Effect of Enzymatic Preparations and Baking Methods on Selected Parameters of Wheat-Oat Bread

Fujarczuk, M.; Czubaszek, Anna; Wojciechowicz-Budzisz, Agata; Żmijewski, Mirosław

doi:10.15193/zntj/2014/92/173-186

Cited by 2 publications

(4 citation statements)

References 7 publications

(9 reference statements)

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“…On the other hand, the 25 and 30% samples, significantly deteriorated the value of the examined features (Table 3). These results were consistent with the research of other authors (Flander et al , 2007; Fujarczuk et al , 2014), who have shown that the addition of 15% of oat flour to a blend with wheat flour improves the bread's physical properties. However, higher additions, namely, 25 and 30% impacts negatively on its baking values.…”

Section: Resultssupporting

confidence: 93%

“…The lowest value for the L * parameter was shown by the bread crumb with 30% of oat flour addition. These results are consistent with those obtained in studies by Salehifar and Shahedi (2007) as well as Fujarczuk et al (2014). The values of C * parameter of bread crumb with oat flour additions were significantly different from those obtained in the control wheat bread test.…”

Section: Resultssupporting

confidence: 92%

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The effect of adding oat flour on the nutritional and sensory quality of wheat bread

Krochmal‐Marczak

Tobiasz-Salach

Kaszuba

2020

BFJ

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PurposeFlour from oat grain is characterised by a high content of protein and β-glucans, with a favourable amino acid composition and a substantial content of fat, including unsaturated fatty acids. Additives to bread that enrich its nutritional value can worsen physical properties. It is important to know how to develop recipes for healthy bread based on wheat flour, with the appropriate addition of oat flour. The purpose of this study was to determine the influence on the physical properties of bread made of wheat flour, following the addition of oat flour. The purpose was also to find a recipe for a new product with higher nutritional value, which would then be acceptable for consumers.Design/methodology/approachIn addition to wheat flour, flour made of oat grains, obtained from the naked Nagus variety (hulless oat), was added. The flour was analysed for moisture, dry matter, proteins and β-glucans, as well as total dietary fibre − soluble and insoluble. The dough was made with wheat flour according to a recipe, which included yeast, salt and water as well as extra oat flour in various proportions − 15, 25 and 30%, respectively. The bread was baked using a direct single-phase method developed by the Baking Institute in Berlin. Both the physicochemical and sensory evaluation were carried out on the bread.FindingsThe recipe for wheat bread that included 15% proportion of oat flour supplement was found to be the most acceptable in both the sensory (n = 30) and qualitative evaluation and would be suitable to produce nutritious bread. The use of 25% and 30% additions of oat flour resulted in a reduction in bread weight, volume and yield, which ultimately lead to an increase in overall baking losses.Originality/valueThis study proved that 15% oat flour could be used as an optimum addition for the production of wheat-oat bread. This bread may lead to a new assortment of bakery products with pro-health properties.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 92%

The effect of adding oat flour on the nutritional and sensory quality of wheat bread

Krochmal‐Marczak

Tobiasz-Salach

Kaszuba

2020

BFJ

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“…The highest chewiness, similar to gumminess, was observed in the frozen bread rolls, whereas the lowest was observed in the standard and the prebaked bread rolls. The obtained results fit those obtained by Fujarczuk, Czubaszek, Wojciechowicz‐Budzisz, and Żmijewski (), who noted an increase in chewiness in the case of bread obtained from unfrozen raw chunks of dough. The standard bread rolls were characterized by the highest crumb resilience, and the lowest was noted in case of the frozen and the prebaked ones.…”

Section: Resultssupporting

confidence: 88%

“…The obtained results fit those obtained by Fujarczuk, Czubaszek, Wojciechowicz-Budzisz, and _ Zmijewski (2014), who noted an increase in chewiness in the case of bread obtained from unfrozen raw chunks of dough. The standard bread rolls were characterized by the highest crumb resilience, and the lowest was noted in case of the frozen and the prebaked ones.…”

Section: Texture Analysissupporting

confidence: 89%

The impact of postponed bread baking technology on the quality properties of Kaiser rolls and in vitro starch digestibility

Mikulec

Kowalski

Łukasiewicz

2017

J Food Process Engineering

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The article presents the results of sensory and textural properties, volume, moisture, and porosity of the crumb, as well as in vitro digestibility of the starch, of the Kaiser rolls baked using traditional and deferred baking methods, particularly using the method of stopping or slowing down the fermentation process. The frozen Kaiser rolls were characterized by the highest total baking loss, and thus the smallest overbake, whereas the standard ones were characterized by the lowest total baking loss. Kaiser rolls baked from frozen dough were characterized by the highest content of resistant starch (16.4 ± 0.3 g/100 g). In contrast, products obtained via initial prebaking were characterized by the highest contribution of rapid digestible starch (38.2 ± 1.8 g/100 g). Prebaking also influenced on the highest 5‐hydroxymethylfurfural formation (44.04 ± 0.71 mg/kg) in opposite to Kaiser rolls obtained from frozen dough (5.10 ± 0.37 mg/kg). Practical applications This work consists of a study of the Kaiser rolls baked using traditional and postponed baking methods such as freezing raw chunks of dough (frozen), freezing prebaked chunks (prebaked), and stopping the fermentation process in temperatures above 0 °C (postponed method). Comparison of sensory and textural properties, volume, moisture, and porosity of the crumb and in vitro starch digestibility of the Kaiser rolls baked using traditional and deferred baking method gives possibility to compare quality features of bakery products obtained with different baking technology. The results will be used to assess production methods of Kaiser rolls, both in terms of consumer acceptance and their beneficial impact on the human body.

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Effect of Enzymatic Preparations and Baking Methods on Selected Parameters of Wheat-Oat Bread

Cited by 2 publications

References 7 publications

The effect of adding oat flour on the nutritional and sensory quality of wheat bread

The effect of adding oat flour on the nutritional and sensory quality of wheat bread

The impact of postponed bread baking technology on the quality properties of Kaiser rolls and in vitro starch digestibility

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