Nutritional and functional added value of oat, Kamut<sup>®</sup>, spelt, rye and buckwheat <i>versus</i> common wheat in breadmaking

Angioloni, Alessandro; Collar, Concha

doi:10.1002/jsfa.4314

Cited by 81 publications

(58 citation statements)

References 31 publications

(29 reference statements)

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“…It was observed that all sourdough breads had higher cell wall thickness than the control Barbari bread. Also, breads containing raw fiber showed thicker cell walls than the control sample which was claimed by other related studies (Angioloni and Collar 2011). Furthermore, sourdough containing lactic acid bacteria especially Lb.…”

Section: Image Propertiessupporting

confidence: 57%

Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses

et al. 2015

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The aim of this work was to study the effects of a novel sourdough system prepared by wheat flour supplemented by combination of pulverized date seed, Lactobacillus plantarum, and/or Lactobacillus brevis as well as Saccharomyces cerevisiae on the sourdough characteristics, quality, sensory, texture, shelf life and image properties of Barbari flat bread. The highest sourdough acidity and bread specific volume was obtained with co-culture of Lb. plantarum + Lb. brevis + S. cerevisiae. The results suggest that fermentation is a potential bioprocessing technology for improving sensory aspects of bread supplemented with pulverized date seed, as a dietary fiber resource. Texture analysis of bread samples during 7 days of storage indicated that the presence of pulverized date seed in sourdough was able to diminish bread staling. The interaction of baker's yeast and lactic acid bacteria (LAB) has led to increase the particle average size of bread crumb and decrease the area fraction than the LAB samples. It was observed that all treatments of sourdough Barbari breads had higher cell wall thickness than the control Barbari bread. Avrami non-linear regression equation was chosen as useful mathematical model to properly study bread hardening kinetics. In addition, principal component analysis (PCA) allowed discriminating among sourdough and bread specialties. Partial least squares regression (PLSR) models were applied to determine the relationships between sensory and instrumental data.Keywords Barbari bread . Date seed . Sourdough . Staling . Multivariate analysis Practical applicationDate seeds considered a waste product of many date processing plants producing pitted dates, date syrup and date confectionery. The presence of large quantities of fiber and substantial amount of tannins, resistant starch, anabolic agents as well as selenium in date seeds are being recently approved by several investigators, suggest that may have health benefit and it is possible to be evaluated as an excellent source of functional foods components. Fermentation with well-characterized starter cultures-baker's yeast and/or lactic acid bacteria-is a potential means to improve the palatability and processability of fibers and wholemeal flours. Furthermore, fiber fermentation could assist in microflora management and improve the microbiological safety of fiber. The results suggest that fermentation is a potential bioprocessing technology for improving sensory aspects of bread supplemented with pulverized date seed, as a dietary fiber resource.Research Highlights • A novel sourdough system for dough and Barbari flat bread production was developed.• The date seed was used as a dietary fiber source in flat bread.• Principal components analysis (PCA) was used to investigate the sourdough and bread specialties.• Partial least squares regression (PLSR) models were applied to determine the relationships between sensory and instrumental data.

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Section: Image Propertiessupporting

confidence: 57%

Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses

et al. 2015

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“…Bioaccessible phenol determination was carried out by conducting an "in vitro" digestive enzymatic mild extraction that mimics the conditions in the gastrointestinal tract according to Angioloni and Collar (2011a). Polyphenols content were determined according to the Folin-Ciocalteau procedure as described by Singleton et al (1999).…”

Section: Amylopectin Retrogradationmentioning

confidence: 99%

Suitability of tef varieties in mixed wheat flour bread matrices: A physico-chemical and nutritional approach

Ronda

Abebe

Pérez-Quirce

et al. 2015

Journal of Cereal Science

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a b s t r a c tWheat flour replacement from 0 to 40% by single tef flours from three Ethiopian varieties DZ-01-99 (brown grain tef), DZ-Cr-37 (white grain tef) and DZ-Cr-387 (Quncho, white grain tef) yielded a technologically viable ciabatta type composite bread with acceptable sensory properties and enhanced nutritional value, as compared to 100% refined wheat flour. Incorporation of tef flour from 30% to 40% imparted discreet negative effects in terms of decreased loaf volume and crumb resilience, and increase of crumb hardness in brown tef blended breads. Increment of crumb hardness on aging was in general much lower in tef blended breads compared to wheat bread counterparts, revealing slower firming kinetics, especially for brown tef blended breads. Blended breads with 40% white tef exhibited similar extent and variable rate of retrogradation kinetics along storage, while brown tef-blended breads retrograded slower but in higher extent than control wheat flour breads. Breads that contains 40% tef grain flour were found to contain five folds (DZ-01-99, DZ-Cr-387) to 10 folds (DZ-Cr-37) Fe, three folds Mn, twice Cu, Zn and Mg, and 1.5 times Ca, K, and P contents as compared to the contents found in 100% refined wheat grain flour breads. In addition, suitable dietary trends for lower rapidly digestible starch and starch digestion rate index were met from tef grain flour fortified breads.

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“…Evaluated attributes were grouped into visual, textural and organoleptic characteristics (Angioloni and Collar, 2011b).…”

Section: Sensory Analysismentioning

confidence: 99%

“…Rapidly digestible starch (RDS), slowly digestible starch (SDS), resistant starch (RS) and expected glycaemic index (eGI) of breads were determined, as previously described by Angioloni and Collar (2011b). A first order kinetic equation [C ¼ CN(1 À e kt )] was applied to describe the kinetics of starch hydrolysis, where C, CN and k were the hydrolysis degree at each time, the maximum hydrolysis extent and the kinetic constant, respectively.…”

Section: In Vitro Protein and Starch Digestibilitymentioning

confidence: 99%

Effects of pressure treatment of hydrated oat, finger millet and sorghum flours on the quality and nutritional properties of composite wheat breads

Angioloni

Collar

2012

Journal of Cereal Science

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Nutritional and functional added value of oat, Kamut^®, spelt, rye and buckwheat versus common wheat in breadmaking

Cited by 81 publications

References 31 publications

Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses

Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses

Suitability of tef varieties in mixed wheat flour bread matrices: A physico-chemical and nutritional approach

Effects of pressure treatment of hydrated oat, finger millet and sorghum flours on the quality and nutritional properties of composite wheat breads

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Nutritional and functional added value of oat, Kamut®, spelt, rye and buckwheat versus common wheat in breadmaking

Cited by 81 publications

References 31 publications

Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses

Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses

Suitability of tef varieties in mixed wheat flour bread matrices: A physico-chemical and nutritional approach

Effects of pressure treatment of hydrated oat, finger millet and sorghum flours on the quality and nutritional properties of composite wheat breads

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Nutritional and functional added value of oat, Kamut^®, spelt, rye and buckwheat versus common wheat in breadmaking