resistance in many of the lines tested. Loaf yellow b was always increased even with only a 10% incorporation. Baking flours can tolerate 20% incorporation with no deleterious affects on loaf volume and bake score.CONCLUSION: The results show a potential for using the lower value durum residue flour for baking bread of acceptable quality with a slightly higher yellow colour. This would improve the profitability for the miller and provide alternative ingredients to the baker for preparing specialty breads. Copyright © 2008 Crown in the Right of the State of New South Wales and Society of Chemical Industry

Bread technology and sourdough technology

Bakery industry has known a revolution over the past 150 years. The small artisan bakeries, which were present in every village, made place for high technological bakery industry. Industrial mono-production took over from the high variety bakeries as bread could be produced in a more efficient way. Productivity became the key of success. Different baking technologies were developed to answer better to new market demands. The main consequence of this evolution was a decreased interest for bread flavour through long fermentation processes. A trend has been observed for an increased demand for tastier bread as some artisan bakeries are still producing nowadays or for specialty breads from all over the world. A new business has been created through that demand for companies specialised in the production of stabilised sourdough products. Bakery industry was enabled to provide an answer to the market demand without investment in time, equipment, or extra labour cost.

Protein Quality of Two Specialty Breads

Protein Quality of Two Specialty Breads