QUALITY EVALUATION OF WHEAT-PUMPKIN-GOLDEN FLAXSEED COMPOSITE BREAD

The purpose of this study was to optimize the level of wheat, pumpkin seed (PSF) and golden flaxseed flour (GFs) that can be used in order to obtain high quality bread. The independent variables levels used were between 90 and 95 % for wheat flour and between 2.5% and 7.5% for pumpkin seed and golde...

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Autores principales:	Georgiana Gabriela CODINĂ, Denisa ATUDOREI, Ana CIMPOI, Silvia MIRONEASA, Elena TODOSI-SĂNDULEAC
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2017
Materias:	: loaf volume porosity elasticity crumb structure textural properties Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/364a0c025d4d471fad12fd5ad9b850cd
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spelling	oai:doaj.org-article:364a0c025d4d471fad12fd5ad9b850cd2021-12-02T18:18:26ZQUALITY EVALUATION OF WHEAT-PUMPKIN-GOLDEN FLAXSEED COMPOSITE BREAD2068-66092559-6381https://doaj.org/article/364a0c025d4d471fad12fd5ad9b850cd2017-06-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/492/478https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The purpose of this study was to optimize the level of wheat, pumpkin seed (PSF) and golden flaxseed flour (GFs) that can be used in order to obtain high quality bread. The independent variables levels used were between 90 and 95 % for wheat flour and between 2.5% and 7.5% for pumpkin seed and golden flaxseed flour. The quality parameters analyzed were the following: loaf volume, porosity, elasticity and bread crumb structure. The mixture experiment design was used for optimization. Special quadratic mixture models were obtained for all the dependent variables. The optimum mixture levels were of 92.43% for wheat flour, 5.06% for pumkin seed flour and 2.51% for golden seed flour. The values of these flours in terms of loaf volume of bread, porosity and elasticity were of 422 cm3/100g, 76.15%, and 92.82%, respectively. The textural properties (hardness, cohesiveness, adhesiveness, viscosity, elasticity, gumminess, chewiness) were analyzed for the control sample and the optimum bread sample obtained with PSF and GFs addition. For the last one mentioned hardness, elasticity, gumminess and chewiness increase with 25.03%, 7.31%, 23.41%, 25.77% while the cohesiveness value decreases with 1.47%.Georgiana Gabriela CODINĂDenisa ATUDOREIAna CIMPOISilvia MIRONEASAElena TODOSI-SĂNDULEACStefan cel Mare University of Suceavaarticle: loaf volumeporosityelasticitycrumb structuretextural propertiesFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 16, Iss 2, Pp 61-70 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	: loaf volume porosity elasticity crumb structure textural properties Food processing and manufacture TP368-456
spellingShingle	: loaf volume porosity elasticity crumb structure textural properties Food processing and manufacture TP368-456 Georgiana Gabriela CODINĂ Denisa ATUDOREI Ana CIMPOI Silvia MIRONEASA Elena TODOSI-SĂNDULEAC QUALITY EVALUATION OF WHEAT-PUMPKIN-GOLDEN FLAXSEED COMPOSITE BREAD
description	The purpose of this study was to optimize the level of wheat, pumpkin seed (PSF) and golden flaxseed flour (GFs) that can be used in order to obtain high quality bread. The independent variables levels used were between 90 and 95 % for wheat flour and between 2.5% and 7.5% for pumpkin seed and golden flaxseed flour. The quality parameters analyzed were the following: loaf volume, porosity, elasticity and bread crumb structure. The mixture experiment design was used for optimization. Special quadratic mixture models were obtained for all the dependent variables. The optimum mixture levels were of 92.43% for wheat flour, 5.06% for pumkin seed flour and 2.51% for golden seed flour. The values of these flours in terms of loaf volume of bread, porosity and elasticity were of 422 cm3/100g, 76.15%, and 92.82%, respectively. The textural properties (hardness, cohesiveness, adhesiveness, viscosity, elasticity, gumminess, chewiness) were analyzed for the control sample and the optimum bread sample obtained with PSF and GFs addition. For the last one mentioned hardness, elasticity, gumminess and chewiness increase with 25.03%, 7.31%, 23.41%, 25.77% while the cohesiveness value decreases with 1.47%.
format	article
author	Georgiana Gabriela CODINĂ Denisa ATUDOREI Ana CIMPOI Silvia MIRONEASA Elena TODOSI-SĂNDULEAC
author_facet	Georgiana Gabriela CODINĂ Denisa ATUDOREI Ana CIMPOI Silvia MIRONEASA Elena TODOSI-SĂNDULEAC
author_sort	Georgiana Gabriela CODINĂ
title	QUALITY EVALUATION OF WHEAT-PUMPKIN-GOLDEN FLAXSEED COMPOSITE BREAD
title_short	QUALITY EVALUATION OF WHEAT-PUMPKIN-GOLDEN FLAXSEED COMPOSITE BREAD
title_full	QUALITY EVALUATION OF WHEAT-PUMPKIN-GOLDEN FLAXSEED COMPOSITE BREAD
title_fullStr	QUALITY EVALUATION OF WHEAT-PUMPKIN-GOLDEN FLAXSEED COMPOSITE BREAD
title_full_unstemmed	QUALITY EVALUATION OF WHEAT-PUMPKIN-GOLDEN FLAXSEED COMPOSITE BREAD
title_sort	quality evaluation of wheat-pumpkin-golden flaxseed composite bread
publisher	Stefan cel Mare University of Suceava
publishDate	2017
url	https://doaj.org/article/364a0c025d4d471fad12fd5ad9b850cd
work_keys_str_mv	AT georgianagabrielacodina qualityevaluationofwheatpumpkingoldenflaxseedcompositebread AT denisaatudorei qualityevaluationofwheatpumpkingoldenflaxseedcompositebread AT anacimpoi qualityevaluationofwheatpumpkingoldenflaxseedcompositebread AT silviamironeasa qualityevaluationofwheatpumpkingoldenflaxseedcompositebread AT elenatodosisanduleac qualityevaluationofwheatpumpkingoldenflaxseedcompositebread
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QUALITY EVALUATION OF WHEAT-PUMPKIN-GOLDEN FLAXSEED COMPOSITE BREAD

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