Physical properties and sensory evaluation of bread containing micronized whole wheat flour

Protonotariou, Styliani; Stergiou, Panagiota; Christaki, Marianna; Mandala, Ioanna

doi:10.1016/j.foodchem.2020.126497

Cited by 42 publications

(26 citation statements)

References 32 publications

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“…The microstructure of the breadcrumbs was characterized by pores that are formed due to the release of gas during the fermentation process of the dough and gas retention during fermentation and bread baking [ 56 ]. A bread of a good quality is characterized by small and uniform pores, which is desirable for a good porosity [ 57 ].…”

Section: Resultsmentioning

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: Resultsmentioning

confidence: 99%

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

Atudorei

Codină

2021

Foods

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“…While some studies claim that the smaller the particle size (obtained by crushing the coarse bran fraction of the bran), the smaller the volume and quality of the bread (Noort, van Haaster, Hemery, Schols, & Hamer, 2010), others claim that a smaller particle size gives breads with greater volume (Wang et al, 2017) and still others claim that the optimum is found with an intermediate particle size Zhang & Moore, 1999). Recently, Protonotariou, Stergiou, Christaki, and Mandala (2020) reported no significant differences between breads elaborated with WG wheat flours of different particle sizes (between 84 and 18 μm), while Lin et al (2020) reported significantly higher specific volumes with fine particle sizes (they compared particle size ranging from 199 to 1315 μm) although in these cases, the mentioned sizes correspond to all the flour and not only the bran size. In the review on the effect of wheat bran on bread quality carried out by Hemdane et al (2016), the same conclusion is reached about the absence of a clear effect of particle size on bread volume, and the contradictory results in different studies.…”

Section: Influence Of Bran Particle Size In Whole-grain Breadsmentioning

confidence: 99%

“…The ultrafine mill allows WWFs with finer particle sizes to be obtained. Small particles have a high surface‐to‐volume ratio and area, and thereby, improve solubility of dry products, increasing water absorption, and accessibility for chemical reactions (Protonotariou, Drakos, Evageliou, Ritzoulis, & Mandala, 2014, 2020). However, this type of milling can affect the endosperm by increasing the amount of damaged starch and thus modifying the pasting and thermal properties (Angelidis, Protonotariou, Mandala, & Rosell, 2016).…”

Section: Wwf Chemical Compositionmentioning

confidence: 99%

Understanding whole‐wheat flour and its effect in breads: A review

Gómez

Gutkoski

Bravo‐Núñez

2020

Comp Rev Food Sci Food Safe

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Although the consumption of whole grains, including bread made with wholewheat flour, is promoted for health benefits and reduced risk for disease and mortality, consumer acceptance, and consumption of some whole-wheat products is low compared to that of white breads. This review focuses on the understanding of whole-wheat flours, both their positive and negative aspects, and how to improve those flours for the production of whole-wheat breads. The review addresses genetic aspects, various milling systems, and pretreatment of bran and germ. The baking process and use of additives and enzymes may also improve product quality to help consumers meet dietary recommendations for daily whole-wheat consumption.

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“…Cereal flour particle size has a strong influence on flour properties and decides about properties of final products. Recently, the application of micronization in food products has gained a lot of attention (Frohlich et al, 2019,Protonotariou et al 2020, Xue, et al, 2020.Micronization or superfine grinding is the process of reducing the particle size of material to nanosize (Chen et al, 2018).Ultrafine grinding technology changes properties of powdered rawmaterials and improves dispersion, chemical activity, biological activity and especially improves the nutritionalabsorption rate of food processed by the separatedraw materials (Zhu et al, 2014). In the case of rich fibre plant materials this process increases flour water absorption and solubility of dietary fibre (Hussain et al, 2018) but also releases flavor and improved mouth feel (Chen et al 2018).…”

Section: Introductionmentioning

confidence: 99%

The Study of Particle Size Distribution of Micronized Oat Bran Layer

Dziki

Tarasiuk

Łysiak

et al. 2020

Agricultural Engineering

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AbstractThe aim of this work was to study the particle size distribution of micronized oat bran. An impact classified mill was used to pulverizing. Before the pulverizing raw material was sterilized using overheated steam at 150°C during 3.5 min. The moisture of bran after sterilization decreased from 7.2 to about 3.9%. Five speeds of the rotor disc were used: 2600, 2970, 3340, and 3710 rpm. For each speed of the rotor disc the following speeds of classifier wheel were applied: 480, 965, 1450, 1930, 2410 and 2890 rpm. The particle size distribution of oat bran layer was measured by laser light scattering. Moreover, the sense of touch of coarse particles of micronized oat bran on a tongue was assessed according to five point scale. The largest fragmentation of the oat bran was obtained at a disc speed of 3710 rpm and at a classifier rotation speed of 1930 rpm, whereas the most coarse particles were obtained when these parameters were 3340 rpm and 480 rpm, respectively. On the other hand, the highest uniformity in size of particles in size was observed when the lowest speed of disc and classifier were used. Moreover, for the most samples the pulverized particles of oat bran were almost not discernible on tongue.

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Physical properties and sensory evaluation of bread containing micronized whole wheat flour

Cited by 42 publications

References 32 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

Understanding whole‐wheat flour and its effect in breads: A review

The Study of Particle Size Distribution of Micronized Oat Bran Layer

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