1
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Understanding the influence of in situ produced dextran on wheat dough baking performance: Maturograph, biaxial extension, and dynamic mechanical thermal analysis. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107844] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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2
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Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread. Foods 2022; 11:foods11131908. [PMID: 35804724 PMCID: PMC9265662 DOI: 10.3390/foods11131908] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 06/09/2022] [Accepted: 06/24/2022] [Indexed: 01/27/2023] Open
Abstract
The objective of this work was to explore the relationship between the microbial communities of sourdoughs collected from the Xinjiang and Gansu areas of China and the quality of steamed bread. Compared to yeast-based steamed bread, sourdough-based steamed bread is superior in terms of its hardness, adhesiveness, flexibility, and chewiness. It is rich in flavor compounds, but a significant difference in volatile flavor substances was observed between the two sourdoughs. A total of 19 strains of lactic acid bacteria (LAB) were isolated from the Gansu sourdough sample, in which Lactiplantibacillus plantarum and Pediococcus pentosaceus were the dominant species, accounting for 42.11% and 36.84%, respectively. A total of 16 strains of LAB were isolated from the Xinjiang sourdough sample, in which Lactiplantibacillus plantarum was the dominant species, accounting for 75%. High-throughput sequencing further confirmed these results. Clearly, the species diversity of Gansu sourdough was higher. The volatile profiles of the sourdoughs were similar, but differences in the individual volatile compounds were detected between the sourdoughs of the Gansu and Xinjiang regions. These results point out that the differences in the microbiota and the dominant strains lead to differences in the quality of sourdoughs from region to region. This investigation offers promising guidance on improving the quality of traditional steamed bread by adjusting the microorganisms in sourdough.
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3
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Sun X, Koksel F, Scanlon MG, Nickerson MT. Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations ‐ A review. Cereal Chem 2022. [DOI: 10.1002/cche.10561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Xinyang Sun
- College of Food Science and EngineeringNanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and SafetyNanjing210023PR China
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBR3T 2N2Canada
| | - Filiz Koksel
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBR3T 2N2Canada
| | - Martin G. Scanlon
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBR3T 2N2Canada
| | - Michael T. Nickerson
- Department of Food and Bioproduct SciencesUniversity of SaskatchewanSaskatoonSKS7N 5A8Canada
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4
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Puchol-Miquel M, Palomares C, Fernández-Segovia I, Barat JM, Perez-Esteve É. Effect of the type and degree of alkalization of cocoa powder on the physico-chemical and sensory properties of sponge cakes. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112241] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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5
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Strategies for Reducing Sodium Intake in Bakery Products, a Review. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11073093] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Nowadays, the dietary sodium chloride intake is higher than the daily recommended levels, especially due to its prominent presence in food products. This may cause an increase of high blood pressure leading to cardiovascular diseases. Cereal products, and in particular bread, are the main source of salt in human diet. However, salt is a critical ingredient in bread making, and its reduction can have a negative impact on bread quality. This review focuses on physiological role of sodium chloride, its effect on the human body and legislative recommendations on its consumption. Moreover, it presents sodium chloride effects on the bread making from the technological and sensory point of view and presents different options for salt reduction in foods focusing on bakery products. It may be concluded that salt reduction in bread making while maintaining dough rheological properties, yeast fermentation rate, bread quality through its loaf volume, color, textural properties, sensory characteristics is difficult to be achieved due to sodium chloride’s multifunctional role in the bread-making process. Several strategies have been discussed, focusing on sodium chloride replacement with other type of salts, dry sourdough and flavor enhancers.
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6
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Alpers T, Tauscher V, Steglich T, Becker T, Jekle M. The Self-Enforcing Starch-Gluten System-Strain-Dependent Effects of Yeast Metabolites on the Polymeric Matrix. Polymers (Basel) 2020; 13:polym13010030. [PMID: 33374760 PMCID: PMC7795266 DOI: 10.3390/polym13010030] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Revised: 12/16/2020] [Accepted: 12/21/2020] [Indexed: 11/16/2022] Open
Abstract
The rheological behaviour of dough during the breadmaking process is strongly affected by the accumulation of yeast metabolites in the dough matrix. The impact of metabolites in yeasted dough-like concentrations on the rheology of dough has not been characterised yet for process-relevant deformation types and strain rates, nor has the effect of metabolites on strain hardening behaviour of dough been analysed. We used fundamental shear and elongational rheometry to study the impact of fermentation on the dough microstructure and functionality. Evaluating the influence of the main metabolites, the strongest impact was found for the presence of expanding gas cells due to the accumulation of the yeast metabolite CO2, which was shown to have a destabilising impact on the surrounding dough matrix. Throughout the fermentation process, the polymeric and entangled gluten microstructure was found to be degraded (−37.6% average vessel length, +37.5% end point rate). These microstructural changes were successfully linked to the changing rheological behaviour towards a highly mobile polymer system. An accelerated strain hardening behaviour (+32.5% SHI for yeasted dough) was promoted by the pre-extension of the gluten strands within the lamella around the gas cells. Further, a strain rate dependency was shown, as a lower strain hardening index was observed for slow extension processes. Fast extension seemed to influence the disruption of sterically interacting fragments, leading to entanglements and hindered extensibility.
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Affiliation(s)
- Thekla Alpers
- Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany; (T.A.); (T.B.)
| | - Viviane Tauscher
- Dr. Oetker Technology Development Center, 19243 Wittenburg, Germany; (V.T.); (T.S.)
| | - Thomas Steglich
- Dr. Oetker Technology Development Center, 19243 Wittenburg, Germany; (V.T.); (T.S.)
| | - Thomas Becker
- Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany; (T.A.); (T.B.)
| | - Mario Jekle
- Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany; (T.A.); (T.B.)
- Correspondence: ; Tel.: +49-8161-71-3669
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7
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Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications. Foods 2020; 9:foods9111706. [PMID: 33233728 PMCID: PMC7699874 DOI: 10.3390/foods9111706] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 11/15/2020] [Accepted: 11/18/2020] [Indexed: 12/22/2022] Open
Abstract
Grain legumes, such as faba beans, have been investigated as promising ingredients to enhance the nutritional value of wheat bread. However, a detrimental effect on technological bread quality was often reported. Furthermore, considerable amounts of antinutritional compounds present in faba beans are a subject of concern. Sourdough-like fermentation can positively affect baking performance and nutritional attributes of faba bean flours. The multifunctional lactic acid bacteria strain Leuconostoc citreum TR116 was employed to ferment two faba bean flours with different protein contents (dehulled flour (DF); high-protein flour (PR)). The strain’s fermentation profile (growth, acidification, carbohydrate metabolism and antifungal phenolic acids) was monitored in both substrates. The fermentates were applied in regular wheat bread by replacing 15% of wheat flour. Water absorption, gluten aggregation behaviour, bread quality characteristics and in vitro starch digestibility were compared to formulations containing unfermented DF and PR and to a control wheat bread. Similar microbial growth, carbohydrate consumption as well as production of lactic and acetic acid were observed in both faba bean ingredients. A less pronounced pH drop as well as a slightly higher amount of antifungal phenolic acids were measured in the PR fermentate. Fermentation caused a striking improvement of the ingredients’ baking performance. GlutoPeak measurements allowed for an association of this observation with an improved gluten aggregation. Given its higher potential to improve protein quality in cereal products, the PR fermentate seemed generally more promising as functional ingredient due to its positive impact on bread quality and only moderately increased starch digestibility in bread.
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8
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Structural, thermal and rheological properties of gluten dough: Comparative changes by dextran, weak acidification and their combination. Food Chem 2020; 330:127154. [PMID: 32531630 DOI: 10.1016/j.foodchem.2020.127154] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2019] [Revised: 05/06/2020] [Accepted: 05/24/2020] [Indexed: 11/20/2022]
Abstract
Dextran-containing sourdough has been exploited in breadmaking, obtaining additive-free bread of high quality. Effect of dextran, weak acidification and their association on gluten dough structure, thermal properties and rheology was investigated. Electrophoresis (SDS-PAGE) showed that dextran and acids both lowered the band intensity in the high molecular weight area (Mw > 175 kDa) and size exclusion (SE-HPLC) revealed that weak acidification induced a decrease of 4.73% of the glutenin macropolymer (GMP) content. The higher free thiol (SH) was observed after dextran addition, further suggesting the hindered glutenin polymerization. Fourier transform infrared spectroscopy (FTIR) found that dextran and weak acidity caused increased β-turn and decreased β-sheet structures, suggesting a gluten of lower coherence and resistance to extension. Weakened thermal stability and viscoelasticity were subsequently detected by differential scanning calorimetry (DSC), thermogravimetric analysis (TGA) and dynamic rheology. However, structural, thermal and rheological properties of the weakly acidified group were improved by the associated dextran.
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9
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10
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Hopkins EJ, Newling B, Hucl P, Scanlon MG, Nickerson MT. Water mobility and association by 1H NMR and diffusion experiments in simple model bread dough systems containing organic acids. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.018] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Effects of glucose oxidase and organic acids on the properties of a model low sodium dough prepared from Harvest and Pembina CWRS wheat. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102802] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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12
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Buksa K, Krystyjan M. Arabinoxylan–starch–protein interactions in specially modified rye dough during a simulated baking process. Food Chem 2019; 287:176-185. [DOI: 10.1016/j.foodchem.2019.02.077] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2018] [Revised: 02/09/2019] [Accepted: 02/17/2019] [Indexed: 10/27/2022]
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13
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The incorporation of sourdough in sugar-reduced biscuits: a promising strategy to improve techno-functional and sensory properties. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03302-3] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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14
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Tang X, Liu R, Huang W, Zhang B, Wu Y, Zhuang J, Omedi JO, Wang F, Zheng J. Impact of in situ formed exopolysaccharides on dough performance and quality of Chinese steamed bread. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.039] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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15
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Belz MCE, Axel C, Arendt EK, Lynch KM, Brosnan B, Sheehan EM, Coffey A, Zannini E. Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1. Int J Food Microbiol 2018; 302:69-79. [PMID: 30017109 DOI: 10.1016/j.ijfoodmicro.2018.07.015] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 06/15/2018] [Accepted: 07/11/2018] [Indexed: 11/28/2022]
Abstract
The challenge remains for the baking industry to reduce salt levels in yeasted bread as directed by governments, retailers and consumers around the world. The two main problems associated with the reduction of salt are a lack of salty taste and the reduction in shelf-life. Both of these issues are addressed in the presented work. A range of breads containing different levels of salt (0.0%, 0.3% and 1.2% of NaCl) in combination with various levels of sourdough (0%, 6%, 12%, 18%, 24%) was produced. The different doughs were analysed for their rheological behaviour. The bread quality characteristics such as loaf volume, crumb structure, staling rate and microbial shelf life were also determined. The sourdoughs were analysed for their different metabolites: organic acids, sugars, exopolysaccharides (EPS), and antifungal compounds. A trained sensory panel was used to perform descriptive analysis of the bread samples. The object of this paper is to use functional sourdoughs, containing Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1 to compensate for the quality problems that occur when salt is reduced in yeasted bread. The application of functional sourdoughs containing exopolysaccharides and/or antifungal substances in salt reduced breads significantly improved the quality. The application of functional sourdoughs allows the reduction of salt to a level of 0.3%.
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Affiliation(s)
- Markus C E Belz
- School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland
| | - Claudia Axel
- School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland; APC Microbiome Institute, Cork, Ireland
| | - Kieran M Lynch
- School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland
| | - Brid Brosnan
- Department of Chemistry, Cork Institute of Technology (CIT), Bishopstown, Cork, Ireland
| | | | - Aidan Coffey
- Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland.
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16
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Sahin AW, Rice T, Zannini E, Axel C, Coffey A, Lynch KM, Arendt EK. Leuconostoc citreum TR116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns. Int J Food Microbiol 2018; 302:80-89. [PMID: 31208534 DOI: 10.1016/j.ijfoodmicro.2018.06.026] [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] [Received: 04/24/2018] [Revised: 06/13/2018] [Accepted: 06/29/2018] [Indexed: 01/13/2023]
Abstract
A marketing study revealed that commercially available burger buns can contain up to 10% (w/w) of added sugar. In order to reduce sugar and maintaining the product quality at the same time, functional ingredients and alternative sweetening agents have to be incorporated. In this study, the sourdough lactic acid bacteria Leuconostoc citreum TR116, selected for its ability to produce high amounts of mannitol, was used to produce wheat sourdough and its biochemical characteristics (cell count, pH, TTA, sugar- and acid profile, as well as mannitol production) were monitored over 48 h. The so produced sourdough was then incorporated, as a functional ingredient, into a sugar reduced burger bun system and the quality characteristics of the dough and the final product were determined. Sourdough incorporation counteract the negative effects of sugar reduction on dough properties and resulted in the same viscoelastic properties (0.423 ± 0.008) and gluten-network-development (PMT: 160 ± 12.6 s; TM: 44.0 ± 2.6 BU) as the full-sugar control dough. Furthermore, the investigation of specific volume, crumb hardness and chewiness revealed no significant differences between sugar reduced sourdough burger buns and its control. It is noteworthy that sourdough contributed to browning reaction resulting in darker crumb and crust colour (-8.2%; -9.6%) and it extended microbial shelf life of the burger buns significantly (+3.5 days). Sensory evaluation showed no significant differences in sweetness and sourness between sugar reduced buns containing sourdough and the full-sugar control. In conclusion, the incorporation of mannitol-rich sourdough fermented by Leuconostoc citreum TR116 represents a novel technological approach in the field of sugar reduction and showed high potential as a functional ingredient to ameliorate the losses of important quality parameters. Especially sourdough containing higher amounts of mannitol and lower amounts of lactate improved significantly the dough and burger bun quality.
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Affiliation(s)
- Aylin W Sahin
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Tom Rice
- Department of Biological Sciences, Cork Institute of Technology, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Claudia Axel
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Aidan Coffey
- Department of Biological Sciences, Cork Institute of Technology, Ireland
| | - Kieran M Lynch
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences and APC Microbiome Institute, University College Cork, Ireland.
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17
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Arabinoxylan-starch-protein interactions in specially modified rye dough during a simulated fermentation process. Food Chem 2018; 253:156-163. [DOI: 10.1016/j.foodchem.2018.01.153] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2017] [Revised: 12/02/2017] [Accepted: 01/23/2018] [Indexed: 11/21/2022]
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18
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Stone AK, Lam RSH, Hopkins EJ, Hucl P, Scanlon MG, Nickerson MT. Effect of organic acids and NaCl on the rheological properties of dough prepared using Pembina and Harvest CWRS wheat cultivars. Cereal Chem 2018. [DOI: 10.1002/cche.10050] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Andrea K. Stone
- Department of Food and Bioproduct Sciences; University of Saskatchewan; Saskatoon SK Canada
| | - Ricky S. H. Lam
- Department of Food and Bioproduct Sciences; University of Saskatchewan; Saskatoon SK Canada
| | - Erin J. Hopkins
- Department of Food and Bioproduct Sciences; University of Saskatchewan; Saskatoon SK Canada
| | - Pierre Hucl
- Department of Plant Sciences; University of Saskatchewan; Saskatoon SK Canada
| | - Martin G. Scanlon
- Department of Food and Human Nutritional Sciences; University of Manitoba; Winnipeg MB Canada
| | - Michael T. Nickerson
- Department of Food and Bioproduct Sciences; University of Saskatchewan; Saskatoon SK Canada
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19
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20
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Brandner S, Becker T, Jekle M. Wheat dough imitating artificial dough system based on hydrocolloids and glass beads. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.12.014] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Yovchev AG, Briggs C, Stone AK, Hucl P, Nickerson MT, Scanlon MG. Effect of Salt Reduction on Dough Handling and the Breadmaking Quality of Canadian Western Red Spring Wheat Varieties. Cereal Chem 2017. [DOI: 10.1094/cchem-02-17-0026-r] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Aleksandar G. Yovchev
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK, S7N 5A8, Canada
| | - Connie Briggs
- Crop Development Centre, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK, S7N 5A8, Canada
| | - Andrea K. Stone
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK, S7N 5A8, Canada
| | - Pierre Hucl
- Crop Development Centre, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK, S7N 5A8, Canada
| | - Michael T. Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK, S7N 5A8, Canada
| | - Martin G. Scanlon
- Department of Food Science, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada
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22
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Lopes M, Cavaleiro C, Ramos F. Sodium Reduction in Bread: A Role for Glasswort (Salicornia ramosissimaJ. Woods). Compr Rev Food Sci Food Saf 2017; 16:1056-1071. [DOI: 10.1111/1541-4337.12277] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2017] [Revised: 05/25/2017] [Accepted: 05/27/2017] [Indexed: 12/29/2022]
Affiliation(s)
- Maria Lopes
- Pharmacy Faculty; Univ. of Coimbra; Azinhaga de Santa Comba 3000-548 Coimbra Portugal
| | - Carlos Cavaleiro
- Pharmacy Faculty, CNC - Center for Neuroscience and Cell Biology; Univ. of Coimbra; Azinhaga de Santa Comba 3000-548 Coimbra Portugal
| | - Fernando Ramos
- Pharmacy Faculty, CNC - Center for Neuroscience and Cell Biology; Univ. of Coimbra; Azinhaga de Santa Comba 3000-548 Coimbra Portugal
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23
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Valerio F, Conte A, Di Biase M, Lattanzio VM, Lonigro SL, Padalino L, Pontonio E, Lavermicocca P. Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product. Food Chem 2017; 221:582-589. [DOI: 10.1016/j.foodchem.2016.11.135] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2016] [Revised: 11/21/2016] [Accepted: 11/24/2016] [Indexed: 02/04/2023]
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24
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Silow C, Axel C, Zannini E, Arendt EK. Current status of salt reduction in bread and bakery products – A review. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.10.010] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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25
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Nogueira ADC, Kussano JT, Steel CJ. Sourdough reduces sodium in wheat flour doughs. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12932] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Amanda de C. Nogueira
- Department of Food Technology; School of Food Engineering; University of Campinas (UNICAMP); P.O. Box 6121 Campinas CEP 13083-862 Brazil
| | - Julia T. Kussano
- Department of Food Technology; School of Food Engineering; University of Campinas (UNICAMP); P.O. Box 6121 Campinas CEP 13083-862 Brazil
| | - Caroline J. Steel
- Department of Food Technology; School of Food Engineering; University of Campinas (UNICAMP); P.O. Box 6121 Campinas CEP 13083-862 Brazil
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26
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Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough. Food Chem 2015; 187:451-9. [PMID: 25977050 DOI: 10.1016/j.foodchem.2015.04.041] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2014] [Revised: 02/16/2015] [Accepted: 04/15/2015] [Indexed: 11/21/2022]
Abstract
Investigations were made in order to evaluate the influence of the flour type, chemical acidification and fermentation on characteristics of doughs obtained with durum wheat and KAMUT® Khorasan flour. Doughs were observed immediately after mixing, 90 and 360 min of leavening at 30 °C. Fundamental rheology, yeasts heat production by isothermal microcalorimetry and the interaction between water and biopolymers by means of time domain nuclear magnetic resonance were evaluated. In addition aromatic metabolite development was followed by means of the combined application of gas-chromatography and electronic nose. KAMUT® Khorasan flour was found to be more suitable than durum wheat for the fermentation processes tested, especially at acidic conditions, as shown by the increase of the volume and the metabolic heat production by yeast. In acidified dough the pattern of volatile metabolites allowed a clear distinction between the types of dough. Moreover the water/starch proton pool was characterized by higher T2 values in the KAMUT® Khorasan samples.
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27
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Texture and flavor characteristics of rice cake fermented by Brettanomyces custersii ZSM-001. Journal of Food Science and Technology 2015. [DOI: 10.1007/s13197-015-1813-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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28
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Valerio F, Di Biase M, Caputo L, Creanza TM, Ancona N, Visconti A, Lavermicocca P. Effect of Lactobacillus brevis-based bioingredient and bran on microbiological, physico-chemical and textural quality of yeast-leavened bread during storage. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.09.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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29
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Jayaram VB, Rezaei MN, Cuyvers S, Verstrepen KJ, Delcour JA, Courtin CM. Ethanol at levels produced by Saccharomyces cerevisiae during wheat dough fermentation has a strong impact on dough properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9326-9335. [PMID: 25174613 DOI: 10.1021/jf502547a] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Yeast's role in bread making is primarily the fermentative production of carbon dioxide to leaven the dough. Fermentation also impacts dough matrix rheology, thereby affecting the quality of the end product. Surprisingly, the role of ethanol, the other yeast primary metabolite, has been ill studied in this context. Therefore, this study aims to assess the potential impact of ethanol on yeastless dough extensibility and spread and gluten agglomeration at concentrations at which it is produced in fermenting dough, i.e., up to 60 mmol per 100 g of flour. Reduced dough extensibility and dough spread were observed upon incorporation of ethanol in the dough formula, and were more pronounced for a weak than for a strong flour. Uniaxial and biaxial extension tests showed up to 50% decrease in dough extensibility and a dough strength increase of up to 18% for 60 mmol of ethanol/100 g of flour. Ethanol enhanced gluten agglomeration of a weak flour. Sequential extraction of flour in increasing ethanol concentrations showed that better gluten-solvent interaction is a possible explanation for the changed dough behavior.
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Affiliation(s)
- Vinay B Jayaram
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, Box 2463, B-3001 Leuven, Belgium
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Verheyen C, Jekle M, Becker T. Effects of Saccharomyces cerevisiae on the structural kinetics of wheat dough during fermentation. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.02.050] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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31
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Aplevicz KS, da Silva T, Fritzen-Freire CB, Amboni RDMC, Barreto PLM, Sant’Anna ES. Effect of the Incorporation of Different Freeze-Dried Cultures on the Properties of Sourdough Bread. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2014. [DOI: 10.1080/15428052.2014.904837] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Ezhilarasi PN, Indrani D, Jena BS, Anandharamakrishnan C. Microencapsulation of Garcinia fruit extract by spray drying and its effect on bread quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:1116-1123. [PMID: 23996701 DOI: 10.1002/jsfa.6378] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2013] [Revised: 08/21/2013] [Accepted: 08/30/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND (-)-Hydroxycitric acid (HCA) is the major acid present in the fruit rinds of certain species of Garcinia. HCA has been reported to have several health benefits. As HCA is highly hygroscopic in nature and thermally sensitive, it is difficult to incorporate in foodstuffs. Hence, Garcinia cowa fruit extract was microencapsulated using three different wall materials such as whey protein isolate (WPI), maltodextrin (MD) and a combination of whey protein isolate and maltodextrin (WPI + MD) by spray drying. Further, these microencapsulated powders were evaluated for their impact on bread quality and HCA retention. RESULTS Maltodextrin (MD) encapsulates had higher free (86%) and net HCA (90%) recovery. Microencapsulates incorporated breads had enhanced qualitative characteristics and higher HCA content than water extract incorporated bread due to efficient encapsulation during bread baking. Comparatively, bread with MD encapsulates showed softer crumb texture, desirable sensory attributes with considerable volume and higher HCA content. CONCLUSION The higher HCA contents of encapsulate incorporated breads were sufficient to claim for functionality of HCA in bread. Comparatively, MD had efficiently encapsulated Garcinia fruit extract during spray drying and bread baking. Spray drying proved to be an excellent encapsulation technique for incorporation into the food system.
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Affiliation(s)
- Perumal Natarajan Ezhilarasi
- Food Engineering Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020, India; Acadamy of Scientific and Innovative Research (AcSIR), New Delhi, 110 001, India
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Ilowefah M, Chinma C, Bakar J, Ghazali HM, Muhammad K, Makeri M. Fermented Brown Rice Flour as Functional Food Ingredient. Foods 2014; 3:149-159. [PMID: 28234309 PMCID: PMC5302312 DOI: 10.3390/foods3010149] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2013] [Revised: 01/29/2014] [Accepted: 02/05/2014] [Indexed: 11/20/2022] Open
Abstract
As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker’s yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to obtain fermented brown rice flour (FBRF). The FBRF was added to white rice flour at 0%, 10%, 20%, 30%, 40% and 50% levels to prepare steamed rice bread. Based on the sensory evaluation test, steamed rice bread containing 40% FBRF had the highest overall acceptability score. Thus, pasting properties of the composite rice flour, rheological properties of its batter, volume and texture properties of its steamed bread were determined. The results showed that peak viscosity of the rice flour containing 40% FBRF was significantly increased, whereas its breakdown, final viscosity and setback significantly decreased. Viscous, elastic and complex moduli of the batter having 40% FBRF were also significantly reduced. However, volume, specific volume, chewiness, resilience and cohesiveness of its steamed bread were significantly increased, while hardness and springiness significantly reduced in comparison to the control. These results established the effectiveness of yeast fermentation in reducing the detrimental effects of bran on the sensory properties of steamed white rice bread and encourage the usage of brown rice flour to enhance the quality of rice products.
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Affiliation(s)
- Muna Ilowefah
- UPM-BERNAS Research Laboratory, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia.
| | - Chiemela Chinma
- UPM-BERNAS Research Laboratory, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia.
| | - Jamilah Bakar
- UPM-BERNAS Research Laboratory, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia.
| | - Hasanah M Ghazali
- UPM-BERNAS Research Laboratory, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia.
| | - Kharidah Muhammad
- UPM-BERNAS Research Laboratory, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia.
| | - Mohammad Makeri
- UPM-BERNAS Research Laboratory, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia.
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Gélinas P, McKinnon C. Experiments on dough rheology to improve screening of bread wheat cultivars. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12176] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pierre Gélinas
- Food Research and Development Centre; Agriculture and Agri-Food Canada; Saint-Hyacinthe; Quebec; J2S 8E3; Canada
| | - Carole McKinnon
- Food Research and Development Centre; Agriculture and Agri-Food Canada; Saint-Hyacinthe; Quebec; J2S 8E3; Canada
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35
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Salinas MV, Puppo MC. Effect of organic calcium salts–inulin systems on hydration and thermal properties of wheat flour. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.10.036] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Quitmann H, Fan R, Czermak P. Acidic organic compounds in beverage, food, and feed production. ADVANCES IN BIOCHEMICAL ENGINEERING/BIOTECHNOLOGY 2013; 143:91-141. [PMID: 24275825 DOI: 10.1007/10_2013_262] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Organic acids and their derivatives are frequently used in beverage, food, and feed production. Acidic additives may act as buffers to regulate acidity, antioxidants, preservatives, flavor enhancers, and sequestrants. Beneficial effects on animal health and growth performance have been observed when using acidic substances as feed additives. Organic acids could be classified in groups according to their chemical structure. Each group of organic acids has its own specific properties and is used for different applications. Organic acids with low molecular weight (e.g. acetic acid, lactic acid, and citric acid), which are part of the primary metabolism, are often produced by fermentation. Others are produced more economically by chemical synthesis based on petrochemical raw materials on an industrial scale (e.g. formic acid, propionic and benzoic acid). Biotechnology-based production is of interest due to legislation, consumer demand for natural ingredients, and increasing environmental awareness. In the United States, for example, biocatalytically produced esters for food applications can be labeled as "natural," whereas identical conventional acid catalyst-based molecules cannot. Natural esters command a price several times that of non-natural esters. Biotechnological routes need to be optimized regarding raw materials and yield, microorganisms, and recovery methods. New bioprocesses are being developed for organic acids, which are at this time commercially produced by chemical synthesis. Moreover, new organic acids that could be produced with biotechnological methods are under investigation for food applications.
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Affiliation(s)
- Hendrich Quitmann
- Institute of Bioprocess Engineering and Pharmaceutical Technology, University of Applied Science Mittelhessen, Wiesenstrasse 14, 35390, Giessen, Germany
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Abstract
The dietary intake of sodium chloride has increased considerably over the last few decades due to changes in the human diet. This higher intake has been linked to a number of diseases including hypertension and other cardiovascular diseases. Numerous international health agencies, as well as the food industry, have now recommended a salt intake level of about 5-6 g daily, approximately half the average current daily intake level. Cereal products, and in particular bread, are a major source of salt in the diet. Therefore, any reduction in the level of salt in bread would have a major impact on global health. However, salt is a critical ingredient in bread production, and its reduction can have a deleterious effect on the production process. This includes an impact on dough handling, as well as final bread quality characteristics, including shelf-life, bread volume, and sensory characteristics, all deviating from the expectations of bakers and consumers. This review describes the effect of salt reduction during bread production and the resulting problems, both technological and qualitative, as well as evaluating some techniques commonly used to replace sodium chloride.
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Affiliation(s)
- Markus C E Belz
- School of Food Science, Food Technology, and Nutrition, National University of Ireland, Cork, Ireland
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Effects of Acidification, Sodium Chloride, and Moisture Levels on Wheat Dough: I. Modeling of Rheological and Microstructural Properties. FOOD BIOPHYS 2012. [DOI: 10.1007/s11483-012-9257-0] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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39
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Rieder A, Holtekjølen AK, Sahlstrøm S, Moldestad A. Effect of barley and oat flour types and sourdoughs on dough rheology and bread quality of composite wheat bread. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2011.10.003] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Keeratipibul S, Luangsakul N, Otsuka S, Sakai S, Hatano Y, Tanasupawat S. Application of the Chinese steamed bun starter dough (CSB-SD) in breadmaking. J Food Sci 2011; 75:E596-604. [PMID: 21535594 DOI: 10.1111/j.1750-3841.2010.01845.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The application of Chinese steamed bun starter dough (CSB-SD) in breadmaking was investigated. The activation of CSB-SD to activate the growth of lactic acid bacteria (LAB) and to increase the number of yeast, prior to making bread, was conducted by mixing CSB-SD with wheat flour and water and then incubating for 24 h. Wheat flour was then substituted by this activated CSB-SD (aCSB-SD) at 10%, 30%, and 50% (w/w) to make bread. Dough and bread properties were studied comparing to the control (without aCSB-SD). From the farinograph results, a high aCSB-SD substitution level resulted in a less stability in dough with a higher degree of softening. Extensigraph results suggested that after aging, all the substituted dough yielded a greater resistance to extension with lower extensibility values than the control. Substitutions with 30% and 50% (w/w) aCSB-SD significantly increased the total CO(2) gas generation. Scanning electron microscopy SEM images of the 30% and 50% (w/w) substituted dough showed a well-developed gluten matrix. The 50% (w/w) substituted breads obtained a greater risen volume, finer crumb grain, and retained more softness after 5-d storage than the control. In addition, both the 30% and 50% (w/w) substituted breads showed a slightly increased mold stability, as compared to the 0% and 10% (w/w) substituted breads.
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Affiliation(s)
- Suwimon Keeratipibul
- Dept. of Food Technology, Faculty of Science, Chulalongkorn Univ., Bangkok 10330, Thailand.
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41
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Blanco CA, Ronda F, Pérez B, Pando V. Improving gluten-free bread quality by enrichment with acidic food additives. Food Chem 2011; 127:1204-9. [DOI: 10.1016/j.foodchem.2011.01.127] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2010] [Revised: 12/27/2010] [Accepted: 01/26/2011] [Indexed: 10/18/2022]
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42
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Correa MJ, Pérez GT, Ferrero C. Pectins as Breadmaking Additives: Effect on Dough Rheology and Bread Quality. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0631-6] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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43
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Komlenić DK, Ugarčić-Hardi Ž, Jukić M, Planinić M, Bucić-Kojić A, Strelec I. Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02282.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Houben A, Götz H, Mitzscherling M, Becker T. Modification of the rheological behavior of amaranth (Amaranthus hypochondriacus) dough. J Cereal Sci 2010. [DOI: 10.1016/j.jcs.2010.02.003] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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KEFALAS PETROS, KOTZAMANIDIS SAVAS, SABANIS DIMITRIOS, YUPSANI ANASTASIA, KEFALA LIDAAIKATERINI, KOKKALIS ATHANASIOS, YUPSANIS TRAIANOS. BREAD MAKING OF DURUM WHEAT WITH CHICKPEA SOURDOUGH OR COMPRESSED BAKER'S YEAST. J FOOD QUALITY 2009. [DOI: 10.1111/j.1745-4557.2009.00267.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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47
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Lynch E, Dal Bello F, Sheehan E, Cashman K, Arendt E. Fundamental studies on the reduction of salt on dough and bread characteristics. Food Res Int 2009. [DOI: 10.1016/j.foodres.2009.03.014] [Citation(s) in RCA: 116] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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49
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Linlaud NE, Puppo MC, Ferrero C. Effect of Hydrocolloids on Water Absorption of Wheat Flour and Farinograph and Textural Characteristics of Dough. Cereal Chem 2009. [DOI: 10.1094/cchem-86-4-0376] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- N. E. Linlaud
- CIDCA-Fac. de Cs. Exactas, Universidad Nacional de La Plata, 47 y 116 (1900) La Plata, Pcia. Buenos Aires, Argentina
| | - M. C. Puppo
- CIDCA-Fac. de Cs. Exactas, Universidad Nacional de La Plata, 47 y 116 (1900) La Plata, Pcia. Buenos Aires, Argentina
- Fac. de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata, 60 y119 (1900), La Plata, Argentina
| | - C. Ferrero
- CIDCA-Fac. de Cs. Exactas, Universidad Nacional de La Plata, 47 y 116 (1900) La Plata, Pcia. Buenos Aires, Argentina
- Corresponding author. Phone and Fax: +54+221+4254853. E-mail:
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Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0659-z] [Citation(s) in RCA: 66] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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