Bread Making of Durum Wheat With Chickpea Sourdough or Compressed Baker's Yeast

Kefalas, Petros; Kotzamanidis, Savas; Sabanis, Dimitrios; Yupsani, Anastasia; Kefala, Lida-Aikaterini; Kokkalis, Athanasios; Yupsanis, Traianos

doi:10.1111/j.1745-4557.2009.00267.x

Cited by 12 publications

(10 citation statements)

References 26 publications

(29 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In developing countries, there is growing research interest in fortifying wheat bread with processed legumes, especially fermented legume flour, to increase nutrient the intake of high‐quality protein and bioactive ingredients, and to take advantage of bread as a carrier of health‐promoting compounds (Shrivastava & Chakraborty, 2018). Though there are few reports on the inclusion of fermented legume flour in wheat‐based bread (Bourré et al., 2019; Hallén, Ibanoğlu, & Ainsworth, 2004; Kefalas et al., 2009; Rizzello, Calasso, Campanella, De Angelis, & Gobbetti, 2014; Shrivastava & Chakraborty, 2018), to the best of our knowledge, fermented African yam bean flour (FAYBF) as an ingredient in bread making has not been explored. Therefore, the objective of the study was to determine the effect of SSF on the functional properties, nutritional composition, and ANFs of AYB flour and to investigate the nutritional composition and the functional properties of the breads prepared from wheat‐FAYBF blends.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of fermented African yam bean flour composition and influence of substitution levels on properties of wheat bread

Chinma

Azeez

Sulayman

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

The composition (proximate, amino acids, in vitro protein digestibility [IVPD]), antinutritional factors (ANFs), functional properties, and antioxidant activity of fermented African yam bean flour (FAYBF) were determined in this study, and the effect of substituting FAYBF on the properties (nutritional, physical, and functional) of bread was investigated. Fermentation significantly (P ≤ 0.05) increased the levels of nutrients,IVPD,total phenolic content (TPC),and antioxidant activity in the flour, with significant (P ≤ 0.05) reduction in ANFs. The water absorption capacity (WAC) and oil absorption capacity (OAC), and swelling capacity of the flour increased after fermentation, while bulk density decreased. Substitution of wheat flour with FAYBF increased WAC and OAC, while peak viscosity decreased. Composite breads had higher nutritional, IVPD, TPC, and antioxidant activity than 100% wheat bread. The study demonstrates that FAYBF could be explored for the preparation of wheat-based bread, with reduced gluten levels.

show abstract

Section: Introductionmentioning

confidence: 99%

Evaluation of fermented African yam bean flour composition and influence of substitution levels on properties of wheat bread

Chinma

Azeez

Sulayman

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…However, studies concerning chickpea fermentation or bakery products produced with chickpea sourdough are very limited (Tulbek, 2006;Kefalas et al, 2009). Only few studies regarding the use of chickpea flour in cake (Gomez et al, 2008;Hera et al, 2012) or in breads (Rizzello et al, 2014a) have been reported.…”

Section: Introductionmentioning

confidence: 99%

Optimization of The Amount of Chickpea Sourdough and Dry Yeast in Wheat Bread Formulation: Evaluation of Physicochemical, Sensory and Antioxidant Properties

Ertop

Tuğkan

2018

FSTR

View full text Add to dashboard Cite

The aim of this study was to optimize amounts of chickpea sourdough (A) and instant active dry yeast (B) in bread formulation and to evaluate the potential use of chickpea sourdough in bread production by examining various quality parameters.An experimental design suggested by Response Surface Methodology was used.The bread produced according to the optimized model (OBrd) was compared with control bread (CBrd) in terms of several quality parameters. According to the optimization results, optimum levels of usage were 59.06 g for A and 3.39 g for B. Smaller and more homogeneous pore structures were obtained in bread (OBrd) texture by the use of chickpea sourdough according to the image analysis. The bread also acquired sour, sweetish and acceptable sensory profiles. Physicochemical properties and antioxidant activity were also improved by the use of chickpea sourdough.

show abstract

“…In an earlier work, Kefalas et al . () indicated that CIT makes gluten more inclined to strengthening. This effect may be closely associated with dough acidification during which hydrogen anions from acid bind to negative parts of amino acids, changing the total charge of protein macromolecule positive hence making it prone to strengthening (Galal et al .…”

Section: Introductionmentioning

confidence: 99%

Combined Effect of Xylanase, Ascorbic and Citric Acid in Regulating the Quality of Bread Made From Organically Grown Spelt Cultivars

Filipčev

Šimurina

Bodroža‐Solarov

2014

Journal of Food Quality

View full text Add to dashboard Cite

The present study was aimed at improving bread-making performance of two spelt cultivars from organic production differing in dough rheological properties. For this purpose, a small composite design was employed to study the combined effect of xylanase (XYL), ascorbic (ASC) and citric (CIT) acid on bread characteristics and, finally, to optimize their doses. In both cultivars, XYL exerted improving effects on specific volume and crumb firmness. In stronger spelt cultivar, there was a significant ASC/XYL synergistic effect on improving loaf volume and crumb properties. CIT showed crumb softening effect in both cultivars and increased crumb resilience (weaker spelt being more sensitive). Optimized formulation contained (in mg/kg): 50 ASC/90 CIT/60 XYL for stronger and 20 ASC/10 CIT/120 XYL for weaker spelt cultivar. The optimized formulations allowed substantial increases in specific volume (by 45%) and crumb resilience (30%) for stronger and crumb softening (36%) for weaker spelt cultivar. PRACTICAL APPLICATIONSSpelt wheat is an important cereal in organic cultivation and spelt products are highly demanded by health-conscious customers. Most commonly, spelt is processed into flour and further into bread. Technologically, spelt is impaired in comparison to common bread wheat, although high diversity exists in bread-making potential within cultivars. In practice, it is not rare that spelt bread-making results in production of unappealing, small bread loaves with dense, crumbly structure. Considering the much higher price of spelt bread, low quality of loaves may diminish its valorization in spite of its unique nutritional and health properties. This work presents that by combining improvers based on enzyme (xylanase), ascorbic and citric acid, which are permitted in organic foods, it is possible to substantially improve spelt bread volume and crumb properties. bs_bs_banner Journal of Food Quality

show abstract

Bread Making of Durum Wheat With Chickpea Sourdough or Compressed Baker's Yeast

Abstract: 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)

Cited by 12 publications

References 26 publications

Evaluation of fermented African yam bean flour composition and influence of substitution levels on properties of wheat bread

Evaluation of fermented African yam bean flour composition and influence of substitution levels on properties of wheat bread

Optimization of The Amount of Chickpea Sourdough and Dry Yeast in Wheat Bread Formulation: Evaluation of Physicochemical, Sensory and Antioxidant Properties

Combined Effect of Xylanase, Ascorbic and Citric Acid in Regulating the Quality of Bread Made From Organically Grown Spelt Cultivars

Contact Info

Product

Resources

About