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Atudorei D, Mironeasa S, Codină GG. Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form. Foods 2023; 12:foods12061316. [PMID: 36981241 PMCID: PMC10048470 DOI: 10.3390/foods12061316] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/17/2023] [Accepted: 03/18/2023] [Indexed: 03/30/2023] Open
Abstract
This study analyzes the possibility of using soybeans as an addition to the main ingredients used to make bread, with the aim of improving its quality characteristics. To maximize the nutritional profile of soybeans they were subjected to the germination and lyophilization process before being used in bread making. The addition levels of 5%, 10%, 15%, and 20% germinated soybean flour (GSF) on dough rheology and bread quality were used. From the rheology point of view, the GSF addition had the effect of decreasing the values of the creep and recovery parameters: JCo, JCm, μCo, Jmax, JRo, JRm, and Jr. At the same time, the rheological parameters λC and λR increased. The GSF addition did not affect dough homogeneity as may be seen from EFLM analysis. Regarding the quality of the bread, it may be concluded that a maximum of 15% GSF addition in wheat flour had a desirable effect on loaf volume, porosity, elasticity, and sensory properties of the bread. The bread samples with GSF additions showed a higher brightness and a less pronounced red and yellow tint. When the percentage of GSF in wheat flour increased, the value of the firmness parameter increased and the value of the gumminess, cohesiveness, and resilience parameters decreased. The addition of GSF had a desirable influence on the crumb structure of the bread samples. Thus, taking into account the results of the determinations outlined above, it can be stated that GSF addition in wheat flour leads to bread samples with good quality characteristics.
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Affiliation(s)
- Denisa Atudorei
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
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2
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Udomkun P, Masso C, Swennen R, Romuli S, Innawong B, Fotso Kuate A, Akin‐Idowu PE, Alakonya A, Vanlauwe B. Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour. Food Sci Nutr 2022; 10:3085-3097. [PMID: 36171793 PMCID: PMC9469869 DOI: 10.1002/fsn3.2907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 04/10/2022] [Accepted: 04/12/2022] [Indexed: 11/12/2022] Open
Abstract
Plantain flour (PLF) and soy flour (SF) were used to substitute wheat flour (10% and 20% w/w) in composite bread. Physicochemical, phytochemical, and sensory properties were investigated. Partial substitution by PLF significantly increased (p < .05) starch, amylose, ascorbic acid, and potassium content in bread samples. In contrast, a significant improvement (p < .05) in protein, fat, amylopectin, and calcium content was observed with SF substitution. Composite bread with PLF and SF together lowered the hydrolysis index (HI) and glycemic index (GI) as compared with whole wheat flour. The molar phytate to minerals (iron, zinc, and calcium) ratio in all composite loaves was lower than reported critical values, except for phytate to iron. Significant differences (p < .05) were found in color, specific volume, and texture characteristics of loaves made from partial substitution with PLF and SF. Sensory evaluation revealed that bread with 10% PLF exhibited better scores for appearance and willingness to pay than the control. In contrast, SF negatively affected (p < .05) the appearance, texture, color, overall acceptance, and willingness to pay. The trade-off analysis indicated that PLF can be utilized to produce bread that meets consumers' demands, while incorporating SF as an alternative high-nutrient density bread will be beneficial to health.
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Affiliation(s)
| | - Cargele Masso
- International Institute of Tropical Agriculture (IITA)YaoundéCameroon
| | - Rony Swennen
- International Institute of Tropical Agriculture (IITA)KampalaUganda
- Department of BiosystemsKU LeuvenHeverleeBelgium
| | - Sebastian Romuli
- Institute of Agricultural Engineering, Tropics and Subtropics GroupUniversity of HohenheimStuttgartGermany
| | - Bhundit Innawong
- Department of Food TechnologyFaculty of Engineering and Industrial TechnologySilpakorn UniversityNakhon PathomThailand
| | | | | | - Amos Alakonya
- International Maize and Wheat Improvement Center (CIMMYT)TexcocoMexico
| | - Bernard Vanlauwe
- International Institute of Tropical Agriculture (IITA)NairobiKenya
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3
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Yavuz Z, Kutlu G, Tornuk F. Incorporation of oleaster (Elaeagnus angustifolia L.) flour into white bread as a source of dietary fibres. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zeynep Yavuz
- Yildiz Technical University Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Davutpasa Campus, 34210 Istanbul Turkey
| | - Gozde Kutlu
- Yildiz Technical University Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Davutpasa Campus, 34210 Istanbul Turkey
| | - Fatih Tornuk
- Yildiz Technical University Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Davutpasa Campus, 34210 Istanbul Turkey
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Atuna RA, Amagloh FC, Denwar NN, Asase VR, Faisal S, Baako E, Koomson G, Gulkirpik E, Toc M, Donnelly A, Amagloh FK, Andrade Laborde JE. Filling the Protein Gap in Ghana: The Role of Soy. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2021.781571] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The study assessed the nutrient value and desirability of eight improved soybean varieties, for use in soymilk, tofu and as an ingredient to enhance staple foods. The soymilk, tofu, and soybean residue (okara) yields were determined across all varieties. The okara was subsequently used in composite with cassava, as a recipe refinement of gari, a popular cassava-based ready-to-eat food. Multiple composite ratios were compared against a control of 100% cassava gari; 80% cassava: 20% okara, 70% cassava: 30% okara, and 50% cassava: 50% okara. The soymilk and tofu from the various varieties and okara enriched-gari were also evaluated for proximate and sensory qualities (n = 50) using standard protocols. No differences (p > 0.05) existed among soybean varieties in terms of soymilk (p = 0.55; 13.0–14.1 L), tofu (p = 0.05; 0.12–0.15 kg/L) or okara (p = 0.08; 3.17–3.97 kg) yields. The proximate parameters evaluated for soymilk did not vary significantly (p > 0.05) among varieties. However, for total solids (3.33–7.93°Brix; p < 0.01) there were significant differences. Generally, there was an increasing trend in the crude protein, moisture, crude fat and total ash contents for the okara-enriched gari as the okara inclusion increased from 20 to 50%. Thus, the crude protein content of the 50% okara-enriched gari, the formulation with the highest okara incorporation was almost 11-times higher than the 100% cassava gari. The swelling capacity of the okara-enriched gari ranged from 3.29–5.47 and for water holding capacity 439.7–482.1%. The okara-enriched gari was equally preferred by consumers, except for colour which consumers were mostly indifferent towards. The 50%-okara enriched gari composite was compared equally with 100% cassava gari control. The sensory data showed that the “Favour” soybean variety was desirable for soymilk production while Salintuya 1 was desirable for tofu production. Recipe refinements using the desired varieties and compositing okara with cassava may help fill the protein gap among the vulnerable group in Ghana by improving the protein quality of ready-to-eat foods such as gari.
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Unravelling the functional and technological potential of soy milk based microencapsulated Lactobacillus crispatus and Lactobacillus gasseri. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104745] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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Zhao CC, Lu JK, Ameer K. Effects of tofu whey powder on the quality attributes, isoflavones composition and antioxidant activity of wheat flour pan bread. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111166] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Kurek MA, Wyrwisz J, Karp S, Wierzbicka A. Effect of modified atmosphere packaging on the quality of wheat bread fortified with soy flour and oat fibre. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00105-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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Han A, Romero HM, Nishijima N, Ichimura T, Handa A, Xu C, Zhang Y. Effect of egg white solids on the rheological properties and bread making performance of gluten-free batter. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.022] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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9
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Acordi Menezes LA, Matias de Almeida CA, Mattarugo NMDS, Ferri EAV, Bittencourt PRS, Colla E, Drunkler DA. Soy extract and maltodextrin as microencapsulating agents for Lactobacillus acidophilus: a model approach. J Microencapsul 2018; 35:705-719. [PMID: 30719943 DOI: 10.1080/02652048.2019.1579264] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2018] [Accepted: 01/02/2019] [Indexed: 12/22/2022]
Abstract
The present study aimed to optimise the microencapsulation of Lactobacillus acidophilus La-05 by spray drying, using soy extract and maltodextrin as encapsulants. Air inlet temperature, maltodextrin/soy extract ratio and feed flow rate were investigated through Central Composite Rotational Design (CCRD). Probiotic viability increased with increasing the proportion of soy extract. Temperature and feed flow rate had a negative effect. Particle diameter ranged from 4.97 to 8.82 μm, water activity from 0.25 to 0.52 and moisture from 2.30 to 7.01 g.100g-1 Particles produced following the optimised conditions (air temperature of 87 °C, maltodextrin/soy extract ratio of 2:3 w.w-1, feed flow rate of 0.54 L.h-1) reached Encapsulation yield (EY) of 83%. Thermogravimetry and FTIR analysis suggested that microcapsules could protect L. acidophilus cells against dehydration and heating. During storage, microencapsulated probiotic had high cell viability (reductions ranged between 0.12 and 1.72 log cycles). Soy extract/maltodextrin presented well-encapsulating properties of Lactobacillus acidophilus La-05.
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Affiliation(s)
| | | | | | - Elídia A Vetter Ferri
- c Chemistry Department , Federal Technological University of Paraná , Pato Branco , Brazil
| | | | - Eliane Colla
- a Post Graduate Program in Food Technology , Federal Technological University of Paraná , Medianeira , Brazil
| | - Deisy Alessandra Drunkler
- a Post Graduate Program in Food Technology , Federal Technological University of Paraná , Medianeira , Brazil
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10
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Alamu EO, Popoola I, Maziya‐Dixon B. Effect of soybean ( Glycine max (L.) Merr.) flour inclusion on the nutritional properties and consumer preference of fritters for improved household nutrition. Food Sci Nutr 2018; 6:1811-1816. [PMID: 30349670 PMCID: PMC6189612 DOI: 10.1002/fsn3.751] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Revised: 06/28/2018] [Accepted: 07/04/2018] [Indexed: 11/11/2022] Open
Abstract
Diets in populations of most developing countries are often deficient in protein, carbohydrates, and fat, leading to protein-energy malnutrition (PEM). Diet-based strategies are the most promising approach for a sustainable control of PEM. This study aimed to investigate the effects of soy flour inclusion on the nutritional properties, consumer preference, purchase intent, and willingness to pay for wheat-based fritters. The proximate composition of both types of fritters was determined using standard methods, Consumer preference survey on organoleptic properties was carried out among 291 participants (93 men, 198 women) in Chipata, Katete, and Lundazi districts of Eastern Zambia. The soy-fortified fritters had significantly higher (p < 0.05) levels of ash, fat, amylose, crude fiber, and protein than the unfortified fritters. Protein, crude fiber, amylose, and ash contents of soy-fortified fritters were considerably increased by 55.5%, 18.9%, 98%, and 30.6%, respectively. The overall preference showed no significant difference (p > 0.05) between unfortified and soy-fortified fritters. A larger percentage of participants in Katete (38%) and Chipata (41%) preferred the soy-fortified fritters to the nonfortified one. In addition, no significant difference (p > 0.05) was also observed for intention to purchase between both types of fritters across the three locations. In conclusion, incorporating 20% soybean flour into fritters, which showed better nutrients quality, could be used to alleviate PEM among fritters consuming populations of developing countries, particularly in Sub-Saharan Africa.
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Affiliation(s)
- Emmanuel Oladeji Alamu
- Food and Nutrition Sciences LaboratoryInternational Institute of Tropical Agriculture (IITA)IbadanNigeria
| | - Ibironke Popoola
- Department of Agricultural, Food and Nutritional ScienceUniversity of AlbertaEdmontonAlbertaCanada
| | - Busie Maziya‐Dixon
- Food and Nutrition Sciences LaboratoryInternational Institute of Tropical Agriculture (IITA)IbadanNigeria
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11
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Comparison of rheological properties of dough and antistaling characteristics of Chinese Steamed Bread containing β‐glucan from yeast or oat. Cereal Chem 2018. [DOI: 10.1002/cche.10020] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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12
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Adinda Putri D, Sofia Murtini E. POTENSI EDAMAME SEBAGAI PENGGANTI KUNING TELUR DALAM PEMBUATAN DONAT MENGANDUNG KENTANG. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2017. [DOI: 10.6066/jtip.2017.28.2.102] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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13
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Pérez-Carrillo E, González-Fernández AG, Morales-Garza SM, Treviño-Garza EE, Guajardo-Flores S, Serna-Saldívar SO, Sánchez-Hernández D. Effect of sodium stearoyl-2-lactylate, carboxymethyl cellulose and guar–xanthan gums on muffins enriched with soybean milk powder and amaranth flour. CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2017.1309684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Esther Pérez-Carrillo
- Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, México, Monterrey N.L., México, C.P 64849
| | - Ana G. González-Fernández
- Escuela de Biotecnología y Ciencias de la Salud, Tecnológico de Monterrey, México, Monterrey N.L., México, C.P 64849
| | - Sylvia M.A. Morales-Garza
- Escuela de Biotecnología y Ciencias de la Salud, Tecnológico de Monterrey, México, Monterrey N.L., México, C.P 64849
| | - Elvira E. Treviño-Garza
- Escuela de Biotecnología y Ciencias de la Salud, Tecnológico de Monterrey, México, Monterrey N.L., México, C.P 64849
| | - Sara Guajardo-Flores
- Escuela de Biotecnología y Ciencias de la Salud, Tecnológico de Monterrey, México, Monterrey N.L., México, C.P 64849
| | - Sergio O. Serna-Saldívar
- Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, México, Monterrey N.L., México, C.P 64849
| | - Diana Sánchez-Hernández
- Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, México, Monterrey N.L., México, C.P 64849
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Melini F, Melini V, Luziatelli F, Ruzzi M. Current and Forward-Looking Approaches to Technological and Nutritional Improvements of Gluten-Free Bread with Legume Flours: A Critical Review. Compr Rev Food Sci Food Saf 2017; 16:1101-1122. [PMID: 33371611 DOI: 10.1111/1541-4337.12279] [Citation(s) in RCA: 70] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 05/25/2017] [Accepted: 05/26/2017] [Indexed: 12/31/2022]
Abstract
The gluten-free market currently offers a range of products which can be safely consumed by patients affected by celiac disease. Nevertheless, challenges for optimal formulation remain on the way in terms of appreciable texture, flavor, and adequate nutritional characteristics. Within that framework, legumes have recently attracted attention among scientists as structure- and texture-forming agents, as source of nutrients and bioactive compounds, and as a low-glycemic-index ingredient. This work aims at providing an updated and comprehensive overview of the advantages and disadvantages in the use of legumes in gluten-free breadmaking. It also shows how legumes can contribute to tackling the main technological, nutritional, and organoleptic challenges. From this critical analysis, it emerged that viscoelastic properties of gluten-free bread batter can be enhanced by the use of carob germ, chickpea, lupin, and soybean. Gluten-free bread organoleptic acceptability can be improved by incorporating leguminous flours, such as carob, chickpea, lupin, and soybean. Moreover, a better nutritional quality of gluten-free bread can be obtained by the addition of chickpea and soybean. Gaps and needs in the use of legumes in gluten-free breadmaking emerged and were gathered together to have a sound basis for future studies. The technological and nutritional potential of sourdough should be more extensively exploited. Moreover, in vitro and in vivo studies should be prompted to understand the health benefits of bread formulated with legumes. A holistic approach, interfacing food science, nutrition, and health might help to have, on the market, products with improved sensory properties and nutritional profile.
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Affiliation(s)
- Francesca Melini
- Dept. for Innovation in Biological, Agro-food and Forest systems (DIBAF), Univ. of Tuscia, Via San Camillo de Lellis snc, I-01100, Viterbo, Italy.,Council for Agricultural Research and Agricultural Economics Analysis, Research Centre on Food and Nutrition, Via Ardeatina 546, I-00178, Rome, Italy.,Council for Agricultural Research and Agricultural Economics Analysis, Research Centre on Food and Nutrition, Via Ardeatina 546, I-00178, Rome, Italy
| | - Valentina Melini
- Council for Agricultural Research and Agricultural Economics Analysis, Research Centre on Food and Nutrition, Via Ardeatina 546, I-00178, Rome, Italy
| | - Francesca Luziatelli
- Dept. for Innovation in Biological, Agro-food and Forest systems (DIBAF), Univ. of Tuscia, Via San Camillo de Lellis snc, I-01100, Viterbo, Italy
| | - Maurizio Ruzzi
- Dept. for Innovation in Biological, Agro-food and Forest systems (DIBAF), Univ. of Tuscia, Via San Camillo de Lellis snc, I-01100, Viterbo, Italy
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In vitro starch digestibility of bread with banana (Musa acuminata X balbisiana ABB cv. Awak) pseudo-stem flour and hydrocolloids. FOOD BIOSCI 2015. [DOI: 10.1016/j.fbio.2015.07.003] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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16
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Effects of HPMC (Hydroxypropyl methylcellulose) on oil uptake and texture of gluten-free soy donut. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.03.039] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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17
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Aguilar N, Albanell E, Miñarro B, Capellas M. Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.12.045] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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Lapčík L, Lapčíková B, Otyepková E, Otyepka M, Vlček J, Buňka F, Salek RN. Surface energy analysis (SEA) and rheology of powder milk dairy products. Food Chem 2015; 174:25-30. [DOI: 10.1016/j.foodchem.2014.11.017] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2014] [Revised: 10/10/2014] [Accepted: 11/03/2014] [Indexed: 11/25/2022]
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19
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Hwang CE, An MJ, Lee HY, Lee BW, Kim HT, Ko JM, Baek IY, Seo WT, Cho KM. Potential Probiotic Lactobacillus plantarum P1201 to Produce Soy-yogurt with Enhanced Antioxidant Activity. ACTA ACUST UNITED AC 2014. [DOI: 10.9721/kjfst.2014.46.5.556] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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20
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Lee YJ, Yoo JS, Yoon WB. Grinding Characteristics of Black Soybeans (Glycine max) at Varied Moisture Contents: Particle Size, Energy Consumption, and Grinding Kinetics. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2014. [DOI: 10.1515/ijfe-2014-0017] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The effects of moisture content on the grinding characteristics of black soybeans were studied. The average particle size of the black soybean powder was smaller as the moisture content was decreased by drying. Bond’s constants and the work index showed lower values as the moisture content decreased. A sigmoid model accurately described the grinding kinetics of the black soybean powder (R2 > 0.90). The parameters in the sigmoidal models were useful to explain the effect of moisture content during grinding. However, at higher moisture contents, the sigmoid model did not accurately fit the grinding kinetics. The grinding characteristics of black soybeans showed a strong dependence on moisture content. Adjusting the moisture contents of black soybeans using a pretreatment such as drying is very important to control the grinding characteristics, including the energy consumption and the average particle size, during grinding.
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Fadda C, Sanguinetti AM, Del Caro A, Collar C, Piga A. Bread Staling: Updating the View. Compr Rev Food Sci Food Saf 2014; 13:473-492. [PMID: 33412702 DOI: 10.1111/1541-4337.12064] [Citation(s) in RCA: 135] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2013] [Accepted: 02/15/2014] [Indexed: 12/01/2022]
Abstract
Staling of bread is cause of significant product waste in the world. We reviewed the literature of the last 10 y with the aim to give an up-to-date overview on processing/storage parameters, antistaling ingredients, sourdough technology, and measurement methods of the staling phenomenon. Many researchers have been focusing their interest on the selection of ingredients able to retard staling, mainly hydrocolloids, waxy wheat flours (WWF), and enzymes, but different efforts have been made to understand the molecular basis of bread staling with the help of various measurement methods. Results obtained confirm the central role of amylopectin retrogradation and water redistribution within the different polymers in determining bread staling, but highlighted also the importance of other flour constituents, such as proteins and nonstarch polysaccharides. Data obtained with thermal, spectroscopy, nuclear magnetic resonance, X-ray crystallography, and colorimetry analysis have pointed out the need to encourage the use of one or more of these techniques in order to better understand the mechanisms of staling. Results so far obtained have provided new insight on bread staling, but the phenomenon has not been fully elucidated so far.
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Affiliation(s)
- C Fadda
- Dipto. di Agraria, Univ. degli Studi di Sassari, Viale Italia 39/A, 07100, Sassari, Italy
| | - A M Sanguinetti
- Dipto. di Agraria, Univ. degli Studi di Sassari, Viale Italia 39/A, 07100, Sassari, Italy
| | - A Del Caro
- Dipto. di Agraria, Univ. degli Studi di Sassari, Viale Italia 39/A, 07100, Sassari, Italy
| | - C Collar
- Cereal Group, Food Science Dept, Inst. de Agroquímica y Tecnología de Alimentos (CSIC), Avenida Catedrático Agustín Escardino 7, Paterna 46980, Valencia, Spain
| | - A Piga
- Dipto. di Agraria, Univ. degli Studi di Sassari, Viale Italia 39/A, 07100, Sassari, Italy
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Shin DJ, Kim W, Kim Y. Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour. Food Chem 2013; 141:517-23. [PMID: 23768388 DOI: 10.1016/j.foodchem.2013.03.005] [Citation(s) in RCA: 86] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2012] [Revised: 01/14/2013] [Accepted: 03/04/2013] [Indexed: 11/22/2022]
Abstract
For the development of healthful gluten-free soy bread acceptable to consumers, we evaluated the effects of various processing procedures for soy flour on bread quality, in terms of beany flavour and texture. We pretreated soy flour by both non-heating (raw:NS and germinated:GS) and heating (steamed:SS and roasted:RS) methods. In addition, to improve the loaf volume, we added 1% hydroxypropyl-methylcellulose (HPMC) to RS flour. Lipoxygenase activity was retained in the non-heat-treated flours (279 U/g for NS and 255 U/g for GS), but was significantly reduced in the heat-treated flours (106U/g for SS and 69 U/g for RS). Moreover, heat-treated flour had higher isoflavone and ferric reducing antioxidant power than had non-heat-treated flour. However, RS flour had the lowest moisture content and lowest L value. The GS bread had the highest specific loaf volume (3.53 cm(3)/g), followed by NS (2.96 cm(3)/g), RS (2.25c m(3)/g), and SS (1.81 cm(3)/g) bread. GS bread had the lowest hardness (1.53N), followed by NS (1.65 N), RS (2.00 N), and SS (3.75 N) bread. The addition of 1% HPMC to RS increased the loaf volume (2.44 cm(3)/g), but decreased the bread's hardness (1.80N). As to the sensory properties, the bread with heat-treated flour was perceived to have a less beany odour and taste than was the bread with non-heat-treated flour. However, the latter had a better appearance than the former. These results indicated that soy flour pretreatment could enhance the loaf volume and reduce the beany flavour of whole soy bread.
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Affiliation(s)
- Doo-Jee Shin
- Department of Home Economics, Graduate School, Korea University, Seoul, Republic of Korea
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Ho L, Abdul Aziz N, Bhat R, Azahari B. Storage studies of bread prepared by incorporation of the banana pseudo-stem flour and the composite breads containing hydrocolloids. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2013.806597] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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