a b s t r a c tThe Response Surface Methodology was employed to study the effects of adding different dietary fibre sources (wheat bran, resistant starch and locust bean gum), on process and quality parameters of pan bread. The experiments were carried out according to a 2 3 central composite rotational design (CCRD). With the experimental results or responses, the effect of each variable was calculated and the interactions between them were determined. For some parameters, such as proofing time, crust colour acceptance, crust appearance acceptance, taste acceptance and aroma acceptance, fibre addition did not present a significant effect. For the remaining parameters evaluated, it was possible to establish a mathematical model to explain the effect of the different dietary fibre sources. High-speed mixing time, crumb colour acceptance, crumb appearance acceptance and texture acceptance were influenced by the three different fibre sources studied. Wheat bran was the only fibre source that influenced specific volume and crumb chroma and hue angle. Wheat bran and locust bean gum (LBG) contributed to retain moisture in the crumb during all the storage period.

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a b s t r a c tEmulsifiers and enzymes are used as anti-staling agents in bakery products, providing increased shelf life, which is especially interesting for industrialized breads, such as pan bread. The objective of this study was to evaluate the effects of the emulsifier sodium stearoyl lactylate (SSL) and of the enzyme maltogenic amylase (MALTO) on the quality of pan bread during storage. A 2 2 complete factorial experimental design was followed and the Response Surface Methodology (RSM) was used to evaluate the influence of the addition of SSL (0e0.50 g/100 g flour) and MALTO (0e0.04 g/100 g flour) on bread quality parameters. A Control bread (without the addition of emulsifier or enzyme) was also prepared. Response surfaces and mathematical models were obtained for all the responses studied, showing the positive effect of the addition of SSL and MALTO on the increase of bread volume and the reduction of firmness, especially on Day 10. The breads with the highest total scores in the sensory evaluation were those with 0.43 g SSL/100 g flour þ 0.03 g MALTO/100 g flour and with 0.50 g SSL/100 g flour þ 0.02 g MALTO/100 g flour.

Cereal Chem. 87(6):566-573Breadmaking is a complex process that involves a series of parameters that must be controlled. Rheological measurements are often used to predict the behavior of wheat dough during processing and the quality of the final product. There are many different dietary fiber sources that can be used to enhance the nutritional quality of bread. However, they will affect processing and final product quality. Response surface methodology (RSM) was employed to study the effects of adding different dietary fiber sources (wheat bran, resistant starch, and locust bean gum) on farinographic parameters of wheat flour. The experiments were conducted according to a 2 3 central composite rotational design (CCRD). With the experimental results or responses (farinographic parameters), the effect of each variable was calculated and the interactions between them were determined. Models that explain the effects of the different fiber sources on water absorption, arrival time, dough development time, and mixing tolerance index of wheat flour were established. The fiber sources interacted for some of the parameters analyzed, demonstrating that if two or more sources of dietary fiber are present in the mix, they might act different to what would be expected of the sum of them. It was also noticed that for most parameters, wheat bran and locust bean gum had a greater influence on farinographic parameters than resistant starch. The simultaneous presence of the three fibers, within the ranges studied, contributed to an increase in water absorption, arrival time, and mixing tolerance index, and to a reduction in departure time and dough stability.

Cereal Chem. 85(5):614-618The sum of wheat flour and corn starch was replaced by 10, 20, or 30% whole amaranth flour in both conventional (C) and reduced fat (RF) pound cakes, and the effects on physical and sensory properties of the cakes were investigated. RF presented 33% fat reduction. The increasing amaranth levels darkened crust and crumb of cakes, which decreased color acceptability. Fresh amaranth-containing cakes had similar texture characteristics to the controls, evaluated both instrumentally and sensorially. Sensory evaluation revealed that replacement by 30% amaranth flour decreased C cakes overall acceptability scores, due to its lower specific volume and darker color. Amaranth flour levels had no significant effect on overall acceptability of RF cakes. Hence, the sum of wheat flour and corn starch could be successfully replaced by up to 20% amaranth flour in C and up to 30% in RF pound cakes without negatively affecting sensory quality in fresh cakes. Moisture losses for all the cakes were similar, ≈1% per day during storage. After six days of storage, both C and RF amaranth-containing cakes had higher hardness and chewiness values than control cakes. Further experiments involving sensory evaluation during storage are necessary to determine the exact limit of amaranth flour replacement.Amaranth is a pseudocereal which is believed to have originated in Central and South America. Motivated by its nutritional value, the possibility of utilization of the entire plant, its brief growth cycle, and its resistance to adverse climate and soil conditions, the study of this plant has attracted a great deal of interest in recent decades.Amaranthus cruentus L. seeds contain ≈4% ash, 8% fat, 15% protein, 13% dietary fiber, and 60% starch. The high lysine content in its amino acid profile and a good balance of other essential amino acids make amaranth an attractive protein source. It also contains minerals in higher amounts than most cereal grains (Teutonico and Knorr 1985;Breene

So that there is innovation in the development of food products with starch in its formulation, it can take into account the banana starch, which has higher content when the fruit is fully green. The starches and derivatives are used as ingredients or additives basic components added in small amounts to enhance the production, presentation and preservation of the product. This study aimed to characterize the green banana variety Mysore (Musa AAB -Mysore), studying their functional properties as well as its importance and use in the food industry. The starch extracted from green bananas were performed physico-chemical studies and functional properties. The yield amounted to a starch quality, with characteristics similar to other species of bananas. The results of studies of its functional properties reveal a less prone to starch retrogradation phenomenon. Starch showed results that indicate its use in many areas of the food industry (chilled foods, soups, pates), especially for the preparation of sauces sector, becoming an alternative technology and development of food products.Keywords: amylopectin; amylose; extraction; regress; syneresis.Practical Application: The study of unconventional starches assists in new technologies for the food sector.

This work proposed to study the effects of the addition of whole chia flour (WCF) on the technological, nutritional and sensory qualities of bread. Different WCF contents (0 and 20 %) and vital gluten (VG) (0 and 4 %) were added to bread according to a 2(2) central composite rotational design. WCF decreased the specific volume, lightness and hue angle of the bread loaves, but did not affect the chroma values. WCF and VG contributed to maintenance of the moisture content of the loaves during the storage period. The increased firmness found with the addition of high levels of WCF (more than 10 %) was countered by larger amounts of VG (more than 2 %). The optimum loaf (10 % WCF and 2 % VG) showed 26 % more lipids, 19 % more protein and 11 % more ash than the standard loaf (0 % WCF and 0 % VG). A better lipid profile was also found (higher omega-3 fatty acid content and a better omega-6/omega-3 ratio). Both breads were positively rated in the sensory profile analysis.

This study aimed to verify the potential of extruded wheat flour (EWF) or pre-gelatinized cassava starch (PGS) to improve the process and the quality of French bread elaborated from frozen dough. Three formulations were prepared: 100% control wheat flour (CWF) and the other two formulations with 5% substitution of wheat flour by EWF or PGS. Frozen doughs were frozen stored for seven days and after this period they were thawed, fermented, baked and evaluated for physical, chemical and technological characteristics. Available glucose levels found for EWF (12g/100g), and PGS (11.7g/100g) in relation to CWF (7.1g/100g) showed higher sugar availability for yeasts at the initial stage of proofing, and may also have had a cryoprotective effect when freezing bread doughs. The frozen doughs with EWF or PGS, when thawed and fermented, presented higher volume increase, but after baking, they presented lower volume when compared to the control bread. The results of this study are promising for the use of extruded wheat flour or pre-gelatinized cassava starch as sugar providers for doughs' post-freezing proofing process, improving frozen dough process of French-type bread.