Sourdough Wheat Bread Enriched with Grass Pea and Lupine Seed Flour: Physicochemical and Sensory Properties

Cacak-Pietrzak, G.; Sujka, Katarzyna; Księżak, J.; Bojarszczuk, Jolanta; Dziki, Dariusz

doi:10.3390/app13158664

Cited by 7 publications

(24 citation statements)

References 67 publications

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“…During the bread baking process, there is a loss of weight due to the evaporation of water and other volatile substances, and this parameter is expressed as the baking loss (BL). However, after the bread has cooled, the total baking loss (TBL) is determined, which includes the evaporation of water during cooling [55,56]. The parameters influencing the baking loss of bread are the type, shape, size and volume of the bread, as well as the method of baking, the technological additives and the type of oven used [55].…”

Section: Resultsmentioning

confidence: 99%

The Influence of Arabinoxylan on the Properties of Sourdough Wheat Bread

Bieniek,

Buksa

2024

Applied Sciences

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Sourdough bread is a traditional product made using lactic acid bacteria (LAB) and yeast. The influence of rye arabinoxylans (AXs) of different molar masses on sourdough wheat bread has not been studied to date. The aim of this study was to research the influence of arabinoxylans of different molar masses on the properties of sourdough wheat bread. The breads were baked using the sourdough method with wheat flour without and with 1% or 2% rye AX with different molar masses, which were unmodified, partially enzymatically hydrolyzed and cross-linked. The addition of all the AX preparations significantly increased the water absorption of the wheat flour. In particular, the addition of the preparation of cross-linked arabinoxylans at an amount of 2% caused the highest increase (by 9.8%) in the addition of water to the wheat flour dough. It was shown that a 2% addition of partially hydrolyzed AXs, with a low molar mass (190,440 g/mol), had the highest influence on increasing (by 23.7%) the volume of the bread and decreasing (by 41%) the crumb hardness of the sourdough bread, determined on the day of baking. The addition of the cross-linked AXs at an amount of 2% had the strongest influence on increasing the moisture content of the crumbs on the day of baking, both in the central (by 2.6%) and peripheral (by 5.1%) parts of the bread compared to the bread without the addition of AXs. The breads with all the AX preparations after the first and third days of storage had a higher crumb moisture content compared to the bread without the AXs.

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Section: Resultsmentioning

confidence: 99%

The Influence of Arabinoxylan on the Properties of Sourdough Wheat Bread

Bieniek,

Buksa

2024

Applied Sciences

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“…The value of this parameter depends on the amount of water and volatile substances lost: CO 2 , alcohol, and volatile acids. From the point of view of baking technology, this is a loss that should be minimised [60]. The total bread losses of the bread obtained ranged from 11.1 to 14.9% (Table S3).…”

Section: Baking Process Parameters and Quality Indicators Of Wheat Breadmentioning

confidence: 99%

“…Loaves of bread with a large volume are perceived as more attractive by consumers. This parameter depends on the type and quality of flour, the raw material composition of the dough, and the technological process used [60]. According to the Polish Standard [62], the volume of bread obtained from low-textured flours should be no less than 230 cm 3 100 g −1 .…”

Section: Baking Process Parameters and Quality Indicators Of Wheat Breadmentioning

confidence: 99%

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The Baking Quality of Wheat Flour (Triticum aestivum L.) Obtained from Wheat Grains Cultivated in Various Farming Systems (Organic vs. Integrated vs. Conventional)

Wysocka,

Cacak-Pietrzak,

Feledyn-Szewczyk

et al. 2024

Applied Sciences

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The quality of flour is influenced by various factors including genotype, environmental and agronomic conditions, post-harvest grain storage, and milling technology. Currently, the EU focuses on reducing mineral fertilization and promoting less intensive agrotechnology (organic and integrated farming). This research aimed to assess the baking value of flour obtained from four spring wheat cultivars cultivated in three farming systems: organic (ORG), integrated (INT), and conventional (CONV). The wheat grains were sourced from a three-year field experiment (2019–2021) conducted at IUNG-PIB in Pulawy, Poland. Results indicate that the CONV generally yielded more favourable qualitative parameters for the flour, including significantly higher protein content, wet gluten, falling number, and farinographic characteristics such as dough development, stability time, and quality number. Nevertheless, most flours from the ORG system met the quality requirements for the baking industry, showing adequate protein content, wet gluten, and falling number. However, flours from the INT system stood out due to significantly higher water absorption, resulting in increased dough and bread yield. Additionally, bread baked from these flours exhibited a significantly higher bread volume. In sensory evaluation, bread from CONV flours received the highest scores, although the differences in the overall acceptability were not significant.

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“…One method to increase the consumption of leguminous seeds is their incorporation into the formulation of high-consumption products such as bread [10]. Leguminous seeds contain 50% to even 200% more protein than grains [11], which is particularly significant for consumers experiencing protein deficiencies in their diets.…”

Section: Introductionmentioning

confidence: 99%

Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes

Cacak-Pietrzak,

Sujka,

Księżak

et al. 2024

Foods

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This study aimed to explore the feasibility of substituting wheat flour with varying levels (10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds. The investigation focused on assessing the physical properties of wheat dough and the physicochemical characteristics of bread samples. The addition of legume seed flours significantly influenced the dough’s development time, particularly with chickpea flour causing a notable increase in this parameter. While dough stability was generally shorter for mixtures containing wheat flour and legume seed flour, chickpea flour was an exception, significantly prolonging dough stability time. Furthermore, the inclusion of legume flours resulted in increased protein, ash, fiber, fat, and phenolic contents in the enriched bread, while the carbohydrate content decreased. Additionally, the crumb exhibited increased redness and yellowness and decreased lightness due to the enrichment of the bread. Notably, the antioxidant activity of bread containing legume flour also increased, with the most significant increase observed when pea flour was utilized. Conversely, negative effects on bread volume, crumb density, and texture parameters were noted with the incorporation of legume additives. Taking into consideration the results of both physicochemical analyses and sensory evaluation, it is recommended that the incorporation of the specified legume flours should not exceed 15% in relation to the quantity of wheat flour used.

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Sourdough Wheat Bread Enriched with Grass Pea and Lupine Seed Flour: Physicochemical and Sensory Properties

Cited by 7 publications

References 67 publications

The Influence of Arabinoxylan on the Properties of Sourdough Wheat Bread

The Influence of Arabinoxylan on the Properties of Sourdough Wheat Bread

The Baking Quality of Wheat Flour (Triticum aestivum L.) Obtained from Wheat Grains Cultivated in Various Farming Systems (Organic vs. Integrated vs. Conventional)

Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes

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