BREAD MAKING OF DURUM WHEAT WITH CHICKPEA SOURDOUGH OR COMPRESSED BAKER'S YEAST

Comparison of wet and dried chickpea yeast in breadmaking

BACKGROUND

Chickpea yeast (CY), initiated by spontaneous fermentation of coarsely-ground chickpea in water, is considered a variant of conventional sourdough and contributes somewhat similarly to bakery products. As the preparation of wet CY prior to each baking process poses certain difficulties, its usage in dry form has been gaining interest. In this study, CY was used either directly in freshly prepared wet form or in freeze-dried and spray-dried forms at 50, 100 and 150 g kg^-1 levels (all on 14% moisture basis) in substitution with wheat flour to compare their effects on bread properties.

RESULTS

Utilization of all forms of CY did not noticeably change the contents of protein, fat, ash, total carbohydrate and damaged starch in the wheat flour-CY mixtures. However, falling numbers and sedimentation volumes of CY-containing mixtures decreased significantly, due probably to the increase in the amylolytic and proteolytic activities during chickpea fermentation. These changes somewhat corresponded to improved dough processability. Both wet and dried CY samples reduced pH levels of doughs and breads, and increased probiotic lactic acid bacteria (LAB) count. Total phenolic contents, antioxidant capacities and flavor scores of CY-containing breads were significantly enhanced. However, CY usage slightly influenced yield, moisture content, volume, color and hardness values of breads.

CONCLUSION

Effects of wet and dried forms of CY on bread properties were quite comparable, indicating that CY can be used upon properly drying similarly to the conventional wet form. © 2023 Society of Chemical Industry.

Evaluation of fermented African yam bean flour composition and influence of substitution levels on properties of wheat bread

The composition (proximate, amino acids, in vitro protein digestibility [IVPD]), antinutritional factors (ANFs), functional properties, and antioxidant activity of fermented African yam bean flour (FAYBF) were determined in this study, and the effect of substituting FAYBF on the properties (nutritional, physical, and functional) of bread was investigated. Fermentation significantly (P ≤ 0.05) increased the levels of nutrients, IVPD, total phenolic content (TPC), and antioxidant activity in the flour, with significant (P ≤ 0.05) reduction in ANFs. The water absorption capacity (WAC) and oil absorption capacity (OAC), and swelling capacity of the flour increased after fermentation, while bulk density decreased. Substitution of wheat flour with FAYBF increased WAC and OAC, while peak viscosity decreased. Composite breads had higher nutritional, IVPD, TPC, and antioxidant activity than 100% wheat bread. The study demonstrates that FAYBF could be explored for the preparation of wheat-based bread, with reduced gluten levels. PRACTICAL APPLICATION: Bread is a staple food and this study can assist in increasing the utilization of neglected leguminous crops as well as addressing the challenge of malnutrition, prevalent in developing countries.

Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds

Lactobacillus plantarum ATCC 8014 was used to ferment quinoa flour, in order to evaluate its influence on the nutritional and rheological characteristics of both the sourdough and muffins. The quantification of carbohydrates and organic acids was carried out on a HPLC-RID system (high-performance liquid chromatography coupled with with refractive index detector), meanwhile HPLC-UV-VIS (high-performance liquid chromatography coupled with UV-VIS detector), AAS (Atomic absorption spectrophotometry), aluminum chloride colorimetric assay, Folin–Ciocalteu, and 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH) methods were used to determine folic acid, minerals, flavonoids, total phenols, and radical scavenging activity, respectively. Two types of sourdough were used in this study: quinoa sourdough fermented with L. plantarum ATCC 8014 and quinoa sourdough spontaneous fermented. The first one influenced the chemical composition of muffins in terms of decreased content of carbohydrates, higher amounts of both organic acids and folic acid. Furthermore, higher amounts of flavonoids, total phenols and increased radical scavenging activity were recorded due to the use of Lactobacillus plantarum ATCC 8014 strain. These results indicate the positive effect of quinoa flour fermentation with the above strain and supports the use of controlled fermentation with lactic acid bacteria for the manufacturing of gluten free baked products.

Effects of Chickpea-Based Leavening Extract on Physical, Textural and Sensory Properties of White Wheat Bread

This study aimed to investigate the effects of chickpea-based leavening extract (CLE) on certain white wheat bread characteristics. CLE increased the loaf volume, height and redness while it reduced the moisture, lightness and yellowness of the bread. Although crumb hardness of CLE bread was observed to be higher than commercial baker’s yeast (CBY; Saccharomyces cerevisiae) bread on the first day, this value did not show any significant difference during two days storage. Adhesiveness and chewiness of CLE bread were affected significantly, whereas springiness was not. Loaf volume, symmetry, crust colour, crust structure, texture, mouthfeel, odour, general acceptability and purchasing intent of CLE bread was scored higher as a result of sensorial analyses. We concluded that CLE could be used in breadmaking as an alternative to CBY for consumers who want a different taste and flavour. The use of CLE can be made widespread by performing and standardising the commercial production.