Evaluation of wheat quality and sourdough supplementation for the

Evaluation of wheat quality and sourdough supplementation
for the baking of two layered flat breads
Yalçın Coşkuner1, Erşan KARABABA2 and Recai ERCAN3
1
15th International Cereal and
Bread Congress,
18-21 April, 2016/ISTANBUL
2
3
Dept. of Food Eng., Fac. of Eng., Univ. of Karamanoğlu Mehmetbey, 70200 Karaman-Turkey
Dept of Nutr. & Dietetics, Muğla School of Health, Univ. of Muğla, 48000 Muğla-Turkey
Dept of Food Eng. Fac. of Eng., Univ. of Ankara, 06110 Ankara-Turkey
ABSTRACT
In this study, the ability of some wheat varieties (Adana 99, Ceyhan 99, Doğankent I, Yüreğir 89, Panda and Amanos 97) grown in
Çukurova region for manufacturing two layered flat breads and the effect of sourdough supplementation on the quality of breads were
investigated. In addition to control group breadmaking experiments, supplementation of sourdough were studied. Breads from
sourdough fermentation were started with Lactobacillus plantarum NC DO 1193 and, Lactobacillus brevis NC DO 1749 and
spontaneously.
The physical, chemical and rheological analysis of whole wheat and their flours were done and technological properties of wheat
varieties were determined. During evaluation of sensory properties of the double layered flat breads with Principal Component
Analysis (PCA), 5 main factors that cause variation between wheat varieties was determined. According to our results, although
breads made with selected wheat varieties flours were accepted, but individually affected negatively on the dough handling properties
of double layered flat breads. Total variation is composed from PCA factor groups that 23.0% of variation in Factor 1 (external
appearance), 13.0% of variation in Factor 2, 11.0% of variation in Factor 3, 10.0% of variation in Factor 4 (second day evaluation of
rollability and foldability) and 9.0% of variation in Factor 5, respectively.
The last but not least outcome of the study, staling of breads delayed with sourdough supplementation. On the other hand, sourdough
supplementation affected negatively pocketing quality and evenness of layers of double layered flat breads.
Fig. 1 b Double layered flat bread L.
brevis (top) and spontaneous
fermentation (bottom)
Keywords: Flat bread, sourdough, bread quality, sensory evaluation
Today more than 3 billion people worldwide eat traditional flat
bread. The appeal of these breads lies in their many styles and
shapes, as well as the ethnic flavors that can be applied. Flat breads
are divided into two major groups: single-layered and double
layered. Double-layered flat breads (DLFB) are leavened with yeast.
Single-layered flat breads are made as both leavened and unleavened
breads. They can be round and oblong, smooth or lumpy, plain or
seasoned. They can be used for scooping, dipping or wrapping
around a variety of fillings.
Nowadays, there is a increased
interest in the production of
cereal based ethnic foods,
especially various types of
single and DLFBs in Turkey.
Bread products and their
production techniques differ widely around the world. The objective
of bread making is to convert cereal flours into attractive, palatable
and digestible food. The earliest breads were unleavened or flat, but
the first major technical innovation was the introduction of
leavening processes, which yielded breads of superior palatability.
The foremost quality characteristics of leavened wheat breads are
high volume, soft and elastic crumb structure, good shelf life and
microbiological safety of the product. The bacterial fermented
products are more palatable having wide diversity of flavor, aroma,
texture and acquire their characteristic properties by the action of
lactic acid bacteria. The microorganisms of genera Lactococcus,
Lactobacillus, Leuconostoc, Streptococcus and Pediococcus are
involved in these fermentations. Lactic acid bacteria (LAB) are the
most important bacteria used for the production of many fermented
foods.
The use of sourdough process as a mean of leavening is one of the
oldest biotechnological processes in cereal food production. The
sourdough bread is prepared from a mixture of flour and water that
is fermented with (LAB) mainly hetero-fermentative strains and
hence, resulting a pleasant sour taste end product.
MATERIAL & METHODS
RESULTS
Physical, chemical and technological analysis of wheat varieties
Physical, chemical and technological properties of wheat varieties are given in Table 1-4.
Flours
Six wheat cultivars were obtained from Çukurova
Agricultural Research Institute, Adana, Turkey. Grains
were cleaned and milled into straight grade flour in a
Buhler Laboratory Mill (Buhler-Miag, Uzwil,
Switzerland). Flours were stored in airtight containers
at room temperature until required. Grain milling,
chemical and physico-chemical composition analysis
and studies on the rheological properties of the samples
were done at the Cereal Science and Technology
Laboratories of Food Engineering Department of
Agricultural Faculty at Ankara University, Ankara,
Turkey. Chemical and physico-chemical analysis,
protein, ash, wet gluten content, sedimentation and
falling number values of the samples were determined
using American Association of Cereal Chemists
approved methods.
Farinograph and Extensograph test
Water absorption, dough development time, dough
stability time, mixing tolerance index, softening degree
and valorimeter values were determined by a
Brabender farinograph and dough strength, resistance
to extension and extensibility were determined by a
Brabender extensograph according to the AACC
approved methods.
Starter cultures and preparation of sour dough
Table 1. Some physical properties of wheat varieties**
1000
Sieve analysis (%)
Vitreousness (%)
kernel
Test
2.8
2.5
2.2
weight
weight
Varieties
mm
mm
mm
Undersize
soft
hard
mixed
(g)
(Kg/hL)
80.0 c
35.75 d
81.74
8.64
7.10
2.52
2
94
4
Adana 99
81.0 b
41.12 c
88.39
8.66
2.59
0.36
2
94
4
Ceyhan 99
79.5 e
27.68 f
18.66
45.73
30.23
5.38
88
6
6
Doğankent I
79.7 d
43.22 b
92.11
5.19
1.83
0.87
22
72
6
Panda
80.5 a
37.37 e
67.22
22.17
8.68
1.93
10
86
6
Yüreğir 89
79.4 f
45.05 a
92.81
5.60
1.35
0.24
2
94
4
Amanos 97
* Based on DM. **There is no statistically significant differences between same letter on the same column (p<0.05).
Fig. 2 Effect of sourdough supplementation on the total
sensory scores of double layered flat breads
68.9
71.5
72.0
72.9
70.0
75.5
Whole wheat (%)
Flour (%)
Moisture
Crude
Moisture
Crude
Wet
Sedimentation
content
Protein
Ash
content
Protein
Ash
gluten
value
Varieties
(%)
(Nx5.7%)
(%)
(%)
(Nx5.7%)
(%)
(%)
(mL)**
11.5
12.48
1.331
12.7
11.61
0.488
27.89b
29.6 c
Adana 99
11.2
12.40
1.371
12.9
10.66
0.547
27.77c
34.6 a
Ceyhan 99
12.0
11.86
1.378
12.2
10.74
0.486
27.62d
26.5 e
DoğankentI
12.2
11.54
1.501
12.3
10.18
0.566
25.35e
27.5 d
Panda
11.8
11.66
1.364
12.5
10.57
0.539
29.38a
32.4 b
Yüreğir 89
11.7
12.47
1.526
12.3
12.23
0.814
18.6 f
Amanos 97
* There is no statistically significant differences between same letter on the same column (p<0.05), **calculated based on 14%
*** calculated based on 15% MC.
Falling
number
(sec)***
323 c
318 e
287 f
359 a
320 d
348 b
MC,
Table 3. Reological properties of wheat varieties: Farinograph evaluation
Water
Development
absorption
time
Varieties
(%)*
(min)
59.4
d
1.8 d
Adana 99
60.0 c
2.0 c
Ceyhan 99
57.4 f
2.6 b
DoğankentI
59.2 e
1.4 f
Panda
60.4 b
2.9 a
Yüreğir 89
76.8 a
1.7 e
Amanos 97
* Calculated based on 14% moisture content.
Stability
(min)
Mixing Tolerance
Index
(BU)
50 d
30 e
75 b
70 c
75 b
100 a
11.5 b
11.8 a
5.5 d
4.6 f
5.6 c
1.8 e
Degree of
Softening
(BU)
50 e
50 e
90 c
85 d
100 b
130 a
Valorimeter
Value
50 a
50 a
44 b
40 d
42 c
35 e
Table 4. Reological properties of wheat varieties: Extensograph evaluation
Two different starter cultures containing lactic acid
bacteria (Lactobacillus plantarum NC DO 1193 and
Lactobacillus brevis NC DO 1749) were used.
Sourdough were prepared according to Katina et al
(2002) and (Wehrle and Arendt 1998) as follows: the
appropriate amount of starter culture (1 x 107 cfu
lactobacilli / g wheat flour) was mixed with water and
wheat flour and fermented in covered glass jar in a
fermentation cabinet at 30°C for 16-24 h. For the
spontaneously sourdough, flour and water (1:1) mixed
well in glass jar and incubated at 30°C for 16-24 h and
then used.
Properties
Maximum resistance
to extension, Rm
(BU)
593
570
355
370
285
145
Varieties
Adana 99
Ceyhan 99
DoğankentI
Panda
Yüreğir 89
Amanos 97
Extensibility, E
(mm)
186
172
156
138
140
129
1,0
Statistical analysis
All determinations were made in triplicate and mean
values are presented. The data were submitted to
analysis of variance (ANOVA) and the treatments are
compared using Duncan mean comparison test, 5%
significance by using Statistica for Windows (ver. 5.0).
The sensory responses were evaluated by the PCA.
1,0
D11
0,5
D4
D7
D13
Faktör 2
L1D8
0,5
0,0
D5
D1
L1D2
L1D11
L1D7
D9
D10
D12
D8
L1D5
L1D10
0,0
L1D9
L1D12
L1D1
L1D3
L1D6
-0,5
D6
-0,5
D3
L1D4
L1D13
D2
-1,0
-1,0
-0,5
0,0
0,5
-1,0
-1,0
1,0
-0,5
Faktör 1
0,0
0,5
1,0
Faktör 1
1,0
1,0
L2D6
L2D5
0,5
L2D12
SD11
0,5
L2D8
SD9
SD10
SD6
L2D13
L2D2
Faktör 2
Freshly prepared DLFBs were evaluated for sensory
characteristics like shape and symmetry (D1), crust
color (D2), external appearance (D3), blisters (D4),
separation of the layers (D5), evenness of layers (D6),
internal appearance (D7), rollability and foldability
(D8), tearing ability (D9), chewiness (D10), taste and
aroma (D11), second day rollability and foldability
(D12), second day tearing ability (D13), and overall
acceptability at room temperature by a panel of 9
judges (four female and five male, age average 29,
non-smokers, familiar with flat bread) on 9-point
Hedonic Scale.
Energy
2
(cm )
153
131
77
72
55
22
Rm/E
3.188
3.314
2.276
2.681
2.036
1.124
Sensory evaluation of double layered breads
As can be seen from Fig.2, all breads made with Amanos 97 wheat variety had maximum
sensory scores. On the other hand, control group and sourdough supplemented breads have
nearly same scores for Doğankent I. For Adana 99 and Ceyhan 99 wheat varieties,
sourdough supplementation process increased their DLFB’s sensorial scores.
Sensory evaluation
The main objectives of this study were:
1. To determine the suitability of some wheat varieties grown in
Çukurova region for the production of DLFB,
2. To study acceptability of sourdough supplemented DLFB
through sensory analysis.
Flour
yield
(%)
Table 2. Chemical and physicochemical properties of whole wheat and flour of wheat varieties*
Faktör 2
INTRODUCTION
Bread is consumed in large quantity in the world in different types
and forms depending on cultural habits. Flat breads are oldest, most
diverse, and most popular product in the world. Among the many
variations of bread products, flat breads have become increasingly
popular.
0,0
Faktör 2
Fig. 1 a Double layered flat bread control
(top) and L. Plantarum (bottom)
L2D3
L2D1
L2D7
L2D11
SD13SD12
0,0
SD3
SD7
L2D10
L2D4
SD5
L2D9
-0,5
-1,0
-1,0
-0,5
-0,5
0,0
Faktör 1
0,5
SD4
1,0
-1,0
-1,0
SD1
SD8
SD2
-0,5
0,0
0,5
1,0
Faktör 1
Fig 3. Loading plot for the two principal components PC1 and PC2 on the sensory scores of
the different formulation (left-top: control group, right-top: L. plantarum, left-bottom: L.
brevis, right-bottom : spantaneously fermented)
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