Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive

Demin, A Mirjana; Popov-Raljic, V Jovanka; Lalicic-Petronijevic, G Jovanka; Rabrenović, Biljana; Filipcev, V Bojana; Simurina, D Olivera

doi:10.2298/hemind120613091d

Cited by 3 publications

(3 citation statements)

References 18 publications

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“…According to Menon, Swarnali & Usha (2015), the composite flours have considerably been used in making bread products to predominantly reveal functional roles of flour components and to analyze its sensory acceptability. Several authors reported negative effects of non-wheat flour (cassava, cocoyam, yam, sweet-potato, soy, maize, rye, rice) addition to wheat flour on sensory attributes in the scores for appearance, crust and crumb color, taste and flavor, which leading to a decreased overall acceptability of the composite bread (Almazan, 1990;Khalil, Mansour & Dawoud, 2000;Sabanis & Tzia, 2011;Mongi et al, 2011;Nindjin, Amani & Sindic, 2011;Rai, Kaur, Singh & Minhas, 2012;Demin et al, 2013;Bibiana, Grace & Julius, 2014;Trejo-Gonzalez, Loyo-González & Munguía-Mazariegos, 2014). Also, Kamoto, Kasapila & Tinna (2018) reported that mixing amaranth and wheat flour affects the rheological properties of dough, which, in turn, limits the baking characteristics and quality of the bread as a final product.…”

Section: Introductionmentioning

confidence: 99%

Effects of Ascorbic Acid and Sugar on Physical, Textural and Sensory Properties of Composite Breads

Šimić

2021

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The present study was carried out to demonstrate the combined effects of different maize flour, ascorbic acid and sugar on the physical, textural and sensory properties of composite breads. The composite flour was prepared using 70% of wheat flour and 30% of flour obtained from grain of differently coloured maize - light blue, blue, red and yellow maize flour. Chemical characterization of composite flours made with four different types of maize was also assessed. Furthermore, the content of total phenolics, flavonoids, anthocyanins, phenolic acids and antioxidant capacity in composite flours was determined. The total of 12 breads that were prepared, four of which were control composite breads, four breads with ascorbic acid, and four were breads with ascorbic acid and sugar. The content of total phenolic compounds showed clear differences among all composite flours. The anthocyanins content determined in composite flours was in the following descending order: blue>red>light blue, while in the yellow maize composite flour anthocyanins were not detected. The results showed that the addition of AsA (0.025%) and sugar (5%) negatively affected the volume as well as the specific volume of composite wheat-maize breads. The texture analysis showed that the addition of AsA in amount of 0.025% had no impact on springiness, cohesiveness and resilience of bread crumb, while it increased crumb hardness. However, composite breads made with AsA and AsA and sugar showed a more compact structure, with a larger number of cells and smaller mean cell areas. Bread samples with AsA and sugar in the tested doses had the lowest springiness, which is indicative of brittleness and reflects the tendency of the bread to crumble when slicing. Results of the sensory evaluation revealed that the AsA and sugar addition had a generally positive effect on the investigated sensory attributes.

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Section: Introductionmentioning

confidence: 99%

Effects of Ascorbic Acid and Sugar on Physical, Textural and Sensory Properties of Composite Breads

Šimić

2021

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“…Mandatory ingredients which involve in bread making are: flour, yeast and water, additional raw materials are: sugar, Original research paper UDK 664.661/.663:577.164.2:664.1]:543.92 DOI 10.5937/ffr48-34944 fat, milk, etc. and improvers such as: different types of additives and emulsifier (Demin et al, 2013;Umelo et al, 2014). In recent years, numerous studies were conducted to improve bread nutritional value (macronutrients: carbohydrates, proteins, fat and dietary fibres; micronutrients: minerals and vitamins), health supporting bioactive compounds, sensory acceptability, shelf life and to match its affordability.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of ascorbic acid and sugar on physical, textural and sensory properties of composite breads

Šimić¹,

Šimurina²,

Nježić³

et al. 2021

Food & Feed Res

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The present study was carried out to demonstrate the combined effects of different maize flour, ascorbic acid and sugar on the physical, textural and sensory properties of composite breads. The composite flour was prepared using 70% of wheat flour and 30% of flour obtained from grain of differently colored maize - light blue, blue, red and yellow maize flour. Chemical characterization of composite flours made with four different types of maize was also assessed. Furthermore, the content of total phenolics, flavonoids, anthocyanins, phenolic acids and antioxidant capacity in composite flours was determined. A total of 12 breads were prepared, four of which were control composite breads, four breads with ascorbic acid, and four were breads with ascorbic acid and sugar. The content of total phenolic compounds showed clear differences among all composite flours. The anthocyanins content determined in composite flours was in the following descending order: blue>red>light blue, while in the yellow maize composite flour anthocyanins were not detected. The results showed that the addition of AsA (0.025%) and sugar (5%) negatively affected the volume as well as the specific volume of composite wheat-maize breads. The texture analysis showed that the addition of AsA in the amount of 0.025% had no impact on springiness, cohesiveness and resilience of bread crumb, while it increased crumb hardness. However, composite breads made with AsA and AsA/sugar showed a more compact structure, with a larger number of cells and smaller mean cell areas. AsA/sugar bread samples within the tested doses had the lowest springiness, which is indicative of brittleness and reflects the tendency of the bread to crumble when slicing. Results of the sensory evaluation revealed that the AsA and sugar addition had a generally positive effect on the investigated sensory attributes.

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A Simple Method to Prepare Raw Dehydrated Potato Flour by Low-Temperature Vacuum Drying

Wei

Zeng

et al. 2017

International Journal of Food Engineering

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A simple method called low-temperature vacuum drying (LTVD) was used to produce a novel dehydrated potato flour called raw dehydrated potato flour (RDPF). Preparing RDPF by LTVD at 60°C, 70°C and 80°C in both slice and dice shape was investigated. Potato samples in dice shape are easier dehydrating than in slice shape, the starch granules of RDPF maintain ellipsoid shape as the native potato starch. The best temperature of LTVD to prepare the RDPF is around 70°C according to CIE chromaticity results. Dehydrate at 60°C in dice shape, 88.37% of the trypsin inhibitor activity of the fresh potato is maintained. The Mixolab curve shows that the RDPF has some similar rheological properties of the wheat flour. Protein undenatured, starch ungelatinized, with the high performance of processing properties, RDPF has a number of potential applications in the potato staple food manufacture.

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Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive

Cited by 3 publications

References 18 publications

Effects of Ascorbic Acid and Sugar on Physical, Textural and Sensory Properties of Composite Breads

Effects of Ascorbic Acid and Sugar on Physical, Textural and Sensory Properties of Composite Breads

Effects of ascorbic acid and sugar on physical, textural and sensory properties of composite breads

A Simple Method to Prepare Raw Dehydrated Potato Flour by Low-Temperature Vacuum Drying

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