Evaluating the traditional bread properties with new formula: Affected by triticale and cress seed gum

Abstract

During recent years, composite bread is more popular among consumers due to its functional and nutritional properties. Among cereals, triticale has been studied, along with careful observation of its characteristics. In addition, hydrocolloids can be replaced as an appropriate resource due to a decrease in the gluten content. The present study aimed to evaluate the effect of triticale flour replacement at the levels of 0, 100, 150, and 250 g/kg, and cress seed gum at the concentrations of 0, 3, 6, and 10 g/kg on the rheological parameters of dough and physicochemical, textural, microstructural, and sensory properties of bread. Based on the results, formula including composite flour (150 g/kg triticale flour+850 g/kg wheat flour) and cress seed gum at 6 g/kg was the best formulation for improving the texture, color parameters, and general acceptance of both types of bread (Barbari and Lavash). Regarding the Iranian Barbari bread, cress seed gum increased the specific volume, porosity, and brightness, while reduced the hardness compared to the control. Besides, sensory evaluation manifested that 150 g/kg of wheat flour could be replaced with triticale flour for providing a good quality of bread. In conclusion, the addition of 150 g/kg of triticale and 6 g/kg of cress seed gum into composite flour and bread formulations had positive effects on all properties measured in both types of bread.

Optimization of amaranth flour, whey protein powder, and xanthan gum levels in the development of gluten‐free Barbari bread using response surface methodology

“…Barbari is widely consumed as traditional Iranian flat bread, usually produced from wheat flour (Razavizadegan Jahromi et al, 2014; Sheikholeslami et al, 2021). Gluten is a main structural protein matrix in dough prepared from wheat flour, creating unique viscoelastic properties of dough, leading to a proper texture of the bread crumb (Anton & Artfield, 2008).…”

Wholegrain triticale sourdough: Effects of triticale:Wheat flour ratio and hydration level on bread quality

“…For the crust, BI values for the loaves containing wholegrain triticale or wheat flour were below the control sample, whereas for the crumb, the BI values were above the control sample. In traditional wholegrain triticale bread, increasing amounts of triticale in the flour blend have been shown to have a significant effect on the color of the crust (Sheikholeslami et al., 2020 ). L * values decreased when the proportion of triticale flour was increased, leading to a darker crust.…”

“…Changes in color are also due to reactions occurring at high temperatures, such as protein denaturation, enzyme inactivation, evaporation of moisture, caramelization, and the Maillard reaction (Dennett & Trethowan, 2013 ; Mezaize et al., 2009 ; Navarro‐Contreras et al., 2014 ). Darker breads associated with increasing levels of triticale flour can be due to pigments in the triticale flour and a lower content of water (Sheikholeslami et al., 2020 ).…”

Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems

“…Among other instruments used to evaluate dough rheological properties are (a) farinograph, used in the most applied methodology to evaluate rheological properties of dough, based on the determination of the optimum amount of water to achieve a consistency of 500 farinograph units (FU) and in the mixing tolerance index, calculated as a drop in the dough consistency after five minutes dough development time; (b) extensigraph, an instrument used to measure rheological properties of dough obtained with farinograph, determining the dough’s resistance and extensibility: (c) mixograph, and instrument that works with the same principle of the farinograph, but only requires 10 to 35 g sample and 7 to 8 min, instead of 50 or 300 g flour and more than 15 min in farinograph; and (d) alveograph, which measures dough properties when air is injected into a disc of dough pre-formed under specific parameters, simulating gas retention during fermentation [ 64 , 114 , 120 , 121 ]. This specific study of dough gas retention can also be measured using the volume of the product after fermentation and/or baking.…”