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Wang YC, Ma JW, Liu HJ, Jiang ZQ, Li YX. Simultaneous improvement of thermostability and maltotriose-forming ability of a fungal α-amylase for bread making by directed evolution. Int J Biol Macromol 2024; 264:130481. [PMID: 38431017 DOI: 10.1016/j.ijbiomac.2024.130481] [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: 08/04/2023] [Revised: 02/03/2024] [Accepted: 02/26/2024] [Indexed: 03/05/2024]
Abstract
For applications in food industries, a fungal α-amylase from Malbranchea cinnamomea was engineered by directed evolution. Through two rounds of screening, a mutant α-amylase (mMcAmyA) was obtained with higher optimal temperature (70 °C, 5 °C increase) and better hydrolysis properties (18.6 % maltotriose yield, 2.5-fold increase) compared to the wild-type α-amylase (McAmyA). Site-directed mutations revealed that Threonine (Thr) 226 Serine (Ser) substitution was the main reason for the property evolution of mMcAmyA. Through high cell density fermentation, the highest expression level of Thr226Ser was 3951 U/mL. Thr226Ser was further used for bread baking with a dosage of 1000 U/kg flour, resulting in a 17.8 % increase in specific volume and a 35.6 % decrease in hardness compared to the control. The results were a significant improvement on those of McAmyA. Moreover, the mutant showed better anti-staling properties compared to McAmyA, as indicated by the improved sensory evaluation after 4 days of storage at 4 and 25 °C. These findings provide insights into the structure-function relationship of fungal α-amylase and introduce a potential candidate for bread-making industry.
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Affiliation(s)
- Yu-Chuan Wang
- Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Jun-Wen Ma
- Bioresource Utilization Laboratory, College of Engineering, China Agricultural University, Beijing 100083, China
| | - Hai-Jie Liu
- Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
| | - Zheng-Qiang Jiang
- Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China; College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yan-Xiao Li
- Bioresource Utilization Laboratory, College of Engineering, China Agricultural University, Beijing 100083, China; Food Laboratory of Zhongyuan, Luohe 462000, China.
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Zeng X, Wang M, Chen L, Zheng B. Impact of using whole chestnut flour as a substitute for cake flour on digestion, functional and storage properties of chiffon cake: A potential application study. Food Chem 2024; 432:137016. [PMID: 37647706 DOI: 10.1016/j.foodchem.2023.137016] [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: 03/27/2023] [Revised: 07/08/2023] [Accepted: 07/24/2023] [Indexed: 09/01/2023]
Abstract
Developing fresh cake product with rich nutrition and high quality has become a hot spot in food industry. In this study, whole chestnut flour as a high-quality dietary source was successfully substituted for cake flour in the production of chestnut chiffon cake with 40-55% substitution rate, and its application prospects were further evaluated through studying nutritional and storage properties. The results showed that chestnut chiffon cake with 45% and 50% substitution rate could significantly increase the resistant component, scavenging activity and ferric reducing antioxidant power, surprisingly decrease predicted glycemic index to 54.05-57.28, and reduce the acetate/propionate ratio and Firmicutes/Bacteroidetes value for human gut microbiota as well. Comparatively, chestnut chiffon cake with 45% substitution rate had more application potential due to its higher free water retention at day 7 and higher resilience throughout the storage time. Overall, this study could provide valuable information for the development of modern nutritional cake industry.
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Affiliation(s)
- Xixi Zeng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Menghui Wang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.
| | - Bo Zheng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.
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3
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Zhang Y, Liu X, Yu J, Fu Y, Liu X, Li K, Yan D, Barba FJ, Ferrer E, Wang X, Zhou J. Effects of Wheat Oligopeptide on the Baking and Retrogradation Properties of Bread Rolls: Evaluation of Crumb Hardness, Moisture Content, and Starch Crystallization. Foods 2024; 13:397. [PMID: 38338532 PMCID: PMC10855756 DOI: 10.3390/foods13030397] [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: 01/02/2024] [Revised: 01/16/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024] Open
Abstract
Delaying the deterioration of bakery goods is necessary in the food industry. The objective of this study was to determine the effects of wheat oligopeptide (WOP) on the qualities of bread rolls. The effects of WOP on the baking properties, moisture content, and starch crystallization of rolls during the storage process were investigated in this study. The results showed that WOP effectively improved the degree of gluten cross-linking, thereby improving the specific volume and the internal structure of rolls. The FTIR and XRD results showed that the addition of WOP hindered the formation of the starch double helix structure and decreased its relative crystallinity. The DSC results revealed a decrease in the enthalpy change (ΔH) from 0.812 to 0.608 J/g after 7 days of storage with 1.0% WOP addition, further indicating that WOP reduced the availability of water for crystal lattice formation and hindered the rearrangement of starch molecules. The addition of WOP also improved the microstructure of the rolls that were observed using SEM analysis. In summary, WOP is expected to be an effective natural additive to inhibit starch staling and provide new insights into starchy food products.
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Affiliation(s)
- Yuting Zhang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; (Y.Z.); (X.L.); (Y.F.)
| | - Xiaorong Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; (Y.Z.); (X.L.); (Y.F.)
| | - Junbo Yu
- Chinese Cereals and Oils Association, Beijing 100032, China;
| | - Yang Fu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; (Y.Z.); (X.L.); (Y.F.)
| | - Xiangjun Liu
- National Key Laboratory of Agricultural Microbiology, Wuhan 430070, China; (X.L.); (K.L.); (D.Y.)
| | - Ku Li
- National Key Laboratory of Agricultural Microbiology, Wuhan 430070, China; (X.L.); (K.L.); (D.Y.)
| | - Dongfang Yan
- National Key Laboratory of Agricultural Microbiology, Wuhan 430070, China; (X.L.); (K.L.); (D.Y.)
| | - Francisco J. Barba
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain; (F.J.B.); (E.F.)
| | - Emlia Ferrer
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain; (F.J.B.); (E.F.)
| | - Xuedong Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; (Y.Z.); (X.L.); (Y.F.)
| | - Jianjun Zhou
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain; (F.J.B.); (E.F.)
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Adzqia F, Suwonsichon S, Thongngam M. Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread. Foods 2023; 12:4113. [PMID: 38002171 PMCID: PMC10669940 DOI: 10.3390/foods12224113] [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: 10/10/2023] [Revised: 11/06/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
This research studied the effects of white sorghum flour levels at 0, 10, 25, 40, 70, 85 and 100% in the matrix of rice and tapioca flours and corn starch on the properties of flour blends and the qualities of gluten-free (GF) bread. Single and composite flours were analyzed for moisture content, color and pasting properties. GF bread samples prepared from composite flours were analyzed for specific volume, moisture content, water activity, crumb color and instrumental texture. Sensory profiles of the breads were determined by nine trained descriptive panelists. The results show that increasing the sorghum flour content increased (p ≤ 0.05) color intensity, pasting temperature and setback viscosity, while it decreased (p ≤ 0.05) the peak and breakdown viscosities of flour blends. For GF bread, increasing white sorghum flour levels in the blends primarily affected specific volume, color, flavor and texture characteristics, leading to decreases (p ≤ 0.05) in specific volume, cohesiveness, springiness, chewiness and moistness, but increases (p ≤ 0.05) in color intensity, brown and nutty flavors, graininess and roughness. White sorghum flour could be used in the blends at the maximum level of 25% to get a good bread volume without sacrificing texture quality.
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Affiliation(s)
- Fahrunnisa Adzqia
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand;
| | - Suntaree Suwonsichon
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand;
- Kasetsart University Sensory and Consumer Research Center (KUSCR), Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Masubon Thongngam
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand;
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Liu P, Ma L, Duan W, Gao W, Fang Y, Guo L, Yuan C, Wu Z, Cui B. Maltogenic amylase: Its structure, molecular modification, and effects on starch and starch-based products. Carbohydr Polym 2023; 319:121183. [PMID: 37567718 DOI: 10.1016/j.carbpol.2023.121183] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Revised: 07/05/2023] [Accepted: 07/06/2023] [Indexed: 08/13/2023]
Abstract
Maltogenic amylase (MAA) (EC3.2.1.133), a member of the glycoside hydrolase family 13 that mainly produces α-maltose, is widely used to extend the shelf life of bread as it softens bread, improves its elasticity, and preserves its flavor without affecting dough processing. Moreover, MAA is used as an improver in flour products. Despite its antiaging properties, the hydrolytic capacity and thermal stability of MAA can't meet the requirements of industrial application. However, genetic engineering techniques used for the molecular modification of MAA can alter its functional properties to meet application-specific requirements. This review briefly introduces the structure and functions of MAA, its application in starch modification, its effects on starch-based products, and its molecular modification to provide better insights for the application of genetically modified MAA in starch modification.
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Affiliation(s)
- Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
| | - Li Ma
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Wenmin Duan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Yishan Fang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
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6
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Canale M, Sanfilippo R, Strano MC, Amenta M, Allegra M, Proetto I, Papa M, Palmeri R, Todaro A, Spina A. Artichoke Industrial Waste in Durum Wheat Bread: Effects of Two Different Preparation and Drying Methods of Flours and Evaluation of Quality Parameters during Short Storage. Foods 2023; 12:3419. [PMID: 37761128 PMCID: PMC10527894 DOI: 10.3390/foods12183419] [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: 08/17/2023] [Revised: 09/07/2023] [Accepted: 09/12/2023] [Indexed: 09/29/2023] Open
Abstract
'Violetto di Ramacca' is a local variety of artichoke grown in Sicily (Southern Italy), known for its purple color with green streaks. In this study, the effects of two different preparation and drying methods (method A, fresh sample oven-dried at 40 °C for 48 h then mixed and ground into flour; and B, minced and frozen sample oven-dried at 40 °C for 24 h then blended and ground into flour) for flours from different parts of the artichoke (bracts, stems, and mix), used at different percentages of integration (5, 7.5, and 10%), in combination with re-milled semolina, have been evaluated. The polyphenol contents of the flours produced with the two methods were measured. The results showed significant differences between the methods and samples, with a range from 9.09 mg GAE/g d.m. (bracts 100%, method A) to 2.62 mg/g (mix 100%, method B). The values were then lowered in the flour products with supplements ranging from 0.96 mg GAE/g (bract flour 10%, method A) to 0.11 mg GAE/g (mixed flour 7.5%, method B). As the amounts of polyphenols increased, the antioxidant activity increased, with a range that varied in the pure flour from 8.59 mg trolox eq/g d.m. (bract flour, method A) to 3.83 mg trolox eq/g d.m. (mixed flour, method B). These flours were also analyzed for color, highlighting a clear difference between methods A (greener) and B (browner). The flours thus obtained were used to produce breads, which were evaluated for their physicochemical characteristics during 4 days of storage. The results showed a reduction in volumes and heights, an increase in the percentage of integration of the artichoke flours, a greater quantity of moisture in the integrated breads, and a lower reduction in the structural characteristics during storage compared to the control breads. The TPA was conducted on the breads from T0 to T4, highlighting that, although initially more compact, the integrated breads offered less alteration of the values during storage. The aw ranged from 0.63 (mix flour 5%, method B) to 0.90 (bract flour 5%, method B). The amounts of polyphenols (from 0.57 mg GAE/g in bread with bracts at 10% (method A) to 0.13 mg GAE/g in bread with mix 5% (method B)) and the antioxidant activity (from 0.55 mg trolox eq/g d.m. in bread with bract flour 10% (method A) to 0.14% mg trolox eq/g d.m. in bread with mix flour) were also evaluated, showing a trend similar to the values obtained in the flours. Colorimetric tests highlighted a color more similar to wholemeal bread in the loaves produced with method B. Statistical factor analysis and cluster analysis were conducted for all trials.
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Affiliation(s)
- Michele Canale
- Council for Agricultural Research and Economics (CREA), Research Centre for Cereal and Industrial Crops, Corso Savoia, 190, 95024 Acireale, Italy;
| | - Rosalia Sanfilippo
- Council for Agricultural Research and Economics (CREA), Research Centre for Cereal and Industrial Crops, Corso Savoia, 190, 95024 Acireale, Italy;
| | - Maria Concetta Strano
- Council for Agricultural Research and Economics (CREA), Research Centre for Olive, Fruit and Citrus Crops, Corso Savoia, 190, 95024 Acireale, Italy; (M.C.S.); (M.A.); (M.A.); (M.P.)
| | - Margherita Amenta
- Council for Agricultural Research and Economics (CREA), Research Centre for Olive, Fruit and Citrus Crops, Corso Savoia, 190, 95024 Acireale, Italy; (M.C.S.); (M.A.); (M.A.); (M.P.)
| | - Maria Allegra
- Council for Agricultural Research and Economics (CREA), Research Centre for Olive, Fruit and Citrus Crops, Corso Savoia, 190, 95024 Acireale, Italy; (M.C.S.); (M.A.); (M.A.); (M.P.)
| | - Ilaria Proetto
- Department of Agriculture, Food, Environment (Di3A), University of Catania, Via S. Sofia, 98, 95123 Catania, Italy; (I.P.); (R.P.)
| | - Martina Papa
- Council for Agricultural Research and Economics (CREA), Research Centre for Olive, Fruit and Citrus Crops, Corso Savoia, 190, 95024 Acireale, Italy; (M.C.S.); (M.A.); (M.A.); (M.P.)
| | - Rosa Palmeri
- Department of Agriculture, Food, Environment (Di3A), University of Catania, Via S. Sofia, 98, 95123 Catania, Italy; (I.P.); (R.P.)
| | - Aldo Todaro
- DSAAF—Dipartimento di Scienze Agrarie, Alimentari e Forestali, University of Palermo, Viale delle Scienze, 12 Ed. 4, 90128 Palermo, Italy;
| | - Alfio Spina
- Council for Agricultural Research and Economics (CREA), Research Centre for Cereal and Industrial Crops, Corso Savoia, 190, 95024 Acireale, Italy;
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Brandolini A, Lucisano M, Mariotti M, Estivi L, Hidalgo A. Breadmaking Performance of Elite Einkorn ( Triticum monococcum L. subsp. monococcum) Lines: Evaluation of Flour, Dough and Bread Characteristics. Foods 2023; 12:foods12081610. [PMID: 37107405 PMCID: PMC10137832 DOI: 10.3390/foods12081610] [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: 03/08/2023] [Revised: 03/28/2023] [Accepted: 04/03/2023] [Indexed: 04/29/2023] Open
Abstract
Einkorn flour, rich in proteins, carotenoids, and other antioxidants, generally has poor breadmaking value. In this research, the composition and technological characteristics of the flours and breads of two elite einkorns (Monlis and ID331) and a bread wheat (Blasco), cropped in four different environments, were evaluated. The einkorns confirmed better flour composition than bread wheat for proteins (on average, 16.5 vs. 10.5 g/100 g), soluble pentosans (1.03 vs. 0.85 g/100 g), and yellow pigment (10.0 vs. 1.0 mg/kg). Technologically, they had better SDS sedimentation values (89 vs. 66 mL), lower farinographic water absorption (52.6 vs. 58.8%), and a similar development time, stability, and degree of softening. Viscoelasticity tests showed lower storage and loss moduli and more prevalent elastic behaviour for Blasco, while rheofermentographic tests showed an anticipated development time (120.8 vs. 175.0 min), higher maximum height (73.0 vs. 63.0 mm), and superior retention coefficient (99.1 vs. 88.7%), but a lower CO2 total (1152 vs. 1713 mL) for einkorn doughs. Einkorn breads were bigger than the control (736 vs. 671 cm3); crumb pores percentage was similar, but medium-size pores were scarcer. Finally, a 52-h shelf-life trial demonstrated that einkorn bread had a softer texture, maintained for a longer time, and a slower retrogradation than the control. Therefore, choice of appropriate varieties and process optimisation allows the production of excellent einkorn breads with a superior nutritional value and longer shelf life.
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Affiliation(s)
- Andrea Brandolini
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria-Unità di Ricerca per la Zootecnia e l'Acquacoltura (CREA-ZA), Via Piacenza 29, 26900 Lodi, Italy
| | - Mara Lucisano
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Manuela Mariotti
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Lorenzo Estivi
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Alyssa Hidalgo
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
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Mouzakitis CK, Sereti V, Matsakidou A, Kotsiou K, Biliaderis CG, Lazaridou A. Physicochemical properties of zein-based edible films and coatings for extending wheat bread shelf life. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107856] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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9
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Cai J, Zang F, Xin L, Zhou Q, Wang X, Zhong Y, Huang M, Dai T, Jiang D. Effects of Cysteine and Inorganic Sulfur Applications at Different Growth Stages on Grain Protein and End-Use Quality in Wheat. Foods 2022; 11:3252. [PMID: 37430998 PMCID: PMC9602307 DOI: 10.3390/foods11203252] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 10/07/2022] [Accepted: 10/12/2022] [Indexed: 12/25/2023] Open
Abstract
The aim of this study was to test the significant effects of inorganic sulfur and cysteine on grain protein and flour quality in wheat and to provide a theoretical basis of wheat cultivation techniques with high yield and quality. In the field experiment, a winter wheat cultivar, Yangmai 16, was used, and five treatments were established, i.e., S0 (no sulfur fertilizer application during the whole wheat growth period), S(B)60 (60 kg ha-1 inorganic sulfur fertilizer was applied as the basal fertilizer), Cys(B)60 (60 kg ha-1 cysteine sulfur fertilizer was applied as the basal fertilizer), S(J)60 (60 kg ha-1 inorganic sulfur fertilizer was applied as the jointing fertilizer), and Cys(J)60 (60 kg ha-1 cysteine sulfur fertilizer was applied as the jointing fertilizer). The fertilizer application at jointing stage showed a better influence than basal fertilizer application on protein quality; for the content of albumin, gliadin, and high molecular weight glutenin (HMW-GS), Cys(J)60 was the best among these treatments. An increase of 7.9%, 24.4%, 43.5%, 22.7% and 36.4% was found in grain yield, glutenin content, glutenin macro-polymer (GMP), low molecular weight glutenin (LMW-GS), and S content under Cys(J)60, in relation to the control, respectively. A similar trend was found in the end-use quality, as exemplified by an increase of 38.6%, 10.9%, 60.5%, and 109.8% in wet gluten content, dry gluten content, sedimentation volume, and bread-specific volume, respectively; a decrease of 69.3% and 69.1% in bread hardness and bread chewiness was found under Cys(J)60. In terms of application period, topdressing at jointing stage is compared with base fertilizer, the sulfur fertilizer application at jointing stage showed larger effects on grain protein and flour quality, from the different types of sulfur fertilizer, the application of cysteine performed better than the use of inorganic sulfur. The Cys(J)60 exhibited the best effects on protein and flour quality. It was suggested that sufficient sulfur application at jointing stage has the potential to enhance the grain protein and flour quality.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Dong Jiang
- College of Agriculture, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China
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10
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Lin S, Jin X, Gao J, Qiu Z, Ying J, Wang Y, Dong Z, Zhou W. Impact of wheat bran micronization on dough properties and bread quality: Part II - Quality, antioxidant and nutritional properties of bread. Food Chem 2022; 396:133631. [PMID: 35839722 DOI: 10.1016/j.foodchem.2022.133631] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2021] [Revised: 05/07/2022] [Accepted: 07/02/2022] [Indexed: 12/23/2022]
Abstract
To investigate the impact of superfine grinding of wheat bran on bread quality, antioxidant and nutritional properties, bran with different particle sizes (coarse, D50 of 362.3 μm; medium, 60.4 μm; superfine, 11.3 μm) were produced and fortified to white bread at three levels (10, 20 and 30%). At 20% fortification, compared to coarse bran, superfine bran increased the hardness and reduced the brightness of bread crumb by 56.3 and 3.30%, respectively, while it decreased bread's cell size by 10.7% and insignificantly impacted on bread's specific volume and porosity. Superfine bran retarded bread staling by 8.3% than coarse bran. It resulted in significantly better sensory attributes of bread in taste, texture and general palatability, and the fortified bread was overall acceptable (score > 6). Moreover, faster release of antioxidants (285-353% higher k), slower release of glucose (10.8% lower k), 3.76% less rapidly digestible starch, 5.65% more slowly digestible starch and 13.2% more resistant starch were found in the superfine group than the coarse one. Results demonstrated the potential of 20% fortification of superfine bran in developing fibre-enriched bread with satisfactory quality, increased antioxidant property and improved glycaemic modulation.
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Affiliation(s)
- Suyun Lin
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore; College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China; National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China
| | - Xiaoxuan Jin
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China
| | - Jing Gao
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China
| | - Ziyou Qiu
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China
| | - Jian Ying
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition & Health Research Institute, Beijing 102209, China
| | - Yong Wang
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition & Health Research Institute, Beijing 102209, China
| | - Zhizhong Dong
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition & Health Research Institute, Beijing 102209, China
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China.
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11
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Bernhardt DC, Castelli MV, Arqueros V, Gerschenson LN, Fissore EN, Rojas AM. Effect of fibers from bracts of maize (Zea mays) as natural additives in wheat bread-making: a technological approach. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01490-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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12
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Liu Y, Zhang H, Yu H, Li J, Brennan MA, Brennan CS, Qin Y. Wheat Bread Fortified with
Dictyophora Indusiata
Powder
: Evaluation of Quality Attributes, Antioxidant Characteristics and Bread Staling. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yudi Liu
- Faculty of Food Science and EngineeringKunming University of Science and TechnologyKunming650550China
| | - Heng Zhang
- Faculty of Food Science and EngineeringKunming University of Science and TechnologyKunming650550China
| | - Hongda Yu
- Faculty of Food Science and EngineeringKunming University of Science and TechnologyKunming650550China
| | - Jiang Li
- Faculty of Food Science and EngineeringKunming University of Science and TechnologyKunming650550China
| | - Margaret A Brennan
- School of ScienceRoyal Melbourne Institute of Technology UniversityMelbourne3000Australia
| | - Charles S Brennan
- School of ScienceRoyal Melbourne Institute of Technology UniversityMelbourne3000Australia
| | - Yuyue Qin
- Faculty of Food Science and EngineeringKunming University of Science and TechnologyKunming650550China
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13
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Effects of molecular characteristics and microstructure of amaranth particle sizes on dough rheology and wheat bread characteristics. Sci Rep 2022; 12:7883. [PMID: 35552500 PMCID: PMC9098906 DOI: 10.1038/s41598-022-12017-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Accepted: 04/29/2022] [Indexed: 11/25/2022] Open
Abstract
The aim of this research is to investigate the molecular features and microstructure of amaranth flour (AF) fractions and their partial replacement effect of wheat flour (WF) on the chemical composition, dough dynamic rheology, technological and sensory characteristics of bread. The microstructure and molecular characteristics of AF were depending on their particle size (PS). When WF replacement increased and PS decreased the composite flour was richest in protein, lipids, and ash, while the moisture and carbohydrates of these flours decreased. Dynamic rheological behavior revealed significant variations depending on PS and replacement level. Bread volume and firmness increased when more than 15% AF from large PS replaced WF, while medium and small PS at 5–15% replacements was increased the loaf porosity. Chroma values decreased and samples became darker when the replacement level increased. Moreover, replacement of WF with various AF fractions impacted bread sensory characteristics, obtaining better acceptance for large and medium PS up to 10%.
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14
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Atudorei D, Atudorei O, Codină GG. The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality. PLANTS 2022; 11:plants11091225. [PMID: 35567225 PMCID: PMC9105507 DOI: 10.3390/plants11091225] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 04/28/2022] [Accepted: 04/28/2022] [Indexed: 11/16/2022]
Abstract
The research focused on the effect of germinated chickpea flour (GCF) in a lyophilized form on dough rheology, microstructure and bread quality. The GCF addition levels in refined wheat flour with a low α-amylase activity were 5%, 10%, 15% and 20%, up to an optimum falling number value of the mixed flour. Generally, the dough rheological properties of water absorption, tolerance to mixing, dough consistency, dough extensibility, index of swelling, baking strength and loss tangent (tan δ) for the temperature sweep test decreased with the increased level of GCF addition, whereas the total volume of gas production and G′ and G″ modules for the temperature sweep test increased. Dough microstructure analyzed by epifluorescence light microscopy (EFLM) clearly showed a change in the starch and gluten distribution from the dough system by an increase in protein and a decrease in starch granules phase with the increased level of GCF addition in wheat flour. The bread physical characteristics (loaf volume, porosity, elasticity) and sensory ones were improved with up to 15% GCF addition in wheat flour. The bread firmness increased, whereas the bread gumminess, cohesiveness and resilience decreased with increased GCF addition in wheat flour. The bread crust and crumb color of the bread samples become darker with an increased GCF addition in the bread recipe.
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15
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Te Poele EM, van der Hoek SE, Chatziioannou AC, Gerwig GJ, Duisterwinkel WJ, Oudhuis LAACM, Gangoiti J, Dijkhuizen L, Leemhuis H. GtfC Enzyme of Geobacillus sp. 12AMOR1 Represents a Novel Thermostable Type of GH70 4,6-α-Glucanotransferase That Synthesizes a Linear Alternating (α1 → 6)/(α1 → 4) α-Glucan and Delays Bread Staling. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:9859-9868. [PMID: 34427087 DOI: 10.1021/acs.jafc.1c03475] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Starch-acting α-glucanotransferase enzymes are of great interest for applications in the food industry. In previous work, we have characterized various 4,6- and 4,3-α-glucanotransferases of the glycosyl hydrolase (GH) family 70 (subfamily GtfB), synthesizing linear or branched α-glucans. Thus far, GtfB enzymes have only been identified in mesophilic Lactobacilli. Database searches showed that related GtfC enzymes occur in Gram-positive bacteria of the genera Exiguobacterium, Bacillus, and Geobacillus, adapted to growth at more extreme temperatures. Here, we report characteristics of the Geobacillus sp. 12AMOR1 GtfC enzyme, with an optimal reaction temperature of 60 °C and a melting temperature of 68 °C, allowing starch conversions at relatively high temperatures. This thermostable 4,6-α-glucanotransferase has a novel product specificity, cleaving off predominantly maltose units from amylose, attaching them with an (α1 → 6)-linkage to acceptor substrates. In fact, this GtfC represents a novel maltogenic α-amylase. Detailed structural characterization of its starch-derived α-glucan products revealed that it yielded a unique polymer with alternating (α1 → 6)/(α1 → 4)-linked glucose units but without branches. Notably, this Geobacillus sp. 12AMOR1 GtfC enzyme showed clear antistaling effects in bread bakery products.
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Affiliation(s)
- Evelien M Te Poele
- CarbExplore Research B.V., Zernikepark 12, 9747 AN Groningen, The Netherlands
| | | | | | - Gerrit J Gerwig
- CarbExplore Research B.V., Zernikepark 12, 9747 AN Groningen, The Netherlands
| | | | | | - Joana Gangoiti
- Microbiology, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, 9747 AG Groningen, The Netherlands
| | - Lubbert Dijkhuizen
- CarbExplore Research B.V., Zernikepark 12, 9747 AN Groningen, The Netherlands
| | - Hans Leemhuis
- Royal Avebe, Innovation Center, 9747 AW Groningen, Netherlands
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16
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Ma M, Mu T, Sun H, Zhou L. Evaluation of texture, retrogradation enthalpy, water mobility, and anti-staling effects of enzymes and hydrocolloids in potato steamed bread. Food Chem 2021; 368:130686. [PMID: 34399176 DOI: 10.1016/j.foodchem.2021.130686] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 07/19/2021] [Accepted: 07/21/2021] [Indexed: 11/17/2022]
Abstract
The functionalities of hydrocolloids and enzymes in texture, retrogradation enthalpy, water mobility and distribution, and anti-staling effects of potato steamed bread stored for 0, 24, and 48 h at 25 °C were investigated. Four kinds of hydrocolloids, including carrageenan, xanthan gum, arabic gum, sodium alginate, and one kind of enzyme (xylanase) showed little effects on the hardness reduction and springiness retention of potato steamed bread during storage, while the presence of α-amylase and lipase could slow down its staling rate. Potato steamed bread with combination of α-amylase (20 mg/kg) and lipase (40 mg/kg) exhibited the lowest hardness, with a significant reduction of 44.20%, besides improving the specific volume, L*, and overall acceptability in sensory evaluation. The addition of α-amylase and lipase could decrease the retrogradation enthalpy and bound water, and increase the mobility of mobile water. These findings shed efficient methods to retard staling of potato steamed bread.
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Affiliation(s)
- Mengmei Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China
| | - Taihua Mu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China.
| | - Hongnan Sun
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China.
| | - Liang Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China
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17
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Rebholz GF, Sebald K, Dirndorfer S, Dawid C, Hofmann T, Scherf KA. Impact of exogenous maltogenic α-amylase and maltotetraogenic amylase on sugar release in wheat bread. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03721-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AbstractThe use of exogenous maltogenic α-amylases or maltotetraogenic amylases of bacterial origin is common in wheat bread production, mainly as antistaling agents to retard crumb firming. To study the impact of maltogenic α-amylase and maltotetraogenic amylase on straight dough wheat bread, we performed a discovery-driven proteomics approach with commercial enzyme preparations and identified the maltotetraogenic amylase P22963 from Pelomonas saccharophila and the maltogenic α-amylase P19531 from Geobacillus stearothermophilus, respectively, as being responsible for the amylolytic activity. Quantitation of mono-, di- and oligosaccharides and residual amylase activity in bread crumb during storage for up to 96 h clarified the different effects of residual amylase activity on the sugar composition. Compared to the control, the application of maltogenic α-amylase led to an increased content of maltose and especially higher maltooligosaccharides during storage. Residual amylase activity was detectable in the breads containing maltogenic α-amylase, whereas maltotetraogenic amylase only had a very low residual activity. Despite the residual amylase activities and changes in sugar composition detected in bread crumb, our results do not allow a definite evaluation of a potential technological function in the final product. Rather, our study contributes to a fundamental understanding of the relation between the specific amylases applied, their residual activity and the resulting changes in the saccharide composition of wheat bread during storage.
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18
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Taglieri I, Macaluso M, Bianchi A, Sanmartin C, Quartacci MF, Zinnai A, Venturi F. Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1732-1743. [PMID: 32914410 DOI: 10.1002/jsfa.10816] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 09/07/2020] [Accepted: 09/10/2020] [Indexed: 06/11/2023]
Abstract
As is widely accepted, the quality decay of freshly baked bread that affects product shelf life is the result of a complex multifactorial process that involves physical staling, together with microbiological, chemical and sensorial spoilage. In this context, this paper provides a critical review of the recent literature about the main factors affecting shelf life of bread during post-baking. An overview of the recent findings about the mechanism of bread staling is firstly provided. Afterwards, the effect on staling induced by baker's yeasts and sourdough as well as by the extra ingredients commonly utilized for bread fortification is also addressed and discussed. As inclusion/exclusion criteria, only papers dealing with wheat bread and not with long-life bread or gluten-free bakery products are taken into consideration. Despite recent developments in international scientific literature, the whole mechanism that induces bread staling is far from being completely understood and the best analytical methods to be adopted to measure and/or describe in depth this process appear still debated. In this topic, the effects induced on bread shelf life by the use of biological leavening agents (baker's yeasts and sourdough) as well as by some extra ingredients included in the bread recipe have been individuated as two key issues to be addressed and discussed in terms of their influence on the kinetics of bread staling. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Monica Macaluso
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Alessandro Bianchi
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Mike Frank Quartacci
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Angela Zinnai
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Francesca Venturi
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
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19
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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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20
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Sadeghian Motahar SF, Ariaeenejad S, Salami M, Emam-Djomeh Z, Sheykh Abdollahzadeh Mamaghani A. Improving the quality of gluten-free bread by a novel acidic thermostable α-amylase from metagenomics data. Food Chem 2021; 352:129307. [PMID: 33691209 DOI: 10.1016/j.foodchem.2021.129307] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 02/03/2021] [Accepted: 02/04/2021] [Indexed: 12/11/2022]
Abstract
Development of gluten-free products is important due to their role in gluten related disorders and health improvement. α-Amylase enzymes have shown to have a positive effect on wheat bread quality. This study aimed to screen in-silico a novel acidic-thermostable α-amylase (PersiAmy2) from the sheep rumen metagenome to increase the quality of gluten-free bread. The PersiAmy2 was cloned, expressed, purified and characterized. The enzyme was highly stable at a wide range of pH, temperature and storage conditions. The PersiAmy2 had excellent activity in the presence of ions, inhibitors, and surfactants. Utilization of the acidic thermostable PersiAmy2 in gluten-free bread resulted in a softer crumb, higher specific volume, porosity, moisture content and caused a darker crust color. The rheological measurement showed a solid-elastic behavior in batters. Also the addition of this enzyme reduced the firmness. From the results of this study it can be concluded that the PersiAmy2 can be used to improve the quality of gluten-free bread.
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Affiliation(s)
- Seyedeh Fatemeh Sadeghian Motahar
- Department of Food Science and Engineering, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
| | - Shohreh Ariaeenejad
- Department of Systems and Synthetic Biology, Agricultural Biotechnology Research Institute of Iran (ABRII), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran.
| | - Maryam Salami
- Department of Food Science and Engineering, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran.
| | - Zahra Emam-Djomeh
- Department of Food Science and Engineering, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
| | - Atefeh Sheykh Abdollahzadeh Mamaghani
- Department of Systems and Synthetic Biology, Agricultural Biotechnology Research Institute of Iran (ABRII), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran
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21
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Wang JR, Guo XN, Li Y, Zhu KX. The addition of alpha amylase improves the quality of Chinese dried noodles. J Food Sci 2021; 86:860-866. [PMID: 33590539 DOI: 10.1111/1750-3841.15654] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2020] [Revised: 12/28/2020] [Accepted: 01/24/2021] [Indexed: 11/28/2022]
Abstract
The effect of α-amylase on the quality attributes of Chinese dried noodles (CDN) was investigated. Adding α-amylase markedly decreased the cooking time and cooking loss of CDN at the level of 12.5 (mg/100 g flour). The elasticity of CDN was increased significantly (P < 0.05) after adding α-amylase. The firmness of noodles with 12.5 mg α-amylase per 100 g flour showed no obvious change compared to the control, whereas it decreased significantly (P < 0.05) when the amount of α-amylase increased to 25 (mg/100 g flour). In addition, the chewiness of CDN with 12.5 mg α-amylase per 100 g flour increased, while it showed a significant (P < 0.05) decreasing trend with further increased α-amylase levels. Starch structural and thermal properties were also changed by α-amylase, which showed increased relative crystallinity, swelling power, but decreased pasting property. The changed starch property restrained the cross-linking of gluten. The decrease in optimal cooking time and increase in elasticity of CDN were due to the increased swelling power and decreased peak time of the starch. In addition, the decreased setback of starch and protein cross-linking degree were responsible for the decreased firmness and chewiness of CDN with α-amylase ranging from 25 to 50 mg/100 g flour. Overall, α-amylase could be used as a functional additive to improve the quality of CDN when the amount was at 12.5 mg/100 g flour.
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Affiliation(s)
- Jin-Rong Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, PR China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, PR China.,Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, 66506, USA
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, PR China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, PR China
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, 66506, USA
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, PR China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, PR China
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22
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Ruan Y, Xu Y, Zhang W, Zhang R. A new maltogenic amylase from Bacillus licheniformis R-53 significantly improves bread quality and extends shelf life. Food Chem 2020; 344:128599. [PMID: 33223297 DOI: 10.1016/j.foodchem.2020.128599] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 10/10/2020] [Accepted: 11/06/2020] [Indexed: 11/26/2022]
Abstract
Maltogenic amylase suppressed starch retrogradation in baked products. Here, a maltogenic amylase-producing strain of bacteria was screened and identified as Bacillus licheniformis R-53. Its coding gene was cloned and over-expressed in Bacillus subtilis WB600. Recombinant maltogenic amylase BLMA exhibited activity of 3235 U/mg under optimal conditions (60 °C and pH 6.5), with a good thermostability and pH stability. Mixolab experiment showed that a concentration of 60 ppm BLMA significantly improved the operating characteristics of dough. Baking test indicated the recombinant BLMA reduced bread hardness by 2.12 times compared with the control. Compared with maltogenic amylase from Novozymes (Novamyl 3D BG) and Angel Yeast Co. Ltd. (MAM100), BLMA has better effect on improving the bread volume, and almost the same effect on reducing hardness, improving elasticity and maintaining sensory as Novamyl 3D BG. Adding BLMA improved bread quality, increased bread volume and decreased hardness during storage, thus extending its shelf life.
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Affiliation(s)
- Yingqi Ruan
- Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, Wuxi 214122, PR China
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, Wuxi 214122, PR China
| | - Wenchi Zhang
- Solomon H. Snyder Department of Neuroscience, Johns Hopkins University School of Medicine, Baltimore, MD 21205, USA
| | - Rongzhen Zhang
- Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, Wuxi 214122, PR China.
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23
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Influence of Buckwheat and Buckwheat Sprouts Flours on the Nutritional and Textural Parameters of Wheat Buns. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10227969] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
In recent years, food products manufactured with buckwheat and sprouts flours have attracted widespread interest due to their high nutritional value with various health benefits, becoming more and more popular. The purpose of this study was to assesses the influence of buckwheat and sprouts flours on the nutritional, sensorial and textural characteristics on the final baked products. In order to achieve these goals, methods like HPLC-RID (High-Perfomance Liquid Chromatography with Refractive Index Detection), aluminum chloride colorimetric assay, Folin-Ciocalteu and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) were used to determine fructose, glucose, sucrose, maltose; total flavonoids, total phenols and antioxidant activity. Sensorial analysis was realized by using hedonic test and texture profile was performed on a CT 3 Texture Analyzer. The results proved that wheat flour could be successfully replaced by 20% buckwheat and 10% sprouts flours, respectively, improving their nutritional value, without negative influence on texture parameters and sensorial features. The obtained buns were accepted by consumers with a total hedonic score of 9.1 and 8.7, respectively. Hardness, gumminess and adhesiveness were improved by using Magimix improver, meanwhile cohesiveness, springiness, gumminess and adhesiveness were improved by using guar gum.
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24
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Meral H, Karaoğlu MM. The effect of the stale bread flour addition on flour and bread quality. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractIn this study, the effect of the flour, which was obtained from stale bread, on flour and bread quality was investigated. The bread that was staled at refrigerator for 7 days was prepared as whole and crumb, and was grinded to convert into flour. The staled whole and crumb bread flours were stored at −18 °C and used to replace 0, 15, 30 and 45% of wheat flour. Then microbiological and physicochemical properties of flours; physical, textural and sensory properties of bread obtained from these composite flours were investigated. We concluded that stale bread flour could be used for bread production at the level of 15%. If the total bread production and consumption is considered, this addition level could provide a significant amount of waste bread recycling each year.
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Affiliation(s)
- Hacer Meral
- Food Engineering Department, Faculty of Agriculture, Atatürk University, 25240, Erzurum, Turkey
| | - M. Murat Karaoğlu
- Food Engineering Department, Faculty of Agriculture, Atatürk University, 25240, Erzurum, Turkey
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25
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Development and Optimization of Djulis Sourdough Bread Using Taguchi Grey Relational Analysis. Foods 2020; 9:foods9091149. [PMID: 32825461 PMCID: PMC7555873 DOI: 10.3390/foods9091149] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2020] [Revised: 08/11/2020] [Accepted: 08/12/2020] [Indexed: 12/13/2022] Open
Abstract
Bakery products made from naturally fermented sourdough show a diversified flavor and nutritional profile. Djulis (Chenopodium formosanum), known as red quinoa or Taiwan djulis, originally cultivated by Taiwanese indigenous people in mountain areas in eastern and southern Taiwan, has a high nutritional value and characteristic properties. In the present study, a new bakery product (djulis sourdough bread) was developed and a combination of the Taguchi method coupled with grey theory was utilized to optimize the baking parameters (product formulation). Five main factors, i.e., djulis sourdough (A), hulled djulis (B), oil type (C), a mixture of bread flour (wet gluten content of 29.0%) and a high-gluten flour (wet gluten content of 35.5%) (D), and honey (E), (each at four levels) were chosen for the Taguchi experiment design (L16(4)5). Dependent parameters were the data from texture profile analysis (brittleness, springiness, cohesiveness, gumminess, and chewiness), color analysis (L*, a*, and b*), and sensory evaluation (appearance, aroma, bitterness, sourness, chewiness, and overall acceptance) of the final product. Taguchi grey relational analysis successfully determined the optimal conditions based on combined parameters (5 factors), which highlighted the advantages of this innovative optimization technique. The result shows that the optimal formula for producing a djulis sourdough bread with the best texture, color, and sensory qualities was A3B1C1D2E2, i.e., 20% djulis sourdough, 0% addition of hulled djulis, 8% unsalted butter, 80% wheat flour + 20% high-gluten flour, and 10% honey, respectively. Such a novel application could be a reference for improving the quality of bakery products in the industry. Moreover, it seems that the new bakery product developed in this study has good potential to be commercially produced after further nutritional and economic analysis.
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Visvanathan R, Qader M, Jayathilake C, Jayawardana BC, Liyanage R, Sivakanesan R. Critical review on conventional spectroscopic α-amylase activity detection methods: merits, demerits, and future prospects. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2836-2847. [PMID: 32031680 DOI: 10.1002/jsfa.10315] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 01/31/2020] [Accepted: 02/07/2020] [Indexed: 06/10/2023]
Abstract
α-Amylase is an endoenzyme that catalyses the hydrolysis of internal α-l,4 glycosidic linkages in polysaccharides to produce maltose, maltotriose, and α-limit dextrins. It is widely used in the laboratorial and industrial workflow for several applications. There are several methods utilizing different techniques and substrates to assess α-amylase activity, among which the spectroscopic methods have found widespread applicability due to their ease of use and cost-effectiveness. Depending upon the reaction principle, these assays are classified into four groups: reducing sugar, enzymatic, chromogenic, and amyloclastic methods. Despite the presence of numerous methods, there is no general reliable method to assess α-amylase activity. Each method is shown to have its own merits and demerits. Many improvements have been made to make the available methods more accurate, reliable, and easy. This communication briefly discusses the basic reaction mechanisms and critically reviews the advantages and shortcomings associated with each method. Further recommendations are made for future development. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Rizliya Visvanathan
- National Institute of Fundamental Studies, Kandy, Sri Lanka
- Department of Nutrition, Dietetics & Food, Monash University, Notting Hill, VIC, Australia
| | - Mallique Qader
- National Institute of Fundamental Studies, Kandy, Sri Lanka
- Department of Chemistry, The Open University of Sri Lanka, Nawala, Colombo, Sri Lanka
| | | | | | | | - Ramiah Sivakanesan
- Department of Biochemistry, Faculty of Medicine, University of Peradeniya, Kandy, Sri Lanka
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Li J, Wen J, Tang G, Li R, Guo H, Weng W, Wang D, Ji S. Development of a comprehensive quality control method for the quantitative analysis of volatiles and lignans in Magnolia biondii Pamp. by near infrared spectroscopy. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2020; 230:118080. [PMID: 31982656 DOI: 10.1016/j.saa.2020.118080] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 01/15/2020] [Accepted: 01/16/2020] [Indexed: 06/10/2023]
Abstract
The quality of drug is vital to its curative effect, thus it is important to develop a comprehensive quality control method for commonly used drugs. In this study, we developed a Gas chromatography-mass spectrometry separation method for the qualitative and quantitative analysis of volatiles, together with a High-performance liquid chromatography-mass spectrometry separation method for lignans in Magnolia biondii Pamp.. 79 volatiles and 11 lignans were identified via comparing their chromatographic behavior and mass spectra data with those in the literature. The methods were then used to determine the contents of volatiles (1, 8-cineole, d-Limonene, α-terpineol, linalool, L-camphor brain and bornyl acetate) and lignans (epieudesmin, magnolin, epi-magnolin A and fargesin) in Magnolia biondii Pamp.. Subsequently, 13 qualitative models including volatiles (1, 8-cineole, d-Limonene, α-terpineol, linalool, L-camphor brain and bornyl acetate), water-soluble extractive, lignans (pinoresinol dimethyl ether, magnolin, epi-magnolin A and fargesin) and moisture were developed by Near-Infrared Spectroscopy based on partial least square regression herein. The reference values were obtained by High-performance liquid chromatography, Gas chromatography and etc., while the predicted values were attained from the NIR spectrum. Compared with the traditional detection methods, NIR technique methodology significantly improved the ability to evaluate the quality of Magnolia biondii Pamp., which had the advantages of convenience, celerity, highly efficiency, low cost, no harm to samples, no reagent consumption, and no pollution to the environment. Moreover, the systematic analysis method combined pharmaceutical analysis with pharmacochemistry was proposed to prepare volatiles, water-soluble extractive and lignans parts from the same sample. This way could extract more index components to be beneficial in the quality control of Magnolia biondii Pamp. roundly.
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Affiliation(s)
- Junni Li
- School of Traditional Chinese Medicine, Guangdong Pharmaceutical University, No. 280, Outer Ring Road East, Higher Education Mega Center, 510006 Guangdong, PR China
| | - Jinfeng Wen
- School of Traditional Chinese Medicine, Guangdong Pharmaceutical University, No. 280, Outer Ring Road East, Higher Education Mega Center, 510006 Guangdong, PR China
| | - Gengqiu Tang
- School of Traditional Chinese Medicine, Guangdong Pharmaceutical University, No. 280, Outer Ring Road East, Higher Education Mega Center, 510006 Guangdong, PR China
| | - Rong Li
- School of Traditional Chinese Medicine, Guangdong Pharmaceutical University, No. 280, Outer Ring Road East, Higher Education Mega Center, 510006 Guangdong, PR China
| | - Huanjia Guo
- School of Traditional Chinese Medicine, Guangdong Pharmaceutical University, No. 280, Outer Ring Road East, Higher Education Mega Center, 510006 Guangdong, PR China
| | - Wenfeng Weng
- School of Traditional Chinese Medicine, Guangdong Pharmaceutical University, No. 280, Outer Ring Road East, Higher Education Mega Center, 510006 Guangdong, PR China
| | - Dong Wang
- School of Traditional Chinese Medicine, Guangdong Pharmaceutical University, No. 280, Outer Ring Road East, Higher Education Mega Center, 510006 Guangdong, PR China
| | - Shengguo Ji
- School of Traditional Chinese Medicine, Guangdong Pharmaceutical University, No. 280, Outer Ring Road East, Higher Education Mega Center, 510006 Guangdong, PR China.
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Protonotariou S, Stergiou P, Christaki M, Mandala IG. Physical properties and sensory evaluation of bread containing micronized whole wheat flour. Food Chem 2020; 318:126497. [PMID: 32126472 DOI: 10.1016/j.foodchem.2020.126497] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 02/18/2020] [Accepted: 02/24/2020] [Indexed: 11/29/2022]
Abstract
The aim of this study was to evaluate the potential use of micronized whole wheat flours in breadmaking. The micronization process was achieved by a jet mill and flours (JF) of particle size, ranged from 17 to 84 μm, were used. According to the particle size of the JF, the amount of water added to dough changed and ranged from 77 to 84% as it was calculated in farinograph experiments. JF breads had higher bread yield, firmer crumb, higher elasticity, lower porosity and darker bread color compared to control whole wheat bread. Overall a lower particle size of JF resulted in a close structure of bread. According to sensory evaluation, difference among samples was difficult to perceive. During storage JF bread presented lower limiting firmness potential. After all, there is evidence that jet milled flour determined bread physical characteristics and further storage stability.
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Affiliation(s)
- Styliani Protonotariou
- Laboratory of Food Process Engineering, Department of Food Science & Human Nutrition, Agricultural University of Athens, Iera odos 75, 11855 Athens, Greece
| | - Panagiota Stergiou
- Laboratory of Food Process Engineering, Department of Food Science & Human Nutrition, Agricultural University of Athens, Iera odos 75, 11855 Athens, Greece
| | - Marianna Christaki
- Laboratory of Food Process Engineering, Department of Food Science & Human Nutrition, Agricultural University of Athens, Iera odos 75, 11855 Athens, Greece
| | - Ioanna G Mandala
- Laboratory of Food Process Engineering, Department of Food Science & Human Nutrition, Agricultural University of Athens, Iera odos 75, 11855 Athens, Greece.
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29
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Amigo JM, del Olmo A, Engelsen MM, Lundkvist H, Engelsen SB. Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 2: Monitoring the staling process by using near infrared spectroscopy and chemometrics. Food Chem 2019; 297:124946. [DOI: 10.1016/j.foodchem.2019.06.013] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2019] [Revised: 05/09/2019] [Accepted: 06/04/2019] [Indexed: 11/28/2022]
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30
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Li D, Zhao Y, Fei T, Wang Y, Lee BH, Shim JH, Xu B, Li Z, Li X. Effects of Streptococcus thermophilus GtfB enzyme on dough rheology, bread quality and starch digestibility. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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31
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Jiang Y, Zhao Y, Zhu Y, Qin S, Deng Y, Zhao Y. Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage. Food Chem 2019; 297:124902. [DOI: 10.1016/j.foodchem.2019.05.176] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 05/24/2019] [Accepted: 05/24/2019] [Indexed: 01/10/2023]
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32
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Păucean A, Man SM, Chiş MS, Mureşan V, Pop CR, Socaci SA, Mureşan CC, Muste S. Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality. Foods 2019; 8:E443. [PMID: 31561605 PMCID: PMC6836221 DOI: 10.3390/foods8100443] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 09/19/2019] [Accepted: 09/24/2019] [Indexed: 11/25/2022] Open
Abstract
Usually, aromatic yeasts are designed to ferment wheat substrates for baking purposes but identification of new substrates for these strains and consequently new formulations for dough could lead to diversified bakery products with improved nutritional qualities and specific sensorial properties. The purpose of our study was to optimize the fermentation of quinoa and amaranth flours with non-conventional yeast strains in order to obtain a preferment with high potential in enhancing nutritional, textural and sensorial features of white wheat bread. Two biotypes of Saccharomyces cerevisiae yeast-a wine yeast strain and a beer yeast strain-commercialized for their aromatic properties were used. Both aromatic yeast strains revealed good performance on fermenting pseudocereal substrates. Utilization of the obtained preferment in white wheat breadmaking led to bread with higher protein, fibres, mineral, total polyphenols content, with specific texture and aroma profile and high consumers' acceptability.
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Affiliation(s)
- Adriana Păucean
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania.
| | - Simona Maria Man
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania.
| | - Maria Simona Chiş
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania.
| | - Vlad Mureşan
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania.
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania.
| | - Sonia Ancuţa Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania.
| | - Crina Carmen Mureşan
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania.
| | - Sevastiţa Muste
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania.
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33
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Huang L, Huang Z, Zhang Y, Zhou S, Hu W, Dong M. Impact of tempeh flour on the rheology of wheat flour dough and bread staling. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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34
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Paulik S, Jekle M. Novel approach to investigate the mechanical properties of crumb matrix during storage - Re-engineering of gas-free crumb pellets. Food Chem 2019; 288:333-340. [PMID: 30902301 DOI: 10.1016/j.foodchem.2019.03.014] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2018] [Revised: 03/05/2019] [Accepted: 03/06/2019] [Indexed: 11/30/2022]
Abstract
Since commonly used texture profile analysis (TPA) depend on gas volume fraction, a detailed development of mechanistic relationships between firming-relevant additives and structural crumb matrix alterations often fail. Thus, a method to prepare gas-free crumb pellets was developed to exclude porosity effects. Therefore, reference white bread crumb was freeze-dried, crushed and rehydrated with either distilled water or maltose solution to the native moisture content. Freeze-dried crumb matrix, rehydrated after baking with maltose solution (0.5 g maltose/100 g flour), did not retard firming in comparison to reference pellets (crumb matrix rehydrated with water). Thus, maltose showed no functionality on pellet firming during storage. However, crumb pellets exhibited a reduced firmness, when maltose was added during dough preparation resulting in an altered crumb formation. Additionally, results demonstrated, that differences between leavening methods (chemical vs. biological) on firming kinetics were not significant, which was confirmed by comparable Avrami firming rates k.
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Affiliation(s)
- Sabina Paulik
- Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Mario Jekle
- Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Weihenstephaner Steig 20, 85354 Freising, Germany.
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35
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Ding S, Peng B, Li Y, Yang J. Evaluation of specific volume, texture, thermal features, water mobility, and inhibitory effect of staling in wheat bread affected by maltitol. Food Chem 2019; 283:123-130. [PMID: 30722851 DOI: 10.1016/j.foodchem.2019.01.045] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2018] [Revised: 12/21/2018] [Accepted: 01/04/2019] [Indexed: 12/22/2022]
Abstract
The influence of maltitol on the physicochemical properties of wheat flour dough and bread were evaluated in terms of texture, thermal features, water mobility, and retrogradation kinetics. The presence of maltitol could slow down the fermentation rate of dough. Breads with 6% of maltitol exhibited lower hardness and chewiness, with a significant decrease of 42% and 31%, respectively (p < 0.05). The use of maltitol could remarkably enhance the gelatinization temperature (p < 0.05) that was confirmed by DSC tool. Through the approach of LF-NMR, the addition of maltitol could increase the mobility of immobilized water, further retarded bread staling. The k values from chewiness and total signal amplitude in breads with 2% and 4% levels of maltitol were smaller than the control, which was proven through kinetics of retrogradation analysis, revealing an overall retarding effect of maltitol in prevention of bread staling.
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Affiliation(s)
- Shiyong Ding
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
| | - Bo Peng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Youqian Li
- Uni-President China Holdings LTD, Shanghai 200051, China
| | - Jun Yang
- PepsiCo R&D, 7701 Legacy Drive, Plano, TX 75024, USA.
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36
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Nallan Chakravartula SS, Cevoli C, Balestra F, Fabbri A, Dalla Rosa M. Evaluation of drying of edible coating on bread using NIR spectroscopy. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.07.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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37
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Jekle M, Fuchs A, Becker T. A normalized texture profile analysis approach to evaluate firming kinetics of bread crumbs independent from its initial texture. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.04.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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38
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Frauenlob J, Scharl M, D'Amico S, Schoenlechner R. Effect of different lipases on bread staling in comparison with Diacetyl tartaric ester of monoglycerides (DATEM). Cereal Chem 2018. [DOI: 10.1002/cche.10047] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Johannes Frauenlob
- Institute of Food Technology; Department of Food Science and Technology; BOKU-University of Natural Resources and Life Sciences; Vienna Austria
| | - Marlies Scharl
- Institute of Food Technology; Department of Food Science and Technology; BOKU-University of Natural Resources and Life Sciences; Vienna Austria
| | - Stefano D'Amico
- Institute of Food Technology; Department of Food Science and Technology; BOKU-University of Natural Resources and Life Sciences; Vienna Austria
| | - Regine Schoenlechner
- Institute of Food Technology; Department of Food Science and Technology; BOKU-University of Natural Resources and Life Sciences; Vienna Austria
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39
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Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose. Food Chem 2017; 233:369-377. [DOI: 10.1016/j.foodchem.2017.04.108] [Citation(s) in RCA: 101] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 04/17/2017] [Accepted: 04/18/2017] [Indexed: 11/15/2022]
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40
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Ringsted T, Siesler HW, Engelsen SB. Monitoring the staling of wheat bread using 2D MIR-NIR correlation spectroscopy. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.03.006] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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41
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Mehta D, Satyanarayana T. Bacterial and Archaeal α-Amylases: Diversity and Amelioration of the Desirable Characteristics for Industrial Applications. Front Microbiol 2016; 7:1129. [PMID: 27516755 PMCID: PMC4963412 DOI: 10.3389/fmicb.2016.01129] [Citation(s) in RCA: 87] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Accepted: 07/06/2016] [Indexed: 11/13/2022] Open
Abstract
Industrial enzyme market has been projected to reach US$ 6.2 billion by 2020. Major reasons for continuous rise in the global sales of microbial enzymes are because of increase in the demand for consumer goods and biofuels. Among major industrial enzymes that find applications in baking, alcohol, detergent, and textile industries are α-amylases. These are produced by a variety of microbes, which randomly cleave α-1,4-glycosidic linkages in starch leading to the formation of limit dextrins. α-Amylases from different microbial sources vary in their properties, thus, suit specific applications. This review focuses on the native and recombinant α-amylases from bacteria and archaea, their production and the advancements in the molecular biology, protein engineering and structural studies, which aid in ameliorating their properties to suit the targeted industrial applications.
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Affiliation(s)
- Deepika Mehta
- Department of Microbiology, University of Delhi New Delhi, India
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