The effect of wheat variety, fermentation and incorporation of ingredients on the texture profile, colour and sensory attributes of whole wheat brea

Abstract

Whole grain flour is gaining an increase in demand for its nutritive and health promotion values in different food products for human consumption worldwide. Whole flour from wheat grain varieties (Gihundo, Kibatsi, Nyaruka and Reberaho), spent coffee grounds (SCG), juices of lemon fruit (L) and rosemary leaves (R), and dough fermentation were assessed for their impact on the texture profile, colour and sensory attributes of bread. Wheat grains (sampled from the stores of Rwanda Agriculture and Animal Resources Development Board, Kinigi, Rwanda) were conditioned to 15.5% moisture content and were wholly milled. The mixture of 200 g whole wheat flour, 4% spent coffee grounds, 1% juice of lemon fruit and 1% juice of rosemary leaves were fermented by using 2% instant dry yeast at 34 °C, 60% relative humidity (RH) for 60 min and at 39 °C, 85% RH for 120 min, separately. The dough was baked at 180 °C for 20 min. Data were subjected to one-way analysis of variance using SAS System. Treatment means were separated using Tukey’s test and the least significant difference was accepted at p ≤ 0.05. The control bread was made for 60 min of fermentation without incorporation of SCG and LR. The control bread was harder than the bread containing SCG and SCG+LR with the same time of fermentation. The long fermentation and the inclusion of SCG and SCG+LR in doughs, caused the supplemented bread to have lower L*, a* and b* values than control bread. Low L*, a* and b* values indicate minimum darkness, redness and yellowness of bread. Aroma, taste and appearance of SCG+LR bread from doughs fermented for 120 min were the most liked. Whole wheat bread obtained satisfied consumers’ preferences. Therefore, the application of spent coffee grounds, juices of lemon fruit and rosemary leaves in bread making represents a good opportunity at low cost.

Acrylamide Formation during Baking of Whole Wheat Flour Incorporated with Spent Coffee Grounds and Juices of Lemon Fruits and Rosemary Leaves

“…Contrarily, the quantity of fructose (0.016-0.022%) and glucose (0.024-0.037%) observed in whole wheat flours increased in all breads (0.04-0.330% for fructose and 0.380-0.80% for glucose), rather than decreasing. The similar results were reported in the work done by Rwubatse [30]. This suggests that fresh fructose and glucose were formed during the baking of wheat flour in the whole loaf, as reported by Westerlund et al [31].…”

“…The increased antioxidant capacity (8.48 to 24.9 mg 100 g -1 ) of doughs by added SCG (25.84 mg 100 g -1 ) and R (26.77 mg 100 g -1 ) in comparison to those of control whole wheat doughs (8.48-10.88 mg 100 g -1 ) may also have contributed to the low acrylamide formation in whole breads. These findings were also reported by Rwubatse [30].…”

“…Compared to doughs fermented for 60 min without SCG or SCG+LR added, doughs fermented for 120 min containing SCG or SCG+LR produced breads with lower levels of acrylamide (Table 3). This showed that 120 min of fermentation assisted SCG and R in strengthening more the antioxidant capacity of doughs to prevent the formation of acrylamide in breads [30]. As a result, there was a substantially greater reduction of acrylamide formation in whole wheat breads due to the combined action of extended fermentation duration and added ingredients.…”

The Bioactive Substances in Spent Black Tea and Arabic Coffee Could Improve the Nutritional Value and Extend the Shelf Life of Sponge Cake after Fortification

“…Therefore, the volume of these cakes was mostly responsible for the increase in hardness . In addition, there are no significant differences in weight and volume in bread fortified with spent coffee ground …”

“…57 In addition, there are no significant differences in weight and volume in bread fortified with spent coffee ground. 67 Another crucial aspect of a product's quality is its color, which has an impact on the overall acceptability of cookies by consumers. Our findings demonstrated that apart from cakes fortified with 1% spent coffee powder and 3% spent tea powder, all samples significantly decreased the crust's brightness (L*) compared to control cakes (Figure 9A−C).…”