Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls

Lauková, Michaela; Kohajdová, Zlatica; Karovičová, Jolana; Kuchtová, Veronika; Minarovičová, Lucia; Tomašíková, L.

doi:10.1177/1082013217704122

Cited by 23 publications

(13 citation statements)

References 29 publications

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“…These changes were caused by the fact that fine particle size flours retain more water than coarse particle size flours; hence, there is less water available, which would hinder swelling of starch granules. Similar behaviour was reported by Lauková et al (2017) when studying the effects of cellulose fiber length on the rheological properties of wheat dough, and by Blanco Canalis et al (2019) when analyzing the incorporation of dietary fiber in cookie dough. The swelling of starch is greatly dependent on the water available in the medium, which controls the gelatinization behavior (León et al 1997).…”

Section: Effect Of Particle Size On the Wg Mixolab Profilesupporting

confidence: 77%

Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab

Bressiani¹,

Oro²,

Silva³

et al. 2019

Czech J. Food Sci.

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Whole grain wheat flour (WG) of three different particles sizes (194.9, 609.4, and 830.0 µm) was prepared by milling whole grain. The effect of particle size on the thermo-mechanical properties of flour was investigated using Mixolab equipment and solvent retention capacity (SRC). The results showed that particle size influences the functionality of the gluten network. The SRC test revealed that the water absorption increased from 77.43% to 85.76%, with decrease in particle size. The C2 (protein weakening) values were correlated with the values for water absorption in the SRC and wet gluten test, respectively. The degree of gelatinization of starch (C3) showed that the presence of the fibers in the WG samples limited the availability of water to the starch, and this effect was especially true for flour with smaller particle size. In summary, the Mixolab equipment allowed a better understanding of the functionality of WG with regard to the behavior of protein properties. WG with coarse particles demonstrated a greater impact on the gluten network, indicating a negative effect on the baking quality.

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Section: Effect Of Particle Size On the Wg Mixolab Profilesupporting

confidence: 77%

Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab

Bressiani¹,

Oro²,

Silva³

et al. 2019

Czech J. Food Sci.

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“…The Sensory evaluation of cellulose-enriched baked rolls indicated that addition of cellulose by up to 1% was identical to the control rolls. It was also found that increasing the addition levels of cellulose significantly reduced the crus, taste, porosity and color of the produced rolls (Lauková et al (2017). Likewise, Gómez et al (2003) mentioned that it is possible to add dietary fibers to the flour while making bread by up to 2% without.…”

Section: Sensory Evaluation Of Toast Bread Samples Fortified With Olimentioning

confidence: 95%

Utilization of olive pomace as a source of bioactive compounds in quality improving of toast bread

Selim

Badawy

Smetanska

2020

Egypt. J. Food Sci.

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O LIVE oil pomace is produced as by-product with a large quantity during olive oil processing. It is a promising source for polyphenolic compounds and fibers which could be used in food industry. In this work proximate chemical analysis of olive pomace (two-phase olive oil extraction) was studied. Also, seven extracting solvents were tested in extracting the phenolic compounds from the olive pomace (OP). Total phenolic, flavonoids, and flavonols contents of the different extracts were determined. In addition to, the antioxidant activity of the phenolic extracts was investigated using 2, 2-diphenyl-1-picrihydrazyl (DPPH) to assess the extracting efficiency of solvents. The obtained data rivaled that protein, fat, ash and fiber contents of OP were 2.48, 2.33, 1.33 and 20.37% (FW), respectively. It is clear that the OP contains a large quantity of fibers and it had cellulose content about 40.7% of the fiber content. Furthermore, the total phenolic content was varied in the various extracts and ranged from 8.29 to 36.24 mg GAE g-1. While, total flavonoids were ranged from 2.23 to 12.52 mg QE g-1. Methanol and water (80:20) recorded the highest antioxidant activity with EC 50 of 1.373µg/µg DPPH while, the acetone extract recorded the lowest antioxidant activity with EC 50 of 8.052µg /µg DPPH. Toast bread was fortified with the cellulose isolated from OP at three replacement levels of 2, 4, and 6% and the results showed no significant differences between control sample and the sample fortified with 2% cellulose in most of sensory characteristics tested. Addition of pomace cellulose at replacement level of 2% enhanced the texture of the bead and was more acceptable than the control. The results concluded that olive pomace is a good source for dietary fibers and polyphenolic compound which could be used in the food industry.

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“…Springiness is a measure of how much the crumb springs back after the first compression [30]. Chewiness is derived from springiness, hardness and cohesiveness and reflects the energy required to masticate food to a ready-to-swallow state [31].…”

Section: Texture Analysismentioning

confidence: 99%

Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties

Ranawana

Hayes

et al. 2020

Foods

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The seed coat (hull) of broad bean (Vicia faba) (BBH) is a significant secondary product of processing with a promising nutritional profile. Bean hull has a high fiber content (49%), yet it remains underexploited as an ingredient by the food industry. This study investigated the potential of this secondary product to partially replace wheat flour for the development of high-fiber breads. Bread formulations with a range of supplementation levels (0%, 11%, 21% and 31%) were developed and tested for their nutritional and physical properties. The proximate composition of breads revealed that at 31% replacement, the fiber content was 19.19 g/100 g bread, which was significantly higher (p < 0.05) than control breads (3.62 g/100 g bread). The physical (specific volume, density and color) and textural properties of breads were affected by the addition of bean hull. Specific volume and hardness of breads were significantly reduced at ≥21% replacement compared to the control, which may reduce acceptability of the product by some consumer groups. Enzyme-linked immunosorbent assay (ELISA) showed that the gluten content of breads was significantly reduced with bean hull addition (62% depletion for 31% replacement). At 11%, 21% and 31% replacement, one portion (80 g of bread) contains 6.8 g, 11.6 g and 15.3 g of dietary fiber, respectively, which contributes 23%, 38% and 51% of the recommended daily fiber intake (30 g/day). In conclusion, bean hull can be a valuable source of dietary fiber in bread formulations. The study showed BBH could be used to replace up to 21% of the wheat flour without significantly impacting on bread texture and volume.

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Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls

Cited by 23 publications

References 29 publications

Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab

Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab

Utilization of olive pomace as a source of bioactive compounds in quality improving of toast bread

Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties

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