Shelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology (original) (raw)
Related papers
2014
The interest for functional foods rich in dietary fibre (DF) and low in glycaemic response (GR) is steadily increasing. This is because DF could reduce GR of food products and protect and restrict diet-associated diseases which have become common in society. But DF rich products are not always high in quality and palatability. Therefore, more fibre-rich functional products need to be designed and developed with good quality, palatability and longer shelf life. A response surface methodology (RSM) was used to develop both pita and Tandoori breads rich in DF with good quality, palatability and longer shelf life. So, a wide range of three different functional ingredients (FI) (inulin (IN) up to 8%, Guar gum (GG) up to 2% and waxy wheat flour (WWF) up to 15%) alone and in combination was selected, to investigate their influences on the cooking properties, bread quality, sensory characteristics, shelf life and GR. The results showed that the FI affected cooking properties differently. IN and WWF reduced almost all the viscosity parameters. In contrast, GG increased them. The data from dough assessment showed that none of the additives changed the quality and processability. Furthermore, the outcomes from the physical and instrumental assessments of the breads indicated that although there were some modifications in the bread quality, the FI did not change the quality of the breads drastically. The sensory evaluation results showed that the FI addition resulted in acceptable sensory attributes and palatability. The results also showed that some of the sensory attributes were significantly improved through adding the FI. The scanning electron microscopy (SEM) images clearly demonstrated the influence of the FI on the starch granules gelatinisation. It is very evident that the granules are less swollen when DFs are added. The in vivo trial results indicate that DFs incorporated into bread could change the digestibility of starch and lowered the GR in comparison to the controls. This could be attributed to a number of factors. Gelatinisation may influence the granule structure and degree of amylase and amylopectin readily solubilised. The gels formed by DFs could restrict the accessibility of α-amylase to the starch granules. A mechanism would be linked to viscous layers of soluble DFs becoming physical barriers which could limit the uptake of digested carbohydrate in the small intestine.
CyTA - Journal of Food, 2016
The main aim of the present study was to compare the effects of Cordyceps militaris-fermented chickpea (CFC) and non-fermented chickpea (NFC) flour addition on quality (including proximate composition, specific volume, crust and crumb colour, molecular mobility, crumb texture, sensory evaluation) and antioxidant properties of wheat bread, and also compare with these properties on the wheat-only bread. The wheat flour was partially substituted by NFC and CFC at a level of 50 g/ Kg flour basis, respectively. Addition of chickpea flour (both CFC and NFC) to wheat bread showed higher protein, fat content, yellowness index values as well as enhanced the phenolics content and antioxidant activity whereas lower lightness values were observed, and CFC-wheat bread showed higher phenolics and antioxidant activity than NFC-wheat bread. Furthermore, bread incorporated with CFC exhibited higher specific volume and lower crumb hardness than the wheat-only bread but addition of NFC resulted in a negative effect on specific volume and crumb firmness. Sensory evaluations revealed that breads substituted with CFC got the highest scores in terms of appearance, texture, colour and overall acceptance. Results suggested that bread fortified with CFC improved quality (specific volume, texture, colour, sensory) and antioxidant properties, and thus was consider of great potential in the production of high consumer acceptable as well as quality and antioxidant properties improved bread.
Quality Assurance and Safety of Crops & Foods, 2019
The aim of the study was to evaluate the physicochemical properties, microbiological and textural features of optimised wheat bread formulations consisting of sourdough (A) prepared with two different fermentation methods [spontaneous fermentation (F1) versus starter of lactic acid bacteria (LAB) added fermentation (F2)], instant active dry yeast (B) and wheat bran (C) during their shelf life. The optimised levels for F1 fermentation type 11.45% for sourdough, 1.10% for dry yeast and 1.58% for wheat bran; and for F2 fermentation type 6.99% for sourdough, 1.02% for dry yeast and 38.84% for wheat bran were determined according to results. The acidic content of the sourdough improved the crust thickness, volume and colorimetric properties of the bread, significantly (P<0.05). The effects were much more pronounced in optimised bread (OB) F2. The retrogradation phenomenon during the shelf life was evaluated with the result of rate of staling (RS) and loss of springiness (LS) values which determined by using texture profile analysis parameters, and diferential scanning calorimetry (DSC) thermograms obtained during the shelf life. RS (7.14 for CB, 4.55 for OB F1 , and 2.90 for OB F2), and LS (62.1 for CB, 51.6 for OB F1 , and 39.7 for OB F2) decreased significantly (P<0.05) by addition of sourdough. Therefore, CB had the most hardness texture at the end of the shelf life. All bread samples exhibited moisture loss during their shelf life especially in the first three days but demonstrated different tendencies. OB F2 sample had the highest moisture content in contrast to CB. Although no endothermic area could be determined on DSC thermograms on day 0, the initial tendency of the bread samples, especially CB and OB F1 was clearly seen. On day 5 thermograms, an increase in endothermic peak areas due to starch retrogradation was observed (413.792 mJ for OB F1 , 510.107 mJ for OB F2 and 768.962 mJ for CB). The results showed that sourdough improved the staling properties of bread. We found that the textural properties, the loaf and staling qualities of sourdough breads (OB F1 and OB F2) were higher than that of CB. Furthermore, the F2 fermentation method had a much more pronounced effect in terms of textural properties examined.
Quality improvement and shelf life extension of bread
J Agric Soc Sci, 2005
Breads prepared from wheat flour by adding different additives were evaluated during 10 days of storage at interval of alternate days. Wheat flour was also chemically analyzed and results depicted 12.1% moisture, 11.8% crude protein, 0.52% ash and 1.3% crude fat. For study of shelf life breads were analyzed for moisture and yeast and mould count. The results for moisture analysis showed that it was in range of 16.75 -37.13% and T 6 having 0.32% suhanjna, 3% lecithin and 0.1% ascorbic acid retained maximum moisture at the end of storage. The studies on colony count in breads at different storage intervals showed that treatment containing 0.32% suhanjna, 3% lecithin and 0.1% ascorbic acid proved to be most effective against control of count. Most mould isolated belonged to the genera Aspergillus, Pencillium and Actinomycetes.
Microbiological and Physicochemical Properties of Wholegrain Millet Sourdough Breads
2019
In the last years changes occurred in the production process of ricotta mustia, a traditional smoked, salted and sometimes ripened ricotta cheese, produced in Sardinia. Fresher, slightly smoked and with reduced salt content products, were introduced into the market to meet changes in consumer's preferences for milder products. The present study of durability was conducted on an innovative fresh and smoked industrial product, also characterized by the small size and the packaging in modified atmosphere. A durability test to assess the evolution of microbiological and physicochemical profile of the product stored at refrigeration (4°C) and mild abuse (7°C) temperatures was carried out. A total of 126 ricotta samples smoked for either 1, 2, or 3 h were analyzed at intervals during shelflife for the determination of aerobic mesophilic counts, Enterobacteriaceae, yeast, moulds, L. monocytogenes, Pseudomonas spp. and B. cereus. Intrinsic properties, physic-chemical and headspace gas composition were also analyzed. Average and standard deviation were respectively 6,06±0,22 for pH, 0,982±0,05 for a W , 74,67%±1,81% for moisture, 10,25%±1,35% for fat, 10,92%±0,46% for protein and 1,70%±0,42% for salt content. Total bacterial count ranged between 3.88±0.48 log cfu/g at T 0 and 3.25±1.02 at T 45. L. monocytogenes, Pseudomonas spp. and E. coli were always below the detection limit. Enterobacteriaceae prevalence (percentage) was 3.17% (2.62±0.42 lg10 cfu/g) and was limited to samples stored longer than 30 days while B. cereus was recovered in 5.55% (2.36±0.35 lg10 cfu/g) of the samples and was never observed in samples after 45 days of refrigerated storage. The durability study is preliminary to challenge test to assess the shelf-life of this product in compliance with the requirements of Regulation (EC) 2073/2005.
UKORO, F.O, 2020
The paper determines the chemical composition, physical, microbiological and storage properties of breads prepared from wheat and cassava flour blends incorporated with different bread improvers. Flours were prepared from wheat grains and cassava roots. The cassava flour was used to substitute 10% of wheat flour. Ascorbic acid, guar gum, panok and STK royal bread improvers were incorporated into the wheat and cassava flour blend at 0.5, 1, 2 and 3 % levels, respectively. The data were analyzed using analysis of variance in completely randomized design. The moisture contents increased from 14.08-17.76 % following the incorporation of the improvers. The ash content of the control was 0.56% and varied from 0.92-1.51% for the breads containing the improvers. The incorporation of the improvers significantly (p<0.05) increased the fat contents from 6.04% in the control to 11.05% for the bread containing STK. The protein content of the control was 8.06% and increased to 9.34 and 11.67% for the bread containing panok and STK, respectively. The carbohydrate contents increased from 60.35-66.91% following the incorporation of the improvers. The pH of the fresh dough, fermented dough and bread increased with the level of the improver. Coliform was not detected in the breads. The bacteria counts (2.67 x 10 3) and total mould counts (5.83 x 10 3) of the control were higher than those of the breads containing improvers that varied from 2.07 x 10 4-3.04 x10 2 for the bacteria counts and 2.37 x 10 2-1.13 x 10 3 for the mol counts. The changes in the browning index of the bread crust and crumb for the control and those of the breads containing the improvers were not significantly (p <0.05) different on storage. At the end of the 7th days of storage, the control had mould counts of 58.67cfu/g and total viable count of 105.50 cfu/g. The breads containing the improvers had significantly (p<0.05) lower moulds and total viable counts of 41.67-49.67 and 41.0-59.33, respectively. The freshness of all the breads samples decreased with storage .All the breads containing improvers had higher freshness value than the control at any storage period. All the breads containing the dough improvers had higher microbiological qualities and freshness values than the control during storage.
Bread’s Shelf Life Enhancement
University of Khartoum Engineering Journal, 2018
The objective of this study is to monitor the effect of storing, handling and adding chemical improvers on bread’s shelf life, through studying the change on bread’s quality parameters (taste, color, odor and texture) with time. Two types of bread (A and B) were baked; one with additionof chemicals (Banda Mixture of Enzyme and Additive(to its original ingredients(flour, yeast, sugar, salt and water)and the other without. Both types were bakedat 260 0 C at the bakery of Food Research Center, Khartoum _ Each type of bread was stored using three modes of storage:(1) open plastic bag (2) closed plastic bag (3) paper bag.Hence there were six samples (A1, A2, A3, B1, B2, B3). The samples were evaluated by 9 semi-trained tasters for 24 hours at 8hours’ intervals. The test results of the six samples were analyzed statistically using SPSS software version 16.00. The study concluded that the chemically improved bread (sample A) is better than the unimproved one (sample B) as it maintained it...
Food Science and Technology Research, 2018
The aim of this study was to evaluate the effect of the dried sourdoughs produced with two different fermentation methods [Spontaneous fermentation(SPF) and starter of lactic acid bacteria-added fermentation(STF)], and three different drying methods (Drying in oven;D O , Freeze drier;D FD , and Spray drier;D SD) on various quality properties of the wheat bread. The bread samples prepared by addition of the dried sourdoughs at the rates of 3 %, 6 % and 12 %, and control bread prepared without sourdough were compared in terms of bioactivity, shelf life, physicochemical and sensory properties. The addition of the dried sourdough affected the specific volume, pH and acidity of the bread samples significantly (p < 0.05), and a slow down moisture loss occurred during shelf life.The a* value of crust, antioxidant activity, and sensory properties were improved compared to the control bread. The use of dried sourdough at the rate of 12 % gave the most effective results. When the fermentation and drying methods were evaluated together, the combinations of SPF/D O , SPF/D FD and STE/D SD gave the best results.
Wholegrain foods are sources of dietary fiber and antioxidants. Consumers today have become more aware of the health benefits associated with wholegrain bread consumption as opposed to white bread consumption. This review aimed to access different bread-making methods on quality Properties of wholegrain bread and subsequent shelf life on the quality, phytonutrient contents and antioxidant properties of wholegrain bread. The wholegrain breads were prepared by three methods, straight dough, sponge dough, and sourdough (15%-35% starter) and stored at room temperature for seven days. Quality of wholegrain bread was significantly influenced by the bread-making method with the highest loaf volume and better crumb softness was obtained in bread made by sourdough method with 15% starter. Thus, 15% sourdough breads exhibited the least changes during storage as compared to straight and sponge dough breads (yeast-leavened). Significant increases were found in free ferulic acid for all the bread products, whereas slight increases were observed in the bound form particularly in sourdough breads. Sourdough fermentation also increased total carotenoid content but reduced total flavonoid content. In addition, all wholegrain bread products had significant increases in antioxidant properties compared with the wholegrain flour. The shelf life of bread made from wholegrain or fiber-enriched flours could also be influenced. During storage, the sponge dough and sourdough methods were more effective in preserving phytonutrients compared to straight dough method. The results suggest that the sourdough method would be a useful tool in producing high-quality wholegrain breads rich in phytonutrients that would satisfy consumer needs and boost health benefits. Generally, this review access helps better understand the effect of different bread-making methods on quality, shelf life, phytonutrients and antioxidants properties in wholegrain bread products. So that, it would help identify preferred bread-making method(s) that would preserve nutritional and bio-functional properties of wholegrain bread; which is useful for the baking industry and wheat researchers to help make informed decisions with regard to the production of improved wholegrain bread products.
Journal of Food Processing and Preservation, 2019
The objective of this study was to evaluate a water-soluble extract from sourdoughs fermented with the lactic acid bacteria (LAB) for antifungal reflect on loaf bread. The extracts produced by Lactobacillus plantarum CECT 749 and L. bulgaricus CECT 4005 were effective against strains of Fusarium spp., Penicillium spp., and Aspergillus spp., with minimum inhibitory concentration ranging from 1.6 to 200 mg/ml and minimum fungicidal concentration from 1.6 to 400 mg/ml. LC-ESI-MS-TOF was used to analyze the antimicrobial compounds. Several antimicrobial phenolic acids were found. Fermented sourdoughs used for the production of loaf bread produced a reduction of fungal growth in relation on the sourdough control and improved to the shelf life of 1 to 2 days compared to control bread with 0.2% calcium propionate. Therefore, LAB are an alternative to synthetic compounds for decreasing fungal contaminants and prolonging the shelf life of food. Practical applications This study presents the importance of sourdough fermented by Lactobacillus plantarum spp. and the production during the fermentation of bioactive metabolites with antifungal activity. When applied in the preparation of bread, it is able to increase the useful life of the bread and its efficiency can be compared to that of calcium propionate. It is thus an alternative to synthetic compounds for decreasing fungal contaminants and prolonging the shelf life of food.