The effects of bread‐making process factors on Australian sweet lupin‐wheat bread quality characteristics

Villarino, Casiana Blanca; Jayasena, Vijay; Coorey, Ranil; Chakrabarti-Bell, S.; Johnson, Stuart

doi:10.1111/ijfs.12595

Cited by 35 publications

(33 citation statements)

References 25 publications

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“…Abnormal water absorption of the dough, due to the addition of fiber, results in inferior viscoelastic properties of the dough as the dough has increased water-holding abilities. Therefore, increasing the fiber amount could reduce dough stability (Villarino et al, 2014). However, cereal β-D-glucans are useful substances in functional food preparation, especially in the bakery, because of their excellent rheological properties (Sadiq Butt et al, 2008), which are confirmed in the study.…”

Section: Dough Rheologysupporting

confidence: 69%

Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan

Kurek¹,

Wyrwisz²,

Piwińska³

et al. 2015

Food Sci. Technol (Campinas)

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β-glucan is currently one of the most important bioactive substances. Hence, there is a growing interest in the production of various foods containing β-glucan. The study examines the influence of the degree of wheat flour extraction in the quality of breads with high β-glucan content. Rheological tests were conducted on dough. Volume, mass, color and texture of bread were measured after baking. We observed that increasing the degree of extraction caused an increase in the storage and loss modulus. All of the bread made from the different flours were smaller in volume after the addition of β-glucan, although the yield increased. The crumb color of β-glucan-added breads was darker than the control samples. Control samples were higher in textural parameters (firmness, gumminess and chewiness). β-glucan-added samples had decreased porosity. The results revealed that using very strong flour with a high protein content results in a high quality β-glucan bread with a higher nutritional value due to the high total dietary fiber and β-glucan content.

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Section: Dough Rheologysupporting

confidence: 69%

Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan

Kurek¹,

Wyrwisz²,

Piwińska³

et al. 2015

Food Sci. Technol (Campinas)

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“…Ten kg of Coromup seeds harvested in 2012 at Geraldton, Western Australia were vacuum packed in moisture-proof plastic bags, and stored at~10 C until use. The seeds were de-coated and milled as previously reported (Villarino, Jayasena, Coorey, Chakrabarti-Bell, & Johnson 2014), into flours of three differing target particle sizes (1) 120 mm screen to give 27 mm volume weighted mean particle size; (2) 750 mm screen to give 357 mm volume weighted mean particle size; and (3) 2000 mm screen to give 687 mm volume weighted mean particle size. Screen sizes were determined by preliminary milling experiments.…”

Section: Raw Materialsmentioning

confidence: 99%

“…Screen sizes were determined by preliminary milling experiments. Particle size was determined by laser light scattering using a Mastersizer 2000 (Malvern Instruments Ltd, Malvern, UK) as previously reported (Villarino et al, 2014). Flour samples were vacuum-packed in plastic bags and stored in moisture-tight boxes at~10 C until use.…”

Section: Raw Materialsmentioning

confidence: 99%

“…The modified sponge and dough method reported by Villarino et al (2014) was used for making bread buns. Each baking run comprised of 5 samples namely, a dummy control (wheat bread), internal control (wheat bread), and 3 ASL-wheat bread samples.…”

Section: Bread Makingmentioning

confidence: 99%

“…The amount of water added to ASL-wheat bread formulations needs to be carefully adjusted to compensate for the water absorbed by the ASL flour. It has previously been demonstrated that mixing time and baking times of ASL-wheat bread were positively associated with bread volume, crumb area and instrumental springiness (Villarino, Jayasena, Coorey, Bell, & Johnson, 2014), therefore these factors should also be considered in any optimisation studies.…”

Section: Introductionmentioning

confidence: 99%

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Optimization of formulation and process of Australian sweet lupin (ASL)-wheat bread

Villarino

Jayasena

Coorey

et al. 2015

LWT - Food Science and Technology

Self Cite

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a b s t r a c tThis study aimed to optimise formulation and process factors of Australian sweet lupin (ASL)-refined wheat bread bun to maximise the ASL level whilst maintaining bread quality using response surface methodology (RSM) with a central composite face-centered design. Statistical models were generated that predicted the effects of level of ASL flour incorporation (g/100 g of ASL-wheat composite flour), ASLflour volume weighted mean particle size (mm), water incorporation level (g/100 g ASL-wheat composite flour), mixing time of sponge and dough (min) and baking time (min) on crumb specific volume (CSV), instrumental texture attributes and consumer acceptability of the breads. Verification experiments were used to validate the accuracy of the predictive models. Optimisation of the formulation and process parameters using these models predicted that formulations containing ASL flour at 21.4e27.9 g/100 g of ASL-wheat composite flour with volume weighted mean particle size of 415e687 mm, incorporating water at 59.5e71.0 g/100 g ASL-wheat composite flour, with sponges and dough mixed for 4.0e5.5 min and bread baked for 10e11 min would be within the desirable range of CSV, instrumental hardness and overall consumer acceptability. Verification experiments confirmed that the statistical models accurately predicted the responses.

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Quality evaluation of physical properties, antinutritional factors, and antioxidant activity of bread fortified with germinated horse gram (Dolichus uniflorus) flour

Moktan¹,

Ojha

2016

Food Science & Nutrition

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Horse gram was germinated at 90% RH at 25°C for 72 h after 24 h soaking and then grinded to pass through 150 μm mesh size screens. The germination of horse gram result in increased protein, fiber, total polyphenol content, and antioxidant activity of horse gram flour whereas fat, ash, carbohydrate, iron, calcium, tannin, phytate, and oxalate were reduced due to germination. Bread was prepared by the incorporation of (2%, 4%, 6%, and 8%) germinated horse gram flour (GHF) by a straight dough method. The loaf volume and specific volume decreased with an increased use of percentage of GHF. The sensory evaluation revealed that the incorporation of GHF up to 6% was acceptable. The protein (% db), fiber (% db), ash (% db), iron (mg/100 g), calcium (mg/100 g), tannin (mg/g), phytate (mg/g), oxalate (mg/g), total polyphenol content (GAE/g), and antioxidant activity (DPPH % inhibition) was found to be 9.08 ± 0.01, 1.23 ± 0.15, 1.36 ± 0.11, 4.07 ± 0.03, 128 ± 0.26, 2.06 ± 0.15, 2.46 ± 0.15, 0.7 ± 0.1, 12.44 ± 0.40, and 31.13 ± 0.25, respectively, in 6% GHF incorporated bread. The research concludes that 6% GHF incorporation in bread enhance the polyphenol content and antioxidant properties. 767

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The effects of bread‐making process factors on Australian sweet lupin‐wheat bread quality characteristics

Cited by 35 publications

References 25 publications

Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan

Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan

Optimization of formulation and process of Australian sweet lupin (ASL)-wheat bread

Quality evaluation of physical properties, antinutritional factors, and antioxidant activity of bread fortified with germinated horse gram (Dolichus uniflorus) flour

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