The effect of flavouring of white pan bread with onion or garlic (powder at levels 1%, 5% and 10% and volatile oil at levels 0.002%, 0.01% and 0.02%) as natural flavours, on the rheological properties of dough, chemical composition and baking quality of bread were studied. Farinograph data revealed that, low concentration of garlic or onion either powder or volatile oil caused an improving effect on dough stability and departure time, while at high levels of addition caused an adverse effect. In addition, by increasing the percentage of onion or garlic added to wheat flour, dough extensibility and the area under the curve were decreased and the effect of garlic (powder or volatile oil) was much more than the onion. On the other hand, fiber content reached 1.56% and 1.40% in the flavouring bread with 10 % powder of garlic and onion respectively compared with flavourless bread (control) having only 0.88% fiber. However, the ash and lipid in flavouring bread with 10% powder of garlic or onion were higher by about 74% or 71% and 96% or 111% respectively than those in the control bread. On the other hand mineral contents of flavouring bread with powder of onion or garlic increased with every raise in the level of addition. Hence, bread flavouring with onion or garlic powder are favorable than the control bread because of their high contents of important minerals. The statistical analysis of the organoleptic data revealed that organolptic scores decreased with increasing percent of onion and garlic added (powder or volatile oil). However, there were no significant differences at P<0.05% between control bread and flavouring bread with onion and garlic at 1% powders or 0.002% volatile oils. Moreover, bread flavouring with onion and garlic (powders or volatile oils) at low levels were considered by some panelists to have more pleasant flavours than the control bread.
Abstracts
Seven bread samples of which 3 have been flavored with garlic in proportion of 0.5%, 1% and 1.5%, 3 with sweet basil in proportion of 5%, 10% and 15% and a witness sample, obtained in our own lab, were analyzed for antioxidant activities (using FRAP method and total polyphenols amount) by Folin-Ciocalteu method. The antioxidant capacity varied between 0.053-0.197 mM Fe2+/100g for bread flavored with garlic and between 0.059-0.368 mM Fe2+/100g for bread flavored with basil, mean while, antioxidant capacity was 0.036 mM Fe2+/100g . The polyphenols content was situated between 0.179-0.221 mM acid gallic/100g for bread flavored with garlic and between 0.194-0.278 mM acid gallic/100g for bread flavored with basil, the polyphenols content determined for standard sample was 0.177mM acid gallic/100g .
Introduction
The increase of the population propensity for heart and blood vessel diseases generated the apparition of the food producers concern for creating antioxidant products. In this context and after the literature study that pointed the fact that a consume of bread enriched with olive oil, garlic, basil goes to the decrease of these diseases impact over the society, we guided our attention on obtaining and studying the antioxidant capacity of the garlic and basil flavored bread in different proportions, reported to a witness sample. Antioxidant Capacity and Polyphenols Content for Garlic and Basil Flavored Bread Without demonstrating its curative qualities, the garlic bread is used today by the Italians as a garnish to the pastas or other food specialties. It is presented as bread covered with an olive oil, garlic and butter paste, and then grilled or toasted. The modern recipes combine the garlic with different types of cheese, the most frequently used being mozzarella, cedar or feta. The frozen garlic bread has been produced for the first time in 1970 by Cole’s Quality Foods in Michigan. Over the years, the garlic bread has been produced also for satisfying the western population tastes. The basil bread represents a recent product. It contains this flavor both in the dough and at the surface in the shape of a basil and olive oil pure. The secret for obtaining a quality bead is baking the dough in an oven with powerful moisture. After baking them in our own lab, the breads have been sensorial and physicochemical analyzed, after which we studied their antioxidant capacity and the poliphenols content. This method is proper in the case of total antioxidant capacity determination for different natural products. For polyphenols determination (expressed such as mM/L acid galic) there will be used the spectroscopic method with the Folin Ciocalteu reactive.
Experimental
Reagent and equipment: All chemicals and reagents were analytically graded or purest quality purchased from Merck, Fluka, Sigma. We used distilled water. Absorption determination for FRAP and total phenol content was made using Spectrophotometer Specord 205 by Analitik Jena. Bread samples: In the present research, we used a total of seven breads: white bread like standard, 3 breads flavored with garlic in 0.5%, 1% and 1.5% percent, and 3 breads flavored with basil in 5%, 10% and 15% percentages. These breads were processed in Laboratory for Beackery Products Technology, from Faculty of Food Processing Technology
For every 1,000 upvotes this comment gets, I will donate 5 loaves of bread to a homeless shelter. I will provide proof (assuming that I get at least 1k comments)
...let's do some charity together!
Edit: 1k UPVOTES, not comments. Sorry, I messed up on the last sentence of the first paragraph and wrote "comments" when I meant "upvotes"
Edit 2: Good Morning! Woah, it actually happened! LOL. I had posted this as a joke thinking I'd get like 10 upvotes, but I'm SO glad that you guys have joined me in the spirit of generosity. A deal is a deal, I'll get to it! The first step is figuring out which shelter to donate to. On your recommendation I'll contact several shelters in the area and see if any of them need actual bread. Will keep you posted!
Noerdy on August 8th, 2017 at 01:29 UTC »
The effect of flavouring of white pan bread with onion or garlic (powder at levels 1%, 5% and 10% and volatile oil at levels 0.002%, 0.01% and 0.02%) as natural flavours, on the rheological properties of dough, chemical composition and baking quality of bread were studied. Farinograph data revealed that, low concentration of garlic or onion either powder or volatile oil caused an improving effect on dough stability and departure time, while at high levels of addition caused an adverse effect. In addition, by increasing the percentage of onion or garlic added to wheat flour, dough extensibility and the area under the curve were decreased and the effect of garlic (powder or volatile oil) was much more than the onion. On the other hand, fiber content reached 1.56% and 1.40% in the flavouring bread with 10 % powder of garlic and onion respectively compared with flavourless bread (control) having only 0.88% fiber. However, the ash and lipid in flavouring bread with 10% powder of garlic or onion were higher by about 74% or 71% and 96% or 111% respectively than those in the control bread. On the other hand mineral contents of flavouring bread with powder of onion or garlic increased with every raise in the level of addition. Hence, bread flavouring with onion or garlic powder are favorable than the control bread because of their high contents of important minerals. The statistical analysis of the organoleptic data revealed that organolptic scores decreased with increasing percent of onion and garlic added (powder or volatile oil). However, there were no significant differences at P<0.05% between control bread and flavouring bread with onion and garlic at 1% powders or 0.002% volatile oils. Moreover, bread flavouring with onion and garlic (powders or volatile oils) at low levels were considered by some panelists to have more pleasant flavours than the control bread.
Abstracts
Seven bread samples of which 3 have been flavored with garlic in proportion of 0.5%, 1% and 1.5%, 3 with sweet basil in proportion of 5%, 10% and 15% and a witness sample, obtained in our own lab, were analyzed for antioxidant activities (using FRAP method and total polyphenols amount) by Folin-Ciocalteu method. The antioxidant capacity varied between 0.053-0.197 mM Fe2+/100g for bread flavored with garlic and between 0.059-0.368 mM Fe2+/100g for bread flavored with basil, mean while, antioxidant capacity was 0.036 mM Fe2+/100g . The polyphenols content was situated between 0.179-0.221 mM acid gallic/100g for bread flavored with garlic and between 0.194-0.278 mM acid gallic/100g for bread flavored with basil, the polyphenols content determined for standard sample was 0.177mM acid gallic/100g .
Introduction
The increase of the population propensity for heart and blood vessel diseases generated the apparition of the food producers concern for creating antioxidant products. In this context and after the literature study that pointed the fact that a consume of bread enriched with olive oil, garlic, basil goes to the decrease of these diseases impact over the society, we guided our attention on obtaining and studying the antioxidant capacity of the garlic and basil flavored bread in different proportions, reported to a witness sample. Antioxidant Capacity and Polyphenols Content for Garlic and Basil Flavored Bread Without demonstrating its curative qualities, the garlic bread is used today by the Italians as a garnish to the pastas or other food specialties. It is presented as bread covered with an olive oil, garlic and butter paste, and then grilled or toasted. The modern recipes combine the garlic with different types of cheese, the most frequently used being mozzarella, cedar or feta. The frozen garlic bread has been produced for the first time in 1970 by Cole’s Quality Foods in Michigan. Over the years, the garlic bread has been produced also for satisfying the western population tastes. The basil bread represents a recent product. It contains this flavor both in the dough and at the surface in the shape of a basil and olive oil pure. The secret for obtaining a quality bead is baking the dough in an oven with powerful moisture. After baking them in our own lab, the breads have been sensorial and physicochemical analyzed, after which we studied their antioxidant capacity and the poliphenols content. This method is proper in the case of total antioxidant capacity determination for different natural products. For polyphenols determination (expressed such as mM/L acid galic) there will be used the spectroscopic method with the Folin Ciocalteu reactive.
Experimental
Reagent and equipment: All chemicals and reagents were analytically graded or purest quality purchased from Merck, Fluka, Sigma. We used distilled water. Absorption determination for FRAP and total phenol content was made using Spectrophotometer Specord 205 by Analitik Jena. Bread samples: In the present research, we used a total of seven breads: white bread like standard, 3 breads flavored with garlic in 0.5%, 1% and 1.5% percent, and 3 breads flavored with basil in 5%, 10% and 15% percentages. These breads were processed in Laboratory for Beackery Products Technology, from Faculty of Food Processing Technology
silverguy13 on August 8th, 2017 at 01:31 UTC »
If this comment gets 1000 likes I will eat garlic bread
rivox1 on August 8th, 2017 at 02:13 UTC »
For every 1,000 upvotes this comment gets, I will donate 5 loaves of bread to a homeless shelter. I will provide proof (assuming that I get at least 1k comments)
...let's do some charity together!
Edit: 1k UPVOTES, not comments. Sorry, I messed up on the last sentence of the first paragraph and wrote "comments" when I meant "upvotes"
Edit 2: Good Morning! Woah, it actually happened! LOL. I had posted this as a joke thinking I'd get like 10 upvotes, but I'm SO glad that you guys have joined me in the spirit of generosity. A deal is a deal, I'll get to it! The first step is figuring out which shelter to donate to. On your recommendation I'll contact several shelters in the area and see if any of them need actual bread. Will keep you posted!