Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour

Litvynchuk, S.; Galenko, Oleg; Cavicchi, Alessio; Ceccanti, Costanza; Mignani, Chiara; Шевченко, Анастасія

doi:10.3390/plants11202762

Cited by 14 publications

(11 citation statements)

References 45 publications

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“…In addition, studies have not studied different amounts of extract for the rheological properties of bread. The high biological and nutritional value of pumpkin and seeds is confirmed in the research by other scientists [21].…”

Section: Literature Review and Problem Statementmentioning

confidence: 56%

“…Nevertheless, regardless of the type of pumpkin-containing semi-finished product, in the end, the finished product has a higher biological value. The schemes of experiment of works given above [19][20][21][22] do not always contain the minimum and maximum influence of the investigated factor. This makes it impossible to establish the optimal amount of pumpkin-containing semi-finished product in the finished product.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

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Development of wheat bread recipe with pumpkin paste

Liubych

Novikov

Pushka

et al. 2023

EEJET

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The object of this study is the production technology of bread with pumpkin paste. The task to enrich bread with pumpkin paste was resolved. The influence of different amounts of pumpkin paste on the technological parameters of the quality of wheat bread and culinary quality was investigated. It was established that the addition of pumpkin paste influenced the technological parameters of the quality of bread. Bread baking loss decreased from 10.8 % to 9.9 with the addition of 5 % pumpkin paste. In the variant with 60 % pumpkin paste, the bread baking loss was 3.8 %. With the addition of 5–25 % of pumpkin paste to the bread recipe, bread shrinkage increased significantly to 4.2–4.3 % compared to control (3.5 %). A significantly larger volume was obtained by adding 25–30 % pumpkin paste. With this amount of paste, this indicator was 207–211 cm3/100 g of dough and 346–348 cm3/100 g of flour. With the addition of 35–60 % of pumpkin paste, the volume of bread was 330–338 cm3/100 g of flour. A significantly higher specific volume was obtained by adding 25–30 % of pumpkin paste – 2.0 cm3/g of dough and 2.3–2.4 cm3/g of bread. The addition of pumpkin paste increased the mass of bread from 133 to 135–166 g. It was established that the organoleptic assessment of bread did not change from the amount of pumpkin paste. The smell, taste, pores in size and uniformity correspond to the highest level of assessment – 9 points. The elasticity and consistency of the crumb was at the level of 7 points. The surface of the crust corresponded to 3 points, the glossy surface – 3 points. A distinctive feature of the research results is that in the technology of bread it is necessary to add 25–30 % of pumpkin paste. The use of this amount of pumpkin paste provides bread with a volume of 346–348 cm3/100 g of flour. The smell and taste of bread according to this recipe is high – 9 points. The recommendations reported here can be used by small and medium size enterprises for the production of bakery

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Section: Literature Review and Problem Statementmentioning

confidence: 56%

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Development of wheat bread recipe with pumpkin paste

Liubych

Novikov

Pushka

et al. 2023

EEJET

View full text Add to dashboard Cite

show abstract

“…During dough formation, the protein in the flour is interwoven into a three‐dimensional network structure with the starch granules embedded in the network (Yang et al ., 2022). Glutenin (gluten protein) in wheat flour represents a source of heterogeneity in the dough mixture since more glutenins link together and form a heterogeneous mixture of polymers through disulfide‐bonded linkages of polypeptides, which are essential for the rheological properties of the dough (Litvynchuk et al ., 2022). A decrease in the protein ( e.g ., gluten protein) and starch content may impact the stability of the network structure, which in turn would affect rheological properties and the moisture distribution of the dough.…”

Section: Resultsmentioning

confidence: 99%

Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage

Wu,

Cui,

Wei

et al. 2024

Int J of Food Sci Tech

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SummaryThis study analysed the impact of adding different amounts (5–25%) of defatted tigernut flour (DTF) to frozen wheat dough at different freezing periods. The chemical composition and freeze–thaw stability of the composite flour, as well as the physicochemical properties (e.g., textural, tensile, and rheological properties) of the dough after being frozen, were assessed. It was found that the addition of DTF enhanced the nutritional value of the dough and improved quality characteristics such as texture and tensile properties of the dough after it had been frozen and thawed. With increasing DTF, the content of dietary fibre (8.69–9.63%) and ash (0.54–1.05%) increased significantly, but the content of starch (58.56–54.96%) and protein (11.03–10.35%) decreased as compared to that of wheat flour alone. The thermal and freeze–thaw stability of composite flour was greatly improved with increasing amounts of DTF, and the retrogradation of the dough was delayed. DTF (5–15%) proportionately delayed deterioration of springiness and retarded hardening of the frozen dough. In addition, the extensibility of the frozen dough was significantly increased by adding 10–25% DTF. The results suggest that DTF has the potential to positively influence the quality of frozen wheat dough, while at the same time increasing the high‐value utilisation of tigernut.

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“…Samples of dough immediately after kneading and after 3.5 hours of fermentation, raw matherialsrice and wheat flours, lecithin, and ready bread were researched and the intensity of reflection was measured in them. Relative reflection coefficient was used to express the reflection intensity [22].…”

Section: Near-infrared Reflection Spectroscopymentioning

confidence: 99%

Influence of Rice Flour on Conformational Changes in the Structure of Wheat Bread and Its Nutritional Value

SHEVCHENKO,

LITVYNCHUK

2023

FENS

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The purpose of this paper is determination of the effect of rice flour on the conformational transformations in the structure of wheat bread, which contains lecithin, and its quality indicators. In the last decade, inflammatory bowel diseases, which became a global problem in the world, are a serious threat to human health. In the diet therapy of these diseases, it is recommended not to use a large quantity of dietary fiber. Rice flour is a perspective raw material for production of bakery products for people with this disease, as it contains 8.5 times less dietary fiber than premium wheat flour. Analysis of the chemical composition of bread without rice flour and with its addition showed a slight decrease in protein content by 4.4-10.5%, depending on the dosage (10-40% of wheat flour replacement), and fiber contentby 8.7-35.5%. It was confirmed that conformational changes occur in the structure of proteins and other nutrients of the product in bread making process. The changes of structural groups and their redistribution in the dough after kneading at once and after 3.5 hours of its fermentation and in bread when part of the wheat flour is replaced with rice flour were analyzed. The utilitarian coefficient, redundancy coefficient, DKAS and the indicator of biological value indicated that it is rational to make a replacement of wheat flour with 10% or 20% of rice flour.

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Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour

Cited by 14 publications

References 45 publications

Development of wheat bread recipe with pumpkin paste

Development of wheat bread recipe with pumpkin paste

Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage

Influence of Rice Flour on Conformational Changes in the Structure of Wheat Bread and Its Nutritional Value

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