Improvement of Physical and Sensory Properties of Bread Containing Cereal-Legume Composite Flour

Elif Yaver, Nermin Bilgiçli

Abstract


In this study, cereal-legume flour blend (CLFB) containing an equal amount of cereal (rye, barley and oat) and legume (chickpea, soy and lupin) were used in the formulations of commercial bread (CB) and traditional flat bread (TFB) at 25% level. The adverse effect of CLFB on technological quality of breads was tried to eliminate using different combinations of additives (vital gluten, fungal alpha amylase, sodium stearoyl-2-lactylate, ascorbic acid, transglutaminase, glucose oxidase, lipase, pentosanase and xylanase) in both breads. Combinations with vital gluten, sodium stearoyl-2-lactylate, fungal alpha amylase, ascorbic acid and xylanase or pentosanase provided the highest bread specific volume along with CB prepared with 100% wheat flour. The additive combination including xylanase also revealed the lowest hardness in CB, as well as resulted in a decrease in the spread ratio and hardness values of TFB. Crust colour values (L*, a* and b*) were significantly (P<0.05) affected by all of the additive combinations in both CB and TFB. The combinations containing pentosanase or xylanase displayed a better improvement on the pore structure, appearance and overall acceptability scores of CB and TFB including 25% CLFB in comparison to other additives.

Keywords


Additives; Bread; Cereal; Flat bread; Legume

Full Text:

PDF

References


Akbaş BE (2000). Effects of breadmaking methods on some properties and phytic acid contents of corn bread. MSc Thesis, Ankara University Food Engi-neering Department, Ankara, Turkey, pp. 63.

Anonymous (2002). Approved Methods of the Ameri-can Association of Cereal Chemists, St. Paul: AACC.

Armero E, Collar C (1998). Crumb firming kinetics of wheat breads with anti-staling additives. Journal of Cereal Science 28: 165-174.

Belski R (2012). Fiber, protein, and lupin-enriched foods: role for improving cardiovascular health. Advances in Food and Nutrition Research 66: 147-215.

Caballero PA, Gomez M, Rosell CM (2007). Improve-ment of dough rheology, bread quality and bread shelf-life by enzyme combination. Journal of Food Engineering 81: 42-53.

Castello P, Jollet S, Potus J, Baret JL, Nicolas J (1998). Effect of exogenous lipases on dough lipids during mixing of wheat flour. Cereal Chemistry 75: 595-601.

Day L, Augustin MA, Batey IL, Wrigley CW (2006). Wheat-gluten uses and industry needs. Trends in Food Science and Technology 17: 82-90.

Elgün A, Türker S, Bilgiçli N (2001). Tahıl ve Ürünlerinde Analitik Kalite Kontrolü. Konya Ticaret Borsası Yayınları, Yayın No:2, Konya.

Francis FJ (1998). Colour analysis. In: Food Analysis, Nielsen SS (Ed.). An Aspen Publishers, Maryland, Gaithersnurg, USA, pp. 599-612.

Garcia MC, Torre M, Marina ML, Laborda F (1997). Composition and characterization of soyabean and related products. Critical Reviews in Food Sci-ence and Nutrition 37: 361-391.

Gerrard JA, Fayle SE, Wilson AJ, Newberry MP, Ross M, Kavale S (1998). Dough properties and crumb strength of white pan bread as affected by micro-bial transglutaminase. Journal of Food Science 63: 472-475.

Gomes-Ruffi CR, Cunha RH, Almeida EL, Chang YK, Steel CJ (2012). Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage. LWT-Food Science and Technology 49: 96-101.

Gujral HS, Rosell CM (2004). Improvement of the breadmaking quality of rice flour by glucose oxi-dase. Food Research International 37: 75-81.

Gujral HS, Gaur S, Rosell CM (2003). Note: effect of barley flour, wet gluten and ascorbic acid on bread crumb texture. Food Science and Technology In-ternational 9: 17-25.

Hemalatha MS, Leelavathi K, Salimath PV, Prasada Rao UJS (2014). Control of chapati staling upon treatment of dough with amylases and xylanase. Food Bioscience 5: 73-84.

Jeffries TW, Yang VW, Davis MW (1998). Compara-tive study of xylanase kinetics using dinitrosalicylic, arsenomolybdate, and ion chromatographic as-says. All rights of any Nature Whatsoever Reserved 0273-2289/98/70-72.

Leon AE, Duran E, Benedito de Barber C (2002). Utili-zation of enzyme mixtures to retard bread crumb firming. Journal of Agricultural Food Chemistry 50: 1416-1419.

Maeda T, Hashimito T, Minoda M, Tamagawa S, Morita N (2003). Effects of mutant thermostable α-amylase on rheological properties of wheat dough and bread. Cereal Chemistry 80: 722-727.

Malkki Y, Virtanen E (2001). Gastrointestinal effects of oat bran and oat gum: A review. Lebensmittel-Wissenschaft und Technologie 34: 337-347.

Olesen T, Qi Si J, Donelyan V (2000). Use of lipase in baking. U.S. Patent No: 6110508, August 29, 2000, Washington, DC: US Patent and Trademark Office.

Renzetti S, Courtin CM, Delcour JA, Arendt EK (2010). Oxidative and proteolytic enzyme preparations as promising improvers for oat bread formulations: rheological, biochemical and microstructural back-ground. Food Chemistry 119: 1465-1473.

Roccia P, Ribotta PD, Ferrero C, Perez GT, Leon AE (2012). Enzymes action on wheat-soy dough prop-erties and bread quality. Food and Bioprocess Technology 5: 1255-1264.

Rouau X, Surget A (1998). Evidence for the presence of a pentosanase inhibitor in wheat flours. Journal of Cereal Science 28: 63-70.

Salmenkallio-Marttila M, Roininen K, Autio K, Lahteenmaki L (2004). Effects of gluten and transglutaminase on microstructure, sensory char-acteristics and instrumental texture of oat bread. Journal of Agricultural and Food Science 13: 138-150.

Seravalli EAG, Iguti AM, Santana IA, Filho FF (2011). Effects of application of transglutaminase in wheat proteins during the production of bread. Procedia Food Science 1: 935-942.

Shah AR, Shah RK, Madamwar D (2006). Improve-ment of the quality of whole wheat bread by sup-plementation of xylanase from Aspergillus foeti-dus. Bioresource Technology 97: 2047-2053.

Slavin J (2004). Whole grains and human health. Nu-trition Research Reviews 17: 99-110.

Stampfli I, Nersten B (1995). Emulsifiers in bread mak-ing. Food Chemistry 52: 353-360.

Steffolani ME, Ribotta PD, Perez GT, Leon AE (2010). Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: relationship with dough properties and bread-making quality. Jour-nal of Cereal Science 51: 366-373.

Su D, Ding C, Li L, Su D, Zheng X (2005) Effect of endoxylanases on dough properties and making performance of Chinese steamed bread. European of Food Research and Technology 220: 540-545.

Van Steertegem B, Pareyt B, Brijs K, Delcour JA (2013). Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough. Food Chemistry 141: 4179-4185.

Yaver E, Bilgiçli N (2019). Effects of different dephyt-inisation methods on chemical properties of com-mercial and traditional breads prepared from com-posite flour. Food Chemistry 276: 77-83.

Zeng J, Gao H, Li G, Liang X (2011). α-amylase and glucose oxidase as promising improvers for wheat bread. In: Fourth International Conference on In-formation and Computing, pp. 522-524.




DOI: https://doi.org/10.15316/SJAFS.2019.149

Refbacks

  • There are currently no refbacks.


Creative Commons Lisansı
Bu eser Creative Commons Alıntı-GayriTicari-Türetilemez 4.0 Uluslararası Lisansı ile lisanslanmıştır.