Incorporation of dairy ingredients into wheat bread: effects on dough rheology and bread quality

Kenny, Sheila; Wehrle, K.; Stanton, Catherine; Arendt, Elke K.

doi:10.1007/s002170050569

Cited by 71 publications

(88 citation statements)

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“…The results showed that the a-values (redness) are getting higher in the composite cookies samples with enhanced levels of CFPM flour from 50 to 100%. These results are consistent with those obtained by Barron and Espinoza (1993), Ahmed (1999), Kenny et al (2000) and Eissa et al (2007). Furthermore the data indicated that the composite cookies show decrease in b value with increase in substitution with CFPM flour.…”

Section: Colour Difference In Composite Cookiessupporting

confidence: 93%

Development of cookies and bread from cooked and fermented pearl millet flour

Ranasalva¹,

Visvanathan²

2014

Afr. J. Food Sci.

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The probiotic bacteria are found to be developed in the spontaneously fermented pearl millet. Bakery products are used as a vehicle for incorporation of different nutritionally rich ingredients. Fortification of wheat flour with non wheat proteins increases protein quality by improving its amino acid profiles. The anti nutrients phytic acid was reduced from 858.4 mg/100 g in the raw pearl millet to 380.3 mg/100 g in the cooked fermented pearl millet. Tannin did not show any reduction in its amount after cooking and fermentation of the pearl millet from the raw pearl millet. The cooked fermented pearl millet was utilized for the production of bread and cookies substituting refined wheat flour. The bread substituted with 10, 15 and 20% of the cooked fermented pearl millet flour showed good textural and physical properties and the quality was comparable to the market bread. Cookies were prepared from the 50 and 100% replacement of wheat flour and the cookie with 50% cooked fermented pearl millet flour showed good acceptability.

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Section: Colour Difference In Composite Cookiessupporting

confidence: 93%

Development of cookies and bread from cooked and fermented pearl millet flour

Ranasalva¹,

Visvanathan²

2014

Afr. J. Food Sci.

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“…Variations in the final volume of the samples can be determined by various external factors such as the type of process, temperature and time, as well as factors related to raw materials such as fats (O'Brien et al, 2000), milk (Gallagher, Gormley, Arendt, 2003;Kenny et al, 2000), sugars and salt, among others. According to the storage time of those samples with significant statistical variability, a relation indicating the influence of storage time on the volume and density was not observed.…”

Section: Specific Volume Density and Moisture Contentmentioning

confidence: 99%

Quality parameters of some Brazilian panettones

Valcarcel-Yamani

Lannes

2013

Braz. J. Pharm. Sci.

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In panettone, physical and chemical properties can determine the quality attributes in addition to consumer acceptability. The aim of this work was to assess the quality attributes of nine commercial samples of Brazilian panettone. Samples were characterized according to their physicochemical (moisture and color) aspects, quality attributes (specific volume, density and texture) and image analysis. The results of the statistical analysis (ANOVA and Tukey) showed significant differences (p≤0.05) among the samples. Differences were observed in the specific volume and density. Samples showed moisture values between 22.83% and 26.86%. The texture analysis showed greater variation in values of crumb firmness (from 2.14 N to 7.55 N). Significant differences in crust (L* values between 31.58 and 44.85, a* between 12.34 and 16.47 and b* between 27.15 and 37.28) and crumb (L* values between 64.48 and 72.34, a* between -0.82 and 3.79 and b* between 33.43 and 40.97) color parameters were found for all samples. Through the image analysis, variability in the crumb structure was observed; however, the statistical analysis showed no significant differences between samples. No panetone, propriedades físicas e químicas podem determinar além dos atributos de qualidade, a aceitabilidade pelos consumidores. O objetivo do presente trabalho é avaliar atributos de qualidade em nove amostras comerciais de panetone brasileiro. As amostras foram caracterizadas quanto a aspectos físico-químicos (umidade e cor), atributos de qualidade (volume específico, densidade e textura) e análise de imagem. Os resultados das análises estatísticas (ANOVA e Tukey) mostraram diferenças significativas (p ≤ 0,05) entre as amostras. Diferenças no volume específico e densidade foram observadas. As amostras apresentaram valores de umidade entre 22,83% e 26,86%. A análise de textura do miolo mostrou elevada variação nos valores de firmeza (entre 2,14 N e 7,55 N). Diferenças significativas nos parâmetros de cor, para crosta (valores de L* entre 31,58 e 44,85, a* entre 12,34 e 16,47 e b* entre 27,15 e 37,28) e miolo (valores de L* entre 64,48 e 72,34, a* entre -0,82 e 3,79 e b* entre 33,43 e 40,97), foram encontrados em todas as amostras. Por meio da análise de imagem observou-se variabilidade na estrutura do miolo, porém a análise estatística não mostrou diferenças significativas entre as amostras.Unitermos: Panetone/propriedades físicas e químicas. Panetone/análise qualitativa. Panetone/textura. Panetone/cor. Panetone/análise de imagem.

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“…As the whey protein concentrate level was increased from 0% (control bread) to15%, the color of the bread became dull and baked spots on the surface of bread appeared darker. Kenny et al (2000) used whey protein concentrate with a yellowish color in bread making as wheat substitute and they found that breads made with this yellowish powder had lower L values compared to the control bread and a darker crust colour. The observations in this study are thus in good agreement with those reported in the scientific literature.…”

Section: Color Measurementmentioning

confidence: 99%

Pea, Lentil and Chickpea Protein Application in Bread Making

Aïder¹,

Sirois-Gosselin²,

Boye³

2012

JFR

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The objective of the present study was to determine if wheat flour could be successfully substituted with lentil, pea, and chickpea (pulses) proteins in bread making and to study the characteristics of the breads produced. Results of the study showed that addition of pulse proteins affected bread mass volume, color and hardness. The highest bread mass volume (4.27  0.07 mL/g) was obtained with the control (unsupplemented) bread. Mass volumes decreased at the 3% supplementation level for all supplemented breads and no significant differences (P>0.05) were observed between the pulse proteins. At the 6% and 9% supplementation levels, significant differences were observed between the mass volumes of the breads. Chickpea protein gave the highest mass volume at both the 6% and 9% supplementation levels (3.72  0.21 and 3.84  0.27 mL/g, respectively) followed by lentil protein (3.43  0.19 and 3.43  0.07 mL/g, respectively). Breads supplemented with pea protein generally had the lowest mass volume. Bread crumb and white became darker as supplementation level was increased and in the lentil supplemented bread, a greener color appeared at the 6% and 9% supplementation levels. Hardness of the bread white for all supplemented samples was close to the control at the 3% supplementation level but significantly increased at the 9% supplementation level. Overall, pea proteins had the most significant effect on bread hardness and mass volume whereas chickpea protein concentrate showed the greatest potential for use as an ingredient in bread making.

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Incorporation of dairy ingredients into wheat bread: effects on dough rheology and bread quality

Cited by 71 publications

References 0 publications

Development of cookies and bread from cooked and fermented pearl millet flour

Development of cookies and bread from cooked and fermented pearl millet flour

Quality parameters of some Brazilian panettones

Pea, Lentil and Chickpea Protein Application in Bread Making

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