Large enhancements in loaf volume and organoleptic acceptability of wheat bread by small additions of pumpkin powder: possible role of acetylated pectin in stabilising gas-cell structure

Ptitchkina, Nataliya M.; Novokreschonova, Larisa V; Piskunova, Galina V; Morris, Edwin R.

doi:10.1016/s0268-005x(98)00024-1

Cited by 61 publications

(56 citation statements)

References 2 publications

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“…Similar results were observed by Ptitchkina and colleagues [PTITCHKINA et al, 1998, BUTNARIU and GIUCHICI, 2011, PETRACHE, et al, 2014 when bread (containing weak flour) fortified with pumpkin powder (up to 10 %). Lee and Inglett also noticed moisture of less-fat cookies containing bran derivative of oat was greater than full fat cookie [LEE and INGLETT, 2006] .…”

Section: Resultssupporting

confidence: 86%

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Effect of pumpkin powder as a fat replacer on rheological properties, specific volume and moisture content of cake

Dadkhah¹,

Elhamirad²,

Azizinezhad³

2017

bjbabe

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Abstract. Reducing fat and calorie is an important priority in optimization of bakery products including high-fat cakes. The aim of this research was to evaluate the effects of shortening replacement with pumpkin powder at 0 %, 20 % and 40 % with or without water level increment on rheological properties of cake batter and two properties of produced cake. Pumpkin powder was obtained from pumpkin flesh through drying, grinding and sieving processes. The rheological attributes of the batter and the specific volume and moisture content of cakes were examined using a rheometer, rapeseed displacement method and air-oven method, respectively. Increasing shortening replacement, enhanced viscosity (87.00 Pa.s), while increasing water in shortening-replaced treatments reduced it (11.30 Pa.s). Samples showed shear thinning behavior. In linear viscoelastic range, samples indicated solid viscoelastic behavior. Loss tangent, storage and loss moduli obtained from frequency sweep test, were investigated in three frequencies. In each frequency, with increasing shortening replacement, their viscoelastic properties enhanced. Contrary, increasing water amount in shortening reduced-batter samples, weakened system structuring. With increasing frequency, both moduli of treatments increased and the loss tangent of 20 % reduced-shortening cake without water level increment showed a more similar trend to the control (0 % replacement without increasing water amount). The moisture content of cakes containing pumpkin was greater than control. The specific volume of cake with 20 % replacement without additional water (2.68 cm 3 /g) was similar to the control and higher than other shorteningreplaced treatments. Therefore, this treatment was chosen as the best reduced-fat cake.

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Section: Resultssupporting

confidence: 86%

“…Pectin might have maintained the gas cells in the cake batter [LEE et al, 2004;PTITCHKINA et al, 1998, BUTNARIU, et al, 2012, BUTU, et al, 2014a .…”

Section: Specific Volumementioning

confidence: 99%

Effect of pumpkin powder as a fat replacer on rheological properties, specific volume and moisture content of cake

Dadkhah¹,

Elhamirad²,

Azizinezhad³

2017

bjbabe

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“…Se destacan los contenidos de fibra Dietaria para guayaba en polvo y de vitamina C en el mango, así mismo los valores de vitamina A en la ahuyama resultan superiores a los aportados por las frutas utilizadas en esta investigación. De estos resultados sobresale los valores de FD, los autores Morris et al (1998) encontraron en la ahuyama en polvo, la pectina como constituyente mayoritaria de la fibra soluble y en la fracción insoluble la celulosa, atribuyéndole un mejoramiento en las características de textura en el pan cuando se incorporó aún en bajos niveles.…”

Section: Materiales Vegetales En Polvo Y Formulaciones De Los Prototiposunclassified

“…A su vez, la guayaba también ha sido considerada como una buena fuente de fibra dietaria (Zapata et al, 2013;Hidalgo et al, 2015;Jimenez et al, 2001). La ahuyama es rica en carotenos, pectina, minerales y otras sustancias de beneficio para la salud (Morris et al, 1998). El uso intensivo de la harina de trigo blanca, en productos de panadería y repostería, ha conllevado a menores aportes de fibra dietaria y reconocida deficiencia de aminoácidos como la lisina y la treonina en comparación con otras fuentes alimentarias como la leche, los guisantes, la soya, entre otros (Ndife et al, 2011).…”

Section: Introductionunclassified

“…En respuesta a esto, diversas industrias de alimentos buscan satisfacer el mercado con productos funcionales y productos innovadores con formas, colores y texturas novedosas, basándose en las necesidades actuales y exigencias de los consumidores (Palacio et al, 2017). Se ha encontrado que los productos de panadería proporcionan una matriz ideal para la adición de ingredientes funcionales debido a que no presenta mayores implicaciones tecnológicas en su elaboración y pueden incrementar su valor nutricional y funcional (Morris et al, 1998).…”

Section: Introductionunclassified

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Aceptabilidad Sensorial de Productos de Panadería y Repostería con Incorporación de Frutas y Hortalizas Deshidratadas como Ingredientes Funcionales

Estrada-López¹,

Restrepo-Flórez²,

Iglesias-Navas³

2018

Inf. tecnol.

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The effect of using water sumac (Rhus coriaria L.) extract on wheat pan bread quality characteristics

Al‐Marazeeq

Al-Rousan

Al‐obaidy³

et al. 2019

Cereal Chem

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Background and objectives Bread is a staple food that is widely consumed worldwide. The present study aimed to evaluate the use of sumac extract as a natural and functional improver on the quality attributes of wheat pan bread. Water sumac extracts were prepared at different sumac powder: water concentrations (w:v; 0.5%, 1%, 1.5%, 3%, and 5%) and then used in kneading of the dough and compared to the control dough kneaded with only water. Findings The rheological properties of the dough were measured using farinograph and extensograph, and these properties that include water absorption, development time, consistency, stability, softening, farinograph quality numbers, dough energy, resistance, maximum height, ratio R50/E, and ratio max significantly (p < 0.05) increased by using sumac extracts, while in contrast the dough extensibility decreased. An unexpected increase in bread volume index was obtained, which ranged from 108.87% to 154.84%, compared to the volume of control bread. Lightness (L*) and yellowness (b*) of the crust and crumb significantly (p < 0.05) decreased, while redness (a*) increased. The organoleptic preferences of the bread significantly increased as the concentration of sumac extract increased, except for a slight decrease in crumb color preference due to the reddish color. These improvements in pan bread characteristics could be attributed to extractable organic acids, polyphenols, tannins, and anthocyanins from sumac contributing to the strength of the gluten network. Conclusions Water sumac extracts at levels from 0.5% to 5% significantly enhanced the quality and pan bread parameters of the all‐purpose wheat flour dough. Significance and novelty The use of sumac extract as a natural and GRAS method to improve pan bread formulation could be beneficial both to the baking industry and to general health.

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Large enhancements in loaf volume and organoleptic acceptability of wheat bread by small additions of pumpkin powder: possible role of acetylated pectin in stabilising gas-cell structure

Cited by 61 publications

References 2 publications

Effect of pumpkin powder as a fat replacer on rheological properties, specific volume and moisture content of cake

Effect of pumpkin powder as a fat replacer on rheological properties, specific volume and moisture content of cake

Aceptabilidad Sensorial de Productos de Panadería y Repostería con Incorporación de Frutas y Hortalizas Deshidratadas como Ingredientes Funcionales

The effect of using water sumac (Rhus coriaria L.) extract on wheat pan bread quality characteristics

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