1
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Olakanmi SJ, Bharathi VSK, Jayas DS, Paliwal J. Innovations in nondestructive assessment of baked products: Current trends and future prospects. Compr Rev Food Sci Food Saf 2024; 23:e13385. [PMID: 39031741 DOI: 10.1111/1541-4337.13385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 04/13/2024] [Accepted: 05/18/2024] [Indexed: 07/22/2024]
Abstract
Rising consumer awareness, coupled with advances in sensor technology, is propelling the food manufacturing industry to innovate and employ tools that ensure the production of safe, nutritious, and environmentally sustainable products. Amidst a plethora of nondestructive techniques available for evaluating the quality attributes of both raw and processed foods, the challenge lies in determining the most fitting solution for diverse products, given that each method possesses its unique strengths and limitations. This comprehensive review focuses on baked goods, wherein we delve into recently published literature on cutting-edge nondestructive methods to assess their feasibility for Industry 4.0 implementation. Emphasizing the need for quality control modalities that align with consumer expectations regarding sensory traits such as texture, flavor, appearance, and nutritional content, the review explores an array of advanced methodologies, including hyperspectral imaging, magnetic resonance imaging, terahertz, acoustics, ultrasound, X-ray systems, and infrared spectroscopy. By elucidating the principles, applications, and impacts of these techniques on the quality of baked goods, the review provides a thorough synthesis of the most current published studies and industry practices. It highlights how these methodologies enable defect detection, nutritional content prediction, texture evaluation, shelf-life forecasting, and real-time monitoring of baking processes. Additionally, the review addresses the inherent challenges these nondestructive techniques face, ranging from cost considerations to calibration, standardization, and the industry's overreliance on big data.
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Affiliation(s)
- Sunday J Olakanmi
- Department of Biosystems Engineering, 75 Chancellors Circle, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Vimala S K Bharathi
- Department of Biosystems Engineering, 75 Chancellors Circle, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Digvir S Jayas
- Department of Biosystems Engineering, 75 Chancellors Circle, University of Manitoba, Winnipeg, Manitoba, Canada
- President's Office, 4401 University Drive West, University of Lethbridge, Lethbridge, Alberta, Canada
| | - Jitendra Paliwal
- Department of Biosystems Engineering, 75 Chancellors Circle, University of Manitoba, Winnipeg, Manitoba, Canada
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2
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Indore NS, Chaudhry M, Jayas DS, Paliwal J, Karunakaran C. Non-Destructive Assessment of Microstructural Changes in Kabuli Chickpeas during Storage. Foods 2024; 13:433. [PMID: 38338568 PMCID: PMC10855213 DOI: 10.3390/foods13030433] [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: 12/16/2023] [Revised: 01/16/2024] [Accepted: 01/22/2024] [Indexed: 02/12/2024] Open
Abstract
The potential of hyperspectral imaging (HSI) and synchrotron phase-contrast micro computed tomography (SR-µCT) was evaluated to determine changes in chickpea quality during storage. Chickpea samples were stored for 16 wk at different combinations of moisture contents (MC of 9%, 11%, 13%, and 15% wet basis) and temperatures (10 °C, 20 °C, and 30 °C). Hyperspectral imaging was utilized to investigate the overall quality deterioration, and SR-µCT was used to study the microstructural changes during storage. Principal component analysis (PCA) and Partial Least Squares Discriminant Analysis (PLS-DA) were used as multivariate data analysis approaches for HSI data. Principal component analysis successfully grouped the samples based on relative humidity (RH) and storage temperatures, and the PLS-DA classification also resulted in reliable accuracy (between 80 and 99%) for RH-based and temperature-based classification. The SR-µCT results revealed that microstructural changes in kernels (9% and 15% MC) were dominant at higher temperatures (above 20 °C) as compared to lower temperatures (10 °C) during storage due to accelerated spoilage at higher temperatures (above 20 °C). Chickpeas which had internal irregularities like cracked endosperm and air spaces before storage were spoiled at lower moisture from 8 wk of storage.
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Affiliation(s)
- Navnath S. Indore
- Department of Biosystems Engineering, University of Manitoba, 75 Chancellors Circle, Winnipeg, MB R3T 5V6, Canada; (N.S.I.); (M.C.); (J.P.); (C.K.)
| | - Mudassir Chaudhry
- Department of Biosystems Engineering, University of Manitoba, 75 Chancellors Circle, Winnipeg, MB R3T 5V6, Canada; (N.S.I.); (M.C.); (J.P.); (C.K.)
| | - Digvir S. Jayas
- Department of Biosystems Engineering, University of Manitoba, 75 Chancellors Circle, Winnipeg, MB R3T 5V6, Canada; (N.S.I.); (M.C.); (J.P.); (C.K.)
- President’s Office, A762 University Hall, University of Lethbridge, Lethbridge, AB T1K 3M4, Canada
| | - Jitendra Paliwal
- Department of Biosystems Engineering, University of Manitoba, 75 Chancellors Circle, Winnipeg, MB R3T 5V6, Canada; (N.S.I.); (M.C.); (J.P.); (C.K.)
| | - Chithra Karunakaran
- Department of Biosystems Engineering, University of Manitoba, 75 Chancellors Circle, Winnipeg, MB R3T 5V6, Canada; (N.S.I.); (M.C.); (J.P.); (C.K.)
- Canadian Light Source Inc., Saskatoon, SK S7N 2V3, Canada
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Yu Y, Jia C, Wang J, Pi F, Dai H, Liu X. Characterizing the Internal Structure of Chinese Steamed Bread during Storage for Quality Evaluation Using X-ray Computer Tomography. SENSORS (BASEL, SWITZERLAND) 2023; 23:8804. [PMID: 37960503 PMCID: PMC10648753 DOI: 10.3390/s23218804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 10/15/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023]
Abstract
Chinese steamed bread (CSB) is a traditional food of the Chinese nation, and the preservation of its quality and freshness during storage is very important for its industrial production. Therefore, it is necessary to study the storage characteristics of CSB. Non-destructive CT technology was utilized to characterize and visualize the microstructure of CSB during storage, and also to further study of quality changes. Two-dimensional and three-dimensional images of CSBs were obtained through X-ray scanning and 3D reconstruction. Morphological parameters of the microstructure of CSBs were acquired based on CT image using image processing methods. Additionally, commonly used physicochemical indexes (hardness, flexibility, moisture content) for the quality evaluation of CSBs were analyzed. Moreover, a correlation analysis was conducted based on the three-dimensional morphological parameters and physicochemical indexes of CSBs. The results showed that three-dimensional morphological parameters of CSBs were negatively correlated with moisture content (Pearson correlation coefficient range-0.86~-0.97) and positively correlated with hardness (Pearson correlation coefficient range-0.87~0.99). The results indicate the inspiring capability of CT in the storage quality evaluation of CSB, providing a potential analytical method for the detection of quality and freshness in the industrial production of CSB.
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Affiliation(s)
- Yonghui Yu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (Y.Y.); (C.J.); (J.W.); (H.D.)
| | - Chanchan Jia
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (Y.Y.); (C.J.); (J.W.); (H.D.)
| | - Jiahua Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (Y.Y.); (C.J.); (J.W.); (H.D.)
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, China
| | - Fuwei Pi
- School of Food Science and Technology, Jiangnan University, Wuxi 214000, China;
| | - Huang Dai
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (Y.Y.); (C.J.); (J.W.); (H.D.)
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, China
| | - Xiaodan Liu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (Y.Y.); (C.J.); (J.W.); (H.D.)
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, China
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Sivakumar C, Findlay CRJ, Karunakaran C, Paliwal J. Non-destructive characterization of pulse flours-A review. Compr Rev Food Sci Food Saf 2023; 22:1613-1632. [PMID: 36880584 DOI: 10.1111/1541-4337.13123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 12/16/2022] [Accepted: 01/26/2023] [Indexed: 03/08/2023]
Abstract
The consumption of plant-based proteins sourced from pulses is sustainable from the perspective of agriculture, environment, food security, and nutrition. Increased incorporation of high-quality pulse ingredients into foods such as pasta and baked goods is poised to produce refined food products to satisfy consumer demand. However, a better understanding of pulse milling processes is required to optimize the blending of pulse flours with wheat flour and other traditional ingredients. A thorough review of the state-of-the-art on pulse flour quality characterization reveals that research is required to elucidate the relationships between the micro- and nanoscale structures of these flours and their milling-dependent properties, such as hydration, starch and protein quality, components separation, and particle size distribution. With advances in synchrotron-enabled material characterization techniques, there exist a few options that have the potential to fill knowledge gaps. To this end, we conducted a comprehensive review of four high-resolution nondestructive techniques (i.e., scanning electron microscopy, synchrotron X-ray microtomography, synchrotron small-angle X-ray scattering, and Fourier-transformed infrared spectromicroscopy) and a comparison of their suitability for characterizing pulse flours. Our detailed synthesis of the literature concludes that a multimodal approach to fully characterize pulse flours will be vital to predicting their end-use suitability. A holistic characterization will help optimize and standardize the milling methods, pretreatments, and post-processing of pulse flours. Millers/processors will benefit by having a range of well-understood pulse flour fractions to incorporate into food formulations.
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Affiliation(s)
- Chitra Sivakumar
- Biosystems Engineering, University of Manitoba, Winnipeg, Manitoba, Canada
| | | | | | - Jitendra Paliwal
- Biosystems Engineering, University of Manitoba, Winnipeg, Manitoba, Canada
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Olakanmi S, Karunakaran C, Jayas D. Applications of X-ray micro-computed tomography and small-angle X-ray scattering techniques in food systems: A concise review. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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6
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Liu S, Jiang Y, Xu B, Jiang S. Analysis of the effect of rolling speed on the texture properties of noodle dough from water-solid interaction, development of gluten network, and bubble distribution. Food Chem 2022; 404:134359. [DOI: 10.1016/j.foodchem.2022.134359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 08/27/2022] [Accepted: 09/18/2022] [Indexed: 10/14/2022]
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7
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Indore NS, Karunakaran C, Jayas DS. Synchrotron tomography applications in agriculture and food sciences research: a review. PLANT METHODS 2022; 18:101. [PMID: 35964094 PMCID: PMC9375343 DOI: 10.1186/s13007-022-00932-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Accepted: 08/01/2022] [Indexed: 05/28/2023]
Abstract
Synchrotron imaging is widely used for research in many scientific disciplines. This article introduces the characteristics of synchrotron X-ray imaging and its applications in agriculture and food science research. The agriculture and food sector are a vast area that comprises of plants, seeds, animals, food and their products; soils with thriving microbial communities; and natural resources such as water, fertilizers, and organic matter. These entities have unique internal features, structures and compositions which differentiate them from each other in varieties, species, grades, and types. The use of a bright and tuneable monochromatic source of synchrotron imaging techniques enables researchers to study the internal features and compositions of plants, seeds, soil and food in a quick and non-destructive way to enhance their use, conservation and productivity. Synchrotron's different X-ray imaging techniques offer a wide domain of applications, which make them perfect to enhance the understanding of structures of raw and processed food products to promote food safety and security. Therefore, this paper summarizes the results of major experiments carried out with seeds, plants, soil, food and relevant areas of agricultural sciences with more emphasis on two synchrotron X-ray imaging techniques: absorption and phase-contrast imaging and computed tomography.
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Affiliation(s)
- Navnath S Indore
- Biosystem Engineering, University of Manitoba, Winnipeg, MB, R3T 5V6, Canada
| | - Chithra Karunakaran
- Biosystem Engineering, University of Manitoba, Winnipeg, MB, R3T 5V6, Canada
- Canadian Light Source Inc., Saskatoon, SK, S7N 2V3, Canada
| | - Digvir S Jayas
- Biosystem Engineering, University of Manitoba, Winnipeg, MB, R3T 5V6, Canada.
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8
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Boudina I, Rondet E, Nezamabadi S, Sharkawi T. Insight into tableted pellets by combining X-ray micro-computed tomography and experimental compaction. POWDER TECHNOL 2022. [DOI: 10.1016/j.powtec.2021.117083] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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9
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VanWees SR, Rankin SA, Hartel RW. Shrinkage in frozen desserts. Compr Rev Food Sci Food Saf 2021; 21:780-808. [PMID: 34954889 DOI: 10.1111/1541-4337.12888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 11/22/2021] [Accepted: 12/01/2021] [Indexed: 11/27/2022]
Abstract
Shrinkage is a well-documented defect in frozen desserts, yet the root causes and mechanisms remain unknown. Characterized by the loss of volume during storage, shrinkage arose during the mid-twentieth century as production of frozen desserts grew to accommodate a larger market. Early research found that shrinkage was promoted by high protein, solids, and overrun, as well as postproduction factors such as fluctuations in external temperature and pressure. Rather than approaching shrinkage as a cause-and-effect defect as previous approaches have, we employ a physicochemical approach to characterize and understand shrinkage as collapse of the frozen foam caused by destabilization of the dispersed air phase. The interfacial composition and physical properties, as well as the kinetic stability of air cells within the frozen matrix ultimately affect product susceptibility to shrinkage. The mechanism of shrinkage remains unknown, as frozen desserts are highly complex, but is rooted in the physicochemical properties of the frozen foam. Functional ingredients and processing methods that optimize the formation and stabilization of the frozen foam are essential to preventing shrinkage in frozen desserts.
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Affiliation(s)
- Samantha R VanWees
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | - Scott A Rankin
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | - Richard W Hartel
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
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10
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11
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Germishuys Z, Manley M. X-ray micro-computed tomography evaluation of bubble structure of freeze-dried dough and foam properties of bread produced from roasted wheat flour. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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12
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Janssen F, Wouters AGB, Delcour JA. Gas cell stabilization by aqueous-phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system. Compr Rev Food Sci Food Saf 2021; 20:3881-3917. [PMID: 34056854 DOI: 10.1111/1541-4337.12761] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 03/12/2021] [Accepted: 03/30/2021] [Indexed: 01/11/2023]
Abstract
Proper gas cell stability during fermentation and baking is essential to obtain high-quality bread. Gas cells in wheat dough are stabilized by the gluten network formed during kneading and, from the moment this network locally ruptures, by liquid films containing nonstarch polysaccharides (NSPs) and surface-active proteins and lipids. Dough liquor (DL), the supernatant after ultracentrifugation of dough, is a model system for these liquid films and has been extensively studied mostly in the context of wheat bread making. Nonwheat breads are often of lower quality (loaf volume and crumb structure) than wheat breads because their doughs/batters lack a viscoelastic wheat gluten network. Therefore, gas cell stabilization by liquid film constituents may be more important in nonwheat than in wheat bread making. This manuscript aims to review the knowledge on DL/batter liquor (BL) and its relevance for studying gas cell stabilization in wheat and nonwheat (rye and oat) bread making. To this end, the unit operations in wheat, rye, and oat bread making are described with emphasis on gas incorporation and gas cell (de)stabilization. A discussion of the knowledge on the recoveries and chemical structures of proteins, lipids, and NSPs in DLs/BLs is provided and key findings of studies dealing with foaming and air-water interfacial properties of DL/BL are discussed. Next, the extent to which DL/BL functionality can be related to bread properties is addressed. Finally, the extent to which DL/BL is a representative model system for the aqueous phase of dough/batter is discussed and related to knowledge gaps and further research opportunities.
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Affiliation(s)
- Frederik Janssen
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
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Ali S, Mayo S, Gostar AK, Tennakoon R, Bab-Hadiashar A, MCann T, Tuhumury H, Favaro J. Automatic segmentation for synchrotron-based imaging of porous bread dough using deep learning approach. JOURNAL OF SYNCHROTRON RADIATION 2021; 28:566-575. [PMID: 33650569 DOI: 10.1107/s1600577521001314] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Accepted: 02/04/2021] [Indexed: 06/12/2023]
Abstract
In recent years, major capability improvements at synchrotron beamlines have given researchers the ability to capture more complex structures at a higher resolution within a very short time. This opens up the possibility of studying dynamic processes and observing resulting structural changes over time. However, such studies can create a huge quantity of 3D image data, which presents a major challenge for segmentation and analysis. Here tomography experiments at the Australian synchrotron source are examined, which were used to study bread dough formulations during rising and baking, resulting in over 460 individual 3D datasets. The current pipeline for segmentation and analysis involves semi-automated methods using commercial software that require a large amount of user input. This paper focuses on exploring machine learning methods to automate this process. The main challenge to be faced is in generating adequate training datasets to train the machine learning model. Creating training data by manually segmenting real images is very labour-intensive, so instead methods of automatically creating synthetic training datasets which have the same attributes of the original images have been tested. The generated synthetic images are used to train a U-Net model, which is then used to segment the original bread dough images. The trained U-Net outperformed the previously used segmentation techniques while taking less manual effort. This automated model for data segmentation would alleviate the time-consuming aspects of experimental workflow and would open the door to perform 4D characterization experiments with smaller time steps.
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Affiliation(s)
- Salah Ali
- School of Engineering, RMIT University, Australia
| | - Sherry Mayo
- CSIRO Manufacturing, Clayton, Victoria, Australia
| | | | | | | | - Thu MCann
- CSIRO Agriculture and Food, Werribee, Victoria, Australia
| | - Helen Tuhumury
- CSIRO Agriculture and Food, Werribee, Victoria, Australia
| | - Jenny Favaro
- CSIRO Agriculture and Food, Werribee, Victoria, Australia
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14
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Sun X, Scanlon MG, Guillermic RM, Belev GS, Webb MA, Aritan S, Nickerson MT, Koksel F. The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography. Food Res Int 2020; 130:108919. [PMID: 32156367 DOI: 10.1016/j.foodres.2019.108919] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 12/14/2019] [Accepted: 12/15/2019] [Indexed: 11/25/2022]
Abstract
Globally, the bakery industry has a target of reducing sodium content in bread products. However, removing salt results in changes in the quality of bread through effects on dough's gas phase during the breadmaking process. Using synchrotron X-ray microtomography, the objective of this study was to investigate how sodium reduction induced changes in the gas phase parameters (i.e., gas volume fraction, bubble size distribution (BSD) and its time evolution) of non-yeasted doughs made from a wide range of formulations (i.e., wheat cultivar and water content) prepared with different mixing times. As salt content was reduced, a lower gas volume was retained in the dough by the end of mixing. Less gas bubbles were also retained if doughs were prepared from a stronger wheat cultivar, higher water content, and/or mixed for a shorter time. Rates of change in the median (R0) and the width (ε) of the fitted lognormal radius dependence of bubble volume fraction [BVF(R)] indicated that reduced sodium content permitted disproportionation to proceed more rapidly. Higher water content or longer mixing time also resulted in faster disproportionation, indicating that water content and mixing time can be manipulated as a means of increasing bubble stability against disproportionation during low-sodium breadmaking. An examination of relative changes in dough's gas phase parameters arising from sodium reduction demonstrated that wheat cultivar, water content and mixing time all affected dough's tolerance to sodium reduction. Therefore, attainment of good bread crumb cell structure in low-sodium bread formulas is a function of salt's effects on dough rheology in addition to its effect on yeast activity, so that dough formulation and mixing conditions also need to be considered.
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Affiliation(s)
- Xinyang Sun
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, PR China
| | - Martin G Scanlon
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Reine-Marie Guillermic
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; Department of Physics and Astronomy, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - George S Belev
- Canadian Light Source Inc., 44 Innovation Boulevard, Saskatoon, SK S7N 2V3, Canada
| | - M Adam Webb
- Canadian Light Source Inc., 44 Innovation Boulevard, Saskatoon, SK S7N 2V3, Canada
| | - Serdar Aritan
- Biomechanics Research Group, Faculty of Sports Sciences, Hacettepe University, Ankara, Turkey
| | - Michael T Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - Filiz Koksel
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
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15
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Jerome RE, Singh SK, Dwivedi M. Process analytical technology for bakery industry: A review. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13143] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Rifna E. Jerome
- Department of Food Process EngineeringNational Institute of Technology Rourkela Rourkela Odisha India
| | - Sushil K. Singh
- Department of Food Process EngineeringNational Institute of Technology Rourkela Rourkela Odisha India
| | - Madhuresh Dwivedi
- Department of Food Process EngineeringNational Institute of Technology Rourkela Rourkela Odisha India
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16
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Guillermic RM, Koksel F, Sun X, Hatcher D, Nickerson M, Belev G, Webb M, Page J, Scanlon M. Bubbles in noodle dough: Characterization by X-ray microtomography. Food Res Int 2018; 105:548-555. [DOI: 10.1016/j.foodres.2017.11.050] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2017] [Revised: 11/09/2017] [Accepted: 11/19/2017] [Indexed: 11/28/2022]
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17
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Miś A, Nawrocka A, Lamorski K, Dziki D. Dynamics of gas cell coalescence during baking expansion of leavened dough. Food Res Int 2018; 103:30-39. [PMID: 29389619 DOI: 10.1016/j.foodres.2017.10.019] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2017] [Revised: 10/10/2017] [Accepted: 10/12/2017] [Indexed: 11/19/2022]
Abstract
The investigation of the dynamics of gas cell coalescence, i.e. a phenomenon that deteriorates the homogeneity of the cellular structure of bread crumb, was carried out performing simultaneously measurements of the dough volume, pressure, and viscosity. It was demonstrated that, during the baking expansion of chemically leavened wheat flour dough, the maximum growth rate of the gas cell radius determined from the ratio of pressure exerted by the expanded dough to its viscosity was on average four-fold lower than that calculated from volume changes in the gas phase of the dough. Such a high discrepancy was interpreted as a result of the course of coalescence, and a formula for determination of its rate was developed. The coalescence rate in the initial baking expansion phase had negative values, indicating nucleation of newly formed gas cells, which increased the number of gas cells even by 8%. In the next baking expansion phase, the coalescence rate started to exhibit positive values, reflecting dominance of the coalescence phenomenon over nucleation. The maximum coalescence rates indicate that, during the period of the most intensive dough expansion, the number of gas cells decreased by 2-3% within one second. At the end of the formation of bread crumb, the number of the gas cells declined by 55-67% in comparison with the initial value. The correctness of the results was positively verified using X-ray micro-computed tomography. The developed method can be a useful tool for more profound exploration of the coalescence phenomenon at various stages of evolution of the cellular structure and its determinants, which may contribute to future development of more effective methods for improving the texture and sensory quality of bread crumb.
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Affiliation(s)
- Antoni Miś
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
| | - Agnieszka Nawrocka
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | - Krzysztof Lamorski
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | - Dariusz Dziki
- Department of Thermal Technology, University of Life Sciences, Doświadczalna 44, 20-280 Lublin, Poland
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Koksel F, Strybulevych A, Aritan S, Page JH, Scanlon MG. The use of synchrotron X-rays and ultrasonics for investigating the bubble size distribution and its evolution in bread dough. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.06.022] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Van Nieuwenhove V, De Beenhouwer J, Vlassenbroeck J, Brennan M, Sijbers J. MoVIT: a tomographic reconstruction framework for 4D-CT. OPTICS EXPRESS 2017; 25:19236-19250. [PMID: 29041117 DOI: 10.1364/oe.25.019236] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2017] [Accepted: 06/11/2017] [Indexed: 06/07/2023]
Abstract
4D computed tomography (4D-CT) aims to visualise the temporal dynamics of a 3D sample with a sufficiently high temporal and spatial resolution. Successive time frames are typically obtained by sequential scanning, followed by independent reconstruction of each 3D dataset. Such an approach requires a large number of projections for each scan to obtain images with sufficient quality (in terms of artefacts and SNR). Hence, there is a clear trade-off between the rotation speed of the gantry (i.e. time resolution) and the quality of the reconstructed images. In this paper, the MotionVector-based Iterative Technique (MoVIT) is introduced which reconstructs a particular time frame by including the projections of neighbouring time frames as well. It is shown that such a strategy improves the trade-off between the rotation speed and the SNR. The framework is tested on both numerical simulations and on 4D X-ray CT datasets of polyurethane foam under compression. Results show that reconstructions obtained with MoVIT have a significantly higher SNR compared to the SNR of conventional 4D reconstructions.
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Koksel F, Strybulevych A, Page JH, Scanlon MG. Ultrasonic investigation of the effects of composition on the volume fraction of bubbles and changes in their relative sizes in non-yeasted gluten-starch blend doughs. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.01.027] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Ishwarya SP, Desai KM, Naladala S, Anandharamakrishnan C. Bran-induced effects on the evolution of bubbles and rheological properties in bread dough. J Texture Stud 2017; 48:415-426. [PMID: 28967222 DOI: 10.1111/jtxs.12244] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2016] [Revised: 11/25/2016] [Accepted: 12/08/2016] [Indexed: 11/28/2022]
Abstract
Evolution of bubbles is the key to volume development in bread dough. The influence of wheat bran on bubble growth in bread dough through the mixing, fermentation, and proofing stages is described as a function of its level of addition. Confocal laser scanning microscopy in combination with image processing tools was used to obtain the bubble size and shape parameters. The relationship between bubble behavior and dough rheology was mapped using biaxial extension and dynamic oscillatory rheometry studies. With increase in level of bran addition, mean bubble size decreased corresponding to each stage and showed an inverse relationship with dough overpressure and elastic modulus. Addition of wheat bran was observed to suppress the bubble coarsening phenomenon in dough. Experimental observations indicated the plausibility of coalescence-mediated bubble growth in bread dough during the latter stages of fermentation and proofing, which was hindered in the presence of bran particles. PRACTICAL APPLICATION The results of this work provide an insight to the underlying mechanism by which wheat bran addition impacts the volume development in bread dough. The inferences presented in this research work can be used as a basis to study bubble dynamics in an opaque food system such as bread dough. This information would be of interest to industrial researchers working on the new product development of aerated bakery products with functional fibrous ingredients.
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Affiliation(s)
- S Padma Ishwarya
- Department of Food Engineering, CSIR - Central Food Technological Research Institute, Mysore, India.,AcSIR - Academy of Scientific and Innovative Research, CSIR - CFTRI Campus, Mysore, India
| | | | | | - C Anandharamakrishnan
- Department of Food Engineering, CSIR - Central Food Technological Research Institute, Mysore, India.,AcSIR - Academy of Scientific and Innovative Research, CSIR - CFTRI Campus, Mysore, India.,Indian Institute of Crop Processing Technology, Thanjavur, India
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Jha PK, Chevallier S, Cheio J, Rawson A, Le-Bail A. Impact of resting time between mixing and shaping on the dough porosity and final cell distribution in sandwich bread. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.07.016] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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