Oat–buckwheat breads – technological quality, staling and sensory properties

peer reviewedThe technological and sensory properties and the staling of breads made from oat flour (OF) and buckwheat flour (BF) were analysed. Significant differences in protein and ash content were found in the experimental breads due to significant differences in the composition of the BF and OF used. As the proportion of BF in the recipe increased, a deterioration in the technological properties of the dough and bread as well as an increase in the crumb hardness were observed. The presence of OF in the recipe increased the bread volume, significantly enhanced the lightness of the crust and crumb and improved the overall sensory quality. The OF used in the recipe decreased the starch retrogradation enthalpy value, which is strongly related to a delay in bread staling. The proposed bakery products can be attractive to consumers who are looking for new food products

Wpływ dodatku preparatu błonnika ziemniaczanego na właściwości reologiczne ciasta pszennego

Badano wpływ preparatu błonnika ziemniaczanego na właściwości funkcjonalne i reologiczne ciasta pszennego. Analizowana mąka pszenna oraz preparat błonnika wykazały zbliżoną zdolność wiązania oleju, natomiast zdolności hydrofilne preparatu 5-krotnie przewyższały wartość uzyskaną dla mąki. Stwierdzono, że zastosowany 1,0; 1,5 oraz 2,0% udział preparatu błonnika ziemniaczanego oddziaływał w istotny sposób na charakterystykę technologiczną jakości glutenu otrzymanego z ciasta pszennego. Włączenie do ciasta pszennego badanego preparatu wyraźnie wpłynęło na zmniejszenie rozpływalności glutenu. W badaniach właściwości reologicznych ciasta udział 2,0% badanego preparatu istotnie wpłynął na wzrost modułu sprężystości (G’), stratności (G”) oraz wartości lepkości zespolonej (η*). Udział w cieście 2,0% badanego preparatu negatywnie oddziałuje na strukturę ciasta, a zatem prawdopodobnie niekorzystnie wpłynąłby na strukturę miękiszu chleba.The influence of potato fibre preparation on the functional and rheological properties of wheat dough was investigated. The analysed wheat flour and potato fibre preparation were characterised by similar ability of oil sorption, while hydrophilic abilities of preparation were 5-times higher than the value obtained for wheat flour. The addition of potato fibre preparation (1.0; 1.5 and 2.0%) influenced significantly the technological characteristic of gluten quality obtained from the wheat dough. The supplement of the investigated preparation to wheat flour caused the deliquescence. In the case of rheological properties the 2.0% addition of the analysed preparation negatively affected the increase of storage modulus (G’), loss modulus (G”) and viscosity (η*)

Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts

10 pages, 3 figures, 3 tables.-- Published online 18 July 2012. This article is distributed under the terms of the Creative Commons Attribution License which permits any use, distribution, and reproduction in any medium, provided the original author(s) and the source are credited.-- The original publication is available at www.springerlink.comThe fortification of gluten-free bread containing inulin with different organic and non-organic calcium sources was investigated. Calcium lactate, calcium citrate, calcium chloride and calcium carbonate were used as calcium sources. Gluten-free bread composed of corn starch, potato starch, salt, yeast, pectin, sugar and sunflower oil was used as a reference. The calcium salts were supplemented to the gluten-free formula to provide equal content of elementary calcium (Ca+2). The Mixolab® device was used to analyse the behaviour of gluten-free dough subjected to a dual mechanical shear stress and temperature constraint. Calcium salts significantly modified the dough behaviour during heating and cooling. The addition of calcium carbonate and calcium citrate provoked an increase in dough consistency during heating and cooling compared with the other salt-enriched samples. The specific volume and texture parameters of gluten-free breads varied with the calcium salt used, but calcium carbonate and calcium citrate showed improved values. The higher calcium content of the enriched breads, compared with the control, confirmed the fortification. Sensory evaluation of the calcium-fortified breads confirmed that calcium carbonate followed by calcium citrate was the most recommended salt for obtaining calcium fortification of gluten-free breads.This work was partly supported by the National Science Centre, project DEC-2011/01/D/NZ9/02692 and Spanish Ministerio de Ciencia e Innovación (Project AGL2011-23802) and the Consejo Superior de Investigaciones Científicas (CSIC). The authors thank PhD Tomasz Jeliński for help in bread texture analysis.Peer reviewe

The moulding of technological properties and quality of bread by adding industrially produced concentrate of acid-whey obtained during the making of cottage cheese

Celem pracy było określenie wpływu dodatku otrzymanego przemysłowo koncentratu serwatki kwasowej (potwarogowej) na cechy technologiczne i jakość chleba. Produkty wypiekowe pszenne otrzymano z mąki pszennej typu 500 lub 750, natomiast chleb pszenno-żytni (tzw. baltonowski) uzyskano z mąki pszennej typu 750 i mąki żytniej typu 720. Suszony rozpyłowo koncentrat serwatkowy dodano w ilości 20 lub 30 % na etapie przygotowania ciasta chlebowego. Stwierdzono istotne zwiększenie wydajności ciasta oraz pieczywa pod wpływem zastosowanego koncentratu serwatki. Odnotowano zmniejszenie jednostkowej objętości doświadczalnych bochenków w porównaniu z próbami kontrolnymi. Na skutek udziału koncentratu serwatkowego w pieczywie wystąpiło wyraźne rozjaśnienie barwy miękiszu oraz intensywniejsze skolorowanie skórki. W pieczywie doświadczalnym stwierdzono statystycznie istotne zwiększenie zawartości składników pełniących funkcje odżywcze, białka oraz składników mineralnych ogółem.The objective of the paper was to determine the effect of industrially produced concentrate of acid- whey (obtained during the making of cottage cheese) on technological properties and quality of bread. Baking wheat products were made using a wheat flour of type 500 or 750, whereas wheat-rye breads (known as the Baltonowski bread) were made from mixed wheat and rye flours: wheat flour of type 750 and rye flour of type 720. In the phase of making dough for bread, a spray-dried acid-whey concentrate was added into it in the amount of 20 or 30%. A significant increase in the dough and bread yield was found to be the effect of the acid-whey addition. Compared to control samples, the experimental bread loaves showed a decrease in their unit volume. Owing to the content of acid-whey concentrate in the breads, the colour of their crumbs was evidently brighter, and the crust colouration was more intense. In the experimental breads, statistically significant increases in the content of nutritive components, proteins, and total mineral components were reported

Skład mineralny i biodostępność wapnia i fosforu z serwatki kwasowej koncentrowanej przez separację membranową

This study has been undertaken to investigate the effect of different membrane separation processes (nanofiltration, nanofiltration with diafiltration, and ultrafiltration) on the content of macro- and microelements in acid whey from tvarog cheese (white cheese) production and on bioavailability of calcium and phosphorus in rats’ diets with 20 or 40% content of spray dried whey. The use of nanofiltration and ultrafiltration processes in whey concentration did not cause differences in the content of Ca, Mg, P, Fe, nor Zn in the end product. Compared to nanofiltration and ultrafiltration, the introduction of diafiltration to the nanofiltration process was observed to reduce the content of Ca from over 14 to less than 10 mg g–1, and that of phosphorus from 8.3 and 7.4 to 5.9 mg g–1, although the biggest reduction was noted in the content of monovalent Na and K. The changes in the mineral composition of whey did not affect coefficients of Ca bioavailability in diets for rats. By substituting Ca in a standard mineral mixture with a 20% addition of whey concentrate, coefficients of the apparent absorption of this element were increased from 36.4% to 42.8-44.6%, and coefficients of its apparent retention from 33% to 38.5-41.7%. The 40% addition of whey concentrates lowered Ca bioavailability coefficients compared to the diets with the 20% whey concentrate content, but not in respect of the control diet. The application of nanofiltration with diafiltration for whey concentration deteriorated phosphorus absorption from the diet with 40% of whey, which was indicated by decreased values of the apparent retention coefficient and absolute retention of P in the body of rats within 5 days, i.e. from 35.2 to 18.5% and from 98.8 to 64.5 mg, respectively, compared to the control diet

Oat-buckwheat breads - technological quality, staling and sensory properties

The technological and sensory properties and the staling of breads made from oat flour (OF) and buckwheat flour (BF) were analysed. Significant differences in protein and ash content were found in the experimental breads due to significant differences in the composition of the BF and OF used. As the proportion of BF in the recipe increased, a deterioration in the technological properties of the dough and bread as well as an increase in the crumb hardness were observed. The presence of OF in the recipe increased the bread volume, significantly enhanced the lightness of the crust and crumb and improved the overall sensory quality. The OF used in the recipe decreased the starch retrogradation enthalpy value, which is strongly related to a delay in bread staling. The proposed bakery products can be attractive to consumers who are looking for new food products.This research was supported by statutory funding from the Department of Chemistry and Biodynamics of Food of the IAR & FR PAS in Olsztyn, Poland and by a grant from the KNOW Consortium “Healthy Animal – Safe Food”, MS & HE Decision No. 05-1/KNOW2/2015.Peer reviewe