scholarly journals The effect of yeast extract addition on bread quality parameters

2020 ◽  
Vol 85 (6) ◽  
pp. 737-750 ◽  
Author(s):  
Vladimir Filipovic ◽  
Jelena Filipovic ◽  
Vesna Vucurovic ◽  
Vesna Radovanovic ◽  
Milenko Kosutic ◽  
...  
Keyword(s):  
Yeast Extract ◽  
Nutritional Value ◽  
Salt Content ◽  
Quality Parameters ◽  
Bread Quality ◽  
Total Quality ◽  
Mineral Characteristics ◽  
Salty Taste ◽  
Satisfactory Approximation ◽  
Reduced Salt

The effects of yeast extract addition, with varied quantities of salt and sugar, on the chemical and mineral composition, colour and sensory properties of spelt bread, in order to obtain new products were investigated. The addition of 5 % yeast extract positively influenced the mineral characteristics and increased protein content by 30.77 %. As a salt substitution, addition of yeast extract improved appearance without deteriorating texture descriptors and breadcrumb quality, while the taste became more complex, but without increasing salty taste. Addition of sugar in samples with yeast extract, improved most sensory characteristics. The developed mathematical models of bread with yeast extract quality parameters were statistically significant, indicating the satisfactory approximation of the bread quality parameters within the varied formula. Bread samples with addition of 5 % yeast extract, 1.5 % of salt and 0 % sugar were determined as the best from the aspect of overall quality. A new product was obtained with good total quality, higher level of nutritional value and reduced salt content.

scholarly journals Comparison of quality parameters of the cooked salami „Gothajský“ in dependence on used salt content and additives

10.5219/1117 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 390-395
Author(s):  
Miroslav Jůzl ◽  
Markéta Piechowiczová ◽  
Kamila Řehůřková
Keyword(s):  
Czech Republic ◽  
Sensory Evaluation ◽  
Monosodium Glutamate ◽  
Salt Content ◽  
Meat Product ◽  
Meat Products ◽  
Quality Parameters ◽  
High Income ◽  
The Subject ◽  
Reduced Salt

Consumers in Czech Republic have high income of salt from food, therefore, there are efforts to reduce its content in meat products. The subject of this work was to examine differences in sensory evaluation of sliced cooked salami (Gothajský salami), manufactured according to various recipes. This type of meat product is well known primarily to the older generation of consumers, so the aim was to find out the differences in the perception of various samples between generations. The monitoring factors were salt content (1.6% or 2.0%), presence of monosodium glutamate (PG = presence or AG = absence) and group of evaluators (YC = 18 – 26 years old or OC = more than 60 years old). Older sensory panellists (OC; against YC) significantly (p ˂0.05) evaluated all samples more positively, especially in the taste and odour descriptors. Samples with monosodium glutamate (PG1.6 and PG2.0) were rated in the taste significantly better (p ˂0.05), regardless of the age of the assessors (YC and OC). Samples with reduced salt, without glutamate (AG1.6) were significantly worst evaluated (p ˂0.05) by both the groups (YC and OC) than PG2.0 samples.

scholarly journals A Comprehensive Study on the Influence of Sodium Chloride on the Technological Quality Parameters of Soft Wheat Dough

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 952
Author(s):  
Marina Carcea ◽  
Valentina Narducci ◽  
Valeria Turfani ◽  
Francesco Mellara
Keyword(s):  
Manufacturing Industry ◽  
Wheat Gluten ◽  
Salt Content ◽  
Quality Parameters ◽  
Wheat Breeding ◽  
Soft Wheat ◽  
Cultivar Selection ◽  
Salt Addition ◽  
Reduced Salt ◽  
Brabender Farinograph

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.

Consumer preferences for low-salt foods - a Danish case study based on a comprehensive supermarket intervention

2021 ◽  
pp. 1-26
Author(s):  
Sigrid Denver ◽  
Tove Christensen ◽  
Jonas Nordström
Keyword(s):  
Consumer Preferences ◽  
Salt Content ◽  
Dietary Advice ◽  
Scanner Data ◽  
Statistical Regression ◽  
Salt Consumption ◽  
Dietary Choices ◽  
Low Salt ◽  
Reduced Salt

Abstract Objective: The objective is to analyze Danish consumers’ attitudes to buying food with reduced salt content. Design: The study is based on a comprehensive store intervention that included 114 stores belonging to the same supermarket chain. Three different salt claims were tested for eight weeks on six test products within the categories bread, cornflakes and frozen pizzas. Scanner data were supplemented with 134 brief interviews with consumers in nine selected stores. Setting: Stores spread across Denmark. Participants: Consumers who buy food in the stores. Results: Statistical regression analyses of the scanner data indicated that none of the three claims significantly affected demand for any of the test products. The interviews confirmed that many consumers were more focused on other elements of the official dietary advice than reduced salt consumption, such as eating plenty of vegetables, choosing products with whole grains and reducing their intake of sugar and fat. Conclusions: Overall, both the scanner data and the interviews pointed in the same direction, toward the conclusion that salt content is often a secondary factor when Danish consumers make dietary choices.

scholarly journals Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1639
Author(s):  
Emma Neylon ◽  
Elke K. Arendt ◽  
Emanuele Zannini ◽  
Aylin W. Sahin
Keyword(s):  
Functional Properties ◽  
Nutritional Value ◽  
Bread Quality ◽  
Wheat Bread ◽  
Promising Tool ◽  
Additional Processing ◽  
Spent Grain ◽  
The Impact ◽  
Over Time

Recycling of by-products from the food industry has become a central part of research to help create a more sustainable future. Brewers’ spent grain is one of the main side-streams of the brewing industry, rich in protein and fibre. Its inclusion in bread, however, has been challenging and requires additional processing. Fermentation represents a promising tool to elevate ingredient functionality and improve bread quality. Wheat bread was fortified with spray-dried brewers’ spent grain (BSG) and fermented brewers’ spent grain (FBSG) at two addition levels to achieve “source of fibre” and “high in fibre” claims according to EU regulations. The impact of BSG and FBSG on bread dough, final bread quality and nutritional value was investigated and compared to baker’s flour (BF) and wholemeal flour (WMF) breads. The inclusion of BSG and FBSG resulted in a stronger and faster gluten development; reduced starch pasting capacity; and increased dough resistance/stiffness. However, fermentation improved bread characteristics resulting in increased specific volume, reduced crumb hardness and restricted microbial growth rate over time. Additionally, the inclusion of FBSG slowed the release in reducing sugars over time during in vitro starch digestion. Thus, fermentation of BSG can ameliorate bread techno-functional properties and improve nutritional quality of breads.

Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

2007 ◽  
Vol 79 (3) ◽  
pp. 1033-1047 ◽  
Author(s):  
A. Lazaridou ◽  
D. Duta ◽  
M. Papageorgiou ◽  
N. Belc ◽  
C.G. Biliaderis
Keyword(s):  
Quality Parameters ◽  
Bread Quality ◽  
Dough Rheology ◽  
Gluten Free

DEVELOPMENT OF PARAMETERS FOR SALTING PACIFIC HERRING FILLET INTENDED FOR CHILDREN'S NUTRITION

Fisheries ◽  
2021 ◽  
Vol 2021 (1) ◽  
pp. 103-107
Author(s):  
Ekaterina Konopleva ◽  
Liubov Abramova ◽  
Valeria Gershunskaya ◽  
Maksim Arnautov
Keyword(s):  
Citric Acid ◽  
Nitrogen Content ◽  
Salt Content ◽  
Amino Nitrogen ◽  
Sodium Content ◽  
Pacific Herring ◽  
Children's Nutrition ◽  
Reduced Salt ◽  
Potassium Magnesium ◽  
Organoleptic Parameters

The aim of the work was to develop the parameters of the process of salting Pacific herring fillet with a reduced salt content, intended for children’s nutrition. For salting, food salt with a reduced sodium content, enriched with potassium, magnesium, was used. Based on the conducted studies, a rational formulation of the salting mixture was selected, consisting of 5 % salt with a reduced sodium content, 4% sugar, 0.35-0.50% citric acid. It was found that carrying out the salting process for 72-96 hours provides a low-salted fillet with a salt content of 3.5% with high organoleptic parameters, which are determined by the amino nitrogen content of 110-130 mg/100 g of the product and the buffering capacities of 40-45 degrees.

Pre-cure Freezing Effect on Physicochemical, Texture and Sensory Characteristics of Iberian Ham

2011 ◽  
Vol 17 (2) ◽  
pp. 127-133 ◽  
Author(s):  
T. Pérez-Palacios ◽  
J. Ruiz ◽  
D. Martín ◽  
J.M. Barat ◽  
T. Antequera
Keyword(s):  
Moisture Content ◽  
Sensory Analysis ◽  
Salt Content ◽  
Sensory Characteristics ◽  
Overall Acceptability ◽  
Weight Losses ◽  
Dry Cured Ham ◽  
Salty Taste ◽  
Green Stage

The aim of this work was to investigate the effect of pre-cure freezing on the physicochemical, texture and sensory characteristics of raw and dry-cured hams. Both, refrigerated (R) and pre-cure frozen (F) hams showed the same weight losses during the processing. At the green stage F Iberian hams had lower moisture content, higher values of a* and chroma, lower hardness and chewiness and higher adhesiveness and springiness than R ones. However, at the end of the processing R and F Iberian hams only were different in salt content, F hams showing lower values than R ones. Sensory analysis of Iberian dry-cured ham did not show differences in salty taste. Panelist detected a higher fat hardness and lean pastiness in F than in R hams. The overall acceptability for both groups of dry-cured hams was between average and good.

scholarly journals The feasibility and acceptability of reducing salt in partially baked bread: a Spanish case study

2015 ◽  
Vol 19 (6) ◽  
pp. 983-987 ◽  
Author(s):  
Joan Quilez ◽  
Jordi Salas-Salvado
Keyword(s):  
Mediterranean Diet ◽  
Potassium Salt ◽  
Salt Content ◽  
Potassium Citrate ◽  
Salt Reduction ◽  
Reduced Salt ◽  
Market Test ◽  
Flour Basis

AbstractObjectiveBread is a staple of the Mediterranean diet but contributes substantially to its salt content (19 % in Spain). The objective of the present study was to assess the feasibility and acceptability of salt reduction in partially baked breads, partly replacing salt (NaCl) with a potassium salt, with subsequent follow-up.DesignDuring 2013, nine breads already on the market (1·8 % NaCl flour basis) had 0·5 % of NaCl replaced with potassium citrate (27·7 % reduction in sodium) and were commercialized in Spain. Later, breads were baked in bake-off stores and sold ready-to-eat to consumers. This market test was evaluated by comparing the sales between standard- v. reduced-salt breads and the complaints related to flavour attributes. The wholesalers involved in the market test were then surveyed.SettingSpain.ResultsThe market test confirmed good acceptance of the reduced-salt breads, as 2013 sales were 3678 tonnes v. 2012 sales of 3577 tonnes for the same standard breads. No complaints were received. The wholesaler survey showed, in general, little awareness of salt reduction.ConclusionsIt is feasible that potassium citrate can reduce the salt content of bread without negatively affecting sales or complaints. This shows potential for introducing this type of bread on a larger scale.

Consumers’ acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin

2011 ◽  
Vol 22 (1) ◽  
pp. 31-41 ◽  
Author(s):  
Margrethe Hersleth ◽  
Valérie Lengard ◽  
Wim Verbeke ◽  
Luis Guerrero ◽  
Tormod Næs
Keyword(s):  
Aging Time ◽  
Salt Content ◽  
Prolonged Aging ◽  
Dry Cured Ham ◽  
Reduced Salt ◽  
Prolonged Aging Time
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