Quality Characteristics of Bread Using Sour Dough

Park, Younghee; Jung, Lan-Hee; Jeon, Eun-Raye

doi:10.3746/jfn.2006.11.4.323

Cited by 9 publications

(9 citation statements)

References 1 publication

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“…It may be due to the acidification of dough by LAB starter culture. The results for pH and acidity are in accordance with findings of Park et al, (2006).…”

Section: Effect Of Different Level Of Addition Of Lab Starter Culture On Ph and Titrable Acidity Of Sour Dough Breadsupporting

confidence: 90%

Studies on Process Development and Quality Evaluation of Sour Dough Bread

Deshpande¹,

Katke²,

Khan³

2019

Int.J.Curr.Microbiol.App.Sci

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“…It may be due to the acidification of dough by LAB starter culture. The results for pH and acidity are in accordance with findings of Park et al, (2006).…”

Section: Effect Of Different Level Of Addition Of Lab Starter Culture On Ph and Titrable Acidity Of Sour Dough Breadsupporting

confidence: 90%

Studies on Process Development and Quality Evaluation of Sour Dough Bread

Deshpande¹,

Katke²,

Khan³

2019

Int.J.Curr.Microbiol.App.Sci

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“…Steamed bread fermented by Laomian reduced the hardness of final products, thereby had soft texture and better taste on account of favour substances generated by diverse microbial population in the dough fermented with Laomian. The observation was similar to the bread using sourdough compared to that fermented by yeast published by Park et al (2006). Beyond the control group, the LSB made by mRF and mRFh got relatively higher score.…”

Section: Sensory Evaluationsupporting

confidence: 81%

“…Extrusion processing could improve the functional properties of proteins and protein digestibility of rye flour and final product (Chi et al, 2006). Scalding rye flour with boiling water significantly changed the crumb cell diameter, cell area, texture parameters and light reflectance of rye bread; it also could be applied to produce new colour and increase kinds and contents of volatile flavour compounds in baked products (Petersen et al, 2004;Esteller & Lannes, 2008). Likewise, Marston et al(2016) observed bread made by flour heated at 125°C for 30 min had larger specific volume and more cells per slice area.…”

Section: Introductionmentioning

confidence: 98%

“…High hydrostatic pressure treatment at 450 and 600 MPa increased the elasticity of chickpea flour slurry (Alvarez et al, 2014). Scalding rye flour with boiling water significantly changed the crumb cell diameter, cell area, texture parameters and light reflectance of rye bread; it also could be applied to produce new colour and increase kinds and contents of volatile flavour compounds in baked products (Petersen et al, 2004;Esteller & Lannes, 2008). Scalding rye flour with boiling water significantly changed the crumb cell diameter, cell area, texture parameters and light reflectance of rye bread; it also could be applied to produce new colour and increase kinds and contents of volatile flavour compounds in baked products (Petersen et al, 2004;Esteller & Lannes, 2008).…”

Section: Introductionmentioning

confidence: 99%

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Effect of heat treatment of rye flour on rye‐wheat steamed bread quality

Gao

Liu

2017

Int J of Food Sci Tech

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Summary To study the effect of heat treatment on rye flour quality, rye flour was treated by steaming, high temperature and high pressure (HTHP) and extrusion and then the pasting properties of rye flour and rye‐wheat blend, the dough rheological and steamed bread (respectively, fermented by yeast and Chinese traditional starter – Laomian) making properties of rye‐wheat blend were investigated. All three kinds of heat treatment increased the viscosity of rye flour, with the peak viscosity value followed the order 1744 cP (by steaming) >823.5 cP (by HTHP) >669 cP (by extrusion) > 626.5 cP (untreated). Dough and gluten made from mRFh (HTHP‐treated rye flour and wheat flour blend) had higher storage modulus (G′) and loss modulus (G″), which contributed to better extensibility and deformation capability. Steamed bread fermented by Laomian (LSB) made by mRFh had larger specific volume (2.26 mL g−1), lower hardness (3510.93 g) and higher sensory scores (82.63), comparable to the quality of control samples, indicating the feasibility of adding rye flour into wheat flour for healthy product development without compromising the taste and texture.

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“…Breads are mostly made from flour of high extraction rate. So, the sensory qualities of breads including color, texture, chew ability may be closely examined because as the time passes, breads lose their commercial value through sensory changes which are due to physical and chemical deterioration (Park et al, 2006). Bread has a great importance in human nutrition as a protein and carbohydrate source.…”

Section: Introductionmentioning

confidence: 99%

تقييم القيمة الغذائية للکماج والخبز البلدى المنتج فى محافظة دمياط

الخولى¹,

الرحمن²,

حمودة³

2015

مجلة الاقتصاد المنزلي.جامعة المنوفية

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The quality of Baladi and Kemmak bread produced in Damietta Governorate were evaluated for chemical composition, rheological, physical properties and anti-nutritional values. Also, Baladi and Kemmak bread were supplemented with ferrous sulfate at level (16.6 mg/kg) which fed on rats groups, and iron binding capacity (mg / dl ) in rats was measured. The results showed that the protein, fat, fiber and carbohydrates contents of Baladi bread wheat flour (82% extraction) were 11.78, 1.67, 1.15 and 74.60 % on wet weight basis, respectively while, the energy value was 360.55 kcal/100g. In case of Kemmak bread, the protein, fat, fiber and carbohydrates content of soft wheat flour (72% extraction) were 15.06, 1.05, 0.03 and 71.9 % on wet weight basis, respectively while, the energy value was 357.29 kcal / 100g. Results of rheological properties indicated that water absorption, arrival time, dough development and degree of softening of Baladi bread (wheat flour 82% extraction) recorded the highest value compared with Kemmak bread, while, stability of Kemmak bread (soft flour 72% extraction) recorded the highest value. Elasticity, extensibility, P.N and energy of Kemmak bread recorded the highest value, compared with Baladi bread. The highest values of physical properties (weight, volume, specific volume and diameter) recorded with Baladi bread with significant differences. While, the lowest one recorded with Kemmak bread. On the other hand, Kemmak bread recorded higher values of spread ratio and thickness with significant differences compared with Baladi bread. Also, the tannins and phytates contents in Baladi bread were higher than Kemmak bread and Verse versa in oxalate content. The mean value of iron of rats group fed on Kemmak bread was higher when compared with group fed on Baladi bread and control group with significant differences (p < 0.05), while the mean value of total iron

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Quality Characteristics of Bread Using Sour Dough

Cited by 9 publications

References 1 publication

Studies on Process Development and Quality Evaluation of Sour Dough Bread

Studies on Process Development and Quality Evaluation of Sour Dough Bread

Effect of heat treatment of rye flour on rye‐wheat steamed bread quality

تقييم القيمة الغذائية للکماج والخبز البلدى المنتج فى محافظة دمياط

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