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Păucean A, Șerban LR, Chiș MS, Mureșan V, Pușcaș A, Man SM, Pop CR, Socaci SA, Igual M, Ranga F, Alexa E, Berbecea A, Pop A. Nutritional composition, in vitro carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time. Food Chem X 2024; 22:101298. [PMID: 38586221 PMCID: PMC10997827 DOI: 10.1016/j.fochx.2024.101298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 02/29/2024] [Accepted: 03/14/2024] [Indexed: 04/09/2024] Open
Abstract
This study aimed to investigate the effect of ancient wheat flour type and sourdough fermentation time on the nutritional, textural and sensorial properties of fiber-rich sourdough bread. The proximate composition, minerals, carbohydrates, organic acids, volatiles, total phenolic content, simulated gastrointestinal digestion, textural and sensorial characteristics were investigated. Bread's minerals, total phenolics, cellulose contents and radical scavenging activity variations clearly indicates an increasing trend with sourdoughs fermentation time. Compared to maltose and glucose, fructose was predominant in all bread samples. Sourdough fermentation time and wheat type had non-significant influence on fructose content from digested fraction. Excepting emmer bread, fermentation time increased in vitro digestibility values for tested samples. The crumb textural parameters (hardness, gumminess, chewiness, cohesiveness and springiness index) were positively influenced by fermentation time. The specific clustering of the analysed characteristics distinguished emmer bread from other samples in terms of volatile compounds, textural and overall acceptability, being preferred by panellists.
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Affiliation(s)
- Adriana Păucean
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Larisa-Rebeca Șerban
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Maria Simona Chiș
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Vlad Mureșan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Andreea Pușcaș
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Simona Maria Man
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Carmen Rodica Pop
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Sonia Ancuța Socaci
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Marta Igual
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - Floricuța Ranga
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Ersilia Alexa
- Department of Food Control, Faculty of Agro-Food Technologies, University of Life Sciences “King Michael I of Romania”, 119 Aradului Avenue, 300641 Timișoara, Romania
| | - Adina Berbecea
- Department of Soil Sciences, Faculty of Agriculture, University of Life Sciences “King Michael I of Romania”,119 Aradului Avenue, 300641 Timișoara, Romania
| | - Anamaria Pop
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
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Pyo SH, Moon CR, Park SW, Choi JY, Park JD, Sung JM, Choi EJ, Son YJ. Quality and staling characteristics of white bread fortified with lysozyme-hydrolyzed mealworm powder ( Tenebrio molitor L.). Curr Res Food Sci 2024; 8:100685. [PMID: 38318313 PMCID: PMC10839563 DOI: 10.1016/j.crfs.2024.100685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2023] [Revised: 01/03/2024] [Accepted: 01/22/2024] [Indexed: 02/07/2024] Open
Abstract
Edible insects have a low environmental impact but are rich in nutrients and have been promoted as alternative protein sources. However, adding insect flour to bread negatively affects the overall quality, especially loaf volume and textural properties. Furthermore, relevant studies on chitin are limited. Therefore, this study examined chitin hydrolysis using lysozymes to enhance the quality characteristics in defatted mealworm (Tenebrio molitor L.) powder (DF-M)-supplemented bread. The chitin hydrolysis degree by lysozymes was evaluated using the 3,5-dinitrosalicylic acid assay and matrix-assisted laser desorption ionization-time-of-flight mass spectrometry. The amount of chitin oligomers increased with time, and no significant difference in the hydrolysis efficiency between water and 400 mM acetate buffer was observed. Enzymatic hydrolysis improved the DF-M water- and oil-binding and antioxidant capacities. In addition, chitin hydrolysis increased the volume and softened the texture of white bread. In particular, bread supplemented with DF-M hydrolyzed for 4 h at 10 % had the highest moisture content among the mealworm-added bread groups during storage for 5 days. Moreover, sensory evaluation showed a positive effect of chitin hydrolysis on acceptability. Our findings indicate that chitin hydrolysis can improve the quality of bread containing insect additives. In conclusion, this study provides novel insights into producing high-quality and functional bakery products from edible insects by the enzymatic hydrolysis of edible insect powders and could expand the applications of edible insects as food ingredients.
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Affiliation(s)
- Su-Hyeon Pyo
- Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, Anseong, 17546, Republic of Korea
| | - Chae-Ryun Moon
- Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, Anseong, 17546, Republic of Korea
| | - So-Won Park
- Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, Anseong, 17546, Republic of Korea
| | - Ji-yu Choi
- Department of Food and Nutrition, Pai Chai University, Daejeon, 35345, Republic of Korea
| | - Jong-Dae Park
- Korea Food Research Institute, Wanju, 55365, Republic of Korea
| | - Jung Min Sung
- Korea Food Research Institute, Wanju, 55365, Republic of Korea
| | - Eun-Ji Choi
- Korea Food Research Institute, Wanju, 55365, Republic of Korea
| | - Yang-Ju Son
- Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, Anseong, 17546, Republic of Korea
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Cao X, Islam MN, Lu D, Han C, Wang L, Tan M, Chen Y, Xin N. Effects of barley seedling powder on rheological properties of dough and quality of steamed bread. FOOD SCI TECHNOL INT 2023:10820132231188988. [PMID: 37464807 DOI: 10.1177/10820132231188988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/20/2023]
Abstract
In order to find the optimal share of barley seedling powder (BSP) to improve the rheological properties of wheat dough and physico-chemical properties of steamed bread (SB), BSP was added with wheat flour at various proportions (2-10%). Results showed that with the increasing amount of BSP additive, the farinograph index (86.33-123), dough stability (9.37-12.63 min), and dough development time (6.23-7.63 min) in blend flour increased. Similarly, with the increasing BSP, SB became darker and more greenish, and the total flavonoid content increased. The content of chlorophyll-b, and total chlorophyll demonstrated a faster increase than that of chlorophyll-a. The hardness and chewability of SB improved as well whereas the springiness increased first and then decreased. The best springiness and gumminess of SB were found with 2% and 8% BSP additives respectively. 2%, 4%, and 6% addition of BSP resulted in a slight fluctuation in the bound water quantity than 8% and 10% BSP additive. No new compound formation was confirmed by Infrared analysis and there was only a heat and mass transfer process. Results from this study indicated that SB with improved quality attributes can be prepared from wheat flour fortified with BSP at 2-4%.
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Affiliation(s)
- Xiaohuang Cao
- School of Chemistry and Food Science, Yulin Normal University, Yulin, China
- Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology, Yulin, China
| | - Md Nahidul Islam
- Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh
- Institute of Food Safety and Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh
| | - Dandan Lu
- School of Chemistry and Food Science, Yulin Normal University, Yulin, China
| | - Congying Han
- School of Chemistry and Food Science, Yulin Normal University, Yulin, China
| | - Lei Wang
- School of Chemistry and Food Science, Yulin Normal University, Yulin, China
| | - Mingxiong Tan
- School of Chemistry and Food Science, Yulin Normal University, Yulin, China
- Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology, Yulin, China
| | - Yuan Chen
- School of Chemistry and Food Science, Yulin Normal University, Yulin, China
- Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology, Yulin, China
| | - Ning Xin
- School of Chemistry and Food Science, Yulin Normal University, Yulin, China
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Li J, Hu S, Xu M, Min F, Yu T, Yuan J, Gao J, Chen H, Wu Y. Elm ( Ulmus pumila L.) bark flour as a gluten substitute in gluten-free whole foxtail millet bread. J Food Sci Technol 2023; 60:1163-1174. [PMID: 36908347 PMCID: PMC9998822 DOI: 10.1007/s13197-023-05670-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/27/2022] [Accepted: 01/12/2023] [Indexed: 01/28/2023]
Abstract
Elm bark (Ulmus pumila L.) flour is a nutritious and sustainable edible material for developing the macromolecular network in the food matrix. In this study, the effects of Elm bark flour and water addition on technological and sensory characteristics of gluten-free whole foxtail millet bread were investigated. Structural analysis methods such as SEM, X-ray diffraction, and FTIR were used to supplement the rheological properties and baking quality. Results showed that Elm bark flour improved gelatinization characteristics and rheological properties (tanδ < 1) of gluten-free dough. Moreover, the porous and network structure of gluten-free bread was observed by image analysis and further confirmed by Fourier transform infrared spectroscopy and X-Ray diffraction, endowing higher specific volume (1.98 ± 0.13 cm3/g), and a decrease hardness from 97.43 to 11.56 N. Additionally, with the incorporation of Elm bark flour-water combination, specific volume (2.15 ± 0.09 cm3/g) and hardness (6.83 ± 0.50 N) were further optimized. Combined with the results of rheological properties and bread structure, Elm bark flour at 15% ratio and water addition at 120% level exhibited the most potent improvement of gluten-free bread. These results might contribute to the potential utilization of Elm bark flour as the sustainable resource in gluten-free products. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05670-x.
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Affiliation(s)
- Jingjing Li
- Sino-German Joint Research Institute, Nanchang University, Nanchang, 330047 People’s Republic of China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 People’s Republic of China
- School of Food Science, Nanchang University, Nanchang, 330047 People’s Republic of China
| | - Shuai Hu
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200 People’s Republic of China
| | - Mengyu Xu
- Sino-German Joint Research Institute, Nanchang University, Nanchang, 330047 People’s Republic of China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 People’s Republic of China
- School of Food Science, Nanchang University, Nanchang, 330047 People’s Republic of China
| | - Fangfang Min
- Sino-German Joint Research Institute, Nanchang University, Nanchang, 330047 People’s Republic of China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 People’s Republic of China
- School of Food Science, Nanchang University, Nanchang, 330047 People’s Republic of China
| | - Tian Yu
- Sino-German Joint Research Institute, Nanchang University, Nanchang, 330047 People’s Republic of China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 People’s Republic of China
- School of Food Science, Nanchang University, Nanchang, 330047 People’s Republic of China
| | - Juanli Yuan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 People’s Republic of China
- School of Pharmaceutical Science, Nanchang University, Nanchang, 330006 People’s Republic of China
| | - Jinyan Gao
- School of Food Science, Nanchang University, Nanchang, 330047 People’s Republic of China
| | - Hongbing Chen
- Sino-German Joint Research Institute, Nanchang University, Nanchang, 330047 People’s Republic of China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 People’s Republic of China
| | - Yong Wu
- Sino-German Joint Research Institute, Nanchang University, Nanchang, 330047 People’s Republic of China
- Jiangxi Provincial Key Laboratory of Interdisciplinary Science, Nanchang University, Nanchang, 330047 People’s Republic of China
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Wang X, Huangfu X, Zhao M, Zhao R. Chinese traditional sourdough steamed bread made by retarded sponge-dough method: Microbial dynamics, metabolites changes and bread quality during continuous propagation. Food Res Int 2023; 163:112145. [PMID: 36596098 DOI: 10.1016/j.foodres.2022.112145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 11/08/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
Continuous propagation of Chinese traditional sourdough (CTS) was adopted to simulate the industrial production of sourdough steamed bread made by retarded sponge-dough method (SSB). Establishment of a stable microbial ecosystem occurred in mature sourdough within four days of continuous propagation, as revealed by both microbial and metabolic analyses. Lactobacillus sanfranciscensis and Kazachstania humilis were the predominant bacterial and fungal species in mature sourdoughs. Their relative abundances changed significantly from the first to third day of continuous propagation while exhibited relatively constant from the fourth day onwards despite the use of flour/water for each back-slopping step. Major changes in the metabolites and fermentative characteristics were observed during the initial three days and dough samples showed little temporal metabolic and fermentative variations from the fourth days onwards. Consequently, volumetric and textural properties as well as the volatile flavor compounds of SSB displayed rather high stability from the fourth day onwards.
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Affiliation(s)
- Xiangyu Wang
- College of Food Science and Engineering, Henan University of Technology, Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan Province 450001, China
| | - Xinyan Huangfu
- College of Food Science and Engineering, Henan University of Technology, Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan Province 450001, China
| | - Mengyuan Zhao
- College of Food Science and Engineering, Henan University of Technology, Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan Province 450001, China
| | - Renyong Zhao
- College of Food Science and Engineering, Henan University of Technology, Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan Province 450001, China.
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Tagliasco M, Tecuanhuey M, Reynard R, Zuliani R, Pellegrini N, Capuano E. Monitoring the effect of cell wall integrity in modulating the starch digestibility of durum wheat during different steps of bread making. Food Chem 2022; 396:133678. [PMID: 35849983 DOI: 10.1016/j.foodchem.2022.133678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 06/29/2022] [Accepted: 07/09/2022] [Indexed: 11/20/2022]
Abstract
Reduction of starch digestibility in starchy foods is beneficial for lowering the risks for major non-communicable diseases. Preserving cell integrity is known to delay starch digestibility in flour but its effect in bread is not clear. In this study, the effect of increasing particle size on in vitro starch digestibility of durum wheat flour, dough, and bread was investigated. Cell integrity was retained during bread processing for medium (1000 µm-1800 µm), and large (>1800 µm) flour, whereas in small one cell walls were mostly damaged (<350 µm). In vitro starch digestibility of flour decreased increasing particle size, but no difference was found in dough. In bread, instead, a modest decrease of starch digestibility for the bread made by large particle was observed, likely due to its dense structure. In conclusion, a high particle size could limit starch digestibility in durum wheat flour but not in bread.
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Lin S, Jin X, Gao J, Qiu Z, Ying J, Wang Y, Dong Z, Zhou W. Impact of wheat bran micronization on dough properties and bread quality: Part II - Quality, antioxidant and nutritional properties of bread. Food Chem 2022; 396:133631. [PMID: 35839722 DOI: 10.1016/j.foodchem.2022.133631] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2021] [Revised: 05/07/2022] [Accepted: 07/02/2022] [Indexed: 12/23/2022]
Abstract
To investigate the impact of superfine grinding of wheat bran on bread quality, antioxidant and nutritional properties, bran with different particle sizes (coarse, D50 of 362.3 μm; medium, 60.4 μm; superfine, 11.3 μm) were produced and fortified to white bread at three levels (10, 20 and 30%). At 20% fortification, compared to coarse bran, superfine bran increased the hardness and reduced the brightness of bread crumb by 56.3 and 3.30%, respectively, while it decreased bread's cell size by 10.7% and insignificantly impacted on bread's specific volume and porosity. Superfine bran retarded bread staling by 8.3% than coarse bran. It resulted in significantly better sensory attributes of bread in taste, texture and general palatability, and the fortified bread was overall acceptable (score > 6). Moreover, faster release of antioxidants (285-353% higher k), slower release of glucose (10.8% lower k), 3.76% less rapidly digestible starch, 5.65% more slowly digestible starch and 13.2% more resistant starch were found in the superfine group than the coarse one. Results demonstrated the potential of 20% fortification of superfine bran in developing fibre-enriched bread with satisfactory quality, increased antioxidant property and improved glycaemic modulation.
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Affiliation(s)
- Suyun Lin
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore; College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China; National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China
| | - Xiaoxuan Jin
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China
| | - Jing Gao
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China
| | - Ziyou Qiu
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China
| | - Jian Ying
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition & Health Research Institute, Beijing 102209, China
| | - Yong Wang
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition & Health Research Institute, Beijing 102209, China
| | - Zhizhong Dong
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition & Health Research Institute, Beijing 102209, China
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China.
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Rouzaud-Sández O, Pavlovich-Abril A, Salazar-García MG, Robles-Sánchez RM, Vidal-Quintanar RL. Multivariate analysis to select chemical compounds and rheological parameters as predictors of bread quality: interaction of wheat genotype and particle size of fine bran. J Food Sci Technol 2022; 59:2694-2704. [PMID: 35734130 PMCID: PMC9206960 DOI: 10.1007/s13197-021-05290-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/10/2021] [Accepted: 09/28/2021] [Indexed: 06/15/2023]
Abstract
UNLABELLED This assay was performed to select chemical compounds and rheological parameters for the prediction of the bread volume and crumb firmness of breads made with a blend of wheat flour-fine bran, using multivariate analysis. Two main factors were used, the source of fine bran and the particle size of fine bran. The experiment consisted in a completely random design, in a 2 × 3 factorial arrangement, the statistical analysis shown that the particle size of fine bran influence almost all the analytical variables. In addition, discriminant analysis was performed to analyse which rheological parameters and chemical components show the greater influence on dough behaviour and bread quality. Biaxial extensional viscosity, farinograph consistency, dough development time and stability were the main rheological parameters that govern the specific volume and crumb firmness and, were both closely related to the fibre, protein and starch content in the flour-fine bran blends. Particle size-genotype interaction has a significant influence on gelatinisation enthalpy and biaxial extensional viscosity that change the bread volume and the crumb firmness. The simplicity of linear equation of five independent variables to predict bread quality with high levels of accuracy could be advantageous in both basic research and the routine quality control of wheat mills. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05290-3.
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Affiliation(s)
- Ofelia Rouzaud-Sández
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Boulevard Luis Encinas y Rosales S/N. Col. Centro, P. O. Box 1685, 83000 Hermosillo, Sonora México
| | - Alán Pavlovich-Abril
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Boulevard Luis Encinas y Rosales S/N. Col. Centro, P. O. Box 1685, 83000 Hermosillo, Sonora México
| | - María Guadalupe Salazar-García
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Boulevard Luis Encinas y Rosales S/N. Col. Centro, P. O. Box 1685, 83000 Hermosillo, Sonora México
| | - Rosario Maribel Robles-Sánchez
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Boulevard Luis Encinas y Rosales S/N. Col. Centro, P. O. Box 1685, 83000 Hermosillo, Sonora México
| | - Reyna Luz Vidal-Quintanar
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Boulevard Luis Encinas y Rosales S/N. Col. Centro, P. O. Box 1685, 83000 Hermosillo, Sonora México
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Brites LTGF, Rebellato AP, Meinhart AD, Godoy HT, Pallone JAL, Steel CJ. Technological, sensory, nutritional and bioactive potential of pan breads produced with refined and whole grain buckwheat flours. Food Chem X 2022; 13:100243. [PMID: 35499026 PMCID: PMC9040025 DOI: 10.1016/j.fochx.2022.100243] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 01/21/2022] [Accepted: 02/02/2022] [Indexed: 11/20/2022] Open
Abstract
Breads made with 30% refined buckwheat flour or 30% whole grain buckwheat flour had minor interference in technological quality. Breads made with 30% or 45% whole grain buckwheat flour presented higher mineral contents. Breads made with refined buckwheat flour presented higher mineral bioaccessibility. After baking, rutin and quercetin levels increased, mainly in breads with 45% whole grain buckwheat flour. Breads made with 30% refined buckwheat flour or 30% whole grain buckwheat flour were well accepted by consumers.
The nutritional quality and bioactive potential of breads made with partial replacement of refined wheat flour (RWF) with 30% or 45% refined buckwheat flour (RBF) or whole buckwheat flour (WGBF) was assessed through mineral bioaccessibility, starch digestibility, dietary fiber content and bioactive potential by determining rutin and quercetin levels during processing. Moreover, technological quality and sensory acceptance were also evaluated. Breads made with 30% or 45% WGBF showed higher mineral and fiber contents compared to the control, while the formulations with RBF showed higher bioaccessibility. No changes were observed in the rutin levels of the dough before and after fermentation, but after baking, rutin and quercetin levels increased. The highest starch hydrolysis was found in the formulation containing 45% RBF. The formulations made with 30% RBF or 30% WGBF were well accepted by consumers. Our study shows interesting results, as few studies report the effect of processing on bioactive compounds.
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Affiliation(s)
- Lara T G F Brites
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
| | - Ana P Rebellato
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
| | - Adriana D Meinhart
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
| | - Helena T Godoy
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
| | - Juliana A L Pallone
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
| | - Caroline J Steel
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
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10
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Aguiar EV, Santos FG, Centeno ACLS, Capriles VD. Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability. Food Res Int 2021; 150:110762. [PMID: 34865780 DOI: 10.1016/j.foodres.2021.110762] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 10/09/2021] [Accepted: 10/15/2021] [Indexed: 10/20/2022]
Abstract
This study describes the use of the Mixture Design for simultaneals to improve the physical properties and acceptability of gluten-free bread (GFB) based on whole pseudocereals flour, as well as to define dough and bread instrumental predictors of the sensory quality of GFB. Three simplex-centroid designs were used to study the effects of each pseudocereal flour (amaranth - AF, buckwheat - BF, and quinoa - QF) blended with rice flour (RF) and potato starch (PS) on dough and bread properties. A total of 30 GFB formulations were produced and evaluated. Results reveal relationships between dough Mixolab parameters, such as C3 and C4, related to gelatinization and starch stability, with crumb moisture and firmness of GFB formulation, in which higher values of these parameters related to higher acceptability scores (>7 on a 10 cm hydroid hedonic scale). However, higher values of the secondary parameter C3-C4 was related to lower loaf-specific volume, impairing appearance and texture acceptability, as well as overall liking. The interaction effects between pseudocereal flour and RF increases dough consistency, bread volume, softness, and acceptability. Blends of 50% AF, BF, or QF with 50% RF results in GFB with high acceptability (overall liking of 8). The maximum pseudocereal proportions to obtain acceptable GFB (scores ≥ 7 for appearance, color, odor, texture, flavor acceptability and overall liking) were 60% AF, 85% BF, and 82% QF blended with RF. The combination of instrumental and sensory methods was useful to identify parameters capable of predicting the GFB quality, which may be useful for food scientists and producers to face the challenges regarding the development of healthier and better quality GFB to meet consumer needs.
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Affiliation(s)
- Etiene V Aguiar
- Federal University of São Paulo, Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil
| | - Fernanda G Santos
- Federal University of São Paulo, Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil
| | - Ana Carolina L S Centeno
- Federal University of São Paulo, Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil
| | - Vanessa D Capriles
- Federal University of São Paulo, Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil.
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11
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Sadeghian Motahar SF, Ariaeenejad S, Salami M, Emam-Djomeh Z, Sheykh Abdollahzadeh Mamaghani A. Improving the quality of gluten-free bread by a novel acidic thermostable α-amylase from metagenomics data. Food Chem 2021; 352:129307. [PMID: 33691209 DOI: 10.1016/j.foodchem.2021.129307] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 02/03/2021] [Accepted: 02/04/2021] [Indexed: 12/11/2022]
Abstract
Development of gluten-free products is important due to their role in gluten related disorders and health improvement. α-Amylase enzymes have shown to have a positive effect on wheat bread quality. This study aimed to screen in-silico a novel acidic-thermostable α-amylase (PersiAmy2) from the sheep rumen metagenome to increase the quality of gluten-free bread. The PersiAmy2 was cloned, expressed, purified and characterized. The enzyme was highly stable at a wide range of pH, temperature and storage conditions. The PersiAmy2 had excellent activity in the presence of ions, inhibitors, and surfactants. Utilization of the acidic thermostable PersiAmy2 in gluten-free bread resulted in a softer crumb, higher specific volume, porosity, moisture content and caused a darker crust color. The rheological measurement showed a solid-elastic behavior in batters. Also the addition of this enzyme reduced the firmness. From the results of this study it can be concluded that the PersiAmy2 can be used to improve the quality of gluten-free bread.
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Affiliation(s)
- Seyedeh Fatemeh Sadeghian Motahar
- Department of Food Science and Engineering, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
| | - Shohreh Ariaeenejad
- Department of Systems and Synthetic Biology, Agricultural Biotechnology Research Institute of Iran (ABRII), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran.
| | - Maryam Salami
- Department of Food Science and Engineering, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran.
| | - Zahra Emam-Djomeh
- Department of Food Science and Engineering, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
| | - Atefeh Sheykh Abdollahzadeh Mamaghani
- Department of Systems and Synthetic Biology, Agricultural Biotechnology Research Institute of Iran (ABRII), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran
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12
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Lancelot E, Fontaine J, Grua-Priol J, Le-Bail A. Effect of long-term storage conditions on wheat flour and bread baking properties. Food Chem 2021; 346:128902. [PMID: 33482530 DOI: 10.1016/j.foodchem.2020.128902] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 11/23/2020] [Accepted: 12/16/2020] [Indexed: 10/22/2022]
Abstract
This paper presents a study on the effect of storage conditions on wheat flour quality for 30 months. Such study may be of interest for research projects conducted over long periods. Wheat flours were stored in two types of packaging (permeable paper bags and watertight containers) and at two temperatures (ambient temperature and a cold storage room). Selected qualities parameters were evaluated regularly such as chemical stability, consistency, extensibility, resistance, water absorption, Solvent Retention Capacity and Gluten Index Performance. In addition, Near-Infrared Spectroscopy was used to monitor the flour's evolution and models were employed to predict certain parameters. The results showed that storage at ambient temperature led to significant modifications of flour parameters and baking performances, whereas storage at low temperature preserved the initial quality of the flour. A practical recommendation is to favour storage at low temperature in a sealed container to prevent interaction with oxygen and moisture uptake.
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Affiliation(s)
| | - Joran Fontaine
- Oniris, CNRS, GEPEA, UMR 6144, Nantes F-44000, France; VMI, 70 rue Anne de Bretagne - PA Marches de Bretagne, 85600 Saint-Hilaire-de-Loulay, France
| | | | - Alain Le-Bail
- Oniris, CNRS, GEPEA, UMR 6144, Nantes F-44000, France.
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13
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Garzon R, Skendi A, Antonio Lazo-Velez M, Papageorgiou M, Rosell CM. Interaction of dough acidity and microalga level on bread quality and antioxidant properties. Food Chem 2020; 344:128710. [PMID: 33272764 DOI: 10.1016/j.foodchem.2020.128710] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 10/15/2020] [Accepted: 11/19/2020] [Indexed: 10/22/2022]
Abstract
Microalgae nutritional and healthy dietary pattern might be affected by processes like breadmaking when used as ingredient. This study aims to determine the role of dough acidification on the nutritional pattern of Chlorella vulgaris enriched breads. Different levels of microalga (1%, 2% and 3%) were incorporated in the recipe in the presence of either 10% sourdough or chemically acidified doughs. Dough and bread characteristics were evaluated. Addition of microalga reduced the slice area and increased the crumb hardness, but it could be counteracted by increasing dough hydration and adapting proofing time. Doughs and breads enriched with microalga had green color. Dough acidification led to softer breads and enhanced the antioxidant activity of enriched breads. Microalgae incorporation increased the protein and ash content of the breads. Microalgae enriched breads made with chemically acidified doughs or sourdoughs had higher Total Phenolic Content and antioxidant activity as assessed by FRAP and ABTS methods.
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Affiliation(s)
- Raquel Garzon
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino, 7, Paterna 46980, Valencia, Spain
| | - Adriana Skendi
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino, 7, Paterna 46980, Valencia, Spain; Department of Food Science and Technology, International Hellenic University, POB 141, GR-57400 Thessaloniki, Greece
| | - Marco Antonio Lazo-Velez
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino, 7, Paterna 46980, Valencia, Spain; Universidad del Azuay, Grupos Estratégicos de investigación en Ciencia y Tecnología de Alimentos y Nutrición Industrial (GEICA-UDA), Av. 24 de mayo 7-77, Apartado01.01.981, Cuenca, Ecuador
| | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, POB 141, GR-57400 Thessaloniki, Greece
| | - Cristina M Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino, 7, Paterna 46980, Valencia, Spain.
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14
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Immonen M, Maina NH, Wang Y, Coda R, Katina K. Waste bread recycling as a baking ingredient by tailored lactic acid fermentation. Int J Food Microbiol 2020; 327:108652. [PMID: 32442778 DOI: 10.1016/j.ijfoodmicro.2020.108652] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 01/31/2020] [Accepted: 04/28/2020] [Indexed: 01/03/2023]
Abstract
Food-grade waste and side streams should be strictly kept in food use in order to achieve sustainable food systems. At present, the baking industry creates food-grade waste as excess and deformed products that are mainly utilized for non-food uses, such as bioethanol production. The purpose of this study was therefore to explore the potential of waste wheat bread recycling for fresh wheat bread production. Waste bread recycling was assessed without further processing or after tailored fermentation with lactic acid bacteria producing either dextran or β-glucan exopolysaccharides. When non-treated waste bread slurry was added to new bread dough, bread quality (specific volume and softness) decreased with increasing content of waste bread addition. In situ EPS-production (dextran and microbial β-glucan) significantly increased waste bread slurry viscosity and yielded residual fructose or glucose that could effectively replace the sugar added for yeast leavening. Furthermore, fermentation acidified waste bread matrix, thus improving the hygienic safety of the process. Bread containing dextran synthesized in situ by Weissella confusa A16 showed good technological quality. The produced dextran compensated the adverse effect of recycled bread on new bread quality attributes by 12% increase in bread specific volume and 37% decrease in crumb hardness. In this study, a positive technological outcome of the bread containing microbial β-glucan was not detected. The waste bread fermented by W. confusa A16 containing dextran appears to enable safe bread recycling with low acidity and minimal quality loss.
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15
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Valerga L, Quintero-Ruiz NA, Concellón A, Puppo MC. Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit. J Food Sci Technol 2020; 57:182-190. [PMID: 31975721 PMCID: PMC6952497 DOI: 10.1007/s13197-019-04046-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/28/2019] [Accepted: 08/19/2019] [Indexed: 10/26/2022]
Abstract
Eggplant (Solanum melongena L.) is the third solanaceous of horticultural importance in the world, after potato and tomato. In the agricultural production of this vegetable, there are post-harvest losses and waste generation. Reduction of these inconveniences can be avoided by obtaining ingredients with high nutritional value for food processing, as breadmaking. Changes in wheat dough and bread quality due to the incorporation of eggplant flour were studied. Different levels (5, 7.5, 10%) of replacement with flour from Large eggplant were analysed. The optimum level of eggplant flour (7.5%) was used for comparison technological performance of eggplant-wheat breads elaborated with flour from eggplants of different size: small size eggplant (Baby, BE) and large size eggplant (Large, LE). Dough was characterized through farinographic (water absorption, development time, stability, softening degree) and fermentation parameters (maximum volume of fermented dough, fermentation time). Technological quality (specific volume, hardness, elasticity, number of crumb alveolus, colour of crust and crumb) and sensory analysis of breads were evaluated. Proximal composition and antioxidant activity of flour and breads were studied. Water absorption, development time and softening degree increased, while bread volume, elasticity and the area occupied by alveoli decreased with the presence of eggplant flour. Breads also became darker. Breads with 7.5% of BE, presented a harder crumb with lower luminosity than those with LE. Both type of breads were well accepted by consumers; nevertheless, BE was the bread that contains higher amount of compounds with antioxidant activity and therefore it is recommended for formulation of functional breads.
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Affiliation(s)
- Lucia Valerga
- CIDCA – Facultad de Ciencias Exactas (UNLP – CONICET), Calle 47 y 116, 1900 La Plata, Argentina
| | | | - Analía Concellón
- CIDCA – Facultad de Ciencias Exactas (UNLP – CONICET), Calle 47 y 116, 1900 La Plata, Argentina
| | - María Cecilia Puppo
- CIDCA – Facultad de Ciencias Exactas (UNLP – CONICET), Calle 47 y 116, 1900 La Plata, Argentina
- Facultad de Ciencias Agrarias y Forestales (FCAyF - UNLP), 60 y 119, 1900 La Plata, Argentina
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16
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Chen Y, Zhao L, He T, Ou Z, Hu Z, Wang K. Effects of mango peel powder on starch digestion and quality characteristics of bread. Int J Biol Macromol 2019; 140:647-652. [PMID: 31446101 DOI: 10.1016/j.ijbiomac.2019.08.188] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 08/17/2019] [Accepted: 08/21/2019] [Indexed: 12/22/2022]
Abstract
This study investigated effects of mango peel powder on starch digestion properties and quality characteristics of bread, and discussed underneath mechanisms. Starch digestion rate and extent of bread were evaluated in vitro, and bread quality characteristics, including moisture content, volume, color and texture, were evaluated. The results showed that adding mango peel powder could significantly reduce starch digestion rate and digestion extent in bread, and the reduction degree was positively related to the amount of mango peel powder applied. Bread moisture content was improved by mango peel powder, while bread volume was reduced. Bread color was also impacted, showing increased L*, a* and b* values. And incorporation of mango peel powder apparently affected bread texture, resulting in increased hardness and chewiness, as well as decreased cohesiveness. These influences were generally proportional to the amount of mango peel powder applied. When <5% of mango peel powder was incorporated, bread quality was not dramatically changed, although starch digestibility was significantly inhibited. More mango peel powder could further reduce starch digestion; however, bread quality might be deteriorated. These results would provide guidelines for the development of low glycemic index foods, and be beneficial in facilitating comprehensive application of mango peel.
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Affiliation(s)
- Yan Chen
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Lei Zhao
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Ting He
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Zhuoshen Ou
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Zhuoyan Hu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Kai Wang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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17
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Djordjević M, Šoronja-Simović D, Nikolić I, Djordjević M, Šereš Z, Milašinović-Šeremešić M. Sugar beet and apple fibres coupled with hydroxypropylmethylcellulose as functional ingredients in gluten-free formulations: Rheological, technological and sensory aspects. Food Chem 2019; 295:189-197. [PMID: 31174749 DOI: 10.1016/j.foodchem.2019.05.066] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2018] [Revised: 04/18/2019] [Accepted: 05/07/2019] [Indexed: 10/26/2022]
Abstract
The presented study examined the influence of hydroxypropylmethylcellulose (HPMC), sugar beet fibre (SBF) and apple fibre (AF) incorporation coupled with adequate water levels on gluten-free (GF) batter rheology, bread quality and sensory characteristics. A Box-Behnken experimental design with independent variables: HPMC quantity (2-4 g/100 g), SBF and AF quantity (3-7 g/100 g) and water quantity (180-230 g/100 g depending on the fibre type) based on a maize flour/starch mixture was applied. GF breads with 4 g/100 g HPMC coupled with 3 g/100 g SBF and 7 g/100 g AF reached the highest specific volumes (2.44 cm3/g and 3.97 cm3/g) accompanied with the lowest crumb hardness (2.29 and 2.10 N, respectively). Appealing crust and crumb colour and good sensory characteristics were achieved in GF breads with 4 g/100 g HPMC and 3, 5 and 7 g/100 g SBF or AF. The corresponding GF breads showed enhanced fibre content (4.56-6.07 g/100 g).
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Affiliation(s)
- Marijana Djordjević
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Carbohydrate Food Engineering, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Dragana Šoronja-Simović
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Carbohydrate Food Engineering, Bul. cara Lazara 1, 21000 Novi Sad, Serbia.
| | - Ivana Nikolić
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Carbohydrate Food Engineering, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Miljana Djordjević
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Carbohydrate Food Engineering, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Zita Šereš
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Carbohydrate Food Engineering, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
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18
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Jang KJ, Hong YE, Moon Y, Jeon S, Angalet S, Kweon M. Exploring the applicability of tamarind gum for making gluten-free rice bread. Food Sci Biotechnol 2018; 27:1639-1648. [PMID: 30483427 DOI: 10.1007/s10068-018-0416-z] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2018] [Revised: 05/29/2018] [Accepted: 06/03/2018] [Indexed: 01/17/2023] Open
Abstract
The present study explored the applicability of tamarind gum in making gluten-free rice bread. Hydration properties of gums and pasting properties of rice flour with the gums were analyzed with Rapid ViscoAnalyzer. Batter properties and bread quality characteristics of rice bread containing gums were analyzed. Except for guar and xanthan gum, the final viscosity after hydration of other gums and the pasting properties of rice flour with the gums were similar. The batter properties and the quality of rice bread containing tamarind gum were equivalent or superior to those containing other gums. Cross-sections of rice bread showed that addition of tamarind gum and pectin resulted in a fine appearance, but pectin may not be preferred due to its lower pH causing unpleasant sour taste and smell of the rice bread containing the gum. Therefore, tamarind gum can be a useful gum for applying to make gluten-free rice bread.
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Affiliation(s)
- Kyoung-Jin Jang
- 1Department of Food Science and Nutrition, Pusan National University, Busan, South Korea 46241
| | - Ye Eun Hong
- 1Department of Food Science and Nutrition, Pusan National University, Busan, South Korea 46241
| | - Yujin Moon
- 1Department of Food Science and Nutrition, Pusan National University, Busan, South Korea 46241
| | - Soojeong Jeon
- 1Department of Food Science and Nutrition, Pusan National University, Busan, South Korea 46241
| | - Stevan Angalet
- Angalet Group International, LLC, Elmhurst, IL 60126 USA
| | - Meera Kweon
- 1Department of Food Science and Nutrition, Pusan National University, Busan, South Korea 46241
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19
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Barros JHT, Telis VRN, Taboga S, Franco CML. Resistant starch: effect on rheology, quality, and staling rate of white wheat bread. J Food Sci Technol 2018; 55:4578-4588. [PMID: 30333654 PMCID: PMC6170360 DOI: 10.1007/s13197-018-3393-6] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/07/2018] [Accepted: 08/14/2018] [Indexed: 11/28/2022]
Abstract
The effect of the partial substitution (0, 10, 15, and 20%) of wheat flour with resistant starch (RS) on dough rheology and structure, and on the quality and staling rate of bread was evaluated. The results from farinograph, extensograph, alveograph, oscillatory rheological tests, and from confocal laser scanning microscopy, indicated that the substitution up to 15% of flour with RS slightly affected the dough structure, weakening it through dilution of gluten protein. Bread made with 15% of RS had specific volume, crumb moisture, and firmness values similar to those of the control bread (without RS), indicating very good quality. During storage, the RS breads had higher crumb moisture, lower firmness, and a lower retrogradation rate than the control bread. The lower retrogradation rate, in conjunction with the higher crumb moisture and high water-retention capacity of RS, was responsible for lower crumb firmness in bread containing up to 15% RS. Using wheat flour of high quality helped to minimize the deleterious effect of RS on the dough and provided high-fiber bread with high quality and low staling.
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Affiliation(s)
- Jefferson H. T. Barros
- Department of Food Engineering and Technology, UNESP - São Paulo State University, R. Cristóvão Colombo, 2265, São José do Rio Preto, São Paulo CEP: 15054-000 Brazil
- IFAC - Federal Institute of Acre, R. Coronel Brandão, 1622, Xapuri, Acre CEP: 69930-000 Brazil
| | - Vânia R. N. Telis
- Department of Food Engineering and Technology, UNESP - São Paulo State University, R. Cristóvão Colombo, 2265, São José do Rio Preto, São Paulo CEP: 15054-000 Brazil
| | - Sebastião Taboga
- Department of Food Engineering and Technology, UNESP - São Paulo State University, R. Cristóvão Colombo, 2265, São José do Rio Preto, São Paulo CEP: 15054-000 Brazil
| | - Celia M. L. Franco
- Department of Food Engineering and Technology, UNESP - São Paulo State University, R. Cristóvão Colombo, 2265, São José do Rio Preto, São Paulo CEP: 15054-000 Brazil
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20
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Wang X, Pei D, Teng Y, Liang J. Effects of enzymes to improve sensory quality of frozen dough bread and analysis on its mechanism. J Food Sci Technol 2017; 55:389-398. [PMID: 29358832 DOI: 10.1007/s13197-017-2950-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/09/2017] [Indexed: 10/18/2022]
Abstract
Baking quality of frozen dough is negatively affected by dough weakening and by a reduction in both yeast viability and activity during freezing and frozen storage. The objective of this study was to investigate effects of different enzymes, such as α-amylase, xylanase, celluase, glucose oxidase, and lipase on the texture and sensory quality of bread after frozen storage, as well as on dough properties, in terms of fermentation characteristics, freezable water contents and microstructure. Except for α-amylase, other enzymes improved the bread sensory quality and got higher overall acceptability, especially xylanase. Dough fermentative behavior showed that the maximum heights of frozen dough were increased by 33.2, 19.7 and 7.4%, respectively with xylanase, cellulase and lipase. Cellulase lowered gas holding ability of dough. Thermodynamic properties indicated that addition of enzyme decreased the freezable water contents in frozen dough. Scanning electronic microscopy revealed that freezing and frozen storage disrupted dough gluten network causing separation of starch granules from the gluten matrix. Inclusion of cellulase, xylanase and lipase made the frozen dough having a more continuous gluten network and smoother surface, and glucose oxidase increased the stability of the gluten work.
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Affiliation(s)
- Xuan Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University (East Campus), No. 17, Tsinghua East Road, P.O. Box 294, Beijing, 100083 People's Republic of China
| | - Dudu Pei
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University (East Campus), No. 17, Tsinghua East Road, P.O. Box 294, Beijing, 100083 People's Republic of China
| | - Yuefei Teng
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University (East Campus), No. 17, Tsinghua East Road, P.O. Box 294, Beijing, 100083 People's Republic of China
| | - Jianfen Liang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University (East Campus), No. 17, Tsinghua East Road, P.O. Box 294, Beijing, 100083 People's Republic of China
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21
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Mohebbi Z, Homayouni A, Azizi MH, Hosseini SJ. Effects of beta-glucan and resistant starch on wheat dough and prebiotic bread properties. J Food Sci Technol 2017; 55:101-110. [PMID: 29358800 DOI: 10.1007/s13197-017-2836-9] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/07/2017] [Accepted: 08/23/2017] [Indexed: 12/01/2022]
Abstract
White wheat flour is a poor source of dietary fiber. Therefore a demand exists for enrichment of bread with non-digestible prebiotic ingredients that exert health-promoting effects. In this study, the effects of beta-glucan (BG) and resistant starch (RS) on the dough properties and bread-making characteristics were investigated. The water absorption of doughs increased with increasing BG and RS levels. Also, development time and farinograph quality number of BG-enriched doughs remained similar to that of the control while the doughs stability decreased, and all of these values decreased when the RS was added. BG was more effective in increasing the dough softening than RS. The resistance to deformation, energy, maximum resistance and ratio number values; increased with the addition of RS or BG, but their extensibility was decreased in comparison to the control. Formulation containing BG/RS combination showed the best farinograph (development time, stability) and extensograph (resistance and extensibility) parameters. The application of BG and RS had similar effect on specific volume, and moisture content while it caused a decrease in firmness after 5 days of storage.
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Affiliation(s)
- Zahra Mohebbi
- 1Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Aziz Homayouni
- 2Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mohammad Hossein Azizi
- 3Department of Food Science and Technology, Agriculture Collage, Tarbiat Modares University, Tehran, Iran
| | - Sayyed Javad Hosseini
- 1Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
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He L, Mao Y, Zhang L, Wang H, Alias SA, Gao B, Wei D. Functional expression of a novel α-amylase from Antarctic psychrotolerant fungus for baking industry and its magnetic immobilization. BMC Biotechnol 2017; 17:22. [PMID: 28245836 PMCID: PMC5331696 DOI: 10.1186/s12896-017-0343-8] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2016] [Accepted: 02/23/2017] [Indexed: 12/05/2022] Open
Abstract
Background α-Amylase plays a pivotal role in a broad range of industrial processes. To meet increasing demands of biocatalytic tasks, considerable efforts have been made to isolate enzymes produced by extremophiles. However, the relevant data of α-amylases from cold-adapted fungi are still insufficient. In addition, bread quality presents a particular interest due to its high consummation. Thus developing amylases to improve textural properties could combine health benefits with good sensory properties. Furthermore, iron oxide nanoparticles provide an economical and convenient method for separation of biomacromolecules. In order to maximize the catalytic efficiency of α-amylase and support further applications, a comprehensive characterization of magnetic immobilization of α-amylase is crucial and needed. Results A novel α-amylase (AmyA1) containing an open reading frame of 1482 bp was cloned from Antarctic psychrotolerant fungus G. pannorum and then expressed in the newly constructed Aspergillus oryzae system. The purified recombinant AmyA1 was approximate 52 kDa. AmyA1 was optimally active at pH 5.0 and 40 °C, and retained over 20% of maximal activity at 0–20 °C. The Km and Vmax values toward soluble starch were 2.51 mg/mL and 8.24 × 10−2 mg/(mL min) respectively, with specific activity of 12.8 × 103 U/mg. AmyA1 presented broad substrate specificity, and the main hydrolysis products were glucose, maltose, and maltotetraose. The influence of AmyA1 on the quality of bread was further investigated. The application study shows a 26% increase in specific volume, 14.5% increase in cohesiveness and 14.1% decrease in gumminess in comparison with the control. AmyA1 was immobilized on magnetic nanoparticles and characterized. The immobilized enzyme showed improved thermostability and enhanced pH tolerance under neutral conditions. Also, magnetically immobilized AmyA1 can be easily recovered and reused for maximum utilization. Conclusions A novel α-amylase (AmyA1) from Antarctic psychrotolerant fungus was cloned, heterologous expression in Aspergillus oryzae, and characterized. The detailed report of the enzymatic properties of AmyA1 gives new insights into fungal cold-adapted amylase. Application study showed potential value of AmyA1 in the food and starch fields. In addition, AmyA1 was immobilized on magnetic nanoparticles and characterized. The improved stability and longer service life of AmyA1 could potentially benefit industrial applications. Electronic supplementary material The online version of this article (doi:10.1186/s12896-017-0343-8) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Lei He
- State Key Lab of Bioreactor Engineering, New World Institute of Biotechnology, East China University of Science and Technology, P.O.B.311, 130 Meilong Road, Shanghai, 200237, China
| | - Youzhi Mao
- State Key Lab of Bioreactor Engineering, New World Institute of Biotechnology, East China University of Science and Technology, P.O.B.311, 130 Meilong Road, Shanghai, 200237, China
| | - Lujia Zhang
- State Key Lab of Bioreactor Engineering, New World Institute of Biotechnology, East China University of Science and Technology, P.O.B.311, 130 Meilong Road, Shanghai, 200237, China
| | - Hualei Wang
- State Key Lab of Bioreactor Engineering, New World Institute of Biotechnology, East China University of Science and Technology, P.O.B.311, 130 Meilong Road, Shanghai, 200237, China
| | - Siti Aisyah Alias
- Institute of Ocean and Earth Sciences, C308 Institute of Postgraduate Studies, University of Malaya, Kuala Lumpur, 50603, Malaysia
| | - Bei Gao
- State Key Lab of Bioreactor Engineering, New World Institute of Biotechnology, East China University of Science and Technology, P.O.B.311, 130 Meilong Road, Shanghai, 200237, China.
| | - Dongzhi Wei
- State Key Lab of Bioreactor Engineering, New World Institute of Biotechnology, East China University of Science and Technology, P.O.B.311, 130 Meilong Road, Shanghai, 200237, China
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Msaddak L, Abdelhedi O, Kridene A, Rateb M, Belbahri L, Ammar E, Nasri M, Zouari N. Opuntia ficus-indica cladodes as a functional ingredient: bioactive compounds profile and their effect on antioxidant quality of bread. Lipids Health Dis 2017; 16:32. [PMID: 28173866 PMCID: PMC5296952 DOI: 10.1186/s12944-016-0397-y] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2016] [Accepted: 12/21/2016] [Indexed: 11/23/2022] Open
Abstract
Background In the context of a balanced diet, the antioxidant-rich food consumption is a preventive way of many degenerative diseases. Consequently, improving the nutraceutical quality of traditional foods such as bakery products is an interesting approach. Considering the present consumer’s demand, cladodes from prickly pear that were traditionally used as a valuable food as well as in folk medicine for the treatment of several chronic diseases were investigated for their use in bread production to improve its functionality. Methods Bioactive substances were determined by liquid chromatography-high resolution electrospray ionization mass spectrometry (LC-HRESIMS) analysis. Dough rheological properties were characterized by alveographic measurements. Bread antioxidant quality was evaluated by total phenolics content, DPPH• radical-scavenging, metal (Fe2+) chelating and Fe3+ reducing power determinations. Results LC-HRESIMS analysis of the cladodes extract allowed the identification of 9 flavonoids, 2 phenolics, 1 alkaloid and 1 terpenoid compounds. Cladodes powder enrichment induced important modifications on the dough rheological parameters in terms of the extensibility (L) and deformation energy (W) decrease. Moreover, cladodes powder addition to bread resulted in a decrease in both crust and crumb colour parameters (L*, a* and b*). A 5% supplementation resulted in an increase of the bread yield and bread specific volume by 8.9 and 25%, respectively. Interestingly, Bread containing cladodes powder showed enhanced total phenolics content and antioxidant potential as compared to the control. Conclusions Substitution of wheat flour by the cladodes powder at 5% level was optimal for improving the total phenolics content and the antioxidant potential of bread without having any negative effect on its sensory acceptability. Cladodes from Opuntia ficus-indica could be considered as a potential health-promoting functional ingredient in bakery products.
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Affiliation(s)
- Lotfi Msaddak
- Laboratory of Enzyme Engineering and Microbiology, Engineering National School of Sfax (ENIS), University of Sfax, Sfax, Tunisia
| | - Ola Abdelhedi
- Laboratory of Enzyme Engineering and Microbiology, Engineering National School of Sfax (ENIS), University of Sfax, Sfax, Tunisia
| | - Amani Kridene
- Research Unit of Coastal and Urban Environments, ENIS, University of Sfax, Sfax, Tunisia
| | - Mostafa Rateb
- School of Science and Sport, University of West of Scotland, Paisley, UK
| | - Lassaâd Belbahri
- Laboratory of Soil Biology, University of Neuchatel, Neuchatel, Switzerland
| | - Emna Ammar
- Research Unit of Coastal and Urban Environments, ENIS, University of Sfax, Sfax, Tunisia
| | - Moncef Nasri
- Laboratory of Enzyme Engineering and Microbiology, Engineering National School of Sfax (ENIS), University of Sfax, Sfax, Tunisia
| | - Nacim Zouari
- High Institute of Applied Biology of Medenine (ISBAM), University of Gabes, Medenine, Tunisia.
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Chaudhary N, Dangi P, Khatkar BS. Relationship of molecular weight distribution profile of unreduced gluten protein extracts with quality characteristics of bread. Food Chem 2016; 210:325-31. [PMID: 27211654 DOI: 10.1016/j.foodchem.2016.04.043] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2016] [Revised: 04/13/2016] [Accepted: 04/13/2016] [Indexed: 11/29/2022]
Abstract
A statistical correlation was established among the molecular weight distribution patterns of unreduced gluten proteins and physicochemical, rheological and bread-making quality characteristics of wheat varieties. Size exclusion chromatography fractionated the gluten proteins apparently into five peaks. Peak I signified glutenins (30-130kDa), peak II as gliadins (20-55kDa), peak III as very low molecular weight monomeric gliadins (10-28kDa), peak IV and V, collectively, as albumins and globulins (<10kDa). Peaks I and II had appreciable effects on dough development time (r=0.830(∗∗) and r=-0.930(∗∗)) and dough stability (r=0.901(∗∗) and r=-0.979(∗∗)). Peak I was associated with R/E ratio (r=0.745(∗∗)), gluten index (r=0.959(∗∗)), and gliadin/glutenin ratio (r=-0.952(∗∗)), while peak II influenced inversely as expected. Peak I exhibited positive statistical significance with bread loaf volume (r=0.848(∗∗)); however, peak II had negative (r=-0.818(∗∗)) impact. Bread firmness increased with increment in peak II (r=0.625(∗∗)), and decreased with accretion in peak I (r=-0.623(∗∗)).
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Affiliation(s)
- Nisha Chaudhary
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India
| | - Priya Dangi
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India
| | - B S Khatkar
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India.
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25
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Aboshora W, Lianfu Z, Dahir M, Qingran M, Musa A, Gasmalla MA, Omar KA. Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential. J Food Sci Technol 2016; 53:591-600. [PMID: 26787978 DOI: 10.1007/s13197-015-2063-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/25/2015] [Accepted: 10/07/2015] [Indexed: 10/23/2022]
Abstract
In this covenant of functional foods, the world seeks for new healthier food products with appropriate proportions of bioactive constituents such as fiber, mineral elements, phenols and flavonoids. The doum fruit has good nutritional and pharmaceutical properties; therefore, its incorporation in breads could be beneficial in improving human health. In the current study, partial substitution of wheat flour (WF) with doum fruit flour (DFF) at levels of 5 %, 10 %, 15 % and 20 % were carried out to investigate the dough viscoelastic properties, baking performance, proximate compositions and antioxidant properties of the breads. Partial substitution of WF with DFF increased the water absorption and developing time of dough (P ≤ 0.05), while, the dough extensibility, resistance to extension and the deformation energy were reduced. Bread supplemented with DFF resulted in a reduction in quality in terms of specific loaf volume, conferred softness, hardness, cohesiveness and gumminess to the bread crumbs. DFF up to 15 % could partially replace WF in bread; increase its nutritional value in terms of fiber content and minerals, with only a small depreciation in the bread quality. Sensory evaluation showed that breads supplemented up to 15 % DFF were acceptable to the panelists and there was no significant difference in terms of taste, texture and overall acceptability compared to the control. The incorporation of DFF increased the total phenolic contents, total flavonoids contents and antioxidant properties compared to the control (for both flour and bread).
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26
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Kriaa M, Ouhibi R, Graba H, Besbes S, Jardak M, Kammoun R. Synergistic effect of Aspergillus tubingensis CTM 507 glucose oxidase in presence of ascorbic acid and alpha amylase on dough properties, baking quality and shelf life of bread. J Food Sci Technol 2015; 53:1259-68. [PMID: 27162406 DOI: 10.1007/s13197-015-2092-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/15/2015] [Accepted: 11/02/2015] [Indexed: 11/26/2022]
Abstract
The impact of Aspergillus tubingensis glucose oxidase (GOD) in combination with α-amylase and ascorbic acid on dough properties, qualities and shelf life of bread was investigated. Regression models of alveograph and texture parameters of dough and bread were adjusted. Indeed, the mixture of GOD (44 %) and ascorbic acid (56 %) on flour containing basal improver showed its potential as a corrective action to get better functional and rheological properties of dough and bread texture. Furthermore, wheat flour containing basal additives and enriched with GOD (63.8 %), ascorbic acid (32 %) and α- amylase (4.2 %) led to high technological bread making parameters, to decrease the crumb firmness and chewiness and to improve elasticity, adhesion, cohesion and specific volume of bread. In addition to that, the optimized formulation addition significantly reduced water activity and therefore decreased bread susceptibility to microbial spoilage. These findings demonstrated that GOD could partially substitute not only ascorbic acid but also α-amylase. The generated models allowed to predict the behavior of wheat flour containing additives in the range of values tested and to define the additives formula that led to desired rheological and baking qualities of dough. This fact provides new perspectives to compensate flour quality deficiencies at the moment of selecting raw materials and technological parameters reducing the production costs and facilitating gluten free products development. Graphical abstractᅟ.
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Affiliation(s)
- Mouna Kriaa
- Laboratoire de Microorganisme et de Biomolécules, Centre de Biotechnologie de Sfax, Université de Sfax, Route de Sidi Mansour Km 6, B.P 1177, 3018 Sfax, Tunisie
| | - Rabeb Ouhibi
- Département Biologie, Institut Supérieur de Biotechnologie de Sfax, BP 3038, Sfax, Tunisie
| | - Héla Graba
- Département Biologie, Institut Supérieur de Biotechnologie de Sfax, BP 3038, Sfax, Tunisie
| | - Souhail Besbes
- Département Biologie, Institut Supérieur de Biotechnologie de Sfax, BP 3038, Sfax, Tunisie
| | - Mohamed Jardak
- La Société Tunisienne de Production Alimentaire (STPA), Route de Gremda, Km 9.5, B.P 3000, Sfax, Tunisie
| | - Radhouane Kammoun
- Laboratoire de Microorganisme et de Biomolécules, Centre de Biotechnologie de Sfax, Université de Sfax, Route de Sidi Mansour Km 6, B.P 1177, 3018 Sfax, Tunisie ; Département Biologie, Institut Supérieur de Biotechnologie de Sfax, BP 3038, Sfax, Tunisie
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27
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Indrani D, Sakhare SD, Milind, Inamdar AA. Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller milled fractions of black gram (Phaseolus mungo L.). J Food Sci Technol 2015; 52:5264-70. [PMID: 26243951 DOI: 10.1007/s13197-014-1592-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/23/2014] [Accepted: 09/24/2014] [Indexed: 10/24/2022]
Abstract
Black gram grains were fractionated using roller flour mill. Effect of combination of additives (CA) namely dry gluten powder, sodium stearoyl-2-lactylate, fungal α-amylase on the rheological and bread making characteristics of wheat flour partly replaced with roller milled fractions of black gram was studied. With increase in the addition of straight run flour (SRF), protein rich fraction (PRF), protein and fiber rich fraction (P&FRF) from 0 to 20 %, fiber rich fraction, FRF (0-15 %), the farinograph water absorption increased and dough stability decreased; amylograph pasting temperature increased and peak viscosity decreased; bread volume decreased and crumb firmness value increased indicating adverse effect of these fractions on the rheological and bread making characteristics of wheat flour. Sensory evaluation showed that breads were acceptable only up to the level of 15 % for SRF, PRF & P&FRF and 10 % for FRF. However, when CA containing dry gluten powder, sodium stearoyl-2-lactylate and fungal α-amylase was incorporated the overall quality of the products improved. Use of these fractions increased the protein and fiber contents of bread by 1.24-1.66 and 1.48-3.79 times respectively. The results showed that possibility of utilising roller milled black gram fractions along with CA to improve the taste, texture and nutritional quality of bread.
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Affiliation(s)
- D Indrani
- Department of Flour Milling, Baking & Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysore, 570020 India
| | - Suresh D Sakhare
- Department of Flour Milling, Baking & Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysore, 570020 India
| | - Milind
- Department of Flour Milling, Baking & Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysore, 570020 India
| | - Aashitosh A Inamdar
- Department of Flour Milling, Baking & Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysore, 570020 India
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28
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Luna Pizarro P, Almeida EL, Coelho AS, Sammán NC, Hubinger MD, Chang YK. Functional bread with n-3 alpha linolenic acid from whole chia (Salvia hispanica L.) flour. J Food Sci Technol 2015; 52:4475-82. [PMID: 26139914 PMCID: PMC4486551 DOI: 10.1007/s13197-014-1477-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/25/2014] [Accepted: 07/08/2014] [Indexed: 10/25/2022]
Abstract
This work proposed to study the effects of the addition of whole chia flour (WCF) on the technological, nutritional and sensory qualities of bread. Different WCF contents (0 and 20 %) and vital gluten (VG) (0 and 4 %) were added to bread according to a 2(2) central composite rotational design. WCF decreased the specific volume, lightness and hue angle of the bread loaves, but did not affect the chroma values. WCF and VG contributed to maintenance of the moisture content of the loaves during the storage period. The increased firmness found with the addition of high levels of WCF (more than 10 %) was countered by larger amounts of VG (more than 2 %). The optimum loaf (10 % WCF and 2 % VG) showed 26 % more lipids, 19 % more protein and 11 % more ash than the standard loaf (0 % WCF and 0 % VG). A better lipid profile was also found (higher omega-3 fatty acid content and a better omega-6/omega-3 ratio). Both breads were positively rated in the sensory profile analysis.
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Affiliation(s)
- Patricia Luna Pizarro
- />Faculty of Engineering, National University of Jujuy, Av. Italia esq. Av. Martiarena, P. O Box 4600, San Salvador de Jujuy, Jujuy Argentina
| | - Eveline Lopes Almeida
- />Faculty of Food Engineering, University of Campinas, P.O. Box 6121, 13083-862 Campinas, São Paulo Brazil
| | - Alessandra Silva Coelho
- />Faculty of Food Engineering, University of Campinas, P.O. Box 6121, 13083-862 Campinas, São Paulo Brazil
| | - Norma Cristina Sammán
- />Faculty of Engineering, National University of Jujuy, Av. Italia esq. Av. Martiarena, P. O Box 4600, San Salvador de Jujuy, Jujuy Argentina
| | - Miriam Dupas Hubinger
- />Faculty of Food Engineering, University of Campinas, P.O. Box 6121, 13083-862 Campinas, São Paulo Brazil
| | - Yoon Kil Chang
- />Faculty of Food Engineering, University of Campinas, P.O. Box 6121, 13083-862 Campinas, São Paulo Brazil
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29
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Rodriguez Furlán LT, Pérez Padilla A, Campderrós ME. Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix. Food Chem 2014; 170:257-64. [PMID: 25306343 DOI: 10.1016/j.foodchem.2014.08.033] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2013] [Revised: 07/01/2014] [Accepted: 08/10/2014] [Indexed: 10/24/2022]
Abstract
The aim of this work was to improve the quality of gluten-free bread, incorporating plasma bovine proteins concentrated by ultrafiltration and freeze-dried with saccharides (inulin and sucrose). The influence of these compounds on textural properties and final bread quality was assessed. The textural studies revealed that with the addition of proteins and inulin, homogeneous and smaller air cells were achieved improving the textural properties while the bread hardness was comparable with breads with gluten. The volume of gluten-free breads increased with increasing proteins and inulin concentrations, reaching a maximum at a protein concentration of 3.5% (w/w). The addition of the enhancers improved moisture retention of the loaves after cooking and an increase of lightness of crumb with respect to the control was observed. The sensory analysis found no statistically significant difference in sensory attributes evaluated with respect to the control, so these ingredients do not negatively affect the organoleptic properties of bread.
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Affiliation(s)
- Laura T Rodriguez Furlán
- Instituto de Investigaciones en Tecnología Química (INTEQUI-CONICET), Facultad de Química, Bioquímica y Farmacia (UNSL), Chacabuco y Pedernera, 5700 San Luis, Argentina
| | - Antonio Pérez Padilla
- Instituto de Investigaciones en Tecnología Química (INTEQUI-CONICET), Facultad de Química, Bioquímica y Farmacia (UNSL), Chacabuco y Pedernera, 5700 San Luis, Argentina
| | - Mercedes E Campderrós
- Instituto de Investigaciones en Tecnología Química (INTEQUI-CONICET), Facultad de Química, Bioquímica y Farmacia (UNSL), Chacabuco y Pedernera, 5700 San Luis, Argentina.
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30
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Zafar TA, Al-Hassawi F, Al-Khulaifi F, Al-Rayyes G, Waslien C, Huffman FG. Organoleptic and glycemic properties of chickpea-wheat composite breads. J Food Sci Technol 2013; 52:2256-63. [PMID: 25829607 DOI: 10.1007/s13197-013-1192-7] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/23/2013] [Accepted: 10/03/2013] [Indexed: 12/13/2022]
Abstract
Prevalence of obesity and type-2-diabetes requires dietary manipulation. It was hypothesized that wheat-legume-composite breads will reduce the spike of blood glucose and increase satiety. Four pan bread samples were prepared: White bread (WB) as standard, Whole-wheat bread (WWB), WWB supplemented with chickpea flour at 25 % (25%ChB) and 35 % (35%ChB) levels. These breads were tested in healthy female subjects for acceptability and for effect on appetite, blood glucose, and physical discomfort in digestion. The breads were rated >5.6 on a 9-point hedonic scale with WB significantly higher than all other breads. No difference in area under the curve (AUC) for appetite was found, but blood glucose AUC was reduced as follows: 35%ChB < WB and WWB, WB >25%ChB = WWB or 35%ChB. We conclude that addition of chickpea flour at 35 % to whole wheat produces a bread that is acceptable to eat, causing no physical discomfort and lowers the glycemic response.
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Affiliation(s)
- Tasleem A Zafar
- Department of Food Science and Nutrition, College for Women, Adaliya, Kuwait University, P. O. Box 5969, 13060 Safat, Kuwait
| | - Fatima Al-Hassawi
- Department of Food Science and Nutrition, College for Women, Adaliya, Kuwait University, P. O. Box 5969, 13060 Safat, Kuwait
| | - Fatima Al-Khulaifi
- Department of Food Science and Nutrition, College for Women, Adaliya, Kuwait University, P. O. Box 5969, 13060 Safat, Kuwait
| | - Ghanima Al-Rayyes
- Department of Food Science and Nutrition, College for Women, Adaliya, Kuwait University, P. O. Box 5969, 13060 Safat, Kuwait
| | | | - Fatma G Huffman
- Department of Dietetics and Nutrition, Florida International University, University Park, FL USA
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31
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Mohammed I, Ahmed AR, Senge B. Effects of chickpea flour on wheat pasting properties and bread making quality. J Food Sci Technol 2012; 51:1902-10. [PMID: 25190845 DOI: 10.1007/s13197-012-0733-9] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/31/2012] [Accepted: 05/08/2012] [Indexed: 10/28/2022]
Abstract
Pulses (pea, chickpea, lentil, bean) are an important source of food proteins. They contain high amounts of lysine, leucine, aspartic acid, glutamic acid and arginine and provide well balanced essential amino acid profiles when consumed with cereals. The influence of partial substitution of wheat flour with chickpea flour at the levels of 10, 20 and 30 % was carried out to study their pasting properties and bread making quality. Pasting properties were determined using Micro Visco-Amylo-Graph Analyser and Farinograph. The pasting temperature increased with increase chickpea flour concentration and the temperature of pasting ranged between 62 to 66.5 °C. No peak of viscosity curve was found for pure chickpea flour and have higher pasting temperature than pure wheat flour. Chickpea flour addition increased the water absorption and dough development time (p < 0.05), Regarding dough stability, it appears that 10 % chickpea exhibited higher stability and resistance to mechanical mixing values than the control, while it decreased as the substitute level increases from 20 % to 30 %. The dough surface of the wheat dough and the blend with 10 % was classified as "normal", however the blend with 20 % and 30 % produced "sticky" dough surface. The presence of chickpea flour in dough affected bread quality in terms of volume, internal structure and texture. The color of crust and crumb got progressively darker as the level of chickpea flour substitution increased. While the substitution of wheat flour with 10 % chickpea flour gave loaves as similar as control.
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Affiliation(s)
- I Mohammed
- Institute for Food Technology and Food Chemistry, Department of Food Rheology, Technical University of Berlin, Sekr. KL-H1, Königin-Luise-Str. 22, 14195 Berlin, Germany ; Faculty of Agriculture, Food Science Department, Aleppo University, Aleppo, Syria
| | - Abdelrahman R Ahmed
- Institute for Food Technology and Food Chemistry, Department of Food Rheology, Technical University of Berlin, Sekr. KL-H1, Königin-Luise-Str. 22, 14195 Berlin, Germany ; Faculty of Education, Home Economics Department, Ain Shams University, Cairo, Egypt
| | - B Senge
- Institute for Food Technology and Food Chemistry, Department of Food Rheology, Technical University of Berlin, Sekr. KL-H1, Königin-Luise-Str. 22, 14195 Berlin, Germany
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