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Ngo HBG, Phu ML, Tran TTT, Ton NMN, Nguyen TQN, LE VVM. Dietary fiber-and antioxidant-enriched cookies prepared by using jackfruit rind powder and ascorbic acid. Heliyon 2024; 10:e30884. [PMID: 38774091 PMCID: PMC11107236 DOI: 10.1016/j.heliyon.2024.e30884] [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: 09/25/2023] [Revised: 04/05/2024] [Accepted: 05/07/2024] [Indexed: 05/24/2024] Open
Abstract
The demand for dietary fiber-rich cookies has increased due to customer awareness about the importance of dietary fiber in human health. In addition, the urge of creating food sustainability has led to the need to reuse food by-products. In this study, dietary fiber-rich cookies were developed by incorporating jackfruit rind (JFR) powder, a by-product of jackfruit processing, as a replacement for wheat flour. The study aimed to evaluate the effects of different replacement levels (0, 10, 20, 30 and 40 %) on the proximate composition, physical properties and overall sensory acceptability of the cookies. While JFR powder addition led to a significant increase in dietary fiber and antioxidant (phenolics, flavonoids and carotenoids) contents of the cookies, the physical properties and overall acceptability of the cookies were adversely affected. The total dietary fiber and total phenolic content of the cookies at 40 % JFR powder addition were 5 and 5.5 times as much as those of the cookies with 0 % JFR powder addition. To address the adverse effects of JFR addition, various concentrations of ascorbic acid (AA), a dough improver agent, were added to the blended dough, and their effects on dough and cookie properties were investigated. With the addition of ascorbic acid at concentrations of 200 mg ascorbic acid per 100 g of the blend flour, the cookie density and cookie hardness reduced by 16 % and 31 %, respectively while the overall acceptability increased by 37 % compared to those of the cookies without ascorbic acid addition.
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Affiliation(s)
- Huynh Binh Giang Ngo
- Department of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Viet Nam
- Vietnam National University - Ho Chi Minh City (VNU-HCM), Linh trung, Thu Duc, Ho Chi Minh City, Viet Nam
| | - My Lam Phu
- Department of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Viet Nam
- Vietnam National University - Ho Chi Minh City (VNU-HCM), Linh trung, Thu Duc, Ho Chi Minh City, Viet Nam
| | - Thi Thu Tra Tran
- Department of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Viet Nam
- Vietnam National University - Ho Chi Minh City (VNU-HCM), Linh trung, Thu Duc, Ho Chi Minh City, Viet Nam
| | - Nu Minh Nguyet Ton
- Department of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Viet Nam
- Vietnam National University - Ho Chi Minh City (VNU-HCM), Linh trung, Thu Duc, Ho Chi Minh City, Viet Nam
| | - Thi Quynh Ngoc Nguyen
- Department of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Viet Nam
- Vietnam National University - Ho Chi Minh City (VNU-HCM), Linh trung, Thu Duc, Ho Chi Minh City, Viet Nam
| | - Van Viet Man LE
- Department of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Viet Nam
- Vietnam National University - Ho Chi Minh City (VNU-HCM), Linh trung, Thu Duc, Ho Chi Minh City, Viet Nam
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Li C, Chen G, Tilley M, Chen R, Perez-Fajardo M, Wu X, Li Y. Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract. Foods 2024; 13:1479. [PMID: 38790779 PMCID: PMC11119270 DOI: 10.3390/foods13101479] [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: 04/16/2024] [Revised: 05/05/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024] Open
Abstract
Wheat bran possesses diverse nutritional and functional properties. In this study, wheat bran aqueous extract (WBE) was produced and thoroughly characterized as a functional ingredient and improver for bakery application. The WBE contained 50.3% total carbohydrate, 24.5% protein, 13.0% ash, 6.7% soluble fiber, 2.9% insoluble fiber, and 0.5% β-glucan. Notably, adding 7.5% WBE significantly increased the bread-specific volume to 4.84 cm3/g, compared with the control of 4.18 cm3/g. Adding WBE also resulted in a remarkable improvement in dough properties. The WBE-enriched dough showed increased peak, setback, breakdown, and final viscosities, along with higher storage and loss modulus. Scanning electron microscopy analysis further revealed that the WBE promoted the aggregation of protein and starch within the dough. The extractable gliadin to glutenin ratio increased with 5 and 7.5% WBE additions, compared with the control and 2.5% WBE addition. WBE did not significantly alter the starch gelatinization temperature or dough extension properties. These findings demonstrate that the inclusion of WBE in wheat flour is a promising approach for producing high-quality bread that is enriched with dietary fiber and protein.
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Affiliation(s)
- Cheng Li
- Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Gengjun Chen
- Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Michael Tilley
- Center for Grain and Animal Health Research, US Department of Agriculture, Agricultural Research Service, Manhattan, KS 66502, USA
| | - Richard Chen
- Center for Grain and Animal Health Research, US Department of Agriculture, Agricultural Research Service, Manhattan, KS 66502, USA
| | - Mayra Perez-Fajardo
- Center for Grain and Animal Health Research, US Department of Agriculture, Agricultural Research Service, Manhattan, KS 66502, USA
| | - Xiaorong Wu
- Center for Grain and Animal Health Research, US Department of Agriculture, Agricultural Research Service, Manhattan, KS 66502, USA
| | - Yonghui Li
- Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
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Zhang Y, Wang D, Zhang Z, Guan H, Zhang Y, Xu D, Xu X, Li D. Improvement on wheat bread quality by in situ produced dextran-A comprehensive review from the viewpoint of starch and gluten. Compr Rev Food Sci Food Saf 2024; 23:e13353. [PMID: 38660747 DOI: 10.1111/1541-4337.13353] [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: 01/12/2024] [Revised: 03/12/2024] [Accepted: 04/03/2024] [Indexed: 04/26/2024]
Abstract
Deterioration of bread quality, characterized by the staling of bread crumb, the softening of bread crust and the loss of aroma, has caused a huge food waste and economic loss, which is a bottleneck restriction to the development of the breadmaking industry. Various bread improvers have been widely used to alleviate the issue. However, it is noteworthy that the sourdough technology has emerged as a pivotal factor in this regard. In sourdough, the metabolic breakdown of carbohydrates, proteins, and lipids leads to the production of exopolysaccharides, organic acids, aroma compounds, or prebiotics, which contributes to the preeminent ability of sourdough to enhance bread attributes. Moreover, sourdough exhibits a "green-label" feature, which satisfies the consumers' increasing demand for additive-free food products. In the past two decades, there has been a significant focus on sourdough with in situ produced dextran due to its exceptional performance. In this review, the behaviors of bread crucial compositions (i.e., starch and gluten) during dough mixing, proofing, baking and bread storing, as well as alterations induced by the acidic environment and the presence of dextran are systemically summarized. From the viewpoint of starch and gluten, results obtained confirm the synergistic amelioration on bread quality by the coadministration of acidity and dextran, and also highlight the central role of acidification. This review contributes to establishing a theoretical foundation for more effectively enhancing the quality of wheat breads through the application of in situ produced dextran.
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Affiliation(s)
- Yao Zhang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
- Postdoctoral Research Program of Materials Science and Engineering, School of Materials Science and Engineering, Jiangsu University of Science and Technology, Zhenjiang, China
- Postdoctoral Programme of Juxiangyuan Health Food (Zhongshan) Co., Ltd., Zhongshan, China
| | - Dongxu Wang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Zhihong Zhang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Huanan Guan
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Yanjie Zhang
- Postdoctoral Programme of Juxiangyuan Health Food (Zhongshan) Co., Ltd., Zhongshan, China
| | - Dan Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xueming Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Dandan Li
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, China
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Schott F, Isaksson S, Larsson E, Marone F, Öhgren C, Röding M, Hall S, Lorén N, Mokso R, Raaholt BW. Structural formation during bread baking in a combined microwave-convective oven determined by sub-second in-situ synchrotron X-ray microtomography. Food Res Int 2023; 173:113283. [PMID: 37803595 DOI: 10.1016/j.foodres.2023.113283] [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: 03/29/2023] [Revised: 07/12/2023] [Accepted: 07/13/2023] [Indexed: 10/08/2023]
Abstract
A new concept has been developed for characterizing the real-time evolution of the three-dimensional pore and lamella microstructure of bread during baking using synchrotron X-ray microtomography (SRµCT). A commercial, combined microwave-convective oven was modified and installed at the TOMCAT synchrotron tomography beamline at the Swiss Light Source (SLS), to capture the 3D dough-to-bread structural development in-situ at the micrometer scale with an acquisition time of 400 ms. This allowed characterization and quantitative comparison of three baking technologies: (1) convective heating, (2) microwave heating, and (3) a combination of convective and microwave heating. A workflow for automatic batchwise image processing and analysis of 3D bread structures (1530 analyzed volumes in total) was established for porosity, individual pore volume, elongation, coordination number and local wall thickness, which allowed for evaluation of the impact of baking technology on the bread structure evolution. The results showed that the porosity, mean pore volume and mean coordination number increase with time and that the mean local cell wall thickness decreases with time. Small and more isolated pores are connecting with larger and already more connected pores as function of time. Clear dependencies are established during the whole baking process between the mean pore volume and porosity, and between the mean local wall thickness and the mean coordination number. This technique opens new opportunities for understanding the mechanisms governing the structural changes during baking and discern the parameters controlling the final bread quality.
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Affiliation(s)
- Florian Schott
- Division of Solid Mechanics, Faculty of Engineering, Lund University, Lund, Sweden.
| | - Sven Isaksson
- Department of Agriculture and Food, Research Institutes of Sweden (RISE), 402 29 Göteborg, Sweden
| | - Emanuel Larsson
- Division of Solid Mechanics, Faculty of Engineering, Lund University, Lund, Sweden; Department of Agriculture and Food, Research Institutes of Sweden (RISE), 402 29 Göteborg, Sweden
| | - Federica Marone
- Swiss Light Source, Paul Scherrer Institute, 5232 Villigen, Aargau, Switzerland
| | - Camilla Öhgren
- Department of Agriculture and Food, Research Institutes of Sweden (RISE), 402 29 Göteborg, Sweden
| | - Magnus Röding
- Department of Agriculture and Food, Research Institutes of Sweden (RISE), 402 29 Göteborg, Sweden; Department of Mathematical Sciences, Chalmers University of Technology and University of Gothenburg, Göteborg, Sweden
| | - Stephen Hall
- Division of Solid Mechanics, Faculty of Engineering, Lund University, Lund, Sweden
| | - Niklas Lorén
- Department of Agriculture and Food, Research Institutes of Sweden (RISE), 402 29 Göteborg, Sweden; Department of Physics, Chalmers University of Technology, 41296 Göteborg, Sweden.
| | - Rajmund Mokso
- Division of Solid Mechanics, Faculty of Engineering, Lund University, Lund, Sweden; Department of Physics, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
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Koriyama T, Saikawa M, Kurosu Y, Kumagai M, Hosoya T. Effects of Roasting on the Quality of Moringa oleifera Leaf Powder and Loaf Volume of Moringa oleifera-Supplemented Bread. Foods 2023; 12:3760. [PMID: 37893654 PMCID: PMC10605988 DOI: 10.3390/foods12203760] [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: 09/21/2023] [Revised: 10/06/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
Although a decrease in bread volume on adding nutrient-rich Moringa oleifera leaf powder (MLP) is known, to our knowledge, improving the swelling of MLP-added bread has not been attempted. This study aimed to investigate the effects of MLP and roasted MLP (RMLP) on bread quality. Bread was supplemented with MLP and RMLP treated at varying temperatures and times; the baked bread was then biochemically evaluated relative to the control. The specific volume of MLP-supplemented bread was 2.4 cm3/g, which increased to >4.0 cm3/g on using MLP roasted at 130 °C for ≥20 min, demonstrating remarkable swelling. The specific volume of bread supplemented with MLP roasted at 170 °C for 20 min was 4.6 cm3/g, similar to that of the control. Additionally, MLP interfered with carbon dioxide production in bread, thus decreasing the abundance of yeast cells; however, RMLP had no such effect and allowed normal fermentation. Scanning electron microscopy revealed gluten formation independent of MLP roasting. Thus, MLP-containing breads generally exhibit suppressed fermentation and expansion due to the bactericidal properties of raw MLP, but these effects are alleviated by heat treatment. These findings highlight the importance of heat treatment in mitigating the effects of MLP on bread fermentation and swelling.
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Affiliation(s)
- Takako Koriyama
- Faculty of Food and Nutritional Science, Toyo University, 1-1-1 Izumino, Itakura-machi, Ora-gun, Gunma 374-0193, Japan; (M.S.); (Y.K.); (T.H.)
| | - Mika Saikawa
- Faculty of Food and Nutritional Science, Toyo University, 1-1-1 Izumino, Itakura-machi, Ora-gun, Gunma 374-0193, Japan; (M.S.); (Y.K.); (T.H.)
| | - Yuria Kurosu
- Faculty of Food and Nutritional Science, Toyo University, 1-1-1 Izumino, Itakura-machi, Ora-gun, Gunma 374-0193, Japan; (M.S.); (Y.K.); (T.H.)
| | - Michiyo Kumagai
- Tokyo Seiei College, 1-4-6 Nishishinkoiwa, Katsushika-ku, Tokyo 124-8530, Japan;
| | - Takahiro Hosoya
- Faculty of Food and Nutritional Science, Toyo University, 1-1-1 Izumino, Itakura-machi, Ora-gun, Gunma 374-0193, Japan; (M.S.); (Y.K.); (T.H.)
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6
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Castanha N, Challois S, Grenier D, Le-Bail P, Dubreil L, Lucas T. Multiphoton microscopy is a nondestructive label-free approach to investigate the 3D structure of gas cell walls in bread dough. Sci Rep 2023; 13:13971. [PMID: 37634004 PMCID: PMC10460382 DOI: 10.1038/s41598-023-39797-w] [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: 04/17/2023] [Accepted: 07/31/2023] [Indexed: 08/28/2023] Open
Abstract
During the different steps of bread-making, changes in the microstructure of the dough, particularly in the gas cell walls (GCW), have a major influence on the final bread crumb texture. Investigation of the spatial conformation of GCWs is still a challenge because it requires both high resolutions and 3D depth imaging. The originality of the present work lies in the use of label-free non-destructive multiphoton microscopy (NLOM) to image the 3D structure of GCWs, shedding light on their behavior and organization in wheat bread dough. We demonstrated that second and third harmonic generation (SHG, THG) allow imaging, respectively, of starch granules and interfaces in bread dough, while the gluten matrix was detected via two-photon excitation fluorescence (TPEF). Last, a distinction between the gluten network and starch granules was achieved using gluten endogenous fluorescence (EF) imaging, while the position, size, and 3D orientation of starch granules in GCWs were determined from harmonic imaging, made possible by the acquisition of backward and forward SHG with linear polarization. These innovative experiments highlight the strengths of NLOM for a label-free characterization of bread dough microstructure for the first time, in order to understand the role of starch granules in dough stabilization.
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Affiliation(s)
| | | | | | - Patricia Le-Bail
- INRAE, UR1268 Biopolymers Interactions Assemblies, BP 71627, 44316, Nantes, France
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Musse M, Le Feunteun S, Collewet G, Ravilly M, Quellec S, Ossemond J, Morzel M, Challois S, Nau F, Lucas T. Quantitative magnetic resonance imaging of in vitro gastrointestinal digestion of a bread and cheese meal. Food Res Int 2023; 169:112821. [PMID: 37254397 DOI: 10.1016/j.foodres.2023.112821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 02/27/2023] [Accepted: 04/11/2023] [Indexed: 06/01/2023]
Abstract
The monitoring of food degradation during gastrointestinal digestion is essential in understanding food structure impacts on the bioaccessibility and bioavailability of nutrients. Magnetic Resonance Imaging (MRI) has the unique ability to access information on changes in multi-scale structural features of foods in a spatially resolved and non-destructive way. Our objective was to exploit various opportunities offered by MRI for monitoring starch, lipid and protein hydrolysis, as well as food particle breakdown during the semi-dynamic in vitro gastrointestinal digestion of complex foods combined in a meal. The meal consisted of French bread, hard cheese and water (drink), with a realistic distribution of bolus particle sizes. The MRI approach was reinforced by parallel chemical analysis of all macronutrients in the supernatant. By combining different imaging protocols, quantitative MRI provided insights into a number of phenomena at the level of the cheese and bread particles and within the liquid phase that are hard to access through conventional approaches. MRI thus revealed the progressive ingress of fluids into the bread crust and the release of the gas trapped in the crumb, the erosion of cheese particles, the creaming of fat, the disappearance of small food particles and changes in liquid phase composition. Excellent agreement was obtained between the quantitative parameters extracted from the MRI images and the results of the chemical analysis, demonstrating the strong potential of MRI for the monitoring of in vitro gastrointestinal digestion. The present study proposes further improvements to fully exploit the capabilities of MRI and constitutes an important step towards the extension of quantitative MRI to in vivo studies.
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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]
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9
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The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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10
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Dedey KB, Grenier D, Blondel L, Diascorn Y, Morel MH, Lucas T. Observation of the microstructure of a bi-extended hydrated dough and hydrated gluten under large strain and extremely low strain-rates: Results of an initial study. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Mohammed MAP, Mokhtar MN, Wakisaka M. A viscoelastic cohesive zone model for starch-gluten interface to simulate dough deformation. FOOD STRUCTURE 2023. [DOI: 10.1016/j.foostr.2022.100306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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12
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Understanding the influence of in situ produced dextran on wheat dough baking performance: Maturograph, biaxial extension, and dynamic mechanical thermal analysis. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107844] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone. Foods 2022; 11:foods11172566. [PMID: 36076752 PMCID: PMC9455473 DOI: 10.3390/foods11172566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 08/06/2022] [Accepted: 08/10/2022] [Indexed: 11/24/2022] Open
Abstract
In Peru, panettones are consumed in July and December. The main ingredient of panettones is wheat flour, which can be replaced with substitute flours to improve their nutritional, textural and sensory properties. This study aimed to evaluate the physicochemical, textural and sensory characteristics of panettones produced with three preferments, namely, biga (PB), sourdough (PMM) and sponge (PE), with the substitution of red quinoa flour and amaranth compared with a commercial product (PC). A completely randomized design with four experimental treatments was used to evaluate the total carbohydrate content, ash, total energy, fat, moisture, protein, color and texture profile. In addition, sensory characteristics were evaluated by 80 consumers using the CATA method; the purchase intention and preference ranking were also investigated. The results showed better sensory characteristics of panettones produced with preferments compared with a commercial product with similar characteristics. The sponge preferment presented better sensory characteristics with a profile of sweet, spongy, vanilla odor and moist texture, along with greater acceptability, preference and purchase intention, followed closely by the biga. It was concluded that the sponge preferment presented better sensory properties, which were correlated with its texture profile as manifested by an intermediate hardness, good elasticity and cohesiveness, which translated into greater acceptability, preference and purchase intention.
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Rakhshi E, Cambert M, Diascorn Y, Lucas T, Rondeau-Mouro C. An insight into tapioca and wheat starch gelatinization mechanisms using TD-NMR and complementary techniques. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2022; 60:702-718. [PMID: 35178770 DOI: 10.1002/mrc.5258] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 02/10/2022] [Accepted: 02/14/2022] [Indexed: 06/14/2023]
Abstract
To provide evidence for previously proposed assumptions concerning starch gelatinization sub-mechanisms, a more detailed investigation was carried out using multiscale analysis of a starch type selected for its marked difference. Tapioca starch was chosen due to its cohesive/springy properties and its growing use in the food industry. Time-domain nuclear magnetic resonance (TD-NMR) was used to investigate the leaching of material, water absorption and crystallite melting in hydrated tapioca starch (45%). The interpretation of T2 mass intensity evolutions, especially those of the (intra- and extra-granular) aqueous phases, was discussed drawing on complementary techniques such as microscopy, Rapid Visco Analyser (RVA), differential scanning calorimetry (DSC) and swelling factor (SF) and solubility index (SI) measurements. Results show that the T2 assignments usually proposed in the literature are dependent on starch origin. The differences in T2 evolutions (value and mass intensity) observed between wheat and tapioca starches at intermediate hydration levels could be linked to the different gelatinization behaviour of tapioca starch involving the latter's higher granule rupture level, higher gelatinization temperature and greater swelling power above its gelatinization temperature.
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Rondeau-Mouro C, Cambert M, Blondel L, Diascorn Y, Mbaya L, Binti Ahmad Nazari NN, Helary S, Lucas T. Portable single-sided NMR measurements at variable temperatures: Implementation of a thermo-controlled device and application to the heating of bread dough. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2022; 60:678-691. [PMID: 35092067 DOI: 10.1002/mrc.5254] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 01/24/2022] [Accepted: 01/25/2022] [Indexed: 06/14/2023]
Abstract
A temperature control unit was implemented to vary the temperature of samples studied on a commercial Mobile Universal Surface Explorer nuclear magnetic resonance (MOUSE-NMR) apparatus. The device was miniaturized to fit the maximum MOUSE sampling depth (25 mm). It was constituted by a sample holder sandwiched between two heat exchangers placed below and above the sample. Air was chosen as the fluid to control the temperature at the bottom of the sample, at the interface between the NMR probe and the sample holder, in order to gain space. The upper surface of the sample was regulated by the circulation of water inside a second heat exchanger placed above the sample holder. The feasibility of using such a device was demonstrated first on pure water and then on several samples of bread dough with different water contents. For this, T1 relaxation times were measured at various temperatures and depths and were then compared with those acquired with a conventional compact closed-magnet spectrometer. Discussion of results was based on biochemical transformations in bread dough (starch gelatinization and gluten heat denaturation). It was demonstrated that, within a certain water level range, and because of the low magnetic field strength of the MOUSE, a linear relationship could be established between T1 relaxation times and the local temperature in the dough sample.
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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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17
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Vacuum modification of partial-baked wheat bread: Evaluation of the physicochemical, microstructural properties and acrylamide content. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103467] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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18
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Mathematical modelling of uniaxial extension of a heterogeneous gas cell wall in bread dough: Stress fields and stress concentration analysis relating to the proving and baking steps. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110669] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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