Effects of substituting refined wheat flour with wholemeal and quinoa flour on the technological and sensory characteristics of salt-reduced breads

Gostin, Alina-Ioana

doi:10.1016/j.lwt.2019.108412

Cited by 19 publications

(18 citation statements)

References 22 publications

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“…The MC and weight after baking values increased from 30.04 g/100 g to 37.29 g/100 g and 52.83 to 58.12 g, with increasing BSG concentration from 0.0% to 1.5%, respectively ( p < .05). The results are in agreement with those of Gostin (2019) who reported MC values ranging from 37.3%–46.3% in wheat breads. Effects of xanthan gum (XG) on the quality properties of extruded sorghum‐wheat blended dough and bread were investigated by Jafari, Koocheki, and Milani (2018).…”

Section: Resultssupporting

confidence: 93%

Physicochemical, rheological, and sensorial properties of bread supplemented with pumpkin powder and basil seed gum

Pourmohammadi

Ghaboos

Jafarian

2020

J. Food Process. Preserv.

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This study aims at evaluating the impact of pumpkin powder (12%) and Basil seed gum (BSG) (0.00%, 0.50%, 1.00%, and 1.50%) on the physicochemical, rheology, textural properties, and sensorial parameters of sangak bread. First, the fresh pumpkin slices (5mm thickness) were dried (hot air, 65°C) and samples were powdered and used in sangak bread formulation. Pumpkin bread dough formulated with basil gum showed pseudoplastic and thixotropic behavior. The bread dough viscosity increased from 10.95 to 21.53 with increasing BSG percent from 0.00% to 1.50% (p < .05). With increasing BSG percent, the density of baked breads was reduced from 880.10 to 692.45 kg/m 3. The control sample had an average bread volume of 65.38 cm 3 ,

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Section: Resultssupporting

confidence: 93%

Physicochemical, rheological, and sensorial properties of bread supplemented with pumpkin powder and basil seed gum

Pourmohammadi

Ghaboos

Jafarian

2020

J. Food Process. Preserv.

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“…They identified that they do not like the bitterness, nuttiness and aftertaste of alternative grains. These results have been identified in many studies (Goswami et al ., 2015; Burešová et al ., 2017; Gostin, 2019) and agree with the result of the CATA question. Lastly, the participants also identified that they dislike the texture and colour of products made with alternative grains, again agreeing with the CATA question.…”

Section: Resultssupporting

confidence: 79%

“…The means demonstrate that the Chia50 and Quinoa50 fresh breads’ appearance was liked significantly less by the participants than all other GFBs ( P < 0.05). Chia flour has been found to lead to darker breads (Sayed‐Ahmad et al ., 2018), as has quinoa flour (Gostin, 2019). The addition of the alternative grains also affected the participants liking of the flavour and texture, as all breads made with 50% alternative grains (chia, millet and quinoa) were significantly different from the control bread.…”

Section: Resultsmentioning

confidence: 99%

Effect of quinoa, chia and millet addition on consumer acceptability of gluten‐free bread

Moss

McSweeney

2021

Int J of Food Sci Tech

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Summary There is an increasing demand for gluten‐free foods; however, standard gluten‐free foods are deficient in nutrients. This study investigated the use of alternative grains (chia, millet and quinoa) in gluten‐free breads to evaluate their sensory properties (fresh and following a partial bake method). A sensory trial (n = 98) asked participants to consider six fresh bread samples made from chia, millet and quinoa, using 9‐point hedonic scales and check‐all‐that‐apply. A second sensory trial (n = 89) was then completed using par‐baked bread samples of the different formulations. The sensory properties and the acceptability of the bread were significantly affected by the chia and quinoa flour. The millet flour did not change the acceptability of the bread. Furthermore, the partial baking method (after 90 days of frozen storage) did not significantly affect the acceptability of the breads made with chia, millet and quinoa, but it did affect the acceptability of the control bread prepared with brown rice flour. Overall, millet flour could be incorporated into gluten‐free breads made following a partial baking method without affecting consumer acceptability. Future studies should use a trained panel to evaluate how the breads differ based on the partial baking method.

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“…Sorghum protein content (10.20%) is lower compared to other major cereals such as wheat (13.2%), barley (11.60%), rye (11.36%) but higher than millets (9.48%) and oats (8.33%) [1,6,7]. However, the protein quality of sorghum is low due to the high deficiency of essential amino acid lysine as compared to other cereals.…”

Section: Introductionmentioning

confidence: 99%

Effect of Traditional Processing Methods on the Nutritional Composition of Sorghum (Sorghum bicolour L. Moench) Flour

Tamilselvan

Kushwaha

2020

EJNFS

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Sorghum is a drought-resistant crop grown widely in various parts of India. It has low protein content, highly deficient in essential amino acids lysine and tryptophan and high anti-nutritional content. Therefore, keeping in view the present study aimed to determine the effect of traditional processing methods such as fermentation, malting and roasting on the proximate composition, anti-nutritional factors, protein digestibility and lysine content of sorghum. The results showed that ash content increased from 1.73 to 1.89% during roasting. Fermentation increased crude protein content from 8.27 to 8.98% and in vitro protein digestibility from 13.62 to 69.63%. Malting decreased the crude fat content from 1.87 to 1.22% while it shows a significant increase in crude fiber content from 3.34 to 4.26% and carbohydrate content from 84.77 to 86.15%. Total phenol content reduced from 92.62 to 48.40 mg GAE/100 g, and tannin content reduced from 8.46 to 1.25 mg TAE/100 g during fermentation. The lysine content increased significantly during fermentation (1.88 g/16 g of N) and malting (1.94 g/16 g of N). Natural fermentation of sorghum flour found to have improved nutritional quality than other processing methods.

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Effects of substituting refined wheat flour with wholemeal and quinoa flour on the technological and sensory characteristics of salt-reduced breads

Cited by 19 publications

References 22 publications

Physicochemical, rheological, and sensorial properties of bread supplemented with pumpkin powder and basil seed gum

Physicochemical, rheological, and sensorial properties of bread supplemented with pumpkin powder and basil seed gum

Effect of quinoa, chia and millet addition on consumer acceptability of gluten‐free bread

Effect of Traditional Processing Methods on the Nutritional Composition of Sorghum (Sorghum bicolour L. Moench) Flour

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