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Effect of the addition of different fibres on wheat dough performance and bread quality
Abstract
A good correlation has become evident between fibre consumption and the reduction of coronary heart-related diseases and diabetes incidence. However, fibre intake is commonly lower than recommended. In consequence, the development of foods with high fibre content should be desirable. The potential use of various commercial fibres (carob fibre, inulin and pea fibre), as fibre-enriching agents in breadmaking, is reported. The effects of the addition of these fibres to wheat flour on the viscoelastic properties of dough and both mixing and proofing behaviour is presented. Bread evaluation revealed that carob and pea fibre supplementation, although decreasing specific loaf volume (very slightly in the case of carob fibre), conferred softness to the bread crumbs. In addition, sensory evaluation showed that consumer panellists judged these fibre-enriched breads as acceptable. Therefore, their use, especially carob, allows an increase of the daily intake of fibre without promoting negative effects on the rheological properties of doughs or quality and overall acceptability of the resulting breads. The whole study indicates that these three fibres can be used as additives in breadmaking in order to fortify the diet.
... An increase in the carob ber proportion slightly increased the water absorption of pasta and the increase was explained by the higher water absorption by wheat our with carob ber and a similar tendency had also been observed for pasta enriched with wheat bran [20]. However, some studies have reported a reduced volume of wheat bread as insoluble bers such as pea, cellulose, and carob ber interact with gluten and cause a reduction in the gas holding capacity of the dough [21]. As a result, adding up to 15% CMP to the pogaca is not cause any problems in terms of weight loss and volume. ...
... Textural properties of bread with carob ber and carob our were studied [18,19,21]. The in uence of carob our and carob ber on dough properties were reported that the dough hardness and adhesiveness had increased with carob our [19] and the dough resistance to deformation had increased and the extensibility of dough decreased with the addition of carob bers [21]. ...
... Textural properties of bread with carob ber and carob our were studied [18,19,21]. The in uence of carob our and carob ber on dough properties were reported that the dough hardness and adhesiveness had increased with carob our [19] and the dough resistance to deformation had increased and the extensibility of dough decreased with the addition of carob bers [21]. It has been reported that, when 1 to 5% of the total our was re-placed with carob ber in gluten-free bread made from rice, corn, and buckwheat our, the increased amount of carob ber caused signi cant and favorable changes in the color and texture (hardness and springiness) of the bread crumb [18]. ...
Carob molasses pulp is a waste or by-product in carob molasses and carob syrup production. However, it contains nutritive elements like dietary fiber and polyphenols. In this study, carob molasses pulp flour (CMP) was used in cake and pogaca formulations to substitute 5, 10, and 15% of wheat flour, and its quality characteristics were investigated. The results showed that CMP addition resulted in similar results for pogaca and cakes. The use of CMP in pogaca and cake formulations caused a strong reduction in lightness and yellowness; the color of pogaca and cakes were darker, redder, and less yellow than the control, depending on the substitution level. The volume and weight loss value of pogaca and cake did not change. The hardness slightly increased, but only 15% CMP added sample was significantly different (p < 0.05) from the control. However, sensory qualities of pogaca and cakes with CMP were observed close to control.
Practical Application: Thus, the nutritional values of cake and pogaca increased economically by using waste CMP
... Technically, fibers are used in food recipes as bulking agents and fat replacers, altering consistency, texture, and sensory characteristics (13,14,19). Where, they can negatively impact consumer acceptance due to reduced loaf volume, increased crumb hardness, crust darkness, and might affect the taste of the final product (19)(20)(21). Despite these drawbacks, fiber supplementation offers healthy benefits thus bakery industry is continuously looking for different fiber sources that might lead to fiber-enriched breads with comparable quality to white breads (19)(20)(21). ...
... Where, they can negatively impact consumer acceptance due to reduced loaf volume, increased crumb hardness, crust darkness, and might affect the taste of the final product (19)(20)(21). Despite these drawbacks, fiber supplementation offers healthy benefits thus bakery industry is continuously looking for different fiber sources that might lead to fiber-enriched breads with comparable quality to white breads (19)(20)(21). Thereby, this is one area where rice husk fibers could be utilized to produce fiber-rich bread and bakery products (22)(23)(24). ...
Hassawi rice is an Indica variety cultivated in Saudi Arabia with a higher nutritional
value than the commercial Basmati rice varieties. The present study has
investigated the feasibility of combining Hassawi rice flour (HRF) or husk (HRHF),
an abundant byproduct, with wheat flour to produce nutritious economical
pan bread. To achieve this aim, the physicochemical properties of HRF and
HRHF were assessed using techniques such as UPLC-tandem MS, ICP-OES, and
colorimeter. The proximate composition (moisture, crude fiber, and ash) and
mineral contents of HRHF are significantly (p < 0.05) higher than HRF. On the
other hand, the compounds p-coumaric acid, vanillic acid, γ- and δ-tocotrienols,
and γ-oryzanol were unique to HRF. We further determined the changes in
sensory, technological, and physicochemical properties of wheat flour bread
substituted with 5%, 10%, and 15% of HRF or HRHF. The rheological tests showed
that the addition of HRF and HRHF increased dough development and stability
time. Further, substituting wheat flour for HRF and HRHF at levels higher than
10% affected sensory attributes, such as color, taste, odor, flavor, and appearance.
These changes, however, were not always at a significant level. The causes of
the differences in properties between control and fortified bread samples were
investigated by chemometric methods. Samples of bread +HRF at 5 and 10%
had comparable overall profiles to the control. On the other hand, bread +HRHF
samples proved to retain higher concentrations of bioactive molecules compared
to the control bread. Our findings shed light on the possible use of rice husk fibers
in baking goods, notably pan bread. Furthermore, by integrating rice husk fibers
into baked goods, we may boost their health
... The supernatants were mixed with 95% ethanol (fourfold volumes) for 2 h at room temperature. The residues were washed with 100% ethanol and dried to obtain SDF [21][22][23]. Based on our experiments, the yield of olive pomace fiber was 92.12% in which 21.68% of this fiber was SDF (moisture content: 5:55 ± 0:06%, protein content: 2:13 ± 0:05, and ash content: 0:46 ± 0:06), and 70.44 of ODF was IDF (moisture content: 3:34 ± 0:12%, protein content: 3:19 ± 0:04, and ash content: 5:38 ± 0:23). ...
... Dough development time and stability time are indicators of flour strength [23]. ...
The current study is aimed at fortifying Barbari bread with different levels ( T Co : 0, T 5 % : 5%, T 10 % : 10%, and T 15 % : 15) of olive pomace dietary fiber (ODF) and investigating the quality properties of enriched bread. The fiber of the defatted olive pomace powder was extracted by an enzymatic process as a green extraction method (α-amylase, protease, amyloglucosidase, and cellulase; incubation time: 4.5 h, 40°C). The effect of ODF addition on the thermal (based on differential scanning calorimetry (DSC)), rheological, physical, textural, and sensory properties of samples was investigated. The DSC curves of samples were a broad endothermic transition peak ( T onset ~ 43 °C and T peak = 123.58 − 125.74 °C). By increasing the ODF level, the water absorption rate of the dough increased while softening degree reduced. There was a negative significant correlation between baking loss and crumb moisture ( R > − 0.94 ) and aw ( R = − 0.769 ). By increasing ODF, sample porosity and specific volume decreased. There was a significant difference between hardness and springiness of T 15 % and T Co . Replacement of wheat flour with 10% ODF had no significant effect on the sensory parameters of Barbari bread.
... Therefore, to meet the fiber needs, fortifying bread with high fiber content is the best way to increase daily fiber intake. (Wang et al., 2002). Pineapple pomace powder is one of the best sources of dietary fiber. ...
... However, the addition of these fibers has a neglected effect on the quality of the final bread. Excessive fiber can result in poor quality bread in terms of texture, bread quantity, and appearance (Gomez et al., 2003;Wang et al., 2002). High levels of fiber-diluted gluten reduce gas retention and thus reduce the amount of bread. ...
The present study aims to check the proximate composition and sensory scores during storage of pineapple pomace incorporated bread in the ratio of (5%, 10%, 15% and 20%). Proximate content of bread control and pineapple pomace incorporated bread multigrain viz. carbohydrate, protein, fat, energy, fiber, ash analyzed. Minerals content, calcium and iron were analyzed. Decrease were found in sensory score significantly (p<0.05) during storage. The prepared bread was packed in heat-sealed and vacuum packaging method their effect on the quality of products were analyzed during storage and changes were noted at the 5 th day interval throughout the entire storage period in control and treated samples up to 15 days. Among the treatments, the bread prepared with (10%) pineapple pomace powder had the highest sensory score, having an overall acceptability score of 8.67±0.55 on 9 points hedonic scale. The shelf life evaluation showed that the bread could be stored for 15 days without any preservative, at the ambient condition of average temperature at 30±1°C and RH 75-80 with acceptable quality. The developed product is rich in protein, fiber which is act as functional food minerals such as calcium and iron, as compare to refined flour bread.
... 2). According to Wang [17], the addition of fiber to bread also resulted in the reduction in bread volume [18]. As a result of adding PFPP to the dough, the dough's moisture content decreased, hence the dough had a greater consistency and tended to more tightly enclose air bubbles. ...
... The dough hence had higher mass as stated above and became denser. Our findings were well in line with those obtained in [17,18]. Furthermore, with an increase in the wheat flour replacement ratio, the bread density gradually increased due the high reduction in bread volume (from 0.2249 to 0.5178). ...
In this work, we aim to experimentally investigate the influences of the addition of passion fruit powder on finished bread characteristics, i.e., the quality and sensory perception, and the dough physical-chemical properties. The substitution rate of the passion fruit peel powder is 5-20% of the wheat flour by weight. In order to study the dough properties, various parameters such as the moisture content, gluten content, yeast gas production, and dough structure, are evaluated. Additionally, the finished bread characteristics, e.g., the color, flavor, and nutritional content, are also assessed and analyzed. Results show that the dough properties and bread structure are strongly dependent on the amount of passion fruit peel powder added. For instance, the volume of bread is observed to be dramatically reduced with the increasing substitution rate of the passion fruit peel powder. Moreover, the polyphenol content in bread samples are 1355 mg/kg, 1637 mg/kg, 1773 mg/kg, and 1838 mg/kg for, respectively, the substitution rate of 5%, 10%, 15%, and 20%. Amongst these, the bread with 10% passion fruit peel powder is supposed to have the highest consumption.
... A similar observation of increased ST and decreased MTI values while incorporating beetroot powder were reported and attributed it to the increased interaction of hydrogen connect ions, including the hydroxide group present in fibre molecules (Kohajdova et al., 2018). Earlier, Wang et al. (2002) demonstrated that adding different fibre to WF increased the ST and decreased the MTI. The consistograph study on fibresupplemented dough carried out by Gomez et al. (2003) also showed increased dough ST with higher Tol values and lower D250 and D450 values than fibre-free dough. ...
... Almost a two-fold increase in dietary fibre content was observed in doughnuts with 10% BVP. Earlier, Wang et al. (2002) reported that fibre-enriched bread had higher moisture and fibre content than control bread. The nutritional analysis of doughnuts indicated the significant retention of TPC (25.74), ...
In the present study, the influence of Beta vulgaris root powder (BVP) incorporated at 0, 5, 7.5, 10 and 12.5% levels on the empirical and fundamental rheological characteristics; dough texture properties; nutritional and bioactive components in the doughnut were carried out. The addition of BVP, decreased the WAC (58.4‐51.2%), DDT (6.19‐1.31 min), extensibility (148‐95 mm), and springiness (4.56‐3.24 N) and viscosity parameters to varying extent. The frequency sweep test indicated that both the dynamic moduli increased and G’ was higher than G” at all levels indicating the solid elastic structure of the dough. The dimensional characteristics of the doughnuts indicated a decrease in volume (103.3‐85 ml) and an increase in weight (35.8‐46.7 g) and compression force (11.6‐14.5 N). The sensory studies indicated that 10% BVP incorporated doughnut was highly acceptable with higher dietary fiber content. The higher retention of betacyanin (17.88 mg/100g), betaxanthin (12.9 mg/100g), betanin (6.61 mg/100g), TPC (25.74 mgGAE/100g), TFC (77.08 mgQE/100g), and TAC (28.76 mMTE/100g) was observed.
... (2015),Wang et al. (2002), andPeressini and Sensidoni (2009) [30,41,42]. ...
... (2015),Wang et al. (2002), andPeressini and Sensidoni (2009) [30,41,42]. ...
The addition of prebiotics to bread is one of the most important ways to improve its techno-functional properties. In this study, the effects of resistant starch, polydextrose, and inulin on wheat flour, dough, and bread properties were investigated. The farinography results showed that resistant starch significantly increased the development time (2:18) via a boosting effect; however, polydextrose (1:48) and inulin (1:36) weakened the dough (p < 0.05). Inulin, polydextrose, and resistant starch had the greatest effect on reducing water absorption (40, 43.2, and 48.9), respectively, (p < 0.05). According to extensography data, the addition of inulin produced the best result in baking compared to other polysaccharides. In terms of baked breads, the samples containing resistant starch had high moisture content that could be due to starch gelatinization and moisture-retention, which delays the staling process of the bread. Inulin, polydextrose, and resistant starch prebiotic ingredients affected the rheological properties of the dough, overall bread quality and organoleptic characteristics; however, resistant starch was the best prebiotic used in this study.
... Considering that inulin had the highest impact on the water absorption percentage, as a result of increasing inulin consumption, the percentage of flour water absorption decreases. This can be attributed to the composition of inulin i.e., fructose-polysaccharides, which is in accordance with the findings of Mohtarami et al. (2015), Wang et al. (2002), and Peressini and Sensidoni (2009) [30,40,41]. ...
... Considering that inulin had the highest impact on the water absorption percentage, as a result of increasing inulin consumption, the percentage of flour water absorption decreases. This can be attributed to the composition of inulin i.e., fructose-polysaccharides, which is in accordance with the findings of Mohtarami et al. (2015), Wang et al. (2002), and Peressini and Sensidoni (2009) [30,40,41]. ...
The addition of prebiotics is one of the most important ways to improve the techno-functional properties of bread. In this study, the effects of resistant starch, polydextrose, and inulin on the wheat flour, dough, and bread properties were investigated. In farinography results, resistant starch significantly increased the development time (2:18) with a boosting effect, but polydextrose (1:48) and inulin (1:36) weakened the dough (P <0.05). Inulin, polydextrose, and resistant starch had the most effect on reducing water absorption (40, 43.2, and 48.9) respectively (P <0.05). According to extensography data, inulin had the best result in baking compared to other polysaccharides. In terms of baked breads, samples containing resistant starch had high moisture that could be due to starch gelatinization and moisture-retaining, which delays the staling process of bread. Inulin, polydextrose, and resistant starch prebiotic ingredients affected dough rheological properties and bread quality, and organoleptic characteristics, however, resistant starch was the best.
... Moreover, the internal structure of cassava flour also affects the hardness of the product obtained [22]. Wang et al. [23] evaluated cookies with 3% fiber from different sources and reported the highest hardness value in cookies containing more soluble fiber and lower moisture content. On the other hand, differences between the particle size obtained in the grating, pressing, sifting, cooking, and drying temperatures also influence the textural parameters evaluated. ...
Objective: The objective of this research was to determine the effect of the casabe production process on the final characteristics of the product. For this purpose, three small family businesses were chosen from Ciénaga de Oro, Córdoba (Colombia). Methodology: Physicochemical and textural characterization of the casabe produced was carried out. Descriptive analysis of the texture was performed with a trained panel of tasters, evaluating attributes of hardness, fracturability, crispness, and cohesiveness. Instrumental analyses of texture were conducted with a texture analyzer to determine hardness and fracturability. Results: The results revealed differences between the artisan casabe in terms of physicochemical characteristics (moisture and carbohydrates), sensory texture, and instrumental texture (hardness). No correlation could be established between the texture data evaluated instrumentally and sensorially. The differences in the characteristics of the casabe produced in the small family business are due to the discrepancy between the production processes, giving each casabe specific qualities. Conclusions: casabe can be defined as a hard and fractured product when consumed. These attributes can be considered the primary tool when determining quality as they are important characteristics of consumer acceptance. However, instrumental texture (hardness and fracturability) does not correlate with sensory texture.
... The 100% MB dough did not reach the maximum consistency of 500 BU due to the absence of gluten protein. The increase in the DS could be due to the hydroxide groups present in fibre molecules (Wang et al., 2002). Similar reports of increased DDT and DS with the addition of millet flour were reported by Onyango et al. (2020). ...
The study focused on utilizing the flours of the Poaceae family to replace whole wheat flour (WWF) in pizza. The millet blend (MB) was prepared using finger millet and pearl millet flours and mixed in a 1:1 ratio. The WWF was replaced with MB at 0, 25, 50, 75 and 100% levels and studied its effect on empirical rheology, technical aspects of processing, micro‐structural and nutritional characteristics of pizza base (PB). The incorporation of MB to WWF significantly diminished the water absorption capacity (80‐40%) and increased the dough development time (4.27‐14.37 min) and stability (2.35‐11.07). Starch pasting studies indicated that with the incorporation of MB, the gelatinization temperature increased (63.6‐76.3°C), and all the other viscosity parameters decreased with the incorporation of MB. Texture profile studies showed that the hardness of the PB increased and lost visco‐elastic properties due to the presence of MB. The sensory score indicated that up to 50% incorporation of MB was acceptable, with a 7.5 (MBPB) score. The protein matrix was disrupted, and starch granules leached out due to MB addition. The results of nutritional studies revealed a significant increase in ash (2.01‐2.73%), dietary fiber (9.40‐11.19), protein (4.96‐6.88%) and in‐vitro protein digestibility (41.77‐49.80), and decrease in in‐vitro starch digestibility (28.41‐17.97%) and estimated glycemic index (59‐56) values in MBPB indicating the benefits of utilizing millet flours in the new generation foods such as pizza bases for diversification.
... The results of the analysis also support this prediction. The studies of Barros and Franco, 69 and Wang et al. 70 on bread and the analysis results of the cake products in which Ateş and Elmacı 22 used CSS instead of oil reported similar results. ...
Background
This study aimed to produce new functional cookies with high nutritional properties and low energy, and investigated the impacts of incorporating wheat germ flour (WGF) at levels of 10‐30% as a substitute for whole wheat flour (WWF), along with coffee silver skin (CSS) in the same proportions, serving as natural functional additives to substitute fat in cookie formulations.
Results
The total phenol content of the cookies added with WGF‐CSS ranged from 1813.72‐1838.45 mg gallic acid equivalent (GAE) per kilogram of dry weight (mg GAE kg ‐1 ), whereas the total phenolic bioaccessibility values ranged between 53.39% and 56.84%. Among the antioxidant capacity methods, cupric reducing antioxidant capacity (CUPRAC) method gave higher bioaccessibility results (44.55‐51.19%) compared to the 2,2’‐azino‐bis (3‐ethylbenzthiazoline‐6‐sulfonic acid) (ABTS) radical cation and 2,2‐diphenyl‐1‐picrylhidrazyl (DPPH) scavenging methods. The contribution of WGF‐CSS supplemented cookies to the recommended dietary allowances (RDA) (%) of K, P, Mg, Ca increased depending on the number of consumed cookies and the WGF and CSS ratio. The general acceptability scores of the cookies varied between 5.66‐7.08, and the 10% WGF cookie (F2) (6.48) sample got the closest score to the control. Considerably strong positive relationships (r>0.90, P < 0.05) were detected between the physicochemical and sensory characteristics of the cookies.
Conclusion
As a result, WGF and CSS food additives with high nutritional properties can be recommended as a potential enriching ingredient and fat substitute in the development of new products in the functional food industry.
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... The significant indicators used to determine the strength of flour included DDT, ST, and DS. Increased dough development time and stability time, along with a decreased degree of softening, indicate flour with strong gluten, which demonstrates resistance to changes in consistency during mixing [28]. The conducted research has shown that both the addition of PB and TP not only results in an increase in DDT but also yields a simultaneous decrease in ST and an increase in DS compared to the control sample ( Table 1). ...
Worldwide, there is a significant amount of food waste, highlighting the need to reduce waste throughout the production process. This study investigated the impact of incorporating vegetable processing waste from tomatoes (TP) and bell peppers (PB) on dough characteristics and bread quality, with concentrations of TP and PB ranging from 3% to 12% based on flour weight. The addition of TP and PB influenced the farinograph characteristics, increasing water absorption, dough development, and softening while reducing stability time. However, the changes in bread quality, including baking yield, loss, volume, and crumb porosity, were not significant. The texture properties, such as hardness, chewiness, and cohesiveness of the crumb, showed no significant changes within the supplemented levels up to 9%. Additionally, the TP and PB had a significant impact on the color of the bread crumb, increasing redness and yellowness, particularly with PB. Fortification with TP and PB up to 9% resulted in baking characteristics comparable to 100% wheat bread. The addition of TP and PB changed nutrient content, particularly dietary fiber, without significantly altering the caloric value of the bread. However, semi-consumer sensory evaluation indicated a decrease in aroma and taste when PB exceeded 9%, and a similar effect on taste was indicated when TP exceeded 9%. In conclusion, TP and PB at supplementation levels up to 9% can enhance the nutritional profile of bread and maintain its baking quality.
... This is because the 180u sieve allowed the flour and the fine bran to go through, which made the fine fraction behave in a manner between the flour and the medium bran. Bran was reported to increase water absorption of flour due to its high content of hydroxyl groups which compete with flour particles for water through hydrogen bonding (Wang et al., 2002;Rosell et al., 2010 ) and due to its hydrophobicity (Packkia-Doss et al., 2019) with the result of increased water absorption. On the other hand, the addition of fine bran contains less fiber (Table 1) which means less water absorption. ...
This study sheds light on the effects of wheat bran on dough rheological properties, especially gluten index and gassing power. To this end bran with three particle sizes (coarse≥ 300um, medium 300-180um, and fine ≤180um) at three levels (10%, 20%, and 30%) was added to straight-grade flour, which was also used as a control. Proximate analysis, rheological and physical properties of the bran particles and doughs were determined using the approved official methods of Farinograph, Extensograph, Risograph, and gluten index instruments. Farinograph results showed that water absorption capacity (WAC) increased by increasing bran levels, while dough stability decreased by increasing bran particle size. Extensograph results revealed that dough resistance, extensibility, and resistance to extension (R/E) ratio showed a nonlinear behavior between bran levels; and a significant decrease (P≤0.05 ) in resistance value (R50) compared to an increase in the control straight-grade flour (SGF) after 135 minutes of fermentation. Carbon dioxide production using Risograph was significantly (P≤ 0.05) higher in the fine bran compared to the other samples after four fermentation times (30, 60, 90, and 120 minutes). There was a significant (P≤0.05) inverse relationship between the gluten index of the dough and the bran particle size.
... Some ingredients have already been used to nutritionally enrich wheat bread, showing good sensory acceptance: from the Apiaceae family, cumin (Cuminum cyminum L.), caraway (Carum carvi L.) [5], and fennel (Foeniculum vulgare L.) [6] for flours from seeds/by-products; from the Lamiaceae family, chia seed (Salvia hispanica) powder and defatted cake [7]; and of the Fabaceae family, chickpea (Cicer arietinum L.), at 24% with the addition of 16% milk powder [8]. However, it is important to take into account that supplementation of wheat bread with pericarp cereal layers or other raw materials, even in small quantities 1-2%, can have a detrimental effect on dough volume, loaf volume and, therefore, in the good quality of the bread [9]. Legumes are naturally rich in fibre, protein, carbohydrate, B vitamins and minerals. ...
Wheat bread is widely consumed in many Western cultures (>70 kg/per capita/year) despite the fact that the flour milling process reduces the content of dietary fibre, vitamins and minerals resulting in baked goods nutritionally poor. Vinal (Neltuma or Prosopis ruscifolia) fruit is an American carob that can be grinded to obtain different fractions such as endocarp, seeds, residue and the whole pod flours. The objective of the work was to analyse the chemical compositions, colour and physical, functional and hydration properties of grinding fractions from vinal (Neltuma ruscifolia); and also, study their application in wheat bread and their effect on rheological, textural and organoleptic characteristics. The obtained flours showed to be a good source of proteins (>30% seed flour) and dietary fibre (>38% endocarp flour), with good physical and functional properties, denoting its suitability as promising novel ingredients for the design and formulation of nutritionally enriched wheat breads. The addition of vinal flours (5%) in replacement of wheat flour in a traditional bread significantly affected the rheology, giving as results less extensive doughs. The bread loaf showed a lower specific volume, and firmer and darker colour with brown tone crumbs. Sensory analysis revealed a good degree of acceptance for the enriched breads (with the best values for residue flour) suggesting that these novel flours would be suitable as ingredients for bakery products with good nutritional profile.
... Because farmland is increasingly threatened by drought stress around the world, wheat yields under water-stressed conditions must be raised to meet future food demands (del Pozo et al. 2016). Improvement in water use efficiency requires propagation of several strategies in irrigated and rain-fed agriculture (Wang et al. 2002). Therefore, the utilization efficiency of water is gaining attention since the recent years. ...
Depleting groundwater resources, climate change and erratic rainfall necessitate the development of way outs to improve crop productivity with limited water availability. One of the strategies is to explore and evaluate the genetic resources especially wild relatives of crop for water stress tolerance. Thus, an experiment was conducted to screen eighty Triticum durum × Aegilops tauschii wheat synthetics along with 10 controls for drought tolerance under in vitro conditions in completely randomized design under polyethylene glycol (PEG)-induced water stress. The synthetics were assessed for seedling growth, physiological parameters and photosynthetic pigments. A significant variation was exhibited by the synthetics of all the studied traits under control as well as stress condition. For all the traits, a declining trend was observed with decreasing water potential of PEG. Positive correlation between stress tolerance index with seedling growth traits, relative water content membrane thermostability index, chlorophyll and carotenoid content under severe stress, indicated the significance of these traits for selection of drought tolerant genotypes. Principal component analysis highlighted the contribution of only root-shoot ratio toward water stress tolerance. Based on various studied traits, TA 84-5, TA 73, TA 156-3, TA 41-1, TA 63, TA 93, TA 96, TA 129b and TA 154 were identified as potential synthetics which can be used for developing drought tolerant wheat varieties.
... Hardness is defined as the force that teeth exert on a food; while cohesiveness is considered as the success of a food in resisting a second deformation in relation to its resistance to the first deformation (Carocho et al., 2020). Increasing the fibre in the formulation of breads usually leads to a firmer bread crumb (Wang et al., 2002), because the substitution of wheat flour with a flour rich in fibre breaks the starch-gluten matrix, restricting the retention of gas in the gluten network, affecting the specific volume of bread and the hardness of the bread crumb (Rosell & Santos, 2010). Nevertheless, in the "bisnaguinhas", hardness and cohesiveness were not affected by the inclusion of passion fruit flour, indicating that this flour, despite having increased the fibre content, did not significantly impact the firmness of the breads. ...
Fibre-source “bisnaguinha” breads were developed using the addition of sweet passion fruit peel flour. The developed formulations were evaluated for physical properties, chemical composition and sensory acceptability. The flour obtained was characterised in terms of dietary fibre content and used as a partial substitute for wheat flour, in the proportions of 11.5%, 17.3% and 23%. The flour of sweet passion fruit peel presented high content of dietary fibre and its addition in the formulations of breads resulted in an increase in the content of ash, lipids and fibres, and all “bisnaguinha” breads with added fruit peel flour were considered a source of fibres. The addition of peel flour did not affect the hardness, chewability and shear force of the bread. Regarding sensory acceptability, all samples had good acceptance, and the proportion of 11.5% was closer to the standard bread, which obtained the highest scores. It is concluded, therefore, that it is feasible to use this flour in the preparation of breads, adding nutritional value to the products, and with good physical and sensorial characteristics. Practical application: Use of flour from sweet passion fruit peel in the production of fibre source breads.
... The addition of crushed or whole flaxseed (10%) has also been reported to reduce the specific loaf volume of control pan bread from 2.68 to 2.42 cc/g [25]. This decrease has been attributed to the dilution of gluten proteins and the interference of lignans and dietary fiber components in the development of gluten network [28]. ...
Flaxseed is a useful source of omega-3 fatty acid and many health-promoting phytochemicals. Baked products are extensively consumed in the Arabic countries. This study mainly aimed to improve the nutritional quality of pan and Arabic flat breads by adding whole and crushed flaxseed.
The study objects were pan and Arabic flat breads wholegrain and white wheat flour with whole or crushed flaxseed at different amounts. The proximate composition, texture, color characteristics, and sensory analysis were evaluated by standard methods.
The fat content increased in both the white wheat flour and in the wholegrain wheat flour pan breads with 8% of crushed flaxseed. The addition of 8% of crushed flaxseed to the white wheat flour bread also increased its specific loaf volume, while the addition of 8% of whole flaxseed significantly decreased the specific loaf volume of the wholegrain wheat flour bread. Crushed flaxseed did not affect the L* values, but significantly increased the a* values in the white wheat flour pan bread. Supplementing the white wheat flour pan bread with 8% of whole flaxseed decreased the compression force, thus indicating a softer texture. 8% of whole flaxseed significantly increased fat and protein contents of the white wheat and wholegrain wheat flour pan breads. Similar trends were observed for the Arabic breads, thus proving the enhancing effect of flaxseed on the nutritional quality of these baked products. The addition of crushed flaxseed to white wheat flour Arabic bread adversely affected its appearance and crust color, as well as significantly increased its ash, fat, protein, and dietary fiber contents. However, it did not have any adverse effect on the texture, flexibility, and flavor.
Flaxseed grains in the amount of 8% can be recommended to produce baked products with good sensory and nutritional qualities.
... Dough development time and the DS are the values of the dough profile studies that indicate the strength of the flour. Higher the values of DDT and DS, stronger are the dough [26]. DDT for Atta1 was 3.5 min, and for Atta2 it was 3.3 min. ...
The objective of the study was to standardise the parameters for hydrothermal treatment to wheat and study its effect on wheat and atta characteristics to provide an alternate process for production of atta with a non-stone chakki grinder. There was expansion of kernels on roasting, as cells start to detach from each other so that the porosity and pore volume increases. This lead to increase in overall wheat dimensions which eventually decreased the hectolitre weight. Colour also became darker with the increase in roasting time. The moisture content of the flour from hydrothermally treated wheat decreased significantly, and the damaged starch increased with time of treatment. Alternately atta was produced using the roller mill. Simultaneously, hydro-thermally treated wheat was grounded to atta using a hammer mill. Roller milled atta and hydro-thermally treated wheat flour were used at different percentages to obtain non-stone chakki atta. There was an increase in the damaged starch content with the increase in the content of roasted wheat flour in the formulations. It was observed that the non-stone chakki atta can make chapatis with better overall quality at par with stone chakki atta, can be obtained by using roller milled atta and about 20% of hydrothermally treated wheat flour.
... Dough development time and stability value indicate the flour strength. Higher values of these parameters suggest stronger doughs [59]. ...
This research aimed to replace wheat flour with potato peel powder (PPP) at different levels (3, 5, 7, 10, 30, and 50%). An effect of PPP on physical, chemical, rheological, and antioxidant properties of biscuit samples was investigated. The results show that the PPP sample had a significantly higher content of total sugar, protein and ash, and a lower content of moisture (15.68g/100g dry weight, 15.32 g/100g dry weight, 9.11%, 8.35%, respectively) compared with the wheat flour sample. Also, a higher total phenolic content and antioxidant activity (71.12 mg Gallic acid equivalent / 100g dry weight and 68.39%, respectively) was observed in the PPP sample. The highest percentage of PPP addition (50%) exerted the greatest significant effect on the content of total sugar, protein, moisture, ash, total phenols, and antioxidant activity compared with the control sample and other biscuit samples leading to their increase to 50.90 g/100g dry weight, 12.74 g/100g dry weight, 5.56%, 2.39%, 41.71 mg Gallic acid equivalent / 100g dry weight, 59.72%, respectively. A decrease in the L*, a*, b*, C*, h and BI values, and an increase in ∆E values were observed with replacing wheat flour with PPP. The 3% and 5% replacement rates contributed to improving most organoleptic characteristics (general acceptability, color, taste) compared to the samples with the highest studied percentages (30% and 50%). Although the highest percentages of PPP addition led to lower scores for sensory characteristics, all studied samples were acceptable from the sensory point of view, except the samples with the 50% replacement rate in terms of their taste and color.
... [33] reported that adding pumpkin and canola proteins to wheat flour increased the amount of water absorption. According to [34], the hydroxyl group present in the fiber structure allows for a relatively good interaction between the higher total fiber in non-wheat flour and the significant amount of water present. ...
Doughnuts are a popular ready-to-eat snack meal among both kids and adults. They are typically produced using wheat flour, which has few components that are good for you. Pumpkin is a great source of fiber, calcium, magnesium, and antioxidants. This study's goals were to identify the ideal proportion of pumpkin flour replacement in doughnut recipes, evaluate the quality of the doughnuts, and identify the physio-chemical and sensory properties of doughnuts supplemented with three different levels (control, 5%, 10%, and 15%) of pumpkin flour (PF). Results indicated that the protein content had increased with increasing up to 10% from 7.457 to 7.747%. Significant differences (p < 0.05) were observed in the fat, fiber, ash, moisture, and reducing sugar RS (24.43-30.36%, 1.57-2.49%,0.9-1.78%,17.65-23.11% and 0.18-0.22%) for control and 15% PF doughnuts respectively. The antioxidant properties of doughnuts were tested using DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity indicating that 5% PF has better antioxidant activity at 39.87%. 15% PF fortified doughnut showed the highest Fe and Ca (963.235 and 1181.375) ppm, also the content of essential elements like Zn (27.858-8.690 ppm) and Ba (21.304-16.909 ppm) were the highest when control compared to 15%, while toxic element Pb (0.340), As (0.150) and Cd (0.027) ppm for 15% PF and the intake levels as reported by World Health Organization and Food and Nutrition Board, USA (2001),15 µg/kg (for as), 25 µg/kg (Cd) and 7 µg/kg (Pb). These data clearly show that the quantities of these dangerous trace elements were extremely low in the doughnuts that were subjected to analysis. Texture analysis of doughnuts reported that 15% PF needed a lower force of 330.7 gm compared to the control 334.4gm. The substitution of pumpkin powder produced higher values for a* and b* in comparison to the control, resulting in a crust that was darker, redder, and crump was yellower due to the yellow color of the pumpkins. The 10% PF doughnuts were the most palatable of the samples due to the lack of significant difference (p <0.05) between this sample and the control in the majority of the sensory parameters measured.
... This offers developer the opportunity to improve the nutritional and health enhancing properties. Various studies have already proven that foods having high dietary fibres have potential to reduce blood cholesterol, digestion problems, colon related cancer, ( Marlett et al., 2002) [6,5,16,19,2,49,52,28] , risk of diabetes mellitus (Type 2), coronary heart disease, blood pressure, obesity (Schweizer & W€ursch, 1986;Topping, 1991;Davidson & McDdonald, 1998;Schneeman, 1998;Terry et al., 2001;Wang, Rosell, & de Barber, 2002;Ferguson & Harris, 2003;Peters et al., 2003;Bingham et al., 2003;Cassidy, Bingham and Cummings, 1994;Viertanen and Aro, 1994;Ascherio and Willet, 1995;Kimm, 1995;Kim, 2000) [42,51,18,43,48,54,20,33,13,14,53,9,25,26 ] and colon cancer ( [50,56,21] . Fortification of good fibre sources with meat increases the cooking yield due to its water-binding and fat-binding properties and to improve texture (Cofrades et al., 2000) [15] . ...
The aim of this work is to develop and investigate the shelf life of buffalo meat sausages fortified with foxtail millet (Setaria italica) at refrigerated storage temperature (0 °C). Studies on quality of sausage were done by analyzing different physico-chemical characteristics namely moisture content, ash content, pH, fat content, TBA number and microbial characteristic (total plate count and yeast & mould count) of the most appropriate combination of foxtail millet and meat, found with the help of Response Surface Methodology (RSM) software. The best combination as suggested by RSM was found to be 94.99 grams of meat mixed with 6.48 grams of foxtail millet. This was calculated so as to obtain the optimum range of moisture, ash, fat content and pH value. In total the four samples i.e. sausages prepared from whole meat, meat with foxtail millet, meat with foxtail millet plus sodium ascorbate and meat with foxtail millet plus tocopherol were taken for shelf life study. Sodium ascorbate (500ppm) and tocopherol (500ppm) were used as natural preservatives and hence the effect of such preservative on fortified sausages was also studied and was found that these assisted in improving the shelf life of the product. The product was acceptable for consumption even after 21 days of storage but total plate count, yeast and mould count and TBA number indicated the spoilage condition of sausage samples after 28 days. Therefore shelf life of the samples was found to be 21 days under refrigerated condition (0 °C). The study also provided evidences of increased dietary fibers and reduced fat content with high nutritional value in foxtail millet incorporated buffalo meat sausage, which can be considered as a functional food for healthy individuals and for patients of type 2 diabetes, cardiovascular diseases, obesity etc.
... It was observed that the 5% FBHL yielded a loaf with a higher specific volume than that of the 15% FBHL, regardless of WL or PS. In wheat bread model, the inverse variation between specific volume and the amount of insoluble fibre added has long been reported (Dalgetty & Baik, 2006;Gómez, Ronda, Blanco, Caballero, & Apesteguía, 2003;Park, Seib, & Chung, 1997;Wang, Rosell, & de Barber, 2002). With regards to studies specific on fibre addition in GF bread, the results showed the effect of fibre on specific volume is highly influenced by the amount and types of fibre added. ...
Faba bean husks (FBH) are a high-fibre waste product of faba beans and are primarily used as animal feed with the potential of becoming a fibre supplement. In this study, different levels and particle sizes of FBH flour were used to enhance the fibre content of gluten free bread. Bread properties were evaluated by measuring specific volume, colour (crust and crumb), and crumb texture. The sensory characteristics of breads were assessed by a group of untrained panellists (n = 66) on appearance, aroma, flavour, texture, aftertaste, willingness to buy, and overall acceptability using a nine-point hedonic scale. Volume of bread was affected by the level and particle size of FBH added. Texture analysis showed the importance of level of FBH, and of its particle size in establishing hardness, gumminess, and chewiness (p < 0.05). The added FBH influenced the colour of the crust and crumb. Two formulations of FBH-enriched gluten free bread (particle sizes of 212–300 μm at 5% wheat flour weight substitution, and particle sizes of smaller than 212 μm at 10% wheat four weight substitution) increased the fibre content of the bread, while had no negative impact on sensory evaluation in comparison to control treatment (p < 0.05).
... Bunların başında ise buğday ve arpa ununa ilave ürünler katmak şeklinde yöntemler gelmektedir. Kenevir ürünlerinin de bu etkilere nasıl cevap verdiği araştırılmaktadır (33,34). Bu doğrultuda kenevir unu 20 amino asit, diğer unlardan daha yüksek oranda protein ve lif, vitaminler, mineraller ve esansiyel yağ asitleri ve lipidleri bünyesinde bulundurmaktadır (35). ...
K enevir birçok farklı alanda kullanılan önemli bir bitkidir. Hem erkek hem de dişi yapısı olan, yıllık dioik bir türdür. Hint keneviri (Cannabis indica) ve endüstriyel kenevir olarak adlandırılan (Cannabis sativa L.) iki türü öne çıkmaktadır. Narko-tik maddeler için üretilen ve dişi çiçek salkımlarının reçinesi olan tür indica'dır. Sativa ise güçlü lifler için üretilen ve çok az reçine oluşturan en yaygın türdür. Günümüzde yaşanan kuraklıklar ve savaşlar nedeni ile buğday stoklarında ve üretiminde sıkıntılar baş göstermeye başlamıştır. Bu nedenle buğday unu yerine unlu mamullerin yapımında kullanılmak üzere alternatif ürünlerin arayışına gidilmektedir. Bu alan da ihtiyacı gidermek için kenevirin kullanımı da araştırılmaktadır. Kenevir denilince ilk akla gelen uyuşturucu olarak tüketil-mesi nedeni ile kuşku ile bakılmaktadır. "Acaba böyle bir etkiye sahip olan kenevir ile biz uyuşturucu bağımlısı mı yapılmak isteniyoruz?" sorusu zihinleri meşgul etmektedir. Bu soru doğal olarak herkesin merak ettiği bir konudur. Fakat kenevirin uyuşturucu olarak kullanıldığı tür, tıbbi kenevir olarak bilinen türüdür. Kenevirin, endüstriyel kenevir olarak adlandırılan türü birçok farklı sanayi alanında da kullanıldığı için endüstriyel kenevir olarak isimlendirilmekte ve unlu mamullerin yapımında bu tür kullanılmaktadır. Bu ne-denle endüstriyel kenevirden elde edilen un ile üretilen mamullerde uyuşturucu etkisinin oluşmadığını bilimsel çalışmaların sonuçları ve gönül rahatlığı ile söyleyebiliriz. Haşhaş da uyuşturucu olarak etkisi bilinen ama aynı zamanda birçok unlu mamullerde kullanılan bir bitki türü olduğu için bu yönü ile kenevirde haşhaş gibi kullanılabilmektedir. Böylece gelecekte ön görülen gıda stoklarındaki azalmada kenevirin alternatif bir ürün olabileceği görülmektedir. Bu alanda özellikle ekmek, kurabiye ve pasta gibi unlu mamullerde kullanıl-ması hem ekonomik hem de sosyal yönden topluma önemli derecede katkı sağlayacaktır (1). Kenevir, uyuşturucu özelliğinden dolayı uzun yıllar yasaklanmasına rağmen dünya genelinde birçok ülkede son zamanlarda yapılan düzenlemeler ile üretimi teşvik edilmektedir. Ülkemizde de geçmişte yapılan yasaklamalar yerini kontrollü üretime bırakmış ve 2016 yılında yapılan düzenleme ile üretimi daha da teşvik edilmiştir. Bu amaçla kenevir ile ilgili bir yönetmelik hazırlanmıştır. Bu çıkarılan yönetmelik ile kenevirin uyuşturucu olarak kullanılması engellenmekte ve endüstriyel kenevirin ise belirli alanlarda kullanılması için üretimi teşvik edilmekte, üretimin yapılacağı usul ve esaslar temel hatları ile ortaya konmaktadır (2). Kenevirin gıda kaynağı olarak kullanımı yüzyıllar öncesine dayanmaktadır. Özellikle Avrupa'da besleyici gıda olarak kullanılmaktadır. Gıda sektöründe doğrudan ve dolaylı
... g/100 g) than in the wheat flour (0.53± 0.08 g/ 100 g). Generally, Fibers have better water absorption properties, owing to a higher number of hydroxyl groups in the fiber structure, which allows for a stronger interaction of water via hydrogen bonding (Muhammad et al., 2022;Wang et al., 2002). Furthermore, Quinoa contained a good amount of total dietary fiber consisting of both insoluble fiber and soluble fiber. ...
... A lower increase was observed by adding FAB, without significant variations as the level of replacement increased. The increase in water absorption, due to the ability of fibers to establish hydrogen bonds with water, is of practical interest because it leads to increased dough yield [33][34][35]. Table 3. Farinograph data of re-milled semolina (control) and of mixes prepared at increasing levels of replacement (5, 7.5, 10%) with flours from artichoke stems and bracts. The dough development time generally increased with the addition of artichoke flours, again due to the increase in fiber content which slowed down the formation of the dough. ...
A relevant amount of waste is produced in the canning industry of globe artichoke. This study proposes to use flours of artichoke waste (stems and bracts) in durum wheat bread-making, replacing the re-milled durum wheat semolina at increasing levels (5, 7.5 and 10 g/100 g). No study had evaluated this type of enrichment in durum wheat bread, widespread in the same area where artichoke waste is mostly produced. The replacement had a visible effect on the flour color, increasing a* and reducing b* and L*, and this was reflected in the color of bread crumb. The water absorption determined by farinography, dough development time and dough stability increased as the level of replacement increased (up to 71.2 g/100 g, 7.3 min and 18.4 min, respectively). The mixograph peak height and mixing time increased compared to control. The alveograph W decreased, while the P/L ratio increased. The artichoke waste-enriched breads had a lower volume (as low as 1.37 cm3/g) and were harder than control, but they did not show relevant moisture losses during five days of storage. The obtained data show therefore an interesting potential of artichoke waste flours in bread-making, but further investigations are needed for achieving improved quality features.
... The pasting temperature of all TWWFs was significantly lower than that of TF (p < 0.05). The reason might be that the dietary fiber in bran contained a large number of hydroxyl groups and had strong water absorption, which hindered the combination of starch and water, and affected the water swelling of starch granules, eventually leading to an increase in the pasting temperature of the TWWFs (Wang et al., 2002). ...
The effects of triticale bran pretreatments on rheological and functional properties of triticale whole-wheat flour (TWWF), such as pasting properties, thermomechanical properties, dynamic rheological properties, fermentation properties, water distribution states, disulfide bonds (SS), glutenin macropolymer (GMP), and protein secondary structure were investigated. Eight different pretreatments of triticale bran (microwaving, roasting, air frying, stir-frying, atmospheric-pressure steaming, high-pressure steaming, enzymolysis, and solid-state fermentation) were used in the study. The results showed that the pasting properties were improved, where the breakdown and setback values of TWWF were significantly reduced after solid-state fermentation. Solid-state fermentation strengthened the dough elasticity by increasing the storage modulus (G′) and loss modulus (G″) and decreasing the loss tangent (tanδ). The fermentation tolerance and gas retention capacity were enhanced, and the water distribution states were significantly improved. Moreover, the contents of SS, GMP, α-helix, and β-sheet were higher as compared with other pretreatments. In conclusion, solid-state fermentation pretreatment of triticale bran had the most significant improvement in the rheological and functional properties of TWWF. The results could be helpful in selecting the pretreatment for triticale bran that contributes to the development of TWWF-based bakery products.
... Although the main extraction source of inulin is chicory root (Wang et al., 2002), it can be found in more than 36,000 plant species such as bananas, onions, artichokes, asparagus, leeks, chicory root, garlic, and pickled potatoes. There are three categories of inulin, including short chains (DP < 10), long chains (DP > 23), and natural (DP = 2-60) types. ...
Due to its dual function, inulin is an important prebiotic compound in the cereal industry, especially in bread production. In other words, improving technological features and creating health properties (such as reducing the risk of type 2 diabetes, heart disease, metabolic syndrome, and osteoporosis) have led to the widespread use of this compound. Inulin has many important technological functions in bread, including its ability to interact with water, create structure, and influence rheological properties, texture, and overall acceptability of the final product. Nevertheless, bread processing conditions can influence the structural integrity of inulin and thus affect its technological efficiency. Therefore, this review article aims to investigate the technological properties and factors affecting the stability of inulin during bread processing conditions. Generally, the addition of inulin could considerably improve the technical performance of bread. However, the stability of inulin depends on the formulation components, type of fermentation, and baking process. This article investigated the different function of inulin in bread. Effects of adding inulin in bread technical properties are investigated. Effect of different factors on the stability of inulin during bread processing conditions has been investigated.
... ii) Carbohydrate polymers which can be obtain from a food raw material by physical, chemical and enzymatic means, and which have been shown to have a beneficial effect on health when consumed. Wang et.al, [2] reported that dietary fibres can be classified to two major predominant types and they are composed of those fibres that are dispersed in water, which are referred to as soluble dietary fibre (SDF) and the structural non-viscous fibers which are insoluble in water. Vegetables and cereals are especially rich in water insoluble fibers, with the highest amounts found in wheat and corn. ...
... Texture measurements were performed on two slices (20-mm thick), cut out from the central part of the Jeung-pyun after 4 h of cooking, and six measurements per slice were made. The Jeungpyun slices were compressed in the central area using a SMS P/35 flat probe (Stable Micro Systems, UK) to achieve 50% deformation of the slice [13], with a waiting time of 30 sec between the two bites [14]. An instrumental trigger of 0.05 N was applied. ...
Fermentation is an effective process for providing various beneficial effects in functional beverages. Lactic acid bacteria and yeast fermentation-based biotransformation contribute to enhancement of nutritional value and digestibility, including lactose intolerance reduction and control of infections. In this study, the probiotic fermented fruit juice (PFJ) was produced by Lactobacillus plantarum TISTR 1465, Lactobacillus salivarius TISTR 1112, and Saccharomyces boulardii CNCM I-745 while mixed fruit juice (MFJ) was used as the basic medium for microorganism growth. The potential function, the anti-salmonella activity of PFJ, was found to be effective at 250 mg/ml of MIC and 500 mg/ml of MBC. Biofilm inhibition was performed using the PFJ samples and showed at least 70% reduction in cell attachment at the MIC concentration of Salmonella Typhi DMST 22842. The antioxidant activities of PFJ were determined and the results revealed that FSB.25 exhibited 78.40 ± 0.51 mM TE/ml by FRAP assay, while FPSB.25 exhibited 3.44 ± 0.10 mM TE/ml by DPPH assay. The volatile compounds of PFJ were characterized by GC-MS, which identified alcohol, aldehyde, acid, ester, ketone, phenol, and terpene. The most abundant organic acid and alcohol detected in PFJ were acetic acid and 2- phenylethanol, and the most represented terpene was β-damascenone. The sensory attributes showed scores higher than 7 on a 9-point hedonic scale for the FPB.25, illustrating that it was well accepted by panelists. Taken together, our results showed that PFJ could meet current consumer demand regarding natural and functional, fruit-based fermented beverages.
This study aimed to evaluate the rheological properties of doughs with 50% brewers’ spent grain (BSG) derived from a rye-based (RBSG) and barley-based (BBSG) beer added, and the textural profile of the related baked products. Simple model systems using BSG flour mixed with water were studied. Two bakery products, focaccia and cookies, were made as food systems using BSG in a 1:1 ratio with wheat flour (WF). Their rheological properties and texture after baking were characterized. BSG-added dough exhibited viscoelastic properties with a solid gel-like behavior. The addition of BSG increased G′ > G″ and decreased the dough flexibility. BSG addition in baked RBSG focaccia increased the hardness, gumminess, and chewiness by 10%, 9%, and 12%, respectively. BBSG cookies had a 20% increase in fracturability. A positive correlation was found between the rheological metrics of the dough and the textural parameters of BBSG-added cookies. PCA analysis revealed that complex viscosity, G′, G″, and cohesiveness separated BBSG focaccia from RBSG focaccia and the control. Therefore, the rheological properties of BSG dough will have industrial relevance for 3D-printed customized food products with fiber. Adding RBSG and BBSG to selected foods will increase the up-cycling potential by combining techno-functional properties.
The increasing health awareness of consumers has made a shift towards vegan and non-dairy prebiotics counterparts. Non-dairy prebiotics when fortified with vegan products have interesting properties and widely found its applications in food industry. The chief vegan products that have prebiotics added include water-soluble plant-based extracts (fermented beverages, frozen desserts), cereals (bread, cookies), and fruits (juices & jelly, ready to eat fruits). The main prebiotic components utilized are inulin, oligofructose, polydextrose, fructooligosaccharides, and xylooligosaccharides. Prebiotics’ formulations, type and food matrix affect food products, host health, and technological attributes. Prebiotics from non-dairy sources have a variety of physiological effects that help to prevent and treat chronic metabolic diseases. This review focuses on mechanistic insight on non-dairy prebiotics affecting human health, how nutrigenomics is related to prebiotics development, and role of gene-microbes' interactions. The review will provide industries and researchers with important information about prebiotics, mechanism of non-dairy prebiotics and microbe interaction as well as prebiotic based vegan products.
The purpose of food processing is to produce better-quality foods having good organoleptic properties. For centuries, enzymes have been in use for food processing. In the last three decades, xylan-hydrolyzing enzymes have been explored for their utility in food processing industries. Xylanases find applications in the bioconversion of lignocellulosics, fruit juice extraction and clarification, extraction of edible oils, saccharifying agro-residues, improving the quality of bread, and wine making. The use of xylanases in generating xylooligosaccharides (XOs) as prebiotics, which are known to modulate the gut microbiota, received significant attention in the recent years. The discovery of several microbial xylanases has enriched the CAZy database that accounts for more than 5000 different GH-10 and GH-11 xylanases from prokaryotic as well as eukaryotic microbes. This review focuses on the applications of microbial xylanases in food processing industries.KeywordsXylanXylanaseEndoxylanaseXylan hydrolysisXylooligosaccharidesGut microbiomeFood processingBakingFruit juiceWineEdible oils
In recent years, consumers have been concentrating on the health benefits and nutrition from food to preserve a healthy lifestyle. They are looking for colorants derived from natural sources to enhance the nutritional and antioxidant value of foods. Coloured cereals (wheat, rice, barley, oat, maize, sorghum, and millets) contain many phytochemicals, including anthocyanins and carotenoids associated with numerous health benefits. This book presents a comprehensive overview of the bioactive potential, food applications, and health benefits of coloured cereal grains. Novel approaches to the integration of coloured grain into food in the food processing industries are included, reviewing high-value pigments in the bran layer which can easily be extracted and utilized as functional foods and natural colorants.
Aimed at researchers carrying out innovative studies, food regulatory and safety authorities and food processing industries who are trying to minimize synthetic food colorants and dyes, this book provides a novel approach to the use of substitute synthetic dyes which can improve the nutritional value, appearance, texture, flavour, and storage properties of food products.
The present study aims to develop cookies with high nutritional quality and overcome the limitations of traditional cookies high in fat and sugars. Agro-industrial waste by-product, pea pods, was powdered to supplement the cookie preparation with soy flour and inulin powder. The flour blend was optimized by taking three factors affecting the final product's processing parameters: Pea-Pod Powder (PPP), Soy Flour (SF) and inulin. The optimization data of PPP cookies shows that responses as color and appearance (P<0.012), flavour (P<0.012), crispiness (P<0.013), OAA (P<0.011), hardness (P<0.002), and fracturability (P<0.001) were significantly related to the processing of cookies. PPP and SF affected the sensorial characteristics of the cookies, while inulin affected the textural characteristics to a greater extent. The optimised cookies were found to have significantly high levels of protein (9.39%), dietary fibre (7.86%), Ca (1.19%), Fe (0.12%), and low fat (17.18%) and total sugar (19.21%) than the control. The DPPH inhibition activity was higher in PPP cookies (0.082%) than control (0.072%). The traditional cookies are not preferred by diabetic and CVD affected persons and are not considered nutritious among the health concerned population. PPP cookies have better shelf life, higher in protein, functional compounds, fibres, minerals and low in sugar. Thus, the product targets such a huge segment of the population, offering various health implications.
Consumption of high-fiber foods, such as whole-grain bread, reduces the risk of many diseases. However, the consumption of white bread is still dominant in households. It is important to understand the causes of this contradiction and to find ways to encourage fiber consumption. To this end, the objective of this work was to evaluate the effect of wheat bran granulometry and concentration on the organoleptic quality of bread and its acceptability by the consumer. Soft wheat bran, with one of three average particle sizes (approximately 1, 1.4 or 1.8 mm) and one of three concentrations (7, 14 or 21%), was mixed with white soft wheat flour, in a factorial experiment. The nine breads (receiving the nine treatments), in addition to a control (without added bran), were analyzed for moisture, specific volume, browning index, and porosity. These ten bread types were presented to 106 people of different ages, genders and origins, to rate them for appearance and taste (after blindfolding), according to a completely randomized design. We used Pearson's correlation test to compare quantitative variables, and ANOVA or Kruskall-Wallis test to compare treatments. This study revealed that increasing bran concentration caused a significant increase in bread crumb moisture; whereas increasing bran granulometry caused a significant increase in bread crumb cell size and a significant decrease in bread specific volume. Based on visual judgment, respondents expressed a strong preference for bread rich in wheat bran, with a light brown crumb. However, after tasting, bread appreciation was negatively affected (P<0.05) by increasing bran concentration. Visual appreciation of bread was significantly higher in women than in men. Our results suggest that there is an awareness of fiber importance that has not yet translated into a preference. A flour containing 7 to 14% bran with a particle size of 1.4 mm seems to be the best, meeting bakery requirements and satisfying consumer preference.
Bread is an integral part of the diet of the world population. Development of bread enriched with biologically active substances, including antioxidants, could be good nutritional support for human health. Among well-studied antioxidants, we can highlight dihydroquercetin, a flavonoid with outstanding antioxidant properties, such as anti-inflammatory activity, immunostimulatory properties, anti-cancer properties, and others. At the same time, the technology of bread enrichment must consider the possible negative effects of the additive on the technological processes and properties of the final product. The present work was carried out to evaluate the effect of dihydroquercetin on the enzymatic processes occurring during dough maturation and the antioxidant properties of the finished bread. Dihydroquercetin was added in amounts of 0.05 g, 0.07 g, and 0.1 g per 100 g of wheat flour and fermented with commercial baker’s yeast (Saccharomyces cerevisiae). The kinetics of pH and total titratable acidity (TTA) during dough fermentation showed that dihydroquercetin caused slight slowing of enzymatic processes. However, the dosage of dihydroquercetin did not cause statistically significant changes in the yeast concentration, which reached a level of 108 KOU/g after 2 h in all dough samples. Loss of dihydroquercetin during fermentation was established at a level of 20–25%. At the same time, an increase in the total amount of flavonoids in the dough after 2 h of fermentation and an increase in values of antioxidant activity were noted. The antioxidant properties of the bread also increased when it was enriched with dihydroquercetin (about 3.5–4 times) despite the fact that the total quantitative loss of antioxidant in the technological process was considerable (about 40%). A protective effect of the bread matrix on flavonoids during digestion was shown. Dihydroquercetin loss was about 25% regardless of the amount applied. This work clearly showed that addition of dihydroquercetin to a bread formulation represents a promising strategy for increasing the antioxidant properties of bread.
O manejo integrado de pragas (MIP) é uma filosofia de controle de megapopulações
de organismos capazes de promover danos econômicos em sistemas cultivados. O
MIP consiste na adoção, pelos agricultores, de um sistema de tomada de decisões
implementando procedimentos que visam incrementar a mortalidade natural de insetos praga ou utilizando, de forma harmoniosa e integrada, métodos de controle selecionados com base em parâmetros econômicos, ecológicos e ambientais.
Em cultivos de espécies de plantas anuais existem muitas informações científicas que relatam a associação entre níveis populacionais de insetos-praga e as perdas de produção, o que permite que os agricultores utilizem os parâmetros do MIP para manejar os cultivos. Entretanto, em fruticultura, esse tema ainda é pouco estudado, sendo necessários mais resultados de pesquisa e discussões entre os técnicos envolvidos na atividade. Em relação aos pomares de pitaia, embora essas frutas façam parte da dieta humana há mais de 9 mil anos e sejam muito utilizadas, desde épocas remotas, pelos povos indígenas das Américas, as informações relacionadas à ocorrência e ao manejo de insetos-praga são escassas. No entanto, os cultivadores atuais da fruta enfrentam vários problemas de produção em escala comercial que contribuem para a redução do rendimento. Entre as limitações na produção de pitaia estão as pragas (insetos e ácaros) e as doenças que podem ser devastadoras nas áreas de cultivo ou durante o armazenamento. Por ser uma espécie de cultivo recente no Brasil, não existem moléculas inseticidas
registradas para uso em pitaia no país, com exceção apenas daqueles para controle das formigas cortadeiras.
Assim, a compilação de informações sobre as espécies de pragas, injúrias e recomendações alternativas ao controle com inseticidas sintéticos é de grande importância para pesquisadores, estudantes, produtores e a indústria interessada nesse setor.
Hydrocolloids are among the most common components in the food industry, which are used for thickening, gel formation, emulsification, and stabilization. Previous studies have also found that hydrocolloids can affect the structures and properties of gluten proteins, dough, and flour products. In this review, hydrocolloids were separated into three categories: anionic, nonionic, and other hydrocolloids, and reviewed the effects of common hydrocolloids on gluten proteins, dough, and flour products. Hydrocolloids can affect the structures and properties of gluten proteins through gluten-hydrocolloids interaction, secondary structures, disulfide bonds, environment of aromatic amino acids, and chemical bonds. The properties of dough are affected by rheological, fermentation, and thermomechanical properties. Hydrocolloids are widely used in bread, Chinese steamed bread, noodles, yellow layer cake, and so on, which mainly affect their appearance, texture, and aging speed. This comprehensive review provides a scientific guide for the development and utilization of hydrocolloids and their applications in flour products, and provides a theoretical basis for improving the processing characteristics of products.
The objective of this study is to investigate the effects of the drying and grinding
treatments on the physical and technological properties of flour produced from prickly
pear cactus stem (Opuntia ficus-indica f. inermis). A lot of previous research has
uncovered the striking nutritional and functional value of the plant's stems, which can be
mainly attributed to their high content of dietary fiber. At the same time, the presence of
mucilage, which is a polysaccharide with hydrocolloidal rheological properties, shows
promise as a thickening agent suitable for inclusion in many types of food products.
During the experimental procedure 4 samples of cladode flour were produced by
combining two different drying processes and two different grinding operations. After
being cut up into uniform rectangular pieces, cladodes were predried at a temperature of
45oC in a forced air drying oven and then finally dried in a vacuum oven set up either in
45oC or 60oC. The two distinct batches of dehydraded cactus stem produced were then
ground to flour in a hammer mill, and half of the produced flour were reprocessed in a jet
mill. Finally, after the final preparation of the 4 samples, analysis of the particles' shape
and size, their colour values, solubility, WHC and OHC, moisture and dietary fiber
content, and finally, the rheological properties and sedimentation rates of 5% w/v
dispersions of them in distilled water, were conducted.
Flour samples were separated as coarse and fine flours, showing significant
changes in median particle size during grinding. Both processes caused intense changes
in the color properties of the flours, with the higher final drying temperature resulting in
a slightly heat-degraded product. Moisture and water activity were found to be low
enough for the samples to be proclaimed stable and safe from microbial, enzymical and
oxidative degradation (0.2 < aw < 0.4), while bulk density reduction was observed during
final drying at 60°C. Suspensions of all samples exhibited pseudoplastic behavior and
dependence of viscosity on temperature, while reprocessing of the flours in the jet mill
was found to alter their rheological properties, possibly due to destruction of the
mucilage's structure. Dietary fiber content was found to be extremely high for all samples
(> 40%), but no safe conclusions can be drawn for the influence of drying and grinding
treatments. Solubility and oil retention capacity were mainly affected by grinding, while
the water retention capacity was reduced by increasing the final drying temperature of
the cladodes. Finally, all flour suspensions were judged to be extremely unstable during
the sedimentation test.
Based on the results of the present study, it is evident that both heat treatment
during drying and grinding of prickly pear tree significantly affect the physical and
technological properties of the resulting flour, while further investigations of the milling
techniques and their influence are deemed as necessary. At the same time, the extremely
high dietary fiber content, combined with its interesting rheological properties, suggest a
possible use for the cladode flour as a texture modifier in functional food and
nutraceutical products.
Scientific area: Food Science
Keywords: prickly pear stem, jet mill, vacuum drying, mucilage, rheological properties
Over the years, the food technology has emerged in tandem with changes in dietary trends. New technologies have arisen that not only improve the flavor and shelf life of food goods, but also contain effective additives that are same for customers’ health and provide nutraceutical benefits. As a result, the adoption of natural alternatives to replace synthetic additives is increasing in ongoing research. Biosurfactants have evolved as natural alternatives that can employed as an emulsifying agent in the food processing industry. Biosurfactants of the lipopeptide, glycolipid, glycoprotein, glycolipopeptide types can emulsify a wide range of vegetable oils and fats in food processing with high emulsification index. This biomolecule has a beneficial impact on texture profile analysis and sensory attributes such as color, aroma, and taste evolution in baked goods. The research in this field is still in the lab, and additional research is needed before this natural alternative, biosurfactants, may be used in large industrial sectors.
Biosurfactants constitute a broad category of amphiphilic molecules being fabricated through plants, animals, and microorganisms. Their synthetic path customizes the molecular and functional properties, resulting in structural diversities. Biosurfactants are recognized as biomolecules with significant applications in the field of food industries for manufacturing diverse novel food formulations owing to their less toxicity, biodegradability, better interfacial and surface activities, better sensory parameters, specific bioactivity, better emulsifying properties, tolerable processing conditions, etc. Due to immense advantages, biosurfactants have considerable restrictions such as incompetency during scale-up processes, high cost of production due to expensive substrates, and patent rights. Generally, biosurfactants are categorized based on the following: (1) their molecular weight and (2) chemical composition. Globalization and the rapid escalation in the growth of the population have forced the concerned authorities to accelerate the production processes and investment opportunities in complex food supply dynamics to tackle the forthcoming menace of food security. Presently, researchers all over the globe are putting intense efforts into manufacturing next-generation biosurfactants for their application in food industries such as cookie formulations, bakery doughs, etc. The concept of rheology has broad application considering the food sector, though it has complexities owing to the non-ideal behavior of most of the food items. Studying the rheological properties of different food items particularly dough is often seen as challenging because of its varied nature and high dependency on numerous factors. The process of the development of dough is considered one of the most crucial steps during the conversion of flour into preferable products. Presently, the dynamic rheological analysis has evolved as a robust method for scrutinizing the structural and elemental features of wheat-flour-based doughs owing distinctive and sensitive responses toward structural alterations of wheat-flour-derived doughs. This article acknowledges different examples discussing the impact on the rheological properties when biosurfactants are being exploited following their interactions with the diverse components.
Biosurfactants are natural surface-active materials created by microorganisms. Biosurfactants can contribute several properties including antibacterial, antioxidant, emulsifying, and antiadhesive activities to the food in which they are incorporated. Biosurfactants have been employed in food formulations to enhance viscosity, extending the shelf life of the products, improving texture and flavor, as well as lowering the calorie value by substituting fat. This chapter summarizes the activities of biosurfactants as antioxidants in food, as well as the features of biosurfactants in boosting food quality and the variables impacting biosurfactant synthesis.
The hypocholesterolemic effects of oat bran (OB) have been recently challenged. To carefully document the hypocholesterolemic effects of OB, 20 hypercholesterolemic men admitted to a metabolic ward were randomly allocated to either OB or wheat bran (WB) for 21 d after a 7-d control-diet period. Control and treatment diets were designed to be identical in energy content and nutrients, differing only in the amount of soluble fiber. After 21 d, OB significantly decreased total cholesterol by 12.8% (P less than 0.001), low-density-lipoprotein cholesterol by 12.1% (P less than 0.004), and apolipoprotein B-100 by 13.7% (P less than 0.001) whereas WB had no significant effect. High-density-lipoprotein cholesterol and apolipoprotein A-I did not change significantly in either group. Serum triglycerides decreased by 10% in both groups but the decrease was only significant (P less than 0.04) in WB subjects. OB but not WB significantly reduced total cholesterol and other atherogenic lipoprotein fractions independent of other dietary changes.
The effects of short chain fatty acids on a colon carcinoma cell line, LIM1215, have been studied. Of the four short chain fatty acids tested only butyrate at 1 mmol/l and 10 mmol/l and acetate at 10 mmol/l had significant effects on this cell line. The addition of butyrate to growth medium affected the growth rate and the production of alkaline phosphatase, dipeptidyl peptidase IV and carcinoembryonic antigen. Butyrate at a final concentration of 1 mmol/l increased the doubling time of the cells from 26 hours to 72 hours and decreased the cloning efficiency of the cells from 1.1% to 0.054%. Alkaline phosphatase concentrations increased rapidly in cells cultured in 1 mmol/l butyrate reaching peak levels after four days with alkaline phosphatase concentrations increasing more than six-fold. Levels of dipeptidyl peptidase IV and carcinoembryonic antigen were also increased after culture in butyrate containing medium. The number of alkaline phosphatase containing and dipeptidyl peptidase IV containing cells increased markedly in butyrate containing cultures. In contrast the number of mucus containing cells decreased in cultures grown in medium containing butyrate. This differentiating effect of butyrate on colon carcinoma cells may be relevant to the presence of butyrate in the colonic contents and the relationship between short chain fatty acids and fibre intake.
High-fiber, high-complex carbohydrate diets have been useful in regulating blood lipids, blood glucose, and insulin response - factors that are significant in the prevention and treatment of coronary heart disease and diabetes. Breads and pastas with increased levels of dietary fiber (including β-glucans) were produced by substituting barley flour fractions enriched with β-glucan for 5, 20, or 40% of the standard flours. The dry milled/sieved and water-extracted barley fractions contained 42 and 51% total dietary fiber (TDF) and 19 and 33% β-glucans, respectively. Bread, in which the dry milled/sieved barley flour fraction replaced 20% of the standard flour, contained 4.2 times the TDF, 7.6 times the total β-glucans, and 0.8 times kcal per serving compared to the control. This bread was judged acceptable in laboratory acceptance tests although loaf volume was reduced and color was slightly darker than the control. Pastas in which barley fractions replaced 20 or 40% of the wheat semolina provided 5.4 to 10.4 g TDF per serving (compared with 2 g in the control). These pastas, which could be labeled as good or high-fiber sources, respectively, had acceptable sensory quality although they were darker in color than the control. Kilocalories in a serving of these pastas with 20 and 40% flour substitution were 11 and 16%, respectively, lower than in the control. When the water-extracted barley fraction was substituted in breads and pastas, color scores and acceptability improved over those containing the dry milled/sieved barley fraction.
Rye was separated by dry-milling into three fractions enriched in different rye grain tissue (pericarp/testa, aleurone and endosperm). The fractions varied considerably in gross chemical composition; the starch content ranged from 3·0 g/100 g dm in the pericarp/testa to 78·2 g/100 g dm in the endosperm, and the content of dietary fibre (DF) from 6·5 g/100 g dm in the endosperm to 73·3 g/100 g dm in the pericarp/testa. Protein, fat, ash and phosphorous were concentrated in the aleurone fraction. DF characteristics also differed largely between the rye milling fractions. Arabinoxylans (AX) comprised the majority of DF components in all samples, but on DF basis the milling fractions had different concentrations of lignin, cellulose and β-glucans. Moreover, a wide range in arabinose to xylose ratio of the water-unextractable AX (0·35–1·02) and in the proportion of water-extractable AX (14–70% of total AX) implied that variation in AX structure was obtained. Rye breads intended for a nutritional study were made from the milling fractions. It is concluded that the breads can be used to study the influence of DF characteristics on the colonic fermentation processes in monogastrics.
The crumb microstructure of wholemeal bread was studied using Scanning electron microscopy. This technique revealed that the wholemeal crumb, which contrasts markedly with that of white bread, is coarse, and consists of thick gas-cell walls and a discontinuous gluten-protein matrix. It is characterized by the presence of nonendosperm components from the wheat caryopsis, including bran, epicarp hairs and particles rich in aleurone-pericarp. The non-endosperm components, notably the epicarp hairs, appear to play a prominent role in disrupting the gluten-protein matrix. Removing epicarp hairs by pearling improved Significantly (P < 0·001) the baking performance of the resultant flour. Pearlings, in which most of the epicarp hairs were present, detrimentally affected the baking performance when added back to flour milled from pearled wheat. The gas-cell walls of gluten-supplemented wholemeal bread appear to be thicker, Smoother and more continuous than those from the unfortified flour. The gluten supplement may 'strengthen' the gas-cell walls, thereby counteracting the adverse effects of the non-endosperm components.
The effects of 4% dairy ingredients on dough absorption and mixing time, parameters of fermentation, loaf volume, and bread characteristics were determined. Dairy ingredients, generally, increased water absorption and decreased mixing time. The decrease in mixing time was to some extent reversed by heat treatment (at 80 or 95°C) of nonfat dry milk (NFDM), casein, or whey. Dialysis of whey did not improve its poor mixing stability. Untreated dairy ingredients lowered the dough height at maximum development time (H(m), measured by the Rheofermentometer). The drop was reversed by heat treatment or dialysis. H(m) was positively correlated (r = 0.87) with time of H(m) (T1) and negatively correlated (r = ~0.88) with drop in volume after 2 hr. Caseins drastically reduced the loaf volume of bread baked in the bread machine; heat treatment of the caseins counteracted the loss. Heat-treated acid whey protein increased the loaf volume and lowered the rate of staling, as measured by universal testing machine (UTM) crumb firmness measurements and differential scanning calorimetry enthalpy changes. In bread baked by the optimized procedure, heat treatment alone, or in combination with dialysis, counteracted the deleterious effects of adding nontreated whey protein, but not of caseins. Baking performance could be predicted by the Rheofermentometer time of maximum gas formation. Heat-treated whey proteins lowered the rate of staling in optimally baked bread as in bread baked by the fixed formula.
Cereal Chem. 74(3):207-211 A 7:3 (w/w) mixture of wheat fiber (WF) and psyllium husk fiber (PHF) was substituted for 10wt% of flour on a 14% mb, and the protein in the blend was restored to 10.3% by incorporating vital wheat gluten. After adding 0.5% sodium stearoyl 2-lactylate, the blend (100 g) was fortified with a combination of fat-coated ascorbic acid (AsA), protein- encased (PE) β-carotene, and cold-water-dispersible (CWD) all- rac-α- tocopheryl acetate (ToAc) at levels of 72, 5.6, and 115 mg, respectively, of active material. Adding the fiber ingredients to the pup loaf formula increased water absorption 25% and mixing time 50% and imparted stickiness to the dough. The fiber and antioxidant bread showed a 10% reduction in loaf volume and a somewhat inferior crumb grain with an off-color caused by small, black specks on a dark gray backgr ound. The crumb of the fiber and antioxidant bread remained much softer than con- trol bread during one to seven days of storage at room temperature. Caramel coloring masked the off-color. AsA was lost significantly faster in the fiber and antioxidant bread than in antioxidant bread; the losses of AsA were 97 and 86%, respectively, after three days at 25°C. Approximately 25% of β-carotene was lost from the fiber and antioxidant bread after three days, and 33% after seven days, but the loss of ToAc was
Twenty-three mill flour streams, four final flours, germ, millfeed and three millfeed fractions from milling hard red wheat were analyzed for soluble fiber (SF) and insoluble fiber (IF). The objective was to identify a fraction(s) that may be a good source of SF. Whole wheat flour and germ each contained about 10% total (IF + SF) fiber; they also matched closely in SF and IF. Excluding the red dog fraction, the bran fraction was highest in SF. SF represented about 5% of the total fiber in the bran. No flour stream was a particularly good source of SF. The sixth middlings stream had about one-fourth of the total fiber as SF. Other streams, as well as “straight” and “patent” flours, contained SF and IF in about equal amounts. Products with straight or patent flour would increase SF in the diet without a disproportionate increase in IF.
Various amounts of apple fiber and cellulose were added to wheat gluten and water-holding capacities (WHC) of the different mixtures were determined. A linear relationship between concentrations of two kinds of fiber and WHC was not observed, indicating a possible interaction between fiber and gluten which reduced the WHC of mixtures. Mixograph studies of wheat flour and fiber mixtures demonstrated that the dilution of gluten by fiber could not account for all of the observed changes in mixing properties of the wheat flour/fiber blends. This is further evidence for a possible interaction of fiber and gluten which may explain the poor baking properties of apple fiber bread.
The aim of the present study was to improve the quality of fibre-enriched wheat breads by enzymic treatment of the fibre fraction. The suitability of different enzymes in fibre-enriched baking and their effects on the dietary fibre content and the ratio of insoluble: soluble fibre content of the breads were studied. The enzyme preparations used were a hemicellulolytic culture filtrate of Trichoderma reesei, a specific (pI 9) xylanase of T reesei and Fermizyme, an α-amylase preparation containing a standardised level of hemicellulase activity. Rye bran was extracted in water (10% (w/w) suspension) to determine the solubilities of the β-glucans and pentosans. Addition of T reesei culture filtrate significantly increased the amount of extractable pentosan obtained from nonautoclaved rye bran. Rye bran supplementation (5%) of wheat flour increased the farinograph absorption and dough development time, but had little or no effect on stability and softening of the dough. The added enzymes decreased dough stability and increased softening. Addition of enzymes caused significant differences in the stickiness of the wheat doughs both with (P<0·003) and without (P<0·001) rye bran. Fermizyme significantly increased the stickiness of wheat doughs both with and without rye bran. The baking results of the fibre-enriched breads were improved by the added enzymes. Addition of T reesei culture filtrate increased the specific volume of the wheat breads both with and without rye bran by almost 20%. Enzyme mixtures were more efficient than individual xylanase in softening the bread crumb and reducing the staling rate of wheat breads both with and without rye bran. Incorporation of enzymes reduced the total dietary fibre content of the breads, but at least doubled the amount of soluble pentosan. The proportions of fluorescent cell walls in the breads were detected by microscopical image analysis. Enzyme addition caused the surface area of insoluble cell walls originating from wheat flours to decrease, suggesting that the enzymes exert more effects on wheat endorsperm cell walls than on bran particles. © 1998 SCI.
The effect of the outer bran layers of wheat on the breadmaking quality (loaf volume) of flour was studied by the abrasion (pearling) of wheat grain prior to milling. When the outer layers of six wheat grists with different wholemeal baking qualities were removed by pearling, only three of the grists produced loaves with significantly higher volumes than the corresponding controls. For the three grists giving an improvement in breadmaking quality, the average increase in volume was about 7·4%. The variation in the response to pearling may depend on the cultivars present, but not necessarily on the original breadmaking quality of the individual wheat grists. Bran materials collected from a sequential pearling process affected baking performance detrimentally when added to a wholemeal control of an unpearled grist and to a composite flour (i.e. a white flour plus 12·5% bran and offal). The most marked depression in loaf volume was observed when the outermost bran fraction (about 1·1 % of the grain weight), containing the highest concentration of epicarp hairs, was incorporated into the breadmaking recipe. Heat treatment (autoclaving) of this fraction did not diminish its adverse effect on loaf volume, suggesting that heatsensitive components (e.g. enzymes) are not implicated. Also, the differences in original unesterified free fatty acid levels between the white flour, the wholemeal and the flour from pearled grain were found to be small, and are unlikely to account for the observed differences in baking performance. Dry abrasion or pearling of the wheat grists is unlikely to improve the storage stability of the resulting flours, since the lipase activities of the wholemeal and the flour from pearled wheat were not significantly different. Microscopical examination of the wholemeal dough suggests that non-endosperm components induce serious structural distortion of gas cells and may contribute to the resultant crumb morphology, which is an important element of crumb texture.
The effect of different hydrocolloids (sodium alginate, κ-carrageenan, xanthan gum and hydroxypropylmethylcellulose) on the rheological properties of the wheat flour dough and the final quality of breads was investigated. A complete study of the rheological behaviour of the dough containing hydrocolloids was performed by using the following instruments: farinograph, extensograph, alveograph and rheofermentometer. The baking response was also determined by using an oven rise recorder. Xanthan and alginate had the most pronounced effect on dough properties yielding strengthened doughs. A great improvement in dough stability during fermentation was achieved by adding hydrocolloids. Regarding their effect on bread properties, the hydrocolloids increased the specific volume, with the exception of alginate, as well as both moisture retention and water activity. In addition, textural studies revealed that addition of κ-carrageenan or hydroxypropylmethylcellulose reduced the firmness of bread crumb. In conclusion, k-carrageenan and hydroxypropylmethylcellulose could be used as improvers in the bread-making performance.
Acumulating evidence favours the view that increased intake of dietary fibre in an otherwise low-fibre diet can have beneficial effects in both human and experimental animals. These benefits include prevention or alleviation of maladies such as cardiovascular disease, diabetes, diverticulosis and colon cancer. Studies have repeatedly shown that rice bran gives interesting health benefits. Compositional analysis reveals that rice bran consists of almost 27% dietary fibre and has been reported to have positive effects, such as laxative and cholesterol-lowering ability. This suggests that rice bran is a good fibre source that can be added to various food products. This paper examines the use of a dietary fibre preparation, derived from defatted rice bran, as a functional ingredient added to bakery products. The results show that dietary fibre from defatted rice bran has comparable water-binding capacity to FIBREX, commercial fibre from sugar beet. Dietary fibre from rice bran exhibited higher fat binding and emulsifying capacity compared to FIBREX. However, rice bran fibre was found to be less viscous than FIBREX. Addition of 5 and 10% dietary fibre preparation reduced loaf volume significantly and increased the firmness of the breads. Sensory evaluations revealed that breads with 5 and 10% rice bran fibre were comparable to high-fibre bread available in the market. This confirms that the dietary fibre preparation from defatted rice bran has great potential in food applications, especially in development of functional foods.
The effect of the type of bran, level of addition, particle size and addition of wheat germ on the chemical composition of high-fiber toast bread was investigated. The bran and germ fractions were found to be high in ash, protein, fat and total dietary fiber contents. The wheat germ had a protein content of 27.88% compared with 11.35, 12.69 and 15.76% for white flour, whole wheat flour and red fine bran, respectively. The chemical composition of high-fiber breads, in terms of minerals, protein, fat and dietary fiber contents, was found to be far superior than that of the whole wheat flour (control) bread sample. Considering these results, it can be concluded that high-fiber toast bread, with lighter crumb color and improved sensory and nutritional qualities than the whole wheat flour bread, can be produced using white flour, and equal proportions of coarse and fine bran at 20%, germ at 7.5%, and sodium stearoyl-2-lactylate at 0.5% levels.
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Tests de rheologie practique utilisables pour l'appreciation des activites proteolytiques
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