Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality

Fendri, Lilia Belghith; Châari, Fatma; Maaloul, Marwa; Kallel, Fatma; Abdelkafi, Lobna; Châabouni, Semia Ellouz; Ghribi-Aydi, Dhouha

doi:10.1016/j.lwt.2016.06.070

Cited by 114 publications

(55 citation statements)

References 45 publications

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“…Hardness, adhesiveness and chewiness of dough showed a significant tendency for increasing first and then decreasing with the addition of yam flour from 5% to 25% (p < 0.05). Similar trends were also reported by Belghith Fendri et al [29]. The higher strength of dough with yam flour addition demonstrated that the bread obtained presented higher hardness.…”

Section: Effect Of Yam Flour Substitution On Pasting Farinograph Rhsupporting

confidence: 89%

Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread

Zou

et al. 2020

Foods

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Impacts of wheat flour substituted with various levels of Chinese yam (Dioscorea opposita Thunb.) flour (from 0% to 25%) on the dough rheological characteristics, gluten structure, baking performance, and antioxidant properties of bread were investigated. The water absorption increased significantly (p < 0.05), while development time and stability decreased remarkably (p < 0.05) as the proportion of yam flour increased. SEM results indicated that the addition of yam flour destroyed the gluten network structure in the dough. Fourier Transform Infrared Spectroscopy (FTIR) spectra showed that addition of yam flour decreased the content of α-helix and β-sheet in gluten. With the increase in the proportion of yam flour, the specific volume and overall acceptability decreased (p < 0.05) whereas the total phenolics content (TPC), polysaccharides content, total flavonoids content (TFC), allantoin content, The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capability, fractal dimension, and hardness increased (p < 0.05). Overall, breads made of wheat flour replacement with no more than 15% Guihuai number 2 yam flour were of a high quality and had more antioxidant properties. These showed that Guihuai number 2 had broad application prospects in baked products.

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Section: Effect Of Yam Flour Substitution On Pasting Farinograph Rhsupporting

confidence: 89%

Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread

Zou

et al. 2020

Foods

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“…There was no significant differences between A values of all samples. The effect of PSF on the rheological properties of dough was consistent with previous research using different dietary fibers from fruit and vegetable by-products, such as apple pomace (Sudha et al, 2007), fibers from pea pod and broad bean pod (Fendri et al, 2016), pineapple core fiber Mean values in the table in the same column followed by different letters are significantly different (P < 0.01). WA: water absorption; DDT: dough development time; L: drum distance; W: deformation energy.…”

Section: Rheological Propertiessupporting

confidence: 89%

Effects of pomegranate seed flour on dough rheology and bread quality

Gül

Şen

2017

CyTA - Journal of Food

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The objective of this study was to determine the effects of pomegranate seed flour (PSF) on dough and bread quality. PSF with 15.66% protein, 18.24% lipid, 52.22% dietary fiber, 40.60 g/kg GAE total phenolic and 1049.10 IC50 = μg/ml antiradical activity was substituted for bread wheat flour at 0%, 5%, 7.5% and 10% levels. While 5% PSF did not show any significant effect on water absorption, stability and pressure increased and development time and extensibility decreased as addition level increased. With the addition of PSF in wheat flour, decreases were observed in volumes, widths, heights and brightness of breads, while increases were detected in dietary fiber, a and b values and textural properties such as hardness and chewiness. The study demonstrated that fiber-enriched bread with good sensory and technological quality could be produced by substituting wheat flour with 5% of PSF.Efectos de la harina de semilla de granada en la reología de la masa y en la calidad del pan RESUMENEl objetivo del presente estudio consistió en determinar los efectos que produce la inclusión de harina de semilla de granada (HSG) en la masa y la calidad del pan. La HSG contiene 15,66% de proteína, 18,24% de lípidos, 52,22% de fibra dietética, 40,60 g/kg de GAE en los fenólicos totales y 1049,10 IC50=μg/ml de actividad antiradical. En el estudio se sustituyó la harina de trigo para pan con HSG a niveles de 0, 5, 7,5 y 10%, comprobándose que, si bien a un nivel de 5% de HSG no hubo un efecto significativo en la absorción de agua, la estabilidad y la presión aumentaron, mientras que el tiempo de desarrollo y la extensibilidad fueron disminuyendo a medida que se elevaban los niveles de sustitución. Al agregar HSG a la harina de trigo, se observaron descensos en el volumen, el grosor, la altura y el brillo de los panes, detectándose incrementos en la fibra dietética, en los valores a y b, y en las propiedades de textura, por ejemplo, dureza o chiclosidad. El estudio comprobó que la sustitución de harina de trigo por HSG a un nivel de 5% hace posible producir panes enriquecidos de fibra con buena calidad sensorial y tecnológica. ARTICLE HISTORY

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“…Little work has been carried out to assess the potential of secondary products derived from broad bean processing as a human food despite it being a food grade material that is rich in fiber and phytochemicals. Previous work shows that fiber from broad bean pods can be used to enhance dough development and to improve the textural profile of bread [9]. Data gathered by our group over the last two years show that broad bean hull has a favorable nutritional profile compared to comparable material such as wheat bran.…”

Section: Introductionmentioning

confidence: 88%

Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties

Ranawana

Hayes

et al. 2020

Foods

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The seed coat (hull) of broad bean (Vicia faba) (BBH) is a significant secondary product of processing with a promising nutritional profile. Bean hull has a high fiber content (49%), yet it remains underexploited as an ingredient by the food industry. This study investigated the potential of this secondary product to partially replace wheat flour for the development of high-fiber breads. Bread formulations with a range of supplementation levels (0%, 11%, 21% and 31%) were developed and tested for their nutritional and physical properties. The proximate composition of breads revealed that at 31% replacement, the fiber content was 19.19 g/100 g bread, which was significantly higher (p < 0.05) than control breads (3.62 g/100 g bread). The physical (specific volume, density and color) and textural properties of breads were affected by the addition of bean hull. Specific volume and hardness of breads were significantly reduced at ≥21% replacement compared to the control, which may reduce acceptability of the product by some consumer groups. Enzyme-linked immunosorbent assay (ELISA) showed that the gluten content of breads was significantly reduced with bean hull addition (62% depletion for 31% replacement). At 11%, 21% and 31% replacement, one portion (80 g of bread) contains 6.8 g, 11.6 g and 15.3 g of dietary fiber, respectively, which contributes 23%, 38% and 51% of the recommended daily fiber intake (30 g/day). In conclusion, bean hull can be a valuable source of dietary fiber in bread formulations. The study showed BBH could be used to replace up to 21% of the wheat flour without significantly impacting on bread texture and volume.

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Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality

Cited by 114 publications

References 45 publications

Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread

Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread

Effects of pomegranate seed flour on dough rheology and bread quality

Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties

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