scholarly journals Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread

2016 ◽  
Vol 46 (12) ◽  
pp. 2249-2256 ◽  
Author(s):  
Camila Batista da Silva ◽  
Eveline Lopes Almeida ◽  
Yoon Kil Chang
Keyword(s):  
Ascorbic Acid ◽  
Glucose Oxidase ◽  
Storage Period ◽  
Wheat Bread ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Significant Difference ◽  
Technological Quality ◽  
Central Composite

ABSTRACT: This study aimed to verify the performance of xylanase and its interaction with oxidants agents (glucose oxidase and ascorbic acid) on the quality of whole wheat bread. The experiment was based on a central composite rotational design and the Response Surface Methodology was used to analyze the results. None of the xylanase, glucose oxidase or ascorbic acid concentrations within the studied range led to a significant difference in the specific volume. The highest moisture content and the lowest firmness values were reported in the bread with lower and intermediate levels of xylanase and larger amounts of glucose oxidase and ascorbic acid. This effect was observed mainly at the end of the storage period. A minimum amount of xylanase (from 33 to 63 EDX kg-1 flour) showed to be essential for obtaining best results. Levels of ascorbic acid above 63mg kg-1 and glucose oxidase above 91 SRU kg-1 proved to be necessary to offer the beneficial effect of xylanase.

scholarly journals Improving the quality of whole wheat bread by using various plant origin materials

2013 ◽  
Vol 31 (No. 5) ◽  
pp. 457-466 ◽  
Author(s):  
H. Boz ◽  
M.M. Karaoğlu
Keyword(s):  
Specific Volume ◽  
Textural Properties ◽  
Wheat Bread ◽  
Plant Origin ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Crumb Firmness ◽  
Materials Used

The effects of various plant origin materials such as defatted Cephalaria syriaca flour (0.5%), rosehip (2.5%), vital gluten (2.5%), and malt flour (2%), and their combination on the quality of whole wheat bread were investigated. The plant origin materials used showed significant effects on the specific volume, acidity, colour, and textural properties of whole wheat bread. In general the acidity, specific volume, cohesiveness, and springiness values of whole wheat bread produced by treatments with plant origin materials were higher than those of the control bread. Treatment 13 (2% malt flour + 0.5% defatted Cephalaria syriaca flour + 2.5% vital gluten) resulted in the highest specific volume and the lowest 1<sup>st</sup> day crumb firmness. The results showed that the quality of whole wheat bread could be improved by adding various plant origin materials.

scholarly journals Proximate and Sensory Properties of Wheat-Cocoyam (Colocasia Esculenta) Composite Bread

2021 ◽  
Vol 3 (3) ◽  
pp. 86-90
Author(s):  
Bosede Adelola Orhevba ◽  
Yahaya Ndanaimi
Keyword(s):  
Wheat Flour ◽  
Wheat Bread ◽  
Colour Properties ◽  
Crude Fibre ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Significant Difference ◽  
Flour Blends ◽  
Sensory Tests ◽  
Composite Bread

In this study, samples of composite breads were produced from wheat and cocoyam flour blends using D-optimal design mixture, in the following proportions: 95:5, 90:10, 85:15. Bread sample which contained 100% wheat flour was also produced and this served as the control. The bread samples obtained were subjected to proximate and sensory analysis. The following results were obtained for the whole wheat flour bread: moisture (27.65%), protein (11.33%), crude fibre (0.59%), ash content (0.78%, fat (8.19%) and carbohydrate content (53.69%), respectively. While the composite bread samples had the moisture, protein, crude, ash, fat and carbohydrate in the following ranges:17.93-23.63%, 7.16-10.83%, 0.59-0.88%, 0.47-0.98%, 4.43-7.81% and 55.94-1.31%, respectively. The sensory tests carried out on the bread samples indicated that there was no significant difference between the whole wheat bread and the composite bread samples for flavour, crumb appearance and taste. However, for texture, overall preference and crust colour properties of the bread samples, significant differences were observed. From the study, it can be concluded that wheat flour can be substituted with cocoyam flour and bread samples made from this combination (up to 15% cocoyam flour inclusion) were acceptable. It was observed that the 100% wheat flour bread is the most acceptable, followed by the 5% cocoyam flour composite bread samples. Usage of cocoyam flours in bread baking can contribute significantly to enhancing nutrition and curbing the rising cost of bread.

scholarly journals Emmer wheat (Triticum dicoccum (schrank.) schuebl.) in the technology of whole-wheat bread production

2021 ◽  
Vol 640 (2) ◽  
pp. 022026
Author(s):  
E Khmeleva ◽  
N Berezina ◽  
A Khmelev ◽  
V Rumyantseva ◽  
T Kunitsyna ◽  
...  
Keyword(s):  
Emmer Wheat ◽  
Wheat Bread ◽  
Triticum Dicoccum ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Bread Production

Identification of bitter compounds in whole wheat bread crumb

2016 ◽  
Vol 203 ◽  
pp. 8-15 ◽  
Author(s):  
Qing Bin ◽  
Devin G. Peterson
Keyword(s):  
Wheat Bread ◽  
Bread Crumb ◽  
Whole Wheat ◽  
Whole Wheat Bread
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