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Loaf Volume (loaf + volume)
Selected AbstractsQUALITY OF BREAD SUPPLEMENTED WITH POPPED AMARANTHUS CRUENTUS GRAINJOURNAL OF FOOD PROCESS ENGINEERING, Issue 5 2008A-SOLAROV, MARIJA BODRO ABSTRACT The addition of popped Amaranthus cruentus grain to wheat bread formulation at 10, 15 and 20% levels (flour basis) was carried out to test the effects on sensory and nutritional characteristics of the supplemented bread samples. The addition of popped amaranth grain increased ash, protein and crude fiber content significantly. Zinc content increased by 42.6,74.6%, manganese content by 51.7,90.8%, magnesium content by 75.7,88.0% and calcium content by 57,171% in the supplementation ranges from 10 to 20% of popped amaranth grain. Bread samples supplemented with popped grains had a significantly higher content of squalene in comparison with the control sample (8,12 times higher). Loaf volume of supplemented bread samples decreased from 3.54 to 2.36 mL/g. Also, a significant increase in crumb hardness and lower crumb elasticity was observed. The supplementation contributed to denser crumb structure, more uniform porosity, improved crust color and flavor. It might be concluded that supplementation levels up to 15% (flour basis) were sensorially acceptable. PRACTICAL APPLICATIONS Bread made from refined wheat flour, besides being a good source of energy, is considered to be nutritionally poor. Therefore, the addition of inexpensive staples with superior nutritional quality such as some pulses, cereals or pseudocereals to wheat flour could improve the nutritional quality of wheat products. Amaranth is a pseudocereal that contains high levels of fat, dietary fibers, lysine and minerals, especially calcium and magnesium. The addition of amaranth grain to wheat bread contributes to higher intakes of proteins, fibers, fat and minerals. The usage of popped amaranth grain is advantageous because it excludes the need for grain milling and the necessity for preparative steps before mixing in bakeries. In addition, thermal treatment increases the protein efficiency ratio and gelatinizes starch that affects positively the stability, strength and freshness of the crumb. Popped amaranth grain also contributes to the pleasant taste and overall acceptability of supplemented bread. [source] Effect of glutenin subfractions on bread-making quality of wheatINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2001Sudesh Jood Five glutenin subfractions (R2,R6) were extracted by sequential centrifugation and addition of sodium chloride, from defatted flours of three wheat cultivars viz. Aubaine (extra-strong), Hereward (strong) and Riband (weak). Seven minutes mixing time was used to carry out fractionation on the basis of depolymerization of glutenin macropolymers (GMP) by using a 2-g Mixograph traces. Depolymerization of GMP occurred at much higher rates in dough of weak cultivars compared with strong and extra-strong cultivars. Protein content was also estimated in GMP (SDS-unextractable) and supernatant (SDS-extractable). Extra-strong cv. Aubaine contained maximum amount of all the glutenin fractions (R2,R6) followed by strong cv. Hereward and weak cv. Riband. Polypeptide compositions of different glutenin fractions were determined by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS,PAGE) under reduced and unreduced conditions, followed by densitometric scanning of stained patterns. The pattern areas of reduced fractions were divided into subareas representative of three main protein classes: high molecular weight (HMW) glutenin subunits; ,-gliadins and a mixture of low molecular (LMW) glutenin subunits and ,, , and ,-gliadins. The amounts of various subunits were proportionate according to the molecular weight of the fractions in each cultivar. The ratio of HMW-glutenin subunits to the LMW-glutenin subunits in each cultivar were found to decrease with the fractionation from R2 to R6. Bread-making quality of three cultivars was also assessed by adding various fractions to a base flour and measuring mixograph peak development time and loaf volume in an optimized baking test. The quality of bread prepared from flour of weak cv. Riband was improved significantly by the addition of HMW fraction (R2) when measured in terms of loaf volume. However, the addition of LMW fraction (R5 + R6) did not cause any appreciable improvement in bread quality over control. On the other hand, addition of HMW fraction (R2) in the flour of good bread wheat cv. Hereward caused adverse effects on the bread-making quality by disturbing the viscoelastic properties. Supplementation of R2 fractions in extra strong wheat cv. Aubaine caused marginal reduction in loaf volume over control. Therefore, the precise proportion present of the two classes of subunit is essential to achieving a proper balance between elastic and viscous properties. [source] EFFECT OF PENTOSANASE ON DOUGH AND BREAD PROPERTIES PRODUCED BY DIFFERENT TYPES OF FLOURSJOURNAL OF FOOD QUALITY, Issue 2 2008ÖZKAN KOYUNCU ABSTRACT The effects of pentosanase at different doses (20, 60 and 100 ppm) on physical dough properties and bread quality were studied using three types of wheat flours. Flour A was a regular bread flour, flour B had a high hardness ratio and protein content, and flour C was prepared from the same blend of flour A but had a high extraction ratio. Regarding farinograph data, water absorption values of the high extraction (86%) flour C and high hardness (65%) blend flour B increased with introduction of pentosanase. Extensibility values of the flours increased moderately with pentosanase addition, while resistance and energy values decreased. The volume of breads made with flours C and B decreased upon addition of pentosanase. But loaf volume of breads prepared with regular bread flour A with 50% hardness and 76% extraction rate increased with high levels of pentosanase addition. In conclusion, flour A as a regular bread flour gave satisfactory results with pentosanase supplementations, whereas the harder-blend (65%) and higher-extraction-rate (85%) flours from the same cultivars did not. PRACTICAL APPLICATIONS Pentosanase addition was more effective on soluble pentosans than on insoluble ones. Because of these effects, it enhanced the bread-making properties of regular flour more effectively than those of the high-extraction and harder-blend flours of the same cultivars. [source] BAKING PERFORMANCE AND CONSUMER ACCEPTABILITY OF RAW AND EXTRUDED COWPEA FLOUR BREADSJOURNAL OF FOOD QUALITY, Issue 5 2004K.H. MCWATTERS ABSTRACT Cowpea flour was used to partially replace wheat flour in yeast bread, using automatic household-type bread machines for mixing, proofing and baking. Loaves containing 15 or 30% extruded cowpea flour weighed more (683.4 g) than loaves from other treatments (641.1,652.6 g). The 100% wheat had the highest loaf volume (2.58 L) and the 30% extruded cowpea the lowest (1.64 L). Cowpea flour breads contained more protein (13.9,15.4%) than the 100% wheat (4.1% fat, 12.5% protein). Bread made with 15% extruded cowpea flour was not different (P < 0.05) from the all-wheat control in sensory quality and acceptability. Hedonic ratings for the control and 15% extruded cowpea flour ranged from 6.6 (like slightly) to 7.4 (like moderately) for all sensory attributes. The least liked samples contained either 30% raw or 30% extruded cowpea flour, receiving ratings for all attributes ranging from 4.8 (disliked slightly) to 6.2 (liked slightly). Overall, 15% extruded cowpea flour demonstrated successful bread making performance without compromising sensory quality. [source] Functionality of Soymilk Powder and Its Components in Fresh Soy BreadJOURNAL OF FOOD SCIENCE, Issue 4 2008D. Nilufer ABSTRACT:, The physicochemical changes upon addition of soymilk powder (SMP) to soy bread were investigated. Two-pound loaves of soy bread were produced with components (soluble fiber [SF], insoluble fiber [ISF], soy protein) that mimic those levels contributed by SMP. Soy flour and soy flour/SMP soy breads served as controls. The following were determined for all breads produced: physical properties (loaf volume, crust, and crumb color); chemical compositions (SF and ISF contents, protein and ash contents); and physicochemical properties (water activity, total moisture content by thermogravimetric analysis [TGA], "freezable" water [FW], "unfreezable" water [UFW] content by DSC, stiffness at 25 °C by dynamic mechanical analysis [DMA], and firmness with Instron testing machine). SMP contained significant amounts of SF aside from the ISF fraction and mostly denatured soy protein. SMP addition to soy bread formulation significantly decreased loaf volume with respect to control soy bread, which can be attributed to the ISF and SPI contents of this ingredient. Other effects of SMP were found to be lighter and yellowish crumb color, darker crust color, and increase in firmness, as well as no change in moisture content, FW and UFW contents, water activity, and stiffness parameters. [source] Sensory Profiles of Bread Made from Paired Samples of Organic and Conventionally Grown Wheat GrainJOURNAL OF FOOD SCIENCE, Issue 4 2007L.E. Annett ABSTRACT:, The Canadian hard red spring wheat cultivar "Park" was grown in 2005 in Edmonton, AB, Canada on both conventionally and organically managed land, situated less than 1 km apart. Grains from the paired wheat samples were compared for cereal-grain-quality attributes. For sensory analysis, organically and conventionally produced wheat grains were milled into flour and baked into 60% whole wheat bread. Color, texture, taste, and aroma attributes of bread were compared using the sensory technique of descriptive analysis. Organic grain contained more wholemeal protein than conventional grain (P, 0.05), but both were greater than 14% protein, indicating excellent grain quality for yeast-leavened bread. Mixograph analysis revealed that conventional flour produced stronger bread dough than organic flour (P, 0.05). Visual observation confirmed these findings as conventional flour produced larger bread loaf volume. Fourteen sensory attributes were generated by the descriptive analysis panel. No differences were observed for flavor, aroma, or color attributes (P > 0.05), but the panel perceived the organic bread to be more "dense" in texture (P, 0.05) with smaller air cells in the appearance of the crumb (P, 0.05) than conventional bread. [source] Evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fibre into breadJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 4 2008Morrison S Jacobs Abstract BACKGROUND: Roller milling of hull-less barley generates fibre-rich fractions (FRF) enriched in non-starch polysaccharides from the endosperm cell walls (,-glucans and arabinoxylans). This investigation was initiated to compare the suitability of different baking processes and to determine the optimal conditions for incorporation of barley FRF into pan bread. RESULTS: Addition of FRF from waxy and high-amylose starch hull-less barley genotypes was evaluated in pan bread prepared from Canada Western Red Spring (CWRS) and Canada Western Extra Strong (CWES) wheat flour. Three bread processes were used: Canadian short process (CSP), remix-to-peak, and sponge-and-dough. Addition of 20% FRF (equivalent to enrichment with 4.0 g of arabinoxylans and ,-glucans per 100 g of flour) disrupted dough properties and depressed loaf volume. CSP was not suitable for making FRF-enriched bread because dough could not be properly developed. FRF-enriched remix-to-peak bread was better, especially for the stronger CWES flour. The better bread quality compared to CSP was probably due to redistribution of water from non-starch polysaccharides to gluten during fermentation prior to remixing and final proof. The sponge-and-dough process produced the best FRF-enriched bread because of the positive effect of sponge fermentation on gluten development and hydration. FRF was added at the dough stage to fully developed dough. CONCLUSION: The method of bread production strongly influences bread quality. Pre-hydration of FRF improved bread quality. CWRS and CWES flour produced comparable FRF-enriched sponge-and-dough bread. Addition of xylanase to the sponge-and-dough formula improved the loaf volume, appearance, crumb structure and firmness of FRF-enriched bread. Copyright © 2007 Society of Chemical Industry [source] | ||||||||||