DOCSLIB.ORG

Gas Cells in Bread Dough

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Gas Cells in Bread Dough GAS CELLS IN BREAD DOUGH A thesis submitted to The University of Manchester for the degree of Doctor of Philosophy in the School of Chemical Engineering and Analytical Science 2013 Linda Trinh School of Chemical Engineering and Analytical Science 1 Contents Contents ......................................................................................................2 List of Tables ................................................................................................5 List of Figures ...............................................................................................6 Nomenclature ............................................................................................. 12 Abbreviations ........................................................................................... 12 Notation ................................................................................................. 12 Abstract..................................................................................................... 14 Declaration ................................................................................................. 16 Copyright Statement ..................................................................................... 16 Acknowledgements ....................................................................................... 17 Chapter 1 - Introduction: Understanding bread dough aeration ..................................... 18 Chapter 2 - Bread: Its history, significance and manufacture ....................................... 23 2.1 An introduction to bread ........................................................................... 23 2.1.1 The significance of bread ..................................................................... 23 2.1.2 Industrial breadmaking - the Chorleywood Bread Process .............................. 25 2.1.3 Breadmaking ingredients ...................................................................... 27 2.2 Aeration throughout breadmaking ................................................................ 33 2.2.1 Entrainment and disentrainment of gas .................................................... 33 2.2.2 Parameters during mixing affecting cells in bread dough ............................... 36 2.2.3 Measuring aeration throughout breadmaking .............................................. 39 2.2.4 Quantifying aeration using a population balance model ................................ 45 2.3 Summary of bread’s history, significance and manufacture ................................. 48 Chapter 3 - Experimental methodologies ................................................................ 49 3.1 Outline ................................................................................................. 49 3.2 Materials used ........................................................................................ 49 3.3 Equipment used ...................................................................................... 50 3.3.1 Tweedy 1 mixer ................................................................................. 52 3.3.2 Nikon Metris 225/320kV X-ray CT ............................................................ 54 3.3.3 Farinograph ...................................................................................... 56 3.3.4 Micro-Dough lab ................................................................................. 56 3.3.5 C-Cell ............................................................................................. 56 3.3.6 Texture Analyser ................................................................................ 57 3.4 Analytical techniques used ......................................................................... 58 3.4.1 Determining flour water absorption in the Farinograph ................................. 58 3.4.2 Determining flour water absorption on the Micro-Dough Lab .......................... 58 3.4.3 Measuring dough density ...................................................................... 58 3.4.4 Determining the gas free dough density .................................................... 60 3.4.5 Determining dough voidage ................................................................... 60 2 3.4.6 Specific volume and density of bread ....................................................... 61 3.5 Flour and dough characterisation ................................................................. 61 3.5.1 Flour water absorption ........................................................................ 61 3.5.2 Mixing at constant pressure: gas free dough density ..................................... 63 3.5.3 Dough voidage ................................................................................... 64 3.5.4 Characterisation summary .................................................................... 64 3.6 Additional methodologies ........................................................................... 65 3.6.1 Breadmaking ..................................................................................... 65 3.6.2 X-ray imaging .................................................................................... 65 Chapter 4 - Assessment of the effect of sugar on dough properties during breadmaking processes ...................................................................................................... 67 4.1 Introduction ........................................................................................... 67 4.2 Interaction of sugar and starch-water mixture ................................................. 67 4.2.1 Method: Interaction of sugar and starch-water mixture ................................. 68 4.2.1 Results and discussion: Interaction of sugar and starch-water mixture .............. 68 4.3 Gas free dough density and voidage of different sugar content doughs ................... 70 4.3.1 Method: Gas free dough density and voidage of different sugar content doughs ... 70 4.3.2 Results: Gas free dough density and voidage of different sugar content doughs ... 71 4.4 Mixing different sugar content doughs in the Farinograph ................................... 74 4.4.1 Method: Mixing different sugar content doughs in the Farinograph ................... 74 4.4.2 Results and discussion: Mixing different sugar content doughs in the Farinograph 76 4.5 The effect of sugar on torque during mixing .................................................... 80 4.5.1 Method: The effect of sugar on torque during mixing ................................... 81 4.5.2 Results and discussion: The effect of sugar on torque during mixing ................. 83 4.6 The effect of mixing speed on aeration of sugared doughs .................................. 86 4.6.1 Method: The effect of mixing speed on aeration of sugared doughs .................. 86 4.6.2 Results and discussion: The effect of mixing speed on aeration of sugared doughs 86 4.7 The effect of sugar on dough stickiness.......................................................... 87 4.7.1 Method: The effect of sugar on dough stickiness ......................................... 87 4.7.2 Results and discussion: The effect of sugar on dough stickiness ....................... 89 4.8 The effect of sugar on dough uniaxial extension ............................................... 91 4.8.1 Method: The effect of sugar on dough uniaxial extension .............................. 91 4.8.2 Results and discussion: The effect of sugar on dough uniaxial extension ............ 94 4.9 ESEM of different sugar content doughs ......................................................... 98 4.9.1 Method: ESEM of different sugar content doughs ......................................... 98 4.9.2 Results and discussion: ESEM of different sugar content doughs ...................... 99 4.10 The effect of sugar on the dynamic dough density during proving ....................... 102 4.10.1 Method: The effect of sugar on the dynamic dough density during proving ....... 102 4.10.2 Results and discussion: The effect of sugar on the dynamic dough density during proving .................................................................................................. 103 3 4.11 The effect of sugar on finished bread ......................................................... 107 4.11.1 Method: The effect of sugar on finished bread ......................................... 107 4.11.2 Results and discussion: The effect of sugar on finished bread ....................... 109 4.12 Summary ............................................................................................ 124 Chapter 5 - Aeration in bread dough with and without sugar ....................................... 126 5.1 Introduction .......................................................................................... 126 5.2 Aeration of bread dough with and without sugar methodology ............................. 126 5.2.1 Experimental methodology .................................................................. 127 5.2.2 Pressure step change modelling methodology ........................................... 129 5.3 Results and discussion .............................................................................. 129 5.3.1 Experimental results .......................................................................... 130 5.3.2 Pressure step change modelling results ................................................... 140 5.4 Summary .............................................................................................. 143 Chapter 6 -
Load more

Recommended publications
  • Changes in Wheat Grain Quality Due to Doubling the Level of Atmospheric CO2
    GRAIN QUALITY Changes in Wheat Grain Quality Due to Doubling the Level of Atmospheric CO2 C. BLUMENTHAL," 2 5 H. M. RAWSON, 3 E. McKENZIE,4' 5 P. W. GRAS,1' 5 E. W. R. BARLOW, 2 and C. W. WRIGLEY",5 '6 ABSTRACT Cereal Chem. 73(6):762-766 Elevated levels of atmospheric CO2 have been shown to increase grain produced poorer dough and decreased loaf volume, farinograph devel- yield and reduce grain nitrogen concentration. The object of this study opment time, and dough extensibility. These changes were largely attrib- was to determine whether elevated CO2 levels would modify other utable to the lower protein content of the grain grown at elevated CO2. aspects of grain quality relevant to processing, particularly protein and There did not appear to be major changes in protein composition or in the starch quality. Wheat of two genotypes (Hartog and Late Hartog) was functional properties of the protein. Grain produced at elevated CO2 grown in the field in controlled-atmosphere tunnels at either the ambient yielded starch with a significantly higher proportion of large (A-type) level of CO2 (350 pl/L) or an elevated level (700 jud/L). This elevated starch granules but no overall change in amylose-to-amylopectin ratio. level of CO2 produced significant increases in grain yield, but decreases These studies indicate that elevated levels of CO2 may result in decreased in 1,000-kernel weight. Grain grown in the elevated CO2 atmosphere quality of bread wheats largely due to lowered protein content. By the middle of the next century, atmospheric CO2 levels are What implications do these results have for the wheat process- predicted to double from their present level of 350 gd/L.
    [Show full text]
  • Farinograph®-TS with Aqua-Inject Our New, Small Farino®
    Brabender® GmbH & Co. KG The leading supplier for food quality testing instruments precise flexible easy time-saving space-saving Brabender Farinograph®-TS with Aqua-Inject Our new, small Farino® …where quality is measured. Copyright © Brabender® GmbH & Co. KG, 03.10.2017 Brabender Farinograph®-TS with Aqua-Inject Agenda . Brabender at a glance . Farinograph – what is it about? . Water dosage System ´Aqua-Inject` . New Measuring Mixer S 300 . Metabridge Software . New Method – Gluten free and pseudo cereals . Conclusion …where quality is measured. 2 Copyright © Brabender® GmbH & Co. KG, 03.10.2017 Brabender® GmbH & Co. KG The leading supplier for food quality testing instruments . Founded in 1923 . Family-run enterprise, headquartered in Duisburg (Germany) . One of the world’s first supplier of grain and wheat flour testing instruments . World market leader for food quality testing instruments, also provides instruments for the chemical industry . Instruments for sample preparation, grain reception, quality control and extrusion . Application laboratory for customers . High focus on service and customer-individual software development …where quality is measured. 3 Copyright © Brabender® GmbH & Co. KG, 03.10.2017 Brabender® GmbH & Co. KG The leading supplier for food quality testing instruments …where quality is measured. 4 Copyright © Brabender® GmbH & Co. KG, 03.10.2017 Brabender® GmbH & Co. KG The leading supplier for food quality testing instruments 1928: 1998: 2017: The First Farinograph® Farinograph®-E Farinograph®-TS World‘s first wheat and The Farinograph® has been Still the most-used wheat flour quality tester continuously developped instrument of its kind …where quality is measured. 5 Copyright © Brabender® GmbH & Co. KG, 03.10.2017 Brabender® GmbH & Co.
    [Show full text]
  • Improvement of Flat Bread Processing and Properties by Enzymes
    Improvement of flatbread processing and quality by enzymes Lutz Popper, Head R & D Flatbread feeds the world Bagebröd, Sweden; Bannock, Scotland; Bolo do caco, Madeira, Portugal; Borlengo, Italy; Farl, Ireland and Scotland; Flatbrød, Norway ; Flatkaka, Iceland; Focaccia, Italy; Ftira, Malta; Lagana, Greece; Lefse, Norway; Lepinja, Croatia, Serbia; Lepyoshka, Russia; Pita, Hungary; Flatbrød, Norway; Podpłomyk, Poland; Pane carasau, Sardinia; Piadina, Italy; Pita, Greece; Pită/Lipie/Turtă, Romania; Pissaladière, France; Pizza, Italy; Podpłomyk, Poland; Posúch, Slovakia; Părlenka, Bulgaria; Rieska, Finland; Somun, Lepina, Bosnia and Herzegovina; Spianata sarda, Sardinia; Staffordshire oatcake, England; Tigella, Italy; Torta, Spain; Torta al testo, Umbria, Italy; Torta de Gazpacho, Spain; Tunnbröd, Sweden; Yemeni lahoh; Barbari, Iran; Bataw, Egypt; Bazlama, Turkey; Gurassa, Sudan; Harsha, Morocco; Khebz, Levant; Khubz, Arabian Peninsula; Lahoh, Northern Somalia, Djibouti, Yemen; Lebanese Bread, Lebanon; Muufo, Somalia; Malooga, Yemen; M'lawi, Tunisia; Chapati, Swahili coast, Uganda; Markook, Levant; Matzo, Israel; Murr, Israel; Pita, Eastern Mediterranean, Turkey and Middle East; Sangak, Iran; Taftan, Iran; Khubz, Arabian Peninsula; Yufka, Dürüm, Turkey; Lavash, Armenia; Matnakash, Armenia; Pogača, Balkans and Turkey; Shotis Puri, Georgia; Tonis Puri, Georgia; Afghan bread or Nan, Afghanistan; Aloo paratha, India and Pakistan; Akki rotti, India; Aparon, Philippines; Bánh, Vietnam; Bakarkhani, Indian subcontinent; Bhatura, Indian subcontinent;
    [Show full text]
  • A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies
    applied sciences Review A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies Alessio Cappelli * , Noemi Oliva and Enrico Cini Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 16, 50144 Florence, Italy; [email protected]fi.it (N.O.); enrico.cini@unifi.it (E.C.) * Correspondence: alessio.cappelli@unifi.it Received: 8 September 2020; Accepted: 16 September 2020; Published: 20 September 2020 Abstract: High-quality, gluten-free doughs and bakery products are clearly more difficult to produce than wheat flour-based products. The poor quality of the breads that are currently available demonstrates that manufacturing remains a significant technological problem. This is mainly due to the absence of gluten, which has a huge negative impact on dough rheology and bread characteristics. Gluten replacement is still the major challenge in the development of doughs and baked goods. The literature documents various improvement strategies. The most active approach seeks to identify alternative ingredients that can mimic the viscoelastic properties of the gluten network, notably hydrocolloids, enzymes, emulsifiers, and alternative sources of protein. However, other innovative strategies, such as high pressure, using heat to dry flour, and sourdough fermentation, have been investigated. In this context, the first aim of this review is to summarize current knowledge regarding gluten-free doughs, breads, and bakery products. Secondly, as it is clear that the manufacture of gluten-free products remains a key challenge, it suggests some improvement strategies that can boost their nutritional, technological, and sensorial characteristics. Keywords: gluten-free; advances in gluten-free; gluten-free batters; innovative gluten-free products; gluten-free breadmaking; celiac disease 1.
    [Show full text]
  • Unit: 01 Basic Ingredients
    Bakery Management BHM –704DT UNIT: 01 BASIC INGREDIENTS STRUCTURE 1.1 Introduction 1.2 Objectives 1.3 Sugar 1.4 Shortenings 1.5 Eggs 1.6 Wheat and flours 1.7 Milk and milk products 1.8 Yeast 1.9 Chemical leavening agents 1.10 Salt 1.11 Spices 1.12 Flavorings 1.13 Cocoa and Chocolate 1.14 Fruits and Nuts 1.15 Professional bakery equipment and tools 1.16 Production Factors 1.17 Staling and Spoilage 1.18 Summary 1.19 Glossary 1.20 Reference/Bibliography 1.21 Suggested Readings 1.22 Terminal Questions 1.1 INTRODUCTION Bakery ingredients have been used since ancient times and are of utmost importance these days as perhaps nothing can be baked without them. They are available in wide varieties and their preferences may vary according to the regional demands. Easy access of global information and exposure of various bakery products has increased the demand for bakery ingredients. Baking ingredients offer several advantages such as reduced costs, volume enhancement, better texture, colour, and flavour enhancement. For example, ingredients such enzymes improve protein solubility and reduce bitterness in end products, making enzymes one of the most preferred ingredients in the baking industry. Every ingredient in a recipe has a specific purpose. It's also important to know how to mix or combine the ingredients properly, which is why baking is sometimes referred to as a science. There are reactions in baking that are critical to a recipe turning out correctly. Even some small amount of variation can dramatically change the result. Whether its breads or cake, each ingredient plays a part.
    [Show full text]
  • Effect of Wheat Bran on Gluten Network Formation As Studied Through Dough Development, Dough Rheology and Bread Microstructure
    Effect of wheat bran on gluten network formation as studied through dough development, dough rheology and bread microstructure by Hyma Gajula B.Tech., Osmania University, India, 2003 M.S., Kansas State University, 2007 AN ABSTRACT OF A DISSERTATION submitted in partial fulfillment of the requirements for the degree DOCTOR OF PHILOSOPHY Department of Grain Science and Industry College of Agriculture KANSAS STATE UNIVERSITY Manhattan, Kansas 2017 Abstract The overall hypothesis underlying this study is that the nature and extent of bran interactions with the gluten protein matrix play a dominant role in both 'in-process' dough and final product quality of whole grain baked goods. Therefore, the purposeful manipulation of those interactions should be able to minimize adverse processing or product characteristics resulting from bran inclusion/presence. The approach we took was to study the effects of bran milled to different particle sizes on dough development during and after dough mixing using fundamental rheology combined with traditional cereal chemistry approaches and x-ray microtomography (XMT). The research outcomes were used to create a better picture of how the bran is effecting the dough development and to suggest strategies that allow for the control of that effect. Study-I focused on characterization of the chemical properties, empirical rheological properties and baking performance of flours and dough with different bran contents from different sources. The development of dough microstructure and the resulting crumb texture in the presence of different bran were studied using XMT. HRW and SW bran additions resulted in higher water absorptions (WA) irrespective of the flour type and bran source.
    [Show full text]
  • Flour Science & End Use Testing Wheat Kernel
    Joe Trummer- Research and Development Director December 6, 2018 A study of wheat flour for use in the tortilla industry Wheat Flour and it’s role in Tortillas Since wheat flour is typically the largest component of tortillas (50%+ formula weight), the study of wheat is a worthwhile topic to explore. Wheat is the number 1 cereal crop in the world in terms of acres planted, but more corn is produced, and rice leads in human consumption. Wheat production in the US is third behind corn and soybeans. Despite it’s third place ranking, approximately 20% of daily calories consumed come from wheat and other cereal products. Wheats early ancestors were among the first plants cultivated by humans. Wheat’s Uniqueness Wheat is a member of the grass family and grows relatively easily in soil and climatic conditions that exist over wide temperature regions of the earth. It’s high yielding and easy to cultivate. With modern milling, extraction is nearly 100%. Whole Wheat contains antioxidant amounts at or near those of other fruits and vegetables. 2017/2018 USDA data for millions of acres of planted: Corn 89.1 million acres Soybean 89.6 million acres Wheat 47.8 million acres Source: USDA ERS Data Global Wheat Producers 2017/2018 USDA ERS Data 160 US <10% of Global Market 140 50% of US Wheat exported 120 100 80 60 Million Tons Metric Million 40 20 0 US Wheat EU Wheat China India Wheat Russia Canada Ukraine Australia Argentina Kazakhstan Wheat Wheat Wheat Wheat Wheat Wheat Wheat Wheat Consumption and Production Trends Wheat consumption in the US has been declining in the US since the late 90’s.
    [Show full text]
  • Effect of Temperature and Consistency on Wheat Dough Performance
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Digital.CSIC EFFECT OF TEMPERATURE AND CONSISTENCY ON WHEAT DOUGH PERFORMANCE 2 4 Cristina M. Rosell, Concha Collar 6 Food Science Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), 8 P.O. Box 73, 46100 Burjassot, Valencia, Spain. E-mail: [email protected] 10 12 Running title: Consistency of wheat flour along breadmaking 14 16 Correspondence should be sent to: Cristina M. Rosell 18 Cereal Group Institute of Agrochemistry and Food Technology (IATA-CSIC) 20 P.O. Box 73, 46100 Burjassot, Valencia, Spain. E-mail: [email protected] 22 Tel 34 963900022 Fax 34 963636301 24 1 ABSTRACT 26 The effects of the dough consistency (300-700 BU), temperature of mixing (16-32 ˚C) and temperature along fermentation (15-35 ˚C) on the wheat bread dough performance during 28 mixing, proofing, cooking and cooling have been studied through a central composite experimental design. Farinograph responses revealed the significant role of dough 30 consistency (α<0.001) and mixing temperature (α<0.001) on wheat bread dough elasticity. Fermentation responses obtained from the rheofermentometer showed that dough 32 consistency induces a significant positive linear effect on dough development, whereas gas development was mainly governed by the fermentation temperature. Wheat bread dough 34 behaviour subjected to a dual mechanical shear stress and temperature constraint showed that dough consistency had a significant linear and positive effect on the starch gelatinization 36 and gelling process. Therefore, breadmaking is highly governed for the dough consistency, namely dough hydration, which has a direct consequence on the mixing, fermenting, cooking 38 and cooling performance of the wheat bread dough.
    [Show full text]
  • Effect of Dry Sourdough Addition in Wheat Flour on Dough Rheological Properties
    Scientific Bulletin. Series F. Biotechnologies, Vol. XXIV, No. 1, 2020 ISSN 2285-1364, CD-ROM ISSN 2285-5521, ISSN Online 2285-1372, ISSN-L 2285-1364 EFFECT OF DRY SOURDOUGH ADDITION IN WHEAT FLOUR ON DOUGH RHEOLOGICAL PROPERTIES Andreea VOINEA “Ștefan cel Mare” University of Suceava, Faculty of Food Engineering, 13 Universităţii Street, 720229, Suceava, Romania Corresponding author email: [email protected] Abstract The aim of this work was to characterise the rheological changes of wheat doughs with dry sourdough addition on mixing and pasting characteristics. Nowadays, it is well known that there is an increased demand for bakery products, obtained from natural ingredients, with good sensory characteristics. The use of sourdough in wheat flour improves bread sensory characteristics of bakery products which may present a better taste and flavour and longer shelf-life. Our study meets the demands of bakery consumers which desire products close, if it is possible to the traditional ones, by using the sourdough in the bread recipe. The advantage of this process is that the sourdough is directly introduced in the bread recipe fact that now in the "century of speed" facilities the bakery process. In order to know the way in which sourdough may change the bakery technological behaviour it is important to study dough rheological characteristics. For this purpose our study analyzes by using modern devices such as Farinograph, Extensograph and Amylograph the way in which sourdough addition changes dough rheological characteristics. Key words:
    [Show full text]
  • Diplomarbeit
    DIPLOMARBEIT Titel der Diplomarbeit Studies on salt reduction in bread and small baked goods Verfasserin Corinna Hinteregger angestrebter akademischer Grad Magistra der Naturwissenschaften (Mag.rer.nat.) Wien, 2011 Studienkennzahl lt. Studienblatt: A 474 Studienrichtung lt. Studienblatt: Diplomstudium Ernährungswissenschaften Betreuerin / Betreuer: Ao. Univ.Prof. Dipl.-Ing. Dr. Emmerich Berghofer ACKNOWLEDGEMENT – DANKSAGUNG Zu aller Anfang möchte ich mich herzlichst bei Herrn Ao. Univ. Prof. Dipl. Ing. Dr. Emmerich Berghofer für die problemlose Übernahme der Diplomarbeit und für seine Betreuung bedanken. Weiters möchte ich ihm auch für die spontane Zusage zur Verkostung an der BOKU danken. Mein ganz besonderer Dank gilt dem gesamten Team der Versuchsanstalt für Getreideverarbeitung, vor allem Herrn Dipl. Ing. Christian Kummer für die Ermögli- chung, diese Diplomarbeit an seinem Institut durchzuführen. Herrn Dipl. Ing. Gerhard Schöggl danke ich für seine geduldigen Ratschläge und seine Mithilfe, ohne ihn wäre ich wohl auch nie mit der VfG in Berührung gekommen. Meine lie- ben Kollegen möchte ich auch noch gerne erwähnen, die mir die Zeit in der VfG als eine äußerst angenehme in Erinnerung behalten lassen. Ihr seid die „Bestes- ten“. Weiters möchte ich mich ganz herzlich bei Frau Mechthild Busch-Stockfisch für den regen E-Mail-Kontakt und die zahlreichen Tipps bedanken. Frau Marina Golja und Frau Lena Buchta danke ich für die großartige Unter- stützung während der Verkostung; ohne die beiden hätte der ganze Ablauf wohl niemals so reibungslos funktioniert. Bei Frau Julia Schuster und Frau Christine Schlager möchte ich mich weiters für das Korrekturlesen bedanken. Meinen Eltern, Reinhold und Hildegard Hinteregger danke ich dafür, dass sie immer an mich geglaubt, mich immer – so gut es ging – unterstützt und meinen eigenen Weg gehen haben lassen.
    [Show full text]
  • Formulation and Sensory Acceptability of Flat Bread from Kocho With
    OPEN ACCESS Freely available online cess Pro ing d & o o T F e c f Journal of Food h o n l o a l n o r g u y o J Processing & Technology ISSN: 2157-7110 Research Article Effect of Pumpkin Flour on the Rheological Characteristics of Wheat Flour and on Biscuit Quality Khan MA*, Mahesh C, Vineeta P, Sharma GK, Semwal AD Defence Food Research Laboratory, Siddartha Nagar, Mysore -570011, India ABSTRACT Effect of pumpkin flour on the physico-chemical, rheological, nutritional and sensory characteristics on biscuits was studied by incorporating pumpkin flour at different concentrations from 5-25% based on refined wheat flour (Maida). Addition of 15% of pumpkin flour was found to be optimum for biscuit preparation. Effect of incorporation of pumpkin flour had a significant (p ≤ 0.05) effect on rheological characteristics of wheat flour studied by using mixograph, alevo-consistograph and rapid visco analyser etc. During storage, the chemical changes and overall acceptability scores were found to be negatively correlated (r<-0.97). Keywords: Alveograph; Falling number; Colour; Sensory; Texture; Carotenoids INTRODUCTION rather than developing new products to improve the functional characteristics [8]. So many ignored crops which are rich source of Pumpkin a tropical and subtropical growing vegetable occupies phytochemicals of human interest for combating the deadly diseases a permanent place due to its high productivity, nutritive value like cancer and cardiovascular diseases are used in the development and long period of availability. Its nutritive value varies from one of various food products [9,10]. Earlier workers have reported use species to another.
    [Show full text]
  • Enhancement of the Folate Content in Egyptian Pita Bread Mohammed Hefni1,2 and Cornelia M
    æVitamin Supplement Enhancement of the folate content in Egyptian pita bread Mohammed Hefni1,2 and Cornelia M. Wittho¨ft1* 1Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden; 2Department of Food Industries, Mansoura University, Mansoura, Egypt Abstract Introduction: Egypt has a high incidence of neural tube defects related to folate deficiency. One major food source for folate is pita (baladi) bread, which is consumed daily. Bioprocessing (e.g. germination) has been reported to increase the folate content in cereals. The aim was to produce pita bread with increased folate content using germinated wheat flour (GWF). Methods: Prior to milling the effects of germination and drying conditions on folate content in wheat grains were studied. Pita bread was baked from wheat flour substituted with different levels of GWF. The folate content in dough and bread and rheological properties of dough were determined. Results: Germination of wheat grains resulted in, depending on temperature, 3- to 4-fold higher folate content with a maximum of 61 mg/100 g DM (dry matter). The folate content in both flour and bread increased 1.5 to 4-fold depending on the level of flour replacement with GWF. Pita bread baked with 50% sieved GWF was acceptable with respect to colour and layer separation, and had a folate content of 50 mg/100 g DM compared with 30 mg/100 g DM in conventional pita bread (0% GWF). Conclusion: Using 50% GWF, pita bread with increased folate content, acceptable for the Egyptian consumer, was produced. Consumption of this bread would increase the average daily folate intake by 75 mg.
    [Show full text]