Physicochemical, rheological, and sensorial properties of bread supplemented with pumpkin powder and basil seed gum

Pourmohammadi, Ousha; Ghaboos, Seyyed Hossein Hosseini; Jafarian, Sara

doi:10.1111/jfpp.14739

Cited by 6 publications

(3 citation statements)

References 21 publications

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“…Breads have high nutritional value and are widely consumed worldwide; moreover, they feature different textures, shapes, toppings, and fillings. Bread is manufactured from whole wheat flour, baker's yeast, salt, and water [1]. In pan bread, also known as loaf bread or sliced bread, the dough is baked in a loaf pan, resulting in its characteristic form.…”

Section: Introductionmentioning

confidence: 99%

Effect of the Addition of Different Levels of Chard on the Dough Properties and Physicochemical and Sensory Characteristics of Pan Breads

Alsuhaibani

Alshawi

2022

Journal of Food Quality

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Background. Chard is a valuable vegetable and is considered a beneficial functional food. Fortification of bread with chard could increase the nutraceutical and functional food consumption. Objective. In this study, we performed a chemical analysis of chard and performed rheological analyses and sensory attribute evaluations of pan breads fortified with 5% and 10% chard powder. Design. The gross chemical composition of chard, some minerals, vitamin C, and total phenolic and flavonoid compounds were estimated. The rheological properties of doughs fortified with 5% and 10% chard powder and the chemical composition and sensory attributes of control, 5% chard and 10% chard pan bread samples were determined. Results. Chard contains carbohydrate, protein, and ash in addition to essential minerals and antioxidants such as vitamin C, phenols, and flavonoids. The chemical composition of 5% chard pan bread was significantly higher in ash and fiber, while the chemical composition of 10% chard pan bread was significantly higher in protein, ash, fiber, and moisture and significantly lower in fat, carbohydrate, and energy level than that of control pan breads. Compared with the control pan bread, the pan bread with increased chard powder content (10%) had significantly increased water absorption percentage, arrival time, dough development, elasticity, and proportional number ratio but significantly decreased stability time, softening degree, and extensibility. Pan bread fortified with 10% chard had the lowest specific volume among the tested breads. Sensory attribute evaluation further showed that increasing the amount of chard to 10% in the bread dough formulation produced lower overall acceptability scores. Conclusions. Pan bread containing 5% chard had better rheological scores and sensory attributes than the other formulations, in addition to good nutritional quality values.

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Section: Introductionmentioning

confidence: 99%

Effect of the Addition of Different Levels of Chard on the Dough Properties and Physicochemical and Sensory Characteristics of Pan Breads

Alsuhaibani

Alshawi

2022

Journal of Food Quality

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“…The volume of bread increased, and during baking it decreased. Bread with pumpkin powder and 1.5 % basil seed gum had the best porosity and appearance, while bread with 1 % was the most satisfactory in terms of textural properties [9].…”

Section: Food Science and Technologymentioning

confidence: 97%

Changes in structural units in dough and bread from wheat flour with the addition of pumpkin cellulose in combination with phospholipids

2023

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Unfavorable ecological and food security situation in the world causes frequent spread of diseases of the gastrointestinal tract. In particular, the number of cases of irritable bowel syndrome is increasing, especially among the young working population. Diet therapy, which includes increasing the amount of dietary fiber in combination with phospholipids, is effective for the prevention of these diseases. A perspective raw material with a high content of dietary fibers is pumpkin cellulose, which can be added to the recipe of bakery products instead of part of wheat flour. The aim of the work was to find the effect of pumpkin cellulose in combination with sunflower lecithin on the conformational changes of the structure of dough and bread from wheat flour and the completeness of assimilation of products with this raw material by the organism. It was established that the infrared spectra of wheat flour, pumpkin cellulose and sunflower lecithin differ in reflection intensity and character. In the process of dough fermentation, the conformational transformations deepened with an increase in the amount of replacement of wheat flour with pumpkin cellulose, and the reflection coefficient increased. For bread samples, the reflectance coefficient was lower compared to dough, but there were almost no differences in the location of the spectra. In general, the biological value of samples of bread with additives was lower than the control sample, however, the high content of dietary fibers in pumpkin cellulose makes it a promising raw material for enriching bakery products with a valuable nutrient and giving bread health properties. The rational amount of replacing wheat flour with pumpkin cellulose is no more than 7 %, taking into account the decrease in the biological value of bread with this raw material

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“…The increase in volume can be caused by the increase in the viscosity of the batter samples. In fact, a higher apparent viscosity helps to trap air in the batter and creates a higher volume and porosity in the samples, and in the low viscosity of the batter, air bubbles can easily rise to the surface of the batter and leave the environment [30]. Statistical comparison of the results related to the two protein groups indicated that WPC at 10% level, along with 0.15% or 0.3% of XG, played a greater role in increasing the specific volume of the cake samples.…”

Section: Storage and Lossmentioning

confidence: 99%

The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake

Ghaemi,

Arabshahi-Delouee,

Aalami

et al. 2024

Journal of Food Processing and Preservation

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The market of gluten-free food products has been growing exponentially in recent years. Consequently, it is necessary to conduct research on the effects of various compounds to enhance the quality of these products. The present study is aimed at investigating the effects of adding whey protein concentrate (WPC) and soy protein isolate (SPI) at three levels (0%, 5%, and 10%) and xanthan gum (XG) (0%, 0.15%, and 0.3%) on the textural and rheological characteristics of gluten-free batter and cake based on rice flour. The results showed that increasing the levels of XG, WPC, and SPI improved the apparent viscosity of the batter samples. The effect of WPC on the apparent viscosity was more pronounced than that of SPI, as the highest value (21.9 Pa·s) was related to the sample containing 10% WPC and 0.3% XG. The loss tangent values of the batter samples, measured at a frequency of 1 Hz, ranged from 0.531 to 0.8 for different levels of WPC/XG and from 0.466 to 0.699 for SPI/XG, indicating a gel-like behavior of the batter samples. The sample containing 10% SPI and 0.3% XG displayed the strongest gel with higher storage modulus (982.112 Pa) and loss modulus (458.039 Pa) compared to other samples. Increasing the levels of XG, WPC, and SPI resulted in higher specific volume, porosity, firmness, and springiness of the samples compared to the control sample (P<0.05). The addition of WPC, SPI, and XG improved the overall acceptability of the cake samples, with the samples containing WPC/XG combination being the most preferred. Ultimately, the cake sample containing 10% WPC along with 0.3% XG introduced as optimal sample. This formulation not only can enhance the characteristics of gluten-free cake but also meets parts of the nutritional needs of consumers, particularly those with celiac disease.

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Physicochemical, rheological, and sensorial properties of bread supplemented with pumpkin powder and basil seed gum

Cited by 6 publications

References 21 publications

Effect of the Addition of Different Levels of Chard on the Dough Properties and Physicochemical and Sensory Characteristics of Pan Breads

Effect of the Addition of Different Levels of Chard on the Dough Properties and Physicochemical and Sensory Characteristics of Pan Breads

Changes in structural units in dough and bread from wheat flour with the addition of pumpkin cellulose in combination with phospholipids

The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake

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