Utilisation of cereal-legume flour blends in commercial and traditional bread
Main Article Content
Keywords
bread, flat bread, cereal, legume, phytic acid, mineral
Abstract
Commercial or traditional breads are commonly produced using refined wheat flour that contains limited amount of beneficial compounds such as minerals, dietary fibre, vitamins and phytochemicals which are mainly present in whole flours of cereals and legumes. In food formulations, cereals and legumes can be used together to complement their nutritional values e.g. to synergetically benefit from essential amino acids. In the present study, cereal-legume flour blend (CLFB) consisting of equal amount of cereal (rye, barley and oat) and legume (chickpea, soy and lupin) flours was obtained and then used at different ratios (0, 5, 10, 15, 20, 25 and 30%) in the production of commercial bread (CB) and traditional flat bread (TFB) to improve nutritional properties. The effect of CLFB on physical, chemical and sensory properties of breads was investigated. CB containing high ratios of CLFB (25-30%) has the highest yellowish and reddish colour in bread crumb. Increased ratio of CLFB in bread formulations lowered the volume in CB and enhanced the hardness of bread. Both CB and TFB revealed the highest chemical properties at the maximum percentage of CLFB (30%), with the most notable increases in protein, phytic acid, Ca, Fe, K, Mg and Mn contents. CB and TFB containing 5% CLFB demonstrated a better overall acceptability than control, and increased ratios of CLFB (10-15%) in CB showed similar overall acceptability scores to control bread. However, high ratios of CLFB decreased overall acceptability of CB and TFB samples. As a result, increasing amount of CLFB enriched the nutritional composition of breads, but high utilisation ratios of the CLFB (25-30%) resulted in some technological and sensory losses on breads. Those losses can be overcome with the help of specific additives
References
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Akba?, B.E., 2000. Effects of breadmaking methods on some properties and phytic acid contents of cornbread. MSc-thesis, Ankara University Food Engineering Department, Ankara, Turkey, 63 pp.
Alais, C. and Linden, G., 1991. Food biochemistry. Ellis Horwood Ltd., New York, NY, USA, 222 pp.
Alminger, M. and Eklund-Johnsson, C., 2008. Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans. European Journal of Nutrition 47: 294-300.
Anonymous, 1990. Approved methods of the American Association of Cereal Chemists, 8th edition. AACC, St. Paul, MN, USA.
Anonymous, 2002. Approved methods of the American Association of Cereal Chemists. AACC, St. Paul, MN, USA.
Belski, R., 2012. Fiber, protein, and lupin-enriched foods: role for improving cardiovascular health, Advances in Food and Nutrition Research66: 147-215.
Beta, T., Nam, S., Dexter, J.E. and Sapirstein, H.D., 2005. Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions. Cereal Chemistry 82: 390-393.
Bilgiçli, N., 2013. Some chemical and sensory properties of gluten-free noodle prepared with different legume, pseudocereal and cereal flour blends. Journal of Food and Nutrition Research52(4): 251-255.
Bilgiçli, N., Elgün, A. and Türker, S., 2006. Effects of various phytase sources on phytic acid content, mineral extractability and protein digestibility of tarhana. Food Chemistry 98: 329-337.
Buksa, K., Ziobro, R., Nowotna, A. and Gambul, H., 2013. The influence of native and modified arabinoxylan preparations on baking properties of rye flour. Journal of Cereal Science 58: 23-30.
Day, L., Augustin, M.A., Batey, I.L. and Wrigley, C.W., 2006. Wheat-gluten uses and industry needs. Trends in Food Science and Technology 17: 82-90.
Demirci, M., 2007. Beslenme, nutrition, 3rd edition. Onur Grafik, Istanbul, Turkey, 286 pp.
Dervas, G., Doxastakis, G., Hadjisavva-Zinoviadi, S. and Triantafillakos, N., 1999. Lupin flour addition to wheat flour doughs and effect on rheological properties. Food Chemistry 66: 67-73.
Elgün, A. and Ertugay, Z., 1995. Tah?l ??leme Teknolojisi. Atatürk Üniversitesi Yay?nlar?, No:718, Erzurum, Turkey.
Elgün, A., Türker, S. and Bilgiçli, N., 2001. Tah?l ve Ürünlerinde Analitik Kalite Kontrolü. Konya Ticaret Borsas? Yay?nlar?, Yay?n No:2, Konya, Turkey.
Ereifej, K.I., Al-Mahasneh, M.A. and Rababah, T.M., 2006. Effect of barley flour on quality of balady bread. International Journal of Food Properties9: 39-49.
Food and Drug Administration (FDA), 1997. Food labelling: health claims; soluble fibre from whole oats and risk of coronary heart disease. Federal Registry 62: 15343-15344.
Flander, L., Salmenkallio-Marttila, M., Suortti, T. and Autio, K., 2007. Optimization of ingredients and baking process for improved wholemeal oat bread quality. LWT – Food Science and Technology 40: 860-870.
Gao, L., Wang, S., Oomah, B.D. and Mazza, G., 2002. Wheat quality: antioxidant activity of wheat millstreams, In: Ng, P. and Wrigley, C.W. (eds.) Wheat quality elucidation. AACC International,St. Paul, MN, USA, pp. 219-233.
Garcia, M.C., Torre, M., Marina, M.L. and Laborda, F., 1997. Composition and characterization of soyabean and related products. Critical Reviews in Food Science and Nutrition37(4): 361-391.
Garcia-Mantrana, I., Monedero, V. and Haros, M., 2015. Myo-inositol hexakisphosphate degradation by Bifidobacterium pseudocatenulatum ATCC 27919 improved mineral availability of high fibre rye-wheat sour bread. Food Chemistry178: 267-275.
Golzari, E.H., 2015. Effect of barley and rye flour supplementation on physical, chemical, rheological and bread quality properties of wheat flours. MSc thesis, Hacettepe University, Food Engineering Department, Ankara, Turkey, 49 pp.
Goni, I. and Valentin-Gamazo, C., 2003. Chickpea flour ingredient slows glycemic response to pasta in healthy volunteers. Food Chemistry81: 511-515.
Gupta, M., Bawa, A.S. and Semwal, A.D., 2009. Effect of barley flour incorporation on the instrumental texture of sponge cake. International Journal of Food Properties 12: 243-251.
Gyamfi, M.A., Yonamine, M. and Aniya, Y., 1999. Free radical scavenging action of medical herbs from Ghane: thonningia sanguinea on experimentally-induced liver injuries. General Pharma 32(6): 661-667.
Haug, W. and Lantzsch, H.J., 1983. Sensitive method for the rapid determination of phytate in cereals and cereal product. Journal of the Science of Food and Agriculture 34: 1423-1426.
Henley, E.C., Steinke, F.H. and Waggle, D.H., 1993. Nutritional value of soy protein products, In: Applewhite, T.H., (ed.) Proceedings of the World Conference on Oilseed Technology Utilization, 1992. American Oil Chemists Society, Champaign, IL, USA, pp. 248-256.
Hussein, A.M.S., Kamil, M.M., Hegazy, N.A. and Abo El-Nor, S.A.H., 2013. Effect of wheat flour supplemented with barley and/or corn flour on balady bread quality. Polish Journal of Food and Nutrition Sciences63(1) : 11-18.
Ivanovski, B., Seetharaman, K. and Duizer, L.M., 2012. Development of soy-based bread with acceptable sensory properties. Journal of Food Science 71(1): S71-76.
Koletta, P., Irakli, M., Papageorgiou, M. and Skendi, A., 2014. Physicochemical and technological properties of highly enriched wheat breads with wholegrain non wheat flours. Journal of Cereal Science60: 561-568.
Lee, S. and Inglett, G.E., 2006. Functional characterization of steam jetcooked ?-glucan-rich barley flour as an oil barrier in frying batters. Journal of Food Science 71: 308-313.
Liu, K., 2004. Soybean as functional foods and ingredients. AOCS Press, Champaign, IL, USA, pp. 1-51.
Messina, M. and Barnes, S., 1991. The role of soy products in reducing risk of cancer. Journal of National Cancer Institute 83: 541-546.
Mohammed, I., Ahmed, A.R. and Senge, B., 2012. Dough rheology and bread quality of wheat-chickpea flour blends. Industrial Crops and Products36: 196-202.
Nasar-Abbas, S.M. and Jayasena, V., 2012. Effect of lupin flour incorporation on the physical and sensory properties of muffins. Quality Assurance and Safety of Crops and Foods 4: 41-49.
Östman, E., Rossi, E., Larsson, H., Brighenti, F. and Björck, I., 2006. Glucose and insulin responses in healthy men to barley bread with different levels of (1/3;1/4)-?-glucans; predictions using fluidity measurements of in vitro enzyme digests. Journal of Cereal Science 43: 230-235.
Pawar, V.S., Pawar, V.D. and Khapre, A.P., 2015. Effect of hydrocolloids on quality characteristic of cereal-legume based extruded product. Asian Journal of Dairy and Food Research 34(3): 230-234.
Pollard, N.J., Stoddard, F.L., Popineau, Y., Wrigley, C.W. and MacRitchie, F., 2002. Lupin flours as additives: dough mixing, breadmaking, emulsifying, and foaming. Cereal Chemistry79(5): 662-669.
Pomeranz, Y., 1988. Wheat chemistry and technology. Vol. 2. AACC, Washington, DC, USA, pp. 457-506.
Pourafshar, S., Rosentrater, K.A. and Krishnan, P.G., 2015. Using alternative flours as partial replacement of barbari bread formulation (traditional Iranian bread). Journal of Food Science and Technology 52(9): 5691-5699.
Pozrl, T., Kopjar, M., Kurent, I., Hribar, J., Janes, A. and Simcic, M., 2009. Phytate degradation during breadmaking: the influence of flour type and breadmaking procedures. Czech Journal of Food Sciences 27(1): 29-38.
Rieder, A., Holtekjølen, A.K., Sahlstrøm, S. and Moldestad, A., 2012. Effect of barley and oat flour types and sourdoughs on dough rheology and bread quality of composite wheat bread. Journal of Cereal Science 55(1): 44-52.
Rizzello, C.G., Verni, M., Bordignon, S., Gramaglia, V. and Gobbetti, M., 2017. Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread. Food Microbiology64: 72-82.
Sabanis, D. and Tzia, C., 2009. Effect of rice, corn and soy flour addition on characteristics of bread produced from different wheat cultivars. Food and Bioprocess Technology2: 68-79.
Serpen, A., Gökmen, V. and Mogol, B.A., 2012. Effects of different grain mixtures on maillard reaction products and total antioxidant capacities of breads. Journal of Food Composition and Analysis 26: 160-168.
Skendi, A., Biliaderis, C.G., Papageorgiou, M. and Izydorczyk, M.S., 2010. Effects of two barley ?-glucan isolates on wheat flour dough and bread properties. Food Chemistry119: 1159-1167.
Skrbic, B., Milovac, S., Dodig, D. and Filipcev, B., 2009. Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties. Food Chemistry 115: 982-988.
Skujins, S., 1998. Handbook for ICP-AES (Vartian-Vista). A short guide to Vista series ICP-AES operation. Variant Int. AG, Zug, version 1.0, Switzerland.
Slavin, J., 2004. Whole grains and human health. Nutrition Research Reviews 17: 99-110.
Tariqul Islam, A.F.M., Chowdhury, M.G.F., Islam, M.N. and Islam, M.S., 2007. Standardization of bread preparation from soy flour. International Journal of Sustainable Crop Production2(6): 15-20.
Wilkes, A.P., 1996. Phytochemical fighter. Food Processing 57(11): 90.
Akba?, B.E., 2000. Effects of breadmaking methods on some properties and phytic acid contents of cornbread. MSc-thesis, Ankara University Food Engineering Department, Ankara, Turkey, 63 pp.
Alais, C. and Linden, G., 1991. Food biochemistry. Ellis Horwood Ltd., New York, NY, USA, 222 pp.
Alminger, M. and Eklund-Johnsson, C., 2008. Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans. European Journal of Nutrition 47: 294-300.
Anonymous, 1990. Approved methods of the American Association of Cereal Chemists, 8th edition. AACC, St. Paul, MN, USA.
Anonymous, 2002. Approved methods of the American Association of Cereal Chemists. AACC, St. Paul, MN, USA.
Belski, R., 2012. Fiber, protein, and lupin-enriched foods: role for improving cardiovascular health, Advances in Food and Nutrition Research66: 147-215.
Beta, T., Nam, S., Dexter, J.E. and Sapirstein, H.D., 2005. Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions. Cereal Chemistry 82: 390-393.
Bilgiçli, N., 2013. Some chemical and sensory properties of gluten-free noodle prepared with different legume, pseudocereal and cereal flour blends. Journal of Food and Nutrition Research52(4): 251-255.
Bilgiçli, N., Elgün, A. and Türker, S., 2006. Effects of various phytase sources on phytic acid content, mineral extractability and protein digestibility of tarhana. Food Chemistry 98: 329-337.
Buksa, K., Ziobro, R., Nowotna, A. and Gambul, H., 2013. The influence of native and modified arabinoxylan preparations on baking properties of rye flour. Journal of Cereal Science 58: 23-30.
Day, L., Augustin, M.A., Batey, I.L. and Wrigley, C.W., 2006. Wheat-gluten uses and industry needs. Trends in Food Science and Technology 17: 82-90.
Demirci, M., 2007. Beslenme, nutrition, 3rd edition. Onur Grafik, Istanbul, Turkey, 286 pp.
Dervas, G., Doxastakis, G., Hadjisavva-Zinoviadi, S. and Triantafillakos, N., 1999. Lupin flour addition to wheat flour doughs and effect on rheological properties. Food Chemistry 66: 67-73.
Elgün, A. and Ertugay, Z., 1995. Tah?l ??leme Teknolojisi. Atatürk Üniversitesi Yay?nlar?, No:718, Erzurum, Turkey.
Elgün, A., Türker, S. and Bilgiçli, N., 2001. Tah?l ve Ürünlerinde Analitik Kalite Kontrolü. Konya Ticaret Borsas? Yay?nlar?, Yay?n No:2, Konya, Turkey.
Ereifej, K.I., Al-Mahasneh, M.A. and Rababah, T.M., 2006. Effect of barley flour on quality of balady bread. International Journal of Food Properties9: 39-49.
Food and Drug Administration (FDA), 1997. Food labelling: health claims; soluble fibre from whole oats and risk of coronary heart disease. Federal Registry 62: 15343-15344.
Flander, L., Salmenkallio-Marttila, M., Suortti, T. and Autio, K., 2007. Optimization of ingredients and baking process for improved wholemeal oat bread quality. LWT – Food Science and Technology 40: 860-870.
Gao, L., Wang, S., Oomah, B.D. and Mazza, G., 2002. Wheat quality: antioxidant activity of wheat millstreams, In: Ng, P. and Wrigley, C.W. (eds.) Wheat quality elucidation. AACC International,St. Paul, MN, USA, pp. 219-233.
Garcia, M.C., Torre, M., Marina, M.L. and Laborda, F., 1997. Composition and characterization of soyabean and related products. Critical Reviews in Food Science and Nutrition37(4): 361-391.
Garcia-Mantrana, I., Monedero, V. and Haros, M., 2015. Myo-inositol hexakisphosphate degradation by Bifidobacterium pseudocatenulatum ATCC 27919 improved mineral availability of high fibre rye-wheat sour bread. Food Chemistry178: 267-275.
Golzari, E.H., 2015. Effect of barley and rye flour supplementation on physical, chemical, rheological and bread quality properties of wheat flours. MSc thesis, Hacettepe University, Food Engineering Department, Ankara, Turkey, 49 pp.
Goni, I. and Valentin-Gamazo, C., 2003. Chickpea flour ingredient slows glycemic response to pasta in healthy volunteers. Food Chemistry81: 511-515.
Gupta, M., Bawa, A.S. and Semwal, A.D., 2009. Effect of barley flour incorporation on the instrumental texture of sponge cake. International Journal of Food Properties 12: 243-251.
Gyamfi, M.A., Yonamine, M. and Aniya, Y., 1999. Free radical scavenging action of medical herbs from Ghane: thonningia sanguinea on experimentally-induced liver injuries. General Pharma 32(6): 661-667.
Haug, W. and Lantzsch, H.J., 1983. Sensitive method for the rapid determination of phytate in cereals and cereal product. Journal of the Science of Food and Agriculture 34: 1423-1426.
Henley, E.C., Steinke, F.H. and Waggle, D.H., 1993. Nutritional value of soy protein products, In: Applewhite, T.H., (ed.) Proceedings of the World Conference on Oilseed Technology Utilization, 1992. American Oil Chemists Society, Champaign, IL, USA, pp. 248-256.
Hussein, A.M.S., Kamil, M.M., Hegazy, N.A. and Abo El-Nor, S.A.H., 2013. Effect of wheat flour supplemented with barley and/or corn flour on balady bread quality. Polish Journal of Food and Nutrition Sciences63(1) : 11-18.
Ivanovski, B., Seetharaman, K. and Duizer, L.M., 2012. Development of soy-based bread with acceptable sensory properties. Journal of Food Science 71(1): S71-76.
Koletta, P., Irakli, M., Papageorgiou, M. and Skendi, A., 2014. Physicochemical and technological properties of highly enriched wheat breads with wholegrain non wheat flours. Journal of Cereal Science60: 561-568.
Lee, S. and Inglett, G.E., 2006. Functional characterization of steam jetcooked ?-glucan-rich barley flour as an oil barrier in frying batters. Journal of Food Science 71: 308-313.
Liu, K., 2004. Soybean as functional foods and ingredients. AOCS Press, Champaign, IL, USA, pp. 1-51.
Messina, M. and Barnes, S., 1991. The role of soy products in reducing risk of cancer. Journal of National Cancer Institute 83: 541-546.
Mohammed, I., Ahmed, A.R. and Senge, B., 2012. Dough rheology and bread quality of wheat-chickpea flour blends. Industrial Crops and Products36: 196-202.
Nasar-Abbas, S.M. and Jayasena, V., 2012. Effect of lupin flour incorporation on the physical and sensory properties of muffins. Quality Assurance and Safety of Crops and Foods 4: 41-49.
Östman, E., Rossi, E., Larsson, H., Brighenti, F. and Björck, I., 2006. Glucose and insulin responses in healthy men to barley bread with different levels of (1/3;1/4)-?-glucans; predictions using fluidity measurements of in vitro enzyme digests. Journal of Cereal Science 43: 230-235.
Pawar, V.S., Pawar, V.D. and Khapre, A.P., 2015. Effect of hydrocolloids on quality characteristic of cereal-legume based extruded product. Asian Journal of Dairy and Food Research 34(3): 230-234.
Pollard, N.J., Stoddard, F.L., Popineau, Y., Wrigley, C.W. and MacRitchie, F., 2002. Lupin flours as additives: dough mixing, breadmaking, emulsifying, and foaming. Cereal Chemistry79(5): 662-669.
Pomeranz, Y., 1988. Wheat chemistry and technology. Vol. 2. AACC, Washington, DC, USA, pp. 457-506.
Pourafshar, S., Rosentrater, K.A. and Krishnan, P.G., 2015. Using alternative flours as partial replacement of barbari bread formulation (traditional Iranian bread). Journal of Food Science and Technology 52(9): 5691-5699.
Pozrl, T., Kopjar, M., Kurent, I., Hribar, J., Janes, A. and Simcic, M., 2009. Phytate degradation during breadmaking: the influence of flour type and breadmaking procedures. Czech Journal of Food Sciences 27(1): 29-38.
Rieder, A., Holtekjølen, A.K., Sahlstrøm, S. and Moldestad, A., 2012. Effect of barley and oat flour types and sourdoughs on dough rheology and bread quality of composite wheat bread. Journal of Cereal Science 55(1): 44-52.
Rizzello, C.G., Verni, M., Bordignon, S., Gramaglia, V. and Gobbetti, M., 2017. Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread. Food Microbiology64: 72-82.
Sabanis, D. and Tzia, C., 2009. Effect of rice, corn and soy flour addition on characteristics of bread produced from different wheat cultivars. Food and Bioprocess Technology2: 68-79.
Serpen, A., Gökmen, V. and Mogol, B.A., 2012. Effects of different grain mixtures on maillard reaction products and total antioxidant capacities of breads. Journal of Food Composition and Analysis 26: 160-168.
Skendi, A., Biliaderis, C.G., Papageorgiou, M. and Izydorczyk, M.S., 2010. Effects of two barley ?-glucan isolates on wheat flour dough and bread properties. Food Chemistry119: 1159-1167.
Skrbic, B., Milovac, S., Dodig, D. and Filipcev, B., 2009. Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties. Food Chemistry 115: 982-988.
Skujins, S., 1998. Handbook for ICP-AES (Vartian-Vista). A short guide to Vista series ICP-AES operation. Variant Int. AG, Zug, version 1.0, Switzerland.
Slavin, J., 2004. Whole grains and human health. Nutrition Research Reviews 17: 99-110.
Tariqul Islam, A.F.M., Chowdhury, M.G.F., Islam, M.N. and Islam, M.S., 2007. Standardization of bread preparation from soy flour. International Journal of Sustainable Crop Production2(6): 15-20.
Wilkes, A.P., 1996. Phytochemical fighter. Food Processing 57(11): 90.
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Sep 7, 2018
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