Publicação
Bread development with partial replacement of wheat flour by sorghum flour (Sorghum bicolor (L.) Moench) germinated and in natura
| Resumo: | Sorghum (Sorghum bicolor (L.) Moench) is an Unconventional Food Plant (PANC) that has nutritional and chemical qualities with potential applications in the development of new products. Even with all the abundance of plants that have food potential, more than half of the global energy need is currently met by just four crops: rice, potato, wheat, and corn. Therefore, there is a gap in food biodiversity for human consumption. Bread products are the most consumed and easily accepted by the consumer, however, the application of sorghum for bread formulation requires additional technological practices, since PANC do not have the gliadin and glutenin proteins that form gluten, which is responsible for the structure and softness, essential and appreciation characteristics derived from wheat flour. Thus, the use of sorghum in bakery is a more complex process that requires association with other types of flour and technologies to give better results to the final product1. Sorghum germination is a technological alternative for nutritional and chemical improvement, since the germination process can increase starch and protein digestibility in addition to reducing anti-nutritional compounds such as phytate inhibitors, tannins and enzyme inhibitors and increase the concentration of enzymes, proteins and phenolic compounds, favors the release of bioactive peptides, which can exert a wide range of biological functions, beneficially affecting antioxidant, anti-inflammatory and antimicrobial activity, being of great value to the bakery industry2. The present work aims to develop four baking formulations with replacement of 15 and 30%, respectively, of wheat flour by germinated and in natura sorghum flour. The germination process was carried out with maceration of the grains for 24 hours, then drained, followed by another 24 hours at 30°C in an incubator for germination and then dried and crushed. The following physical parameters were evaluated: texture at different storage times (24, 72 and 120 hours) according to the AACC 74-094 method, using a texturometer (TA HD plus model, Stable Micro System, Godalming, United Kingdom ), specific volume by seed displacement technique, colorimeter staining (model CR400, Konica Minolta, New Jersey, USA) and water activity of the loaves were determined using AquaLabDew Point water activity meter. The formulations with substitutions of 15% and 30% of in natura sorghum flour showed lower crumb firmness after 24h of storage (237.16 ± 8.72 and 789.17 ± 14.62 g/force, respectively) and higher volumes specific, namely, 2.95 ± 0.11 and 3.89 ± 0.17g/mL. The bread formulations with the replacement of 15% and 30% of germinated sorghum showed greater crumb firmness (1388.35 ± 43.66 and 2998.26 ± 137.79 g/force, respectively) and lower specific volumes (2 .29 ± 0.04 and 2.43 ± 0.11 g/mL, respectively). The formulation with 30% of germinated sorghum flour showed greater firmness after 120 h of storage with 3525.55 ± 19.58 g/force, whereas the formulation with 15% of in natura sorghum flour showed less firmness after 120h of storage (335.02±4.92 g/force). The formulations with percentages of sorghum flour had no significant differences in terms of water activity after 120 h of storage. The control formulation showed significant differences in firmness on the day of preparation. The color of germinated and in natura sorghum flours only showed significant differences for the a* parameter. Regarding the coloring of the baked bread formulations, all formulations showed significant differences. The formulations with germinated sorghum flour replacement showed higher averages for the parameters L*, a* and b*, therefore, they presented a darker color in relation to the formulations of in natura breads. Breads with partial replacement of wheat flour by in natura and germinated sorghum flour obtained crumb structure, specific volume and color similar to other formulations of breads rich in fiber and whole grain3, demonstrating the technological potential for use of germinated sorghum flour in bakery products development |
|---|---|
| Autores principais: | Steinmacher, Nádia Cristiane |
| Outros Autores: | Salvati, Diogo; Ledur, E.H.; Paschoalinotto, B.H.; Dias, Maria Inês; Pereira, Carla; Barros, Lillian |
| Assunto: | Bread development Sorghum bicolor (L.) Moench Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| Ano: | 2022 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867172682084122624 |
|---|---|
| author | Steinmacher, Nádia Cristiane |
| author2 | Salvati, Diogo Ledur, E.H. Paschoalinotto, B.H. Dias, Maria Inês Pereira, Carla Barros, Lillian |
| author2_role | author author author author author author |
| author_facet | Steinmacher, Nádia Cristiane Salvati, Diogo Ledur, E.H. Paschoalinotto, B.H. Dias, Maria Inês Pereira, Carla Barros, Lillian |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Steinmacher, Nádia Cristiane\"},{\"Person.name\":\"Salvati, Diogo\"},{\"Person.name\":\"Ledur, E.H.\"},{\"Person.name\":\"Paschoalinotto, B.H.\",\"Person.identifier.orcid\":\"0000-0002-5813-4453\"},{\"Person.name\":\"Dias, Maria Inês\",\"Person.identifier.orcid\":\"0000-0001-8744-7814\"},{\"Person.name\":\"Pereira, Carla\",\"Person.identifier.orcid\":\"0000-0003-0093-771X\"},{\"Person.name\":\"Barros, Lillian\",\"Person.identifier.orcid\":\"0000-0002-9050-5189\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Steinmacher, Nádia Cristiane Salvati, Diogo Ledur, E.H. Paschoalinotto, B.H. Dias, Maria Inês Pereira, Carla Barros, Lillian |
| datacite.date.Accepted.fl_str_mv | 2022-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2023-03-10T16:26:02Z |
| datacite.date.embargoed.fl_str_mv | 2023-03-10T16:26:02Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Bread development Sorghum bicolor (L.) Moench Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| datacite.titles.title.fl_str_mv | Bread development with partial replacement of wheat flour by sorghum flour (Sorghum bicolor (L.) Moench) germinated and in natura |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Steinmacher, Nádia Cristiane Salvati, Diogo Ledur, E.H. Paschoalinotto, B.H. Dias, Maria Inês Pereira, Carla Barros, Lillian |
| dc.date.Accepted.fl_str_mv | 2022-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2023-03-10T16:26:02Z |
| dc.date.embargoed.fl_str_mv | 2023-03-10T16:26:02Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/27647 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Sociedade Portuguesa de Química |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Bread development Sorghum bicolor (L.) Moench Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| dc.title.fl_str_mv | Bread development with partial replacement of wheat flour by sorghum flour (Sorghum bicolor (L.) Moench) germinated and in natura |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_c94f |
| description | Sorghum (Sorghum bicolor (L.) Moench) is an Unconventional Food Plant (PANC) that has nutritional and chemical qualities with potential applications in the development of new products. Even with all the abundance of plants that have food potential, more than half of the global energy need is currently met by just four crops: rice, potato, wheat, and corn. Therefore, there is a gap in food biodiversity for human consumption. Bread products are the most consumed and easily accepted by the consumer, however, the application of sorghum for bread formulation requires additional technological practices, since PANC do not have the gliadin and glutenin proteins that form gluten, which is responsible for the structure and softness, essential and appreciation characteristics derived from wheat flour. Thus, the use of sorghum in bakery is a more complex process that requires association with other types of flour and technologies to give better results to the final product1. Sorghum germination is a technological alternative for nutritional and chemical improvement, since the germination process can increase starch and protein digestibility in addition to reducing anti-nutritional compounds such as phytate inhibitors, tannins and enzyme inhibitors and increase the concentration of enzymes, proteins and phenolic compounds, favors the release of bioactive peptides, which can exert a wide range of biological functions, beneficially affecting antioxidant, anti-inflammatory and antimicrobial activity, being of great value to the bakery industry2. The present work aims to develop four baking formulations with replacement of 15 and 30%, respectively, of wheat flour by germinated and in natura sorghum flour. The germination process was carried out with maceration of the grains for 24 hours, then drained, followed by another 24 hours at 30°C in an incubator for germination and then dried and crushed. The following physical parameters were evaluated: texture at different storage times (24, 72 and 120 hours) according to the AACC 74-094 method, using a texturometer (TA HD plus model, Stable Micro System, Godalming, United Kingdom ), specific volume by seed displacement technique, colorimeter staining (model CR400, Konica Minolta, New Jersey, USA) and water activity of the loaves were determined using AquaLabDew Point water activity meter. The formulations with substitutions of 15% and 30% of in natura sorghum flour showed lower crumb firmness after 24h of storage (237.16 ± 8.72 and 789.17 ± 14.62 g/force, respectively) and higher volumes specific, namely, 2.95 ± 0.11 and 3.89 ± 0.17g/mL. The bread formulations with the replacement of 15% and 30% of germinated sorghum showed greater crumb firmness (1388.35 ± 43.66 and 2998.26 ± 137.79 g/force, respectively) and lower specific volumes (2 .29 ± 0.04 and 2.43 ± 0.11 g/mL, respectively). The formulation with 30% of germinated sorghum flour showed greater firmness after 120 h of storage with 3525.55 ± 19.58 g/force, whereas the formulation with 15% of in natura sorghum flour showed less firmness after 120h of storage (335.02±4.92 g/force). The formulations with percentages of sorghum flour had no significant differences in terms of water activity after 120 h of storage. The control formulation showed significant differences in firmness on the day of preparation. The color of germinated and in natura sorghum flours only showed significant differences for the a* parameter. Regarding the coloring of the baked bread formulations, all formulations showed significant differences. The formulations with germinated sorghum flour replacement showed higher averages for the parameters L*, a* and b*, therefore, they presented a darker color in relation to the formulations of in natura breads. Breads with partial replacement of wheat flour by in natura and germinated sorghum flour obtained crumb structure, specific volume and color similar to other formulations of breads rich in fiber and whole grain3, demonstrating the technological potential for use of germinated sorghum flour in bakery products development |
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| person_str_mv | Steinmacher, Nádia Cristiane Salvati, Diogo Ledur, E.H. Paschoalinotto, B.H. Paschoalinotto, B.H. https://www.ciencia-id.pt/3016-502D-BA1E 3016-502D-BA1E http://orcid.org/0000-0002-5813-4453 0000-0002-5813-4453 Dias, Maria Inês Dias, Maria Inês https://www.ciencia-id.pt/2A13-4BE6-C7CF 2A13-4BE6-C7CF http://orcid.org/0000-0001-8744-7814 0000-0001-8744-7814 Pereira, Carla Pereira, Carla https://www.ciencia-id.pt/EF10-2739-2B70 EF10-2739-2B70 http://orcid.org/0000-0003-0093-771X 0000-0003-0093-771X Barros, Lillian Barros, Lillian https://www.ciencia-id.pt/9616-35CB-D001 9616-35CB-D001 http://orcid.org/0000-0002-9050-5189 0000-0002-9050-5189 |
| publishDate | 2022 |
| publisher.none.fl_str_mv | Sociedade Portuguesa de Química |
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| spelling | engSociedade Portuguesa de Químicapt_PTSorghum (Sorghum bicolor (L.) Moench) is an Unconventional Food Plant (PANC) that has nutritional and chemical qualities with potential applications in the development of new products. Even with all the abundance of plants that have food potential, more than half of the global energy need is currently met by just four crops: rice, potato, wheat, and corn. Therefore, there is a gap in food biodiversity for human consumption. Bread products are the most consumed and easily accepted by the consumer, however, the application of sorghum for bread formulation requires additional technological practices, since PANC do not have the gliadin and glutenin proteins that form gluten, which is responsible for the structure and softness, essential and appreciation characteristics derived from wheat flour. Thus, the use of sorghum in bakery is a more complex process that requires association with other types of flour and technologies to give better results to the final product1. Sorghum germination is a technological alternative for nutritional and chemical improvement, since the germination process can increase starch and protein digestibility in addition to reducing anti-nutritional compounds such as phytate inhibitors, tannins and enzyme inhibitors and increase the concentration of enzymes, proteins and phenolic compounds, favors the release of bioactive peptides, which can exert a wide range of biological functions, beneficially affecting antioxidant, anti-inflammatory and antimicrobial activity, being of great value to the bakery industry2. The present work aims to develop four baking formulations with replacement of 15 and 30%, respectively, of wheat flour by germinated and in natura sorghum flour. The germination process was carried out with maceration of the grains for 24 hours, then drained, followed by another 24 hours at 30°C in an incubator for germination and then dried and crushed. The following physical parameters were evaluated: texture at different storage times (24, 72 and 120 hours) according to the AACC 74-094 method, using a texturometer (TA HD plus model, Stable Micro System, Godalming, United Kingdom ), specific volume by seed displacement technique, colorimeter staining (model CR400, Konica Minolta, New Jersey, USA) and water activity of the loaves were determined using AquaLabDew Point water activity meter. The formulations with substitutions of 15% and 30% of in natura sorghum flour showed lower crumb firmness after 24h of storage (237.16 ± 8.72 and 789.17 ± 14.62 g/force, respectively) and higher volumes specific, namely, 2.95 ± 0.11 and 3.89 ± 0.17g/mL. The bread formulations with the replacement of 15% and 30% of germinated sorghum showed greater crumb firmness (1388.35 ± 43.66 and 2998.26 ± 137.79 g/force, respectively) and lower specific volumes (2 .29 ± 0.04 and 2.43 ± 0.11 g/mL, respectively). The formulation with 30% of germinated sorghum flour showed greater firmness after 120 h of storage with 3525.55 ± 19.58 g/force, whereas the formulation with 15% of in natura sorghum flour showed less firmness after 120h of storage (335.02±4.92 g/force). The formulations with percentages of sorghum flour had no significant differences in terms of water activity after 120 h of storage. The control formulation showed significant differences in firmness on the day of preparation. The color of germinated and in natura sorghum flours only showed significant differences for the a* parameter. Regarding the coloring of the baked bread formulations, all formulations showed significant differences. The formulations with germinated sorghum flour replacement showed higher averages for the parameters L*, a* and b*, therefore, they presented a darker color in relation to the formulations of in natura breads. Breads with partial replacement of wheat flour by in natura and germinated sorghum flour obtained crumb structure, specific volume and color similar to other formulations of breads rich in fiber and whole grain3, demonstrating the technological potential for use of germinated sorghum flour in bakery products developmentapplication/pdfpt_PTBread development with partial replacement of wheat flour by sorghum flour (Sorghum bicolor (L.) Moench) germinated and in naturaSteinmacher, Nádia CristianeSalvati, DiogoLedur, E.H.PersonalPaschoalinotto, B.H.DSpacehttp://dspace.org/items/3e7e0721-9c57-482e-944d-5b4acf3dab6dDSpacehttp://dspace.org/items/3e7e0721-9c57-482e-944d-5b4acf3dab6dPaschoalinottoBeatriz H.Ciência IDhttps://www.ciencia-id.pt3016-502D-BA1EORCIDhttp://orcid.org0000-0002-5813-4453PersonalDias, Maria InêsDSpacehttp://dspace.org/items/7ca8432b-e7f4-4116-a56e-9eba0d4403bdDSpacehttp://dspace.org/items/7ca8432b-e7f4-4116-a56e-9eba0d4403bdDiasMaria InêsCiência IDhttps://www.ciencia-id.pt2A13-4BE6-C7CFORCIDhttp://orcid.org0000-0001-8744-7814Researcher IDhttps://www.researcherid.comM-8242-2013Scopus Author IDhttps://www.scopus.com54388787000PersonalPereira, CarlaDSpacehttp://dspace.org/items/e07a8e12-52bb-47c5-bae7-41a5f648213bDSpacehttp://dspace.org/items/e07a8e12-52bb-47c5-bae7-41a5f648213bPereiraCarlaCiência IDhttps://www.ciencia-id.ptEF10-2739-2B70ORCIDhttp://orcid.org0000-0003-0093-771XResearcher IDhttps://www.researcherid.comK-1629-2016Scopus Author IDhttps://www.scopus.com55627876424PersonalBarros, LillianDSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01DSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01BarrosLillianCiência IDhttps://www.ciencia-id.pt9616-35CB-D001ORCIDhttp://orcid.org0000-0002-9050-5189Researcher IDhttps://www.researcherid.comJ-3600-2013Researcher IDhttps://www.researcherid.comJ-3600-2013Scopus Author IDhttps://www.scopus.com35236343600Scopus Author IDhttps://www.scopus.com57194900801HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISBNIsPartOf978-989-8124-36-42023-03-10T16:26:02Z20222022-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/27647http://purl.org/coar/access_right/c_abf2open accessBread developmentSorghum bicolor (L.) MoenchResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technology513077 bytesother research producthttp://purl.org/coar/resource_type/c_c94fconference object2022http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/d3aa22d8-b84f-48f1-a8ce-853584dc37f3/downloadXVI Encontro de Química dos Alimentos - Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentar: Livro de Resumos345345Castelo Branco |
| spellingShingle | Bread development with partial replacement of wheat flour by sorghum flour (Sorghum bicolor (L.) Moench) germinated and in natura Steinmacher, Nádia Cristiane Bread development Sorghum bicolor (L.) Moench Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| status | SINGLETON |
| subject.fl_str_mv | Bread development Sorghum bicolor (L.) Moench Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| title | Bread development with partial replacement of wheat flour by sorghum flour (Sorghum bicolor (L.) Moench) germinated and in natura |
| title_full | Bread development with partial replacement of wheat flour by sorghum flour (Sorghum bicolor (L.) Moench) germinated and in natura |
| title_fullStr | Bread development with partial replacement of wheat flour by sorghum flour (Sorghum bicolor (L.) Moench) germinated and in natura |
| title_full_unstemmed | Bread development with partial replacement of wheat flour by sorghum flour (Sorghum bicolor (L.) Moench) germinated and in natura |
| title_short | Bread development with partial replacement of wheat flour by sorghum flour (Sorghum bicolor (L.) Moench) germinated and in natura |
| title_sort | Bread development with partial replacement of wheat flour by sorghum flour (Sorghum bicolor (L.) Moench) germinated and in natura |
| topic | Bread development Sorghum bicolor (L.) Moench Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| topic_facet | Bread development Sorghum bicolor (L.) Moench Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| url | http://hdl.handle.net/10198/27647 |
| visible | 1 |