A Review on: Antioxidant and Its Impact during the Bread Making Process

Karrar, Emad

doi:10.11648/j.ijnfs.20140306.26

Cited by 14 publications

(7 citation statements)

References 23 publications

(27 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Cell wall degrading enzymes and fermentation by lactic acid bacteria and yeasts can influence the nutritional properties of bread by changing the levels and/or bioavailability of phenol compounds (Anson et al 2009(Anson et al , 2011Dordevic et al 2010;Hemery et al 2010;Ali Karrar 2014;Brewer et al 2014), sterols and vitamins (Katina et al 2007), enhancing the mineral bioavailability (Poutanen et al 2009), increasing the amount of soluble dietary fibers and bioactive peptides (Coda et al 2014), and reducing the starch digestibility and the glycemic response (Anson et al 2011;Coda et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Bioprocessing for Improving the Rheological Properties of Dough and Quality of the Wheat Bread Supplemented with Oat Bran

Banu

Măcelaru

Aprodu

2016

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

The aim of this study was to investigate the potential of the enzyme assisted bioprocessing with xylanase and sourdough fermentation on the rheological properties of dough, antioxidant properties and bread quality supplemented with oat bran. Mixing and starch pasting properties of the dough were studied with Mixolab device. The addition of 10, 20 and 30% oat bran to the wheat flour induced significantly increase (P < 0.05) of dough development time and dough weakening. Increasing the substitution level of wheat flour by oat bran resulted in decreased starch gelatinization temperature. Torque value related to starch gelling decreased from 2.470 to 2.224 N m, while cooking stability increased from 0.129 to 0.387 N m. Both enzymatic bioprocessing and sourdough addition allowed improving the bread specific volume and crumb hardness, especially because of the modification of the ratio between soluble and insoluble fibers. Moreover, enzymatic bioprocessing and sourdough fermentation increased the total phenolic contents of the bread. Practical Applications Using bioprocessing we can reduce the negative effect of bran addition on the dough rheology such as dough development time, dough stability and starch behavior during baking. Moreover, the bread quality in terms of specific volume and crumb hardness is also improving. The addition of different levels of oat bran in wheat flour can be used in order to improve the nutritional properties of bread, in order to enhance the health benefits of bread consumption.

show abstract

Section: Introductionmentioning

confidence: 99%

Bioprocessing for Improving the Rheological Properties of Dough and Quality of the Wheat Bread Supplemented with Oat Bran

Banu

Măcelaru

Aprodu

2016

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

show abstract

“…The increasing time of storage in the presence of berry flour may be connected to the significant content of phenolics that we noticed, as many studies document the antimicrobial effect of the polyphenols and recommend the commercial use of polyphenol rich extracts in food processing [26][27][28][29]. Sea buckthorn berries contain a series of biologically active substances, such as polyphenols and other natural antioxidants, which inhibit the development of microorganisms and allow the stabilization of the food matrix [30].…”

Section: Of 13mentioning

confidence: 94%

Potential Application of Hippophae Rhamnoides in Wheat Bread Production

et al. 2020

View full text Add to dashboard Cite

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

show abstract

“…There are many researches which show that baking process causes a decrease of antioxidant capacity baked goods [64,[66][67][68]. The addition of different flours with a rich antioxidant activity might be able to enhance the antioxidant capacity of the final baked goods or to minimize its thermal losses [64,68,69].…”

Section: Radical Scavenging Activity Of Samplesmentioning

confidence: 99%

“…According to the literature there are also studies that showed an increase in the radical scavenging capacity of wheat-based products compared to flour and dough as a result of the conjugated phenolic compounds release, especially in crust. Moreover, these works attribute this increase in antioxidant capacity to the Maillard reaction too [56,68].…”

Section: Radical Scavenging Activity Of Samplesmentioning

confidence: 99%

Influence of Buckwheat and Buckwheat Sprouts Flours on the Nutritional and Textural Parameters of Wheat Buns

et al. 2020

View full text Add to dashboard Cite

In recent years, food products manufactured with buckwheat and sprouts flours have attracted widespread interest due to their high nutritional value with various health benefits, becoming more and more popular. The purpose of this study was to assesses the influence of buckwheat and sprouts flours on the nutritional, sensorial and textural characteristics on the final baked products. In order to achieve these goals, methods like HPLC-RID (High-Perfomance Liquid Chromatography with Refractive Index Detection), aluminum chloride colorimetric assay, Folin-Ciocalteu and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) were used to determine fructose, glucose, sucrose, maltose; total flavonoids, total phenols and antioxidant activity. Sensorial analysis was realized by using hedonic test and texture profile was performed on a CT 3 Texture Analyzer. The results proved that wheat flour could be successfully replaced by 20% buckwheat and 10% sprouts flours, respectively, improving their nutritional value, without negative influence on texture parameters and sensorial features. The obtained buns were accepted by consumers with a total hedonic score of 9.1 and 8.7, respectively. Hardness, gumminess and adhesiveness were improved by using Magimix improver, meanwhile cohesiveness, springiness, gumminess and adhesiveness were improved by using guar gum.

show abstract

A Review on: Antioxidant and Its Impact during the Bread Making Process

Cited by 14 publications

References 23 publications

Bioprocessing for Improving the Rheological Properties of Dough and Quality of the Wheat Bread Supplemented with Oat Bran

Bioprocessing for Improving the Rheological Properties of Dough and Quality of the Wheat Bread Supplemented with Oat Bran

Potential Application of Hippophae Rhamnoides in Wheat Bread Production

Influence of Buckwheat and Buckwheat Sprouts Flours on the Nutritional and Textural Parameters of Wheat Buns

Contact Info

Product

Resources

About