Impact of quinoa bran on gluten-free dough and bread characteristics

Besides an appealing texture and taste, gluten-free products should feature a well-balanced nutrient profile, since celiac disease or chronic inflammations are likely to induce malnutrition for involved patients. Due to their composition, pseudocereals represent a promising ingredient to improve nutrient profile of gluten-free bread. The objective of this study was to investigate the impact of quinoa bran on gluten-free bread quality, focusing on volume, pore size and sensory acceptance. The impact of quinoa bran was studied in a gluten-free bread formulation. Five different quinoa bran and two whole grain flour concentrations were evaluated and compared to a control formulation based on rice and corn flour. The rheological properties of quinoa bran as well as the effect on dough development up to a replacement level of 80 % were investigated. Baking tests were carried out, and loaf volume, crumb firmness and sensory characteristics were determined. Quinoa fractions significantly increased carbon dioxide formation (p < 0.05) due to a higher substrate availability. Gas retention was reduced by increasing bran levels (p < 0.05). Oscillation measurements indicated a firming impact of quinoa bran which might have caused a more permeable dough structure, promoting the release of carbon dioxide. With regard to the specific loaf volume significant differences were found across the quinoa milling fractions and the applied levels (p < 0.05). Overall this study demonstrated that 10 % bran improved the bread volume by 7.4 % and enhanced the appearance without compromising the taste.     

Physiological Responses of Rats to High Fiber Bread Diets Containing Several Sources of Hulls or Bran

Fiber-supplemented breads, prepared by replacing 7.5% of the hard wheat flour with field pea, flax or sunflower hulls, wheat bran or microcrystalline cellulose, were evaluated for breadmaking characteristics and physiological effects on rats. Cellulose-supplemented dough and bread resembled the straight-grade wheat bread while pea hull and wheat bran breads were similar to whole wheat bread. Flax and sunflower hulls had adverse effects on dough mixograph properties, loaf volume and crumb characteristics while sunflower hulls also contributed grittiness and aftertaste in taste panel evaluations. The fiber-supplemented breads, when fed to weanling rats, gave similar feed consumptions, weight gains and serum cholesterol levels as rats fed the whole wheat bread. Pea hulls increased daily fecal weight and, with coarse sunflower hulls, decreased dry matter digestibility. Fine wheat bran and fine sunflower hulls in the bread diets were associated with low fecal weight, low fecal volume, high fecal density and high digestibility of dry matter.     

INSTRUMENTAL TEXTURE and BAKING QUALITY of HIGH-FIBER TOAST BREAD AS AFFECTED BY ADDED WHEAT MILL FRACTIONS

The effect of bran type, level of addition, particle size, addition of wheat germ, as well as other additives like improvers and dough conditioners, on the instrumental texture and baking quality of high-fiber toast bread (white pan bread) has been investigated. the specific loaf volume decreased significantly (3.45 cc/g) when the bran level was raised to 30%, but at 20% bran addition, the specific loaf volume was superior to that of the control bread. the specific loaf volume of test breads remained higher than the control bread up to a level of 7.5% wheat germ addition. Additives like ascorbic acid (50 ppm) and sodium stearoyl-2-lactylate (0.5%) further improved the baking quality of test bread samples. the objective texture values (measured as compression force, kg) indicated that the test bread with bran addition up to 20% and germ up to 7.5% possessed a softer texture (0.80 kg) than the control bread (1.02 kg). In comparison with control bread, the panelists gave higher sensory scores for all attributes of test bread samples containing up to 20% red coarse bran or up to 30% red fine bran. A similar trend in sensory quality of test samples containing up to 7.5% wheat germ was also observed. High-fiber toast bread made from white flour, equal proportions of coarse and fine bran at 20%, wheat germ at 7.5%, plus sodium stearoyl-2-lactylate at 0.5% levels, was found to possess softer texture and improved sensory quality than the whole wheat flour bread.     

Formulating a new high fiber rusk for production on commercial scale

Three formulas were prepared for production of high dietary fiber rusk on production scale. The preparation was based on partial replacement of wheat flour with different levels of wheat bran, barley and maize flours. Chemical composition, dough characteristics, baking performance and sensory evaluation of rusk were investigated. A remarkable improvement in minerals (calcium and phosphorus) and dietary fiber was achieved. Formulas 'A' and 'B' contained about 3 folds dietary fiber and formula 'C' contained about 4 folds compared with control rusk. The rheological properties of the dough were affected by the fiber incorporation in all suggested formulas. Baking performance showed that all rusk formulas were lower in loaf volume and higher in loaf weight than control sample. Physical measurements and sensory characteristics of rusk indicated generally that all formulas were acceptable, but formula B which contains 70 g wheat flour +10 g wheat bran +10 g maize flour +10 g barley flour seems to be generally superior in symmetry of shape, crust and crumb colour, crumb texture, break and shred, aroma and taste.     

IMPROVEMENT OF THE WHEAT AND CORN BRAN BREAD QUALITY BY USING GLUCOSE OXIDASE AND HEXOSE OXIDASE

The effects of addition of wheat (10, 20 and 30%) and corn bran (10 and 20%) on rheological and bread making properties of flour were examined. To improve dough and bread properties, glucose oxidase (GO) and hexose oxidase (HO) (15–30 and 45 mg/kg) were used separately in each bran-wheat flour formula with L-ascorbic acid at 75 mg/kg, glucose at 0.5% and vital gluten at 9.2%. Water absorption and development time increased as the amount of wheat and corn bran increased, while dough stability, maximum resistance to extension, extensibility, energy and loaf volume decreased. Corn bran was found to be more detrimental to dough rheology and bread characteristics than wheat bran. Corn bran and wheat bran could be used at bread making up to levels of 10 and 20%, respectively. Addition of 30 mg/kg of HO in combination with constant additives was most effective in improving dough and bread characteristics and GO with its 15 mg/kg usage level followed it. Further increasing of enzyme levels led to over oxidizing of doughs and breads.

PRACTICAL APPLICATIONS

Corn bran up to 10% and wheat bran up to 20% levels can be used in bread making. To improve dough and bread quality, besides L-ascorbic acid (75 mg/kg) and vital gluten (as a percentage of added bran weight), GO (15 mg/kg) or HO (30 mg/kg) could be incorporated into wheat flour-bran mixtures. However, the amount of enzyme should be carefully chosen because when they are used above the mentioned levels, they cause overoxidation of doughs and small loaf volumes are obtained. As a conclusion; by using the corn bran, which is a by-product of the starch industry, not only could it be possible to offer healthy alternative breads which contain high amounts of dietary fiber to consumers, but it could also be possible to obtain economical value by evaluating such a by-product in the bread industry.     

小麦麸皮及面粉戊聚糖对面团特性及面包烘焙品质影响的比较研究

从小麦麸皮和面粉中分别制备水溶和水不溶戊聚糖，将其以0．5％的比例添加到面粉中，以研究其对面团特性及面包烘焙品质的影响。研究发现，小麦麸皮水溶戊聚糖对面团特性及面包烘焙品质的影响与面粉中的水溶戊聚糖相似，可明显改善面团特性及面包烘焙品质，主要体现在：可增加面团的粉质吸水量，增加面团的稳定时间，增加面包的体积，改善面包的内部质构；小麦麸皮水不溶戊聚糖对面团特性及面包烘焙品质有明显的弱化作用；而面粉中的水不溶戊聚糖则对面团特性及面包烘焙品质影响不大。     

Effect of Wheat Bran Particle Size on Dough Rheological Properties

Commercial hard red spring, hard red winter, soft white and durum wheat brans were used to investigate the effect of wheat bran particle size on the rheological properties of doughs. Wheat brans were first coarsely ground and passed through a bran finisher to remove additional endosperm and aleurone layers. These processes increased total dietary fibre content and decreased starch content of the wheat bran samples. Three particle size distributions, for each wheat bran class, were obtained by further grinding (not by sifting) of the bran samples by different experimental mills. Coarse bran can retain significantly more water than medium or fine bran as measured by a centrifuge method, but bran particle size had no significant effect on dough water absorption. Addition of wheat bran into bread dough systems increased dough water absorption rate, reduced mixing time and decreased dough mixing tolerance as measured by farinograph. Fine particle size wheat bran decreased dough mixing tolerance and reduced mixing time compared to coarse bran. Dough containing fine particle size bran exhibited more strength than dough containing coarse bran after a 180-min rest period as measured by the extensigraph. © 1997 SCI.     

Wheat bran particle size effects on bread baking performance and quality

Commercial hard red spring, hard red winter, soft white and durum wheat brans were used to evaluate the particle size effect of wheat bran on bread baking performance and bread sensory quality. Three different particle size bran samples were obtained from each bran by grinding, not by sifting, the bran samples. The bran samples were similar in chemical composition, but different in particle sizes. Results of baking experiments showed that breads containing fine bran had lower specific loaf volume and darker crumb colour than breads containing coarse or medium size bran. Sensory test panellists found that fine bran contributed smoother crust appearance and less gritty mouthfeel than the coarse bran. The sensory panel also indicated that breads containing soft white wheat bran had significantly better flavour and mouthfeel than breads containing hard red spring wheat bran. © 1999 Society of Chemical Industry     

Effect of Amino Acids and Peptides on Mixing and Frozen Dough Properties of Wheat Flour

Free amino acids, peptides, and vital wheat gluten were investigated to determine their effect on the mixing and frozen dough baking properties of wheat flour. Addition of 1% cysteine and aspartic acid decreased and glutamic acid, histidine, arginine, and lysine increased the mixing tolerance of flour. Cystine, methionine, tryptophan, and phenylalanine increased but isoleucine, histidine, glycine, arginine, glutamic acid, aspartic acid, and lysine decreased loaf volume of nonfrozen dough breads. However cystine, methionine, tryptophan, and phenylalanine did not increase loaf volume of bread prepared from frozen dough. Vital wheat gluten increased mixing tolerance and bread loaf volume only for the nonfrozen dough. However, wheat gluten hydrolysate, corn, and bonito peptides decreased mixing tolerance after optimum mixing time and were effective in increasing loaf volume for both frozen and nonfrozen dough. As the amount of corn and bonito peptide increased, specific loaf volumes also increased. Addition of 2.5% corn peptide was most effective in increasing loaf volume of frozen dough bread. Crust browning and crumb stickiness increased, whereas crumb softness decreased with addition of peptides. Addition of less than 1% peptide did not adversely affect the aftertaste and off‐flavor of bread. These results suggest that addition of peptides are effective for improving the baking quality of frozen dough, whereas amino acids and gluten have no effect.     

Effect of an enzyme preparation on wheat flour and dough color, mixing, and test baking

Bleaching flours with natural rather than chemical extracts is attractive because it reduces risks upon exposure and appeals to natural food consumers. This paper reports effects of a commercial proprietary blend of ‘natural’ bleaching enzymes on wheat flour and dough color, mixing behavior and test bake performance. Enzyme preparation did not improve whiteness (L*) and yellowness (b*) of flour system, but benzoyl peroxide sharply reduced b*. For whole wheat flour dough, L* increased for enzyme-treated dough after 2-h resting, ending higher than benzoyl peroxide and control dough. Yellowness increased in enzyme-treated dough. When enzyme application was during milling, resulting whole wheat flour dough had much higher L*. Mixograms of flours with increasing enzyme concentration showed severe dough weakness and rapid breakdown. Dialysis of the enzyme preparation in 3500 molecular weight cutoff (MWCO) tubes and freeze-drying prior to flour application recovered dough strength. l-cysteine in the enzyme mix was thought to adversely affect dough strength, and dialysis helped recover dough strength. However, pup loaf baking with dialyzed enzyme showed some loss of baking characteristics (loaf volume, loaf weight, and proof height) over the control. Although the natural enzyme extract addition enhanced whiteness for whole wheat dough, its effects on dough and baking properties were not favorable.     

Effects of trypsin‐hydrolyzed wheat gluten peptide on wheat flour dough

BACKGROUND: Gluten peptide was prepared by trypsin hydrolysis and characterized by high‐performance liquid chromatographic analysis. The effects on non‐frozen and frozen doughs of trypsin‐hydrolyzed gluten peptide (THGP) and its combination with ascorbic acid or KBrO₃ were investigated. RESULTS: Molecular analysis of THGP showed a decrease in the high‐molecular‐weight and an increase in the low‐molecular‐weight sodium dodecyl sulfate‐soluble fractions, compared with those of control wheat gluten. The addition of 8% THGP decreased the mixing time and tolerance of the dough, both with and without ascorbic acid or KBrO₃. However, the maximum resistance and extensibility of the rested dough containing 8% THGP, with and without ascorbic acid or KBrO₃, were not significantly different from those of the control dough. The addition of 8% THGP significantly increased the loaf volume of bread baked from non‐frozen dough when combined with 60 ppm ascorbic acid or 30 ppm KBrO₃, but it had a significant effect both with and without ascorbic acid or KBrO₃ on frozen‐dough bread. A large difference in volume was observed between breads made with and without THGP at the oven‐spring, rather than at proofing. CONCLUSION: The addition of 8% THGP increased the loaf volume of bread made from freeze‐damaged dough and this effect increased when THGP was combined with 60 ppm ascorbic acid. Copyright © 2008 Society of Chemical Industry     

Rheological properties of sheeted wheat flour dough measured with large deformations

Abstract

Large deformation rheological properties of a bread dough sheet were compared with baking quality of dough from the same sheet. Both rheological test and baking test could differentiate between dough made from a strong and a weak flour. Apparent viscosity at large deformation appeared to be the best predictor of the minimum sheeting requirement to obtain high loaf volume. This is similar to Mechanical Dough Development (MDD) mixing of dough where the mixing curve (apparent viscosity) is used to determine mixing requirement. Baking tests showed that loaf quality (volume and crumb texture) for bread made with sheeting was different from bread made with MDD mixing, particularly when dough was developed beyond the minimum sheeting requirement. These differences indicate that dough development (or over‐development) by sheeting may occur through a different mechanism than by MDD mixing.     

Comparison of baking tests using wholemeal and white wheat flour

Production of whole-grain products can provide more variety in bakery products and might impact positive health effects due to fermentable soluble fibers. To assess technological quality, micro-scale methods using 10 g of white flour are usually carried out, in particular if amount of material or additives is limited. Using wholemeal flour for micro-scale testing might enhance use efficiency of raw material. Up to date, there is no information, whether micro-scale testing of wholemeal flour provides the same information on techno-functionality as classical methods. Two wheat varieties with the same protein concentration but different bread-making performance were used to analyze this aspect. Micro-scale baking test was optimized for wholemeal flour concerning dough consistency and fermentation time. Wholemeal flour reduced loaf volume, but optimization was successful. Although all processing steps of wholemeal baking test were adapted, differences in loaf volume between the two varieties were only present with white flour. Coarse particles in wholemeal flour may be responsible for reduced gas retention. Decreasing particle size of bran material might reduce adverse effects on loaf volume. A micro-scale baking test using wholemeal flour would have several advantages after correct implementation: lower price, less time and material required, direct measurement of quality aspects.     

Effect of Wheat Bran,Coarse Wheat Flour,and Rice Flour on the Instrumental Texture of Cookies

Abstract

The effect of replacing wheat flour with wheat bran (0–10%), coarse wheat flour (0–20%) or with rice flour (0–20%) on the quality of cookies was studied. The cookie dough was subjected to Instrumental Texture Profile Analysis in order to determine dough cohesiveness and adhesiveness. After baking spread factor, puncture force and fracture strength of the cookies was also determined. The control dough had cohesiveness and adhesiveness values of 0.279 and 13.6 N s whereas control cookies had puncture force and fracture strength of 90.84 N and 100.16 N. Wheat bran increased dough cohesiveness and adhesiveness whereas coarse wheat flour had the opposite effect. Increasing levels of rice flour decreased cohesiveness but increased adhesiveness. Wheat bran and rice flour lowered the spread factor where as coarse wheat flour increased spread factor. Coarse wheat flour and rice flour lowered the fracture strength where as wheat bran increased fracture strength. Sensory evaluation revealed that increasing levels of wheat bran lowered the overall acceptability whereas rice flour and coarse wheat flour improved sensory scores.     

Pre-Germinated Brown Rice Substituted Bread: Dough Characteristics and Bread Structure

Pre-germinated brown rice (PGBR) having the germ length of 0.5–1.0 mm is produced as a healthy food by immersing the brown rice in water. In this article, various additives were used for making PGBR breads, and suitable combinations of PGBR and additives for breadmaking were evaluated to provide PGBR bread with high functional properties. The 30% of the wheat flour was substituted with PGBR (PGBR 30), and combined additions of phytase (PHY), hemicellulase (HEM) and sucrose fatty acid ester (SE) to PGBR 30 improved the bread qualities with more suitable dough properties, as compared with the sample without their addition. During fermentation, the amounts of gas leaked from the PGBR 30 dough were suppressed by the additions. PHY and HEM hydrolyzed the phytate and hemicellulose in PGBR, and the maturity and extensibility of the PGBR 30 dough were caused by the activated yeast with formed phosphate and decomposed bran, making the large loaf volume and softness of breadcrumbs during storage. In addition, SE accelerated the dough tolerance to mixing or fermentation with the emulsifying ability. Therefore, the combined additions with PHY, HEM, and SE to PGBR 30 improved the dough and bread qualities.     

Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread

The effect of substituting wheat flour with 0%, 5%, 10% and 15% protein concentrates from natural and yeast fermented rice bran on the rheological properties of their dough and bread properties was studied. Rheological properties of wheat dough were influenced by addition of rice bran protein concentrates. Overall acceptability score and specific loaf volume of 100% wheat bread were not significantly different from composite bread up to 10% rice bran protein substitution, and therefore, the optimised level of substitution was established. The optimised composite bread contained higher total amino acid content, radical scavenging activity and ferric reducing ability power (43.04–48.87 g/100 g, 182.77–201.65   mmol TEAC/100 g and 613.29–637.81 mmol TE/100 g) than control (33.86 g/100 g, 109.43 mmol TEAC/100 g and 540.13 mmol TE/100 g). Springiness, cohesiveness and resilience values of wheat bread were not significantly different from composite bread. Scanning electron microscopy revealed that composite bread had surfaces with embedded granules like protein deposits with small spores.     

Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming

Green tea extract (GTE) was fortified into steamed bread as a functional ingredient to enhance its nutritional values. However, GTE might inhibit α-amylase activity and interact with gluten proteins, causing adverse effects on dough development and final loaf volume. This research investigated the effects of GTE and fungal alpha-amylase (FAA) on rheofermentometer characteristics, dough inflation parameters, and the specific volume of both dough and steamed bread. Rheofermentograph showed that the fortification of GTE did not affect the gassing power of yeast while it slightly inhibited the activity of FAA. Fortification of GTE at the level of 1.0 % decreased the dough inflation parameters and the specific volume of steamed bread. On the other hand, fortification of 60 ppm FAA enhanced the dough inflation parameters and increased the specific volume of steamed bread. Addition of 60 ppm FAA was able to fully compensate for the reduction of specific volume caused by the addition of 1.0 % GTE. Fortification of 0.50 % GTE produced steamed bread whose specific volume was not significantly different from that without GTE.     

Use of durum residue flour,a lower value product of durum milling,by incorporation into wheat flour dough without deterioration in baking quality

BACKGROUND: During the milling of durum wheat to semolina, about 10–15% of total products produced is residue flour, a lower value product than the semolina. This study investigated the potential for using the durum residue flour as an additive in bread‐making to improve its potential commercial value. RESULTS: Incorporation of residue durum flour from 102 breeding lines into a low protein flour and standard bakers' flour at 20% incorporation improved the bake loaf volume with minimal change in Mixograph dough mixing time and peak resistance in many of the lines tested. Loaf yellow b was always increased even with only a 10% incorporation. Baking flours can tolerate 20% incorporation with no deleterious affects on loaf volume and bake score. CONCLUSION: The results show a potential for using the lower value durum residue flour for baking bread of acceptable quality with a slightly higher yellow colour. This would improve the profitability for the miller and provide alternative ingredients to the baker for preparing specialty breads. Copyright © 2008 Crown in the Right of the State of New South Wales and Society of Chemical Industry     

流态起酥油对冷冻面团烘焙特性的影响研究

使用冷冻面团生产面包具有经济、方便、快捷,产品质量稳定的特点,冷冻面团的主要缺点是:面团的醒发时间随着冷冻储存时间的延长而延长,且面包比容小.起酥油系统是提高冷冻面包面团储存稳定性的关键因素之一,流态起酥油具有良好的功能性和流动性,可以满足食品工业自动化生产的要求.研究了一种流态起酥油对冷冻面团烘焙特性的影响,结果表明在冷冻面团研究开发中使用流态起酥油可以很好地改善冷冻面团面包的烘焙特性,使得用冷冻面团制得的面包与新鲜面包在制作参数和口感上相比没有很大的区别,冷冻面团在冷冻储存期间烘焙品质的下降可以用一种专用于冷冻面团的起酥油系统来弥补.     

Effects of adlay bran and its ethanolic extract and residue on preneoplastic lesions of the colon in rats

BACKGROUND: Adlay (Coix lachryma‐jobi L. var. ma‐yuen Stapf) is a cereal crop used in traditional Chinese medicine and as a nutritious food. Epidemiologists have suspected that the low cancer rates in southeastern China might be related to adlay. Previous studies have shown that adlay has anti‐tumour and anti‐inflammatory activity. This study investigated the effect of adlay bran and its fractions on chemically induced colon carcinogenesis in rats. RESULTS: Adlay bran and its ethanolic extract and residue significantly reduced the number of preneoplastic aberrant crypt foci (ACF) and modified their mucin composition. The inhibitory effect of adlay bran ethanolic extract on ACF showed a dose dependence. Adlay bran and its ethanolic extract suppressed small ACF (one, two or three crypts) and ACF in the distal colon, while the residue suppressed large ACF (four or more crypts). CONCLUSION: These findings suggest the possibility that adlay bran and its ethanolic extract and residue inhibit colonic preneoplastic lesions in an early stage. Adlay and its fractions may have the potential to be developed as chemopreventive cereal products. Copyright © 2010 Society of Chemical Industry