Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough

Aldughpassi, Ahmad; Zafar, Tasleem A.; Sidhu, J. S.; Al-Hassawi, Fatima; Abdullah, Mohammad M.; Al‐Othman, Amani

doi:10.1155/2020/8867402

Cited by 10 publications

(5 citation statements)

References 36 publications

(41 reference statements)

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“…Since gluten proteins got diluted with the progressive increase in the RRF substitutions, DDT also decreased. Moreover, dough stability time (DST) that signifies the dough strength, network stability and resistance to processing is mainly dependent on protein imbalances, activity of proteolytic enzymes of rice flour and fibre interferences (Aldughpassi et al ., 2020; Olagunju et al ., 2021). But in the present study, RRF substitution left an insignificant impact on resultant dough stability of the composites.…”

Section: Resultsmentioning

confidence: 99%

Effects of red rice flour addition on the rheological, textural, sensory and bioactive properties of wheat flour‐based pan breads

Iqbal

Ali

Arif

et al. 2022

Int J of Food Sci Tech

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Summary Red rice, rich in fibre and phenolic contents, is one of the underutilised grains. Therefore, the present study developed the wheat/red rice flour (RRF) composites followed by its utilisation in pan breads. It led to an increase in ash and fibre contents of resultant flour combinations, but gluten network became weaker. The values for water absorption were unaffected with RRF replacements ≤15% of wheat flour. Moreover, the proximate estimates of RRF added breads demonstrated increased moisture and fibre contents. Substituted bread combinations were harder with increased gumminess and springiness values; however, cohesion decreased. The per cent change in cohesion and hardness of individual breads upon storage was lesser in composites compared to control suggesting decline in staling phenomenon. Nutritional assessment of both RRF containing flour and breads showed higher total phenolic content and DPPH radical scavenging activity compared to their respective controls. Composite breads also demonstrated reduced glycaemic index suggesting its importance for diabetic patients.

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Section: Resultsmentioning

confidence: 99%

Effects of red rice flour addition on the rheological, textural, sensory and bioactive properties of wheat flour‐based pan breads

Iqbal

Ali

Arif

et al. 2022

Int J of Food Sci Tech

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“…The total dietary fiber content in whole-grain bread (either wheat bran bread or sin bread) is much higher (40-44%) than the white flour bread (2.5%), thus making it an ideal supplement for producing rich-fiber baked products [ 25 ]. The present study proved that the consumption of whole-grain bread was significantly higher in patients with episodic than chronic migraine and patients with mild IBS than in the severe form.…”

Section: Discussionmentioning

confidence: 99%

The potential impact of nutritional intake on symptoms severity in patients with comorbid migraine and irritable bowel syndrome

et al. 2022

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Background Specific dietary recommendations for migraine patients with comorbid irritable bowel syndrome (IBS) are lacking. This work aimed to study the severity scores of such two common pain-related disorders in relation to various macronutrients and micronutrients intake. Methods A cross-sectional study was conducted on patients with concomitant migraine and IBS. The frequency and intensity of migraine attacks and the severity of IBS were evaluated. Data on dietary intake were collected using food frequency questionnaires and 24-hour dietary recall. Results One-hundred patients with a median age of 36 years participated. The severity scores for migraine and IBS were positively correlated with fat and copper and negatively correlated with fiber and zinc intake. Copper intake was an independent predictor of the severity of both migraine and IBS (P 0.033, < 0.001). Patients with episodic migraine (n = 69) had a significantly higher frequency of cooked, fresh vegetables, and wheat bran bread intake (P 0.009, 0.004, 0.021) and lower frequency of hydrogenated oils intake (P 0.046), in comparison to patients with chronic migraine (n = 31). Patients with moderate intensity of migraine (n = 37) had a significantly higher frequency of herbal drinks intake (P 0.014) than patients with a severe intensity of migraine (n = 63). Patients with mild (n = 13) and moderate IBS (n = 41) had a significantly higher frequency of wheat bran bread and sen bread intake (P 0.003, 0.022) than patients with severe IBS (n = 46). Conclusion Patients with comorbid migraine and IBS are advised to adhere to a diet low in fat and copper and rich in fiber and zinc.

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“…In the research by Liu et al (2016), the addition of potato flour decreases the specific volume of steamed bread, due to potato flour diluting the gluten network. The addition of hydrocolloids, such as HPMC and psyllium husk, was also used to imitate the elasticity of gluten and improve the dough's rheological characteristic (Aldughpassi et al, 2020;Khoury et al, 2018).…”

Section: Microstructure Of Breadmentioning

confidence: 99%

Microbiota Properties and Texture of Rice Flour Bread with Pineapple Starter

Danila,

Yanti,

Suroto

2023

J. appl. agricultural sci. technol.

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Changing the ingredients also can change the properties of the bread. In this study, bread was made using rice flour and sourdough. Sourdough with Lactic Acid Bacteria (LAB) and yeast can also be added with pineapple starter to help microbiota growth. The study aimed to determine the amount of microbiota produced from sourdough with pineapple addition and its effect on the texture of rice flour bread. Pineapples with water and sugar were fermented to make pineapple starter. Pineapple starter is then used in sourdough making and fermented around 3-6 days. The mature sourdough was used in bread making. The addition of pineapple, in the form of a starter, made the pineapple sourdough (PS) have lower pH and higher titratable acidity (TA), total Lactic Acid Bacteria (LAB), and total yeast than sourdough without the addition of pineapple starter or wheat sourdough (WS). The pH and TA of PS at the peak were 3.25 and 2.67 mL of NaOH. The total LAB of PS at the peak was 9.27 Log CFU/g, and the total yeast was 9.30 Log CFU/g. PS reached its peak on the third day, while wheat sourdough (WS) reached it on the sixth day. The pineapple sourdough bread (PSB) had the lowest specific volume, and the highest texture properties compared to control bread (CB) and wheat sourdough bread (WSB), but there is no significance different. The addition of pineapple starter can fasten the fermentation time of sourdough and made the bread less brittle than CB.

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Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough

Cited by 10 publications

References 36 publications

Effects of red rice flour addition on the rheological, textural, sensory and bioactive properties of wheat flour‐based pan breads

Effects of red rice flour addition on the rheological, textural, sensory and bioactive properties of wheat flour‐based pan breads

The potential impact of nutritional intake on symptoms severity in patients with comorbid migraine and irritable bowel syndrome

Microbiota Properties and Texture of Rice Flour Bread with Pineapple Starter

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