Texture profile of the bread produced from composite flour <i>Bruguiera gymnorrhiza</i> flour (BGF) and wheat flour

Amin, Malakouti; Hasan, MT; Zakariya,; Pralebda, S.A.; Pramono, Heru; Saputra, Eka; Subekti, Sri; Alamsjah, Moch. Amin

doi:10.1088/1755-1315/236/1/012109

Cited by 5 publications

(3 citation statements)

References 3 publications

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“…1 that gumminess and chewiness values of GFPB made with 2g of different types of gums were decreased with the increasing of water amount used for bread making. These results are in good agreement with that reported by Amin et al, (2019).…”

Section: Effect Of Water Content On Tpa Parameters Of Gfpbsupporting

confidence: 94%

“…3). Amin et al, (2019) reported that the gumminess values of bread made from Bruguiera gymnorrhiza and wheat flour mixtures, increased by adding hydrocolloids. On the Other hand, resilience of GFPB was increased the by AG content increase in BFPB formula, while increasing of GG or XG dose decreased resilience values.…”

Section: Fig2 Effect Of Gum Concentration On Specific Volume Of Gfpbmentioning

confidence: 99%

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Effect of Different Gums and Water Content on The Physical, Textural and Sensory Properties of Gluten-free Pan Bread

SAbdel-Gawad,

Abd El-Rahman,

Limam

et al. 2023

AJAS

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This investigation was carried out to study the effect of three types of gums namely: Arabic gum (AG), guar gum (GG) and xanthan gum (XG) as well as different water amounts on the physical, sensory, and textural properties of glutenfree pan bread (GFPB). The gluten-free composite flour as base formulation consists of 47.5g rice flour, 47.5g cornstarch, and 5g skim milk powder. Firstly, AG, GG and XG were tested, separately, with constant concentration (2g) and at three different amounts of water (90, 100, and 110 ml). The results indicated that the use of XG significantly increase the specific volume, High/Width ratio and yield of GFPB whereas the baking loss decrease with increasing of water amount used. However, these parameters were diminished in the case of AG and GG by using high amount of water (110 ml). The texture profile analysis (TPA) data indicated that hardness and cohesiveness decreased, while springiness and resilience increased with increasing the water amount. Secondly, three different concentrations 2, 3 and 4g of each gum, separately, were tested with a constant amount of water (110 ml). The obtained results showed that the increase of AG or GG concentration led to enhancement of GFPB specific volume. In contrast, the increase of XG from 2 to 4g with the water amount of 110 ml caused decrease in the specific volume. The TPA data showed that higher doses of gum tended to produce breads with higher hardness, gumminess, chewiness and lower springiness. Moreover, the increasing in water amount resulted in softer, spongier and more resilient crumbs. Good physical, textural and sensory acceptable was obtained with formulation supplemented with 2g XG and 110 ml water.

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Section: Effect Of Water Content On Tpa Parameters Of Gfpbsupporting

confidence: 94%

Section: Fig2 Effect Of Gum Concentration On Specific Volume Of Gfpbmentioning

confidence: 99%

Effect of Different Gums and Water Content on The Physical, Textural and Sensory Properties of Gluten-free Pan Bread

SAbdel-Gawad,

Abd El-Rahman,

Limam

et al. 2023

AJAS

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show abstract

“…The high springiness in the control sample could be attributed to the dilution of the gluten structure in the substituted breads. The lower amount of gluten causes a lower ability to hold the gases, which causes a reduction in the springiness of composite breads (Amin et al., 2019 ). The interaction between gelatinized starch and gluten causes the dough to be more elastic and can be effective in maintaining the spongy structure of bread after the baking process (Mildner‐Szkudlarz et al., 2016 ).…”

Section: Resultsmentioning

confidence: 99%

Effect of goji berry incorporation on the texture, physicochemical, and sensory properties of wheat bread

Hashemi,

Mollakhalili‐Meybodi,

Akrami Mohajeri

et al. 2024

Food Science & Nutrition

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The regular intake of Lycium barbarum (goji berry) is supposed to play an important role in the promotion of human health. Regarding, its incorporation into staple foods, including bread, seems to be effective. However, it requires the evaluation of dough behavior and final product quality. This study investigated the effect of goji berry incorporation at levels of 10, 15, 20, 25, and 30% ww−1 on the textural, physicochemical, and sensory properties of wheat bread. Results indicated a significant enhancement of water absorption and gelatinization temperature in composite flour via the inclusion of goji berry powder (p < 0.05). Using goji berry powder up to 20% ww−1 has shown to obtain the structure able to restore gases through the baking process and provide enhancement in a specific volume at about 10%. Alongside, the hardness of composite bread decreased, and the optimal hardness was observed at formulations containing 20% w/w goji berry powder with a value equal to 1199.95 ± 0.05 g, which is supposed to be induced by the higher specific volume and lower moisture content of bread samples. Moreover, color and sensory perception have been found to be significantly changed by goji berry substitution. Goji berry substitution up to 20% ww−1 is found to be preferred by the consumer, and a drop in overall acceptability was observed at its higher inclusion. The technological characteristic changes induced by goji berry incorporation are induced by its gluten dilution impact. However, the gel‐like structure formed by the high fiber content of goji berries compensates for this adverse impact up to 20% w/w substitution level.

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Effect of sorghum pre-processing (roasting and germination) on the replacement level and quality of sorghum-wheat bread: bread characteristics, digestibility, consumer acceptability and microbiological analysis

Sharanagat,

Nema,

Singh

et al. 2023

J Food Sci Technol

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Texture profile of the bread produced from composite flour Bruguiera gymnorrhiza flour (BGF) and wheat flour

Cited by 5 publications

References 3 publications

Effect of Different Gums and Water Content on The Physical, Textural and Sensory Properties of Gluten-free Pan Bread

Effect of Different Gums and Water Content on The Physical, Textural and Sensory Properties of Gluten-free Pan Bread

Effect of goji berry incorporation on the texture, physicochemical, and sensory properties of wheat bread

Effect of sorghum pre-processing (roasting and germination) on the replacement level and quality of sorghum-wheat bread: bread characteristics, digestibility, consumer acceptability and microbiological analysis

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