This study makes it possible to establish baking flours of nutritional quality and technologically acceptable following the increase in their rheological parameters due to the insertion of gluten flour. The composite ...This study makes it possible to establish baking flours of nutritional quality and technologically acceptable following the increase in their rheological parameters due to the insertion of gluten flour. The composite flours were obtained using the Philips mixer type (model HR2811). The nutritional qualities of the formulated flours were determined by the Kjeldahl, AOAC 985-29, UV-VIS spectrophotometry (DR 5000;HACH and LANGE, France) and Soxhlet gravimetric methods. The compounds obtained are respectively: Protein, carbohydrate, lipid, micronutrient and vitamin contents. Monitoring the analysis of functional properties (water and oil absorption capacity) as well as baking value.展开更多
The purpose of this study is to identify major factors affecting the manufacture and quality of steamed bread,consumed in Southeast Asia including China,Japan,and Korea.Hence,flours of 11 Korean wheat cultivars were u...The purpose of this study is to identify major factors affecting the manufacture and quality of steamed bread,consumed in Southeast Asia including China,Japan,and Korea.Hence,flours of 11 Korean wheat cultivars were used to evaluate quality attributes of two different styles of steamed bread,Korean style steamed bread(KSSB)and northern-style Chinese steamed bread(NSCSB).KSSB prepared more ingredients and higher optimum water absorption of dough than NSCSB because Korean consumers prefer white and glossy surface and soft crumb.KSSB showed lower height,larger diameter and volume of steamed bread,higher stress relaxation,and softer texture of crumb than NSCSB.The correlation between flour characteristics and quality of steamed bread was different in KSSB and NSCSB.About 90%of variability in the height and volume of KSSB could be predicted from protein content,mixing tolerance of Mixograph,average particle size of flour,final viscosity and solvent retention capacity.Protein content and quality parameters also could explain the variation of steamed bread height in NSCSB.Korean wheat carrying Glu-A3c allele produced higher volume of steamed bread(704.7 mL)than Glu-A3d allele(645.8 mL)in KSSB,although there was no significant difference in volume of NSCSB by glutenin compositions.Glu-D1d and Glu-A3c alleles had softer texture of crumb than Glu-D1f and Glu-A3d alleles in KSSB,Glu-B3i allele also showed lower hardness of crumb than their counterpart allele in NSCSB.Hard wheat showed higher height and volume of steamed bread,and lower stress relaxation and hardness of crumb than soft wheat in KSSB.展开更多
The effects of different vegetable flours (broccoli, cauliflower, artichoke, fennel, zucchini and mushroom) added to gluten-free bread on sensory quality, antioxidant properties and glycemic response were assessed. Am...The effects of different vegetable flours (broccoli, cauliflower, artichoke, fennel, zucchini and mushroom) added to gluten-free bread on sensory quality, antioxidant properties and glycemic response were assessed. Among the vegetable flours, the addition of fennel flour significantly improved sensory bread quality. Artichoke flour has the highest phenolic (26.51 ± 1.92 mg/g dw) and flavonoid content (26.43 ± 1.93 mg/g dw). Even though the content of total phenol and flavonoids in vegetable flours was higher when compared to supplemented bread, the addition of artichoke and zucchini flours increased the total phenolic and flavonoid content and improved antioxidant activity. The incorporation of high level of vegetable flours (15%) also decreased the glycemic index of bread, in particular with artichoke and zucchini flours (59 ± 1.21 and 62 ± 0.49, respectively). To sum up, the results are very interesting because the addition of vegetable flours into gluten-free bread can improve nutritional and sensory properties of bread.展开更多
The feasibility of partially replacing wheat flour with malted rice flour in bread making was evaluated in several formulations, aiming to find a formulation for the production of malted rice-wheat bread with better n...The feasibility of partially replacing wheat flour with malted rice flour in bread making was evaluated in several formulations, aiming to find a formulation for the production of malted rice-wheat bread with better nutritional quality and consumer acceptance. The whole grains of a local rice variety (Oryza sativa L. subsp. indica var. Mottaikaruppan) were steeped in distilled water (12 h, 30°C) and germinated for 3 days to obtain high content of soluble materials and amylase activity in bread making. The quality of bread was evaluated by considering the physical and sensorial parameters. When the wheat flour was substituted with malted rice flour, 35% substitution level and the malted rice flour from 3 days of germination was the best according to the physical and sensory qualities of bread. The quality of bread was improved by the addition of 20 g of margarine, 20 g of baking powder and 20 g of yeast in 1 kg of flour. Among different ratios of yeast and baking powder, 2:1 was the best. Bread improver containing amylases and oxidizing agents at the concentration of 40 g/kg was selected as the best concentration. When comparing the final formulation made in the bakery with wheat bread, malted rice-wheat bread contains more soluble dietary fiber (0.62%), insoluble dietary fiber (3.95%), total dietary fiber (4.57%) and free amino acid content (0.64 g/kg) than those in wheat bread (0.5%, 2.73%, 3.23% and 0.36 g/kg, respectively).展开更多
Application of resistant starch prepared from parkia flour was produced by replacement of wheat flour with 0, 5%, 10%, 15%, 20%, 30% and 40% Parkia flour. Processing, proximate composition, digestibility of resistant ...Application of resistant starch prepared from parkia flour was produced by replacement of wheat flour with 0, 5%, 10%, 15%, 20%, 30% and 40% Parkia flour. Processing, proximate composition, digestibility of resistant starch in bread and sensory quality were evaluated. Resistant starch was significantly (p < 0.05) increased as Parkia flour level increase in all breads. The resistant starch prepared from Parkia flour was 47.21%. However, wheat bread was 1.47% and Parkia bread 18.52% to 22.28% baked of (200℃ at 45 min) with 2.16% wheat bread and 31.74% to 35.05% Parkia bread baked of (130℃ at 90 min). Supplementation of wheat flour with Parkia flour 0 - 40% increased the crude protein content significantly (p < 0.05) from (7.89% - 15.68%), ash from (0.91% - 2.54%) and crude fiber (1.41% - 4.97%). Color of the bread treatments was remarkably affected by addition of different levels of Parkia flour. Therefore, Parkia flour could be added to wheat flour up to 15% without any observed detrimental effect on bread sensory properties. Sensory evaluation results indicated that bread with 5% to15% Parkia flour were rated the most acceptable and there was no significant difference in terms of acceptability compared to the control. This could be used to improve the nutritional quality of bread especially in developing countries were malnutrition is prevalent.展开更多
Samples of 12 hard winter wheats and their flours that produced breads varying in crumb grain scores were studied for 38 quality parameters including: wheat physical and chemical characteristics; flour ash and protein...Samples of 12 hard winter wheats and their flours that produced breads varying in crumb grain scores were studied for 38 quality parameters including: wheat physical and chemical characteristics; flour ash and protein contents,starch damage,swelling power,pasting characteristics,and flour particle size distribution; dough properties determined by a mixograph; and breadmaking properties for pup loaves (100g flour). Only two parameters,the protein content of wheat and the granulation of flour,showed significant correlations with bread crumb grain scores. Protein content of wheat ranging 12.9%~14.5% determined by an NIR method showed a weak inverse relationship (r =-0.61,p<0.05) with bread crumb grain score. Flour particle size distribution measured by both Alpine Air Jet Sieve and NIR methods revealed that the weight wt % of particles less than 38μm in size and representing 9.6%~19.3% of the flour weights was correlated positively (r =0 .78,p<0.01) with crumb grain score,whereas wt % of flour particles larger than 125μm had an inverse relationship (r =-0.60,p<0.05) with crumb grain score.展开更多
A laboratory experiment has been designed and implemented to study the effects of storage temperatures (27.5°C and 37.5°C) and storage periods (day, 3 days, 10 days, 20 days and 30 days) in normal conditions...A laboratory experiment has been designed and implemented to study the effects of storage temperatures (27.5°C and 37.5°C) and storage periods (day, 3 days, 10 days, 20 days and 30 days) in normal conditions and relative humidity on the characteristics of wheat flour quality, as well as some of the chemical characteristics of flour (moisture content and ratio of wet gluten), the physical properties (color and falling number). Increasing the storage temperature from 27.5°C to 37.5°C has led to decreasing moisture content of flour stored under storage relative humidity of 38% - 70%. It has also resulted in extending the storage period from 1 day to 10 days to a decrease in moisture content of flour, and this decline has increased the storage period up to thirty days. The overlap between these two factors has been significantly affective. As the storage temperature of flour increased from 27.5°C to 37.5°C, the percentage of wet gluten has been increased too, and the storage period was extended to ten days. This has led to a significant increase in the percentage of wet gluten flour. In addition, there was a significant response to the effective overlap between the storage temperatures and periods of storage under study in this manner. Increasing the storage temperature from 27.5°C to 37.5°C has led to significantly increased values of the color of the stored flour. Besides, increasing the storage period one day more has led to decreasing the values of the color of the stored flour. However, there has been no significant change to the subsequent periods of storage. The overlap between both factors of temperature and storage periods has a significant effect on the flour color. There has been a significant decrease of the enzyme activity (the height values of the falling No.). But there is a noticeable increase to the falling No. values of the stored flour by 37.5°C when increasing the storage periods from one day to ten days and thirty days. This effect, nonetheless, has not reached the significant level.展开更多
Fiber intake improves gut health and prevents non-communicable diseases. The current study investigates the substitution of carrageenan in white bread and evaluates its effect on the physiochemical and structural char...Fiber intake improves gut health and prevents non-communicable diseases. The current study investigates the substitution of carrageenan in white bread and evaluates its effect on the physiochemical and structural characteristics of bread. The 100% wheat flour was used as control and the test sample contained 4% carrageenan. The physio-chemical analysis showed that carrageenan-substitution improved the hydration properties of the flour (WHC—1.33 g/g;SC—3.50 ml/g). Carrageen substituted bread had reduced the loaf volume. The fiber content in carrageenan-substituted bread was noticeably higher (9.4 g%) than control (3.5 g%). Crude lipid (4.6 g%) and protein (7.0 g%) content improved with carrageenan-substitution. The mineral contents (Na, K, Mg, Ca, Fe, and Zn) were increased in carrageenan-breads. The texture profile analysis showed a decreased hardness (H1—92.3 N, H2—62.5 N) and improved springiness (5.3 mm) in carrageenan-bread.展开更多
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...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.展开更多
文摘This study makes it possible to establish baking flours of nutritional quality and technologically acceptable following the increase in their rheological parameters due to the insertion of gluten flour. The composite flours were obtained using the Philips mixer type (model HR2811). The nutritional qualities of the formulated flours were determined by the Kjeldahl, AOAC 985-29, UV-VIS spectrophotometry (DR 5000;HACH and LANGE, France) and Soxhlet gravimetric methods. The compounds obtained are respectively: Protein, carbohydrate, lipid, micronutrient and vitamin contents. Monitoring the analysis of functional properties (water and oil absorption capacity) as well as baking value.
基金the support of Cooperative Research Program for Agriculture Science & Technology Development (PJ01246404)Rural Development Administration, Republic of Korea
文摘The purpose of this study is to identify major factors affecting the manufacture and quality of steamed bread,consumed in Southeast Asia including China,Japan,and Korea.Hence,flours of 11 Korean wheat cultivars were used to evaluate quality attributes of two different styles of steamed bread,Korean style steamed bread(KSSB)and northern-style Chinese steamed bread(NSCSB).KSSB prepared more ingredients and higher optimum water absorption of dough than NSCSB because Korean consumers prefer white and glossy surface and soft crumb.KSSB showed lower height,larger diameter and volume of steamed bread,higher stress relaxation,and softer texture of crumb than NSCSB.The correlation between flour characteristics and quality of steamed bread was different in KSSB and NSCSB.About 90%of variability in the height and volume of KSSB could be predicted from protein content,mixing tolerance of Mixograph,average particle size of flour,final viscosity and solvent retention capacity.Protein content and quality parameters also could explain the variation of steamed bread height in NSCSB.Korean wheat carrying Glu-A3c allele produced higher volume of steamed bread(704.7 mL)than Glu-A3d allele(645.8 mL)in KSSB,although there was no significant difference in volume of NSCSB by glutenin compositions.Glu-D1d and Glu-A3c alleles had softer texture of crumb than Glu-D1f and Glu-A3d alleles in KSSB,Glu-B3i allele also showed lower hardness of crumb than their counterpart allele in NSCSB.Hard wheat showed higher height and volume of steamed bread,and lower stress relaxation and hardness of crumb than soft wheat in KSSB.
文摘The effects of different vegetable flours (broccoli, cauliflower, artichoke, fennel, zucchini and mushroom) added to gluten-free bread on sensory quality, antioxidant properties and glycemic response were assessed. Among the vegetable flours, the addition of fennel flour significantly improved sensory bread quality. Artichoke flour has the highest phenolic (26.51 ± 1.92 mg/g dw) and flavonoid content (26.43 ± 1.93 mg/g dw). Even though the content of total phenol and flavonoids in vegetable flours was higher when compared to supplemented bread, the addition of artichoke and zucchini flours increased the total phenolic and flavonoid content and improved antioxidant activity. The incorporation of high level of vegetable flours (15%) also decreased the glycemic index of bread, in particular with artichoke and zucchini flours (59 ± 1.21 and 62 ± 0.49, respectively). To sum up, the results are very interesting because the addition of vegetable flours into gluten-free bread can improve nutritional and sensory properties of bread.
文摘The feasibility of partially replacing wheat flour with malted rice flour in bread making was evaluated in several formulations, aiming to find a formulation for the production of malted rice-wheat bread with better nutritional quality and consumer acceptance. The whole grains of a local rice variety (Oryza sativa L. subsp. indica var. Mottaikaruppan) were steeped in distilled water (12 h, 30°C) and germinated for 3 days to obtain high content of soluble materials and amylase activity in bread making. The quality of bread was evaluated by considering the physical and sensorial parameters. When the wheat flour was substituted with malted rice flour, 35% substitution level and the malted rice flour from 3 days of germination was the best according to the physical and sensory qualities of bread. The quality of bread was improved by the addition of 20 g of margarine, 20 g of baking powder and 20 g of yeast in 1 kg of flour. Among different ratios of yeast and baking powder, 2:1 was the best. Bread improver containing amylases and oxidizing agents at the concentration of 40 g/kg was selected as the best concentration. When comparing the final formulation made in the bakery with wheat bread, malted rice-wheat bread contains more soluble dietary fiber (0.62%), insoluble dietary fiber (3.95%), total dietary fiber (4.57%) and free amino acid content (0.64 g/kg) than those in wheat bread (0.5%, 2.73%, 3.23% and 0.36 g/kg, respectively).
文摘Application of resistant starch prepared from parkia flour was produced by replacement of wheat flour with 0, 5%, 10%, 15%, 20%, 30% and 40% Parkia flour. Processing, proximate composition, digestibility of resistant starch in bread and sensory quality were evaluated. Resistant starch was significantly (p < 0.05) increased as Parkia flour level increase in all breads. The resistant starch prepared from Parkia flour was 47.21%. However, wheat bread was 1.47% and Parkia bread 18.52% to 22.28% baked of (200℃ at 45 min) with 2.16% wheat bread and 31.74% to 35.05% Parkia bread baked of (130℃ at 90 min). Supplementation of wheat flour with Parkia flour 0 - 40% increased the crude protein content significantly (p < 0.05) from (7.89% - 15.68%), ash from (0.91% - 2.54%) and crude fiber (1.41% - 4.97%). Color of the bread treatments was remarkably affected by addition of different levels of Parkia flour. Therefore, Parkia flour could be added to wheat flour up to 15% without any observed detrimental effect on bread sensory properties. Sensory evaluation results indicated that bread with 5% to15% Parkia flour were rated the most acceptable and there was no significant difference in terms of acceptability compared to the control. This could be used to improve the nutritional quality of bread especially in developing countries were malnutrition is prevalent.
文摘Samples of 12 hard winter wheats and their flours that produced breads varying in crumb grain scores were studied for 38 quality parameters including: wheat physical and chemical characteristics; flour ash and protein contents,starch damage,swelling power,pasting characteristics,and flour particle size distribution; dough properties determined by a mixograph; and breadmaking properties for pup loaves (100g flour). Only two parameters,the protein content of wheat and the granulation of flour,showed significant correlations with bread crumb grain scores. Protein content of wheat ranging 12.9%~14.5% determined by an NIR method showed a weak inverse relationship (r =-0.61,p<0.05) with bread crumb grain score. Flour particle size distribution measured by both Alpine Air Jet Sieve and NIR methods revealed that the weight wt % of particles less than 38μm in size and representing 9.6%~19.3% of the flour weights was correlated positively (r =0 .78,p<0.01) with crumb grain score,whereas wt % of flour particles larger than 125μm had an inverse relationship (r =-0.60,p<0.05) with crumb grain score.
文摘A laboratory experiment has been designed and implemented to study the effects of storage temperatures (27.5°C and 37.5°C) and storage periods (day, 3 days, 10 days, 20 days and 30 days) in normal conditions and relative humidity on the characteristics of wheat flour quality, as well as some of the chemical characteristics of flour (moisture content and ratio of wet gluten), the physical properties (color and falling number). Increasing the storage temperature from 27.5°C to 37.5°C has led to decreasing moisture content of flour stored under storage relative humidity of 38% - 70%. It has also resulted in extending the storage period from 1 day to 10 days to a decrease in moisture content of flour, and this decline has increased the storage period up to thirty days. The overlap between these two factors has been significantly affective. As the storage temperature of flour increased from 27.5°C to 37.5°C, the percentage of wet gluten has been increased too, and the storage period was extended to ten days. This has led to a significant increase in the percentage of wet gluten flour. In addition, there was a significant response to the effective overlap between the storage temperatures and periods of storage under study in this manner. Increasing the storage temperature from 27.5°C to 37.5°C has led to significantly increased values of the color of the stored flour. Besides, increasing the storage period one day more has led to decreasing the values of the color of the stored flour. However, there has been no significant change to the subsequent periods of storage. The overlap between both factors of temperature and storage periods has a significant effect on the flour color. There has been a significant decrease of the enzyme activity (the height values of the falling No.). But there is a noticeable increase to the falling No. values of the stored flour by 37.5°C when increasing the storage periods from one day to ten days and thirty days. This effect, nonetheless, has not reached the significant level.
文摘Fiber intake improves gut health and prevents non-communicable diseases. The current study investigates the substitution of carrageenan in white bread and evaluates its effect on the physiochemical and structural characteristics of bread. The 100% wheat flour was used as control and the test sample contained 4% carrageenan. The physio-chemical analysis showed that carrageenan-substitution improved the hydration properties of the flour (WHC—1.33 g/g;SC—3.50 ml/g). Carrageen substituted bread had reduced the loaf volume. The fiber content in carrageenan-substituted bread was noticeably higher (9.4 g%) than control (3.5 g%). Crude lipid (4.6 g%) and protein (7.0 g%) content improved with carrageenan-substitution. The mineral contents (Na, K, Mg, Ca, Fe, and Zn) were increased in carrageenan-breads. The texture profile analysis showed a decreased hardness (H1—92.3 N, H2—62.5 N) and improved springiness (5.3 mm) in carrageenan-bread.
文摘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.