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Bölek S, Tosya F, Dinç Ö. Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread. FOOD SCI TECHNOL INT 2024; 30:535-544. [PMID: 37282548 DOI: 10.1177/10820132231170288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Water is an ingredient of considerable importance in bread dough. Effects of four different types of electrolyzed water (Anolyte NaCl, Catholyte NaCl, Anolyte Na2CO3, Catholyte Na2CO3) on quality characteristics of bread were investigated. For this aim, rheological and textural analysis of bread doughs and color, physical properties, water activity, moisture content, antioxidant activity, total phenolic content, texture profile analysis, and micrographic analysis of bread samples were performed. Electrolyzed water affected quality characteristics of dough and bread samples significantly (p < 0.05). Anolyte Na2CO3 increased the water-holding capacity of the dough from 60 ± 0.05 to 66 ± 0.07. The bread samples prepared with Anolyte Na2CO3 (363 ± 1.70) and Catholyte Na2CO3 (346 ± 1.61) electrolyzed water has higher loaf volume than the bread samples prepared with Anolyte NaCl (320 ± 1.00) and Catholyte NaCl (310 ± 1.52) electrolyzed water and control bread (270 ± 1.04) (p < 0.05). Electrolyzed water also increased the antioxidant activity (23.62 ± 0.05% inhibition) and total phenolic content (460.61 ± 2.12 GAE/100 g) of bread samples. The results of this study may be evidence that using electrolyzed water can improve the quality characteristics of bread.
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Affiliation(s)
- Sibel Bölek
- Department of Food Technology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Uskudar, Istanbul, Turkey
| | - Feyza Tosya
- Department of Food Technology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Uskudar, Istanbul, Turkey
| | - Özge Dinç
- Department of Biotechnology, Experimental Medicine Research and Application Center, University of Health Sciences Turkey, Uskudar, Istanbul, Turkey
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2
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Buzera A, Gikundi E, Kajunju N, Ishara J, Orina I, Sila D. Investigating potato flour processing methods and ratios for noodle production. Food Sci Nutr 2024; 12:4005-4018. [PMID: 38873450 PMCID: PMC11167180 DOI: 10.1002/fsn3.4058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 02/08/2024] [Accepted: 02/16/2024] [Indexed: 06/15/2024] Open
Abstract
A partial substitution of wheat flour with potato flour processed by various procedures was used to determine an optimal potato pretreatment method for noodle processing. Wheat flour was substituted with 10%, 30%, and 50% potato flour. Potato flour (PF) was processed using two different methods, including freeze-drying (FD) and low-temperature blanching, then oven drying (LTB_OD). The results showed that substituting wheat flour with freeze-dried (FD) flour (44.29 μm) significantly decreased the mean particle size of the blended flour, while LTB_OD flour (223.09 μm) increased the mean particle size. The pasting properties of wheat flour significantly improved when potato flour was added, with FD flour blends having the highest results. The highest dough development time (14.46 min) was attained when LTB_OD potato flour was substituted up to 50%. The microstructure images showed a poor and discontinuous gluten framework when potato flour content reached 50%. Adding potato flour decreased noodles' brightness (L*) while increasing their yellowness (b*). Noodles made from wheat and LTB_OD flour blends resulted in the highest cooking loss. The texture properties of noodles deteriorated when potato flour content reached 30%. Substituting up to 30% with freeze-dried flour and 10% LTB_OD resulted in noodles with the highest overall liking scores. The study suggests that for optimal noodle processing, substituting wheat flour with FD potato flour is more favorable than using LTB_OD, as it improves particle size, pasting properties, and overall liking scores while minimizing adverse effects on texture and cooking loss.
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Affiliation(s)
- Ariel Buzera
- Department of Food Science & TechnologyUniversité Evangelique en Afrique (UEA)BukavuSud‐KivuDemocratic Republic of the Congo
- Department of Food Science & TechnologyJomo Kenyatta University of Agriculture and Technology (JKUAT)NairobiKenya
| | - Evelyne Gikundi
- Department of Food Science & TechnologyJomo Kenyatta University of Agriculture and Technology (JKUAT)NairobiKenya
| | - Napoleon Kajunju
- Department of Food Science and TechnologyMakerere UniversityKampalaUganda
| | - Jackson Ishara
- Department of Food Science & TechnologyUniversité Evangelique en Afrique (UEA)BukavuSud‐KivuDemocratic Republic of the Congo
- Department of Food Science & TechnologyJomo Kenyatta University of Agriculture and Technology (JKUAT)NairobiKenya
| | - Irene Orina
- Department of Food Science & TechnologyJomo Kenyatta University of Agriculture and Technology (JKUAT)NairobiKenya
| | - Daniel Sila
- Department of Food Science & TechnologyJomo Kenyatta University of Agriculture and Technology (JKUAT)NairobiKenya
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3
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Rao Z, Kou F, Wang Q, Lei X, Zhao J, Ming J. Effect of superfine grinding chestnut powder on the structural and physicochemical properties of wheat dough. Int J Biol Macromol 2024; 259:129257. [PMID: 38191111 DOI: 10.1016/j.ijbiomac.2024.129257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2023] [Revised: 12/16/2023] [Accepted: 01/03/2024] [Indexed: 01/10/2024]
Abstract
This study evaluated the influence of chestnut powder, produced using ball mill superfine grinding (BMSG), jet superfine grinding (JSG), and ordinary grinding (OG), on wheat flour properties. Blending wheat flour with chestnut powder resulted in a darker flour blend (3 % decline of L*), with decreased the tap density and increased water holding capacity. Adding appropriate proportion of superfine chestnut powder can bolster the mixed flour's thermal stability (15 % BMSG/JSG) and freeze-thaw stability (10 % BMSG/JSG), while significantly enhancing the anti-aging properties of flour products. The proposition of 5 % superfine BMSG/JSG did not significantly affect the tensile resistance of the dough, and even improve the dough's tensile strength. In addition, the hardness, adhesiveness, springiness and pH of fermentation increased due to the addition of chestnut powder, as supported by the dough texture analyses and fermentation characteristics findings. However, the excessive addition of chestnut powder affected the dough network's structural integrity to some extent. Further study can focus on the influencing mechanism of chestnut powder on gluten formation and related nutritional properties. Overall, this research underscores the potential of utilizing chestnut powder to enhance the nutritional and functional qualities of wheat-based products.
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Affiliation(s)
- Zhenan Rao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Fubing Kou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Qiming Wang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Xiaojuan Lei
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Jichun Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Jian Ming
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Research Center of Food Storage & Logistics, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China.
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4
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Chen G, Zhao R, Zhang Y, Liu Q, Guo Z, Zhang G, Wu T, Liu W, Hu H. Rheological properties and microstructure of wheat flour dough systems with enzyme-hydrolyzed mashed potatoes. J Food Sci 2024; 89:941-953. [PMID: 38317415 DOI: 10.1111/1750-3841.16916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 12/04/2023] [Accepted: 12/18/2023] [Indexed: 02/07/2024]
Abstract
The interest in incorporating potatoes into wheat dough is increasing. However, potatoes exhibit significant viscosity during thermal processing, affecting product processing and quality. This study aims to find an effective method to reduce the viscosity of mashed potatoes. We aimed to compare the effects of different enzymes (α-amylase, β-amylase, and flavourzyme) and concentrations (0.01%, 0.05%, and 0.1%) on the micromorphology and rheological properties of mashed potatoes and potato-wheat dough. The impact of flavourzyme was the most significant (p<0.05). When enzyme concentration increased, viscosity decreased, and the degree of structural damage, indicated by increased porosity. Notably, the addition of flavourzyme can increase the content of sweet and umami free amino acids, improving the flavor of mashed potatoes. The scanning electron microscopy and confocal laser scanning microscopy images of potato-wheat dough revealed that enzyme-hydrolyzed mashed potatoes had improved homogeneity, reestablished the dough continuity, and strengthened the three-dimensional structure comprising proteins and starch. Notably, flavourzyme demonstrated the most significant effect on enhancing the protein-starch network structure. This was attributed to the exposure of functional groups resulting from protein hydrolysis, facilitating interaction with starch molecules. Our findings indicate that the addition of 0.1% flavourzyme (500 LAPU/g, pH 5.5, 55 ± 2°C, 30 min treated) was the most effective in reducing viscosity and reconstructing the gluten network. Enzymatic hydrolysis plays a vital role in the production of high-quality potato products, with particular importance in the baking industry, where flavourzyme exhibits significant potential. PRACTICAL APPLICATION: Enzymatic hydrolysis plays a vital role in the production of high-quality potato products, with particular importance in the baking industry, where flavourzyme exhibits significant potential.
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Affiliation(s)
- Guoxing Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Potato Staple Food Processing Technology of the Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin, China
| | - Ruixuan Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Potato Staple Food Processing Technology of the Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Yixuan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Potato Staple Food Processing Technology of the Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Qiannan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Potato Staple Food Processing Technology of the Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Zhiqian Guo
- Guyuan Branch of Ningxia Academy of Agriculture and Forestry Sciences, Guyuan,Ningxia, China
| | - Guohui Zhang
- Guyuan Branch of Ningxia Academy of Agriculture and Forestry Sciences, Guyuan,Ningxia, China
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin, China
| | - Wei Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Potato Staple Food Processing Technology of the Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Honghai Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Potato Staple Food Processing Technology of the Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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5
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Baskaya-Sezer D. The effects of high-pressure, enzymatic, and high-pressure-assisted enzymatic treatment on the properties of soluble dietary fibers and their use in jelly prepared with grape waste extract. J Food Sci 2023; 88:4962-4973. [PMID: 37960937 DOI: 10.1111/1750-3841.16830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 10/16/2023] [Accepted: 10/24/2023] [Indexed: 11/15/2023]
Abstract
This study aimed to investigate the physicochemical attributes of soluble dietary fibers (SDFs) of grape, which were isolated after enzymatic (using cellulase [0.1 MPa/60°C/30 min]), high-pressure (HP) (100 MPa/60°C/30 min), or HP-assisted enzymatic treatment (using cellulase [100 MPa/60°C/30 min]), then to evaluate textural properties, color, and microbiological load of jelly prepared using grape waste extract and either pectin or SDF types. HP-assisted enzymatic treatment increased glucose adsorption capacity by more than 50%, and the water-holding capacity of SDF more than twofold as compared to the levels measured in untreated-SDF. After treatments, glucose and galactose contents decreased, whereas fructose, mannose, xylose, arabinose, and rhamnose ratios increased. The arabinose ratio increased more than twice by the effect of HP, whereas the xylose content increased almost fivefold with HP-assisted enzymatic treatment. For the textural properties of jelly, HP-assisted enzymatic treated-SDF provided almost double values in gel strength and adhesiveness than those contributed by untreated-SDF. It was followed by HP-treated SDF jelly. The results showed that HP-assisted enzymatic treatment developed more similar outcomes with enzymatic treatment, rather than HP treatment alone. HP-assisted enzymatic hydrolysis is recommended for treating SDF for use in jelly due to its synergistic effect. PRACTICAL APPLICATION: High-pressure-assisted cellulase treatment provided the best properties to SDF for jelly. In combined treatment, impacts of cellulase treatment were more prominent than HP effects. Therefore, the use of HP assistance for enzymatic hydrolysis shortens the processing time. Moreover, the technological and functional properties (water holding, glucose adsorption capacity, and monosaccharide composition) of the combined treated-fiber can improve. In addition, the color and textural properties of the jelly prepared with this treated-fiber can be enhanced. In this way, it may be possible to obtain a good thickening agent. This material can also be an alternative to pectin.
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Affiliation(s)
- Duygu Baskaya-Sezer
- Amasya Social Sciences Vocational School, Amasya University, Amasya, Türkiye
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6
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Zhang HY, Sun HN, Ma MM, Mu TH. Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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7
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Liu MJ, Zhang QA. Valorization of the under-utilized apricot kernels protein based on the rheology and texture properties of dough. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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Wang ZJ, Liu H, Zeng FK, Yang YC, Xu D, Zhao YC, Liu XF, Kaur L, Liu G, Singh J. Potato Processing Industry in China: Current Scenario, Future Trends and Global Impact. POTATO RESEARCH 2022; 66:543-562. [PMID: 36275407 PMCID: PMC9579553 DOI: 10.1007/s11540-022-09588-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Accepted: 08/22/2022] [Indexed: 06/16/2023]
Abstract
Potatoes play an important role in ensuring food security. During the COVID-19 epidemic, consumption of processed potato products decreased, and consumption of fresh potatoes increased. China is the world's largest potato producer with more than 4.81 million hectares of area under potato production and 90.32 million metric tonnes of potatoes produced in 2018. This accounts for 27.36% of the world's planting area and 24.53% of the world's potato production. The proportion of potatoes processed in China was about 12% in 2017, mostly dominated by starch production. However, the recent policy of the Chinese government to popularise potato as a staple food has created new markets for processed potato products other than starch. A very few reports have analysed these future trends of the rapidly growing Chinese potato processing industry and its impact within and outside China. This paper provides an overview of the latest developments with a focus on processed potato products such as potato chips, French fries and dehydrated potatoes, and also, due to the unique Chinese diet culture, it highlights the need for more scientific research dedicated towards the development of novel potato-based healthy foods.
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Affiliation(s)
- Zhao-jun Wang
- Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, 730000 China
- College of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, 730050 China
| | - Hong Liu
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, 730000 China
| | - Fan-kui Zeng
- Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, 730000 China
- School of Food and Advanced Technology and Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Yan-chen Yang
- Chinese Academy of Agricultural Mechanization Sciences, Beijing, 100083 China
| | - Dan Xu
- Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, 730000 China
- University of Chinese Academy of Sciences, Beijing, 100049 China
| | - Yu-Ci Zhao
- Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, 730000 China
- University of Chinese Academy of Sciences, Beijing, 100049 China
| | - Xiao-feng Liu
- College of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, 730050 China
| | - Lovedeep Kaur
- School of Food and Advanced Technology and Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Gang Liu
- Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, 730000 China
| | - Jaspreet Singh
- School of Food and Advanced Technology and Riddet Institute, Massey University, Palmerston North, New Zealand
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9
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Alpers T, Olma J, Jekle M, Becker T. Relation between polymer transitions and the extensional viscosity of dough systems during thermal stabilization assessed by lubricated squeezing flow. Food Chem 2022; 389:133048. [PMID: 35569246 DOI: 10.1016/j.foodchem.2022.133048] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 04/07/2022] [Accepted: 04/20/2022] [Indexed: 11/16/2022]
Abstract
Polymer transitions occurring during the thermal processing of dough are defining the rheological behaviour of solidifying dough. Yeast, an essential ingredient in breadmaking, plays an important role in this transformation process, but its impact on the transitional behavior of the polymers remains unknown. Therefore, the aim of this study was to elucidate the impact of hydrothermally induced polymer transitions on the elongational rheological behavior of dough under process-relevant strain-strain-rate combinations transitions in dependence of the presence of yeast. Using elongational rheology together with DSC, TD-NMR and microscopy, yeast-induced degradation on the microstructural level (average decrease of protein strand length of 46%) and microstructural level were shown to affect the course of the starch gelatinization process and the functionality of gluten while baking. These findings can be used to relate oven rise performance to fundamental rheological behavior based on occurring phase transitions, leading to a more comprehensive process understanding.
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Affiliation(s)
- Thekla Alpers
- Research Group Cereal Technology and Process Engineering, Chair of Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany
| | - Johanna Olma
- Research Group Cereal Technology and Process Engineering, Chair of Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany
| | - Mario Jekle
- Research Group Cereal Technology and Process Engineering, Chair of Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany; Department of Plant-Based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany.
| | - Thomas Becker
- Research Group Cereal Technology and Process Engineering, Chair of Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany
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10
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Enrichment of bakery products with different formulations of bioactive microconstituents from black Corinthian grape: Impact on physicochemical and rheological properties in dough matrix and final product. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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11
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Zhang K, Kang Z, Zhao D, He M, Ning F. Effect of green wheat flour addition on the dough, gluten properties, and quality of steamed bread. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Kangyi Zhang
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Zhimin Kang
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Di Zhao
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Mengying He
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Fangjian Ning
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
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12
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Thermal, structural, rheological and morphological properties of potato starch-gluten model dough systems: effect of degree of starch pre-gelatinization. Food Chem 2022; 396:133628. [DOI: 10.1016/j.foodchem.2022.133628] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 06/27/2022] [Accepted: 07/02/2022] [Indexed: 11/22/2022]
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13
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Xu F, Liu W, Zhang L, Liu Q, Hu X, Wang F, Zhang H, Hu H, Blecker C. Prediction of the rheological properties of wheat dough by starch‐gluten model dough systems: effect of gluten fraction and starch variety. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15643] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Fen Xu
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
- Department of Food Science and Formulation Gembloux Agro‐Bio Tech University of Liège Gembloux 5030 Belgium
| | - Wei Liu
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Liang Zhang
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Qiannan Liu
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Xiaojia Hu
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Feng Wang
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Hong Zhang
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Honghai Hu
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Christophe Blecker
- Department of Food Science and Formulation Gembloux Agro‐Bio Tech University of Liège Gembloux 5030 Belgium
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14
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Formulation of functional crackers enriched with fermented soybean (tempeh) paste: rheological and microstructural properties. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100050] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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15
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Impact of ripening on the physical properties of mango purees and application of simultaneous rheometry and in situ FTIR spectroscopy for rapid identification of biochemical and rheological changes. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110507] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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16
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Characteristics of gluten-free potato dough and bread with different potato starch-protein ratios. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0287] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Abstract
The poor retention of fermentation gases and air is a critical issue for gluten-free (GF) products. To better understand the effect of potato flour on the characteristics of GF bread, the mechanistic relations between potato starch and potato protein in different ratios at 9:1, 8:2, 7:3, 6:4 and 5:5 for GF dough were investigated for viscoelasticity, thermal properties, moisture, microstructures, and bread quality. The results reveal that potato starch had a relatively important role in both dough and bread. The viscous character of dough was highest at a proportion of 6:4, with a more compact microstructure and better bread color, volume, hardness, chewiness, resilience and springiness. With decreasing starch content, the gelatinization and retrogradation enthalpy decreased, and the relaxation time of immobilized water and free water increased significantly. These results are believed to be helpful for processors to develop and optimize GF breads with potato starch and potato protein.
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17
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Hu X, Cheng L, Hong Y, Li Z, Li C, Gu Z. Combined effects of wheat gluten and carboxymethylcellulose on dough rheological behaviours and gluten network of potato–wheat flour‐based bread. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15043] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Xiaohui Hu
- School of Food Science and Technology Jiangnan University Wuxi214122China
| | - Li Cheng
- School of Food Science and Technology Jiangnan University Wuxi214122China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi214122China
- Collaborative Innovation Center of food safety and quality control in Jiangsu provinceJiangnan University Wuxi Jiangsu214122China
| | - Yan Hong
- School of Food Science and Technology Jiangnan University Wuxi214122China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi214122China
- Collaborative Innovation Center of food safety and quality control in Jiangsu provinceJiangnan University Wuxi Jiangsu214122China
| | - Zhaofeng Li
- School of Food Science and Technology Jiangnan University Wuxi214122China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi214122China
- Collaborative Innovation Center of food safety and quality control in Jiangsu provinceJiangnan University Wuxi Jiangsu214122China
| | - Caiming Li
- School of Food Science and Technology Jiangnan University Wuxi214122China
| | - Zhengbiao Gu
- School of Food Science and Technology Jiangnan University Wuxi214122China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi214122China
- Collaborative Innovation Center of food safety and quality control in Jiangsu provinceJiangnan University Wuxi Jiangsu214122China
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18
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Tao C, Shi W, Bai Q, Wang K. Effects of potato powder on wheat dough properties and fresh noodles quality. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1936192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Chunsheng Tao
- School of Artificial Intelligence, Beijing Technology and Business University, Beijing, China
| | - Wentian Shi
- School of Artificial Intelligence, Beijing Technology and Business University, Beijing, China
| | - Qiao Bai
- School of Artificial Intelligence, Beijing Technology and Business University, Beijing, China
| | - Kejian Wang
- School of Mechanical and Electrical Engineering, Beijing University of Chemical Technology, Beijing, China
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19
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Pu H, Yue M, Guo S, Li Y, Yang Y, Kuang J, Huang J. Influence of wheat flour substitution with potato pulp on dough rheology, microstructure and noodle quality. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14928] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Huayin Pu
- School of Food and Biological Engineering Shaanxi University of Science and Technology Weiyang District Xi’an Shaanxi Province710021China
- Natural Food Macromolecule Research Center Shaanxi University of Science and Technology Weiyang District Xi’an Shaanxi Province710021China
| | - Miao Yue
- School of Food and Biological Engineering Shaanxi University of Science and Technology Weiyang District Xi’an Shaanxi Province710021China
- Natural Food Macromolecule Research Center Shaanxi University of Science and Technology Weiyang District Xi’an Shaanxi Province710021China
| | - Simin Guo
- School of Food and Biological Engineering Shaanxi University of Science and Technology Weiyang District Xi’an Shaanxi Province710021China
| | - Yanjun Li
- School of Food and Biological Engineering Shaanxi University of Science and Technology Weiyang District Xi’an Shaanxi Province710021China
| | - Yifei Yang
- School of Food and Biological Engineering Shaanxi University of Science and Technology Weiyang District Xi’an Shaanxi Province710021China
- Natural Food Macromolecule Research Center Shaanxi University of Science and Technology Weiyang District Xi’an Shaanxi Province710021China
| | - Jiwei Kuang
- School of Food and Biological Engineering Shaanxi University of Science and Technology Weiyang District Xi’an Shaanxi Province710021China
- Natural Food Macromolecule Research Center Shaanxi University of Science and Technology Weiyang District Xi’an Shaanxi Province710021China
| | - Junrong Huang
- School of Food and Biological Engineering Shaanxi University of Science and Technology Weiyang District Xi’an Shaanxi Province710021China
- Natural Food Macromolecule Research Center Shaanxi University of Science and Technology Weiyang District Xi’an Shaanxi Province710021China
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20
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Ahmed J, Thomas L, Khashawi RA. Effect of inulin on rheological, textural, and structural properties of brown wheat flour dough and in vitro digestibility of developed Arabic bread. J Food Sci 2020; 85:3711-3721. [PMID: 33084057 DOI: 10.1111/1750-3841.15491] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 09/14/2020] [Accepted: 09/16/2020] [Indexed: 11/27/2022]
Abstract
The brown wheat flour (BWF)-based Arabic bread was fortified with chicory-derived inulin. The objective of this work was to assess the influence of the inulin concentration (1.25 to 5%) on the rheological, textural properties, and fermentation efficacy of enriched BWF dough. Farinographic measurement established that only 3.75% BWF can be substituted by inulin in a dough formulation, which resulted in lowering the water absorption capacity. The peak gelatinization temperature, Tp detected at 74.4 °C by rheometric measurement, which increased linearly with increasing the inulin concentration. The elastic modulus (G'), however, differed significantly among doughs with the addition of inulin. The dough hardness and compressibility increased as a function of inulin concentration. TPA measurement indicated that the Arabic bread fortified with 3.75% inulin was the best in texture. The addition of inulin improved the volume of CO2 generation in the yeasted dough. The distribution of starch particles on the top layer of bread surface was visualized through SEM. In-vitro digestion and steady-flow measurement of the BWF/inulin bread digesta exhibited a slow digestion and an increment in the apparent viscosity against the control bread, which further confirmed potential health benefits of the developed Arabic bread. PRACTICAL APPLICATION: Arabic bread is a staple food in many Asian countries, and an incorporation of soluble fiber, like inulin, definitely improves its health benefits. This work optimized a formulation based on BWF and inulin with technical feasibility. Rheological and textural studies demonstrated that blend bread could be made by replacing 3.75% BWF by inulin with significantly lower water content. Inulin has replaced the sugar in the yeasted dough, and carried out the bread fermentation adequately.
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Affiliation(s)
- Jasim Ahmed
- Food and Nutrition Program, Environment & Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Linu Thomas
- Food and Nutrition Program, Environment & Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Rawan Ali Khashawi
- Food and Nutrition Program, Environment & Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
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21
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Effects of sodium chloride or salt substitutes on rheological properties and water-holding capacity of flour and hardness of noodles. FOOD STRUCTURE 2020. [DOI: 10.1016/j.foostr.2020.100154] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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22
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Zhao B, Deng J, Li M, Li H, Zhang Y, Gong H, Chen Z. Preparation and quality evaluation of potato steamed bread with wheat gluten. Food Sci Nutr 2020; 8:3989-3998. [PMID: 32884680 PMCID: PMC7455941 DOI: 10.1002/fsn3.1600] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Revised: 11/21/2019] [Accepted: 11/25/2019] [Indexed: 11/25/2022] Open
Abstract
The present study aimed to study the preparation and quality evaluation of potato steamed bread by using potato flour, wheat flour, and gluten at the presence of yeast and inorganic additives. As the rheological properties of the potato-wheat formulated flour negatively related to the potato flour, the potato-wheat formulated flour with 35% potato flour was set as the basic flour (100%). The effects of wheat gluten on the rheological properties of the dough were also evaluated, and gluten addition amount was set at 6.5%. The effects of yeast, sodium bicarbonate, citric acid, and monocalcium phosphate addition on steamed bread properties have been studied and optimized by orthogonal test. The obtained potato steamed bread formula was 100% basic flour (potato/wheat mass ratio of 35:65), 6.5% wheat gluten, 1.1% yeast, 1.4% NaHCO3, 0.75% citric acid, and 0.50% Ca(H2PO4)2. The prepared potato steamed bread has good sensory and texture properties, with natural potato flavor.
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Affiliation(s)
- Beibei Zhao
- College of Food Science and EngineeringHenan University of TechnologyZhengzhouChina
| | - Jiawen Deng
- College of Food Science and EngineeringHenan University of TechnologyZhengzhouChina
| | - Mingyue Li
- College of Food Science and EngineeringHenan University of TechnologyZhengzhouChina
| | - Hua Li
- College of Food Science and EngineeringHenan University of TechnologyZhengzhouChina
| | - Yan Zhang
- College of Food Science and EngineeringHenan University of TechnologyZhengzhouChina
| | - Haodi Gong
- College of Food Science and EngineeringHenan University of TechnologyZhengzhouChina
| | - Zhicheng Chen
- College of Food Science and EngineeringHenan University of TechnologyZhengzhouChina
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23
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Liu Q, Zhang N, Wei W, Hu X, Tan Y, Yu Y, Deng Y, Bi C, Zhang L, Zhang H. Assessing the dynamic extrusion-based 3D printing process for power-law fluid using numerical simulation. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109861] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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24
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Tao C, Wang K, Liu X, Shi W, Liu Y, Gou E. Effects of Potato Powder and Starch on the Pasting, Rheological, and Thermal Properties of Dough. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Chunsheng Tao
- School of Materials Science and Mechanical Engineering, Beijing Technology and Business University
- College of Mechanical and Electrical Engineering, Beijing University of Chemical Technology
| | - Kejian Wang
- College of Mechanical and Electrical Engineering, Beijing University of Chemical Technology
| | - Xuejun Liu
- School of Materials Science and Mechanical Engineering, Beijing Technology and Business University
| | - Wentian Shi
- School of Materials Science and Mechanical Engineering, Beijing Technology and Business University
| | - Yude Liu
- School of Materials Science and Mechanical Engineering, Beijing Technology and Business University
| | - Ertong Gou
- School of Materials Science and Mechanical Engineering, Beijing Technology and Business University
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25
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Xu F, Liu W, Huang Y, Liu Q, Zhang C, Hu H, Zhang H. Screening of potato flour varieties suitable for noodle processing. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14344] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Fen Xu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing, Ministry of Agriculture Beijing P.R. China
| | - Wei Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing, Ministry of Agriculture Beijing P.R. China
| | - Yanjie Huang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing, Ministry of Agriculture Beijing P.R. China
| | - Qiannan Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing, Ministry of Agriculture Beijing P.R. China
| | - Chunjiang Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing, Ministry of Agriculture Beijing P.R. China
| | - Honghai Hu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing, Ministry of Agriculture Beijing P.R. China
| | - Hong Zhang
- Hefei CAAS Nutridoer Co. Ltd., Academy of Food Nutrition and Health InnovationChinese Academy of Agricultural Sciences Hefei China
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26
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Jiang Y, Zhao Y, Zhu Y, Qin S, Deng Y, Zhao Y. Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage. Food Chem 2019; 297:124902. [DOI: 10.1016/j.foodchem.2019.05.176] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 05/24/2019] [Accepted: 05/24/2019] [Indexed: 01/10/2023]
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27
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Andrzej KM, Małgorzata M, Sabina K, Horbańczuk OK, Rodak E. Application of rich in β-glucan flours and preparations in bread baked from frozen dough. FOOD SCI TECHNOL INT 2019; 26:53-64. [PMID: 31403832 DOI: 10.1177/1082013219865379] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This study aims to define the changes in the quality of bakery products depending on the β-glucan source and its contribution using bake-off technology. The examined bread was enriched with a 10% addition of oat flour, barley flour, oat fibre preparation, and barley fibre preparation. Bread was tested for rheological parameters, baking performance, hardness and springiness, water content, specific volume, porosity, crust and crumb colour, and β-glucan content. In the executed research, the adverse effect of this component on the formation of gluten network and hardness of the crumb was observed. In the double compression test, it was shown that the highest hardness on the day of baking was characterized by the bread with the addition of barley preparation. The fastest rate of staling was observed in the bread with additional barley flour that was affected by the highest amount of β-glucan. A significant decrease of the β-glucan level was also found during the technological bake-off process, which can be explained by the activity of enzymes.
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Affiliation(s)
- Kurek Marcin Andrzej
- Department of Technique and Food Development, Warsaw University of Life Sciences, Warsaw, Poland
| | - Moczkowska Małgorzata
- Department of Technique and Food Development, Warsaw University of Life Sciences, Warsaw, Poland
| | - Karp Sabina
- Department of Technique and Food Development, Warsaw University of Life Sciences, Warsaw, Poland
| | - Olaf K Horbańczuk
- Department of Technique and Food Development, Warsaw University of Life Sciences, Warsaw, Poland
| | - Ewelina Rodak
- Department of Technique and Food Development, Warsaw University of Life Sciences, Warsaw, Poland
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28
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Nie Y, Jin Y, Deng C, Xu L, Yu M, Yang W, Li B, Zhao R. Rheological and microstructural properties of wheat dough supplemented with Flammulina velutipes (mushroom) powder and soluble polysaccharides. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1596986] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Yuanyang Nie
- Postdoctoral Research Base, Henan Institute of Science and Technology, Xinxiang, China
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yuhui Jin
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Chujun Deng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Linshuang Xu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Mingjun Yu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Wei Yang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Bo Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Renyong Zhao
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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29
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Nie Y, Zhang P, Deng C, Xu L, Yu M, Yang W, Zhao R, Li B. Effects of Pleurotus eryngii (mushroom) powder and soluble polysaccharide addition on the rheological and microstructural properties of dough. Food Sci Nutr 2019; 7:2113-2122. [PMID: 31289659 PMCID: PMC6593381 DOI: 10.1002/fsn3.1054] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2018] [Revised: 03/20/2019] [Accepted: 03/27/2019] [Indexed: 01/28/2023] Open
Abstract
Adding a certain proportion of Pleurotus eryngii can improve the nutritional value of wheat-flour foods and enhance the utilization of this mushroom. In this research, partial wheat flour was substituted with P. eryngii powder (PEP) or soluble polysaccharide (SPPE) at different addition levels, and the effects of PEP and SPPE on the rheological and microstructural properties of dough were investigated. Farinographic assay results suggested that PEP significantly (p < 0.05) increased the water absorption of wheat flour but decreased the development time and stability of dough significantly (p < 0.05). Furthermore, it was capable of providing weaker extensographic characteristics and harder dough with the increasing of PEP addition levels. The dynamic oscillatory tests indicated that the PEP addition approximately increased the storage (G') and loss (G″) moduli in the entire frequency range, while the tan δ roughly decreased with the increasing of PEP addition levels, which could be attributed to the low solubility and strong water-trapping capacity of the dietary fiber in PEP. Due to the good water solubility and easy formation of hydrogen bonds, the addition of SPPE had inconsistent results with the PEP addition. The inner microstructure of dough showed that the continuity of gluten networks had been disrupted by PEP and SPPE addition and then resulted in a weaker extension and harder dough. This research could provide a foundation for the application of PEP in wheat-flour foods, and PEP addition levels of 2.5%-5.0% are recommended.
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Affiliation(s)
- Yuanyang Nie
- College of Food Science and TechnologyHenan University of TechnologyZhengzhouChina
- Postdoctoral Research BaseHenan Institute of Science and TechnologyXinxiangChina
| | - Penghui Zhang
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
| | - Chujun Deng
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
| | - Linshuang Xu
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
| | - Mingjun Yu
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
| | - Wei Yang
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
| | - Renyong Zhao
- College of Food Science and TechnologyHenan University of TechnologyZhengzhouChina
| | - Bo Li
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
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30
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Pleguezuelos-Villa M, Nácher A, Hernández MJ, Busó MAOV, Barrachina M, Peñalver N, Díez-Sales O. A novel lidocaine hydrochloride mucoadhesive films for periodontal diseases. JOURNAL OF MATERIALS SCIENCE. MATERIALS IN MEDICINE 2019; 30:14. [PMID: 30635738 DOI: 10.1007/s10856-018-6213-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2018] [Accepted: 12/28/2018] [Indexed: 06/09/2023]
Abstract
Periodontal diseases are inflammatory disorders caused primarily by dental plaque microorganisms that even may need surgery to remove damaged tissue. Adhesive biocompatible films may be an adequate form in order to improve drug retention or prevent microbial infections by covering the surgical site. In recent years, much attention has been focused on biocompatible inexpensive polymers, for biomedical and pharmaceutical potential applications. The objective of this research is the development of a film for mucosal application containing lidocaine hydrochloride (5%, w/w) as anesthetic drug. Lidocaine films were prepared with three biopolymers: hydroxypropylmethylcellulose (HPMC), chitosan (CH), or xanthan gum (XG). Their thickness and uniformity content were characterized. Rheological behavior of the hydrated films was studied using flow curves, creep and recovery tests and dynamic oscillatory measurements with a rheometer. The mucoadhesive assays were carried out with cheeks of Wistar rat using a universal tensile tester to know their adhesiveness. Finally, lidocaine delivery through the films was investigated in Franz cells. All films (n = 3 for each polymer) showed flexibility, a drug content of 0.015 ± 0.001 g/cm2 and a thickness of 0.25 ± 0.01 mm. The results of the maximum detachment force in tensile tests and work adhesion indicated that XG is the polymer that showed greater power of mucoadhesion (p < 0.05). These properties show a good correlation with the rheological characteristics. In all cases, the lidocaine amount released at 30 min is around 4 mg/cm2. This amount could be considered sufficient to guarantee the anesthetic effect.
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Affiliation(s)
- María Pleguezuelos-Villa
- Department of Pharmacy, Pharmaceutical Technology and Parasitology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100, Burjassot, Valencia, Spain.
| | - Amparo Nácher
- Department of Pharmacy, Pharmaceutical Technology and Parasitology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100, Burjassot, Valencia, Spain
- Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Universitat Politècnica de València, Universitat deValència, Av. Vicent Andrés Estellés s/n, 46100, Burjassot, Valencia, Spain
| | - María Jesús Hernández
- Department of Earth Physics and Thermodynamics, Faculty of Physics, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100, Burjassot, Valencia, Spain
| | - M A Ofelia Vila Busó
- Department of Physical Chemistry, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100, Burjassot, Valencia, Spain
| | - María Barrachina
- Department of Pharmacy, Pharmaceutical Technology and Parasitology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100, Burjassot, Valencia, Spain
| | - Nuria Peñalver
- Department of Pharmacy, Pharmaceutical Technology and Parasitology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100, Burjassot, Valencia, Spain
| | - Octavio Díez-Sales
- Department of Pharmacy, Pharmaceutical Technology and Parasitology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100, Burjassot, Valencia, Spain
- Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Universitat Politècnica de València, Universitat deValència, Av. Vicent Andrés Estellés s/n, 46100, Burjassot, Valencia, Spain
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