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White Bread (white + bread)
Selected AbstractsPALM OIL SHORTENING EFFECTS ON BAKING PERFORMANCE OF WHITE BREADJOURNAL OF FOOD PROCESS ENGINEERING, Issue 3 2010NYUK LING CHIN ABSTRACT The effect of the addition of palm oil shortening up to 10% on baking performance of white breads in terms of volume, oven spring, weight, density, color, crumb texture and shelf life using strong and weak flour was investigated. Shortening improved the volume and oven spring of bread at an optimum level of 4% for both strong and weak flour. The strong flour illustrated the effects of shortening more significantly than the weak flour as it produced loaves with higher volumes, oven spring and weight. Bread density decreased to its lowest at 4% of shortening before increasing but porosity decreased linearly with shortening level. These findings suggest that shortening has the optimum capability of reducing bread density at 4% and further addition resulted in dense and coarse bread. Addition of shortening also gave signs of whiter breads and mold reduction effect, although there is no particular trend with its usage levels. PRACTICAL APPLICATIONS This research presents the improvement in baking characteristics of white bread with addition of palm oil shortening at an optimum level of 4% for all three types of shortening with melting points ranging from 36,52C. The baking characteristics such as volume, oven spring, weight, density, color, crumb texture and shelf life were evaluated using newly developed research methods and also by adopting industrial practices. It was observed that addition of shortening gave signs of whiter breads and mold reduction effect. [source] Liquid,vapour partition of ethanol in bakery productsFLAVOUR AND FRAGRANCE JOURNAL, Issue 1 2006Paola Pittia Abstract Ethanol is a common ingredient in formulated foods, naturally present or added in liquid form in order to achieve the desired sensorial properties. In many complex foods this volatile compound could also serve interesting technological functions, as well as extending their shelf-lives, owing to its capacity to inhibit or reduce the rate of microbial growth. At the European level there are no known restrictions regarding the use of ethanol in foods as a preservative, while in Italy, current regulations allow its addition as an anti-moulding agent in pre-packed bread, at a maximum concentration of 2% on a dry weight basis. This research studied the effect of water activity (aw) and water content on the ethanol vapour pressure of sliced white bread, previously equilibrated at various aw values and with 2% ethanol added. Different aw values were obtained by both rehydration from previously freeze-dried bread, and dehydration from the fresh product. The results showed that both aw and moisture affected the vapour pressure of ethanol as a consequence of water,solute and ethanol,solute interactions in the matrix. These interactions varied according to the modality of equilibration (desorption or absorption) at a given aw. The results are discussed in terms of ethanol activity (ae), computed as the ratio between the ethanol vapour pressure in bread and the vapour pressure of pure ethanol at the same temperature. This index, analogous to aw, proved to be useful in evaluating the ,freedom' of the ethanol present in a food matrix to be released in the vapour phase. Copyright © 2006 John Wiley & Sons, Ltd. [source] PALM OIL SHORTENING EFFECTS ON BAKING PERFORMANCE OF WHITE BREADJOURNAL OF FOOD PROCESS ENGINEERING, Issue 3 2010NYUK LING CHIN ABSTRACT The effect of the addition of palm oil shortening up to 10% on baking performance of white breads in terms of volume, oven spring, weight, density, color, crumb texture and shelf life using strong and weak flour was investigated. Shortening improved the volume and oven spring of bread at an optimum level of 4% for both strong and weak flour. The strong flour illustrated the effects of shortening more significantly than the weak flour as it produced loaves with higher volumes, oven spring and weight. Bread density decreased to its lowest at 4% of shortening before increasing but porosity decreased linearly with shortening level. These findings suggest that shortening has the optimum capability of reducing bread density at 4% and further addition resulted in dense and coarse bread. Addition of shortening also gave signs of whiter breads and mold reduction effect, although there is no particular trend with its usage levels. PRACTICAL APPLICATIONS This research presents the improvement in baking characteristics of white bread with addition of palm oil shortening at an optimum level of 4% for all three types of shortening with melting points ranging from 36,52C. The baking characteristics such as volume, oven spring, weight, density, color, crumb texture and shelf life were evaluated using newly developed research methods and also by adopting industrial practices. It was observed that addition of shortening gave signs of whiter breads and mold reduction effect. [source] Glycemic Responses and Sensory Characteristics of Whole Yellow Pea Flour Added to Novel Functional FoodsJOURNAL OF FOOD SCIENCE, Issue 9 2009Christopher P.F. Marinangeli ABSTRACT:, A fundamental understanding regarding postprandial glycemic responses to foods containing whole yellow-pea flour (WYPF) remains unknown. This, alongside concerns that WYPF possesses unfavorable sensory characteristics has limited the incorporation of WYPF into new functional food products as a healthy novel ingredient. The objective of this study was to evaluate how WYPF modulates postprandial glycemic responses as well as sensory characteristics in novel foods. In a single-blind crossover trial, the present study assessed postprandial glycemic responses of banana bread, biscotti, and spaghetti containing either WYPF or whole wheat flour (WWF). Boiled yellow peas (BYP) and white bread (WB) were used as positive and negative controls, respectively. On day 1, subjects evaluated appearance, taste, texture, smell as well as overall acceptance of each WYPF and WWF food on a 5-point hedonic scale. WYPF banana bread (97.9 ± 17.8 mmol·min/L) and biscotti (83 ± 13 mmol·min/L), as well as BYP (112.3 ± 19.9 mmol·min/L), reduced (P,< 0.05) glycemic responses compared to WB (218.1 ± 29.5 mmol·min/L). The glycemic response of WYPF pasta (160.7 ± 19.4 mmol·min/L) was comparable to WB. WYPF biscotti produced a lower (P,= 0.019) postprandial glycemic response compared to WWF biscotti (117.2 ± 13.1 mmol·min/L). Hedonic responses between corresponding foods were similar except for the WYPF pasta (2.9 ± 0.9) which possessed a lower sensory score (P,= 0.02) for smell compared to WWF pasta (3.6 ± 1). WYPF can be used to produce low-glycemic functional foods possessing sensory attributes that are comparable to identical food products containing WWF. [source] Sensory Acceptability of Foods with Added Lupin (Lupinus angustifolius) Kernel Fiber Using Pre-set CriteriaJOURNAL OF FOOD SCIENCE, Issue 1 2002R. Clark ABSTRACT: Fiber-enriched white bread, muffin, pasta, orange juice, and breakfast bar were prepared with lupin (Lupinus angustifolius) kernel fiber. Consumer panelists (n = 44) determined that all these fiber-enriched foods, except orange juice, fulfilled pre-set acceptability criteria. Fiber enrichment did not change overall acceptability (p > 0.05) of the bread and pasta, but reduced overall acceptability (p < 0.05) of the muffin, orange juice, and breakfast bar. In all fiber-enriched products, flavor was the attribute most highly correlated with overall acceptability (p < 0.05). The lupin kernel fiber used in this study therefore appears to have potential as a ,nonintrusive' ingredient in some processed cereal-based foods. For other applications, fiber modification appears worthy of investigation to accomplish ,nonintrusive' fiber enrichment. [source] Sensory acceptability of white bread with added Australian sweet lupin (Lupinus angustifolius) kernel fibre and its glycaemic and insulinaemic responses when eaten as a breakfastJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 13 2003Stuart K Johnson Abstract The aim of this study was to determine whether lupin kernel fibre (LKF) could lower the glycaemic and insulinaemic responses of bread without reducing palatability. Healthy adults (n = 21) consumed control (white) bread (2.7% total dietary fibre (TDF)) once and LKF bread (8.5% TDF) once, as 50 g available carbohydrate breakfasts, in random order on different occasions. Venous blood samples were taken fasting, then post-prandially over 2 h and analysed for plasma glucose and insulin. Incremental areas under curves (IAUC) for glucose and insulin, glycaemic index (GI) and insulinaemic index (II) were calculated. Sensory acceptability of a control (white) bread (3.5% TDF) and two LKF breads (6.6 and 8.3% TDF) was determined (n = 54). A reduction of 18.8% (P < 0.05) was seen in IAUC for insulin of LKF bread compared with the control (white) bread breakfast. No significant differences were seen in the other glucose or insulin measures. Mean sensory ratings for all breads were ,acceptable', with no significant differences between the ratings of the breads. In conclusion, LKF can be formulated into palatable bread and beneficially influenced the IAUC for insulin. Further studies are required to determine unequivocally whether LKF has beneficial effects on blood glucose and insulin measures. Copyright © 2003 Society of Chemical Industry [source] PALM OIL SHORTENING EFFECTS ON BAKING PERFORMANCE OF WHITE BREADJOURNAL OF FOOD PROCESS ENGINEERING, Issue 3 2010NYUK LING CHIN ABSTRACT The effect of the addition of palm oil shortening up to 10% on baking performance of white breads in terms of volume, oven spring, weight, density, color, crumb texture and shelf life using strong and weak flour was investigated. Shortening improved the volume and oven spring of bread at an optimum level of 4% for both strong and weak flour. The strong flour illustrated the effects of shortening more significantly than the weak flour as it produced loaves with higher volumes, oven spring and weight. Bread density decreased to its lowest at 4% of shortening before increasing but porosity decreased linearly with shortening level. These findings suggest that shortening has the optimum capability of reducing bread density at 4% and further addition resulted in dense and coarse bread. Addition of shortening also gave signs of whiter breads and mold reduction effect, although there is no particular trend with its usage levels. PRACTICAL APPLICATIONS This research presents the improvement in baking characteristics of white bread with addition of palm oil shortening at an optimum level of 4% for all three types of shortening with melting points ranging from 36,52C. The baking characteristics such as volume, oven spring, weight, density, color, crumb texture and shelf life were evaluated using newly developed research methods and also by adopting industrial practices. It was observed that addition of shortening gave signs of whiter breads and mold reduction effect. [source] | ||||||||||