Rheological properties of dough and bread quality characteristics as influenced by the proportion of wheat flour substitution with orange-fleshed sweet potato flour and baking conditions

Chikpah, Solomon Kofi; Korese, Joseph Kudadam; Hensel, Oliver; Sturm, Barbara; Pawelzik, Elke

doi:10.1016/j.lwt.2021.111515

Cited by 23 publications

(18 citation statements)

References 30 publications

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“…L * and hue angle values for both the crust and crumb significantly decreased with the addition of the purée in bread, while a *, b *, chroma, and ∆ E values increased significantly ( p < 0.05). A recent study by [ 3 ] has also reported similar findings in bread composited with OFSP flour. The partial substitution of wheat flour with sweet potato purée produced redder, yellower, and brighter bread as indicated by the ∆ E values.…”

Section: Resultssupporting

confidence: 70%

“…Wheat flour is the main raw material for the processing of bread. It has proteins with superior baking properties [ 3 ]. Regardless of the unique qualities of wheat flour proteins for bread-making, wheat flour is low in health-promoting bioactive compounds, such as beta-carotene [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

“…Although this saves on problems related to perishability, storage and transportation, significant loss in carotenoids occurs [ 21 , 22 ]. Regardless, several studies have reported the use of OFSP flour as an ingredient in baked goods [ 3 , 21 , 23 , 24 , 25 , 26 ]. Therefore, the incorporation of OFSP purée in foods is a more ideal approach for potentially improving vitamin A dietary intake [ 27 ] in Kenya and SSA in general.…”

Section: Introductionmentioning

confidence: 99%

“…There has also been an attempt to assess the shelf-life of bread substituted with 30% OFSP purée [ 31 ] but more information on different levels of substitution is required. OFSP flour has recently been shown to decrease staling in wheat–OFSP composite bread [ 3 ]. On the contrary, OFSP purée can support microbial growth and act as a source of contamination in bread if good hygiene practices are not observed [ 32 ], hence the need for microbial quality assessment.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread

Malavi

Mbogo

Moyo

et al. 2022

Foods

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Partial substitution of wheat flour with orange-fleshed sweet potato (OFSP) purée in bread can increase vitamin A intake among consumers. The study investigated the influence of wheat flour substitution with 20–50% of OFSP purée on proximate composition, color, β-carotene, water activity, and microbial keeping quality. The moisture content, crude protein, crude fat, total ash, crude fiber, and carbohydrate in bread ranged from 28.6–32.7%, 9.9–10.6%, 5.0–5.5%, 1.9–3.2%, 1.4–1.8%, and 79.1–80.9%, respectively. β-carotene, total ash, and crude fiber contents in bread, and Hunter color values a*, b*, chroma, and ∆E significantly increased with the addition of OFSP purée. Total viable counts (TVC), yeast, and molds in bread ranged from 2.82–3.64 log10 cfu/g and 1.48–2.16 log10 cfu/g, respectively, on the last day of storage. Water activity, TVC, and fungal counts were low in sweet potato composite bread as compared to white bread. Total β-carotene in OFSP bread ranged from 1.9–5.4 mg/100 g (on dry weight). One hundred grams of bread portion enriched with 40% and 50% OFSP purée provides more than 50% of vitamin A dietary requirements to children aged 4–8 years. Incorporation of up to 50% OFSP purée in wheat flour produces a relatively shelf-stable, nutritious, and health-promoting functional bread.

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Section: Resultssupporting

confidence: 70%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread

Malavi

Mbogo

Moyo

et al. 2022

Foods

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“…Moreover, sweet potatoes have high nutritional value, which protein, β-carotene, minerals (phosphorus, potassium, calcium), vitamins and other dietary bioactive substances [11] . In recent years, studies have shown that bread and steamed bread prepared by adding an appropriate amount of sweet potato flour into wheat flour exhibited increased antioxidant activity in vitro and decreased glycaemic index [4] , [12] . Therefore, it is feasible to add sweet potato into wheat products to improve its nutritional value.…”

Section: Introductionmentioning

confidence: 99%

Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp

Zhang

Suo

Deng

et al. 2022

Ultrasonics Sonochemistry

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Highlights Ultrasonic-assisted dough fermentation can improve the rheological properties of dough with 50% sweet potato pulp. The free sulfhydryl content of dough decreased and the elongation properties increased after ultrasonic treatment, and a better gluten network structure was formed. The specific volume of steamed bread increased by 13.93% and the hardness decreased by 21.96% at ultrasonic power density of 22.5 W/L. The sensory quality of steamed bread with 50% sweet potato pulp treated by ultrasound have been greatly improved.

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Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking products

et al. 2023

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BackgroundThe consumption of foods such as sweet potato and cassava with high levels of carotenoids is a possible solution to reduce vitamin A deficiency. In this study, we evaluated the kinetics of thermal degradation of carotenoids. The content of carotenoids was quantified by high‐performance liquid chromatography, first in fresh material, then in flour and finally in bakery products using mixtures of wheat, sweet potato and cassava. The degree of acceptance of the bakery products by children was also assessed through a sensory acceptance test.ResultsThe study found that the degradation of carotenoid compounds in sweet potato followed first‐order kinetics and fitted the Arrhenius equation with correlations of R2 > 0.9. The retention rates of all‐trans‐β‐carotene were 77%, 56% and 48% at cooking temperatures of 75, 85 and 95 °C respectively, during a cooking time of 20 min. The concentrations of all‐trans‐β‐carotene, after baking, for bread, cookies and cake were 15, 19 and 14 μg g−1 db, respectively. In a sensory acceptance test carried out in a school, 47.6% of the boys and 79.2% of the girls rated the cookies made from a mixture of cassava, sweet potato and wheat flour with the indicator I like it a lot.ConclusionThe content of carotenoid compounds was reduced by exposure to high temperatures and long cooking times. The combinations of cooking time and temperature which minimized degradation of all‐trans‐β‐carotene occurred at 75 °C–20 min and 95 °C–10 min. All‐trans‐β‐carotene retentions for bread, cookies and cake were 25%, 15% and 11% respectively. The mixture of wheat, sweet potato and cassava flour can be considered in the development of cookies with positive contributions of all‐trans‐β‐carotenes and with a good acceptance by children between 9 and 13 years old. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Rheological properties of dough and bread quality characteristics as influenced by the proportion of wheat flour substitution with orange-fleshed sweet potato flour and baking conditions

Cited by 23 publications

References 30 publications

Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread

Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread

Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp

Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking products

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