Storage studies of bread prepared by incorporation of the banana pseudo-stem flour and the composite breads containing hydrocolloids

Ho, Lee-Hoon; Aziz, N.; Bhat, Rajeev; Azahari, Baharin

doi:10.1080/19476337.2013.806597

Cited by 16 publications

(13 citation statements)

References 23 publications

(50 reference statements)

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“…Supplemented bread exhibited progressive increment in moisture content that suggests that amaranth starch granules have higher water absorption capacity than wheat starch flour [ 13 ]. Similar results were observed by Sanz-Panella et al [ 20 ] and Ho et al [ 22 ]. Higher ash content directly affected the bread quality as amaranth flour is high in mineral content.…”

Section: Resultssupporting

confidence: 91%

Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread

Nasir

Allai

Gani

et al. 2020

International Journal of Food Science

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In this study, the chemical composition, colour analysis, and antioxidant properties of flour and bread were analysed. We also examined the rheological properties of dough and proximate, colour, textural, and organoleptic properties of amaranth wheat bread. Wheat flour was replaced by amaranth flour (AF) at 0-15% levels (100 : 0, 95 : 5, 90 : 10, and 85 : 15, respectively). AF supplementation increased the moisture (31.06 to 33.24%), ash (0.92 to 1.51%), protein (12.17 to 13.11%), fat (2.16 to 2.77%), and crude fibre content (1.11 to 1.72%) of the bread while the nitrogen-free extract and alkali water retention capacity decreased from 52.58 to 47.65% and 136.00 to 112.02%, respectively. The antioxidant activity evaluated by DPPH, FRAP, and total phenolic content was reduced with increased levels of AF. A significant impact on the physical properties like the weight of bread (increased from 474.00 to 489.30 g), height (went down from 80.00 to 74.33 cm), loaf volume (decreased from 1580.00 to 1518.30 cm3), and specific volume (reduced from 3.32 to 3.10 cm3 g-1) was observed with the replacement of wheat flour. Textural measurement depicted that hardness, chewiness, gumminess, springiness, and cohesiveness increased with the substitution of amaranth flour. Rheological parameters like complex viscosity, loss modulus, and storage modulus were also observed in all dough samples. Bread samples with 5%, 10%, and 15% of AF showed lower yellowness ( b ∗ ) and higher lightness ( L ∗ ) and redness ( a ∗ ) values for crust colour while lower L ∗ and higher a ∗ and b ∗ values for crumb colour. The bread prepared by replacing 5% and 10% of AF is nutritionally as well as sensorially acceptable.

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Section: Resultssupporting

confidence: 91%

Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread

Nasir

Allai

Gani

et al. 2020

International Journal of Food Science

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“…The fact that fi rmness increases with increased fi bre content may be due to the increased water-holding capacity of the fi bre. Therefore, chemical reactions can occur more easily, aff ecting the physical parameters (28). Fibre micronization may also be associated with the destruction of the aleurone layer of cells during grinding.…”

Section: Firmness Parametersmentioning

confidence: 99%

The Effect of Oat Fibre Powder Particle Size on the Physical Properties of Wheat Bread Rolls

Kurek

Wyrwisz

Piwińska

et al. 2016

Food Technol. Biotechnol.

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In response to the growing interest of modern society in functional food products, this study attempts to develop a bakery product with high dietary fibre content added in the form of an oat fibre powder. Oat fibre powder with particle sizes of 75 µm (OFP1) and 150 µm (OFP2) was used, substituting 4, 8, 12, 16 and 20% of the flour. The physical properties of the dough and the final bakery products were then measured. Results indicated that dough with added fibre had higher elasticity than the control group. The storage modulus values of dough with OFP1 most closely approximated those of the control group. The addition of OFP1 did not affect significantly the colour compared to the other samples. Increasing the proportion of oat fibre powder resulted in increased firmness, which was most prominent in wheat bread rolls with oat fibre powder of smaller particle sizes. The addition of oat fibre powder with smaller particles resulted in a product with the rheological and colour parameters that more closely resembled control sample.

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“…Conversely, cohesiveness measurements indicated that it was influenced both by the particle size and by the level of flour replacement (Figure 4). The increase in cohesiveness reflects a decreasing tendency of the bread to fracture and crumble (Ho, Abdul Aziz, Bhat, & Azahari, 2014). Springiness is often defined as the elasticity of the crumb.…”

Section: Texture Analysismentioning

confidence: 99%

Effect of β-glucan particle size on the properties of fortified wheat rolls

Kurek

Wyrwisz

Wierzbicka

2015

CyTA - Journal of Food

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Storage studies of bread prepared by incorporation of the banana pseudo-stem flour and the composite breads containing hydrocolloids

Cited by 16 publications

References 23 publications

Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread

Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread

The Effect of Oat Fibre Powder Particle Size on the Physical Properties of Wheat Bread Rolls

Effect of β-glucan particle size on the properties of fortified wheat rolls

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