1
|
Bedre-Dine S, Grenier D, Lucas T. Flat bread baking: Single to double layer transition. Food Res Int 2023; 173:113350. [PMID: 37803653 DOI: 10.1016/j.foodres.2023.113350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 08/02/2023] [Accepted: 08/03/2023] [Indexed: 10/08/2023]
Abstract
Double-layered flat bread features an impressive oven rise and delamination during baking, leading to the formation of an internal pocket capable of holding various solid foods - a key quality criterion for consumers. These breads are unique in their baking method, which requires specialized ovens and high temperatures between 350 and 550 °C. Use of high baking temperatures to achieve the double layering development (called delamination) during baking has raised concerns over excessive energy consumption. In this study, whether or not the application of fermentation (affecting the accumulation of dissolved CO2) and baking temperature (which affects gas generation) were varied and the impacts on delamination were evaluated. To complement this evaluation, dough water content and temperature were monitored during baking. In a novel manner, this study characterized water distribution in flat bread, explaining the surprising decrease of water loss with increasing baking temperature. Our study has clearly shown water vapor to be the prime cause of delamination. The role of water pressure in dough inflation and in causing the edges to detach from the deck and the heterogeneity of flat bread water content were highlighted and a concept map proposed.
Collapse
|
2
|
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] [What about the content of this article? (0)] [Affiliation(s)] [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.
Collapse
Affiliation(s)
| | | | | | - Patricia Le-Bail
- INRAE, UR1268 Biopolymers Interactions Assemblies, BP 71627, 44316, Nantes, France
| | | | | |
Collapse
|
3
|
Assad-Bustillos M, Feron G, Della Valle G. Guiding the formulation of soft cereal foods for the elderly population through food oral processing: Challenges and opportunities. Adv Food Nutr Res 2022; 99:137-88. [PMID: 35595393 DOI: 10.1016/bs.afnr.2021.11.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
As the elderly population is growing steadily, more age-friendly food products that allow them to cover their nutritional needs and are enjoyable need to be designed. Since their oral physiology is considerably altered, the study of Food Oral Processing has become an essential discipline in food development, as it takes into consideration the complex interactions between food structure, oral processing, physiology and perception. Cereals are staple foods in many countries, and their consumption as bakery products is popular among the elderly population. In addition, when fortified with pulse proteins, they can help meet the protein needs of seniors and help fight against sarcopenia. For these reasons, this chapter presents an overview of the various aspects involved in the oral processing and formulation of soft cereal foods, translating them into challenges and opportunities that are of relevance to the design of realistic soft cereal foods targeted for the elderly that are nutritious and sensory appealing. This review focuses on the healthy elderly population and does not intend to cover the needs of the dependent elderly suffering from chronical diseases.
Collapse
|
4
|
|
5
|
Yue Y, Zhang S, Fan B, Tong L, Wang L, Guo Y, Wang F, Liu L. The influence of xylanase and thermal treatment on the composition and interfacial rheology properties of whole wheat dough liquor. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15646] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Ying Yue
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Shuo Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Bei Fan
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Litao Tong
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Lili Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Yahong Guo
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Fengzhong Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Liya Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| |
Collapse
|
6
|
Olenskyj AG, Donis-gonzález IR, Earles JM, Bornhorst GM. End-to-end prediction of uniaxial compression profiles of apples during in vitro digestion using time-series micro-computed tomography and deep learning. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
7
|
Chakrabarti-bell S, Lukasczyk J, Liu J, Maciejewski R, Xiao X, Mayo S, Regenauer-lieb K. Flour Quality effects on percolation of gas bubbles in wheat flour doughs. INNOV FOOD SCI EMERG 2021; 74:102841. [DOI: 10.1016/j.ifset.2021.102841] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
8
|
Dedey KB, Grenier D, Lucas T. 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; 308:110669. [DOI: 10.1016/j.jfoodeng.2021.110669] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
9
|
Germishuys Z, Manley M. X-ray micro-computed tomography evaluation of bubble structure of freeze-dried dough and foam properties of bread produced from roasted wheat flour. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
10
|
Janssen F, Wouters AG, Chatzigiannakis E, Delcour JA, Vermant J. Thin film drainage dynamics of wheat and rye dough liquors and oat batter liquor. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106624] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
|
11
|
Janssen F, Wouters AGB, Delcour JA. Gas cell stabilization by aqueous-phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system. Compr Rev Food Sci Food Saf 2021; 20:3881-3917. [PMID: 34056854 DOI: 10.1111/1541-4337.12761] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 03/12/2021] [Accepted: 03/30/2021] [Indexed: 01/11/2023]
Abstract
Proper gas cell stability during fermentation and baking is essential to obtain high-quality bread. Gas cells in wheat dough are stabilized by the gluten network formed during kneading and, from the moment this network locally ruptures, by liquid films containing nonstarch polysaccharides (NSPs) and surface-active proteins and lipids. Dough liquor (DL), the supernatant after ultracentrifugation of dough, is a model system for these liquid films and has been extensively studied mostly in the context of wheat bread making. Nonwheat breads are often of lower quality (loaf volume and crumb structure) than wheat breads because their doughs/batters lack a viscoelastic wheat gluten network. Therefore, gas cell stabilization by liquid film constituents may be more important in nonwheat than in wheat bread making. This manuscript aims to review the knowledge on DL/batter liquor (BL) and its relevance for studying gas cell stabilization in wheat and nonwheat (rye and oat) bread making. To this end, the unit operations in wheat, rye, and oat bread making are described with emphasis on gas incorporation and gas cell (de)stabilization. A discussion of the knowledge on the recoveries and chemical structures of proteins, lipids, and NSPs in DLs/BLs is provided and key findings of studies dealing with foaming and air-water interfacial properties of DL/BL are discussed. Next, the extent to which DL/BL functionality can be related to bread properties is addressed. Finally, the extent to which DL/BL is a representative model system for the aqueous phase of dough/batter is discussed and related to knowledge gaps and further research opportunities.
Collapse
Affiliation(s)
- Frederik Janssen
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| |
Collapse
|
12
|
Ali S, Mayo S, Gostar AK, Tennakoon R, Bab-Hadiashar A, MCann T, Tuhumury H, Favaro J. Automatic segmentation for synchrotron-based imaging of porous bread dough using deep learning approach. J Synchrotron Radiat 2021; 28:566-575. [PMID: 33650569 DOI: 10.1107/s1600577521001314] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Accepted: 02/04/2021] [Indexed: 06/12/2023]
Abstract
In recent years, major capability improvements at synchrotron beamlines have given researchers the ability to capture more complex structures at a higher resolution within a very short time. This opens up the possibility of studying dynamic processes and observing resulting structural changes over time. However, such studies can create a huge quantity of 3D image data, which presents a major challenge for segmentation and analysis. Here tomography experiments at the Australian synchrotron source are examined, which were used to study bread dough formulations during rising and baking, resulting in over 460 individual 3D datasets. The current pipeline for segmentation and analysis involves semi-automated methods using commercial software that require a large amount of user input. This paper focuses on exploring machine learning methods to automate this process. The main challenge to be faced is in generating adequate training datasets to train the machine learning model. Creating training data by manually segmenting real images is very labour-intensive, so instead methods of automatically creating synthetic training datasets which have the same attributes of the original images have been tested. The generated synthetic images are used to train a U-Net model, which is then used to segment the original bread dough images. The trained U-Net outperformed the previously used segmentation techniques while taking less manual effort. This automated model for data segmentation would alleviate the time-consuming aspects of experimental workflow and would open the door to perform 4D characterization experiments with smaller time steps.
Collapse
Affiliation(s)
- Salah Ali
- School of Engineering, RMIT University, Australia
| | - Sherry Mayo
- CSIRO Manufacturing, Clayton, Victoria, Australia
| | | | | | | | - Thu MCann
- CSIRO Agriculture and Food, Werribee, Victoria, Australia
| | - Helen Tuhumury
- CSIRO Agriculture and Food, Werribee, Victoria, Australia
| | - Jenny Favaro
- CSIRO Agriculture and Food, Werribee, Victoria, Australia
| |
Collapse
|
13
|
|
14
|
Assad-bustillos M, Guessasma S, Réguerre A, Della Valle G. Impact of protein reinforcement on the deformation of soft cereal foods under chewing conditions studied by X-ray tomography and finite element modelling. J FOOD ENG 2020; 286:110108. [DOI: 10.1016/j.jfoodeng.2020.110108] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
15
|
Liu L, Sun Y, Yue Y, Yang J, Chen L, Ashraf J, Wang L, Zhou S, Tong L. Composition and foam properties of whole wheat dough liquor as affected by xylanase and glucose oxidase. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106050] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
16
|
Melis S, Delcour JA. Impact of wheat endogenous lipids on the quality of fresh bread: Key terms, concepts, and underlying mechanisms. Compr Rev Food Sci Food Saf 2020; 19:3715-3754. [DOI: 10.1111/1541-4337.12616] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 07/09/2020] [Accepted: 07/20/2020] [Indexed: 11/30/2022]
Affiliation(s)
- Sara Melis
- KU Leuven Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) Leuven Belgium
| | - Jan A. Delcour
- KU Leuven Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) Leuven Belgium
| |
Collapse
|
17
|
Sun X, Scanlon MG, Guillermic RM, Belev GS, Webb MA, Aritan S, Nickerson MT, Koksel F. The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography. Food Res Int 2020; 130:108919. [PMID: 32156367 DOI: 10.1016/j.foodres.2019.108919] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 12/14/2019] [Accepted: 12/15/2019] [Indexed: 11/25/2022]
Abstract
Globally, the bakery industry has a target of reducing sodium content in bread products. However, removing salt results in changes in the quality of bread through effects on dough's gas phase during the breadmaking process. Using synchrotron X-ray microtomography, the objective of this study was to investigate how sodium reduction induced changes in the gas phase parameters (i.e., gas volume fraction, bubble size distribution (BSD) and its time evolution) of non-yeasted doughs made from a wide range of formulations (i.e., wheat cultivar and water content) prepared with different mixing times. As salt content was reduced, a lower gas volume was retained in the dough by the end of mixing. Less gas bubbles were also retained if doughs were prepared from a stronger wheat cultivar, higher water content, and/or mixed for a shorter time. Rates of change in the median (R0) and the width (ε) of the fitted lognormal radius dependence of bubble volume fraction [BVF(R)] indicated that reduced sodium content permitted disproportionation to proceed more rapidly. Higher water content or longer mixing time also resulted in faster disproportionation, indicating that water content and mixing time can be manipulated as a means of increasing bubble stability against disproportionation during low-sodium breadmaking. An examination of relative changes in dough's gas phase parameters arising from sodium reduction demonstrated that wheat cultivar, water content and mixing time all affected dough's tolerance to sodium reduction. Therefore, attainment of good bread crumb cell structure in low-sodium bread formulas is a function of salt's effects on dough rheology in addition to its effect on yeast activity, so that dough formulation and mixing conditions also need to be considered.
Collapse
Affiliation(s)
- Xinyang Sun
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, PR China
| | - Martin G Scanlon
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Reine-Marie Guillermic
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; Department of Physics and Astronomy, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - George S Belev
- Canadian Light Source Inc., 44 Innovation Boulevard, Saskatoon, SK S7N 2V3, Canada
| | - M Adam Webb
- Canadian Light Source Inc., 44 Innovation Boulevard, Saskatoon, SK S7N 2V3, Canada
| | - Serdar Aritan
- Biomechanics Research Group, Faculty of Sports Sciences, Hacettepe University, Ankara, Turkey
| | - Michael T Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - Filiz Koksel
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
| |
Collapse
|
18
|
Olenskyj AG, Donis-González IR, Bornhorst GM. Nondestructive characterization of structural changes during in vitro gastric digestion of apples using 3D time-series micro-computed tomography. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109692] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
19
|
Du Z, Hu Y, Ali Buttar N, Mahmood A. X-ray computed tomography for quality inspection of agricultural products: A review. Food Sci Nutr 2019; 7:3146-3160. [PMID: 31660129 PMCID: PMC6804772 DOI: 10.1002/fsn3.1179] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2019] [Revised: 07/22/2019] [Accepted: 07/24/2019] [Indexed: 11/09/2022] Open
Abstract
The quality of agricultural products relates to the internal structure, which has long been a matter of interest in agricultural scientists. However, inspection methods of the opaque nature of internal information on agricultural products are usually destructive and require sample separation or preparation. X-ray computed tomography (X-ray CT) technology is one of the important nondestructive testing (NDT) technologies without sample separation and preparation. In this study, X-ray CT technology is used to obtain two-dimensional slice images and three-dimensional tomographic images of samples. The purpose of the review was to provide an overview of the working principle of X-ray CT technology, image processing, and analysis. This review aims to focus on the development of the agricultural products (e.g., wheat, maize, rice, apple, beef) and its applications (e.g., internal quality evaluation, microstructure observation, mechanical property measurement, and others) using CT scanner. This paper covers the aspects regarding the advantages and disadvantages of NDT technology, especially the unique advantages and limitations of X-ray CT technology on the quality inspection of agricultural products. Future prospects of X-ray CT technology are also put forward to become indispensable to the quality evaluation and product development on agricultural products.
Collapse
Affiliation(s)
- Zhe Du
- Key Laboratory of Modern Agricultural Equipment and TechnologyMinistry of Education Jiangsu ProvinceJiangsu UniversityZhenjiangChina
| | - Yongguang Hu
- Key Laboratory of Modern Agricultural Equipment and TechnologyMinistry of Education Jiangsu ProvinceJiangsu UniversityZhenjiangChina
| | - Noman Ali Buttar
- Key Laboratory of Modern Agricultural Equipment and TechnologyMinistry of Education Jiangsu ProvinceJiangsu UniversityZhenjiangChina
| | - Ashraf Mahmood
- Key Laboratory of Modern Agricultural Equipment and TechnologyMinistry of Education Jiangsu ProvinceJiangsu UniversityZhenjiangChina
| |
Collapse
|
20
|
Affiliation(s)
- Rifna E. Jerome
- Department of Food Process EngineeringNational Institute of Technology Rourkela Rourkela Odisha India
| | - Sushil K. Singh
- Department of Food Process EngineeringNational Institute of Technology Rourkela Rourkela Odisha India
| | - Madhuresh Dwivedi
- Department of Food Process EngineeringNational Institute of Technology Rourkela Rourkela Odisha India
| |
Collapse
|
21
|
Yousefi-Darani A, Paquet-Durand O, Zettel V, Hitzmann B. Closed loop control system for dough fermentation based on image processing. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12801] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Abdolrahim Yousefi-Darani
- Institute of Food Science and Biotechnology, Department Of Process Analytics and Cereal Science; University of Hohenheim; Stuttgart Germany
| | - Olivier Paquet-Durand
- Institute of Food Science and Biotechnology, Department Of Process Analytics and Cereal Science; University of Hohenheim; Stuttgart Germany
| | - Viktoria Zettel
- Institute of Food Science and Biotechnology, Department Of Process Analytics and Cereal Science; University of Hohenheim; Stuttgart Germany
| | - Bernd Hitzmann
- Institute of Food Science and Biotechnology, Department Of Process Analytics and Cereal Science; University of Hohenheim; Stuttgart Germany
| |
Collapse
|
22
|
Camarasa C, Chiron H, Daboussi F, Della Valle G, Dumas C, Farines V, Floury J, Gagnaire V, Gorret N, Leonil J, Mouret JR, O'Donohue MJ, Sablayrolles JM, Salmon JM, Saulnier L, Truan G. INRA's research in industrial biotechnology: For food, chemicals, materials and fuels. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.11.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
|
23
|
Wang Z, Herremans E, Janssen S, Cantre D, Verboven P, Nicolaï B. Visualizing 3D Food Microstructure Using Tomographic Methods: Advantages and Disadvantages. Annu Rev Food Sci Technol 2018; 9:323-343. [DOI: 10.1146/annurev-food-030117-012639] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Zi Wang
- Postharvest Group, Division MeBioS, KU Leuven, 3001 Leuven, Belgium
| | - Els Herremans
- Postharvest Group, Division MeBioS, KU Leuven, 3001 Leuven, Belgium
| | - Siem Janssen
- Postharvest Group, Division MeBioS, KU Leuven, 3001 Leuven, Belgium
| | - Dennis Cantre
- Postharvest Group, Division MeBioS, KU Leuven, 3001 Leuven, Belgium
| | - Pieter Verboven
- Postharvest Group, Division MeBioS, KU Leuven, 3001 Leuven, Belgium
| | - Bart Nicolaï
- Postharvest Group, Division MeBioS, KU Leuven, 3001 Leuven, Belgium
- Flanders Centre of Postharvest Technology, VCBT, 3001 Leuven, Belgium
| |
Collapse
|
24
|
Guillermic RM, Koksel F, Sun X, Hatcher D, Nickerson M, Belev G, Webb M, Page J, Scanlon M. Bubbles in noodle dough: Characterization by X-ray microtomography. Food Res Int 2018; 105:548-555. [DOI: 10.1016/j.foodres.2017.11.050] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2017] [Revised: 11/09/2017] [Accepted: 11/19/2017] [Indexed: 11/28/2022]
|
25
|
Miś A, Nawrocka A, Lamorski K, Dziki D. Dynamics of gas cell coalescence during baking expansion of leavened dough. Food Res Int 2018; 103:30-39. [PMID: 29389619 DOI: 10.1016/j.foodres.2017.10.019] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2017] [Revised: 10/10/2017] [Accepted: 10/12/2017] [Indexed: 11/19/2022]
Abstract
The investigation of the dynamics of gas cell coalescence, i.e. a phenomenon that deteriorates the homogeneity of the cellular structure of bread crumb, was carried out performing simultaneously measurements of the dough volume, pressure, and viscosity. It was demonstrated that, during the baking expansion of chemically leavened wheat flour dough, the maximum growth rate of the gas cell radius determined from the ratio of pressure exerted by the expanded dough to its viscosity was on average four-fold lower than that calculated from volume changes in the gas phase of the dough. Such a high discrepancy was interpreted as a result of the course of coalescence, and a formula for determination of its rate was developed. The coalescence rate in the initial baking expansion phase had negative values, indicating nucleation of newly formed gas cells, which increased the number of gas cells even by 8%. In the next baking expansion phase, the coalescence rate started to exhibit positive values, reflecting dominance of the coalescence phenomenon over nucleation. The maximum coalescence rates indicate that, during the period of the most intensive dough expansion, the number of gas cells decreased by 2-3% within one second. At the end of the formation of bread crumb, the number of the gas cells declined by 55-67% in comparison with the initial value. The correctness of the results was positively verified using X-ray micro-computed tomography. The developed method can be a useful tool for more profound exploration of the coalescence phenomenon at various stages of evolution of the cellular structure and its determinants, which may contribute to future development of more effective methods for improving the texture and sensory quality of bread crumb.
Collapse
Affiliation(s)
- Antoni Miś
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
| | - Agnieszka Nawrocka
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | - Krzysztof Lamorski
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | - Dariusz Dziki
- Department of Thermal Technology, University of Life Sciences, Doświadczalna 44, 20-280 Lublin, Poland
| |
Collapse
|
26
|
García-moreno F, Kamm P, Neu T, Heim K, Rack A, Banhart J. In situ X-ray tomography of aqueous foams: Analysis of columnar foam generation. Colloids Surf A Physicochem Eng Asp 2017; 534:78-84. [DOI: 10.1016/j.colsurfa.2017.03.011] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
27
|
Kristiawan M, Kansou K, Valle GD. Integration of Basic Knowledge Models for the Simulation of Cereal Foods Processing and Properties. Adv Biochem Eng Biotechnol 2017; 161:1-27. [PMID: 28374046 DOI: 10.1007/10_2017_10] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register]
Abstract
Cereal processing (breadmaking, extrusion, pasting, etc.) covers a range of mechanisms that, despite their diversity, can be often reduced to a succession of two core phenomena: (1) the transition from a divided solid medium (the flour) to a continuous one through hydration, mechanical, biochemical, and thermal actions and (2) the expansion of a continuous matrix toward a porous structure as a result of the growth of bubble nuclei either by yeast fermentation or by water vaporization after a sudden pressure drop. Modeling them is critical for the domain, but can be quite challenging to address with mechanistic approaches relying on partial differential equations. In this chapter we present alternative approaches through basic knowledge models (BKM) that integrate scientific and expert knowledge, and possess operational interest for domain specialists. Using these BKMs, simulations of two cereal foods processes, extrusion and breadmaking, are provided by focusing on the two core phenomena. To support the use by non-specialists, these BKMs are implemented as computer tools, a Knowledge-Based System developed for the modeling of the flour mixing operation or Ludovic®, a simulation software for twin screw extrusion. They can be applied to a wide domain of compositions, provided that the data on product rheological properties are available. Finally, it is stated that the use of such systems can help food engineers to design cereal food products and predict their texture properties.
Collapse
|
28
|
Arufe S, Chiron H, Doré J, Savary-auzeloux I, Saulnier L, Della Valle G. Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends. Food Res Int 2017; 97:123-32. [DOI: 10.1016/j.foodres.2017.03.040] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2016] [Revised: 03/10/2017] [Accepted: 03/19/2017] [Indexed: 02/02/2023]
|
29
|
Yano H, Fukui A, Kajiwara K, Kobayashi I, Yoza KI, Satake A, Villeneuve M. Development of gluten-free rice bread: Pickering stabilization as a possible batter-swelling mechanism. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.086] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
30
|
Sandoval AJ, Chaunier L, Chiron H, Della Valle G, Réguerre A. Cellular structure and rheological properties of shaped fermented wheat flour dough. J Cereal Sci 2017; 73:91-8. [DOI: 10.1016/j.jcs.2016.12.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
31
|
Haudin F, Noblin X, Bouret Y, Argentina M, Raufaste C. Bubble dynamics inside an outgassing hydrogel confined in a Hele-Shaw cell. Phys Rev E 2016; 94:023109. [PMID: 27627394 DOI: 10.1103/physreve.94.023109] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Indexed: 11/07/2022]
Abstract
We report an experimental study of bubble dynamics in a non-Newtonian fluid subjected to a pressure decrease. The fluid is a hydrogel, composed of water and a synthetic clay, prepared and sandwiched between two glass plates in a Hele-Shaw geometry. The rheological properties of the material can be tuned by the clay concentration. As the imposed pressure decreases, the gas initially dissolved in the hydrogel triggers bubble formation. Different stages of the process are observed: bubble nucleation, growth, interaction, and creation of domains by bubble contact or coalescence. Initially bubble behave independently. They are trapped and advected by the mean deformation of the hydrogel, and the bubble growth is mainly driven by the diffusion of the dissolved gas through the hydrogel and its outgassing at the reactive-advected hydrogel-bubble interface. In this regime, the rheology of the fluid does not play a significant role on the bubble growth. A model is proposed and gives a simple scaling that relates the bubble growth rate and the imposed pressure. Carbon dioxide is shown to be the gas at play, and the hydrogel is degassing at the millimeter scale as a water solution does at a smaller scale. Later, bubbles are not independent anymore. The growth rate decreases, and the morphology becomes more anisotropic as bubbles interact because they are separated by a distance smaller than the individual stress field extension. Our measurements show that the interaction distance scales with the bubbles' size.
Collapse
Affiliation(s)
- Florence Haudin
- Université Côte d'Azur, CNRS, LPMC, France.,Institut Langevin Laboratoire Ondes et Images, LOA, UMR CNRS 7587-ESPCI, 5 rue Jussieu, 75005 Paris, France.,Laboratoire de Physique et Mécanique des Milieux Hétérogènes (PMMH), UMR CNRS 7636-ESPCI-UMPC-UPD, 10 rue Vauquelin, 75005 Paris, France
| | | | | | - Médéric Argentina
- Université Côte d'Azur, CNRS, INLN, France.,Institut Universitaire de France, 75005 Paris, France
| | | |
Collapse
|
32
|
Koksel F, Aritan S, Strybulevych A, Page JH, Scanlon MG. The bubble size distribution and its evolution in non-yeasted wheat flour doughs investigated by synchrotron X-ray microtomography. Food Res Int 2016; 80:12-8. [DOI: 10.1016/j.foodres.2015.12.005] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
33
|
Schoeman L, Williams P, du Plessis A, Manley M. X-ray micro-computed tomography (μCT) for non-destructive characterisation of food microstructure. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2015.10.016] [Citation(s) in RCA: 87] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
34
|
|
35
|
|