Bread Specific Volume Research Articles

ОПТИМІЗАЦІЯ ТЕХНОЛОГІЇ ХЛІБА З ВИКОРИСТАННЯМ БОРОШНА ГАРБУЗОВОГО

Bread and bakery products are widely used as basic food around the world. Recently, bakery products have been widely researched to develop functional foods by enriching active ingredients such as dietary fiber, biologically active peptides, minerals, vitamins, etc. to increase their nutritional and biological value. Bakery products are diversified by adding new ingredients. Laboratory and mathematical-statistical methods were used for research. The use of pumpkin flour for bread enrichment was analyzed. It was found that bread baking rate varied from 13.3±0.3% to 13.8±0.3% depending on the experiment variant. Variation coefficients of the samples were less than 3. Bread drying varied from 5.1±0.4% to 5.3±0.3 depending on the experiment variant. The sample variation was insignificant, but this indicator approached 10% and ranged from 4.5 to 7.2. Data samples from analytical replicates of the bread volume indicator had better quality indicators compared to shrinkage, which was due to insignificant data variation. There was a noticeable change in volume indicator depending on the research option from 158±3 cm3/100 g of dough to 220±3 cm3/100 g of dough. An increase in the proportion of pumpkin flour in bread resulted in volume decrease. Product volume changed similarly compared to 100 g of a mixture of wheat flour and pumpkin flour. Variation coefficients of these samples were quite low (coef V = 0.35–1.36). Similar to the previous product volume, the specific volume of dough and bread has changed. Sample variation of analytical replicates was insignificant (coef V = 0.78–2.00). Bread weight from 100 g of flour did not change significantly depending on the experiment variant, and the samples of analytical repetitions did not vary significantly. There have been noticeable changes in bread volume to dough volume. Depending on the experiment variant, bread volume varied from 2.1±0.02 (control) to 1.5±0.04 (20). The probability of sample variation of analytical replicates was quite low. Product convexity decreased from 0.48±0.02 (5) to 0.45±.02 (20) depending on the experiment variant. The variation of the sample data was insignificant (coef V = 2.12–4.44). The obtained results of primary statistical processing indicate high quality indicators and determine the possibility of data using for further statistical processing.

Optimized Supplementation Ratio of Wheat Flour and African Yam Bean Flour for Best Possible Bread Specific Volume and Crumb Hardness in Nigeria

Optimized Supplementation Ratio of Wheat Flour and African Yam Bean Flour for Best Possible Bread Specific Volume and Crumb Hardness in Nigeria

Effect of soy protein isolate on physical properties of quinoa dough and gluten-free bread quality characteristics.

Quinoa is a good gluten-free resource for food processing, especially bread making, and can improve and prevent the development of complications associated with celiac disease (CD). However, lack of gluten affects quinoa bread quality. Previous research showed that soy protein isolate (SPI) could improve gluten-free bread quality to some extent. Therefore, this study investigated the effects of SPI on the physical properties of quinoa dough and gluten-free bread quality characteristics. Results showed that, with appropriate SPI substitution, the farinograph properties of quinoa flour significantly improved (P < 0.05). The sample with 8% SPI substitution showed a better development time (DT, 3.30 ± 0.20 min), stability time (ST, 8.80 ± 0.10min) and softening degree (SD, 8.80 ± 0.10 FU), which were close to those of wheat flour, although more water absorption (WA, 76.40 ± 2.10%) was needed than for wheat flour (66.30 ± 3.10%). The extensograph properties of quinoa flour also significantly improved after 8% SPI substitution (P < 0.05). Furthermore, SPI substitution increased G' moduli of quinoa dough and decreased tan δ to some extent, providing better rheological properties closer to those of wheat dough. SPI substitution also improved the quality and texture of quinoa bread and reduced the gap with wheat bread. When SPI substitution was 8%, the specific volume, hardness and springiness of quinoa bread were 2.29 ± 0.05 mL g-1 , 1496.47 ± 85.21 g and 0.71 ± 0.03%, respectively. These results suggested that SPI substitution would be an effective way to develop higher-quality gluten-free bread. © 2022 Society of Chemical Industry.

Wheat bread fortified with Dictyophora Indusiata powder: evaluation of quality attributes, antioxidant characteristics and bread staling

SummaryThis study aimed to investigate the physical, nutritional, antioxidant and sensory properties, as well as the starch digestibility of wheat bread containing Dictyophora Indusiata powder (DIP) as a functional addition. Results showed that though the specific volume of wheat breads decreased with the addition of DIP, the chewiness showed an increasing trend. The wheat bread containing DIP showed significantly higher (P &lt; 0.05) content of protein and dietary fibre compared to the control bread. On the other hand, with the addition of DIP, the total phenolic content and antioxidant properties of wheat bread significantly (P &lt; 0.05) increased. The moisture and texture of bread during storage improved significantly (P &lt; 0.05), and the enthalpy of bread decreased significantly (P &lt; 0.05) in staling period. In conclusion, the wheat bread added with DIP could be a feasible baking product with improved nutritional, antioxidant properties and bread staling.

Effect of green wheat flour addition on the dough, gluten properties, and quality of steamed bread

In this work, different proportions of green wheat flour were used instead of flour to make steamed bread and the physicochemical and nutritional properties of different mixed flours were compared. The effect of green wheat on the quality of dough and steamed bread was evaluated, and a new staple food of green wheat steamed bread was developed. The gluten and elasticity of green wheat flour dough will decrease and the gluten network structure of the dough appeared holes and became uneven. Compared with full wheat steamed bread, as the addition of green wheat flour increased, the sensory quality, specific volume, and elasticity of steamed bread decreased, while firmness, gumminess, and chewiness increased and the flavor had a significant change. Meanwhile, the addition of green wheat flour can significantly reduce the glycemic index of steamed bread, which was beneficial to hinder the violent fluctuation of blood sugar. After adding 20% green wheat flour, the GI value decreased from 81.253 to 73.237. Furthermore, when the green wheat flour was added at 10%, the overall quality of the steamed bread was ideal, which laid a theoretical foundation for industrial production and application. Novelty Impact Statement The application of the green wheat flour to the preparation of steamed bread can improve the nutrition and reduce the predicted glycemic index of steamed bread, which will provide a theoretical reference for the industrial production of green wheat flour for steamed bread making.

A novel cold-active GH8 xylanase from cellulolytic myxobacterium and its application in food industry

Although xylanase have a wide range of applications, cold-active xylanases have received less attention. In this study, a novel glycoside hydrolase family 8 (GH8) xylanase from Sorangium cellulosum with high activity at low temperatures was identified. The recombinant xylanase (XynSc8) was most active at 50 °C, demonstrating 20% of its maximum activity and strict substrate specificity towards beechwood and corncob xylan at 4 °C with Vmax values of 968.65 and 1521.13 μmol/mg/min, respectively. Mesophilic XynSc8 was active at a broad range of pH and hydrolyzed beechwood and corncob xylan into xylooligosaccharides (XOS) with degree of polymerization greater than 3. Moreover, incorporation of XynSc8 (0.05–0.2 mg/kg flour) provided remarkable improvement (28–30%) in bread specific volume and textural characteristics of bread compared to commercial xylanase. This is the first report on a novel cold-adapted GH8 xylanase from myxobacteria, suggesting that XynSc8 may be a promising candidate suitable for bread making.

Effect of partial substitution with precooked rice and amaranth flours on the technological and nutritional characteristics of bread.

Developing innovative products by rescuing ancestral raw materials with high nutritional value is a challenge for researchers; the objective of this research was to develop breads with high nutritional quality by partially substituting wheat flour with precooked amaranth and brown rice flour. To establish the formulations, the Design Expert Ver 8.0 software was used; the substitution levels cover a range from 5% to 30%; the sponge method was used because it offers better crumb quality. Bread quality was analyzed in terms of chemical composition, specific bread volume, width/height ratio of the central slice, crumb structure and firmness, and sensory analysis. Starch thermal properties were studied in terms of starch hydration properties. The incorporation of the flour blend increased protein, lipid, fiber, ash and myoinositol phosphate contents. The best mixture contains 20% amaranth and 10% brown rice, the bread obtained has a soluble/insoluble fiber ratio close to 1:2, which presents the most effective physiological action and has a protein content that could cover the protein requirement in adults.

INFLUENCE OF CHANGE IN PRESSURE DURING THE KNEADING OF THE DOUGH AND CHARACTERISTICS OF BREAD

Experiments were carried out to study the effect of pressure changes when the dough is kneaded with a dough mixer with the possibility of temperature control. In this study, three modes of pressure and rotation speed of a mechanical universal ion-ozone mixer were used: 50, 250 and 500 mbar and 100, 150 and 200 rpm, respectively. The objectives were to understand the effect of pressure and speed of a mechanical universal ion-ozone mixer on dough during kneading in order to optimize dough kneading conditions. The results showed that the cavitation of the dough is proportional to the number of revolutions of the universal ion-ozone dough mixer. Higher pressure and higher stirring speed will shorten the time to reach maximum power, which means that stirring times can be shortened. The specific bread volume, porosity fraction and pore size distribution were analyzed to better understand the effect of high pressure on bread quality.

Enhancing the fermentation performance of frozen dough by ultrasonication: Effect of starch hierarchical structures

In this work, the fermentation properties and quality attributes of fresh and ultrasonicated dough and the hierarchical structure of starches isolated from ultrasonicated dough were evaluated to understand the causal relations. It can be observed that ultrasound treatment could improve the dough fermentation performance, including the maximum height, total CO2 volume, and CO2 retention volume, by controlling the irradiation time (within 20 min), consequently enhancing the specific volume of steamed bread and decreasing its hardness. And these changes may be attributed to the pores and cracks that emerged on granular structure, relatively polydisperse semicrystalline lamellae, lessened amounts of crystallites, reduced short-range ordered degree and double helix fractions, which facilitated the interaction between yeast and starch granules, eventually improving the dough fermentation performance and developing high-quality steamed bread. These results indicate that ultrasound treatment is beneficial for designing steamed bread with tailored quality through rationally controlling the intrinsic starch structure in dough.

Valorisation of brewer's spent grain flour (BSGF) through wheat-maize-BSGF composite flour bread: optimization using D-optimal mixture design

Inclusion of brewer's spent grain flour (BSGF) in food formulations has been reported to have nutritional and health benefits due to the contents like, protein, fibre and phenolic compounds. Bread has been used as common vehicle for functional and nutritive ingredients due to its wide consumption. Several studies attempted to incorporate BSGF flour in baked products. Studies also have reported on the application of maize flour in bread and baked products. However, there is limited information on the possibility of producing bread from composite flour using BSGF with other widely consumed cereals like maize together with wheat flour. The study investigated the optimization of bread recipe made from wheat flour, maize flour and BSGF in order to attain optimal physicochemical and sensory attributes using D-optimal mixture design. A total of 16 runs were formulated using design expert software. The blend proportions of wheat, maize and BSGF had a significant (p < 0.05) influence on bread specific volume, volume and density. Increase in BSGF proportion decreased the specific volume and volume whereas the loaf density increased. The specific volume increased with increase in wheat flour proportion. The combination of high levels of BSGF and maize, however, brought about a slight increase in specific volume compared to combinations of low levels of BSGF and maize flour. The fibre, protein and ash content of bread significantly (p < 0.05) increased with increase in BSGF and maize proportion whereas the effect of maize flour was less pronounced compared to BSGF. The sensory attributes including colour, taste, flavour, texture and overall acceptability were significantly (p < 0.05) reduced with increase in BSGF and maize flour content. Using the optimization criteria where all sensory attributes have to be at least “like slightly” intensity, maximized, specific volume, fiber and protein, that the best results were found between 73 to 87% of wheat, 9–20% maize, and 0–11% BSGF based on graphical optimization. Numerical optimization indicated that best results were using combination of 65% wheat, 20% maize flour, and 15% BSGF with a desirability value of 0.524. According to the results of the study, BSGF can be incorporated up 10% and maize flour up to 20% obtain an acceptable product.

Assessing Acerola Powder as Substitute for Ascorbic Acid as a Bread Improver.

Bread is one of the most widely consumed products in the world. The use of oxidants is common in bread production, but consumers are demanding products with less additives. Acerola is the fruit with the highest ascorbic acid content and, once dried, it can be used as an oxidant in baking. The use of acerola powder in bread making and its effect on bread quality is studied in this article and compared with the addition of ascorbic acid. For this purpose, flour properties and dough behaviour were analysed with a farinograph and an alveograph. Breads were elaborated with white wheat flour and wholemeal flour; specific volume, loaf height, weight loss, texture, colour, and cell structure were analysed. Acerola powder had similar effects to ascorbic acid: it increased the alveographic strength and the tenacity of the doughs without reducing extensibility; it incremented dough development time (DDT) and dough softening; it increased the specific volume of white wheat breads, and it reduced the hardness of white and wholemeal breads, without significant changes in crust or crumb colour. Therefore, acerola powder can be a natural alternative to the use of ascorbic acid as an improver in bread making.

누룩 사워도우 스타터를 이용한 사워도우 식빵의 품질특성

Purpose: Nuruk is made by allowing the development of various bacteria, molds, and yeast in wheat. We studied the quality characteristics of bread fermented with nuruk sourdough starter. Methods: Nuruk sourdough starter (10, 15, 20, and 25%) was added during bread preparation. The pH and acidity of the nuruk starter were examined. The pH change during fermentation time, specific volume, baking loss, color, and texture of bread were evaluated. Results: Increasing concentration of the nuruk sourdough starter resulted in decreasing the pH during fermentation (p<0.001, p<0.001, p<0.05 each), but showed a significant increase in the dough volume (p<0.001). The baking loss rate and specific volume also decreased with increasing amount of nuruk sourdough starter, but not significantly. In addition, with increasing nuruk sourdough starter content, there were significant increase in the Hunter’s color ‘L’, ‘a’, and ‘b’ values of the crust and crumb (p<0.001). Textural property analysis indicated that the hardness, cohesiveness, and chewiness were decreased (p<0.001, p<0.01, and p<0.001, respectively) and elasticity was increased (p<0.001) with increasing amount of nuruk sourdough starter up to 25%. Conclusion: Up to 25% nuruk sourdough starter may be useful as a natural fermenter in the production of yeast bread.

Physicochemical and sensory properties of bread incorporated with Melon Manis Terengganu (Cucumis melo var Inodorus cv. Manis Terengganu 1) peel powder

Melon Manis Terengganu (MMT) is one of the commonly cultivated melon in Terengganu. However, little study has been reported on value-added products from MMT and its by-product. This study aimed to determine the physicochemical and sensory properties of bread incorporated with Melon Manis Terengganu (MMT) peel powder. The MMT peels were dried in a drying oven and sieved, prior to the determination of its proximate analysis. The MMT peel powder (MMTPP) was then incorporated into the bread formulation at four different levels (0% (control), 3%, 6%, 9%, 12%). All bread samples were analysed for physicochemical and sensory properties. It was found that MMTPP contained 12.13% moisture, 5.89% ash, 2.17% crude fat, 6.86% crude protein, 36.76% crude fibre and 36.18% carbohydrate. The incorporation of MMTPP in bread formulation increased the crude fibre (6.12 – 8.7%) and the moisture content (31.98 – 33.39%) while decreasing the crude protein (6.86-6.04%) and the carbohydrate content (50.44 - 46.45%). However, the ash content only increased after a 9% MMTPP incorporation level and there was no significant difference (p&gt;0.05) in the crude fat content. Besides, the lightness of crust colour increased while the crumb colour decreased with increasing level of MMTPP. However, the yellowness for both the crust and the crumb colour increased with increasing MMTPP substitution. Next, the hardness of bread increased while the springiness and the resilience decreased with the addition of MMTPP. It was also found that the volume and the specific volume of bread decreased significantly with increasing MMTPP incorporation. In addition, the sensory analysis showed that the most acceptable bread was control bread, followed by bread with 3% MMTPP.

Pengaruh Penambahan Tepung Daun Katuk Terhadap Kualitas Organoleptik dan Fisik Roti Tawar

The addition of katuk leaves in the process of making white bread aims to determine the effect of adding katuk leaves to consumer organoleptic results. The research methodology is a field study which includes observations and interviews. The results obtained are the proportion of katuk leaf flour in the manufacture of katuk leaf bread has an effect on the organoleptic results of color, taste, appearance, texture, aroma, expansion power, and specific volume of katuk leaf bread. The results of organoleptic color, taste, appearance, texture, aroma that were most preferred by respondents were plain bread with the addition of katuk leaf flour as much as 5%. Addition of more than 5% katuk leaf flour produces doughy and non-fluffy bread.

Physico-Chemical Properties of Corn Bread Fortified with Moringa Leaves (Moringa oleifera) Flour

This study aimed to examine the effect of Moringa leaf flour concentration on the physical and chemical properties and level of preference of Moringa corn bread. The study was conducted with variations of Moringa leaf flour concentration (TK): TK1 = 1%; TK2 = 3%; TK3 = 5%; TK4 = 7%. Parameters to be analyzed included physical properties, namely bread volume, specific volume of bread and bread elasticity. Chemical properties included water content, protein, vitamin C, β-karoten. The results showed that the highest macro- and micronutrient values in the addition of 7% Moringa leaf flour was inversely proportional to the physical properties of the bread, namely a decrease in the specific volume and elasticity of Moringa cornbread which resulted in a decrease in panelists' acceptance of Moringa cornbread products. TK3 was the best with protein value of 7.27 mg/100g, vitamin C 60.0 mg/100g, β-karoten 13909.99 µg/100g, specific volume of bread 3.71 cm3/g and bread elasticity. 75.14% and the highest sensory acceptance of moringa cornbread. Keyword: Physical, Chemical, Bread, Corn, Moringa

Rheological Properties of Wheat Flour Modified by Plasma-Activated Water and Heat Moisture Treatment and in vitro Digestibility of Steamed Bread.

The study investigated the effects of plasma-activated water (PAW) and heat moisture treatment (HMT) on the rheological properties of wheat flour and the in vitro digestibility of steamed bread partially replaced by the modified wheat flour. After HMT, the gelatinization temperature of wheat flour increased and the gelatinization enthalpy reduced. The solubility and swelling power of wheat flour increased after the heat-moisture treatment. The solubility of modified flour after PAW-HMT treatment was lower than that of distilled water (DW)-HMT at the same temperature. The wheat flour with HMT had higher storage modulus (G') and loss modulus (G“), and had better ductility and deformability. Common wheat flour was partially replaced by modified flour to make steamed bread. The results indicated that the volume, height, diameter and specific volume of steamed bread were significantly decreased with the addition of HMT flour. However, the hardness, viscosity and chewiness increased significantly. The resistant starch content of steamed bread with the modified wheat flour increased. The results provide new insights for the development of new functional steamed bread.

Lactic acid bacteria synergistic fermentation affects the flavor and texture of bread.

Fermentation strains play a key role in the quality of bread. The combination of yeast and lactic acid bacteria (LAB) may effectively improve the function and nutritional properties of bread. In this study, the dough was fermented to make bread by using single strain (Saccharomyces cerevisiae, mode A), the combination of two strains (S. cerevisiae and Lactiplantibacillus plantarum, mode B; S. cerevisiae and Lactobacillus delbrueckii, mode C), or three strains (S. cerevisiae, L. plantarum, and L. delbrueckii, mode D). The specific volume, texture, and aroma substances of bread were evaluated. The possibility of mixed fermentation of selected yeast and LAB to replace natural fermentation dough was evaluated. The results showed that the specific volume of bread in mode B was 15.2% higher than that of mode A. The structure was softer and the taste was more vigorous in mode B bread. The content of volatile compounds was highest in mode B bread among the four mode bread. The characteristic flavors were ethyl 2-hydroxypropionate and z-3-hexenol. The cofermentation in mode B made the bread aroma richer and gave better aroma characteristics to bread. Therefore, the fermentation of S. cerevisiae and L. plantarum can be recommended to replace naturally fermented dough to improve the quality of bread. PRACTICAL APPLICATION: L. plantarum and L. delbrueckii, separately or together, assisted in yeast fermentation to make bread. The specific volume, texture, and aroma substances of bread were evaluated to replace natural fermented dough with mixed fermentation. L. plantarum-assisted yeast fermentation improved the specific volume, texture, and aroma of bread. The characteristic flavors were ethyl 2-hydroxypropionate and z-3-hexenol in bread. Therefore, the fermentation of S. cerevisiae and L. plantarum could replace naturally fermented dough to improve the quality of bread.

Sourdough on quinoa and buckwheat gluten‐free breads: Evaluation of autochthonous starter fermentation on bread nutritional and technological properties

SUMMARYThe aim of this work was to evaluate the effect of two autochthonous strains of lactic acid bacteria as sourdough (SD) starters on gluten‐free bread technological quality and in vitro starch hydrolysis and antioxidant activity. Two strains of Limosilactobacillus fermentum isolated from buckwheat (BW) and quinoa flours were used. SDs were prepared from wholegrain quinoa or BW flours. Bread technological properties, total polyphenol content and in vitro antioxidant activity and starch hydrolysis and dialysability were assessed. Specific bread volumes were between 2.61 and 2.76 cm3 g−1. Breads with quinoa‐based SD had overall higher technological quality than breads made with BW SDs, shown by a softer, well‐aerated crumb, with an opener crumb structure and larger air area. Crumb firming during storage was reduced up to 29% when quinoa SD was used, and up to 42% when BW SD was added. Quinoa breads showed higher polyphenols and FRAP values, whereas BW breads had significantly higher ABTS values. Total starch hydrolysis and dialysability were significantly reduced when SD was used. Starch hydrolysis was reduced up to 42% and 25% when quinoa and BW SD were used, respectively. SD application produced breads with higher technological quality and modified in vitro starch hydrolysis and antioxidant capacity. Even though these effects seemed to be influenced by pH, a biological effect was also observed.

Efficient production of poly-γ-glutamic acid by Bacillus velezensis via solid-state fermentation and its application

A novel glutamate-dependent poly-γ-glutamic acid (γ-PGA)-producing strain Bacillus velezensis CAU263 isolated from Chinese traditional Douchi was evaluated. An efficient method of γ-PGA production was performed by this strain via solid-state fermentation (SSF) using guar meal. The maximal yield of γ-PGA reached 158.5 g/kg dry weight (DW) in 250 mL flasks and 155.1 g/kg DW in shallow tray, respectively. The molecular weight of γ-PGA was 3.8 × 106 Da, the ratio of L/D-glutamic acid was 26.1% and 73.9%. Additionally, γ-PGA significantly improved the operating characteristics of wheat dough, the specific volume of bread was increased by 15.8% and the bread hardness was reduced by 44.2% owing to the addition of 0.3 g/kg γ-PGA. Thus, γ-PGA could be produced by Bacillus velezensis CAU263 at high level using guar meal and might have potential application prospect in food industry.

Effect of the addition of high-temperature water on the properties of batter and bread made from gluten-free rice flour.

Increasing number of individuals worldwide are consuming gluten-free products, for example, bread, for health and other reasons. However, gluten-free products are currently expensive and/or their preparation involves the use of specialist machinery or food additives. In this study, we focused on the thickening effect of starch gelatinization and attempted to develop a novel method for gluten-free rice flour bread production without the use of additives. We aimed to determine the effect of adding high-temperature water to gluten-free rice flour on the properties of the resulting batter, primarily gelatinization. The water was tested at temperatures between 50 and 80°C, in 2°C increments. For comparison, control bread from gluten-free rice flour was made using cold (5°C) water. The addition of water at a temperature between 66 and 70°C significantly improved the specific volume and firmness of bread (p<0.05, Dunnett's test; compared with control). Additionally, maintaining the gelatinization temperature of the bread batter for approximately 1-10 s and the degree of gelatinization of batter, approximately 5%-10%, were crucial for obtaining good-quality bread. Further, the addition of water at a temperature above 78°C adversely affected the bread-making properties. This simple method developed for making high-quality bread from gluten-free rice flour will make gluten-free bread products more widely available to and acceptable by the consumers. PRACTICAL APPLICATION: Currently, making high-quality bread from gluten-free rice flour involves the use of food additives or special rice flour. Here, we present a simple method for producing high-quality bread by manipulating the temperature of water added during the preparation of rice flour batter. We optimized the method by analyzing the gelatinization properties of the batter and determined the optimal water temperature suitable for bread making. This method yields high-quality gluten-free bread and is cost-effective and simple to implement.