1
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Use of response surface methodology to investigate the effect of sodium chloride substitution with Salicornia ramosissima powder in common wheat dough and bread. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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2
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Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality. Foods 2022; 11:foods11131866. [PMID: 35804684 PMCID: PMC9265554 DOI: 10.3390/foods11131866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 06/16/2022] [Accepted: 06/20/2022] [Indexed: 02/01/2023] Open
Abstract
Bread is a popular food that is widely consumed worldwide but has a short shelf life. Besides that, when incorporating prebiotics and calcium, aging mechanisms accelerate, further shortening the shelf-life. The objective of this work was to evaluate the effect of freezing storage on the rheological (loss tangent, tan δ) and thermal (glass transition temperature, Tg) properties of unfrozen dough, the fermentation times (tf), and the baking quality of wheat bread fortified with calcium and inulin. Formulations studied included wheat flour (control-C), flour with 1800 ppm Ca (calcium carbonate-CA, calcium citrate-CI or calcium lactate-LA), and flour with 2400 ppm Ca and 12% inulin (calcium carbonate-CA-In, calcium citrate-CI-In or calcium lactate-LA-In). Doughs were stored at −18 °C for 1, 7, 30 and 60 days. After storage, the rheological (oscillatory rheometry and texture profile analysis) and thermomechanical properties of the thawed doughs were measured. The quality parameters of breads determined consisted of specific volume (Vs), color, moisture, firmness, elasticity, and alveoli size characterization. Dough freezing neither changed viscoelasticity (tan δ) nor decreased hardness and adhesiveness up to the values observed for fresh wheat dough. The Tg of dough with calcium carbonate increased, while for samples with organic calcium salts, it (citrate and lactate) decreased. The tf of thawed dough significantly increased. The Vs of all breads did not change during the first 30 days but decreased after freezing the dough for 60 days (p < 0.05), probably due to the death of the yeasts. Crumb moisture decreased over time, and in all cases crumb C had the highest moisture content, suggesting a dehydration effect of the calcium salt. The firmness of CA, LA and C crumbs were similar and higher than that of CI (p < 0.05), suggesting a destabilizing effect of CI anion on gluten proteins. Inulin contributed to the depreciation of bread quality, mainly at 60 days of dough freezing storage. It can be concluded that during freezing storage, calcium improves the dynamic elasticity of the dough, although under extreme conditions it generates loaves of smaller volume. Principal component analysis (PCA) explained 66.5% of total variance. Principal component 1 (PC1) was associated with dough properties, and accounted for 44.8% of the total variance. In turn, PC2 was mainly related to baking quality parameters (fermentation time, browning index, firmness and springiness of crumbs), and explained 21.7% of the total variance. Fortification with calcium citrate should be recommended for dough freezing, as breads with softer crumbs were obtained under such conditions.
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QIN Y, GAO H, ZENG J, LIU Y, DAI Y. Hydration, microstructural characteristics and rheological properties of wheat dough enriched with zinc gluconate and resistant starch. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.95021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Yueqi QIN
- Henan Institute of Science and Technology, China
| | - Haiyan GAO
- Henan Institute of Science and Technology, China
| | - Jie ZENG
- Henan Institute of Science and Technology, China
| | - Yufen LIU
- Henan Institute of Science and Technology, China
| | - Yunfei DAI
- Henan Institute of Science and Technology, China
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4
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Effect of the Addition of Dried Dandelion Roots ( Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties. Molecules 2021; 26:molecules26247564. [PMID: 34946646 PMCID: PMC8707634 DOI: 10.3390/molecules26247564] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2021] [Revised: 12/10/2021] [Accepted: 12/12/2021] [Indexed: 12/18/2022] Open
Abstract
Dried and crushed dandelion roots (Taraxacum officinale F. H. Wigg.) (TO) were used as a formulation additive (at the amount of 0, 1, 3, 4, 5, and 6 g 100 g−1 flour) to wheat bread. The farinographic properties of the dough and the physical and chemical properties of the bread were evaluated. It was found that the addition of dried flour caused a significant decrease in water absorption by the flour (1% and higher TO level), an increase in the development time (from 2% to 5% TO addition) and dough stability (3% and 4% TO level), and an increase in dough softening (4% and higher TO level). As the substitution of TO for wheat flour increased, there was a gradual decrease in loaf volume, an increase in specific weight and crumb hardness, and a darkening of the crumb color. The total polyphenol content increased linearly with the percentage increase of dried root additions TO from 0.290 to 0.394 mg GAE g−1 d.m., which translated into an increase in the antioxidant activity of the bread. It was found that dried crushed roots of Taraxacum officinale can be a recipe additive for wheat bread; however, due to their specific smell and bitter aftertaste, the level of this additive should not exceed 3 g 100 g−1 flour.
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Guardianelli L, Puppo MC, Salinas MV. Influence of pistachio by-product from edible oil industry on rheological, hydration, and thermal properties of wheat dough. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111917] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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6
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Correa MJ, Burbano Moreano JJ, Guardianelli LM, Weisstaub AR, Zuleta A, Salinas MV. Garlic: A natural bread improver for wheat bread with a high level of resistant starch. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15519] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- María J. Correa
- CIDCA (CIC PBA‐CONICET, Facultad de Ciencias Exactas) Universidad Nacional de La Plata La Plata Argentina
| | - Juan J. Burbano Moreano
- CIDCA (CIC PBA‐CONICET, Facultad de Ciencias Exactas) Universidad Nacional de La Plata La Plata Argentina
| | - Luciano M. Guardianelli
- CIDCA (CIC PBA‐CONICET, Facultad de Ciencias Exactas) Universidad Nacional de La Plata La Plata Argentina
| | - Adriana R. Weisstaub
- Departamento de Nutrición y Bromatología Facultad de Farmacia y Bioquímica Universidad de Buenos Aires Junín Argentina
| | - Angela Zuleta
- Departamento de Nutrición y Bromatología Facultad de Farmacia y Bioquímica Universidad de Buenos Aires Junín Argentina
| | - María V. Salinas
- CIDCA (CIC PBA‐CONICET, Facultad de Ciencias Exactas) Universidad Nacional de La Plata La Plata Argentina
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7
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Barros JH, Franco CM. Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin. FOOD SCI TECHNOL INT 2021; 28:32-39. [PMID: 33517773 DOI: 10.1177/1082013221991259] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The objective of this study was to evaluate the changes that occurred during processing white breads enriched with 5, 7.5, and 10% of medium-polymerized inulin (MPI). Farinographic analysis revealed that enrichment caused the development time and dough stability to increase by up to 69.9% and 62.8%, respectively, when 7.5% of MPI was incorporated into wheat flour. This indicated that the added MPI strengthened the doughs. Conversely, alveographic analysis demonstrated that MPI was harmful to the gluten network. The specific volume and humidity of breads with up to 7.5% MPI were similar to those of the control (MPI-free) bread. During bread storage for 10 days, we noticed that the retrogradation rate increased only for the bread sample with 10% MPI. However, MPI enrichment, regardless of concentration, promoted an increase in the Avrami exponent and affected bread firmness. Bread staling analysis indicated that the moisture difference between crumb and crust was higher for the MPI-enriched breads than for the control. Moreover, we prepared more consistent doughs and fresh breads with MPI contents of up to 7.5%, which presented good quality and were good fiber sources; however, we determined that inulin did not present an anti-staling effect.
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Affiliation(s)
- Jefferson Ht Barros
- Department of Food Engineering and Technology, UNESP-São Paulo State University, São Paulo, Brazil.,IFAC-Federal Institute of Acre, Acre, Brazil
| | - Celia Ml Franco
- Department of Food Engineering and Technology, UNESP-São Paulo State University, São Paulo, Brazil
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8
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Guardianelli LM, Salinas MV, Puppo MC. Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seeds. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105242] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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9
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Codină GG, Ropciuc S, Dabija A. Optimization of calcium–magnesium–inulin formulation on wheat flour dough rheological properties. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13219] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
| | - Sorina Ropciuc
- Ştefan cel Mare University, Faculty of Food Engineering Suceava Romania
| | - Adriana Dabija
- Ştefan cel Mare University, Faculty of Food Engineering Suceava Romania
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10
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Habeebrakuman R, Kaki SS, Bethala Lakshmi Anu PD, Maloo S, Vellanki B, Mallampalli Sri Lakshmi K. Influence of flour type on physico-chemical characteristics during deep frying. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:3471-3480. [PMID: 31274915 PMCID: PMC6582034 DOI: 10.1007/s13197-019-03835-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/08/2019] [Accepted: 05/14/2019] [Indexed: 06/09/2023]
Abstract
The study focuses on understanding the influence of nutrients on frying oil degradation as well as its role in oil uptake by the fried substrate. Raw substrates were prepared taking refined wheat flour (rich in carbohydrate), soy flour (rich in protein) and gram flour (with both in a definite proportion) which were subjected to frying in sunflower oil at 185-200 °C. Analysis of the fried oil, substrate and fried product was carried out. Increase in acid value with respect to the composition of the flour was not significant. Higher rate of oxidation and peroxide value were observed in the oil used for Gram flour snacks, which could be due to significant amounts of sodium and potassium salts. Fried oil with soy flour based snack showed higher total polar material% which could be due to accelerated oxidation. Oil absorption was promoted by starch and gluten and controlled by protein and insoluble fiber. Oil absorbed by refined-wheat flour and soy flour based snack were 30% and 9.33%. Gram flour-based snack absorbed 4.52% oil with superior oil quality comparatively.
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Affiliation(s)
| | - Shiva Shanker Kaki
- Centre for Lipid Science and Technology, CSIR-Indian Institute of Chemical Technology, Tarnaka, Hyderabad, 500007 India
| | | | - Srinivas Maloo
- University College of Technology, Osmania University, Hyderabad, 500007 India
| | - Bhaskar Vellanki
- University College of Technology, Osmania University, Hyderabad, 500007 India
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11
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Majzoobi M, Aghdam MBK, Eskandari MH, Farahnaky A. Quality and microbial properties of symbiotic bread produced by straight dough and frozen part-baking methods. J Texture Stud 2019; 50:165-171. [PMID: 30575036 DOI: 10.1111/jtxs.12386] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2018] [Revised: 12/08/2018] [Accepted: 12/10/2018] [Indexed: 11/28/2022]
Abstract
Symbiotic bread was produced by straight dough and frozen part-baking methods using inulin as a prebiotic (0-7.5% in straight dough method and 5% in frozen part baked bread) and GanedenBC 30 as a probiotic. With addition of inulin, dough water absorption and softening reduced, but dough development time and stability time increased. Inulin prevented excessive moisture loss during bread storage and enhanced crust darkness and crumb firmness while reduced bread volume. Increasing the frozen storage time (up to 56 days) had no effect on bread moisture content, but it reduced volume and increased firmness and crust lightness. Samples produced by straight dough method had acceptable levels of probiotic (7.45, 6.45, and 7.43 log cfu/g, respectively) complying with the WHO recommendation. Frozen storage had no effect on the probiotic content of the samples and it increased to 7.35 log cfu/g (above the minimum recommended level) after re-baking and storage at room temperature. PRACTICAL APPLICATIONS: Symbiotic foods are products that contain both probiotics (useful bacteria) and prebiotics (carbohydrate source for probiotics). Development of symbiotic bread is required to add variety to the existing types of functional breads and satisfy costumers particularly those avoiding dairy products which are traditionally enriched with probiotics. Part-baked bread industry is growing rapidly around the world; however, to remain in the market it requires innovation to satisfy consumers' demand for healthy products. This research can find practical application for ordinary and part-baked bread industry to produce bread with improved health benefits and acceptable quality.
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Affiliation(s)
- Mahsa Majzoobi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.,NSW Department of Primary Industries and Graham Centre for Agricultural Innovation, Wagga Wagga Agricultural Institute, Wagga Wagga, New South Wales, Australia
| | | | - Mohammad Hadi Eskandari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Asgar Farahnaky
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.,School of Science, RMIT University, Melbourne, Victoria, Australia
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12
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Codină GG, Dabija A, Stroe SG, Ropciuc S. Optimization of iron–oligofructose formulation on wheat flour dough rheological properties. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13857] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
| | - Adriana Dabija
- Faculty of Food Engineering Stefan cel Mare University Suceava Romania
| | | | - Sorina Ropciuc
- Faculty of Food Engineering Stefan cel Mare University Suceava Romania
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13
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Salinas MV, Puppo MC. Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2167-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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14
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Codină GG, Zaharia D, Stroe SG, Ropciuc S. Influence of calcium ions addition from gluconate and lactate salts on refined wheat flour dough rheological properties. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1498129] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
| | | | | | - Sorina Ropciuc
- Faculty of Food Engineering, Ștefan cel Mare University, Suceava, Romania
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15
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Longoria-García S, Cruz-Hernández MA, Flores-Verástegui MIM, Contreras-Esquivel JC, Montañez-Sáenz JC, Belmares-Cerda RE. Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers. Journal of Food Science and Technology 2018; 55:833-845. [PMID: 29487425 DOI: 10.1007/s13197-017-2987-8] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/05/2017] [Accepted: 12/07/2017] [Indexed: 01/08/2023]
Abstract
Several health benefits have been associated to probiotics and prebiotics, most of these are involved in the regulation of the host's gut microbiome. Their incorporation to diverse food products has been done to develop potential functional foods. In the case of bakery products, their incorporation has been seen to improve several technological parameters such as volume, specific volume, texture along with sensorial parameters such as flavor and aroma. Scientific literature in this topic has been divided in three main research branches: nutrition, physical quality and sensory analyzes, however, studies rarely cover all of them. Due to the harsh thermal stress during baking, sourdough technology along with microencapsulation of probiotics, has been studied as an alternative to enhance its nutritional values and increase cell viability, though in few occasions. The potential functional baked goods have maintained acceptable physical characteristics and sensorial acceptability, while in some cases an improvement is seen due to the effect of probiotics and prebiotics. The results obtained from several studies done, have shown the viability of developing functional bakery products by applying prebiotics or probiotics. This could be used as an encouragement for more research to be done in this topic.
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Affiliation(s)
- S Longoria-García
- 1Departamento de Investigación en Alimentos, Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Blvd. V. Carranza e Ing. José Cárdenas s/n Col. República, C.P. 25280 Saltillo, Coahuila Mexico
| | - M A Cruz-Hernández
- 2Departamento de Ciencia y Tecnología de Alimentos, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro, No. 1923 Col. Buenavista, C.P. 25315 Saltillo, Coahuila Mexico
| | - M I M Flores-Verástegui
- 2Departamento de Ciencia y Tecnología de Alimentos, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro, No. 1923 Col. Buenavista, C.P. 25315 Saltillo, Coahuila Mexico
| | - J C Contreras-Esquivel
- 1Departamento de Investigación en Alimentos, Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Blvd. V. Carranza e Ing. José Cárdenas s/n Col. República, C.P. 25280 Saltillo, Coahuila Mexico
| | - J C Montañez-Sáenz
- 1Departamento de Investigación en Alimentos, Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Blvd. V. Carranza e Ing. José Cárdenas s/n Col. República, C.P. 25280 Saltillo, Coahuila Mexico
| | - R E Belmares-Cerda
- 1Departamento de Investigación en Alimentos, Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Blvd. V. Carranza e Ing. José Cárdenas s/n Col. República, C.P. 25280 Saltillo, Coahuila Mexico
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16
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Salinas MV, Hamet MF, Binaghi J, Abraham AG, Weisstaub A, Zuleta A, Ronayne de Ferrer P, Puppo MC. Calcium-inulin wheat bread: prebiotic effect and bone mineralisation in growing rats. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13531] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- María V. Salinas
- CIDCA (CIC - CONICET - Facultad de Ciencias Exactas-Universidad Nacional de La Plata); 47 y 116 1900 La Plata Argentina
| | - María Fernanda Hamet
- CIDCA (CIC - CONICET - Facultad de Ciencias Exactas-Universidad Nacional de La Plata); 47 y 116 1900 La Plata Argentina
| | - Julieta Binaghi
- Facultad de Farmacia y Bioquímica-Universidad de Buenos Aires; Junín 956 1113 Ciudad de Buenos Aires Argentina
| | - Analia G. Abraham
- CIDCA (CIC - CONICET - Facultad de Ciencias Exactas-Universidad Nacional de La Plata); 47 y 116 1900 La Plata Argentina
| | - Adriana Weisstaub
- Facultad de Farmacia y Bioquímica-Universidad de Buenos Aires; Junín 956 1113 Ciudad de Buenos Aires Argentina
| | - Angela Zuleta
- Facultad de Farmacia y Bioquímica-Universidad de Buenos Aires; Junín 956 1113 Ciudad de Buenos Aires Argentina
| | - Patricia Ronayne de Ferrer
- Facultad de Farmacia y Bioquímica-Universidad de Buenos Aires; Junín 956 1113 Ciudad de Buenos Aires Argentina
| | - María C. Puppo
- CIDCA (CIC - CONICET - Facultad de Ciencias Exactas-Universidad Nacional de La Plata); 47 y 116 1900 La Plata Argentina
- Facultad de Ciencias Agrarias y Forestales-Universidad Nacional de La Plata; 60 y 119 1900 La Plata Argentina
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17
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Effect of inulin with different degree of polymerization on water redistribution of steamed bread. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.07.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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18
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Luo D, Liang X, Xu B, Kou X, Li P, Han S, Liu J, Zhou L. Effect of inulin with different degree of polymerization on plain wheat dough rheology and the quality of steamed bread. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.04.009] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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19
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Correa MJ, Salinas MV, Carbas B, Ferrero C, Brites C, Puppo MC. Technological quality of dough and breads from commercial algarroba-wheat flour blends. Journal of Food Science and Technology 2017; 54:2104-2114. [PMID: 28720968 DOI: 10.1007/s13197-017-2650-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/10/2017] [Accepted: 04/18/2017] [Indexed: 11/29/2022]
Abstract
Algarroba flour is used to supplement lysine-limiting systems such as wheat flour due to its amino acidic composition. The effects of adding up to 30% of this flour to wheat flour (W-A30) on dough characteristics and breadmaking performance were studied. Dough rheology was tested by farinograph, oscillatory rheometry and texture profile analyses. Molecular mobility was evaluated by nuclear magnetic resonance, and thermal properties were analyzed by differential scanning calorimetry and viscoamylograph studies. Besides, different bread quality parameters were evaluated. Incorporation of algarroba flour resulted into increase in water absorption, development time and degree of softening, and decrease in stability of wheat flour, leading to softer, less adhesive and elastic dough, although at intermediate replacement levels cohesiveness improved. At the molecular level, a reduction of water activity and limited proton motion were observed in W-A30 samples, suggesting that protons were highly bound to the dough matrix. Dough samples with algarroba flour showed lower G' and G″ values than the control, although with the formation of a more elastic structure for W-A30. In addition, algarroba flour produced a protective effect on starch granule disruption and interfered with amylose-amylose association during cooling. The specific volume of breads decreased with the increase in algarroba level, W-A30 reaching the highest decrease (15%). Bread crumbs with algarroba flour exhibited higher values of hardness and resilience. The use of algarroba flour resulted in lower quality when compared to the control. However, algarroba flour at 20% level can be added to wheat flour to obtain bakery products of similar technological quality and with improved nutritional components.
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Affiliation(s)
- M J Correa
- CIDCA - CIC -CONICET- Facultad de Ciencias Exactas Universidad Nacional de La Plata, 47 y 116, CP 1900, La Plata, Argentina
| | - M V Salinas
- CIDCA - CIC -CONICET- Facultad de Ciencias Exactas Universidad Nacional de La Plata, 47 y 116, CP 1900, La Plata, Argentina
| | - B Carbas
- Unidade Tecnologia Alimentar, Instituto Nacional dos Recursos Biológicos, I.P, L-Instituto Nacional de Investigação Agrá, L-INIA, Oeiras, Portugal
| | - C Ferrero
- CIDCA - CIC -CONICET- Facultad de Ciencias Exactas Universidad Nacional de La Plata, 47 y 116, CP 1900, La Plata, Argentina
| | - C Brites
- Unidade Tecnologia Alimentar, Instituto Nacional dos Recursos Biológicos, I.P, L-Instituto Nacional de Investigação Agrá, L-INIA, Oeiras, Portugal
| | - M C Puppo
- CIDCA - CIC -CONICET- Facultad de Ciencias Exactas Universidad Nacional de La Plata, 47 y 116, CP 1900, La Plata, Argentina.,Facultad de Ciencias Agrarias y Forestales-Universidad Nacional de La Plata, 60 y 119, CP 1900, La Plata, Argentina
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20
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Bigne F, Puppo MC, Ferrero C. Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.09.028] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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21
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Salinas MV, Zuleta A, Ronayne P, Puppo MC. Wheat bread enriched with organic calcium salts and inulin. A bread quality study. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:491-500. [PMID: 26787968 PMCID: PMC4711440 DOI: 10.1007/s13197-015-2008-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/18/2015] [Accepted: 08/24/2015] [Indexed: 12/27/2022]
Abstract
The objective of this work was to study quality parameters of enriched wheat bread with calcium citrate (Ca3CI2) or lactate (CaLA2) and inulin (In), also to optimize bread formulation. Fermentation time (tf), specific volume (Vs), browning index of crust (BI) and crumb properties (moisture, alveolus, texture) were studied. Generally, tf and Vs decreased with prebiotic increment. Ca3CI2 did not change Vs at equal inulin quantity, whereas with CaLA2 smaller breads were obtained (at 6.5 % In). Moisture of crumbs decreased with an increase in Ca3CI2 (at ≤ 6.5 %); while for CaLA2 was more influenced by the prebiotic. Up to 6.5 % In, the addition of both salts decreased crumb firmness and increased cohesiveness. Using a desirability function, the optimum calcium-prebiotic bread obtained with Ca3CI2 contained 2.40 g/kg Ca and 7.49 % In and with CaLA2 presented 1.33 g/kg Ca and 4.68 % In. Breads of high-quality with higher calcium and prebiotic quantity were able to obtain with Ca3CI2.
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Affiliation(s)
- María V. Salinas
- />Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA)-Facultad de Ciencias Exactas-UNLP-CONICET, 47 y 116, 1900 La Plata, Argentina
| | - Angela Zuleta
- />Catedra de Bromatologia y Nutrición-Facultad de Farmacia y Bioquimica, Universidad de Buenos Aires, Junin 956, 1113 Buenos Aires, Argentina
| | - Patricia Ronayne
- />Catedra de Bromatologia y Nutrición-Facultad de Farmacia y Bioquimica, Universidad de Buenos Aires, Junin 956, 1113 Buenos Aires, Argentina
| | - María C. Puppo
- />Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA)-Facultad de Ciencias Exactas-UNLP-CONICET, 47 y 116, 1900 La Plata, Argentina
- />Facultad de Ciencias Agrarias y Forestales-UNLP-CONICET, 60 y 119, 1900 La Plata, Argentina
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Influence of Different Carob Fruit Flours (Ceratonia siliqua L.) on Wheat Dough Performance and Bread Quality. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1527-7] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Bigne F, Puppo MC, Ferrero C. Rheological and Microstructure Characterization of Composite Dough with Wheat and Mesquite (Prosopis spp) Flours. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1020435] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Optimization of the formulation of nutritional breads based on calcium carbonate and inulin. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.019] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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25
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Rheological Properties of Bread Dough Formulated with Wheat Flour–Organic Calcium Salts–FOS-Enriched Inulin Systems. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1180-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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