Effect of the Addition of Alhydwan Seed Flour on the Dough Rheology, Bread Quality, Texture Profile and Microstructure of Wheat Bread

Abstract

In our study, we evaluated the substitution effect of 5, 10 and 15% of the wheat flour by alhydwan flour on dough rheology, texture profile analysis, bread volume, color, sensory evaluation and bread quality. The farinograph characteristics of the alhydwan containing doughs portrayed higher water absorption, while development and stability time was greatly reduced. In addition, there was a remarkable reduction of the degree of softening of the dough at 5% supplementation of the alhydwan flour. Extensograph measurements clearly demonstrated increased dough resistance and the ratio of resistance to extension and extensibility (R/E) and a reduction in extensibility and energy value after the supplementation of alhydwan flour. Texture analysis attested to the enhanced springiness and cohesiveness of the alhydwan enriched bread while chewiness, gumminess, adhesiveness and hardness decreased. The highest score in the sensory evaluation was recorded at 10% supplementation of the alhydwan flour. PRACTICAL APPLICATIONSOur results indicated that alhydwan flour it is could be incorporated into bread to improvement in dough rheology, bread quality and could be used act as improver to extend the shelf life for few hours and consequently reduce the economic loss caused by bread staling.

Incorporation of mushroom powder into bread dough—effects on dough rheology and bread properties

“…Generally speaking, the incorporation of porcini mushroom also resulted in a gradual decreasing trend. In addition, the different nutrient compositions for the doughs had different influences on the proliferation of yeast growth and gas production during the fermentation process, thus, influencing loaf volume (Ammar et al, 2016). A similar observation was recorded with the addition of 15%-20% barley flour in bread (Lin, Chen, Lu, & Wang, 2012).…”

“…The water absorption ability of mushroom powderenriched dough increased significantly, and gradually, with increasing mushroom powder content compared with the control (Table 1). Such increases could be due to the higher dietary fiber content the mushroom powder contributed to the final bread products (Ammar et al, 2016). All three mushroom powders contained higher dietary fiber contents than in wheat flour (3.5% as labeled on the package).…”

“…Springiness is a parameter used to determine the recovery extent between the first and second compressions to indicate the elasticity of the sample (Ulziijargal et al, 2013). Both the wheat germ and alhydwan seed flour are rich in dietary fiber, protein, and fat (and especially high in unsaturated fatty acids) (Ammar et al, 2016;Sun et al, 2015), similar to the mushroom powder. Similar results were found by Ulziijargal et al (2013), who reported that addition of Agaricus blazei mycelium and Hericium erinaceus mycelium led to lower fresh bread springiness values.…”

“…Bread is generally made of wheat flour, water, sugar, salt, yeast, and fat (Okafor et al, 2012). Many nutritional ingredients, such as pumpkin seeds (Agu et al, 2010), alhydwan seeds (Ammar et al, 2016), arabinoxylans (Buksa, Nowotna, & Ziobro, 2016), dietary fiber (G omez, Ronda, Blanco, Caballero, & Apestegu ıa, 2003), and protein concentrates (Chinma, Ilowefah, Shammugasamy, Mohammed, & Muhammad, 2015), have been incorporated into bread to improve its nutritional value and product quality. However, bread is potentially an excellent food matrix for fortifying nutrients to improve consumers' nutritional health.…”

“…However, bread is potentially an excellent food matrix for fortifying nutrients to improve consumers' nutritional health. Many nutritional ingredients, such as pumpkin seeds (Agu et al, 2010), alhydwan seeds (Ammar et al, 2016), arabinoxylans (Buksa, Nowotna, & Ziobro, 2016), dietary fiber (G omez, Ronda, Blanco, Caballero, & Apestegu ıa, 2003), and protein concentrates (Chinma, Ilowefah, Shammugasamy, Mohammed, & Muhammad, 2015), have been incorporated into bread to improve its nutritional value and product quality. In addition, mushroom materials have also previously been incorporated into bread, including mushroom mycelia (Ulziijargal et al, 2013), oyster mushroom powder (Okafor et al, 2012), and maitake mushroom powder (Seghchi et al, 2001).…”