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Journal articles on the topic 'Bread shelf-life'

Author: Grafiati

Published: 9 March 2023

Last updated: 10 March 2023

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1

Dhingra, Shfali, and Sudesh Jood. "Effect of Supplementation on Physicochemical, Sensory and Nutritional Characteristics of Bread." Nutrition and Health 16, no. 4 (October 2002): 313–29. http://dx.doi.org/10.1177/026010600201600405.

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Supplementation of wheat flour with soy flour (full fat and defatted) at 5, 10, 15 and 20% levels was carried out to test the effect on physico-chemical, sensory, nutritional evaluation and shelf life of breads. Adding 10% of soy flour (full fat and defatted) produced breads with good baking and organoleptic characteristics. However, at 15 and 20% levels they were less acceptable. The better breads were further investigated for various nutritional parameters and shelf life. Full fat and defatted soy flour (10%) supplemented bread exhibited 13.66 and 13.81% protein, and 3.02 and 3.05 g/100 g protein total lysine contents as compared to control (wheat) bread (11.47% protein and 2.36 g/100 g protein total lysine). Other nutrients are also increased in supplemented breads as compared to wheat bread. However, for storage, defatted soy supplemented bread exhibited better shelf life than the full fat version.

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2

Aleid, S. M., A. A. AL-Hulaibi, M. Abu Ghoush, and A. A. Al-Shathri. "Enhancing arabic bread quality and shelf life stability using bread improvers." Journal of Food Science and Technology 52, no. 8 (October 29, 2014): 4761–72. http://dx.doi.org/10.1007/s13197-014-1618-x.

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3

Jensen, Sidsel, Henrik Ostdal, Leif H. Skibsted, and Anette K. Thybo. "Antioxidants and shelf life of whole wheat bread." Journal of Cereal Science 53, no. 3 (May 2011): 291–97. http://dx.doi.org/10.1016/j.jcs.2011.01.010.

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4

GEREZ, C. L., M. I. TORINO, M. D. OBREGOZO, and G. FONT de VALDEZ. "A Ready-to-Use Antifungal Starter Culture Improves the Shelf Life of Packaged Bread." Journal of Food Protection 73, no. 4 (April 1, 2010): 758–62. http://dx.doi.org/10.4315/0362-028x-73.4.758.

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Fungal spoilage is the main cause of economic loss in the baking industry. In this study, we developed a ready-to-use biopreserver (slurry [SL]) for nonsliced packed bread by using selected antifungal lactic acid bacteria (LAB) and low-cost ingredients that are compatible with the food matrix. Four LAB strains (Lactobacillus brevis CRL 772, L. brevis CRL 796, L. plantarum CRL 778, and L. reuteri CRL 1100) tested in bread preservation were able to inhibit Penicillium sp. growth and lengthen shelf life twofold with respect to breads prepared using only Saccharomyces cerevisiae (2 days shelf life). The best biopreservation effect (5 days shelf life) was obtained with 40% antifungal slurry SL778 containing L. plantarum CRL 778; this was as effective as 0.2% calcium propionate (PCa). The antifungal effect of SL778 was related to the synthesis of acetic and phenyllactic acid as well as lactic acid, which was produced at a high concentration (31.2 mmol/kg) and lowered the pH of the dough, favoring the undissociated fraction of the organic acids. The combination of the starter SL778 with 0.4% PCa extended the shelf life of packaged bread to 24 days, 2.6-fold longer than breads prepared with only 0.4% PCa.

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5

Bianchi, Alessandro, Isabella Taglieri, Angela Zinnai, Monica Macaluso, Chiara Sanmartin, and Francesca Venturi. "Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread." Foods 11, no. 21 (November 1, 2022): 3470. http://dx.doi.org/10.3390/foods11213470.

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The short shelf-life of PDO Tuscan bread limits its distribution to markets close to the production area, affecting its commercial success and the economic return by supply chain operators. While the application of MAP to store bread is widely accepted, the suitability of this technique to extend the shelf life of the PDO Tuscan bread is still to be explored. Furthermore, to the best of our knowledge no data are available in the literature about the use of argon as filling gas neither in pure atmosphere nor in combination with CO2. In this context, the aim of this study was to evaluate the effect of different modified packaging atmospheres on the shelf-life of sourdough bread. Slices of bread were stored individually in plastic bags at 23 °C in five different atmospheres (Ar (100%), N2 (100%), CO2 (100%), Mix CO2/N2 (70% CO2, 30% N2), Mix CO2/Ar (70% CO2, 30% Ar)), and Air was selected as a control. To select the best storage conditions, both chemical-physical, rheological, and organoleptic features were evaluated. Results showed that pure gases (CO2, N2, Ar) displayed good qualities as storage atmospheres compared to Air. In contrast, both Mix CO2/N2 and Mix CO2/Ar were the best in slowing down the staling process, thus doubling the shelf-life of bread, compared to other atmospheres. In conclusion, argon, as a preservation atmosphere, seems to be the best solution to extend the shelf-life of PDO Tuscan bread.

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6

Mnif, Ines, Souhail Besbes, Raoudha Ellouze, Semia Ellouze-Chaabouni, and Dhouha Ghribi. "Improvement of bread quality and bread shelf-life by Bacillus subtilis biosurfactant addition." Food Science and Biotechnology 21, no. 4 (August 2012): 1105–12. http://dx.doi.org/10.1007/s10068-012-0144-8.

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7

Caballero, P. A., M. Gómez, and C. M. Rosell. "Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination." Journal of Food Engineering 81, no. 1 (July 2007): 42–53. http://dx.doi.org/10.1016/j.jfoodeng.2006.10.007.

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8

Galali, Yaseen, Gail Rees, and Victor Kuri. "The Impact of Waxy Wheat Flour, Inulin and Guar Gum on Post-Prandial Glycaemic and Satiety Indices, Sensory Attributes and Shelf Life of Tandoori and Pita Breads." Applied Sciences 12, no. 7 (March 25, 2022): 3355. http://dx.doi.org/10.3390/app12073355.

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The purpose of this study was to develop two different functional breads (Pita and Tandoori) supplemented with novel functional ingredients: waxy wheat flour (15%), inulin (8%) and guar gum (2%) independently and in combination. The breads were submitted to sensory characteristics, shelf life, glycaemic and satiety indices assessments. Both guar gum and inulin independently and in combination significantly (p < 0.05) decreased post-prandial blood glucose and glycemic response of Pita (GI of guar gum bread was 55%, inulin 57%) and Tandoori (GI of guar gum bread was 57% and inulin bread was 60%) compared to the control breads (GI 100%). Moreover, the results of the area under the curve of satiety showed that the addition of functional ingredients increased satiety levels as follows: for Pita, control was 355, a combination of all ingredients was 418, inulin was 451 and guar gum was 452; for Tandoori, control was 329, a combination of all ingredients was 420, inulin was 381 and guar gum was 390. The results showed that all sensory characteristics were improved, and breads were acceptable (all obtained more than five points) when the highest proportions of ingredients were added. Similarly, the shelf life of supplemented Pita and Tandoori breads was improved with the addition of ingredients. Therefore, the functional ingredients such as inulin and guar gum can be used independently and in combination to reduce GI and increase satiety of Pita and Tandoori bread with acceptable quality and shelf life.

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9

Fratelli, Camilly, Fernanda Garcia Santos, Denise Garcia Muniz, Sascha Habu, Anna Rafaela Cavalcante Braga, and Vanessa Dias Capriles. "Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread." Foods 10, no. 5 (April 27, 2021): 954. http://dx.doi.org/10.3390/foods10050954.

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Psyllium husk powder was investigated for its ability to improve the quality and shelf life of gluten-free bread. Gluten-free bread formulations containing 2.86%, 7.14%, and 17.14% psyllium by flour weight basis were compared to the control gluten-free bread and wheat bread in terms of performance. The effect of time on crumb moisture and firmness, microbial safety, and sensory acceptability using a 10-cm scale was assessed at 0, 24, 48, and 72 h postproduction. Crumb firming was observed during the storage time, especially for the control gluten-free bread, which had a crumb firmness 8-fold higher than that of the wheat bread. Psyllium addition decreased the crumb firmness values by 65–75% compared to those of the control gluten-free bread during 72 h of storage. The longest delay in bread staling was observed with a 17.14% psyllium addition. The psyllium-enriched gluten-free bread was well accepted during 72 h of storage, and the acceptability scores for aroma, texture, and flavor ranged from 6.8 to 8.3, which resembled those of wheat bread. The results showed that the addition of 17.14% psyllium to the formulation improved the structure, appearance, texture, and acceptability of gluten-free bread and delayed bread staling, resembling physical and sensory properties of wheat bread samples during 72 h of storage. Therefore, according to the obtained results, this approach seems to be promising to overcome some of the limitations of gluten-free breadmaking.

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10

FERNANDEZ, URSULA, YAEL VODOVOTZ, POLLY COURTNEY, and MELVIN A. PASCALL. "Extended Shelf Life of Soy Bread Using Modified Atmosphere Packaging." Journal of Food Protection 69, no. 3 (March 1, 2006): 693–98. http://dx.doi.org/10.4315/0362-028x-69.3.693.

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This study investigated the use of modified atmosphere packaging (MAP) to extend the shelf life of soy bread with and without calcium propionate as a chemical preservative. The bread samples were packaged in pouches made from low-density polyethylene (LDPE) as the control (film 1), high-barrier laminated linear low-density polyethylene (LLDPE)–nylon–ethylene vinyl alcohol–nylon–LLDPE (film 2), and medium-barrier laminated LLDPE–nylon–LLDPE (film 3). The headspace gases used were atmosphere (air) as control, 50% CO2–50% N2, or 20% CO2–80% N2. The shelf life was determined by monitoring mold and yeast (M+Y) and aerobic plate counts (APC) in soy bread samples stored at 21°C ± 3°C and 38% ± 2% relative humidity. At 0, 2, 4, 6, 8, 10, and 12 days of storage, soy bread samples were removed, and the M+Y and APC were determined. The preservative, the films, and the headspace gases had significant effects on both the M+Y counts and the APC of soy bread samples. The combination of film 2 in the 50% CO2–50% N2 or 20% CO2–80% N2 headspace gases without calcium propionate as the preservative inhibited the M+Y growth by 6 days and the APC by 4 days. It was thus concluded that MAP using film 2 with either the 50% CO2–50% N2 or 20% CO2–80% N2 was the best combination for shelf-life extension of the soy bread without the need for a chemical preservative. These MAP treatments extended the shelf life by at least 200%.

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11

Kezer, Gizem. "Functional Perspective on Sourdough Bread." Turkish Journal of Agriculture - Food Science and Technology 10, no. 8 (August 25, 2022): 1410–14. http://dx.doi.org/10.24925/turjaf.v10i8.1410-1414.4860.

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In recent years, with the awareness of people, the interest in natural and functional foods has increased. Sourdough is a dough piece in which industrial culture yeasts (Saccharomyces cerevisiae), endogenous yeasts, lactic and acetic bacteria from the air and the ingredients used (flour, water, etc.) are active. In sourdough fermentation, yeast and lactic acid bacteria work together to form the natural flora. It has been proven by studies that breads prepared from sourdough have many advantages such as greater volume increase, stronger aroma, better crumb structure and long shelf life. In addition, sourdough fermentation has very important positive effects on human health. Various additives (malt flours, emulsifiers, microbial enzymes, dairy products, soy flour and potato flour) are used to delay the staling of bread. In the production of sourdough bread, high quality and long shelf-life breads can be obtained without the need for these additives. Thus, both natural and additive-free and functional breads are produced. In this review, it is aimed to raise awareness by giving information about the advantages of using sourdough in bread production. In the study, the concept of sourdough was discussed and information was given about the content of bread prepared using sourdough and its benefits on health.

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12

Chiavaro, Emma, Elena Vittadini, Marilena Musci, Federica Bianchi, and Elena Curti. "Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread (“Altamura bread”)." LWT - Food Science and Technology 41, no. 1 (January 2008): 58–70. http://dx.doi.org/10.1016/j.lwt.2007.01.018.

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13

Hasan, S., S. Al Naje, and S. Abosalloum. "SHELF LIFE EXTENSION OF PITA BREAD BY MODIFIED ATMOSPHERE PACKAGING." Journal of Food and Dairy Sciences 5, no. 2 (February 1, 2014): 55–62. http://dx.doi.org/10.21608/jfds.2014.52739.

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14

Obadi, Mohammed, Ke-Xue Zhu, Wei Peng, Abdellatif A. Sulieman, Amer Ali Mahdi, Khalid Mohammed, and Hui-Ming Zhou. "Shelf life characteristics of bread produced from ozonated wheat flour." Journal of Texture Studies 49, no. 5 (December 20, 2017): 492–502. http://dx.doi.org/10.1111/jtxs.12309.

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15

Upasen, Settakorn, and Piyachat Wattanachai. "Packaging to prolong shelf life of preservative-free white bread." Heliyon 4, no. 9 (September 2018): e00802. http://dx.doi.org/10.1016/j.heliyon.2018.e00802.

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16

Giménez, Ana, Paula Varela, Ana Salvador, Gastón Ares, Susana Fiszman, and Lorena Garitta. "Shelf life estimation of brown pan bread: A consumer approach." Food Quality and Preference 18, no. 2 (March 2007): 196–204. http://dx.doi.org/10.1016/j.foodqual.2005.09.017.

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17

Abdellatif, A. M., H. M. Ziena, and M. A. Rozan. "Turmeric powder enhances the chemical, microbiological, sensorial, and shelflife quality of bun-bread." Food Research 7, no. 1 (February 28, 2023): 271–79. http://dx.doi.org/10.26656/fr.2017.7(1).959.

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The impacts of the addition of turmeric powder (0, 0.100, 0.133, and 0.167% of flour) in the chemical, microbiological, sensorial, and shelf-life quality of bun-bread were examined to obtain a stable bread with acceptable chemical and sensorial properties. The chemical composition, microbiological, and sensory analysis of the supplemented bunbread were measured. Results showed that the lowest amount of turmeric powder (0.100%) revealed the best value of sensorial scores, in terms of its colour and nature of crust, crumb colour, texture, aroma, and taste, with near acceptable scores with the control one after baking. The results revealed that 0.100% of turmeric powder can be involved in bun-bread preparation without modifying dough processing and bun-bread overall features, where this ratio approximates chemical compositions, microbiological stability, and shelf-life of bun-bread. Among the explored samples, bun-bread with 0.100% of turmeric powder could be utilized industrially with acceptable properties and shelf-life stability. Therefore, turmeric powder can be deemed as a prospective health-boosting functional component. Currently, we are commercially evaluating the bun-bread with turmeric powder and wholly analysing its antioxidant, bioactive components, and functional profiles.

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18

Franco, Wendy, Katherine Evert, and Carina Van Nieuwenhove. "Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics." Fermentation 7, no. 3 (July 15, 2021): 115. http://dx.doi.org/10.3390/fermentation7030115.

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The demand for gluten-free breads has increased in the last years, but important quality and nutritional challenges remain unsolved. This research evaluated the addition of quinoa in whole quinoa grain flour, germinated quinoa flour, and quinoa sourdough, as a functional ingredient in the formulation of a rice flour-based bread. Twenty percent (w/w) of the rice flour was replaced with quinoa flour alternatives in bread formulations. The chemical composition, shelf-life, and sensory attributes of the rice-quinoa breads were analyzed. The addition of quinoa in sourdough resulted in breads with a significantly improved protein content at 9.82%, relative to 2.70% in the control breads. The amino acid content in quinoa sourdough breads also was also 5.2, 4.4, 2.6, 3.0, and 2.1 times higher in arginine, glutamic acid, leucine, lysine, and phenylalanine, respectively, relative to control breads with rice flour only. The addition of quinoa sourdough in rice breads also improved the texture, color, and shelf-life (up to 6 days), and thus they became moderately accepted among consumers. Although the germinated quinoa flour addition also resulted in a higher protein (9.77%) and amino acid content, they had a reduced shelf-life (4 days). Similarly, the addition of quinoa flour resulted in a higher protein content (9.61%), but the breads had poor texture attributes and were the least preferred by the consumers.

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19

Amr, Ayed S., and Ashraf M. Alkhamaiseh. "Sourdough use in Bread Production: Review." Jordan Journal of Agricultural Sciences 18, no. 2 (June 1, 2022): 81–98. http://dx.doi.org/10.35516/jjas.v18i2.173.

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The nutritional, economic, and social value of bread as a staple food commodity leads to the interest in optimizing its production and extending its shelf life through the enhancement of its flavor, textural and nutritional properties and delaying staling and microbial spoilage. However, the freshness, flavor, and textural quality are still major concerns and areas of development for the bread-making industry. Sourdough technology as a tool for enhancing the quality of pan bread, as discussed and studied by many researchers worldwide from different viewpoints, was reviewed in this article. The increased interest in sourdough-produced bread is a result of consumers’ demand for natural, flavor-intensive bread with good keeping qualities and shelf life to satisfy their quest for a more natural and healthier lifestyle. This review focuses mainly on describing the natural sourdough techniques developed by the conventional and modern approaches over the past decades in the production of healthier bread. The methods used in the production of sourdoughs as well as their effect on the quality of the various bread types are also reviewed.

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20

Samilyk, Maryna, Evgenia Demidova, Natalia Bolgova, Oleh Savenko, and Tetiana Cherniavska. "Development of bread technology with high biological value and increased shelf life." Eastern-European Journal of Enterprise Technologies 2, no. 11 (116) (April 30, 2022): 52–57. http://dx.doi.org/10.15587/1729-4061.2022.255605.

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As an additive to bread, it is proposed to use a powder made from derivatives of Sorbus aucuparia mountain ash processing. The powder production technology involves freezing fruits, preliminary dehydration by osmotic dehydration, drying in an infrared dryer and grinding. The technology of bread with an extended shelf life and increased biological value has been developed, and some of its physical and chemical properties have been studied. To determine the feasibility of using powders from Sorbus aucuparia processing derivatives, their amino acid spectrum was analyzed by the chromatographic method. 17 amino acids in the amount of 7.43 g/100 g were identified, 7 of which are essential (valine, leucine, isoleucine, lysine, methionine, threonine, phenylalanine) in the amount of 1.84 g/100 g. The highest concentration of the total number of amino acids is glutamic acid (1.57 g/100 g), which gives the powders the properties of natural preservatives, increases the storage capacity of bread. The experiment showed that adding 20 % powder from Sorbus aucuparia processing derivatives to wheat flour bread allows at least doubling its shelf life. However, such an amount of additive affects the porosity of the bread and its organoleptic properties. Therefore, a sample was made with the addition of 10 % powder, and no defects in taste, smell and shape of bread with the addition of mountain ash powder were found. When using the developed technology, the time for making bread is reduced by 30 minutes compared to the classic straight dough method and by 120–150 minutes compared to the sponge dough method. The shelf life of bread according to the proposed technology is 15 days

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21

Ghendov-Mosanu, Aliona, Elena Cristea, Antoanela Patras, Rodica Sturza, Silvica Padureanu, Olga Deseatnicova, Nadejda Turculet, Olga Boestean, and Marius Niculaua. "Potential Application of Hippophae Rhamnoides in Wheat Bread Production." Molecules 25, no. 6 (March 11, 2020): 1272. http://dx.doi.org/10.3390/molecules25061272.

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Sea buckthorn (Hippophae rhamnoides) berries are well known for their content in bioactive compounds, high acidity, bright yellow color, pleasant taste and odor, thus their addition in a basic food such as bread could be an opportunity for modern food producers. The aim of the present research was to investigate the characteristics and the effects of the berry’ flour added in wheat bread (in concentration of 1%, 3% and 5%) on sensory, physicochemical and antioxidant properties, and also bread shelf life. Berry flour contained total polyphenols—1467 mg gallic acid equivalents (GAE)/100 g, of which flavonoids—555 mg GAE/100 g, cinnamic acids—425 mg caffeic acid equivalents (CAE)/100 g, flavonols—668 mg quercetin equivalents (QE)/100 g. The main identified phenolics were catechin, hyperoside, chlorogenic acid, cis- and trans-resveratrol, ferulic and protocatechuic acids, procyanidins B1 and B2, epicatechin, gallic acid, quercetin, p- and m-hydroxybenzoic acids. The antioxidant activity was 7.64 mmol TE/100 g, and carotenoids content 34.93 ± 1.3 mg/100 g. The addition of berry flour increased the antioxidant activity of bread and the shelf life up to 120 h by inhibiting the development of rope spoilage. The obtained results recommend the addition of 1% Hippophae rhamnoides berry flour in wheat bread, in order to obtain a product enriched in health-promoting biomolecules, with better sensorial and antioxidant properties and longer shelf life.

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22

Venturi, Manuel, Viola Galli, Niccolò Pini, Simona Guerrini, Costanza Sodi, and Lisa Granchi. "Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties." European Food Research and Technology 247, no. 7 (April 12, 2021): 1701–10. http://dx.doi.org/10.1007/s00217-021-03740-y.

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AbstractThe aim of the work was to assess the influence of the leavening agent on several technological, chemical, and nutritional characteristics of breads prepared with whole soft wheat (Triticum aestivum L.) flours. As leavening agents in bread-making, baker’s yeast, biga, and sourdough were utilized. Two ancient varieties, Andriolo and Verna, and a modern grain variety, Bologna, were used. Analysis of the obtained breads included the measurement of the phenols content, the antioxidant activity, the in vitro protein and total digestibility, the texture profile, the crumb grain characteristics and the microbial shelf-life test. The results of the principle component analysis of bread features indicated a clustering depending especially on the leavening agent rather than on the employed flour, particularly when sourdough was used. Protein digestibility, crumb grain characteristics, and shelf-life led to the main differences among the samples. Ancient wheat flour displayed similar features when the same leavening agent was applied. Particularly, the use of sourdough levelled the differences due to flour, leading to breads with similar technological and nutritional characteristics. The findings highlighted a marked effect of the leavening agent on bread final characteristics.

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23

Jideani, V. A., and K. Vogt. "Antimicrobial Packaging for Extending the Shelf Life of Bread—A Review." Critical Reviews in Food Science and Nutrition 56, no. 8 (January 20, 2015): 1313–24. http://dx.doi.org/10.1080/10408398.2013.768198.

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24

HALLBERG, L. M., and P. CHINACHOTI. "Dynamic Mechanical Analysis for Glass Transitions in Long Shelf-Life Bread." Journal of Food Science 57, no. 5 (September 1992): 1201–29. http://dx.doi.org/10.1111/j.1365-2621.1992.tb11299.x.

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25

Bhise, Suresh, and A. Kaur. "Baking quality, sensory properties and shelf life of bread with polyols." Journal of Food Science and Technology 51, no. 9 (January 22, 2014): 2054–61. http://dx.doi.org/10.1007/s13197-014-1256-3.

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26

Taglieri, Isabella, Chiara Sanmartin, Francesca Venturi, Monica Macaluso, Alessandro Bianchi, Cristina Sgherri, Mike Frank Quartacci, et al. "Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties." Foods 10, no. 5 (April 25, 2021): 942. http://dx.doi.org/10.3390/foods10050942.

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This research aimed to explore the feasibility of fortifying bread with cooked Vitelotte potato powder and Citrus albedo, comparing the use of baker’s yeast or sourdough as leavening agents. Breads obtained were thus subjected to physico-chemical and sensory characterizations. The replacement of part of the wheat flour with purple potato and albedo determined a significant enhancement of the phenolic profile and antioxidant status of fortified breads, as well as a longer shelf life. Thanks to its acidity and antimicrobial activity, sourdough improved the levels of health-promoting compounds and stability. Both the fortification and the leavening agent deeply affected the organoleptic, expression, and the aroma profile, of the fortified bread. Interestingly, albedo addition, despite its effectiveness in boosting the phenolic profile, determined a higher perception of aftertaste and bitterness, irrespective of the leavening agent. Based on these results, the use of purple potatoes and Citrus albedo, if properly formulated, could represent a valuable strategy for the development of high-quality products, with longer shelf-life.

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Mesa, Aruna, and A. Sumana. "Functional quality, sensorial and shelf life characteristics of Agathi (Sesbania grandiflora (L).Poir leaves enriched breads." Functional Foods in Health and Disease 7, no. 6 (June 30, 2017): 429. http://dx.doi.org/10.31989/ffhd.v7i6.339.

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Background: In our modern life burden of non-communicable diseases such as obesity, cancer, cardio vascular disease and type-2 diabetes has increased. By contrast, life expectancy and also cost of health care has increased. So, individuals search other ways to improve or maintain their well-being. In this regard, food and also the pharmaceutical industry offer functional foods (FFs) with health promoting and disease-preventing properties. Consumption of natural bioactive compounds such as natural antioxidants, polyphenols and flavonoids containing plant based foods offer health benefits including protection against cardiovascular diseases, cancer and other degenerative diseases(Peressini & Sensidoni, 2009). Sesbania grandiflora is a small, loosely branching tree that grows up to 8–15 m tall and 25–30 cm in diameter. Sesbania grandiflora L.poir (also known with local name as Agati) belongs to the family Fabaceae. It is one of the most popular green vegetables and also traditional medicinal plant of India (Wagh et al.,2009). The chemical analysis of Sesbania grandiflora (agathi ) leaves revealed it to be rich source of nutrients and beneficial bioactive compounds such as antioxidants, polyphenols and flavonoids. Bread has been regarded as one of the most popular food for centuries. It is a good source of calories and other nutrients. Bread is traditionally made from wheat flour. Addition of agathi leaves led to the enhancement of functionality of common bread.Objective: Against the background of this information, the present investigation was undertaken with clear objective of evaluating the effects of the addition of agathi leaves on the sensory, textural, and baking characteristics, examining their microbial quality on a 5-day storage period at ambient temperature in different packaging materials, and assessing the improvement, if any, in their antioxidant content.Methods: Shade dried agathi leaf powder was analysed for proximate, mineral and phytochemical composition. Bread samples were prepared with ingredients such as yeast, salt, sugar, water, shortening, baking time and temperature using straight dough process and varying levels of shade dried agathi leaves. Physical parameters such as loaf weight, loaf volume and Color values were recorded. Breads were subjected to sensory evaluation. In vitro anti-oxidant capacity and In vitro antidiabetic activity of breads was evaluated .Results: It can be concluded that addition of leaves to plain bread is a new approach towards fortification of bread. The leaves of agathi plant are rich in nutrients, antioxidants and dietary fiber. Agathi leaves are used in, a traditional cuisine and have significant properties. Incorporation of dried leaves into wheat flour shows that the supplemented breads have, in general, enhanced moisture retention capacity, slower staling rate, richer antioxidant content, better baking characteristics, and improved sensory properties in terms of color, texture, mouthfeel, and flavor. Shade dried leaves at 10% level of addition on wheat flour was found to be the optimum supplementation level offering the highest acceptability of the fortified bread. The loaf weight of the bread samples showed significant increase as the level of substitution by agathi leaves increased. The volume of the bread loaves was observed to decrease with increase in the substitution level of agathi leaves. The crust color of the bread samples showed monotonic variation in all the 3 aspects of L*, a*, and b*. With the increase in the agathi leaves supplementation, the brightness (L*-value), redness (a*value), and the yellowness (b*-value) of the crust decreased. The dark coloration of the crusts was the effect of the Maillard browning reaction between reducing sugars and amino acids, which is influenced by the distribution of water and the color of the bread. Even at 10% level of supplementation, which has been adjudged to offer the best baking characteristics, antioxidant content increased by more than 50% compared to controlled bread.Conclusion: Our study demonstrated that agathi leaves are potential source of nutrients and phytochemicals. Addition of the agathi leaves enhanced nutritive value of breads and extended their shelf life period. Furthermore, this study revealed that addition of shade dried agathi leaves was found to improve the functional and therapeutic quality of breads enabling them to be functional food.Keywords: Functional food, bioactive compounds, In vitro Anti-oxidant capacity, In vitro antidiabetic activity

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Zavorokhina, Natalia, Natalia Pankratyeva, and Nadezhda Goncharova. "Scientific support for innovative development of wheat bread long-term storage production." E3S Web of Conferences 176 (2020): 03021. http://dx.doi.org/10.1051/e3sconf/202017603021.

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Nowadays in the context of innovative development the bread intended for long-term storage is necessary in hard-to-reach areas of Sverdlovsk region, participants of expeditions, workers of logging, geological parties, etc. Taking into account the constant demand for such products, it is necessary to develop new approaches to their creation.The aim of the study was the development of long-term storage bread from wheat flour, preserving consumer characteristics throughout the shelf life.The synergism of betulin,nisin and ascorbic acid was studied for the first time when they are used together to inhibit potato bread disease (hereinafter CBH). It is proved that the use of additives, including 0.015% nisin together with 0.005% betulin to the mass of flour increases the shelf life of wheat bread up to 7 days since betulin inhibits CBH, nisin inhibits the development of mold under pH conditions in the range of 5.5-6.5.For the first time, a technique is proposed for producing betulin nanosuspension with a high degree of dispersion. The effect of betulin nanosuspension with emulsifiers of calcium lactylate, polyglycerol fatty acid esters, lecithin on the inhibition of CBH and an increase in the shelf life of wheat bread was studied.

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Kechkin, Ivan, Vladimir Ermolaev, Elena Gurkovskaya, Irina Glebova, Marina Yakovchenko, and Dmitriy Fedorov. "Shelf life of composite flour mixtures." BIO Web of Conferences 37 (2021): 00074. http://dx.doi.org/10.1051/bioconf/20213700074.

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Enrichment of food products with proteins, minerals and dietary fiber is possible by introducing grinding products of some cereal crops into wheat flour, i.e. obtaining composite flour mixtures. To date, there is a need to enrich food products with essential fatty acids, especially Linolenic acid (w-3), the deficiency of which leads to serious disruptions in functioning of the human body. Analysis of the lipid composition of various oilseed crops shows that the composition of flaxseed oil as a source of w-3 demonstrates an absolute advantage. The solution to the problem of flour enrichment with essential fatty acids is currently being solved by using crushed flaxseed cake. However, the use of flaxseed cake has several disadvantages. First of all, as studies have shown, the amount of such flaxseed flour in the composition of the composite mixture should be 15-20% to ensure the required amount in essential fatty acids, which significantly impairs the consumer properties of bread. The use of flax seeds directly will significantly reduce their proportion in the composition of the composite mixture.

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jamil, Dara Muhamad, Mohammad wajeeh Mohammad saed, and Sahar Ahamad Jaffar. "EFFECTS OF ROSEMARY (Rosmorinus officinalis) LEAVES AND ITS VOLATILE OILS ON WHEAT DOUGH PROPERTIES AND BREAD SHELF LIFE." Journal of Zankoy Sulaimani - Part A 17, no. 3 (April 19, 2015): 161–70. http://dx.doi.org/10.17656/jzs.10409.

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Mafu, Ampaka, Sunantha Ketnawa, Suphat Phongthai, Regine Schönlechner, and Saroat Rawdkuen. "Whole Wheat Bread Enriched with Cricket Powder as an Alternative Protein." Foods 11, no. 14 (July 19, 2022): 2142. http://dx.doi.org/10.3390/foods11142142.

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The current market trends in modern sedentary lifestyles drive the development of new functional products able to fulfill consumers’ demand for a healthy diet. Whole wheat bread contains more protein and fiber than white bread; however, it could be improved in terms of protein content and quality. Cricket powder, which contains high protein (55.11, wt%), could be used as an alternative source to tackle those deficiencies in such bread. Hence, the study aimed to apply cricket powder in the whole wheat bread formula to enrich protein content, indispensable amino acids and determine their physico-chemical properties, consumers’ acceptance, and shelf-life storage. The results showed that all enriched bread presented high protein (18.97–25.94, wt%), fat (10.91–15.07, wt%), and ash (2.09–2.33, wt%) with the increment of the cricket powder than those of the control bread. Enriched breads’ crust colors were not significantly different (p > 0.05), while crumb colors were darker (L* = 55.64–64.48) compared to the control (L* = 69.98). Enriched bread had a hard texture and required a lot of chewing force compared to the control. Furthermore, all samples yielded a shelf-life of 5 days when monitoring the mold growth. From the results, the bread enriched with 20% cricket powder yielded the best consumers’ acceptance score of 77%. It was predominantly high in indispensable amino acids such as leucine, phenylalanine, lysine, and arginine. Therefore, cricket powder could be a novel alternative protein source and successfully utilized in whole wheat bread to enhance its protein content and indispensable amino acids with consumers’ acceptance responding to the current market trend.

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Math, Nandini, K. S. Jagadeesh, Shakuntala Masur, and Pushpa Bharati. "Sourdough bread preparation using selected lactic acid bacterial starter cultures." Journal of Applied and Natural Science 6, no. 2 (December 1, 2014): 426–29. http://dx.doi.org/10.31018/jans.v6i2.477.

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The lactic fermentation of cereals is known to improve the food quality through the development of flavor, enhancement of the nutritional value and shelf life, and by removing toxic or antinutritional factors of food products. Lactic acid bacteria (LAB) strains are able to improve the shelf life of several food products. The efficiency of the LAB cultures determined in in vitro assays was confirmed in bread manufacture. The sourbread prepared using 50 per cent yeast and 50 per cent LAB starter (based on cell density) was found to be superior to the conventional bread in textural characteristics, flavor, appearance and even taste. It contained enough protein (10.15%) and the least fat value (7.68%). It scored the highest acceptability index of 81.70. These results point out the advantages of using selected LAB strains as starter cultures for sourdough fermentation.

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Axel, Claudia, Emanuele Zannini, and Elke K. Arendt. "Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension." Critical Reviews in Food Science and Nutrition 57, no. 16 (May 25, 2017): 3528–42. http://dx.doi.org/10.1080/10408398.2016.1147417.

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S. Eshak, Nareman. "Shelf life and Nutritional Properties of Bread Fortified with Dried Carrot Powder." مجلة الاقتصاد المنزلی 36, no. 2 (December 1, 2020): 129–45. http://dx.doi.org/10.21608/jhe.2020.122909.

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ur-Rehman, Salim, Haq Nawaz, Sarfraz Hussain, Muhammad Mushtaq Ah, Mian Anjum Murt, and Mian Saeed Ahma. "Effect of Sourdough Bacteria on the Quality and Shelf Life of Bread." Pakistan Journal of Nutrition 6, no. 6 (October 15, 2007): 562–65. http://dx.doi.org/10.3923/pjn.2007.562.565.

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Paciulli, Maria, Massimiliano Rinaldi, Martina Cirlini, Francesca Scazzina, and Emma Chiavaro. "Chestnut flour addition in commercial gluten-free bread: A shelf-life study." LWT 70 (July 2016): 88–95. http://dx.doi.org/10.1016/j.lwt.2016.02.034.

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Calligaris, S., S. D. Pieve, G. Kravina, L. Manzocco, and C. M. Nicoli. "Shelf Life Prediction of Bread Sticks Using Oxidation Indices: A Validation Study." Journal of Food Science 73, no. 2 (March 2008): E51—E56. http://dx.doi.org/10.1111/j.1750-3841.2007.00624.x.

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Adams, Vivian, Sanaa Ragaee, and El-Sayed M. Abdel-Aal. "Impact of Wheat Fiber on Frozen Dough Shelf Life and Bread Quality." Cereal Chemistry Journal 92, no. 4 (July 2015): 370–77. http://dx.doi.org/10.1094/cchem-01-15-0016-r.

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Doulia, D., F. Rigas, and G. Katsinis. "Multiparametric investigation of mould‐free shelf life of bread via factorial design." International Journal of Food Properties 3, no. 3 (November 2000): 363–74. http://dx.doi.org/10.1080/10942910009524641.

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Mūrniece, Rūta, and Dace Kļava. "Impact of Long-Fermented Sourdough on the Technological and Prebiotical Properties of Rye Bread." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 76, no. 1 (February 1, 2022): 1–8. http://dx.doi.org/10.2478/prolas-2022-0001.

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Abstract The technology of fermented rye bread in Latvia has a strong traditional value. Microorganisms play an important role in the fermentation process of sourdough bread, mainly due to lactic acid bacteria (LAB). Traditional rye bread in Latvia is prepared using scalded flour and sourdough. Total fermentation time can be from 6 till 48 hours, depending on the bakery. Usually sourdough contains two to five LAB species. One of the metabolites in sourdough produced by LAB is exopolysaccharide (EPS). It has been found that 20% of the analysed strains in sourdough are able to produce EPSs from sucrose — mainly fructans and glucans are produced. The exopolysaccha-rides produced by LAB are able to bind water, improving the quality of bread, increasing the volume, delaying staling of the bread, and thus extending the shelf life. Many studies have shown that EPSs produced by LAB can improve the growth of probiotics in the human body, thus improving the immune function. Of particular interest about possible prebiotic functions are EPSs produced by LAB. Long rye bread scalding fermentation technology can improve the texture, quality, and shelf life of bread, as well as functionally affect the human immune system.

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Plessas, Stavros. "Innovations in Sourdough Bread Making." Fermentation 7, no. 1 (February 20, 2021): 29. http://dx.doi.org/10.3390/fermentation7010029.

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The application of sourdough is considered to be a key tool for the production of high-quality bread. Several advantages have been presented through the application of sourdough in bread making, such as increased shelf life, improved aromatic profiles and sensory characteristics, increased nutritional value, and health benefits. Technological benefits have also been recorded, such as the successful application of sourdough in gluten-free breads. Likewise, an upsurge of interest in sourdough applications in bread making as well as in other foodstuffs (pasta) has been witnessed in recent years. Many factors are considered important for sourdough preparations; however, the proper selection of the starter cultures is considered the most central. This Special Issue of Fermentation aims to disseminate recent innovative research regarding sourdough bread making, as well as authoritative reviews that compile information from previously published material.

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Lee, So-Young, Koth-Bong-Woo-Ri Kim, Eu-Jin Song, Jin-Hee Kim, Ah-Ram Kim, Mi-Jung Kim, Ji-Hea Moon, et al. "Effect of Extracts from Sargassum siliquastrum on Shelf-life and Quality of Bread." Journal of the Korean Society of Food Science and Nutrition 37, no. 4 (April 30, 2008): 490–96. http://dx.doi.org/10.3746/jkfn.2008.37.4.490.

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Kim, Min-Ji, Eu-Jin Song, Koth-Bong-Woo-Ri Kim, Chung-Jo Lee, Ji-Yeon Jung, Ji-Hee Kwak, Moon-Kyoung Choi, et al. "Effect of Sargassum fulvellum Extracts on Shelf-Life and Quality Improvement of Bread." Journal of the Korean Society of Food Science and Nutrition 40, no. 6 (June 25, 2011): 867–74. http://dx.doi.org/10.3746/jkfn.2011.40.6.867.

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Salvador, A., P. Varela, and S. M. Fiszman. "MODEL FOR PREDICTING THE SHELF LIFE OF BROWN PAN BREAD BY SURVIVAL ANALYSIS." Acta Horticulturae, no. 674 (May 2005): 593–97. http://dx.doi.org/10.17660/actahortic.2005.674.78.

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Sharma, Shivangi, and Gita Bisla. "Nutritional and Physicochemical Properties and Shelf Life Analysis of Mulberry Powder Incorporated Bread." International Journal of Food and Nutritional Sciences 11, no. 2 (October 4, 2022): 1. http://dx.doi.org/10.54876/ijfans_53-21.

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Kumar Loha, Dileep, Saghir Ahmed Shei, and Muhammad Shahnawaz. "Effect of Chemical Preservatives on the Shelf Life of Bread at Various Temperatures." Pakistan Journal of Nutrition 9, no. 3 (February 15, 2010): 279–83. http://dx.doi.org/10.3923/pjn.2010.279.283.

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Ju, Jian, Yunfei Xie, Hang Yu, Yahui Guo, Yuliang Cheng, He Qian, and Weirong Yao. "A novel method to prolong bread shelf life: Sachets containing essential oils components." LWT 131 (September 2020): 109744. http://dx.doi.org/10.1016/j.lwt.2020.109744.

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Torrieri, E., O. Pepe, V. Ventorino, P. Masi, and S. Cavella. "Effect of sourdough at different concentrations on quality and shelf life of bread." LWT - Food Science and Technology 56, no. 2 (May 2014): 508–16. http://dx.doi.org/10.1016/j.lwt.2013.12.005.

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Rinaldi, Massimiliano, Maria Paciulli, Augusta Caligiani, Francesca Scazzina, and Emma Chiavaro. "Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation." Food Chemistry 224 (June 2017): 144–52. http://dx.doi.org/10.1016/j.foodchem.2016.12.055.

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Salvador, A., P. Varela, S. M. Fiszman, and G. Gómez. "Estimating the Shelf Life of Brown Pan Bread, Suitability of Survival Analysis Methodology." Journal of Food Science 71, no. 4 (May 2006): S321—S325. http://dx.doi.org/10.1111/j.1750-3841.2006.00002.x.

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