Microbiological characteristics of bread dough and nutritional quality of “Tabnen-naow,” ethnic artisan bread in Burkina Faso

Tapsoba François,Ouédraogo Nicolas,Kagambèga Boureima,Ouédraogo Ali,Zongo Oumarou,Nikièma Fulbert,Savadogo Aly 한국식품연구원 2022 Journal of Ethnic Foods Vol.9 No.-

This study aimed to evaluate the microbiological characteristics of bread dough and the nutritional quality of “Tabnennaow,” an ethnic artisan bread consumed mainly in Burkina Faso. Originating in Boussé, this bread is spreading to the outskirts of Ouagadougou for several reasons, such as the increase in the price of industrial bread and especially the supposed low glycemic index of artisan bread. However, there is insufficient information in the literature about the nutritional quality and technology of artisan bread in Burkina Faso. For this purpose, surveys were conducted among artisan bakers in five artisan bread production units in Ouagadougou, using survey forms to draw the production diagram. The microbiological characteristics of bread dough were evaluated using standard microbiology methods. Lastly, the nutritional quality of ethnic artisan bread was determined using standard techniques. All the bakers were male, between 22 and 34 years old, with an average age of 27.8 ± 5.1 years. They all used wheat flour, mainly (80%) from the Grand Moulin du Faso (GMF). The Baker’s dough fermentation was done at room temperature using dry or lyophilized yeast. The interesting microorganisms (yeasts, lactic acid bacteria) were present in all the bread dough samples. The yeast (2.5 108 CFU/g) and lactic acid bacteria (2.27 107 dough, which had a low lactic acid bacterial load. The ethnic artisan bread contains carbohydrates (88.20–89.05%), proteins (9.60–10.60%), and minerals such as iron (11.56 to 89.27 mg/kg), calcium (00.00–290.03 mg/kg), and zinc(69.18 ± 36.74 to 389.10 ± 32.89 mg/kg). The nutritional composition revealed that ethnic artisan bread could contribute significantly to a healthy diet and food security.Keywords: Bread dough, Microbiological characteristics, Ethnic artisan bread, Tabnen-naow, Nutritional quality, Food security

Fenugreek Bread: A Treatment for Diabetes Mellitus

Jack N. Losso,Darryl L. Holliday,John W. Finley,Roy J. Martin,Jennifer C. Rood,Ying Yu,Frank L. Greenway 한국식품영양과학회 2009 Journal of medicinal food Vol.12 No.5

Use of fenugreek, a food with demonstrated efficacy in lowering blood sugar, is limited by its bitter taste and strong flavor. A bread incorporating fenugreek using a proprietary process was tested for its taste acceptability and its effect on carbohydrate metabolism. We developed a fenugreek bread formula that was produced in a commercial bakery by incorporating fenugreek flour into a standard wheat bread formula. Whole wheat bread was prepared by the same formula in the same bakery using wheat flour. Eight diet-controlled diabetic subjects were served two slices (56g) and 5% fenugreek. Blood glucose and insulin were tested periodically over a 4-hour period after consumption. The tests were run on two occasions 1 week apart, once with the fenugreek bread and once with regular bread. The study was double-blind, and the order was randomized and balanced. Fenugreek and whole wheat bread samples were evaluated for sensory attributes and nutrient composition. There was no statistically significant difference in proximate composition, color, firmness, texture, and flavor intensity between the fenugreek and wheat bread (P>.05). The area under the curve for glucose and insulin was lower in the fenugreek condition, but only reached significance with insulin (P<.05). The fenugreek-containing bread was indistinguishable from the whole wheat bread control. Normally, fenugreek flour impacts bread quality negatively. The bread maintained fenugreek's functional property of reducing insulin resistance. Acceptable baked products can be prepared with added fenugreek, which will reduce insulin resistance and treat type 2 diabetes.

제조방법을 달리하여 제조한 현미가루 첨가 식빵의 품질 특성

김명희,신말식 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.2

밀가루(강력분)에 제조 방법을 달리한 현미가루, 즉 생현미가루, 수침현미가루와 발아현미가루를 밀가루의 20% 대체하여 식빵을 제조하였으며, 품질을 물리적, 관능적 검사로 비교하였다. 빵의 부피 및 비용적은 대조구에 비하여 현미가루 첨가구가 모두 감소하여 대조구 비용적의 92.7~96.1%였으며 발아현미가루 첨가구가 가장 작았다. 빵의 색도는 crust와 crumb에서 모두 현미가루를 첨가한 경우 L값은 감소하고 a값은 증가하였다. 빵의 경도는 저장 1일째는 생현미가루 첨가구가, 저장 5일째는 발아현미가루 첨가구가 가장 낮았으며 5일간의 저장기간을 통한 경도의 증가율은 생현미가루 첨가구>대조구>수침현미가루 첨가구>발아현미가루 첨가구 순이었다. 빵의 탄력성은 저장 1일째와 5일째 모두 생현미가루 첨가구에서 가장 낮았고 다른 시료들간에는 유의적인 차이가 없었다. 빵의 응집성은 발아현미가루 첨가구가 가장 높았으며, 부착성은 저장기간이 길어지면 증가하였으나 시료간에 유의적인 차이는 없었다. α-아밀라아제를 이용한 노화도 측정 시 5일간의 저장기간 동안 노화도의 증가율은 대조구와 생현미가루 첨가구가 수침현미가루와 발아현미가루 첨가구보다 높았다. 관능검사 결과. 대조구는 속결의 색과 기공 상태에서 좋은 평가를 받은 반면 현미가루 첨가구들은 입안에서의 느낌, 맛에서 좋은 평가를 받았다. 전체적인 기호도는 시료들간에 유의적인 차이는 없었으나 생현미가루 첨가구는 대조구보다 낮은 점수를, 수침현미가루 첨가구와 발아현미가루 첨가구는 대조구보다 좋은 점수를 받았다. 이상의 결과를 볼 때 빵에 있어서 밀가루의 일부를 쌀가루가 더욱 효과적임을 알 수 있었다. This study was carried out to investigate the quality of bread made with different types of brown rice flours. 20% of the wheat flour from the bread recipe was substituted with the different types of brown rice flours, such as, raw brown rice flour (RBRF). soaked brown rice flour (SOBRF), and sprouted brown rice flour (SPBRF). The loaf volume of the breads decreased by 3.2%~7.4% with the addition of the brown rice flours. The "L" value the hardest breads decreased, while the "a" and "b" values increased. In terms of the texture, the SPBRF bread was the hardest on the 1st day of storage, but is was the least hard on the 5th day of storage. The RBRF bread was the least springy. The SPBRF bread was the most cohesive. The adhesiveness was not significantly different among the breads. In terms of the degree of retrogradation using the -amylase method, the SOBRF and SPBRF breads showed a little lesser degree of retrogradation than the control and the RBRF bread. In the sensory evaluation, the control bread obtained high score for crumb color and grain, while the brown rice flours breads obtained high scores for mouthfeel and taste. Overall acceptability, defined by a higher score, was higher for the SOBRF and SPBRF breads than the control bread, which was not significant. Thus, this study showed that processing rice flour was more effective than raw rice flour in substituting wheat flour.

트랜스글루타미나아제 첨가된 국내 밀 품종을 이용한 파베이크 바게트 품질 평가

강천식 ( Chon Sik Kang ),신상현 ( Sang Hyun Shin ),손재한 ( Jae Han Son ),김경훈 ( Kyeong Hoon Kim ),최인덕 ( In Duck Choi ),박철수 ( Chul Soo Park ) 전북대학교 농업과학기술연구소 2013 농업생명과학연구 Vol.44 No.2

The objectives of this study were to investigate the effect of added transglutaminase (TG) on flour characteristics and quality of par-baked French bread, to determine optimum amount of TG in baking of par-baked French bread and to select cultivar for par-baked French bread in Korean wheats. In Keumkang, no significant difference in SDS-sedimentation volume and water absorption of mixograph was found in the addition of TG, but mixing time of mixograph with 0.6% of TG treatment showed longer mixing time than that of no TG treatment or 0.2 and 0.4% TG treatments. Bread weight of par-baked French bread increased as the addition of TG increased from 0.2 to 0.6%, compared to that of wheat flours with no TG treatment. Bread loaf volume of par baked French bread increased with 0.2% TG treatment, but bread loaf volume decreased with 0.4 and 0.6% TG treatment compared with fully baked French bread. Bread loaf volume with 0.2% TG treatment was similar to that of fully baked French bread. Therefore, we determined optimum amount of TG in baking for par-baked French bread. In evaluation of Korean wheat cultivars for par-baked French bread, Alchan, Jokyung and Keumkang showed higher loaf volume (820.00, 840.00 and 837.67 mL, respectively) and lower crumb hardness (4.98, 3.86 and 4.14 N, respectively) than other wheat cultivars. Bread loaf volume of par-baked French bread positively correlated with protein content (r=0.519**), SDS-sedimentation volume (r=0.419*) and mixing time of mixograph (r= 0.529**), respectively. Firmness of crumb positively also correlated with protein content, SDS-sedimentation volume and mixing time of mixograph, respectively.

Sourdough를 이용한 제빵의 특성

정현채(Hyun-Chae Chung) 한국식품과학회 2008 한국식품과학회지 Vol.40 No.6

본 연구는 효모와 젖산균을 이용하여 sourdough을 제조하고 이것을 첨가하여 만든 식빵의 제조 특성, 식미 및 저장성에 미치는 효과를 연구하였다. Sourdough 30, 50, 100%를 각각 첨가 시 1차 발효 후 젖산균과 효모의 생육에서 젖산균수는 10??¹? CFU/g로 크게 증가함을 나타내었고, 효모는 젖산균의 생육에 의해 감소하는 경향을 보였다. 빵의 관능적 평가는 sourdough가 첨가된 빵인 경우 다소 신맛을 나타내었고 식감과 조직감은 대조구와 유의성이 없었으며 종합적 기호도에서는 sourdough 100% 첨가한 빵이 선호도가 높은 것으로 나타났다. 빵의 저장성에서 sourdough 첨가 식빵은 6일만에 곰팡이가 발생하여 3일만에 곰팡이가 발생한 대조구에 비해 보존기간이 늘어나는 것으로 나타났다. 또한, 세균과 곰팡이의 오염도에 있어서도 sourdough 첨가량이 증가할수록 미생물의 균수가 적게 나타났다. Sourdough 첨가시 빵의 노화속도는 sourdough가 30, 50 및 100%로 첨가량이 증가할수록 대조구에 비해 각각 13, 20 및 36% 지연되는 것으로 나타났다. The principal objective of this study was to evaluate the effects of the addition of sourdough to bread dough, specifically with regard to the physicochemical characteristics of bread dough, organoleptic evaluation, and bread storage. Marked increases in lactic acid bacterial counts 10??¹? CFU/g in dough samples with 30, 50, and 100% of added sourdough to the respective bread dough were observed after the first fermentation period of the dough, but decreases were observed in yeast cells. The highest overall acceptance scores were recorded for the 100% sourdough-added bread, and almost no differences in taste and texture were detected between the regular bread (control bread) and sourdough-added bread on the sensory evaluations, with slightly lower evaluation scores (for sour taste) in the sourdough-added bread. The sourdoughadded bread also showed retarded mold growth in the bread on our storage tests. Six days had elapsed prior to the appearance of mold growth in the sourdough-added bread, whereas three days elapsed in the regular bread. The more sourdough was added to the dough, the less was the total count in bread. Increases of 13.1, 20.9, and 36.2% in the retardation of starch retrogradation of the bread were observed as the result of additional increases in sourdough quantity to bread at 30, 50, and 100%, respectively.

가자 분말 첨가량에 따른 식빵의 품질 변화

김정숙(Jeong-Sook Kim),정세훈(Se-Hoon Jeong) 동아시아식생활학회 2009 동아시아식생활학회지 Vol.19 No.3

This study was carried out to investigate the quality of white pan breads as affected by various amounts of Terminalia chebula Retz (TC) powder, in which the breads were prepared with 0, 2, 4, and 6% TC powder. The samples and a control bread were compared in terms of bread quality characteristics, including pH, baking loss rate, loaf volume index, moisture content, TBARS values, texture, color, and sensory qualities in order to determine the optimal amount of TC powder in the formulation. The pH levels of the bread samples containing TC powder ranged from 5.30 to 5.44, while the control bread had a pH of 5.68. The loaf volume index values of the samples prepared with 2~6% TC powder were lower than that of the control. After 7 days storage, the moisture content of the control bread had decreased by 14.4%, while the moisture contents of the breads with added TC powder had decreased by approximately 8~10%. The breads with TC powder had lower TBARS values as compared to the control bread. For texture characteristics, hardness increased with the addition of TC powder, and was especially increased in the sample containing 6% TC powder. Cohesiveness and springiness, however, decreased with the addition of TC powder. For color, lightness of the bread crust and crumb decreased with the addition of TC powder, whereas redness and yellowness increased. In terms of sensory quality, the bread containing 2% TC powder was preferred over the control bread, as estimated by appearance, crust color, taste, and overall quality, while the 6% TC bread had the lowest preference scores. These results suggest that the addition of 2% TC powder to white pan bread had optimal effects for improving shelf-life and enhancing bread quality.

Quality Characteristics of Bread Using Sour Dough

Park, Young-Hee,Jung, Lan-Hee,Jeon, Eun-Raye The Korean Society of Food Science and Nutrition 2006 Preventive Nutrition and Food Science Vol.11 No.4

In this study, we examined the changes in loaf weight, loaf volume and specific volume, moisture content and water absorption, pH and titrable acidity, shape, texture profile and sensory evaluation using sour dough instead of dough conditioner in bread making. The weight and volume of bread tended to increase in the sour dough bread, compared to the control. The pH of bread tended to be lower in the sour dough bread. The control bread had large irregular pores that were fewer in number, while the sour dough bread had small spots and was very dense and even throughout the whole surface. The texture profile of bread such as hardness, cohesiveness, chewiness and brittleness was lower in the sour dough bread. There were no significant differences in the sensory characteristics of the breads, except for the shape of bread. However, the sour dough A bread was better in color, texture, flavor, touch, moistness, taste and overall acceptability, and the sour dough B bread was better in flavor, touch and taste than the control.

Quality Characteristics of Bread Using Sour Dough

Young-Hee Park,Lan-Hee Jung,Eun-Raye Jeon 한국식품영양과학회 2006 Preventive Nutrition and Food Science Vol.11 No.4

In this study, we examined the changes in loaf weight, loaf volume and specific volume, moisture content and water absorption, pH and titrable acidity, shape, texture profile and sensory evaluation using sour dough instead of dough conditioner in bread making. The weight and volume of bread tended to increase in the sour dough bread, compared to the control. The pH of bread tended to be lower in the sour dough bread. The control bread had large irregular pores that were fewer in number, while the sour dough bread had small spots and was very dense and even throughout the whole surface. The texture profile of bread such as hardness, cohesiveness, chewiness and brittleness was lower in the sour dough bread. There were no significant differences in the sensory characteristics of the breads, except for the shape of bread. However, the sour dough A bread was better in color, texture, flavor, touch, moistness, taste and overall acceptability, and the sour dough B bread was better in flavor, touch and taste than the control.

대봉감즙을 첨가한 식빵의 품질특성 및 항산화 활성

박영희 한국식품조리과학회 2019 한국식품조리과학회지 Vol.35 No.6

Purpose: This study compared the quality characteristics and antioxidant activity of breads prepared by adding extracted Daebong persimmon juice (DPJ). Methods: Instead of water being used for bread dough, 0%, 10%, 20% and 30% DPJ were added to prepare a control and three kinds of DPJ bread. The weight, volume, baking loss rate, color, texture, antioxidant activity, and sensory evaluation of bread added with DPJ were determined. In addition, the moisture content and pH change of the bread during 7 days storage at 25℃ were measured to examine the shelf life of the bread. Results: The volume, specific volume and baking loss of bread tended to decrease with the addition of DPJ. The color of bread was increased in redness (a) as the amount of DPJ increased, and the lightness (L) and yellowness (b) decreased. The hardness, gumminess, and chewiness of bread were significantly different according to the addition of DPJ (p<0.001), especially in the bread added with 30% DPJ. The antioxidant activity of DPJ was also observed in the bread added with DPJ. The total phenolic content and DPPH radical scavenging activity of bread were increased with the addition of DPJ, and the antioxidant activity was highest in the bread added with 30% DPJ. As a result of the characteristic difference test, there was a significant difference in the surface color, internal color, and roasted taste of the bread (p<0.001). The preference test showed the highest overall acceptance of bread added with 30% DPJ. The moisture content and the pH of the DPJ bread decreased during storage for 7 days at 25℃. Conclusion: As a result, DPJ affected the quality characteristics and antioxidant activity of the bread. In particular, the bread prepared by adding 30% DPJ had the high antioxidant activity and it was considered to have the best quality characteristics.

항균 활성이 있는 유산균을 이용한 발효빵의 제조 및 품질 특성

박정미 ( Jung Mi Park ),이혜민 ( Hye Min Lee ),엄현주 ( Hyun Ju Eom ),김상희 ( Sang Hee Kim ),송인규 ( In Gyu Song ),윤향식 ( Hyang Sik Yoon ) 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.2

본 연구실에서 분리한 항균활성이 높은 Lb. paracasei KB28, Ped. pentosaceus MJK7가 sourdough bread용 균주로서 적합한 지를 검토하기 위해, 이들 2균주와 예비 실험을 통해 선발한 Lb. fermentum을 이용하여 sourdough bread를 제조하였으며, 제조공정 중 유산균수, pH, 발효율, texture, 노화도와 저장성 분석, 관능검사를 실시하였다. 유산균 생균수는 sourdough starter에서는 9.9~10.4 log cfu/㎖를 나타내었으며, 각각의 sourdough starter를 빵의 본 반죽에 첨가하여 2차 발효가 끝난 sourdough에서는 대조구(A)는 7.0 log cfu/㎖이었으며, sourdough 시료인 B, C, D는 8.13~9.21 log cfu/㎖ 범위를 나타내었다. pH는 반죽(mixing) 직후 대조구는 pH 5.4, starter 첨가 반죽은 pH 4.6~4.8를 나타내었으며, sourdough bread 또한 대조구 빵에 비해 약간 낮은 pH를 보였고 발효율은 처리구 간의 큰 차이가 없었다. 빵의 조직감은 첨가된 유산균의 종류에 따라 차이가 있었으나 대조구와 비교했을 때 유산균이 첨가된 시료에서 hardness(견고성), gumminess(점착성), chewiness(씹힘성)가 높게 나타났다. 빵의 저장성은 대조구의 경우 3일째에서 세균과 곰팡이가 검출되었으며, Lb. paracasei KB28와 Ped. pentosaceus MJK7를 이용한 빵은 대조구보다 대략 2~3일 정도 발생시기가 늦은 것으로 나타났고, 노화도는 대조구와 시료간에 큰 차이를 보이지 않았다. 관능검사 결과, Lb. fermentum을 이용한 빵이 가장 우수하였으며, Lb. paracasei KB28, Ped. pentosaceus MJK7 순으로 나타났다. 위의 결과를 토대로 본 실험실에서 분리한 유산균 중 Lb. paracasei KB28가 sourdough bread용 균주로서 활용 가능성이 높을 것으로 생각된다. This study was performed to evaluate the quality characteristics of sourdough bread with addition of lactic acid bacteria (LAB) in the antibacterial activity. The starter cultures were used for sourdough bread to increase bread shelf-life: Lactobacillus fermentum, Lactobacillus paracasei KB28, and Pediococcus pentosaceus MJK7. The results showed that the viable counts of lactic acid bacteria were increased in 8.1~9.2 log cfu/㎖, respectively. The pH of the three sourdoughs was lower than that of control. In the texture characteristics, hardness, gumminess, and chewiness were tended to increase on the sourdough bread. Among the three sourdough breads, bread volume and retrogradation of bread were not significantly different. According to the results from preservation period, the sourdough breads with addition of Lb. paracasei KB28, Ped. pentosaceus MJK7 were showed the appearance of mold and bacteria growth in 5~6 days, whereas the control were showed in 3 days. As a result, a sensory evaluation indicated the highest overall acceptance in order of Lb. fermentum, Lb. paracasei KB28, Ped. pentosaceus MJK7. Based on these results, Lb. paracasei KB28 can be applicable to improve the quality of sourdough bread.