Bread making potential assessment of wheatoat composite flours

Tamba-Berehoiu, R.; Cristea, Stelica; Negoiţă, M.; Popa, Ciprian Nicolae; Turtoi, Mira

doi:10.25083/rbl/24.3/522.530

Cited by 14 publications

(10 citation statements)

References 4 publications

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“…Numerous studies have confirmed that the addition of bran to wheat flour positively influences the properties of the dough and the bread quality (Cai et al., 2014; Curti et al., 2013). Also, the addition of oat products to wheat flour resulted in a significant increase in the water absorption, dough development time, and mixing tolerance of the obtained dough (Tamba‐Berehoiu et al., 2019). The changes noted in the properties of the quality of both triticale dough and bread were also noted after adding fiber‐rich oat concentrate to a baking blend containing triticale flour (Fraś et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

“…The addition of triticale bran for triticale bread baking can improve the nutritional value of the obtained bread. It can also be assumed that, similarly to the studies on changes in the properties of wheat dough with added bran (Fraś et al, 2018;Tamba-Berehoiu et al, 2019), the addition of the triticale bran to triticale dough may also lead to changes in its rheological characteristics. The diversity of bread quality and its chemical composition is taken into account.…”

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confidence: 99%

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Effect of bran addition on rheological properties of dough and quality of triticale bread

Kaszuba

Jaworska

Krochmal‐Marczak

et al. 2020

J Food Process Preserv

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The purpose of this study was to examine the effects of the addition of triticale bran on the production of triticale bread. This work assessed in detail the properties of the dough and the quality of the bread with added bran, which was obtained from the grain of two selected triticale cultivars: Fredro and Panteon. The results showed that flours of these cultivars were suitable for bread‐making. The addition of bran to baking blends positively affected the rheological properties of the dough and led to a substantial improvement in dough softening. Breads from the tested cultivars showed similar loaf volume. With the increasing addition of bran, breads of smaller volume and harder crumb were baked. In conclusion, the obtained results showed that triticale flour, and particularly its flour‐bran blends with the addition of 5 and 10% of bran, resulted in the production of a new type of good quality bread. Practical applications Enrichment of triticale flour by adding a portion of bran allows such a flour to be used in baking of a good quality bread. According to our results, both of the examined triticale cultivars—Fredro and Panteon—can be considered for baking purposes. The addition of bran to baking blends at ratios of 5 and 10% to the flour mass had a beneficial effect on the rheological properties of the dough. There was a significant improvement in the softening of the dough prepared from triticale flour blends with bran compared to the value of this parameter in the dough without bran. Such an effect, of the use of bran in the blends is worthy of mention, because triticale doughs are most often characterized by high susceptibility to softening. The obtained results showed that triticale flour, and particularly its flour‐bran blends with the addition of 5 and 10% of bran, resulted in the production of bread of good quality.

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Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

Effect of bran addition on rheological properties of dough and quality of triticale bread

Kaszuba

Jaworska

Krochmal‐Marczak

et al. 2020

J Food Process Preserv

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“…Oats are a great source of protein and have been shown to possess several health benefits, including the maintenance of blood glucose levels and the reduction of oxidative stress [ 4 ]. Oat flour is often used in baby foods and ready-to-eat breakfast cereals [ 3 ], and trials are also being conducted for its use in bread production [ 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

Determination of Regulated and Emerging Mycotoxins in Organic and Conventional Gluten-Free Flours by LC-MS/MS

Giannioti

Albero

Hernando

et al. 2023

Toxins

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Gluten-free cereal products have grown in popularity in recent years as they are perceived as “healthier” alternatives and can be safely consumed by celiac patients, and people with gluten intolerance or wheat allergies. Molds that produce mycotoxins contaminate cereal crops, posing a threat to global food security. Maximum levels have been set for certain mycotoxins in cereal flours; however, little is known about the levels of emerging mycotoxins in these flours. The aim of this study was to develop an efficient, sensitive, and selective method for the detection of four emerging (beauvericin and enniatins A1, B, and B1) and three regulated (aflatoxin B1, zearalenone, and deoxynivalenol) mycotoxins in gluten-free flours. Ultrasound-assisted matrix solid-phase dispersion was used in the extraction of these mycotoxins from flour samples. The validated method was utilized for the LC-MS/MS analysis of conventional and organic wholegrain oat and rice flours. Six of the seven target mycotoxins were detected in these samples. Multi-mycotoxin contamination was found in all flour types, particularly in conventional wholegrain oat flour. Despite the low detection frequency in rice flour, one sample was found to contain zearalenone at a concentration of 83.2 μg/kg, which was higher than the level set by the European Commission for cereal flours. The emerging mycotoxins had the highest detection frequencies; enniatin B was present in 53% of the samples at a maximum concentration of 56 μg/kg, followed by enniatin B1 and beauvericin, which were detected in 46% of the samples, and at levels reaching 21 μg/kg and 10 μg/kg, respectively. These results highlight the need to improve the current knowledge and regulations on the presence of mycotoxins, particularly emerging ones, in gluten-free flours and cereal-based products.

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“…Variety (or hybrid), as a means of agricultural production, is one of the most important elements of scientific and technological progress in agriculture, since it ensures the production of high-quality products in necessary amount. The creation of new varieties is the most effective means of obtaining high yields at minimal cost [1,6,7,9].…”

Section: Introductionmentioning

confidence: 99%

Creation of new soft winter wheat varieties for cultivation in the conditions of the central region of the Non-Chernozem zone of Russia

et al. 2022

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Winter wheat is the most valuable agricultural crop, which occupies one of the first places in the balance of grain crops of the Central region of the Non-Chernozem zone of Russia. Year after year, there is an increasing need to expand the production of grain products, which can be provided by varieties that give high and stable yields over the years. Creation of environmentally plastic varieties is a promising and popular direction of breeding work in recent years. The evaluation of samples in the breeding process for ecological plasticity and yield stability allows to identify varieties most adapted to growing conditions, as well as having high potential productivity. To identify the most valuable samples for the complex of economically useful traits a breeding evaluation of soft winter wheat promising lines obtained using source material of various ecological and geographical origin was carried out in the FSEI HE RSAU-MAA named after K.A. Timiryazev. As a result of the study, the most valuable sample 50h (Azotfixifuyushchaya x Moscovskaya 40) was selected in a competitive variety testing, which significantly exceeded the yield standard, and was also characterized by high grain quality and resistance to powdery mildew. This promising sample, which has high indicators for a complex of economically valuable traits, is planned to be transferred to the State variety testing. Variety samples were identified that showed high resistance to snow mold 32h (Sharada × Nemchinovskaya 24) and 52h (Nemchinovskaya 24× Zimorodok), which we recommend to use in further breeding for resistance to this disease.

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Bread making potential assessment of wheatoat composite flours

Cited by 14 publications

References 4 publications

Effect of bran addition on rheological properties of dough and quality of triticale bread

Effect of bran addition on rheological properties of dough and quality of triticale bread

Determination of Regulated and Emerging Mycotoxins in Organic and Conventional Gluten-Free Flours by LC-MS/MS

Creation of new soft winter wheat varieties for cultivation in the conditions of the central region of the Non-Chernozem zone of Russia

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