Physicochemical and technological properties of highly enriched wheat breads with wholegrain non wheat flours

Koletta, Pelagia; Irakli, Maria; Παπαγεωργίου, Μαρία; Skendi, Adriana

doi:10.1016/j.jcs.2014.08.003

Cited by 88 publications

(59 citation statements)

References 19 publications

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“…The determination of total phenolic and flavonoid contents and antioxidant activity in the essential oils obtained from the aromatic plants were carried out in a solution obtained by carefully mixing 100 µl of essential oil with 3.9 ml of 70% methanol. Extraction was carried out at least in triplicate. Total phenolic content (TPC) was determined as reported in Koletta et al () using the Folin Ciocalteu method (Singleton, Orthofer, & Lamuela‐Raventós, ). The results were expressed as milligrams of gallic acid equivalents per 1 g of sample on a dry weight basis (mg GAE/g dw). Total flavonoid content (TFC) of the extracts was determined using the method of Bao, Cai, Sun, Wang, and Corke () with AlCl 3 as a reagent.…”

Section: Methodsmentioning

confidence: 99%

Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content

Skendi¹,

Irakli²,

Chatzopoulou³

et al. 2019

J Food Biochem

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The incorporation of aromatic plants of Lamiaceae family (oregano, thyme, and Satureja) in a wheat bread was investigated for the effect on the total phenolics, the profile of phenolics, and their free radical scavenging activities. In addition, the influence on dough and bread quality characteristics such as color, gas cells structure, bread texture, degree of staling, and acceptability to consumers was studied. The volume of the fortified breads with dried aromatic plants was slightly decreased and their crumbs were firmer and darker than that of the control bread, yet sensory testing panelists scored them as more aromatic and better tasting. Aromatic plants increased the content of bioactive and antioxidant compounds in the bread though the baking procedure negatively affected the level of these compounds; incorporation of the herbs in a dry form was more effective. The major phenolics detected were carvacrol, rosmarinic acid, and naringenin which have potential health benefits for the consumer. Practical applications The aromatic plants of the Lamiaceae family are very rich in phytochemicals with high antioxidant activity. Wheat grains contain significant levels of natural antioxidants such as ferulic acid, tocopherols, and tocotrienols. In contrast, the content of these phytochemicals in the refined flour that is used for the production of traditional bread is much lower since the bran and embryo fractions rich in those compounds are removed during the milling process. The introduction of phytochemicals in the bread recipe will increase the nutritional quality of the final bread and at the same time increase the daily intake of substances with health benefits since bread is consumed daily. Consumption of breads enriched with aromatic plants could be a new way to deliver valuable phytochemicals to consumers and fulfill the increasing consumers' demand for functional foods.

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Section: Methodsmentioning

confidence: 99%

Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content

Skendi¹,

Irakli²,

Chatzopoulou³

et al. 2019

J Food Biochem

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“…In previous studies (Peressini and Sensidoni 2009;Sudha et al 2007), the Brabender farinograph has been successfully used as a sensitive tool for the study of characterization of dough properties; particularly for the modifications caused by fiber at the stage of developing and mixing of bread dough. While, the Brabender extensograph allows indirect investigation of the extension behavior of the dough at further stages of bread production (Koletta et al 2014). Ever increasingly consumer demand for nutritious breads has opened up new horizons of research to develop breads with both significantly high health benefits and sensorial properties.…”

Section: Introductionmentioning

confidence: 99%

“…Ever increasingly consumer demand for nutritious breads has opened up new horizons of research to develop breads with both significantly high health benefits and sensorial properties. In recent years, the stakeholders associated with bread making are focusing more importantly on the use of high fiber and low caloric breads and other related bakery products (Indrani and Rao 2000; Koletta et al 2014;Menon et al 2015). Keeping in view the above rationale, the incorporation of various fiber-rich ingredients into breads is a need of hour.…”

Section: Introductionmentioning

confidence: 99%

Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential

et al. 2015

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In this covenant of functional foods, the world seeks for new healthier food products with appropriate proportions of bioactive constituents such as fiber, mineral elements, phenols and flavonoids. The doum fruit has good nutritional and pharmaceutical properties; therefore, its incorporation in breads could be beneficial in improving human health. In the current study, partial substitution of wheat flour (WF) with doum fruit flour (DFF) at levels of 5 %, 10 %, 15 % and 20 % were carried out to investigate the dough viscoelastic properties, baking performance, proximate compositions and antioxidant properties of the breads. Partial substitution of WF with DFF increased the water absorption and developing time of dough (P ≤ 0.05), while, the dough extensibility, resistance to extension and the deformation energy were reduced. Bread supplemented with DFF resulted in a reduction in quality in terms of specific loaf volume, conferred softness, hardness, cohesiveness and gumminess to the bread crumbs. DFF up to 15 % could partially replace WF in bread; increase its nutritional value in terms of fiber content and minerals, with only a small depreciation in the bread quality. Sensory evaluation showed that breads supplemented up to 15 % DFF were acceptable to the panelists and there was no significant difference in terms of taste, texture and overall acceptability compared to the control. The incorporation of DFF increased the total phenolic contents, total flavonoids contents and antioxidant properties compared to the control (for both flour and bread).

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“…An absence of gluten skeleton in pure barley dough led to depreciation of dough machinability; such dough is very 'short' during uniaxial extension and it tears easily (Sullivan et al, 2010;El Yamlahi et al, 2013). Owing to this, bread dough preparation from barley flour only is harder and quality of bread prepared from wheat-barley mixtures is finally worsened (Choi et al, 2011;Koletta et al, 2014). Unfortunately, barley flour and bakery products containing barley flour have a characteristic flavour, which could not be pleasant to common consumers.…”

Section: Introductionmentioning

confidence: 99%

Effect of Chia and Teff Supplement on Dietary Fibre Content, Non-fermented Dough and Bread Characteristics from Wheat and Wheat-Barley Flours

Švec¹,

Hrušková²

2017

Acta Univ. Agric. Silvic. Mendelianae Brun.

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To elevate dietary fibre content in wheat bread, two additions of barley flour were tested (30 % and 50 %), and further 5 % or 10 % of chia or teff wholemeals. Chia elevated dietary fibre content more effectively than teff did (up to 6.41 % and 4.29 %, respectively). Non-gluten nature of proteins in non-traditional raw materials also affected farinograph, amylograph and mixolab proof results. Water absorption increased about 10 % in total, especially owing to teff presence in composite flour. All three alternative crops decelerated dough development and prolonged its stability, but dough softening degree depended on their combination. Higher water absorption was reflected in viscosity rise during amylograph testing. Using mixolab equipment, significantly more accurate differentiation of tested composites was reached, both in phase of dough kneading and registration of viscosity during heating and cooling. Contrary to this, any statistically verifiable difference was observed between chia or teff wholemeal variants from white of dark seeds. By variance analysis, some rheological parameters (dough softening degree, torque point C5, mixolab energy) together with specific bread volume were identified as principal for samples distinguishing. In terms of flour and bread quality, barley flour portion had a prevailing effect for chia tri-composites. Reversely, quality of flour blends containing teff was dependent on both barley flour and teff wholemeal portion and type.

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Physicochemical and technological properties of highly enriched wheat breads with wholegrain non wheat flours

Cited by 88 publications

References 19 publications

Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content

Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content

Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential

Effect of Chia and Teff Supplement on Dietary Fibre Content, Non-fermented Dough and Bread Characteristics from Wheat and Wheat-Barley Flours

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