The effect of kefir addition on microstructure parameters and physical properties of porous white bread

Esteller, Mauricio Sergio; Junior, O Zancanaro; Palmeira, Camila Nunes Santos; Lannes, Suzana Caetano da Silva

doi:10.1007/s00217-005-0103-1

Cited by 48 publications

(50 citation statements)

References 25 publications

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“…On the other hand, the values of yellowness were not different between all sourdough formulations, although they were lower than control sample. It is believed that low pH circumstance created by bacterial activities and hydrolysis of long chain molecules can contribute to accelerate the Maillard reaction which lead to change in the redness and yellowness values (Esteller et al 2006). Visual characteristics of crumb such as average size, area fraction, cell wall thickness, solidity, circularity and fractal dimension are elements of the quality of the final product.…”

Section: Image Propertiesmentioning

confidence: 99%

Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses

et al. 2015

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The aim of this work was to study the effects of a novel sourdough system prepared by wheat flour supplemented by combination of pulverized date seed, Lactobacillus plantarum, and/or Lactobacillus brevis as well as Saccharomyces cerevisiae on the sourdough characteristics, quality, sensory, texture, shelf life and image properties of Barbari flat bread. The highest sourdough acidity and bread specific volume was obtained with co-culture of Lb. plantarum + Lb. brevis + S. cerevisiae. The results suggest that fermentation is a potential bioprocessing technology for improving sensory aspects of bread supplemented with pulverized date seed, as a dietary fiber resource. Texture analysis of bread samples during 7 days of storage indicated that the presence of pulverized date seed in sourdough was able to diminish bread staling. The interaction of baker's yeast and lactic acid bacteria (LAB) has led to increase the particle average size of bread crumb and decrease the area fraction than the LAB samples. It was observed that all treatments of sourdough Barbari breads had higher cell wall thickness than the control Barbari bread. Avrami non-linear regression equation was chosen as useful mathematical model to properly study bread hardening kinetics. In addition, principal component analysis (PCA) allowed discriminating among sourdough and bread specialties. Partial least squares regression (PLSR) models were applied to determine the relationships between sensory and instrumental data.Keywords Barbari bread . Date seed . Sourdough . Staling . Multivariate analysis Practical applicationDate seeds considered a waste product of many date processing plants producing pitted dates, date syrup and date confectionery. The presence of large quantities of fiber and substantial amount of tannins, resistant starch, anabolic agents as well as selenium in date seeds are being recently approved by several investigators, suggest that may have health benefit and it is possible to be evaluated as an excellent source of functional foods components. Fermentation with well-characterized starter cultures-baker's yeast and/or lactic acid bacteria-is a potential means to improve the palatability and processability of fibers and wholemeal flours. Furthermore, fiber fermentation could assist in microflora management and improve the microbiological safety of fiber. The results suggest that fermentation is a potential bioprocessing technology for improving sensory aspects of bread supplemented with pulverized date seed, as a dietary fiber resource.Research Highlights • A novel sourdough system for dough and Barbari flat bread production was developed.• The date seed was used as a dietary fiber source in flat bread.• Principal components analysis (PCA) was used to investigate the sourdough and bread specialties.• Partial least squares regression (PLSR) models were applied to determine the relationships between sensory and instrumental data.

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Section: Image Propertiesmentioning

confidence: 99%

Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses

et al. 2015

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“…According to the literature findings, finer bread crumb structure is characterized by larger number of cells of smaller average cell size per area resulting in higher light reflectance, while breads with increased crumb porosity (cell mean area) will express a reduction in crumb L* values, due to higher absorption of the light (Esteller et al 2006). In this paper, barley breads containing Gl and OSA were characterized with higher average cell sizes and thus expressed decrease in L* values.…”

Section: Bread Lightnessmentioning

confidence: 76%

Optimization of additive content and their combination to improve the quality of pure barley bread

Pojić

Hadnađev

et al. 2017

J Food Sci Technol

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The objective of this study was to model the influence of pregelatinized OSA starch (OSA), wheat gluten (Gl) and xylanase (Xyl) on breadmaking potential of barley flour by using response surface methodology. Addition of these ingredients had significant effect on specific bread volume, crust and crumb lightness, crumb texture, average cell size and crumb density. OSA showed the most pronounced effect on specific bread volume, average cell size, crumb density and hardness. Interaction between OSA and Gl, as well as Gl and Xyl, respectively, increased and decreased the specific bread volume and crumb chewiness, while the interaction between OSA and Xyl decreased the specific volume decrease and increased crumb chewiness. An optimal barley bread formulation appeared to be the one containing 9.68% OSA, 2.0% Gl and 4.51 g/100 kg Xyl. This optimal barley bread formulation predicted an increment of 14-28% in volume and a decrease of 105-217% in crumb chewiness in comparison to formulations containing medium amounts of improvers (1% Gl, 5% OSA, 2.5 g/100 kg Xyl).

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“…Neste sentido, os bolos necessitam de quantidade adequada de líquidos, fermento químico, emulsificante e aeração adequados. Massas com grande volume (maior fração ar / sólidos) caracterizam-se por granulometria mais aberta e menor densidade (Esteller et al, 2006).…”

Section: Regression Models Adjusted For A) Acidity B) Average Height unclassified

Farinha desmucilada de taro utilizada na elaboração de bolos

Andrade¹,

Nagata²,

Assumpção³

et al. 2015

Científica

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ResumoO bolo é um produto que atende grande parcela de consumidores, portanto, é interessante adicionar ingredientes que melhorem sua qualidade. O objetivo do trabalho foi caracterizar a farinha desmucilada de taro (FDT) e fazer sua aplicação na elaboração de bolos, sem alterar seus atributos tecnológicos e sensoriais. Na FDT, foram realizadas as análises de composição centesimal, açúcares, amido, pH, acidez titulável, fibra alimentar e minerais. Os bolos foram elaborados com diferentes concentrações de FDT (0%, 5%, 10%, 15% e 20%) em substituição parcial à farinha de trigo. As análises realizadas nos bolos foram umidade, pH, acidez titulável, performance, volumes, densidade, cor, textura e análise sensorial. A FDT apresentou elevadas concentrações de amido, fibra alimentar e de microminerais. Os parâmetros pH, simetria, encolhimento e taxa de elasticidade dos bolos não apresentaram diferença significativa a 5% de probabilidade. A acidez titulável, altura média, força de compressão, tonalidade cromática (h*) e croma (C*) adequaram-se ao modelo quadrático de regressão, e a diferença de cor total (ΔE) ajustou-se ao modelo linear de regressão. Os demais parâmetros não se ajustaram ao modelo matemático proposto. Quanto à análise sensorial, todas as formulações apresentaram bom índice de aceitabilidade (≥70%) para os atributos aparência, sabor, textura e impressão global, com exceção da formulação com 20% de FDT, que apresentou índice levemente menor para aparência (67%). A composição química da FDT justifica sua utilização na elaboração de bolos, até 20% de adição, sem alterações expressivas que desfavoreçam o produto final.Palavras-chave adicionais: análise sensorial; Colocasia esculenta; fibra alimentar; mapa de preferência interno. AbstractCake is a product that serves a large portion of consumers and thus it is interesting to add ingredients that improve its quality. The objective herein was to characterize the demucilated taro flour (FDT) and its application in cakes without altering their technological and sensory attributes. Analyzes of proximate composition, sugars, pH, titratable acidity, dietary fiber and minerals were conducted on FDT. The cakes were prepared with different concentrations of FDT (0%, 5%, 10%, 15% and 20%) in partial substitution of wheat flour. Analyzes conducted in the cakes were moisture, pH, titratable acidity, performance, volume, density, color, texture and sensory analysis. The FDT showed high concentrations of starch, dietary fiber and micro-minerals. The pH, symmetry, shrinkage and elasticity insex parameters of the cakes showed no significant difference at 5% probability. The titratable acidity, average height, compression strength, h* and C* fit the quadratic regression model, the ΔE adjusted to the linear regression model. The other parameters did not fit the proposed mathematical model. Regarding sensory analysis, all formulations showed a good acceptability index (≥ 70%) for the attributes appearance, flavor, texture and overall impression, with the exception of the 20% of FD...

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The effect of kefir addition on microstructure parameters and physical properties of porous white bread

Cited by 48 publications

References 25 publications

Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses

Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses

Optimization of additive content and their combination to improve the quality of pure barley bread

Farinha desmucilada de taro utilizada na elaboração de bolos

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