Sprouted wheat flour for improving physical, chemical, rheological, microbial load, and quality properties of fino bread

IF 2.1 4区化学 Q3 CHEMISTRY, MULTIDISCIPLINARY

Open Chemistry Pub Date : 2024-05-08 DOI:10.1515/chem-2024-0030

Waleed Z. Badawy, Sati Y. Al-Dalain, Manal Abdelaziz, Alaa A. Elgabaly, Osama M. Morsy, Rokayya Sami, Garsa Alshehry, Huda Aljumayi, Eman Algarni, Suzan A. Abushal, Awatif M. Almehmadi, Ruqaiah I. Bedaiwi, Roqayah H. Kadi, Fadi Baakdah, Amani H. Aljahani, Mohamed K. Morsy

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引用次数: 0

Abstract

The aim of this work was to improve the quality parameters, functional properties, and sensory attributes of the fino bread using sprouted whole wheat flour (SWWF) at different levels, i.e., 3, 6, and 9%. Results demonstrated that SWWF has two-fold phenolic compounds and antioxidant ability compared to unsprouted wheat. The SWWF was found to be high in protein, minerals, and fat while low in carbohydrates compared to the control sample. Additionally, the microbial loads of SWWF were within processing-acceptable limits. Dough stability and rheological attributes of wheat with SWWF were evaluated to predict the texture of the final bread. There was a positive correlation between stability time and mixed dough and texture parameters of wheat bread with SWWF. The bread made using SWWF was high in protein content. The panelists accepted the bread up to 9% SWWF addition from a sensory perspective. The findings demonstrated that SWWF might be suggested for utilization as an enhancer, particularly up to 9% addition in the bread-making industry.

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发芽小麦粉用于改善菲诺面包的物理、化学、流变、微生物负载和质量特性

这项工作的目的是利用发芽全麦面粉（SWWF）在不同水平（即 3%、6% 和 9%）上改善菲诺面包的质量参数、功能特性和感官属性。结果表明，发芽全麦面粉的酚类化合物和抗氧化能力是未发芽小麦的两倍。与对照样本相比，SWWF 的蛋白质、矿物质和脂肪含量较高，而碳水化合物含量较低。此外，SWWF 的微生物含量也在加工可接受的范围内。对添加了 SWWF 的小麦的面团稳定性和流变属性进行了评估，以预测最终面包的质地。使用 SWWF 制作的小麦面包的稳定性时间与混合面团和质地参数之间存在正相关。使用 SWWF 制作的面包蛋白质含量较高。小组成员从感官角度接受了 SWWF 添加量不超过 9% 的面包。研究结果表明，可建议在面包制作业中将 SWWF 用作增味剂，尤其是添加量不超过 9% 的情况下。

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来源期刊

Open Chemistry CHEMISTRY, MULTIDISCIPLINARY-

CiteScore

3.80

自引率

4.30%

发文量

审稿时长

6 weeks

期刊介绍： Open Chemistry is a peer-reviewed, open access journal that publishes original research, reviews and short communications in the fields of chemistry in an ongoing way. The central goal is to provide a hub for researchers working across all subjects to present their discoveries, and to be a forum for the discussion of the important issues in the field. The journal is the premier source for cutting edge research in fundamental chemistry and it provides high quality peer review services for its authors across the world. Moreover, it allows for libraries everywhere to avoid subscribing to multiple local publications, and to receive instead all the necessary chemistry research from a single source available to the entire scientific community.