Physicochemical and sensory properties of wheat- Apricot kernels composite bread

Dhen, Nahla; Rejeb, Ines Ben; Boukhris, Hager; Damergi, Chokri; Gargouri, Mohamed

doi:10.1016/j.lwt.2018.04.068

Cited by 52 publications

(36 citation statements)

References 27 publications

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“…However, an increase in the addition of DL caused a decrease in the notes for other quality attributes, especially those related to the taste, odor, and color of the bread. These factors are the most important features for baked products because together with the texture, they have a significant influence on consumers' acceptance of the product (Dhen, Ben Rejeb, Boukhris, Damergi, & Gargouri, 2018). Moreover, breads with the addition of DL were characterized by green color, slight citrus-like odor, and specific herbal taste, probably because of the presence of rosmarinic acid in DL (Wójtowicz et al, 2017).…”

Section: Figurementioning

confidence: 99%

Effect of Moldavian dragonhead (Dracocephalum moldavicaL.) leaves on the baking properties of wheat flour and quality of bread

Dziki

Cacak-Pietrzak

Gawlik‐Dziki

et al. 2019

CyTA - Journal of Food

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The dried and powdered leaves of Moldavian dragonhead (Dracocephalum moldavica L.) (0, 1, 3, 4, and 5 g/100 g of wheat flour) were added to the wheat flour to make bread. Farinograph properties of dough were studied, and the properties of enriched bread were evaluated. According to the results, Moldavian dragonhead leaves increased water absorption by the flour but decreased the volume of bread and crumb lightness. The enriched breads were characterized by a higher value of crumb hardness than that of control bread. The total phenolics content linearly increased with the percentage increase in the addition of dragonhead leaves from 4.8 to 10.1 mg GAE/g dry mass. As a result, the antioxidant activity of bread increased. Sensory evaluation revealed that the wheat bread can be supplemented with Moldavian dragonhead leaves up to 3 g/100 g wheat flour addition of dragonhead leaves with good consumer acceptability.Efecto de las hojas de dracocephalum (Dracocephalum moldavica L.) en las propiedades del horneado de harina de trigo y en la calidad del pan RESUMEN En el presente estudio se agregaron hojas secas y en polvo de dracocephalum (Dracocephalum moldavica L.) (0, 1, 3, 4 y 5 g/100 g de harina de trigo) a la harina de trigo para elaborar pan. Posteriormente, se estudiaron las propiedades del farinógrafo de la masa y se evaluaron las propiedades del pan enriquecido. Los resultados mostraron que las hojas del dracocephalum provocan que la harina absorba mayor cantidad de agua, a la vez que el volumen del pan y la ligereza de la miga disminuyen. Los panes enriquecidos se caracterizan por tener un valor de dureza de miga más elevado que el del pan de control. El contenido total de fenólicos se incrementó linealmente de 4.8 a 10.1 mg GAE/g de masa seca a medida que aumentó el porcentaje de hojas de dracocephalum adicionado. Como resultado, se elevó la actividad antioxidante del pan. A partir de la evaluación sensorial se constató que es posible complementar el pan de trigo con una proporción de hojas de dracocephalum de hasta 3 g/100 g de harina de trigo, obteniendo buena aceptación por parte del consumidor. ARTICLE HISTORY

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Section: Figurementioning

confidence: 99%

Effect of Moldavian dragonhead (Dracocephalum moldavicaL.) leaves on the baking properties of wheat flour and quality of bread

Dziki

Cacak-Pietrzak

Gawlik‐Dziki

et al. 2019

CyTA - Journal of Food

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“…There are no reports on the use of malt culms flour in bread production. However, when other substitutes such as apricot kernel flour (Dhen et al, 2018), fermented chickpea flour (Shrivastava and Chakraborty, 2018), banana peels flour (Al-Sahlany and Al-Musafer, 2018) or chia flour (Coelho et al, 2015) were employed to partially replace the wheat flour in dough formulation, researches showed similar results for its rheological properties. The mentioned studies reveal also that the end products were enriched in various nutrients including protein, fibers or fat and the bread final has acceptable or even ameliorated physical characteristics.…”

Section: Resultsmentioning

confidence: 99%

Application of response surface methodology to optimize some fermentation and formulation conditions of wheat dough fortified with malt culms flour

Simion

Grigoraș

Favier

et al. 2020

Ann.UDJG.FoodTechnology

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The effect of four different parameters namely the malt culms flour addition, the salt percentage, the fermentation period and temperature on two quality indicators of bread dough: deformation and total titratable acidity was analyzed and interpreted by response surface methodology. The optimization of the imposed experimental conditions led to a quality dough characterized by 23.86 % deformation and 2.64 mL NaOH 0.1 N total titratable acidity. These values were obtained using wheat flour with addition of 7.4 % malt culms flour and salt in a quantity of 2.25 % compared to the total amount of flour. The dough was subjected to fermentation for 43 minutes at a temperature of 36 °C. The bread obtained after baking presented similar organoleptic characteristics to those registered for the white bread its increased nutrient intake recommending its consumption for an equilibrated diet.

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“…The specific volume decreases with increasing black sesame and flaxseed flour levels. This decrease was observed by Dhen et al (2018), and this behavior is often attributed to the dilution of gluten, however, the presence of the fibers and minerals in black sesame and flaxseed flour also can promote discontinuity and porosity to gluten. The generated models, only with the significant coefficients, were: Specific volume = 2.27 -0.58X1 + 0.15X1² -0.50X1 + 0.09X2² + 0.27 X1X2 (R² = 0.9422); Expansion index = 1.13 -0.10X1 -0.02X1² -0.13X2 (R² = 0.9166); Volume produced = 17.33 -2.38X1 -3.60X2 (R² = 0.8849).…”

Section: Sensory Analysismentioning

confidence: 99%

Effect of black sesame (Sesamum indicum) and flaxseed flour (Linum usitatissimum) on bread quality using surface response methodology

Zambelli

Pinto

Santos

et al. 2018

J. eng. process. manag.

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The study aimed to evaluate the effect of black sesame andflaxseed flour addition in different proportions on bread quality.The bread formulations were developed through the RotationalCentral Composite Design (RCCD). The independent variableswere: black sesame and flaxseed flour which incorporated inamounts from 25.85% to 54.15%. The effect of the ingredients onbread quality was evaluated through physical parameters (specificvolume, expansion index and volume produced). Statisticalanalysis was performed using response surface methodology andthe two formulations with better technical performance weresubmitted to proximate composition (moisture, protein, fat, ash,carbohydrates and calcium), crumb structure, scanning electronmicroscopy (SEM) and sensorial analysis. It has been found thatblack sesame promotes greater reductions in the mass expansioncapacity than flax meal. There was an improvement in thenutritional value of the loaves by increasing the protein content,ashes, fat and calcium, in addition to the reduction ofcarbohydrates. The breads developed had good acceptability in allevaluated attributes. In this way, the inclusion of black sesameand flaxseed flour as ingredients in bread formulations promotesproducts with technological and sensorial quality.

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Physicochemical and sensory properties of wheat- Apricot kernels composite bread

Cited by 52 publications

References 27 publications

Effect of Moldavian dragonhead (Dracocephalum moldavicaL.) leaves on the baking properties of wheat flour and quality of bread

Effect of Moldavian dragonhead (Dracocephalum moldavicaL.) leaves on the baking properties of wheat flour and quality of bread

Application of response surface methodology to optimize some fermentation and formulation conditions of wheat dough fortified with malt culms flour

Effect of black sesame (Sesamum indicum) and flaxseed flour (Linum usitatissimum) on bread quality using surface response methodology

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