Health Effects of Chestnut Bread - Research Paper Example

Analysis of Chestnut Bread s Background Content of bread, baking method and type of bread has an impact on the consumer’s health (Talaei et al, 2013). Soft-well risen bread is loved by all and the most important factor behind this rising is a chemical compound called gluten. It is the presence of gluten that helps the bread rise by allowing entrapment of air and making the bread spongy in texture. Gluten is the essential structure-binding agent (Anton & Artifield, 2008) where cross-linking of glutenin molecules occur giving volume to the dough. All kinds of flour ranging from whole wheat bread flour, gluten flour, all-purpose flour, pastry flour to instant flour and bread flour, each variety consists of this protein. However, even though the baking chefs love their gluten products, physicians are of the opinion that one needs to avoid gluten products. The reason being the adverse health effects the gluten has on human health. This projects aims to compare the characteristics and sensory evaluation of each bread product and discuss about the advantages and drawbacks of the final products. For the purpose of this project breads will be made using different types of flour- chestnut flour, white rice flour and wheat flour using different proportions of each in the recipes. . Gluten and Adverse Health effects Gluten is a protein that has a potential of causing health problems. Celiac diseases are a disease of the immune system and intake of gluten initiates an immunological response which leads to damage of the stomach lining (A.D.A.M. Medical Dictionary, 2014). Gluten is also a well known allergen (Guandalini,2007) and it has been seen that children exposed to gluten at an early end become increasingly susceptible to celiac diseases. Table 1. Health problems induced by Gluten AFFECTED SYSTEM HEALTH PROBLEM HORMONAL Sleep, Depression, anxiety, mood swings Infertility osteoporosis NEUROLOGICAL Migraines and head aches Memory problem Brain fogging DIGESTIVE Bloating Constipation Weight trouble IMMUNE SYSTEM Allergies Autoimmunity initiation Rheumatoid arthritis Chestnut flour Chestnut flour is today used as a healthier alternative to other gluten-containing flours. Chestnut flour is derived by grinding dried chestnuts. It has a grayish appearance and a sweet flavor. Chestnuts being low in both calories and fat content are used as an healthier component in many recipes. Pros and Cons of using Chestnut Flour Chestnut flour is gluten-free flour which means that the breads and other products that are prepared from this flour do not rise and therefore are dislike by many. The spongy texture of bread is lost owing to the absence of gluten which is primarily responsible for making the bread rise. However, this flour has nutritional and health benefits. Firstly, being low in fat content it is much healthier than common flour. Chestnut flour addition to any flour increases fiber and ash content (Jozinovic et al,2012,p26). Chest nut flour contains a large amount of vitamins such as vitamin C, folate, riboflavin and thiamine ( Mujic et al,2009). The absence of gluten makes this edible risk-free flour for celiac patients. When chestnut flour is mixed with rice flour it raises the nutritional values and sensory index of the bread (Demirkesen et al,2010,p329). AIM The aim of this project to explore the different characteristics of breads made with different proportions of chestnut flour and different amounts of gluten-containing flour. Methodology Several loaves will be baked from 100% gluten free flours i.e. using chestnut flour and white rice flour. These loaves are split into sub-groups of 3 loaves each. We will have 4 sub-groups in total Group 1, will be baked from 100% chestnuts flour. Group 2 will be baked from 75% chestnut flour and 25% rice flour. Using combination of gluten free products helps in enhancing their nutritional contents. As this group is gluten free product so, this will have benefits to those people who have health problems from gluten. Group 3 will contain little amount of gluten. It will have a combination of two flours and will be baked from 75% chestnut flour and 25% wheat flour, where wheat flour has 10g gluten. The 4th group of loaves which will have 100% gluten and will be baked from 100% wheat flour. As already mentioned before, the main aim of this project is to compare the characteristics and nutritional benefits of these four groups of breads which will be baked using different proportions of flours. The main activities after making bread using different flours and proportion include: Baked breads are prepared for sensory tastes. Laboratory is set up such that while evaluation panellists face minimal disturbance including unwanted smells and tastes. Panellists are selected. These panellists would determine the quality of each bread by performing certain tests. The recorded evaluation is observed and points calculated. Data from evaluation is statistically analysed using ANOVA Findings of the work will be prepared and submitted.   Process of Bread making For enhanced accuracy and efficiency of the project and for fulfillment of the purpose of the project a bread maker will be used. The bread maker comes with bread-making recipe and the same recipe will be followed but instead of using just one kind of flour we will be using flour according to the groups settled before. 4 groups of breads will made and each batch or group will have 3 loaves each. Each loaf will be of 2 pounds.Therefore a total of 12 loaves will be baked. The first group will be made from 100% chestnuts flour. The second group will have a combination of chestnut flour and rice flour (3:1). The third group will have another combination of chestnut flour and wheat flour(3:1). The fourth group will be made from 100% wheat flour. All of these groups of bread will be tested in their characteristics and sensory evaluation. The basic difference between each group would be composition of the breads since each will have different flours and different proportion of flour in them. Except for the flours used the basic methodology will be more or less the same. Bread maker recipe for 100% Whole wheat Bread: Ingredients: Ingredient Measure Water 390 ml Vegetable oil 2 tbsp salt 1 1/2 tsp sugar 2 tbsp wheat flour 600 grams Bread improver 3/4 tsp Milk powder 2 ½ tbsp Tandaco yeast 2 tsp Steps: 1. All ingredients are placed in the bread pan. Ingredients are placed according to the exact order in which they appear in the recipe. 2. Bread pan is inserted into the baking chamber and placed gently into position. 3. “SELECT” button is pressed to set the maker according to desired settings. 4. Select “LOAF SIZE”. Since we are baking 2 pound loaves (1kg) we select “1000gms”. 5. Press “CRUST” button to select DARK, LIGHT or RAPID as REQUIRED. 6. Press START to start baking and STOP to stop the process. 7. Once baked remove the pan from the chamber and let it cool under room temperature. Bread maker recipe for 100% Chestnut flour bread Ingredients: Ingredient Measure LIQUID : water 300 ml Olive oil 2 ½ tsp Eggs (60g) 2 vinegar ¾ tsp DRY Chestnut powder flour 500gm sugar 2 ½ tbsp salt 1 tsp Milk powder 1/3 cup Guar/ xantham gum 3 tsp Tandaco yeast 1 ½ tsp Steps 1. First mix the liquid ingredient in a small bowl. Do not use electrical mixer or aerate the liquid. 2. Mix the dry ingredients in a larger bowl. Combine the liquid and dry ingredients with a spatula by just folding in and mixing without aerating the mixture. 3. Using a spatula spoon the dough into the bread pan without making bubbles. 4. Press”SELECT” and select “GLUTEN FREE” setting. 5. Select LOAF SIZE to 1000 gms. 6. Press START to start baking and STOP when over. 7. Remove bread pan from baking chamber and cool at room temperature. Sensory Testing: The sensory testing in this project will be done using two types of testing methods- discriminative tests and descriptive tests. Discriminative Tests Discriminative tests will help compare characteristics of samples. We will be using the paired-comparison, where samples will be compared side by side to fulfil a certain given criterion. The samples need to be prepared before evaluation. The samples are cut into same shape and size. Two samples are presented at a time for comparison between the two for certain characteristics such as – sweetness, saltiness, chewiness, taste, better odour, flavour and after taste. Descriptive Test Descriptive tests leads to understand the products characteristics such as smell, taste, texture and appearance. The quality descriptive analysis test will be performed by a small number of panellists (10 - 20 panellists) who will deliver intensity ratings to a group of selected characteristic. Odour evaluation technique Sense of smell aims to identify small concentrations of flying substances The loaf will be left for a while to let the volatiles to move into the air surrounding the loaf. Then a short sniff will be taken, if not enough to recognize the smell, another deeply sniff will be taken. Taste evaluation technique Taste leads to the acceptance or rejection of the bread before it inters the oesophagus. Four samples will be presented. Each sample will have 3 digit numbers. The samples will be tasted from left to right using toothpick. Mouth should be rinsed with water between each test of the sample. Finally, the flavour present will be identified in each sample. Texture evaluation technique Other than chemical and flavour perceptions, texture and consistency attributes needs to be evaluated. Texture maybe perceived by the receptors on skin and muscles other than the mouth alone. Firmness, chewiness, denseness and springiness of the samples need to be evaluated by fingers as well as tongue muscles. Samples from each of the 4 groups will be presented. Samples will have same shape to for proper detection of springiness, denseness and firmness. Samples will be chewed from left to right and palate needs to be cleansed in-between sampling. Texture perception needs to be noted for each sample. Appearance evaluation technique The appearance of each of the samples plays a pivotal role because appearance makes a food product appear palatable to the neural senses. 4 samples from each of the 4 groups will be cut into same size and shape. The sample will be each observed for one minute. Both the crust and the crumb need to be evaluated. The crust will be evaluated for browning, shininess and thickness. The crumb will be evaluated for colour compared to crust, presence of air alveolus and spacing of each alveolus. Analytical testing: To analyze the differences between the loaves, ANOVA test can be used. ANOVA test can be defined as the statistical test that can be used in order to measure the differences in characteristics between more than two groups. Also this test will be used to compare the mean of the four groups of bread and that can be done using excel . Storing breads: For more accurate results, the loaves need to be tested soon after baking and cooling down to room temperature. In case of any delay in testing, loaves will be cut into slices and stored in a bread box and that will keep it fresh for the first hour or two from baking. For storing longer than two hours, loaves will be wrapped with a foil after cutting them into slices and freeze them in a freezer. Sensory panel: Degree of appreciation CNB CNB &RFB CNB & WFB WFB Extremely nice 9 Very nice 8 Nice 7 Least liked 6 Indifferent 5 Slightly unpleasant 4 Half nice 3 Completely unpleasant 2 Extremely unpleasant 1 Total Average CB = Chestnut bred CB & WRB = Chestnut bread and rice flour bread CB & WFB = Chestnut bread and wheat flour bread WFB = Wheat flour bread Sensory characteristics CB CB & WRB CB & WFB WFB Appearance Appearance of the crust Appearance of the crumb odour Taste Total Resources Funding will be the main resource in order to implement this project. The academic and industry knowledge will be used as well as personal knowledge through the different aspects of the project. Equipment such as the bread maker plays an important part in this project Site selection The project can be performed in the laboratory settings of the Institute of Technology (WINTEC). Break making can be done within the lab while evaluation and tastings of the baked samples may also be done in the lab itself. Costing: Since funding is provided from WINTEC therefore, the bread maker and the different ingredients required for baking breads needs to be purchased from the funding money. Except for these purchases simple equipments such as spatula, spoons etc. will be provided by the laboratory. Technological Issues: During the project certain issues may arise within laboratory settings which may interfere with project progress or outcome. The bread maker which is the only electrical instrument to be used may not function properly or fail to function at all. Health and Safety issues During the progress of the project there is no such risk while baking bread or preparation of the samples. However, care needs to be taken to sleet panelists who are non-allergic to gluten products, since allergic responses might occur during evaluation sessions and affect the health of the allergic individual. Potential Benefits The benefits arising from consumptions of gluten-free bread made from chestnut flour rather than consumption of regular wheat flour or other gluten containing flour are mainly health related 1. Allergic People-People allergic to gluten will be able to eat bread without initiation of autoimmune responses. 2. Health- Since, gluten causes certain health problems, eating gluten-free bread will help overcome the potential health impacts. Ethical Issues The project that is being proposed does not in any way impeded upon choices or rights of any individual whatsoever. Except for considering non-allergic evaluators there is no other potential negative outcome of the project. Contingency and Risk Assessment RISK FORECASTING Risk Impact Risk Index Effect Contingency plan Remedy in case of risk Breakdown of machine 2 3 6 No baking can be done. The machine needs to be checked beforehand to ensure it works properly. Stale or expired ingredients 1 3 3 Bread will turn out to be bad and not appropriate for evaluation. Fresh ingredients need to be purchased. Ingredients need to be checked before usage. Improper evaluation 1 2 2 Evaluation results would not be accurate It needs to be made sure that evaluators have keen senses and are non-allergic. Evaluators need to be kept solitary and communication is inhibited to allow proper evaluation individually. Tasting problem 1 2 2 Bread taste will not be recorded accurately Proper palate cleaning needs to be done. Palate c;eansers should be kept ready and it must be made sure taht the evaluators cleanse before each sampling. Not enough ingredients for 12 loaves 2 3 6 There will not be enough loaves for sampling Ingredients are properly measured before mixing and baking. In case of shortage either sample numbers could be reduced or proportions maybe recalculated accordingly to availability. REFERENCES A.D.A.M.(2014). Celiac disease – sprue.A.D.A.M. Medical dictionary. http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001280/ Anton,A.A. and Artfield,S.D.(2008). Hydrocolloids in gluten-free breads: a review.International Journal of Food sciences and Nutrition.59(1),11-23. Demirkesen,I. et al.(2010). Utilization of chestnut flour in gluten-free bread formulations.Journal of Food Engineering.329-336. Guandalini,S. he influence of gluten: weaning recommendations for healthy children and children at risk for celiac disease.Nestle Nutrition Workshop series Pediatric Programme,60,139-151. Jozinovic,A. et al.(2012). Influence of buckwheat and chestnut flour addition on properties of corn extrudates. Croat. J. Food Sci. Technol.4(1),26-33. Mujic,I. et al.(2009). CHESTNUTS, A "COMFORT" HEALTHY FOOD? ISHS Acta Horticulturae. http://www.actahort.org/books/866/866_88.htmTalaei,M. et al.(2013). Healthy Bread Initiative: Methods, Findings, and Theories—Isfahan Healthy Heart Program.Journal of Health, Population and Nutrition,31(1),49-57. Read More