Quality evaluation of functional bread developed from wheat, malted millet (Pennisetum Glaucum) and ‘Okara’ flour blends

Ibidapo, Olubunmi; Henshaw, Folake O.; Shittu, T.A.; Afolabi, W.A.O.

doi:10.1016/j.sciaf.2020.e00622

Cited by 18 publications

(24 citation statements)

References 24 publications

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“…The color of the bread samples was influenced by the ingredients used, their proportion in the manufacturing recipe and the baking parameters. The color values are largely influenced by the acceptability of consumers [ 54 ].…”

Section: Resultsmentioning

confidence: 99%

“…Phenolic compounds give a darker coloration to flour and, implicitly, to the finished products [ 93 ]. The increase in the value of the b* indicator (yellow color) is also related to the increase in the amount of protein with the increase level of GBF addition in wheat flour [ 54 ]. A higher amount of protein favors the Maillard reaction, which has a direct influence on the color of the bread samples [ 94 ].…”

Section: Discussionmentioning

confidence: 99%

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Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Atudorei

Codină

2021

Foods

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Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%, 15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation of GBF into wheat flour led to a decrease of the water absorption value, dough consistency, baking strength, extensibility and improved tolerance for mixing, total gas production and α-amylase activity. Tan δ increased in a frequency-dependent manner for the samples with a GBF addition, whereas the G’ and G” decreased with the increased value of the temperature. According to the microscopic structures of the dough samples, a decrease of the starch area may be clearly seen for the samples with high levels of GBF addition in wheat flour. The bread evaluation showed that the specific volume, porosity and elasticity increased, whereas the firmness, gumminess and chewiness decreased up to a level of 15% GBF addition in wheat flour. The color parameters L*, a* and b* of the bread samples indicated a darkening effect of GBF on the crumb and crust. From the sensory point of view, the bread up to a 15% GBF addition was well-appreciated by the panelists. According to the data obtained, GBF could be recommended for use as an improver, especially up to a level of 15% addition in the bread-making industry.

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Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Atudorei

Codină

2021

Foods

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“…Bioactive compounds found in plant dietary sources, such as, phenolics and flavonoids were determined in the formula and the results were recorded in table (5), it noticed that quantities of phenolics and flavonoids increased with increasing of the % of millet addition . malted millet could serve as good dietary source of natural antioxidants and may be considered potential functional ingredients and consequently would contribute to development of value added functional food products (Ibidapo. et al ., 2019).…”

Section: Resultsmentioning

confidence: 99%

Utilization Of Millet ( pennisetum glaucum ) flour To produce gluten-free toast bread.

2021

Egyptian Journal of Nutrition

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The aim of the current research to substitute wheat flour with millet (Pennisetum glaucum) flour to produce high quality and nutritional value, toast bread. Toast bread was prepared by substitution of millet flour powder at level of 15, 30 and 45 % instead of wheat flour. Chemical composition and minerals were determined and sensory evaluation was evaluated. The obtained results indicated that control was the highest in sensory properties followed by 15 % millet flour more than other levels of 30 and 45 % millet flour levels(MF). Moisture content were increased comparing with control toast bread ,the highest increased noticed in 45% millet .Fat and carbohydrates contents were decreased comparing with control , while ash and fiber content were increased comparing with control and the highest increased found in 45% millet flour toast bread. The data show increase all minerals compared with control of toast bread. Control toast bread was the highest in amino acids and fatty acids content compared with millet formula . total phenolic acids, flavonoids compound were the highest level increase by increasing level of millet flour. Millet is a good source of phenolic acids, flavonoids compound, considered as a functional food for due to health and nutritional values and its high content of protein and dietary fiber.

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“…The increase in the value of the parameter a* can be explained in terms of a higher amount of ash (and, thus, of minerals) due to the addition of GLF in wheat flour [56]. The increase in the value of parameter b* can be attributed to the fact that GLF contains a large amount of yellow pigments (carotenoids) [56] but also a high amount of proteins and enzymes that favor the Maillard reaction, leading to a specific shade of yellow of the bread samples [57].…”

Section: Color Analysis Of Breads Samplesmentioning

confidence: 99%

Possibilities to Use Germinated Lupine Flour as an Ingredient in Breadmaking to Improve the Final Product Quality

2022

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This study focuses on the possibility of using germinated lupine flour (GLF) in the breadmaking process in order to improve dough rheology and bread characteristics. For this purpose, different levels (0%, 5%, 10%, 15% and 20%) of germinated lupine flour were used, and the influence of its addition in wheat flour was analyzed. On empirical dough rheological properties, GLF addition in wheat flour has the effect of decreasing the water absorption capacity, dough consistency, baking strength, extensibility, tolerance for mixing and of increasing total gas production and falling number value. On fundamental dough rheological properties, GLF addition in wheat flour increased the tan δ and decreased the G′ and G″ modules with the increased dough temperature. The microscopic distribution of starch and gluten in the dough system was changed by GLF addition in wheat flour by an increase of the protein area and a decrease of the starch one. Regarding the bread characteristics, the GLF addition improved the specific volume, porosity and elasticity up to 15% GLF addition in wheat flour and decreased the textural properties gumminess and resilience. Regarding the color parameters of the bread, the GLF addition in the dough recipe had a darkening effect on the crumb and bread crust. The sensory data show that the bread samples up to 15% GLF addition in wheat flour were better appreciated than the control sample. According to our data, it is recommended to use a maximum level of 15% of the addition of germinated lupine flour in the dough recipe for making white wheat bread.

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Quality evaluation of functional bread developed from wheat, malted millet (Pennisetum Glaucum) and ‘Okara’ flour blends

Cited by 18 publications

References 24 publications

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Utilization Of Millet ( pennisetum glaucum ) flour To produce gluten-free toast bread.

Possibilities to Use Germinated Lupine Flour as an Ingredient in Breadmaking to Improve the Final Product Quality

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