Investigate the Effects of Increased Yeast Addition and Proofing Time on the Quality Characteristic of Bread from Wheat and Cassava Flour

Dendegh, T. A.; Gernah, DI; Eke, M. O.

doi:10.9734/afsj/2018/42697

Cited by 3 publications

(4 citation statements)

References 8 publications

(11 reference statements)

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“…Though, increase in the composite bread samples was less than that of the control sample. This was because more gas was produced in the control sample than the composite bread samples [1]. The result tends to agree with those presented by Makinde and Akinoso [22].…”

Section: Physical Properties Of Dough and Bread Produced From Wheat Asupporting

confidence: 90%

“…Bread was produced from wheat and kidney bean composite flour according modified method as described by Dendegh et al [1]. The following formula was used for making bread: 250 g flour, 2 g yeast, 0.8 g salt, 80 ppm ascorbic acid, and variable water.…”

Section: Bread Production Processmentioning

confidence: 99%

“…Bread is a staple food prepared from the dough of flour and water, usually by baking. Throughout recorded history, it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of Agriculture [1]. In Nigeria, Bread has been one of the most widely consumed food products after rice.…”

Section: Introductionmentioning

confidence: 99%

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Quality Characteristics of Bread Produced from Wheat and White Kidney Bean Composite Flour

Ukeyima

Dendegh

Isusu

2019

EJNFS

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Aim: To evaluate the Quality characteristics of Bread produced from Wheat and Kidney Bean composite flour blend. Study Design: Composite bread was produced from wheat and kidney bean flour of various proportions (10, 15, 20 and 25%). Proximate (protein, ash, moisture, fibre, fat and carbohydrate) composition, functional (Bulk density, foaming capacity, swelling index, water absorption capacity and oil absorption capacity) properties and sensory (appearance, taste, flavour, texture and overall acceptability) attributes were determined. Results: Bread was produced from wheat and kidney beans composite (B, C, D and E) flour. The bread samples were subjected to physical, proximate and sensory analyses. The functional properties of the composite flour blends were also determined. The functional properties shows a significant (P<0.05) difference in water absorption capacity, oil absorption capacity and swelling index with values ranged from 1.10 – 0.60 ml/g, 1.03 – 0.76 ml/g and 5.92 – 2.89 ml/g respectively. The bulk density and foaming capacity shows significant (P<0.05) difference with its values ranging from 0.90 – 0.97 g/ml and 32.69 – 26.94 cm3 respectively as kidney beans flour increases. The result of the physical properties shows significant (P<0.05) difference in dough height, proofing rate, loaf volume, specific volume, baking loss and oven spring with values ranging from 1.169 – 3.39 cm3, 0.01 – 0.02 cm3/min, 0.79 – 1.19 cm3, 0.32 – 0.48 cm3/g, 1.59 – 2.79 and 101.58 – 102.79 respectively while the loaf weight ranged from 243.21 – 246.09 g. proximate composition of the sample were also analyzed and the result shows significant (P<0.05) difference in crude protein, moisture content, ash, crude fat, crude fibre and carbohydrate with values ranging from 8.36 – 10.47%, 22.18 – 23.28%, 0.97 – 1.38%, 11.80 – 12.94%, 0.29 – 0.59% and 51.33 – 57.10% respectively. The results of the sensory scores shows a significant (P<0.05) difference in all the samples analyzed. However, sample C with 15% kidney beans flour was most preferred. Conclusion: It could be concluded that increased in kidney beans flour addition in the production of composite bread had significant (P<0.05) impact on the proximate, physical and organoleptic properties of the bread. Hence, 85% wheat to 15% kidney bean flour should be used in bread making.

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Section: Physical Properties Of Dough and Bread Produced From Wheat Asupporting

confidence: 90%

Section: Bread Production Processmentioning

confidence: 99%

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Quality Characteristics of Bread Produced from Wheat and White Kidney Bean Composite Flour

Ukeyima

Dendegh

Isusu

2019

EJNFS

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“…Bread is the main food made from flour, yeast, salt & water. From recorded history, bread is popular in all over the world and is considered one of the oldest food products (Dendegh et al, 2018). It is believed that Egyptians were the pioneers by making the art of bread making popular all over the world (Bredariol and Vanin, 2021).…”

Section: Introductionmentioning

confidence: 99%

تقییم الخصائص الحسیة والکیمیائیة والفیزیائیة للخبز المحضر من دقیق الفاصولیا البیضاء والشوفان وتأثیرة على الفئران المصابة بالسمنة

شحاتة¹

2022

مجلة البحوث فی مجالات التربیة النوعیة

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The increasing prevalence of overweight & obesity is a global concern that increases the risk of many non-communicable diseases. The current research was undertaken to produce high quality, nutritional value, sensory and physical properties of bread from white kidney beans (WKBF) and whole oat flours (WOF). The effect of feeding obese rats with bread containing WKBF+WOF on biochemical examinations was assessed. Results clarified that WKBF contained the highest value of protein (25.88%) and ash (4.00%), whereas, the highest content of fat (4.40%) and fiber (11.45%) was estimated in WOF compared to other flours. WKBF contained the highest level of Ca, P, Zn and Fe, while the highest value of K & Mg was estimated in WOF compared to other flours. Findings displayed that the addition of WKBF and WOF to WF increases the nutritional value of bread, as a result of the increase in protein, fat, ash and minerals. Bread containing 10%WKBF+10%WOF, 15%WKBF+10%WOF, 10% WKBF+15%WOF, 15%WKBF+15%WOF and 10%WKBF+20% WOF had a very good degree of preference by panelists, so they were selected for biological evaluation. Results revealed that significantly decreased (p≤0.05) in body weight gain, feed intake, feed efficiency ratio, glucose, TG, TC, LDL-C and VLDL-C among obese rats consumed bread containing WKBF and WOF compared with obese rats. Also, findings showed that significantly 2026 ‫المجمد‬ ‫الثامن‬ ‫العدد‬ ‫ـ‬ ‫و‬ ‫الثاني‬ ‫األربعون‬ ‫ـ‬ ‫سبتمبر‬ 2222‫مجلة‬ ‫النوعية‬ ‫التربية‬ ‫مجاالت‬ ‫في‬ ‫البحوث‬ improved (p≤0.05) in kidney and liver functions. Results confirmed that the best improvement for all parameters was found in obese rats consumed bread containing 15%WKBF+15%WOF. Therefore, bread made with WKBF+WOF can be recommended to be used for obese patients.

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The effect of molasses and yeast extract concentration on yeast growth as leavening agent for bread

Utami,

Nadiya,

Harianie

2024

IOP Conf. Ser.: Earth Environ. Sci.

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Yeast is a microorganism that is widely used in food and industrial products, such as a fermentation agent in the production of bread dough from yeast biomass. The goal of this study to see how variation concentrations of molasses and yeast extract affect yeast growth parameters biomass and the live cells, as well as the quality of bread fermented by the yeast Candida tropicalis. The treatment media was repeated three times with a 50 ml mixture. Sugarcane molasses concentrations are 0.8, 0.9%, and 1% (w/v), while yeast extract concentrations are 0% and 0.75%. The ANOVA test results showed that the combination of molasses and yeast extract media had a significant effect on yeast biomass but had no effect on living cells number. The highest biomass gain of 0.47 g/50 ml was obtained with a combination treatment of molasses 8% and yeast extract 0.75%. However, the 0.9% molasses and 0% yeast extract treatment had the most cells, 12,24 x 106 cells/ml, and thus the isolate was used to make bread. Bread dough with C.tropicalis increased higher and faster than fermipan isolate. Based on organoleptic properties, the panelists liked the taste of bread dough with C.tropicalis as much as dough with fermipan.

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Investigate the Effects of Increased Yeast Addition and Proofing Time on the Quality Characteristic of Bread from Wheat and Cassava Flour

Cited by 3 publications

References 8 publications

Quality Characteristics of Bread Produced from Wheat and White Kidney Bean Composite Flour

Quality Characteristics of Bread Produced from Wheat and White Kidney Bean Composite Flour

تقییم الخصائص الحسیة والکیمیائیة والفیزیائیة للخبز المحضر من دقیق الفاصولیا البیضاء والشوفان وتأثیرة على الفئران المصابة بالسمنة

The effect of molasses and yeast extract concentration on yeast growth as leavening agent for bread

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