Search

Its high dietary fiber and protein contents and nutritional quality make defatted wheat germ (DWG) a valuable cereal by-product, yet its negative impact on food structure limits its use as a food ingredient. In this research, DWG underwent air classification, which identified two fractions with high fiber (HF) and low fiber/high protein (LF) contents, and a bioprocessing protocol, involving treatment with xylanase and fermentation with selected lactic acid bacterial strains. The degree of proteolysis was evaluated through electrophoretic and chromatographic techniques, revealing differences among fractions and bioprocessing options. Fermentation led to a significant increase in free amino acids (up to 6 g/kg), further enhanced by the combination with xylanase. When HF was used as an ingredient in bread making, the fiber content of the resulting bread exceeded 3.6 g/100 g, thus reaching the threshold required to make a "source of fiber" claim according to Regulation EC No.1924/2006. Meanwhile, all breads could be labeled a "source of protein" since up to 13% of the energy was provided by proteins. Overall, bioprocessed ingredients lowered the glycemic index (84 vs. 89) and increased protein digestibility (80 vs. 63%) compared to control breads. Technological and sensory analysis showed that the enzymatic treatment combined with fermentation also conferred a darker and more pleasant color to the bread crust, as well as better crumb porosity and elasticity. [ABSTRACT FROM AUTHOR]

Consumers are more interested in replacing commonly used chemical preservatives with natural substances. The effect of 5, 10, 20, 40, and 80 mg of thyme and lemongrass essential oils (THY and LMG, respectively) per 100 g of wheat flour was studied from the viewpoints of dough rheology, dough leavening progress, and the results of laboratory baking trial. Changes in dough viscoelastic properties were evaluated by the Mixolab rheometer and the company software. The higher the thyme oil portion, the higher the dough structure destruction by kneading and heat input in torque point C2, and consecutively shorter stability of dough consistency (up to one-half of the values recorded for the control); reversely, the LMG did not affect both features verifiably. In the 90 min leavening test, a dough weight loss was decelerated by both essential oils similarly. During the baking test, the average volume of wheat small breads as control was evaluated on level 167 mL (bread yield 451 mL/100 g flour). Independently of the dose of the THY or LMG, small bread volumes oscillated between 148–168 and 135–161 mL (average bread yields 442 and 443 mL/100 g flour, respectively). The shelf life of the products with a higher portion of essential oil was extended by up to 7 days. [ABSTRACT FROM AUTHOR]

Featured Application: The obtained results may be applied in gluten-free bread production. Inulin may be widely used in in the food industry due to its many health benefits. It has the potential to increase the insufficient nutritional quality of gluten-free bread. Therefore, the aim of this study was to test the applicability of inulin in rice baking. The impact of added inulin (5%, 10%, 20%, 30%, and 40%) on the dough's rheological, bread's textural and sensory characteristics was evaluated. The extensibility of rice dough during uniaxial deformation tests (8.5 mm) was improved by the added inulin (10.2–12.3 mm). The presence of inulin softened the dough and shifted the gelatinization temperature toward higher values. The added inulin also increased the loaf's specific volume (1.16–1.48 mL/g), tenderized the breadcrumbs, increased the crumb porosity (36–58%), and generally improved the crumb structure. The panelists favored the sensory characteristics of breads with inulin. However, baking losses were increased in these breads as well (15.1–18.5%). The effect of the added inulin on the dough and bread characteristics generally rose with an increasing addition of inulin, reaching the maximum in samples with 30% inulin. The presence of 40% inulin deteriorated some characteristics of the bread. Therefore, the addition of up to 30% of inulin seemed to be optimal for rice bread. [ABSTRACT FROM AUTHOR]

Its high dietary fiber and protein contents and nutritional quality make defatted wheat germ (DWG) a valuable cereal by-product, yet its negative impact on food structure limits its use as a food ingredient. In this research, DWG underwent air classification, which identified two fractions with high fiber (HF) and low fiber/high protein (LF) contents, and a bioprocessing protocol, involving treatment with xylanase and fermentation with selected lactic acid bacterial strains. The degree of proteolysis was evaluated through electrophoretic and chromatographic techniques, revealing differences among fractions and bioprocessing options. Fermentation led to a significant increase in free amino acids (up to 6 g/kg), further enhanced by the combination with xylanase. When HF was used as an ingredient in bread making, the fiber content of the resulting bread exceeded 3.6 g/100 g, thus reaching the threshold required to make a “source of fiber” claim according to Regulation EC No.1924/2006. Meanwhile, all breads could be labeled a “source of protein” since up to 13% of the energy was provided by proteins. Overall, bioprocessed ingredients lowered the glycemic index (84 vs. 89) and increased protein digestibility (80 vs. 63%) compared to control breads. Technological and sensory analysis showed that the enzymatic treatment combined with fermentation also conferred a darker and more pleasant color to the bread crust, as well as better crumb porosity and elasticity.

Tannic acid (TA) has been recently considered as a new dough additive for improving the bread-making quality of wheat. However, the effects of TA supplementation on the sensory quality parameters (color, crumb grain structure, and sensory properties) of bread have not been studied. Further, the potential of TA supplementation in bread-making quality improvement has not been evaluated by using commercial flour. In the present study, three commercial wheat flours (namely, XL, QZG, and QZZ) with different gluten qualities were used to evaluate the effects of TA supplementation (in concentrations of 0.1% and 0.3%, respectively). TA supplementation did not change the proximate composition of the breads but increased the volumes and specific volumes of XL and QZG breads. TA supplementation enhanced antioxidant activities, with 0.3% TA significantly increasing the antioxidant capacities of bread made from all three flour samples by approximately four-fold (FRAP method)/three-fold (ABTS method). Positive effects of TA on the reduction in crumb hardness, gumminess, and chewiness were observed in the XL bread, as determined by the texture profile analysis. For the analyses on visual and sensory attributes, our results suggest that TA did not affect the crust color, but only slightly reduced the L* (lightness) and b* (yellowness) values of the crumb and increased the a* (redness) value. TA supplementation also increased the porosity, total cell area, and mean cell area. Satisfactorily, the sensory evaluation results demonstrate that TA-supplemented breads did not exhibit negative sensory attributes when compared to the non-TA-added breads; rather, the attributes were even increased. In summary, TA-supplemented breads generally had not only better baking quality attributes and enhanced antioxidant activities, but, more importantly, presented high consumer acceptance in multiple commercial flour samples. Our results support the commercial potential of TA to be used as a dough improver. [ABSTRACT FROM AUTHOR]

Inulin may be widely used in in the food industry due to its many health benefits. It has the potential to increase the insufficient nutritional quality of gluten-free bread. Therefore, the aim of this study was to test the applicability of inulin in rice baking. The impact of added inulin (5%, 10%, 20%, 30%, and 40%) on the dough’s rheological, bread’s textural and sensory characteristics was evaluated. The extensibility of rice dough during uniaxial deformation tests (8.5 mm) was improved by the added inulin (10.2–12.3 mm). The presence of inulin softened the dough and shifted the gelatinization temperature toward higher values. The added inulin also increased the loaf’s specific volume (1.16–1.48 mL/g), tenderized the breadcrumbs, increased the crumb porosity (36–58%), and generally improved the crumb structure. The panelists favored the sensory characteristics of breads with inulin. However, baking losses were increased in these breads as well (15.1–18.5%). The effect of the added inulin on the dough and bread characteristics generally rose with an increasing addition of inulin, reaching the maximum in samples with 30% inulin. The presence of 40% inulin deteriorated some characteristics of the bread. Therefore, the addition of up to 30% of inulin seemed to be optimal for rice bread.

This article explores the use of unconventional herbal raw chia seeds. We studied bread made from whole wheat and rye grains with the addition of moistened chia seeds. According to the recipe for making bread, an optimal sample of bread was selected, all indicators of the quality of the dough and finished bread were determined. According to the results of the study, a sample with the addition of 10% chia seeds as an additive to the wheat dough was chosen as the most optimal option. In general, it was found that the consistency of a semifinished product prepared from the optimal variant, in terms of dryness and in general, in terms of rheological properties, does not impair the quality of the finished bread. According to the research data, in the optimal variant, the content of antioxidants is higher than in the control sample. In the raw materials used, the amount of starch is less, and the presence of proteins is greater, based on this, the total starch content decreases, this helps to slow down the hardening of bread, which is proved by the research results.

Tannic acid (TA) has been recently considered as a new dough additive for improving the bread-making quality of wheat. However, the effects of TA supplementation on the sensory quality parameters (color, crumb grain structure, and sensory properties) of bread have not been studied. Further, the potential of TA supplementation in bread-making quality improvement has not been evaluated by using commercial flour. In the present study, three commercial wheat flours (namely, XL, QZG, and QZZ) with different gluten qualities were used to evaluate the effects of TA supplementation (in concentrations of 0.1% and 0.3%, respectively). TA supplementation did not change the proximate composition of the breads but increased the volumes and specific volumes of XL and QZG breads. TA supplementation enhanced antioxidant activities, with 0.3% TA significantly increasing the antioxidant capacities of bread made from all three flour samples by approximately four-fold (FRAP method)/three-fold (ABTS method). Positive effects of TA on the reduction in crumb hardness, gumminess, and chewiness were observed in the XL bread, as determined by the texture profile analysis. For the analyses on visual and sensory attributes, our results suggest that TA did not affect the crust color, but only slightly reduced the L* (lightness) and b* (yellowness) values of the crumb and increased the a* (redness) value. TA supplementation also increased the porosity, total cell area, and mean cell area. Satisfactorily, the sensory evaluation results demonstrate that TA-supplemented breads did not exhibit negative sensory attributes when compared to the non-TA-added breads; rather, the attributes were even increased. In summary, TA-supplemented breads generally had not only better baking quality attributes and enhanced antioxidant activities, but, more importantly, presented high consumer acceptance in multiple commercial flour samples. Our results support the commercial potential of TA to be used as a dough improver.

Amaranth flour from germinated (GA) and non-germinated (A) seeds (0%-C, 5%, 15%, 25%) were mixed with wheat flour for breadmaking. Fermentation parameters of dough (time-tf, maximum volume-Vmax) were obtained. Specific volume (Vsp) of breads, crust color, texture and relaxation of crumb were analyzed. A high amount of germinated amaranth flour decreased Vmax and increased tf, obtaining breads with low Vsp and darkness crust. A firmed and chewy crumb, although with a more aerated structure (high area occupied by alveoli) was obtained. The GA25 bread presented the softer crumb. The elastic modulus-E1 of crumb increased and the relaxation time-T1 decreased with higher amounts of amaranth flour, suggesting the formation of a more structured crumb; mainly in the case of non-germinated amaranth flour. Wheat flour resisted the inclusion of 25% of germinated amaranth seeds (GA25) without substantial changes in bread quality. [ABSTRACT FROM AUTHOR]

Jerusalem artichoke tubers are known for their high content of nutrients, high acidity, pleasant taste and smell and beneficial effects on health. Thus, the capitalization of food products such as bread with Jerusalem artichoke flour, could be an opportunity to diversify the range of new products. The aim of this research was to elucidate the impact of added Jerusalem artichoke flour (in a concentration of 2.5%, 5%, 7.5% and 10%) in wheat flour bread on the sensory and physico-chemical properties of the finished product. Jerusalem artichoke flour has a high dry matter content and a high content of essential amino acids such as histidine, isoleucine, methionine, phenylalanine and valine. In the results we recommend the replacement of wheat flour with 5% Jerusalem artichoke flour, to obtain a product rich in micro and macronutrients with better organoleptic properties and a longer shelf life, which positively influences human health.

To study the effect of quinoa and canahua wholemeals on wheat flour quality, addition dosages of 10 and 20% wt. were tested. Both non-traditional materials lowered protein baking quality (Zeleny sedimentation), and present dietary fibre increased the Falling number. The fermentograph and maturograph tests showed differences in the optimal fermentation and proofing times, as well as in dough volumes during both tests (which were somewhat higher for the wheat-quinoa flour composites). Besides this, dough volumes in the third stage of fermentation simulated on the oven-rise apparatus decided about baking trial results; in this regard, wheat-canahua flour composites reached statistically better results. All obtained data together with sensory scores pointed to the maximal tolerable quinoa or canahua dosage up to 15% wt.

Research background. Wholewheat flour is a very good source of nutritional compounds and functional ingredients for human diet. However, it causes negative effect on bread quality. Different milling techniques can be used to obtain wholewheat flour, minimizing the negative effect of both bran and germ on bread quality. The aim of this work is to study the effect of particle size and shape of wholegrain flour on the interaction among the different components, water distribution, dough rheology and bread volume. Experimental approach. Wholewheat flour of three varieties (Klein Rayo, Fuste and INTA 815) was obtained in cyclonic, hammer and roller mills. The characteristics of wholewheat flour were explored, and the water distribution and rheological properties of dough were determined by thermogravimetric analysis and Mixolab test, respectively. Finally, microscale bread was prepared. Results and conclusions. The amount of water-soluble pentosans, damaged starch and wet gluten was affected by the milling procedure. Regarding dough rheological properties, wholewheat flour obtained in hammer mill had the lowest water absorption capacity and the highest developing time. This result could be mainly attributed to particle shape in these samples with large amount of endosperm attached to the bran, hindering protein unfolding. Thermogravimetric analysis showed that both fine and large bran particle size seem to have the same effect on water properties in wholewheat dough during heating. Bread made with Klein Rayo variety had the highest specific volume, indicating that wheat with high protein content and breadmaking quality is needed to make wholewheat bread. The results of this work showed that particle shape, rather than particle size, affected the quality of wholewheat flour for breadmaking. Novelty and scientific contribution. Milling type and particle shape of the wholewheat flour had a greater effect than the wheat variety. Thus, the wholegrain milling process should be carefully selected taking into account the shape of the produced particle. This may open new opportunities for developing wholewheat bread with better acceptance by consumers.

To successfully increase grain production and improve its quality, the development and introduction of new winter wheat varieties is of great importance. The winter soft wheat varieties developed by the FSBSI “Agricultural Research Center “Donskoy” and included into the State List of Breeding Achievements of the Russian Federation are able to form grain with 30.0% gluten and more, and are suitable for the first, second and third class of baking. A comparative characteristic of the grain quality of winter wheat varieties of the intensive type included in the State List and their ability to form food grain suitable for baking is currently of practical interest. There have been studied 6 varieties in the conditions of drought in 2013 and 2014 (the amount of precipitation during the growing season was 190.0–191.5 mm, the average daily air temperature was 20.3–20.9 °C), and in the conditions of excess moisture in 2016, 2017 (the amount of precipitation was 274.2–292.8 mm, the average daily air temperature was 19.5–20.4 °C). The studied varieties formed the highest productivity from 8.70 to 9.01 t/ha under conditions of excessive moisture. Under drought conditions, productivity of the varieties decreased significantly and ranged from 6.50 to 7.69 t/ha. Better grain quality of the studied varieties was formed in the conditions of the drought of 2013, 2014 with 14.9 to 15.9% of protein and 27.9 to 31.0% of gluten. Food grain close to the first class (from 30.0 to 31.0% of gluten) were formed by the varieties “Aksiniya”, “Tanais” and “Nakhodka”; the second class (more than 28.0% of gluten) was obtained from the varieties “Shef” and “Etuyd”. The ranking method according to grain quality indicators allowed establishing an average rank and identifying the varieties “Aksiniya”, “Tanais”, “Nakhodka” and “Shef” with the best baking traits.

The article presents data on the evaluation of the baking quality of the spring soft wheat variety – Shortandinskaya 95 improved and spring triticale – Rosinka. The purpose of the work is to assess the quality of bread made from soft wheat flour and triticale depending on the cultivation technology and the predecessor in the conditions of “SPC GF named after A.I. Barayev” LLP. A study was conducted on the influence of organic and traditional farming systems on the quality of the products obtained. The organic farming system included the use of aboveground biomass of perennial grasses and legumes as an organic fertilizer. Traditional – the use of mineral fertilizers: ammophos in a dose of P40, ammonium nitrate in a dose of N20, N40, N60 and N80.Trial baking and evaluation of baking advantages were carried out according to the methodology of the state variety testing. The final result of the research was a general bakery assessment. It was found that the baking score of triticale bread is lower than that of wheat by 1-1.5 points. During the years of research, the dependence of the quality of bread on the predecessor and the background of cultivation was noted. The advantage for the studied crops was an organic background, the best precursor for spring triticale was a sweet clover, for spring soft wheat – a wheat grass. [ABSTRACT FROM AUTHOR]

Within the flour wheat genetic improvement program, bakery quality as a selection criterion is delayed and expensive, so variables that help to select it indirectly must be identified. The objective of this research was to relate the kneading variables in whole wheat flour with the industrial characteristics of the doughs and their volume of bread in refined flour. Protein content and sedimentation volume in refined flour, kneading time and stability, kneading tolerance and mixogram height in whole and refined flour, dough strength, tenacity-extensibility relationship and bread volume in refined flour were measured. The average value and Pearson correlations were obtained, genotypes were classified based on their bread volume, and an average comparison was made. The volume of bread was positively correlated with kneading time in whole meal flour (0.6). In addition, the stability to kneading in whole meal wheat flour was correlated with kneading time in refined flour (0.5) and dough strength (0.5). Bread volumes greater than 800 cc had kneading times of 2.4 to 2.9 min in whole flour. So, the use of time and stability of kneading in whole meal flour would help to efficient the selection of genotypes with masses of baking characteristics. [ABSTRACT FROM AUTHOR]

Copyright of Food Technology & Biotechnology is the property of Food Technology & Biotechnology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To study the effect of quinoa and canahua wholemeals on wheat flour quality, addition dosages of 10 and 20% wt. were tested. Both non-traditional materials lowered protein baking quality (Zeleny sedimentation), and present dietary fibre increased the Falling number. The fermentograph and maturograph tests showed differences in the optimal fermentation and proofing times, as well as in dough volumes during both tests (which were somewhat higher for the wheat-quinoa flour composites). Besides this, dough volumes in the third stage of fermentation simulated on the oven-rise apparatus decided about baking trial results; in this regard, wheat-canahua flour composites reached statistically better results. All obtained data together with sensory scores pointed to the maximal tolerable quinoa or canahua dosage up to 15% wt. [ABSTRACT FROM AUTHOR]

Strain hardening of wheat flour (WF) proteins during fermentation and baking is at the basis of the excellent quality of wheat breads. Yet, there are good reasons to use rye flour (RF), such as its high content of dietary fiber and other bioactives. However, rye proteins lack the ability to form dough with sufficient strain hardening capacity under extension, which partially explains the inferior quality of rye breads. A promising strategy to make high-quality breads with high nutritional value is the use of WF and RF blends. Despite this, the rheological behavior of WF/RF bread doughs has not yet been investigated. This study examines their rheology by non-linear uniaxial extensional and small-amplitude oscillatory shear measurements, and relates these measurements to the quality of the resulting breads. The strain hardening index (SHI), derived from extensional measurements, is expressed as the transient extensional viscosity at maximum strain [ηe+(εmax)] relative to the linear extensional viscosity extrapolated to maximum strain [ηe0+(εmax)]. Both the SHI and bread volume decreased when the level of RF in the blend increased. As an example, replacing 60% WF by RF led to a relative decrease of the SHI and bread volume of 34 and 64%, respectively. The decrease of the SHI is correlated to an increase in ηe0+(εmax). Comparison of the extensional curves of doughs made with blends of WF and RF and doughs made with blends of WF and wheat starch (WS) further revealed that RF components play a major role in the rheology of the doughs. In conclusion, it was found that WF/RF blends need to contain at least 60% WF to obtain bread of proper quality. [ABSTRACT FROM AUTHOR]

In this study, mixed starter cultures of yeast and lactobacilli were used for type I sourdough bread making to evaluate their ability to improve bread quality and increase the amount of flavor volatiles. Kazachstania humilis, Saccharomyces cerevisiae, Wickerhamomyces anomalus, and Lactobacillus sanfranciscensis DSM20451T and Lactobacillus sakei LS8 were used in different combinations to ferment wheat sourdough. S. cerevisiae produced the highest amount of CO2 among all strains and thus enhanced bread volume and crumb texture. S. cerevisiae also increased the free thiol level in bread dough, and this study confirms that thiol accumulation was not strongly related to the content of the glutenin macropolymer (GMP) or bread volume. The role of thiol exchange reactions on bread quality differs between long fermentation sourdough and straight dough with baker’s yeast only. The influence of different starter cultures on wheat sourdough bread volatiles was established by using head space solid-phase microextraction and gas chromatography/mass spectrometry analysis (SPME-GC/MS). The sourdough breads fermented with a combination of lactobacilli and yeast had a more complex profile of volatiles, particularly with respect to esters.

In this study, mixed starter cultures of yeast and lactobacilli were used for type I sourdough bread making to evaluate their ability to improve bread quality and increase the amount of flavor volatiles. Kazachstania humilis , Saccharomyces cerevisiae , Wickerhamomyces anomalus , and Lactobacillus sanfranciscensis DSM20451T and Lactobacillus sakei LS8 were used in different combinations to ferment wheat sourdough. S. cerevisiae produced the highest amount of CO2 among all strains and thus enhanced bread volume and crumb texture. S. cerevisiae also increased the free thiol level in bread dough, and this study confirms that thiol accumulation was not strongly related to the content of the glutenin macropolymer (GMP) or bread volume. The role of thiol exchange reactions on bread quality differs between long fermentation sourdough and straight dough with baker's yeast only. The influence of different starter cultures on wheat sourdough bread volatiles was established by using head space solid-phase microextraction and gas chromatography/mass spectrometry analysis (SPME-GC/MS). The sourdough breads fermented with a combination of lactobacilli and yeast had a more complex profile of volatiles, particularly with respect to esters. [ABSTRACT FROM AUTHOR]

Vital gluten is often used in baking to supplement weak wheat flours and improve their baking quality. Even with the same recipe, variable final bread volumes are common, because the functionality differs between vital gluten samples also from the same manufacturer. To understand why, the protein composition of ten vital gluten samples was investigated as well as their performance in a microbaking test depending on the water content in the dough. The gluten content and composition as well the content of free thiols and disulfide bonds of the samples were similar and not related to the specific bread volumes obtained using two dough systems, one based on a baking mixture and one based on a weak wheat flour. Variations of water addition showed that an optimal specific volume of 1.74–2.38 mL/g (baking mixture) and 4.25–5.49 mL/g (weak wheat flour) was reached for each vital gluten sample depending on its specific water absorption capacity.

Water-extractable cereal flour constituents influence bread loaf specific volume, suggesting a contribution to gas cell (de)stabilization in dough. However, the underlying mechanism remains largely unexplored. We studied the impact of incorporating five cereal flour aqueous extracts in model gluten-starch bread (doughs) on specific volume, dough extensional rheology, and protein extractability changes during bread making. Incorporating wheat, rye, or triticale flour aqueous extracts in gluten-starch doughs increased bread specific volume by 12–17%. There were no changes in dough rheology that could explain this specific volume increase, suggesting that other mechanisms relating to gas cell stabilization might be at play. Incorporating oat flour aqueous extracts decreased bread specific volume by 50%. This negative impact was related to poor dough strain hardening behavior, in turn probably explained by disruption of intermolecular glutenin disulfide bonds, as revealed by chromatography. While this study has provided a novel perspective on the mechanisms by which water-extractable cereal flour constituents influence bread volume, it also demonstrates that the compositional heterogeneity of the flour aqueous extracts needs to be addressed to allow an even better understanding of the role of water-extractable cereal flour constituents in stabilizing gas cells in bread dough. [Display omitted] • Wheat, rye, and triticale flour extracts increased gluten-starch bread volume. • Changes in dough extensional rheology did not explain this bread volume increase. • Wheat, rye, and triticale extract proteins might adsorb at gas cell interfaces. • Oat extracts decreased gluten-starch bread volume. • Doughs with oat extract strain hardened less and had less glutenin disulfide bonds. [ABSTRACT FROM AUTHOR]

Abstract The technological properties of the ancient wheat species spelt, emmer and einkorn are considered inferior compared to common wheat and durum wheat, but there are only few comparative studies between ancient and modern wheat species. To help fill this gap, protein content and composition, gluten aggregation, dough and bread properties were determined in a unique set of eight cultivars each of common wheat, spelt, durum wheat, emmer and einkorn grown under standardized conditions at one location in the same year. Spearman correlations and principal component analysis (PCA) revealed that especially the contents of glutenins, high-molecular-weight glutenin subunits and glutenin macropolymer were suitable to predict the volume of breads made from wholemeal flours of the five wheat species using microbaking tests. Based on their proximity to common wheat in the PCA, one cultivar each of spelt, emmer and einkorn was identified that had similar protein analytical, functional and baking properties to common wheat. Furthermore, the characterization of gluten aggregation behavior using the GlutoPeak test (GPT) enabled an estimation of dough properties and bread volume. Therefore, the fast and easy GPT may serve as an alternative to time-consuming and labor-intensive baking tests. Highlights • A unique set of eight cultivars of wheat, spelt, wheat, emmer and einkorn was compared. • Quality parameters to predict the baking quality of wholemeal flours were defined. • Contents of polymeric gluten proteins were good predictors of the baking quality. • Spelt, emmer and einkorn cultivars with good baking quality were identified by PCA. • The GlutoPeak test enabled an estimation of dough properties and bread volume. [ABSTRACT FROM AUTHOR]

Bread volume is the most important characteristic in bread quality of bread wheat (Triticum aestivum L.) and should be maintained in diverse environmental conditions, which should be taken into account in genetic breeding. The evaluation of quality in different environments is complicated, thus the objective of the present study was to determine the stability of bread volume of wheat varieties for drought conditions from a set of unbalanced data, and to determine if the MIXED procedure of SAS can be used as a tool in the selection of stable genotypes. With field experiments, under rainfall conditions and the handling of samples in the laboratory, a set of unbalanced data was obtained that was analyzed with statistical models in MIXED. In the goodness of fit tests the highest value of the information criterion of Akaike corresponded to the reduced model of the variance of stability, thus the stability of the varieties was estimated with this model. The varieties Juchi F200, Romoga F96, Náhuatl F2000 and Tlaxcala F2000 were the most stable. Furthermore, by combining the stability with the bread volume it was determined that the varieties Náhuatl F2000 and Juchi F2000 were the most desirable, given that in addition to their stability, they produced bread with volumes of 867.8 and 864.1 cm3. The estimation of the stability of genotypes using MIXED was useful when diverse environments were incorporated, as it was easy and fast. Another advantage was that when a numerical value of stability was assigned to each genotype, it was possible to categorize, compare and select. [ABSTRACT FROM AUTHOR]

New strategies for a reliable assessment of baking quality of wheat are required since the protein content is a widely discussed indicator in this respect. In this study, the indicator value of the protein content for baking quality was evaluated using almost 600 wheat samples representing different quality and varieties. NIRS calibrations were developed to estimate bread volume at different levels of processing. Bread volume increased with increasing protein content in a wide curvilinear relationship with an R 2 of 0.59. At protein contents above 12% representing the relevant range for trading, the R 2 dropped to 0.15. Different wheat varieties showed differential responses (i.e. linear and non-linear) in bread volume to increasing protein content. The performance of NIRS calibrations for bread volume were best at the processing level of dough (R 2 0.81) and good at the level of whole grains (R 2 0.70). Hence, the protein content is not a reliable indicator for baking quality on its own. Bread volume was predicted better by NIRS calibrations than by protein content. A strategy is presented paying attention to the variety specific interplay between baking quality and protein content with implications for the variety registration system, trading, breeding and nitrogen fertilisation. [ABSTRACT FROM AUTHOR]

Lowering postprandial glucose and insulin responses may have significant beneficial implications for prevention and treatment of metabolic disorders. Bread is a staple food consumed worldwide in a daily basis, and the use of different baking technologies may modify the glucose and insulin response. The aim of this review was to critically record the human studies examining the application of different bread making processes on postprandial glucose and insulin response to bread. Literature is rich of results which show that the use of sourdough fermentation instead of leavening with Saccharomyces cerevisiae is able to modulate glucose response to bread, whereas evidence regarding its efficacy on lowering postprandial insulin response is less clear. The presence of organic acids is possibly involved, but the exact mechanism of action is still to be confirmed. The reviewed data also revealed that the alteration of other processing conditions (method of cooking, proofing period, partial baking freezing technology) can effectively decrease postprandial glucose response to bread, by influencing physical structure and retrogradation of starch. The development of healthier bread products that benefit postprandial metabolic responses is crucial and suggested baking conditions can be used by the bread industry for the promotion of public health. [ABSTRACT FROM PUBLISHER]

Hemp flour composition (20–30% proteins, 7–13% fat and more than 40% saccharides) is a precondition for its usage into non-traditional cereal products. Corresponding to the fact, that hemp proteins are represented mostly by edestin, a low-molecular globulin, technological behaviour of composites containing 5–20% of hemp flour is basically different. The effect was clearly reflected in specific bread volume decrease, comparing standard wheat bread vs. wheat-hemp one. Sensorial profile of such fortified product depends on hemp sample origin, the better one was observed for dehulled wholemeal hemp flour addition. Image analysis of black-white bread cut prints revealed increasing pore densities (up to about 74%) at reversely diminishing mean cell areas (up to about 31%) for bread altered by hulled wholemeal hemp flour. Comparing to wheat standard W2, crumb appearance of bread enhanced by 5% and 20% of dehulled hemp wholemeal was described by conversely lower cell density (11 and 9 vs. 13 pores per cm2) with verifiably larger cells (3.13 a 4.25 mm2 against 2.35 mm2). Specific bread volume and crumb penetration were significantly correlated to both cell density (r −0.69 and −0.65, respectively; P = 99.9 %) and to cell mean area (0.79 and 0.69, respectively; P = 99.9 %).

A high seed vigour is a desired trait in agronomy as it promotes the fast field emergence and homogeneity of harvest, which is necessary for producing quality food raw material. In this work, we studied the effects of the seed vigour on the bread quality. Relationships between the grain vigour, nutrients and anti-nutrients, contents, and bread volume were evaluated using the samples acquired from official variety trials. In the trials, the grain vigour was perceived as the grain ability to germinate in stress conditions, i.e. at 10°C in a solution of polyethylene glycol (PEG 6000 at osmotic pressure - 2 bars, the so called permanent wilting point). The results showed that the locations and years changed the bread volume but not the rank of the varieties tested in the trait. A higher grain vigour was significantly related to a higher falling number during two of the three trial years. The vigour was negatively related to the lipase activity. Moreover, other decomposing enzymes showed a similar tendency as was that found in the samples with the most diverse vigour. The grain samples with 80-90% vigour produced the greatest bread volume. The grain with a vigour below or above this range produced less voluminous loaves. The varieties of the highest quality produced the most voluminous bread from the samples reaching the grain vigour of 90-95%. The standard germination test was not related to the vigour and was less responsible for the bread quality. High-quality varieties had higher contents of total polyphenols than the varieties of lower quality, and the polyphenol content was correlated with the vigour (r

The objectives of this study were to evaluate whether proofing profile influences volume and crumb firmness in bread baked from frozen dough, and whether rye or sugar content and different kneading times affect the microstructure of the frozen dough. Microscopy was used to explain the differences. Wheat doughs mixed with rye (“rye”) and with sugar (“sweet”) were frozen after 3 different proofing times (0, 18, and 38 min) and visualized with confocal laser scanning microscopy and 3-dimensional micro-computed tomography. The baked breads were evaluated for volume and texture. Breads from un-proofed frozen dough allowed to proof after thawing showed the highest volume (4.0 cm 3 /g) and the softest crumb texture. The pre-proofed sweet bread had firmer crumbs and lower volume (2.5–3.0 cm 3 /g) than the pre-proofed rye bread (2.7–3.7 cm 3 /g). Reasons for the differences in quality parameters between the rye and sweet breads were investigated by studying the different influences of kneading time and sugar content on fresh and frozen dough. The gluten network was found to be more homogeneously distributed in doughs with longer kneading times and lower sugar content, and less well distributed and more lumped in frozen than in fresh dough. [ABSTRACT FROM AUTHOR]

Minor variations in the metabolic profile of yeast strongly affect wheat dough structure, the resulting bread volume and its crumb texture. However, it is complex to analyze the impact of single yeast metabolites on the development of dough during processing. In this study, a chemical-leavening system based on glucono-delta-lactone and NaHCO 3 was applied to analyze aeration and gas retention in presence of glutathione independent from the yeast metabolism. The addition of glutathione-amplified gas release during kneading and reduced the time to reach the maximum gas formation rate. The results indicated that the inflation of dough is not limited by the amount of CO 2 nor its release kinetics; however, during baking further aeration is restricted. The oven rise was impaired by high initial CO 2 volumes, which is enhanced by the presence of glutathione. Industrial relevance This investigation addressed the effect of yeast equivalent glutathione on the properties of aerated dough and the resulting bread properties. Through the application of a chemical-leavening system the yeast metabolism can be avoided. GSH from lysed yeast cells had a weakening effect, which confirms observations of structure-loss after freeze–thaw processes of dough. Moreover, the use of chemical-leavening agents reduces bread production costs, since the fermentation process can be neglected. [ABSTRACT FROM AUTHOR]

This study was undertaken with the objective of formulating composite bread using pearl millet ( Pennisetum glaucum) and wheat ( Triticum aestivum) flours . Rheological and bread making properties of composite flours were evaluated. Mixolab results revealed torque increased and dough stability time decreased upon incorporation of pearl millet flour in wheat flour. The incorporation of millet flour at optimum level (5 %) led to an increase of the dough strength (W) and the elasticity-to-extensibility ratio (P/L) by 31 % and 65 % respectively. The bread texture and volume were also improved. These findings indicated the potentiality of using millet flour in bread making. [ABSTRACT FROM AUTHOR]

White or black chia seeds, substituting 2.5% or 5.0% of wheat flour in prepared blends, were treated by milling, hydration, or combination of both. In terms of ash and protein contents, chia addition influenced chemical composition in higher extent than its type – increases up to about 0.5% and 1.3%, respectively, were evaluated. Protein quality was diminished to 35% in maximum, within any impact of chia type. A higher chia addition raised total dietary fibre content almost about one half (from 3.21% to 4.58%). White chia caused gradual lowering of amylases activity, while its dark type had insignificant effect. Composite bread volumes overcame the control one about 6–30%; positive chia effect has risen in order of forms whole hydrated (+9% in average), hydrated milled chia (+20%) and milled dry chia (+29%). As presumed, crumb firmness corresponded to bread volumes ( r = 0.83, P = 99.9%), demonstrating ease of crumb mastication. [ABSTRACT FROM AUTHOR]

This study entails quality assessment of whole grain bread produced from composite flours of quality protein maize and wheat. Quality protein maize and wheat were processed into flours and mixed at various ratios for bread production. The proximate compositions, physical properties, glycemic response, functional and sensory properties of the samples were evaluated using standard methods. The result showed no significant difference (p<0.05) in the proximate composition parameters of the bread samples. The loaf height (2.50 - 3.95 cm), volume (291.00 - 415.00 cm3) and specific volume(1.72 - 2.42 cm3/g) decreased significantly with increasing level of quality protein maize, however, loaf length was not affected by the substitution of quality protein maize. The result of the functional properties showed that final viscosity, water absorption and swelling capacity increased with increasing level of quality protein maize. The result of the glycemic response showed that the inclusion of quality protein maize resulted in decline in the blood glucose content (glycemic index) of the products. The bread samples were generally acceptable however; bread with 100% wheat was the most preferred. The result of the sensory properties showed that there was significant difference (p<0.05) in the texture and taste of 100% wheat bread and the other samples. The study concluded that substitution of quality protein maize with wheat produced acceptable whole grain loaves that have positive effect on the reduction of blood glucose level. [ABSTRACT FROM AUTHOR]

Samples of seven winter wheat cultivars, grown in several environments contrasting in N availability in 2013-2015, were analysed for grain protein concentration (by Perten Infrared analyser), and for two bread-making parameters estimated by Reomixer. Differences between cultivars in the response of bread volume and dough strength to grain protein concentration, as measured by the slope (b) of the linear regression were significant when tested against the variance of interaction Cultivars*Years. The regression coefficients (b) were not significantly correlated with the average values of the quality parameter (with the exception of the correlation between peakheight and the slope of its regression on protein concentration, which was significant in one of three years). This suggests that breeding for ensuring suitable bread-making quality with relatively lower protein content of the grain, based on studying the regression of bread-making parameters on grain protein concentration, might be feasible. [ABSTRACT FROM AUTHOR]

Addition of non-traditional raw-materials and flours into wheat flour follows contemporary trend of manufacturing nutritionally healthier fermented bakery products. Aim of the study follows this tendency, evaluating nutritional improvement of composite flour and baking potential of prepared wheat-hemp flour composites. Hemp products addition significantly increased both protein and dietary fibre contents. Between five types of hemp flour, differences were observed according to incorporated amount (wheat flour substitution from 5% to 20%). In composites containing 20% of hemp flour and dehulled hemp wholemeal, protein content increased to 14.9% and to 15.7%, respectively (compared to 12.5% proteins in control wheat flour). Dietary fibre content change was governed unequivocally by addition level for both hemp flour and hemp wholemeal. Hemp wholemeal affected the solvent retention capacity (SRC) profile of the wheat flour used in a broader extent than hemp flour done, interacting moreover with addition level applied. Significant diminishing was measured for the sucrose and the lactic acid SRC, which describe physicochemical stage of starch and proteins in prepared composites. Addition of 5% and 20% of dehulled hemp wholemeal decreased the formed SRC from 112.0% to 102.3% and to 64.1%, and the latter SRC from 182.6% to 108.0 and to 78.3%, respectively. Smaller bread volume and worse shape were evaluated as the amount of hemp flour gradually increased; wholemeal form had more or less a positive effect. Correspondingly to that, crumb firmness measured by penetration test was found approximately half for hemp flour composite bread than for the hemp wholemeal ones. [ABSTRACT FROM AUTHOR]

The bread-making quality of forty three wheat flour samples, divided into two groups according to the ash content (up to 0.6% and 0.7%), and its changes by fortification with malt flour were studied in the form of fermented dough. Standard analytical measurements (ash and protein contents, wet gluten, falling number, Zeleny sedimentation value), rheological investigations (amylograph, maturograph, oven rise recorder), and laboratory baking test were used for the characterisation of flour and dough. The influence of the malt flour addition on the fermented dough behaviour depends on the flour composition and was found more significant in flours with a lower ash content ("bright" type). Amylograph characteristics of flour-water suspensions were affected in the same extent by the malt addition. Maturograph behaviour changed significantly only in proofing stability (without influence by the flour type) and dough firmness was affected by malt only in the case of flours with lower ash contents. Oven rise characteristics of dough and the specific bread volume showed important changes in both sets of samples with significant differences between flours with lower and higher ash contents. A strong correlation (r = 0.62-0.75) significant at 0.01 level exists between the specific bread volume and all oven rise parameters of dough from both sets of samples.

The effect of ascorbic acid on the rheological properties of wheat fermented dough from forty three wheat flour samples, represented two groups of flours, characterised (according to the ash content, protein content and Zeleny sedimentation value) the main Czech flour type has been studied. Standard analytical parameters (ash and protein contents, wet gluten, falling number, Zeleny sedimentation value), rheological investigation (maturograph, oven rise recorder), and laboratory baking test were used for the characterisation of flours and doughs. It was stated that the influence of the ascorbic acid addition on the fermented dough behaviour depends on the flour composition particularly in the proofing stage. Oven rise characteristics of dough and specific bread volume revealed smaller changes without significant differences between flours with lower (up to 0.6%) and higher (up to 0.7%) ash contents. An important correlation (r = 0.51-0.68) significant at 0.01 level has been found between specific bread volume and final rise of dough.

The baking performance and gas retention capacity of wheat dough depends on production rate and total volume of CO 2 during fermentation. This study aims to examine the effect of the CO 2 formation kinetics and the gas volume fraction on the structural integrity of wheat dough and the resulting bread quality. The gas release characteristics were evaluated using a rheofermentometer with varied concentrations of compressed yeast and instant dry yeast (CY and IDY respectively). For this purpose, the maximum CO 2 formation rate was calculated through the derivation of hydrostatic pressure curves measured in the rheofermentometer. For CY, the time when gas escapes the dough matrix (Tx, time of porosity) as well as the corresponding gas volume depended on the gas formation rate, whereas the gas retention capacity of wheat dough leavened with IDY was not affected by the CO 2 formation rate. Although the dough leavened with IDY showed improved extensibility during fermentation, the specific bread volume was 21% below that of the samples leavened with CY. These results indicate that an increase in the maximum gas formation rate considerably affects the structural integrity of the dough matrix. Because of the reduction of the loaf volume, the effect is reinforced by the application of IDY. [ABSTRACT FROM AUTHOR]

Wheat cv. H45 was grown under ambient CO 2 concentration and Free Air CO 2 Enrichment (FACE; e[CO 2 ], ∼550 μmol CO 2 mol −1 ). The effect of FACE on wheat grain proteome and associated changes in the flour rheological properties was investigated. A comparative proteomic analysis was performed using 2-D-DIGE followed by MALDI/TOF-MS. Total grain protein concentration was decreased by 9% at e[CO 2 ]. Relative abundance of three high molecular weight glutenin sub units (HMW-GS) were decreased at e[CO 2 ]. In contrast, relative abundance of serpins Z1C and 1-Cys peroxiredoxin was increased at e[CO 2 ]. Elevated [CO 2 ] also decreased the bread volume (by 11%) and dough strength (by 7%) while increased mixing time. However, dough extensibility and dough stability were unchanged at elevated [CO 2 ]. These findings suggest that e[CO 2 ] has a major impact on gluten protein concentration which is associated lower bread quality at e[CO 2 ]. [ABSTRACT FROM AUTHOR]