1
|
Zhang F, Guo J, Li P, Zhao F, Yang X, Cheng Q, Elmore JS, Wang P, Cui C. Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread. Food Chem 2024; 447:138932. [PMID: 38484546 DOI: 10.1016/j.foodchem.2024.138932] [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: 10/20/2023] [Revised: 02/20/2024] [Accepted: 03/01/2024] [Indexed: 04/10/2024]
Abstract
The thawing method is critical for the final quality of products based on the frozen dough. The effects of ultrasound thawing, proofer thawing, refrigerator thawing, water bath thawing, ambient thawing, and microwave thawing on the rheology, texture, water distribution, fermentation characteristics, and microstructure of frozen dough and the properties of steamed bread were investigated. The results indicated that the ultrasound thawing dough had better physicochemical properties than other doughs. It was found that ultrasound thawing restrained the water migration of dough, improved its rheological properties and fermentation capacity. The total gas volume value of the ultrasound thawing dough was reduced by 21.35% compared with that of unfrozen dough. The ultrasound thawing dough displayed a thoroughly uniform starch-gluten network, and an enhanced the specific volume and internal structure of the steamed bread. In conclusion, ultrasound thawing effectively mitigated the degradation of the frozen dough and enhanced the quality of steamed bread.
Collapse
Affiliation(s)
- Fan Zhang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China
| | - Jinying Guo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China.
| | - Peiyao Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China
| | - Fen Zhao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China
| | - Xue Yang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China
| | - Qiaofen Cheng
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK
| | - J Stephen Elmore
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK
| | - Ping Wang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China
| | - Can Cui
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China
| |
Collapse
|
2
|
Alemán-Huerta ME, Castillo-Cázares BA, Márquez-Reyes JM, Báez-González JG, Quintero-Zapata I, Gandarilla-Pacheco FL, de Luna-Santillana EDJ, Treviño-Garza MZ. Muffin-Type Bakery Product Based on Mexican Mesquite ( Prosopis spp.) Flour: Texture Profile, Acceptability, and Physicochemical Properties. Foods 2023; 12:3587. [PMID: 37835239 PMCID: PMC10572904 DOI: 10.3390/foods12193587] [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: 08/15/2023] [Revised: 09/12/2023] [Accepted: 09/26/2023] [Indexed: 10/15/2023] Open
Abstract
In this research, muffin-type bakery products were developed based on wheat flour (WF) and mesquite flour (MF) in the following proportions: WFMF 90:10, WFMF 75:25, and WFMF 50:50. The products were characterized based on various properties in which it was possible to observe that the water activity (aw) did not show a significant change with the increase in the concentration of MF. In addition, the increase in the concentration of MF modified the sensory properties (color, odor, flavor, texture, and acceptance), further decreasing the luminosity and increasing the values of the a* and b* coordinates. Moreover, in the texture profile analysis, it was found that the increase in the MF concentration increased hardness, fracturability, and gumminess and decreased adhesiveness and cohesiveness. All the previously mentioned changes were more evident in the WFMF50:50 and, to a lesser degree, in WFMF75:25. In general, in most evaluations realized, the WFMF90:10 treatment was the most similar to the control (without MF). However, WFMMF75:25 provided a higher protein and fiber content and a lower fat content. Finally, it is possible to use the flour obtained from the mesquite fruit to make bakery products since it is an important source of food due to the wide distribution of mesquite in the country.
Collapse
Affiliation(s)
- María Elizabeth Alemán-Huerta
- Facultad de Ciencias Biológicas, Instituto de Biotecnología, Universidad Autónoma de Nuevo León (UANL), Av. Pedro de Alba S/N, Cd. Universitaria, San Nicolás de los Garza 66455, Mexico; (M.E.A.-H.); (B.A.C.-C.); (I.Q.-Z.); (F.L.G.-P.)
| | - Brenda A. Castillo-Cázares
- Facultad de Ciencias Biológicas, Instituto de Biotecnología, Universidad Autónoma de Nuevo León (UANL), Av. Pedro de Alba S/N, Cd. Universitaria, San Nicolás de los Garza 66455, Mexico; (M.E.A.-H.); (B.A.C.-C.); (I.Q.-Z.); (F.L.G.-P.)
| | - Julia Mariana Márquez-Reyes
- Facultad de Agronomía, Universidad Autónoma de Nuevo León (UANL), Francisco I. Madero S/N, Ex Hacienda el Cañada, Escobedo 66050, Mexico;
| | - Juan G. Báez-González
- Departamento de Alimentos, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León (UANL), Av. Pedro de Alba S/N, Cd. Universitaria, San Nicolás de los Garza 66455, Mexico;
| | - Isela Quintero-Zapata
- Facultad de Ciencias Biológicas, Instituto de Biotecnología, Universidad Autónoma de Nuevo León (UANL), Av. Pedro de Alba S/N, Cd. Universitaria, San Nicolás de los Garza 66455, Mexico; (M.E.A.-H.); (B.A.C.-C.); (I.Q.-Z.); (F.L.G.-P.)
| | - Fátima Lizeth Gandarilla-Pacheco
- Facultad de Ciencias Biológicas, Instituto de Biotecnología, Universidad Autónoma de Nuevo León (UANL), Av. Pedro de Alba S/N, Cd. Universitaria, San Nicolás de los Garza 66455, Mexico; (M.E.A.-H.); (B.A.C.-C.); (I.Q.-Z.); (F.L.G.-P.)
| | | | - Mayra Z. Treviño-Garza
- Departamento de Alimentos, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León (UANL), Av. Pedro de Alba S/N, Cd. Universitaria, San Nicolás de los Garza 66455, Mexico;
| |
Collapse
|
3
|
Gao H, Zeng J, Qin Y, Zeng J, Wang Z. Effects of different storage temperatures and time on frozen storage stability of steamed bread. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2116-2123. [PMID: 36254097 DOI: 10.1002/jsfa.12277] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 09/22/2022] [Accepted: 10/17/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUNDS This research intended to explore the effects of different frozen storage temperatures and time on the stability of steamed bread. The quality characteristics, moisture content and microstructure of steamed bread were determined after quick-frozen for 30 min at -32 °C and frozen storage at -6, -12, -18, -24 and -30 °C for 1-4 weeks. RESULTS When the frozen storage temperature is lower, the moisture content, specific volume, pH and the strong bound water in the steamed bread increase, the water loss rate and the contents of freezable water, the weak bound water and free water decreased. With the extension of frozen storage time, the pH value and water loss of steamed bread first increased and then decreased, while the trend of water content was opposite. The specific volume, cohesion and elasticity of steamed bread decreased, while the freezable water content, hardness and chewiness increased. The bound water of steamed bread gradually migrated to free water. In addition, the longer the frozen storage time and the higher the temperature, and the more serious the damage to the microstructure was. CONCLUSION The shelf life of steamed bread frozen storage at -12 °C could be up to 3 weeks, and the quality of steamed bread stored at -30 °C for more than 3 weeks was the best. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Haiyan Gao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Jingjing Zeng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Yueqi Qin
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Jie Zeng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Zhaojun Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| |
Collapse
|
4
|
Influence of Wheat-Mesquite ( Prosopis L.) Composite Flour on Dough Rheology and Quality of Bread. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2022. [DOI: 10.2478/aucft-2022-0018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Abstract
The purpose of this study was to evaluate the effect of wheat-mesquite composite flour on the rheology of dough and the quality of bread. The farinographic analysis showed a decrease in the development time and stability of the dough with an increase in the mixing tolerance index. The share of mesquite flour increased the value of loss and storage moduli and reduced the dough’s susceptibility to stress. The mesquite flour addition increased the bread volume by about 17% and the number of large pores >5 mm. The brightness of the crumb containing mesquite flour decreased from 75.3 to 58.6 and the proportion of yellow colour increased from 19.9 to 26.4 in relation to the control bread. The bread with mesquite flour had a significantly softer crumb during storage in comparison with wheat bread, indicating a reduction in the staling. These observations were also confirmed by lowering the disintegration enthalpy of the retrograded amylopectin from 3.33 J/g for the control sample to 1.95 J/g for the bread containing 10% of mesquite flour.
Collapse
|
5
|
Korus J, Witczak M, Korus A, Juszczak L. Mesquite (Prosopis L.) as a functional ingredient in gluten-free dough and bread. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|
6
|
Biological characteristics of the gluten-free sourdough system fermented by Lactobacillus plantarum ST-III and its effect on dough quality and nutritional value during freezing. Food Chem X 2022; 14:100350. [PMID: 35669455 PMCID: PMC9163690 DOI: 10.1016/j.fochx.2022.100350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 05/08/2022] [Accepted: 05/24/2022] [Indexed: 11/21/2022] Open
|
7
|
Yuan Y, Hong T, Ma Y, Xu D, Zhang H, Jin Y, Wu F, Xu X. Effects of partial preheated dough on its frozen characteristics: Baking, water mobility, thermal, and microstructural properties. Cereal Chem 2021. [DOI: 10.1002/cche.10433] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Yirong Yuan
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Tingting Hong
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Yongshuai Ma
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Dan Xu
- School of Food Science and Technology Jiangnan University Wuxi China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Huang Zhang
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Yamei Jin
- School of Food Science and Technology Jiangnan University Wuxi China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Fengfeng Wu
- School of Food Science and Technology Jiangnan University Wuxi China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Xueming Xu
- School of Food Science and Technology Jiangnan University Wuxi China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- International Joint Laboratory on Food Safety Synergetic Innovation Center of Food Safety and Nutrition Jiangnan University Wuxi China
| |
Collapse
|