1. AACC Method 08-01 Ash- basic method. 2000, in: Approved Methods of the AACC. American Association of Cereal Chemists 10th ed. American Association of Cereal Chemists, St. Paul, Minnesota, USA.
2. AACC Method 32-05 Total dietary fibre. 2000, in: Approved Methods of the AACC. American Association of Cereal Chemists 10th ed. American Association of Cereal Chemists, St. Paul, Minnesota, USA.
3. AACC Method 32-07 Total dietary fibre, modified- Lee. 2000, in: Approved Methods of the AACC. American Association of Cereal Chemists 10th ed. American Association of Cereal Chemists, St. Paul, Minnesota, USA.
4. AACC Method 32-21 Insoluble and soluble dietary fibre in oat products- enzymatic- gravimetric method. 2000, in: Approved Methods of the AACC. American Association of Cereal Chemists 10th ed. American Association of Cereal Chemists, St. Paul, Minnesota, USA.
5. Anderson J.W., Baird P., Davis R.H., Ferreri S., Knudtson M., Koraym A., Waters V., Williams C.L., Health benefi ts of dietary fi ber. Nutr. Rev., 2009, 67, 188-205.
6. AOAC Method 981.10 Nitrogen Determination by Kjeldahl. 2000, in: Offi cial Methods of Analysis of Association of Offi cial Analytical Chemists, 17th ed. Association of Offi cial Analytical Chemists, Arlington, Virginia, USA.
7. AOAC Method 985.29 Total dietary fi ber in foods, enzymatic- Gravimetric method. 2000, in: Offi cial Methods of Analysis of Association of Offi cial Analytical Chemists, 17th ed. Association of Offi cial Analytical Chemists, Arlington, Virginia, USA.
8. AOAC Method 991.43 Total, soluble and insoluble dietary fi ber in foods and food products, enzymatic-Gravimetric Method. 2000, in: Offi cial Methods of Analysis of Association of Offi cial Analytical Chemists, 17th ed.. Association of Offi cial Analytical Chemists, Arlington, Virginia, USA.
9. Bakke A., Vickers Z., Consumer liking of refi ned and whole wheat breads. J. Food Sci., 2007, 72, 7, S473-S480.
10. Barton B.A., Eldridge A.L., Thompson D., Affenito S.G., Striegel- Moore R.H., Franko D.L., Albertson A.M., Crockett S.J., The relationship of breakfast and cereal consumption to nutrient intake and body mass index: The National Heart, Lung and Blood Institute Growth and Health Study. J. Am. Diet. Assoc., 2005, 105, 1383-1389.
11. Bennett B., Sothern M.S., Diet, exercise, behavior: the promise and limits of lifestyle change. Sem. Ped. Sur., 2009, 18, 152-158.
12. Borawska M., Omieljaniuk N., Markiewicz R., Witkowska A., Total dietary fibre content in selected baker’s goods. Bromat. Chem. Toksykol., 1995, 28, 25-28 (in Polish; English abstract).
13. Ceglińska A., Cacak-Pietrzak G., Haber T., Nita Z., The milling and baking properties of some varieties of winter wheat. Biuletyn IHAR, 2001, 218-219, 179-184 (in Polish).
14. Conforti F.D., Davis S.F., The effect of soya fl our and fl axseed as a partial replacement for bread fl our in yeast bread. Int. J. Food Sci. Technol., 2006, 41, Suppl. 2, 95-101.
15. Czeczelewski J., Raczyński G., Nutritional status versus diet composition of 10-15-year-old children from the central-east Poland. Pol. J. Food Nutr. Sci., 2006, 56, 221-226.
16. Dhingra S., Jood S., Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley fl our. Food Chem., 2001, 77, 479-488.
17. Gawrysiak-Witulska M., Ryniecki A., Technological value of wheat grain dried by low-temperature method. Inż. Rol., 2005, 71, 137-143 (in Polish).
18. Gómez M., Ronda F., Blanco C.A., Pedro A., Effect of dietary fibre on dough rheology and bread quality. Eur. Food Res. Technol., 2003, 216, 51-56.
19. Grela E.R., Rybiński W., Klebaniuk R., Matras J., Morphological characteristics of some accessions of grass pea (Lathyrus sativusL.) grown in Europe and nutritional traits of their seeds. Genet. Resour. Crop. Evol., 2010, 57, 693-701.
20. Hanbury C.D., White C.L., Mullan B.P., Siddique K.H.M., A review of the potential of Lathyrus sativus L. and L. cicera L. grain for use as animal feed. Animal Feed Sci. Technol., 2000, 87, 1-27.
21. Karolini-Skaradzińska Z., Subda H., Czubaszek A., Infl uence of addition of barley fl our on properties of dough and bread obtained from fl ours of spring and winter wheat’s. Żywność. Nauka. Technologia. Jakość, 2006, 47, 124-132 (in Polish; English abstract).
22. Karolini-Skaradzińska Z., Bihuniak P., Piotrowska E., Wdowik L., Properties of dough and qualitative characteristics of wheat bread with addition of inulin. Pol. J. Food Nutr. Sci., 2007, 57, 267-270.
23. Kasprzak M., Rzedzicki Z., Application of everlasting pea wholemeal in extrusion-cooking technology. Int. Agrophys., 2008, 22, 339-347.
24. Kasprzak M., Rzedzicki Z., Effect of pea seed coat admixture on physical properties and chemical composition of bread. Int. Agrophys., 2010, 24, 149-156.
25. Korus J., Achremowicz B., Grzesik W., Infl uence of grass pea (Lathyrus sativus L.) additive on some features of rye-wheat bread. Żywność. Nauka. Technologia. Jakość, 2002, 31, 88-97 (in Polish; English abstract).
26. Krawczyk P., Ceglińska A., Izdebska K., Comparing rheological properties of dough and quality of bread made of spelt and common wheat fl ours. Żywność. Nauka. Technologia. Jakość, 2008, 59, 141-151 (in Polish; English abstract).
27. Kuo Y.H., Bau H.M., Rozan P., Chowdhury B., Lambein F., Reduction effi ciency of the neurotoxin β-ODAP in low-toxin of Lathyrus sativus seeds by solid state fermentation with Aspergillusoryzae and Rhizopus microsporus var chinensis. J. Sci. Food Agric., 2000, 80, 2209-2215.
28. Lee S.C., Prosky L., DeVries J.W., Determination of total, soluble, and insoluble, dietary fi ber in foods - enzymaticgravimetric method, MES-TRIS buffer: Collaborative study. J. AOAC Int., 1992, 75, 395-416.
29. Lisiewska Z., Korus A., Kmiecik W., Changes in chemical composition during development of grass pea (Lathyrus sativus L.) seeds. Nahrung-Food, 2003, 47, 391-396.
30. Liu S., Buring J.E., Sesso H.D., Rimm E.B., Willett W.C., Manson J.E., A prospective study of dietary fi ber intake and risk of cardiovascular disease among women. J. Am. Coll. Cardiology, 2002, 39, 49-56.
31. McIntosh G.H., Noakes M., Royle P.J., Whole-grain rye and wheat foods and markers of bowel health in overweight middle- aged men. Am. J. Clin. Nutr., 2003, 77, 967-974.
32. Megazyme, Total dietary fibre assay procedure. Megazyme International Ireland, Ireland, 2007.
33. Meschino J.P., How insoluble fi ber helps prevent colon cancer and other bowel problems. Dynamic Chiropractic, 2008, 26, 33-34.
34. Michałowska D., Baca E., Salamon A., Nutritional value of bread enriched with dietary oat hull fibre. Probl. Hig. Epidemiol. 2011, 92, 864-867 (in Polish).
35. Monsoor M.A., Yusuf H.K.M., In vitro protein digestibility of lathyrus pea (Lathyrus sativus), lentil (Lens culinaris), and chickpea (Cicer arietinum). Int. J. Food Sci. Technol., 2002, 37, 97-99.
36. Moriartey S., Temelli F., Vasanthan T., Effect of health information on consumer acceptability of bread fortifi ed with β-glucan and effect of fortifi cation on bread quality. Cereal Chem., 2010, 87, 428-433.
37. Mozaffarian D., Hao T., Rimm E.B., Willett W.C., Hu F.B., Changes in diet and lifestyle and long-term weight gain in women and men. New Engl. J. Med., 2011, 364, 2392-2404.
38. O’Conell J.M., Callan J.J., Byrne C., Sweeney T., O’Doherty J.V., The effect of cereal type and exogenous enzyme supplementation in pig diets on nutrient digestibility, intestinal microfl ora, volatile fatty acid concentration and manure ammonia emissions from pigs. British Soc. Anim. Sci., 2005, 81, 357-364.
39. Pittaway J.K., Robertson I.K., Ball M.J., Chickpeas may infl uence fatty acid and fi ber intake in an ad libitum diet, leading to small improvements in serum lipid profi le and glycemic control. J. Am. Diet Assoc., 2008, 108, 1009-1013.
40. PN-EN ISO 21415-1: 2007. Wheat and wheat fl our- gluten content - Part 1, Determination of wet gluten by a manual method (in Polish).
41. PN-EN ISO 21415-3: 2007. Wheat and wheat fl our- gluten content - Part 3, Determination of dry gluten from wet gluten by an oven drying method (in Polish). PN A-74108: 1996. Bakery products - Testing methods (in Polish).
42. PN- EN ISO 3093: 2007. Wheat, rye and respective fl ours, durum wheat and durum wheat semolina- Determination of the Falling Number according to Hagberg-Perten (in Polish).
43. Prosky L., Asp. N.-G., Schweizer T.F., DeVries J.W., Furda I., Determination of insoluble, soluble, and total dietary fibre in foods and food products. Interlaboratory study. J. AOAC Int., 1988, 71, 1017-1023.
44. Prosky L., Asp N.-G., Schweizer T.F., DeVries J.W., Furda I., Determination of insoluble and soluble dietary fi ber in foods and food products: Collaborative study. J. Assoc. Off. Anal. Chem. Int., 1992, 75, 360-367.
45. Rybiński W., Błaszczak W., Fornal J., Seed microstructure and genetic variation of characters in selected grass-pea mutants (Lathyrus sativus L.). Int. Agrophys., 2006, 20, 317-326.
46. Rybiński W., Szot B., Rusinek R., Estimation of morphological traits and mechanical properties of grasspea seeds (Lathyrus sativusL.) originating from EU countries. Int. Agrophys., 2008, 22, 261-275.
47. Sanz Penella J.M., Collar C., Haros M., Effect of wheat bran and enzyme addition on dough functional performance and phytic acid levels in bread. J. Cereal Sci., 2008, 48, 715-721.
48. Schaafsma G., Health claims, options for dietary fibre. 2004, in: Dietary Fiber Bio-Active Carbohydrates for Food and Feed (eds. J.W. Van der Kamp, N.G. Asp, J.M. Jones, G. Schaafsma). Wageingen Academic Publishers, The Netherlands, pp. 27-38.
49. Siemianowska E., Skibniewska K.A., Tyburski J., Majewska K., Meyer- Wieneke A., Heistermann C., Content of dietary fibre and phytic acid in spelt bread depending on wheat variety. Żywność. Nauka. Technologia. Jakość, 2009, 63, 75-82 (in Polish; English abstract).
50. Škrbić B., Milovac S., Dejan D., Filipčev B., Effects of hull-less barley fl our and fl akes on bread nutritional composition and sensory properties. Food Chem., 2009, 115, 982-988.
51. Slavin J., Whole grains and digestive health. Cereal Chem., 2010, 87, 292-296.
52. Sobczyk M., Effect of various oat forms on the quality of confectionery. Pol. J. Food Nutr. Sci., 2008, 58, 301-305.
53. Srivastava S., Khokhar S., Effects of processing on the reduction of β-ODAP (β-N-oxalyl-L-2,3-diaminopropionic acid) and antinutrients of khesari dhal, Lathyrus sativus. J. Sci. Food Agric., 1996, 71, 50-58.
54. Stodolak B., Starzyńska-Janiszewska A., Pustkowiak H., Mickowska B., Effect of sunfl ower seeds addition on the nutritional value of grass pea tempeh. Pol. J. Food Nutr. Sci., 2009, 59, 145-150.
55. Truchliński J., Koper R., Starczynowska R., Infl uence of pre-sowing red light radiation and nitragine dressing of chickling vetch seeds on the chemical composition of their yield. Int. Agrophys., 2002, 16, 147-150.
56. Tsugane S., Inoue M., Insulin resistance and cancer: epidemiological evidence. Cancer Sci., 2010, 101, 1073-1079.
57. Van Soest P., Use of detergents in the analysis of fi brous feeds. I: Preparation of fi ber residues of low nitrogen content. J. Offi c. Agricult. Chem., 1963a, 46, 825-829.
58. Van Soest P., Use of detergents in the analysis of fi brous feeds. II: A rapid method for the determination of fi ber and lignin. J. Offi c. Agricult. Chem., 1963b, 46, 829-835.
59. Wang X., Warkentin T.D., Briggs C.J., Oomah B.D., Campbell C.G., Woods S., Trypsin inhibitor activity in fi eld pea (Pisumsativum L.) and grass pea (Lathyrus sativus L.). J. Agric. Food Chem., 1998, 46, 2620-2623.
60. Wang J., Rosell C.M., de Barber C.B., Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chem., 2002, 79, 221-226.
61. Weickert M., Mohlig M., Schofl C., Arafat A., Otto B., Viehoff H., Koebnick C., Kohl A., Spranger J., Pfeiffer A., Cereal fi ber improves whole-body insulin sensitivity in overweight and obese women. Diabetes Care, 2006, 29, 775-780.
62. Wojciechowicz A., Gil Z., Quality of wheat bread with dietary fibre of various origin. Żywność. Nauka. Technologia. Jakość, 2009, 67, 6, 102-111 (in Polish; English abstract).
63. Wood P.J., Oat and rye β-glucan: Properties and function. Cereal Chem., 2010, 87, 315-330.
64. Zhang G., Hamaker B.R., Cereal carbohydrates and colon health. Cereal Chem., 2010, 87, 331-341.
Access brought to you by:
Volume 63 (2013)
Volume 62 (2012)
Most Downloaded Articles
- Predicting Bread Quality (Bread Loaf Volume and Crumb Texture) by Różyło, Renata and Laskowski, Janusz
- Implementation of Hazard Analysis Critical Control Points (HACCP) in a SME: Case Study of a Bakery by Marques, Nuno Ricardo Pombo/ Oliveira Matias, João Carlos De/ Reis Baptista Teixeira, Raquel Dos and Ribeiro Proença Brojo, Francisco Miguel
- Substances with Antibacterial Activity in Edible Films – A Review by Kraśniewska, Karolina and Gniewosz, Małgorzata
- Bacterial Biofilms on Food Contact Surfaces - a Review by Myszka, Kamila and Czaczyk, Katarzyna
- Enzymes in Tenderization of Meat - The System of Calpains and Other Systems - a Review by Nowak, Dariusz
Application of Grasspea Wholemeal in the Technology of White Bread Production
1Department of Engineering and Cereals Technology, University of Life Sciences in Lublin, ul. Skromna 8, 20–704 Lublin, Poland
Citation Information: Polish Journal of Food and Nutrition Sciences. Volume 62, Issue 4, Pages 207–213, ISSN (Online) 2083-6007, ISSN (Print) 1230-0322, DOI: 10.2478/v10222-012-0056-6, November 2012
- Published Online:
A study on the possibility of application of grasspea wholemeal for the modification of the chemical composition, physical properties and sensory features of traditional white bread was performed. It was demonstrated that an increase in the share of the pulse material from 1.5% to 12% caused an increase in bread yield (130.7-136.3%). An improvement was also noted in the baking loss, from 15.01% to 9.11%, and in the total baking loss - from 16.56 to 12.23%. Increase in the level of the pulse component caused a decrease in bread volume from 100 g of fl our (from 505 to 359 cm3), and a decrease in bread crumb porosity (from 81 to 61%). Admixture of the pulse component caused only a slight decrease in the point score of the bread as compared to traditional wheat bread. The replacement of wheat fl our with grasspea wholemeal had a highly favourable effect on the chemical composition of the bread; the experimental bread produced with 12% of grasspea was characterised by protein content of 14.51% d.m. and total dietary fibre content at the level of 8.75% d.m.