Journal articles on the topic 'Soft bread'
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1
Kovalev, V. B., O. I. Trembitskaya, T. V. Klimenko, S. V. Fedorchuk, and Yu L. Petukhov. "ФОРМУВАННЯ ЯКОСТІ ХЛІБА З БОРОШНА ПШЕНИЦІ СПЕЛЬТИ." Collected Works of Uman National University of Horticulture 1, no. 98 (June 25, 2021): 254–62. http://dx.doi.org/10.31395/2415-8240-2021-98-1-254-262.
Abstract:
One of the most important problems of mankind remains food, the increase in the number of allergy sufferers and the reduction of food quality and food safety, in particular. Aim. To study the issues of forming the quality of spelt wheat flour bread in Polissia. Methods. Laboratory, mathematical and statistical, physico-chemical. Results. Spelt wheat contains 12–21% more protein than modern varieties of soft wheat. Thus, when conducting research in 2018–2019 under Brusyliv district conditions on poor sandy soils, this statement was confirmed. The quality of spelt wheat bread differed significantly from that of soft wheat. Thus, Zoria Ukrainy spelt wheat bread had the correct convex shape and colour, while Darunok Podillia wheat flour did not keep its shape, had a torn concave surface and a pale grey colour. Compared to Zoria Ukrainy bread, bread made from Europe variety spelt flour had a slightly worse appearance – a light brown semi-oval surface with small cracks. The highest score on bread appearance was obtained from Zoria Ukrainy spelt wheat flour – 4–5 points, the lowest - from soft wheat – 1–2 points. This indicator of Europe variety spelt wheat was at the level of 2–4 points. The bread crumb of all wheat varieties had a large uniform but thick-walled holes or 2 points according to the rating scale. The highest bread softness was obtained from spelt wheat bread – 5 points, and in soft wheat it was at the level of 1 point. The bread crumbs colour of soft wheat and Zoria Ukrainy spelt wheat was dark, and of Europe variety – dirty yellow due to the use of wallpaper flour in the recipe. There is a direct high correlation between the grain protein content and the bread softness (r = 0.82±0.007). It is obvious that the highest culinary quality of spelt wheat bread is obtained due to its content. Conclusions. Under the same growing conditions, Darunok Podillia soft wheat was significantly inferior to spelt wheat. Bread baked from spelt wheat wallpaper flour had a better appearance, the correct shape and more pronounced taste. Europe spelt wheat grain, which is the result of Triticum aestivum/Triticum spelta hybridization, was inferior to the quality indicators of Zoria Ukrainy variety.
2
Morris, Craig, and David Bolingbroke. "From Bread to Cake." Agricultural History 96, no. 3 (August 1, 2022): 417–43. http://dx.doi.org/10.1215/00021482-9825320.
Abstract:
Abstract This article deepens our understanding of Cold War–era agricultural history by examining the relationship between Pacific Northwest soft white wheat and Japanese importers and consumers. Recent historiography of wheat during the Cold War has focused on telling how the United States turned to wheat exports in the “developing world” as a tool and weapon to achieve US hegemony and negate the influence of the Soviet Union. This article argues that the Pacific Northwest wheat industry's relationship with wheat consumers and importers in Japan shifts the Cold War wheat narrative away from staples like bread to confectionary products made with soft white flour. Japanese buyers and consumers purchased soft white wheat not to feed the hungry but instead to serve a growing market for cakes and other confectionary products. This relationship helps understand the current wheat market in the Pacific Northwest, where soft white wheat exports dominate.
3
Shulembaeva, K. K., Zh Zh Chunetova, and A. I. Zhussupova. "Distant and intraspecific hybridization, induced mutagenesis in soft bread wheat." International Journal of Biology and Chemistry 9, no. 1 (2016): 19–23. http://dx.doi.org/10.26577/2218-7979-2016-9-1-19-23.
4
Nitride, Chiara, Giovanni D’Auria, Andrea Dente, Viola Landolfi, Gianluca Picariello, Gianfranco Mamone, Massimo Blandino, Raffaele Romano, and Pasquale Ferranti. "Tritordeum as an Innovative Alternative to Wheat: A Comparative Digestion Study on Bread." Molecules 27, no. 4 (February 15, 2022): 1308. http://dx.doi.org/10.3390/molecules27041308.
Abstract:
Tritordeum results from the crossbreeding of a wild barley (Hordeum chilense) species with durum wheat (Triticum turgidum spp. turgidum). This hexaploid crop exhibits agronomic and rheological characteristics like soft wheat, resulting in an innovative raw material to produce baked goods. We applied a gel-based proteomic approach on refined flours to evaluate protein expression differences among two widespread tritordeum cultivars (Aucan and Bulel) taking as the reference semolina and flour derived from a durum and a soft wheat cvs, respectively. The products of in vitro digestion of model breads were analyzed to compare bio-accessibility of nutrients and mapping tritordeum bread resistant peptides. Significant differences among the protein profiles of the four flours were highlighted by electrophoresis. The amino acid bio-accessibility and the reducing sugars of tritordeum and wheat breads were comparable. Tritordeum cvs had about 15% higher alpha-amino nitrogen released at the end of the duodenal simulated digestion than soft wheat (p < 0.05). Bulel tritordeum flour, bread and digested bread had about 55% less R5-epitopes compared to the soft wheat. Differences in protein expression found between the two tritordeum cvs reflected in diverse digestion products and allergenic and celiacogenic potential of the duodenal peptides. Proteomic studies of a larger number of tritordeum cvs may be successful in selecting those with good agronomical performances and nutritional advantages.
5
Maurice, Bastien, Anne Saint-Eve, Aurélia Pernin, Pascal Leroy, and Isabelle Souchon. "How Different Are Industrial, Artisanal and Homemade Soft Breads?" Foods 11, no. 10 (May 19, 2022): 1484. http://dx.doi.org/10.3390/foods11101484.
Abstract:
Soft bread has a significant relevance in modern diets, and its nutritional impact on human health can be substantial. Within this product category, there is an extensive range of ingredients, formulations, and processing methods, which all contribute to the vast diversity found in the final products. This work compared the impact of three different processing methods (industrial, artisanal, and homemade preparation) on the technological (formulation and processing, as they are interconnected in real-life conditions), nutritional, and physicochemical properties of soft bread. In total, 24 types of soft bread were analyzed: 10 industrial, 6 artisanal, and 8 homemade. Although production diagrams were similar among the three methods, industrial recipes contained on average more ingredients and more additives. Industrial bread was lower in saturated fat compared to the other two groups, but contained more sugar than homemade bread. The physical properties of all loaves were comparable, with the exception of higher crumb elasticity in industrial bread compared to homemade. An analysis of volatile molecules revealed more lipid oxidation markers in industrial bread, more fermentation markers in artisanal bread, and fewer markers of Maillard reactions in homemade bread. Chemical reactions during processing seem to be the principal criterion making possible to discriminate the different processing methods. These results offer a quantitative assessment of the differences within a single product category, reflecting the real-world choices for consumers.
6
Enriquez-Matas, A., S. Quirce, M. Fernández-Nieto, C. Pastor, M. de las Heras, and J. Sastre. "Angioedema and Urticaria Caused by Sliced Soft Bread." Journal of Allergy and Clinical Immunology 117, no. 2 (February 2006): S48. http://dx.doi.org/10.1016/j.jaci.2005.12.197.
7
Alashbayeva, L. Zh, A. S. Borankulova, Sh A. Tursunbayeva, Zh K. Nurgozhina, and A. A. Bayaly. "TECHNOLOGY OF BAKERY PRODUCTS BY FUNCTIONAL DIRECTION." Bulletin of Shakarim University. Technical Sciences, no. 1(13) (March 29, 2024): 81–89. http://dx.doi.org/10.53360/2788-7995-2024-1(13)-11.
Abstract:
Whole grain breads and gluten-free bread products are commonly associated with crumbly texture, poor color, low volume, poor flavor, and short shelf life, possibly due to a weak or absent cohesive network that forms gluten. Thus, some defects in dietary bread in the functional direction are associated with ineffective gas retention and expansion during kneading, which leads to a decrease in the volume and softness of the crumb. The current challenge of the work is to overcome these limitations.The recipe for a new range of whole grain bread and gluten-free bakery products has been created. The technology for whole grain bread and gluten-free bakery products based on mixed flour has been improved. A scientific assessment of the percentage of necessary substances in the physical and chemical composition of the flour taken for research was carried out. Experimental baking of bread was carried out in laboratory conditions, as a result of which, through mathematical modeling, three types of samples of bread products were selected, the most optimal in terms of recipe. In this work, the recipes of selected samples of bakery products, technological regimes taken into account when developing a new product, organoleptic and physicochemical properties of the finished product are determined and discussed. The color of the samples is uniform, the surface color of the product is brown, the bread is soft, medium-porous, the bread is soft and elastic, without foreign odors, the taste harmoniously matches the bread product. The bread meets the requirements of current regulatory documents.
8
Fuckerer, Katharina, Oliver Hensel, and Joachim J. Schmitt. "Rye Bread Fortified With Cellulose and Its Acceptance by Elderlies in Nursing Homes and Young Adults." Journal of Food Studies 5, no. 1 (January 27, 2016): 1. http://dx.doi.org/10.5296/jfs.v5i1.8847.
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<p>Several clinical studies suggest that a sufficient daily intake of fibres has positive effects on prevention of different diseases. Other studies show that most elderlies ingest too less fibres daily. As bread is one of the daily consumed food by elderly a brown rye bread fortified with three different cellulose fibres length (18 µm, 300 µm, 700 µm) was developed. To find out whether elderly would consume such cellulose fortified rye breads, preference tests and a questionnaire about fibres and liking of fibres enriched rye breads were conducted with people older than 75 years and living in a nursing home. Comparable test were conducted with young adults. Preference test and questionnaire showed that young adults favoured rye bread with 18 µm cellulose, because they associated soft crumb texture with freshly baked bread. Instead elderlies preferred standard rye bread and bread with 300 µm cellulose, because those two kinds of rye breads have similar crumb texture which is popular with elderlies. These results showed that there are differences in preferring of fortified rye bread between elderlies and young adults. Parallel questionnaires showed that elderlies and young are well informed about fibres and have a positive attitude towards rye bread fortified with fibres. Therefore given information about fibres did not increase liking of the fibre rye breads. Finally, it can be concluded that elderlies would eat bread fortified with fibers and there were differences in liking of bread between elderlies and young. </p>
9
Iversen, Kia, Daniel Johansson, Carl Brunius, Thomas Andlid, Roger Andersson, Maud Langton, and Rikard Landberg. "Appetite and Subsequent Food Intake Were Unaffected by the Amount of Sourdough and Rye in Soft Bread—A Randomized Cross-Over Breakfast Study." Nutrients 10, no. 11 (October 30, 2018): 1594. http://dx.doi.org/10.3390/nu10111594.
Abstract:
Sourdough fermented bread has been suggested to have beneficial health effects, in part mediated by increased satiety in the postprandial phase, but only limited research has been conducted to verify this. The current study aimed to investigate the effect of the amounts of sourdough and rye in soft bread on postprandial appetite. On 6 occasions, 23 healthy volunteers consumed 5 different test breads, with varying amount of rye and sourdough, and a yeast-fermented refined wheat control bread as part of a breakfast meal. The sourdough ranged between 9–51% of dough weight and rye content between 35–48% of flour weight. Appetite was recorded using visual analogue scales from immediately before breakfast and every 30 min the following 4 h. An ad libitum lunch was served 4 h after the breakfast meal, from which voluntary energy intake was measured. While some of the test breads resulted in lower hunger ratings and increased sense of fullness compared to the refined wheat bread, there were no differences between the test breads. The content of rye in the test breads differed within a narrow range, which might explain the lack of a consistent effect of rye on appetite. Microstructural examination of the test breads showed an increased aggregation of proteins in the breads with high content of sourdough, indicating additional changes to the breads, beyond change in pH, which may counteract the potential effect of decreased pH in the bread on appetite. In conclusion, our study does not support an effect of sourdough on appetite and ad libitum food intake.
10
Nurfiantoro, Tomy, Mutiara Dahlia, and Ridawati Ridawati. "The Effect of Mocaf Flour Substitution on The Quality of Soft Roll Bread With Taiwanese Bread Method." Asian Journal of Engineering, Social and Health 2, no. 8 (August 25, 2023): 655–69. http://dx.doi.org/10.46799/ajesh.v2i8.96.
Abstract:
Improving a country's self-sufficiency in food production is an important challenge. This study aims to explore the potential of utilizing local resources, such as cassava, as a substitute for imported wheat flour by maximizing its use through the production of Modified Cassava Flour (mocaf). Mocaf possesses similar characteristics to wheat flour, including color, fiber content, and strong water-binding capacity. The experimental method was employed to determine the optimal formula using mocaf at 10%, 20%, and 30% substitution levels. Organoleptic tests were conducted with expert panelists to evaluate various aspects. The results showed that the formula with 10% mocaf exhibited superiority in many aspects such as crust color, porosity, aroma and chewiness. Similarly, the formula containing 20% mocaf excelled in terms of crust texture and bread crunchiness. Regarding volume expansion during the baking process, overall taste perception, and crumb texture attributes; both 10% and 20% substitution levels yielded comparable results. Furthermore, both percentages (10% and 30%) demonstrated similar scores for internal crumb color aspect evaluation. In conclusion, enabling soft roll bread prepared using Taiwanese bread method with a substitution level of 10% mocaf attained the highest rating across almost all evaluated aspects, making it the best formulation for producing soft roll bread using Taiwanese bread method.
11
URSUNBAYEVA, S. A., R. IZTAYEV, R. GOMEDOV, A. YAKIYAYEVA, and B. Zh ULDABEKOVA. "STUDY OF THE QUALITY OF LOW-CLASS WHEAT AND BREAD OBTAINED BY THE ACCELERATED TEST METHOD." Periódico Tchê Química 16, no. 33 (March 20, 2019): 809–22. http://dx.doi.org/10.52571/ptq.v16.n33.2019.824_periodico33_pgs_809_822.pdf.
Abstract:
The quality of bread is determined by the quality of the raw materials used, and above all, flour and water as the main types of raw materials. The article presents the results of a study of physico-biochemical properties, indicators of bread baking by the accelerated method, obtained from finely ground soft wheat flour 3, 4, 5, and out-of class. A baking dough prepared in an accelerated way for 2-3 minutes can improve its rheological properties, reduce baking time to 36 minutes, improve the quality of bread from low-quality soft wheat flour. In accordance with the purpose of the study, the changes in the physicochemical properties of soft wheat grains 3, 4, 5 and out-of class were studied, finely ground whole-ground flour separately from different classes of soft wheat grains was obtained, and the quality of bread prepared using the accelerated test method from soft wheat flour was studied, different classes. In general, all wheat samples can be classified as recommended for consumption since they have increased organoleptic and physico-biochemical parameters of rheological properties compared to a wheat sample out-of class. Thus, the results of studies using the accelerated test method showed that wheat of classes 3, 4, and 5 studied formed the necessary properties of semi-finished products and contributed to improving the quality of bakery products and improving their quality.
12
Fujii, Keiko, Momomi Usui, Akiko Ohsuga, and Michiko Tsuji. "Effect of Thermoresponsive Xyloglucan on the Bread-Making Properties and Preservation of Gluten-Free Rice-Flour Bread." Foods 12, no. 14 (July 20, 2023): 2761. http://dx.doi.org/10.3390/foods12142761.
Abstract:
This study clarified the effect of adding thermoresponsive xyloglucan on the bread-making properties and preservation of gluten-free rice-flour bread. The thickening polysaccharides used for preparing gluten-free rice-flour bread were modified tamarind gum (MTG; thermoresponsive xyloglucan), tamarind gum (TG), and xanthan gum (XT). The mechanical properties of the added polysaccharide thickener solutions and bread dough, the mechanical properties and sensory characteristics of rice-flour bread, and the aging properties of rice-flour bread were measured. The results showed that the MTG solution exhibited solification at 40 °C and gelation below 40 °C, which affected the dynamic viscoelasticity of the dough. The addition of MTG to gluten-free rice-flour bread reduced the specific volume, increased the moisture content, and reduced the stress at 70% compression. Therefore, the bread with MTG added was soft, moist, and preferred over other those with other additives. In terms of preservation, the addition of 0.5–0.75% of polysaccharides inhibited the hardening and aging of beard with MTG added. This indicates that the addition of MTG at low concentrations is effective in preserving gluten-free rice-flour breads. We found that the thickening polysaccharides had to be added in appropriate concentrations to improve the bread-making properties and achieve the preferred effect.
13
Shabolkina, E. N., P. N. Boys, M. G. Myasnikova, and N. V. Anisimkin. "INFLUENCE OF TECHNOLOGICAL AND BAKING CHARACTERISTICS OF DURUM WHEAT VARIETIES ON THE EFFICIENCY OF MIXING WITH SOFT WHEAT." Izvestiya of Samara Scientific Center of the Russian Academy of Sciences. Agricultural Sciences 1, no. 2 (2022): 14–20. http://dx.doi.org/10.37313/2782-6562-2022-1-2-14-20.
Abstract:
The use of non-traditional types of raw materials is an important direction in the baking industry, which allows expanding the range of bakery products. These types of raw materials include grain - durum wheat. The purpose of the research is to evaluate, based on the results of technological and baking evaluation, the effectiveness of mixing grain flour of various varieties of durum wheat and soft wheat flour. The technological parameters of grain, the rheological and physical parameters of the dough, the general baking assessment were studied, and it was found that the high gas-forming ability of durum wheat allows it to be used up to 30% as an improver for soft wheat during baking. However, a positive effect was not observed in all years of the study. The effect of improvement due to the mutual compensation of the missing components and the complementarity (mutual complementarity) of soft and durum wheat varieties has been established. It was found that in 2015 the largest volume of bread 920-980 cm3 and a high baking grade (smooth surface, oval shape, golden brown color of the crust, as well as fine thin-walled porosity with an elastic light crumb) were obtained by adding durum varieties to soft wheat. , which in the year of the study formed a weak gluten (thinning of the dough 110-130 f.f., valorimetric estimate - 46-54 w.u.). In 2020, the varieties used in composite mixtures of both spring soft and durum wheat had high quality in terms of baking assessment both in control (Tulaikovskaya 108 - bread volume 1300 cm3) and in mixtures of 1140-1255 cm3. The appearance of bread and crumb in almost all variants had a five-point rating. The use of the optimal amount of durum wheat flour (30:70%) when baking bread reduces its staleness by 6.5% relative to the control (soft wheat), the bread remains fresh for a long time with an elastic, quickly restored crumb.
14
Weisel, C., M. Demak, S. Marcus, and B. D. Goldstein. "Soft plastic bread packaging: lead content and reuse by families." American Journal of Public Health 81, no. 6 (June 1991): 756–58. http://dx.doi.org/10.2105/ajph.81.6.756.
15
Molfetta, Mariagrazia, Giuseppe Celano, and Fabio Minervini. "Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads." Foods 10, no. 7 (July 12, 2021): 1613. http://dx.doi.org/10.3390/foods10071613.
Abstract:
Increasing preference of consumers and bakers towards bread manufactured with mixed flours and/or sourdough drove us to investigate about influence of flours and sourdough on crumb grain, chemical, sensory, and in vitro glycaemic index (GI) and antioxidant activity of bread. To this aim, we produced and compared six experimental breads: three were based on a mixture of flours (soft wheat, durum wheat semolina, barley, oat, rye, and buckwheat); three were semolina-based breads. Two different sourdoughs (wheat or mixed flours) were assessed. Compared to semolina breads, those containing a mixture of flours showed higher specific volume. The use of sourdough led to increased concentrations of total free amino acids (FAA). Mixed flours bread with addition of mixed flours sourdough was rich in some essential FAA and amino acid derivative bioactive gamma-aminobutyric acid. Type of flours had higher influence than sourdough addition on volatile organic compounds. All the mixed flours breads, although showing profiles of volatile organic compounds differing from those of semolina breads, resulted acceptable. In addition, they had lower GI and higher antioxidant activity than semolina breads. Type of flours had much higher impact on GI and antioxidant activity than sourdough.
16
SALMENKALLIO-MARTTILA, M., K. ROININEN, and K. AUTIO. "Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread." Agricultural and Food Science 13, no. 1-2 (December 4, 2008): 138. http://dx.doi.org/10.2137/1239099041838003.
Abstract:
Effects of added gluten and transglutaminase on microstructure, instrumental texture and sensory characteristics of bread baked with 51% wholemeal oat flour were compared in order to determine how changes in the state of macromolecules protein and starch correlate with changes in sensory and instrumental structure. Light microscopy, instrumental texture profile analysis, and descriptive sensory analysis were used to analyse the test breads. Addition of gluten and transglutaminase affected the structure of the protein network and distribution of water between the protein and starch phases. The differences in microstructure were quantified by determining the areas of starch and protein in the micrographs by image analysis. Breads baked with added gluten and water were softer and less gummy than the oat and wheat reference breads in the texture profile analysis. Addition of transglutaminase made the breads harder and gummier than the breads baked without the added enzyme. In the descriptive sensory analysis breads baked with added gluten or added gluten and water were evaluated as more soft and springy than the reference oat bread. Sensory characteristics of bread texture correlated well with the texture and microstructure measured instrumentally.;
17
Kahraman, Gokcen, Sebnem Harsa, Maria Cristina Casiraghi, Mara Lucisano, and Carola Cappa. "Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread." Foods 11, no. 2 (January 12, 2022): 199. http://dx.doi.org/10.3390/foods11020199.
Abstract:
The main objective of this study was to develop a healthy rice-based gluten-free bread by using raw, roasted, or dehulled chickpea flours. All breads containing chickpea flours showed a darker crust and were characterized by an alveolar (porosity 41.5–51.4%) and soft crumb (hardness 5.5-14.1 N). Roasted chickpea flour bread exhibited the highest specific volume, the softest crumb, and the slowest staling rate. Enriching rice-based breads with the chickpea flours resulted in increased protein (from 9.72 to 12.03–13.21 g/100 g dm), ash (from 2.01 to 2.45–2.78 g/100 g dm), fat (from 1.61 to 4.58–5.86 g/100 g), and total phenolic contents (from 49.36 up to 80.52 mg GAE/100 g dm), and in reduced (~10–14% and 13.7–17%, respectively) available starch levels and rapidly digestible starch compared to rice bread. Breads with roasted chickpea flour also showed the highest in vitro protein digestibility. The results of this study indicated that the enrichment of rice-based gluten-free breads with chickpea flours improved the technological and nutritional quality of the breads differently according to the processed chickpea flour used, also allowing recovery of a waste product.
18
Naftali, Clarisa, Cucu Cahyana, and Guspri Devi Artanti. "Pengaruh Penggunaan Cairan Rempah Pada Pembuatan Roti Soft Roll Terhadap Daya Terima Konsumen." Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) 1, no. 2 (August 30, 2021): 37. http://dx.doi.org/10.24114/jnc.v1i2.24910.
Abstract:
This study aims to analyze the effect of using spices in making soft roll bread on consumer acceptance. The research was conducted at the Pastry & Bakery Laboratory of Cuninary Education Program, State University of Jakarta. The sample in this study was a soft roll bread with the use of 50%, 75%, and 100% liquid spices. Assessment of consumer acceptance was carried out by organoleptic tests of 30 untrained panelists, namely the community around the house. The assessment of consumer acceptance was carried out by using the Friedman test with a significant level of α 0.05. Based on the results of the hypotheses, there was an effect of the use of spices on the aspects of volume, aroma, and taste, but there were no differences in the aspects of skin color, burning rate, crust, skin, pores, tissue texture, and chewing quality. Based on the results of the tuckey test, it shows that the soft roll bread with the use of spices at a percentage of 75% is the recommended formula.
19
Lafiandra, Domenico, Francesco Sestili, Mike Sissons, Alecia Kiszonas, and Craig F. Morris. "Increasing the Versatility of Durum Wheat through Modifications of Protein and Starch Composition and Grain Hardness." Foods 11, no. 11 (May 24, 2022): 1532. http://dx.doi.org/10.3390/foods11111532.
Abstract:
Although durum wheat (Triticum durum L. ssp. durum Desf.) has traditionally been used to make a range of food products, its use has been restricted due to the absence of the D-genome glutenin proteins, the relatively low variability in starch composition, and its very hard grain texture. This review focuses on the manipulation of the starch and protein composition and modification of the hardness of durum wheat in order to improve its technological and nutritional value and expand its utilization for application to a wider number of end products. Starch is composed of amylopectin and amylose in a 3:1 ratio, and their manipulation has been explored for achieving starch with modified composition. In particular, silencing of the genes involved in amylose and amylopectin synthesis has made it possible to isolate durum wheat lines with amylose content varying from 2–3% up to 75%. This has created opportunities for new products with different properties and enhanced nutritional value. Durum-made bread has generally inferior quality to bread made from common wheat. Attempts to introduce the Glu-D1 subunits 1Dx5 + 1Dy10 and 1Dx2 + 1Dy12 produced stronger dough, but the former produced excessively strong, inelastic doughs, and loaf volume was either inferior or not affected. In contrast, the 1Dx2 + 1Dy12 sometimes improved bread loaf volume (LV) depending on the glutenin subunit background of the genotype receiving these genes. Further breeding and selection are needed to improve the dough extensibility to allow higher LV and better texture. The versatility of durum wheat has been greatly expanded with the creation of soft-textured durum via non-GMO introgression means. This soft durum mills like soft hexaploid wheat and has similar baking properties. The pasta quality is also not diminished by the soft-textured kernels. The Glu-D1 locus containing the subunits 1Dx2 + 1Dy12 has also been introgressed to create higher quality soft durum bread.
20
Cardinali, Federica, Luca Belleggia, Anna Reale, Martina Cirlini, Floriana Boscaino, Tiziana Di Renzo, Lorenzo Del Vecchio, et al. "Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread." Foods 13, no. 3 (February 1, 2024): 460. http://dx.doi.org/10.3390/foods13030460.
Abstract:
In this study, the morpho-textural features, total phenolic content (TPC), and antioxidant capacity (AOC) of bread fortified with olive (Olea europaea L.) pomace were evaluated. Fresh olive pomace was subjected to microbiological and chemical (TPC, AOC, and fiber) analyses; then, the same olive pomace was analyzed during 1 to 6 months of storage at 4 °C or −20 °C. All olive pomace samples were used in 10%, 15%, or 20% amounts to produce type 0 soft wheat (Triticum aestivum) and whole wheat bread samples. The volatile organic compounds (VOCs) in the bread samples were also analyzed to assess the effect of the addition of the olive pomace on the flavor profile of the baked products. The TPC and AOC evaluation of olive pomace showed no differences among the analyzed samples (fresh, refrigerated, or frozen). Regarding the bread containing olive pomace, the specific volume was not affected by the amount or the storage methods of the added pomace. Bread samples produced with soft wheat flour showed the lowest hardness values relative to those produced with whole wheat flour, irrespective of the amount or storage method of the olive pomace. Regarding color, the crust and crumb of the bread samples containing 20% olive pomace were significantly darker. The bread samples containing 20% olive pomace had the highest TPC. The bread samples with fresh olive pomace were characterized by terpenoids, ketones, and aldehydes, whereas the bread samples containing refrigerated olive pomace were characterized by alcohols (mainly ethanol), acids, esters, and acetate. Finally, the bread samples with frozen olive pomace showed a volatile profile similar to that of bread produced with fresh olive pomace. Olive pomace was shown to be a suitable ingredient for producing bread with high nutritional value.
21
Venturi, Manuel, Viola Galli, Niccolò Pini, Simona Guerrini, Costanza Sodi, and Lisa Granchi. "Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties." European Food Research and Technology 247, no. 7 (April 12, 2021): 1701–10. http://dx.doi.org/10.1007/s00217-021-03740-y.
Abstract:
AbstractThe aim of the work was to assess the influence of the leavening agent on several technological, chemical, and nutritional characteristics of breads prepared with whole soft wheat (Triticum aestivum L.) flours. As leavening agents in bread-making, baker’s yeast, biga, and sourdough were utilized. Two ancient varieties, Andriolo and Verna, and a modern grain variety, Bologna, were used. Analysis of the obtained breads included the measurement of the phenols content, the antioxidant activity, the in vitro protein and total digestibility, the texture profile, the crumb grain characteristics and the microbial shelf-life test. The results of the principle component analysis of bread features indicated a clustering depending especially on the leavening agent rather than on the employed flour, particularly when sourdough was used. Protein digestibility, crumb grain characteristics, and shelf-life led to the main differences among the samples. Ancient wheat flour displayed similar features when the same leavening agent was applied. Particularly, the use of sourdough levelled the differences due to flour, leading to breads with similar technological and nutritional characteristics. The findings highlighted a marked effect of the leavening agent on bread final characteristics.
22
Ghazouani, Hiba, Chokri Hafsi, Roua Amami, Farooq Sher, Dorsaf Slimani, Jamel Nasri, Basma Merai, and Zaineb Arfaoui. "Effect of fungicide application on soft wheat water productivity." JOURNAL OF OASIS AGRICULTURE AND SUSTAINABLE DEVELOPMENT 4, Special (June 16, 2022): 104–9. http://dx.doi.org/10.56027/joasd.spiss142022.
Abstract:
In Tunisia, the cereal sector plays an important socio-economic role. This work is carried out to study the effect of fungicide on water use efficiency and yield components of old and new varieties of bread wheat. The final yield components as well as the water use efficiencies were statistically analyzed at the end of the experimental campaign. The results showed that the Kodss and Maktarus varieties presented better performance even in the absence of the fungicide treatment. This confirms their ability to resist the most devastating stripe rust in bread wheat. Nevertheless, the used fungicide (ogame) has proven its effectiveness in protecting crops against biotic stress and improving yields, water use efficiencies, and production quality. Thus, it is recommended to avoid fungal treatments on new varieties.
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Weresni, Ni Made, I. Desak Putu Kartika Pratiwi, and Luh Putu Trisna Darmayanti. "Pengaruh Perbandingan Terigu dan Tepung Millet (Panicum miliaceum L.) Termodifikasi Heat Moisture Treatment Terhadap Karakteristik Roti Manis." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 12, no. 3 (September 29, 2023): 522. http://dx.doi.org/10.24843/itepa.2023.v12.i03.p04.
Abstract:
Sweet bread is a type of flour-processed product that has a sweet taste, soft texture, and a variety of shapes. This study was aimed to determine the effect of ratio of wheat and millet flour modified by heat moisture treatment on characteristic of sweet bread and to find out the right of the ratio to produce sweet bread with the best characteristic. This research used Completely Randomized Design with a treatment of ratio between wheat flour and millet HMT flour that consisted of 6 levels namely 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, 50%:50%. The data obtained were analyzed by variance at 95% confidence level, and if the treatment had a significant effect then it was followed by the Duncan's Multiple Range Test (DMRT). The result showed that the ratio between wheat and millet HMT flour had a significant effect on moisture content, protein content, and crude fiber content for the sweet bread, also had significant effect on swelling power, color intensity, scoring test (color and texture), hedonic test (color, texture, taste, and overall acceptance) for the sweet bread. The ratio of 80% wheat and 20% millet HMT flour had the best characteristic of sweet bread with moisture content 23.39%, protein content 9,24%, crude fiber content 4,28%, swelling power 194.59%, color intensity L* 70.63, a* 4.33, b* 25.00, with sensory characteristic of sweet bread browny-yellow color, soft texture, and hedonic for aroma, texture, taste, and overall acceptance is liked.
Keywords: Millet HMT flour, wheat, sweet bread
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Carcea, Marina, Valentina Narducci, Valeria Turfani, and Francesco Mellara. "A Comprehensive Study on the Influence of Sodium Chloride on the Technological Quality Parameters of Soft Wheat Dough." Foods 9, no. 7 (July 17, 2020): 952. http://dx.doi.org/10.3390/foods9070952.
Abstract:
This study aimed at understanding how the presence or absence of NaCl influences dough rheological performance of soft wheat cvs. currently used in the Italian bread manufacturing industry as a scientific support to national health strategies to reduce the use of NaCl in bread. For this reason 176 flour samples belonging to 41 soft wheat cvs. currently cultivated in Italy, were analyzed for their protein content, Zeleny sedimentation value, and by means of the Chopin Alveograph and Brabender Farinograph, with no salt and with 1.5% salt addition (average salt content in Italian bread). Three selected cvs. (Aubusson, Bolero, and Blasco) were additionally studied by means of the Rapid Visco Analyzer (RVA) at three levels of salt addition (0%, 1.5% and 3.0%). The fermentation behaviour of the cvs. Aubusson and Blasco was also studied by means of a Rheofermentometer under the same conditions. The results of our study confirmed the role of salt in strengthening the wheat gluten network (up to 86%), and thus the gas retention of dough and in affecting yeast activity. However, it also definitely proved that careful cultivar selection can help in overcoming technical challenges in reduced-salt bread manufacturing and eventually, it opens the path to wheat breeding for reduced-salt bread baking.
25
Benabdallah, A. Y., and R. Boudour. "Smart Collection of Waste Bread in Algeria Using the Internet of Things." Engineering, Technology & Applied Science Research 12, no. 6 (December 1, 2022): 9483–86. http://dx.doi.org/10.48084/etasr.5280.
Abstract:
Algerians are among the largest consumers of bread throughout the year and produce large amounts of bread waste. As bread is made from imported wheat, these losses on currency are a heavy loss for the national economy. To minimize these losses, Algeria needs to encourage the recycling of stale bread to minimize the cost of importing soft wheat and valorize it for farmers. This paper presents a framework based on the Internet of Things (IoT) to monitor and collect waste bread from recycling bins. This system could assist Small and Medium Enterprises (SMEs) in Algeria in bread waste collection, by monitoring the level of filling of the outdoor waste bins. The proposed system's architecture used a Mega 2560 microcontroller, HC-SR04 ultrasonic sensors, and SIM 808/900 modules.
26
Sahin, Aylin W., Jonas Joachim Atzler, Daniel Valdeperez, Steffen Münch, Giacomo Cattaneo, Patrick O’Riordan, and Elke K. Arendt. "Rejuvenated Brewer’s Spent Grain: EverVita Ingredients as Game-Changers in Fibre-Enriched Bread." Foods 10, no. 6 (May 22, 2021): 1162. http://dx.doi.org/10.3390/foods10061162.
Abstract:
Brewer’s spent grain (BSG) is the main side-stream of brewing. BSG is a potential source for nutritionally enriched cereal products due to its high content of fibre and protein. Two novel ingredients originating from BSG, EverVita FIBRA (EVF) and EverVita PRO (EVP), were incorporated into bread in two addition levels to achieve a ‘source of fibre’ (3 g/100 g) and a ‘high in fibre’ (6 g/100 g) nutrition claim for the breads. The impact of those two ingredients on dough and bread quality as well as on nutritional value was investigated and compared to baker’s flour (C1) and wholemeal flour (C2) breads. The addition of EVF performed outstandingly well in the bread system achieving high specific volumes (3.72–4.66 mL/g), a soft crumb texture (4.77–9.03 N) and a crumb structure comparable with C1. Furthermore, EVF barely restricted gluten network development and did not influence dough rheology. EVP increased the dough resistance (+150%) compared to C1 which led to a lower specific volume (2.17–4.38 mL/g) and a harder crumb (6.25–36.36 N). However, EVP increased the nutritional value of the breads by increasing protein content (+36%) and protein quality by elevating the amount of indispensable amino acids. Furthermore, a decrease in predicted glycaemic index by 26% was achieved and microbial shelf life was extended by up to 3 days. Although both ingredients originated from the same BSG, their impact on bread characteristics and nutritional value varied. EVF and EVP can be considered as game-changers in the development of bread fortified with BSG, increasing nutritional value, and promoting sustainability.
27
Герасимчук, О. П. "VARIETY PRODUCTIVITY AND GRAIN QUALITY OF SOFT SPRING WHEAT UNDER THE CONDITIONS OF THE RIGHT-BANK FOREST-STEPPE OF UKRAINE." Bulletin of Uman National University of Horticulture 1 (August 2022): 58–63. http://dx.doi.org/10.31395/2310-0478-2022-1-58-63.
Abstract:
Variety productivity and grain quality of soft spring wheat depending on the variety are identified, namely the varieties of spring wheat Struna Myronivska (yield 5.19 t/ha, weight of 1000 grains – 35 g, grain-unit – 800 g/l, hardness – 98%), falling number – 331 s, protein content – 4.8%, gluten – 32%) and Panianka (yield - 4.14 ha, fall number - 286 s, gluten quality – 67 units, flour strength – 300 units, volume yield of bread – 1030 cm3, bread porosity – 5 points) best combine high yields and good grain quality. The rheological properties of the dough (flour strength, its elasticity and extensibility) characterize the varieties of soft spring wheat as varieties with high technological properties. The best baking properties are observed in Panianka variety, with porosity and color of bread crumbs 5.0 and 4.8 points, respectively. It is found that Panianka variety has the greatest value as improvers in terms of rheological and baking properties of flour, Struna Myronivska and Simkoda Myronivska are middle filler varieties.
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Rinaldi, Massimiliano, Maria Paciulli, Augusta Caligiani, Elisa Sgarbi, Martina Cirlini, Chiara Dall’Asta, and Emma Chiavaro. "Durum and soft wheat flours in sourdough and straight-dough bread-making." Journal of Food Science and Technology 52, no. 10 (March 7, 2015): 6254–65. http://dx.doi.org/10.1007/s13197-015-1787-2.
29
Dewi, Ardhia Deasy Rosita, and Arnold Tjahjono. "THE MAKING OF RICE BRAN FLOUR-BASED SOURDOUGH BREAD." Jurnal Pangan dan Agroindustri 10, no. 1 (January 31, 2022): 28–37. http://dx.doi.org/10.21776/ub.jpa.2022.010.01.4.
Abstract:
Sourdough is a bread made with the involvement of Lactobacillus bacteria and yeast that are naturally present in wheat flour. This study used rice bran and milk kefir grains to speed up the preparation of starters. Rice bran is used to reduce gluten content in bread as well as add nutritional value to bread. This research aims to determine the impact of the concentration of rice bran flour (0, 25, and 50% w/w of total flour) on the physical, chemical, and organoleptic parameters of sourdough. An increase in the rice bran flour concentration leads to an increase in the pH, hardness and brittleness of the bread. Besides, it also causes a decrease in lactic acid levels and bread expansion volume which makes the bread taste less sour. The results of the organoleptic analysis showed that sourdough with a concentration of 25% rice bran flour was the most preferred bread, as it is less sweet, without sour and bitter taste and a little bit salty. Moreover, it has a less unpleasant aftertaste, non-sour aroma, brown colour and it is not too soft in texture.
30
Smirnova, Olga Grigorievna, Vladimir Georgievich Goldstein, Liliya Petrovna Nosovskaya, Larisa Vladimirovna Adikaeva, Lyubov Aleksandrovna Wasserman, Alexander Vladimirovich Simonov, and Tatyana Alekseevna Pshenichnikova. "The content and qualitative composition of starch in bread wheat samples." chemistry of plant raw material, no. 1 (February 13, 2024): 95–102. http://dx.doi.org/10.14258/jcprm.20240113182.
Abstract:
Starch is one of the main components of wheat endosperm and is used in the production of food and non-food products. The composition and content of starch largely determines quality of flour in breadmaking. The genotype and environmental conditions affect the quantity and qualitative composition of starch and the ratio of different types of starch granules in wheat endosperm. In this work, the qualitative and quantitative content of gluten, starch and starch fractions in the grain of wheat samples with hard and soft endosperm was studied to assess variability of traits. Wholemeal flour was separated into gluten, starch and dietary fiber by the "plant on the table" method. The isolated starch was separated into fractions A and B. Starch granules were examined using laser-scanning microscopy to determine their size. The analysis showed that the hard-grain variety Novosibirskaya 67 and the soft-grain variety Golubka could be the donors of high content of starch A. The hybrid lines SSL-2, SSL-2 and Rodina-M1 can be the donors of high content of starch B. For the studied samples, the proportion of small starch granules (<10 µm) was associated with grain endosperm structure.
31
Al-Zubade, Ammar, Timothy Phillips, Mark A. Williams, Krista Jacobsen, and David Van Sanford. "Impact of Nitrogen Rate in Conventional and Organic Production Systems on Yield and Bread Baking Quality of Soft Red Winter Wheat." Agronomy 11, no. 9 (August 24, 2021): 1683. http://dx.doi.org/10.3390/agronomy11091683.
Abstract:
Soft red winter wheat (SRW) is characterized by high yield and relatively low protein content. In Kentucky, there is growing demand from local artisan bread bakers for regionally produced flour, requiring production of grain with increased protein content and/or strength. The objective of this two-year field experiment was to evaluate the effect of nitrogen (N) management on five cultivars of winter wheat on yield and bread baking quality traits of modern and landrace SRW cultivars (Triticum aestivum L.). All five cultivars were evaluated using two N application rates in conventional and organic production systems. All traits measured were significantly affected by the agricultural production system and N rate, although plant height and other quality traits varied by study year. Significantly higher yields were achieved in the conventional system at a relatively low N rate (67.2 kg ha−1) in both study years (2017–2019) (p < 0.01). Results were variable by cultivar and a locally bred, high-yielding cultivar (Pembroke 2014) had the highest lactic acid solvent retention capacity score and thousand kernel weight of the cultivars evaluated. In addition, a landrace cultivar (Purple Straw) had the highest grain N and plant height. A French soft wheat, Soissons, had the highest sedimentation value and Pembroke 2016 achieved the highest yield. The findings from this study suggest the possibility of attaining a desirable grain with quality traits of SRW wheat that meets the needs of local bread wheat production in Kentucky through improving the optimization of cultivar selection, N management and specific considerations for conventional and organic systems.
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Candra Puspitasari, Baiq, Sri Widyastuti, and Moegiratul Amaro. "THE EFFECT OF INSTANT BREAD YEAST AND CARRAGINAN CONCENTRATION ON THE QUALITY OF SORGUM FLOUR SUBSTITUTED BREAD." Pro Food 9, no. 1 (June 14, 2023): 33–45. http://dx.doi.org/10.29303/profood.v9i1.296.
Abstract:
This study aimed to determine the effect of concentrations of instant bread yeast and carrageenan on the quality of sorghum flour-substituted white bread. The study was an experimental method carried out in the laboratory and designed using two-factor Completely Randomized Design (CRD), namely yeast concentrations 2%, 4%, and 6% and Carrageenan 0%, 0.2%. Observational data were analyzed using analysis of variance with a level of 5% using Cos-Stat. Significantly different data were further tested by Honest Significant Difference (BSD) at the 5% level. Parameters observed included chemical quality (fiber content, ash content, and content), physical quality (swelling power, elasticity, and bread crumbs), and organoleptic quality (aroma, taste, texture, crust color, and crumb color). The results showed that yeast formulation with at 4% and carrageenan 0.2% was the best treatment in producing white bread with a moisture content of 23.72% (according to SNI), ash content of 1.9%, crude fiber content of 5.33%, 67.83% swelling power by reducing the size of the pores so as to create uniform bread pores, 84.44% elasticity with organoleptic crust color "light brown", aroma "slightly sour", taste "not sour", texture "a bit soft" and the crumb color "yellowish white" which was liked by the panelists.
33
Arivuchudar, Raju, and Peerkhan Nazni. "Proximate, textural and organoleptic attributes of breads enriched with Ocimum basilicum seeds flour." Journal of Food and Dietetics Research 1, no. 1 (April 3, 2021): 25–28. http://dx.doi.org/10.48165/jfdr.2021.1105.
Abstract:
OBJECTIVES:Bread, holds its place and grace from ancient days as it is the food for any person on any day, at any time, and anywhere. Bread is the most preferred soft diet because of the easy availability and convenience to carry. Bread is usually prepared by refined wheat flour and hence high in calories making it a less prioritized food for persons with metabolic disorders. Hence, this study is framed with the objective of enriching the nutritional quality of bread by incorporation of Ocimum basilicum seeds flour.
MATERIAL AND METHODS:The Ocimum basilicum seeds flour in a proportion of 5%, 10%, 15% and 20% of the wheat flour was substituted in the variations BV1, BV2, BV3, BV4 and the bread was prepared by following standardised baking procedures. All the variations of Ocimum basilicum seed flour incorporated breads were subjected to proximate, texture and organoleptic analysis.
RESULTS:The results depicted that the proximate composition viz. moisture, energy, protein, fat, ash and fibre, of the Ocimum basilicum seed flour incorporated bread showed significant difference (p < 0.05) in all the variations, on comparison with control. The 20% O. basilicum seed flour incorporated variation BV4 holds maximum nutrients. The texture profile analysis has shown a significant difference in all the parameters on comparison with the control. The overall acceptability was high for variation BV3, which has 15% of O. basilicum seeds flour incorporation, on organoleptic evaluation.
CONCLUSION:It can be concluded that Ocimum basilicum seed flour can be effectively used in the preparation of bakery products like bread as a means of value addition.
34
Ivanišová, Eva, Matej Čech, Peter Hozlár, Grzegorz Zaguła, Dorota Gumul, Olga Grygorieva, Agnieszka Makowska, and Przemysław Łukasz Kowalczewski. "Nutritional, Antioxidant and Sensory Characteristics of Bread Enriched with Wholemeal Flour from Slovakian Black Oat Varieties." Applied Sciences 13, no. 7 (April 1, 2023): 4485. http://dx.doi.org/10.3390/app13074485.
Abstract:
This paper is a report on the nutritional composition (dry matter, total protein, fat, crude fibre, ash, β-glucan content, and selected mineral compounds), antioxidant (antioxidant activity with the DPPH method and total anthocyanin content), physical properties, and sensory profiles of prepared bread enriched with black oat flours (variety Norik and Hucul) in amounts of 3, 6, and 9%. In the enriched breads (especially with 9% addition), there was a significantly higher (p < 0.05) content of protein (~13.00%), fat (~1.35%), crude fibre (~0.55%), ash (~1.25%), and β-glucan (~0.17%) with comparison to the control bread (12.01%; 0.87%; 0.47%; 0.92%; 0.07%, respectively). Among mineral compounds, the amount of manganese (~73.00 mg/100 g), iron (~45.00 mg/100 g), and calcium (~40.00 mg/100 g) were the highest in enriched breads with 9% of oat flours. In the case of antioxidant potential and total anthocyanin content, the same tendency was observed, and the values obtained were the highest in the case of 9% addition, especially with the Hucul variety (1.98 mg TEAC/g; 21.01 µg/g). The sensory properties of the prepared enriched breads were overall evaluated as good with the best score in smell, taste, colour, and properties of bread crumb (soft and flexible) compared to the control sample. Consumption of enriched breads with black oat can also increase the assortment of bakery products in markets, which is now popular for consumers.
35
Magar, Nilesh, Suresh Dodake, Dnyandeo Gadekar, Bhanudas Game, Rajendra Lokhande, Bhalchandra Mhaske, and Yogesh Patil. "Phule Satwik (NIAW 3170): A soft bread wheat variety for North Western Plains and Peninsular Zone of India." Current Agriculture Research Journal 12, no. 1 (April 20, 2024): 348–55. http://dx.doi.org/10.12944/carj.12.1.28.
Abstract:
Wheat is an important crop that plays major role in a food grain production in the country.It is a lone source for industries involved in the manufacturing of bread, biscuits, flakes, cakes etc. These industries rely on quality parameters viz.,grain hardness index, biscuit spread factor, bread quality score, and bread loaf volume. Bread wheat variety Phule Satwik (NIAW 3170) is developed at Agricultural Research Station, Niphad has been released and notified by Central Sub Committee on Crop Standards, India for cultivation in North Western Plains Zone and Peninsular Zone under restricted irrigation conditions vide notification number S.O. 3482 (E) dated 7th October, 2020. The variety has high yield potential under restricted irrigation conditions along with disease resistance and superior grain quality parameters. It was the softest grain variety among all the genotypes having a biscuit spread factor of more than 10. With good nutritional and quality parameters, it will be a promising variety for bakery industries.
36
Fakayode, S. B., S. O. Omoniyi, O. J. Aladejebi, C. A. Ifejirika, and K. Oni. "AN ASSESSMENT OF THE FOOD SAFETY PRACTICES IN THE NIGERIAN BREAD SUPPLY CHAIN." FUOYE JOURNAL OF AGRICULTURE AND HUMAN ECOLOGY 6, no. 1 (May 30, 2023): 55–68. http://dx.doi.org/10.62923/fuojahe.v6i1.196.
Abstract:
The current study examined food safety practices in the bread supply chain in Nigeria; usingEkiti State as a case study. Specifically the study examined the bread supply chain, potentialbread supply chain quality deterrents, food safety arrangements in the bread supply chainand the level of compliance to food safety regulations. A descriptive cross-sectional surveywas used to select thirty-two (32) bakers and ninety six (96) bread sellers. Though most of therespondents were found to have had basic primary school education, their food hygiene andsanitation knowledge was poor while standard food safety regulations were poorly adheredto. Bread sellers’ retailing apparatus and environment were not ideal for safe handling ofbread to the final consumers. The various agencies charged with food safety mandates werealso found to be passive in their responsibility to educate and enforce food safety laws. Thestudy recommends prompt and adequate enlightenment of bread bakers and retailers on theills of unsafe bread by, agencies mandated to cover food health matters, favourablegovernment policies, provision of soft loans for equipments, food hygiene and environmentand the orientation of the citizenry on safe food to influence healthy practices by the handlersof bread.
37
Moreno-Araiza, Oscar, Fatma Boukid, Xinying Suo, Shihao Wang, and Elena Vittadini. "Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making." Foods 12, no. 12 (June 6, 2023): 2284. http://dx.doi.org/10.3390/foods12122284.
Abstract:
The present study aimed to assess the impact of substituting wheat flour with three different pretreated green pea flour at different addition levels (10–50%) on fresh bread quality during a 7-day storage period. Dough and bread enriched with conventionally milled (C), pre-cooked (P), and soaked under-pressure-steamed (N) green pea flour were evaluated for their rheological, nutritional, and technological features. Compared to wheat flour, legumes had lower viscosity but higher water absorption, development time, and lower retrogradation. Bread made with C10 and P10 showed similar specific volume, cohesiveness, and firmness to the control, whereas addition levels beyond 10% decreased specific volume and increased firmness. During storage, incorporating legume flour (10%) delayed staling. Composite bread increased proteins and fiber. C30 had the lowest rate of starch digestibility, while pre-heated flour increased starch digestibility. In conclusion, P and N can be considered valuable ingredients for making soft and stable bread.
38
Kravchenko, Nina, Sergey Podgorny, Natalia Ignatieva, and Valentina Chernova. "Variability and interrelation of the main breeding traits of the winter soft wheat quality." E3S Web of Conferences 413 (2023): 01011. http://dx.doi.org/10.1051/e3sconf/202341301011.
Abstract:
Wheat bread rightfully belongs to the greatest inventions of mankind. The concept of wheat quality is very capacious and includes a wide range of characteristics: physical, chemical, rheological and consumer, which are in complex relationships with each other. The main purpose of soft wheat is the manufacture of bakery products. In this regard, the actual task of science is the creation and introduction into production of new varieties with high baking properties. The purpose of the research is to study the variability and relationships of quality traits; identification of the best varieties for use in the breeding process. It was found that the most strongly varying features were the specific work of deformation of the dough (11.7%) and the coefficient of the ratio of dough elasticity to extensibility (23.5%). The results of a correlation analysis on the conjugation of the characteristics of the quality of grain, flour and baking properties are presented. The quality of bread significantly depended on the volumetric yield of bread (r=0.9118) and the specific work of dough deformation (r=0.5119). A significant positive, strong relationship was found between the content of protein and gluten in the grain (r=0.8471). New varieties and lines of winter soft wheat of intensive type, distinguished by a complex of studied traits: the new variety Privolye, lines 1518/18 and 1401/19, are recommended to be used in the breeding process aimed at improving the quality of winter soft wheat grain.
39
Kosenko, Svetlana Valentinovna. "New variety of soft winter wheat Alyonushka." Agrarian Scientific Journal, no. 7 (August 5, 2021): 27–30. http://dx.doi.org/10.28983/asj.y2021i7pp27-30.
Abstract:
The article presents the main methods of creating and the results of studying a new variety of winter soft wheat Alyonushka. The variety was created at the FSBRI OP Penza Research Institute of Agriculture by the method of intraspecific hybridization of varieties with subsequent individual selection from the hybrid population F3 Kazanskaya 237 // Moshinskaya 2 / Zolushka. The characteristics of the new variety are given according to the most important economically valuable traits and properties. The new variety Alyonushka in terms of grain yield and the elements composing it, during the years of research (2015–2018), significantly exceeded the standard variety Fotinya. The average increase in grain to the standard for these years was 0.78 t / ha. The high yield of the new variety is formed due to the high mass of 1000 grains, the number and weight of grain per spike. It has high winter hardiness (88% on average), high lodging resistance (9 points) and grain quality at the level of valuable wheat. The new variety Alyonushka stably forms a completed grain (grain nature is 756-797 g / l), the content of crude protein in the grain is 14.8-16.2%, gluten is 28.2-30.2% with a gluten quality of 50-85 units. ... IDK (I-II group), baking strength of flour - 296 units, volumetric yield of bread from 100 g of flour - 780 cm3, overall assessment of bread - 4.7 points. The economic efficiency of cultivation of the Alyonushka variety in comparison with the Fotinya standard was 3780 rubles / ha. The profitability level of the new variety was 135%, which is 21% higher than that of the standard.
40
Romano, Rita Chiara, Cristina Restuccia, Chiara Alessandra Carmen Rutigliano, Santi Spartà, Lucia Parafati, Riccardo N. Barbagallo, and Giuseppe Muratore. "Effect of UV-C Treatment on Shelf Life of Soft Wheat Bread (Bun)." Foods 13, no. 6 (March 20, 2024): 949. http://dx.doi.org/10.3390/foods13060949.
Abstract:
The effect of exposure of soft wheat buns to Ultraviolet-C radiation (UV-C, 253.7 nm) was studied as an alternative to conventional treatments to control fungal spoilage and prolong shelf life. To identify the most suitable operating conditions, the study included preliminary tests on the permeability of films to UV-C irradiation, and on treatment antifungal efficacy on target microorganisms (Penicillium digitatum and Saccharomycopsis fibuligera) in Petri dishes. A 125 µm T9250B film (Cryovac® Sealed Air S.r.l), commercially available for long-life bread treated with ethanol and conditioned in a modified atmosphere, was selected to pack buns before the UV-C treatment. The study was carried out along with the observation of the fungal growth of buns artificially inoculated with suspensions of P. digitatum and S. fibuligera, treated under UV-C at a distance of 25 cm between bread and the 15 W UV-C source, in comparison to untreated buns used as control. Estimation of fungal growth as well as sensory evaluation was made 2, 4, 7, 10 and 14 days after the treatment. UV-C treated buns showed a noticeable reduction of fungal spoilage and kept a tender texture for up to two weeks after packaging. UV-C treatment represents a good opportunity for the bakery industry, reducing costs and ensuring a prolonged shelf life of a commercial product, respecting the health and hedonistic expectations of the customers.
41
Baiano, Antonietta, Barbara la Gatta, Mariacinzia Rutigliano, and Anna Fiore. "Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers’ Spent Grain." Foods 12, no. 4 (February 15, 2023): 834. http://dx.doi.org/10.3390/foods12040834.
Abstract:
Brewers’ spent grain (BSG) is the main by-product of the brewing industry, corresponding to ~85% of its solid residues. The attention of food technologists towards BSG is due to its content in nutraceutical compounds and its suitability to be dried, ground, and used for bakery products. This work was aimed to investigate the use of BSG as a functional ingredient in bread-making. BSGs were characterised for formulation (three mixtures of malted barley and unmalted durum (Da), soft (Ri), or emmer (Em) wheats) and origin (two cereal cultivation places). The breads enriched with two different percentages of each BSG flour and gluten were analysed to evaluate the effects of replacements on their overall quality and functional characteristics. Principal Component Analysis homogeneously grouped BSGs by type and origin and breads into three sets: the control bread, with high values of crumb development, a specific volume, a minimum and maximum height, and cohesiveness; Em breads, with high values of IDF, TPC, crispiness, porosity, fibrousness, and wheat smell; and the group of Ri and Da breads, which have high values of overall smell intensity, toasty smell, pore size, crust thickness, overall quality, a darker crumb colour, and intermediate TPC. Based on these results, Em breads had the highest concentrations of nutraceuticals but the lowest overall quality. Ri and Da breads were the best choice (intermediate phenolic and fibre contents and overall quality comparable to that of control bread). Practical applications: the transformation of breweries into biorefineries capable of turning BSG into high-value, low-perishable ingredients; the extensive use of BSGs to increase the production of food commodities; and the study of food formulations marketable with health claims.
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Laignier, Fernanda, Rita de Cássia de Almeida Akutsu, Bernardo Romão de Lima, Renata Puppin Zandonadi, António Raposo, Ariana Saraiva, and Raquel Braz Assunção Botelho. "Amorphophallus konjac: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread." Foods 11, no. 10 (May 10, 2022): 1379. http://dx.doi.org/10.3390/foods11101379.
Abstract:
This study aimed to evaluate the sensory profile of gluten-free bread with Amorphophallus konjac (AK) flour in different concentrations. This experimental study is divided into three steps: preparation of the gluten-free bread formulations, sensory analysis, and statistical analysis. The addition of Konjac flour in a gluten-free bread formulation was tested in different proportions, 12.5%, 25%, 37.5%, and 50% of the flour content. The checking all-that-apply (CATA) was conducted with 110 panelists; among these, 43 were consumers of gluten-free bread. Sensory analysis was conducted using a 9-point hedonic scale for color, aroma, texture, flavor, appearance, and overall acceptability. The AK flour influenced the sensory characteristics of gluten-free bread. Bread with characteristics closer to those found in bread with gluten was the one with 12.5% of konjac flour for both the acceptability analysis as the attributes raised through a detailed CATA map. The control sample is located next to features like dry appearance, dry texture and grainy, dark color, and salty. Therefore, 12.5% AK gluten-free bread is closer to the characteristics of the control sample, such as light crust color, light crumb color, soft and moist texture, cohesion, and brightness. The bread with the highest percentage of overall consumer acceptance was 12.5% konjac with 93% and 96% acceptance among consumers and non-consumers of gluten-free bread, respectively.
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Smirnova, E. S., E. V. Razhina, N. L. Lopaeva, I. M. Khairova, V. N. Sinko, and A. V. Shilovtsev. "Development of almond flour bread recipe." New Technologies 20, no. 1 (April 16, 2024): 119–27. http://dx.doi.org/10.47370/2072-0920-2024-20-1-119-127.
Abstract:
The industry of bakery products that do not contain gluten has not been studied enough, so this topic is gaining popularity among scientists. The subject of the study was the development of a bread recipe using almond flour. Pumpkin puree and dried seaweed Laminaria ochroleuca were selected as additives. To improve the taste characteristics of the product, it was decided to add dietary fiber, which can add value to the finished product. The goal of the work was to develop a bread recipe using almond flour. The research was carried out in several stages: 1. development of a recipe and production of prototypes;2. analysis of organoleptic indicators; 3. carrying out physical and chemical studies (determination of humidity, acidity). To carry out the analysis, instrumental and visual research methods were used. During the experiment, five samples of bread were obtained, four of them with the addition of different concentrations of pumpkin and seaweed puree. The rate of dietary fiber was calculated based on the daily consumption rate. Sample No. 2, made with the addition of pumpkin puree in an amount of 100 g, had the best organoleptic properties. The bread had a pleasant taste and smell characteristic of the added raw materials, a soft and baked crumb, and the presence of pores. Samples of bread with added seaweed had a specific taste and smell, and traces of unkneading. The research results can be used in the baking industry to expand the range of bakery products. The developed bread can become a very useful product, especially for those categories of the population who are deficient in certain components. Also, given that for the majority of the population bread is a commodity of everyday demand, its preparation will be in great demand.
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Ochilov, Zafar A., and Мarina N. Pokrovskaya. "Drought and heat tolerance of bread wheat varieties on rainfe." Agrarian science, no. 11-12 (January 20, 2021): 60–62. http://dx.doi.org/10.32634/0869-8155-2020-343-11-60-62.
Abstract:
Relevance and methods. The article presents the results of studied the drought and heat tolerance of bread wheat varieties on rainfed. The aim of the research is to study new varieties of common wheat obtained from the international scientific center ICARDA with high drought and heat resistance, in dry conditions and selection for further breeding work. The material of our research was 116 varieties of the international scientific center ICARDA of soft wheat. Research was carried out on bogar in the laboratory of selection and seed production of common wheat of the Gallyaral Scientific Experimental Station of the Research Institute of Grain and Leguminous Crops.Results. It selected 6 varieties of high drought and heat tolerance of bread wheat on rainfed.
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Dilmurodov, Sh, O. Amanov, and D. Juraev. "BREEDING OF DROUGHT-RESISTANT LINES AND VARIETIES OF WINTER BREAD WHEAT UNDER RAINFED CONDITIONS." Journal of Science and Innovative Development 5, no. 5 (September 21, 2022): 39–55. http://dx.doi.org/10.36522/2181-9637-2022-5-6.
Abstract:
Global climate change has had a negative impact on the yield and quality of agricultural crops cultivated in our republic. In particular, dry weather in recent years, a decrease in annual precipitation compared to the average amount of precipitation over many years, and severe hot weather in late spring, have caused serious damage on the growth, development, and yield as well as on the grain quality of winter soft wheat grown in rain-fed environmental conditions. Taking into account the above information, we have studied 35 lines and varieties of soft winter wheat (Triticum aestivum L.), those resistant to water deficiency, and adapted to the soil and climatic conditions of rainfed areas. In course of the research, such indicators as development phases, biometric indicators, yield elements, grain quality indicators, content of chlorophyll in leaves (in the growth phase), vegetation index (NDVI – Normalized Difference Vegetation Index) have been measured; and a comparative analysis of the weather conditions of the environment with characteristics of relevant varieties and lines – made.
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Soboka, Shure, Tilahun Bayissa, and Wubishet Alemu. "Milling and Bread-Making Traits Associated with Grain Hardness in Ethiopian Bread Wheat Varieties Grown Under Bale Condition." International Journal of Food Science and Biotechnology 9, no. 2 (April 2, 2024): 18–26. http://dx.doi.org/10.11648/j.ijfsb.20240902.11.
Abstract:
Many food processing industries utilizing bread wheat as a raw material are being established in the country. As a result, information on physico-chemical characteristics to match end use quality is very essential. In line with this, the current study was initiated with objectives to characterize physico-chemical properties in relation to bread making quality and to classify bread wheat cultivars as soft and hard wheat based on data generated. The grain of 44 Ethiopian improved bread wheat cultivars were collected from different agricultural research centers in the country and grown under rain fall condition at two locations (Ginnir and Sinana on station) during Bona (July-Jan., 2015/16 and 2016/17) growing season and analyzed for grain physical and flour chemical quality characteristics. The experiment was laid out in RCBD with three replications. Result of analysis of variance indicated that, there is significant variations in all quality parameters considered among cultivars. Grain physical characteristics, such as thousand kernel weight (TKW), percent vitreous kernel (%Vk), were showed highly significant difference (P<0.01) due to cultivars. Grain chemical quality as expressed by protein quantity (%P) and quality, percent gluten index (% Gl), Zeleny index (Zl), have also shown highly significant difference (P<0.01) due to genotypes. In addition, strong environmental variation was observed on measured quality characters. The present results indicated that there is huge genetic variation among Ethiopian wheat varieties for quality traits considered in this study.
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Wirfält, E., A. McTaggart, V. Pala, B. Gullberg, G. Frasca, S. Panico, HB Bueno-de-Mesquita, et al. "Food sources of carbohydrates in a European cohort of adults." Public Health Nutrition 5, no. 6b (December 2002): 1197–215. http://dx.doi.org/10.1079/phn2002399.
Abstract:
AbstractObjective:To describe the average consumption of carbohydrate-providing food groups among study centres of the European Prospective Investigation into Cancer and Nutrition (EPIC).Methods:Of the 27 redefined EPIC study centres, 19 contributed subjects of both genders and eight centres female participants only (men,n=13 031; women,n=22924, after exclusion of subjects under 35 and over 74 years of age from the original 36 900 total). Dietary data were obtained using the 24-hour recall methodology using the EPIC-SOFT software. The major sources of dietary carbohydrate were identified, and 16 food groups were examined.Results:The 10 food groups contributing most carbohydrate were bread; fruit; milk and milk products; sweet buns, cakes and pies; potato; sugar and jam; pasta and rice; vegetables and legumes; crispbread; and fruit and vegetable juices. Consumption of fruits as well as vegetables and legumes was higher in southern compared with northern centres, while soft drinks consumption was higher in the north. Italian centres had high pasta and rice consumption, but breakfast cereal, potato, and sweet buns, cakes and pies were higher in northern centres. In Sweden, lower bread consumption was balanced with a higher consumption of crispbread, and with sweet buns, cakes and pies. Overall, men consumed higher amounts of vegetables and legumes, bread, soft drinks, potatoes, pasta and rice, breakfast cereal and sugar and jam than women, but fruit consumption appeared more frequent in women.Conclusion:The study supports the established idea that carbohydrate-rich foods chosen in northern Europe are different from those in the Mediterranean region. When comparing and interpreting diet–disease relationships across populations, researchers need to consider all types of foods.
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Konkova, E. A., and S. V. Lyashcheva. "Yellow leaf spot of winter bread wheat in the Saratov region." Grain Economy of Russia, no. 3 (July 9, 2020): 67–71. http://dx.doi.org/10.31367/2079-8725-2020-69-3-67-71.
Abstract:
The purpose of the current work was to study the development of tan spot, the causative agent of yellow leaf spot Pyrenophora tritici-repentis (Died) Drechsler on winter bread wheat in the conditions of the Saratov region of Russia. In 2018–2019 there was carried out an estimation of the resistance of 33 winter bread wheat samples to the causative agent of yellow leaf spot. It was established that the varieties “Gostianum 237” and “Levoberezhnaya 1” were characterized by a high level of resistance in the fields. There were identified such weak susceptible varieties as “Victoria 95”, “Gubernia”, “Mironovskaya 808”, “Donskaya bezostaya”, “Smuglyanka”, “Kalach 60”, “111-96 / Zhemchuzhina Povolzhiya”, “L 329 / Urozhaynaya”, “Gubernia / Zhemchuzhina Povolzhiya”, “Saratovskaya 90/ Ukraina”, “L 503 / M Freeman”, “81-93 / (Saratovskaya 11 / Kharkov 82)”. There was identified a moderate damage in the varieties “Lutenscens 230”, “Saratovskaya 80”, “Saratovskaya 90 / 14431 M”, “Sozvesdie”, “Anastasia”, “Saratovskaya 8 / Yubilyar”. The varieties “Zhemchuzhina Povolzhiya”, “Saratovskaya 17”, “Elvira”, “Saratovskaya 8 / B.Z.D.”, “(26-72 / N 49)/(L 15 / Pia)/Sar. 8)”, “Saratovskaya 8 / Yubilyar”, “L 503 / M Freeman”, “30-99/(Saratovskaya 11 / Kharkovskaya 82)”, “Sharada / L 31-98”, “346-06 / L 1334-5”, “Saratovskaya 90”, “L 329 / Saratovskaya ubileynaya”, “Istok/(Saratovskaya 90 / L 503)”, “Brigantina / Don 74” were found susceptible to the pathogen. It was identified that the proportion of winter soft wheat samples resistant to Pyrenophora tritici-repentis was 42% of the total number of varieties studied. There was studied dynamics of Pyrenophora tritici-repentis development in the winter soft wheat variety “Saratovskaya90”. It was found out that the damage degree of the winter bread wheat variety “Saratovskaya90” greatly depended upon the remoteness of the sowings from the source of infection.
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Nurtaeva, A. B., N. B. Utarova, G. D. Akshoraeva, M. S. Myktabaeva, and M. B. Abilova. "Exploring the Technology of Gluten-Free Bread." Journal of Almaty Technological University, no. 4 (December 22, 2022): 33–41. http://dx.doi.org/10.48184/2304-568x-2022-4-33-41.
Abstract:
The article presents the main properties and characteristics of amaranth, flax, rice, buckwheat flour, as well as the results of obtaining gluten-free bread based on combined flour. The physicochemical properties of the combined flour have been determined and the formulation of gluten-free bakery products has been developed. The technology of gluten-free bakery products based on combined flour has been improved. The general patterns of changes in the nutritional value of a new product have been studied. Feeding patients with gluten intolerance, improving the adequacy of treatment, improving the quality of life of the patient and his family. The article is devoted to the expansion of the range and development of bakery products. Studies have confirmed the absence of toxicity of amaranth for patients with celiac disease, as well as a review of the physico-chemical parameters of amaranth, buckwheat, flax and rice flour, percentages of the content of substances necessary for the human body. This summary information is used in further research to develop special gluten-free bakery products with combined flour. The general patterns of changes in the nutritional value of a new product have been studied. Baking work was carried out practically. As a result, it was found that sample No. 3 meets the requirements of gluten-free bread. The color of the samples was uniform, the surface color was brown, soft, porous, breadcrumbs were elastic, odorless, and the taste harmoniously fit into gluten-free bread. Bread meets the requirements of the current regulatory documents.
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Tambunan, Willy, Theresia Amelia, and Faris Prasetyohadi Priyana. "Perencanaan Strategi Pemasaran Usaha Mikro Kecil dan Menengah Manis Bakery." Jurnal INTECH Teknik Industri Universitas Serang Raya 5, no. 1 (July 1, 2019): 23. http://dx.doi.org/10.30656/intech.v5i1.1067.
Abstract:
Marketing is an essential aspect of the strategy of increasing product sales. Manis Bakery UMKM itself does not have a specific plan for promoting mani bread. This study aims to design the marketing strategy of UMKM Manis Bakery based on the concept of Quantitative Strategic Planning Matrix (QSPM), Competitive Profile Matrix (CPM), and Strategic Position and Action Evaluation (SPACE). This research conducted at Manis Bakery UMKM with respondents chosen were business owners and respondents who bought bread at least once a week or more. Based on the results of the analysis that has done, the results obtained that the strength possessed by the Sweet Bakery UMKM are products without preservatives, bread has a soft texture, food that is not easy to expire, strategic company location and affordable prices. The strategy is a priority based on six alternative strategies, namely creating sweet bread with flavors or innovations and making unique and attractive packaging that will do when having additional business capital.