Effects of wheat sourdough process on the quality of mixed oat-wheat bread

Flander, Laura; Suortti, Tapani; Katina, Kati; Poutanen, Kaisa

doi:10.1016/j.lwt.2010.11.007

Cited by 48 publications

(40 citation statements)

References 32 publications

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“…Moreover, the model showed a significant lack of fit to bread flavour data. When Flander et al (2011) used RSM to optimise directly baked mixed oatewheat bread with sourdough, they obtained lower R 2 values (0.7e0.8) for models of specific volume and flavour than for models of other attributes, similar to our results. This suggests that RSM may not be especially effective at modelling specific volume and flavour of bread from different formulations.…”

Section: Quality Parameters Of Breads After Frozen Storage For One Daysupporting

confidence: 89%

See 1 more Smart Citation

Combined effects of inulin, pectin and guar gum on the quality and stability of partially baked frozen bread

Škara¹,

Novotni

Čukelj

et al. 2013

Food Hydrocolloids

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Section: Quality Parameters Of Breads After Frozen Storage For One Daysupporting

confidence: 89%

“…This implies that fibre enrichment of bread must be optimised. Such optimisation can be performed using response surface methodology (RSM) (Collar, Andreu, Martínez, & Armero, 1999;Collar, Santos, & Rosell, 2007;Flander, Suortti, Katina, & Poutanen, 2011).…”

Section: Introductionmentioning

confidence: 99%

Combined effects of inulin, pectin and guar gum on the quality and stability of partially baked frozen bread

Škara¹,

Novotni

Čukelj

et al. 2013

Food Hydrocolloids

View full text Add to dashboard Cite

“…Values followed by different lowercase letters in the same column are significantly different from each other (P < 0.05). Compared with wheat dough, the control dough and those with added β-glucanase presented coarser structures because of the high level of barley flour (Flander et al 2011). Microscopic Structure Analysis.…”

Section: Adhesiveness (N·s)mentioning

confidence: 99%

Dough Properties and Bread Quality of Wheat–Barley Composite Flour as Affected by β‐Glucanase

Dong

Zhou

et al. 2014

Cereal Chem

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Cereal Chem. 91(6):631-638Barley is rich in nutritionally positive compounds, but the quality of bread made of wheat-barley composite flours is impaired when a high percentage of barley is used in the mixture. A number of enzymes have been reported to be useful additives in breadmaking. However, the effect of β-glucanase on breadmaking has scarcely been investigated. In this paper, the influence of different levels (0.02, 0.04, 0.06, and 0.08%, based on composite flour) of β-glucanase (100,000 U/g) on the properties of dough and bread from 70% wheat, 30% barley composite flour were studied. Although dough development time, dough stability, and protein weakening value decreased after β-glucanase addition, dough properties such as softness and elasticity as well as bread microstructure were im-proved compared with the control dough. β-Glucanase also significantly improved the volume, texture, and shelf life of wheat-barley composite breads. The use of an optimal enzyme concentration (0.04%) increased specific volume (57.5%) and springiness (21%), and it reduced crumb firmness (74%) and staling rate. Bread with added β-glucanase had a better taste, softness, and overall acceptability of sensory characteristics compared with the control bread. Moreover, the quality of wheat-barley composite bread after addition of 0.04% β-glucanase was nearly equal to the quality of pure wheat bread. These results indicate that dough rheological characteristics and bread quality of wheat-barley composite flour can be improved by adding a distinct level of β-glucanase.

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“…The aforementioned wheat-oat bread met this criterion. A higher content of β-glucans was found in the bread with 30% of fermented fibreglucan product (3.09%) compared to the white wheat bread, whose content of β-glucan is about 0.2% (based on fresh weight) (Flander et al 2011). The nutritional composition of wheat oat bread compared to wheat oat bread with 30% oat sourdough addition is shown in Table 4.…”

Section: Resultsmentioning

confidence: 99%

Development of innovative health beneficial bread using a fermented fibre-glucan product

et al. 2015

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Effects of wheat sourdough process on the quality of mixed oat-wheat bread

Cited by 48 publications

References 32 publications

Combined effects of inulin, pectin and guar gum on the quality and stability of partially baked frozen bread

Combined effects of inulin, pectin and guar gum on the quality and stability of partially baked frozen bread

Dough Properties and Bread Quality of Wheat–Barley Composite Flour as Affected by β‐Glucanase

Development of innovative health beneficial bread using a fermented fibre-glucan product

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