Effect of defatted maize germ flour addition on the physical and sensory quality of wheat bread

Siddiq, Muhammad; Nasir, Muhammad; Ravi, R.; Butt, Masood Sadiq; Dolan, Kirk D.; Harte, J.B.

doi:10.1016/j.lwt.2008.09.005

Cited by 49 publications

(39 citation statements)

References 24 publications

(30 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Therefore, the addition of amaranth flour to wheat bread does not seem to be a favourable modification. The significant negative observations of changes of sensory attributes associated with quantity of different flour (rice, soy or maize germ flour) were previously described by Sabanis and Tzia (2009) or Siddiq et al (2009).…”

Section: Sensory Evaluationmentioning

confidence: 68%

Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads

Chłopicka

Paśko

Gorinstein

et al. 2012

LWT - Food Science and Technology

285

181

View full text Add to dashboard Cite

Section: Sensory Evaluationmentioning

confidence: 68%

Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads

Chłopicka

Paśko

Gorinstein

et al. 2012

LWT - Food Science and Technology

285

181

View full text Add to dashboard Cite

“…The results revealed that as the proportion of millet increased the colour contrast of bread decreased. Siddiq et al (2009) observed that an addition of defatted maize germ flour to wheat bread decreased both the 'L*' and 'b*' values and increased 'a*' value with an increase in proportion.…”

Section: Bread Crust and Crumb Colourmentioning

confidence: 92%

“…Ballolli et al (2014) stated that incorporation of foxtail millet has increased the hardness and grainy texture of millet breads. Siddiq et al (2009) also reported that the texture parameters were greatly affected by the addition of defatted maize germ (DMG) flour in breads. The hardness values increased with increasing levels of DMG flour, from 32.84 N recorded for the control bread to 61.58 N in 20 g/100 g DMG bread.…”

Section: Texture Profile Analysis Of Little Millet Incorporated Breadsmentioning

confidence: 99%

Quality evaluation of little millet (Panicum miliare) incorporated functional bread

2015

View full text Add to dashboard Cite

The study was undertaken with the objective of formulating a fiber enriched functional bread by incorporating little millet flour (LMF). Wheat flour (WF) was replaced with LMF at various proportions (10, 30 and 50%) in the bread preparation. The developed breads were evaluated for physical, sensory and nutritional characteristics. The loaf volume, weight, height and specific volume were decreased significantly with increased levels of LMF. The wheat bread (control), 10 and 30 % percent incorporation of LMF did not show significance difference in the sensory scores. Control and bread with 30 % incorporation of LMF were evaluated further for nutritional characteristics. There was an increase in the percentage of micronutrients such as Iron (94%), Zinc (29%), Copper (70%), Phosphorus (28%) and also fiber (19%) which improved the nutritional value of the wheat bread when substituted with LMF. The incorporation of LMF at 30% level in bread can be considered as a functional and nutritional food choice for the management of diet related metabolic disorders.

show abstract

“…Firmness of this mix-bread was 2.6 and 2-fold higher than that of wheat bread and dark-red maize mix-bread, respectively. Considering that wheat and maize fl our have a quite different water absorption capacity, the addition of maize flour influenced the crumb structure by retaining more moisture, thus increasing the hardness values [Siddiq et al, 2009]. High crumb fi rmness caused the crumb structure of mix-breads to have some few big pores of an irregular shape, non-uniformly distributed pores and the rough crumb (Figure 4).…”

Section: Physical and Sensory Properties Of Bread Samplesmentioning

confidence: 99%

Profiling of the Contents of Amino Acids, Water-Soluble Vitamins, Minerals, Sugars and Organic Acids in Turkish Hazelnut Varieties

Taş¹,

Gökmen²

2018

Pol. J. Food Nutr. Sci.

View full text Add to dashboard Cite

Key words: anthocyanin-rich popping maize fl our, bread, phenolic profi le, anthocyanins, antioxidant capacity, physical and sensory properties In this study, the effect of anthocyanin-rich popping maize fl our on phenolic profi le, antioxidant capacity and color of bread were investigated. Texture and sensory properties of maize mix-breads were evaluated also. Replacing 30% of wheat fl our with blue-and dark-red-seeded maize fl ours increased the content of total phenolic compounds, ferulic and p-coumaric acids of mix-breads compared to the control bread. In addition, anthocyanins from maize fl ours improved functional profi le of breads. Despite thermal degradation, the content of anthocyanins in crumb of blue and dark-red maize mix-breads was high and amounted to 142.3 mg CGE/kg and 84.4 mg CGE/kg, respectively. In his acylated and non-acylated forms, cyanidin 3-glucoside was the most prevalent anthocyanins in maize mix-breads. However, given to the synergistic and antagonistic interaction that arises from the coexistence of numerous antioxidant compounds in food, anthocyanin-rich maize fl our had no effect on the increase in the bread antioxidant capacity.Anthocyanin-rich maize flour changed the bread crumb color to a red range. Although maize mix-breads had worse textural properties compared to the wheat bread, their sensory quality was improved.

show abstract

Effect of defatted maize germ flour addition on the physical and sensory quality of wheat bread

Cited by 49 publications

References 24 publications

Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads

Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads

Quality evaluation of little millet (Panicum miliare) incorporated functional bread

Profiling of the Contents of Amino Acids, Water-Soluble Vitamins, Minerals, Sugars and Organic Acids in Turkish Hazelnut Varieties

Contact Info

Product

Resources

About