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Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107446] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Arai C, Hirose R, Tozaki M, Nakamura S, Yamaguchi S, Suzuki M, Miyamori K, Noguchi T, Takano K. Effect of acid‐soluble wheat protein addition on the quality of bread prepared from molded frozen dough. Cereal Chem 2021. [DOI: 10.1002/cche.10414] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Rieko Hirose
- Food Processing Center Faculty of Applied Bioscience Tokyo University of Agriculture Setagaya‐ku Japan
| | | | | | | | | | | | - Tomohiro Noguchi
- Food Processing Center Faculty of Applied Bioscience Tokyo University of Agriculture Setagaya‐ku Japan
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Ripoli C, Adiletta G, Russo P, Funicello N, Iannone G, Di Matteo M, De Pasquale S. Study of Pumpkin Drying Through Magnetic Resonance Imaging. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.644829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI) techniques are widely used in food science, mainly because they are non-invasive techniques. MRI, as a non-destructive technique, allows the study of intact samples and without any preparation of the samples before analysis. In food processing, the monitoring of distribution and water content is a consolidated analysis technique, frequently used on the market in order to preserve appropriate nutritional and health characteristics of food according to quality standards. In a food matrix, the variation of the water content is related to the changes in the internal structure and in the physico-chemical properties that occur during the transformation process. In this study MRI technique is used to evaluate the variation of the water content as a function of the drying time. Pumpkin samples are analyzed at four different drying temperatures of 50, 60, 65, and 70°C. The transverse relaxation time, T2, is used to assess the hydration level of the samples by comparing the information extracted from MR images with the drying kinetics measured by gravimetric method. Moreover, T2 maps are used to correlate the change in water distribution with the change in T2 values. The results show that the global weight loss curves obtained with the standard gravimetric method and with the MRI data are in excellent agreement. This work indicates that monitoring changes in the T2 profile of food (i.e., pumpkin) is a useful method for evaluating moisture profiles and changes induced on the sample during the drying process.
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Ayati SV, Hamdami N, Le-Bail A. Frozen Sangak dough and bread properties: Impact of pre-fermentation and freezing rate. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1180535] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Elgeti D, Jekle M, Becker T. Strategies for the aeration of gluten-free bread – A review. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.07.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Mikac U, Sepe A, Serša I. MR microscopy for noninvasive detection of water distribution during soaking and cooking in the common bean. Magn Reson Imaging 2014; 33:336-45. [PMID: 25499029 DOI: 10.1016/j.mri.2014.12.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2013] [Revised: 09/17/2014] [Accepted: 12/08/2014] [Indexed: 10/24/2022]
Abstract
Magnetic resonance microscopy (MRM) was used to study water distribution and mobility in common bean (Phaseolus vulgaris) seed during soaking at room temperature (20°C) and during the cooking of presoaked and dry bean seed in near-boiling water (98°C). Two complementary MRI methods were used to determine the total water uptake into the seed: the T2-weighted 3D RARE method, which yielded an increased signal from regions of highly mobile (bulk) water and a suppressed signal from regions of poorly mobile (bound) water; and the 3D SPI method, which yielded an increased signal from regions of water restricted in motion and a suppressed signal from the bulk water regions owing to the short repetition time of the method. Based on these results, it can be concluded that during soaking water enters the bean through the micropyle, migrating below the seed coat. The raphe and hypocotyl are hydrated first, while the cotyledon tissue is hydrated next. It was also observed that the imbibition rate increases with an increasing soaking temperature.
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Affiliation(s)
- Urša Mikac
- Jožef Stefan Institute, Jamova 39, 1000 Ljubljana, Slovenia.
| | - Ana Sepe
- Jožef Stefan Institute, Jamova 39, 1000 Ljubljana, Slovenia
| | - Igor Serša
- Jožef Stefan Institute, Jamova 39, 1000 Ljubljana, Slovenia; Department of Biomedical Engineering, Kyung Hee University, 1 Seocheon-dong, Giheung-gu, Yongin-si, Gyeonggi-do 446-701, Korea
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Bajd F, Serša I. Continuous monitoring of dough fermentation and bread baking by magnetic resonance microscopy. Magn Reson Imaging 2011; 29:434-42. [DOI: 10.1016/j.mri.2010.10.010] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2010] [Revised: 09/23/2010] [Accepted: 10/23/2010] [Indexed: 10/18/2022]
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Farrera-Rebollo RR, Salgado-Cruz MDLP, Chanona-Pérez J, Gutiérrez-López GF, Alamilla-Beltrán L, Calderón-Domínguez G. Evaluation of Image Analysis Tools for Characterization of Sweet Bread Crumb Structure. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0513-y] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Tlapale-Valdivia AD, Chanona-Pérez J, Mora-Escobedo R, Farrera-Rebollo RR, Gutiérrez-López GF, Calderón-Domínguez G. Dough and crumb grain changes during mixing and fermentation and their relation with extension properties and bread quality of yeasted sweet dough. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2009.02161.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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Lodi A, Abduljalil AM, Vodovotz Y. Characterization of water distribution in bread during storage using magnetic resonance imaging. Magn Reson Imaging 2007; 25:1449-58. [PMID: 17566682 DOI: 10.1016/j.mri.2007.04.003] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2006] [Revised: 04/19/2007] [Accepted: 04/21/2007] [Indexed: 11/16/2022]
Abstract
A soy bread of fully acceptable quality and containing 49% soy ingredients (with or without 5% almond powder) has been recently developed in our laboratory. An investigation on water distribution and mobility, as probed by proton signal intensity and T2 magnetic resonance images, during storage was designed to examine possible relations between water states and hindered staling rate upon soy or soy-almond addition. Water proton distribution throughout soy-containing loaves was found to be very homogeneous in fresh breads with and without almond, with minimal water migration occurring during prolonged storage. In contrast, traditional wheat bread displayed an inhomogeneous water proton population that tended to change (with higher moisture migration towards the outer perimeter of the slice) during storage. Similar results were found for water mobility throughout the loaves, as depicted in T2 images. On intensity images of all considered bread varieties, the outer perimeter corresponding to the crust exhibited lower signal intensity due to decreased water content. Higher T2 values were found in the crust of soy breads with and without almond, which were attributed to lipids. The results indicated that the addition of soy to bread improved the homogeneous distribution of water molecules, which may hinder the staling rate of soy-containing breads. However, incorporation of almond had little effect on the water proton distribution or mobility of soy breads.
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Affiliation(s)
- Alessia Lodi
- Department of Food Science and Technology, The Ohio State University, Parker Food Science and Technology Building, Columbus, OH 43210, USA
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11
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Rosell CM, Gómez M. Frozen Dough and Partially Baked Bread: An Update. FOOD REVIEWS INTERNATIONAL 2007. [DOI: 10.1080/87559120701418368] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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12
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Frozen dough bread: Quality and textural behavior during prolonged storage – Prediction of final product characteristics. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2006.03.013] [Citation(s) in RCA: 70] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Bonny JM, Rouille J, Della Valle G, Devaux MF, Douliez JP, Renou JP. Dynamic magnetic resonance microscopy of flour dough fermentation. Magn Reson Imaging 2004; 22:395-401. [PMID: 15062935 DOI: 10.1016/j.mri.2004.01.020] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2003] [Accepted: 01/26/2004] [Indexed: 10/26/2022]
Abstract
Magnetic resonance microscopy was carried out at 9.4 T with a voxel volume of 117 x 117 x 500 microm(3) and temporal resolution was adjusted to 8.5 min for a dynamic follow-up of bread dough fermentation during 2 h at a constant temperature of 30 degrees C. An image analysis procedure based on gray levels mathematical morphology routines was performed to assess bubble distribution and cell wall thickness inside the imaged bread dough. The evolution of the extracted curves allows one to characterize quantitatively the amount of bubbles and their growth. Using this procedure, different bread doughs were examined to determine the impact of dough composition on the structure modification during fermentation.
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Affiliation(s)
- Jean-Marie Bonny
- Structures Tissulaires et Interactions Moléculaires, INRA Theix, 63122 Saint-Genes-Champanelle, France.
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Naito S, Fukami S, Mizokami Y, Ishida N, Takano H, Koizumi M, Kano H. Effect of Freeze-Thaw Cycles on the Gluten Fibrils and Crumb Grain Structures of Breads Made from Frozen Doughs. Cereal Chem 2004. [DOI: 10.1094/cchem.2004.81.1.80] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- S. Naito
- National Food Research Institute, Tsukuba Science City, Ibaraki 305-8642, Japan
- Corresponding author. Phone: +81-29-838-8057. Fax: +81-29-838-7996. E-mail:
| | - S. Fukami
- Tsukishima Foods Industry Co., Ltd., 3-17-9, Higashikasai, Edogawa-ku, Tokyo 134-8520, Japan
| | - Y. Mizokami
- Tsukishima Foods Industry Co., Ltd., 3-17-9, Higashikasai, Edogawa-ku, Tokyo 134-8520, Japan
| | - N. Ishida
- National Food Research Institute, Tsukuba Science City, Ibaraki 305-8642, Japan
| | - H. Takano
- Agriculture, Forestry and Fisheries Technical Information Society, Seifun-kaikan 6F, 15-6, Kabuto-cho, Nihonbashi, Chuo-ku, Tokyo 103-0026, Japan
| | - M. Koizumi
- National Food Research Institute, Tsukuba Science City, Ibaraki 305-8642, Japan
| | - H. Kano
- National Institute of Agrobiological Sciences, Tsukuba Science City, Ibaraki 305-8602, Japan
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Current awareness on yeast. Yeast 2003; 20:455-62. [PMID: 12728936 DOI: 10.1002/yea.943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
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