Manufacture

Therdthai, Nantawan; Zhou, Weibiao

doi:10.1002/9781118792001.ch27

Cited by 6 publications

(4 citation statements)

References 43 publications

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“…Although these differences have already been observed by Martínez et al (2018) [ 13 ], in our study, we found a lower number of starch granules in the crust flours than in their work. This may be due to the fact that in industrial processes, it is common to incorporate steam at the beginning of baking [ 28 ], which could facilitate further gelatinisation of the starch in the outer layers. In fact, Martínez et al (2018) [ 13 ] observed lower starch gelatinisation in the crusts of breads with less hydration.…”

Section: Resultsmentioning

confidence: 99%

Physical Properties of Flours Obtained from Wasted Bread Crusts and Crumbs

Fernández-Peláez

Guerra

Gallego

2021

Foods

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One third of the food produced in the world is wasted. Bread is one of the most wasted foods both during the distribution process and in households. To use these breads, it is necessary to get to know the properties of the flours that can be obtained from them. The purpose of this work is to know how the type of bread and its zone (crumb or crust) influence the characteristics of the flours obtained from the wasted bread. For this, flours made from the crumbs and crusts of eight different breads have been analysed. Their hydration properties, cold and post-heating rheology and gelling properties as well as the colour of flours and gels have been studied. Bread flours present higher water-holding capacity (WHC) and water-binding capacity (WBC) values and higher elastic modulus (G’) and viscous modulus (G”) values, both in cold conditions and after heating, than wheat flours. However, they generate weaker gels. Crust flours, and the gels obtained from them, are darker than those from crumbs and their gels. In terms of hydration and rheology, pan and wholemeal bread flours are generally lower than other bread flours. These flours also generate softer gels, possibly caused by the dilution of starch with other components. It can be concluded that the properties shown by wasted bread flours allow them to be reintroduced in the food chain as an ingredient in different products.

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Section: Resultsmentioning

confidence: 99%

Physical Properties of Flours Obtained from Wasted Bread Crusts and Crumbs

Fernández-Peláez

Guerra

Gallego

2021

Foods

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“…However, the reasons underlying this problem are still poorly understood, and it is required that the effect of microwaves on each physicochemical reaction should be deeply understood Texture, which is one of the most important quality parameters of cereal foods, is significant to obtain high quality standard (Chavan & Chavan, 2010). For this reason, for example, in baking process, the conditions should be appropriately designed so that the dough transforms into bread, taking into account the stages of starch gelatinization, protein denaturation, volume expansion, water evaporation, and crust formation (Therdthai & Zhou, 2014). Moreover, a number of authors have considered the functions of individual recipe ingredients in order to develop formulations suitable for use in microwave baking (Al-Muhtaseb et al, 2013;Bou-Orm et al, 2021;Tanvarakom & Therdthai, 2015).…”

Section: Microwave Bakingmentioning

confidence: 99%

Impact of different microwave treatments on food texture

Kutlu

Pandiselvam

Saka

et al. 2021

Journal of Texture Studies

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Electromagnetic waves are frequently used for food processing with commercial or domestic type microwave ovens at present. Microwaves cause molecular movement by the migration of ionic particles or rotation of dipolar particles. Considering the potential applications of microwave technique in food industry, it is seen that microwaves have many advantages such as saving time, better final product quality (more taste, color, and nutritional value), and rapid heat generation. Although microwave treatment used for food processing with developing technologies have a positive effect in terms of time, energy, or nutrient value, it is also very important to what extent they affect the textural properties of the food that they apply to. For this purpose, in this study, it has been investigated that the effects of commonly used microwave treatments such as drying, heating, baking, cooking, thawing, toasting, blanching, frying, and sterilization on the textural properties of food. In addition, this study has also covered the challenges of microwave treatments and future work. In conclusion, microwave treatments cause energy saving due to a short processing time. Therefore, it can be said that it affects the textural properties positively. However, it is important that the microwave processing conditions used are chosen appropriately for each food material.

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“…There was a recent campaign on healthy eating which was targeted at utilizing indigenous products such as whole wheat, local cereals and legumes in baking industries (Therdthai and Zhou, 2014). Among the cereals and legumes employed in baking bread and other aerated baked products, wheat flour seems to be unique due to its content of gluten necessary to make raised dough.…”

Section: Introductionmentioning

confidence: 99%

Comparative assessment of microbial, proximate and sensory quality of bread produced from all-purpose flour and a blend of locally made flour

Mbachu

Chukwudozie

Mbachu

2023

PNgAS

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The nutritional and sensory quality of different flour blends for baked products has been investigated. However, there is paucity of information on the quality of the conventional all-purpose flour which is expected to be chiefly of wheat origin and thus very expensive. Comparative analysis of the microbial, proximate and sensory quality of bread produced from all-purpose flour and blends of locally made flour was undertaken. Composite breads were produced from all-purpose flour (APF) 100%, wheat flour (WF) 100%, potato flour (PF) 100% and WF:PF blend (50%:50%). The microbial, proximate and sensory qualities, as well as the shelf life of the bread samples were determined. Data was analyzed using SPSS software. The bacterial and fungal counts were less than the maximum of 100 cfu/g recommended by the Standard Organization of Nigeria. The moisture and ash content of the PF bread was significantly higher (p < 0.05) than the rest of the flour blends. Among the flour blends, APF recorded the lowest fiber, ash and protein content. There was no significant difference (p > 0.05) in the mean sensory scores of APF bread and WF:PF bread with respect to taste and overall acceptability. PF and WF:PF bread had the highest shelf life of 8 and 7 days respectively. The nutritional composition of the bread produced from 100% WF and 50%:50% WF:PF blends were higher than that produced using the conventional APF. Thus, PF could be blended with WF to improve the nutritional quality and minimize cost of bread and other baked products.

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Manufacture

Cited by 6 publications

References 43 publications

Physical Properties of Flours Obtained from Wasted Bread Crusts and Crumbs

Physical Properties of Flours Obtained from Wasted Bread Crusts and Crumbs

Impact of different microwave treatments on food texture

Comparative assessment of microbial, proximate and sensory quality of bread produced from all-purpose flour and a blend of locally made flour

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