Comparative analysis of dough rheology and quality of bread baked from fortified and high-in-fiber flours

Kurek, Marcin Andrzej; Wyrwisz, Jarosław; Karp, Sabina; Brzeska, Magdalena; Wierzbicka, Agnieszka

doi:10.1016/j.jcs.2017.02.011

Cited by 23 publications

(31 citation statements)

References 31 publications

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“…The addition of fiber-rich ingredients affects dough rheological properties (Table 5), depending on the addition level (Arufe et al, 2017;Bender et al, 2017;Elawad et al, 2016;Kurek, Wyrwisz, Karp, Brzeska, & Wierzbicka, 2017;Mironeasa et al, 2019a;Shiau, Wu, & Liu, 2015) and particle size Kurek, Wyrwisz, Piwińska, & Wierzbicka, 2016;Mironeasa et al, 2019c;Wang, Hou, & Dubat, 2017), the changes leading especially to the dilution effect of the main endogenous biopolymers such as starch and gluten, which give dough viscoelastic properties (Elawad et al, 2016;Shiau et al, 2015). The addition of high amounts of fibers in wheat dough can cause negative effects on final product volume, porosity, and crumb color darkening, but the addition of an appropriate proportion of soluble and insoluble fibers and/or enzymes such as hemicelluloses and pentosans can minimize these effects (Koletta, Irakli, Papageorgiou, & Skendi, 2014;Kurek et al, 2016).…”

Section: Dough Rheology and Wheat Flour Properties As Influenced By Gmentioning

confidence: 99%

Potential of grape byproducts as functional ingredients in baked goods and pasta

Iuga

Mironeasa

2020

Comp Rev Food Sci Food Safe

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Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended.

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Section: Dough Rheology and Wheat Flour Properties As Influenced By Gmentioning

confidence: 99%

Potential of grape byproducts as functional ingredients in baked goods and pasta

Iuga

Mironeasa

2020

Comp Rev Food Sci Food Safe

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“…Porosity was analyzed with a method presented elsewhere, using a digital camera and computer image analysis from Kaiser company (Germany) (Kurek et al, 2017). Texture parameters were expressed as firmness and springiness measured with TPA.…”

Section: Porosity and Texture Analysismentioning

confidence: 99%

Optimization of bread quality with quinoa flour of different particle size and degree of wheat flour replacement

Kurek

Sokolova

2020

Food Sci. Technol

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The study aimed to assess the influence of quinoa flour of different particle size and degree of wheat flour replacement on dough and bread characteristics. Dynamic rheology and farinographs were used to describe the dough parameters. Specific volume, texture, porosity, color, overall quality and chemical assessment were performed as well. Ot could be observed that the degree of wheat flour substitution by quinoa flour significantly influenced the G' and G" values in linear and quadratic terms (p ≤ 0.01 and p ≤ 0.05). Particle size played a significant role in increasing G' and G" only in quadratic terms. Oncreasing quinoa substitution of wheat flour and interaction of PS and QS significantly increased the porosity of breadcrumbs. Moisture content was mainly affected by the particle size of quinoa flour and increased the values of this parameter. The optimization revealed that the most suitable combination would be the composition of bread with 219 μm and 5.41% of substitution.

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“…Hal ini disebabkan karena kemampuan menyerap air dari tepung dan tepung serat ubi jalar orange yang lebih tinggi dari terigu. Tepung yang mengandung serat tinggi diketahui memiliki kadar air yang lebih tinggi (Kurek et al, 2017).…”

Section: Hasil Dan Pembahasan Kadar Airunclassified

Pemanfaatan Pati, Tepung, Dan Serat Ubi Jalar Orange Dalam Pembuatan Roti Kaya Serat

2020

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The results showed that the formulation of wheat flour, sweet potato flour, starch and fiber has different significantly higher effect (p<0,01) to the physical properties such as specific volume, L,a, b value; chemical properties such as moisture, ash and crude fibre content; and sensory properties such as color, taste, texture and general acceptance, but the composition of flour has no significant difference (p>0,05) to the color parameter of hue. The composition of 45 % wheat flour, 15% OSP flour, 15% OSP starch and 15% OSP fiber resulted in bread with the closest physicochemical characteristics to the control bread (100% wheat flour), had a total dietary fiber 4,45 % and can be acceptable by the panelists.

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Comparative analysis of dough rheology and quality of bread baked from fortified and high-in-fiber flours

Cited by 23 publications

References 31 publications

Potential of grape byproducts as functional ingredients in baked goods and pasta

Potential of grape byproducts as functional ingredients in baked goods and pasta

Optimization of bread quality with quinoa flour of different particle size and degree of wheat flour replacement

Pemanfaatan Pati, Tepung, Dan Serat Ubi Jalar Orange Dalam Pembuatan Roti Kaya Serat

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