Characterization of the dough rheological and steamed bread fortified with extruded purple sweet potato flour

Liu, Xingli; Yang, Longsong; Zhao, Shouxun; Zhang, Hua

doi:10.1080/10942912.2020.1733600

Cited by 13 publications

(7 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For the same reason, deformation energy ( W ), defined as the area under the alveogram curve, decreased ( p < 0.05) in D10 (but not for D5) compared to D0. Similar results were reported for doughs with barley husk and purple sweet potato flour 26,27 …”

Section: Resultssupporting

confidence: 84%

“…Similar results were reported for doughs with barley husk and purple sweet potato flour. 26,27 The inclusion of GPP modified the gelatinization characteristics of the doughs (Table 1). GPP inclusion levels influenced the temperature of the beginning gelatinization, which increased from 63.0 to 65.0 in D0 and D10, respectively (p < 0.05).…”

Section: Rheological Propertiesmentioning

confidence: 99%

See 1 more Smart Citation

Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties

et al. 2021

View full text Add to dashboard Cite

BACKGROUND: Grape pomace (GP), a wine-making by-product rich in dietary fiber (DF) and total phenolic compounds (TPC), is a potential functional ingredient in the fortification of baked goods. RESULTS:In the present study, fortified breadsticks samples were obtained by replacing wheat flour with 0, 5 and 10 g 100 g −1 of powdered GP (GPP). The GPP inclusion affected the rheological properties of the doughs by increasing the water absorption and tenacity (P) at the same time as reducing the extensibility (L), with a significant increase in the P/L value and a decrease in the swelling index (G) value and deformation energy (W). Textural characteristics of breadsticks were influenced by the GPP addition, showing a reduction in hardness and fracturability as the amount of GPP increased in the recipe. The GPP fortified breadsticks exhibited decreased pH, volume and specific volume values compared to the control. The TPC and the antioxidant capacity increased in GPP fortified breadsticks, whereas the increased amount of DF allowed the products to benefit from the claim 'high fiber content' at the highest level of GPP inclusion. The sensory evaluation revealed that GPP addition increased wine odor, acidity, bitterness, astringency and hardness, and decreased the regularity of alveolation and friability. Finally, the GPP fortified products achieved good sensorial acceptability. CONCLUSION: GPP improved the nutritional values of fortified breadsticks and changed the rheology of dough and breadsticks' technological properties without affecting sensory acceptability.

show abstract

Section: Resultssupporting

confidence: 84%

Section: Rheological Propertiesmentioning

confidence: 99%

Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties

et al. 2021

View full text Add to dashboard Cite

show abstract

“…In a previous study, Hong and Koh [ 21 ] stated that the baking processing method has no effect on the total phenolic content of purple sweet potato. In another study by Liu et al [ 22 ], they observed bread making substituted with purple sweet potato flour and stated that the addition of purple sweet potato flour 15% significantly increased total phenol compounds and their antioxidant activity. They reported total phenol of 224 mg GAE/100 g db.…”

Section: Resultsmentioning

confidence: 99%

Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.)

Tamaroh

Sudrajat

2021

International Journal of Food Science

View full text Add to dashboard Cite

In this study, plain bread was made by substituting wheat flour with purple yam flour (Dioscorea alata, L). The addition of 0, 10, 15, 20, and 30% purple yam flour aims to increase the functional value of plain bread as a source of natural antioxidants. The bread produced with two baking temperatures (170°C and 180°C) was tested for anthocyanin levels, total phenol, antioxidant activity (DPPH free radical scavenging), volume expansion, color, and preference test. The results showed that the temperatures of the bread baking did not affect anthocyanin levels, total phenol, antioxidant activity, volume expansion, and bread color ( p > 0.05 ). The substitution of purple yam flour had a significant effect on anthocyanin levels, total phenol, antioxidant activity, volume, and bread color ( p < 0.05 ). The levels of anthocyanins, total phenol, antioxidant activity, and darker color increased with the addition of purple yam flower whereas the rate of expansion reduced. However, the addition of purple yam flour did not affect the level of preference for the bread produced. Purple yam flour can be added to the manufacture of bread made from wheat flour as much as 30% with a baking temperature of 180°C. The resulting bread contained total anthocyanins 54.62 mg/100 g db, total phenol 391.14 mg EAG/100 g db, antioxidant activity 48.53% and volume expansion 64.85%, color L ∗ = 53.06 , a ∗ = 6.52 , b ∗ = 13.32 , C = 14.87 , H = 64.06 , and sensory score = 3.24 (preferred).

show abstract

“…An optimal crumb moisture level ensures a moist and tender crumb while preventing excessive dryness or sogginess [26,27]. This is crucial because moisture content affects the shelf life, softness, and overall quality of baked products.…”

Section: (B) Crumb Moisture Of Wheat-sologold Flour Composite Baked P...mentioning

confidence: 99%

“…Sample volume is an essential parameter for assessing the quality and consumer acceptability of baked products [27,34]. The volumes of baked samples: X3, Y3 and Z3 were 53.12 cm 3 , 12.32 cm 3 and 52.12cm 3 which are lower than those of X1, Y1 and Z1 but higher than values of X2, Y2 and Z2.…”

Section: (E) Sample Volume Of Wheat-sologold Flour Composite Baked Pr...mentioning

confidence: 99%

Selected engineering and sensory properties of baked products prepared from composite wheat-sologold sweet potato flour

Tosin,

Olosunde,

Okon

2024

Poljoprivredna tehnika

View full text Add to dashboard Cite

Flours from other sources have been incorporated into wheat flour to improve on the nutritional and sensory properties of baked products. However, the quality of production and sustainability of such baked product is still a challenge faced by bakery industries. The aim of this study is to evaluate selected engineering and sensory properties of baked products prepared from composite wheat sologold sweet potato flour; so as to guide the bakers to achieve improved product quality, development and sustainability. In this study, biscuit samples were prepared according to Onabanjo and Dickson method, the bread samples were prepared according to the Straight dough method, the cake samples were prepared according to Egg foaming method while the selected engineering and sensory properties were determined in accordance with standard procedures. The results obtained showed that the optimum blend (70% wheat: 30% sologold sweet potato) flour has specific volume of the baked products range from 4.12 to 0.50 ml/g, crumb moisture from 18.54 to 12.04%, oven spring from 2.38 to 1.12mm, sample height from 4.05 to 1.01mm, sample mass from 146.30 to 8.52g, appearance from 9.40 to 8.70, texture from 8.50 to 7.50, aroma 9.20 to 8.0, flavor from 9.0 to 8.10, crust color from 8.80 to 7.0, overall acceptability from 9.30 to 8.10, intension of consumption from 9.20 to 8.0 and browning index from 1.0 to 4.6. These evaluated engineering and sensory properties of the optimum blend flour attest high quality baked products (bread, biscuit and cake). Hence could be utilized to enhance and facilitate product development, quality control and product sustainability of composite baked products. The optimum blend ratio is therefore recommended to bakers.

show abstract

Characterization of the dough rheological and steamed bread fortified with extruded purple sweet potato flour

Cited by 13 publications

References 35 publications

Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties

Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties

Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.)

Selected engineering and sensory properties of baked products prepared from composite wheat-sologold sweet potato flour

Contact Info

Product

Resources

About