Production and sensory evaluation of composite breads based on wheat and whole millet or sorghum in the presence of Weissella confusa A16 exopolysaccharides

Compaoré-Sérémé, Diarra; Hama-Ba, Fatoumata; Tapsoba, Fidèle Wend-Bénédo; Manner, Heikki; Maina, Ndegwa Henry; Dicko, Mamoudou H.; Sawadogo-Lingani, Hagrétou

doi:10.1016/j.heliyon.2023.e13837

Cited by 4 publications

(3 citation statements)

References 12 publications

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“…This involved evaporating water from the sample by heating it in an oven at a constant temperature of 103 ± 2 • C until a constant mass was achieved. The moisture content was then calculated as a percentage using Equation (4).…”

Section: Structural and Physical-chemical Characteristics Determinationmentioning

confidence: 99%

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The Experimental Development of Bread with Enriched Nutritional Properties Using Organic Sea Buckthorn Pomace

Stanciu

Ungureanu²,

Popa

et al. 2023

Applied Sciences

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In this study, sea buckthorn (Hippophae rhamnoides L.) pomace resulting from juice extraction was dried and ground in order to obtain a powder that was further used in bread making. Sea buckthorn pomace, an invaluable by-product of the industry, contains bioactive compounds and dietary fibers that promote health. Dried by-products of sea buckthorn are rich sources of nutritional and bioactive compounds, offering great potential for use as nutraceuticals in animal feed, ingredients in functional food, and the pharmaceutical industry. The utilization of sea buckthorn by-products promotes a circular and sustainable economy by implementing innovative methods and strategic approaches to recover high-value products and minimize waste in multiple ways. For this purpose, three organic sea buckthorn varieties were used, namely Mara (M), Clara (C), and Sorana (S). Further, 6%, 8%, and 10% pomace powder were added to wheat flour to prepare functional bread, and its effects on structural, nutritional, and sensorial characteristics were investigated. The volume, porosity, and elasticity of the obtained bread samples were slightly lower compared to the control sample (white bread). The nutritional characteristics revealed that the developed bread presented higher antioxidant activity, polyphenolic content, and crude fiber compared to the control sample. The acceptability test showed that consumer preferences were directed toward the bread samples containing 8% sea buckthorn powder, regardless of the variety, while the addition of 10% pomace powder led to major sensorial changes. The results of this study showed that sea buckthorn pomace powder can be successfully incorporated into bread in order to obtain a food product with enhanced properties.

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Section: Structural and Physical-chemical Characteristics Determinationmentioning

confidence: 99%

“…Bread is a staple food [4,5] and is one of the most consumed foods all over the world [6]. Over the years, studies have been performed for bread enrichment in nutritional composition by adding different flours or ingredients with high amounts of bioactive compounds [7] and health benefits [8].…”

Section: Introductionmentioning

confidence: 99%

The Experimental Development of Bread with Enriched Nutritional Properties Using Organic Sea Buckthorn Pomace

Stanciu

Ungureanu²,

Popa

et al. 2023

Applied Sciences

View full text Add to dashboard Cite

show abstract

“…Research on improving the quality of bread continues through testing the formulation of ingredients and the optimization of bread-making and baking processes [14]. However, the supplementation of wheat flour with other flours influences the quality characteristics of traditional Acceptable by Congolese Consumers bread; which can have both positive and negative effects on the quality of new products [15,16].…”

Section: Introductionmentioning

confidence: 99%

Improving the Quality of Bread Made from Corn and Wheat Flour Acceptable by Congolese Consumers

Bertin,

Kedar,

Michel

2024

JFNS

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The study aims to improve the quality of bread made from corn and wheat flours acceptable to Congolese consumers. Wheat is the most consumed food at breakfast, but it is not within the reach of all budgets. To address this shortage, several alternatives exist to replace wheat flour with other cereals or starches. A bread formulation composed of wheat and corn flours acceptable to Congolese consumers was explored. The study involved three experiments to optimize the sensory characteristics of bread made from wheat and corn flours. The first experiment focused on improving the sensory quality of bread made from a mixture of malted and unmalted corn flours. The experiment involved a two-component simplex centroid mixture design, with unmalted corn flour (A) and malted corn flour (B) mixed for a total of 18 g. The second experiment examined the effects of salt and sugar mixture on the quality of corn and wheat flour bread. The third experiment evaluated the effects of humidity and baking time on the color, smell, and taste of bread. The bread samples were made according to a formulation resulting from previous optimization experiments, with the same proportions of ingredients. The bread preparation process involved weighing and mixing the ingredients, kneading manually for a specific time. The optimization resulted in a flour mixture of 11% malted corn and 48% wheat with other ingredients. The sensory evaluation of this bread gave an average score of 7 on a 1 to 9 scale, confirming the predictions of the optimization. The physicochemical characterization gave the following values: 22.76% water content, 10.18% protein, 3% ash, 1.43% lipids and 0.01 to 0.04% calcium, magnesium, iron, and phosphorus.

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Millet-Based Food Products: An Overview

Siroha,

Bangar

2024

Curr Food Sci Tech Rep

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Purpose of Review Climate change has the potential to induce increased aridity in soils, high temperatures, and reduced water resources, consequently exerting a direct impact on food security. This scenario can lead to heightened food prices and a decreased availability of food resources. Therefore, there is a need to search for non-traditional food crops that may be grown in adverse environmental conditions. Millets, possessing nutritional value comparable to traditional crops, can be cultivated in challenging conditions, making them versatile for various food applications. Because they are gluten-free, millet products are beneficial for persons with celiac disease. Recent Findings Millets find applications in probiotics, prebiotics, and alcoholic and non-alcoholic beverages. Millets are widely used to prepare bakery products, i.e., bread, biscuits, and cookies. Products formulated from millet had some drawbacks related to taste, texture, and anti-nutrient factors. Compared to wheat, millet products are the least acceptable. So, to improve its acceptability, products are prepared by blending millet flour with wheat flour. Summary The development of various products and their consumer acceptability is discussed in this article. Millet crops may be a good substitute for conventional crops for food applications. This review explores the manifold food applications of millets.

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Production and sensory evaluation of composite breads based on wheat and whole millet or sorghum in the presence of Weissella confusa A16 exopolysaccharides

Cited by 4 publications

References 12 publications

The Experimental Development of Bread with Enriched Nutritional Properties Using Organic Sea Buckthorn Pomace

The Experimental Development of Bread with Enriched Nutritional Properties Using Organic Sea Buckthorn Pomace

Improving the Quality of Bread Made from Corn and Wheat Flour Acceptable by Congolese Consumers

Millet-Based Food Products: An Overview

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