Chemical Composition and Rheological Parametrs of Helianthus Tuberosus Flour Used as a Sources of Bioactive Compounds in Bakery

Apostol, Livia; Belc, Nastasia; Gaceu, L.; Vlăduț, V.; Oprea, Oana Bianca

doi:10.37358/rc.19.6.7273

Cited by 5 publications

(3 citation statements)

References 16 publications

(17 reference statements)

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“…Water absorption (CH) = 58.2%; stability (ST) = 8.5 (min); amplitude = 0.1 (Nm); and TC1 dough development time = 1.2 min, similar results being obtained by Mironeasa et al [ 15 ] and by Apostol et al [ 61 ], which for water absorption (CH) recorded values of 61%, for stability (ST) obtained values of 8.9 min, and for TC1 presented values of 1.68 min.…”

Section: Resultssupporting

confidence: 79%

Research on the Potential Use of Grape Seed Flour in the Bakery Industry

Oprea

Popa

Apostol

et al. 2022

Foods

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Grape seeds are one of the most accessible by-products of the wine industry in large quantities (about 2.4 million t/year). Numerous researchers have shown that grape seeds have a high potential for use as a functional ingredient in the food industry due to their high content of protein, fiber, minerals, and polyphenols. The aim of the paper is to evaluate the possibilities of using grape seed flour (GSF) in the bakery industry from both chemical and rheological points of view. Research shows that grape seed flour contains about 42 times more fiber than wheat flour and approximately 9 times more calcium, 8 times more magnesium, and 2 times more potassium. To assess this potential, four samples of bread from flour mixtures with 3%, 5%, 7%, and 9% (w/w) degree of replacement with GSF were prepared, analyzed, and compared with a control sample from 100% wheat flour. From a rheological point of view, the baking qualities deteriorate: the water absorption capacity (CH) decreases from 58.2% to 55.8%, the dough stability increases from 8.50 min to 9.83 min, the α slope varies from −0.066 Nm/min to −0.104 Nm/min, the β slope increases from 0.576 Nm/min to 0.630 Nm/min, and the γ slope varies from −0.100 Nm/min to −0.198 Nm/min. The sensory analyses performed by the panel of evaluators enclosed the sensorial characteristics of the samples with 3% and 5% GSF between the two control samples made from flour types 480 and 1250. The conclusions show that the sample containing 7% and 9% are unsatisfactory from rheological and sensorial points of view and the samples with 3% and 5% can be considered a fiber source and a Cu source, respectively, and are rich in Zn.

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Section: Resultssupporting

confidence: 79%

Research on the Potential Use of Grape Seed Flour in the Bakery Industry

Oprea

Popa

Apostol

et al. 2022

Foods

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“…The measurements made for sample M (type 650 WF) revealed rheological behavior particular to baking flour with medium technological characteristics: water absorption (CH) = 58.1%; stability (ST) = 8.78 (min); amplitude = 0.091 (Nm); and TC1 dough development time = 1.2 min. Similar findings were made by Mironeasa et al [55] and Apostol et al [56], who recorded values of 61% for water absorption (CH), 8.9 min for stability (ST), and 1.68 min for TC1. The parameters that characterize the rheological and enzymatic behavior are α = −0.080 (Nm/min) (strength of the protein chain); β = 0.112 (Nm/min) (starch gelatinization rate); γ = −0.024 (Nm/min) (enzymatic downgrade rate); C2 = 0.417 (Nm), TC2 = 17.37 min; C3 = 1.793 (Nm), TC3 = 27.95 min; C4 = 1.740 (Nm), TC4 = 30.82 min; and C5 = 2.731 (Nm), TC5 = 45.00 min, which shows a normal behavior from the point of view of the bakery standard.…”

Section: Rheological Properties Of Doughs Obtained From Flour Mixturessupporting

confidence: 87%

Potential for Saccharina latissima Flour as a Functional Ingredient in the Baking Sector

Oprea,

Tolstorebrov,

Claussen

et al. 2023

Foods

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The healthy “superfood” sector is currently quickly developing in Europe, and grocery stores are increasingly stocking macroalgae food supplements. Due to its high amount of protein, fiber, and minerals, numerous studies have demonstrated that seaweed has a significant potential for usage as a functional ingredient in the food sector. The aim of the current study was to evaluate the rheological (ICC 173 standard method) and chemical potentials of using Saccharina latissima flour in the bread sector. The calcium level of S. latissima flour was found to be 8236 mg/kg, the magnesium level was 6041 mg/kg, the K concentration was 62,088 mg/kg, the iron content was 35.23 mg/kg, the P content was 2263 mg/kg, and the I content was 12,530 mg/kg, significantly higher values than those of wheat flour. The antioxidant properties of the algae powder used were highlighted by the analysis of the total polyphenol content and its antioxidant activity (DPPH method). Four bread samples, which were compared with the control sample entirely made of wheat flour in order to evaluate their potential, were made, using a replacement degree from 1.5% to 6% of S. latissima. Rheological analyses were completed using the ICC 173 standard method, as well as sensorial analysis, where a panel of assessors’ evaluations compared the sensory properties of samples with 1.5–6% of S. latissima flour to a control sample manufactured with flour type 650. It was concluded that sample A1 (1.5% algae flour) has sensorial properties similar to those of the control sample, and, for the other samples, the properties began to degrade with the increase in the amount of algae flour. Textural analyses performed during 96 h of storage show that the firmness and gumminess increase with the addition of algae flour and over time. The conclusions indicated that samples comprising 4.5% and 6% of S. latissima are unsatisfactory from a rheological and sensory perspective, while samples having 1.5% and 3% of S. latissima can be viewed as sources of fiber and minerals.

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“…Bread consumption differs greatly in European countries, the highest consumption is recorded in Turkey, Bulgaria, and Romania (approximately 96 kg), and the lowest consumption is recorded in the United Kingdom (approximately 32 kg), the offer of bread products being more and more diverse. Bakery products are part of a market centered on the demand for conventional food, in which the innovative element gradually takes over [1,2,3]. According to several statistics, young people, people with higher education, with higher incomes, especially in urban areas, are reorienting towards new assortments, at a time when the reduction of consumption is becoming an increasing trend.…”

Section: Introductionmentioning

confidence: 99%

Consumer acceptance and sensorial analysis of bread with grape seed flour

Oprea

Gaceu

2020

E3S Web of Conf.

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Grape seed flour from grape marc, a waste product obtained during winemaking, was analyzed for use in bread production due to its potential health benefits. This study evaluated the consumer acceptance and physical properties of bread made with varying quantities of grape seed flour. Dough and breads were prepared using different levels of replacement of wheat flour with grape seed flour (0 to 9 %). The method used for the research was that of the scoring scale, and the marks given by the 15 properly trained panelists indicated that a percentage of 5% grape seed flour by the indirect method leads to statistic characteristics close to those of black bread regarding Standard SR 878/1996.

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Chemical Composition and Rheological Parametrs of Helianthus Tuberosus Flour Used as a Sources of Bioactive Compounds in Bakery

Cited by 5 publications

References 16 publications

Research on the Potential Use of Grape Seed Flour in the Bakery Industry

Research on the Potential Use of Grape Seed Flour in the Bakery Industry

Potential for Saccharina latissima Flour as a Functional Ingredient in the Baking Sector

Consumer acceptance and sensorial analysis of bread with grape seed flour

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