1
|
Wang Q, Espert M, Salvador A, Sanz T. Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture properties. Curr Res Food Sci 2023; 7:100558. [PMID: 37592957 PMCID: PMC10432165 DOI: 10.1016/j.crfs.2023.100558] [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: 05/22/2023] [Revised: 07/07/2023] [Accepted: 07/31/2023] [Indexed: 08/19/2023] Open
Abstract
Shortening plays an essential function in the formulation of sweet laminated bakery products, but has a potential health risk due to their high percentage of saturated fatty acids. In this paper, the feasibility of hydroxypropyl methylcellulose (HPMC) oleogels prepared with emulsion template (ET) and foam template (FT) approaches as fat sources in a puff pastry dough was investigated. Spreadability and thermal properties of control shortening, 100% ET and FT oleogels and shortening/oleogel (50/50) blends were measured. The different systems were applied as the fat source in a puff pastry dough, and their effect on rheological and texture properties was investigated. Results showed that partial replacement of shortening with oleogels could significantly decrease the firmness values (from 115 to 26 N) (P < 0.05) and increased the spreadability of shortening. The methodology to prepare the oleogel (FT or ET) also significantly affected the texture parameters. FT blends had the highest spreadability with significantly lower firmness values and area under the curve. Thermal values showed that both oleogels could slightly increase the melting point of shortening from 47 to 50 °C. The replacement of shortening with oleogel decreases the viscoelasticity of puff pastry dough and increases its thermal stability but does not significantly change dough viscoelasticity in the shortening/oleogel mixture. These results indicated that both oleogels have promising potential to replace shortening in puff pastry dough formulations, but the ET oleogel showed a more similar behavior to the control shortening than the FT oleogel.
Collapse
Affiliation(s)
- Q. Wang
- Department of Food Science. Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino 7, Paterna, Valencia, Spain
| | - M. Espert
- Department of Food Science. Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino 7, Paterna, Valencia, Spain
| | - A. Salvador
- Department of Food Science. Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino 7, Paterna, Valencia, Spain
| | - T. Sanz
- Department of Food Science. Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino 7, Paterna, Valencia, Spain
| |
Collapse
|
2
|
Nikolić I, Petrović J, Pajin B, Lončarević I, Šubarić D, Ačkar Đ, Miličević B, Šereš Z, Dokić L, Šoronja-Simović D, Jozinović A. The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects. Polymers (Basel) 2023; 15:2982. [PMID: 37514372 PMCID: PMC10386183 DOI: 10.3390/polym15142982] [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: 05/30/2023] [Revised: 06/28/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
Starch sweeteners are commonly used in many confectionery food products. Usually, considering the trend of producing low-energy and low-fat products, these products include fat mimetics. The aim of this study was to investigate the influence of fructose sweeteners on the development of functional properties of MCG fat mimetic, such as rheological and textural behavior. Fat mimetics made from Microcrystalline cellulose gel (MCG) consist of colloidal microcrystalline cellulose (MCC) and sodium carboxymethyl cellulose (NaCMC) and were observed in five different concentrations (1, 3, 5, 7, and 10%). The amount of starch sweetener in the mixture with the fat mimetics was 20%. The effect of pure crystalline fructose and a mixture of crystalline-fructose and high-fructose corn syrup in a ratio of 1:1 was analyzed. Rheological parameters significantly decreased with the application of starch sweeteners. By adding a mixture of starch sweeteners, this decrease was further increased by 10%. At higher gel concentrations of 5, 7, and 10%, the dominance of the elastic modulus G' was preserved. Texture parameters such as firmness, consistency, cohesiveness, and viscosity index were reduced accordingly. The presence of starch sweeteners significantly disrupted the networking of the three-dimensional structure of the MCG gel and the proper hydration process during the formation of fat mimetics.
Collapse
Affiliation(s)
- Ivana Nikolić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jovana Petrović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Biljana Pajin
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Ivana Lončarević
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
| | - Borislav Miličević
- Faculty of Tourism and Rural Development Požega, Josip Juraj Strossmayer University of Osijek, Vukovarska 17, 34000 Požega, Croatia
| | - Zita Šereš
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Ljubica Dokić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Dragana Šoronja-Simović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Antun Jozinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
| |
Collapse
|
3
|
Atudorei D, Mironeasa S, Codină GG. Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form. Foods 2023; 12:foods12061316. [PMID: 36981241 PMCID: PMC10048470 DOI: 10.3390/foods12061316] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/17/2023] [Accepted: 03/18/2023] [Indexed: 03/30/2023] Open
Abstract
This study analyzes the possibility of using soybeans as an addition to the main ingredients used to make bread, with the aim of improving its quality characteristics. To maximize the nutritional profile of soybeans they were subjected to the germination and lyophilization process before being used in bread making. The addition levels of 5%, 10%, 15%, and 20% germinated soybean flour (GSF) on dough rheology and bread quality were used. From the rheology point of view, the GSF addition had the effect of decreasing the values of the creep and recovery parameters: JCo, JCm, μCo, Jmax, JRo, JRm, and Jr. At the same time, the rheological parameters λC and λR increased. The GSF addition did not affect dough homogeneity as may be seen from EFLM analysis. Regarding the quality of the bread, it may be concluded that a maximum of 15% GSF addition in wheat flour had a desirable effect on loaf volume, porosity, elasticity, and sensory properties of the bread. The bread samples with GSF additions showed a higher brightness and a less pronounced red and yellow tint. When the percentage of GSF in wheat flour increased, the value of the firmness parameter increased and the value of the gumminess, cohesiveness, and resilience parameters decreased. The addition of GSF had a desirable influence on the crumb structure of the bread samples. Thus, taking into account the results of the determinations outlined above, it can be stated that GSF addition in wheat flour leads to bread samples with good quality characteristics.
Collapse
Affiliation(s)
- Denisa Atudorei
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | | |
Collapse
|
4
|
Sun X, Wu S, Koksel F, Xie M, Fang Y. Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking - A review. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
5
|
Cao G, Chen X, Wang N, Tian J, Song S, Wu X, Wang L, Wen C. Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles. Int J Biol Macromol 2022; 221:1228-1237. [PMID: 36087756 DOI: 10.1016/j.ijbiomac.2022.09.024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 08/30/2022] [Accepted: 09/05/2022] [Indexed: 11/26/2022]
Abstract
It was investigated that the rheology, starch-gluten-surimi network, thermal properties, and water distribution of surimi-wheat dough, and texture characteristics, cooking properties, and microscopic characteristics of the surimi-wheat noodles with konjac glucomannan (KGM) of different viscosities in different concentrations. The results showed that the storage (G'), loss (G″), and complex (G⁎) moduli of dough increased with adding KGM. With the increase of KGM viscosity, the reduction in the free sulfhydryl (SH) content to 0.84 μmol/g and the increase in the free water content to 8.25 % led to significantly improved enthalpy and the microstructure density. The hardness and tensile length of noodles were substantially increased by adding 3 % KGM. In addition, the KGM enhanced the starch-gluten-surimi network and improved the cooking qualities and textural properties of noodles. More importantly, the application of KGM in the wheat flour composite system also showed better performance. Thus, the introduction of KGM into the surimi-wheat dough had a significant effect on the optimization of the macro- and micro-characteristics of dough and noodles.
Collapse
Affiliation(s)
- Geng Cao
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xueting Chen
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Nan Wang
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jie Tian
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Shuang Song
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xinyu Wu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Wang
- School of Chemistry and Food Science, Yulin Normal University, Yulin 573000, China
| | - Chengrong Wen
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
| |
Collapse
|
6
|
Du Y, Li W, Mariga AM, Fang Y, Sun X, Hu Q, Pei F. Effect of
Auricularia auricula
polysaccharide on characteristic structure, rheological properties, and tensile texture in whole wheat dough. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yifei Du
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance 210023 Nanjing China
| | - Wen Li
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance 210023 Nanjing China
| | - Alfred Mugambi Mariga
- Faculty of Agriculture and Food Science Meru University of Science and Technology Meru County, P.O Box 972‐602400 Kenya
| | - Yong Fang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance 210023 Nanjing China
| | - Xinyang Sun
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance 210023 Nanjing China
| | - Qiuhui Hu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance 210023 Nanjing China
| | - Fei Pei
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance 210023 Nanjing China
| |
Collapse
|
7
|
Effects of extruded endogenous starch on the gel-entrapped network formation in gluten-free Tartary buckwheat noodles during sheeting. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
8
|
Cappelli A, Bini A, Cini E. The Effects of Storage Time and Environmental Storage Conditions on Flour Quality, Dough Rheology, and Biscuit Characteristics: The Case Study of a Traditional Italian Biscuit (Biscotto di Prato). Foods 2022; 11:foods11020209. [PMID: 35053941 PMCID: PMC8775110 DOI: 10.3390/foods11020209] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 01/08/2022] [Accepted: 01/10/2022] [Indexed: 11/16/2022] Open
Abstract
Many types of baked goods are firmly rooted in the food habits of many people in different countries. Although there have been great strides in improving milling, kneading, and baking, given the lack of essential studies, further steps forward need to be taken to understand the effects of storage time and environmental storage conditions, thus motivating this work. The aim of this study is to assess the effects of storage time, using one-way ANOVA, and environmental storage conditions (environmental temperature and humidity), using MOLS analysis, on flour composition, dough rheology, and biscuit characteristics. Seven levels of storage time were tested: T0 (control), T1, T2, T3, T4, T5, and T6. The results showed that flour storage time significantly increased dough tenacity (P) and curve configuration ratio (P/L), and decreased the biscuit volume (best at T0). However, 2–3 weeks of storage highlighted a significant increase in deformation energy (W), an essential alveograph parameter that is closely correlated to the technological success of leavened products. This optimum found for W might be considered as a great stride in understanding the effects of storage time, confirming that wheat flour can reach its optimal performance after two-three weeks of storage, in particular for W. Moreover, this information could be useful, not only for biscuits production, but also for bread and bakery products (and, thus, the entire bakery industry). MOLS analysis highlighted that dough rheology and biscuit characteristics are mainly affected by flour composition (primarily from starch content) rather than environmental storage parameters. In conclusion, to optimize the biscuit characteristics, it is necessary to use flours with a low content of damaged starch by selecting the most suitable milling technique and carefully managing the operative parameters.
Collapse
|
9
|
Qian X, Gu Y, Sun B, Ma S, Tian X, Wang X. Improvement in quality of fast-frozen steamed bread by different gluten content and glutenin/gliadin ratio and its mechanism. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112562] [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]
|
10
|
Kumar S, Nema PK, Kumar S, Chandra A. Kinetics of change in quality parameters of
khaja
during deep‐fat frying. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sourabh Kumar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Prabhat K. Nema
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Sachin Kumar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Abhishek Chandra
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| |
Collapse
|