جستجوی مقالات مرتبط با کلیدواژه « Toast bread » در نشریات گروه « پزشکی »

 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.

 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.

 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.

 The authors recommend up to 2% of flour substitution by bread waste, which had no significant or minimal effect on toast bread properties.

Bread and other baked goods tend to undergo physicochemical changes after the baking process is completed. These changes are generally called staling. Authors have suggested a variety of methods for improving the technological and sensory properties of all sorts of bread, particularly voluminous and semi-voluminous breads. One of the most important one of these methods is the use of hydrocolloids in strategic products. This study analyzed the effect of different levels (0, 0.5 and 1%) of three hydrocolloids (pectin, carboxymethyl cellulose, and guar) on the rheology of dough and the quality of toast bread samples. The results revealed that changes in Farinograph attributes of dough depend on the chemical structure of the hydrocolloids. The largest effect belonged to the 1% guar, 1% pectin, and 1% CMC treatments. In general, hydrocolloids enhanced the dough samples. All hydrocolloids improved the qualitative properties of breads, delayed staleness, and provided better breads than the control sample. The largest effect was observed by the addition of 1% guar. According to the results, the opinions of the panelists, the treatment containing 1% guar was selected as the best additive as compared to the other two hydrocolloids.

Baked goods are among the most important sources of human food. They may suffer from a limited shelf life due to use of low-quality wheat. However, there are a number of novel dough preparation methods that can improve bread quality. The current study analyzed the effect of the yeast-salt method on the physicochemical and rheological properties of toast dough and bread. Baker’s yeast was used at two levels (0.5 and 1 wt% of flour) along with two levels of salt (1 and 2%) to prepare the yeast-salt solution and the bread dough. Data were analyzed using a completely randomized design and Duncan's multiple range tests. Study results showed that the treatment (1% yeast and 2% salt) had the lowest staleness after 72 hours, dough softening degree and pH, and also the highest water absorption, dough development time, dough stability time, valerimeter value, dough yield, moisture content, ash content, protein content, and sensory profile score compared to other treatments. In general, all yeast-salt method dough preparation treatments had better qualitative properties than the conventional dough preparation method (control). The treatment (1% yeast and 2% salt) was selected as the best study treatment.

Nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their large amount of fiber, vitamins and minerals. Despite nutritional benefits of whole flours, concentration of some undesirable components such as phytic acid is higher than white flour. In this study, the effect of several sourdough lactic acid bacteria on toast bread was investigated. Sourdough was made from lactic acid bacteria (Lb. plantarum, Lb. reuteri) with different dough yields (Dy) and incubated at 30˚C for 20 hours, then added to dough in the ratios of 10, 20 and 30% replacement. Breads supplemented with Lb. plantarum sourdough had lower phytic acid. Higher replacement of sourdough and higher DY caused higher decrease in phytic acid content. Sourdough made from Lb. plantarum, DY = 300 and 30% replacement caused the highest decrease in phytic acid content (49.63 mg/100g). As indicated by the panelists, Lb. reuteri sourdough can present the greatest effect on overall quality score of the breads. DY reduction caused a decrease in bread quality score. Sensory score of toast bread was 81.71 in the samples treated with Lb. reuteri sourdough with DY = 250 and 20% replacement.