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Ghaitaranpour A, Koocheki A, Mohebbi M. Multi-agent simulation of doughnut deep fat frying considering two domain heating media and sample flipping. Curr Res Food Sci 2024; 8:100751. [PMID: 38708098 PMCID: PMC11067357 DOI: 10.1016/j.crfs.2024.100751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 03/16/2024] [Accepted: 04/24/2024] [Indexed: 05/07/2024] Open
Abstract
Two domain heating media and sample flipping during processing were considered when developing an agent-based model to explain coupled heat and mass transfer phenomena during deep fat frying of doughnuts. The model was validated by comparing the moisture content, oil content and temperature profiles obtained from the experimental results with those obtained from the model. Results of this study showed that the water content of crumb raised to 60% (based on dry weight) whereas, it decreased to less than 10% in the case of doughnut crust during deep fat frying. Simulated profile of oil penetration illustrated that the oil content of different parts of crust were not equal and were affected by frying temperature and crust structure. In general, as the surface of doughnut (a porous material) was heated from the surface, evaporation zones were formed in the thinner parts of the crust and gradually formed oil penetrating areas. Moreover, experimental and simulated data indicated that flipping of samples in the middle of processing time had an important effect on heat and mass transfer during frying. Variation of thermophysical properties in each part of doughnut had a unique behavior. The changes in the density, specific heat capacity and thermal conductivity of crumb followed a sigmoid pattern; whereas, a dominant falling rate period with some variations was observed in crust. Moreover, any changes in moisture content and temperature of crust occurred faster than the crumb. The output of simulation was in a good agreement with the experimental data. With the power of simulation now available for design, the results of this study greatly improve the design of fried foods and frying processes.
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Affiliation(s)
- Arash Ghaitaranpour
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Arash Koocheki
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mohebbat Mohebbi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
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2
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MARTEKHA AN, KAVERINA YE. Kinetic evaluation and optimization of the drying process of 3D printed pasta: key factors influence on the finished product quality. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.067522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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3
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Silva THL, Monteiro RL, Salvador AA, Laurindo JB, Carciofi BAM. Kinetics of bread physical properties in baking depending on actual finely controlled temperature. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108898] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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4
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Santos FG, Fratelli C, Muniz DG, Capriles VD. The impact of dough hydration level on gluten-free bread quality: A case study with chickpea flour. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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5
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Jayapragasam P, Le Bideau P, Loulou T. Selection of better mathematical model describing cake baking for inverse analysis. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2020.12.012] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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6
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Juárez ZN, Bach H, Bárcenas-Pozos ME, Hernández LR. Impact of the Persistence of Three Essential Oils with Antifungal Activities on Stored Wheat Grains, Flour, and Baked Products. Foods 2021; 10:foods10020213. [PMID: 33494180 PMCID: PMC7909754 DOI: 10.3390/foods10020213] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 12/17/2020] [Accepted: 12/29/2020] [Indexed: 12/05/2022] Open
Abstract
Wheat grains are exposed to several plagues after harvesting and during storage. These plagues include bacteria, fungi, and insects with detrimental outcomes to their quality and heavy losses to the farmers. Fungi are of special interest because of their ability to produce mycotoxins with health concerns. Once grains are harvested, synthetic fungicides, which are sprayed before long-term storage, normally control fungi; however, these synthetic products represent a health concern because of their toxicities. Previously, we reported the antifungal activity of the essential oils extracted from Porophyllum linaria, Agastache mexicana, and Buddleja perfoliata against fungal strains isolated from stored wheat. In this study, we sprayed wheat grains with the same essential oils to measure their persistence interval and to prepare baked products to assess potential changes in their physical properties. The persistence interval of the essential oils in grains indicated that it takes between 63 and 134 days to eliminate 90% of the original compounds. This extended time of the compounds in the grains together with a lack of physical properties modifications of the flour and baked products (post-treatment) suggest that the presence of oils in the grains is potentially safe to use. The solid data denote the technological feasibility of the treatment and the possible management of residues through adequate safety intervals.
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Affiliation(s)
- Zaida N. Juárez
- Chemistry Area, Deanship of Biological Sciences, Universidad Popular Autónoma del Estado de Puebla, 21 Sur #1103 Barrio Santiago, Puebla C.P. 72410, Mexico
- Correspondence: ; Tel.: +52-222-229-9400 (ext. 7917)
| | - Horacio Bach
- Department of Medicine, Division of Infectious Disease, University of British Columbia, 2660 Oak Street, Vancouver, BC V6H 3Z6, Canada;
| | - María E. Bárcenas-Pozos
- Department of Chemical and Food Engineering, Universidad de las Américas Puebla, Ex Hacienda Sta. Catarina Mártir S/N, San Andrés Cholula 72810, Mexico;
| | - Luis R. Hernández
- Department of Chemical Biological Sciences, Universidad de las Américas Puebla, Ex Hacienda Sta. Catarina Mártir S/N, San Andrés Cholula 72810, Mexico;
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7
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Mohammadi Golchin F, Movahhed S, Eshaghi M, Ahmadi Chenarbon H. Mathematical modeling of weight loss and crust temperature of toast bread containing guar gum during baking process. Food Sci Nutr 2021; 9:272-281. [PMID: 33473291 PMCID: PMC7802537 DOI: 10.1002/fsn3.1993] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Revised: 10/04/2020] [Accepted: 10/16/2020] [Indexed: 11/23/2022] Open
Abstract
Baking is a combined process in which several interconnected chemical, biochemical, and physical phenomena such as starch gelatinization and formation of porous structures occur. These changes affect the ultimate quality of the product such as taste. In this study, effects of guar gum (at 1% level) and baking temperature (at 190, 200, 210, 220, and 230°C) on crust temperature and weight loss of toast bread samples during 40 min exposure were investigated. According to the results, raising the oven's temperature from 190°C to 230°C will rise the crust's temperature of toast bread samples both in the control group (from 128.5°C to 190.2°C) and test group (from 120.18°C to 164.8°C), as well as the percentage of weight loss in toast bread samples both in the control group (from 35.11% to 47.23%) and test group (from 20.37% to 29.57%). We also worked with polynomial functions, exponential functions, fractional functions, Gaussian functions, and MATLAB to model the percentage of weight loss and an increase in the crust temperature of toast bread samples during the baking process. And ultimately, the correlation coefficients of the models were calculated and compared to analyze the results of predictor functions.
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Affiliation(s)
- Farnaz Mohammadi Golchin
- Department of Food Science and Technology, College of Agriculture, Varamin ‐ Pishva BranchIslamic Azad UniversityVaraminIran
| | - Sara Movahhed
- Department of Food Science and Technology, College of Agriculture, Varamin ‐ Pishva BranchIslamic Azad UniversityVaraminIran
| | - Mohammadreza Eshaghi
- Department of Food Science and Technology, College of Agriculture, Varamin ‐ Pishva BranchIslamic Azad UniversityVaraminIran
| | - Hossein Ahmadi Chenarbon
- Department of Agronomy, College of Agriculture, Varamin ‐ Pishva BranchIslamic Azad UniversityVaraminIran
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Karl Fischer Water Titration—Principal Component Analysis Approach on Bread Products. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10186518] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
(1) Background: The water content and the way of bonding in the food matrices, including bread, can be easily and simply evaluated by Karl Fischer titration (KFT). The goal was to identify the main KFT parameters that influence the similarity/dissimilarity of commercial bread products, using multivariate statistical analysis. (2) Methods: Various commercial bread samples were analyzed by volumetric KFT and the water content, parameters from titration process and KFT kinetics were used as input for principal component analysis (PCA). (3) Results: The KFT water content was in the range of 35.1–44.2% for core samples and 19.4–22.9% for shell samples. The storage and transportation conditions consistently influence the water content of bread. The type of water molecules can be evaluated by means of KFT water reaction rates. The mean water reaction rates up to 2 min are consistently higher for bread core samples, which indicates a high fraction of “surface” water. PCA reveals the similarity of core samples and various bread types, as well as dissimilarity between bread parts, mainly based on KFT kinetic parameters. (4) Conclusions: KFT kinetics can be a useful tool for a rapid and simple differentiations between various types of bread products.
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Grassi de Alcântara R, Aparecida de Carvalho R, Maria Vanin F. Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking. Food Chem 2020; 326:126972. [PMID: 32422510 DOI: 10.1016/j.foodchem.2020.126972] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2019] [Revised: 04/28/2020] [Accepted: 05/02/2020] [Indexed: 11/16/2022]
Abstract
Different bread formulations, which provide different dough structures, were studied in order to better understand the effect of wheat flour substitution, flour type and concentration on dough development during baking, and their relationship with physical properties of the final product. Breads were produced with partial substitution of wheat flour by corn (CF), green banana (GF) and rice flour (RF), at different concentrations, and then baked at different times. Wheat flour substitution by CF, GF and RF in bread reduces heat transfer to the dough center by about 21%, 35% and 20%, respectively; and the water loss by about 5%, 15% and 0%, respectively. Those reductions were more influenced by flour type, than flour concentration. When wheat flour is substituted, the mechanisms of water migration are modified, once the pore system of bread dough is more discrete and stiffens later. Calculated thermal conductivity and diffusivity of the different flours used, and its correlations with average composite-bread heating rates (0.93) and water loss (0.85), respectively, indicates that thermal properties of composite bread dough could represent an important issue to be explored in dough systems with reduced gluten concentration.
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Affiliation(s)
- Rafael Grassi de Alcântara
- Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av. Duque de Caxias Norte 225, 13635-900 Pirassununga, SP, Brazil
| | - Rosemary Aparecida de Carvalho
- Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av. Duque de Caxias Norte 225, 13635-900 Pirassununga, SP, Brazil
| | - Fernanda Maria Vanin
- Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av. Duque de Caxias Norte 225, 13635-900 Pirassununga, SP, Brazil.
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Ghaitaranpour A, Mohebbi M, Koocheki A, Ngadi MO. An agent-based coupled heat and water transfer model for air frying of doughnut as a heterogeneous multiscale porous material. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102335] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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11
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Bredariol P, Spatti M, Vanin FM. Different baking conditions may produce breads with similar physical qualities but unique starch gelatinization behaviour. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.094] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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12
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Ureta MM, Diascorn Y, Cambert M, Flick D, Salvadori VO, Lucas T. Water transport during bread baking: Impact of the baking temperature and the baking time. FOOD SCI TECHNOL INT 2018; 25:187-197. [DOI: 10.1177/1082013218814144] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The impact of the baking temperature on the moisture profile (in terms of water content), during bread baking was analyzed using a convection oven (three oven temperatures and different baking times). During baking, local water content and temperature were measured at different regions of the crust and crumb. There was found an increase in water content at the core. Water content reached a maximum level (at about 2.5%), with no effect of the baking temperature, and decreased slowly at advanced baking times. Regarding the crust, a theoretical model relating water flux to the driven force (temperature difference between the oven environment and the vaporization front) and the crust thermal resistance was validated with experimental values. Water losses were also reported. The water lost by bread contributes significantly to the energy consumption by this process and its reduction is of concern for conducting the process in a more sustainable manner. A better optimization of heat transfer between the surface (for coloration purposes) and the core (for inflation purposes) could help in this way, together with shorter baking duration and hence higher yield.
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Affiliation(s)
- M Micaela Ureta
- CIDCA, CCT-CONICET La Plata, CIC, Fac. Cs. Exactas - UNLP, La Plata, Argentina
| | - Yves Diascorn
- Irstea, UR OPAALE, Rennes, France
- Université Bretagne Loire, France
| | - Mireille Cambert
- Irstea, UR OPAALE, Rennes, France
- Université Bretagne Loire, France
| | - Denis Flick
- UMR Ingénierie Aliments Procédés, AgroParisTech, Inra, Université Paris-Saclay, Massy, France
| | - Viviana O Salvadori
- CIDCA, CCT-CONICET La Plata, CIC, Fac. Cs. Exactas - UNLP, La Plata, Argentina
| | - Tiphaine Lucas
- Irstea, UR OPAALE, Rennes, France
- Université Bretagne Loire, France
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13
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Vanin F, Lucas T, Trystram G, Michon C. Biaxial extensional viscosity in wheat flour dough during baking. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.05.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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14
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Zhang L, Lou Y, Schutyser MA. 3D printing of cereal-based food structures containing probiotics. FOOD STRUCTURE-NETHERLANDS 2018. [DOI: 10.1016/j.foostr.2018.10.002] [Citation(s) in RCA: 87] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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15
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Alvarez-Ramirez J, Rodriguez-Huezo E, Meraz M, Garcia-Diaz S, Flores-Silva PC, Mondragon-Reinoso L. Spatial Variation of In Vitro Starch and Protein Digestibility in White Wheat Bread. STARCH-STARKE 2018. [DOI: 10.1002/star.201800025] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Jose Alvarez-Ramirez
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa; San Rafael Atlixco No. 186 Col. Vicentina Ciudad de México 09340 México
| | - Eva Rodriguez-Huezo
- Departamento de Ingeniería Química y Bioquímica, Instituto Tecnológico de Estudios Superiores de Ecatepec; Ecatepec Estado de México 55210 México
| | - Monica Meraz
- Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa; San Rafael Atlixco No. 186 Col. Vicentina Ciudad de México 09340 México
| | - Samuel Garcia-Diaz
- Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa; San Rafael Atlixco No. 186 Col. Vicentina Ciudad de México 09340 México
| | - Pamela C. Flores-Silva
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa; San Rafael Atlixco No. 186 Col. Vicentina Ciudad de México 09340 México
| | - Lorena Mondragon-Reinoso
- Departamento de Ingeniería Química y Bioquímica, Instituto Tecnológico de Estudios Superiores de Ecatepec; Ecatepec Estado de México 55210 México
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16
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Effect of baking conditions and storage on the viability of Lactobacillus plantarum supplemented to bread. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.005] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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17
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Kirtil E, Tonyali B, Aydogdu A, Yildiz Bulut E, Cilek Tatar B, Oztop MH. Visualisation of cakes differing in oil content with magnetic resonance imaging. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1326057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Emrah Kirtil
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Bade Tonyali
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
- Food Science Institute, Department of Animal Science and Industry, Kansas State ```University, Manhattan, KS, USA
| | - Ayca Aydogdu
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
- Department of Food Engineering, University of Necmettin Erbakan, Konya, Turkey
| | - Elif Yildiz Bulut
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Betul Cilek Tatar
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Mecit Halil Oztop
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
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18
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Nicolas V, Vanin F, Grenier D, Lucas T, Doursat C, Flick D. Modeling bread baking with focus on overall deformation and local porosity evolution. AIChE J 2016. [DOI: 10.1002/aic.15301] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Vincent Nicolas
- Irstea, UR OPAALE; 17 Avenue de Cucillé-CS 64427, F-35044 Rennes France
- Univ Bretagne Loire; France
| | - Fernanda Vanin
- Irstea, UR OPAALE; 17 Avenue de Cucillé-CS 64427, F-35044 Rennes France
- Univ Bretagne Loire; France
| | - David Grenier
- Irstea, UR OPAALE; 17 Avenue de Cucillé-CS 64427, F-35044 Rennes France
- Univ Bretagne Loire; France
| | - Tiphaine Lucas
- Irstea, UR OPAALE; 17 Avenue de Cucillé-CS 64427, F-35044 Rennes France
- Univ Bretagne Loire; France
| | - Christophe Doursat
- UMR Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay; 91300 Massy France
| | - Denis Flick
- UMR Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay; 91300 Massy France
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19
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Serial M, Blanco Canalis M, Carpinella M, Valentinuzzi M, León A, Ribotta P, Acosta R. Influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain NMR. Food Chem 2016; 192:950-7. [DOI: 10.1016/j.foodchem.2015.07.101] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2014] [Revised: 07/07/2015] [Accepted: 07/22/2015] [Indexed: 10/23/2022]
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20
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Llave Y, Takemori K, Fukuoka M, Takemori T, Tomita H, Sakai N. Analysis of Browning of Broiled Foods by Noncontact Techniques: A Case Study for Japanese Eggplant (Solanum Melongena
). J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12347] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yvan Llave
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Japan
| | - Kenji Takemori
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Japan
| | - Mika Fukuoka
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Japan
| | | | | | - Noboru Sakai
- Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Japan
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21
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Miś A, Nawrocka A, Dziki D. Identification of Baking Expansion Phases of Leavened Dough Using an Experimental Approach. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-015-1669-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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22
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Guilloux M, Prost C, Courcoux P, Le Bail A, Lethuaut L. How Inhomogeneous Salt Distribution Can affect the Sensory Properties of Salt-Reduced Multi-Component Food: Contribution of A Mixture Experimental Design Approach Applied to Pizza. J SENS STUD 2015. [DOI: 10.1111/joss.12182] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Marion Guilloux
- ONIRIS, Nantes Atlantic College of Veterinary Medicine, Food Science and Engineering; Rue de la Géraudière, BP 82225, Cedex 3 Nantes France
- CNRS UMR 6144 GEPEA, Food Aroma Research Group; Rue de la Géraudière, BP 82225, Cedex 3 Nantes France
- LUNAM University Nantes Angers Le Mans; Nantes France
| | - Carole Prost
- ONIRIS, Nantes Atlantic College of Veterinary Medicine, Food Science and Engineering; Rue de la Géraudière, BP 82225, Cedex 3 Nantes France
- CNRS UMR 6144 GEPEA, Food Aroma Research Group; Rue de la Géraudière, BP 82225, Cedex 3 Nantes France
- LUNAM University Nantes Angers Le Mans; Nantes France
| | - Philippe Courcoux
- ONIRIS, Nantes Atlantic College of Veterinary Medicine, Food Science and Engineering; Rue de la Géraudière, BP 82225, Cedex 3 Nantes France
- LUNAM University Nantes Angers Le Mans; Nantes France
- INRA USC “Sensometrics and Chemometrics Laboratory”; Rue de la Géraudière, BP 82225, Cedex 3 Nantes France
| | - Alain Le Bail
- ONIRIS, Nantes Atlantic College of Veterinary Medicine, Food Science and Engineering; Rue de la Géraudière, BP 82225, Cedex 3 Nantes France
- CNRS UMR 6144 GEPEA, Food Aroma Research Group; Rue de la Géraudière, BP 82225, Cedex 3 Nantes France
- LUNAM University Nantes Angers Le Mans; Nantes France
| | - Laurent Lethuaut
- ONIRIS, Nantes Atlantic College of Veterinary Medicine, Food Science and Engineering; Rue de la Géraudière, BP 82225, Cedex 3 Nantes France
- CNRS UMR 6144 GEPEA, Food Aroma Research Group; Rue de la Géraudière, BP 82225, Cedex 3 Nantes France
- LUNAM University Nantes Angers Le Mans; Nantes France
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23
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24
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Huault L, Descharles N, Rega B, Bistac S, Bosc V, Giampaoli P. Furan quantification in bread crust: development of a simple and sensitive method using headspace-trap GC-MS. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015; 33:236-43. [PMID: 26666729 DOI: 10.1080/19440049.2015.1130865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
To study reactivity in bread crust during the baking process in the pan, we followed furan mainly resulting from Maillard and caramelisation reactions in cereal products. Furan quantification is commonly performed with automatic HS-static GC-MS. However, we showed that the automatic HS-trap GC-MS method can improve the sensitivity of the furan quantification. Indeed, this method allowed the LOD to be decreased from 0.3 ng g(-1) with HS-static mode to 0.03 ng g(-1) with HS-trap mode under these conditions. After validation of this method for furan quantification in bread crust, a difference between the crust extracted from the bottom and from the sides of the bread was evident. The quantity of furan in the bottom crust was five times lower than in the side crust, revealing less reactivity on the bottom than on the sides of the bread during the baking process in the pan. Differences in water content may explain these variations in reactivity.
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Affiliation(s)
- Lucie Huault
- a UMR Ingénierie Produits Aliments, AgroParisTech-INRA , Université Paris-Saclay , Massy , France
| | - Nicolas Descharles
- a UMR Ingénierie Produits Aliments, AgroParisTech-INRA , Université Paris-Saclay , Massy , France
| | - Barbara Rega
- a UMR Ingénierie Produits Aliments, AgroParisTech-INRA , Université Paris-Saclay , Massy , France
| | - Sophie Bistac
- b Laboratoire de Photochimie et d'Ingénierie Macromoléculaires , Université de Haute Alsace , Mulhouse Cedex , France
| | - Véronique Bosc
- a UMR Ingénierie Produits Aliments, AgroParisTech-INRA , Université Paris-Saclay , Massy , France
| | - Pierre Giampaoli
- a UMR Ingénierie Produits Aliments, AgroParisTech-INRA , Université Paris-Saclay , Massy , France
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Soleimani Pour-Damanab A, Jafary A, Rafiee S. Kinetics of the crust thickness development of bread during baking. Journal of Food Science and Technology 2015; 51:3439-45. [PMID: 26396343 DOI: 10.1007/s13197-012-0872-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/03/2012] [Accepted: 10/08/2012] [Indexed: 10/27/2022]
Abstract
The development of crust thickness of bread during baking is an important aspect of bread quality and shelf-life. Computer vision system was used for measuring the crust thickness via colorimetric properties of bread surface during baking process. Crust thickness had a negative and positive relationship with Lightness (L (*) ) and total color change (E (*) ) of bread surface, respectively. A linear negative trend was found between crust thickness and moisture ratio of bread samples. A simple mathematical model was proposed to predict the development of crust thickness of bread during baking, where the crust thickness was depended on moisture ratio that was described by the Page moisture losing model. The independent variables of the model were baking conditions, i.e. oven temperature and air velocity, and baking time. Consequently, the proposed model had well prediction ability, as the mean absolute estimation error of the model was 7.93 %.
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Affiliation(s)
- Alireza Soleimani Pour-Damanab
- Department of Mechanical Engineering of Agricultural Machinery, Faculty of Agriculture Engineering and Technology, University of Tehran, Karaj, Iran
| | - A Jafary
- Department of Mechanical Engineering of Agricultural Machinery, Faculty of Agriculture Engineering and Technology, University of Tehran, Karaj, Iran
| | - Sh Rafiee
- Department of Mechanical Engineering of Agricultural Machinery, Faculty of Agriculture Engineering and Technology, University of Tehran, Karaj, Iran
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26
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Aprodu I, Banu I. Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0167-z] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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27
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1H Nuclear Magnetic Resonance Relaxometry and Magnetic Resonance Imaging and Applications in Food Science and Processing. FOOD ENGINEERING REVIEWS 2015. [DOI: 10.1007/s12393-015-9118-y] [Citation(s) in RCA: 130] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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28
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Modeling of bread baking with a new, multi-scale formulation of evaporation–condensation–diffusion and evidence of compression in the outskirts of the crumb. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.07.020] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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29
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Tank A, Chhanwal N, Indrani D, Anandharamakrishnan C. Computational fluid dynamics modeling of bun baking process under different oven load conditions. Journal of Food Science and Technology 2014; 51:2030-7. [PMID: 25190860 DOI: 10.1007/s13197-012-0736-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/14/2012] [Accepted: 05/08/2012] [Indexed: 11/24/2022]
Abstract
A computational fluid dynamics (CFD) model was developed to study the temperature profile of the bun during baking process. Evaporation-condensation mechanism and effect of the latent heat during phase change of water was incorporated in this model to represent actual bun baking process. Simulation results were validated with experimental measurements of bun temperature at two different positions. Baking process is completed within 20 min, after the temperature of crumb become stable at 98 °C. Further, this study was extended to investigate the effect of partially (two baking trays) loaded and fully loaded (eight baking trays) oven on temperature profile of bun. Velocity and temperature profile differs in partially loaded and fully loaded oven. Bun placed in top rack showed rapid baking while bun placed in bottom rack showed slower baking due to uneven temperature distribution in the oven. Hence, placement of bun inside the oven affects temperature of bun and consequently, the quality of the product.
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Affiliation(s)
- A Tank
- Human Resource Development, CSIR - Central Food Technological Research Institute, Mysore, 570 020 India
| | - N Chhanwal
- Human Resource Development, CSIR - Central Food Technological Research Institute, Mysore, 570 020 India
| | - D Indrani
- Flour Milling, Baking and Confectionery Technology, CSIR - Central Food Technological Research Institute, Mysore, 570 020 India
| | - C Anandharamakrishnan
- Human Resource Development, CSIR - Central Food Technological Research Institute, Mysore, 570 020 India
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30
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Nicolas V, Salagnac P, Glouannec P, Ploteau JP, Jury V, Boillereaux L. Modelling heat and mass transfer in deformable porous media: Application to bread baking. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.01.014] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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31
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Della Valle G, Chiron H, Cicerelli L, Kansou K, Katina K, Ndiaye A, Whitworth M, Poutanen K. Basic knowledge models for the design of bread texture. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.01.003] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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32
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Zhang L, Huang S, Ananingsih VK, Zhou W, Chen XD. A study on Bifidobacterium lactis Bb12 viability in bread during baking. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.08.029] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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33
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Corpaş L, Hădărugă NG, David I, Pîrşan P, Hădărugă DI, Isengard HD. Karl Fischer Water Titration−Principal Component Analysis Approach on Wheat Flour. FOOD ANAL METHOD 2013. [DOI: 10.1007/s12161-013-9757-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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34
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Effect of the drying rate on the complex viscosity of wheat flour dough transforming into crust and crumb during baking. J Cereal Sci 2013. [DOI: 10.1016/j.jcs.2013.06.003] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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35
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Cappa C, Lucisano M, Mariotti M. Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality. Carbohydr Polym 2013; 98:1657-66. [PMID: 24053854 DOI: 10.1016/j.carbpol.2013.08.007] [Citation(s) in RCA: 75] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2013] [Revised: 07/15/2013] [Accepted: 08/03/2013] [Indexed: 10/26/2022]
Abstract
Celiac patients generally have a low intake of protein and fibre attributed to their gluten-free (GF) diet. To satisfy the increasing demand for healthier products, this research focused on the effects of the supplementation of Psyllium (P) and sugar beet fibre (SB) on the mixing and leavening behaviour of gluten-free doughs. Four doughs, having different consistencies that made them suitable to be poured into moulds or to be shaped, and their corresponding breads were evaluated. The results obtained suggested that a lower consistency is preferred to assure good dough performances during leavening, in particular when ingredients having a high water affinity are included into the recipe. Both P and SB improved the workability of the doughs, but P played a central role on GF bread development, thanks to its film forming ability, and evidenced a more effective antistaling effect, thanks to its high water binding capacity.
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Affiliation(s)
- Carola Cappa
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
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36
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Guilloux M, Prost C, Catanéo C, Leray G, Chevallier S, Le Bail A, Lethuaut L. Impact of Salt Granulometry and Method of Incorporation of Salt on the Salty and Texture Perception of Model Pizza Dough. J Texture Stud 2013. [DOI: 10.1111/jtxs.12029] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Marion Guilloux
- ONIRIS; Nantes-Atlantic College of Veterinary Medicine and Food Science; UMR GEPEA CNRS 6144, BP 82225 Nantes F-44322 France
- LUNAM University Nantes Angers Le Mans; France
| | - Carole Prost
- ONIRIS; Nantes-Atlantic College of Veterinary Medicine and Food Science; UMR GEPEA CNRS 6144, BP 82225 Nantes F-44322 France
- LUNAM University Nantes Angers Le Mans; France
| | - Clément Catanéo
- ONIRIS; Nantes-Atlantic College of Veterinary Medicine and Food Science; UMR GEPEA CNRS 6144, BP 82225 Nantes F-44322 France
- LUNAM University Nantes Angers Le Mans; France
| | - Guénaelle Leray
- ONIRIS; Nantes-Atlantic College of Veterinary Medicine and Food Science; UMR GEPEA CNRS 6144, BP 82225 Nantes F-44322 France
- LUNAM University Nantes Angers Le Mans; France
| | - Sylvie Chevallier
- ONIRIS; Nantes-Atlantic College of Veterinary Medicine and Food Science; UMR GEPEA CNRS 6144, BP 82225 Nantes F-44322 France
- LUNAM University Nantes Angers Le Mans; France
| | - Alain Le Bail
- ONIRIS; Nantes-Atlantic College of Veterinary Medicine and Food Science; UMR GEPEA CNRS 6144, BP 82225 Nantes F-44322 France
- LUNAM University Nantes Angers Le Mans; France
| | - Laurent Lethuaut
- ONIRIS; Nantes-Atlantic College of Veterinary Medicine and Food Science; UMR GEPEA CNRS 6144, BP 82225 Nantes F-44322 France
- LUNAM University Nantes Angers Le Mans; France
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37
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Tracking the thermal induced vapor transport across foam microstructure by means of micro-sensing technology. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.11.015] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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38
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Matsuda H, Llave Y, Fukuoka M, Sakai N. Color changes in fish during grilling – Influences of heat transfer and heating medium on browning color. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.11.027] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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39
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MOHD JUSOH Y, CHIN N, YUSOF Y, RAHMAN R. Impact of Humidified Baking on Crust and Crumb Properties of Open Bread during Storage. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013. [DOI: 10.3136/fstr.19.29] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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40
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Nicolas V, Salagnac P, Glouannec P, Ploteau JP, Jury V, Boillereaux L. Modelling heat and mass transfer in bread baking with mechanical deformation. ACTA ACUST UNITED AC 2012. [DOI: 10.1088/1742-6596/395/1/012146] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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41
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42
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43
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Pająk P, Habryka C, Fortuna T. Changes in the physical properties of bread during storage. POTRAVINARSTVO 2012. [DOI: 10.5219/194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this work was to compare the physical properties of breadcrumb during five days of storage in vacuum containers and polyethylene bags. On the basis of result it was stated, that storage of baguettes in vacuum condition and in polyethylene foil did not prevent the staling of breadcrumb. Hardness of breadcrumb stored in plastic bags on the fifth day was higher than hardness of bread stored in vacuum containers. The others texture values did not differ significantly on the fifth day of storage between packaging methods. The changes in water activity values both in vacuum containers and polyethylene bags were negligible during storage. Increase in lightness and decrease in yellowness were observed over the storage period, regardless of packaging method, while the values of a* remained essentially unchanged.
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44
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Chhanwal N, Tank A, Raghavarao KSMS, Anandharamakrishnan C. Computational Fluid Dynamics (CFD) Modeling for Bread Baking Process—A Review. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0804-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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45
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Abstract
Celiac disease (CD) is an immune-mediated disease triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley, and other closely related cereal grains. Currently, the only therapy able to normalize the clinical and histological manifestation of the disease is a strict and life-long gluten-free (GF) diet. The replacement of gluten presents a significant technological challenge, as it is an essential structure-building protein, which is necessary for formulating high-quality baked goods. The objective of this paper is to review some basics about CD, its current prevalence, and the recent advances in the preparation of high-quality GF breads using GF flours, starches, hydrocolloids, gums, and novel functional ingredients and technologies.
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Affiliation(s)
- Emanuele Zannini
- School of Food and Nutrition Sciences, University College Cork, County Cork, Ireland
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46
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Nindjin C, Amani G, Sindic M. Effect of blend levels on composite wheat doughs performance made from yam and cassava native starches and bread quality. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2011.06.076] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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47
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48
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49
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Purlis E, Salvadori VO. A moving boundary problem in a food material undergoing volume change – Simulation of bread baking. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.01.004] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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50
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Vanin F, Michon C, Trystram G, Lucas T. Simulating the formation of bread crust in a DMTA rheometer. J Cereal Sci 2010. [DOI: 10.1016/j.jcs.2009.12.005] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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