Perspectives on the Use of Germinated Legumes in the Bread Making Process, A Review

Denisa Atudorei; Georgiana Gabriela Codină

doi:10.3390/app10186244

Perspectives on the Use of Germinated Legumes in the Bread Making Process, A Review

Applied Sciences ◽

10.3390/app10186244 ◽

2020 ◽

Vol 10 (18) ◽

pp. 6244

Author(s):

Denisa Atudorei ◽

Georgiana Gabriela Codină

Keyword(s):

Wheat Flour ◽

Point Of View ◽

Bakery Products ◽

Bread Making ◽

Legume Seeds ◽

Daily Diet ◽

Germination Process ◽

Physico Chemical ◽

Different Types ◽

Germinated Seeds

Nowadays, it may be noticed that there is an increased interest in using germinated seeds in the daily diet. This high interest is due to the fact that in a germinated form, the seeds are highly improved from a nutritional point of view with multiple benefits for the human body. The purpose of this review was to update the studies made on the possibilities of using different types of germinated legume seeds (such as lentil, chickpea, soybean, lupin, bean) in order to obtain bakery products of good quality. This review highlights the aspects related to the germination process of the seeds, the benefits of the germination process on the seeds from a nutritional point of view, and the effects of the addition of flour from germinated seeds on the rheological properties of the wheat flour dough, but also on the physico–chemical and sensory characteristics of the bakery products obtained. All these changes on the bread making process and bread quality depend on the level and type of legume seed subjected to the germination process which are incorporated in wheat flour.

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Quality Improvement of Cakes with Buckwheat Flour, and its Comparison with Local Branded Cakes

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.9.2.20 ◽

2021 ◽

Vol 9 (2) ◽

pp. 570-577

Author(s):

Tasnim Farzana ◽

Jannatun Fatema ◽

Fahiza Bisrat Hossain ◽

Sadia Afrin ◽

Shaikh Shahinur Rahman

Keyword(s):

Wheat Flour ◽

Comparative Evaluation ◽

Food Industry ◽

Point Of View ◽

Composite Flour ◽

Bakery Products ◽

Food Ingredients ◽

Potential Food ◽

Sensory Tests ◽

Buckwheat Flour

Buckwheat is one of the potential food ingredients for the functional food industry. A growing trend for consumer demand highlights the need for the development of composite flour-based bakery products like cookies and cakes. The aim of this study was to analysis the nutrient composition, and microbiological safety examination of buckwheat fortified cakes (BFC), as well as comparative evaluation with locally available branded cakes (LBC). BFC was prepared with the incorporation of 10, 20, 30, and 40% buckwheat flour in wheat flour to measure the quality and acceptability of cakes. As the concentration of buckwheat flour was increased up to 30%, BFC got the best quality, and high sensorial acceptability score evaluated by skilled panelists. BFC had the highest protein, fat, fiber, and micronutrients than all other LBC. No significant (P<0.05) changes were found in sensory tests of the tested cakes. On the basis of microbiological point of view, BFC was found acceptable up to 09 days. Therefore, cake prepared with the incorporation of 30% buckwheat in wheat flour is nutritionally more acceptable than other cakes available in Bangladesh.

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Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology ◽

10.15835/buasvmcn-fst:0017 ◽

2018 ◽

Vol 75 (1) ◽

pp. 82

Author(s):

Adriana PĂUCEAN ◽

Simona MAN ◽

Sevastiţa MUSTE ◽

Anamaria POP ◽

Simona CHIȘ ◽

...

Keyword(s):

Protein Content ◽

Sensory Evaluation ◽

Wheat Flour ◽

Ash Content ◽

Wheat Bread ◽

Mustard Seed ◽

Bread Making ◽

Overall Acceptability ◽

Seed Flour ◽

Physico Chemical

The aim of this investigation was to incorporate mustard flour into bread in order to improve its quality. For this purpose, wheat flour 650 type for bread making was replaced with mustard seed flour at the level of 5, 7 and 10%. Bread quality through physico-chemical and sensory characteristics was analyzed and compared to those of bread without mustard flour. The protein content of mustard flour bread increased with 5.03% as a result of mustard flour incorporation, coupled with an increase in ash content. Sensory evaluation results revealed that the sample containing 7% mustard flour scored highest in most of the attributes including overall acceptability. The study reveals that incorporation of 7% mustard flour gave desirable results in terms of phisyco-chemical and sensory caracteristics of mustard flour fortified bread.

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Effects of Germination and Fermentation on the Functionality of Whole Soy Flour

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Animal Science and Biotechnologies ◽

10.15835/buasvmcn-asb:12150 ◽

2016 ◽

Vol 73 (2) ◽

pp. 126 ◽

Cited By ~ 1

Author(s):

Livia Patrascu ◽

Iuliana Banu ◽

Ina Vasilean ◽

Iuliana Aprodu

Keyword(s):

Wheat Flour ◽

Starter Culture ◽

Rheological Behaviour ◽

Streptococcus Thermophilus ◽

Starter Cultures ◽

Soy Flour ◽

Bread Making ◽

White Wheat ◽

Germination Process ◽

Starch Gel

Nutritional quality and technological performances of grains can be modulated through germination and controlled fermentation. The aim of the work was to estimate the effect of germination (72 h at 23oC) and fermentation on the fundamental rheological properties of the soy flour based suspensions and sourdoughs, and to assess the bread making potential of the whole soy flours by considering the thermo-mechanical functionality of soy in admixture with white wheat flour. Soy flour based sourdough were prepared using three different starter cultures, consisting of mixtures of lactic acid bacteria like Lactobacillus plantarum, Lb. brevis, Lb. rhamnosus, Lb. casei, Lb. acidophilus, Bifidobacterium BB12®, and Streptococcus thermophilus and/or yeast Kluyveromyces marxianus subsp. Marxianus. The rheological behaviour of the suspensions and sourdoughs was influenced by the soy germination and fermentation processes. The stress sweep tests indicated significant narrowing of the linear viscoelastic regions, as well as the decrease of the stress values required for the beginning of flow. The temperature ramp test showed more intense swelling in case of the germinated and fermented samples. Both native and germinated soy flours were used to replace 15% of the wheat flour, and the Mixolab test indicated that the germination process caused the decrease of protein weakening and dough stability. The sourdoughs addition to the wheat flour resulted in significant changes of the thermo-mechanical properties of the dough. Properties related to stability of starch gel during heating, starch gelatinization and retrogradation depended on the type of starter culture used for fermentation.

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Studies regarding the influence of brown flaxseed flour addition in wheat flour of a very good quality for bread making on bread quality

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology ◽

10.15835/buasvmcn-fst:12148 ◽

2016 ◽

Vol 73 (2) ◽

pp. 70 ◽

Cited By ~ 1

Author(s):

Georgiana Gabriela CODINA ◽

Silvia MIRONEASA ◽

Elena TODOSI-SANDULEAC

Keyword(s):

Wheat Flour ◽

Control Sample ◽

Principal Component ◽

Point Of View ◽

Loaf Volume ◽

Bread Making ◽

Overall Acceptability ◽

Volume Porosity ◽

Flaxseed Flour ◽

Crumb Structure

The aim of this study was to incorporate brown flaxseed into bread in order to improve it quality. For this purpose, different levels of whole ground brown flaxseed (5%, 10%, 15% and 20%) were used to substitute wheat flour 650 type of a very good quality for bread making. The bread samples obtained were analyzed from the physical, colour, crumb cell, textural and sensory characteristics point of view. Samples containing 10% of brown flaxseed were with the highest values for loaf volume, porosity and elasticity. The control sample had lowerest redness and greenness value. The maximum hardness was found for bread with 20% brown flaxseed addition. With the increase level of brown flaxseed addition large cells can be noticed in crumb structure of bread. Samples containing 20% of flaxseed were rated poorest in tase, texture, overall acceptability, appearance. Our results indicated that brown flaxseed addition could be added to a typical bread formulation up to levels of 10% with a good overall acceptability offering promising healthy and nutritious alternative to consumers. Between bread flour characteristics at different brown flaxseed flour substitution levels principal component analysis shown significant correlations (p < 0.05) between bread physical characteristics (loaf volume, porosity, elasticity) and bread overall acceptability.

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NEW ASPECTS OF USING MILLET GRAIN IN BREAD MANUFACTURING

Food Science and Technology ◽

10.15673/fst.v13i1.1312 ◽

2019 ◽

Vol 13 (1) ◽

Author(s):

L. Ovsiannykova ◽

L. Valevskaya ◽

V. Yurkovska ◽

S. Orlova ◽

O. Sokolovskaya

Keyword(s):

Wheat Flour ◽

Microwave Treatment ◽

Surface Shape ◽

Bakery Products ◽

Chemical Parameters ◽

Organoleptic Evaluation ◽

Organoleptic Characteristics ◽

Physico Chemical ◽

Before And After

The article proves how practical it is to use whole-milled millet grain to improve the quality of bakery products. Samples of bread with the addition of different amounts of milled millet grain before and after microwave treatment have been evaluated by sensory (surface, shape, and colour of bread, porosity, structure and colour of the crumb) and physico-chemical parameters. To determine the organoleptic evaluation of bread samples with the addition of 5%, 10%, and 15% whole-milled millet grain before and after microwave treatment, a scoring scale and the profiling method were used. According to the results of the research, the advantages of introducing milled millet grain into wheat flour has been substantiated, and it has been shown that adding it to the formulation of 5–15% improves the organoleptic characteristics of the bread, namely, giving it a harmonious taste and aroma, an attractive colour, a pronounced smell, and a porous structure, comparatively with standard bread made from wheat flour. The best characteristics were observed after whole-milled millet grain that had undergone microwave treatment was added to the flour. When 15% of whole-milled millet grain is added to wheat flour after microwave treatment, there is a slight decrease in the porosity of the bread. So, the introduction of more than 15% of whole-milled millet into the formulation is considered inappropriate. It has been found that the physical-chemical parameters of bread (humidity, acidity, porosity, mass fraction of sugar and fat), when adding whole-milled millet in the amount of 5–15% before and after microwave treatment, practically do not change. The introduction of 5–15% of whole-milled millet grain into the composition of bread recipes allows you to obtain high quality bread, of high nutritional and biological value, which can be recommended for consumption by all social groups, including children, adolescents, and elderly people. These studies can be used in the future in developing a technology of obtaining bakery products of functional purpose with high consumer properties.

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Chemical Composition and Rheological Parametrs of Helianthus Tuberosus Flour Used as a Sources of Bioactive Compounds in Bakery

Revista de Chimie ◽

10.37358/rc.19.6.7273 ◽

2019 ◽

Vol 70 (6) ◽

pp. 2048-2053 ◽

Cited By ~ 1

Author(s):

Livia Apostol ◽

Nastasia Belc ◽

Liviu Gaceu ◽

Valentin Vladut ◽

Oana Bianca Oprea

Keyword(s):

Chemical Composition ◽

Wheat Flour ◽

Jerusalem Artichoke ◽

Rheological Behaviour ◽

Point Of View ◽

Rheological Parameters ◽

Optimum Dose ◽

Bakery Products ◽

Helianthus Tuberosus ◽

Functional Potential

The main aim of this study was to establish the optimum dose of Jerusalem artichoke (Helianthus tuberosus L.) flour to be used as a functional ingredient in the bakery products industry, from both a nutritional and technological point of view. H. tuberosus has an important functional potential given by its high content of inulin, minerals, amino acids, and organic silicon. In this work, H. tuberosus flour was used for the enrichment of wheat flour with functional biocompounds. The experiments evaluated the functional potential of wheat flour enriched with H. tuberosus flour, in different proportions, by examining the chemical composition and rheological behaviour of the doughs. It was found that incorporation up to a 5% into the formulation of wheat flour yielded an acceptable product in terms of rheological parameters, with improved nutritional and functional properties.

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Fortification with mushroom flour (Pleurotus ostreatus (Jacq.) P. Kumm) and substitution of wheat flour by cassava flour in bread-making: Nutritional and technical implications in eastern DR Congo

Agriculture & Food Security ◽

10.1186/s40066-021-00301-0 ◽

2021 ◽

Vol 10 (1) ◽

Author(s):

Patrick Ngirabakunzi Irakiza ◽

Géant Basimine Chuma ◽

Tresor Zongwe Lyoba ◽

Marcelin Aganze Mweze ◽

Jean Mubalama Mondo ◽

...

Keyword(s):

Wheat Flour ◽

Democratic Republic Of Congo ◽

Oyster Mushroom ◽

Composite Flour ◽

Nutrient Deficiencies ◽

Bread Making ◽

Cassava Flour ◽

Physico Chemical ◽

Good Consistency ◽

Series Of Experiments

Abstract Background The import of wheat flour is the major driver for the high prices and low use of bakery products in non-producing tropical countries such as the Democratic Republic of Congo (DRC). These products’ high prices worsen the risk of malnutrition and food insecurity among rural and resource-poor populations. This study aimed at substituting the imported wheat flour with less expensive local cassava flour fortified with oyster mushroom flour in order to mitigate the nutritional crisis in the region. Methodology Series of experiments were conducted by substituting wheat flour with cassava flour at proportions of 10–25% to find the optimal combination. In addition, oyster mushroom flour (2.5–10%) was added to the composite flour to compensate for nutrient deficiencies of cereals and tuber crops. The overall aim was to identify the optimal wheat–cassava–mushroom combination, improving the nutritional value of breads while keeping their physico-chemical and organoleptic properties. Results Results showed that 0–10% mushroom flour increased bread protein from 19.63 to 22.66%. Besides, 7.5% mushroom flour allowed rising the bread calories from 311.8 to 354.5 kcal, and the dry matter from 77.33 to 87.86%. The wheat substitution for cassava fortified with mushroom flour negatively affected the bread volume, color and taste (p < 0.001). However, other organoleptic features remained unchanged. The different breads were microbiologically stable for bacteria, but susceptible to fungal attacks. Conclusion This study recommended 5–15–80% and 10–10–80% mushroom–cassava–wheat composite flour for better bakery results, good consistency and high protein and energy contents, for improving the nutritional status of populations in the tropical non-wheat producing regions such as DRC. Efforts are necessary to improve the taste and color of the mushroom-fortified bread to increase its uptake and competitiveness in the local markets.

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Physico-Chemical and Nutritional Properties of Cereal-Pulse Blends for Bread Making

Nutrition and Health ◽

10.1177/026010600201600304 ◽

2002 ◽

Vol 16 (3) ◽

pp. 183-194 ◽

Cited By ~ 8

Author(s):

Shfali Dhingra ◽

Sudesh Jood

Keyword(s):

Wheat Flour ◽

Absorption Capacity ◽

Soy Flour ◽

Bread Making ◽

Nutritional Properties ◽

Barley Flour ◽

Defatted Soy Flour ◽

Physico Chemical ◽

Full Fat Soy Flour ◽

Flour Blends

Supplementation of soy (full fat and defatted) and barley flours to wheat flour at 51 10, 15 and 20% levels were carried out to see their effect on physico-chemical and nutritional properties of blends for bread making. The gluten content and sedimentation value of flour blends decreased and water absorption capacity increased with increase in the level of soybean and barley flour separately and in combinations to bread flour. All the blends at 20% levels were found nutritionally superior but breads prepared from them found organoleptically unacceptable. However, addition of 15% barley flour, 10% full fat soy flour, 10% defatted soy flour, 15% full fat soy flour + barley flour and 15% defatted soy flour + barley flour to wheat flour not only increased the total protein, glutelin (protein fraction), total lysine, dietary fibre and β-glucan contents of cereal-pulse blends for bread making, but could also produce a product of acceptable quality.

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Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Foods ◽

10.3390/foods10071542 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1542

Author(s):

Denisa Atudorei ◽

Olivia Atudorei ◽

Georgiana Gabriela Codină

Keyword(s):

Wheat Flour ◽

Gas Production ◽

Point Of View ◽

Composite Flour ◽

Dependent Manner ◽

Bread Making ◽

Bean Flour ◽

Volume Porosity ◽

Tan Δ ◽

Dough Rheological Properties

Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%, 15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation of GBF into wheat flour led to a decrease of the water absorption value, dough consistency, baking strength, extensibility and improved tolerance for mixing, total gas production and α-amylase activity. Tan δ increased in a frequency-dependent manner for the samples with a GBF addition, whereas the G’ and G” decreased with the increased value of the temperature. According to the microscopic structures of the dough samples, a decrease of the starch area may be clearly seen for the samples with high levels of GBF addition in wheat flour. The bread evaluation showed that the specific volume, porosity and elasticity increased, whereas the firmness, gumminess and chewiness decreased up to a level of 15% GBF addition in wheat flour. The color parameters L*, a* and b* of the bread samples indicated a darkening effect of GBF on the crumb and crust. From the sensory point of view, the bread up to a 15% GBF addition was well-appreciated by the panelists. According to the data obtained, GBF could be recommended for use as an improver, especially up to a level of 15% addition in the bread-making industry.

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