Colour change of bakery products influenced by used additions

Čáslavková, Petra; Bednářová, Martina; Ošťádalová, Martina; Štarha, Pavel; Bednár, J; Pokorná, Jana; Tremlová, Bohuslava; Lukášková, Zuzana Řezáčová

doi:10.2754/avb201483s10s111

Cited by 2 publications

(2 citation statements)

References 24 publications

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“…Wholegrain spelt flour leads to a darker color of the muffin, as indicated by the lower L* value (Table 2). This dark color is attributed to the high concentration of relatively colorless polyphenolic compounds present in whole-grain spelt flour, such as flavan-3-ols, aminophenolic compounds, benzoic and cinnamic acid derivatives, and proanthocyanidines [25]. In addition, the high fiber content of the spelt flour used may contribute to the darker color of the crumb, which aligns with findings from studies on muffins based on barnyard millet flour [26].…”

Section: Water Content Water Activity (A W ) and Muffin Crumb Colorsupporting

confidence: 76%

Effect of Type of Flour and Microalgae (Chlorella vulgaris) on the Rheological, Microstructural, Textural, and Sensory Properties of Vegan Muffins

Marzec,

Kramarczuk,

Kowalska

et al. 2023

Applied Sciences

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The aim of this study was to develop a recipe for vegan muffins using wheat flour (100%) and a blend of whole-grain spelt flour (50%) and wheat flour (50%) enriched with microalgae (0, 0.5, 1.0, and 1.5% (g/100 g flour)). Replacing wheat flour with whole-grain spelt flour and adding microalgae while eliminating egg white from a recipe can affect the rheological properties of the dough and also the microstructure and texture of the muffins. The study analyzed the effects of the type of flour and the addition of microalgae on the rheological properties of the raw dough, measured through the oscillatory method, as well as the texture and microstructure, determined via X-ray microtomography. Additionally, the sensorial quality of the muffins was analyzed. The use of spelt flour in the formulation of muffins affected the rheological properties of the dough irrespective of the addition of microalgae. The dough made with spelt flour exhibited higher viscosity (consistency coefficient (K) was 74.7 Pa·sn), but it was more cohesive and less springy compared to the dough made with wheat flour alone, which had a K = 58.3 Pa·sn. Incorporating a mixture of spelt and wheat flour along with a 1.5% addition of microalgae made the dough more viscous (K = 118.6 Pa·sn), leading to a fine, porous microstructure (porosity was 69.7%) and a crumbly texture (hardness was 52.2 N) in the muffins. On the other hand, the wheat flour dough with 1.5% microalgae had a consistency coefficient of 69.3 Pa·sn, while the muffin porosity was 67.1% and the hardness 61.8 N. The microstructure had a strong effect on the texture of the muffin crumb. The new wheat flour products with microalgae exhibited a higher proportion of closed pores in their microstructure, whereas samples containing spelt flour and microalgae showed the opposite trend, with more open pores. The greatest difference in closed pores was observed with the addition of 1.5% of microalgae (33.4% in wheat muffins and 26.9% in spelled muffins). The presence of closed porosity contributed to the harder and less consistent texture observed in the muffins. However, despite the instrumental evaluation results, all the new products were accepted by consumers in terms of appearance, taste, and overall quality.

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Section: Water Content Water Activity (A W ) and Muffin Crumb Colorsupporting

confidence: 76%

Effect of Type of Flour and Microalgae (Chlorella vulgaris) on the Rheological, Microstructural, Textural, and Sensory Properties of Vegan Muffins

Marzec,

Kramarczuk,

Kowalska

et al. 2023

Applied Sciences

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“…Since color is one of the considerable parameters that affect to the consumer in the purchase process (Sozer, Cicerelli et al 2014). Moreover, the using of natural colorant from plants, fruits and vegetables consolidates into food products is impact to increase the consumer acceptability Moreover, it might be assumed that the raw materials had the impact on the color of crackers as the increasing of levels of riceberry flour (Čáslavková, Bednářová et al 2015). The presence of dark purple color in crackers originated from the available anthocyanins pigments in the riceberry flour (Yodmanee, Karrila et al 2011).…”

Section: Color Characteristics Of Crackersmentioning

confidence: 99%

Development of riceberry cracker supplementation with unripe papaya flour

Payantakom

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The aim�of this study was to investigate the effect of partial replacement of wheat flour with�riceberry flour and unripe papaya flour on the physicochemical, functional properties and sensory evaluation of crackers. In the current study found that partial substitution of�wheat flour with 5, 10, 15 and 20% riceberry flour (5, 10, 15 and 20%RBF) resulted in significantly increased in�hardness and redness�together with a decreased fracturability, lightness and yellowness of crackers. Researcher also found that substitution of wheat flour with riceberry flour resulted in an increase phenolic content from 2.03?0.36 (control cracker) to 8.78?0.19 (20%RBF) mg GAE/10g cracker and anthocyanin content from�153.45?14.77 (5%RBF) to�803.92?5.29 (20%RBF) ?g C3G/10g�cracker. Consequently, resulted�in significantly increased antioxidant activity in riceberry crackers (P<0.05). Moreover, riceberry crackers 10, 15 and 20% formula had a lower glycemic index compared to the control cracker (P<0.05). Considering the microstructure of crackers, it was found that substitution of wheat flour with riceberry flour resulted in the surface of the crackers being rough�and has a tightly packed internal structure. Therefore, resulted in a decrease in the preference�score of hardness of 20%RBF. Surprisingly, cracker with 20%RBF had�the highest overall preference score. In this study, it was found that cracker with 20%RBF had the highest antioxidant activity,�overall acceptance score and had the lowest glycemic index. Hence, cracker with 20%RBF�was chosen�for partial substitution of�wheat flour with 3, 5 and 7% unripe papaya flour (3, 5 and 7%UPF). The results found that�the incorporation of unripe papaya flour into riceberry crackers resulted�in�significantly increased in fracturability, lightness, redness and yellowness�together with a significantly decreased hardness when the proportion of unripe papaya flour increased in the crackers. The incorporation of unripe papaya flour into riceberry crackers�resulted in an increase phenolic content from�8.61?0.20 (20%RBF) to 11.59?0.29 (20%RBF+7%UPF) mg GAE/10g cracker. Consequently, resulted�in significantly increased antioxidant activity in riceberry crackers (P<0.05). Moreover, the incorporation of unripe papaya flour into riceberry crackers resulted in a decrease in the glycemic index from 60.10?0.34�(20%RBF) to 56.26?0.21 (20%RBF+7%UPF). Considering the microstructure of crackers, although the incorporation of unripe papaya flour into riceberry crackers�resulted in the surface of the crackers being rough.�Interestingly,�the incorporation of unripe papaya flour into riceberry crackers reduced the�compacted structure of the internal cracker product. When considering product preference scores, cracker with 20%RBF+5%UPF had�the highest overall preference score.�Therefore, the partial replacement of wheat flour with�riceberry flour and unripe papaya flour enhances the antioxidant capacity and reduces the glycemic index of the product better than crackers that contain only riceberry flour. Consequently, increasing the value of waste materials and using�of natural ingredients for�product development in order to obtain nutritious crackers.

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Colour change of bakery products influenced by used additions

Cited by 2 publications

References 24 publications

Effect of Type of Flour and Microalgae (Chlorella vulgaris) on the Rheological, Microstructural, Textural, and Sensory Properties of Vegan Muffins

Effect of Type of Flour and Microalgae (Chlorella vulgaris) on the Rheological, Microstructural, Textural, and Sensory Properties of Vegan Muffins

Development of riceberry cracker supplementation with unripe papaya flour

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