Starch and modified starch in bread making: A review

Onyango, Calvin

doi:10.5897/ajfs2016.1481

Cited by 49 publications

(19 citation statements)

References 53 publications

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“…After kneading, the dough was divided into a baking pan and allowed to ferment in a closed chamber in order to proof for 45 min at 37°C. The dough was allowed to relax and the yeast was able to produce carbon IV oxide, this allows the dough to increase in size (Onyango, 2016). After the proofing process, the fermented dough was arranged in an electric hot oven to bake at a very high temperature (220°C) for thirty (30) min.…”

Section: Production Of Ofsp-scf Composite Breadmentioning

confidence: 99%

Orange‐fleshed sweet potatoes composite bread: A good carrier of beta (β)‐carotene and antioxidant properties

et al. 2020

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Orange-fleshed sweet potato (OFSP) is one of the unique varieties of sweet potatoes tuber that has attracted food professionals due to its great health benefits. This study investigates into β-carotene and antioxidant properties of OFSP composite bread. Random Surface Methodology was used for the experimental design. Analysis carried out on the bread includes antioxidant activity, alpha-amylase, and alpha-glycosidase inhibitory activity, protein & β-carotene retention/losses, glycemic index, and sensory evaluation. Total phenol ranged from 7.32 to 21.93 mg GAE/g, total flavonoid ranged between 6.12 and 13.20 mg QE/g and FRAP ranged from 12.31 to 40.36 mg AEE/g. The estimated glycemic index ranged from 51.42% to 72.80%. The value of β-carotene before and after processing ranged from 15.4 to 39.1 mg/100 g and 8.9 to 18.4 mg/100 g, respectively. OFSP composite bread has high antioxidant potential and may be used as functional foods. Practical applications Orange-fleshed sweet potatoes (OFSP) is a novel variety of sweet potatoes that have been sight-saw to owe numerous health benefits in terms of vitamins, minerals, β-carotene, antioxidants but it is low in protein. Incorporation of plant protein will help to increase its protein content and enhance its utilization in confectionery industries as a good carrier for antioxidants and other health benefits components.

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Section: Production Of Ofsp-scf Composite Breadmentioning

confidence: 99%

Orange‐fleshed sweet potatoes composite bread: A good carrier of beta (β)‐carotene and antioxidant properties

et al. 2020

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“…In the bread baking process, starch can absorb water up to 50% of its dry weight during mixing under ideal conditions (sufficient water and at room temperature) (Goesaert et al, 2005;Onyango, 2016). Starch gelatinizes and swells during baking, and starch molecules reassociate upon cooling (Goesaert et al, 2005).…”

Section: Total Starch and Amylose/amylopectin Ratiomentioning

confidence: 99%

Chemical characterization, functionality, and baking quality of intermediate wheatgrass (Thinopyrum intermedium)

Rahardjo

Gajadeera

Şimşek

et al. 2018

Journal of Cereal Science

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First and foremost, I would like to thank God for the opportunity He has given me to pursue my master's degree. I believe that He is the source of all blessings and I would not be where I am today without Him. Also, to all of the people who made me who I am today, thank you! It is impossible to mention each one of you, but know that I am forever grateful to all of you. With deep gratitude, I would like to thank my advisor, Dr. Baraem (Pam) Ismail, who always gave me tremendous support, continual guidance, and encouragement both in my academic journey and career path. This journey would not be possible without you! I would also like to thank Dr. George Annor, for being a tremendous mentor and friend who took a significant amount of time from his schedule to help me. Many thanks to Dr. Tonya Schoenfuss, my co-advisor, and to Dr. James Anderson, the final member of my thesis committee, for their support of my work. With a thankful heart, I would like to thank Forever Green Initiative, Minnesota Department of Agriculture, and The Land Institute for funding this project. Also to all plant agronomists who helped in providing the samples used in this project and work alongside with us, Xiaofei Zhang, Lee DeHaan, and Dr. Don Wyse. I would also like to thank research groups under the supervision of Dr. Senay Simsek, Dr. Jae-Bom Ohm, and Kristin Whitney at North Dakota State University, for their help and assistance with my research. Further, I would like to thank my research family at the Ismail Research Laboratory for their continuous support and assistance. I especially thank Chathurada and Catrin for their willingness to help and lend me their expertise. To Amy, my sister from another mother and father, for being a good friend who always listen to my ups and downs.

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“…The dough is allowed to proof for 45 min in a proofing cabinet. This allows for the dough to relax and yeast to produce carbon IV oxide allowing the dough to rise to a desirable loaf volume (Onyango, 2016).…”

Section: The Process Of Bread Bakingmentioning

confidence: 99%

“…The quality and shelf-life of bread depend on the ingredients used in baking (Onyango, 2016). Bread starts to deteriorate immediately after baking due to chemical and physical changes as described in the staling process (Gray & Bemiller, 2003).…”

mentioning

confidence: 99%

The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread

Wanjuu

Abong

Mbogo

et al. 2018

Food Science & Nutrition

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Value addition of orange‐fleshed sweet potato (OFSP) increases diversified utilization of this crop, which is rich in provitamin A carotenoids. OFSP bread, in which 30%–45% of wheat flour is replaced with OFSP puree, has been successfully commercialized in Kenya. However, the effect of this substitution on the bread's physiochemical properties and its shelf‐life are currently unknown. This study was designed to determine the physiochemical properties and shelf‐life of OFSP puree‐wheat flour composite bread (30% puree), compared to standard, 100% wheat flour, bread. Freshly baked bread samples were stored at 7, 20, 25, and 30°C, and monitored for moisture content, water activity, color, texture, volume, carotenoids, and microbial load. The moisture content, β‐carotene content, and color of bread significantly decreased with increase in storage temperature and time (p < 0.05). Bread made with OFSP puree had a longer shelf‐life, showing spoilage on day six compared with the white bread, which spoiled on the fourth day. This is attributed to the significantly higher water activity in white bread than in the OFSP bread. The substitution of wheat with OFSP puree resulted in reduced extensibility of gluten, thus, specific volume of white bread was significantly (p < 0.05) higher than that in OFSP puree bread. Refrigeration increased crumb firmness, chewiness and cohesiveness in both types of bread. In conclusion, OFSP puree increases the water binding capacity of the bread, which reduces water activity and increases its shelf‐life.

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Starch and modified starch in bread making: A review

Cited by 49 publications

References 53 publications

Orange‐fleshed sweet potatoes composite bread: A good carrier of beta (β)‐carotene and antioxidant properties

Orange‐fleshed sweet potatoes composite bread: A good carrier of beta (β)‐carotene and antioxidant properties

Chemical characterization, functionality, and baking quality of intermediate wheatgrass (Thinopyrum intermedium)

The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread

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