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Verbeke C, Debonne E, Van Leirsberghe H, Van Bockstaele F, Eeckhout M. An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads. Foods 2024; 13:224. [PMID: 38254525 PMCID: PMC10814006 DOI: 10.3390/foods13020224] [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: 12/21/2023] [Revised: 01/09/2024] [Accepted: 01/09/2024] [Indexed: 01/24/2024] Open
Abstract
Par-baking technology increases the production efficiency of bread. However, the degree of par-baking can vary significantly amongst product types and intended sales markets, leading to substantial differences in the quality attributes of the finished product. The objective of this study was to explore the impact of the degree of par-baking on the technological quality of wheat, whole wheat, and whole rye bread (95, 75, and 50% of full baking time). More specifically, this study focused on the starch pasting behavior of different flour formulations, the crumb core temperature during par-baking, and the influence of the degree of par-baking on the bread characteristics of (composite) wheat bread as a function of storage time. The quality attributes of par-baked bread (0 and 4 days after par-baking) and fully baked bread (0 and 2 days after full baking) were assessed. A reduction in the degree of par-baking from 95 to 50% resulted over time in 19.4% less hardening and 8.6% more cohesiveness for the re-baked wheat breads. Nevertheless, it also negatively impacted springiness (-9.1%) and adhesion (+475%). It is concluded that using the core temperature to define the degree of par-baking is not sufficient for bread loaves intended to be consumed over time, but the results indicate that reducing the degree of par-baking can be beneficial for certain quality aspects of the breads.
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Affiliation(s)
- Celeste Verbeke
- Ghent University, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Research Unit Cereal and Feed Technology, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| | - Els Debonne
- Ghent University, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Research Unit Cereal and Feed Technology, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| | - Hannah Van Leirsberghe
- Ghent University, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Research Unit Cereal and Feed Technology, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| | - Filip Van Bockstaele
- Ghent University, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Food Structure and Function Research Group, Coupure Links 653, 9000 Ghent, Belgium
| | - Mia Eeckhout
- Ghent University, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Research Unit Cereal and Feed Technology, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
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Bozkurt S, Görgüç A, Gençdağ E, Elmas F, Koç M, Yılmaz FM. Principles and recent applications of vacuum technology in the processing of dough-based cereal products: A comprehensive review. Food Chem 2022; 403:134443. [DOI: 10.1016/j.foodchem.2022.134443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 09/26/2022] [Accepted: 09/26/2022] [Indexed: 11/28/2022]
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Ajani CK, Zhu Z, Sun DW. In situ investigation of cellular water transport and morphological changes during vacuum cooling of steamed breads. Food Chem 2022; 381:132211. [PMID: 35121313 DOI: 10.1016/j.foodchem.2022.132211] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 12/16/2021] [Accepted: 01/18/2022] [Indexed: 12/22/2022]
Abstract
Dynamic investigation of the effects of vacuum cooling on cellular water transport and structural changes of steamed bread was carried out using transverse relaxation times (T2) and proton density-weighted images in a nuclear magnetic resonance (NMR)/magnetic resonance imaging (MRI) analyser, respectively. Initially, both steamed bread at room temperature of 25 °C and freshly steamed bread at 85 °C had three peaks of T21, T22, and T23, respectively representing the tightly bound water, loosely bound water, and free water, while an additional peak T24, was observed in freshly steamed bread at 85 °C. After vacuum cooling, freshly steamed bread at 85 °C had a higher mass loss of 10.29% due to its high initial temperature, and both samples were clearly discriminated with PCA of 88.2%, indicating that the initial food condition affected the vacuum cooling process. Lastly, the NMR/MRI technique and correlations were accurate (R2> 0.98), thus suitable for model validation at microscale and macroscale.
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Affiliation(s)
- Clement Kehinde Ajani
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Zhiwei Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
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