1
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Li H, Wu Q, Guo Y, Dai Y, Ping Y, Chen Z, Zhao B. Esterified wheat bran: Physicochemical properties, structure and quality improvement of Chinese steamed bread during refrigerated storage. Food Chem 2024; 441:138324. [PMID: 38176145 DOI: 10.1016/j.foodchem.2023.138324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 12/12/2023] [Accepted: 12/27/2023] [Indexed: 01/06/2024]
Abstract
To develop the application of wheat bran and improve the nutrition and anti-staling capacity of Chinese steamed bread (CSB), oleic acid-esterified wheat bran (OWB) was prepared by esterification of wheat bran with oleic acid, and its physicochemical properties, structure, and quality improvement for CSB during refrigerated storage were investigated. The hydrophilic-lipophilic balance value of OWB was 16.0, the maximum degree of substitution was 0.146, and its emulsifying capacity was similar to that of glycerol monostearate. The starch gelatinization degree of CSB containing 3 % OWB and the control decreased by 19.55 % and 27.12 % within 7 days of refrigerated storage, respectively, while the hardness of CSB with OWB was lower than that with wheat bran. OWB inhibited starch recrystallization and increased bound water in the corresponding CSB, which effectively delayed starch retrogradation. OWB had a positive emulsifying capacity and showed potential as a functional material for preventing retrogradation of starch-based foods.
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Affiliation(s)
- Hua Li
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Zhengzhou 450001, China.
| | - Qingfeng Wu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Yanyan Guo
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Ya Dai
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Yali Ping
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Zhenzhen Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Beibei Zhao
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
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2
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Li C, Shao S, Yi X, Cao S, Yu W, Zhang B, Liu H, Gilbert RG. Influence of Storage Temperature on Starch Retrogradation and Digestion of Chinese Steamed Bread. Foods 2024; 13:517. [PMID: 38397494 PMCID: PMC10888248 DOI: 10.3390/foods13040517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 01/30/2024] [Accepted: 02/05/2024] [Indexed: 02/25/2024] Open
Abstract
Chinese steamed bread (CSB), which is widely consumed in East Asia, usually undergoes storage before consumption, but it is unclear how different storage temperatures affect CSB starch retrogradation and digestion properties, which are important for consumers. CSB was stored for 2 days at 25 °C, 4 °C, -18 °C, 4 °C/25 °C temperature cycling (i.e., 24 h at 4 °C, followed by 24 h at 25 °C) and -18 °C/ 25 °C temperature cycling. The results revealed for the first time that more orderly starch double helices are formed when CSB was stored at 4 °C or 4 °C/25 °C. Storage under -18 °C produced lower amounts of, but more heterogenous, starch double helices, with fewer B-type, but more V-type, crystallites. Compared to other storage temperatures, more long-range intermolecular interactions formed between the starch and protein at 4 °C or 4 °C/25 °C. CSB samples showed the slowest starch digestibility when stored at 4 °C. The impact of storage temperature on the starch retrogradation properties and digestibility of CSB also depended on the wheat variety, attributed to differences in the starch molecular structure. These results have significance and practical applications to help the CSB food industry to control starch retrogradation and digestibility. For example, CSB could be stored at 4 °C for 2 days in order to reduce its starch digestibility.
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Affiliation(s)
- Cheng Li
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, Hong Kong 999077, China
| | - Shuaibo Shao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xueer Yi
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Senbin Cao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Wenwen Yu
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou 510632, China
| | - Bin Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Hongsheng Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Robert G. Gilbert
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, China
- Queensland Alliance for Agriculture and Food Innovation, Centre for Nutrition and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia
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3
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Murniece R, Reidzane S, Galoburda R, Radenkovs V, Klava D. The Impact of Fermented Scald on Rye and Hull-Less Barley Dough and Bread Structure Formation. Foods 2023; 12:4475. [PMID: 38137279 PMCID: PMC10743291 DOI: 10.3390/foods12244475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 11/30/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
In wholemeal bread production, scalding and fermentation contribute to the improvement of the structural characteristics of the dough and bread. The influence of fermented scald on rye and barley dough and bread structure formation was specified in this study. The microstructural analysis performed using a scanning electron microscope revealed the separation of phases during the fermentation of scalds. According to the storage G' and loss G″ moduli, both scalds exhibited elastic character over viscous. The fermentation of barley scald increased both moduli and complex viscosity, while no substantial changes were observed in the fermented rye scald. The addition of fermented scald containing partially hydrolyzed starch and a fraction of water-soluble compounds contributed positively to the formation of a well-organized structure of dough fermented for 4 h. Fermentation substantially reduced the dough's complex viscosity and moduli values, confirming the partial structure alteration leading to the viscous portion increase. The dough with fermented scald showed a significantly lower loss factor than the dough without fermented scald, indicating enhanced mechanical process ability. The most substantial weakening of the structure was observed for dough without scald. The addition of rye scald to the rye dough promoted the formation of fewer pores with relatively smaller specific volumes.
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Affiliation(s)
- Ruta Murniece
- Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia; (S.R.); (R.G.); (D.K.)
| | - Sanita Reidzane
- Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia; (S.R.); (R.G.); (D.K.)
| | - Ruta Galoburda
- Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia; (S.R.); (R.G.); (D.K.)
| | - Vitalijs Radenkovs
- Processing and Biochemistry Department, Institute of Horticulture, Graudu Street 1, LV-3701 Dobele, Latvia;
- Division of Smart Technologies, Research Laboratory of Biotechnology, Latvia University of Life Sciences and Technologies, Riga Street 22b, LV-3004 Jelgava, Latvia
| | - Dace Klava
- Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia; (S.R.); (R.G.); (D.K.)
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4
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Wan L, Wang X, Liu H, Xiao S, Ding W, Pan X, Fu Y. Retrogradation inhibition of wheat starch with wheat oligopeptides. Food Chem 2023; 427:136723. [PMID: 37385058 DOI: 10.1016/j.foodchem.2023.136723] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 06/18/2023] [Accepted: 06/23/2023] [Indexed: 07/01/2023]
Abstract
Starch staling greatly reduces the cereal products quality, and the staling retardation becomes a focus in current research. The effect of wheat oligopeptide (WOP) on anti-staling properties of wheat starch (WS) was studied. Rheology property indicated that WOP reduced WS viscosity, showing more liquid-like behavior. WOP improved the water holding capacity, inhibited swelling power, and reduced the hardness of WS gels, which decreased from 1200 gf to 800 gf compared with the control after 30 days storage. Meanwhile, the water migration of WS gels were also reduced with WOP incorporation. The relative crystallinity of WS gel with 1% WOP was reduced by 13.3%, and the pore size and the microstructure of gels was improved with WOP. Besides, the short-range order degree reached the lowest value with 1% WOP. In conclusion, this study explained the interaction between WOP and WS, which was beneficial to the application of WOP in WS-based food.
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Affiliation(s)
- Liuyu Wan
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xuedong Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Hongyan Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shensheng Xiao
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Wenping Ding
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xiuyun Pan
- Yiyantang (Yingcheng) Healthy Salt Manufacturing Co. LTD, Yingcheng 432400, China
| | - Yang Fu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
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5
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Waziiroh E, Bender D, Faieta M, Jaeger H, Schreiner M, Schoenlechner R. Role of fat on the quality and shelf-life of gluten-free bread baked by Ohmic heating and conventional deck oven. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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6
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Exploring the mechanism of variation in 3D printing accuracy of cassava starch gels during freezing process. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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7
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Relationships between phase transition and quality characteristics of cooked rice during storage. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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8
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Shao S, Yi X, Li C. Main factors affecting the starch digestibility in Chinese steamed bread. Food Chem 2022; 393:133448. [PMID: 35751217 DOI: 10.1016/j.foodchem.2022.133448] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Revised: 05/15/2022] [Accepted: 06/08/2022] [Indexed: 11/25/2022]
Abstract
Chinese steamed bread (CSB) is one of the staple foods in China, although it has a high glycemic index (GI) value. Development of CSB with a slower starch digestibility is thus of great importance for the improvement of human health. Many factors are related to the starch digestibility in CSB. Most currently available strategies are focusing on the incorporation of other whole flours with high dietary fiber or polyphenols to reduce the starch digestibility. Although successful in reducing starch digestibility, the incorporation of these flours also deteriorated textural attributes and sensory characteristics of CSB. Much more strategies have been applied for the reduction of starch digestibility in breads, which should be further explored to confirm if they are applicable for CSB. This review contains important information, that could potentially turn CSB into a much healthier food product with slower starch digestibility.
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Affiliation(s)
- Shuaibo Shao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xueer Yi
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Cheng Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
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9
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Mahmood K, Kamilah H, Karim AA, Ariffin F. Enhancing the functional properties of fish gelatin mats by dual encapsulation of essential oils in β-cyclodextrins/fish gelatin matrix via coaxial electrospinning. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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10
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Qi K, Yi X, Li C. Effects of endogenous macronutrients and processing conditions on starch digestibility in wheat bread. Carbohydr Polym 2022; 295:119874. [DOI: 10.1016/j.carbpol.2022.119874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 07/11/2022] [Accepted: 07/12/2022] [Indexed: 11/25/2022]
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11
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Wang R, Li M, Brennan MA, Kulasiri D, Guo B, Brennan CS. Phenolic Release during In Vitro Digestion of Cold and Hot Extruded Noodles Supplemented with Starch and Phenolic Extracts. Nutrients 2022; 14:nu14183864. [PMID: 36145240 PMCID: PMC9504551 DOI: 10.3390/nu14183864] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 09/12/2022] [Accepted: 09/16/2022] [Indexed: 11/16/2022] Open
Abstract
Dietary phenolic compounds must be released from the food matrix in the gastrointestinal tract to play a bioactive role, the release of which is interfered with by food structure. The release of phenolics (unbound and bound) of cold and hot extruded noodles enriched with phenolics (2.0%) during simulated in vitro gastrointestinal digestion was investigated. Bound phenolic content and X-ray diffraction (XRD) analysis were utilized to characterize the intensity and manner of starch-phenolic complexation during the preparation of extruded noodles. Hot extrusion induced the formation of more complexes, especially the V-type inclusion complexes, with a higher proportion of bound phenolics than cold extrusion, contributing to a more controlled release of phenolics along with slower starch digestion. For instance, during simulated small intestinal digestion, less unbound phenolics (59.4%) were released from hot extruded phenolic-enhanced noodles than from the corresponding cold extruded noodles (68.2%). This is similar to the release behavior of bound phenolics, that cold extruded noodles released more bound phenolics (56.5%) than hot extruded noodles (41.9%). For noodles extruded with rutin, the release of unbound rutin from hot extruded noodles and cold extruded noodles was 63.6% and 79.0%, respectively, in the small intestine phase, and bound rutin was released at a much lower amount from the hot extruded noodles (55.8%) than from the cold extruded noodles (89.7%). Hot extrusion may allow more potential bioaccessible phenolics (such as rutin), further improving the development of starchy foods enriched with controlled phenolics.
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Affiliation(s)
- Ruibin Wang
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Lincoln 7647, New Zealand
- Riddet Institute, Massey University, Palmerston North 4474, New Zealand
| | - Ming Li
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Margaret Anne Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Lincoln 7647, New Zealand
| | - Don Kulasiri
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Lincoln 7647, New Zealand
| | - Boli Guo
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
- Correspondence: (B.G.); (C.S.B.)
| | - Charles Stephen Brennan
- Riddet Institute, Massey University, Palmerston North 4474, New Zealand
- School of Science, Royal Melbourne Institute of Technology University, Melbourne, VIC 3000, Australia
- Correspondence: (B.G.); (C.S.B.)
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12
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Insight into the multi-scale structure changes and mechanism of corn starch modulated by different structural phenolic acids during retrogradation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107581] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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13
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Li P, Kierulf A, Wang J, Yaghoobi M, Whaley J, Smoot J, Perez Herrera M, Abbaspourrad A. Fabrication of Charged Self-Assembling Patchy Particles Templated with Partially Gelatinized Starch. ACS APPLIED MATERIALS & INTERFACES 2022; 14:24955-24963. [PMID: 35588470 DOI: 10.1021/acsami.2c04738] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Starch, as a staple carbohydrate, is frequently used as a thickener to enhance food texture. As such, there is an increasing interest in studying starch modification to improve its thickening ability. Instead of the conventional mechanism of swelling-based thickening, the present work presents an alternative using starch-based patchy particles as a texturizer prepared through a bottom-up method by physically grafting small amaranth starch granules (∼1 μm) onto corn starch granules (>10 μm). After thermal treatment in aqueous ethanol, starches were partially gelatinized, and the particle stiffness was reduced. The corn starch and amaranth starch were modified to carry a negative charge and a positive charge, respectively. The hydrated swollen starch granules were centrifuged and dehydrated, which stitched particles together, forming a corona-shaped patchy structure with a negatively charged core and positively charged patches. The electrostatic interaction allowed particles to associate, and the pockets created in the flocs were able to trap more water. The enhanced water-holding capacity consequently contributed to a significantly higher storage modulus, loss modulus, and viscosity compared to the native starch and the mixed charged starch with the same blending ratio between amaranth and corn starch. The enhanced viscoelasticity was not affected by cooking and mechanical stress, which could be used as a shear-reversible thickener to modify texture with less raw ingredients, thus helping to reduce the amount of energy-dense starch in diets. This is the first time that the concept of patchy particles has been extended to food-grade ingredients with a facile and scalable method.
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Affiliation(s)
- Peilong Li
- Department of Food Science, Cornell University, Ithaca, New York 14853, United States
| | - Arkaye Kierulf
- Department of Food Science, Cornell University, Ithaca, New York 14853, United States
- Tate & Lyle Solutions USA LLC, 5450 Prairie Stone Pkwy, Hoffman Estates, Illinois 60192, United States
| | - Junyi Wang
- Department of Food Science, Cornell University, Ithaca, New York 14853, United States
| | - Mohammad Yaghoobi
- Department of Food Science, Cornell University, Ithaca, New York 14853, United States
| | - Judith Whaley
- Tate & Lyle Solutions USA LLC, 5450 Prairie Stone Pkwy, Hoffman Estates, Illinois 60192, United States
| | - James Smoot
- Tate & Lyle Solutions USA LLC, 5450 Prairie Stone Pkwy, Hoffman Estates, Illinois 60192, United States
| | - Mariana Perez Herrera
- Tate & Lyle Solutions USA LLC, 5450 Prairie Stone Pkwy, Hoffman Estates, Illinois 60192, United States
| | - Alireza Abbaspourrad
- Department of Food Science, Cornell University, Ithaca, New York 14853, United States
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14
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Jia Z, Luo Y, Barba FJ, Wu Y, Ding W, Xiao S, Lyu Q, Wang X, Fu Y. Effect of β-cyclodextrins on the physical properties and anti-staling mechanisms of corn starch gels during storage. Carbohydr Polym 2022; 284:119187. [DOI: 10.1016/j.carbpol.2022.119187] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 01/20/2022] [Accepted: 01/24/2022] [Indexed: 12/24/2022]
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15
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Xi J, Zhao Q, Xu D, Jin Y, Wu F, Xu X. Evolution of volatiles and quality of Chinese steamed bread during storage at different temperatures. Food Chem 2022; 381:132213. [PMID: 35121328 DOI: 10.1016/j.foodchem.2022.132213] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 01/11/2022] [Accepted: 01/18/2022] [Indexed: 02/06/2023]
Abstract
The aim of this work is to investigate the evolution of volatiles and quality of CSB during 4 d of storage at 4 °C and 25 °C, respectively. Rapidly increasing hardness and decreasing resilience were observed in CSB after 1 d of storage at 4 °C. However, relative soft CSB was found after 1 d of storage at 25 °C as a result of the lower rate of retrogradation. Volatiles were monitored by gas chromatography-mass spectrometer. Significant (P < 0.05) decrease of 4 esters and 2-pentylfuran were observed with prolonged storage time for CSB stored at both 4 °C and 25 °C. PCA analysis indicated that the storage temperature of 4 °C was beneficial to remain CSB volatiles during long storage time (2-4 d). These findings might be beneficial to retain more volatiles and quality and finally extend shelf-life of CSB.
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Affiliation(s)
- Jinzhong Xi
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qiyan Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Dan Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yamei Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Fengfeng Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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16
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Ou SJL, Yu J, Zhou W, Liu MH. Effects of anthocyanins on bread microstructure, and their combined impact on starch digestibility. Food Chem 2021; 374:131744. [PMID: 34915378 DOI: 10.1016/j.foodchem.2021.131744] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 11/09/2021] [Accepted: 11/29/2021] [Indexed: 11/04/2022]
Abstract
Several studies have confirmed the reduction of starch digestibility with anthocyanins in food systems via mechanisms of enzyme inhibition. However, starch-polyphenol interactions may also contribute to this reduction, by modifying food microstructures and physicochemical properties of starch. The interactions among anthocyanins, starch digestibility, and food microstructures are significant to clarify the digestion processes of fortified food systems, but its interrelationship lacks clarity. Hence, we aim to evaluate the effects of black rice anthocyanin extract (BRAE) incorporation on the microstructural changes of wheat bread, in relation to overall digestibility. Overall, BRAE incorporation demonstrated a dose-dependent reduction in starch digestibility. Physicochemical analyses reflected that BRAE incorporation decreased starch gelatinisation and increased crystallinity. Microscopic imaging revealed differentiating microstructural characteristics of starch and gluten with BRAE incorporation, supporting the reduction in digestibility. Our results conclusively demonstrate that BRAE incorporation in bread suppresses starch digestibility not only through enzyme inhibition, but also food microstructural modifications.
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Affiliation(s)
- Sean Jun Leong Ou
- Department of Food Science and Technology, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore; Department of Medicine, Yong Loo Lin School of Medicine, National University of Singapore, 14 Medical Drive, Singapore 117599, Singapore
| | - Jingying Yu
- Department of Food Science and Technology, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore
| | - Mei Hui Liu
- Department of Food Science and Technology, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
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17
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Effects of Laminaria japonica polysaccharides on the texture, retrogradation, and structure performances in frozen dough bread. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112239] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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18
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Nanocomplexes based on egg white protein nanoparticles and bioactive compounds as antifungal edible coatings to extend bread shelf life. Food Res Int 2021; 148:110597. [PMID: 34507742 DOI: 10.1016/j.foodres.2021.110597] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 06/28/2021] [Accepted: 07/06/2021] [Indexed: 11/22/2022]
Abstract
This work is aimed to obtain nanocomplexes based on egg white protein nanoparticles (EWPn) and bioactive compounds (BC), carvacrol (CAR), thymol (THY) and trans-cinnamaldehyde (CIN), and evaluate their application as antifungal edible coatings on preservative-free breads. The nanocomplex formation was studied through stoichiometry, affinity, colloidal behavior, morphology, and encapsulation efficiency (EE, %). Rounded-shape nanocomplexes with particle sizes < 100 nm were obtained. The EE values were similar for all BC (>83%). Furthermore, the in vitro antifungal activity of the nanocomplexes was verified using the Aspergillus niger species. The nanocomplexes were applied as coatings onto the crust of preservative-free breads, which were stored for 7 days (at 25 °C). The coatings had no impact on the physicochemical properties of the bread loaves (moisture, aw, texture, and color). Finally, the coatings based on EWPn-THY and EWPn-CAR nanocomplexes showed higher antifungal efficacy, extending the bread shelf life after 7 days.
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Gürler N, Paşa S, Erdoğan Ö, Cevik O. Physicochemical Properties for Food Packaging and Toxicity Behaviors Against Healthy Cells of Environmentally Friendly Biocompatible Starch/Citric Acid/Polyvinyl Alcohol Biocomposite Films. STARCH-STARKE 2021. [DOI: 10.1002/star.202100074] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Nedim Gürler
- Department of Food Process Tunceli Vocational School Munzur University Tunceli Turkey
| | - Salih Paşa
- Faculty of Education Department of Science Afyon Kocatepe University Afyonkarahisar Turkey
| | - Ömer Erdoğan
- School of Medicine Department of Biochemistry Aydın Adnan Menderes University Aydın Turkey
| | - Ozge Cevik
- School of Medicine Department of Biochemistry Aydın Adnan Menderes University Aydın Turkey
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Kang MJ, Chung SJ, Kim SS. The Effects of Transglutaminase and Refrigerated Storage on the Physicochemical Properties of Whole Wheat Dough and Noodles. Foods 2021; 10:foods10071675. [PMID: 34359545 PMCID: PMC8304961 DOI: 10.3390/foods10071675] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Accepted: 07/15/2021] [Indexed: 11/16/2022] Open
Abstract
This study investigated the effects of transglutaminase (TG) concentrations (0, 0.1% and 1%) on the physicochemical properties of whole wheat dough (WWD) and noodles (WWN) during refrigerated storage (0, 1, 2, and 3 days). The yield, ferulic acid (FA) content, molecular weight (Mw), and apparent viscosity (AV) of water extractable arabinoxylan (WEAX) from refrigerated WWDs were analysed. The WEAX yield and FA tended to increase with refrigerated storage, while the Mw decreased. WEAX FA of from WWD with TG tended to be smaller than the control during refrigeration. The AV for all WEAXs gradually decreased during refrigeration. The TG concentration effects on WWD resistance to extension and extensibility and the WWN cooking properties and texture profile analysis (TPA) were studied. The water absorption and swelling index tended to decrease in WWNs with TG depending on refrigeration time compared to the control samples. The TPA results showed that WWNs with TG were significantly harder than the control after two days of refrigeration. This study demonstrated that TG affected not only WWD composition but also WWN physical properties during refrigerated storage.
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Affiliation(s)
- Min Jeong Kang
- Division of Strategic Food Technology Research, Korea Food Research Institute, Wanju-gun 55365, Korea;
| | - Seo-Jin Chung
- Department of Food and Nutrition, Ewha Womans University, Seoul 03760, Korea;
| | - Sang Sook Kim
- Division of Strategic Food Technology Research, Korea Food Research Institute, Wanju-gun 55365, Korea;
- Correspondence: ; Tel.: +82-63-219-9042
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Sun X, Meng L, Tang X. Retrogradation behavior of extruded whole buckwheat noodles: An innovative water pre-cooling retrogradation treatment. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103234] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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23
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Amigo JM, Olmo AD, Engelsen MM, Lundkvist H, Engelsen SB. Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 3: Spatial evolution of bread staling with time by near infrared hyperspectral imaging. Food Chem 2021; 353:129478. [PMID: 33730663 DOI: 10.1016/j.foodchem.2021.129478] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 01/04/2021] [Accepted: 01/05/2021] [Indexed: 10/22/2022]
Abstract
This paper explores how the staling of white bread affects the behavior of the whole crumb surface and how that mechanism is interrupted/changed by the addition of maltogenic α-amylases. This is done using near infrared hyperspectral imaging, machine learning methodologies and the knowledge acquired in the previous two manuscripts. Methods like principal component analysis and multivariate curve resolution demonstrate how the constituents of the bread being stored (for 21 days) evolve differently depending on the presence/absence of maltogenic α-amylases and also which parts of the crumb are primarily exposed to changes. The spatial distribution of the hardness is calculated in the entire surface of the slice area during staling by using partial least square regression. This manuscript comprehends one of the largest studies made on white bread staling and proposes a complete methodology using near infrared hyperspectral imaging and machine learning.
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Affiliation(s)
- José Manuel Amigo
- Chemometrics Analytical Technology, Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark; IKERBASQUE, Basque Foundation for Science, 48011 Bilbao, Spain; Department of Analytical Chemistry, University of the Basque Country UPV/EHU, PO. Box 644, 48080 Bilbao, Basque Country, Spain.
| | - Arantxa Del Olmo
- Chemometrics Analytical Technology, Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark
| | | | | | - Søren Balling Engelsen
- Chemometrics Analytical Technology, Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark
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Kanazawa S, Sanabria M, Monteiro M. Influence of the fermentation methods on the resistant starch formation by X-ray diffraction. SN APPLIED SCIENCES 2021. [DOI: 10.1007/s42452-021-04240-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
Abstract
AbstractThis work consists of a study about the influence of the fermentation methods on the resistant starch (RS) formation. Crystalline phases at the white bread after production and during the staling were evaluated. The bakery formulation was proportionally the same for the two fermentation methods used, except for the yeast. A commercial dry yeast and sourdough were used for the direct method (DM) and indirect method (IM), respectively. The temperature and cooking time, as well as the packaging and storage, were kept constant for all samples. Characterizations were performed on both samples by XRD and FTIR-ATR. It is possible to affirm that the fermentation method greatly influences the crystalline and microstructural properties of bread, mainly on the RS. The bread produced by IM presented more significant changes in its microstructure and degree of crystallinity than bread made by DM. These microstructural differences may be directly related to the microorganisms present in the sourdough, which can influence the bread resistant starch during the cooking and storage time.
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The formation and in vitro enzymatic digestibility of starch-lipid complexes in steamed bread free from and supplemented with different fatty acids: Effect on textural and retrogradation properties during storage. Int J Biol Macromol 2020; 166:1210-1219. [PMID: 33157138 DOI: 10.1016/j.ijbiomac.2020.11.003] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2020] [Revised: 10/29/2020] [Accepted: 11/01/2020] [Indexed: 12/29/2022]
Abstract
Herein, the formation of starch-lipid complexes in steamed bread (SBr) free from and supplemented with fatty acids of varying chain lengths, including lauric acid (LA), glycerol monolaurate (GML), stearic acid (SA), and glycerol monostearate (GMS) and their effects on in vitro enzymatic digestibility were investigated. The enthalpy value of SBr samples (1.86-3.46 J/g) was significantly decreased (P < 0.05) compared to wheat starch samples (5.64-7.17 J/g) fortified with fatty acids. The relative crystallinity (16.5%-32.8%) of SBr corresponds to the content of starch-lipid complexes. SBr supplemented with fatty acids exhibited softer texture than lipid-free SBr stored at 4 °C for 0, 1, 4, and 7 days. Higher enzyme resistance was observed in SBr samples supplemented with fatty acids and the content of resistant starch (RS) was increased from 7.54% to 23.13% in SBr supplemented with LA. As demonstrated by microscopic computed tomography (mCT), the crystalline structure of SBr samples supplemented with LA and GML have a higher density than SBr fortified with SA and GMS; the findings which are in line with thermal properties and X-ray diffraction analysis. In sum, the formation of starch-lipid complexes could be considered as a new way to improve the SBr textural features during storage.
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26
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Zhu Y, Xiong W, Wang L, Ju X. Insight into the effect of gluten-starch ratio on the properties of Chinese steamed bread (Mantou). Int J Biol Macromol 2020; 163:1821-1827. [DOI: 10.1016/j.ijbiomac.2020.09.022] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 08/21/2020] [Accepted: 09/03/2020] [Indexed: 12/16/2022]
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27
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Guo L, Xu D, Fang F, Jin Z, Xu X. Effect of glutathione on wheat dough properties and bread quality. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103116] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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28
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Ju Q, Li Y, Sun H, Chen J, Yuan Y, Hu Y, Fujita K, Luan G. Effect of potato flour on quality and staling properties of wheat-potato flour bread. Food Sci Nutr 2020; 8:5474-5482. [PMID: 33133550 PMCID: PMC7590290 DOI: 10.1002/fsn3.1829] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 07/21/2020] [Accepted: 07/28/2020] [Indexed: 11/10/2022] Open
Abstract
To elucidate the impact of potato flour (PF) on quality changes and staling characteristics of the composite bread from wheat-potato flour (WPF), the physicochemical (specific volume, colority, sensory value, texture, and viscosity) properties, and staling (X-ray diffraction and water migration) properties of bread were investigated. The quality of composite bread was comparable to wheat bread when addition level of PF at 20%, but decreased when the addition level increased to 30% or more, and became unacceptable at 50%. A chewy mouthfeel and an elastic and none-crumbly texture were observed on composite bread, which had higher hardness than wheat bread, and could keep on both longer linear distance and higher linear force during compression test. It indicated that such new parameters other than hardness should be introduced to coordinate with the texture quality of composite bread. During storage, the higher addition level of PF significantly decreased crystallinity of composite bread and slowed water migration rate from the crumb to crust, suggesting that PF had antistaling effect on composite bread, which was further emphasized by the fact that the setback value of the WPF decreased with the increase of PF addition.
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Affiliation(s)
- Qian Ju
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
| | - Yaoxi Li
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
| | - Huaxing Sun
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
| | - Jincheng Chen
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
| | - Yanqiu Yuan
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
| | - Yayun Hu
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
| | - Kaori Fujita
- Japan International Research Center for Agricultural ScienceIbarakiJapan
| | - Guangzhong Luan
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
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29
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Rossi MG, Soazo M, Piccirilli GN, Llopart EE, Revelant GC, Verdini RA. Technological, nutritional and sensorial characteristics of wheat bread fortified with calcium salts. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14594] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Matías G. Rossi
- Área Bromatología y Nutrición Departamento de Ciencias de los Alimentos y del Medio Ambiente Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario Suipacha 531 S2002LRK Rosario Santa Fe Argentina
- Instituto de Química Rosario Universidad Nacional de Rosario‐Consejo Nacional de Investigaciones Científicas y Técnicas Suipacha 570 S2002LRL Rosario Argentina
| | - Marina Soazo
- Área Bromatología y Nutrición Departamento de Ciencias de los Alimentos y del Medio Ambiente Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario Suipacha 531 S2002LRK Rosario Santa Fe Argentina
- Instituto de Química Rosario Universidad Nacional de Rosario‐Consejo Nacional de Investigaciones Científicas y Técnicas Suipacha 570 S2002LRL Rosario Argentina
| | - Gisela N. Piccirilli
- Área Bromatología y Nutrición Departamento de Ciencias de los Alimentos y del Medio Ambiente Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario Suipacha 531 S2002LRK Rosario Santa Fe Argentina
- Instituto de Química Rosario Universidad Nacional de Rosario‐Consejo Nacional de Investigaciones Científicas y Técnicas Suipacha 570 S2002LRL Rosario Argentina
| | - Emilce E. Llopart
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Suipacha 570 S2002LRL Rosario Argentina
- Área Alimentos y Sociedad Departamento de Ciencias de los Alimentos y del Medio Ambiente Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario Suipacha 531 S2002LRK Rosario Santa Fe Argentina
| | - Gilda C. Revelant
- Área Bromatología y Nutrición Departamento de Ciencias de los Alimentos y del Medio Ambiente Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario Suipacha 531 S2002LRK Rosario Santa Fe Argentina
| | - Roxana A. Verdini
- Área Bromatología y Nutrición Departamento de Ciencias de los Alimentos y del Medio Ambiente Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario Suipacha 531 S2002LRK Rosario Santa Fe Argentina
- Instituto de Química Rosario Universidad Nacional de Rosario‐Consejo Nacional de Investigaciones Científicas y Técnicas Suipacha 570 S2002LRL Rosario Argentina
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30
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Liu J, Li Q, Zhai H, Zhang Y, Zeng X, Tang Y, Tashi N, Pan Z. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads. J Food Sci 2020; 85:3141-3149. [PMID: 32857867 DOI: 10.1111/1750-3841.15401] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Revised: 06/06/2020] [Accepted: 08/04/2020] [Indexed: 12/25/2022]
Abstract
Hull-less barley (HLB), especially waxy HLB, contains many physiologically active ingredients; however, its poor processing performance and end-product quality are unfavorable. In this study, 80% waxy or normal HLB wholegrain flour (WGF) and 20% wheat flour were used for baking bread. The farinograph and pasting properties of composite powders, and the nutritional value, textural properties, and in vitro hydrolysis of resultant breads were evaluated. The addition of a high proportion of HLB WGFs significantly increased the nutritional value of breads, especially the β-glucan contents of waxy HLB breads. The addition of HLB WGFs and a suitable amount of wheat gluten led to a lower degree of softening of HLB bread flours but improved its farinograph characteristics, such as higher water absorption rate, development time, stability time, and farinograph quality number. Although the sensory profiles of HLB breads were considerably lower than those of wheat bread, they still received a good overall acceptability from a panel of sensory evaluators. HLB breads, particularly the waxy types, exhibited higher hardness, gumminess, chewiness, and lower specific volume, glycemic index and equilibrium concentration in starch hydrolysis. After baking, the starch crystallinity of dough changed from A to V type, and the relative crystallinity decreased. Overall, waxy HLB breads had more nutritional value than normal HLB breads. Higher β-glucan and total dietary fiber content in HLB might have a positive effect on the nutritional value of the resultant breads. However, high β-glucan and total dietary fiber was also accompanied by a negative effect on the sensory quality and processing performance of the end product. PRACTICAL APPLICATION: The composite flour with 80 g hull-less barley wholegrain flour, 20 g wheat flour, and 30 g wheat gluten can be substituted in breadmaking. Compared to wheat bread, hull-less barley bread exhibited different but acceptable sensory properties and had more nutritional value, particularly the waxy one. Therefore, a high proportion of hull-less barley could be recommended for bread production.
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Affiliation(s)
- Juan Liu
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China.,University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Qiao Li
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China
| | - Huisheng Zhai
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China
| | - Yuhong Zhang
- Tibet Academy of Agriculture and Animal Sciences, Lhasa, People's Republic of China
| | - Xingquan Zeng
- Tibet Academy of Agriculture and Animal Sciences, Lhasa, People's Republic of China.,State Key Laboratory of Barley and Yak Germplasm Resources and Genetic Improvement, Lhasa, People's Republic of China
| | - Yawei Tang
- Tibet Academy of Agriculture and Animal Sciences, Lhasa, People's Republic of China.,State Key Laboratory of Barley and Yak Germplasm Resources and Genetic Improvement, Lhasa, People's Republic of China
| | - Nyima Tashi
- Tibet Academy of Agriculture and Animal Sciences, Lhasa, People's Republic of China.,State Key Laboratory of Barley and Yak Germplasm Resources and Genetic Improvement, Lhasa, People's Republic of China
| | - Zhifen Pan
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China
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Antifungal films from trans-cinnamaldehyde incorporated poly(lactic acid) and poly(butylene adipate-co-terephthalate) for bread packaging. Food Chem 2020; 333:127537. [PMID: 32683265 DOI: 10.1016/j.foodchem.2020.127537] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2020] [Revised: 07/03/2020] [Accepted: 07/06/2020] [Indexed: 12/22/2022]
Abstract
Antifungal bioplastic films were developed based on poly(lactic acid) (PLA) and poly(butylene adipate-co-terephthalate) (PBAT) blends as PLA60/PBAT40 (PLA/PBAT) and PBAT60/PLA40 (PBAT/PLA) with incorporated trans-cinnamaldehyde using cast-extrusion. Trans-cinnamaldehyde was more compatible in PLA which exhibited plasticization that increased molecular mobility, crystallinity, permeability but limited volatile release and reduced film strength. Interaction of trans-cinnamaldehyde modified CO functional groups of PLA and PBAT. Phase separation was higher in PBAT/PLA films due to less surface adhesion in PBAT networks. Higher release of trans-cinnamaldehyde enhanced bread crystallinity but gave lower rate of hardness increase due to plasticization of starch and protein and reduced lipid crystallinity. Increased bread hardness correlated with decreased water activity that was effectively prevented by higher release of trans-cinnamaldehyde. Films containing trans-cinnamaldehyde (2-10%) showed high antifungal efficacy against Penicillium sp. and Aspergillus niger but low effective against Rhizopus sp. Trans-cinnamaldehyde reduced bacterial and fungal growth in breads, extending shelf-life for 21 days.
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32
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Akhlaq M, Ali SW. Effect of storage, initial grain moisture, and fumigation on rheological quality of wheat stored in hot steppe climate. Cereal Chem 2020. [DOI: 10.1002/cche.10307] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Muhammad Akhlaq
- Institute of Agricultural sciences University of the Punjab Lahore Pakistan
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33
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Zhang L, Li X, Janaswamy S, Chen L, Chi C. Further insights into the evolution of starch assembly during retrogradation using SAXS. Int J Biol Macromol 2020; 154:521-527. [DOI: 10.1016/j.ijbiomac.2020.03.135] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 02/28/2020] [Accepted: 03/15/2020] [Indexed: 10/24/2022]
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34
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Dong R, Niu Q, Zhang K, Hu X, Bu Y. The effect of retrogradation time and ambient relative humidity on the quality of extruded oat noodles. Food Sci Nutr 2020; 8:2940-2949. [PMID: 32566212 PMCID: PMC7300054 DOI: 10.1002/fsn3.1596] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 03/10/2020] [Accepted: 03/27/2020] [Indexed: 01/03/2023] Open
Abstract
Commercial process of oat noodles was mainly hindered by its lack of gluten and difficulty in forming dough. Extrusion could be an effective method to produce oat noodles by forming network of gelatinized starch, and noodle quality could be improved by regulating the retrogradation process. In this study, we produced oat noodles by two-step extruding and investigated the effect of retrogradation treatment (retrogradation time and ambient relative humidity) on noodle properties. At each corresponding ambient relative humidity (RH), the starch crystallinity and enthalpy value increased, while setback value decreased, as well as noodle cooking loss was significantly improved as retrogradation time increased to 48 hr, and then decreased at 72 hr. At the same retrogradation time, the starch crystallinity, setback, and enthalpy value decreased to RH70% and then had a slight rise at RH80%, while noodle cooking loss with reversal trend. The retrogradation time of 48 hr and ambient RH of 60% could be an optimum treatment for effectively improving extruded oat noodle quality. Furthermore, multivariate data analysis indicated that samples at the same ambient RH tended to be clustered together. This study could provide basic knowledge for controlling processing condition of the extruded oat noodle.
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Affiliation(s)
- Rui Dong
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi'anChina
| | - Qianwen Niu
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi'anChina
| | - Kailong Zhang
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi'anChina
| | - Xinzhong Hu
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi'anChina
| | - Yu Bu
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi'anChina
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35
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Suwannarong S, Wongsagonsup R, Suphantharika M. Effect of spent brewer's yeast β-D-glucan on properties of wheat flour dough and bread during chilled storage. Int J Biol Macromol 2020; 156:381-393. [PMID: 32247818 DOI: 10.1016/j.ijbiomac.2020.04.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 03/26/2020] [Accepted: 04/01/2020] [Indexed: 10/24/2022]
Abstract
Effect of spent brewer's yeast β-D-glucan incorporation (0.25-2.00%, w/w wheat flour) on the characteristics of wheat flour dough and bread during chilled storage at 4 °C for 8 days was investigated. The dough containing 0.75% yeast β-D-glucan had the highest strength, work of adhesion, and stickiness. The addition of yeast β-D-glucan up to 0.75% yielded the breads with an appearance comparable to the control bread (without yeast β-D-glucan). The staling of bread was retarded by the addition of yeast β-D-glucan up to 0.75% as evidenced by the higher retained moisture content and cohesiveness and the lower L* value and hardness of the bread crumb during chilled storage compared to the control and the 1.00-2.00% yeast β-D-glucan breads. The 0.75% yeast β-D-glucan bread exhibited the lowest melting enthalpy of retrograded starch (ΔHret), the lowest B-type- and total crystallinities, the least microstructure change of the crumb matrix, and the highest consumer acceptance after 4 days chilled storage. These results suggested that the incorporation of an appropriate amount of yeast β-D-glucan could improve the quality and shelf life of bread or other starch-based food products during chilled storage.
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Affiliation(s)
- Sarinthorn Suwannarong
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand; Center of Excellence on Agricultural Biotechnology (AG-BIO/PERDO-CHE), Bangkok 10930, Thailand
| | - Rungtiwa Wongsagonsup
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand
| | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand; Center of Excellence on Agricultural Biotechnology (AG-BIO/PERDO-CHE), Bangkok 10930, Thailand.
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36
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Study on structure-function of starch by asymmetrical flow field-flow fractionation coupled with multiple detectors: A review. Carbohydr Polym 2019; 226:115330. [DOI: 10.1016/j.carbpol.2019.115330] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 09/05/2019] [Accepted: 09/11/2019] [Indexed: 12/29/2022]
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37
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A Fuzzy Mathematical Approach for Selection of Surface Coating and Its Effect on Staling Kinetics in a Formulated Gluten-Free Flatbread. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02348-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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38
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39
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Baranowska HM, Sikora M, Krystyjan M, Dobosz A, Tomasik P, Walkowiak K, Masewicz Ł, Borczak B. Analysis of the Retrogradation Processes in Potato Starches Blended with Non-Starchy Polysaccharide Hydrocolloids by LF NMR. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09600-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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40
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Yea CS, Addelia Nevara G, Muhammad K, Ghazali HM, Karim R. Physical properties, resistant starch content and antioxidant profile of purple sweet potato powder after 12 months of storage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1620765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Chay Shyan Yea
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Gita Addelia Nevara
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
- Department of Nutrition, Universitas Mohammad Natsir, Bukittinggi, Indonesia
| | - Kharidah Muhammad
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Hasanah Mohd Ghazali
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Roselina Karim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
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41
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Marinopoulou A, Petridis D, Raphaelides SN. Assessment of textural changes in sliced pan bread on aging using sensory and instrumental methods. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13982] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Anna Marinopoulou
- Central Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Technology ATEI of Thessaloniki Thessaloniki Greece
| | - Dimitris Petridis
- Central Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Technology ATEI of Thessaloniki Thessaloniki Greece
| | - Stylianos N. Raphaelides
- Central Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Technology ATEI of Thessaloniki Thessaloniki Greece
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42
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Monteiro MLG, Mársico ET, Soares Junior MS, Caliari M, Conte-Junior CA. Physicochemical stability of bread fortified with tilapia-waste flour. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2018.1547793] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Maria Lúcia Guerra Monteiro
- Departament of Food Technology, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
- Institute of Chemistry, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Eliane Teixeira Mársico
- Departament of Food Technology, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
| | | | - Márcio Caliari
- Departament of Food Engineering, School of Agronomy, Universidade Federal de Goiás (UFG), Goiânia, Brazil
| | - Carlos Adam Conte-Junior
- Departament of Food Technology, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
- Institute of Chemistry, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
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43
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Zhang W, Wang J, Guo P, Dai S, Zhang X, Meng M, Shen S, Zhang A, Dou H. Study on the retrogradation behavior of starch by asymmetrical flow field-flow fractionation coupled with multiple detectors. Food Chem 2019; 277:674-681. [DOI: 10.1016/j.foodchem.2018.11.033] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2018] [Revised: 11/05/2018] [Accepted: 11/06/2018] [Indexed: 01/02/2023]
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44
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Boukid F, Carini E, Curti E, Pizzigalli E, Vittadini E. Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03256-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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45
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Liu Y, Wang X, Ren T, Ma Z, Liu L, Li X, Guo Q, Hu X. Effect of oatmeal on texture, water mobility, and starch retrogradation properties of Chinese steamed bread. Cereal Chem 2019. [DOI: 10.1002/cche.10133] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yu Liu
- College of Food Engineering and Nutritional Science; Shaanxi Normal University; Xi’an China
| | - Xiaolong Wang
- College of Food Engineering and Nutritional Science; Shaanxi Normal University; Xi’an China
| | - Tian Ren
- College of Food Engineering and Nutritional Science; Shaanxi Normal University; Xi’an China
| | - Zhen Ma
- College of Food Engineering and Nutritional Science; Shaanxi Normal University; Xi’an China
| | - Liu Liu
- College of Food Engineering and Nutritional Science; Shaanxi Normal University; Xi’an China
| | - Xiaoping Li
- College of Food Engineering and Nutritional Science; Shaanxi Normal University; Xi’an China
| | - Qingbin Guo
- State Key Laboratory of Food Nutrition and Safety; Tianjin University of Science & Technology; Tianjin China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science; Shaanxi Normal University; Xi’an China
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46
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Liu Y, Wang X, Li X, Ma Z, Liu L, Hu X. Chinese steamed bread: Packaging conditions and starch retrogradation. Cereal Chem 2018. [DOI: 10.1002/cche.10112] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Yu Liu
- College of Food Engineering and Nutritional Science; Shaanxi Normal University; Xi'an China
| | - Xiaolong Wang
- College of Food Engineering and Nutritional Science; Shaanxi Normal University; Xi'an China
| | - Xiaoping Li
- College of Food Engineering and Nutritional Science; Shaanxi Normal University; Xi'an China
| | - Zhen Ma
- College of Food Engineering and Nutritional Science; Shaanxi Normal University; Xi'an China
| | - Liu Liu
- College of Food Engineering and Nutritional Science; Shaanxi Normal University; Xi'an China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science; Shaanxi Normal University; Xi'an China
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47
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von Borries-Medrano E, Jaime-Fonseca MR, Aguilar-Méndez MA, García-Cruz HI. Addition of galactomannans and citric acid in corn starch processed by extrusion: Retrogradation and resistant starch studies. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.009] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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48
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Antistaling effects of hydrocolloids and modified starch on bread during cold storage. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.009] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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49
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Eckert E, Wismer W, Waduthanthri K, Babii O, Yang J, Chen L. Application of Barley- and Lentil-Protein Concentrates in the Production of Protein-Enriched Doughnuts. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12103] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Ewelina Eckert
- Department of Agricultural Food and Nutritional Science; University of Alberta, 116 St and 85 Avenue; Edmonton AB T6G 2P5 Canada
| | - Wendy Wismer
- Department of Agricultural Food and Nutritional Science; University of Alberta, 116 St and 85 Avenue; Edmonton AB T6G 2P5 Canada
| | - Kosala Waduthanthri
- Department of Agricultural Food and Nutritional Science; University of Alberta, 116 St and 85 Avenue; Edmonton AB T6G 2P5 Canada
| | - Oksana Babii
- Department of Agricultural Food and Nutritional Science; University of Alberta, 116 St and 85 Avenue; Edmonton AB T6G 2P5 Canada
| | - Jingqi Yang
- Department of Agricultural Food and Nutritional Science; University of Alberta, 116 St and 85 Avenue; Edmonton AB T6G 2P5 Canada
| | - Lingyun Chen
- Department of Agricultural Food and Nutritional Science; University of Alberta, 116 St and 85 Avenue; Edmonton AB T6G 2P5 Canada
- Canadian Research Chair in Plant Protein; Structure Function and Nutraceutical Delivery, Department of Agricultural Food and Nutritional Science, University of Alberta, 116 St and 85 Avenue; Edmonton AB T6G 2P5 Canada
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50
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Poonnakasem N, Laohasongkram K, Chaiwanichsiri S, Prinyawiwatkul W. Changes in physicochemical properties and starch crystallinity of sponge cake containing HPMC and extra virgin coconut oil during room temperature storage. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13600] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Naratip Poonnakasem
- Department of Food Technology, Faculty of Science; Chulalongkorn University; Bangkok Thailand
| | - Kalaya Laohasongkram
- Department of Food Technology, Faculty of Science; Chulalongkorn University; Bangkok Thailand
| | - Saiwarun Chaiwanichsiri
- Department of Food Technology, Faculty of Science; Chulalongkorn University; Bangkok Thailand
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge Louisiana
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge Louisiana
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