Development and characterization of roll bread with partial replacement of wheat flour by malt bagasse
DOI:
https://doi.org/10.33448/rsd-v9i11.10468Keywords:
Beer by-product; Coloring; Functionality; Minerals.Abstract
The objective of this work was to develop roll bread with partial replacement of wheat flour by malt bagasse (MB) and to evaluate the changes in their physical-chemical characteristics and microbiological parameters. Four formulations of breads were elaborated: one control without MB, and 3 formulations with partial replacement of wheat flour varying the MB amount in 5, 10 and 15%. MB reduced the carbohydrate content of the dough; consequently, the calories of the bread rolls were also reduced. On the other hand, moisture, minerals and lipids contents were increased. The type of protein changed with the substitution of MB in the dough, but the amount of proteins was not altered. The lowest hardness values were observed in breads with 5% and 10% MB, being related to higher values of acidity in the dough. The increase in the mineral content of the dough was related to the darkening of the bread. All bread formulations showed microbiological quality within the limits established by Brazilian legislation for coliforms at 45 °C, Bacillus cereus and Salmonella sp. The formulation with 10% MB resulted in bread rolls with higher nutritional value, in terms of minerals, lower hardness and with a darker aspect all around when compared to the control bread, giving it an aspect of wholegrain bread.
References
American Association of Cereal Chemists. AACC. (2000). Official methods of analysis of the AACC, (10th ed,), St, Paul: Approved Methods Committee.
Alcântara, R. G. D., Fukumasu, H., Raspantini, P. C. F., Raspantini, L. E. R., Steel, C. J., Oliveira, L. D. C., & Vanin, F. M. (2020). Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution. Journal of Food Quality, 2020, Article ID 9245035, 13. https://doi.org/10.1155/2020/9245035
Association of Official Analytical Chemistry. AOAC. (2005). Official methods of analysis of the AOAC, (16th ed.), Arlington: AOAC, 1025p.
Aparecida, M., Pinto, X., Luis, G., Anciens, D. P., Emanuel, L., & Costa, D. O. (2019). Produção, caracterização e qualidade microbiológica de fermento natural a partir de fruta-pão (Artocarpus altilis) e sua aplicação na produção de pão francês. Alimentos: Ciência, Tecnologia e Meio Ambiente, 1(6), 24–45.
American Public Health Association. APHA. (2001). Compendium of methods for the microbiological examination of foods. (4th ed.), Washington: APHA, 676p.
Ariyantoro, A. R., Amanto, B. S., & Kristin, A. N. (2020). The physical, chemical, and sensory properties of sweet bread from jack bean flour modified with acetic acid. In AIP Conference Proceedings, 2219 (1), 70006. https://doi.org/10.1063/5.0003134
Brasil. (2019) Ministério da Saúde. Agencia Nacional de Vigilância Sanitária (ANVISA), Resolução RDC nº 331, de 23 de dezembro de 2019. Dispõe sobre os padrões microbiológicos de alimentos e sua aplicação. Diário Oficial da União. Retrieved from <https://www.in.gov.br/en/web/dou/-/resolucao-rdc-n-331-de-23-de-dezembro-de-2019-235332272>. Acesso em 20 agosto 2020.
Cavalcante, D. M., & dos Santos, E. S. (2019). Utilização da programação linear para maximização dos lucros da produção de pães em uma empresa de panificação/Use of linear programming to maximize the profits of bread production in a baking company. Brazilian Journal of Development, 5(12), 28501-28511. https://doi.org/10.34117/bjdv5n12-031
Chen, Y., Zhao, L., He, T., Ou, Z., Hu, Z., & Wang, K. (2019). Effects of mango peel powder on starch digestion and quality characteristics of bread. International journal of biological macromolecules, 140, 647-652. https://doi.org/10.1016/j.ijbiomac.2019.08.188
Core Team, R. (2018). R: A language and environment for statistical computing. R Foundation for Statistical Computing, Vienna, Austria.
Costa, B. M. F., Coelho, C. M., Souza, C. R., Duarte, G. D. A., Pinto, M. B., Silva, V. J., & Batista, M. S. (2020). Study of the drying kinetics of the malt bagasse in a pneumatic transporter. Chemical Industry and Chemical Engineering Quarterly, 1(1), 1-14. https://doi.org/10.2298/CICEQ190827014C
Fazio, M. L. S., Campana, G. H. G., & Geromel, M. R. (2020). Bolores/leveduras e Staphylococcus aureus em pães franceses comercializados na região de Catanduva–SP. Revista InterCiência-IMES Catanduva, 1(4), 17-17.
Guilherme, F. F., & Jokl, L. (2005). Emprego de fubá de melhor qualidade protéica em farinhas mistas para produção de biscoito. Food Science and Technology, 25(1), 63-71. https://doi.org/10.1590/S0101-20612005000100011
Instituto Adolfo Lutz. IAL. (2008). Métodos físico-químicos para análise de alimentos. (4th ed.), São Paulo: Instituto Adolfo Lutz. 1020 p.
Jacometti, G. A., Mello, L. R. P. F., Nascimento, P. H. A., Sueiro, A. C., Yamashita, F., & Mali, S. (2015). The physicochemical properties of fibrous residues from the agro industry. LWT - Food Science and Technology, 62(1), 138–143. https://doi.org/10.1016/j.l wt.2015.01.044
Kuiavski, M. P., Bezerra, J. R. M. V., Teixeira, Â. M., & Rigo, M. (2020). Elaboração de pães com adição de farinha do bagaço de malte. Brazilian Journal of Development, 6(7), 53208–53221. https://doi.org/10.34117/bjdv6n7-823
Marchini, M., Carini, E., Cataldi, N., Boukid, F., Blandino, M., Ganino, T., & Pellegrini, N. (2020). The use of red lentil flour in bakery products: how do particle size and substitution level affect rheological properties of wheat bread dough? LWT-Food Science and Technology, 136, Part 1, 110299. https://doi.org/10.1016/j.lwt.2020.110299.
Merril, A. L., & Watt, B. K. (1973). Energy value of foods: basis and derivation. Washington: United States Department of Agriculture.
Parenti, O., Guerrini, L., Canuti, V., Angeloni, G., Masella, P., & Zanoni, B. (2019). The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour. LWT-Food Science and Technology, 106, 240-246. https://doi.org/10.10 16/j.lw t.2019.02.066
Pareyt, B., Finnie, S. M., Putseys, J. A., & Delcour, J. A. (2011). Lipids in bread making: Sources, interactions, and impact on bread quality. Journal of Cereal Science, 54(3), 266-279. https://doi.org/10.1016/j.jcs.2011.08.011
Pereira, A. S., Shitsuka, D.M., Parreira, F. J., & Shitsuka, R. (2018). Metodologia da pesquisa científica. [e-book]. Santa Maria. Ed. UAB/NTE/UFSM. Retrieved from https://repositorio. ufsm.br/bitstream/handle/1/15824/Lic_Computacao_Metodologia-Pesquisa-Cientifica.pdf?sequence=1
Robert, H., Gabriel, V., Lefebvre, D., Rabier, P., Vayssier, Y., & Fontagné-Faucher, C. (2006) Study of the Lactobacillus plantarum and Leuconostoc starters during a complete wheat sourdough breadmaking process. Lebensmittel – Wissenschaft and Technologie, 39, 256-265.
Santos, C. O., Silveira, M. R., Santos, A. M., Quatrin, A., & Rosa, C. S. (2017). Resource recovery in the food industry: use in the development of cakes. International Food Research Journal, 24(5), 1941–1947.
Saraiva, B. R., Agustinho, B. C., Vital, A. C. P., Staub, L., & Pintro, P. T. M. (2019). Effect of brewing waste (malt bagasse) addition on the physicochemical properties of hamburgers. Journal of Food Processing and Preservation, 43(10), 1–9. https://doi.org/10.1111/ jfpp.14135
Stojceska, V. (2019). Chapter 15 - Brewer’s Spent Grain from By-Product to Health: A Rich Source of Functional Ingredients. In Flour and Breads and their Fortification in Health and Disease Prevention. (2nd ed.), Editor(s): Victor R. Preedy, Ronald Ross Watson, Academic Press, 189–198.
Su, X., Wu, F., Zhang, Y., Yang, N., Chen, F., Jin, Z., & Xu, X. (2019). Effect of organic acids on bread quality improvement. Food chemistry, 278, 267-275. https://doi.org/10.1016/j. foodchem.2018.11.011
Torrezan, R., Sá, D., Takeiti, C., Galdeano, M., Minguita, A. D. S., & De Oliveira, F. C. (2017). Aceitação de pães do tipo francês com teor reduzido de sódio. In: Encontro Nacional de Segurança e qualidade de alimentos. Belém, PA: LACEN: UFPA, 1-5.
Wirkijowska, A., Zarzycki, P., Sobota, A., Nawrocka, A., Blicharz-Kania, A., & Andrejko, D. (2020). The possibility of using by-products from the flaxseed industry for functional bread production. LWT-Food Science and Technology, 118, 108860. https://doi.org/10.1016/j. lwt.2019.108860
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 Maria José de Figueiredo; Anderson Ferreira Vilela; Celene Ribeiro Ataide; Rossana Maria Feitosa de Figueirêdo; Cristiani Viegas Brandão Grisi; Arianne Dantas Viana; Érica de Andrade Vieira
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.