Alice white wheat is a new cultivar of white wheat that has many desirable attributes for the baking industry. Its main appeal is the reduction in bittering compounds and pigments. White wheat is in demand in the booming Asian noodle market. The purpose of this study was to analyze rheological properties of white wheat flours using the Mixolab, a state of the art dough rheology instrument. Additional objectives included sensory testing of various reduced-sugar bread formulations and the determination of physico-chemical properties of flours and of bread made with them. Experimental baking using standardized methods revealed that sugar levels could be reduced by half and yet yield acceptable loaves of bread.This was possible owing to the reduced levels of phenolic compounds in white wheat. Such compounds mask the sweetness perception of breads made when hard red wheat is used.Acceptable loaves of bread were produced with Alice flour and Alice whole wheat flour as judged by evaluation of bread characteristics. Loaf height, crumb structure, crust color and other bread characteristics were also acceptable by objective and subjective standards

Saunders, Jessica

Stauffer, Sarah

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The Journal of Undergraduate ResearchVolume 5 Journal of Undergraduate Research, Volume5: 2007 Article 22002Low-Sugar Bread Formulations Using Alice, AHard White Winter WheatJessica SaundersSouth Dakota State UniversitySarah StaufferSouth Dakota State UniversityFollow this and additional works at: http://openprairie.sdstate.edu/jurPart of the Food Processing Commons, and the Nutrition CommonsThis Article is brought to you for free and open access by Open PRAIRIE: Open Public Research Access Institutional Repository and InformationExchange. It has been accepted for inclusion in The Journal of Undergraduate Research by an authorized administrator of Open PRAIRIE: Open PublicResearch Access Institutional Repository and Information Exchange. For more information, please contact michael.biondo@sdstate.edu.Recommended CitationSaunders, Jessica and Stauffer, Sarah (2002) "Low-Sugar Bread Formulations Using Alice, A Hard White Winter Wheat," The Journal ofUndergraduate Research: Vol. 5, Article 2.Available at: http://openprairie.sdstate.edu/jur/vol5/iss1/2LOW-SUGAR BREAD FORMULATIONS USING ALICE WHEAT 1Low-Sugar Bread Formulations UsingAiice, A Hard White Winter WheatAuthors: Jessica Saunders and Sara StaufferFaculty Sponsor: Dr. Padmanaban KrishnanDepartment: Nutrition, Food Science and HospitalityABSTRACTAlice white wheat is a new cultivarof white wheat that has many desirableattributesfor the bakingindustry. Its mainappeal is the reduction in bittering compounds andpigments. White wheat is in demand in thebooming Asian noodle market. Thepurpose ofthis studywas to analyzerheological properties of whitewheatflours using the Mixolab,a stateof the art dough rheology instrument. Additional objectives included sensorytesting of various reduced-sugar breadformulations and the determination of physico-chemical properties of flours andof breadmadewiththem. Experimental bakingusingstandardized methods revealed that sugarlevels couldbe reduced by half andyetyieldacceptable loaves of bread.This waspossibleowingto the reducedlevels of phenoliccompounds in whitewheat. Suchcompounds mask the sweeteness perception of breadsmadewhenhard red wheatis used.Acceptable loavesof bread wereproduced withAliceflour and Alice whole wheat flour as judged by evaluation of bread characteristics. Loafheight, crumb structure, crustcolorandotherbread characteristics were alsoacceptableby objective and subjective standards.INTRODUCTIONAlice is a new varietyof HardWhiteWinter wheat developed by wheatbreederDr.AmirIbrahim, SouthDakotaStateUniversity. This variety shows promise for use in breadbaking and noodleproduction. It is named to honorAliceWright, anAdministrativeAssistantfor the SouthDakotaWheatCommission. This newvariety of wheatis derivedfrom thecross 'Abilene'/'Karl' grains. It hasthefollowing desirable traits: white graincolor, earliness, goodbreadbakingqualities, goodpre-harvest sprouting tolerance, andhigh yield in rain fed systems.Hard red wheat is the primary choice for loaf breads in the United States. Whitewheat lacks certain pigments found in red wheat thatarebittertasting. Baked goods madewithwhite wheat appear to exhibit enhanced sweetness. Sugar levels in recipes needto beadjusted to compensate for the lowered bittertastes. Reduction of sugars may show apotential forlowered caloric content if bread-baking functionahty is notadversely affected.In testing a new economic class of wheat forbreadbaking qualities, it is necessaryto address thequality factors of interest to thecommercial baker. Thequality factorsinvolved in breadbakingincludewaterabsorption, mixing time, dough characteristics.LOW-SUGAR BREAD FORMULATIONS USING ALICE WHEATfermentation tolerance, and physical appearance in the baked loaf (i.e., volume, crustcolor, and crumb). Use of the Mixolab provides information on the dough such as waterabsorption, dough stability, optimal mixing time, and tolerance to over-mixing.A traditional test for the protein quality in a wheat variety is the measurement of abread density or loaf volume to loaf weight ratio. Wheat contains gluten proteins, whichcontribute to the formation of the dough upon addition of water and physicalmanipulation. During the process of bread baking, the gluten matrix traps carbon dioxideproduced by the yeast and allows the dough to expand. This expansion is translated into"oven spring" and measured as loaf height. Comparing the height to volume ratio againstbreads made with standard flours will give a good indication of protein quality.The Mixolab is also able to determine protein quality by measuring the mixingtolerance. It is a tool that allows the analysis of the quality of the protein network, starchbehavior, and enzyme activity of flours. In addition, the instrument measures and recordsthe resistance of the dough to mixing in real time while at the same time monitoring bowland dough temperature as well as mixing torque. The dough is manipulated betweenblades and mixing torque is monitored. The parameter is monitored through kneading andheating. Peak time is the optimal dough development time and mixing tolerance is theresistances of dough to breakdown during continued mixing (Wheat and Flour TestingMethods, 2004). Both parameters are functions monitored by the Mixolab. Theinstrument is thus a valuable tool for the determination of grain quality and prediction ofbaking functionality. Baking functionality in turn determines end products that can beproduced. Protein content is a major nutritional constituent that dictates water absorption,texture, appearance, and gluten strength. Gluten is developed when flour is moistened andphysically manipulated. The gluten imparts elasticity and extensibility characteristics tothe dough. Weak gluten results in shortened peak times and less mixing tolerance thanstrong gluten flour. White wheat (7-10% protein) is one of five wheat classes whichincludes hard red spring wheat (11-18% protein) used for bread and blending; hard redwinter wheat (10-15% protein) used in bread products; soft red wheat (8-12% protein)used in cakes, cookies, and crackers; and durum (11-16% protein) used in pasta products(D'Appolonia, 1987). Lower protein contents are good for tender products such as snackcakes, while higher protein content provides a chewy baked product like French breads(Wheat and Flour Testing Methods, 2004).MATERIALS AND METHODSExperimental BakingA straight dough baking procedure was employed where all ingredients were mixedin one stage. Ingredients were added to the bread maker in the following order andamounts: distilled water (180 ml); vegetable oil (14.18 g); egg (50 g); salt (14.29g); sugar(28.5 g); Alice flour or Alice whole wheat flour (300 g), bread flour or all-purpose flour(270 g). The vegetable oil, eggs, sugar, bread flour and all-purpose flour were commercialproducts that were locally purchased. Alice wheat and Alice flour were acquired from theSouth Dakota Foundation Seed Stocks Division (Plant Science Department, South DakotaLOW-SUGAR BREAD FORMULATIONS USING ALICE WHEATState University, Brookings, SD). Alice whole-wheat was ground to produce whole-wheatflour using a laboratory mill (Retsch Centrifugal Mill, ZVM-1, 0.5 mm mesh). Onepound loaves of bread were baked in a West Bend Bread Maker (The West BendCompany). Bread loaves were baked in duplicate for each treatment. The treatments weregiven the followinglabels:Alice Flour StandardSugar (AFSS),Alice Flour Low Sugar(AFLS), Alice Whole-Wheat Flour Standard Sugar (AWSS), Alice Whole-Wheat FlourLow Sugar (AWLS), All-Purpose Flour Standard Sugar (APSS), and All-PurposeLowSugar (APLS). A loaf using a standard sugar recipe and bread wheat flour was utihzed asthe control. Low sugar formulations and standard formulations employed one and twotablespoons of sugar, respectively.Measuring Bread HeightBreadloafheightwasmeasured usinga standard metric rulerandreadat the loafpeak.Loaf volume did not need to be calculated since the cross-sectional area of all loaves wasuniform and conformedto the dimensionsof the same loaf pan used for all loaves.The useof the samebreadmachine and breadpan removed variability due to bakingtechnique.Sensory TestsA triangle test of difference was used panelists to discern sweetness differences. Inthis test three samples (two similar and one dissimilar) were administered to determine ifpanelists were able to pick out the odd sample. Preference tests were conducted to evaluateoverall liking of breads. Samples were ranked by preference in the latter test.Moisture AnalysisThe Moisture Air Oven Method (AACC 44-16) was followed for moisture contenton each flour sample. Samples were dried for 1 hour at 130°C.Protein AnalysisProtein determination was completed using the CE Elantech Flash EA 1112(ThermoFinnigan Italia S.p.A., Rodano, Italy) following the Dumas combustion method(AACC46-30). Percent nitrogen was converted to percent protein using a factor of 5.7specific for wheat flour (% Protein= % Nitrogen X 5.7).MixolabDough rheology tests were done using manufacturer's instructions. Flour waterabsorption or optimal water needed to make the dough was determinedfrom the mixolabcurve.The Mixolab was programmedto simulatea mixingprofile similar to theFarinograph(BrabenderInstruments, New Jersey) for the first eight minutesof eachsamplerun. Keypieces of data relevantto dough mixingrequirements such as waterrequirement, dough mixing time, dough stability and mixing tolerancewere derivedfromthe Mixolab curves. Beyond 8 minutes the heating and cooling phases weredesigned tobringout the differences betweenfloursunderreal worldbakingconditions. Such teststhatexaggerate differences between flours serve to provide explantions forbakingperformance differences. Suchdifferences aredueto starch-protein interactions, enzymeLOW-SUGAR BREAD FORMULATIONS USING ALICE WHEATactivity and other varietal and environmental factors. Five distinct phases have beenidentified by the manufacturers of the instrument. These will be discussed in a later section.RESULTS AND DISCUSSIONBread HeightThe control (bread machine flour) produced loaves with the highest height (18.0cm). AFSS produced a loaf slightly lower in height (17.1 cm). The reduced sugar loavescontributed to smaller loaves. AWLS loaf produced the smallest loaf height (12.8cm).This is likely due to the inclusion of the bran and germ. Alice flour produced a shorterloaf height when compared to the bread flour loaf. This is most likely due to a loweramount of protein in the Alice flour. Table 1 below shows the compilation of loaf heights.Flour typeLoaf Height incentimetersStandard Half SugarAlice Flour 17.1 cm 15.3 cmAlice WholeWheat Flour14.0 cm 12.8 cmBread MachineFlour18.0 cm~All-PurposeFlour15.0 cm 14.5 cmTable 1. Bread loaf heightSensory TestsA triangle test is a discriminating test that presents the sensory panelist with threecoded samples. Two of the three samples are the same product; therefore it is thepanelist's job to pick out the odd or dissimilar sample. In the triangle test between breadsamples made from AFSS and AFLS, the panelists were unable to determine a differencein sweetness as only 12.5% of panelists correctly identified the different bread sample(Table 2). This is valuable as it illustrates that differences in sweetness is not perceived inbread made with Alice flour using one or two tablespoons of sugar in the formula. In atriangle test using bread samples made from AWSS and AWLS, the panel was once againunable to determine a difference in sweetness because only 25% of panelists correctlyidentified the different bread sample (Table 3). This test showed the same inability ofpanelists to discern the differences when regular and low sugar recipies were tested. Apreference test allows the panelists to rank in order of most liked to least liked sampleproducts. In a preference test between bread made with AFSS, AFLS, and bread machineflour, half of panelists preferred AFSS and half preferred bread machine flour equally(Table 4). Preference test panelists chose standard sugar bread when they were presentedLOW-SUGAR BREAD FORMULATIONS USING ALICE WHEATwith a choice. Ahce flour and bread machine flour were equally liked by the sensorypanelists. The sensory panel consisted of 3 males and 3 females with backgrounds infood science.Code Recipe Number ofNumber timeschosen543 Standard 2Sugar921 Standard 5Sugar722 Low-Sugar 1Table 2. Triangle Test results forWhole Alice Flour BreadCode Recipe Number ofNumber timeschosen305 Standard 2Sugar281 Low-Sugar 1947 Low-Sugar 5Table 3. Triangle Test Results for AhceWheat Flour BreadAlice Flour V5. Bread Flour Preference Test ResultsBread Ahce flomStandard RecipeAhce flourLow SugarBread flourStandard RecipeCode Number 642 875 563Most Preferred 4 0 4Middle 4 1 3Least Preferred 0 7 1Table 4. Preference Test ResultsMoisture ContentAlice flour was found to have the lowest moisture content (10.4%), although therewas very little difference between the remaining flours (Alice whole wheat 11.3%; breadflour 11.7%,all-purpose11.6%). The moisturecontent of the flour was necessaryfor thedetermination of total water requirements of the dough.Protein AnalysisCommercialbread machine flour contained the highest amount of protein (16.9%).Ahce flour andAhce wholewheatflourwerecloserin proteincontentat 15.0% and 15.7%,respechvely. All-purpose flour had significantly lower protein content than the otherflours at 14.1%.LOW-SUGAR BREAD FORMULATIONS USING ALICE WHEATFlour MoistureContent %ProteinContent %Alice Flour 10.4 15.0Alice WholeWheat Flour11.3 15.7Bread MachineFlour11.6 16.9All-PurposeFlour11.6 14.1Table 5. Moisture and protein content of wheat floursMixolabThe key principle of the Mixolab is that it examines the characteristics of thetheological behavior (hydration capacity, development time, etc) of dough as a functionof mixing and temperature. Torque produced when the dough is kneaded betweenspecially designed mixing blades is measured in real time. Other parameters measuredincluded protein reduction, enzymatic activity, gelatinization, and gelling of starch.Figure 1. Chopin MixolabFigure 2 shows a Mixolab profile of several different flours. Arrows illustrate bowltemperature curve and dough temperature curve. Three flour curves are superimposedand color contrasted onto one graph allowing for easy comparison.LOW-SUGAR BREAD FORMULATIONS USING ALICE WHEATMIXOLABSouth Dakota State UniversttyNFSH DepartmentBowl te eraiureDough mperatoTHCOMPARISONlice Flouri Alice Whole Wheatlour- Bread Machine Flour2 4 6 8 10 12 14 16 18 202224262830323436384042Figure 2. Mixolab CurveMIXOLABSouth Dakota State UniversityNFSH DepartmentTime (min)Time (mIn)Figure 3. Breakdown of steps in Mixolab curveCOMPARISONLOW-SUGAR BREAD FORMULATIONS USING ALICE WHEATType of Flour Alpha Beta GammaNm/min Nm/min Nm/minAlice Flour-0.04 0.514 -0.304Alice Whole-Wheat Flour-0.06 0.588-0.172Bread Flour-0.132 0.424-0.066Table 6. Rhelogical DoughComparison. Units areexpressed as torque.Information provided in Table 6 above shows that for protein reduction (alpha),breadflourhad the greatest decrease in slope, indicating a higher protein quality whencomparedto Alice Flours.Based on starch gelatinization (beta)qualities,AliceWhole-Wheat hadthegreatest increase in slope indicating greater gelatinization andconsistencyin the starch. Analyzing amylasic activity (gamma) revealed that Alice Flour had thesharpest decrease in slopeindicating greater amylasic activity. Implications of gammavalues are the subject of basic research and will reveal additional functional traits that areyet to be exploited in wheat flour evaluation.Breadmachine flourhad the highestwaterabsorption (62.4%) followed byAliceWhole-Wheat (60%) andAliceFlour (57.8%). Higheramounts of proteinin flourresultin increased waterabsorbance andhighermoisture requirements in the dough. Water is arelatively inexpensive ingredient that is maximized in bread formulations.Mixolab results werepresented in the formof a graphthatprovides five importantpiecesof information. Figure3 provides a visual imageidentifying the various phases.1.)Development: waterabsorption capacities are determined and doughmixingcharacteristics are measured2.) Proteinreduction (alpha): As doughtemperature increases, consistency decreases;proteinqualityis determined by the intensity of the decrease of consistency.3.) Starch gelatinization (beta): In this phase gelatinization becomes dominant and anincrease in consistency is observed4.) Amylasic activity (gamma): The valueat the end of the plateaudepends on theendogenous activity; a decrease in consistency represents a greater amylasic activity5.) Starchgelling: At this stage, cooling starch retreats andincreases product consistency.(Chopin Mixolab Manual 4/2005)CONCLUSIONAlice white wheat is a new wheat variety of white wheat that has many desirablecharacteristics such as white grain color,earhness, decreasedquantityof bitteringcompounds, and good baking functionalities. One major appeal of this grain is thereducedquantities of sugarthat can be usedin breadloaf formulation, thusresulting in alower calorie and carbohydrate-containing product. This would be ideal for individualswho require dietary reduction of sugar.Sensory analysis panelists were unable to discern differences in sweetness betweenbreads made with Alice wheat and other wheat flour when sugar was cut back in theformulation. Sugar levels did contribute to greater expansion of loaves made withLOW-SUGAR BREAD FORMULATIONS USING ALICE WHEATstandard sugar (even Alice flour) in the formula than those with reduced sugar. Thisaesthetic difference in loaves and bread slices appears to have influenced panelists whoranked their preference for the various breads.Objective and subjective evaluation of bread made from standard sugar and reducedsugar formulas revealed that bread produced with Alice flour has many desirable bakingattributes as judged by crumb structure, crust color, loaf volume, oven ri.se, symmetry andinternal texture.REFERENCESAACC Method 44-15A, Moisture Air Oven Method.Approved Methods of the American Association of Cereal Chemists. 10th ed. TheAssociation, St. Paul, MN, 2000.Chopin Mixolab Manual. 4/2005BertL.D" Appolonia. 1987. Factors Involved in the Quality of Bread Wheats. Chapter 9 inCereals and Legumes in the Food Supply, edited by Jaquelin Dupont and Elizabeth M.Osman. Iowa State University Press, Ames, Iowa 50010.Wheat and Flour Testing Methods; A Guide to Understanding Wheat and Flour Quality.2004. Wheat Marketing Center, Inc. Portland, OregonACKNOWLEDGEMENTSThe authors wish to thank the SD Wheat Commission, SD, Crop ImprovementAssociation, SD Foundation Seeds, SDSU Plant Science Department, and the SDAgricultural Experiment Station for their support of this research.Variety "Expedition"Hard Red Winter WheatVariety "Alice"Hard White Winter Wheat

Low-Sugar Bread Formulations Using Alice, A Hard White Winter Wheat

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Low-Sugar Bread Formulations Using Alice, A Hard White Winter Wheat

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