1
|
Xu Q, Zhang X, Zuo Z, Zhang M, Li T, Wang L. The Preparation and Characterization of Quinoa Protein Gels and Application in Eggless Bread. Foods 2024; 13:1271. [PMID: 38672943 PMCID: PMC11049172 DOI: 10.3390/foods13081271] [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: 03/05/2024] [Revised: 04/11/2024] [Accepted: 04/18/2024] [Indexed: 04/28/2024] Open
Abstract
The properties of xanthan gum protein gels composed of quinoa protein (XG-QPG) and ultrasound-treated quinoa protein (XG-UQPG) were compared for the preparation of high-quality quinoa protein gels. The gel qualities at different pH values were compared. The gels were used to produce eggless bread. Microscopically, the secondary structure of the proteins in XG-QPG (pH 7.0) was mainly α-helix, followed by random coiling. In contrast, the content of β-sheet in XG-UQPG was higher, relative to the viscoelastic properties of the gel. Moreover, the free sulfhydryl groups and disulfide bonds of XG-QPG (pH 7.0) were 48.30 and 38.17 µmol/g, while XG-UQPG (pH 7.0) was 31.95 and 61.58 µmol/g, respectively. A high disulfide bond content was related to the formation of gel networks. From a macroscopic perspective, XG-QPG (pH 7.0) exhibited different pore sizes, XG-UQPG (pH 7.0) displayed a loose structure with uniform pores, and XG-UQPG (pH 4.5) exhibited a dense structure with small pores. These findings suggest that ultrasound can promote the formation of a gel by XG-UQPG (pH 7.0) that has a loose structure and high water-holding capacity and that XG-UQPG (pH 4.5) forms a gel with a dense structure and pronounced hardness. Furthermore, the addition of the disulfide bond-rich XG-UQPG (pH 7.0) to bread promoted the formation of gel networks, resulting in elastic, soft bread. In contrast, XG-UQPG (pH 4.5) resulted in firm bread. These findings broaden the applications of quinoa in food and provide a good egg substitute for quinoa protein gels.
Collapse
Affiliation(s)
- Qianqian Xu
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; (Q.X.); (X.Z.); (Z.Z.); (M.Z.); (T.L.)
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Xinxia Zhang
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; (Q.X.); (X.Z.); (Z.Z.); (M.Z.); (T.L.)
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Zhongyu Zuo
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; (Q.X.); (X.Z.); (Z.Z.); (M.Z.); (T.L.)
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Ming Zhang
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; (Q.X.); (X.Z.); (Z.Z.); (M.Z.); (T.L.)
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Ting Li
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; (Q.X.); (X.Z.); (Z.Z.); (M.Z.); (T.L.)
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Li Wang
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; (Q.X.); (X.Z.); (Z.Z.); (M.Z.); (T.L.)
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| |
Collapse
|
2
|
Bazhan M, Shafiei Sabet F. Strategies to improve the quality of wheat- flour- bread chain in Iran: the perspective of different stakeholders. BMC Res Notes 2022; 15:331. [PMID: 36273183 PMCID: PMC9588239 DOI: 10.1186/s13104-022-06225-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 09/28/2022] [Accepted: 10/05/2022] [Indexed: 11/13/2022] Open
Abstract
Objective Bread constitutes a significant energy source and provides protein and some essential micronutrients to a large population worldwide, including Iran. So, its quality characteristics are important for health. This study aimed to identify the views and experiences of various stakeholders involved in the wheat- flour- bread chain about factors affecting the quality of this chain and strategies for its improvement in Iran. Results Main suggested strategies in the field of raw materials were managing and planning for the production of high-quality wheat, measuring the quality factors of grain before purchasing by the government, allocating wheat quotas to flour mills based on the quality of the flour produced, and aerating and storing flour in silos to reduce its moisture. Holding training courses for bakery workers, improving the economic situation of bakers, and standardizing bread-making devices were the most important strategies in the bakery field. Assigning a specific unified management apparatus to deal with bread issues was also an effective and essential strategy. Findings show the need to implement strategies in various fields to improve wheat- flour- bread chain quality. This study provides helpful information to guide policy decisions and planning to enhance bread quality and promote public health. Supplementary Information The online version contains supplementary material available at 10.1186/s13104-022-06225-7.
Collapse
Affiliation(s)
- Marjan Bazhan
- Department of Community Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Farnam Shafiei Sabet
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| |
Collapse
|
3
|
Saka M, Özkaya B, Saka İ. The effect of bread-making methods on functional and quality characteristics of oat bran blended bread. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100439] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
4
|
Shiri A, Ehrampoush MH, Yasini Ardakani SA, Shamsi F, Mollakhalili‐Meybodi N. Technological characteristics of inulin enriched gluten-free bread: Effect of acorn flour replacement and fermentation type. Food Sci Nutr 2021; 9:6139-6151. [PMID: 34760245 PMCID: PMC8565209 DOI: 10.1002/fsn3.2567] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/21/2021] [Accepted: 08/26/2021] [Indexed: 11/09/2022] Open
Abstract
Textural, physicochemical, and sensory characteristics of rice-based gluten-free bread in the presence of acorn flour; inulin and different fermentation type (yeast starter fermentation [Y] or mixed fermentation based on sourdough [MF-SD]) were investigated. Acorn flour was added to replace rice flour at a proportion of 10, 30, and 50% W/W. Furthermore, the mixture flour was replaced by inulin as a functional prebiotic ingredient at 10% W/W. Considering results obtained at this study, using mixed fermentation based on sourdough and inulin at 10% W/W provide the structure able to restore gases through baking process at formulations containing acorn flour at 30% W/W (A30R70SL). The highest specific volume (1.47 ± 0.04 cm3 g-1) and the lowest hardness (40.97 ± 0.87 N) are observed in A30R70SL which seems to be induced by its potential to form gel. Acorn flour substitution level at 50% W/W adversely influenced the technological characteristics of final product and its perception by the consumer. Acorn flour substitution up to 30% W/W is preferred by the consumer which is attributed to its potential role to improve the unpleasant pale color of rice-based gluten-free products. A negatively significant correlation has been observed between the color perception by the consumer and crumb lightness (r = -.493, p ≤ .05).
Collapse
Affiliation(s)
- Ameneh Shiri
- Department of Food Science and TechnologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Mohammad Hassan Ehrampoush
- Department of Environmental Health EngineeringEnvironmental Science and Technology Research CenterSchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | | | - Farimah Shamsi
- Department BiostatisticsSchool of Public HealthShahid sadoughi University of Medical SciencesYazdIran
| | - Neda Mollakhalili‐Meybodi
- Department of Food Science and TechnologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
- Research Center for Food Hygiene and SafetyShahid Sadoughi University of Medical SciencesYazdIran
| |
Collapse
|
5
|
Chen HY, Hsieh CW, Chen PC, Lin SP, Lin YF, Cheng KC. Development and Optimization of Djulis Sourdough Bread Fermented by Lactic Acid Bacteria for Antioxidant Capacity. Molecules 2021; 26:molecules26185658. [PMID: 34577129 PMCID: PMC8468284 DOI: 10.3390/molecules26185658] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 09/10/2021] [Accepted: 09/13/2021] [Indexed: 11/16/2022] Open
Abstract
This study developed a nutritionally valuable product with bioactive activity that improves the quality of bread. Djulis (Chenopodium formosanum), a native plant of Taiwan, was fermented using 23 different lactic acid bacteria strains. Lactobacillus casei BCRC10697 was identified as the ideal strain for fermentation, as it lowered the pH value of samples to 4.6 and demonstrated proteolysis ability 1.88 times higher than controls after 24 h of fermentation. Response surface methodology was adopted to optimize the djulis fermentation conditions for trolox equivalent antioxidant capacity (TEAC). The optimal conditions were a temperature of 33.5 °C, fructose content of 7.7%, and dough yield of 332.8, which yielded a TEAC at 6.82 mmol/kg. A 63% increase in TEAC and 20% increase in DPPH were observed when compared with unfermented djulis. Subsequently, the fermented djulis was used in different proportions as a substitute for wheat flour to make bread. The total phenolic and flavonoid compounds were 4.23 mg GAE/g and 3.46 mg QE/g, marking respective increases of 18% and 40% when the djulis was added. Texture analysis revealed that adding djulis increased the hardness and chewiness of sourdough breads. It also extended their shelf life by approximately 2 days. Thus, adding djulis to sourdough can enhance the functionality of breads and may provide a potential basis for developing djulis-based functional food.
Collapse
Affiliation(s)
- Hung-Yueh Chen
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei 10617, Taiwan; (H.-Y.C.); (P.-C.C.)
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 402, Taiwan;
- Department of Medical Research, China Medical University Hospital, China Medical University, 91, Hsueh-Shih Road, Taichung 404, Taiwan
| | - Pin-Cheng Chen
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei 10617, Taiwan; (H.-Y.C.); (P.-C.C.)
| | - Shin-Pin Lin
- School of Food Safety, Taipei Medical University, Taipei 11031, Taiwan;
| | - Ya-Fen Lin
- Department of Agronomy, National Taiwan University, Taipei 10617, Taiwan
- Correspondence: (Y.-F.L.); (K.-C.C.)
| | - Kuan-Chen Cheng
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei 10617, Taiwan; (H.-Y.C.); (P.-C.C.)
- Department of Medical Research, China Medical University Hospital, China Medical University, 91, Hsueh-Shih Road, Taichung 404, Taiwan
- Institute of Biotechnology, College of Bioresources and Agriculture, National Taiwan University, Taipei 10617, Taiwan
- Department of Optometry, Asia University, 500, Lioufeng Rd., Wufeng, Taichung 41354, Taiwan
- Correspondence: (Y.-F.L.); (K.-C.C.)
| |
Collapse
|
6
|
Ferreyra LS, Verdini RA, Soazo M, Piccirilli GN. Impact of whey protein addition on wheat bread fermented with a spontaneous sourdough. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15052] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Laura S. Ferreyra
- Área Bromatología y Nutrición Departamento de Ciencias de los Alimentos y del Medio Ambiente Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario Suipacha 531 Rosario S2002LRK Argentina
| | - Roxana A. Verdini
- Área Bromatología y Nutrición Departamento de Ciencias de los Alimentos y del Medio Ambiente Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario Suipacha 531 Rosario S2002LRK Argentina
- Instituto de Química Rosario (IQUIR, UNR‐CONICET) & Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario Suipacha 531 Rosario S2002LRK Argentina
| | - Marina Soazo
- Área Bromatología y Nutrición Departamento de Ciencias de los Alimentos y del Medio Ambiente Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario Suipacha 531 Rosario S2002LRK Argentina
- Instituto de Química Rosario (IQUIR, UNR‐CONICET) & Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario Suipacha 531 Rosario S2002LRK Argentina
| | - Gisela N. Piccirilli
- Área Bromatología y Nutrición Departamento de Ciencias de los Alimentos y del Medio Ambiente Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario Suipacha 531 Rosario S2002LRK Argentina
- Instituto de Química Rosario (IQUIR, UNR‐CONICET) & Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario Suipacha 531 Rosario S2002LRK Argentina
| |
Collapse
|
7
|
Spina A, Dinelli G, Palumbo M, Whittaker A, Cambrea M, Negri L, Bosi S. Evaluation of standard physico‐chemical and rheological parameters in predicting bread‐making quality of durum wheat (
Triticum turgidum
L. ssp.
durum
[Desf.] Husn.). Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15018] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Alfio Spina
- CREA—Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria Centro di Ricerca Cerealicoltura e Colture Industriali Acireale (Catania) Italy
| | - Giovanni Dinelli
- Department of Agricultural and Food Sciences Alma Mater Studiorum ‐ University of Bologna Bologna Italy
| | - Massimo Palumbo
- CREA—Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria Centro di Ricerca Cerealicoltura e Colture Industriali Acireale (Catania) Italy
| | - Anne Whittaker
- Department of Agricultural and Food Sciences Alma Mater Studiorum ‐ University of Bologna Bologna Italy
| | - Michele Cambrea
- CREA—Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria Centro di Ricerca OlivicolturaFrutticoltura e Agrumicoltura Acireale (Catania) Italy
| | - Lorenzo Negri
- Department of Agricultural and Food Sciences Alma Mater Studiorum ‐ University of Bologna Bologna Italy
| | - Sara Bosi
- Department of Agricultural and Food Sciences Alma Mater Studiorum ‐ University of Bologna Bologna Italy
| |
Collapse
|
8
|
Effect of Short Fermentation Times with Lactobacillus paracasei in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10041383] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Dough fermentation with lactic acid bacteria has been extensively studied due to the associated health benefits and its effects on physical and rheology parameters in dough and bread. However, most of the studies rely on long fermentation times. The aim of this study is to evaluate the effect of short fermentation times (0 to 8 h) with Lactobacillus paracasei in rheology, physical and chemical properties on cassava dough and biscuits. Both storage modulus and loss modulus decreased as the fermentation times increased, down to 54,206.67 ± 13,348 and 17,453.89 ± 3691 Pa, respectively. Fermentation with L. paracasei influenced biscuit’s hardness and chemical properties, and gas cell sizes were increased notably. These results suggest that short fermentation times could be used to improve dough’s rheological characteristics.
Collapse
|
9
|
Sakandar HA, Huang W, Kubow S, Sadiq FA, Imran M. Comparison of bacterial communities in gliadin-degraded sourdough ( Khamir) sample and non-degraded sample. Journal of Food Science and Technology 2019; 57:375-380. [PMID: 31975740 DOI: 10.1007/s13197-019-04030-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/05/2019] [Accepted: 08/13/2019] [Indexed: 02/01/2023]
Abstract
The study was undertaken to investigate the comparison lying between bacterial communities in autochthonous gliadin-degraded sourdough sample (D13) and non-degraded sample (D50). Degree of gliadin degradation in various samples was determined by Fourier transform infrared spectroscopy and represented samples were selected for 16 S rDNA sequence analysis by Illumina Miseq platform. It was observed, that Proteobacteria (50.65%) and Actinobacteria (6.70%) phyla were more abundant as compared with Firmicutes (42.53%) in D13, however, Firmicutes (83.44) were more abundant, comparatively, in D50 than Proteobacteria (14.97%). Lower taxonomic levels surfaced its more prominent effects. It had been also observed that Lactobacillus genera was the core genera (50.37%) followed by Weissella (27.15%) and Psychrobacter (21.53%) in D50 and D13, respectively. Shannon and Simpson indices indicated that degraded sample had more bacterial diversity and richness compared with non-degraded sample.
Collapse
Affiliation(s)
- Hafiz Arbab Sakandar
- 1State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research, Jiangnan University, Wuxi, 214122 China.,2Microbiology Department, Faculty of Biological Sciences, Quaid-I-Azam University, Islamabad, 45320 Pakistan.,3School of Human Nutrition, Faculty of Agricultural and Environmental Sciences, McGill University, 21111, Montreal, QC H9X 3V9 Canada
| | - Weining Huang
- 1State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research, Jiangnan University, Wuxi, 214122 China
| | - Stan Kubow
- 3School of Human Nutrition, Faculty of Agricultural and Environmental Sciences, McGill University, 21111, Montreal, QC H9X 3V9 Canada
| | - Faizan Ahmed Sadiq
- 4State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Muhammad Imran
- 2Microbiology Department, Faculty of Biological Sciences, Quaid-I-Azam University, Islamabad, 45320 Pakistan
| |
Collapse
|
10
|
Sakandar HA, Kubow S, Azadi B, Faryal R, Ali B, Ghazanfar S, Quraishi UM, Imran M. Wheat Fermentation With Enterococcus mundtii QAUSD01 and Wickerhamomyces anomalus QAUWA03 Consortia Induces Concurrent Gliadin and Phytic Acid Degradation and Inhibits Gliadin Toxicity in Caco-2 Monolayers. Front Microbiol 2019; 9:3312. [PMID: 30853955 PMCID: PMC6396733 DOI: 10.3389/fmicb.2018.03312] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2018] [Accepted: 12/19/2018] [Indexed: 12/25/2022] Open
Abstract
Foods containing high amounts of either phytic acid or gliadin can pose a risk for development of iron deficiency and celiac disease, respectively. The present study was conducted to evaluate the effects of preselected gliadin degrading strains, Enterococcus mundtii QAUSD01 and Wickerhamomyces anomalus QAUWA03, on phytic acid and gliadin degradation in six wheat cultivars (Lasani 2008, Seher 2006, Chakwal 97, Shafaq 2006, Bars 2009, Barani 83). Tight junction proteins, trans-epithelial resistance (TER) and ruffle formation in Caco-2 cells were evaluated relative to Saccharomyces cerevisiae-mediated fermented and unfermented controls. Phytic acid degradation was demonstrated in all six cultivars fermented with E. mundtii QAUSD01 and W. anomalus QAUWA03 consortia. Among the six fermented cultivars, Shafaq 2006 showed relatively higher degradation of gliadin. In comparison to the other tested wheat varieties, fermentation of Lasani 2006 was associated with minimal toxic effects on Caco-2 cells in terms of ruffle formation, tight junction proteins and TER, which can be attributed to extensive degradation of toxic gliadin fragments.
Collapse
Affiliation(s)
- Hafiz Arbab Sakandar
- School of Human Nutrition, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC, Canada
- Department of Microbiology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Stan Kubow
- School of Human Nutrition, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC, Canada
| | - Behnam Azadi
- School of Human Nutrition, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC, Canada
| | - Rani Faryal
- Department of Microbiology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Barkat Ali
- Food Sciences Research Institute, National Agricultural Research Centre, Islamabad, Pakistan
| | | | - Umar Masood Quraishi
- Department of Plant Sciences, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Muhammad Imran
- Department of Microbiology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| |
Collapse
|
11
|
Gezginc Y, Kara Ü. The effect of exopolysaccharide producing Lactobacillus plantarum strain addition on sourdough and wheat bread quality. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2018.1361] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Y. Gezginc
- Kahramanmaraş Sütçü İmam University, Faculty of Engineering and Architecture, Department of Food Engineering, 46100 Kahramanmaraş, Turkey
| | - Ü. Kara
- Kahramanmaraş Sütçü İmam University, Faculty of Engineering and Architecture, Department of Food Engineering, 46100 Kahramanmaraş, Turkey
| |
Collapse
|
12
|
Xu J, Wang W, Li Y. Dough properties, bread quality, and associated interactions with added phenolic compounds: A review. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.11.052] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
|
13
|
|
14
|
Licciardello F, Giannone V, Del Nobile MA, Muratore G, Summo C, Giarnetti M, Caponio F, Paradiso VM, Pasqualone A. Shelf life assessment of industrial durum wheat bread as a function of packaging system. Food Chem 2017; 224:181-190. [DOI: 10.1016/j.foodchem.2016.12.080] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2016] [Revised: 12/20/2016] [Accepted: 12/21/2016] [Indexed: 11/17/2022]
|