Optimization of The Amount of Chickpea Sourdough and Dry Yeast in Wheat Bread Formulation: Evaluation of Physicochemical, Sensory and Antioxidant Properties

Ertop, Müge Hendek; Tuğkan, Şeker İbrahim

doi:10.3136/fstr.24.45

Cited by 15 publications

(14 citation statements)

References 29 publications

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“…All forms of CY significantly ( P < 0.05) increased the phenolic contents and antioxidant capacities of the breads in proportion to addition levels. Similar results were also obtained by other researchers 1,6,7 . Chickpea contains many different polyphenolic bioactive compounds, 37 and the quantity, solubility and composition of those substances are modified during fermentation 38,39 .…”

Section: Resultssupporting

confidence: 88%

“…However, no significant volume effects were found on gluten‐free breads 7 . In another study, wet, conventionally dried (35 °C in an oven) and FD‐CY samples were used in breadmaking with almost no impact on loaf volume 5,6 . Xiao et al 30 .…”

Section: Resultsmentioning

confidence: 99%

“…Similar results were also obtained by other researchers. 1,6,7 Chickpea contains many different polyphenolic bioactive compounds, 37 and the quantity, solubility and composition of those substances are modified during fermentation. 38,39 Furthermore, chickpea phenolics can be extracted by fermentation, autoclaving, boiling, soaking, frying and steaming.…”

Section: Properties Of Chickpea Yeasts and Wheat Flour-chickpea Yeast...mentioning

confidence: 99%

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Comparison of wet and dried chickpea yeast in breadmaking

Durmaz¹,

Şahin²,

Koyuncu³

et al. 2023

J Sci Food Agric

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BACKGROUND Chickpea yeast (CY), initiated by spontaneous fermentation of coarsely‐ground chickpea in water, is considered a variant of conventional sourdough and contributes somewhat similarly to bakery products. As the preparation of wet CY prior to each baking process poses certain difficulties, its usage in dry form has been gaining interest. In this study, CY was used either directly in freshly prepared wet form or in freeze‐dried and spray‐dried forms at 50, 100 and 150 g kg−1 levels (all on 14% moisture basis) in substitution with wheat flour to compare their effects on bread properties. RESULTS Utilization of all forms of CY did not noticeably change the contents of protein, fat, ash, total carbohydrate and damaged starch in the wheat flour–CY mixtures. However, falling numbers and sedimentation volumes of CY‐containing mixtures decreased significantly, due probably to the increase in the amylolytic and proteolytic activities during chickpea fermentation. These changes somewhat corresponded to improved dough processability. Both wet and dried CY samples reduced pH levels of doughs and breads, and increased probiotic lactic acid bacteria (LAB) count. Total phenolic contents, antioxidant capacities and flavor scores of CY‐containing breads were significantly enhanced. However, CY usage slightly influenced yield, moisture content, volume, color and hardness values of breads. CONCLUSION Effects of wet and dried forms of CY on bread properties were quite comparable, indicating that CY can be used upon properly drying similarly to the conventional wet form. © 2023 Society of Chemical Industry.

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Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 99%

Section: Properties Of Chickpea Yeasts and Wheat Flour-chickpea Yeast...mentioning

confidence: 99%

See 1 more Smart Citation

Comparison of wet and dried chickpea yeast in breadmaking

Durmaz¹,

Şahin²,

Koyuncu³

et al. 2023

J Sci Food Agric

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“…It was discovered that the standard made with yeast, EW, and RF had significantly more browning than the other standard bread made only with EW and RF or the standard made with AC, EW, and RF. The reason might be attributed to the fact that yeast impacts bread color by producing secondary metabolites via several metabolic pathways via non-enzymatic chemical processes such as Maillard and caramelization [ 21 , 22 , 23 ], which generate brown colored chemicals during baking [ 24 , 25 , 26 ]. Moreover, it was found that the addition of 40% GH in the wheat bread along with gelling agents AC, EW, and RF further enhanced the physical appearance of the bread in comparison to the standards that were made alone with EW and RF or AC, EW, and RF combinations ( Figure 1 ).…”

Section: Resultsmentioning

confidence: 99%

Improving the Leavening Effect of Ice like CO2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread

Srivastava

Kollemparembil

Zettel

et al. 2023

Gels

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This article brings together the application of ice-like CO2 gas hydrates (GH) as a leavening agent in wheat bread along with the incorporation of some natural gelling agents or flour improvers into the bread to enhance the textural properties of the wheat bread. The gelling agents used for the study were ascorbic acid (AC), egg white (EW), and rice flour (RF). These gelling agents were added to the GH bread containing different amounts of GH (40, 60, and 70% GH). Moreover, a combination of these gelling agents in a wheat GH bread recipe was studied for each respective percentage of GH. The combinations of gelling agents used in the GH bread were as follows: (1) AC, (2) RF + EW, and (3) RF + EW + AC. The best combination of GH wheat bread was 70% GH + AC + EW + RF combination. The primary goal of this research is to gain a better understanding of the complex bread dough created by CO2 GH and its influence on product quality when certain gelling agents are added to the dough. Moreover, the prospect of managing and modifying wheat bread attributes by the use of CO2 GH with the addition of natural gelling agents has not yet been researched and is a fresh idea in the food industry.

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“…Additionally, it was observed that the bread made with GH had less browning than the standard yeast bread. Yeast affects the color of the bread due to the production of secondary metabolites [ 33 , 34 ] through different metabolic pathways by non-enzymatic chemical reactions such as Maillard and caramelization, which produce brown colored compounds during the baking [ 35 , 36 , 37 ]. Table 1 shows the characteristics of the standard bread versus the GH bread.…”

Section: Resultsmentioning

confidence: 99%

An Innovative Approach in the Baking of Bread with CO2 Gas Hydrates as Leavening Agents

Srivastava

Kollemparembil

Zettel

et al. 2022

Foods

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Gas (guest) molecules are trapped in hydrogen-bonded water molecules to form gas hydrates (GH), non-stoichiometric solids that resemble ice. High pressure and low temperature are typical conditions for their development, with van der Waals forces joining the host and guest molecules. This article study investigates the application of CO2 gas hydrates (CO2 GH) as a leavening agent in baking, with particular reference to the production of wheat bread. The main intention of this study is to better understand the complex bread dough formed by CO2 GH and its impact on product quality. This may enable the adaptation of CO2 GH in baking applications, such as those that can specifically influence wheat bread properties, and so the final bread quality. The present research further examines the comparative evaluation of yeast bread with the GH bread’s impact on bread quality parameters. The amount of GH was varied from 10 to 60%/amount of flour for the GH breads. The GH breads were compared with the standard yeast bread for different quality parameters such as volume, texture, and pore analysis. The results show that the bread with 20% and 40% GH obtained the best results in terms of volume and pore size. Moreover, this article also sheds some light on the future applications of the use of CO2 GH as leavening agents in foods. This knowledge could help to create new procedures and criteria for improved GH selection for applications in bread making and other bakery or food products.

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Optimization of The Amount of Chickpea Sourdough and Dry Yeast in Wheat Bread Formulation: Evaluation of Physicochemical, Sensory and Antioxidant Properties

Cited by 15 publications

References 29 publications

Comparison of wet and dried chickpea yeast in breadmaking

Comparison of wet and dried chickpea yeast in breadmaking

Improving the Leavening Effect of Ice like CO2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread

An Innovative Approach in the Baking of Bread with CO2 Gas Hydrates as Leavening Agents

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