Bread quality characteristics as influenced by the addition of  tomato seed flour

Mironeasa, Silvia; Codină, Georgiana Gabriela; Oroian, Mircea

doi:10.15835/buasvmcn-fst:12149

Cited by 10 publications

(15 citation statements)

References 13 publications

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“…7B-D). Although a higher air cell area percentage oen resulted in a higher specic volume, 20,62 this correlation was not observed in this study. The shortening cake showed a lower specic volume despite having a higher cell area percentage, while the HE oleogel cake showed a higher specic volume despite a lower cell area percentage.…”

Section: Characterization Of Cake Batters Prepared With Different Types Of Baking Fatcontrasting

confidence: 59%

Canola protein thermal denaturation improved emulsion-templated oleogelation and its cake-baking application

Tang

Ghosh

2021

RSC Adv.

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Section: Characterization Of Cake Batters Prepared With Different Types Of Baking Fatcontrasting

confidence: 59%

Canola protein thermal denaturation improved emulsion-templated oleogelation and its cake-baking application

Tang

Ghosh

2021

RSC Adv.

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“…Tomato pomace was observed to contain protein content of 1.3 ± 0.05 g/100 g and dietary fiber content of 3.75 ± 0.18 g/100 g (Table 1). Tomato by-products have been documented as good source of dietary fiber and protein (García Herrera et al 2010;Mironeasa et al 2016). The lycopene content of tomato pomace was found 12 ± 0.02 mg/100 g (Table 1).…”

Section: Nutritional Content Of Raw Tomato Pomacementioning

confidence: 99%

Tomato processing byproduct valorization in bread and muffin: improvement in physicochemical properties and shelf life stability

et al. 2018

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Tomato processing industry generates huge waste like tomato skin, seed, and pulp which creates environmental issues. Since tomato pomace contains bioactive compounds and pigments, present study was conducted to investigate the effect of tomato pomace addition on physicochemical characteristics and shelf-life stability of the developed bread and muffin. Refined flour was partially substituted with 35 and 40% tomato pomace in bread and muffin, respectively. Tomato pomace addition in bread and muffin was observed to significantly ( < 0.05) increase the dietary fiber, vitamin C, antioxidant activity and minerals (Na, K, Mg, Ca, Fe). The color parameters for bread and muffins were quantified in terms of L* (lightness), a* (redness/greenness) and b* (yellowness/blueness). There was an increase in a* and b*, while L* values decreased. Tomato based bread and muffin were found to possess softer texture as compared to control products. Microbial study has depicted the enhanced shelf-life of tomato based bread and muffin. Shelf life of preservative added tomato based bread was 8 days and muffins were 12 days. Tomato pomace could be a very useful commodity for incorporation into bread and muffin to have a complete nutritive food product.

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“…These studies were focused especially on the use of the dried pomace [30,31] or tomato peels in food products [32,33]. However, the use of tomato seed in bread making has been previously reported in a few studies [34][35][36] which were especially referring to the tomato seed addition effect on bread quality. To our knowledge, the information on the effect of partial substitution of wheat flour with whole tomato seed flour on dough rheological properties are missing.…”

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Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours

Mironeasa

Codină

2019

Foods

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The rheological and microstructural aspects of the dough samples prepared from wheat flour and different levels of tomato seed flour (TSF) were investigated by rheology methods through the Mixolab device, dynamic rheology and epifluorescence light microscopy (EFLM). The Mixolab results indicated that replacing wheat flour with TSF increased dough development time, stability, and viscosity during the initial heating-cooling cycle and decreased alpha amylase activity. The dynamic rheological data showed that the storage modulus G' and loss modulus G" increased with the level of TSF addition. Creep-recovery tests of the samples indicated that dough elastic recovery was in a high percentage after stress removal for all the samples in which TSF was incorporated in wheat flour. Using EFLM all the samples seemed homogeneous showing a compact dough matrix structure. The parameters measured with Mixolab during mixing were in agreement with the dynamic rheological data and in accordance with the EFLM structure images. These results are useful for bakery producers in order to develop new products in which tomato seed flour may be incorporated especially for wheat flours of a good quality for bread making and high wet gluten content. The addition of TSF may have a strength effect on the dough system and will increase the nutritional value of the bakery products.2 of 15 are used in animal feed or as soil fertilizers [11]. However, today there is an increasing trend of using this by-product as a source of functional components in different products knowing that the tomato pomace is a rich source of valuable compounds which can be recovered and used in food, pharmaceutical and cosmetic industries as natural ingredients [12,13]. In the chemical composition of tomato pomace high level of total dietary fibers, proteins, fats and medium amounts of ash are found [14].The peel and seed by-products of tomato pomace represents approximately 20-50 g·kg −1 of the initial weight of tomatoes and can be used individually or combined [14]. Regarding the combined utilization, the literature reports that, due to the significant amounts of bioactive phytochemicals from tomato pomace, it can be used as natural antioxidants for the formulation of functional foods, or as additives in food systems to extend their shelf-life [15][16][17]. Other studies showed that tomato pomace can be considered a good source of some macroelements, such as potassium, manganese and calcium and microelements, i.e., copper and zinc, which are cofactors of the antioxidant enzymes [15]. As individual part of by products, many studies [16][17][18][19] highlighted the possibility of using the tomato peels as a source of carotenoids and antioxidants to enrich various foods products or to produce new functional ones. The other part of tomato by-product, tomato seeds, account for approximately 10% of the fruit and 60% of the total by-product and contain a high amount for protein, fat and mineral elements such as potassium, calcium, iron, manganese, zinc and copper [14,20]. To...

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Bread quality characteristics as influenced by the addition of tomato seed flour

Cited by 10 publications

References 13 publications

Canola protein thermal denaturation improved emulsion-templated oleogelation and its cake-baking application

Canola protein thermal denaturation improved emulsion-templated oleogelation and its cake-baking application

Tomato processing byproduct valorization in bread and muffin: improvement in physicochemical properties and shelf life stability

Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours

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