Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour

Millar, K.A.; Barry‐Ryan, Catherine; Burke, Róisín; McCarthy, S.; Gallagher, Eimear

doi:10.1016/j.ifset.2019.102189

Cited by 82 publications

(99 citation statements)

References 31 publications

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“…Addition of yam flour decreases the setback of the mixed flour (p < 0.05). This is due to amylose-amylopectin ratio changes in these mixed flours, which had impact on the crumb structure and the specific volume of bread [14]. The values (mean ± standard deviation) followed by the same letter in the same column were not significantly different (p > 0.05) as determined by Duncan's multiple range test (n = 3).…”

Section: Effect Of Yam Flour Substitution On Pasting Farinograph Rhmentioning

confidence: 87%

“…Texture properties of dough were measured using texture profile analysis (TPA) on a TA.XT plus texture analyzer (Stable Micro Systems, Surrey, UK) with a P100 probe. The detailed condition was described in a previous study with slight modification [14]. Measurement conditions: the pre-test speed (2.0 mm/s), test and post-test speed (1.0 mm/s), and strain (65%).…”

Section: Texture Propertiesmentioning

confidence: 99%

“…Measurement conditions: parallel-plate geometry (20 mm diameter) with 1 mm gap, frequency range of 0.1-20 Hz and a temperature of 25°C. Furthermore, elastic modulus (G ), viscous modulus (G"), and loss tangent (tan δ = G"/G ) were also determined [14].…”

Section: Rheological Analysismentioning

confidence: 99%

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Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread

Zou

et al. 2020

Foods

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Impacts of wheat flour substituted with various levels of Chinese yam (Dioscorea opposita Thunb.) flour (from 0% to 25%) on the dough rheological characteristics, gluten structure, baking performance, and antioxidant properties of bread were investigated. The water absorption increased significantly (p < 0.05), while development time and stability decreased remarkably (p < 0.05) as the proportion of yam flour increased. SEM results indicated that the addition of yam flour destroyed the gluten network structure in the dough. Fourier Transform Infrared Spectroscopy (FTIR) spectra showed that addition of yam flour decreased the content of α-helix and β-sheet in gluten. With the increase in the proportion of yam flour, the specific volume and overall acceptability decreased (p < 0.05) whereas the total phenolics content (TPC), polysaccharides content, total flavonoids content (TFC), allantoin content, The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capability, fractal dimension, and hardness increased (p < 0.05). Overall, breads made of wheat flour replacement with no more than 15% Guihuai number 2 yam flour were of a high quality and had more antioxidant properties. These showed that Guihuai number 2 had broad application prospects in baked products.

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Section: Effect Of Yam Flour Substitution On Pasting Farinograph Rhmentioning

confidence: 87%

Section: Texture Propertiesmentioning

confidence: 99%

See 1 more Smart Citation

Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread

Zou

et al. 2020

Foods

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“…Partial substitution of wheat flour with alternative protein flours offers a viable method for increasing protein in the diet, particularly in countries with high consumption [22]; thus increases innovation in the bread sector. Several studies report the effects on value-added food products using alternative protein sources (plant-and insect-based) incorporated in bread, stating the improvement of physical, sensory, and nutraceutical characteristics [3,13,16,19,20,[23][24][25][26][27][28][29][30][31].…”

Section: Introductionmentioning

confidence: 99%

“…Peas contain 20-30% protein and are among the most widely cultivated and consumed pulse worldwide. Authors have studied pulse flour incorporation in food products, especially in bakery products [16,[34][35][36]. These studies suggested that pulse flours were useful for designing new protein and fibre enriched food.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

García-Segovía

Igual

Martı́nez-Monzó

2020

Foods

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A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation of plant- and insect-based protein sources in wheat-based formulations. The Alveographic properties of dough and the effects on bread physicochemical and sensory characteristics were analysed. Including pea protein or insect powder improved the nutritional value, increasing protein content, but influenced the dough and bread properties. Pea protein significantly increased the dough extensibility (L), tenacity (P), and their ratio (P/L) in dough with insect blends and the control. Bread texture properties were significantly affected by the addition of pea and insect flour. Higher amounts of pea protein incorporation increased hardness values and showed a mean cell area lower than the control bread. Crust colour analysis showed significant differences concerning the control bread, while crumb colour was affected by the flour colour. Word association analysis showed insect bread was associated with an emotional dimension, wheat bread was linked with “tradition”, and pea bread was associated with “fruit and vegetable”.

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Healthy Grain Products

Mišan

Mandić

Hadnađev

et al. 2020

Innovative Processing Technologies for Healthy Grains

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Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour

Cited by 82 publications

References 31 publications

Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread

Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread

Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

Healthy Grain Products

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