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Kim J, Kim H, Lee E, Moon Y, Kweon M. Comparison of noodle-making performance of purple-colored whole wheat flour prepared with a jet mill and an ultra-centrifugal mill. Food Sci Biotechnol 2024; 33:3037-3046. [PMID: 39220312 PMCID: PMC11364735 DOI: 10.1007/s10068-024-01569-1] [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: 01/16/2024] [Revised: 03/03/2024] [Accepted: 03/21/2024] [Indexed: 09/04/2024] Open
Abstract
This study explores the impact of milling methods on the quality and noodle-making performance by comparing jet-milled (WF-JM) and ultra-centrifugally milled (WF-UM) purple-colored whole wheat flours. WF-JM exhibits smaller starch granules and a fragmented protein matrix attributed to the increased milling pressure. Physicochemical analyses reveal lower moisture and higher damaged starch in WF-JM. Rheological analyses show lower viscosity in the WF-JM blends. The mixograph results reveal weaker dough-mixing stability and strength for WF-JM. Cooked noodles from WF-JM are uneven, in contrast to uniform WF-UM strands. Blending WF-UM enhances noodle quality. Overall, the noodle-making performance for WF-JM was inferior compared to WF-UM, confirming the significantly negative impact of damaged starch and fragmented protein matrix in whole wheat flour than the positive effect of particle size. This study highlights the complex interplay between milling methods, particle size, and physicochemical attributes, providing insights for optimizing whole wheat flour processing and product quality.
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Affiliation(s)
- Jeongeon Kim
- Department of Food Science and Nutrition, Pusan National University, Busandaehak-ro, 63beon-gil2, Busan, 46241 Korea
| | - Hyungseop Kim
- Department of Food Science and Nutrition, Pusan National University, Busandaehak-ro, 63beon-gil2, Busan, 46241 Korea
| | - Eunji Lee
- Department of Food Science and Nutrition, Pusan National University, Busandaehak-ro, 63beon-gil2, Busan, 46241 Korea
| | - Yujin Moon
- Department of Food Science and Nutrition, Pusan National University, Busandaehak-ro, 63beon-gil2, Busan, 46241 Korea
| | - Meera Kweon
- Department of Food Science and Nutrition, Pusan National University, Busandaehak-ro, 63beon-gil2, Busan, 46241 Korea
- Kimchi Research Institute, Pusan National University, Busan, 46241 Korea
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2
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Islam MA, Islam S. Sourdough Bread Quality: Facts and Factors. Foods 2024; 13:2132. [PMID: 38998638 PMCID: PMC11241011 DOI: 10.3390/foods13132132] [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: 06/01/2024] [Revised: 06/30/2024] [Accepted: 07/01/2024] [Indexed: 07/14/2024] Open
Abstract
The term "sourdough" denotes a dough composed of flour and water, fermented through the action of yeast and lactic acid bacteria. The utilization of sourdough fermentation technology can enhance the nutritional attributes of bread made from wheat grain. In recent times, sourdough bread has experienced a resurgence, fueled by growing consumer demand for healthier bread options. The market dynamics for sourdough illustrate its rapid expansion and significant role in the contemporary food industry. Sourdough fermentation improves nutritional qualities by altering the structure and function of proteins and starch, enhancing dietary fiber, volatile compound profiles, and antioxidant activity, and reducing FODMAPs. The quality of sourdough bread is influenced by several factors, including fermentation environment, flour particle size, protein quality, starch characteristics, and dietary fiber composition. Moreover, the incorporation of alternative grains (intermediate wheatgrass and legume flour) and non-flour ingredients (fruits, herbs, and dairy products) presents opportunities for creating sourdough bread with unique sensory and nutritional profiles. This review offers updated insights on the quality aspects of sourdough fermentation, the factors that influence the effectiveness of the sourdough fermentation process, sourdough technology with unconventional and non-flour ingredients, and the potential market for frozen sourdough, considering its convenience and extended shelf life.
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Affiliation(s)
- Md Ahmadul Islam
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA;
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Shahidul Islam
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA;
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3
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Arufe S, Ayetigbo O, Domingo R, Adinsi L, Djibril Moussa MI, Honfozo L, Akissoé NH, Bouniol A, Mestres C. Instrumental procedures to assess the extensibility of pounded yam and relationship with sensory stretchability and consumer preferences. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4738-4745. [PMID: 37012492 DOI: 10.1002/jsfa.12598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 03/17/2023] [Accepted: 04/04/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND Stretchability is the most important sensory textural attribute considered by consumers of pounded yam. It is important both for the processor during pounding and for the consumer during consumption to measure this attribute while screening large populations of yam genotypes intended for advanced breeding and eventual adoption. Texture determined by sensory evaluation and consumer perception is time consuming and expensive. It can be instrumentally mimicked by texture analyzer, thereby providing an efficient alternative screening tool. RESULTS Two instrumental methods (uniaxial extensibility and lubricated squeezing flow) were applied to assess the extensional properties of pounded yam. In order to evaluate the accuracy, repeatability and discrimination of the methods, six yam genotypes with contrasting extensional properties, previously evaluated by 13 panellists in terms of stretchability and moldability and by 99 participants randomly selected in terms of overall liking, were used. Both methods allowed the discrimination of different genotypes as a function of extensional properties. Principal components showed that the genotypes were grouped within separate components associated with specific sensory attributes and their related instrumental texture parameters. Moreover, significant correlations were found between uniaxial extensibility textural attributes, bi-extensional viscosity and consumer overall liking. However, the sensory attributes were not significantly correlated with instrumental data and consumer overall liking. CONCLUSION Bi-extensional viscosity and uniaxial extensibility attributes can be used to discriminate and screen yam genotypes for their stretchability characteristics. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Santiago Arufe
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Oluwatoyin Ayetigbo
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Romain Domingo
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Laurent Adinsi
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
- Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d'Agriculture, Sakété, Benin
| | | | - Laurenda Honfozo
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
| | - Noël H Akissoé
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
| | - Alexandre Bouniol
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- CIRAD, UMR QualiSud, Cotonou, Benin
| | - Christian Mestres
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
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4
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Cingöz A, Akpinar Ö, Sayaslan A. Effect of addition of wheat bran hydrolysate on bread properties. J Food Sci 2024; 89:2567-2580. [PMID: 38532713 DOI: 10.1111/1750-3841.17015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 02/06/2024] [Accepted: 02/15/2024] [Indexed: 03/28/2024]
Abstract
Although the addition of bran to bread makes it healthier and more functional, it brings with it some technological problems. One way to eliminate these problems is hydrothermal pretreatment of wheat bran. In this study, five different ratios (10%, 20%, 30%, 50%, and 100%) of hydrolysates from hydrothermal pretreatment of wheat bran (150°C, 30 min) were substituted with dough-kneading water during dough kneading for bread making. The physical, chemical, functional, textural and important starch fractions of the bread produced were determined. The addition of hydrolysate in different amounts to the dough-kneading water resulted in similar physical properties (height, specific volume, and crust color) as the control bread. While the addition of hydrolysate decreased the hardness of the breads, it positively improved important starch fractions (increasing the amount of slowly digestible starch and decreasing the amount of rapidly digestible starch). It also increased antioxidant capacity (iron (III) reducing antioxidant power, ABTS, and DPPH (2,2-diphenyl-1-picrylhydrazyl) and reduced the starch hydrolysis index of the bread. It was shown that the hydrolysate obtained after the hydrothermal treatment of bran could be used in bread making to satisfy the demand for products preferred by consumers from both health and sensory points of view.
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Affiliation(s)
- Ali Cingöz
- Department of Food Engineering, Tokat Gaziosmanpasa University, Tokat, Turkey
| | - Özlem Akpinar
- Department of Food Engineering, Tokat Gaziosmanpasa University, Tokat, Turkey
| | - Abdulvahit Sayaslan
- Department of Food Engineering, Karamanoğlu Mehmetbey University, Karaman, Turkey
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5
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Hugon F, Dufour M, Chiron H, Della Valle G, Kansou K. Modeling the mixing power curve to assess bread dough rheological behavior. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/13/2023]
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6
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Parenti O, Zanoni B, Baldi F, Guerrini L. The power consumption profile to improve the kneading operation of unrefined wheat flour in bread-making. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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7
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Della Valle G, Dufour M, Hugon F, Chiron H, Saulnier L, Kansou K. Rheology of wheat flour dough at mixing. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100873] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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8
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Lin S. Dietary fiber in bakery products: Source, processing, and function. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:37-100. [PMID: 35595397 DOI: 10.1016/bs.afnr.2021.12.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Bakery products are prevalently consumed foods in the world, and they have been regarded as convenient dietary vehicles for delivering nutritive ingredients into people's diet, of which, dietary fiber (DF) is one of the most popular items. The food industry attempts to produce fiber-enriched bakery products with both increasing nutritional value and appealing palatability. As many new sources of DFs become available, and consumers are moving towards healthier diets, studies of using these DFs as functional ingredients in baked goods are becoming vast. Besides, the nutrition value of DF is commonly accepted, and many investigations have also revealed the health benefits of fiber-enriched bakery products. Thus, this chapter presents an overview of (1) trends in supplementation of DF from various sources, (2) impact of DF on dough processing, quality and physiological functionality of bakery products, and (3) technologies used to improve the compatibility of DF in bakery products.
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Affiliation(s)
- Suyun Lin
- Key Lab for Natural Products and Functional Foods of Jiangxi Province, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China.
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9
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Precup G, Teleky BE, Ranga F, Vodnar DC. Assessment of Physicochemical and Rheological Properties of Xylo-Oligosaccharides and Glucose-Enriched Doughs Fermented with BB-12. BIOLOGY 2022; 11:biology11040553. [PMID: 35453752 PMCID: PMC9027653 DOI: 10.3390/biology11040553] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 03/28/2022] [Accepted: 03/31/2022] [Indexed: 02/04/2023]
Abstract
Simple Summary Xylo-oligosaccharides (XOS) are considered indigestible fibers that could support the growth of potentially beneficial gut microbes, thus classified as “prebiotics”. Prebiotics are “a substrate that is selectively utilized by host microorganisms conferring a health benefit” as defined by the International Scientific Association for Probiotics and Prebiotics. The current work aimed to study the effect of XOS and glucose addition on wheat flour sourdough fermented with Bifidobacterium animalis subsp. lactis (BB-12) strain in terms of organic acid production and on the rheological properties of the doughs. The effect of XOS addition increased the production of organic acids, and positively influenced the rheological properties of the dough. Additionally, after frozen storage, there were no significant viscoelastic changes in the dough structure, which indicates that xylo-oligosaccharides improved the water retention capability of the dough. Through fermentation carbohydrates like, glucose, xylose, maltose, and XOS were consumed, and a high quantity of lactic and acetic acid were produced, organic acids with roles in the flavor generation and sensorial properties of the final product. This study showed the potential use of XOS as food ingredient in sourdoughs for bakery products manufacturing with improved quality and rheological properties. Abstract Xylo-oligosaccharides (XOS) are considered non-digestible fibers produced mainly from agricultural biomass and are classified as “emerging prebiotic” compounds. Since XOS were shown to promote the growth of bifidobacteria in the gut with potential effects on one’s health, scientists used them as food ingredients. For example, the addition of XOS in bakery products could improve their physicochemical characteristics. The current work aimed to investigate the effect of XOS and glucose addition on wheat flour sourdough fermented with Bifidobacterium animalis subsp. lactis (BB-12) strain in terms of organic acid production. The effect on viscoelastic changes during frozen storage and after the thawing process was also studied. The results showed that the viability of BB-12 increased slightly with the increase in XOS and glucose concentrations, which determined dough acidification due to accumulation of organic acids, that positively influenced the dough’s rheological properties such as a higher elasticity before and after frozen storage. With 10% XOS-addition, the acetic acid quantity reached 0.87 ± 0.03 mg/L, and the highest lactic acid concentration was found in the 10% XOS-enriched doughs, the glucose-enriched doughs and in the control sample (100% wheat dough). The quantity of glucose, maltose, XOS, and xylose decreased until the end of fermentation.
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Affiliation(s)
- Gabriela Precup
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăstur 3-5, 400372 Cluj-Napoca, Romania; (G.P.); (F.R.)
| | - Bernadette-Emőke Teleky
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăstur 3-5, 400372 Cluj-Napoca, Romania
- Correspondence: (B.-E.T.); (D.C.V.)
| | - Floricuța Ranga
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăstur 3-5, 400372 Cluj-Napoca, Romania; (G.P.); (F.R.)
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăstur 3-5, 400372 Cluj-Napoca, Romania; (G.P.); (F.R.)
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăstur 3-5, 400372 Cluj-Napoca, Romania
- Correspondence: (B.-E.T.); (D.C.V.)
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10
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Galanakis CM. Sustainable Applications for the Valorization of Cereal Processing By-Products. Foods 2022; 11:241. [PMID: 35053973 PMCID: PMC8775229 DOI: 10.3390/foods11020241] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 01/05/2022] [Accepted: 01/10/2022] [Indexed: 02/01/2023] Open
Abstract
This review article revises the sustainable practices and applications to valorize valuable components recovered from cereal processing by-products. After introducing cereal processing by-products, their healthy compounds, and corresponding functional properties, the article explores reutilization opportunities of by-products emphasizing specific sources (e.g., oat and wheat bran, distillers' dried grains, etc.) and the biorefinery approach. Proteins and soluble dietary fibers such as arabinoxylans are of particular interest due to their content in the cereal processing by-products and their easy extraction based on conventional technologies such as enzyme-assisted extraction and membrane filtration. Non-thermal technologies have also been suggested to improve sustainability recovery approaches. Finally, the article discusses the different applications for the recovered high-added value compounds that span across biotechnology, foods, and bakery products.
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Affiliation(s)
- Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, 73131 Chania, Greece;
- Department of Biology, College of Science, Taif University, Taif 26571, Saudi Arabia
- Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna, Austria
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11
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Gallo V, Romano A, Miralles B, Ferranti P, Masi P, Santos-Hernández M, Recio I. Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112713] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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12
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Wang H, Li A, Kong L, Zhang X. Effect of Zn-Rich Wheat Bran With Different Particle Sizes on the Quality of Steamed Bread. Front Nutr 2021; 8:761708. [PMID: 34957180 PMCID: PMC8702855 DOI: 10.3389/fnut.2021.761708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Accepted: 11/15/2021] [Indexed: 11/13/2022] Open
Abstract
Bran is the main by-product of wheat milling and the part of the grain with the highest Zn content. We investigated the effects of the particle sizes (coarse, D50 = 375.4 ± 12.3 μm; medium, D50 = 122.3 ± 7.1 μm; and fine, D50 = 60.5 ± 4.2 μm) and addition level (5–20%) of Zn-biofortified bran on the quality of flour and Chinese steamed bread. It was studied to determine if the Zn content of steamed bread could be enhanced without deleterious effects on quality. Dough pasting properties, such as peak viscosity, trough viscosity, final viscosity, breakdown, and setback, decreased significantly as the bran addition level was increased from 5 to 20% but did not significantly differ as a result of different bran particle sizes. Bran incorporation significantly increased hardness, gumminess, chewiness, and adhesiveness, whereas the springiness, cohesiveness, and specific volume of steamed bread decreased with the increase in bran addition. The optimal sensory score of steamed bread samples in the control and Zn fertilizer groups were obtained under 5% bran addition resulting in comparable flavor, and texture relative to control. Meanwhile, the Zn content of the steamed bread in the Zn fertilizer group was 40.2 mg/kg, which was 55.8% higher than that in the control group. Results indicated that adding the appropriate particle size and amount of bran would be an effective and practical way to solve the problem of the insufficient Zn content of steamed bread.
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Affiliation(s)
- Huinan Wang
- Agronomy College, State Key Laboratory of Crop Biology, Shandong Agricultural University, Taian, China.,Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Anfei Li
- Agronomy College, State Key Laboratory of Crop Biology, Shandong Agricultural University, Taian, China
| | - Lingrang Kong
- Agronomy College, State Key Laboratory of Crop Biology, Shandong Agricultural University, Taian, China
| | - Xiaocun Zhang
- Agronomy College, State Key Laboratory of Crop Biology, Shandong Agricultural University, Taian, China
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13
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The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits. Foods 2021; 10:foods10102335. [PMID: 34681384 PMCID: PMC8535077 DOI: 10.3390/foods10102335] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Revised: 09/16/2021] [Accepted: 09/18/2021] [Indexed: 12/12/2022] Open
Abstract
Wheat bran incorporation into biscuits may increase their nutritional value, however, it may affect dough rheology and baking performance, due to the effect of bran particles on dough structure and an increase in water absorption. This study analyzed the enrichment effect of wheat bran and arabinoxylans, the most important non-starch polysaccharides found in whole wheat flour, on dough rheology and thermal behaviour during processing of rotary-moulded biscuits. The objective was to understand the contribution of arabinoxylans during biscuit-making and their impact when incorporated as wheat bran. Refined flour was replaced at 25, 50, 75, or 100% by whole flour with different bran particle sizes (fine: 4% > 500 μm; coarse: 72% > 500 μm). The isolated effect of arabinoxylans was examined by preparing model flours, where refined flour was enriched with water-extractable and water-unextractable arabinoxylans. Wheat bran had the greatest impact on dough firmness and arabinoxylans had the greatest impact on the elastic response. The degree of starch gelatinization increased from 24 to 36% in biscuits enriched with arabinoxylans or whole flour and coarse bran. The microstructural analysis (SEM, micro-CT) suggested that fibre micropores may retain water inside their capillaries which can be released in a controlled manner during baking.
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14
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Pasha I, Ahmad F. Monosaccharide composition and carbohydrates linkage identification in cereal brans using UHPLC/QqQ-DMRM-MS. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103732] [Citation(s) in RCA: 6] [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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15
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Han L, Zhang J, Cao X. Effects of orange peel powder on rheological properties of wheat dough and bread aging. Food Sci Nutr 2021; 9:1061-1069. [PMID: 33598189 PMCID: PMC7866614 DOI: 10.1002/fsn3.2080] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 12/07/2020] [Accepted: 12/10/2020] [Indexed: 11/17/2022] Open
Abstract
Orange peels, the major byproduct of orange fruit processing, are a good material for functional food production because of their excellent physiological and health function. The effects of orange peel powder (OPP) on the rheological and reho-fermentation properties of high-gluten wheat dough and bread staling were investigated. The results showed that OPP significantly modified wheat dough characteristics and bread quality for its fiber, pectin and polyphenol content. Incorporation of OPP in wheat dough mainly caused competitive water absorption. It improved dough water absorption from 59.70% to 66.82% by increasing the development time (from 1.40 min to 4.51 min) and decreasing the retrogradation degree (from 1.01% to 0.68%) at a low content (no more than 5%) but showed adverse effects at higher content because of stronger gluten-dilution action than excessive water sequestration of OPP. It strengthened the dough elasticity by increasing the value of storage modulus (G') and loss modulus (G″) of dough samples at all contents, G' and G″ value of dough sample containing 7% OPP was more than twice that of the wheat dough. Alveograph and rheofermentographic parameters confirmed that OPP improved the total volume of CO2 production from 1774.11 ml (wheat dough) to 2,458.30 ml (dough sample containing 7% OPP) but reduced the gas retention coefficient from 71.86% to 66.52% during fermentation accordingly. Additionally, no remarkable deterioration of the bread staling was observed. These results contributed to the interpretation of the action mechanism of OPP modification on the wheat dough structure and further guided the application of OPP on cereal product development.
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Affiliation(s)
- Lihong Han
- Collaborative Innovation Center for Food Production and SafetySchool of Biological Science and EngineeringNorth Minzu UniversityYinchuanChina
- Ningxia Ruichun Coarse Cereals Co., Ltd.GuyuanChina
| | - Jiajia Zhang
- Collaborative Innovation Center for Food Production and SafetySchool of Biological Science and EngineeringNorth Minzu UniversityYinchuanChina
| | - Xiaohong Cao
- Collaborative Innovation Center for Food Production and SafetySchool of Biological Science and EngineeringNorth Minzu UniversityYinchuanChina
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16
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Effects of dietary fiber on the digestion and structure of gluten under different thermal processing conditions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106080] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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17
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Miś A, Krekora M, Niewiadomski Z, Dziki D, Nawrocka A. Water redistribution between model bread dough components during mixing. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103035] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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18
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Kong F, Wang L, Chen H, Zhao X. Improving storage property of wheat bran by steam explosion. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14630] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Feng Kong
- State Key Laboratory of Biochemical Engineering Beijing Key Laboratory of Biomass Refining Engineering Institute of Process Engineering Chinese Academy of Sciences Beijing100190China
- University of Chinese Academy of Sciences Beijing100049China
| | - Lan Wang
- State Key Laboratory of Biochemical Engineering Beijing Key Laboratory of Biomass Refining Engineering Institute of Process Engineering Chinese Academy of Sciences Beijing100190China
| | - Hongzhang Chen
- State Key Laboratory of Biochemical Engineering Beijing Key Laboratory of Biomass Refining Engineering Institute of Process Engineering Chinese Academy of Sciences Beijing100190China
| | - Xuan Zhao
- State Key Laboratory of Biochemical Engineering Beijing Key Laboratory of Biomass Refining Engineering Institute of Process Engineering Chinese Academy of Sciences Beijing100190China
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19
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Kong F, Wang L, Gao H, Chen H. Process of steam explosion assisted superfine grinding on particle size, chemical composition and physico-chemical properties of wheat bran powder. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.05.067] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Dielectric properties, heating rate, and heating uniformity of wheat flour with added bran associated with radio frequency treatments. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102290] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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21
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Cappelli A, Oliva N, Bonaccorsi G, Lorini C, Cini E. Assessment of the rheological properties and bread characteristics obtained by innovative protein sources (Cicer arietinum, Acheta domesticus, Tenebrio molitor): Novel food or potential improvers for wheat flour? Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108867] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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22
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Lin S, Gao J, Jin X, Wang Y, Dong Z, Ying J, Zhou W. Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility. Food Funct 2020; 11:3610-3620. [DOI: 10.1039/c9fo02587a] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Whole-wheat flour (WWF) particle size is critical to dough properties, bread quality, and in vitro starch digestibility of bread.
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Affiliation(s)
- Suyun Lin
- Department of Food Science and Technology
- National University of Singapore
- Singapore 117542
- Singapore
- National University of Singapore (Suzhou) Research Institute
| | - Jing Gao
- Department of Food Science and Technology
- National University of Singapore
- Singapore 117542
- Singapore
- National University of Singapore (Suzhou) Research Institute
| | - Xiaoxuan Jin
- Department of Food Science and Technology
- National University of Singapore
- Singapore 117542
- Singapore
- National University of Singapore (Suzhou) Research Institute
| | - Yong Wang
- COFCO Nutrition & Health Research Institute
- Beijing 102209
- China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- Beijing Technology & Business University
| | - Zhizhong Dong
- COFCO Nutrition & Health Research Institute
- Beijing 102209
- China
| | - Jian Ying
- 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
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23
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Huang YL, Ma YS. Optimization of the extrusion process for preparation of soluble dietary fiber-enriched calamondin pomace and its influence on the properties of bread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:5444-5453. [PMID: 31749492 DOI: 10.1007/s13197-019-04015-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/24/2019] [Accepted: 08/07/2019] [Indexed: 01/14/2023]
Abstract
Calamondin pomace is a by-product obtained after calamondin juice extraction. The effects of extrusion variables on the soluble dietary fiber (SDF) of calamondin pomace were investigated by response surface methodology. Bread samples with different contents of extruded calamondin pomace (ECP) additive were produced and their textural and sensory properties evaluated. The optimal conditions for the extrusion of calamondin pomace were found to be a barrel temperature of 129 °C, feed moisture of 16%, and a screw speed of 298 rpm. The results revealed that extrusion increased the SDF of the calamondin pomace because the redistribution of insoluble dietary fiber formed SDF. A monosaccharide profile indicated that total dietary fiber in calamondin pomace processed by extrusion contained a high content of uronic acid and arabinose and a low amount of glucose, suggesting the presence of pectic polysaccharide and trace amounts of cellulose and hemicellulose. Increasing the ECP content decreased the specific volume and altered the textural properties, such as the hardness, gumminess and chewiness of the bread, and the bread became darker and redder in appearance. Sensory evaluation indicated that bread with 5% ECP content had good overall acceptability. Thus, extrusion of calamondin pomace can effectively increase the SDF content and resulting ECP can be used to produce SDF-enriched breads with sensory acceptability.
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Affiliation(s)
- Ya-Ling Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142, Hai-Chuan Road, Nan-Tzu District, Kaohsiung, 81157 Taiwan
| | - Ya-Sheng Ma
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142, Hai-Chuan Road, Nan-Tzu District, Kaohsiung, 81157 Taiwan
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24
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25
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Han W, Ma S, Li L, Zheng X, Wang X. Impact of wheat bran dietary fiber on gluten and gluten-starch microstructure formation in dough. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.033] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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26
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Ahmad F, Pasha I, Saeed M, Asgher M. Antioxidant profiling of native and modified cereal brans. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14046] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Farah Ahmad
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Imran Pasha
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Muhammad Saeed
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Muhammad Asgher
- Department of Biochemistry University of Agriculture Faisalabad Pakistan
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27
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Sui W, Xie X, Liu R, Wu T, Zhang M. Effect of wheat bran modification by steam explosion on structural characteristics and rheological properties of wheat flour dough. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.027] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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28
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Preparation and modification of high dietary fiber flour: A review. Food Res Int 2018; 113:24-35. [DOI: 10.1016/j.foodres.2018.06.068] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 06/25/2018] [Accepted: 06/28/2018] [Indexed: 12/18/2022]
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29
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Cappelli A, Cini E, Guerrini L, Masella P, Angeloni G, Parenti A. Predictive models of the rheological properties and optimal water content in doughs: An application to ancient grain flours with different degrees of refining. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.09.006] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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30
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Han W, Ma S, Li L, Zheng X, Wang X. Rheological properties of gluten and gluten-starch model doughs containing wheat bran dietary fibre. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13861] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Wen Han
- College of Grain and Food science; Henan University of Technology; Zhengzhou Henan 450001 China
| | - Sen Ma
- College of Grain and Food science; Henan University of Technology; Zhengzhou Henan 450001 China
| | - Li Li
- College of Grain and Food science; Henan University of Technology; Zhengzhou Henan 450001 China
| | - Xueling Zheng
- College of Grain and Food science; Henan University of Technology; Zhengzhou Henan 450001 China
| | - Xiaoxi Wang
- College of Grain and Food science; Henan University of Technology; Zhengzhou Henan 450001 China
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31
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Interactions between dietary fiber and ferulic acid changed the aggregation of gluten in a whole wheat model system. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.027] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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32
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Camarasa C, Chiron H, Daboussi F, Della Valle G, Dumas C, Farines V, Floury J, Gagnaire V, Gorret N, Leonil J, Mouret JR, O'Donohue MJ, Sablayrolles JM, Salmon JM, Saulnier L, Truan G. INRA's research in industrial biotechnology: For food, chemicals, materials and fuels. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.11.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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33
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Zanoletti M, Marti A, Marengo M, Iametti S, Pagani MA, Renzetti S. Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches. Food Res Int 2017; 102:728-737. [PMID: 29196006 DOI: 10.1016/j.foodres.2017.09.052] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2017] [Revised: 09/15/2017] [Accepted: 09/17/2017] [Indexed: 10/18/2022]
Abstract
A molecular and material science approach is used to describe the influence of coarse and fine buckwheat bran on wheat dough properties and bread textural quality. Focus is given on (i) gluten solvation and structural arrangements in presence of bran as studied by front-face fluorescence; (ii) thermo-mechanical behavior of dough during heating studied by dynamic mechanical thermal analysis and (iii) texture of bread crumb analyzed in terms of a cellular solid. The thermo-mechanical behavior of dough was found to be largely related to starch phase transitions during heating. The use of thermodynamic approaches to biopolymer melting revealed that key transitions such as the onset of starch gelatinization were function of the interplay of water and bran volume fractions in the dough. Front-face fluorescence studies in wheat dough revealed that gluten solvation and structural arrangements were delayed by increasing bran addition level and reduction in particle size, as indicated by the drastic decrease in the protein surface hydrophobicity index. Variations in gluten structure could be strongly related to dough baking performance, i.e. specific volume. With regards to texture, the approach revealed that crumb texture was controlled by variations in density, moisture and bran volume fractions. Overall, this study elucidates a number of physical mechanisms describing the influence of buckwheat bran addition to dough and bread quality. These mechanisms strongly pointed at the influence of bran on water partitioning among the main polymeric components. In the future, these mechanisms should be investigated with bran material of varying source, composition and structure.
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Affiliation(s)
- Miriam Zanoletti
- Department of Food Science, Environmental, and Nutritional Sciences, DeFENS, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy; TNO, Food & Nutrition, Utrechtseweg 48, 3704, HE, Zeist, The Netherlands
| | - Alessandra Marti
- Department of Food Science, Environmental, and Nutritional Sciences, DeFENS, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Mauro Marengo
- Department of Food Science, Environmental, and Nutritional Sciences, DeFENS, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Stefania Iametti
- Department of Food Science, Environmental, and Nutritional Sciences, DeFENS, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - M Ambrogina Pagani
- Department of Food Science, Environmental, and Nutritional Sciences, DeFENS, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Stefano Renzetti
- TNO, Food & Nutrition, Utrechtseweg 48, 3704, HE, Zeist, The Netherlands.
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34
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Wang N, Hou GG, Dubat A. Effects of flour particle size on the quality attributes of reconstituted whole-wheat flour and Chinese southern-type steamed bread. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.025] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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35
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Döring C, Grossmann I, Roth M, Jekle M, Koehler P, Becker T. Effect of Rye Bran Particles on Structure Formation Properties of Rye Dough and Bread. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.12998] [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)
- Clemens Döring
- Research Group Cereal Process Engineering, Institute of Brewing and Beverage Technology; Technische Universität München; Freising Germany
| | - Isabel Grossmann
- Leibniz Institut, Deutsche Forschungsanstalt für Lebensmittelchemie; Freising Germany
| | - Magdalena Roth
- Research Group Cereal Process Engineering, Institute of Brewing and Beverage Technology; Technische Universität München; Freising Germany
| | - Mario Jekle
- Research Group Cereal Process Engineering, Institute of Brewing and Beverage Technology; Technische Universität München; Freising Germany
| | - Peter Koehler
- Leibniz Institut, Deutsche Forschungsanstalt für Lebensmittelchemie; Freising Germany
| | - Thomas Becker
- Research Group Cereal Process Engineering, Institute of Brewing and Beverage Technology; Technische Universität München; Freising Germany
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36
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37
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Liu W, Brennan M, Serventi L, Brennan C. Effect of Wheat Bran on Dough Rheology and Final Quality of Chinese Steamed Bread. Cereal Chem 2017. [DOI: 10.1094/cchem-09-16-0234-r] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Wenjun Liu
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Science, Lincoln University, Lincoln 7647, Christchurch, New Zealand
| | - Margaret Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Science, Lincoln University, Lincoln 7647, Christchurch, New Zealand
| | - Luca Serventi
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Science, Lincoln University, Lincoln 7647, Christchurch, New Zealand
| | - Charles Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Science, Lincoln University, Lincoln 7647, Christchurch, New Zealand
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38
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Saccotelli MA, Conte A, Burrafato KR, Calligaris S, Manzocco L, Del Nobile MA. Optimization of durum wheat bread enriched with bran. Food Sci Nutr 2017; 5:689-695. [PMID: 28572958 PMCID: PMC5448379 DOI: 10.1002/fsn3.448] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2016] [Revised: 10/27/2016] [Accepted: 10/31/2016] [Indexed: 01/04/2023] Open
Abstract
An attempt is made in this study to balance the nutritional and sensory quality of bread. In particular, the formulation of a functional durum wheat bread enriched with bran at high concentration has been developed. Organogel concentration and bran particle size have been used as process variables for bread optimization. Bran concentration was increased at value as high as 15%, thus increasing the nutritional content, even though the sensory quality decreased. Bread was scored barely acceptable at 15% bran concentration. Therefore, the organogel concentration and bran particle size have been optimized to enhance bread sensory quality. Results show that it is possible to prepare bread with a significant bran enrichment without compromising its acceptability by adding proper concentration of organogel and using bran in appropriate particles size.
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Affiliation(s)
- Maria A. Saccotelli
- Department of Agricultural Sciences, Food and EnvironmentUniversity of FoggiaFoggiaItaly
| | - Amalia Conte
- Department of Agricultural Sciences, Food and EnvironmentUniversity of FoggiaFoggiaItaly
| | - Krystel R. Burrafato
- Department of Agricultural, Food, Environmental and Animal SciencesUniversity of UdineUdineItaly
| | - Sonia Calligaris
- Department of Agricultural, Food, Environmental and Animal SciencesUniversity of UdineUdineItaly
| | - Lara Manzocco
- Department of Agricultural, Food, Environmental and Animal SciencesUniversity of UdineUdineItaly
| | - Matteo A. Del Nobile
- Department of Agricultural Sciences, Food and EnvironmentUniversity of FoggiaFoggiaItaly
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40
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Lauková M, Karovičová J, Kohajdová Z, Babulicová M, Rückschloss Ľ, Lopatková V. Potential of bran from various wheat variety for cookies production. ACTA CHIMICA SLOVACA 2016. [DOI: 10.1515/acs-2016-0016] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The effect of replacing wheat flour with different kinds of wheat bran and spelt bran at level 5, 10 and 15 % on dough rheology, qualitative parameters of cookies as well as on sensory properties was studied. Addition of bran increased water absorption and mixing tolerance index, prolonged dough development time and decreased dough stability. It was also observed that incorporation of wheat bran modified qualitative parameters of cookies (volume, specific volume, spread ratio and porosity decreased). From the sensory evaluation resulted that higher amounts of wheat bran negatively affected taste, hardness and overall acceptability of cookies. Addition of bran up to 5 % resulted in cookies with high overall acceptability.
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Affiliation(s)
- Michaela Lauková
- Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic
| | - Jolana Karovičová
- Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic
| | - Zlatica Kohajdová
- Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic
| | - Mária Babulicová
- National Agricultural and Food Centre — Research Institute of Plant Production, Piešťany, Slovak Republic
| | - Ľubomír Rückschloss
- National Agricultural and Food Centre — Research Institute of Plant Production, Piešťany, Slovak Republic
| | - Veronika Lopatková
- Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic
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