Sprouted wheat flour for improving physical, chemical, rheological, microbial load, and quality properties of fino bread-Reference-Cited by-同舟云学术

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

Published:2024-01-01 Issue:1 Volume:22 Page:
ISSN:2391-5420
Container-title:Open Chemistry
language:en
Short-container-title:

Author:

Badawy Waleed Z.¹,Al-Dalain Sati Y.²,Abdelaziz Manal³,Elgabaly Alaa A.³,Morsy Osama M.⁴,Sami Rokayya⁵,Alshehry Garsa⁵,Aljumayi Huda⁵,Algarni Eman⁵,Abushal Suzan A.⁶,Almehmadi Awatif M.⁷,Bedaiwi Ruqaiah I.⁸,Kadi Roqayah H.⁹,Baakdah Fadi¹⁰¹¹,Aljahani Amani H.¹²,Morsy Mohamed K.¹³

Affiliation:

1. Department Food Technology, Faculty of Agriculture, Kafrelsheikh University , P.O. Box 33516 , Kafr El Sheikh , Egypt

2. Department of Medical Support, Al-Karak University College, Al-Balqa Applied University , Salt , P.O. Box 19117 , Jordan

3. Department of Microbiology, Central Laboratory of Residue Analysis of Pesticides and Heavy Metals in Food, Agriculture Research Center, Dokki , Giza , Egypt

4. Department of Basic and Applied Sciences, Faculty of Engineering, Arab Academy of Science, Technology, and Maritime Transport , Cairo , Egypt

5. Department of Food Science and Nutrition, College of Sciences, Taif University , P.O. 11099 , Taif 21944 , Saudi Arabia

6. Program of Food Sciences and Nutrition, Turabah University College, Taif University , P.O. Box 11099 , Taif 21944 , Saudi Arabia

7. Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Umm Al-Qura University , Makkah 24382 , Saudi Arabia

8. Department of Medical Laboratory Technology, Faculty of Applied Medical Sciences, University of Tabuk , Tabuk 71491 , Saudi Arabia

9. Department of Biological Sciences, College of Science, University of Jeddah , Jeddah 21959 , Saudi Arabia

10. Department of Medical Laboratory Sciences, Faculty of Applied Medical Sciences, King Abdulaziz University , Jeddah 21589 , Saudi Arabia

11. Special Infectious Agents Unit, King Fahd Medical Research Center, King Abdulaziz University , Jeddah 21589 , Saudi Arabia

12. Department of Physical Sports Sciences, College of Sports Sciences & Physical Activity, Princess Nourah bint Abdulrahman University , P.O. Box 84428 , Riyadh 11671 , Saudi Arabia

13. Department of Food Technology, Faculty of Agriculture, Benha University , P.O. Box 13736, Qaluobia , Moshtohor , Egypt

Abstract

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.

Publisher

Walter de Gruyter GmbH

Link

https://www.degruyter.com/document/doi/10.1515/chem-2024-0030/pdf

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