Effect of Some Additives to Produce Low Calorie Bread

Abstract

This study was designed to produce healthy pan bread supplemented with plant nutritional sources rich in fiber. The investigated sources used for supplementation were fine wheat bran, faba bean hulls, dried pea hulls, and brown rice to obtain healthy pan bread. The statistical analysis of the organoleptic evaluation showed that pan bread supplemented with 5%, 10%, and 15% fine wheat bran, faba bean hulls, dried pea hulls, and brown rice of wheat flour (82% extraction) had slight significant differences compared with the control bread. Therefore they were chosen to be evaluated chemically and biologically. The results of chemical evaluation showed that pan bread supplemented with 10% fine wheat bran, or faba bean hulls, or dried pea hulls, or brown rice had the highest value of fiber content (1.74, 2.86, 3.7,.1.92 respectively). While, they had the lowest value of carbohydrates. The results of biological evaluation indicated that, total cholesterol, triglycerides, HDL & LDLcholesterol and total lipid were significantly decreased in rat groups fed on bread made from (100 % wheat flour). sGOT, sGPT, uric acid, creatinine and serum glucose significantly decreased as compared with the first and second group. So it could be recommended to incorporate the investigated nutritional sources in bakery products to produce healthy products with high fiber content having good biological effect especially for obesity and diabetic patients. II.Methods: Preparation of pan bread from wheat flour (82% extraction) and it's mixture: Bread making process: The conventional straight dough process for pan bread was performed according to the routine method of Egyptian Baking Technology Center, Giza, Egypt. The basic pan bread making formula was as follows: Ingredients: wheat flour 82% extraction (100 g), sugar (5 g), fats (5 g), salt (1g), active dry yeast (1.5 g), milk powder (2g), improver (1g). The ingredients were mechanically mixed for 12 min, and then dough was left for 2hr. Then the dough was divided into equal parts of a bout 165 gm pieces, rested for 2 hr to be fermented then made into loves. The loaves were baked at 220 o C for 15 minutes in the baker house. All loaves were package in polyethylene bags after cooling for investigation. Chemical Analysis: Moisture, ash, crude protein, crude fat and crude fiber were determined according to the method of (A.O.A.C., 2000), while total carbohydrates were estimated by subtracting the difference from initial weight of the samples. Energy value: Energy value was calculated according to (James., 1995). Physical measurements of pan bread: Weight (g) and volume (cm 3) of resulted loaves were measured by scale and rapeseed displacement method according to (AACC, 2000). Specific volume (cm 3 /g) was calculated by dividing loaf volume by its weight. Organoleptic evaluation of pan bread: Bread samples were evaluated organoleptically by a panel of 10 experienced panelists for: Appearance, color of crust, color of crumb, distribution of crumb, homogenous, taste, odor, and acceptability, as the m...

Producing Biscuits Enriched With Vitamin a and Iron by Using Sweet Potato and Pumpkin Powder for Primary School Children.

“…The changes in baking properties may be due to the changes in the quality and quantity of protein with the added ingredients and also attributed to gas retention of dough during baking process ( Sai et al, 1997 andHussien et al ., 2010) .…”

“…Increasing in essential amino acids in produced biscuits from wheat flour and different mixture due to the variations in the original amino acids and its mixtures, but the decreased of amino acids at different rated due to Millard type browning reaction namely the reaction of sugar with amino acids during baking process. (Hussien et al ., 2010 ) It can be concluded from data tabulated in table (7) that the best chosen formula which cover the daily requirements of vitamin A, iron, essential amino acids, and calories for children from (9 to 12 years). Samples can be arranged as the following descending manner:  The first formula composed of 85% wheat flour + 10% pumpkin + 5% sweet potato.…”

Chemical, Biological and Sensory Evaluation of Biscuit Enriched With, Iraqi Dates, Sweet Lupine and Defatted Soybean Flour.

“…Biscuits spread ratio increased from 6.0 for control sample and ranged from 5.58 to 7.69 for wheat flour substituted at levels from 5 to 15% of date or legumes flour. The changes in baking properties may be due to the changes in the quality and quantity of protein with the added ingredients and also attributed to gas retention of dough during baking process (Sai et al, 1997 andHussien et al, 2010).…”