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Kwon H, Hwang J, Cho Y, Lee S. Machine learning-enabled hyperspectral approaches for structural characterization of precooked noodles during refrigerated storage. Food Chem 2024; 450:139371. [PMID: 38640533 DOI: 10.1016/j.foodchem.2024.139371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 04/10/2024] [Accepted: 04/12/2024] [Indexed: 04/21/2024]
Abstract
The structural features of precooked noodles during refrigerated storage were non-destructively characterized using hyperspectral imaging (HSI) technology along with conventional analytical methods. The precooked noodles displayed a more rigid texture and restricted water mobility over the storage period, derived from the recrystallization of starch. Dimensionality reduction techniques revealed robust correlations between the storage duration and HSI absorbance of the noodles, and from their loading plots, the specific peaks of the noodles related to their structural changes were identified at wavelengths of around 1160 and 1400 nm. The strong relationships between the HSI results of the noodles and their storage period/texture were confirmed by training four machine learning models on the HSI data. In particular, the support vector algorithm displayed the best prediction performance for classifying precooked noodles by storage period (98.3% accuracy) and for predicting the noodle texture (R2 = 0.914).
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Affiliation(s)
- Hyukjin Kwon
- Department of Food Science and Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea; Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Jeongin Hwang
- Department of Food Science and Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea
| | - Younsung Cho
- Pulmuone Technology Center, Chungcheongbuk-do 28220, Republic of Korea
| | - Suyong Lee
- Department of Food Science and Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea.
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2
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Pan Z, Bai Y, Xu L, Zhang Y, Lei M, Huang Z. The Effect of Freeze-Thaw Cycles on the Microscopic Properties of Dumpling Wrappers. Foods 2023; 12:3388. [PMID: 37761097 PMCID: PMC10527871 DOI: 10.3390/foods12183388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 09/05/2023] [Accepted: 09/08/2023] [Indexed: 09/29/2023] Open
Abstract
Dumplings are a traditional Chinese food welcomed by Chinese people. Research has indicated that process of quick-frozen wheat cultivars and their gliadins are all related to the quality and shelf-life of dumplings. Therefore, the effect of freeze-thaw cycles on the textural properties and microscopic characteristics of two types of quick-frozen dumpling wrappers (Zhaomai and Wenmai 19) and conformation of their gliadins were investigated. Scanning electron microscopy showed that Wenmai 19 dumpling wrappers had apparent damage after the first cycle, but Zhaomai wrappers did not reveal significant changes until the fourth cycle. The particle size distribution in the starch granules of Wenmai 19 wrappers varied in terms of mechanical damage, but Zhaomai delayed or avoided such effects. FT-IR found a loose protein structure of the gliadins. Differential scanning calorimetry showed that gliadins of Wenmai 19 degenerated more than those of Zhaomai. The crosslinking of gliadin and glutenin maintained a high-quality gluten network, thus protecting the gliadin stability from ice crystals. In turn, the gliadin maintained the strength of the gluten network. Therefore, raw flours with high-quality protein networks are more suitable for frozen dumplings. Freeze-thaw cycles dramatically decreased the textural characteristics of dumpling wrappers and the microscopic characteristics of their gliadin proteins. Concerning wheat cultivars with weak gluten, flours with high-quality protein networks are more suitable as raw materials for frozen dumplings.
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Affiliation(s)
- Zhili Pan
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Z.P.); (Y.B.); (L.X.); (Y.Z.); (M.L.)
- National R & D Center for Frozen Rice & Wheat Products Processing Technology, Zhengzhou 450002, China
| | - Yibo Bai
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Z.P.); (Y.B.); (L.X.); (Y.Z.); (M.L.)
| | - Lina Xu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Z.P.); (Y.B.); (L.X.); (Y.Z.); (M.L.)
| | - Yanjie Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Z.P.); (Y.B.); (L.X.); (Y.Z.); (M.L.)
| | - Mengmeng Lei
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Z.P.); (Y.B.); (L.X.); (Y.Z.); (M.L.)
| | - Zhongmin Huang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Z.P.); (Y.B.); (L.X.); (Y.Z.); (M.L.)
- National R & D Center for Frozen Rice & Wheat Products Processing Technology, Zhengzhou 450002, China
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Gao H, Zeng J, Qin Y, Zeng J, Wang Z. Effects of different storage temperatures and time on frozen storage stability of steamed bread. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2116-2123. [PMID: 36254097 DOI: 10.1002/jsfa.12277] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 09/22/2022] [Accepted: 10/17/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUNDS This research intended to explore the effects of different frozen storage temperatures and time on the stability of steamed bread. The quality characteristics, moisture content and microstructure of steamed bread were determined after quick-frozen for 30 min at -32 °C and frozen storage at -6, -12, -18, -24 and -30 °C for 1-4 weeks. RESULTS When the frozen storage temperature is lower, the moisture content, specific volume, pH and the strong bound water in the steamed bread increase, the water loss rate and the contents of freezable water, the weak bound water and free water decreased. With the extension of frozen storage time, the pH value and water loss of steamed bread first increased and then decreased, while the trend of water content was opposite. The specific volume, cohesion and elasticity of steamed bread decreased, while the freezable water content, hardness and chewiness increased. The bound water of steamed bread gradually migrated to free water. In addition, the longer the frozen storage time and the higher the temperature, and the more serious the damage to the microstructure was. CONCLUSION The shelf life of steamed bread frozen storage at -12 °C could be up to 3 weeks, and the quality of steamed bread stored at -30 °C for more than 3 weeks was the best. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Haiyan Gao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Jingjing Zeng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Yueqi Qin
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Jie Zeng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Zhaojun Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
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Dai Y, Gao H, Zeng J, Liu Y, Qin Y, Wang M. Effect of subfreezing storage on the qualities of dough and bread containing pea protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5378-5388. [PMID: 35318659 DOI: 10.1002/jsfa.11891] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 03/18/2022] [Accepted: 03/23/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND In this paper, -6, -9 and -12 °C were selected as subfreezing temperatures of dough containing pea protein based on the results of low-field nuclear magnetic relaxation time. The effect of storage at subfreezing temperatures on dough properties was then investigated and compared with sample storage at -18 °C. RESULTS The pH value, springiness, resilience, cohesiveness of dough and sensory score of bread gradually decreased and the hardness and water loss rate of dough gradually increased with the extension of storage time. However, dough hardness, viscoelasticity and fermentation volume were maintained more effectively in subfreezing storage than in -18 °C storage. The subfreezing temperature could alleviate the damage of gluten network structure in frozen dough by ice crystals and was beneficial in maintaining the elasticity of gluten proteins. The network system of pea protein, gluten protein and starch granules in dough storage at -9 and -12 °C was more tightly connected and the microstructure was similar to that at -18 °C. There was no significant difference between the quality of bread made from the dough stored at subfreezing temperature and that stored at -18 °C for 1-6 weeks, and the preservation effect at -12 °C was closer to that at -18 °C. CONCLUSION Subfreezing storage can keep the stability of dough containing pea protein close to traditional frozen storage (-18 °C), which provides a new method for storage and transportation of frozen dough. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yunfei Dai
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Haiyan Gao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Jie Zeng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Yufen Liu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Yueqi Qin
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Mengyu Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
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Wei X, Gong Y, Hu X. Effects of starch, protein structure change on quality of raw and cooked frozen oat roll. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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3D Characterization of Sponge Cake as Affected by Freezing Conditions Using Synchrotron X-ray Microtomography at Negative Temperature. Foods 2021; 10:foods10122915. [PMID: 34945466 PMCID: PMC8700666 DOI: 10.3390/foods10122915] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 11/16/2021] [Accepted: 11/17/2021] [Indexed: 11/18/2022] Open
Abstract
In this study, the microstructural evolution of a non-reactive porous model food (sponge cake) during freezing was investigated. Sponge cake samples were frozen at two different rates: slow freezing (0.3 °C min−1) and fast freezing (17.2 °C min−1). Synchrotron X-ray microtomography (µ-CT) and cryo-scanning electron microscopy (Cryo-SEM) were used to visualize and analyze the microstructure features. The samples were scanned before and after freezing using a specific thermostated cell (CellStat) combined with the synchrotron beamline. Cryo-SEM and 3D µ-CT image visualization allowed a qualitative analysis of the ice formation and location in the porous structure. An image analysis method based on grey level was used to segment the three phases of the frozen samples: air, ice and starch. Volume fractions of each phase, ice local thickness and shape characterization were determined and discussed according to the freezing rates.
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Ahmed J, Thomas L, Al-Hazza A. Effects of frozen storage on texture, microstructure, water mobility and baking quality of brown wheat flour/β-glucan concentrate Arabic bread dough. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00725-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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8
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Liang Y, Qu Z, Liu M, Wang J, Zhu M, Liu Z, Li J, Zhan X, Jia F. Effect of curdlan on the quality of frozen-cooked noodles during frozen storage. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103019] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Characterization of the Key Aroma Constituents in Fry Breads by Means of the Sensomics Concept. Foods 2020; 9:foods9081129. [PMID: 32824398 PMCID: PMC7466293 DOI: 10.3390/foods9081129] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 07/22/2020] [Accepted: 07/22/2020] [Indexed: 12/01/2022] Open
Abstract
The key aroma constituents in the volatile fractions isolated FROM two differently processed fry breads by solvent-assisted flavor evaporation were characterized by an aroma extract dilution analysis (AEDA). Twenty-two compounds were identified with flavor dilution (FD) factor ranges of 2–516. Among them, 13 compounds (FD ≥ 16) were quantified by stable isotope dilution assays and analyzed by odor activity values (OAVs). Of these, 11 compounds had OAVs ≥ 1, and the highest concentrations were determined for δ-decalactone and 2,3-butanedione. Two recombination models of the fry breads showed similarity to the corresponding fry breads. Omission tests confirmed that aroma-active constituents, such as δ-decalactone (oily/peach), 2-acetyl-1-pyrroline (roasty/popcorn-like), 3-methylbutanal (malty), methional (baked potato-like), 2,3-butanedione (buttery), phenyl acetaldehyde (flowery), (E,E)-2,4-decadienal (deep-fried), butanoic acid, and 3-methylbutanoic acid, were the key aroma constituents of fry bread. In addition, 3-methoxy-4-vinylphenol (smoky) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone were also identified as important aroma constituents of fry bread.
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Dalvi-Isfahan M, Jha PK, Tavakoli J, Daraei-Garmakhany A, Xanthakis E, Le-Bail A. Review on identification, underlying mechanisms and evaluation of freezing damage. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.03.011] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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11
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Gong S, Yang D, Wu Q, Wang S, Fang Z, Li Y, Xu F, Wang Z, Wu J. Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14053] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shengxiang Gong
- The Key Laboratory of Synthetic and Biological Colloids, Ministry of Education Jiangnan University Wuxi China
- Department of Food Science and Engineering, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Danlu Yang
- Department of Food Science and Engineering, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Qiaoyu Wu
- Department of Food Science and Engineering, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Shaoyun Wang
- Institute of Food and Marine Bioresources, College of Biological Science and Technology Fuzhou University Fuzhou China
| | - Zhong Fang
- The Key Laboratory of Synthetic and Biological Colloids, Ministry of Education Jiangnan University Wuxi China
| | - Yue Li
- The Key Laboratory of Synthetic and Biological Colloids, Ministry of Education Jiangnan University Wuxi China
| | - Feifei Xu
- The Key Laboratory of Synthetic and Biological Colloids, Ministry of Education Jiangnan University Wuxi China
| | - Zhengwu Wang
- Department of Food Science and Engineering, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Jinhong Wu
- The Key Laboratory of Synthetic and Biological Colloids, Ministry of Education Jiangnan University Wuxi China
- Department of Food Science and Engineering, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
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12
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Jia R, Jiang Q, Kanda M, Tokiwa J, Nakazawa N, Osako K, Okazaki E. Effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels during frozen storage. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.029] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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13
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Jiao W, Li L, Fan P, Zhao D, Li B, Rong H, Zhang X. Effect of Xanthan Gum on the Freeze-Thaw Stability of Wheat Gluten. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-018-09565-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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14
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Liu M, Liang Y, Zhang H, Wu G, Wang L, Qian H, Qi X. Production of a recombinant carrot antifreeze protein by Pichia pastoris GS115 and its cryoprotective effects on frozen dough properties and bread quality. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.074] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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15
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Liu M, Liang Y, Zhang H, Wu G, Wang L, Qian H, Qi X. Comparative Study on the Cryoprotective Effects of Three Recombinant Antifreeze Proteins from Pichia pastoris GS115 on Hydrated Gluten Proteins during Freezing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:6151-6161. [PMID: 29863868 DOI: 10.1021/acs.jafc.8b00910] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
During the freezing process, ice crystal formation leads to the deterioration in physicochemical properties and networks of gluten proteins. The cryoprotective effects of recombinant carrot ( Daucus carota) antifreeze protein (rCaAFP), type II antifreeze protein from Epinephelus coioides (rFiAFP), and Tenebrio molitor antifreeze protein (rTmAFP) produced from Pichia pastoris GS115 on hydrated gluten, glutenin, and gliadin during freezing were investigated. The thermal hysteresis (TH) activity and ice crystals' morphology modification ability of recombinant antifreeze proteins (rAFPs) were analyzed by differential scanning calorimetry (DSC) and cryomicroscope, respectively. The freezing and melting properties, water state, rheological properties, and microstructure of hydrated gluten proteins were studied by DSC, low field nuclear magnetic resonance, rheometer, and scanning electron microscopy, respectively. The rTmAFP exhibited strongest TH activity and ice crystals' morphology modification ability, followed by rFiAFP and rCaAFP. The addition of the three rAFPs caused freezing hysteresis and weakened the damage of freezing to the networks of hydrated gluten, glutenin, and gliadin. During freezing, the cryoprotective effects of the three rAFPs on the freezable water content, water mobility and distribution, and rheological properties of hydrated gluten were achieved by protecting these corresponding properties of hydrated glutenin. Among the three rAFPs, rTmAFP was most effective in the cryoprotective activities on hydrated gluten proteins during freezing. The results demonstrate the potential of these rAFPs, especially rTmAFP, to preserve the above properties of hydrated gluten proteins during the freezing process.
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Affiliation(s)
| | - Ying Liang
- College of Biological Engineering , Henan University of Technology , Zhengzhou 450001 , China
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16
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Zhang Y, Li Y, Liu Y, Zhang H. Effects of multiple freeze-thaw cycles on the quality of frozen dough. Cereal Chem 2018. [DOI: 10.1002/cche.10053] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Yanyan Zhang
- College of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou China
- Henan Collaborative Innovation Center of Food Production and Safety; Zhengzhou China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control; Zhengzhou China
| | - Yinli Li
- College of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou China
| | - Ying Liu
- College of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou China
| | - Hua Zhang
- College of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou China
- Henan Collaborative Innovation Center of Food Production and Safety; Zhengzhou China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control; Zhengzhou China
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17
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Luo W, Sun DW, Zhu Z, Wang QJ. Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - A review of effective methods. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.11.017] [Citation(s) in RCA: 70] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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18
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Wang X, Pei D, Teng Y, Liang J. Effects of enzymes to improve sensory quality of frozen dough bread and analysis on its mechanism. Journal of Food Science and Technology 2017; 55:389-398. [PMID: 29358832 DOI: 10.1007/s13197-017-2950-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/09/2017] [Indexed: 10/18/2022]
Abstract
Baking quality of frozen dough is negatively affected by dough weakening and by a reduction in both yeast viability and activity during freezing and frozen storage. The objective of this study was to investigate effects of different enzymes, such as α-amylase, xylanase, celluase, glucose oxidase, and lipase on the texture and sensory quality of bread after frozen storage, as well as on dough properties, in terms of fermentation characteristics, freezable water contents and microstructure. Except for α-amylase, other enzymes improved the bread sensory quality and got higher overall acceptability, especially xylanase. Dough fermentative behavior showed that the maximum heights of frozen dough were increased by 33.2, 19.7 and 7.4%, respectively with xylanase, cellulase and lipase. Cellulase lowered gas holding ability of dough. Thermodynamic properties indicated that addition of enzyme decreased the freezable water contents in frozen dough. Scanning electronic microscopy revealed that freezing and frozen storage disrupted dough gluten network causing separation of starch granules from the gluten matrix. Inclusion of cellulase, xylanase and lipase made the frozen dough having a more continuous gluten network and smoother surface, and glucose oxidase increased the stability of the gluten work.
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Affiliation(s)
- Xuan Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University (East Campus), No. 17, Tsinghua East Road, P.O. Box 294, Beijing, 100083 People's Republic of China
| | - Dudu Pei
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University (East Campus), No. 17, Tsinghua East Road, P.O. Box 294, Beijing, 100083 People's Republic of China
| | - Yuefei Teng
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University (East Campus), No. 17, Tsinghua East Road, P.O. Box 294, Beijing, 100083 People's Republic of China
| | - Jianfen Liang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University (East Campus), No. 17, Tsinghua East Road, P.O. Box 294, Beijing, 100083 People's Republic of China
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19
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Abstract
Freezing is one of the widely used preservation methods to preserve the quality of food products but it also results in deteriorative changes in textural properties of food which in turn affects its marketability. Different foodstuffs undergo different types of changes in texture, taste and overall acceptability upon freezing and subsequent frozen storage. Freezing and thawing of pre-cut or whole fruits and vegetables causes many deleterious effects including texture and drip losses. The major problem in stability of ice-cream is re-crystallization phenomena which happens due to temperature fluctuations during storage and finally impairs the quality of ice-cream. Frozen storage for longer periods causes rubbery texture in meat and fish products. To overcome these problems, hydrocolloids which are polysaccharides of high molecular weight, are used in numerous food applications involving gelling, thickening, stabilizing, emulsifying etc. They could improve the rheological and textural characteristics of food systems by changing the viscosity. They play a major role in retaining texture of fruits and vegetables after freezing. They provide thermodynamic stability to ice cream to control the process of re-crystallization. Hydrocolloids find application in frozen surimi, minced fish, and meat products due to their water-binding ability. They are also added to frozen bakery products to improve shelf-stability by retaining sufficient moisture and retarding staling. Various hydrocolloids impart different cryoprotective effects to food products depending upon their solubility, water-holding capacity, rheological properties, and synergistic effect with other ingredients during freezing and frozen storage.
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Affiliation(s)
- Tanushree Maity
- a Defence Food Research Laboratory , Siddarthanagar, Mysore , Karnataka , India
| | - Alok Saxena
- b Amity Institute of Food Technology, Amity University , Noida , Uttar Pradesh , India
| | - P S Raju
- a Defence Food Research Laboratory , Siddarthanagar, Mysore , Karnataka , India
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20
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Tavakoli HR, Jonaidi Jafari N, Hamedi H. The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced. J Texture Stud 2017; 48:124-130. [PMID: 28370115 DOI: 10.1111/jtxs.12223] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2016] [Revised: 07/28/2016] [Accepted: 08/08/2016] [Indexed: 12/21/2022]
Abstract
The use of hydrocolloids in frozen dough has become frequent as bread improvers due to their anti-staling effect. Nevertheless, the impact of both different frozen storage and Arabic gum level in non-prefermented flat dough with following thawing procedure have not been studied. This work intended to study the effect of three different ratio of Arabic gum on rheological properties of 1, 7, and 30 days of frozen storage and the quality of the bread made from. In order to gain the least detrimental effects on gluten network, we used rapid rate freezing and microwave heating in thawing stage. Rheological results showed that the unfrozen samples to which Arabic gum had been added rendered the highest resistance to extension. The resistance of gum fortified samples were less than fresh dough, however the decline was not significant in 3.0% Arabic gum dough kept in a month storage (p > .05). The similar findings were obtained for extensibility and adhesiveness; in which the maximum incorporation of Arabic gum lessen the destructive impact of long freezing storage. Addition of 3% gum could be able to retard staling through an increment in hydrophilic bonds between water molecules and amylose during thawing (p < .05). The overall rating of Arabic gum enriched samples was similar with bread made from non-frozen dough, even after 30 days of storage as indicated by the sensory evaluation of breads. PRACTICAL APPLICATIONS Producing a chapatti-like fermented bread without long fermentation period. Formulation a frozen dough without using chemical additives. Introducing a proper use of a new defrosting method with the aim of achieving a better texture. Improvement in retarding staling by the use of Gum Arabic after 7 days.
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Affiliation(s)
- Hamid Reza Tavakoli
- Health Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | | | - Hassan Hamedi
- Department of Food Hygiene, Faculty of Medical Sciences, Science and Research Branch, Islamic Azad University, Tehran, Iran
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21
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Effects of Bamboo Shoot Dietary Fiber on Mechanical Properties, Moisture Distribution, and Microstructure of Frozen Dough. J CHEM-NY 2017. [DOI: 10.1155/2017/4513410] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
In this paper, the effects of Bamboo shoot dietary fiber (BSDF) on the mechanical properties, moisture distribution, and microstructure of frozen dough were investigated. The state and distribution of water in frozen dough was determined by differential scanning calorimetry (DSC) and low-field nuclear magnetic resonance (LNMR) spectroscopy. The microstructure of frozen dough was studied. The structure of the gluten protein network found in wheat flour dough was studied by scanning electron microscopy (SEM). The result showed that the BSDF could significantly improve the viscoelasticity and extensibility of frozen dough after thawing in a dose-dependent manner. It was significantly improved with the increase in the addition amount of BSDF (P<0.05). DSC analysis showed that the freezable water content and thermal stability of frozen dough were increased after the addition of BSDF. LNMR analysis showed that the appropriate (<0.1%) addition amount of BSDF could significantly (P<0.05) decline the contents of bound water. Meanwhile, the loose bound water and free water were raised significantly (P<0.05) after the addition of BSDF. Moreover, the addition of BSDF induces arrangement of starch granule and gluten network in frozen dough. BSDF can be used as a novel quality improver of frozen dough.
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Ban C, Yoon S, Han J, Kim SO, Han JS, Lim S, Choi YJ. Effects of freezing rate and terminal freezing temperature on frozen croissant dough quality. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.05.045] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Effect of hydrocolloids on the energy consumption and quality of frozen noodles. Journal of Food Science and Technology 2016; 53:2414-21. [PMID: 27407208 DOI: 10.1007/s13197-016-2217-9] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/11/2016] [Accepted: 03/18/2016] [Indexed: 10/21/2022]
Abstract
Effects of hydrocolloids such as Sodium polyacrylate, xanthan gum and sodium alginate on the energy consumption and quality of frozen cooked noodles were investigated. Results showed that gelatinization temperature (GT) shortened significantly and texture properties (hardness, firmness, break strength) of frozen cooked noodle were significantly improved by adding different hydrocolloid additives (P < 0.05). Nevertheless, there were no significant differences of glass-transition temperature between hydrocolloid fortified and non fortified frozen cooked noodles. Moreover, the hydrocolloids improved quality of cooked noodle and increased energy consumption, however, xanthan gum showed the best results. The optimized constituents were: sodium polyacrylate 0.13 %, xanthan gum 0.86 %, sodium alginate 0.18 % with predicted sensory scores of 90.30. The study showed that hydrocolloids could be used as modifying agents in frozen cooked noodle process.
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Extraction of Oat (Avena sativa L.) Antifreeze Proteins and Evaluation of Their Effects on Frozen Dough and Steamed Bread. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1560-6] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Kondakci T, Ang AMY, Zhou W. Impact of Sodium Alginate and Xanthan Gum on the Quality of Steamed Bread Made from Frozen Dough. Cereal Chem 2015. [DOI: 10.1094/cchem-03-14-0036-r] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Turkay Kondakci
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543
| | - Amanda Mei Yen Ang
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543
| | - Weibiao Zhou
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543
- National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu, 215123, People's Republic of China
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Hamed A, Ragaee S, Abdel-Aal ESM. Effect of β-Glucan-Rich Barley Flour Fraction on Rheology and Quality of Frozen Yeasted Dough. J Food Sci 2014; 79:E2470-9. [DOI: 10.1111/1750-3841.12702] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2014] [Accepted: 09/30/2014] [Indexed: 11/26/2022]
Affiliation(s)
- Abdelmagid Hamed
- Dept. of Food Science; Univ. of Guelph; Guelph Ontario Canada N1G 2W1
| | - Sanaa Ragaee
- Dept. of Food Science; Univ. of Guelph; Guelph Ontario Canada N1G 2W1
| | - El-Sayed M. Abdel-Aal
- Guelph Food Research Centre; Agriculture and Agri Food Canada; Guelph Ontario Canada N1G 5C9
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Zhao L, Li L, Liu GQ, Chen L, Liu X, Zhu J, Li B. Effect of freeze–thaw cycles on the molecular weight and size distribution of gluten. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.04.013] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Extraction of Carrot (Daucus carota) Antifreeze Proteins and Evaluation of Their Effects on Frozen White Salted Noodles. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1101-0] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Loveday SM, Huang VT, Reid DS, Winger RJ. Water Dynamics in Fresh and Frozen Yeasted Dough. Crit Rev Food Sci Nutr 2012; 52:390-409. [DOI: 10.1080/10408398.2010.500265] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Morimoto N, Seguchi M. Restoration of Breadmaking Properties to Frozen Dough by Addition of Sugar and Yeast and Subsequent Processing. Cereal Chem 2011. [DOI: 10.1094/cchem-08-10-0109] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- N. Morimoto
- Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University, Suma-Ku, Kobe City, Japan 654-8585
| | - M. Seguchi
- Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University, Suma-Ku, Kobe City, Japan 654-8585
- Corresponding author. Phone: +81787372431. Fax: +81787325161. E-mail:
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Polaki A, Xasapis P, Fasseas C, Yanniotis S, Mandala I. Fiber and hydrocolloid content affect the microstructural and sensory characteristics of fresh and frozen stored bread. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.04.031] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Application of epifluorescence light microscopy (EFLM) to study the microstructure of wheat dough: a comparison with confocal scanning laser microscopy (CSLM) technique. J Cereal Sci 2010. [DOI: 10.1016/j.jcs.2009.09.002] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Song G, Hu SQ, Li L, Chen P, Shen X. Structural and Physical Changes in Ultrasound-Assisted Frozen Wet Gluten. Cereal Chem 2009. [DOI: 10.1094/cchem-86-3-0333] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- GuoSheng Song
- Institute of Light Chemistry, South China University of Technology, Guangzhou 510641, PR China
- Analytical and Testing Center, South China University of Technology, Guangzhou 510641, PR China
| | - Song Qing Hu
- Institute of Light Chemistry, South China University of Technology, Guangzhou 510641, PR China
- Corresponding author. Phone and Fax: +86-20-8711-3252. E-mail address:
| | - Lin Li
- Institute of Light Chemistry, South China University of Technology, Guangzhou 510641, PR China
| | - Ping Chen
- Institute of Light Chemistry, South China University of Technology, Guangzhou 510641, PR China
| | - Xing Shen
- Institute of Light Chemistry, South China University of Technology, Guangzhou 510641, PR China
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Kontogiorgos V, Goff HD, Kasapis S. Effect of aging and ice-structuring proteins on the physical properties of frozen flour–water mixtures. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.06.005] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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VELU VEERAPUTHIRAN, NAGENDER ALLANI, SATYANARAYANA AKULA, RAO DUBASIGOVARDHANA. STUDIES ON EFFECT OF SHEETING METHODS ON THE EXPANSION OFPAPADSDURING DEEP FAT FRYING USING SCANNING ELECTRON MICROSCOPY. J FOOD PROCESS PRES 2008. [DOI: 10.1111/j.1745-4549.2008.00207.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Effect of carrot (Daucus carota) antifreeze proteins on the fermentation capacity of frozen dough. Food Res Int 2007. [DOI: 10.1016/j.foodres.2007.01.006] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Rosell CM, Gómez M. Frozen Dough and Partially Baked Bread: An Update. FOOD REVIEWS INTERNATIONAL 2007. [DOI: 10.1080/87559120701418368] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Baier-Schenk A, Handschin S, Conde-Petit B. Ice in Prefermented Frozen Bread Dough—An Investigation Based on Calorimetry and Microscopy. Cereal Chem 2005. [DOI: 10.1094/cc-82-0251] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- A. Baier-Schenk
- Laboratory of Food Chemistry and Technology, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH) Zurich, Switzerland
| | - S. Handschin
- Laboratory of Food Chemistry and Technology, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH) Zurich, Switzerland
| | - B. Conde-Petit
- Laboratory of Food Chemistry and Technology, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH) Zurich, Switzerland
- Corresponding author:
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