Wheat bread enriched with raspberry and strawberry oilcakes: effects on proximate composition, texture and water properties

Abstract

Oilcakes from the oilseed industry are rich in dietary fibre and protein by-products. We assessed the impact of wheat flour replacement with raspberry and strawberry oilcakes on the proximate composition of bread, colour, texture and water behaviour. The substitution influenced the ash, fat and protein content causing an increase in the content of each of the analysed macronutrients. The crumb colour components (CIE L*a*b*) were shifted toward red while the saturation of yellow decreased. Texture analysis showed that the hardness and chewiness of crumb with oilcakes increased as well as springiness decreased. It was found that flour substitution with oilcakes limited significantly water transport and also influenced the molecular dynamics of water in the bread crumb. 1 H NMR measurement results of relaxation times demonstrated that the free water in relation to the bound water in the examined systems depended on the amount of the flour replaced by the oilcake, as well as on the botanical origin of the oilcakes.

Physicochemical and Antioxidant Properties of Wheat Bread Enriched with Hazelnuts and Walnuts

“…The calculated color difference of all three components (ΔE) ranged between 0.75 and 6.39 for the bread with hazelnuts and between 6.00 and 15.86 for the bread with walnuts. According to Kowalczewski et al [ 19 ], a ΔE of the crumb greater than 3 allows even an untrained observer to note differences in crumb color. A significant negative linear correlation was found in the study between L* and a*, ΔE, TPC, TFC, TPAC, as well as the protein and ash content (r = −0.87, r = −0.93, r = −0.77, r = −0.83, r = −0.76, r = −0.76, r = −0.73, p < 0.01, respectively).…”

“…Parameters a* and b* take values between −120 and 120, and indicate the transition from green (−a) to red (+a) and from blue (−b) to yellow (+b), respectively [ 12 , 18 ]. Parameter ΔE shows the calculated color difference [ 19 ]. All the measurements were made in five repetitions.…”

Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties

“…Springiness is a measure of how much the crumb springs back after the first compression [30]. Chewiness is derived from springiness, hardness and cohesiveness and reflects the energy required to masticate food to a ready-to-swallow state [31]. Compared with control breads, 11% bread had similar springiness, but it significantly decreased at 21% and 31% BBH breads (p < 0.05).…”

Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies

“…Raw materials rich in fiber, protein, minerals, and vitamins should be carefully chosen to improve the rheological properties of the dough, as well as the quality and nutritional value of 3D-printed food [ 8 ]. Dietary fiber incorporated into food can impart its textural properties and material rigidity [ 9 ]. The addition of dietary fiber results in an increase water holding capacity, i.e., reducing the amount of unbound water compared to bound water and greater ability to bind water from the surface [ 9 ].…”

“…Dietary fiber incorporated into food can impart its textural properties and material rigidity [ 9 ]. The addition of dietary fiber results in an increase water holding capacity, i.e., reducing the amount of unbound water compared to bound water and greater ability to bind water from the surface [ 9 ]. Unlike in conventional process, the processability of 3D cereal material might be enhanced with adding high-fiber ingredients.…”