Browsing by Subject "bread"
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Item Development of Gluten-Free Baking Methods Utilizing Sorghum Flour(2012-02-14) Boswell, Sara ElizabethIncreasing diagnosis and awareness of celiac disease and gluten intolerance has created a need for developing improved quality gluten-free sandwich breads. Sorghum is a naturally gluten-free grain with ideal baking qualities that is underutilized in the gluten-free baking industry. Research is needed on developing gluten-free breads utilizing sorghum flour that could be used in future research and commercial production. Three objectives were tested. Objectives evaluated feasibility of using egg white foam with leavening agents in yeast-free bread, optimum mixing time in a laboratory control bread utilizing sorghum flour, and maximizing the amount of sorghum flour that could be used in the control formulation. Four comparisons were tested for yeast-free breads and 5 were compared for yeast breads. Volume, hardness, and color were measured using 15 replications. Environmental Scanning Electron Microscopy (ESEM) was performed on selected treatments to evaluate crumb structure. Utilizing egg white foam for gluten-free breads produced acceptable volume, color, crumb structure and hardness compared to commercial gluten-free controls. Using egg white foam eliminates proofing time with increased production speed. Increasing mixing time in gluten-free yeast breads significantly (P<0.05) improved specific volume and overall loaf volume without negatively affecting crumb hardness in 10 and 15 minute mixing treatments. Crumb structure was significantly improved between 5 and 15 minute treatments. Evaluation with ESEM showed reduced clumping of ingredients in the crumb and thinner air cell walls. Specific volume and loaf volume were significantly (P<0.05) higher in 15 minute mixing (2.13 cm^3/g; 1845 cm^3) versus the commercial comparison (2.00 cm^3/g; 923 cm^3). Optimum mixing for yeast bread was 15 minutes and optimum percentage of sorghum used in the flour blend was 60 percent. Increasing the use of commodity grade gluten-free decorticated white sorghum flour will reduce cost of specialty milled ingredients. In future studies mixing for 15 minutes using the laboratory yeast bread formulation containing 60 percent sorghum should be used as the research control as it provided consistent optimum results.Item Development of specialty breads as nutraceutical products(2009-05-15) Hines, Lindsey ReneeBread is widely consumed and is an ideal vehicle for nutraceutical delivery. Sorghum bran, flax, and inulin are nutraceutical ingredients that may be incorporated into bread to provide health benefits. Because celiacs can not consume bread containing wheat flour, a need exists for gluten-free bread containing nutraceutical ingredients. In preliminary research, bread containing 12% brown sorghum bran and 5% flaxseed was developed. In an effort to reduce rapid staling, soy flour was substituted for 0, 2, 4, and 6% of the wheat flour. Bread was evaluated based on specific volume, crumb firmness, color, moisture, nutrition content, and sensory evaluation. Sorghum bran was high in dietary fiber (45%) and antioxidants (oxygen radical absorbance capacity, ORAC). Flaxseed also contained dietary fiber (28%) and omega-3 fatty acids. Soy flour was high in protein. High levels of soy flour increased crumb firmness and decreased specific volume. The bread containing 2% soy flour was preferred, however, by panelists in sensory evaluation. Per 56 g serving, this bread provided ~3 g dietary fiber, ~396 mg omega-3 fatty acids, and ~3417 mol TE antioxidant activity. The use of low levels of soy flour in bread containing sorghum bran and flaxseed may help improve palatability and increase consumption of dietary fiber, antioxidants, and omega-3 fatty acids in bread. A gluten-free bread containing sorghum bran, flax, and inulin was also developed for consumers with celiac disease. Breads were evaluated based on the same parameters as described above. Inulin was high in soluble fiber (90%). The optimum formula was 10% inulin, 5% sorghum bran, and 5% flax. This formula had improved specific volume, reduced crumb firmness, and an attractive dark colored crumb. One 56 g serving of the bread provided ~2 g dietary fiber, ~1882 mol TE antioxidant value, and ~287 mg omega-3 fatty acids. When compared to commercially available gluten-free bread mixes, the optimum formula was significantly improved with regards to crumb firmness and provided acceptable specific volume. Because of the improved bread qualities and high levels of health-promoting nutraceutical ingredients, the optimum formula could likely compete in the gluten-free bread market.Item Identification of Quantitative Trait Loci (QTLs) Associated with Maintenance of Bread Making Quality under Heat Stress in Wheat (Triticum aestivum)(2010-10-12) Beecher, Francis WardThe aim of this study was to identify QTLs associated with the maintenance of grain quality following post-anthesis heat stress. A population of 64 F6Halberd X Cutter recombinant inbred lines (RILs) was exposed to either heat stress or control conditions in the greenhouse, starting ten days after anthesis. Grain quality was determined using the sodium dodecyl sulfate (SDS) sedimentation test, a significant predictor of bread baking quality. The percent change in SDS sedimentation test scores between the heat and control populations was used to identify QTLs associated with quality stability. Four QTLs were identified, located one each on chromosomes 1B, 1D, 4A, and 7A. Three of the QTLs, those on 1B, 1D, and 4A, were associated with variations in SDS sedimentation level. The QTL on chromosome 7A was associated with the percent change in SDS sedimentation scores between heat-stressed and control conditions. This indicated a relationship between the identified QTL and quality stability. To confirm the detected QTLs, eighty advanced lines grown at three Texas nurseries were genotyped and tested for relationships between QTL-associated markers, quality traits, and stability of the quality traits. Quality trait stability was estimated using the coefficient of variability (CV%) of quality traits between growing sites. Quality characters analyzed in the advanced lines included kernel hardness, mixograph peak time, kernel weight, flour yield, SDS sedimentation, and grain yield. The analysis showed support for the effect of the QTLs on chromosomes 1B, 1D, and 4A. Further analysis will be needed to confirm the QTL on 7A, in particular. The mapping of additional markers will be necessary. However, the potential importance of this QTL and the abundance of other QTLs detected in this region make it worth investigating.