The Effects of Oat Fiber Powder Particle Size on the Physical Properties of Fresh and Frozen Wheat Bread Rolls

8/10/2019 The Effects of Oat Fiber Powder Particle Size on the Physical Properties of Fresh and Frozen Wheat Bread Rolls

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The effects of oat fiber powder particle size on the physical properties of fresh and frozen wheat

bread rolls 1

Table of Contents

Results and Discussion ................................................................................................................... 2

Effect of the oat fiber powder on the volume of the fresh and frozen wheat bread rolls ........... 2

Effect of the oat fiber powder on the crumb, crest and color of the fresh and frozen wheat

bread rolls.................................................................................................................................... 3

Effect on the quality parameters of the fresh and the frozen bread ............................................ 3

Statistical results ......................................................................................................................... 4

Conclusion ...................................................................................................................................... 9

References ..................................................................................................................................... 10


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Results and Discussion

Effect of the oat fiber powder on the volume of the fresh and frozen wheat bread rolls

Fresh and frozen bread rolls were being made using the conditions containing different particle

sizes oat fiber powder and the process of the bake off technology. The quality of the bread hasbeen analyzed under low temperatures. These values are compared with the simple bread making

process. Different particle sizes of oat fiber powder affected the volume and also the specific

properties like crumb, crest hardness and other physiochemical properties (Brcenas, et al.,

2004). These characteristics of the bread were dependent on the simple and the bake off

technological process and it was analyzed that certain inclusion of the oat fiber powder in the

bread made a certain reduction in the volume of the bread as far as the conventional or simple

bread making process is concerned. This is due to the fact that the fibers which are insoluble in

the bread would not let the dough to expand and hence due to a high water content the volume of

the bread is reduced (Rogers, et al., 1988) (Hoseney & Rogers., 1990). The same results has

been observed from the bake off technology as the pectin tends to increase the volume of thebread but this effect was completely minimized by the bake off technology process. It can be

concluded that pectin is usually a good constituent for the simple or conventional bread making

but in the case of the bake off technology its effects are negligible (Rosell & Santos., 2010). In

the structure of the pectin fiber there are ionized carboxyl groups which forms the hydrogen

bonds easily. It could be analyzed that its polymeric structure does not possess the capability to

keep the firms structure of the crest and the crumb. That is the reason why after the process of

the partial baking and the occurrence of the cooling procedures the final baking does not tends to

recover the extent of volume.

The condition in which the dough has been stored under the low or minute temperatures have

also affected the volume of the fully baked bread rolls. It was analyzed that the constituent of thefiber in the par-baked bread which was stored at certain low temperatures also did not affect the

volume of the bread but on the other hand the bread containing the blends of the fiber showed a

significant decrease in the volume along the storage (Ronda & Roos., 2011). While in the case of

the crumb and crust the fiber blend did not affected the structure due to the presence of the gluten

which also favored the crumb to collapse under the influence of the low temperatures. Hence

there was a constant yield of the lower volume which can be specified by the statistical results

(Masoodi & Chauhan., 1998) (Chen, et al., 1988).

The breads which are accumulated from the par-baked bread possess many enriched constituents

in which the volume is not seem to be influenced at all (Mandala, et al., 2009). It can be said that

the loaves which has the constituent of the pectin could show better performance if preserved for

the longer times. It could be effect of the water binding capacity which resisted against the ice

damage and hence the specific volume is obtained which could also be observed in the results

(Baier-Schenk, et al., 2005).


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Effect of the oat fiber powder on the crumb, crest and color of the fresh and frozen wheat

bread rolls

In the case of the simple technique of making fresh and frozen bread rolls the crumb was

significantly hard and it could be said that the constituents of the resistant starch and fiber blend

both resulted in hardness of the crumb and same changes have been observed in the case of the

crust structure. The blend of the fibers imposed a very significant influence on the crumb

yielding a stiff crumb structure. Similar results have been analyzed in the vicinity of the resistant

starch. In the bake off technology same changes have been observed and same influence have

been imposed by both fiber blend and the resistant starch (Mandala & Sotirakoglou., 2005).

Pectin did not influence the hardness of the bread at all and was not a significant influence in this

process. The frozen condition of the par baked bread has also led to increase in the hardness of

the crumb and crest as the changes depends only upon the appropriate storage temperatures. It

could be said that under the influence of low temperatures the fully baked bread are always

found in a harder crumbs and crests rather than in the case of the subzero temperatures (Lagrain,

et al., 2008). This effect could not be observed in the fresh bread because but it only be noticed

in the influence of the breads which contains the fiber blends. These realizations also indicatesthat soluble and insoluble fibers are not mostly form their structures when subjected to low

temperatures. Hence the frozen bread can easily be formulated with constituents of the fiber

while on the other hand the fresh breads containing the pectin are not mostly influence by the

storage conditions. Under the influence of the previous observations it can be stated that at

frozen temperature that the hardening occurred in a very slow manner or could not be present at

all (Brcenas & Rosell., 2006) (Korus, et al., 2009).

Effect on the quality parameters of the fresh and the frozen bread

The quality parameters have been defined on the fresh and the frozen breads under low or

subzero temperatures and significant change was observed in the moisture and also in the ratio of

the width and height. This significant increase can also be seen in the statistical results as the

fresh bread have lower constituents of the moisture which because of the fact that the lower

amount of the water is used in the formulated of the fresh bread. These results can also be

realized in the sated experiment (Brcenas, et al., 2004) in which the hydrocolloids were the only

case when the moisture contents have been increased. The frozen bread contained higher amount

of the moisture than the fresh bread again the exception was just because of the fiber blends. The

higher moisture case in the frozen bread was just due to the account of the less water evaporation

in the baking processes because most of the time it was observed that the intimal heat is required

for the increase in temperature (Lainez, et al., 2008). In many cases it was also observed that the

bread which is frozen contained a higher amount of water than the fresh bread due to the change

in the temperature. Concerning the fiber blend effect, having the diverse water hydrationproperties and the constituents of the viscometric profile of the blend of fibers could elaborate its

different activities. The addition of the hydrocolloids could results in the lower moisture

constituents of crumbs (Polaki, et al., 2010) (Mandala, et al., 2009).

It can be observed from the fresh bread is mostly undergo the crust flaking process which also

results in the exclusion of the crust. It was also observed that it has been appointed to drying of

the surface with the operations of freezing and thawing (Ribotta, et al., 2003). It is also


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connected to two processes which are; the proportion of the ice due to the freezing condition and

the difference between the interfacial and color properties of the crest and the crumb produced

by the tensile forces. The effect of these formulations were analyzed on the flaking of the crust

and it could be said that the flaking was calculated to be 2 percent while concerning different

particle sizes of oat fiber powder. Not much relationship can be obtained from the degree of

flaking or the preparation of the bread making process (Autio & Sinda., 1992 ). The flake sizes

were also depending on the preparation processes and the different diameter of oat fiber and the

flakes sizes were supposed to be smaller when the bread possess the constituent of the resistant

starch. Changes were also observed on the basis of the crust but the bread making processes were

not involved in it (Fik & Surwka., 2002).

The structure of the crumb can be obtained from the simple bread making processes which

indicated that the polymeric compounds were not involved in affecting the number of alveoli.

Nor the bread making process have been significantly involved in it as the parameter (p


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Correlations (Spreadsheet4 in food science)

Variable

Diameter of

particle (um)

Physical Yield Physical Volume Physical Moisture

Diameter of particle (um)

Physical Yield

Physical VolumePhysical Moisture

1.000000 0.216170 -0.114347 0.125159

0.216170 1.000000 0.290468 -0.279734

-0.114347 0.290468 1.000000 -0.9797430.125159 -0.279734 -0.979743 1.000000

Normal Probability Plot of Residuals

-1.6 -1.4 -1.2 -1.0 -0.8 -0.6 -0.4 -0.2 0.0 0.2 0.4 0.6 0.8 1.0 1.2 1.4 1.6

Residuals

-3

-2

-1

0

1

2

3

E

xpectedNormalValue


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-20 -15 -10 -5 0 5 10 15

Residuals

-3

-2

-1

0

1

2

3

ExpectedNormalValue

Regression Summary for Dependent Variable: Crumb Color L* (Spreadsheet4

R= .00602863 R= .00003634 Adjusted R= -----

F(1,76)=.00276 p


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-12 -10 -8 -6 -4 -2 0 2 4 6 8 10 12

Residuals

-3

-2

-1

0

1

2

3

ExpectedNormalValue

Correlations (Spreadsheet4 in food sc ience)

Variable

Diameter of

particle (um)

Crust Color

L*

Crust Color a* Crust Color

b*

Diameter of particle (um)

Crust Color L*

Crust Color a*

Crust Color b*

1.000000 -0.469300 0.078203 0.359422

-0.469300 1.000000 -0.752128 -0.854967

0.078203 -0.752128 1.000000 0.716774

0.359422 -0.854967 0.716774 1.000000

Regression Summary f or Dependent Variable: TPA FIRMNESS (Spreadsheet4 in f ood sci

R= .11024505 R= .01215397 Adjusted R= -----

F(1,76)=.93507 p


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-6 -4 -2 0 2 4 6 8 10 12 14

Residuals

-3

-2

-1

0

1

2

3

ExpectedNormalValue

Regression Summary for Dependent Variable: Crust Color L* (Spreads

R= .46929970 R= .22024220 Adjusted R= .20998223

F(1,76)=21.466 p


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-1.2 -1.0 -0.8 -0.6 -0.4 -0.2 0.0 0.2 0.4 0.6 0.8

Residuals

-3

-2

-1

0

1

2

3

ExpectedNormalValue

Regression Summary f or Dependent Variable: SENSORY

Crumb colour (Spreadsheet4 in food science)

R= .25174716 R= .06337663 Adjusted R= .05105264

F(1,76)=5.1425 p


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References

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Baier-Schenk, A., Handschin, S. & Conde-Petit., B., 2005. "Ice in prefermented frozen bread

dough-an investigation based on calorimetry and microscopy.". Cereal chemistry , 82(3), pp.

251-255..

Brcenas & Eugenia, M., 2003. "Effect of freezing and frozen storage on the staling of part-

baked bread.".Food Research International, 36(8), pp. 863-869.

Brcenas, M. E., Benedito, C. & Rosell., C. M., 2004. "Use of hydrocolloids as bread improvers

in interrupted baking process with frozen storage.".Food Hydrocolloids, 18(5), pp. 769-774..

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Brcenas, M. E. & Rosell., C. M., 2006. "Different approaches for improving the quality and

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Journal of Food Engineering, 72(1), pp. 92-99.

Chen, H., Rubenthaler, G. L., Leung, H. K. & Baranowski, J. D., 1988. "Chemical, physical, and

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The Effects of Oat Fiber Powder Particle Size on the Physical Properties of Fresh and Frozen Wheat Bread Rolls