Physico-chemical changes in breads from bake off technologies during storage

Altamirano-Fortoul, Rossana; Rosell, Cristina M.

doi:10.1016/j.lwt.2010.04.018

Cited by 36 publications

(23 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Adding other ingredients to bread, such as flax seeds, emulsifiers and salt tend to provoke an increase in bread firmness (Altamirano-Fortoul and Rosell, 2011). Borges et al (2011) added 10% of flax seed flour to the formulation of French rolls and verified an increase in firmness from 1.40-7.32 N. These results were opposite to the findings in this study, since the bread with the higher amount of yerba mate extract presented lower firmness.…”

Section: Resultscontrasting

confidence: 77%

Bread with Yerba Mate Aqueous Extract (Ilex paraguariensis A.St.-Hil.)

Faccin¹,

Alberti²,

Frare³

et al. 2015

American J. of Food Technology

View full text Add to dashboard Cite

Ilex paraguariensis A.St.-Hil., (yerba mate) has been gaining space in face of the larger demand for alternative raw materials in food production. The study aimed to develop a bread formulation with an yerba mate aqueous extract replacing water, for making it more nourishing and functional. From a basic bread formulation, excluding fungal inhibitors and malt extract, two new formulations were prepared containing yerba mate aqueous extract replacing water. One of the formulations received an extract prepared with 75 g of dehydrated, crushed leaves diluted in 500 mL of water. The other was obtained with 150 g diluted in the same amount of water. Both formulations were submitted to sensory evaluation based on taste, aroma, texture, color and global acceptance criteria. The results were submitted to an Analysis of Variance (ANOVA). Even without any significant differences between the two formulations, 86 and 80% of participants graded the bread with the more and less concentrated extract, between 7.0 and 9.0, respectively. The Acceptability Index was over 70%. Evaluation of purchase intention indicated a preference for the bread with the more concentrated extract (76%). These results show that yerba mate constitutes an alternative raw material in the composition of new food products.

show abstract

Section: Resultscontrasting

confidence: 77%

Bread with Yerba Mate Aqueous Extract (Ilex paraguariensis A.St.-Hil.)

Faccin¹,

Alberti²,

Frare³

et al. 2015

American J. of Food Technology

View full text Add to dashboard Cite

show abstract

“…The decrease in crumb moisture corresponded to an increase in the crust moisture (Table 7) over the 12 days. Altamirano and Rossel [1] reported the same and also contributed any increase in moisture during storage to absorption of water from the atmosphere due to the moisture gradient between crumb and crust. This moisture gradient varied with each bread sample even though storage conditions remained the same.…”

Section: Moisture Content Bread Crust and Crumb Over 12 Days Of Storagementioning

confidence: 76%

“…Breakdown=Peak viscosity -Minimum viscosity (1) Total Set Back (TSB)=Final viscosity -Minimum viscosity (2) Loaf volume, Specific volume, Density and %Weight loss…”

Section: Characterization Of Flour Mixture Using Rapid Visco Analyzermentioning

confidence: 99%

“…Bread is a globally consumed baked product and is a central constituent of many well balanced diets because of its rich starch and complex carbohydrate content [1,2]. According to Mondal and Datta [3], the baking industry has been dynamically changing in the past 150 years in an attempt to optimize the technology so as to cope with various issues that stem from various reasons such as socioeconomics, market competition, changing consumer preferences, needs and attitudes, and changes in the production and quality of the basic ingredients [2].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Application of Honey Powder in Bread and its Effect on Bread Characteristics

Sathivel¹

2013

J Food Process Technol

View full text Add to dashboard Cite

Spray dried honey powder could serve as an alternative to sucrose in the bread making process. The objectives of this study were to produce a honey powder containing retrograded starch and use it as an alternative to sucrose in bread formulations. The honey powder was produced by spray drying honey using retrograded starch as a drying agent. Three bread formulations were prepared with (1) 100% liquid honey (HNY), (2) 50% substitution of Sugar with Honey Powder (SHP) and (3) 100% Honey Powder (HP). A bread formulation prepared with only sucrose was used as a control (S). Breads produced from all four formulations were analyzed for loaf volume, weight loss, density, specific volume, moisture content, texture, and freezable water. Triplicate experiments were conducted and data were statistically analyzed at α=0.05. Among the bread samples HP showed highest loaf volume (mL) at 1462 ± 45 while SHP, HNY and control showed decreasing loaf volumes at 1303 ± 199, 1155 ± 91 and 1100 ± 66, respectively. All bread samples showed an increase in firmness and HP had a lower rate of staling than the other bread samples during storage. Control bread samples contained more freezable water (g/g solid) at 0.21 ± 0.003 than HNY, SHP, and HP which had 0.20 ± 0.003, 0.19 ± 0.01 and 0.13 ± 0.01, respectively. The study demonstrated that spray dried honey powder with retrograded starch could be used as a substitute for sucrose in baking bread.

show abstract

“…rejected quality level based on sensory perception) (Vulicevic et al 2004 ). Altamirano-Fortoul and Rosell ( 2011 ) determined the quality of several loaves specialties from frozen partially baked breads. Quality assessment included parameters that characterize bread crust and crumb, and instrumental values were in the range reported for wheat breads.…”

Section: Quality Of Full Baked Productsmentioning

confidence: 99%