The effect of rice bran supplementation on some physicochemical and sensory properties of wheat bread was deter mined. Blends of wheat flour and rice bran (95:5, 90:10 and 85:15) were used to bake bread with 100% whea...The effect of rice bran supplementation on some physicochemical and sensory properties of wheat bread was deter mined. Blends of wheat flour and rice bran (95:5, 90:10 and 85:15) were used to bake bread with 100% wheat flour as control. Thereafter, proximate, vitamin and mineral composition, as well as the physical and sensory properties of the dough and bread loaves were determined, using standard methods of analysis. The moisture content, crude protein, crude fat, crude fibre and ash of the composite bread loaves increased significantly (p < 0.05) from 21.07% to 23.67%, 12.04% to 13.10%, 1.57% to 3.77%, 1.76% to 2.91% and 1.46% to 2.41% respectively;while carbohydrate content decreased with increased level of supplementation from 62.10% to 54.14%. There were significant increases (p < 0.05) in vitamin B1 (Thiamin) from 0.15 mg/100g to 0.47 mg/100g and B2 (Niacin) from 3.31 mg/100g to 4.04 mg/100g but no significant increase (p > 0.05) in vitamin B3 (Riboflavin). Mineral content of the bread increased significantly (p < 0.05) with increased level of supplementation from 9.32 mg/100g to 20.52 mg/100g (Iron), 80.74 mg/100g to 188.20 mg/100g (Potassium), 81.31 mg/100g to 130.70 mg/100g (Calcium) and 13.65 mg/100g to 132.22 mg/100g (Magne sium). However, there was a significant decrease (p < 0.05) in sodium with increased level of supplementation from 305.25 mg/100g to 253.03 mg/100g. Bread loaf weight increased from 152.7 g to 162.7 g;while loaf volume decreased from 655.2 ml to 586.0 ml and specific loaf volume decreased from 4.29 ml/g to 3.60 ml/g. There were significant dif ferences (p < 0.05) in physical properties of dough and bread loaves between the composite bread and the control. Though 100% wheat bread had better acceptability scores (7.95) compared to composite bread (7.20 for 95:5 blend), all the composite bread samples had significantly (p < 0.05) higher values for nutritional parameters. There was therefore, a significant improvement in the nutritional composition of the wheat bread with rice bran supplementation.展开更多
The effect of different amounts of oat bran on breadmaking was studied using also additives in the formulation. The aim of this experimental work was to evaluate the technological performance of oat bran in bread and ...The effect of different amounts of oat bran on breadmaking was studied using also additives in the formulation. The aim of this experimental work was to evaluate the technological performance of oat bran in bread and the nutritional improvement resulting from the increased content of fiber and oil. Data were analyzed by ANOVA and the results were compared by Duncan’s test at a significance level of 0.05. With the addition of oat bran, the specific volume varied in such a way that the greater the amount of bran in the mixture, the lower the specific volume of bread. The addition of the proposed additives, however, helped significantly increase the volume. Besides, a change in the fatty acid profile, with a higher content in unsaturated fatty acids, as well as larger amounts of dietary fiber, was observed.展开更多
采用马克斯克鲁维酵母(Marx Kluyveromyces)发酵麦麸,通过生化分析、流变特性测试及微观结构观察(Scanning electron microscope,SEM)等多种分析手段,研究其对面包面团生物化学特征和烘焙学特性的影响。结果表明:马克斯克鲁维酵母发酵...采用马克斯克鲁维酵母(Marx Kluyveromyces)发酵麦麸,通过生化分析、流变特性测试及微观结构观察(Scanning electron microscope,SEM)等多种分析手段,研究其对面包面团生物化学特征和烘焙学特性的影响。结果表明:马克斯克鲁维酵母发酵麦麸中富含多种天然酶,主要包括纤维素酶、木聚糖酶和阿魏酸酯酶;水解酶在面包制作过程中持续作用,促进木聚糖溶解和酚类化合物释放,赋予面包较高的营养价值;与仅添加木聚糖酶的麦麸面包面团相比,马克斯克鲁维酵母发酵麦麸面包面团具有更好的持气性及连续的面筋网络结构,面包全质构特性和比容显著提升。研究结果显示,马克斯克鲁维酵母发酵麦麸可以作为一种天然面包功能配料。展开更多
文摘The effect of rice bran supplementation on some physicochemical and sensory properties of wheat bread was deter mined. Blends of wheat flour and rice bran (95:5, 90:10 and 85:15) were used to bake bread with 100% wheat flour as control. Thereafter, proximate, vitamin and mineral composition, as well as the physical and sensory properties of the dough and bread loaves were determined, using standard methods of analysis. The moisture content, crude protein, crude fat, crude fibre and ash of the composite bread loaves increased significantly (p < 0.05) from 21.07% to 23.67%, 12.04% to 13.10%, 1.57% to 3.77%, 1.76% to 2.91% and 1.46% to 2.41% respectively;while carbohydrate content decreased with increased level of supplementation from 62.10% to 54.14%. There were significant increases (p < 0.05) in vitamin B1 (Thiamin) from 0.15 mg/100g to 0.47 mg/100g and B2 (Niacin) from 3.31 mg/100g to 4.04 mg/100g but no significant increase (p > 0.05) in vitamin B3 (Riboflavin). Mineral content of the bread increased significantly (p < 0.05) with increased level of supplementation from 9.32 mg/100g to 20.52 mg/100g (Iron), 80.74 mg/100g to 188.20 mg/100g (Potassium), 81.31 mg/100g to 130.70 mg/100g (Calcium) and 13.65 mg/100g to 132.22 mg/100g (Magne sium). However, there was a significant decrease (p < 0.05) in sodium with increased level of supplementation from 305.25 mg/100g to 253.03 mg/100g. Bread loaf weight increased from 152.7 g to 162.7 g;while loaf volume decreased from 655.2 ml to 586.0 ml and specific loaf volume decreased from 4.29 ml/g to 3.60 ml/g. There were significant dif ferences (p < 0.05) in physical properties of dough and bread loaves between the composite bread and the control. Though 100% wheat bread had better acceptability scores (7.95) compared to composite bread (7.20 for 95:5 blend), all the composite bread samples had significantly (p < 0.05) higher values for nutritional parameters. There was therefore, a significant improvement in the nutritional composition of the wheat bread with rice bran supplementation.
文摘The effect of different amounts of oat bran on breadmaking was studied using also additives in the formulation. The aim of this experimental work was to evaluate the technological performance of oat bran in bread and the nutritional improvement resulting from the increased content of fiber and oil. Data were analyzed by ANOVA and the results were compared by Duncan’s test at a significance level of 0.05. With the addition of oat bran, the specific volume varied in such a way that the greater the amount of bran in the mixture, the lower the specific volume of bread. The addition of the proposed additives, however, helped significantly increase the volume. Besides, a change in the fatty acid profile, with a higher content in unsaturated fatty acids, as well as larger amounts of dietary fiber, was observed.
文摘采用马克斯克鲁维酵母(Marx Kluyveromyces)发酵麦麸,通过生化分析、流变特性测试及微观结构观察(Scanning electron microscope,SEM)等多种分析手段,研究其对面包面团生物化学特征和烘焙学特性的影响。结果表明:马克斯克鲁维酵母发酵麦麸中富含多种天然酶,主要包括纤维素酶、木聚糖酶和阿魏酸酯酶;水解酶在面包制作过程中持续作用,促进木聚糖溶解和酚类化合物释放,赋予面包较高的营养价值;与仅添加木聚糖酶的麦麸面包面团相比,马克斯克鲁维酵母发酵麦麸面包面团具有更好的持气性及连续的面筋网络结构,面包全质构特性和比容显著提升。研究结果显示,马克斯克鲁维酵母发酵麦麸可以作为一种天然面包功能配料。
