Effect of Moldavian dragonhead seed residue on the baking properties of wheat flour and bread quality

Zarzycki, Piotr; Wirkijowska, Anna; Nawrocka, Agnieszka; Kozłowicz, Katarzyna; Krajewska, Marta; Kłosok, Konrad; Krawęcka, Ada

doi:10.1016/j.lwt.2021.112967

Cited by 16 publications

(24 citation statements)

References 36 publications

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“…At the same time, it was determined that the increase in a* value led to the increase in the redness of the bread crumb and crust. These results were in accordance with those found in the literature (Anil, 2007; Zarzycki et al, 2022).…”

Section: Resultssupporting

confidence: 94%

“…Parameter ∆E* increased with the addition of the OF. Similar trends were observed in a previous study when Moldavian dragonhead defatted flour was added to the bread (Zarzycki et al, 2022).…”

Section: Resultssupporting

confidence: 90%

“…On the other hand, extending storage time to 5 days resulted in an increase in the moisture values of the bread to some extent, probably due to the partial reabsorption of water vapors entrapped in the plastic bag by bread. These findings were in accordance with the literature (Dalgetty & Baik, 2006;Mohebbi et al, 2018;Zarzycki et al, 2022).…”

Section: Physicochemical Propertiessupporting

confidence: 94%

“…Also, the values increased from the 0 th day to the first day of the storage study, then they decreased between the first and third days, and an increase took place in mentioned values until the end of the storage period of the bread enriched with OF in the proportion of 15% (w:w).Parameter ∆E* increased with the addition of the OF. Similar trends were observed in a previous study when Moldavian dragonhead defatted flour was added to the bread(Zarzycki et al, 2022).Table 4 provided the color and ∆E* values for the crumb of the bread during the 5 days of storage. Fresh control samples had lower L* and b* values and a higher a* value in comparison with the fresh bread samples enriched with 5, 10, and 15% (w/w) of OF.…”

supporting

confidence: 78%

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Incorporation of oleaster ( Elaeagnus angustifolia L.) flour into white bread as a source of dietary fibers

YAVUZ>

Kutlu

Törnük

2022

Food Processing Preservation

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The purpose of this work was to design a bread rich in dietary fibers and other bioactive compounds by the addition of oleaster flour (OF) at varying concentrations (0%, 5%, 10%, and 15% [w:w]) into the bread formulation. For this purpose, the physicochemical, textural, and sensorial properties of the resulting bread samples were analyzed during a storage period of 5 days. The addition of OF into the formulation provided higher (p < .05) moisture and ash contents to the bread. In comparison with the control sample, the addition of 5% (w/w) of OF increased the bread volume; however, the volume was negatively affected by higher OF levels. Texture profile analysis showed that 5% (w/w) of OF supplementation provided softer (p < .05) loaves while hardness was significantly (p < .05) increased during the storage. Increasing OF ratio resulted in darker (p < .05) crumb and crust color. Sensory evaluation revealed that OF‐added bread samples all had acceptable scores in terms of all parameters. The current study demonstrated that OF could be successfully incorporated into white bread formulations to improve their nutritional properties without negatively affecting their physicochemical, textural, and sensorial properties. Novelty impact statement • Oleaster flour was used as a dietary fiber source in bread. • Influence of oleaster flour on bread quality was assessed. • The bread with 5% (w/w) of oleaster flour had the highest bread volume. • Darker bread crust and crumb was observed by elevating oleaster flour ratios. • Addition of oleaster flour did not negatively affect textural and sensory attributes.

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Section: Resultssupporting

confidence: 94%

Section: Resultssupporting

confidence: 90%

Section: Physicochemical Propertiessupporting

confidence: 94%

supporting

confidence: 78%

See 2 more Smart Citations

Incorporation of oleaster ( Elaeagnus angustifolia L.) flour into white bread as a source of dietary fibers

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Kutlu

Törnük

2022

Food Processing Preservation

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“…Dough mixing is a procedure in which flour and water are stirred until gluten is formed as a consequence of the increased interaction among dispersed and hydrated gluten-forming proteins. The analysis of farinograph properties can provide useful information about the effect of mealworm powder on water absorption and mixing characteristics of the dough [ 30 ]. As summarized in Table 2 , the values of water absorption for low-gluten doughs with mealworm powder ranged from 55.67% (M5) to 52.50% (M20) and were significantly lower ( p < 0.05) than that of dough without mealworm powder (60.97%).…”

Section: Resultsmentioning

confidence: 99%

Effect of Partial Substitution of Flour with Mealworm (Tenebrio molitor L.) Powder on Dough and Biscuit Properties

Xie¹,

Yuan²,

Fu³

et al. 2022

Foods

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Mealworm (Tenebrio molitor L.) is a type of edible insect rich in protein that has become popular as a protein-alternative ingredient in flour-based products to improve the nutritional properties of baking products. The mealworm powder substitution affected the pasting, farinograph, extensograph properties of wheat flour and the texture, nutritional, and sensory properties of the resulting soda biscuit. The pasting parameters (peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity) and the water absorption decreased with the increased mealworm powder substitution level, which was ascribed to the dilution effect of mealworm powder. The farinograph parameters remained similar up to 15% substitution level. The extensograph results showed that mealworm powder substitution decreased the elastic properties of wheat dough as indicated by the consistently decreased extensibility, stretching energy, and stretching resistance, resulting in a significantly decreased baking expansion ratio of the soda biscuit. The protein, lipid, and dietary fiber content of the biscuits increased accordingly with the increased mealworm powder substitution level. The protein content of the soda biscuit was gradually increased from 9.13/100 g for the control (M0) to 16.0/100 g for that supplemented with 20% mealworm powder (M20), accompanied with the significantly increased essential amino acid content. Meanwhile, the fat and dietary fiber content of M20 exhibited 20.5 and 21.7% increase compared to those of M0. The score of the sensory attributes showed no significant difference up to 15% substitution level. The results demonstrated the 15% mealworm powder substitution level would not significantly affect the farinograph property, microstructure of wheat dough, and sensory acceptability.

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Physicochemical, rheological, and baking properties of wheat flours from different mill streams

Nkurikiye,

Lou,

Churchill

et al. 2023

Cereal Chem

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Background and ObjectiveWheat is one of the most produced cereal grains in the world, predominantly consumed as bread and other baked products. The roller mill system, which produces different stream flours, is the most commonly used size reduction method for wheat. This study aims to comprehensively examine the physicochemical properties, rheological behavior, and bread‐baking performances of individual mill streams. Flours from 15 different mill streams, along with straight‐grade flour, were collected from a pilot‐scale flour mill and thoroughly analyzed.FindingsThe results showed that the protein and ash content of the flours increased as they passed from the first to last pairs of rolls, while the moisture content decreased. All the flours collected showed poor bulk flowing properties. Rheology analysis revealed that flours from the break system had better mixing properties compared to that from the reduction system, and this trend was also observed in bread‐baking quality. Rheological properties of 4M (4th middling's) and 5M (5th middling's) flours were extremely poor, comparable to gluten‐free flour characteristics. The bread loaves produced by 3BK (3rd break) and 4BK (4th break) showed larger volumes, while 4M and 5M yielded poor‐quality bread. Principal component analysis indicated that lactic acid ‐SDS‐retention capacity can serve as a better predictor of the baking property of wheat flour compared to current methods.ConclusionOur study shows that different flour streams have significantly different dough properties and baking application functionalities. Appropriate flour streams may be pooled for specific end‐uses (e.g., pizza, bread, noodles, pretzels, and cookies).Significance and NoveltyThis study highlights the significance of better understanding wheat flour characteristics for enhancing the overall baking quality, specific end uses, and consumer satisfaction. This study will serve as a blueprint to improve wheat flour testing for baking purposes.

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Effect of Moldavian dragonhead seed residue on the baking properties of wheat flour and bread quality

Cited by 16 publications

References 36 publications

Incorporation of oleaster ( Elaeagnus angustifolia L.) flour into white bread as a source of dietary fibers

Incorporation of oleaster ( Elaeagnus angustifolia L.) flour into white bread as a source of dietary fibers

Effect of Partial Substitution of Flour with Mealworm (Tenebrio molitor L.) Powder on Dough and Biscuit Properties

Physicochemical, rheological, and baking properties of wheat flours from different mill streams

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