1
|
Ospina MA, Moreno JL, Tran T, Jaramillo AM, Gallego-Castillo S, Ospina B, Dufour D. Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4671-4679. [PMID: 37406186 DOI: 10.1002/jsfa.12831] [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: 01/19/2023] [Revised: 06/23/2023] [Accepted: 07/06/2023] [Indexed: 07/07/2023]
Abstract
BACKGROUND The consumption of foods such as sweet potato and cassava with high levels of carotenoids is a possible solution to reduce vitamin A deficiency. In this study, we evaluated the kinetics of thermal degradation of carotenoids. The content of carotenoids was quantified by high-performance liquid chromatography, first in fresh material, then in flour and finally in bakery products using mixtures of wheat, sweet potato and cassava. The degree of acceptance of the bakery products by children was also assessed through a sensory acceptance test. RESULTS The study found that the degradation of carotenoid compounds in sweet potato followed first-order kinetics and fitted the Arrhenius equation with correlations of R2 > 0.9. The retention rates of all-trans-β-carotene were 77%, 56% and 48% at cooking temperatures of 75, 85 and 95 °C respectively, during a cooking time of 20 min. The concentrations of all-trans-β-carotene, after baking, for bread, cookies and cake were 15, 19 and 14 μg g-1 db, respectively. In a sensory acceptance test carried out in a school, 47.6% of the boys and 79.2% of the girls rated the cookies made from a mixture of cassava, sweet potato and wheat flour with the indicator I like it a lot. CONCLUSION The content of carotenoid compounds was reduced by exposure to high temperatures and long cooking times. The combinations of cooking time and temperature which minimized degradation of all-trans-β-carotene occurred at 75 °C-20 min and 95 °C-10 min. All-trans-β-carotene retentions for bread, cookies and cake were 25%, 15% and 11% respectively. The mixture of wheat, sweet potato and cassava flour can be considered in the development of cookies with positive contributions of all-trans-β-carotenes and with a good acceptance by children between 9 and 13 years old. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Collapse
Affiliation(s)
- Maria A Ospina
- Cassava Program, Alliance of Bioversity and CIAT, Cali, Colombia
| | | | - Thierry Tran
- Cassava Program, Alliance of Bioversity and CIAT, Cali, Colombia
- UMR QualiSud, CIRAD, Montpellier, France
- QualiSud, University of Montpellier, CIRAD, Institut Agro, University of Avignon, IRD, University of La Réunion, Montpellier, France
| | | | - Sonia Gallego-Castillo
- Harvest Plus Program, Alliance of Bioversity and CIAT, Cali, Colombia
- CLAYUCA Corporation, Cali, Colombia
| | | | - Dominique Dufour
- Cassava Program, Alliance of Bioversity and CIAT, Cali, Colombia
- UMR QualiSud, CIRAD, Montpellier, France
- QualiSud, University of Montpellier, CIRAD, Institut Agro, University of Avignon, IRD, University of La Réunion, Montpellier, France
| |
Collapse
|
2
|
Zhang Y, Wang D, Zhang Z, Guan H, Zhang Y, Xu D, Xu X, Li D. Improvement on wheat bread quality by in situ produced dextran-A comprehensive review from the viewpoint of starch and gluten. Compr Rev Food Sci Food Saf 2024; 23:e13353. [PMID: 38660747 DOI: 10.1111/1541-4337.13353] [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: 01/12/2024] [Revised: 03/12/2024] [Accepted: 04/03/2024] [Indexed: 04/26/2024]
Abstract
Deterioration of bread quality, characterized by the staling of bread crumb, the softening of bread crust and the loss of aroma, has caused a huge food waste and economic loss, which is a bottleneck restriction to the development of the breadmaking industry. Various bread improvers have been widely used to alleviate the issue. However, it is noteworthy that the sourdough technology has emerged as a pivotal factor in this regard. In sourdough, the metabolic breakdown of carbohydrates, proteins, and lipids leads to the production of exopolysaccharides, organic acids, aroma compounds, or prebiotics, which contributes to the preeminent ability of sourdough to enhance bread attributes. Moreover, sourdough exhibits a "green-label" feature, which satisfies the consumers' increasing demand for additive-free food products. In the past two decades, there has been a significant focus on sourdough with in situ produced dextran due to its exceptional performance. In this review, the behaviors of bread crucial compositions (i.e., starch and gluten) during dough mixing, proofing, baking and bread storing, as well as alterations induced by the acidic environment and the presence of dextran are systemically summarized. From the viewpoint of starch and gluten, results obtained confirm the synergistic amelioration on bread quality by the coadministration of acidity and dextran, and also highlight the central role of acidification. This review contributes to establishing a theoretical foundation for more effectively enhancing the quality of wheat breads through the application of in situ produced dextran.
Collapse
Affiliation(s)
- Yao Zhang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
- Postdoctoral Research Program of Materials Science and Engineering, School of Materials Science and Engineering, Jiangsu University of Science and Technology, Zhenjiang, China
- Postdoctoral Programme of Juxiangyuan Health Food (Zhongshan) Co., Ltd., Zhongshan, China
| | - Dongxu Wang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Zhihong Zhang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Huanan Guan
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Yanjie Zhang
- Postdoctoral Programme of Juxiangyuan Health Food (Zhongshan) Co., Ltd., Zhongshan, China
| | - Dan Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xueming Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Dandan Li
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, China
| |
Collapse
|
3
|
Trevisan S, Salimi Khorshidi A, Scanlon MG. Relationship between nitrogen functionality and wheat flour dough rheology: extensional and shear approaches. Food Res Int 2022; 162:112049. [DOI: 10.1016/j.foodres.2022.112049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 10/09/2022] [Accepted: 10/12/2022] [Indexed: 11/04/2022]
|
4
|
Albasir MOS, Alyassin M, Campbell GM. Development of Bread Dough by Sheeting: Effects of Sheeting Regime, Bran Level and Bran Particle Size. Foods 2022; 11:foods11152300. [PMID: 35954066 PMCID: PMC9367850 DOI: 10.3390/foods11152300] [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: 07/05/2022] [Revised: 07/20/2022] [Accepted: 07/25/2022] [Indexed: 11/16/2022] Open
Abstract
The effects of sheeting on bread dough development and baked loaf quality were investigated, using Dynamic Dough Density and springback to quantify development, and examining effects of the sheeting regime on bread quality in terms of loaf volume and crumb structure. Bread doughs, with and without bran at different levels and particle sizes, were formed through a short mixing period, then sheeted through a benchtop manual sheeter at roll gaps of 6, 9 and 12 mm for different numbers of sheeting passes. The sheeting of doughs without bran increased dough expansion and baked loaf volume up to 12 sheeting passes. Loaves were larger after sheeting at a 6 mm roll gap, reflecting the greater gluten development at the smaller gap, although the crumb structure was less fine, with fewer gas cells and larger average gas cell diameters. The addition of bran decreased dough expansion and loaf volumes, with Fine bran and Coarse bran both more damaging than Medium bran, indicating the opportunity to optimise bran particle size to maximise bread quality. Sheeting was effective in alleviating the damaging effects of bran, with sheeting for 8 passes giving more dough expansion, larger loaf volumes and finer crumb structures than sheeting for 12 passes, indicating an even more damaging effect of bran when gluten is overstretched by sheeting. The work demonstrates the opportunity to enhance bread quality, particularly of healthy high-fibre breads, by employing sheeting to enhance gluten development and to offset the damage to gluten caused by the presence of bran.
Collapse
|
5
|
Hlozáková TK, Gálová Z, Šliková S, Leišová-Svobodová L, Beinhauer J, Dyčka F, Šebela M, Zetochová E, Gregová E. Molecular Characterization of Novel x-Type HMW Glutenin Subunit 1B × 6.5 in Wheat. PLANTS 2021; 10:plants10102108. [PMID: 34685917 PMCID: PMC8541187 DOI: 10.3390/plants10102108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 09/30/2021] [Accepted: 09/30/2021] [Indexed: 11/29/2022]
Abstract
A novel high molecular weight glutenin subunit encoded by the Glu-1B locus was identified in the French genotype Bagou, which we named 1B × 6.5. This subunit differed in SDS-PAGE from well-known 1B × 6 and 1B × 7 subunits, which are also encoded at this locus. Subunit 1B × 6.5 has a theoretical molecular weight of 88,322.83 Da, which is more mobile than 1B × 6 subunit, and isoelectric point (pI) of about 8.7, which is lower than that for 1B × 6 subunit. The specific primers were designed to amplify and sequence 2476 bp of the Glu-1B locus from genotype Bagou. A high level of similarity was found between the sequence encoding 1B × 6.5 and other x-type encoding alleles of this locus.
Collapse
Affiliation(s)
- Tímea Kuťka Hlozáková
- Faculty of Biotechnology and Food Science, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (T.K.H.); (Z.G.)
| | - Zdenka Gálová
- Faculty of Biotechnology and Food Science, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (T.K.H.); (Z.G.)
| | - Svetlana Šliková
- National Agriculture and Food Centre, Research Institute of Plant Production, Bratislavská Cesta 122, 921 01 Piešťany, Slovakia; (S.Š.); (E.Z.)
| | | | - Jana Beinhauer
- Centre of the Region Haná for Biotechnological and Agricultural Research, Faculty of Science, Palacký University, Šlechtitelu 27, 783 71 Olomouc, Czech Republic; (J.B.); (F.D.); (M.Š.)
| | - Filip Dyčka
- Centre of the Region Haná for Biotechnological and Agricultural Research, Faculty of Science, Palacký University, Šlechtitelu 27, 783 71 Olomouc, Czech Republic; (J.B.); (F.D.); (M.Š.)
| | - Marek Šebela
- Centre of the Region Haná for Biotechnological and Agricultural Research, Faculty of Science, Palacký University, Šlechtitelu 27, 783 71 Olomouc, Czech Republic; (J.B.); (F.D.); (M.Š.)
| | - Erika Zetochová
- National Agriculture and Food Centre, Research Institute of Plant Production, Bratislavská Cesta 122, 921 01 Piešťany, Slovakia; (S.Š.); (E.Z.)
| | - Edita Gregová
- National Agriculture and Food Centre, Research Institute of Plant Production, Bratislavská Cesta 122, 921 01 Piešťany, Slovakia; (S.Š.); (E.Z.)
- Correspondence:
| |
Collapse
|
6
|
Relationships between dough thermomechanical parameters and physical and sensory properties of gluten-free bread texture during storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110577] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
7
|
Grenier D, Rondeau-Mouro C, Dedey KB, Morel MH, Lucas T. Gas cell opening in bread dough during baking. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.032] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
8
|
Small deformation rheological behaviour of wheat gluten - octenyl succinyl modified corn starches mixtures. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2020.103150] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
9
|
Hellemans T, Nekhudzhiga H, Van Bockstaele F, Wang Y, Emmambux M, Eeckhout M. Variation in amylose concentration to enhance wheat flour extrudability. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102992] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
|
10
|
Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.). Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105885] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
11
|
Melis S, Delcour JA. Impact of wheat endogenous lipids on the quality of fresh bread: Key terms, concepts, and underlying mechanisms. Compr Rev Food Sci Food Saf 2020; 19:3715-3754. [DOI: 10.1111/1541-4337.12616] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 07/09/2020] [Accepted: 07/20/2020] [Indexed: 11/30/2022]
Affiliation(s)
- Sara Melis
- KU Leuven Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) Leuven Belgium
| | - Jan A. Delcour
- KU Leuven Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) Leuven Belgium
| |
Collapse
|
12
|
Iuga M, Mironeasa S. Potential of grape byproducts as functional ingredients in baked goods and pasta. Compr Rev Food Sci Food Saf 2020; 19:2473-2505. [PMID: 33336974 DOI: 10.1111/1541-4337.12597] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 05/14/2020] [Accepted: 06/10/2020] [Indexed: 12/23/2022]
Abstract
Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended.
Collapse
Affiliation(s)
- Mădălina Iuga
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| |
Collapse
|
13
|
|
14
|
Büyük F, Sayaslan A, Gökmen S, Şahin N, Yetim H. Effects of different flour blends with varying protein content and quality on dough and crust properties of "etliekmek", a pizza-like traditional food of Turkey. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:1032-1040. [PMID: 32123424 PMCID: PMC7026350 DOI: 10.1007/s13197-019-04136-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/09/2019] [Accepted: 10/14/2019] [Indexed: 12/01/2022]
Abstract
Etliekmek, which somewhat resembles pizza in terms of crust and toppings, is a widely consumed traditional food in Turkey. It consists of a sheeted dough topped with a mixture of minced meat and some vegetables. In this study, the effects on dough processing and crust properties of etliekmek of five flour blends with varying protein content and quality were investigated. The blends (Blend-1 through Blend-5) consisted respectively of hard-endosperm Bezostaja and soft-endosperm Gerek-79 wheat flours at the ratios of 100:0, 75:25, 50:50, 25:75 and 0:100. In addition to pysicochemical properties of wheats and their flour blends, dough processing and etliekmek crust properties were measured through the instrumental and sensory approaches. It was determined that protein contents and qualities of the blends decreased from Blend-1 through Blend-5. The dough from Blend-1 was judged to be extremely elastic, which resisted to sheeting due to elastic recovery, whereas the dough from Blend-5 was scored to be somewhat weak and easily extensible. The most suitable dough for the processing of etliekmek crust, i.e., optimally elastic and properly extensible dough with appropriate sheetability, seemed to be 50:50 blend of Bezostaja and Gerek-79 flours (Blend-3). Blend-1 yielded etliekmek crust with thick, moist and excessively chewy texture, as opposed to the thinner, drier and rather crunchy crust texture from Blend-5. Based on the dimensional measurements and sensory evaluations, Blend-3 yielded the best etliekmek crust. The results demonstrate that an optimum balance of dough viscosity and elasticity, which are mostly governed by flour protein content and quality, is of vital importance to the production of high-quality etliekmek crust.
Collapse
Affiliation(s)
| | - Abdulvahit Sayaslan
- Department of Food Engineering, Karamanoğlu Mehmetbey University, Karaman, Turkey
| | - Süleyman Gökmen
- Department of Food Processing, Karamanoğlu Mehmetbey University, Karaman, Turkey
| | - Nazlı Şahin
- Department of Food Engineering, Karamanoğlu Mehmetbey University, Karaman, Turkey
| | - Hasan Yetim
- Department of Food Engineering, İstanbul Sabahattin Zaim University, Istanbul, Turkey
| |
Collapse
|
15
|
Fuentes C, Castañeda R, Rengel F, Peñarrieta JM, Nilsson L. Characterization of molecular properties of wheat starch from three different types of breads using asymmetric flow field-flow fractionation (AF4). Food Chem 2019; 298:125090. [DOI: 10.1016/j.foodchem.2019.125090] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 06/25/2019] [Accepted: 06/26/2019] [Indexed: 10/26/2022]
|
16
|
Alba K, Campbell GM, Kontogiorgos V. Dietary fibre from berry-processing waste and its impact on bread structure: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4189-4199. [PMID: 30737794 DOI: 10.1002/jsfa.9633] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 02/04/2019] [Accepted: 02/05/2019] [Indexed: 06/09/2023]
Abstract
The structure and function of by-products of berry-processing industries are reviewed, with particular attention to dietary fibre (DF) and its effects in food products. The complex chemical composition and physicochemical characteristics of DF have been investigated and strategies for extraction of specific fractions that provide tailored technological and physiological functionality have been reviewed. The aim of this review is to describe in detail the structural composition and isolation methods of dietary fibre derived from berry by-products, and to explore their potential functionality in foods. The goal is to introduce DF from berry waste streams into the food chain, for which bread is a major vehicle. However, the appeal of bread lies in its aerated structure, for which DF is generally detrimental. The technological influence of DF on the formation and stabilization of the aerated structure of bread is therefore reviewed, in order to understand how to incorporate DF into bread while maintaining palatability. The aerated structure of bread is stabilized by two mechanisms: the gluten matrix and the liquid film surrounding bubbles. Incorporating DF successfully into bread requires understanding its interactions with both of these mechanisms. DF fractions from berries offer superior nutritional value compared to cereal fibre, potentially with less damage to bread structure, due to the higher proportion of soluble fibre. By-products from berry-processing industries could be used as a source of technologically and nutritionally distinctive DF to fabricate foods with enhanced nutritional value. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Katerina Alba
- Department of Biological and Geographical Sciences, University of Huddersfield, Huddersfield, UK
| | - Grant M Campbell
- Department of Chemical Sciences, University of Huddersfield, Huddersfield, UK
| | - Vassilis Kontogiorgos
- Department of Biological and Geographical Sciences, University of Huddersfield, Huddersfield, UK
| |
Collapse
|
17
|
Henry RJ, Furtado A, Rangan P. Wheat seed transcriptome reveals genes controlling key traits for human preference and crop adaptation. CURRENT OPINION IN PLANT BIOLOGY 2018; 45:231-236. [PMID: 29779965 DOI: 10.1016/j.pbi.2018.05.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Revised: 05/02/2018] [Accepted: 05/08/2018] [Indexed: 05/23/2023]
Abstract
Analysis of the transcriptome of the developing wheat grain has associated expression of genes with traits involving production (e.g. yield) and quality (e.g. bread quality). Photosynthesis in the grain may be important in retaining carbon that would be lost in respiration during grain filling and may contribute to yield in the late stages of seed formation under warm and dry environments. A small number of genes have been identified as having been selected by humans to optimize the performance of wheat for foods such as bread. Genes determining flour yield in milling have been discovered. Hardness is explained by variations in expression of pin genes. Knowledge of these genes should dramatically improve the efficiency of breeding better climate adapted wheat genotypes.
Collapse
Affiliation(s)
- Robert J Henry
- Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Brisbane, QLD 4072, Australia.
| | - Agnelo Furtado
- Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Brisbane, QLD 4072, Australia
| | - Parimalan Rangan
- Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Brisbane, QLD 4072, Australia; Division of Genomic Resources, ICAR-National Bureau of Plant Genetic Resources, PUSA Campus, New Delhi 110012, India
| |
Collapse
|
18
|
Salt LJ, González-Thuillier I, Chope G, Penson S, Tosi P, Haslam RP, Skeggs PK, Shewry PR, Wilde PJ. Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor. Food Hydrocoll 2018; 75:211-222. [PMID: 29398762 PMCID: PMC5646524 DOI: 10.1016/j.foodhyd.2017.08.020] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Doughs were prepared from a single variety breadmaking flour (cv. Hereward), from three successive harvests (years; 2011, 2012 and 2013). A preparation of the aqueous phase from dough, known as dough liquor (DL), was prepared by ultracentrifugation and its physico-chemical properties were investigated. Surface tension and interfacial rheology, showed that the interface of DL was lipid-dominated and that 2013 DL had a different type of interface to 2011 and 2012 DL. This data was consistent with the improved foam stability observed for 2013 DL and with the types of lipids identified. All foams collapsed quickly, but the most stable foam was from 2013 DL with 89.2% loss in foam, followed by 2011 DL with 91.7% loss and 2012 had the least stable foam with a loss of 92.5% of the foam structure. Glycolipids (DGDG and MGDG) were enriched in 2013 DL, and were also present in DL foam, contributing towards improved stability. Neutral lipids, such as FFAs, were enriched in DL foams contributing towards instability and rapid foam collapse. Baking trials using 2012 and 2013 flour, showed increased loaf volumes and gas bubble diameter in 2013 bread compared to 2012 bread, highlighting the potential impact that surface active polar lipids, enriched in the aqueous phase of dough, could have on improving breadmaking quality. During proving, gas bubble stability is determined by the types of lipids adsorbed at the air-water interface of the aqueous phase. Both proteins and lipids were active at the air-water interface of dough liquor (DL), but it was dominated by lipids. FFAs were enriched in DL foams and were detrimental to foam stability, whilst Polar lipids were enriched in DL. Greatest loaf volumes were generated from flour that produced DL with the highest enrichment of polar lipids.
Collapse
Affiliation(s)
- Louise J. Salt
- Quadram Institute Bioscience, Norwich Research Park, Norwich, Norfolk, NR4 7UA, UK
| | | | - Gemma Chope
- Campden BRI, Station Road, Chipping Campden, Gloucestershire, GL55 6LD, UK
| | - Simon Penson
- Campden BRI, Station Road, Chipping Campden, Gloucestershire, GL55 6LD, UK
| | - Paola Tosi
- University of Reading, Whiteknights, Reading, Berkshire, RG6 6AH, UK
| | - Richard P. Haslam
- Rothamsted Research, West Common, Harpenden, Hertfordshire, AL5 2JQ, UK
| | - Peter K. Skeggs
- Hovis Limited, The Lord Rank Centre, High Wycombe, Buckinghamshire, HP12 3QS, UK
| | - Peter R. Shewry
- Rothamsted Research, West Common, Harpenden, Hertfordshire, AL5 2JQ, UK
- University of Reading, Whiteknights, Reading, Berkshire, RG6 6AH, UK
| | - Peter J. Wilde
- Quadram Institute Bioscience, Norwich Research Park, Norwich, Norfolk, NR4 7UA, UK
- Corresponding author.
| |
Collapse
|