Colored Wheat: Anthocyanin Content, Grain Firmness, Dough Properties, Bun Texture Profile

Král, Martin; Pokorná, Jana; Tremlová, Bohuslava; Ošťádalová, Martina; Trojan, Václav; Vyhnánek, Tomáš; Walczycka, Maria

doi:10.11118/actaun201866030685

Cited by 5 publications

(2 citation statements)

References 20 publications

(15 reference statements)

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“…Moreover, buns prepared using blue grains showed the lowest crumb hardness and higher cohesiveness and are therefore believed to be less susceptible to crumbling. On the other hand, when the anthocyanin content in purple wheat increased to 47.63 mg/kg, dough stickiness increased and became unsuitable for processing (Král et al, ). Sroan and Kaur () found that addition of antioxidants slightly increased dough water absorption, which could be due to the fact that added ingredients compete with gluten proteins for water absorption.…”

Section: Resultsmentioning

confidence: 99%

The effect of using water sumac (Rhus coriaria L.) extract on wheat pan bread quality characteristics

Al‐Marazeeq

Al-Rousan

Al‐obaidy³

et al. 2019

Cereal Chem

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Background and objectives Bread is a staple food that is widely consumed worldwide. The present study aimed to evaluate the use of sumac extract as a natural and functional improver on the quality attributes of wheat pan bread. Water sumac extracts were prepared at different sumac powder: water concentrations (w:v; 0.5%, 1%, 1.5%, 3%, and 5%) and then used in kneading of the dough and compared to the control dough kneaded with only water. Findings The rheological properties of the dough were measured using farinograph and extensograph, and these properties that include water absorption, development time, consistency, stability, softening, farinograph quality numbers, dough energy, resistance, maximum height, ratio R50/E, and ratio max significantly (p < 0.05) increased by using sumac extracts, while in contrast the dough extensibility decreased. An unexpected increase in bread volume index was obtained, which ranged from 108.87% to 154.84%, compared to the volume of control bread. Lightness (L*) and yellowness (b*) of the crust and crumb significantly (p < 0.05) decreased, while redness (a*) increased. The organoleptic preferences of the bread significantly increased as the concentration of sumac extract increased, except for a slight decrease in crumb color preference due to the reddish color. These improvements in pan bread characteristics could be attributed to extractable organic acids, polyphenols, tannins, and anthocyanins from sumac contributing to the strength of the gluten network. Conclusions Water sumac extracts at levels from 0.5% to 5% significantly enhanced the quality and pan bread parameters of the all‐purpose wheat flour dough. Significance and novelty The use of sumac extract as a natural and GRAS method to improve pan bread formulation could be beneficial both to the baking industry and to general health.

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Section: Resultsmentioning

confidence: 99%

The effect of using water sumac (Rhus coriaria L.) extract on wheat pan bread quality characteristics

Al‐Marazeeq

Al-Rousan

Al‐obaidy³

et al. 2019

Cereal Chem

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“…The overall quality of both breads was acceptable. Purple and blue wheat flours were successfully used in the production of buns, a type of bread roll used mainly in making sandwiches [ 43 ]. The doughs and buns were prepared with wholegrain flour from regular wheat, purple wheat, or blue wheat, either by itself (100%) or in combination with white flour (90/10 and 80/20).…”

Section: Purple Wheat Productsmentioning

confidence: 99%

Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits

Gamel

Saeed

Ali

et al. 2023

Foods

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Colored wheats such as black, blue, or purple wheat are receiving a great interest as healthy food ingredients due to their potential health-enhancing attributes. Purple wheat is an anthocyanin-pigmented grain that holds huge potential in food applications since wheat is the preferred source of energy and protein in human diet. Purple wheat is currently processed into a variety of foods with potent antioxidant properties, which have been demonstrated by in vitro studies. However, the health impacts of purple wheat foods in humans still require further investigations. Meanwhile, anthocyanins are vulnerable molecules that require special stabilization treatments during food preparation and processing. A number of stabilization methods such as co-pigmentation, self-association, encapsulation, metal binding, and adjusting processing conditions have been suggested as a means to diminish the loss of anthocyanins in processed foods and dietary supplements. The present review was intended to provide insights about purple wheat food product development and its roles in human health. In addition, methods for stabilizing anthocyanins during processing were briefly discussed.

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Bioactive compounds, nutritional benefits and food applications of colored wheat: a comprehensive review

Saini

Kumar

et al. 2020

Critical Reviews in Food Science and Nutrition

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Colored Wheat: Anthocyanin Content, Grain Firmness, Dough Properties, Bun Texture Profile

Cited by 5 publications

References 20 publications

The effect of using water sumac (Rhus coriaria L.) extract on wheat pan bread quality characteristics

The effect of using water sumac (Rhus coriaria L.) extract on wheat pan bread quality characteristics

Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits

Bioactive compounds, nutritional benefits and food applications of colored wheat: a comprehensive review

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