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1
Kotsiou, Kali, Dimitrios-Diogenis Sacharidis, Anthia Matsakidou, Costas G. Biliaderis, and Athina Lazaridou. "Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads." Foods 10, no. 8 (August 7, 2021): 1832. http://dx.doi.org/10.3390/foods10081832.
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Roasted yellow split pea (YSP) flours were used to substitute wheat flour, at 10–20% (flour basis) in wheat bread formulations. Rheometry showed that roasted YSP flour addition increased elasticity and resistance to deformation and flow of the composite doughs, particularly at 20% substitution; instead, at 10% addition (either raw or roasted YSP flour), there were no effects on dough rheology and bread textural properties. Breads fortified with roasted YSP flour at levels >10% exhibited lower loaf-specific volume and harder crumb compared to control (bread without YSP flour). Moreover, only breads with 20% roasted YSP flour displayed a significantly higher staling extent and rate, compared to control, as assessed by large deformation mechanical testing and calorimetry (starch retrogradation) of crumb preparations. This formulation also showed a large increase in β-sheets and β-turns at the expense of α-helix and random coil conformations in protein secondary structure as assessed by FTIR spectroscopy. Roasting of YSP effectively masked the “beany” and “grass-like” off-flavors of raw YSP flour at 10% substitution. Overall, roasted YSP flour at the 10% level was successfully incorporated into wheat bread formulations without adversely affecting dough rheology, bread texture, and shelf-life, resulting in final products with a pleasant flavor profile.
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Clark, Elizabeth A., and Fadi M. Aramouni. "Evaluation of Quality Parameters in Gluten-Free Bread Formulated with Breadfruit (Artocarpus altilis) Flour." Journal of Food Quality 2018 (September 24, 2018): 1–12. http://dx.doi.org/10.1155/2018/1063502.
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Flour from the fruit of breadfruit trees (Artocarpus altilis) holds the potential to serve as a wheat flour replacement in gluten-free product formulations. This study evaluated the impact of breadfruit flour and leavening agent on gluten-free bread quality. Breadfruit flour was first milled and characterized by the researchers prior to being used in this study. Experimental formulas were mixed with varying breadfruit flour inclusion (0%, 20%, 35%, and 50%) and leavening agent (yeast and baking powder). Quality parameters including density, specific volume, pH, water activity, color, and texture were assessed, and proximate analysis was performed to characterize the nutritional value of the bread. Significant differences (p<0.05) were found in loaf density, specific volume, color (crust L∗ and b∗; crumb L∗, a∗, and b∗), pH, water activity, and crumb firmness. Additionally, a consumer sensory study was performed on the most well-liked formulations. Consumer testing yielded significant differences (p<0.05) between the yeast-leavened control (0% breadfruit flour) and yeast-leavened breadfruit bread (20% breadfruit flour). Nonceliac consumers rated the breadfruit treatment as significantly less acceptable than the control for all sensory characteristics assessed. These results indicate that breadfruit flour can be used at ≤20%, when leavened with yeast, to produce quality gluten-free bread. Future studies should be conducted to assess the impact of breadfruit variety and milling practices on breadfruit flour properties before further attempts are made to investigate how breadfruit flour impacts the gluten-free bread quality.
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Agrahar-Murugkar, Dipika, and Preeti Dixit-Bajpai. "Physicochemical, textural, color, nutritional, scanning electron microscopy and sensorial characterization of calcium-rich breads fortified with sesame, malted finger millet, cumin and moringa leaves." Nutrition & Food Science 50, no. 1 (July 1, 2019): 47–60. http://dx.doi.org/10.1108/nfs-03-2019-0101.
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Purpose The purpose of this study is to examine the effect of calcium-rich ingredients such as sesame, skimmed milk powder, moringa leaves, cumin seeds and finger millet on flour, dough and breads with the objective of developing bread with higher calcium content and to investigate whether it maintains quality traits that guarantee its acceptability by consumers by testing textural, scanning electron microscopy and nutritional and sensorial parameters. Design/methodology/approach Refined flour was fortified with skimmed milk powder (SMP), sesame, moringa leaves and cumin (T1), SMP, sesame and malted finger millet (T2) and SMP and sesame (T3). Refined flour dough and breads served as control (C). The physicochemical, textural, scanning electron microscopy, nutritional and sensory parameters of flour, dough and breads were evaluated. Findings Significantly (p < 0.01) higher stickiness values of dough were obtained by refined flour dough-C (50.3 N); refined flour dough fortified with SMP and sesame - T3 (42.2 N); Refined flour dough fortified with sesame, SMP and malted finger millet -T2 (38.4 N); and refined flour dough fortified with sesame, SMP, moringa leaves and cumin -T1 (33.5 N). Oven spring in breads was 1.4 in C and decreased significantly (p < 0.01) to T3-1.0, T1-0.9 and T2-0.8. Chewiness values of T3 (4.1) was similar to C bread, whereas T1 and T2 showed significantly (p < 0.01) lower values. Scanning electron microscopy images of bread microstructure showed fortification of bread resulted in intermittent but more prominent gluten structure in test breads than control. The highest calcium content was observed in T1 (268 mg/100 g), followed by T2 (231 mg/100 g) and T3 (211 mg/100 g). The incorporation of dried moringa leaves and cumin seeds enhanced the appearance, aroma, taste and flavor of T1. Research limitations/implications The study shows that texturally and sensorially acceptable nutritious breads can be produced through natural fortification. Nutrients from naturally fortified foods are better absorbed and assimilated by the body. Calcium-fortified breads, each with its own distinctive taste and texture, showed high values in the sensory evaluation test. Originality/value The incorporation of calcium and protein-rich ingredients such as SMP, moringa leaves, cumin, malted finger millet and sesame would yield calcium enriched breads superior to the commonly consumed plain refined wheat flour bread with respect to textural, nutritional, functional and sensory attributes and have high potential to alleviate calcium deficiency in vulnerable groups.
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Lever, T., A. Kelly, J. De Faveri, D. Martin, J. Sheppard, K. Quail, and D. Miskelly. "Australian wheat for the sponge and dough bread making process." Australian Journal of Agricultural Research 56, no. 10 (2005): 1049. http://dx.doi.org/10.1071/ar05113.
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This work investigates the suitability of Australian wheats for the sponge and dough bread market, and determines the wheat quality attributes most important for large loaf volume. A group of 30 genotypes was selected for quality testing and baking using a purpose-developed sponge and dough test baking method. Genotypes were grown at 2 sites in Queensland during winter of 2001 and 2002, and then grain from the field trials was tested in the laboratory. The traits measured included grain, flour, and dough quality, along with loaf volume as the main trait of interest. Glutenin alleles and Wx-B1 allele status of the genotypes were also determined. Genetic correlations were calculated between loaf volume and all the quality traits. The quality trait with the strongest relationship to loaf volume was flour swelling volume. Glutenin alleles and Wx-B1 alleles may also be important for sponge and dough bread quality but the data presented here were insufficient to draw strong conclusions. Consistent, large sponge and dough loaf volumes (>850 cm3) were achieved by the Batavia/Pelsart double haploids QT8753, QT10793, and QT10778. The wheat varieties Hartog and Kennedy also performed well. The work demonstrated that Australia can produce wheat suitable for this market.
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Švec, Ivan, and Marie Hrušková. "Effect of Chia and Teff Supplement on Dietary Fibre Content, Non‑fermented Dough and Bread Characteristics from Wheat and Wheat‑Barley Flours." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 65, no. 2 (2017): 727–36. http://dx.doi.org/10.11118/actaun201765020727.
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To elevate dietary fibre content in wheat bread, two additions of barley flour were tested (30 % and 50 %), and further 5 % or 10 % of chia or teff wholemeals. Chia elevated dietary fibre content more effectively than teff did (up to 6.41 % and 4.29 %, respectively). Non‑gluten nature of proteins in non‑traditional raw materials also affected farinograph, amylograph and mixolab proof results. Water absorption increased about 10 % in total, especially owing to teff presence in composite flour. All three alternative crops decelerated dough development and prolonged its stability, but dough softening degree depended on their combination. Higher water absorption was reflected in viscosity rise during amylograph testing. Using mixolab equipment, significantly more accurate differentiation of tested composites was reached, both in phase of dough kneading and registration of viscosity during heating and cooling. Contrary to this, any statistically verifiable difference was observed between chia or teff wholemeal variants from white of dark seeds. By variance analysis, some rheological parameters (dough softening degree, torque point C5, mixolab energy) together with specific bread volume were identified as principal for samples distinguishing. In terms of flour and bread quality, barley flour portion had a prevailing effect for chia tri‑composites. Reversely, quality of flour blends containing teff was dependent on both barley flour and teff wholemeal portion and type.
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Breshears, Karen L., and Kristi M. Crowe. "Sensory and Textural Evaluation of Gluten-Free Bread Substituted With Amaranth and Montina™ Flour." Journal of Food Research 2, no. 4 (June 16, 2013): 1. http://dx.doi.org/10.5539/jfr.v2n4p1.
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<p>The objective of this study was to develop a nutrient-dense gluten-free bread (GFB) using either amaranth or Montina™ flour in a standardized gluten-free lean breadrecipe for the purpose of comparing the nutritional, sensory, and objective qualities of the developed breads to a commercially-marketed GFB. Participants (n=222)included individuals who typically eat a gluten-free diet and those who eat a non-restricted diet. The non-restricted diet group was used to assess product acceptability in the general population and to determine product marketability among those without gluten restrictions. Nutritionally, both developed breads provided at least 26% more iron than the commercial GFB and <span style="text-decoration: underline;">></span><span style="text-decoration: underline;"> </span>40% more fiber while the amaranth bread provided twice as much folate. Significant differences (p < 0.05) in sensory attributes (appearance, texture, flavor, tenderness, and overall acceptability) of both amaranth- and Montina™-based breads were not reported between the groups. Based on sensory scores using a 9-point Hedonic scale, the commercial GFB was preferred over either developed bread and the Montina™-based bread was preferred over the amaranth-based bread. Significant differences in bread hardness were not detected among the tested GFB, yet commercial GFB slices exhibited the largest and most consistent cell size throughout. Results suggest that amaranth and Montina™ flours assist in improving the nutritional quality of GFB, yet additional testing is needed to assist in formulation modifications of this standardized lean bread recipe in order to produce a product similar in sensory qualities to commercially-marketed GFB.</p>
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Luděk, Hřivna, Zigmundová Veronika, Burešová Iva, Maco Roman, Vyhnánek Tomáš, and Trojan Václav. "Rheological properties of dough and baking quality of products using coloured wheat." Plant, Soil and Environment 64, No. 5 (May 14, 2018): 203–8. http://dx.doi.org/10.17221/62/2018-pse.
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The experiment included testing of rheological properties of dough as well as the baking quality of bread flour and bran obtained by grinding coloured wheat grains with purple pericarp (cultivars Rosso, Konini and PS Karkulka) and blue aleurone (cv. Scorpion). Common wheat cv. Mulan was used for comparison. Formulas containing 10, 15 and 20% of bran were prepared. The addition of bran increased the water loss during baking by an average of 1.28%, specific volume of bread decreased by 2 to 10 mL, and the ratio number decreased from 0.57 to 0.51. The dynamic oscillatory rheometry simulated processes occurring during baking. A higher content of bran increased the complex viscosity of dough. In the initial stages of heating, the increasing presence of bran promoted dough weakening. Starch gelatinization was also influenced by the content of bran.
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O'Brien, L., and JA Ronalds. "The effect on yield distribution of early generation selection for quality." Australian Journal of Agricultural Research 37, no. 3 (1986): 211. http://dx.doi.org/10.1071/ar9860211.
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In simulation of a wheat-breeding situation, random F3 lines derived from seven wheat crosses were quality tested, and decisions to retain or discard them were made on the individual test results for flourmilling extraction, flour protein content and four separate measures of protein quality. Decisions were also made using regimes of tests that selected entries for high flour extraction and their balance of grain hardness, protein content and quality optimum for different wheat end-uses (bread, cakes, pastries, etc.). In the F4 generation all entries were grown in replicated yield trials. The effect of early generation selection for quality on the subsequent yield distribution was assessed by comparing the F4 yield distributions of the entire population with those for the designated quality test. Independent culling for flour-milling extraction and protein quality did not alter the nature of the subsequent yield distributions. However, independent culling in the F3 for flour protein content resulted in the loss of more lines of above average yield than below average yield in the F4 generation. Furthermore, the significant negative correlation between F3 flour protein content and F4 grain yield indicates that overemphasis on selection for high protein content would reduce the rate of yield improvement in the following generation. Application of the early generation testing regimes resulted in up to 66% of the lines being classified as having undesirable quality without the nature of the subsequent yield distribution being affected. The results of this study have application to the planning of wheat-breeding programmes that aim to produce high-yielding, good-quality wheats.
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Podgorny, S. V., O. V. Skripka, A. P. Samofalov, S. N. Gromova, and N. S. Kravchenko. "QUALITY INDICATORS OF WINTER SOFT WHEAT VARIETIES IN ECOLOGICAL VARIETY TRIALS." TAURIDA HERALD OF THE AGRARIAN SCIENCES 4 (24) (November 2020): 143–51. http://dx.doi.org/10.33952/2542-0720-2020-4-24-143-151.
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Improving the quality of wheat grain is an important task of agricultural production. In recent years, the production of strong and valuable wheat, necessary for the production of high-quality baking flour, has decreased. In this regard, the study of the quality of grain varieties of winter wheat in specific soil and climatic conditions of the Rostov region is becoming topical. Therefore, the purpose of our research was to study the main indicators of grain quality of varieties of soft winter wheat (protein and gluten content, flour strength, bread size from 100 g of flour) in ecological variety trials to select the best under conditions of the Rostov region. The studies were carried out on the trial fields of the Laboratory of selection and seed production of winter soft wheat of intensive type of the State Scientific Establishment “Agricultural research center «Donskoy»” (Rostov region) in 2014–2016. Seventy-five varieties were studied in the course of the research. Planting dates – optimal for implementation of agricultural and agro-technical measures. Planter – «Wintersteiger Plotseed S.» Seed placement depth – 4–6 cm. Preceding crop – black fallow. Accounting square of fields – 10 m2, double replication. Seeding rate – 4.5 million seeds per hectare. Grain quality was assessed according to the methods of the national standards of the Russian Federation. Such grain quality indicators as gluten content (according to GOST R 54478-2011), protein mass fraction (as required by GOST 108460-91), baking properties of flour (in a laboratory using the remix method) were determined. The article discusses the main indicators of the quality of grain and flour of winter soft wheat varieties in ecological variety testing and compares them. Analysis of the main indicators of the quality of varieties in trials showed that in the south of the Rostov region in 2014–2016 flour strength and gluten content were the most variable indicators. In terms of protein content (> 14.5 %), 8.0 % of the studied varieties were in full compliance with strong wheat standards; by the gluten content (> 28 %) – 7.0 %; by the flour strength (>280 e.a.) – 9.0 %. Five varieties of winter soft wheat: ‘Aksinya’, ‘Tanais’, ‘Asket’, ‘Nakhodka’, ‘Yumpa’ (Russia) with a complex of economically valuable traits are of greater interest for practical breeding in terms of improving grain quality.
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Marchenko, D. M., M. M. Ivanisov, I. A. Rybas’, E. I. Nekrasov, I. V. Romanyukina, and Yu Yu Chukhnenko. "The results of breeding work with the winter bread wheat for non-fallow forecrops in the Agricultural Research Center “Donskoy”." Grain Economy of Russia, no. 6 (December 22, 2020): 3–9. http://dx.doi.org/10.31367/2079-8725-2020-72-6-3-9.
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The breeding work with the winter bread wheat in the Federal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy” is being carried out taking into account the increasing aridity of the local climate, the availability of different soil and climatic zones, various forecrops. Every year in the Rostov region there is an increase in the sown area under winter wheat. So, in 2020 the grain crop was sown on more than 2.6 million hectares. Most of it is sown after such non-fallow forecrops as peas, maize, sunflower and other crops. In this regard, it is important to develop and introduce into production winter bread wheat varieties based according to these forecrops. The laboratory for breeding and seed production of winter bread wheat of half-intensive type was established in 1978. For the period from 1978 to 2019, 36 varieties were developed in the laboratory and sent to the State Variety Testing. The main task of the crop breeding for non-fallow forecrops was and still remains to develop highly productive varieties with high frost resistance, drought resistance, heat resistance, resistance to major diseases and grain quality of strong and valuable wheat. In 2020 22 winter bread wheat varieties, developed in the laboratory, have been included into the State List of Breeding Achievements of the Russian Federation. Currently five winter bread wheat varieties ‘Polina’, ‘Ambar’, ‘Niva Dona’, ‘Podarok Krymu’ and ‘Premiera’ are undergoing the State Variety Testing. There is still going on the work on the development of new winter bread wheat varieties that meet modern production requirements, with a wide ecological adaptability and stability of productivity and quality of grain and flour.
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Gajalakshmi, K., and V. Reddy. "Rheological properties of wheat dough in some hexaploid Indian wheat varieties." Acta Agronomica Hungarica 55, no. 2 (June 1, 2007): 235–41. http://dx.doi.org/10.1556/aagr.55.2007.2.11.
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The dough characteristics of fifty popular Indian hexaploid wheat varieties were assessed by testing various rheological properties using a Brabender Farinograph and an Extensograph. These studies were aimed at evaluating the flour quality and functionality of the wheat dough. Based on the rheological dough properties of 50 Indian hexaploid wheat varieties it was recommended that 13 wheats could be useful for blending purposes, 31 varieties could be used for both bread and chapatti making, and the remaining 6 wheats were found suitable for biscuit making. The outcome of the experiments will be useful for plant breeders, millers and bakers.
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Haris, Ladislav, Boris Žitný, and Zdenka Muchová. "Rheological characteristics of flours milled from different wheat varieties (Triticum aestivum L.)." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 58, no. 4 (2010): 41–48. http://dx.doi.org/10.11118/actaun201058040041.
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Technological quality was studied of wheat flours from three varieties of Triticum aestivum L. (Arida, Meritto, Verita) delivered to the mill for three years (2007–2009). Physico-chemical parameters observed during the purchase of grain (STN 461100-2) were not significantly different. Also milled flours from tested varieties have by processors required ash content, gluten, acceptable Zeleny index, α-amylase activity (falling number), but as the rheological properties of dough from these flours show, these parameters are unsuited enough (un)suitability of material for efficient processing of flour. Rheological evaluation showed that each variety is suitable for different processing direction. Therefore, if we deliberately separate lots of purchased grain, not only by basic physico-chemical properties listed in the current standards (CSN and STN), but also by their rheological properties, which are important and reliable indicator of the direction of the end-use processing of wheat flours, the flours will be more likely to succeed in specific cereal technology. For the production of bread was satisfactory rheological properties of dough from variety Arida. Verita variety is suitable for processing into wafers, and a variety Meritto for producing biscuits and crackers. Verita and Meritto varieties so do not achieved the expected values of the rheological optimum for „classic“ bread processing (bakery products) despite satisfactory gluten content and falling number to use this processing direction. Reported results show us the possibilities of more efficient selection of varieties or lots purchased grain of wheat for use in baking and buscuit industry by using rheological evaluation methods. Results were evaluated by analysis of data exploration (Boxplot, scattering graphs), classical nonparametric testing of hypotheses and the distribution of the data (Wilcoxon test, Kruskal-Wallis, Friedman, rates central tendency and dispersion).
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O'Brien, L., JF Panozzo, and JA Ronalds. "F3 response to F2 selection for quality and its effect on F3 yield distribution." Australian Journal of Agricultural Research 40, no. 1 (1989): 33. http://dx.doi.org/10.1071/ar9890033.
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Seed of F2 single plant selections from two crosses was evaluated using a number of small-scale quality tests.F2 quality test values were significantly correlated with farinograph and extensograph properties in the F3, but no one test was correlated with all of the physical dough measures. The Pelshenke time and the proportion of residue protein were the small-scale measures most consistently correlated with dough strength (farinograph dough breakdown and extensograph maximum resistance) in the F3 and between the F2 and F3 generations.Applications of independent culling in the F2 for each test did not alter the subsequent nature of the F3 yield distribution except for flour protein content and Zeleny volume, where there was a preferential loss of lines from the higher yielding end. This resulted from the negative correlations between flour protein content and yield, both within the F3 (r=-0.66**) and between the F2 and F3 (r= -0-44**). The negative relationship between grain yield and Zeleny volume was due to the effect of protein content on Zeleny volume.Application of quality testing regimes that estimated grain hardness, protein content and dough strength in the F2 did not adversely affect the nature of the F3 yield distribution, yet permitted up to 71% of the population to be removed because of unsatisfactory balance of quality attributes. These results have considerable implications for the planning of wheat breeding programmes.Additional keywords: Bread wheat (Triticum aestivum L.), sodium dodecyl sulfate sedimentation volume, Zeleny sedimentation volume, Pelshenke wheatmeal fermentation time, residue protein content.
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Rahmaniar, Rahmaniar. "KETAHANAN USANG BARANG JADI KARET PEGANGAN SETANG SEPEDA MOTOR DARI TEPUNG KULIT KERANG." Jurnal Industri Hasil Perkebunan 11, no. 1 (June 15, 2016): 43–50. http://dx.doi.org/10.33104/jihp.v11i1.3409.
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Padding used to strengthen and enlarge rubber volume, can improve the quality of rubbery goods’physical characteristics and vulcanization. The objectives of the research were to obtain the formulation ofrubber compound met SNI standardvaried with particle size of flour clamshell and ratio composition of padding(clamshell flour: carbon black). The experimental design of the research was Completely RandomizedFactorial Design. The first factor was concentration of clamshell flour in particle size (A): A1:30 phr, A2:40 phr, A3: 50 phr. The second was ratio composition of padding (clamshell flour: carbon black N330) (B):B1 = 15:55 phr, B2=25:45 phr and B3=35:35 phr. Testing on quality of rubber compound’s characteristicsincludevisual test, modulus, and ageing resistance including hardness, tensile strength, elongation at break.The result showed that visual test for physical compound characteristics value is no defect for all formula, 55– 104% for modulus, while compound physical test after ageing process shows 56 – 64 shore A for hardness,106 – 129 kg/cm2 for tensile strength, 336 – 579% for elongation at break. Test result for all parametersmeets SNI 06-7031-2004 as the standard for motorcycle grip handle.Keywords: rubber compound, Flour Clamshell, carbon black.
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Barkovskaya, T. A., O. V. Gladysheva, and V. G. Kokoreva. "Evaluation of consumer properties of grain of spring soft wheat selection lines." Agricultural Science Euro-North-East 22, no. 2 (April 22, 2021): 204–11. http://dx.doi.org/10.30766/2072-9081.2021.22.2.204-211.
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The article presents the results of studying 10 numbers of competitive variety testing in the Ryazan region in order to identify new breeding lines of spring soft wheat with high technological and baking indicators. The assessment carried out in 2017-2019 revealed that according to the yield the breeding lines 1036-09Н21 and 898-09Н125 exceeded the Agata standard variety (4.47 t/ha) by 0.61 t/ha and 0.48 t ha, respectively (LSD05 = 0.34 t/ha). Over the years of the research, the variety samples formed a glassy well-made grain with the nature of 770-817 g/l, with the protein content in the grain of 14.1-16.0 % and the mass fraction of raw gluten in the flour of 29-41 % of high quality (IDK 45-75 units). The greatest potential for protein accumulation in grain was possessed by the varieties Agata, RIMA, lines 539-10H163, 543-13H163 – 16.8-19.3 %. On the average, the falling number was relatively high 264-331 s, corresponding for wheat of the first and second classes. Lines 543-13H163, 539-10H163 and 898-09H125 exceeded the standard in terms of sedimentation value by 15-17 ml or 35-40 %. The specific work of the dough deformation in the samples varied from 305 a.u. up to 421 a.u., corresponding to the standards of strong or valuable wheat. It has been established that the volumetric yield of bread for lines 509-13Н148, 539-10Н163 and 543-13Н163 was 1633-1647 cm3, higher than the Agat standard variety by 16-17 %. Valuable material 539-10N163 and 898-09N125 that meets the requirements of flour-grinding and bakery enterprises has been developed. It has the following varietal characteristics: grain nature is more than 800 g/l, protein content in grain is 15-16 %, gluten in flour is 33-34 %, with the sedimentation indicator of 58-60 ml, the deformation energy of the dough of 389-421 a.u, the volumetric bread yield of 1523-1647 cm3.
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Fox, S. L., D. G. Humphreys, P. D. Brown, T. F. Townley-Smith, B. D. McCallum, T. G. Fetch, D. A. Gaudet, J. G. Menzies, J. A. Gilbert, and J. S. Noll. "KANE hard red spring wheat." Canadian Journal of Plant Science 87, no. 4 (October 1, 2007): 889–94. http://dx.doi.org/10.4141/cjps06043.
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KANE is a hard red spring wheat that meets the end-use quality and kernel visual distinguishability specifications of the Canada Western Red Spring market class. KANE was found to be adapted to the wheat-growing regions of Manitoba and eastern Saskatchewan from the data provided by the Central Bread Wheat Cooperative registration test in 2003–2005. In comparison with the check cultivars Katepwa, McKenzie, CDC Teal, AC Barrie, and Superb, the overall grain yield of KANE was similar to the high yield checks McKenzie and Superb. Compared with the highest yielding check McKenzie, KANE was 1.7 d later maturing, was 6 cm shorter, had stronger straw, and was significantly higher (1.1 kg hL-1) in test weight. KANE is resistant to the prevalent races of leaf rust and stem rust. Resistance to common bunt and loose smut was intermediate, being similar to CDC Teal and McKenzie, respectively. Resistance to fusarium head blight was similar to AC Barrie. KANE has good preharvest sprouting resistance with similar or lower sprouting scores compared to the best check in 4 out of 5 yr of testing. End-use quality tests showed that KANE had a 0.7% higher flour extraction rate than the best checks and was within the range of the checks for the other quality traits. Key words: Triticum aestivum L., cultivar description, red spring wheat, test weight, preharvest sprouting, leaf rust
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Flood, RG, PJ Martin, and JF Panozzo. "Influence of sowing time on grain quality characters of wheat grown in north-western Victoria." Australian Journal of Experimental Agriculture 36, no. 7 (1996): 831. http://dx.doi.org/10.1071/ea9960831.
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Grain from sowing time experiments at 1 site in 1984 and 2 sites in 1986 and 1987 in northwestern Victoria were tested for several grain and flour characters. The tests included grain protein percentage, sodium dodecyl sulfate (SDS) sedimentation volume, particle size index, milling yield, test weight and Pelshenke wholemeal fermentation time, although not all tests were carried out in all years at both sites. The findings are reported without analysis of the underlying processes involved. The effect of sowing time on grain protein percentage was variable; at Dooen in 1984 there was a slight decrease, at Dooen and Walpeup in 1986 there was an increase but there was no change at Dooen in 1987, as sowing time was delayed. Sowing time had a significant effect on SDS at Dooen in 1984 and Dooen and Walpeup in 1986. There were no marked trends at Dooen in 1984, but significant differences between individual sowing times, and in 1986 there was an inconsistent increase as sowing time was delayed. At Walpeup in 1986 there was a substantial increase in values as sowing time was delayed. Partial correlation coefficients, however, indicated that at Dooen in both years and Walpeup in 1986, variation for SDS was due almost entirely to differences in grain protein percentage, although at Walpeup in 1986 there was a slight additional effect of sowing time. Particle size index was significantly affected by sowing time at both sites in 1986; at Dooen there was a decrease as sowing time was delayed and then an increase for the last sowing time, and at Walpeup there was an increase as sowing time was delayed. Although some effects of sowing time on milling yield and test weight were statistically significant, only one had commercial significance-milling yield at Walpeup in 1986. Pelshenke time was affected by sowing time at Dooen in 1984 and Walpeup in 1986, but there were no obvious trends. Sowing time x cultivar interactions have implications for quality testing of wheat crossbreds. Grain growers can be reassured that sowing crops over an extended period appears to have little or no detrimental effect on grain quality with respect to bread baking properties. In some seasons, however, there may be substantial increases in grain protein percentage in later sown crops, although this would generally be associated with lower yields.
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IVANOV, E. A., V. A. TERESHCHENKO, and O. V. IVANOVA. "ПРИРОДНЫЕ КОРМОВЫЕ ДОБАВКИ В КОРМЛЕНИИ ЛАКТИРУЮЩИХ КОРОВ." Molochnoe i miasnoe skotovodstvo, no. 6 (October 23, 2019): 38–44. http://dx.doi.org/10.33943/mms.2019.6.39676.
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Изучено влияние хвойной муки и скорлупы кедрового ореха на молочную продуктивность и качество молока коров чернопестрой породы в условиях сельхозпредприятия Красноярского края. Для опыта было сформировано 3 группы коров. Контрольная получала основной рацион (ОР), I опытная дополнительно к ОР хвойную муку, II дополнительно к ОР хвойную муку в комплексе со скорлупой кедрового ореха. В результате исследований было установлено, что в хвойной муке содержалось больше полифенолов на 0,05, меди на 29,4, цинка на 35,7, магния на 64,7, хрома на 40, и меньше целлюлозы и лигнина на 9,67 и 24,15 по сравнению со скорлупой кедрового ореха. Установлено, что во II группе увеличился удой на 17,5, массовая доля жира в молоке на 13,1, белка на 3,3, количество жировых шариков на 17,5. Доля коров, продуцирующих молоко I группы термоустойчивости, во II опытной группе составила 100. По результатам биохимического анализа крови во II группе отмечено повышение концентрации глюкозы в крови на 11,5, кальция на 8,4, магния на 56,7. Анализ полученных данных позволил заключить, что наиболее эффективно комплексное скармливание коровам хвойной муки и скорлупы кедрового ореха.The influence of coniferous flour and pine nut shell on milk productivity and milk quality of black motley breed cows was researched based on the conditions of agricultural enterprises of Krasnoyarsk region. To conduct the research three groups of cows were formed. The control group received the basic diet, the 1st testing group in addition to the basic diet received coniferous flour, the 2nd group received coniferous flour mixed with crushed pine nut shells. The result of research demonstrates the coniferous flour contains more polyphenols by 0.05, copper by 29.4, zinc by 35.7, magnesium by 64.7, chromium by 40, and less cellulose and lignin by 9.67 and 24.15 in comparison with pine nut shells. It is proved that milk yield in the 2nd group increased by 17.5, milk fat by 13.1, protein by 3.3, the number of fat globules in milk 17.5. The 2nd experimental group share of cows giving milk of group I heat resistance was 100. The results of biochemical blood analysis in group 2 showed an increase in the concentration of glucose in the blood by 11.5, calcium by 8.4, magnesium by 56.7. The analysis of the received data allowed to draw a conclusion that the most effective feeding for cows is a mix of coniferous flour and a shell of a pine nut.
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Djukic, Dragutin, Milorad Radovic, Leka Mandic, and Slavica Veskovic-Moracanin. "Effect of bread dough mixing method on rye bread quality." Acta Periodica Technologica, no. 45 (2014): 11–22. http://dx.doi.org/10.2298/apt1445011d.
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The objective of this study was to evaluate the effect of sourdough (indirect bread dough mixing method) on the quality of rye/wheat bread (TYPE 500 wheat flour and whole grain rye flour - 60:40) and determine its advantages over the straight dough method. Three bread dough mixing methods were used: I - indirect bread dough mixing using flour scalding; II - indirect bread dough mixing without flour scalding; III - straight dough mixing. The study involved the monitoring of the following: microbial characterristics of the flour and dough (yeasts and lactic acid bacteria) and of the bread (presence of Enterobacteriaceae, yeasts and moulds); chemical properties of the dough and the bread (pH and degree of acidity); organoleptic attributes of bread (volume, porosity according to Dallman, crumb elasticity, pore structure fineness, bread crumb score, external appearance, crumb appearance, flavour of both the crust and the crumb). The results showed the highest counts of lactic acid bacteria and yeasts in the indirect bread dough mixing method using rye flour scalding. The rye/wheat bread made with sourdough had a mild sourish flavour, an intense aroma, a prolonged shelf life, and reduced crumbliness. The study suggests that the technological process of sourdough-type rye/wheat bread making is an important requirement in improving bread quality and assortment that can be used in any bakery facility.
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S. A. O, Adeyeye, Bolaji O. T, Abegunde T. A, Adebayo-Oyetoro A. O, Tiamiyu H. K, and Idowu Adebayo. "Quality Characteristics and Consumer Acceptance of Bread from Wheat and Rice Composite Flour." Current Research in Nutrition and Food Science Journal 7, no. 2 (August 30, 2019): 488–95. http://dx.doi.org/10.12944/crnfsj.7.2.18.
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The quality characteristics and consumer acceptance of wheat-rice composite flour bread were evaluated. Substitution of rice flour was done in wheat flour from 0 to 100% and the composite flour was used to produce bread. The bread samples were subjected to proximate, physical, and sensory analyses. The results showed significant differences (p ≤ 0.05) between the proximate compositions of bread samples studied. Bread from control (100% wheat flour) had moisture content of 28.61±0.28%. Bread from 10-50% wheat-rice composite flour had moisture contents ranged from 28.04±0.41 - 24.81±0.40%. The oven spring of the samples from control (100% wheat flour) had the highest value of 1.12±0.28 cm. The oven spring of wheat-rice composite bread ranged between 1.00±0.22 and 0.82±0.38 cm. There was inverse relationship between loaf weight (g), loaf volume and specific volume and the quantities of rice flour added to the wheat flour. The results of consumer acceptance showed that bread with 70:30 wheat: rice flour ratio was acceptable to the consumers. In conclusion, bread of good quality and good consumer acceptance could be made from wheat-rice composite flour.
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Šporin, Monika, Martina Avbelj, Boris Kovač, and Sonja Smole Možina. "Quality characteristics of wheat flour dough and bread containing grape pomace flour." Food Science and Technology International 24, no. 3 (December 5, 2017): 251–63. http://dx.doi.org/10.1177/1082013217745398.
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Wheat bread was enriched with 6%, 10% and 15% dried and milled grape pomace flour from two grape cultivars: ‘Merlot’ and ‘Zelen’. Rheological, textural, sensory and antioxidant properties of the enriched dough and bread were evaluated, and compared to control samples. Grape cultivar had significant impact on the rheological characteristics of the dough, and on the sensory and antioxidant properties of the final bread. Development time and dough stability were longer when ‘Merlot’ grape pomace flour was added compared to ‘Zelen’ grape pomace flour and the control. Grape pomace flour addition affected bread volume, firmness, crumb and crust colour, and odour and taste intensity. Moreover, grape pomace flour addition resulted in a stickier and less springy crumb texture, and some negative sensorial properties, such as increased intensity of aftertaste and sand feeling in the mouth. The phenolic content and antioxidant activity of bread were positively correlated with grape pomace flour addition ( r = 0.987, p = 0.01 and r = 0.941, p = 0.01 between phenolic content and ferric reducing antioxidant power and phenolic content and 2,2-diphenyl-1-picrylhydrazyl, respectively). The highest total phenolic contents were 5.92 mg gallic acid equivalents (GAE)/g dw for ‘Merlot’ and 3.65 mg gallic acid equivalents /g dw for ‘Zelen’, which were seen for the bread prepared with the highest grape pomace flour addition (15%). The highest antioxidant activity determined by the 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays were seen for the bread prepared with the highest ‘Merlot’ grape pomace flour addition (15%). Dough characteristic and sensory profile are strongly influenced by cultivar of grape pomace flour. Based on results of sensory profiling, the variety ‘Zelen’ is suggested for use.
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MAN, Simona Maria, Adriana PAUCEAN, Sevastita MUSTE, Anamaria POP, and Elena Andruta MURESAN. "Quality Evaluation of Bread Supplemented with Millet (Panicum Miliaceum L.) Flour." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 73, no. 2 (November 28, 2016): 161. http://dx.doi.org/10.15835/buasvmcn-fst:12310.
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Bread baking from wheat and millet flours in different ratios was investigated. For this purpose, four experimental variants obtained by substituting wheat flour with different proportions (0%, 10%, 20%, and 30%) of millet flour were used. The bread with millet flour and the control samples were subjected to physicochemical and organoleptic analyses. Addition of millet flour in bread has improved its physicochemical and sensory attributes. Acceptable volume and crumb structure (porosity and elasticity) were achieved. The present study indicated that 30% millet flour addition in the bread formulation led to an accepted product by consumers.
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Zięć, Gabriela, Halina Gambuś, Marcin Lukasiewicz, Florian Gambuś, and Jagoda Karkoszka. "Quality and Glycaemic Index of Wheat Bread with Different Shares of Chickpea Flour." Proceedings 70, no. 1 (November 9, 2020): 89. http://dx.doi.org/10.3390/foods_2020-07651.
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The aim of the work was to evaluate the quality, i.e., to determine the volume, calculate the total baking loss and yield, and also perform the organoleptic evaluation, of wheat bread with chickpea flour. Moreover, the purpose of the work was also the evaluation of the staling change process in bread; determination of the contents of chemical components, including protein, fat, ash and fibre; determination of the contents of micro and macroelements; and determination of the glycaemic index in vitro. The research material was wheat bread and wheat bread supplemented with different proportions of chickpea flour (10%, 15% and 30%). On the basis of the conducted research, it was found that the addition of chickpea flour significantly influenced all the quality characteristics, for example, by reducing the volumes of the loaves. In the organoleptic evaluation, the bread obtained quality class 1, with the exception of the bread with 30% chickpea flour. The chickpea–wheat breads, on the day of baking, were characterized by lower moisture than the wheat bread, and this trend continued throughout the storage period. In terms of nutrients and micro- and macroelements, the more the share of chickpea flour, the higher their contents. The values of the glycaemic index were similar among the breads supplemented with different proportions of chickpea flour, and for wheat bread, it was the biggest. Based on the study, it can be stated that bread with 10% and 15% shares of chickpea flour had quality similar to that of wheat bread, so chickpea flour can be recommended as an addition in order to enrich wheat bread.
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Ijah, Udeme Joshua Josiah, Helen Shnada Auta, Mercy Oluwayemisi Aduloju, and Sesan Abiodun Aransiola. "Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends." International Journal of Food Science 2014 (2014): 1–6. http://dx.doi.org/10.1155/2014/671701.
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Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 105 cfu/g to 1.09 × 106 cfu/g while the fungal counts ranged from 8.0 × 101 cfu/g to 1.20 × 103 cfu/g of the sample. Coliforms were not detected in the bread. Bacteria isolated were species ofBacillus,Staphylococcus, andMicrococcuswhile fungi isolates were species ofAspergillus,Penicillium, Rhizopus, andMucor. The mean sensory scores (color, aroma, taste, texture, and general acceptability) were evaluated. The color of the bread baked from WF/IPF2(wheat/Irish potato flour, 95 : 5%) blend was preferred to WF (wheat flour, 100%) while WF/SPF1(wheat/sweet potato flour, 100%) and WF/IPF1(wheat/Irish potato flour, 90 : 10%) aroma were preferred to WF. However, the bread baked from WF, WF/IPF2(wheat flour/Irish potato flour, 95 : 5%), and WF/SPF2(wheat/sweet potato flour, 95 : 5%) was more acceptable than other blends. The use of hydrated potato flour in bread making is advantageous due to increased nutritional value, higher bread yield, and reduced rate of staling.
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MIRONEASA, Silvia, Georgiana Gabriela CODINA, and Mircea Adrian OROIAN. "Bread quality characteristics as influenced by the addition of tomato seed flour." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 73, no. 2 (November 28, 2016): 77. http://dx.doi.org/10.15835/buasvmcn-fst:12149.
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The aim of this investigation was to incorporate tomato seed into bread in order to improve it quality. Whole ground tomato seed at different levels (0, 5, 10, 15 and 20%) was used to replace wheat flour 650 type of a very good quality for bread making to make bread. Bread quality through physical, colour, crumb cell, textural and sensory characteristics were analyzed and compared with those of bread without tomato seed. The substitution of wheat flour with 10% tomato seed has the effect of highest values for loaf volume, porosity and elasticity. Color intensity, expressed as the L*, a*, b* values of breads with tomato seed were lower than those of control bread. The hardness of bread samples increased with the increase level of tomato seed addition. Also, the addition of increasing amounts of tomato seed highlighted large cells in crumb structure of bread. Sensory characteristics showed that bread samples with addition of 5 or 10% tomato seed to wheat flour were similar from of point of view of overall acceptability, but 20% addition resulted in slightly acceptable samples. Principal Component Analysis revealed significant correlations (p < 0.05) between bread physical characteristics, loaf volume, porosity, elasticity and bread overall acceptability at different tomato seed flour addition levels in wheat flour. Overall, tomato seed flour could be incorporated up to levels of 10% into bread to provide its beneficial health effects, not negatively changing its quality.
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Zhang, Wei, Xianli Luo, Liuyan Li, Zaixi Shu, Pingping Wang, and Xuefeng Zeng. "Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat Flour." Journal of Food Quality 2021 (June 11, 2021): 1–9. http://dx.doi.org/10.1155/2021/5559884.
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Overozonized wheat flour was added to unozonized wheat flour at three different ratios (M1: 1 : 1; M2: 1 : 2; and M3: 1 : 3), and the mixed flour was evaluated for quality properties, including pH, protein component, dough property, pasting property, and steamed bread quality. The pH of the mixed flour gradually increased as the addition content of overozonized flour decreased. The three mixed flour had higher insoluble polymeric protein (IPP) content than unozonized flour. Compared with overozonized flour, M1 and M2 flour did not show a significant difference in IPP content, but M3 flour exhibited a decreased IPP content. Three mixed flour had higher dough development time and dough stability time than both unozonized and overozonized flour, and there was no significant difference among three mixed flour in these two dough parameters. Peak, trough, and final viscosities of the three mixed flour were between those of unozonized and overozonized flour. Steamed bread of three mixed flour had larger specific volume and better texture than that of overozonized flour, with steamed bread of M3 flour showing the best attributes. Among the three mixed flour, M1 flour was the closest to overozonized flour in volatile compounds of steamed bread. These results suggested overozonized flour can be mixed with unozonized flour to decrease the deterioration of overozonization on the dough and food-making properties of wheat flour, but the mixing ratio should be taken into consideration to obtain a better quality.
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Mukhtar, Huma, Amir Gull, Tariq A. Ganaie, Sajad A. Rather, Farooq A. Masoodi, and Shaiq Ganie. "Effect of Supplementation of Amaranth Flour on Various Quality Attributes and Antioxidant Activities of Bread." Current Nutrition & Food Science 16, no. 3 (April 27, 2020): 391–96. http://dx.doi.org/10.2174/1573401315666190126113919.
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Background: The present investigation was carried to develop amaranth based wheat flour bread. Products were developed by using different levels of amaranth flour and wheat flour in the ratio of 0:100,5:95, 10:90 and 15:85 respectively. Methods: Physico-chemical, antioxidant activity, total phenolic content and physical properties of amaranth supplemented bread were evaluated. Results: Results revealed an increase in moisture content from31.41 -33.35%, ash content 0.95- 1.52%, protein content 12.19% -13.23%, fat content 2.21% -2.81% and crude fiber 1.13-1.74%, and decrease in nitrogen free extract, alkali water retention capacity 52.11-47.35% and 137.66-112.00% respectively. Also it was observed that amaranth flour supplemented bread showed decrease in total phenolic content, antioxidant activity and FRAP assay with increase in substitution level. Color evaluation showed increase in L* and a* value of bread crust, while as bread crumb shows decrease in b* and L* value respectively. Nutritional evaluation revealed that among the samples tested 85% wheat flour and 15% amaranth flour supplemented bread was rated best as it was also evident from nutritional analysis. Conclusion: Maximum substitution of wheat flour with amaranth flour were 10% in terms of desirable bread quality attributes. The composite breads would serve as functional food, because of its high nutritional value than whole-wheat bread.
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PĂUCEAN, Adriana, Simona MAN, Sevastiţa MUSTE, Anamaria POP, Simona CHIȘ, and Delia COTIȘEL. "Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 75, no. 1 (May 17, 2018): 82. http://dx.doi.org/10.15835/buasvmcn-fst:0017.
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The aim of this investigation was to incorporate mustard flour into bread in order to improve its quality. For this purpose, wheat flour 650 type for bread making was replaced with mustard seed flour at the level of 5, 7 and 10%. Bread quality through physico-chemical and sensory characteristics was analyzed and compared to those of bread without mustard flour. The protein content of mustard flour bread increased with 5.03% as a result of mustard flour incorporation, coupled with an increase in ash content. Sensory evaluation results revealed that the sample containing 7% mustard flour scored highest in most of the attributes including overall acceptability. The study reveals that incorporation of 7% mustard flour gave desirable results in terms of phisyco-chemical and sensory caracteristics of mustard flour fortified bread.
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Różyło, Renata, Dariusz Dziki, Urszula Gawlik-Dziki, Grażyna Cacak-Pietrzak, Antoni Miś, and Stanisław Rudy. "Physical properties of gluten-free bread caused by water addition." International Agrophysics 29, no. 3 (July 1, 2015): 353–64. http://dx.doi.org/10.1515/intag-2015-0042.
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Abstract In this paper, we propose for the first time a description (regression and canonical form) of the changes in the physical properties of several types of natural gluten-free bread produced with different amounts of water in the recipe. Five types of bread, made of corn flour (100%), rice flour (100%), corn and rice flour (50:50%), buckwheat, corn, and rice flour (30:35:35%), were investigated. It has been noticed that, by changing the amount of water addition to the dough, it is possible to significantly affect the quality of different types of natural gluten-free bread. Addition of water from 80 to 120% of flour mass, resulted in significant changes in the quality of bread. Bread made of corn flour required the largest amount of water addition (120%); however, bread made of rice flour was characterized by a better quality with the lowest amount of water addition (80%), while bread made of corn and rice flour and buckwheat, corn, and rice flour were characterized by the best quality when the amount of water addition was 90%. Changes in the physical properties of bread were described as second degree polynomial regression equations or by linear regression and the canonical form was proposed.
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Idowu, Michael Ayodele, Kazeem Iroko, Abiodun Aderoju Adeola, Isaac Babatunde Oluwalana, Jerome Ayokunle Ayo, and Damilola Shayo Ikuomola. "Quality of wheat-cassava bread as affected by selected improvers." World Journal of Science, Technology and Sustainable Development 12, no. 1 (January 5, 2015): 79–86. http://dx.doi.org/10.1108/wjstsd-08-2014-0025.
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Purpose – The purpose of this paper is to evaluate some common bread improvers (normally used for 100 per cent wheat bread) for their effect on the quality attributes of wheat-cassava (90:10) composite bread. Design/methodology/approach – Four commonly used bread improvers (ASA, ABT, EDC and PTB) in Nigeria were evaluated for their effect on the baking potential of wheat-cassava (90:10) composite flour. Bread samples were baked from wheat-cassava (90:10) composite flour, with and without bread improvers. Changes in dough height during fermentation, oven spring, yield and specific volume of bread samples were determined. Bread samples were also evaluated for their sensory and staling characteristics. Findings – Results showed that dough height during fermentation did not change significantly (p<0.05) and crumb colour, firmness, taste and aroma were unaffected by addition of bread improvers; but oven spring, yield, specific volume, bread shape, crust colour, texture and overall acceptability of bread were significantly different (p>0.05). All the bread improvers except ABT extended the shelf life of wheat-cassava (90:10) composite bread for a period of 24-48 hours. Practical implications – Bread improvers normally used for 100 per cent wheat bread could be used effectively for wheat-cassava (90:10) composite bread without an adverse effect on quality of bread. Originality/value – Bread makers need little or no additional training to handle wheat-cassava (90:10) composite flour for bread making process hence, Nigeria can sustain her policy of using wheat-cassava composite flour for baking without any serious technical problem.
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Manano, John, Patrick Ogwok, George William Byarugaba-Bazirake, and Ediriisa Mugampoza. "Rheological, Baking and Sensory Characteristics of Bread from Wheat-Cassava Composite Dough." Journal of Food Research 10, no. 5 (September 16, 2021): 18. http://dx.doi.org/10.5539/jfr.v10n5p18.
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Uganda produces cassava, which has potential as a raw material for agro-industry. In this study, wheat flour was blended with high quality cassava flour in the ratios 100:0, 90:10; 80:20; 70:30; 60:40; 50:50 and 40:60 and the composite dough used to prepare bread. The doughs were subjected to rheological analysis using mixolab, consistograph and alveograph. Bread physical properties were measured and sensory qualities evaluated to correlate rheological characteristics of flour/dough with bread quality. Inclusion of cassava flour in the composite dough negatively affected the quality of the composite bread compared to the control. Bread volume (631.0 to 516.7 cm3) decreased, specific volume (2.065 to 1.574 cm3/g) decreased, bread density (0.49 to 0.63 g/cm3) increased. Mean scores for sensory quality parameters reduced: crust colour (6.88 to 4.63), taste (7.13 to 4.25), crumb texture (6.5 to 4.63) and overall acceptability (8.13 to 4.5). Bread quality was positively correlated with mixolab parameters protein weakening (C2), dough stability and dough development time (DDT); alveograph parameters tenacity (P) and deformation energy (W); and consistograph parameter maximum pressure (PrMax). Results showed that bread of acceptable quality can be processed using wheat composite containing 20 % cassava flour. Rheological properties can be used to assess suitability of flour for bread making.
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Khanom, Afsana, Tahmina Shammi, and Md Shahidul Kabir. "Determination of microbiological quality of packed and unpacked bread." Stamford Journal of Microbiology 6, no. 1 (August 10, 2017): 24–29. http://dx.doi.org/10.3329/sjm.v6i1.33515.
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Wheat and flour contain essential nutrients such as carbohydrate, minerals, fats and proteins which may aid proliferation of microorganisms in products made from cereal grains and kept under improper storage condition. This study was conducted to determine the microbial load of bread and flour sold in packed and unpacked forms by the local and super markets in Dhaka city. Socioeconomic background, awareness of the microbiological contamination, spoilage of bread and flour and hygiene status of the salespeople were also studied to determine any correlation between the contamination of bread and flour sold by local and super markets. About 20 samples of flour (n=10) and bread (n=10) were included in this study to determine the load of total heterotrophic bacteria (THB), total Staphylococcus aureus (TSA), total Enterobacteriaceae (TE), total coliforms (TC), total yeast and mold (TYM). Equal number of unpacked (local market) and packed (supermarket) bread and flour samples were included in this study. TC, TSA and THB counts were found to be ~1.0 log10 cfu/g higher in unpacked (local market) flour samples compared to those of packed (supermarket) samples. TSA counts were significantly higher in unpacked (local market) samples compared to the packed samples (p<0.05). Food handlers of both the groups did not have adequate knowledge and training on food contamination and spoilage. However, salespeople in the supermarkets were found to be more educated, experienced than those in the local markets. This study demonstrates that unpacked (local market) bread and flour are more contaminated than the packed (supermarket) samples and may pose risk of foodborne infection to consumers.Stamford Journal of Microbiology, Vol.6(1) 2016: 24-29
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Kurek, Marcin A., and Agnieszka Krzemińska. "Effect of modified atmosphere packaging on quality of bread with amaranth flour addition." Food Science and Technology International 26, no. 1 (August 12, 2019): 44–52. http://dx.doi.org/10.1177/1082013219864197.
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The study of the effect of the modified atmosphere packaging on quality of the bread was done after replacing wheat flour with amaranth flour in replacement of wheat flour for 0, 5, 10 and 15% by weight. The bread was stored for one, three and seven days in the ATM, 100% N2 and 30% CO2. The study proved the 30% CO2 modified atmosphere to be the optimal storage condition. It allowed to preserve volume, water content and contributed at least to increase in hardness of bread, which with the addition of amaranth flour decreased. The colour of bread during storage was characterised by the increase in L* parameter and decrease in a* and b*. For the decreased storage time, the effect was opposite. The replacement by 5% of amaranth flour increased the polyphenol content and did not affect bread quality.
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Kuznetsova, E. A., S. A. Mordvinkin, and E. A. Zenina. "Optimization of the recipe ingredients wheat bread with recycled plant material." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 3 (December 20, 2019): 64–69. http://dx.doi.org/10.20914/2310-1202-2019-3-64-69.
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The possibility of using tiger nut flour (chuf) in the production of wheat bread is considered. During the experiment, trial baking of bread with different dosage of tiger nut flour and wheat flour was carried out. The parameters of mixtures of tiger flour and wheat flour of the first grade in the ratios were studied 5:95; 10:90; 15:85. The research was carried out in the laboratory of the Department "technology of storage and processing of agricultural raw materials and flour public catering" of Volgograd state agrarian University. During the experiment were studied: problems at the present stage in the baking industry; geography of growth, yield and quality of tiger nut; chemical composition of tiger nut and flour derived from it; the impact of tiger nut on human health and well-being; organoleptic indicators of bread quality; physico-chemical indicators of bread quality; change in baking properties of wheat bread with the addition of tiger nut flour. As result of the study, the possibility of producing wheat bread using tiger nut flour was established, as well as the optimal dosage of tiger nut flour and wheat flour allowing to obtain bread with high organoleptic and physico-chemical parameters.
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Krochmal-Marczak, Barbara, Renata Tobiasz-Salach, and Joanna Kaszuba. "The effect of adding oat flour on the nutritional and sensory quality of wheat bread." British Food Journal 122, no. 7 (April 6, 2020): 2329–39. http://dx.doi.org/10.1108/bfj-07-2019-0493.
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PurposeFlour from oat grain is characterised by a high content of protein and β-glucans, with a favourable amino acid composition and a substantial content of fat, including unsaturated fatty acids. Additives to bread that enrich its nutritional value can worsen physical properties. It is important to know how to develop recipes for healthy bread based on wheat flour, with the appropriate addition of oat flour. The purpose of this study was to determine the influence on the physical properties of bread made of wheat flour, following the addition of oat flour. The purpose was also to find a recipe for a new product with higher nutritional value, which would then be acceptable for consumers.Design/methodology/approachIn addition to wheat flour, flour made of oat grains, obtained from the naked Nagus variety (hulless oat), was added. The flour was analysed for moisture, dry matter, proteins and β-glucans, as well as total dietary fibre − soluble and insoluble. The dough was made with wheat flour according to a recipe, which included yeast, salt and water as well as extra oat flour in various proportions − 15, 25 and 30%, respectively. The bread was baked using a direct single-phase method developed by the Baking Institute in Berlin. Both the physicochemical and sensory evaluation were carried out on the bread.FindingsThe recipe for wheat bread that included 15% proportion of oat flour supplement was found to be the most acceptable in both the sensory (n = 30) and qualitative evaluation and would be suitable to produce nutritious bread. The use of 25% and 30% additions of oat flour resulted in a reduction in bread weight, volume and yield, which ultimately lead to an increase in overall baking losses.Originality/valueThis study proved that 15% oat flour could be used as an optimum addition for the production of wheat-oat bread. This bread may lead to a new assortment of bakery products with pro-health properties.
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Hamidah, Nanik, Anang M Legowo, and Syaiful Anwar. "Tepung ubi kayu (manihot esculenta) dan tepung tempe kedelai mempengaruhi pengembangan volume dan mutu gizi protein roti tawar." Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) 4, no. 1 (December 8, 2016): 55–62. http://dx.doi.org/10.14710/jgi.4.1.55-62.
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Backround: Bread was a carbohydrate source’s food, was made from wheat flour. Cassava flour as substitution for wheat flour by modification process used physic method (boiling) to obtain resitant starch. Collaboration cassava flourwith tempeh flour to add protein velue. The research for attest substitution wheat flour with cassava flour and tempeh flour influence to volume characteristics and quality of protein nutrient for white breadMethods:The research methods used exsperiment with completely randomized design which consists of 5 treatment with 4 replications. Cassava flour was processed by modification used physical methods (boiling).Proportion for tempeh and cassava flour 0%, 6%, 12%, 18%, 24% combinated by tempeh flour proportion 3:1. Dependent variabel were size of volume white bread, quality of protein nutrient. Data Analysis used Anova. Result:The result of those research were found that the best chararacteristic from white bread was treatment 6%. Size of volume 3,15ml/g was size volume bread from composite flour ingredient. Quality of nutrient for protein consist of protein content increased from 6,15% to 8,76%, protein digestibility increased from 11,7% to 13,83%was compared for treatment 0%. Conclusion: Substitution wheat flour with cassava flour and tempeh flour influence white bread organoteptic (texture, colour (crumb, crust), taste), size of quality of nutrient protein.
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Benali, Aouatif, Youness En-nahli, Younès Noutfia, Adil Elbaouchi, Mohammed Rachid Kabbour, Fatima Gaboun, El Haj El Maadoudi, et al. "Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread." Foods 10, no. 8 (August 10, 2021): 1843. http://dx.doi.org/10.3390/foods10081843.
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Flour quality is influenced by the nature of the gluten and its various components. Gluten free flour made of pulses is known to enhance the nutritional quality of wheat flour. However, its addition can compromise the rheological and sensorial attributes of the bread. We used mixture design to optimize nutritional and technological qualities of a wheat–chickpea flour blend by adding milk powder as a natural organoleptic improver. A total of thirteen flour blends were prepared by incorporating 10 to 30% chickpea flour and 10 to 20% milk powder to wheat flour. Our results showed that the optimal flour blend consisted of 60% wheat, 24% chickpea, and 16% milk powder. Farinographic parameters of the optimal dough blend remained on par with those of the control dough (100% wheat flour), thereby preserving its bread-making quality. Sensory analysis of breads made from the optimal flour blend revealed no significant difference (p ≤ 0.05) from wheat flour for crumb and chewiness. Appreciation was brought to the appearance, crust, aroma, and taste in the optimized bread. This study suggests that chickpea flour can be suitably incorporated into bread wheat flour up to a percentage of 24% with 16% milk powder to produce bread with optimal nutritional quality while improving its sensory attributes and consumer acceptability.
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Haque, Mohammad Mozibul, Md Altaf Hossain, A. F. M. Irfan Uddin Zim, Md Abdul Aziz, and Md Ahasanul Hoque. "Quality Analysis of Soy Bread and Its Effects on Glycemic Index." Current Research in Nutrition and Food Science Journal 8, no. 1 (April 10, 2020): 79–87. http://dx.doi.org/10.12944/crnfsj.8.1.07.
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Low glycemic index foods have been associated with several health benefits. Similarly, soy-based food products have an increasing demand in the market due to its high nutritional value. The study was conducted to produce high-quality protein-enriched bread with low glycemic index (GI) value. The fortification of bread was done with soy flour in our study. The proximate analysis, sensory evaluation and the GI value of the bread sample were determined.The crude protein, crude fiber, fat and ash content of the bread progressively increased with the addition of soy flour where 20% soy bread having the highest values as 14.5%, 0.7%, 5% and 2.1%, respectively and control bread having lowest values as 9.2%, 0.2%, 1.8%, and 1.7%, respectively. The sensory evaluation of bread showed no significant differences in crust, shape, internal texture, appearance and general acceptance where the aroma and the taste of bread samples were significantly different from the control bread. Taste of bread had a low score of 5.81 at 20% soy substitution bread and highly differed with control bread (p<0.01). The GI values were significantly lowered by 15% (p<0.05) and 20% (p<0.01) soy sample bread. The average GI value of Control, 10%, 15% and 20% soy substitution bread were 60.4, 49.98, 44.37 and 39.19 respectively. Glycemic Index decreased from 18% to 35% with the incorporation of soy flour (10% to 20%) in the bread sample. The soy flour treated breads were found nutritionally superior compared to soy untreated food.
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Islam, MZ, M. Shams Ud-Din, and MA Haque. "Studies on the effect of brown rice and maize flour on the quality of bread." Journal of the Bangladesh Agricultural University 9, no. 2 (June 29, 2012): 297–304. http://dx.doi.org/10.3329/jbau.v9i2.11044.
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Breads were prepared with various combinations of maize, brown rice and wheat flours in the basic formulation of bread. The baking properties and chemical composition of bread were evaluated and analysed, respectively. The bread volume decreased, where as bread weight and moisture content increased with the increasing level of maize and brown rice flour. The crumb and crust colour of breads were improved with addition of 8% maize and 8% brown rice flour in bread formulation. The protein content and other nutrients of breads were increased by addition of maize and brown rice flours. The effects of various levels of yeast, sugar, fat, improver and salt on the quality of breads prepared with maize and brown rice flour were evaluated. Bread quality in respects of bread volume and crumb texture were improved by using 2.5% yeast, 5% sugar, 5% fat and 0.6% improver. The analysis of bread containing added 8% maize and 8% brown rice flours showed protein 9.76%, fat 4.10%, ash 2.10%, crude fibre 5.16%, sugar 2.26% and total carbohydrates 46.91%. Bread having 8% maize and 8% brown rice flour had most acceptable flavour, texture, colour and overall acceptability when compared with other bread with maize and brown rice flour. DOI: http://dx.doi.org/10.3329/jbau.v9i2.11044 J. Bangladesh Agril. Univ. 9(2): 297304, 2011
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Olatidoye, Olawale Paul, Abdulrazak Shittu, Sunday Samuel Sobowale, Wasiu Ajani Olayemi, and Isi Favour Adeluka. "Influence of hydrocolloids addition (carboxymethylcellulose and guargum) on some quality attributes of wheat and high quality cassava flour and its bread making potentials." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 15, no. 1-2 (September 1, 2020): 45–53. http://dx.doi.org/10.31895/hcptbn.15.1-2.4.
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High quality cassava flour (HQCF) is now widely used production of baked foods in Nigeria but bread quality is impaired when it is used in the bread formulation. In order to overcome this problem, six breads samples were produced from wheat/HQCF/hydrocolloid:T0100%wheat flour(control);T190:9:CMC;T290:9:GG;T3,80:18:CMC;T4,80:18:GG;T570:27:CMC;T670:27:GG. The flour blends were analyzed for functional, colour and pasting properties while breads characteristics and sensory evaluation were performed in order to assess effect of hydrocolloids on bread. The results showed composite flour with hydrocolloids had the highest bulk density (0.704g/ml), water absorption capacity (2.98m/g), least gelation concentration (4.4g/g), oil absorption capacity (0.71m/g), while control had the highest swelling capacity (1.68g/g). Significant differences at p<0.05 were found on the pasting properties of addition of hydrocolloids with lower pasting temperature (71oC) and time (6.08 min). Bread quality attributes such as loaf volume, specific loaf volume, oven spring, crust colour, crumb colour and firmness of the fresh breads significantly improved with the addition of hydrocolloids compared with bread produced without improvers. The results show that high quality cassava flour could be incorporated up to 18% with carboxymethylcellulose at 2% level without affecting its overall acceptability and thereby enhance the potential for using locally produced flours in bread baking. Sensory score of bread from the addition of hydrocolloids were all acceptable by the panelist. The addition of hydrocolloids could be used as an effective means of improving the quality of gluten free bread.
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CODINA, Georgiana Gabriela, Silvia MIRONEASA, and Elena TODOSI-SANDULEAC. "Studies regarding the influence of brown flaxseed flour addition in wheat flour of a very good quality for bread making on bread quality." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 73, no. 2 (November 28, 2016): 70. http://dx.doi.org/10.15835/buasvmcn-fst:12148.
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The aim of this study was to incorporate brown flaxseed into bread in order to improve it quality. For this purpose, different levels of whole ground brown flaxseed (5%, 10%, 15% and 20%) were used to substitute wheat flour 650 type of a very good quality for bread making. The bread samples obtained were analyzed from the physical, colour, crumb cell, textural and sensory characteristics point of view. Samples containing 10% of brown flaxseed were with the highest values for loaf volume, porosity and elasticity. The control sample had lowerest redness and greenness value. The maximum hardness was found for bread with 20% brown flaxseed addition. With the increase level of brown flaxseed addition large cells can be noticed in crumb structure of bread. Samples containing 20% of flaxseed were rated poorest in tase, texture, overall acceptability, appearance. Our results indicated that brown flaxseed addition could be added to a typical bread formulation up to levels of 10% with a good overall acceptability offering promising healthy and nutritious alternative to consumers. Between bread flour characteristics at different brown flaxseed flour substitution levels principal component analysis shown significant correlations (p < 0.05) between bread physical characteristics (loaf volume, porosity, elasticity) and bread overall acceptability.
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Rostamian, Mohammad, Jafar M. Milani, and Gisoo Maleki. "Physical Properties of Gluten-Free Bread Made of Corn and Chickpea Flour." International Journal of Food Engineering 10, no. 3 (September 1, 2014): 467–72. http://dx.doi.org/10.1515/ijfe-2013-0004.
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Abstract The quality of gluten-free bread made using chickpea flour and corn flour at different proportions, together with 3% (w/w) hydroxypropyl methylcellulose (HPMC) was studied. For this purpose, physical properties, crumb firmness, and micro-structure were determined. The results of these tests showed that gluten-free bread quality had been significantly improved as the concentration of chickpea flour increased. Based on the results of all performed experiments, it was concluded that the formulation containing 20% corn flour and 80% chickpea flour had the greatest effect on improving quality of the gluten-free bread.
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Vilmane, Laila, and Evita Straumite. "The Use of Soy Flour in Yellow Maize-Amaranth Gluten-free Bread Production." Proceedings of the Latvia University of Agriculture 31, no. 1 (July 29, 2014): 1–11. http://dx.doi.org/10.2478/plua-2014-0001.
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Abstract Celiac disease is a permanent enteropathy caused by the ingestion of gluten, a protein occurring in wheat, rye, and barley. Gluten-free products often have a shorter shelf life, lower quality, and not so pronounced flavour. Therefore, it is necessary to develop new gluten-free products with higher quality and pronounced taste. The aim of this study was to investigate the influence of soy flour on the yellow maize-amaranth dough rheological properties and bread quality. To determine the influence of soy flour on gluten-free dough rheological properties and bread quality, soy flour was added at 45%, 50% and 60% to yellow maize flour basis. To study the effect of the amount of water used in the recipe on dough rheological properties and bread quality, each sample (n=7) was prepared in two versions: one with the dough yield 196, and the other with the dough yield 252. The main quality parameters of dough and bread were determined using the following methods: the firmness and resilience of dough, as well as the hardness of bread slice – with a TA.XT.plus Texture Analyser; moisture content of dough – with a thermostat; moisture content of bread crumb – with a Precisa XM 120 at the temperature of 110 °C; and color of bread crumb – in the CIE L*a*b* color system using a ColorTec-PCM/PSM. The best results of dough rheological properties were obtained for samples with dough yield 196, but the best quality of bread – for samples with dough yield 252. It was proved that soy flour improves not only the dough firmness and resilience but also the volume, texture, hardness, moisture content and color of gluten-free bread. No significant differences in the influence of soy flour on dough rheological properties and bread quality were found between the samples with various added amounts of soy flour (45%, 50%, or 60%).
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Almoraie, Noha M. "The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread." International Journal of Food Science 2019 (January 20, 2019): 1–7. http://dx.doi.org/10.1155/2019/5676205.
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The study was carried out to demonstrate the effect of walnut flour enhancement on the physical, nutritional, and sensory quality of bread. Walnut flour was prepared by soaking, deshelling, oven drying, and sieving whole walnuts. The wheat flour was supplemented with walnut flour by 0, 20, 30, 40, and 50% of the total amount. Standard procedures were taken to estimate the proximate composition of wheat and walnut flour and bread samples. A comparison between the control and supplemented bread was made, where the physical characteristics (weight, volume, and specific volume) and sensory quality were checked. The enhanced bread, where the percentage was between 20 and 50%, appeared to have a significant increase in protein, fat, linoleic acid, and α-linolenic acid and a decrease in carbohydrate and fibre values. Increased walnut flour replacement showed that physical properties, loaf volume and specific loaf volume, have declined. The sensory attributes between the unsupplemented and supplemented bread showed major differences. As an outcome, substituting 30% walnut flour gave the best overall quality of bread acceptability.
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Guiotto, Estefanía Nancy, Mabel Cristina Tomás, and Claudia Mónika Haros. "Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds." Foods 9, no. 6 (June 22, 2020): 819. http://dx.doi.org/10.3390/foods9060819.
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The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and defatted, with or without mucilage) on the technological quality of bread was investigated. The various types of chia flour were used to substitute 5 and 10% wt/wt of wheat flour in the bread formulations. The water absorption, dough development time and stability of blends with the presence of mucilage and the incorporation of 10% wt/wt of chia flour demonstrated the highest values in comparison with the other ones. The specific volume of the flour variants with 5% wt/wt of chia flour with mucilage were similar to the control bread; while those formulated with chia flour without mucilage exhibited a lesser volume. The incorporation of 10% wt/wt of chia flour in the formulations caused a decrease in the technological quality of the bread as expected. The bread crust and crumb colour parameters were mainly influenced by the level of chia flour substitution, which resulted in a decrease in lightness and h values. The substitution of wheat flour with 5% wt/wt of chia flour counterparts with mucilage improved the technological quality of the breads. The different oil content of the chia flours did not show any significant influence on overall quality or texture.
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Zhang, Yiqin, Ruijia Hu, Michael Tilley, Kaliramesh Siliveru, and Yonghui Li. "Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours." Processes 9, no. 9 (September 21, 2021): 1687. http://dx.doi.org/10.3390/pr9091687.
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Pulse flours are commonly added to food products to improve the functional properties, nutritional profiles, product quality and health benefits. This study aimed at assessing the effects of the partial replacement (0–25%) of whole wheat flour with diversified whole pulse flours (yellow pea, green pea, red lentil, and chickpea) on dough properties and bread quality. The pulse flours had higher protein contents and ash, but lower moisture content and larger average particle size, compared to whole wheat flour. Increasing the substitution level of pulse flours decreased dough viscosity, stability, development time and bread volume, and accelerated bread retrogradation. The incorporation of 5% yellow pea flour led to a similar bread quality as that with only whole wheat flour. Among all the tested pulse flours, the composite flour containing yellow pea flour or chickpea flour had overall better potential for bread making by providing good dough handling properties and product quality. This study will benefit the development of more nutritious food products by combining cereal and pulse ingredients.
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Olurin, Taiwo O., Olayemi E. Dudu, Adeola M. Olaniyan, and Olugbenga A. B. Ogunmoyela. "Effect of optimizing process variables on the quality characteristics of cassava-wheat composite bread." Journal of Agriculture and Food Sciences 19, no. 1 (July 19, 2021): 1–17. http://dx.doi.org/10.4314/jafs.v19i1.1.
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The optimisation of bread-making process can have a positive impact in ramping up the quality characteristics of cassava-wheat bread to that of whole wheat bread. In this study, a threevariable Box-Behnken design response surface methodology was employed to investigate and optimise independent variables namely cassava flour composition, water content and proofing time in relation to response variables namely dough yield, loaf specific volume and loaf protein of cassava-wheat-composite bread. The data from the experimental design were fitted into second-order regression models and their validity and reliability were confirmed by analysis of variance. Optimal cassava flour composition, water content and proofing time were derived as; 100 g/kg, 589 g/kg and 90 min, respectively. It was revealed that cassava flour composition had the most effect on the quality characteristics of cassava-wheat-composite bread. At constant cassava flour composition, increase in water content and proofing time had a positive effect on all the studied quality characteristics of cassava-wheat composite bread. Increase cassava flour composition regardless of proofing time and water content had a negative effect on loaf specific volume and protein. This study has provided bread-making conditions which can be utilised in enhancing the consumer acceptability of cassava-wheat composite bread.
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Boz, H., and M. M. Karaoğlu. "Improving the quality of whole wheat bread by using various plant origin materials." Czech Journal of Food Sciences 31, No. 5 (September 9, 2013): 457–66. http://dx.doi.org/10.17221/410/2012-cjfs.
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The effects of various plant origin materials such as defatted Cephalaria syriaca flour (0.5%), rosehip (2.5%), vital gluten (2.5%), and malt flour (2%), and their combination on the quality of whole wheat bread were investigated. The plant origin materials used showed significant effects on the specific volume, acidity, colour, and textural properties of whole wheat bread. In general the acidity, specific volume, cohesiveness, and springiness values of whole wheat bread produced by treatments with plant origin materials were higher than those of the control bread. Treatment 13 (2% malt flour + 0.5% defatted Cephalaria syriaca flour + 2.5% vital gluten) resulted in the highest specific volume and the lowest 1<sup>st</sup> day crumb firmness. The results showed that the quality of whole wheat bread could be improved by adding various plant origin materials.
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Zięć, Gabriela, Halina Gambuś, Marcin Lukasiewicz, and Florian Gambuś. "Wheat Bread Fortification: The Supplement of Teff Flour and Chia Seeds." Applied Sciences 11, no. 11 (June 4, 2021): 5238. http://dx.doi.org/10.3390/app11115238.
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The evaluation of the quality and contents of nutritionally important chemical components in wheat bread fortified with teff flour and chia seed was shown. In the work, the quality was determined by means of the volume, total baking loss and yield and also by performing organoleptic evaluation. Moreover, the staling process in bread was also investigated. The research covers wheat bread (standard) and bread supplemented with 5, 10 and 15% of teff flour as well as bread with 5 and 10% of chia seed. It was found that the addition of teff flour or chia seeds significantly influenced all the quality characteristics. In the organoleptic evaluation, all the bread obtained was of the best quality. Moreover, in both teff flour and chia seed fortified bread it was established that they contained a higher content of protein, fat, ash and dietary fibre compared to pure wheat products. Therefore, the described fortifying raw materials can be considered a wholesome raw material in bakery production.
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Eduardo, Maria, Ulf Svanberg, Jorge Oliveira, and Lilia Ahrné. "Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types." International Journal of Food Science 2013 (2013): 1–10. http://dx.doi.org/10.1155/2013/305407.
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Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in the bread formulation. Effect of differently processed cassavas (sun-dried, roasted and fermented) on composite cassava-wheat-maize bread quality containing cassava levels from 20 to 40% (w/w) was evaluated in combination with high-methylated pectin (HM-pectin) added at levels of 1 to 3% (w/w) according to a full factorial design. Addition of pectin to cassava flour made it possible to bake bread with acceptable bread quality even at concentration as high as 40%. In addition to cassava concentration, the type of cassava flour had the biggest effect on bread quality. With high level of cassava, bread with roasted cassava had a higher volume compared with sun-dried and fermented. The pectin level had a significant effect on improving the volume in high level roasted cassava bread. Crumb firmness similar to wheat bread could be obtained with sun-dried and roasted cassava flours. Roasted cassava bread was the only bread with crust colour similar to wheat bread.