Comparison of different bread types: Chemical and physical parameters

Carocho, Márcio; Morales, Patrícia; Ciudad‐Mulero, María; Fernández‐Ruiz, Virginia; Ferreira, Elisabete; Heleno, Sandrina A.; Rodrigues, Paula; Barros, Lillian; Ferreira, Isabel C.F.R.

doi:10.1016/j.foodchem.2019.125954

Cited by 55 publications

(57 citation statements)

References 19 publications

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“…Glucose was not detected in the wheat bread or hemp flour fortified samples. Similar results were reported by Carocho et al [ 3 ] for wholemeal bread and oat bread and detected in very small quantities in multigrain bread, Bavaria or rice bread. This could be due to the low glucose level present in most cereals [ 66 ] and sustained by the long fermentation time, thus consuming a significant amount of the small amount of glucose available.…”

Section: Resultssupporting

confidence: 91%

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Hemp (Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product

Rusu

Vlaic

Mureşan

et al. 2021

Plants

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Hemp flour from Dacia Secuieni and Zenit varieties was added to bread in different proportions (5%, 10%, 15% and 20%) to improve its nutritional properties. The purpose of this paper was to present the advanced nutritional characteristics of these bread samples. The selected varieties of hemp, accepted for human consumption, met the requirements for the maximum accepted level of THC in seeds. The protein content of new products increased from 8.76 to 11.48%, lipids increased from 0.59 to 5.41%, mineral content from 1.33 to 1.62%, and fiber content from 1.17 to 5.84%. Elasticity and porosity decreased from 95.51 to 80% and 78.65 to 72.24%, respectively. K, Mg, Ca, P, Mn and Fe are the main mineral substances in bread with addition of hemp flour from the Dacia Secuieni and Zenit varieties. The total amount of unsaturated fatty acids in the bread samples with hemp flour ranged from 67.93 g/100 g and 69.82 g/100 g. Eight amino acids were identified, of which three were essential (lysine, phenylalanine, histidine). Lysine, the deficient amino acid in wheat bread, increased from 0.003 to 0.101 g/100 g. Sucrose and fructose decreased with the addition of hemp flour, and glucose has not been identified. The amount of yeasts and molds decreased in the first 3 days of storage. Regarding the textural profile, the best results were obtained for the samples with 5% addition. In conclusion, bread with the addition of hemp flour has been shown to have superior nutritional properties to wheat bread.

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Section: Resultssupporting

confidence: 91%

“…Bread is consumed in various forms around the world, and the average global consumption is 70 kg per year per capita, and in Europe it is 59 kg of bread per year per capita [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Hemp (Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product

Rusu

Vlaic

Mureşan

et al. 2021

Plants

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“…This weakness was associated with swelling of starch granules and water absorption of gluten network during dough formation [ 100 ]. Resilience characterizes the force and speed involved in the recovery of a food when a deforming force is removed [ 101 ]. In this study, this parameter was improved due to the addition, not exceeding 20%.…”

Section: Discussionmentioning

confidence: 99%

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Atudorei

Codină

2021

Foods

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Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%, 15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation of GBF into wheat flour led to a decrease of the water absorption value, dough consistency, baking strength, extensibility and improved tolerance for mixing, total gas production and α-amylase activity. Tan δ increased in a frequency-dependent manner for the samples with a GBF addition, whereas the G’ and G” decreased with the increased value of the temperature. According to the microscopic structures of the dough samples, a decrease of the starch area may be clearly seen for the samples with high levels of GBF addition in wheat flour. The bread evaluation showed that the specific volume, porosity and elasticity increased, whereas the firmness, gumminess and chewiness decreased up to a level of 15% GBF addition in wheat flour. The color parameters L*, a* and b* of the bread samples indicated a darkening effect of GBF on the crumb and crust. From the sensory point of view, the bread up to a 15% GBF addition was well-appreciated by the panelists. According to the data obtained, GBF could be recommended for use as an improver, especially up to a level of 15% addition in the bread-making industry.

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“…More and more bakers are following this trend, proposing mixed flours-based breads, whose unusual sensory features and claimed beneficial health effects are appealing to consumers. However, replacement of refined soft wheat flour with flours with inferior bread-making aptitude poses challenges to bakers in terms of bread texture, taste, and overall acceptability [ 19 ].…”

Section: Introductionmentioning

confidence: 99%

Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads

Molfetta

Celano

Minervini

2021

Foods

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Increasing preference of consumers and bakers towards bread manufactured with mixed flours and/or sourdough drove us to investigate about influence of flours and sourdough on crumb grain, chemical, sensory, and in vitro glycaemic index (GI) and antioxidant activity of bread. To this aim, we produced and compared six experimental breads: three were based on a mixture of flours (soft wheat, durum wheat semolina, barley, oat, rye, and buckwheat); three were semolina-based breads. Two different sourdoughs (wheat or mixed flours) were assessed. Compared to semolina breads, those containing a mixture of flours showed higher specific volume. The use of sourdough led to increased concentrations of total free amino acids (FAA). Mixed flours bread with addition of mixed flours sourdough was rich in some essential FAA and amino acid derivative bioactive gamma-aminobutyric acid. Type of flours had higher influence than sourdough addition on volatile organic compounds. All the mixed flours breads, although showing profiles of volatile organic compounds differing from those of semolina breads, resulted acceptable. In addition, they had lower GI and higher antioxidant activity than semolina breads. Type of flours had much higher impact on GI and antioxidant activity than sourdough.

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Comparison of different bread types: Chemical and physical parameters

Cited by 55 publications

References 19 publications

Hemp (Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product

Hemp (Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads

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