Sensory attributes of wheat bread: a review of influential factors

Mollakhalili‐Meybodi, Neda; Sheidaei, Zhaleh; Khorshidian, Nasim; Nematollahi, Amene; Khanniri, Elham

doi:10.1007/s11694-022-01765-9

Cited by 12 publications

(11 citation statements)

References 46 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As depicted in Figure 1a-c, all GF formulations had a greater elastic modulus compared to viscose modulus (tan δ < 1), confirming the formation of gel-like structures in GF batter (Mollakhalili Meybodi et al, 2015;Shiri et al, 2021). However, an increased G' and G" have been observed at the GF formulation in the absence of inulin (F2) compared to the wheat-based formulation (F1).…”

Section: Frequency Sweep Testmentioning

confidence: 69%

Gluten‐free Nan‐e‐Fasaee: Formulation optimization on the basis of quinoa flour and inulin

Jamali,

Sayadi,

Nejati

et al. 2023

Food Science & Nutrition

Self Cite

View full text Add to dashboard Cite

Diversification of gluten‐free (GF) bakery products is considerably important, as those who suffer from gluten intolerance should follow a GF diet their whole life. Regarding this study, it was aimed at optimizing the formulation of a quinoa‐based GF traditional bakery product, i.e. Nan‐e‐Fasaee using inulin as a bifunctional agent (both a prebiotic compound and a structure‐forming agent). Otherwise, its potential role as a fat and sugar replacer was also assessed. For this purpose, short (S)‐ and long (L)‐chain inulin were used as sugar and fat replacers, respectively, at 0%–50% w/w in quinoa flour (QF)‐based GF Nan‐e‐Fasaee and optimization was done based on rheological, textural, and sensory analysis. Results indicated that QF diet provided the batter with the dominance of elastic modulus and increased hardness (i.e. 5170.0 ± 22.50 g in the presence of QF compared to 1477.0 ± 20.81 g in wheat‐based ones). Inulin inclusion reduced the hardness, as the lowest was observed at S‐inulin substitution levels of 40% and 50% w/w, with values equal to 2422.0 ± 20.81 and 2431.0 ± 35.57 g, respectively (the most similar ones to control sample). The interference of S‐inulin with the non‐gelatinized starch structure is supposed to decrease the hardness. The highest score in texture was also perceived at F6 and F13, with values equal to 8.00 ± 0.10 and 7.97 ± 0.05, respectively. Using S‐ and L‐inulin in combination is found to improve the textural characteristics due to preventing the competitive role of sugar in water absorption in formulations containing L‐inulin. Regarding optimization of quinoa‐based GF Nan‐e‐Fasaee with reduced sugar and fat levels using inulin, it is found to be feasible.

show abstract

Section: Frequency Sweep Testmentioning

confidence: 69%

Gluten‐free Nan‐e‐Fasaee: Formulation optimization on the basis of quinoa flour and inulin

Jamali,

Sayadi,

Nejati

et al. 2023

Food Science & Nutrition

Self Cite

View full text Add to dashboard Cite

show abstract

“…A 9-point hedonic scale was used for the sensory assessment of bread, with scores ranging from −4 (do not like it very much) to 4 (like it very much) [26]. The assessment considered the external appearance of the loaf, smell, taste, crust colour, colour and porosity of the crumb.…”

Section: Sensory Evaluation Of Breadmentioning

confidence: 99%

The Baking Quality of Wheat Flour (Triticum aestivum L.) Obtained from Wheat Grains Cultivated in Various Farming Systems (Organic vs. Integrated vs. Conventional)

Wysocka,

Cacak-Pietrzak,

Feledyn-Szewczyk

et al. 2024

Applied Sciences

View full text Add to dashboard Cite

The quality of flour is influenced by various factors including genotype, environmental and agronomic conditions, post-harvest grain storage, and milling technology. Currently, the EU focuses on reducing mineral fertilization and promoting less intensive agrotechnology (organic and integrated farming). This research aimed to assess the baking value of flour obtained from four spring wheat cultivars cultivated in three farming systems: organic (ORG), integrated (INT), and conventional (CONV). The wheat grains were sourced from a three-year field experiment (2019–2021) conducted at IUNG-PIB in Pulawy, Poland. Results indicate that the CONV generally yielded more favourable qualitative parameters for the flour, including significantly higher protein content, wet gluten, falling number, and farinographic characteristics such as dough development, stability time, and quality number. Nevertheless, most flours from the ORG system met the quality requirements for the baking industry, showing adequate protein content, wet gluten, and falling number. However, flours from the INT system stood out due to significantly higher water absorption, resulting in increased dough and bread yield. Additionally, bread baked from these flours exhibited a significantly higher bread volume. In sensory evaluation, bread from CONV flours received the highest scores, although the differences in the overall acceptability were not significant.

show abstract

“…Production of high quality gluten-free bread is a challenge since gluten confers unique viscoelastic properties to dough [1]. To overcome this challenge, different approaches are used in preparing gluten-free products, such as the use of different gluten-free flours (rice, maize), starches (corn, potato, cassava), and ingredients such as hydrocolloids [2][3][4][5][6][7][8]. Hydrocolloids are a class of food ingredients that are widely used in the development of food structure [9].…”

Section: Introductionmentioning

confidence: 99%

“…In comparison with gluten-containing bread, the gluten-free bread has higher staling tendency. Various studies have been conducted to improve the textural qualities of gluten-free bread using components such as starch, pectins, HPMC, and xanthan gums [2][3][4][5][6][7]. Properties of hydrocolloids might change due to interactions with other food polymers and components [12].…”

Section: Introductionmentioning

confidence: 99%

“…It is essential to form a strong protein network required for the desired viscoelasticity. Other materials, such as hydrocolloids, that mimic viscoelastic properties of gluten and increase the dough's gas-retaining ability are used as replacements in gluten-free bakery products [1,7,[14][15][16]. Hydrocolloids are hydroxyl group (-OH) rich molecules that can form hydrogen bonds with water molecules [11].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids

et al. 2022

View full text Add to dashboard Cite

Obtaining good-quality gluten-free products represents a technological challenge; thus, it is important to understand how and why the addition of hydrocolloids influences the properties of starch-based products. To obtain insight into the physicochemical changes imparted by hydrocolloids on gluten-free dough, we prepared several suspensions with different corn starch/potato starch/hydroxpropyl methyl cellulose/xanthan gum/water ratios. Properties of the prepared samples were determined by differential scanning calorimetry and rheometry. Samples with different corn/potato starch ratios exhibited different thermal properties. Xanthan gum and HPMC (hydroxypropyl methyl cellulose) exhibited a strong influence on the rheological properties of the mixtures since they increased the viscosity and elasticity. HPMC and xanthan gum increased the temperature of starch gelatinization, as well as they increased the viscoelasticity of the starch model system. Although the two hydrocolloids affected the properties of starch mixtures in the same direction, the magnitude of their effects was different. Our results indicate that water availability, which plays a crucial role in the starch gelatinization process, could be modified by adding hydrocolloids such as, hydroxypropyl methyl cellulose and xanthan gum. By adding comparatively small amounts of the studied hydrocolloids to starch, one can achieve similar thermo-mechanical effects by the addition of gluten. Understanding these effects of hydrocolloids could contribute to the development of better quality gluten-free bread with optimized ingredient content.

show abstract

Sensory attributes of wheat bread: a review of influential factors

Cited by 12 publications

References 46 publications

Gluten‐free Nan‐e‐Fasaee: Formulation optimization on the basis of quinoa flour and inulin

Gluten‐free Nan‐e‐Fasaee: Formulation optimization on the basis of quinoa flour and inulin

The Baking Quality of Wheat Flour (Triticum aestivum L.) Obtained from Wheat Grains Cultivated in Various Farming Systems (Organic vs. Integrated vs. Conventional)

Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids

Contact Info

Product

Resources

About