Effect of rice variety,rice flour concentration and enzyme levels on composite bread quality

A study was conducted to determine the suitability of substituting portions of wheat flours with rice flours for breadmaking. The levels of substitution were 50, 100, 150 and 200 g kg^?1. Two kinds of enzymes, barley malt and fungal amylase, were added to composite flours, and their effects on the volume and quality of the rice-based bread were determined. The results showed that the enzymes, levels of replacement and the varieties of rice had significant effects on weight, specific volume and overall acceptability of the bread samples. However, the enzymes did not have significant effects on the volume, protein and fat contents or on the character and color of the crust in the sensory analysis. Comparisons were made of the nutritional and sensory qualities of the bread made entirely from wheat flour, and the sample which performed best, the bread with 50 g kg^?1 of flour from low amylose variety (183.3 g kg^?1) with barley malt, showed non-significant differences. The overall acceptability of the products showed that it is acceptable to substitute wheat flour with flours generated from rice up to the 150 g kg^?1 replacement level only.     

不同品种马铃薯对马铃薯-小麦复合馒头品质特性的影响

本文以22个品种的新鲜马铃薯为原料制备马铃薯全粉,并对马铃薯全粉的基本成分进行了分析和比较;然后以22个不同品种的马铃薯全粉为原料制作马铃薯-小麦复合馒头(马铃薯全粉:小麦粉=3:7),并对其比体积、高径比、气孔结构和质构特性进行了分析和比较。结果表明,不同品种马铃薯-小麦复合馒头的比体积、高径比、气孔特性和质构特性存在显著差异性(p0.05)。高径比和比体积均较高的品种是紫花白、夏波蒂、陇薯6号、陇薯7号、中薯2号;气孔密度和气孔表面积分率都较高的品种是一点红、青薯9号、大西洋;硬度和咀嚼性都较好的品种是一点红、费乌瑞它、青薯6号、青薯9号、大西洋。综合考虑馒头的感官和物理特性,一点红、青薯9号和大西洋3个品种比较适合替代小麦粉,制得体积较为理想、硬度较低、气孔结构较好的馒头。     

Effects of Different Debranning Degrees on the Qualities of Wheat Flour and Chinese Steamed Bread

Five Chinese wheat cultivars (Anhwei Bai Mai, Gao You 503, Ji Mai 20, Ji Nan 17, and Xi Nong 979, abbreviated as AHBM, GY503, JM20, JN17, and XN979, respectively) were milled after debranning at different degrees. The flour characteristics and qualities of steamed bread made from these flours were evaluated to study the effect of debranning degree. The results showed that the yields of flour of all samples were increased with the augment of debranning degree. The starch damage contents were decreased to a suitable scope for Chinese steamed bread (CSB) making, while the ash contents increased in most of the cases. The effects of debranning on the characteristics of flour were correlated with hardness of wheat cultivars and debranning degree. For AHBM and JM20, the qualities of steamed bread made from unpearled wheat were better than pearled ones. At the same time, for GY503, JN17, and XN979, 5.0% debranning degree improved the characteristics of flour and qualities of CSB.     

BREAD MAKING OF DURUM WHEAT WITH CHICKPEA SOURDOUGH OR COMPRESSED BAKER'S YEAST

Two ways of improving durum wheat bread-making quality were evaluated.
First, durum wheat (cultivar "Papadakis") was blended with bread wheat flour of good (A-flour) or medium (B-flour) quality (70% durum and 30% bread wheat flour). Durum wheat flour displayed the γ-gliadin 45 electrophoretic band and acceptable bread-making quality. Breads from flour blends had better volume, particularly the durum and A-flour blend. The addition of ascorbic and citric acid and malt flour improved dough rheological properties and thus bread volume, as well as staling rate and sensory characteristics. These were more pronounced in the blend of durum with B-flour.
Second, durum wheat flour alone was used to prepare chickpea sourdough-leavened bread, as flavor is important for consumer acceptance. With the addition only of salt, the chickpea sourdough-leavened durum wheat bread displayed acceptable loaf volume, distinguished flavor and longer shelf life compared with bread prepared with compressed baker's yeast.

PRACTICAL APPLICATIONS

One of the practical applications of this study is the possibility of using a common durum wheat cultivar instead of local varieties as is the case with traditional breads. Results of this work may be useful for promoting greater acceptance of durum wheat breads as well as expansion of the use of a traditional Mediterranean chickpea sourdough-leavened durum wheat bread with distinguished flavor and taste.
This work may serve as a guide for determining the quality of flours suitable for production of "home made" or "village" bread (which has high market value as specialty bread) by blending durum and bread wheat flours. Best results are obtained with good-quality bread wheat flour, regardless of the good quality of durum wheat cultivar used, together with the use of the dough improvers implemented in this work.     

Suitability of various australian wheats for chinese-style steamed bread

Three methods of preparation of steamed bread on a laboratory scale were evaluated to determine the one most suitable for discriminating between flour samples. The preferred method was then applied to a number of wheat varieties at different protein levels to select the most suitable ones for this product, and to determine the key analytical parameters of the most suitable flour. Flour colour and protein content appeared to be more important than other physical and chemical properties. Flour samples with high protein content (greater than 12%) and strong doughs gave bread with a wrinkled surface and dark colour, whereas low protein (less than 10%) soft wheat flours gave poor texture and eating quality, although the surface was smooth. It is suggested that flours of medium protein content (10–12%) and medium dough strength are the most suitable for steamed bread. Processing conditions affected steamed bread quality. Blending of high protein hard strong wheats with soft weak wheat could be practical for preparing flour for steamed bread.     

Effect of Rice, Corn and Soy Flour Addition on Characteristics of Bread Produced from Different Wheat Cultivars

Preparation and consumption of bread enriched with flours that contain appreciable amounts of protein, lysine, dietary fiber, and minerals will provide a healthy alternative to consumers and also a lowering of bread making cost in countries where wheat is not a major domestic crop. Addition of rice, corn, and soy flour to bread and durum wheat flours at 10, 20, 30, 40, 50% levels was carried out to examine the effects on the baking (specific volume, color, firmness) and sensory characteristics of bread. Dough rheological properties were also studied using Brabender Farinograph and Extensograph. Results of the present study suggest that incorporation of rice, corn, and soy in bread wheat flour up to a level of 10% (flour basis) and in durum wheat flour up to 20% produces bread without any negative effect in quality attributes such as color, hardness, and flavor and reasonable acceptance offering promising nutritious and healthy alternative to consumers. Increasing levels of substitution (30 and 50%) resulted in decreasing dough strength, extensibility, and loaf volume, due to the replacement of gluten by the added protein. Overall acceptability scores of these breads were found to be very low. The durum flour can be substituted with nongluten flours up to 10% more than the bread wheat flour because of its stronger gluten matrix and better dough rheological characteristics.     

EFFECT OF PENTOSANASE ON DOUGH AND BREAD PROPERTIES PRODUCED BY DIFFERENT TYPES OF FLOURS

ABSTRACT

The effects of pentosanase at different doses (20, 60 and 100 ppm) on physical dough properties and bread quality were studied using three types of wheat flours. Flour A was a regular bread flour, flour B had a high hardness ratio and protein content, and flour C was prepared from the same blend of flour A but had a high extraction ratio. Regarding farinograph data, water absorption values of the high extraction (86%) flour C and high hardness (65%) blend flour B increased with introduction of pentosanase. Extensibility values of the flours increased moderately with pentosanase addition, while resistance and energy values decreased. The volume of breads made with flours C and B decreased upon addition of pentosanase. But loaf volume of breads prepared with regular bread flour A with 50% hardness and 76% extraction rate increased with high levels of pentosanase addition. In conclusion, flour A as a regular bread flour gave satisfactory results with pentosanase supplementations, whereas the harder‐blend (65%) and higher‐extraction‐rate (85%) flours from the same cultivars did not.

PRACTICAL APPLICATIONS

Pentosanase addition was more effective on soluble pentosans than on insoluble ones. Because of these effects, it enhanced the bread‐making properties of regular flour more effectively than those of the high‐extraction and harder‐blend flours of the same cultivars.

     

Effect of Welsh Onion (Allium fistulosum L.) on Breadmaking Properties

Breadmaking properties, such as bread height and specific volume, were improved in bread, made with wheat flour blended with Welsh onion (Allium fistulosum L.) powder, which is high in di‐n‐propyl disulfide (Pro₂S₂). Breadmaking properties also were improved in bread prepared from wheat flour blended with Pro₂S₂ alone. Brabender farinographs of Welsh onion powder/wheat flour and Pro₂S₂/wheat flour showed interesting properties in modifying the width of the tail. Size‐exclusion high performance liquid chromatography of the wheat proteins in the control and blended flours showed a profile of low, medium, and high molecular weight peaks. The area of the high molecular weight peak was larger in the 2 blended flours than in control, indicating this protein was important for the improvement.     

谷物膨化混合粉的应用研究

以优质的黑米、薏米、荞麦粉为原料，采用现代挤压膨化技术制成膨化粉，将膨化粉按一定比例添加到小麦粉中，分别制作出营养保健价值很高的馒头、蛋糕、烤糕，研制出相应的馒头制作工艺、蛋糕制作工艺、烤糕制作工艺和工艺参数。     

小麦品质与馒头品质关系的研究

选用我国主产麦区７１个小麦品种和３８个澳大利亚小麦品种,初步研究了小麦品种特性与北方馒头品的关系。结果表明：面粉蛋白质、沉降值、和面时间、形成时间、稳定时间与馒头体积和比容呈极显著正相关,与头外观呈极负相关,适宜制作馒头的小麦面粉蛋白质含量中等偏高,面筋强度中等;     

A Comparative Study of the Inter-Relationships Between Mixograph Parameters and Bread- Making Qualities of Wheat Flours and Glutens

The mixing characteristics and bread-making qualities of flours, reconstituted flours and glutens from a diverse range of wheat cultivars obtained from Canada, France and the UK, were investigated. Simple correlations were calcu-lated among Mixograph parameters, loaf volume, Glu - 1 quality scores, protein content, SDS-sedimentation volume and baking absorption. The results indicate that the mixing properties of flours from cultivars in the medium–strong range are significantly influenced by their protein contents. On the other hand, the mixing properties of ‘extra strong’ or weak flours are relatively less affected by their protein contents, and it appears that the protein quality primarily controls their behaviour during mixing. Gluten samples, other than weak glutens from cvs Riband and Corin, required a longer time to mix to peak dough resistance (PDR) than their corresponding flour or reconstituted flour samples. However, the differences in mixing time were more pronounced between ‘extra strong’ glutens and their corresponding flours or reconstituted flours. The Mixograph parameter PDR showed highly significant ( P< 0·001) correlations with loaf volume for flour, reconstituted flour and gluten samples. In each case, variation in PDR explained more than 65% of the variation in loaf volume, reaching about 83% for glutens. PDR was also significantly correlated with Glu - 1 quality scores. However, the mixing times for flours, reconstituted flours and glutens demonstrated no simple correlations with loaf volume. On the basis of the results, it appears that the 2 g Mixograph PDR value for flour or gluten may be used to assess flour or gluten bread-making quality. It may be used as a viable alternative to the baking test for the evaluation of the baking potential of flour or gluten, as well as an alternative to currently used ‘gel protein’-based pro-cedures for differentiating between ‘strong’ and ‘extra strong’ wheats.     

Application of Response Surface Methodology to the Development of Rice Flour Yeast Breads: Objective Measurements

A gluten-free wheat bread replacement was developed from rice flour (80%) and potato starch (20%). Using objective measurements as responses, response surface methodology was utilized to find carboxymethylcellulose (CMC)-hydroxypropylmethylcellulose (HPMC)-water combinations which could successfully replace gluten in the rice flour yeast breads from each of three rice flours. CMC and water had the greatest effect on the responses measured; HPMC had the least. Rice bread formulations were found that resulted in breads which met wheat (white) bread reference standards for specific volume, crumb and crust color, Instron firmness and % moisture.     

顶空固相微萃取- 气质联用分析小麦馒头制作过程中的挥发性成分变化

为研究小麦挥发成分在加工过程的形成变化,选用具有代表性的3种不同筋力小麦品种--普冰143、晋麦47、西农9817,采用顶空固相微萃取技术萃取其小麦粉、发酵面团和馒头的挥发性成分并进行气相色谱-质谱分析鉴定。结果表明：普冰143、晋麦47、西农9817小麦粉检测出23种相同的挥发性成分,分别占总量的84.01%、77.82%和82.28%,其中主要成分为萘、1-甲基-萘、(Z)-2-丁烯二酸二甲酯、1,7-二甲基-萘、2-甲基-萘;发酵面团中检测出共同成分18种,分别占总量的80.99%、71.65%和70.44%,主要成分为乙醇、萘、1-甲基-萘、丁二酸乙基甲酯、苯乙醇;馒头中检出26种相同的挥发性成分,分别占总量的80.26%、75.99%和80.43%,主要成分为萘、1-甲基-萘、2-戊烷基-呋喃、乙醇、壬醛。不同筋力小麦制品之间的挥发性成分存在差异,但大部分主要成分相同。从小麦粉到馒头的制作过程中,挥发性成分发生明显变化,其中烃类物质相对含量明显减少而醇类物质种类和相对含量均增多。     

Composite Flours for Baked Products and Possible Challenges – A Review

This paper is a review of how consumption of bread, other leavened products and unleavened products made from wheat flour has increased rapidly in Nigeria and other developing countries. It examines how this has resulted in large scale importation of wheat and the consequent drain on the nation’s foreign currency earnings. It contains some suggestions on how to reduce the high import bills of wheat by using composite flours or blends of wheatless flours in place of wheat flour for making leavened and unleavened products. Some studies on the quality characteristics of leavened and unleavened products made from composite flours or blends of wheat flours were reviewed. Some possible challenges likely to be encountered in case Nigeria changes from use of wheat flour to composite flours and blends of wheatless flours are also outlined.     

Breadmaking Properties of Triticale Flour with Wheat Flour and Relationship to Amylase Activity

Wheat flour was blended with triticale flour and baking tests were performed. When 18.3% of triticale flour was blended with wheat flour, the greatest bread height (mm) and specific volume (cm³/g) were obtained. Triticale flour was fractionated into water solubles, gluten, prime starch, and tailings by acetic acid (pH 3.5) fractionation. Baking results indicated that only the water solubles fraction produced the same baking performance as the original triticale flour. Several types of triticale flour were blended with wheat flours, and the breadmaking tests and measurement of amylase activities were compared. Baking results appeared to be related to a-amylase activity of triticale flour.     

Incorporation of pulse flours of different particle size in relation to pita bread quality

BACKGROUND: To increase pulse consumption, pita bread was fortified with pulse flours milled from green lentils, navy beans and pinto beans, which were ground to produce fine and coarse flours. Pita breads were prepared using composite flours containing pulse flours (25, 50, 75%) and wheat flour or 100% pulse flours and adjusting the amount of water required for mixing based on farinograph water absorption. Pita bread quality was evaluated according to diameter, pocket height, specific loaf volume, texture and crust colour. RESULTS: Blends made from pulse flours with coarse particle size showed higher rates of water absorption. All composite flours and 100% pulse flours produced pitas with pockets, confirming their suitability for this product. Crust colour of pitas was affected less by navy bean flour than by lentil flour. Pita breads made with pinto bean flour were superior in texture. Overall, navy and pinto bean flours appeared more suitable for pita bread. Flours with coarse particle sizes produced pitas with better colour and texture. Sensory parameters of pitas containing 25% coarse pinto or navy bean flour were as good as or better than those from the wheat control. CONCLUSION: Acceptable pita breads can be made using pulse flours, although the substitution level is limited to 25%. Copyright © 2012 Society of Chemical Industry     

Distribution of iron,zinc and manganese in milling streams of common Serbian wheat cultivars: Preliminary survey

This study investigates distribution of three micronutrients in milling streams of three common wheat cultivars to estimate nutritive value of white and brown flours. Among the analysed wheat cultivars, the majority of flour streams of NS Todorka showed a higher content of soluble micronutrients than the other two investigated wheat cultivars. It is necessary to improve bioavailability of Fe and Zn in flours since these micronutrients were mostly in insoluble form. In contrast, considering average Serbian portion sizes for bread, bread made from flour Type ‘110’ could supply almost 75% of the recommended daily intake for Mn.     

脱皮对不同筋力小麦粉及其馒头品质的影响

对小麦进行适度脱皮,既能去除粗纤维和表面污染物,还能较好的保留微量营养素.以高筋、中筋和低筋小麦为原料,研究4％脱皮率对不同筋力小麦粉及其馒头品质的影响.结果表明,高筋和低筋小麦脱皮后糊化参数均有所提高,而中筋小麦有所下降;脱皮后,高筋、中筋和低筋小麦粉破损淀粉质量分数分别增加了6.0％、2.6％和4.2％;高筋和低筋...     

Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts

Bread is a major staple food consumed daily in all parts of the world. A significant part of the human population cannot tolerate gluten, a storage protein found in wheat, rye and barley, and therefore, products made from alternative cereals are required. During this study, the bread-making potential of seven gluten-free flours, wheat and wholemeal wheat flour was compared. Fermentation potential of the different flours was determined, showing that dough development height of gluten-free and wholemeal wheat samples was lower than for wheat and oat flour. Apart from standard bread quality parameters such as loaf-specific volume and physical crumb texture, also water activity and shelf life have been determined. The shelf life of gluten-free breads was reduced compared to wheat bread. Aroma profiles were evaluated by a trained panel. Wheat, oat and wholemeal wheat breads were liked moderately, while the remaining samples had lower liking scores. Crumb grain characteristics were investigated using image analysis, and microstructure was observed by scanning electron microscopy. Overall, only breads produced from oat flour were of similar quality to wheat bread, and the utilization of buckwheat, rice, maize, quinoa, sorghum and teff flours resulted in breads of inferior quality.     

Carbohydrate Digestibility and Resistant Starch of Steamed Bread

Sixteen Australian hard and soft wheats and two U.S. hard wheats were milled into flours (break and reduction) for preparation of steamed breads. Chemical composition and rheological properties of the flour were determined. Steamed breads were analyzed for carbohydrate digestibility and resistant starch. There was no relationship between flour type, protein content and specific volume of steamed breads. Carbohydrate digestibility of steamed breads from soft wheat flour was higher than that of breads from hard wheat flour. Reduction flours produced steamed breads with higher carbohydrate digestibility than break flours. Resistant starch was higher in steamed breads from soft wheat flours than in those from hard wheat flours. Reduction flour produced higher resistant starch levels than break flours. Commercial white bread had resistant starch levels similar to those of steamed breads from soft wheat flour and hard wheat reduction flour.