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Effect of Bakery Process Waste as Partial Flour Substitute on Toast Bread Properties
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چکیده: (756 مشاهده) |
Background and Objectives: Bread of any kind is a staple food in many countries and supplies some important macro- and micro-nutrients. Now global challenges such as climate change, drought and wars have triggered increase in wheat price, and thus, food insecurity.
Materials and Methods: To reduce bread waste and increase its productivity, we studied the effect of adding toast bread waste powder at the levels of 2, 3, 5 and 7% (samples 2-5, respectively) to dough as flour substitution, on toast bread properties. Other ingredients and bakery processes were the same as the control bread (sample 1). Moisture, porosity and specific volume of all samples were determined. Finally, rheological tests (hardness, adhesiveness, cohesiveness, gumminess, springiness and chewiness) and sensory evaluation (crust and crumb color, taste, chewability, surface shape and overall acceptability) were carried out.
Results: The results showed that by increasing the inclusion rate of bread waste into the dough, the bread’s moisture content was increased significantly while its porosity and specific volume were declined. Although some rheological attributes (hardness and chewiness) did not present clear trends, there was a negative relation between springiness and the substitution levels on both days (1 and 3) while adhesiveness on day 1 and gumminess on day 3 displayed positive correlation with bread waste inclusion. In sensory data analysis, samples 2 and 3 appeared to be more similar to the control one.
Conclusions: The authors recommend up to 2% of flour substitution by bread waste, which had no significant or minimal effect on toast bread properties. |
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متن کامل [PDF 667 kb]
(545 دریافت)
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نوع مطالعه: پژوهشي |
موضوع مقاله:
Food Science
دریافت: 1400/11/10 | پذیرش: 1401/1/23 | انتشار: 1401/2/10
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