Effect of wheat flour fortification with sesame flour on properties of Sangak and Barbari flour, dough and bread

Document Type : Research Article

Authors

• Arman Naderi
• Soheila Zarringhalami

Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran.

https://doi.org/10.22067/ifstrj.2021.71088.1064

Abstract

[1]Introduction: Bread is an important staple food widely consumed all over the world including Iran. The consumption of traditional breads in Iran, including Barbari, Sangak, Taftoon and Lavash, is steadily increasing because of its convenience and being a ready-to-eat food product normally consumed at breakfast, lunch and dinner. Hence, fortification of several types of bread with other cereals, pseudo cereals, legumes and oil seeds flours, has received considerable attention. Sesame, although referred to as “seed of immortality” and “queen of oilseeds” is considered as a rich food as it has a high nutritive quality. Apart from being a prominent oilseed (45-50%), sesame seeds are a rich source of protein (18–40%). Also, sesame was reported as a rich source of vitamins and minerals. Therefore, in the current study, the effect of wheat flour fortification with sesame flour at the ratio of 0, 5, 10 and 15 % on flour, dough, Sangak and Barbari samples properties was evaluated.
 
Material and Methods: Proximate analysis of flour samples (sesame, wheat and composite flour samples) including acid value, moisture, ash, protein and wet gluten contents of the flour samples were determined according to the AACC methods. Water absorption, dough development time, dough stability time, degree of softening and the ratio between resistance to extension and extensibility (R/E), of prepared dough samples were determined according to AACC 21-54 and AACC 10-54 standard methods. After 2 h of bread baking the crust color parameters (L*, a* and b*) were determined using the Hunter–Lab Color flex Colorimeter (Hunter Associated Lab, Inc., Reston, VA, USA). Crumb Hardness was also measured 2 h after baking using a texture analyzer (Texture Analyzer, Brookfield, CT3, USA). The organoleptic characteristics (taste, aroma, color, texture and overall acceptability) of the prepared bread samples were evaluated by 15 trained panelists familiar with the traditional bread usually consumed, using 5-point hedonic scale (5 = like extremely, 1 =dislike extremely) test. The data was analyzed by one way analysis of variance (ANOVA). A multiple comparison procedure was performed by Duncan’s new multiple range test using SPSS Software. Significance of the difference was defined as p <0.05.
 
Results and Discussion: According to the results obtained from flour samples analysis, sesame flour contained higher amounts of protein, lipid and ash and low amount of moisture and gluten than wheat flour. Furthermore, with increasing the amount of sesame flour, ash and protein contents of flour samples were increased, but their moisture and gluten contents were decreased. Furthermore, Farinograph parameters including water absorption and stability were decreased, but dough development time and degree of softening were increased with increasing the amount of sesame flour in the formulation. The results of Extensograph test also, showed the R/E ratio, which indicates dough stability during fermentation, was decreased when the sesame flour content increased. Therefore, the addition of sesame flour induced to weaken the gluten network formation in dough samples. The qualitative characteristics results of bread samples showed that addition of sesame flour to bread formulation tends to decrease crumb hardness and had no effect on color attributes (L*, a* and b*). Sensory evaluation results showed the higher total acceptability of Sangak and Barbari bread samples containing 10 and 5 % of sesame flour, respectively. In these ratios the color and texture of bread samples were also similar to related control bread samples. According to the results obtained in the current study and based on the functional properties of sesame flour (rich source of oil, protein, minerals, vitamins and antioxidant compounds) that reported by several previous studies, addition of 5 and 10 % of sesame flour in large scale production of Barbari and Sangak breads is recommended. Due to the high consumption of Sangak and Barbari breads in Iran, fortification of these breads can be effective in providing the daily needs of several nutrients.
 

Keywords

• Barbari
• Fortification
• Sangak
• Sesame flour
• Wheat flour

References

1. AACC. (2000). American Association of Cereal Chemists, Approved methods of analysis of the AACC. 10. ed. St. Paul.
2. Abd-Allah, E. F., Hashem, A., Alqarawi, A. A., Wirth, S. & Egamberdieva, D. (2017). Calcium application enhances growth and alleviates the damaging effects induced by Cd stress in sesame (Sesamum indicum). Journal of Plant Interactions, 12, 237-243. https://doi.org/10.1080/17429145.2017.1319500
3. Abirached, C., Bonifacino, C., Dutto, E., Velazco, L., Jorge, F. & Vieitez, I. (2020). Study of sesame seeds antioxidant and emulsifying properties: Original high-quality research paper. The Journal of Supercritical Fluids, 166, 104994. https://doi.org/10.1016/j.supflu.2020.104994
4. Aghamirzaei, M., Peighambardoust, S., Azadmard-Damirchi, S. & Majzoob, M. (2018). Effects of Grape Seed Powder as a Functional Ingred ient on Flour Physicochemical Characteristics and Dough Rheological Properties. Journal of Agricultural Science and Technology, 17, 365-373. http://hdl.handle.net/123456789/4234
5. Agrahar-Murugkar, D. (2020). Food to food fortification of breads and biscuits with herbs, spices, millets and oilseeds on bio-accessibility of calcium, iron and zinc and impact of proteins, fat and phenolics. LWT, 130, 109703. https://doi.org/10.1016/j.lwt.2020.109703
6. Ahmadi, K., Ebadzadeh, H., Hatami, F., Abdeshah, H. and Kazemian, A., (2019). Agricultural statistics of the crop year 2017-2018, Volume 1: crops. Ministry of Jihad Agriculture Publications, Tehran.
7. Ahmed, J., Thomas, L. & Arfat, Y. A. (2019). Functional, rheological, microstructural and antioxidant properties of quinoa flour in dispersions as influenced by particle size. Food Research International, 116, 302-311. https://doi.org/10.1016/j.foodres.2018.08.039
8. Azeem, M., Mu, T. H. & Zhang, M. (2020). Influence of particle size distribution of orange-fleshed sweet potato flour on dough rheology and simulated gastrointestinal digestion of sweet potato-wheat bread. LWT, 131, 109690. https://doi.org/10.1016/j.lwt.2020.109690
9. Benayad, A., Taghouti, M., Benali, A., Aboussaleh, Y. & Benbrahim, N. (2021). Nutritional and technological assessment of durum wheat-faba bean enriched flours, and sensory quality of developed composite bread. Saudi Journal of Biological Sciences, 28, 635-642. https://doi.org/10.1016/j.sjbs.2020.10.053
10. Bilyk, O., Bondarenko, Y., Hryshchenko, A., Drobot, V., Kovbasa, V. & Shutyuk, V. (2018). Studying the effect of sesame flour on the technological properties of dough and bread quality. Eastern-European Journal of Enterprise Technologies, 3, 6-16. https://doi.org/10.15587/1729-4061.2018.133233
11. Catterall & Cauvain, S. P. (2007). Flour milling. Technology of breadmaking. Springer. https://doi.org/10.1007/0-387-38565-7_12
12. Das, R. & Bhattacharjee, C. (2015). Processing sesame seeds and bioactive fractions. Processing and impact on active components in food, 385-394. https://doi.org/10.1016/B978-0-12-404699-3.00046-9
13. De Lamo, B. & Gómez, M. (2018). Bread enrichment with oilseeds. A review. Foods, 7, 191. https://doi.org/10.3390/foods7110191
14. Dziki, D., Różyło, R., Gawlik-Dziki, U. & Świeca, M. (2014). Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds. Trends in Food Science & Technology, 40, 48-61. https://doi.org/10.1016/j.tifs.2014.07.010
15. Farmani, J., Miarkiani, F. & Maghsoudlou, Y. (2016). Dough characteristics, baking performance, and staling of taftoon bread as affected by supplementation with sesame oil. Journal of Culinary Science & Technology, 14, 318-331. https://doi.org/10.1080/15428052.2016.1138916
16. Grimm, J. W. & Sauter, F. (2020). Environmental enrichment reduces food seeking and taking in rats: A review. Pharmacology Biochemistry and Behavior, 190, 172874. https://doi.org/10.1016/j.pbb.2020.172874
17. Gul, H. & Şen, H. (2017). Effects of pomegranate seed flour on dough rheology and bread quality. CyTA-Journal of Food, 15, 622-628. https://doi.org/10.1080/19476337.2017.1327461
18. Institute of Standards and Industrial Research of Iran, (ISIRI). (2018a). Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination. ISIR No. 4179, 2nd Revision.
19. Institute of Standards and Industrial Research of Iran, (ISIRI). (2018b). Wheat flour – Specifications and test methods. ISIR No. 103, 6th Revision.
20. Jafarnejadi, A., Eyvazzadeh, O. & Azizi-Tabrizad, M. (2018). Evaluating the influence of sesame oil and Psyllium seed mucilage usage, on the sensory and chemical properties of oil cake. Journal of food science and technology (In Persian), 14(72), 133-153.
21. Jannati, N., Hojjatoleslamy, M., Hosseini, E., Mozafari, H. R. & Siavoshi, M. (2018). Effect of apple pomace on rheological properties of dough and Sangak bread texture. Carpathian Journal of Food Science & Technology, 10(2), 77–84.
22. Jovinipour, S. (202)1. Investigating the function of replacing wheat flour with whole sesame powder on the farinographic, chemical and sensory properties of Sangak bread. 2nd International Congress on Food Science & Technology & Agriculture and Food Security, Tehran, Iran.
23. Kumar, R., Livneh, B. & Samaniego, L. (2013). Toward computationally efficient large‐scale hydrologic predictions with a multiscale regionalization scheme. Water Resources Research, 49, 5700-5714. https://doi.org/10.1002/wrcr.20431
24. Lachowicz, S., Świeca, M. & Pejcz, E. (2021). Biological activity, phytochemical parameters, and potential bioaccessibility of wheat bread enriched with powder and microcapsules made from Saskatoon berry. Food Chemistry, 338, 128026. https://doi.org/10.1016/j.foodchem.2020.128026
25. Majzoobi, M., Ghavi, F. S., Farahnaky, A., Jamalian, J. & Mesbahi, G. (2011). Effect of tomato pomace powder on the physicochemical properties of flat bread (Barbari bread). Journal of Food Processing and Preservation, 35, 247-256. https://doi.org/10.1111/j.1745-4549.2009.00447.x
26. Makinde, F. & Akinoso, R. (2014). Physical, nutritional and sensory qualities of bread samples made with wheat and black sesame (Sesamum indicum Linn) flours. International Food Research Journal, 21, 1635.
27. Melini, V., Melini, F., & Acquistucci, R. (2020). Nutritional characterization of an Italian traditional bread from ancient grains: the case study of the durum wheat bread “Pane di Monreale.” European Food Research and Technology, 247(1), 193–200. https://doi.org/10.1007/s00217-020-03617-6
28. Moazeni, M., Zarringhalami, S. & Ganjloo, A. (2018). Effect of barbari dough enrichment with quinoa whole flour on farinograph characteristics and bread quality. Journal of Food Research (University of Tabriz), 28(4), 103-112.
29. Obeta, N. A., Otuu, C. E., Ugwuona, F. U. & Peter, E. S. (2020). Processing treatments of beniseed (Sesamum indicum Linn) on nutrients, anti-nutrients composition and functional properties of flour. Food and Nutrition Sciences, 11, 314. https://doi.org/10.4236/fns.2020.114023
30. Peighambardoust, S. & Aghamirzaei, M. (2014). Physicochemical, nutritional, shelf life and sensory properties of Iranian Sangak bread fortified with grape seed powder. Journal of Food Processing and Technology, 5.
31. Pourmohammadi Mojaveri, O., Hosseini Ghaboos, S. H. & Jafarian, S. (2021). Effect of different concentrations of balangu seed gum on the physicochemical, textural and sensory properties of sangak bread enriched with pumpkin powder. Journal of food science and technology (In Persian), 18, 189-200. https://doi.org/10.52547/fsct.18.111.189
32. Rajiv, J., Indrani, D., Prabhasankar, P. & Rao, G. V. (2012). Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum). Journal of Food Science and Technology, 49, 587-593. https://doi.org/10.1007/s13197-011-0307-2
33. Rangkadilok, N., Pholphana, N., Mahidol, C., Wongyai, W., Saengsooksree, K., Nookabkaew, S. & Satayavivad, J. (2010). Variation of sesamin, sesamolin and tocopherols in sesame (Sesamum indicum) seeds and oil products in Thailand. Food Chemistry, 122, 724-730. https://doi.org/10.1016/j.foodchem.2010.03.044
34. Sadeghi, N., Oveisi, M. R., Hajimahmoodi, M., Jannat, B., Mazaheri, M. & Mansouri, S. (2010). The contents of sesamol in Iranian sesame seeds. Iranian Journal of Pharmaceutical Research, 101-105.
35. Tanwar, B. & Goyal, A. (2021). Oilseeds: health attributes and food applications, Springer Nature Singapore Pte Ltd. 507 p. https://doi.org/10.1007/978-981-15-4194-0_7
36. Tavan, Z. Hojjati, M. Nasehi, B. Jooyandeh, H. (2017). Effect of sesame meal and soluble soybean polysaccharide on properties of Barbary bread. Iranian Journal of Biosystems Engineering, 48, 233-242. https://doi.org/10.22059/IJBSE.2017.62475
37. Zanganeh, E. Zarringhalami, S. Hemmati, R. (2021). Application of quinoa flour in sourdough fermented with Lactobacillus plantarum and evaluation of its effect on the qualitative and nutritional characteristics of Lavash. Journal of Applied Microbiology in food industry, 7, 73-88.
38. Zarringhalami, S., Ganjloo, A. & Mokhtari-Nasrabadi, Z. (2021). Optimization xanthan gum, Roselle seed and egg white powders levels based on textural and sensory properties of gluten-free rice bread. Journal of Food Science and Technology, 58, 1124-1131. https://doi.org/10.1007/s13197-020-04626-9