Bread Quality Improvement with Special Novel Additives
Presently a significant portion of the Earth's
population does not have access to healthy food. Either because they
cannot afford it or because they do not know which one are they. The
aim of the VII th Framework Chance project (Nr. 266331) supported
by the European Union has been to develop relatively cheap food
with favourable nutritional value and it should have acceptable
quality for consumers. As one task of the project we manufactured
bread products as a basic food. We examined the enrichment of bread
products with four kinds of bran, with a special milling product of
grain industry (aleurone-rich flour) and with a soy-based sprouted
additive. The applied concentration of the six mentioned additives
has been optimized and the physical properties of the bread products
were monitored. The weight/density of the enriched breads increased
a bit, however the volume and height decreased slightly compared to
the corresponding data of the control bread. The optimized
composition of the final product is favourably affected by these
additives having highly preferred composition from nutritional point
of view.
[1] “CHANCE - Low cost technologies and traditional ingredients for the
production of affordable, nutritionally correct foods improving health in
population groups at risk of poverty,” coordinated by F. Capozzi, and A.
Bordoni. www.chancefood.eu. Downloaded at: Nov. 2014.
[2] The Federation of Bakers, “European Bread Market,” London, United
Kingdom. http://www.bakersfederation.org.uk/the-bread-industry/
industry-facts/european-bread-market.html. Downloaded at: Febr. 2015.
[3] Ministry of Agriculture and Rural Development, Products of the milling
industry, 2-61 directive, In Codex Alimentarius Hungaricus, 3rd ed.,
2007, pp. 4-6, Hungary.
[4] A. D. Evers, and D. B. Bechtel, “Microscopic structure of the wheat
grain,” and Y. Pomeranz “Cemical composition of kernel structures,” In
Wheat Chemistry and Technology, 3rd ed, Y. Pomeranz, Ed., St. Paul,
MN, USA: American Association of Cereal Chemists, 1988, pp. 47–159.
[5] L. Stevenson, F. Phillips, K. O’Sullivan, and J. Walton, “Wheat bran: its
composition and benefits to health, a European perspective,”
International Journal of Food Sciences and Nutrition, vol. 63, no. 8, pp.
1001–1013, Dec. 2012.
[6] C. M. Liyana-Pathirana, and F. Shahidi, “The antioxidant potential of
milling fractions from bread, wheat and durum,” Journal of Cereal
Science, vol. 45, no. 3, pp. 238–247, May 2007.
[7] M. He, R. M. van Dam, E. Rimm, F. B. Hu, and L. Qi, “Whole-Grain,
Cereal Fiber, Bran, and Germ Intake and the Risks of All-Cause and
Cardiovascular Disease–Specific Mortality Among Women With Type 2
Diabetes Mellitus,” Epidemiology and Prevention, vol. 121, pp. 2162–
2168, May 2010.
[8] J. W. Jr. Erdman, and E. J. Fordyce, “Soy products and the human diet,”
The American Journal of Clinical Nutrition, vol. 49, no. 5, pp. 725–737,
May 1989.
[9] Fitorex Engineering and Trading Ltd. (In Hungarian: Fitorex Műszaki
Fejlesztőés Kereskedelmi Kft.), “New food-industrial product with plant
origin and goods containing it,” (In Hungarian: Új,
növényieredetűélelmiszer-iparitermékésazazttartalmazókészítmények),
Hungarian Patent, patent number: P 08 00665 in Hungary, Nov. 2008.
[10] Fitorex Ltd., “YASO, Soy like never before,” Budapest, Hungary.
www.yaso.hu. Downloaded at: Jun. 2014.
[11] F. Brouns, Y. Hemery, R. Price, and N. M. Anson, “Wheat aleurone:
separation, composition, health aspects, and potential food use,” Critical
Reviews in Food Science and Nutrition, vol. 52, no. 6, pp. 553–568,
March 2012.
[12] A. Salgó, Sz. Gergely, and K. Gebruers, “Screening for dietary fibre
constituents in cereals by near infrared spectroscopy (Chapter 18.),” In
Analysis of Bioactive Components in Small Grain Cereals, P. R.
Shewry, and J. L. Ward, Eds., St. Paul, MN, USA: AACC International
Incorporated, 2009, pp. 247-261.
[13] A. Bagdi, F. Szabó, A. Gere, Z. Kókai, L. Sipos, S. Tömösközi, “Effect
of aleurone-rich flour on composition, cooking, textural, and sensory
properties of pasta,” LWT - Food Science and Technology, vol. 59, pp.
996–1002, July 2014.
[14] F. Brouns, A. Adam-Perrot, B. Atwell, and W. von Reding, “Nutritional
and technological aspects of wheat aleuronefibre: implications for use in
food,” In Dietary fibre: New frontiers for food and health, 1st ed., J. W.
van der Kamp, J. M. Jones, B. V. McCleary, and D. L. Topping, Eds.,
Wageningen: Wageningen Academic Publishers, 2010, pp. 395–413.
[1] “CHANCE - Low cost technologies and traditional ingredients for the
production of affordable, nutritionally correct foods improving health in
population groups at risk of poverty,” coordinated by F. Capozzi, and A.
Bordoni. www.chancefood.eu. Downloaded at: Nov. 2014.
[2] The Federation of Bakers, “European Bread Market,” London, United
Kingdom. http://www.bakersfederation.org.uk/the-bread-industry/
industry-facts/european-bread-market.html. Downloaded at: Febr. 2015.
[3] Ministry of Agriculture and Rural Development, Products of the milling
industry, 2-61 directive, In Codex Alimentarius Hungaricus, 3rd ed.,
2007, pp. 4-6, Hungary.
[4] A. D. Evers, and D. B. Bechtel, “Microscopic structure of the wheat
grain,” and Y. Pomeranz “Cemical composition of kernel structures,” In
Wheat Chemistry and Technology, 3rd ed, Y. Pomeranz, Ed., St. Paul,
MN, USA: American Association of Cereal Chemists, 1988, pp. 47–159.
[5] L. Stevenson, F. Phillips, K. O’Sullivan, and J. Walton, “Wheat bran: its
composition and benefits to health, a European perspective,”
International Journal of Food Sciences and Nutrition, vol. 63, no. 8, pp.
1001–1013, Dec. 2012.
[6] C. M. Liyana-Pathirana, and F. Shahidi, “The antioxidant potential of
milling fractions from bread, wheat and durum,” Journal of Cereal
Science, vol. 45, no. 3, pp. 238–247, May 2007.
[7] M. He, R. M. van Dam, E. Rimm, F. B. Hu, and L. Qi, “Whole-Grain,
Cereal Fiber, Bran, and Germ Intake and the Risks of All-Cause and
Cardiovascular Disease–Specific Mortality Among Women With Type 2
Diabetes Mellitus,” Epidemiology and Prevention, vol. 121, pp. 2162–
2168, May 2010.
[8] J. W. Jr. Erdman, and E. J. Fordyce, “Soy products and the human diet,”
The American Journal of Clinical Nutrition, vol. 49, no. 5, pp. 725–737,
May 1989.
[9] Fitorex Engineering and Trading Ltd. (In Hungarian: Fitorex Műszaki
Fejlesztőés Kereskedelmi Kft.), “New food-industrial product with plant
origin and goods containing it,” (In Hungarian: Új,
növényieredetűélelmiszer-iparitermékésazazttartalmazókészítmények),
Hungarian Patent, patent number: P 08 00665 in Hungary, Nov. 2008.
[10] Fitorex Ltd., “YASO, Soy like never before,” Budapest, Hungary.
www.yaso.hu. Downloaded at: Jun. 2014.
[11] F. Brouns, Y. Hemery, R. Price, and N. M. Anson, “Wheat aleurone:
separation, composition, health aspects, and potential food use,” Critical
Reviews in Food Science and Nutrition, vol. 52, no. 6, pp. 553–568,
March 2012.
[12] A. Salgó, Sz. Gergely, and K. Gebruers, “Screening for dietary fibre
constituents in cereals by near infrared spectroscopy (Chapter 18.),” In
Analysis of Bioactive Components in Small Grain Cereals, P. R.
Shewry, and J. L. Ward, Eds., St. Paul, MN, USA: AACC International
Incorporated, 2009, pp. 247-261.
[13] A. Bagdi, F. Szabó, A. Gere, Z. Kókai, L. Sipos, S. Tömösközi, “Effect
of aleurone-rich flour on composition, cooking, textural, and sensory
properties of pasta,” LWT - Food Science and Technology, vol. 59, pp.
996–1002, July 2014.
[14] F. Brouns, A. Adam-Perrot, B. Atwell, and W. von Reding, “Nutritional
and technological aspects of wheat aleuronefibre: implications for use in
food,” In Dietary fibre: New frontiers for food and health, 1st ed., J. W.
van der Kamp, J. M. Jones, B. V. McCleary, and D. L. Topping, Eds.,
Wageningen: Wageningen Academic Publishers, 2010, pp. 395–413.
@article{"International Journal of Biological, Life and Agricultural Sciences:70242", author = "Mónika Bartalné-Berceli and Eszter Izsó and Szilveszter Gergely and András Salgó", title = "Bread Quality Improvement with Special Novel Additives", abstract = "Presently a significant portion of the Earth's
population does not have access to healthy food. Either because they
cannot afford it or because they do not know which one are they. The
aim of the VII th Framework Chance project (Nr. 266331) supported
by the European Union has been to develop relatively cheap food
with favourable nutritional value and it should have acceptable
quality for consumers. As one task of the project we manufactured
bread products as a basic food. We examined the enrichment of bread
products with four kinds of bran, with a special milling product of
grain industry (aleurone-rich flour) and with a soy-based sprouted
additive. The applied concentration of the six mentioned additives
has been optimized and the physical properties of the bread products
were monitored. The weight/density of the enriched breads increased
a bit, however the volume and height decreased slightly compared to
the corresponding data of the control bread. The optimized
composition of the final product is favourably affected by these
additives having highly preferred composition from nutritional point
of view.
", keywords = "Aleurone-rich flour, Brans, Bread products,
Sprouted soybean, YASO.", volume = "9", number = "5", pages = "584-5", }
