Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour
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 a...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/7/1542 |
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| author | Denisa Atudorei Olivia Atudorei Georgiana Gabriela Codină |
| author_facet | Denisa Atudorei Olivia Atudorei Georgiana Gabriela Codină |
| author_sort | Denisa Atudorei |
| collection | DOAJ |
| description | 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 <i>δ</i> increased in a frequency-dependent manner for the samples with a GBF addition, whereas the <i>G’</i> and <i>G”</i> 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 <i>L*</i>, <i>a*</i> and <i>b*</i> 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. |
| first_indexed | 2024-03-10T09:39:20Z |
| format | Article |
| id | doaj.art-83687558813f4a058af50778424d1f86 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T09:39:20Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-83687558813f4a058af50778424d1f862023-11-22T03:46:54ZengMDPI AGFoods2304-81582021-07-01107154210.3390/foods10071542Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite FlourDenisa Atudorei0Olivia Atudorei1Georgiana Gabriela Codină2Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, RomaniaFaculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, RomaniaFaculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, RomaniaGerminated 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 <i>δ</i> increased in a frequency-dependent manner for the samples with a GBF addition, whereas the <i>G’</i> and <i>G”</i> 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 <i>L*</i>, <i>a*</i> and <i>b*</i> 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.https://www.mdpi.com/2304-8158/10/7/1542germinated bean flourrefined wheat flourdough rheologybread quality |
| spellingShingle | Denisa Atudorei Olivia Atudorei Georgiana Gabriela Codină Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour Foods germinated bean flour refined wheat flour dough rheology bread quality |
| title | Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour |
| title_full | Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour |
| title_fullStr | Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour |
| title_full_unstemmed | Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour |
| title_short | Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour |
| title_sort | dough rheological properties microstructure and bread quality of wheat germinated bean composite flour |
| topic | germinated bean flour refined wheat flour dough rheology bread quality |
| url | https://www.mdpi.com/2304-8158/10/7/1542 |
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