Effect of acha and bambara nut sourdough flour addition on the quality of bread

Chinma, Chiemela Enyinnaya; Anuonye, J C; Ocheme, Ocheme Boniface; Abdullahi, Salisu; Oni, Shola; Yakubu, Caleb Maina; Azeez, Shakirah

doi:10.1016/j.lwt.2016.02.050

Cited by 37 publications

(36 citation statements)

References 28 publications

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“…This decrease would be due to destruction of gluten by adding yam flour, in agreement with the change of gluten network. A similar trend was observed by addition of other flours such as acha and bambara nut sourdough flour [38], bran [39,40], cassava, and three leaf yam [8].…”

supporting

confidence: 78%

Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread

Zou

et al. 2020

Foods

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Impacts of wheat flour substituted with various levels of Chinese yam (Dioscorea opposita Thunb.) flour (from 0% to 25%) on the dough rheological characteristics, gluten structure, baking performance, and antioxidant properties of bread were investigated. The water absorption increased significantly (p < 0.05), while development time and stability decreased remarkably (p < 0.05) as the proportion of yam flour increased. SEM results indicated that the addition of yam flour destroyed the gluten network structure in the dough. Fourier Transform Infrared Spectroscopy (FTIR) spectra showed that addition of yam flour decreased the content of α-helix and β-sheet in gluten. With the increase in the proportion of yam flour, the specific volume and overall acceptability decreased (p < 0.05) whereas the total phenolics content (TPC), polysaccharides content, total flavonoids content (TFC), allantoin content, The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capability, fractal dimension, and hardness increased (p < 0.05). Overall, breads made of wheat flour replacement with no more than 15% Guihuai number 2 yam flour were of a high quality and had more antioxidant properties. These showed that Guihuai number 2 had broad application prospects in baked products.

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supporting

confidence: 78%

Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread

Zou

et al. 2020

Foods

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“…These results were consistent with Conforti and Davis [29] and also Chinma et al [30]. Conforti and Davis [29] reported that flax and soya flours caused a decrease in loaf volume, while Chinma et al [30] found that in the mixed breads, the specific volume decreased from 3.02 to 2.93 cm 3 /g when blend of flours were added at sourdough, compared with 100% wheat flour breads (3.17 cm 3 /g).…”

Section: Technological Parameterssupporting

confidence: 84%

Enrichment of the Fatty Acids Profile of Breads Replaced With Functional Flours Blends

Osuna¹

2016

IJRET

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Functional breads constitute an interesting alternative as a vehicle of new essential fatty acid sources. The aim of this study was to improve the fatty acids profile of breads replaced with mixtures of three flours and to analyse the effect of their use on texture parameters, colour and technological characteristics of these products. Wheat flour (WF) was replaced with mixtures of soybean flour (SF), flaxseed flour (FF) and wheat bran (WB). A multilevel factorial design with 3 factors (FF, SF and WB) and 3 levels (0 g/Kg WF -8 g/KgWF-16 g/Kg WF) were applied; being bread without flour replacement, the control sample. The content of saturated fatty acids (SFA) decreased with increasing concentration of FF, while the content of polyunsaturated fatty acids (PUFA) tended to increase at higher contents of SF and FF. The breads substituted with the highest concentration of FF in mixtures FF+SF or FF+WB showed the highest of n3 fatty acid content. Specific volume of breads with the blends FF+SF and FF+WB showed no significant differences with control (p<0.05). The samples with 16 g/kg FF+16 g/kg WB and with 16 g/Kg FF+8 g/Kg SF were selected for high content n3 and good specific volume. These breads presented harder crumb, less cohesiveness and more chewiness. Colour crumb was more reddish in bread with FF+WB, more yellowish in bread with FF+SF, and both lesser luminous than the control. Although these selected formulations provided breads with high content n3, their crumbs were darker and harder than wheat flour bread.

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“…Sourdough addition decreased the contents of phytate and tannins in breads. Adding sourdough at 10% gave an improved sensory acceptance of the resulting bread Chinma et al, 2016 Sugar cookie White fonio Sugar cookies were made from white fonio, blackeye cowpea, and wheat flours in different combinations. Cookis of 50% fonio and 50% wheat had comparable sensory acceptance to that of 100% wheat.…”

Section: Fonio Type Major Findings Referencesmentioning

confidence: 99%

Fonio grains: Physicochemical properties, nutritional potential, and food applications

Zhu

2020

Comp Rev Food Sci Food Safe

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Fonio grains are a type of small-seeded cereals native to Western Africa and are important cereal crops for food security. The two species are white fonio (Digitaria exilis) (commonly called acha) and black fonio (Digitaria iburua) (commonly called iburu). As a novel food, fonio has attracted attention from other parts of the world due to their attractive nutritional properties (e.g., in whole grain form and being gluten free) and potential food applications. The information regarding the functional properties and applications of fonio is rather scattered. This review summarizes the chemical composition, physicochemical and nutritional properties, and diverse food applications of fonio. The nutritional composition and processing properties of fonio are similar to other cereals. Fonio has potential to be complementary to major cereals for diverse food uses. There are research opportunities to better explore fonio grains for value-added applications.

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Effect of acha and bambara nut sourdough flour addition on the quality of bread

Cited by 37 publications

References 28 publications

Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread

Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread

Enrichment of the Fatty Acids Profile of Breads Replaced With Functional Flours Blends

Fonio grains: Physicochemical properties, nutritional potential, and food applications

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