Quality Characteristics of Bread Produced from Wheat and White Kidney Bean Composite Flour

Ukeyima, M. T.; Dendegh, T. A.; Isusu, S. E.

doi:10.9734/ejnfs/2019/v10i430120

Cited by 6 publications

(29 citation statements)

References 12 publications

(19 reference statements)

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“…The basic indicators of the baking quality of triticale bread, such as dough yield, oven loss and bread‐making performance, were calculated along with the physicochemical bread quality indicators, which were determined 24 hr after baking (Ukeyima et al., 2019). The volume of 100 g of bread was calculated after weighing and measuring the volume of loaves using a Sa‐Wa apparatus (Sadkiewicz Instruments, Bydgoszcz, Poland) according to AACC Method No.…”

Section: Methodsmentioning

confidence: 99%

Effect of bran addition on rheological properties of dough and quality of triticale bread

Kaszuba

Jaworska

Krochmal‐Marczak

et al. 2020

J Food Process Preserv

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The purpose of this study was to examine the effects of the addition of triticale bran on the production of triticale bread. This work assessed in detail the properties of the dough and the quality of the bread with added bran, which was obtained from the grain of two selected triticale cultivars: Fredro and Panteon. The results showed that flours of these cultivars were suitable for bread‐making. The addition of bran to baking blends positively affected the rheological properties of the dough and led to a substantial improvement in dough softening. Breads from the tested cultivars showed similar loaf volume. With the increasing addition of bran, breads of smaller volume and harder crumb were baked. In conclusion, the obtained results showed that triticale flour, and particularly its flour‐bran blends with the addition of 5 and 10% of bran, resulted in the production of a new type of good quality bread. Practical applications Enrichment of triticale flour by adding a portion of bran allows such a flour to be used in baking of a good quality bread. According to our results, both of the examined triticale cultivars—Fredro and Panteon—can be considered for baking purposes. The addition of bran to baking blends at ratios of 5 and 10% to the flour mass had a beneficial effect on the rheological properties of the dough. There was a significant improvement in the softening of the dough prepared from triticale flour blends with bran compared to the value of this parameter in the dough without bran. Such an effect, of the use of bran in the blends is worthy of mention, because triticale doughs are most often characterized by high susceptibility to softening. The obtained results showed that triticale flour, and particularly its flour‐bran blends with the addition of 5 and 10% of bran, resulted in the production of bread of good quality.

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Section: Methodsmentioning

confidence: 99%

Effect of bran addition on rheological properties of dough and quality of triticale bread

Kaszuba

Jaworska

Krochmal‐Marczak

et al. 2020

J Food Process Preserv

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“…These flours contain almost double the total protein compared to MF. Recently, Aquino-Bolaños et al [31] determined that the protein content in P. vulgaris green beans exists in a range of 7 to 12%, much lower than the values obtained in GBF; nonetheless, the protein values in white beans are 36.5-37.1% [7]. This value is close to the one obtained for GBF.…”

Section: Proximal Analysis Of Floursmentioning

confidence: 59%

“…There is not much information about the nutritional content of green beans. The authors reported ash values that ranged from 3-4.4% in white kidney beans [7,8]. Concerning MF, some of the most studied mesquite species are P. alba, P. nigra, P. pallida, P. chilensis, P. cineraria, P. tamarugo, and P. juliflora [9].…”

Section: Proximal Analysis Of Floursmentioning

confidence: 99%

“…Regarding beans in an immature form, known as a green bean, no reports of its addition in bakery products are reported. However, white kidney beans [7,8] have been successfully added to bread. Using white kidney beans, it was possible to obtain bread with a higher protein, fiber, and ash content that also had acceptable sensory (texture and flavor) characteristics and oil and water absorption changes.…”

Section: Introductionmentioning

confidence: 99%

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Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread

González-Montemayor

Solanilla‐Duque

Flores‐Gallegos

et al. 2021

Foods

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In this study, proximal composition, mineral analysis, polyphenolic compounds identification, and antioxidant and functional activities were determined in green bean (GBF), mesquite (MF), and pea (PF) flours. Different mixtures of legume flour and wheat flour for bread elaboration were determined by a simplex-centroid design. After that, the proximal composition, color, specific volume, polyphenol content, antioxidant activities, and functional properties of the different breads were evaluated. While GBF and PF have a higher protein content (41–47%), MF has a significant fiber content (19.9%) as well as a higher polyphenol content (474.77 mg GAE/g) and antioxidant capacities. It was possible to identify Ca, K, and Mg and caffeic and enolic acids in the flours. The legume–wheat mixtures affected the fiber, protein content, and the physical properties of bread. Bread with MF contained more fiber; meanwhile, PF and GBF benefit the protein content. With MF, the specific bread volume only decreased by 7%. These legume flours have the potential to increase the nutritional value of bakery goods.

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“…They contributed 65.79% of the total variance when the extraction method was performed in PCA. Ivanovski et al, 2012;Kure et al, 2021;Malavi et al, 2022;Otegbayo et al, 2018;Ukeyima et al, 2019). These breads are an option for people interested in variety, heavier meals and nutrition.…”

Section: Descriptive and Consumer Testsmentioning

confidence: 99%

Sensory acceptability and nutritional quality of composite bread with added puree from biofortified beans in Malawi

Kasapila,

Mwangwela,

Njera

et al. 2024

Legume Science

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Of late, the global supply of wheat is increasingly becoming lower and lower due to the continuing Russia–Ukraine war, blockages of major seaports as a result of the war and climate change. Importing countries are hardest hit as prices skyrocket. Millions of people relying on bread as staple food are affected in multiple ways. New methods to prepare composite bread that meets sensory and nutritional needs of consumers are needed to help address the problem. This study modified the standard recipe and developed bread with 20%, 30% and 50% of the wheat flour substituted by puree from NUA 45 biofortified beans. Ascorbic acid was added to improve the functionality of the yeast and the quality of the bread. Testers rated the 20% bean puree bread as the most acceptable. The appearance, flavour and taste imparted by the bean puree and lemon juice were the major sensory attributes for acceptance, accounting for over 65.79% of the variance in the principal component analysis. Although the test bread was slightly denser than the traditional one with 100% wheat flour, the bean puree enhanced the nutritional quality with average proximate values of protein found to be 1.66 ± 0.18, fat 7.42 ± 0.36, carbohydrates 57.19 ± 0.27, iron 2.04 ± 0.03 and zinc 2.25 ± 0.02 per 100 g of sample. The study concludes that puree from beans can be used to replace 20%–30% of wheat flour in bread making. The bread can be an option for people interested in variety, heavier meals and nutrition.

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Quality Characteristics of Bread Produced from Wheat and White Kidney Bean Composite Flour

Cited by 6 publications

References 12 publications

Effect of bran addition on rheological properties of dough and quality of triticale bread

Effect of bran addition on rheological properties of dough and quality of triticale bread

Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread

Sensory acceptability and nutritional quality of composite bread with added puree from biofortified beans in Malawi

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