101
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Quality assessment of commercial bread samples based on breadcrumb features and freshness analysis using an ultrasonic machine vision (UVS) system. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2015. [DOI: 10.1007/s11694-015-9261-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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102
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Impact of Flour Protein Content and Freezing Conditions on the Quality of Frozen Dough and Corresponding Steamed Bread. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1544-6] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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103
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Kondakci T, Ang AMY, Zhou W. Impact of Sodium Alginate and Xanthan Gum on the Quality of Steamed Bread Made from Frozen Dough. Cereal Chem 2015. [DOI: 10.1094/cchem-03-14-0036-r] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Turkay Kondakci
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543
| | - Amanda Mei Yen Ang
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543
| | - Weibiao Zhou
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543
- National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu, 215123, People's Republic of China
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104
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Morimoto N, Tabara A, Seguchi M. Effect of Xanthan Gum on Improvement of Bread Height and Specific Volume upon Baking with Frozen and Thawed Dough. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015. [DOI: 10.3136/fstr.21.309] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Naomi Morimoto
- Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University
| | - Aya Tabara
- Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University
| | - Masaharu Seguchi
- Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University
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105
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Jia C, Huang W, Ji L, Zhang L, Li N, Li Y. Improvement of hydrocolloid characteristics added to angel food cake by modifying the thermal and physical properties of frozen batter. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.03.033] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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106
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Barley flour exploitation in sourdough bread-making: A technological, nutritional and sensory evaluation. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.06.052] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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107
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Effect of sucrose fatty acid esters on pasting, rheological properties and freeze–thaw stability of rice flour. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.02.004] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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108
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Comparison of Chemical, Textural and Organoleptic Properties of Pastry Sheets with Two Different Additives. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2014. [DOI: 10.1515/ijfe-2012-0099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The effect of additions of Arabic gum and commercially used additive Frosty, commonly used for the bread production which is intended for freezing, on the quality of pastry sheets was determined. Frosty decreased active acidity and conversely increased titration acidity in the wheat flour dough and in final products. Higher addition of Arabic gum prolonged the freshness (= moisture) more than Frosty. Arabic gum had insignificant effect on the titration acidity or pH of the dough or the titration acidity of the final products. Both additions of Arabic gum (15 g kg−1 and 30 g kg−1) and higher addition of Frosty (30 g kg−1) decreased the firmness of the pastry sheets. Fresh samples of pastry sheets with lower addition of the Frosty were better in taste, crispness, porosity and quality than the samples with higher addition of the Arabic gum. However, pastry sheets with Frosty lost moisture faster and therefore became less fresh quicker, in comparison with samples with Arabic gum added.
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109
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Menon L, Majumdar SD, Ravi U. Development and analysis of composite flour bread. Journal of Food Science and Technology 2014; 52:4156-65. [PMID: 26139880 DOI: 10.1007/s13197-014-1466-8] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/18/2014] [Accepted: 07/01/2014] [Indexed: 10/25/2022]
Abstract
The study elucidates the effect of utilizing cereal-pulse-fruit seed composite flour in the development and quality analysis of leavened bread. The composite flour was prepared using refined wheat flour (WF), high protein soy flour (SF), sprouted mung bean flour (MF) and mango kernel flour (MKF). Three variations were formulated such as V-I (WF: SF: MF: MKF = 85:5:5:5), V-II (WF: SF: MF: MKF = 70:10:10:10), and V-III (WF: SF: MF: MKF = 60:14:13:13). Pertinent functional, physico-chemical and organoleptic attributes were studied in composite flour variations and their bread preparations. Physical characteristics of the bread variations revealed a percentage decrease in loaf height (14 %) and volume (25 %) and 20 % increase in loaf weight with increased substitution of composite flour. The sensory evaluation of experimental breads on a nine-point hedonic scale revealed that V-I score was 5 % higher than the standard bread. Hence, the present study highlighted the nutrient enrichment of bread on incorporation of a potential waste material mango kernel, soy and sprouted legume. Relevant statistical tests were done to analyze the significance of means for all tested parameters.
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Affiliation(s)
- Lakshmi Menon
- Department of Food Process Engineering, School of Bioengineering, S.R.M. University, Kattankulathur, Kancheepuram District, Tamil Nadu, India ; School of Food Science, M.O.P. Vaishnav College for Women, Chennai, Tamil Nadu India
| | | | - Usha Ravi
- School of Food Science, M.O.P. Vaishnav College for Women (Autonomous), No. 20, IV Lane, Nungambakkam High Road, Nungambakkam, Chennai, 600034 Tamil Nadu India
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110
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Boudová Pečivová P, Kubáň V, Mlček J, Juríková T, Balla Š, Sochor J, Baroň M. The influence of guar gum on textural and sensory properties of rolls made from semi-finished frozen products. POTRAVINARSTVO 2014. [DOI: 10.5219/377] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Textural and sensory properties of rolls produced from semi-finished frozen products with additions of guar gum were assessed. A commercial wheat flour T 512, ingredients such as yeast Saccharomyces cerevisiae, rapeseed oil, sodium chloride were used for preparing dough and final products. Guar gum and commercial additive Trial RC2 were used as additives for production. The textural properties of rolls were measured by a TA-XT Plus Texture Analyzer. All samples were evaluated by selected assessors. A five-point hedonic scale was used for evaluation characteristics such as taste, pliancy, texture, porosity, stickiness, gumminess, crispness and quality. The obtained data showed nonsignificant difference in moisture of rolls after baking and 3 days after baking. Control sample of rolls had higher firmness in comparison to other samples with guar gum after baking. Samples of rolls with higher addition of guar gum (10 g.kg-1 and 15 g.kg-1) had less firmness in comparison to control sample and sample with 5 g.kg-1 of guar gum. Sensory analysis showed negligible differences among all samples in monitored characteristics. Sensory assessors evaluated all samples as identical. Increased addition of guar gum in rolls led to the extension of shelf life (lower firmness) at unchanged sensory properties of the rolls.
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111
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Fadda C, Sanguinetti AM, Del Caro A, Collar C, Piga A. Bread Staling: Updating the View. Compr Rev Food Sci Food Saf 2014; 13:473-492. [PMID: 33412702 DOI: 10.1111/1541-4337.12064] [Citation(s) in RCA: 135] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2013] [Accepted: 02/15/2014] [Indexed: 12/01/2022]
Abstract
Staling of bread is cause of significant product waste in the world. We reviewed the literature of the last 10 y with the aim to give an up-to-date overview on processing/storage parameters, antistaling ingredients, sourdough technology, and measurement methods of the staling phenomenon. Many researchers have been focusing their interest on the selection of ingredients able to retard staling, mainly hydrocolloids, waxy wheat flours (WWF), and enzymes, but different efforts have been made to understand the molecular basis of bread staling with the help of various measurement methods. Results obtained confirm the central role of amylopectin retrogradation and water redistribution within the different polymers in determining bread staling, but highlighted also the importance of other flour constituents, such as proteins and nonstarch polysaccharides. Data obtained with thermal, spectroscopy, nuclear magnetic resonance, X-ray crystallography, and colorimetry analysis have pointed out the need to encourage the use of one or more of these techniques in order to better understand the mechanisms of staling. Results so far obtained have provided new insight on bread staling, but the phenomenon has not been fully elucidated so far.
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Affiliation(s)
- C Fadda
- Dipto. di Agraria, Univ. degli Studi di Sassari, Viale Italia 39/A, 07100, Sassari, Italy
| | - A M Sanguinetti
- Dipto. di Agraria, Univ. degli Studi di Sassari, Viale Italia 39/A, 07100, Sassari, Italy
| | - A Del Caro
- Dipto. di Agraria, Univ. degli Studi di Sassari, Viale Italia 39/A, 07100, Sassari, Italy
| | - C Collar
- Cereal Group, Food Science Dept, Inst. de Agroquímica y Tecnología de Alimentos (CSIC), Avenida Catedrático Agustín Escardino 7, Paterna 46980, Valencia, Spain
| | - A Piga
- Dipto. di Agraria, Univ. degli Studi di Sassari, Viale Italia 39/A, 07100, Sassari, Italy
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112
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Ahmad A, Arshad N, Ahmed Z, Bhatti MS, Zahoor T, Anjum N, Ahmad H, Afreen A. Perspective of surface active agents in baking industry: an overview. Crit Rev Food Sci Nutr 2014; 54:208-24. [PMID: 24188269 DOI: 10.1080/10408398.2011.579697] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Different researchers have previously used surfactants for improving bread qualities and revealed that these compounds result in improving the quality of dough and bread by influencing dough strength, tolerance, uniform crumb cell size, and improve slicing characteristics and gas retention. The objective of this review is to highlight the areas where surfactants are most widely used particularly in the bread industries, their role and mechanism of interaction and their contribution to the quality characteristics of the dough and bread. This review reveals some aspects of surface-active agents regarding its role physiochemical properties of dough that in turn affect the bread characteristics by improving its sensory quality and storage stability.
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Affiliation(s)
- Asif Ahmad
- a Department of Food Technology , Pir Mehr Ali Shah Arid Agriculture University Rawalpindi , Rawalpindi , Pakistan
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113
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Filipčev B, Šimurina O, Bodroža-Solarov M. Combined Effect of Xylanase, Ascorbic and Citric Acid in Regulating the Quality of Bread Made From Organically Grown Spelt Cultivars. J FOOD QUALITY 2014. [DOI: 10.1111/jfq.12081] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Bojana Filipčev
- Institute of Food Technology; University of Novi Sad; Novi Sad Serbia
| | - Olivera Šimurina
- Institute of Food Technology; University of Novi Sad; Novi Sad Serbia
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114
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Silvas-García M, Ramírez-Wong B, Torres-Chávez P, Carvajal-Millan E, Barrón-Hoyos J, Bello-Pérez L, Quintero-Ramos A. Effect of Freezing Rate and Storage Time on Gluten Protein Solubility, and Dough and Bread Properties. J FOOD PROCESS ENG 2014. [DOI: 10.1111/jfpe.12079] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- M.I. Silvas-García
- Departamento de Investigación y Posgrado en Alimentos; Universidad de Sonora; Hermosillo Sonora 83000 Mexico
| | - B. Ramírez-Wong
- Departamento de Investigación y Posgrado en Alimentos; Universidad de Sonora; Hermosillo Sonora 83000 Mexico
| | - P.I. Torres-Chávez
- Departamento de Investigación y Posgrado en Alimentos; Universidad de Sonora; Hermosillo Sonora 83000 Mexico
| | - E. Carvajal-Millan
- Centro de Investigación en Alimentación y Desarrollo; Hermosillo Sonora Mexico
| | - J.M. Barrón-Hoyos
- Departamento de Investigación y Posgrado en Alimentos; Universidad de Sonora; Hermosillo Sonora 83000 Mexico
| | - L.A. Bello-Pérez
- Centro de Desarrollo de Productos Bióticos del IPN; Yautepec Morelos Mexico
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115
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Mashkour M, Shahraki MH, Mirzaee H, Garmakhany AD. Optimisation of sweet bread formulation by use of image processing and response surface methodology. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2014. [DOI: 10.3920/qas2012.0151] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- M. Mashkour
- Department of Food Science and Technology, Gorgan University of Agricultural Science and Natural Resources, Beheshti Avenue, Gorgan 49138-15739, Iran
| | - M. Hashemi Shahraki
- Department of Food Science and Technology, Gorgan University of Agricultural Science and Natural Resources, Beheshti Avenue, Gorgan 49138-15739, Iran
| | - H. Mirzaee
- Department of Food Science and Technology, Gorgan University of Agricultural Science and Natural Resources, Beheshti Avenue, Gorgan 49138-15739, Iran
| | - A. Daraei Garmakhany
- Department of Food Science and Technology, Islamic Azad University, Azadshahr Branch, Azadshahr, Golestan 53119-53719, Iran
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116
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Różyło R, Dziki D, Laskowski J. Changes in the physical and the sensorial properties of wheat bread caused by interruption and slowing of the fermentation of yeast-based leaven. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2013.11.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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117
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Borczak B, Sikora E, Sikora M, Kapusta-Duch J. The influence of prolonged frozen storage of wheat-flour rolls on resistant starch development. STARCH-STARKE 2013. [DOI: 10.1002/star.201300183] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Barbara Borczak
- Faculty of Food Technology, Department of Human Nutrition; University of Agriculture in Krakow; Krakow Poland
| | - Elżbieta Sikora
- Faculty of Food Technology, Department of Human Nutrition; University of Agriculture in Krakow; Krakow Poland
| | - Marek Sikora
- Faculty of Food Technology, Department of Carbohydrate Technology; University of Agriculture in Krakow; Krakow Poland
| | - Joanna Kapusta-Duch
- Faculty of Food Technology, Department of Human Nutrition; University of Agriculture in Krakow; Krakow Poland
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118
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Dhiraj B, Prabhasankar P. Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2013; 2013:538070. [PMID: 26904601 PMCID: PMC4745506 DOI: 10.1155/2013/538070] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/13/2013] [Revised: 07/12/2013] [Accepted: 07/15/2013] [Indexed: 11/17/2022]
Abstract
This study is aimed to assess the suitability of T. aestivum wheat milled products and its combinations with T. durum semolina with additives such as ascorbic acid, vital gluten and HPMC (Hydroxypropyl methyl cellulose) for pasta processing quality characteristics such as pasta dough rheology, microstructure, cooking quality, and sensory evaluation. Rheological studies showed maximum dough stability in Comb1 (T. aestivum wheat flour and semolina). Colour and cooking quality of Comb2 (T. durum semolina and T. aestivum wheat flour) and Comb3 (T. aestivum wheat semolina and T. durum semolina) were comparable with control. Pasting results indicated that T. aestivum semolina gave the lowest onset gelatinization temperature (66.9°C) but the highest peak viscosity (1.053 BU). Starch release was maximum in Comb1 (53.45%) when compared with control (44.9%) as also proved by microstructure studies. Firmness was seen to be slightly high in Comb3 (2.430 N) when compared with control (2.304 N), and sensory evaluations were also in the acceptable range for the same. The present study concludes that Comb3 comprising 50% T. durum semolina and 50% T. aestivum refined wheat flour with additives would be optimal alternate for 100% T. durum semolina for production of financially viable pasta.
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Affiliation(s)
- B. Dhiraj
- Department of Biotechnology, Vellore Institute of Technology, Vellore, India
| | - P. Prabhasankar
- Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore 570 020, India
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119
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Levent H, Bilgiçli N. Quality Evaluation of Wheat Germ Cake Prepared with Different Emulsifiers. J FOOD QUALITY 2013. [DOI: 10.1111/jfq.12042] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Affiliation(s)
- H. Levent
- Mut Vocational School of Higher Education; Mersin University; Mersin Turkey
| | - N. Bilgiçli
- Department of Food Engineering; Engineering and Architecture Faculty; Necmettin Erbakan University; Konya 42050 Turkey
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120
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Zhao L, Li L, Liu GQ, Chen L, Liu X, Zhu J, Li B. Effect of freeze–thaw cycles on the molecular weight and size distribution of gluten. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.04.013] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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121
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Blibech M, Maktouf S, Chaari F, Zouari S, Neifar M, Besbes S, Ellouze-Ghorbel R. Functionality of galactomannan extracted from Tunisian carob seed in bread dough. Journal of Food Science and Technology 2013. [DOI: 10.1007/s13197-013-0966-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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122
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A novel approach for improving yeast viability and baking quality of frozen dough by adding biogenic ice nucleators from Erwinia herbicola. J Cereal Sci 2013. [DOI: 10.1016/j.jcs.2012.11.010] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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123
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AHMED A, ANJUM M, AHMAD A, KHALID N, RANDHAWA MA, AHMAD Z, FARID W. Effects of Hydrocolloids on Partial Baking and Frozen Storage of Wheat Flour Chapatti. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013. [DOI: 10.3136/fstr.19.97] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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124
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Long-term frozen storage of wheat bread and dough – Effect of time, temperature and fibre on sensory quality, microstructure and state of water. J Cereal Sci 2013. [DOI: 10.1016/j.jcs.2012.10.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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125
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126
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Ocen D, Xu X. Effect of Citrus Orange (Citrus sinensis) By-product Dietary Fiber
Preparations on the Quality Characteristics of Frozen Dough Bread. ACTA ACUST UNITED AC 2012. [DOI: 10.3923/ajft.2013.43.53] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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127
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Jia C, Huang W, Wu C, Lv X, Rayas-Duarte P, Zhang L. Characterization and yeast cryoprotective performance for thermostable ice-structuring proteins from Chinese Privet (Ligustrum Vulgare) leaves. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.06.021] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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128
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Simmons AL, Smith KB, Vodovotz Y. Soy ingredients stabilize bread dough during frozen storage. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2012.05.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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129
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Effect of frozen storage on molecular weight, size distribution and conformation of gluten by SAXS and SEC-MALLS. Molecules 2012; 17:7169-82. [PMID: 22692241 PMCID: PMC6268907 DOI: 10.3390/molecules17067169] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2012] [Revised: 05/31/2012] [Accepted: 05/31/2012] [Indexed: 11/21/2022] Open
Abstract
In this study, the effects of frozen (−18 °C) storage time on molecular weight, size distribution, conformation, free amino groups and free sulfhydryl groups of gluten were studied by small-angle X-ray scattering (SAXS), multi-angle laser light scattering (MALLS) in conjunction with a size exclusion chromatography (SEC) and spectrophotometrically. The results showed that the gluten dissolved in 50 mM acetic acid appeared to be similar to quasi-spherical of the chain conformation and the slope of theconformation plot decreased during the storage. Both the molecular weight and radius of gyration of the frozen gluten decreased with the storage time showing a depolymerization in the high molecular weight fraction of gluten (105 Da ~ 109 Da). Therefore, at constant molecular weight the change of the chain conformation did not show a clear correlation with the storage time. The free amino groups content changed little and the free sulfhydryl groups content of the gluten increased from 9.8 μmol/g for the control to 12.87 μmol/g for 120-day-stored gluten, indicating that the water redistribution and ice recrystallization lead to the breakage of the disulphide bonds and may be one of the reasons for the depolymerization of gluten polymer.
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130
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Jia C, Huang W, Wu C, Zhong J, Rayas-Duarte P, Guo C. Frozen Bread Dough Properties Modified by Thermostable Ice Structuring Proteins Extract from Chinese Privet (Ligustrum vulgare) Leaves. Cereal Chem 2012. [DOI: 10.1094/cchem-11-11-0136] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Chunli Jia
- Research associate, professor, research associate, and research associate, respectively, The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Weining Huang
- Research associate, professor, research associate, and research associate, respectively, The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu, 214122, China
- Corresponding author. Phone: +86 510 8591 9139. Fax: +86 510 8591 9139. E-mail:
| | - Chao Wu
- Research associate, professor, research associate, and research associate, respectively, The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Jing Zhong
- Research associate, professor, research associate, and research associate, respectively, The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Patricia Rayas-Duarte
- Professor, Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, Oklahoma 74078-6055
| | - Chengxiang Guo
- Research scientist, Nanjing Christine Foods Co. Ltd., Nanjing, Jiangsu, 211100, China
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131
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132
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Gómez AV, Ferrer E, Añón MC, Puppo MC. Analysis of soluble proteins/aggregates derived from gluten-emulsifiers systems. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.12.007] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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133
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Meziani S, Jasniewski J, Ribotta P, Arab-Tehrany E, Muller JM, Ghoul M, Desobry S. Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.10.026] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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134
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135
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Faccio G, Flander L, Buchert J, Saloheimo M, Nordlund E. Sulfhydryl oxidase enhances the effects of ascorbic acid in wheat dough. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2011.10.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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136
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Okafor J, Okafor G, Ozumba A, Elemo G. Quality Characteristics of Bread Made from Wheat and Nigerian Oyster Mushroom (Pleurotus plumonarius) Powder. ACTA ACUST UNITED AC 2011. [DOI: 10.3923/pjn.2012.5.10] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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137
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138
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Zaritzky N. Physical–Chemical Principles in Freezing. CONTEMPORARY FOOD ENGINEERING 2011. [DOI: 10.1201/b11204-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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139
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Hoye Jr C, Ross CF. Total Phenolic Content, Consumer Acceptance, and Instrumental Analysis of Bread Made with Grape Seed Flour. J Food Sci 2011; 76:S428-36. [DOI: 10.1111/j.1750-3841.2011.02324.x] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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140
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Moreira R, Chenlo F, Torres MD. Rheological properties of commercial chestnut flour doughs with different gums. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02720.x] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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141
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Morimoto N, Seguchi M. Restoration of Breadmaking Properties to Frozen Dough by Addition of Sugar and Yeast and Subsequent Processing. Cereal Chem 2011. [DOI: 10.1094/cchem-08-10-0109] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- N. Morimoto
- Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University, Suma-Ku, Kobe City, Japan 654-8585
| | - M. Seguchi
- Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University, Suma-Ku, Kobe City, Japan 654-8585
- Corresponding author. Phone: +81787372431. Fax: +81787325161. E-mail:
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Gómez M, Ruiz E, Oliete B. Effect of batter freezing conditions and resting time on cake quality. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.11.037] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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143
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Babarinde GO, Babarinde SA, Adegbola DO, Ajayeoba SI. Effects of harvesting methods on physicochemical and microbial qualities of honey. Journal of Food Science and Technology 2011; 48:628-34. [PMID: 23572798 DOI: 10.1007/s13197-011-0329-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/12/2011] [Accepted: 02/18/2011] [Indexed: 11/26/2022]
Abstract
Honey harvesting is accomplished using two main methods: traditional and modern methods; the former involves the use of naked flames to rid off or even destroy honey bees, while the latter involves use of smoke to suppress bees' aggressiveness. This research work investigated the effect of the method of harvesting on the quality of honey. The quality attributes investigated include: colour, total solids, viscosity, pH, diastase activity, acidity, sugars, ash, nitrogen, total antioxidants, hydroxymethylfurfural (HMF) content and microbial properties. The results revealed that the honey samples harvested using modern harvesting method had better quality in terms of ash content, total antioxidants, diastase activity, colour, sugars and microbiological attributes. The lower quality of honey harvested using traditional method could be attributed to the adverse effect of the burning during traditional harvesting on the quality of the honey. It is therefore concluded that modern method of harvesting honey produces better quality of honey and should be encouraged.
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Affiliation(s)
- Grace Oluwakemi Babarinde
- Department of Food Science and Engineering, Ladoke Akintola University of Technology, P.M.B. 4000, Ogbomoso, 210001 Nigeria
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144
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Experimental data and modeling of the thermodynamic properties of bread dough at refrigeration and freezing temperatures. J Cereal Sci 2011. [DOI: 10.1016/j.jcs.2010.11.002] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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145
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Tong Q, Zhang X, Wu F, Tong J, Zhang P, Zhang J. Effect of honey powder on dough rheology and bread quality. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.08.002] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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146
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Leray G, Oliete B, Mezaize S, Chevallier S, de Lamballerie M. Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.03.029] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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147
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Aissa MFB, Bahloul S, Monteau JY, Le-Bail A. Effect of Temperature on the Solubility of CO2in Bread Dough. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2010. [DOI: 10.1080/10942910903176360] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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148
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Abstract
Investigations include the analysis of the impact of commercial products: complex additive (0.1, 0.3, and 0.5%), L-ascorbic acid (0.002, 0.004 and 0.012%), diacetyl ester of tartaric acid with monoglycerides (DATEM E472e, 0.1, 0.3, and 0.5%), ?-amylase (0.002, 0.006 and 0.012%), xylanase (0.004, 0.012 and 0.024%), alcohol extract of rosemary, thyme or sage (0.5, 1.0 and 2.0%), as well as the combination of complex additive and rosemary, thyme and sage extract on rheological characteristics of dough. The study includes amylograph, farinograph and extensograph analysis of dough with and without additives (control sample). The volume of lost CO2 gas (mL) is the lowest in dough samples with an added combination of complex additive and thyme extract (0.05 and 0.5%) and rosemary extract (2.0%). In the samples with thyme extract (1.0%) added, the volume of lost gas is at a level of samples with added complex additive, DATEM, and L-ascorbic acid.
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149
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Kotoki D, Deka SC. Baking loss of bread with special emphasis on increasing water holding capacity. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2010; 47:128-31. [PMID: 23572615 PMCID: PMC3550991 DOI: 10.1007/s13197-010-0008-2] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/27/2009] [Accepted: 06/02/2009] [Indexed: 11/28/2022]
Abstract
Potato flour (PF), hydroxypropyl methylcellulose (HPMC) and honey were used as baking agents and their effects on baking loss and sensory quality were studied. PF at 1, 2 and 4% levels decreased baking loss followed by HPMC and honey. Water absorption was substantially high with the HPMC (70.8-80.8%) and PF (61.7-71.7%) compared to honey and normal standard bread. PF incorporation increased shelf-life (6-7 days) as compared to HPMC and honey. HPMC incorporated bread had higher moisture content (36.8-38.0%) followed by PF (34.5-35.8%) and honey (34.7%). The ash content was in the order of PF (1%) > honey (4%) > PF (2%) > normal bread > HPMC (0.5 g) > PF (4%) > HPMC (1 g) > HPMC (1.5 g). PF incorporated bread had sensorily highest acceptance followed by HPMC and honey.
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Affiliation(s)
- D. Kotoki
- Department of Food Processing Technology, School of Engineering, Tezpur University, Tezpur, 784 028 India
| | - S. C. Deka
- Department of Food Processing Technology, School of Engineering, Tezpur University, Tezpur, 784 028 India
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