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Singh P, Yadav V, Sahu D, Kumar K, Kim D, Yang D, Jayaraman S, Jarzębski M, Wieruszewski M, Pal K. Exploring Chitosan Lactate as a Multifunctional Additive: Enhancing Quality and Extending Shelf Life of Whole Wheat Bread. Foods 2024; 13:1590. [PMID: 38790890 PMCID: PMC11121318 DOI: 10.3390/foods13101590] [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: 03/11/2024] [Revised: 05/09/2024] [Accepted: 05/13/2024] [Indexed: 05/26/2024] Open
Abstract
The shelf life of whole wheat bread (WWB) significantly impacts its freshness and overall quality. This research investigated the impact of chitosan lactate (CL) on various characteristics influencing the shelf life of WWB, including its physical, chemical, textural, antimicrobial, and sensory attributes. These characteristics were evaluated by conducting various experiments such as physical inspection, moisture, impedance, swelling, color, texture, FTIR, microbiological, and sensory analysis. CL with different concentrations was incorporated into WWB formulations: P0.0 (0.0% w/w CL, control), P0.5 (0.5% w/w CL), P1.0 (1.0% w/w CL), P2.0 (2.0% w/w CL), and P3.0 (3.0% w/w CL). The inclusion of CL promoted the Maillard reaction (MR) compared to P0.0. The promotion of MR resulted in the formation of a shinier crust, which increased as the CL content was increased. P0.5 comprised large-sized pores and exhibited increased loaf height. CL-containing WWB formulations showed an increased moisture content and decreased impedance values compared to the control. FTIR analysis of P0.5 demonstrated the enhanced interaction and bonding of water molecules. P0.5 demonstrated optimal textural, colorimetric, and antimicrobial properties compared to other formulations. The sensory attributes of WWBs remain unchanged despite CL addition. In conclusion, P0.5 exhibited optimal characteristics associated with better quality and prolonged shelf life.
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Affiliation(s)
- Pratik Singh
- Department of Life Sciences, Parul Institute of Applied Science, Parul University, Vadodara 391760, Gujarat, India; (P.S.); (K.K.)
| | - Vikas Yadav
- Department of Life Sciences, Parul Institute of Applied Science, Parul University, Vadodara 391760, Gujarat, India; (P.S.); (K.K.)
| | - Deblu Sahu
- Department of Biotechnology & Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, Odisha, India
| | - Krishan Kumar
- Department of Life Sciences, Parul Institute of Applied Science, Parul University, Vadodara 391760, Gujarat, India; (P.S.); (K.K.)
| | - Doman Kim
- Department of International Agricultural Technology & Institute of Green Bioscience and Technology, Seoul National University, Seoul 151-742, Republic of Korea
| | - Deng Yang
- College of Food Science and Engineering, Qingdao Agriculture University, No. 700 Chancheng Road, Qingdao 266109, China
| | - Sivaraman Jayaraman
- Department of Biotechnology & Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, Odisha, India
| | - Maciej Jarzębski
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, 60-637 Poznan, Poland
| | - Marek Wieruszewski
- Department of Mechanical Wood Technology, Faculty of Forestry and Wood Technology, Poznan University of Life Sciences, 60-627 Poznan, Poland
| | - Kunal Pal
- Department of Biotechnology & Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, Odisha, India
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Baek N, Moon Y, Kim J, Kweon M. Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths. Foods 2023; 12:3843. [PMID: 37893736 PMCID: PMC10606476 DOI: 10.3390/foods12203843] [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: 09/24/2023] [Revised: 10/18/2023] [Accepted: 10/18/2023] [Indexed: 10/29/2023] Open
Abstract
The increasing demand for allergen-free and reduced-allergen foods has led to an investigation into the potential use of O-free wheat, a low-allergy wheat cultivar, in cookie production. This study focused on assessing the gluten composition of O-free flour and comparing its suitability for cookie making in comparison to flours with varying gluten strengths. Several analyses were conducted, including gluten composition, solvent retention capacity (SRC), thermal and pasting properties, dough-mixing characteristics, and cookie-making performance. The gluten composition of O-free flour by SDS-PAGE confirmed the absence of ω-gliadins and the reduced levels of low-molecular-weight glutenins and γ-gliadins. The SRC values of O-free flour fell between the flours with weak and medium gluten strengths. While thermal and pasting properties showed significant differences in sucrose solution but not across flour types, indicating similar starch structures, mixograms displayed distinct variations influenced by both sucrose solution and flour type, highlighting the importance of gluten quality and composition. Cookies made with O-free flour demonstrated similarities to those produced with weak gluten flour, known for their favorable cookie characteristics. This study emphasizes the significant influence of flour gluten composition on cookie-making performance and advocates for the adoption of O-free flour in the development of allergy-friendly cookies.
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Affiliation(s)
- Nayeon Baek
- Department of Nutrition Education, Pusan National University, Busan 46241, Republic of Korea
| | - Yujin Moon
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Republic of Korea
| | - Jeongeon Kim
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Republic of Korea
| | - Meera Kweon
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Republic of Korea
- Kimchi Research Institute, Pusan National University, Busan 46241, Republic of Korea
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3
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Gong W, Wang X, Wang F, Wang J. Correlation Analysis between Wheat Flour Solvent Retention Capacity and Gluten Aggregation Characteristics. Foods 2023; 12:foods12091879. [PMID: 37174417 PMCID: PMC10178018 DOI: 10.3390/foods12091879] [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: 03/28/2023] [Revised: 04/27/2023] [Accepted: 05/01/2023] [Indexed: 05/15/2023] Open
Abstract
Solvent retention capacity (SRC) is a test for the solvation of wheat flour. Its functional contribution was predicted according to the swelling behavior of different diagnostic solvents to different polymeric components of wheat. Ten commercial wheat flour varieties were used as raw materials in this study. The flour quality, gluten aggregation and solvent retention capacity, and their correlations were analyzed. The results showed that protein content, wet gluten content, dry gluten content and the swelling index of glutenin were positively correlated with torque maximum (BEM), torque 15 s before maximum torque (AM), torque 15 s after maximum torque (PM) and gluten aggregation energy (AGGEN). Moreover, they were significantly correlated with the solvent retention capacity. BEM, AM, PM and AGGEN were positively correlated with standard solvent water-SRC (WSRC) and lactic acid-SRC (LASRC). For supplemental solvents, ethanol-SRC (EthSRC) was positively correlated with AGGEN. Sodium dodecyl sulphate-SRC (SDSSRC) was highly correlated with peak maximum time (PMT). Metabisulfite-SRC (MBSSRC) and MBS + SDSSRC were also significantly correlated with BEM, AM, PM and AGGEN sodium metabisulfite. There were significant correlations between gluten aggregation characteristic, standard SRC solvent and supplemental solvent. This study provides a theoretical basis for the evaluation of wheat flour quality.
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Affiliation(s)
- Wei Gong
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xiaohua Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Fengjiao Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jinshui Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
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Shoormij F, Mirlohi A, Saeidi G, Kadivar M, Shirvani M. Wheat grain quality changes with water stress, zinc, and iron applications predicted by the solvent retention capacity (SRC). J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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Woodbury TJ, Pitts SL, Pilch AM, Smith P, Mauer LJ. Mechanisms of the different effects of sucrose, glucose, fructose, and a glucose-fructose mixture on wheat starch gelatinization, pasting, and retrogradation. J Food Sci 2023; 88:293-314. [PMID: 36511442 PMCID: PMC10107537 DOI: 10.1111/1750-3841.16414] [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: 05/13/2022] [Revised: 11/18/2022] [Accepted: 11/21/2022] [Indexed: 12/15/2022]
Abstract
The gelatinization, pasting, and retrogradation of starch influence texture, quality, and shelf-life attributes of many foods. The purpose of this work was to document the effects of a 50:50 glucose:fructose (glc:fru) mixture and sucrose solutions on these starch traits to provide a fundamental basis to explain the different texture and shelf-life attributes of baked goods formulated with these sugars. Differential scanning calorimetry, rapid visco analyzer, and oscillatory rheometry were used to quantify the effects of glucose, fructose, glc:fru mixture, and sucrose at different concentrations (0% to 60% w/w), on the gelatinization temperature, pasting, and retrogradation properties of wheat starch. Distinct differences were found between the effects of sucrose and those of the monosaccharides including the glc:fru mixture. Sucrose elevated Tgel and pasting temperature most and decreased other RVA parameters compared to the monosaccharides as concentration increased. Fructose and the glc:fru mixture promoted amylopectin retrogradation, while retrogradation was inhibited in sucrose and glucose solutions. The glc:fru mixture had similar effects on starch properties compared to fructose under static measurement conditions (DSC), and the effects were in between those of glucose and fructose under dynamic conditions when shear was applied (RVA and rheology). These effects are explained by the phase separation and/or solute partitioning of the monosaccharide constituents of the glc:fru mixture. Sugar solution physicochemical properties correlated strongly with starch gelatinization and retrogradation. The results substantiate the important relationship between sugar physicochemical properties and solution dynamics with starch thermal properties, which in turn affect the texture and structure of starch-containing food products. PRACTICAL APPLICATION: The quality attributes of starch-containing baked goods are influenced by how different amounts and types of sugars affect starch cooking properties. The underlying mechanisms of the different sugar effects involve solution viscosity, intermolecular hydrogen bonding, and phase separation. Substituting one sugar for another has less effect on these starch properties in products with lower sugar concentrations than in products with more sugar. Mixtures of sugars behave differently than single sugars in different conditions due to phase separation. Baked goods made with glucose:fructose mixtures in place of sucrose likely have higher amounts of gelatinized starch and increased firmness (i.e., staling or retrogradation) over time.
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Affiliation(s)
- Travest J Woodbury
- Department of Food Science, Purdue University, West Lafayette, Indiana, USA
| | - Sarah L Pitts
- Department of Food Science, Purdue University, West Lafayette, Indiana, USA
| | - Adrianna M Pilch
- Department of Food Science, Purdue University, West Lafayette, Indiana, USA
| | - Paige Smith
- Department of Food Science, Purdue University, West Lafayette, Indiana, USA
| | - Lisa J Mauer
- Department of Food Science, Purdue University, West Lafayette, Indiana, USA
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Liu H, Wan L, Xiao S, Fu Y, Wang X. Changes in the physicochemical and protein distribution properties of dough with the wheat oligopeptide incorporation. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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7
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Effect of enzymatic treatment on rheological properties of wafer batter and textural properties of wafer sheet. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01760-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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8
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Development of Protein- and Fiber-Enriched, Sugar-Free Lentil Cookies: Impact of Whey Protein, Inulin, and Xylitol on Physical, Textural, and Sensory Characteristics. Foods 2022; 11:foods11233819. [PMID: 36496628 PMCID: PMC9736369 DOI: 10.3390/foods11233819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 11/21/2022] [Accepted: 11/23/2022] [Indexed: 11/29/2022] Open
Abstract
Gluten-free (GF) diets often become nutritionally imbalanced, being low in proteins and fibers and high in sugars. Preparing GF foods with improved nutritional value is therefore a key challenge. This study investigates the impact of different combinations of whey protein (11.9%), inulin (6.0%) as dietary fiber, and xylitol (27.9%) as a sweetener used in the enrichment of green- and red-lentil-based gluten-free cookies. The cookies were characterized in terms of baking loss, geometric parameters, color, texture, and sensory profile. The results showed that these functional ingredients had different impacts on the lentil cookies made of different (green/red) lentils, especially regarding the effect of fiber and xylitol on the volume (green lentil cookies enriched with fiber: 16.5 cm3, sweetened with xylitol: 10.9 cm3 vs. 21.2 cm3 for control; red lentil cookies enriched with fiber: 21.9 cm3, sweetened with xylitol: 21.1 cm3 vs. 21.8 cm3 for control) and color (e.g., b* for green lentil cookies enriched with fiber: 13.13, sweetened with xylitol: 8.15 vs. 16.24 for control; b* for red lentil cookies enriched with fiber: 26.09, sweetened with xylitol: 32.29 vs. 28.17 for control). Regarding the textural attributes, the same tendencies were observed for both lentil products, i.e., softer cookies were obtained upon xylitol and whey protein addition, while hardness increased upon inulin enrichment. Stickiness was differently influenced by the functional ingredients in the case of green and red lentil cookies, but all the xylitol-containing cookies were less crumbly than the controls. The interactions of the functional ingredients were revealed in terms of all the properties investigated. Sensory analysis showed that the addition of whey protein resulted in less intensive "lentil" and "baked" aromas (mostly for red lentil cookies), and replacement of sugar by xylitol resulted in crumblier and less hard and crunchier products. The application of different functional ingredients in the enrichment of lentil-based gluten-free cookies revealed several interactions. These findings could serve as a starting point for future research and development of functional GF products.
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Rodriguez-Garcia J, Ding R, Nguyen TH, Grasso S, Chatzifragkou A, Methven L. Soluble fibres as sucrose replacers: Effects on physical and sensory properties of sugar-reduced short-dough biscuits. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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10
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Therdthai N. Sugar, salt and fat reduction of bakery products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:283-327. [PMID: 35595396 DOI: 10.1016/bs.afnr.2021.11.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
From the health viewpoint, consumers monitor their food uptake in terms of both quality and quantity, due to awareness of the link between food ingredients and health. Accordingly, many people tend to buy healthy food products that are low in or free of sugar, salt and fat. However, in baked products, the sugar, fat and salt are needed to create unique characteristics. The role of sugar, salt and fat in baked products is discussed in this chapter to understand their functions. The understanding is necessary to design proper techniques to reduce the amount of sugar, salt and fat. Ingredients and additives that can substitute for fat, sugar and salt in bakery characteristics are reviewed in terms of their advantages and disadvantages. In addition, alternative processes to reduce the use of fat, sugar and salt are proposed in this chapter.
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Affiliation(s)
- Nantawan Therdthai
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand.
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11
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Gómez M. Gluten-free bakery products: Ingredients and processes. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:189-238. [PMID: 35595394 DOI: 10.1016/bs.afnr.2021.11.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
There is an increasing demand for gluten-free products around the world because certain groups of people, which have increased in the last decades, need to eliminate gluten from their diet. A growing number of people consider gluten-free products to be healthier. However, making gluten-free products such as bread is a technological challenge due to the important role of the gluten network in their development. However, other products, such as cakes and cookies usually made with wheat flour, can easily be made with gluten-free starches or flours since gluten does not play an essential role in their production. To replace wheat flour in these elaborations it is necessary to resort to gluten-free starches and/or flours and to gluten substitutes. Additionally, it can be convenient to incorporate other ingredients such as proteins, fibers, sugars or oils, as well as to modify their quantities in wheat flour formulations. Regarding gluten-free flours, it will also be necessary to know the parameters that influence their functionality in order to obtain regular products. These problems have originated a lower availability of gluten-free products which have a worse texture and are less tasty and more expensive than their homologues with gluten. These problems have been partially solved thanks to research on these types of products, their ingredients and their production methods. In recent years, studies about the nutritional improvement of these products have increased. This chapter delves into the main ingredients used in the production of gluten-free products, the processes for making gluten-free breads, cakes and cookies, and the nutritional quality of these products.
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Affiliation(s)
- Manuel Gómez
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, Palencia, Spain.
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Jukić M, Nakov G, Komlenić DK, Vasileva N, Šumanovac F, Lukinac J. Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11060761. [PMID: 35336642 PMCID: PMC8948820 DOI: 10.3390/plants11060761] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/11/2022] [Accepted: 03/11/2022] [Indexed: 05/27/2023]
Abstract
Wheat-based short-dough cookies are considered low nutritional value foods because their recipes are high in fat and sugar. The aim of this study was to investigate the effects of replacing part of the wheat flour (WF) with different types of malted barley flour (MBF), while reducing sucrose in the recipe, in order to produce cookies with increased nutritional value, enhanced functional properties, and acceptable technological and sensory characteristics. Three types of brewer's MBF (Pilsen, Amber, and Black) were used to replace WF in amounts of 20, 40, and 60%, while simultaneously reducing the addition of sucrose. Sucrose was added at levels of 66.6, 33.3, and 0% of the original standard recipe. MBF mitigated the effects of the reduced sucrose addition, likely due to its own high sugar content derived from barley malt. Snapping force determined with a texture analyzer decreased proportionally to sucrose reduction and MBF addition, indicating a softer texture of the cookies. MBF significantly increased the total phenolic content (TPC) and antioxidant activity (AOA) of the cookies. The results of the sensory analysis showed that cookies with Pilsen MBF and Amber MBF had a pleasantly sweet and rich flavor, while the addition of Black MBF produced an exaggerated bitter flavor and a nutty roasted aroma. The results suggest that different types of brewer's MBF can be successfully used to produce functional cookies with reduced sucrose addition.
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Affiliation(s)
- Marko Jukić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (D.K.K.); (F.Š.); (J.L.)
| | - Gjore Nakov
- Institute of Cryobiology and Food Technologies, Agricultural Academy—Sofia, 53 Cherni Vrah Blvd., 1407 Sofia, Bulgaria;
| | - Daliborka Koceva Komlenić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (D.K.K.); (F.Š.); (J.L.)
| | - Nastia Vasileva
- College of Sliven, Technical University of Sofia, 59 Bourgasko Shaussee Blvd., 8800 Sliven, Bulgaria;
| | - Franjo Šumanovac
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (D.K.K.); (F.Š.); (J.L.)
| | - Jasmina Lukinac
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (D.K.K.); (F.Š.); (J.L.)
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Chavoushi M, Kadivar M, Arzani A, Sabzalian MR. Relationships between grain, flour, and dough quality characteristics and solvent retention capacity tests of twelve triticale cultivars and parental species. Food Chem 2022; 371:131283. [PMID: 34808764 DOI: 10.1016/j.foodchem.2021.131283] [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: 06/17/2020] [Revised: 09/27/2021] [Accepted: 09/28/2021] [Indexed: 11/28/2022]
Abstract
Relationships amongst solvent retention capacity (SRC) profiles and quality characteristics of triticale cultivars were investigated. Superior triticale grains resulted into flours with preferable quality attributes for baking bread. Standard and supplementary SRC-values exhibited significant correlation with grain, flour, and dough quality. Positive correlations among sucrose-SRC with ash, pentosan, and ferulic acid (FA) contents were significant. The standard SRC-profiles along with metabisulfite-SRC (MBS-SRC) and ethanol-SRC exhibited significant correlation with damaged starch (DS) content. The ethanol-SRC demonstrated strong correlations with water absorption capacity, FA, and Dmax-value alveolab parameter. Triticale flours containing a higher amount of anti-parallel β-sheets and tyrosine exhibited higher lactic acid-SRC (LA-SRC) and gluten-performance-index (GPI). Positive correlations between sodium dodecylsulphate-SRC (SDS-SRC) and anti-parallel β-sheets percentages were noticed. The LA-SRC, GPI, MBS-SRC, SDS-SRC, and SDS+MBS-SRC were positively correlated with SDS-sedimentation, gluten index and negatively to sulfhydryl-groups content. Triticales having higher LA-SRC and MBS-SRC resulted in dough with higher strength and tenacity.
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Affiliation(s)
- Mahsa Chavoushi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - Mahdi Kadivar
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
| | - Ahmad Arzani
- Department of Agronomy and Plant Breeding, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - Mohammad R Sabzalian
- Department of Agronomy and Plant Breeding, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran
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Production of cracker biscuits using high-protein Australian Noodle Wheat (ANW). J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103355] [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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15
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Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits. Foods 2021; 10:foods10112545. [PMID: 34828826 PMCID: PMC8618898 DOI: 10.3390/foods10112545] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 10/12/2021] [Accepted: 10/20/2021] [Indexed: 01/10/2023] Open
Abstract
Overconsumption of sugars in diets is associated with many health problems, including dental diseases, diabetes and obesity. However, removing sugar from products such as biscuits is still a challenge for manufacturers and has been limited in Europe since the evolution of the EU regulation in January 2018, allowing only polyols and non-sweetening bulking agents as sugar substitutes. This study investigated the effects of fully replacing sugar with two polyols, maltitol and sorbitol, in short-dough biscuits. Morphological, textural and visual characteristics were studied as well as sensory properties. The reformulated biscuits were more compact in shape and structure. They were also less prone to checking, which was attributed to a more homogeneous water distribution at the end of baking, especially with sorbitol. Polyol biscuits were surprisingly colourful, especially sorbitol ones, although polyols are not normally involved in Maillard reactions. Sensory tests, however, showed a depreciation of the products compared to the control. Sorbitol biscuits were the least preferred but maltitol ones were quite well accepted compared to the control. Thus, maltitol is an excellent potential substitute for this type of product.
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Bolger AM, Rastall RA, Oruna-Concha MJ, Rodriguez-Garcia J. Effect of d-allulose, in comparison to sucrose and d-fructose, on the physical properties of cupcakes. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111989] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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17
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Bravo-Núñez Á, Gómez M. Enrichment of Cakes and Cookies with Pulse Flours. A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1983591] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ángela Bravo-Núñez
- Food Technology Area. College of Agricultural Engineering. University of Valladolid, 34071, Palencia, Spain
| | - Manuel Gómez
- Food Technology Area. College of Agricultural Engineering. University of Valladolid, 34071, Palencia, Spain
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Zhang B, Qiao D, Zhao S, Lin Q, Wang J, Xie F. Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.033] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Solvent Retention Capacity and Gluten Protein Composition of Durum Wheat Flour as Influenced by Drought and Heat Stress. PLANTS 2021; 10:plants10051000. [PMID: 34067794 PMCID: PMC8156817 DOI: 10.3390/plants10051000] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 04/25/2021] [Accepted: 05/13/2021] [Indexed: 11/17/2022]
Abstract
Drought and temperature stress can cause considerable gluten protein accumulation changes during grain-filling, resulting in variations in wheat quality. The contribution of functional polymeric components of flour to its overall functionality and quality can be measured using solvent retention capacity (SRC). The aim of this study was to determine the effect of moderate and severe drought and heat stress on SRC and swelling index of glutenin (SIG) in six durum wheat cultivars with the same glutenin subunit composition and its relation with gluten protein fractions from size exclusion high performance liquid chromatography. Distilled water, sodium carbonate and sucrose SRC reacted similarly to stress conditions, with moderate heat causing the lowest values. Lactic acid SRC and SIG reacted similarly, where severe heat stress highly significantly increased the values. SIG was significantly correlated with sodium dodecyl sulphate sedimentation (SDSS) and flour protein content (FPC) under all conditions. Lactic acid SRC was highly correlated with FPC under optimal and moderate heat stress and with SDSS under moderate drought and severe heat. SIG was negatively correlated with low molecular weight glutenins under optimal and drought conditions, and combined for all treatments. The relationship between SRC and gluten proteins was inconsistent under different stress conditions.
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Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies. Foods 2021; 10:foods10050911. [PMID: 33919256 PMCID: PMC8143132 DOI: 10.3390/foods10050911] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 04/17/2021] [Accepted: 04/19/2021] [Indexed: 01/08/2023] Open
Abstract
This study proposes the use of a mix composed of chickpea flour and chestnut flour in cookies, aiming to improve their acceptability. Cookie properties and nutritional value were also analysed. The gluten-free cookies were made by using different mixes of chickpea and chestnut flours (0:100, 25:75, 50:50, 75:25, 100:0). Dough rheology and cookie dimensions, texture, external colour and acceptability were evaluated. The presence of the chestnut flour increased the values of G' and G", but reduced the loss factor (tan δ) when compared with the doughs made with chickpea flour. Chestnut flour also decreased the diameter and the spread ratio of the cookies, while increasing the hardness and darkening of the cookies. Furthermore, adding chestnut to the flour mixture increased the nutritional quality of the cookies by adding unsaturated fatty acids and fibre. The use of reduced percentages of chestnut flour (25%) resulted in masking the off-flavour of the chickpea flour, which improved the cookie's acceptability without significantly changing the dough rheology, cookie dimensions, hardness, or lightness.
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21
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Nogueira ADC, Aguiar EVD, Capriles VD, Steel CJ. Correlations among SRC, Mixolab
®
, process, and technological parameters of protein‐enriched biscuits. Cereal Chem 2021. [DOI: 10.1002/cche.10415] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Amanda de Cássia Nogueira
- Department of Food Technology School of Food Engineering ‐ State University of Campinas Campinas Brazil
| | - Etiene Valéria de Aguiar
- Institute of Health and Society (Baixada Santista Campus), Department of Biosciences Federal University of São Paulo Santos Brazil
| | - Vanessa Dias Capriles
- Institute of Health and Society (Baixada Santista Campus), Department of Biosciences Federal University of São Paulo Santos Brazil
| | - Caroline Joy Steel
- Department of Food Technology School of Food Engineering ‐ State University of Campinas Campinas Brazil
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van der Sman RGM. Thermodynamic description of the chemical leavening in biscuits. Curr Res Food Sci 2021; 4:191-199. [PMID: 33899006 PMCID: PMC8056436 DOI: 10.1016/j.crfs.2021.03.006] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2020] [Revised: 03/10/2021] [Accepted: 03/12/2021] [Indexed: 11/30/2022] Open
Abstract
In this paper we describe the chemical reactions of leavening agents in baking biscuits on a sound thermodynamic basis. The model is part in a sequel targetted at physical understanding of biscuit baking with the purpose of reformulation of biscuits with respect to sucrose and sodium levels. The chemical leavening gases, CO2 and NH3, originate from the dissociation of sodium and ammonium bicarbonate. Next to water vapour, these produced gases create gas bubbles in the biscuit dough. The concentrations of the leavening agents and added salt lead to high ionic strength. Consequently, the activities of ions participating in the leavening reaction deviate strongly from ideality. The non-idealities are described using the Pitzer equations. The values of many parameters of the Pitzer model and equilibrium constants are obtained from the strong developed field of CO2 sequestering in ammonia solutions. The model describing the chemical reactions is coupled to a cell model describing the expansion of gas bubbles. Model simulations show that most of the produced gas originates from the bicarbonate, and the ammonium contributes significantly less. The functionality of ammonium as leavening agent is not quite clear, but it may help in reducing sodium levels.
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Affiliation(s)
- R G M van der Sman
- Wageningen Food Biobased Research, Wageningen University & Research, Netherlands
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Molina MT, Vaz SM, Bouchon P. The Creaming of Short Doughs and Its Impact on the Quality Attributes of Rotary-Molded Biscuits. Foods 2021; 10:foods10030621. [PMID: 33804093 PMCID: PMC7999813 DOI: 10.3390/foods10030621] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Revised: 02/12/2021] [Accepted: 02/12/2021] [Indexed: 11/16/2022] Open
Abstract
Scant attention has been given to understanding the impact of creaming stability on the final structure of semi-sweet biscuits, an aspect that has traditionally concerned the biscuit industry. Accordingly, the aim of this study was to analyze the influence of the creaming phase stability on the quality attributes of rotary-molded biscuits. Doughs were formulated with 10.2% of fat (wet basis) and 16.3% of sucrose (w.b.), using two sucrose particle sizes, which were either added directly or after dilution in water at different concentrations. Additionally, the creaming phase was prepared using either a low-shear or a high-shear mixer. The results show that an aqueous-phase migration occurred when the creaming was blended in a low-shear mixer, when using either powdered sucrose or granular sucrose diluted in water at a high concentration. The phase separation was inhibited with the high-shear mixer, which provided a stable creaming. Notwithstanding the variation in creaming stability, no differences were observed in hardness, aeration, sweetness, color and noise intensity. Additionally, the micro-CT analysis revealed that biscuits had a similar microstructure (air porosity and thickness of biscuit walls) when they were prepared with either an unstable or a stable creaming phase. Consequently, creaming stability does not seem to affect the structure and the most relevant sensory attributes of rotary-molded biscuits under this set of experimental conditions, which are representative of those used by the industry for this product category.
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Affiliation(s)
- M. Teresa Molina
- Departamento de Ingeniería Química y Bioprocesos, Escuela de Ingeniería, Pontificia Universidad Católica de Chile, Avda, Vicuña Mackenna 4860, Macul, Santiago de Chile 7820436, Chile;
- Nestlé Development Centre, Camino a Melipilla 15300, Maipú, Santiago de Chile 9260075, Chile;
| | - Sandra M. Vaz
- Nestlé Development Centre, Camino a Melipilla 15300, Maipú, Santiago de Chile 9260075, Chile;
| | - Pedro Bouchon
- Departamento de Ingeniería Química y Bioprocesos, Escuela de Ingeniería, Pontificia Universidad Católica de Chile, Avda, Vicuña Mackenna 4860, Macul, Santiago de Chile 7820436, Chile;
- Correspondence:
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24
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Fernández-Peláez J, Guerra P, Gallego C, Gomez M. Physical Properties of Flours Obtained from Wasted Bread Crusts and Crumbs. Foods 2021; 10:foods10020282. [PMID: 33572509 PMCID: PMC7912030 DOI: 10.3390/foods10020282] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Revised: 01/26/2021] [Accepted: 01/27/2021] [Indexed: 11/27/2022] Open
Abstract
One third of the food produced in the world is wasted. Bread is one of the most wasted foods both during the distribution process and in households. To use these breads, it is necessary to get to know the properties of the flours that can be obtained from them. The purpose of this work is to know how the type of bread and its zone (crumb or crust) influence the characteristics of the flours obtained from the wasted bread. For this, flours made from the crumbs and crusts of eight different breads have been analysed. Their hydration properties, cold and post-heating rheology and gelling properties as well as the colour of flours and gels have been studied. Bread flours present higher water-holding capacity (WHC) and water-binding capacity (WBC) values and higher elastic modulus (G’) and viscous modulus (G”) values, both in cold conditions and after heating, than wheat flours. However, they generate weaker gels. Crust flours, and the gels obtained from them, are darker than those from crumbs and their gels. In terms of hydration and rheology, pan and wholemeal bread flours are generally lower than other bread flours. These flours also generate softer gels, possibly caused by the dilution of starch with other components. It can be concluded that the properties shown by wasted bread flours allow them to be reintroduced in the food chain as an ingredient in different products.
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25
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Effects of superheated steam treatment of wheat on physicochemical properties of wheat flour and cracker quality. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103165] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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26
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Cappelli A, Mugnaini M, Cini E. Improving roller milling technology using the break, sizing, and reduction systems for flour differentiation. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110067] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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27
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Cappelli A, Bettaccini L, Cini E. The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.008] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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28
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GlutoPeak parameters of whole wheat flours for gluten quality evaluation in soft wheat breeding programs. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103031] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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29
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van der Sman RGM, Renzetti S. Understanding functionality of sucrose in cake for reformulation purposes. Crit Rev Food Sci Nutr 2020; 61:2756-2772. [PMID: 32643962 DOI: 10.1080/10408398.2020.1786003] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
We review the functionality of sucrose during the manufacture of cakes from the perspective of sugar replacement. Besides providing sweetness, sucrose has important functionalities concerning structure formation. These functionalities also need to be mimicked in reformulated cakes. First, we review the hypotheses, concerning the development of structure and texture of cakes during manufacturing, which are conveniently summarized in a qualitative way using the Complex Dispersed Systems methodology. Subsequently, we represent the changes of the state of the cake during manufacturing in a supplemented state diagram, which indicates the important phase transitions occurring during baking. From the analysis, we have learned that sucrose act both as a plasticizer and as a humectant, modifying the phase transitions of biopolymers, dough viscosity, and water activity. If sugar replacers exactly mimick this behavior of sucrose, similar textures in reformulated cakes can be obtained. Physical theories exist for characterizing the plasticizing and hygroscopic behavior of sugars and their replacers. We have shown that the starch gelatinization and egg white denaturation can be predicted by the volumetric density of hydrogen bonds present in the solvent, consisting of water, sugar or its replacers, such as polyols or amino-acids.
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Affiliation(s)
- R G M van der Sman
- Wageningen-Food & Biobased Research, Wageningen University & Research, Wageningen, Netherlands
| | - S Renzetti
- Wageningen-Food & Biobased Research, Wageningen University & Research, Wageningen, Netherlands
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30
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Gong S, Xu B, Gu X, Li W, Yu Y, Zhang W, Wang Z. Study on the effects of sugar alcohols and
Angelica keiskei
flour on cookie quality, antioxidant, and nutrition. Cereal Chem 2020. [DOI: 10.1002/cche.10287] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Shengxiang Gong
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Bei Xu
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Xinzhe Gu
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Wenhui Li
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Ying Yu
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Wei Zhang
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Zhengwu Wang
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
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31
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Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.008] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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32
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Slade L, Kweon M, Levine H. Exploration of the functionality of sugars in cake-baking, and effects on cake quality. Crit Rev Food Sci Nutr 2020; 61:283-311. [PMID: 32090597 DOI: 10.1080/10408398.2020.1729694] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
This review paper describes our exploratory experimental studies on the functionality of sucrose and other sugars in cake-baking, and effects on cake quality. We have used the American Association of Cereal Chemists Method 10-90.01 as a base cake-baking method, and have applied Differential Scanning Calorimetry, Rapid Visco-Analyzer, and time-lapse photography analyses in experimental design studies of the effects of the following ingredient and formulation variables on cake quality (e.g. texture, color, moisture content) and other finished-product properties (e.g. shape, dimensions): (a) cake formula levels of sucrose and water, in terms of %Sucrose and Total Solvent; (b) concentration of sucrose or other sugars (e.g. xylose, ribose, fructose, glucose, maltose, polydextrose) vs. wheat flour starch gelatinization temperature and starch pasting during baking and gluten development during mixing; (c) unchlorinated flour vs. chlorinated flours (of varying pH); (d) cake formula %Sucrose and TS vs. cake color, shape, and dimensions; (e) cakes formulated with sucrose or other sugars (i.e. xylose, fructose, glucose), and variable %S and TS, and unchlorinated or chlorinated flour (pH 4.6), vs. cake color, shape, and dimensions.
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Affiliation(s)
- Louise Slade
- Food Polymer Science Consultancy, Morris Plains, New Jersey, USA
| | - Meera Kweon
- Department of Food Science and Nutrition, Pusan National University, Busan, South Korea
| | - Harry Levine
- Food Polymer Science Consultancy, Morris Plains, New Jersey, USA
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33
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Effect of Jerusalem artichoke (Helianthus tuberosus L.) supplementation on chemical and nutritional properties of crackers. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00201-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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34
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Batista AP, Niccolai A, Bursic I, Sousa I, Raymundo A, Rodolfi L, Biondi N, Tredici MR. Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers. Foods 2019; 8:foods8120611. [PMID: 31771197 PMCID: PMC6963871 DOI: 10.3390/foods8120611] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 11/17/2019] [Accepted: 11/20/2019] [Indexed: 11/19/2022] Open
Abstract
Crackers are widely consumed snack foods and there is an increasing trend in adding functional ingredients to their composition. In the present work, the dried biomasses of four microalgae strains—Arthrospira platensis F&M-C256, Chlorella vulgaris Allma, Tetraselmis suecica F&M-M33, and Phaeodactylum tricornutum F&M-M40—were used as a source of proteins, antioxidants, and other bioactive molecules in artisanal wheat crackers. Two incorporation levels were tested: 2% (w/w) and 6% (w/w). The impact of microalgae addition was evaluated in terms of physical properties, biochemical composition, antioxidant activity, in vitro digestibility, and sensory characteristics. Microalgae crackers presented stable color and texture throughout eight weeks of storage. Microalgae crackers were slightly thinner and lighter than the control but presented a similar density in agreement with scanning electron microscope images, indicating that gas retention was not greatly affected by microalgae addition. Regarding biochemical composition, 6% A. platensis and C. vulgaris crackers presented a significantly higher protein content (13.2–13.5%), for which they could be claimed to be a “source of protein” according to the Regulation (EC) No. 1924/2006. A. platensis crackers showed the highest antioxidant activity and attained better sensory analysis scores. T. suecica and P. tricornutum crackers showed high phenolic content and antioxidant activity but attained low sensory scores mainly because of their unattractive fishy off-flavor.
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Affiliation(s)
- Ana Paula Batista
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (A.P.B.); (I.S.); (A.R.)
| | - Alberto Niccolai
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 24, 50144 Florence, Italy; (L.R.); (N.B.); (M.R.T.)
- Correspondence: ; Tel.: +39 055-4574005
| | - Ivana Bursic
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (A.P.B.); (I.S.); (A.R.)
| | - Isabel Sousa
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (A.P.B.); (I.S.); (A.R.)
| | - Anabela Raymundo
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (A.P.B.); (I.S.); (A.R.)
| | - Liliana Rodolfi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 24, 50144 Florence, Italy; (L.R.); (N.B.); (M.R.T.)
- Fotosintetica & Microbiologica S.r.l., Via dei Della Robbia 54, 50132 Florence, Italy
| | - Natascia Biondi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 24, 50144 Florence, Italy; (L.R.); (N.B.); (M.R.T.)
| | - Mario R. Tredici
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 24, 50144 Florence, Italy; (L.R.); (N.B.); (M.R.T.)
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35
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Karaduman Y. Assessing gluten strength with a new small‐scale LASRC method useful for soft wheat breeding programs. Cereal Chem 2019. [DOI: 10.1002/cche.10235] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Yaşar Karaduman
- Transitional Zone Agricultural Research Institute Eskisehir Turkey
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36
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Boreddy SR, Rose DJ, Subbiah J. Radiofrequency-Assisted Thermal Processing of Soft Wheat Flour. J Food Sci 2019; 84:2528-2536. [PMID: 31433070 DOI: 10.1111/1750-3841.14767] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Revised: 07/05/2019] [Accepted: 07/15/2019] [Indexed: 11/28/2022]
Abstract
Wheat flour may be thermally processed to improve microbiological safety; however, come-up time for thermal processing of wheat flour is long due to its low thermal conductivity. In the present study, a novel radiofrequency (RF)-assisted thermal processing approach was investigated for reducing the come-up time of soft wheat flour (SWF) and for improving microbiological safety. The temperature and time combinations of 80 °C for 7 and 10 hr, 90 °C for 2 and 3 hr, and 100 °C for 0.75 and 1 hr for RF-assisted thermal processing were selected to achieve a minimum of a 7-log reduction in Salmonella spp. The quality and functional properties of RF-assisted thermally processed SWF was evaluated by solvent retention capacity (SRC), swelling power, sodium dodecyl sulfate sedimentation tests, and rapid-visco-analyzer test, and the values were compared with the untreated (unpasteurized) and commercially pasteurized SWF. All the SRC attributes at 80 °C for 7 hr, 90 °C for 2 hr and 100 °C for 0.75 hr were not significantly different from that of the unpasteurized SWF. The optimum RF-assisted thermal processing conditions of 80 °C for 7 hr and 90 °C for 2 hr were recommended for pasteurization of SWF without any compromise in the quality and functionality. PRACTICAL APPLICATION: Thermal processing of low-moisture foods such as flours and powders through traditional methods is not practical due to extremely long come-up times. Novel radiofrequency-assisted thermal processing is poised to reduce the processing time 89 times for 100 °C. The processing parameters determined in this study will enhance the microbiological safety of wheat flour without compromising the quality and functionality.
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Affiliation(s)
- Sreenivasula Reddy Boreddy
- Dept. of Processing and Food Engineering, Dr. NTR College of Agricultural Engineering (Acharya N.G. Ranga Agricultural Univ.), Bapatla, 522101, India
| | - Devin J Rose
- Depts. of Food Science & Technology and Agronomy & Horticulture, Univ. of Nebraska-Lincoln, 268, Food Innovation Center, Lincoln, NE, 68588, U.S.A
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37
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Nikinmaa M, Mattila O, Holopainen-Mantila U, Heiniö RL, Nordlund E. Impact of lactic acid bacteria starter cultures and hydrolytic enzymes on the characteristics of wholegrain crackers. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.04.016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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38
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Atonfack JT, Ataman ZA, Were LM. Acidulant effect on greening, reducing capacity, and tryptophan fluorescence of sunflower butter cookie dough during refrigerated storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2186-2193. [PMID: 30315585 DOI: 10.1002/jsfa.9412] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/07/2018] [Revised: 10/02/2018] [Accepted: 10/08/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Sunflower seed derived butter can be a source of protein and phenolic antioxidants in refrigerated dough. Chlorogenic quinone-amino acid induced greening can however occur at alkaline pH, which could result in less bioavailable conjugated phenol-amino acids. Acidulants were tested as potential anti-greening ingredients in refrigerated chemically leavened cookie dough. Effect of refrigerated storage time, leavening agents and acidulants on tryptophan fluorescence (λex = 280 nm, λem = 300-500 nm), color (hunter L*, a*, b* color scale), reducing capacity [1,1'-diphenyl-2-picryl-hydrazyl (DPPH) and Folin-Ciocalteu reducing capacity (FCRC)], and hydroxycinnamic acids were measured. RESULTS The pH range of acidified doughs was 4.83-6.98 compared to 7.65-9.18 in non-acidified leavened doughs after 24 days. Greening was higher in baking soda dough control (a* = -0.54) than baking powder dough control (a* = 2.98) after 24 days, attributed to higher pH (9.18) of the former compared to pH 7.14 in the later. Tryptophan fluorescence intensity in baking soda dough decreased in the order: control > glucono-delta lactone ≈ citric acid after 24 days. The DPPH and FCRC of acidified doughs were greater than corresponding control doughs. CONCLUSION The use of acidulants would prevent greening in sunflower dough without lowering its phenolic concentration, making use of sunflower butter in refrigerated dough for baked goods feasible. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Joele T Atonfack
- Food Science Program, Keck Center for Science and Engineering, Chapman University, Orange, CA, USA
| | - Zeynep A Ataman
- Department of Biology, Mt San Jacinto College, San Jacinto, CA, USA
| | - Lilian M Were
- Food Science Program, Keck Center for Science and Engineering, Chapman University, Orange, CA, USA
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39
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He Y, Lin Y, Chen C, Tsai M, Lin AH. Impacts of Starch and the Interactions Between Starch and Other Macromolecules on Wheat Falling Number. Compr Rev Food Sci Food Saf 2019; 18:641-654. [DOI: 10.1111/1541-4337.12430] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2018] [Revised: 12/23/2018] [Accepted: 01/14/2019] [Indexed: 01/28/2023]
Affiliation(s)
- Yuezhen He
- Bi‐State School of Food ScienceUniv. of Idaho Moscow ID 83844‐2312 U.S.A
| | - Yu‐Lian Lin
- Bi‐State School of Food ScienceUniv. of Idaho Moscow ID 83844‐2312 U.S.A
| | - Chen Chen
- Bi‐State School of Food ScienceUniv. of Idaho Moscow ID 83844‐2312 U.S.A
| | - Min‐Hui Tsai
- Bi‐State School of Food ScienceUniv. of Idaho Moscow ID 83844‐2312 U.S.A
| | - Amy Hui‐Mei Lin
- Bi‐State School of Food ScienceUniv. of Idaho Moscow ID 83844‐2312 U.S.A
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van der Sman RGM. Predicting the solubility of mixtures of sugars and their replacers using the Flory-Huggins theory. Food Funct 2018; 8:360-371. [PMID: 28074947 DOI: 10.1039/c6fo01497f] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In this paper we investigate whether the Flory-Huggins theory can describe the thermodynamics of solutions of simple carbohydrates, like sugars and polyols. In particular, we focus on the description of the solubility of the carbohydrates in water. This is investigated for both binary and ternary mixtures, having two types of these carbohydrates. This research question arises especially in the case of bakery products, where one seeks to replace sucrose with other simple carbohydrates - which are often polyols. Based on the model parameters obtained from fitting the theory to the experimental data of binary solutions, we show that the theory can predict (a) solubility data for ternary mixtures, over a broad range of concentrations and temperatures, and (b) the deliquescence point of binary mixtures of carbohydrate crystals as a function of temperature. The theory can even be applied to carbohydrates, which form hydrate crystals. Together with our earlier theories on the thermodynamics of complex food mixtures, we have now a complete thermodynamic framework to describe the phase and state transitions of food materials as confectionery and bakery products, where the question of sucrose replacement is urgent.
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Affiliation(s)
- R G M van der Sman
- Wageningen Food Biobased Research, Wageningen University & Research, Netherlands.
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41
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Boukid F, Prandi B, Vittadini E, Francia E, Sforza S. Tracking celiac disease-triggering peptides and whole wheat flour quality as function of germination kinetics. Food Res Int 2018; 112:345-352. [PMID: 30131145 DOI: 10.1016/j.foodres.2018.06.055] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2018] [Revised: 06/20/2018] [Accepted: 06/22/2018] [Indexed: 01/25/2023]
Abstract
Germination is already a well-accepted process by consumers with many products made from sprouted seeds or containing limited amounts of flour form sprouted grains. The present work aimed assessing the usefulness of germination in reducing gluten peptides associated with celiac disease, at the same time evaluating some technological features of the obtained germinated wheat. In the first part of the work, celiac disease (CD)-triggering peptides were tracked as a function of germination kinetics (from day 1 to day 6). Using simulated gastrointestinal digestion and liquid chromatography coupled to mass spectrometry, ten celiac disease triggering peptides were identified: seven peptides presumably involved in the adaptive immune response (TI) and three peptides mainly involved in the innate immune response (TT). All the identified peptides belonged to gliadins. TI track pattern showed three phases: the first two days displayed a significant degradation, a stability phase was observed from day 3 to day 5, and finally a drastic reduction occurred on the 6th day. For TT peptides, important degradation was exclusively observed at the 6th day. In the second part, some techno-functional features of germinated whole wheat flour were assessed to estimate its potential as an alternative to conventional flour. Functionality comparison of the non-germinated versus germinated flours revealed that germination significantly influenced solvents retention capacities as well as swelling and solubility. Thus, with a reduced amount of celiac disease triggering peptides, but also with different technological behavior compared to traditional wheat flour.
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Affiliation(s)
- Fatma Boukid
- Food and Drug Department, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; Interdepartmental Center SITEIA.PARMA, University of Parma, Parco Area delle Scienze, 43124 Parma, Italy
| | - Barbara Prandi
- Food and Drug Department, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; Department of Human Sciences and Promotion of Quality of Life, Telematic University San Raffaele Roma, via Val Cannuta, 247 Rome, Italy.
| | - Elena Vittadini
- Food and Drug Department, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; Interdepartmental Center SITEIA.PARMA, University of Parma, Parco Area delle Scienze, 43124 Parma, Italy
| | - Enrico Francia
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy
| | - Stefano Sforza
- Food and Drug Department, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; Interdepartmental Center SITEIA.PARMA, University of Parma, Parco Area delle Scienze, 43124 Parma, Italy
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42
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van der Sman RGM, Renzetti S. Understanding functionality of sucrose in biscuits for reformulation purposes. Crit Rev Food Sci Nutr 2018. [PMID: 29521516 DOI: 10.1080/10408398.2018.1442315] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
We review the functionality of sucrose during the manufacture of biscuits from the perspective of sugar replacement. Besides to providing sweetness, sucrose has important functionalities concerning structure and texture formation. These functionalities also need to be mimicked in reformulated biscuits. First, we review the hypotheses concerning the development of structure and texture of biscuits during manufacturing, which are conveniently summarized in a qualitative way using the Complex Dispersed Systems methodology. Subsequently, we represent the changes of the state of the biscuit during manufacturing in the supplemented state diagram, which indicates the important phase transitions occurring during mixing and baking. We propose that when reformulated biscuits follow similar paths in the state diagram, similar structures and textures can be obtained. Physical theories exist for predicting these phase transitions for existing sucrose-rich biscuits and also reformulated biscuits containing extensive sweeteners as sugar replacers. More accurate predictions of structure and texture can be eventually obtained if they are combined with computational models, including heat and moisture transfer.
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Affiliation(s)
- R G M van der Sman
- a Wageningen-Food & Biobased Research - Wageningen University & Research , the Netherlands
| | - S Renzetti
- a Wageningen-Food & Biobased Research - Wageningen University & Research , the Netherlands
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43
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Blanco Canalis MS, Valentinuzzi MC, Acosta RH, León AE, Ribotta PD. Effects of Fat and Sugar on Dough and Biscuit Behaviours and their Relationship to Proton Mobility Characterized by TD-NMR. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2063-z] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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44
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45
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Morales-Polanco E, Campos-Vega R, Gaytán-Martínez M, Enriquez L, Loarca-Piña G. Functional and textural properties of a dehulled oat (Avena sativa L) and pea (Pisum sativum) protein isolate cracker. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.015] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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46
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Slade L, Levine H. The “Food Polymer Science” approach to the practice of industrial R&D, leading to patent estates based on fundamental starch science and technology. Crit Rev Food Sci Nutr 2017; 58:972-992. [DOI: 10.1080/10408398.2016.1235547] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Louise Slade
- Food Polymer Science Consultancy, Morris Plains, New Jersey, USA
| | - Harry Levine
- Food Polymer Science Consultancy, Morris Plains, New Jersey, USA
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47
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Diversity in quality traits amongst Indian wheat varieties II: Paste, dough and muffin making properties. Food Chem 2016; 197:316-24. [DOI: 10.1016/j.foodchem.2015.10.035] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2015] [Revised: 10/08/2015] [Accepted: 10/10/2015] [Indexed: 01/20/2023]
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48
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Hammed AM, Ozsisli B, Ohm JB, Simsek S. Relationship Between Solvent Retention Capacity and Protein Molecular Weight Distribution, Quality Characteristics, and Breadmaking Functionality of Hard Red Spring Wheat Flour. Cereal Chem 2015. [DOI: 10.1094/cchem-12-14-0262-r] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ademola Monsur Hammed
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department 7670, Fargo, ND 58105, U.S.A
| | - Bahri Ozsisli
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department 7670, Fargo, ND 58105, U.S.A
- Kahramanmaras Sutcu Imam University, Department of Food Engineering, Kahramanmaras, Turkey
| | - Jae-Bom Ohm
- USDA-ARS, Cereal Crops Research Unit, Hard Red Spring and Durum Wheat Quality Laboratory, Harris Hall, North Dakota State University, Fargo, ND 58108, U.S.A
| | - Senay Simsek
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department 7670, Fargo, ND 58105, U.S.A
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Barden L, Barouh N, Villeneuve P, Decker E. Impact of Hydrophobicity on Antioxidant Efficacy in Low-Moisture Food. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:5821-5827. [PMID: 26039572 DOI: 10.1021/acs.jafc.5b01085] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The polarity and partitioning of antioxidants (AOX) in lipid dispersions and bulk oils have a large impact on efficacy, but this has not yet been studied in low-moisture foods. Using a homologous series of rosmarinic esters as AOX in crackers, we determined that efficacy increases with increasing hydrophobicity based on lipid hydroperoxide and hexanal generation. Confocal microscopy was used to determine the location of both lipids and AOX. Hydrophobic rosmarinic esters partitioned more closely with the lipid than rosmarinic acid, presumably placing the hydrophobic AOX at the site of oxidation reactions. Partitioning and efficacy of the intermediate polarity ester were affected by mode of incorporation (e.g., added to the water or to the lipid prior to dough formation). The synthetic AOXs propyl gallate, butylhydroxytoluene, and tert-butylhydroquinone gave similar results with the more hydrophobic BHT and TBHQ being more effective at reducing lipid hydroperoxide and hexanal generation than the more hydrophilic propyl gallate. These results provide important information on which AOX would be most effective in low-moisture foods.
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Affiliation(s)
- Leann Barden
- †Department of Food Science, University of Massachusetts, Amherst, 102 Holdsworth Way, Amherst, Massachusetts 01003, United States
| | - Nathalie Barouh
- §UMR IATE, CIRAD, 2 Place Viala, 34060 Montpellier Cedex 02, France
| | | | - Eric Decker
- †Department of Food Science, University of Massachusetts, Amherst, 102 Holdsworth Way, Amherst, Massachusetts 01003, United States
- #Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia
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50
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de la Peña E, Wiesenborn DP, Manthey FA. Agglomeration Properties of Semolina and Whole Wheat Flour Fortified with Flaxseed Flour. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12232] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Elena de la Peña
- Department of Plant Sciences; North Dakota State University; PO Box 6050, Department 7670 Fargo ND 58108-6050
| | - Dennis P. Wiesenborn
- Department of Agricultural and Biosystems Engineering; North Dakota State University; PO Box 6050, Department 7670 Fargo ND 58108-6050
| | - Frank A. Manthey
- Department of Plant Sciences; North Dakota State University; PO Box 6050, Department 7670 Fargo ND 58108-6050
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