Effect of Wheat and Oat Brans on the Dough Rheological and Quality Characteristics of Instant Vermicelli

Sudha, M. L.; Rajeswari, G.; Rao, G. Venkateswara

doi:10.1111/j.1745-4603.2011.00329.x

Cited by 20 publications

(13 citation statements)

References 17 publications

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“…The quantity of added water is considered to be very important for the distribution of the dough materials, their hydration and the gluten protein network development. These results confirmed by Sudha et al, (2011) who studied the effects of wheat bran and oat bran as sources rich in insoluble dietary fiber and soluble dietary fiber in the formulation of instant vermicelli and study its influence on the rheological characteristics and product quality.…”

Section: Farinograph and Extensograph Parameterssupporting

confidence: 74%

Effect of Fortification Pan Bread With Lupine Flour on the Chemical, Rheological and Nutritional Properties

Ahmed

2013

Journal of Food and Dairy Sciences

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The aim of this research was to study the effect of fortified pan bread with Lupine flour (5, 10 and 15 %) on the chemical, rheological and nutritional properties. Lupine flour showed higher levels of crude protein, ash, crude fat and fiber than the wheat flour. Conversely, wheat flour showed higher contents in carbohydrates. Rheological studies of dough showed clear differences between wheat flour, Lupine flour, with increasing addition of Lupine flour. Farinograph show that increased water required for the optimum bread making. Water absorption, dough development time and stability time increased as fortification with Lupine flour increased. Extensographs showed that, extensibility of dough decreased as the fortification level increased from 5 to 15 %. The essential amino acids in bread fortified with Lupine flour were higher than that of control. Also, pan bread fortified with Lupine flour had higher chemical score (CS) values, Protein efficiency ratio PER and essential amino acid index (EAAI) than control. Biological value (BV) and in vitro protein digestibly (IVPD) increase with increased addition Lupine of flour. Sensory evaluation indicate that substitution with 5 and 10 % Lupine flour gives parameter values at least as good as the control sample and produces acceptable bread.

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Section: Farinograph and Extensograph Parameterssupporting

confidence: 74%

Effect of Fortification Pan Bread With Lupine Flour on the Chemical, Rheological and Nutritional Properties

Ahmed

2013

Journal of Food and Dairy Sciences

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“…The longer development time may result from the long time required for homogeneous mixing of bulgur bran and wheat flour. Also, the increase in bran content of the blends may slow the rate of hydration and the development of gluten (Sudha, Rajeswari, & Venkateswara Rao, 2012). It is thought that the effect of bulgur bran on stability values is due to the fact that it retains water in the dough longer during kneading, rather than improving gluten properties.…”

Section: Resultsmentioning

confidence: 99%

Potential utilization of bulgur bran as a source of dietary fiber in cookies

Saka

Özkaya

2020

Cereal Chem

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Background and objectives In this study, the utilization of bulgur bran as a fiber source in cookies was investigated. Different levels of bulgur bran (0%, 5%, 10%, 15%, 20%) with different particle sizes (200 µm, 400 µm, 850 µm) were blended with flour, and the blends were evaluated for dietary fiber and phytic acid content. Also, the effect of bulgur bran on the rheological properties of dough and the physical, structural, and sensory properties of cookies were investigated. Findings Bulgur bran increased the amounts of dietary fiber in cookies significantly, depending on the addition rate. The addition of bulgur bran increased the phytic acid content of cookies. The water absorption, dough development time, and stability of the farinograms increased as the rate of incorporation and particle size of bulgur bran increased. As the particle size and bran levels increased in mixtures, cookie thickness increased, but the spread ratio decreased, and cookies became darker in color. The addition of bulgur bran increased the breaking strength of cookies. Sensory evaluation showed that as the particle size of the participating bran increased, consumer acceptability was reduced. It was concluded that acceptable cookies could be obtained by incorporating bulgur bran at rates lower than 10% in the formulation. Conclusion As a result, it was determined that bulgur bran contained high amount of dietary fiber, whereas it contained low amount of phytic acid. Therefore, it can be used as an alternative to other cereal brans, both in terms of functionality and human health. Significance and novelty Findings of this study revealed useful information on chemical composition of bulgur bran and utilization in cookies. These results showed that bulgur bran could be used as a good source of fiber for different products in the bakery industry.

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“…However, a significant influence of the by-products on the b ∗ and L ∗ coordinates of the doughs was not established. Changes in the texture of the wheat dough, supplemented with plant drink preparation by-products, could be related to the higher content of fat, non-gluten proteins, and dietary fibers in AP, OP, and CP, which have an impact on gluten dilution and increased water absorption ( Sudha et al, 2012 ; Cantatore et al, 2019 ). When fermented additives are used, wheat dough may become softer and less elastic due to proteolysis and microbial hydrolysis of starch ( Aplevicz et al, 2013 ).…”

Section: Discussionmentioning

confidence: 99%

The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

et al. 2021

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During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other quality parameters (acidity, color, specific volume, porosity, moisture content, overall acceptability) as well as bread texture hardness during the storage and acrylamide content in the WB were evaluated. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation BPs (pH values of 2.94, 2.41, and 4.50, respectively; total enterobacteria and mold/yeast were not found) were selected for WB production. In most cases, the dough and bread quality parameters were significantly (p ≤ 0.05) influenced by the BPs used, the treatment of the BPs, and the quantity of the BPs. The highest overall acceptability of the WB prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP was established. After 96 h of storage, the lowest hardness (on average, 1.2 mJ) of the breads prepared with 5% fermented AP, coconut drink preparation by-product (CP), and OP and ultrasonicated CP was found. The lowest content of acrylamide in the WB prepared with OP was found (on average, 14.7 μg/kg). Finally, 15% fermented OP could be safely used for WB preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content.

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Effect of Wheat and Oat Brans on the Dough Rheological and Quality Characteristics of Instant Vermicelli

Cited by 20 publications

References 17 publications

Effect of Fortification Pan Bread With Lupine Flour on the Chemical, Rheological and Nutritional Properties

Effect of Fortification Pan Bread With Lupine Flour on the Chemical, Rheological and Nutritional Properties

Potential utilization of bulgur bran as a source of dietary fiber in cookies

The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

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