Fortification of durum wheat spaghetti and common wheat bread with wheat bran protein concentrate-impacts on nutrition and technological properties

Alzuwaid, Nabeel T.; Pleming, Denise; Fellows, Christopher M.; Sissons, Mike

doi:10.1016/j.foodchem.2020.127497

Cited by 30 publications

(26 citation statements)

References 24 publications

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“…Thus, it was shown that larger particles lead to a loaf of bread with a more compact structure, with smaller pores and thicker, as it may be seen in the present study [ 102 ]. The change in the microstructure of the bread crumb is also due to the influence of the GBF addition on the gluten matrix, which led to the limitation of dough expansion during fermentation and difficulty in gas retention, which had the effect of increasing pore density and reducing their size [ 103 ].…”

Section: Discussionmentioning

confidence: 99%

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Atudorei

Codină

2021

Foods

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Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%, 15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation of GBF into wheat flour led to a decrease of the water absorption value, dough consistency, baking strength, extensibility and improved tolerance for mixing, total gas production and α-amylase activity. Tan δ increased in a frequency-dependent manner for the samples with a GBF addition, whereas the G’ and G” decreased with the increased value of the temperature. According to the microscopic structures of the dough samples, a decrease of the starch area may be clearly seen for the samples with high levels of GBF addition in wheat flour. The bread evaluation showed that the specific volume, porosity and elasticity increased, whereas the firmness, gumminess and chewiness decreased up to a level of 15% GBF addition in wheat flour. The color parameters L*, a* and b* of the bread samples indicated a darkening effect of GBF on the crumb and crust. From the sensory point of view, the bread up to a 15% GBF addition was well-appreciated by the panelists. According to the data obtained, GBF could be recommended for use as an improver, especially up to a level of 15% addition in the bread-making industry.

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Section: Discussionmentioning

confidence: 99%

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Atudorei

Codină

2021

Foods

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“…The application of fibre concentrate from mango fruit as a functional ingredient with antioxidant activity in bakery products [70] Biscuits and breads Fortification of breads and biscuits with millet, oilseeds and herbs [71] Bread Fortification of bread with wheat bran protein concentrate [72] Bread Development of high-fibre wheat bread using microfluidized corn bran [73] Soft drinks…”

Section: Biscuits and Breadsmentioning

confidence: 99%

The Link between the Consumer and the Innovations in Food Product Development

Guiné

Florença

Barroca

et al. 2020

Foods

147

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New lifestyles, higher incomes and better consumer awareness are increasing the demand for a year-round supply of innovative food products. In past decades, important developments have been achieved in areas related to food and the food industry. This review shows that factors influencing performance in new product development (NPD) are dynamic and continuously guiding project development. The data obtained by direct involvement of consumers can impact positively successful product development and enhance the company’s financial performance. The study of consumer behaviour and attitudes towards new foods encompasses multiple aspects, such as preference, choice, desire to eat certain foods, buying intentions and frequency of consumption. Additionally, both the consumers’ willingness to purchase and the willingness to pay a premium are important in NPD, launching and success.

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“…With the supplementation of nutrients, it becomes an excellent food product that will ultimately improve nutritional condition of consumers (Alamu et al., 2018). Arabinoxylans (Saeed et al., 2016), alhydwan seeds (Ammar et al., 2016), dietary fiber (Packkia‐Doss et al., 2019), Pumpkin seed flour (Agu et al, 2010), banana, aonla and sapota powder (Rajeswari et al., 2018), and protein concentrates (Alzuwaid et al., 2020) have been incorporated into bread to increase its quality and nutritional composition. Boita et al.…”

Section: Introductionmentioning

confidence: 99%

Biochemical and nutritional profile of maize bran‐enriched flour in relation to its end‐use quality

Hussain

Saeed

Niaz

et al. 2021

Food Science & Nutrition

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The core objective of current research was determined to nutritional and bioactive profile of maize bran (MB)‐enriched flour in relation to its end‐use product quality. Furthermore, rheological properties of MB‐enriched flour at different levels (5%, 10%, and 15%) were explicated through farinograph and mixograph. Moreover, bread was prepared with the addition of MB‐enriched flour and was characterized for nutritional and textural properties. Results showed that MB‐enriched flour having high water absorption and water retaining potential up to 4%–7% as compared to wheat flour (WF). Moreover, dough height gradually decreased with the addition of MB due to water‐binding ability of bran which causes a decrease in gas retention during fermentation. This resulted in bread volume decrease (4%–7%) as compared to WF. Furthermore, the moisture content and hardness increased with the addition of MB. The water activity of bread slightly increased with the addition of maize bran after 4‐day storage. Conclusively, MB‐enriched flour improved nutritional, textural, and sensorial properties of final product.

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Fortification of durum wheat spaghetti and common wheat bread with wheat bran protein concentrate-impacts on nutrition and technological properties

Cited by 30 publications

References 24 publications

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

The Link between the Consumer and the Innovations in Food Product Development

Biochemical and nutritional profile of maize bran‐enriched flour in relation to its end‐use quality

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