1
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Melilli MG, Buzzanca C, Di Stefano V. Quality characteristics of cereal-based foods enriched with different degree of polymerization inulin: A review. Carbohydr Polym 2024; 332:121918. [PMID: 38431396 DOI: 10.1016/j.carbpol.2024.121918] [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: 11/08/2023] [Revised: 02/02/2024] [Accepted: 02/04/2024] [Indexed: 03/05/2024]
Abstract
Vegetables, cereals and fruit are foods rich in fibre with beneficial and nutritional effects as their consumption reduces the onset of degenerative diseases, especially cardiovascular ones. Among fibres, inulin, oligofructose or fructooligosaccharide (FOS) are the best-studied. Inulin is a generic term to cover all linear β(2-1) fructans, with a variable degree of polymerization. In this review a better understanding of the importance of the degree of polymerization of inulin as a dietary fibre, functions, health benefits, classifications, types and its applications in the food industry was considered in different fortified foods. Inulin has been used to increase the nutritional and healthy properties of the product as a sweetener and as a substitute for fats and carbohydrates, improving the nutritional value and decreasing the glycemic index, with the advantage of not compromising taste and consistency of the product. Bifidogenic and prebiotic effects of inulin have been well established, inulin-type fructans are fermented by the colon to produce short-chain fatty acids, with important local and systemic actions. Addition of inulin with different degrees of polymerization to daily foods for the production of fortified pasta and bread was reviewed, and the impact on sensorial, technological and organoleptic characteristics even of gluten-free bread was also reported.
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Affiliation(s)
- Maria Grazia Melilli
- National Council of Research, Institute of Biomolecular Chemistry (CNR-ICB), Catania, Italy.
| | - Carla Buzzanca
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies, University of Palermo, Italy.
| | - Vita Di Stefano
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies, University of Palermo, Italy; National Biodiversity Future Center (NBFC), 90123, Palermo, Italy.
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2
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Bieniek A, Buksa K. The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method. Molecules 2024; 29:904. [PMID: 38398654 PMCID: PMC10893419 DOI: 10.3390/molecules29040904] [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: 01/15/2024] [Revised: 02/05/2024] [Accepted: 02/15/2024] [Indexed: 02/25/2024] Open
Abstract
Bread is a basic element of the human diet. To counteract the process of its going stale, semi-finished bakery products are subjected to cooling or freezing. This process is called postponed baking. The aim of this work was to investigate the effect of the molar mass of rye arabinoxylans (AXs) on the properties of wheat breads baked using the postponed baking method. Breads were produced using the postponed baking method from wheat flour without and with 1 or 2% share of rye AXs clearly differing in molar masses-non-modified or modified AXs by means of partial hydrolysis and cross-linking. The molar mass of non-modified AXs was 413,800 g/mol, that of AXs after partial hydrolysis was 192,320 g/mol, and that of AXs after cross-linking was 535,630 g/mol. The findings showed that the addition of all AX preparations significantly increased the water absorption of the baking mixture, and the increase was proportional to the molar mass of AXs used as well as the share of AX preparation. Moreover, for the first time, it was shown that 1% share of partly hydrolyzed AXs, of a low molar mass, in the baking mixture had the highest effect on increasing the volume of bread and reducing the hardness of the bread crumb of bread baked using postponed baking method. It was also shown that the AXs had a low and inconclusive effect on the baking loss and moisture content of the bread crumb.
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Affiliation(s)
| | - Krzysztof Buksa
- Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland;
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3
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Scheuer PM, Southgate ANN, Martelli MF, Dias C, da Silva ME, Coelho AA, de Francisco A. Quality Properties of a Bread Made with Levain and Cocoa Waste. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2020.1848685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
| | | | | | - Camila Dias
- Gastronomy Department, Federal Institute of Santa Catarina, Florianópolis, Brazil
| | - Maria Eliza da Silva
- Food Science Department, Federal University of Santa Catarina, Florianópolis, Brazil
| | | | - Alicia de Francisco
- Food Science Department, Federal University of Santa Catarina, Florianópolis, Brazil
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4
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X-ray microtomography of ice crystal formation and growth in a sponge cake during its freezing and storage. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.110989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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5
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Barros JH, Franco CM. Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin. FOOD SCI TECHNOL INT 2021; 28:32-39. [PMID: 33517773 DOI: 10.1177/1082013221991259] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The objective of this study was to evaluate the changes that occurred during processing white breads enriched with 5, 7.5, and 10% of medium-polymerized inulin (MPI). Farinographic analysis revealed that enrichment caused the development time and dough stability to increase by up to 69.9% and 62.8%, respectively, when 7.5% of MPI was incorporated into wheat flour. This indicated that the added MPI strengthened the doughs. Conversely, alveographic analysis demonstrated that MPI was harmful to the gluten network. The specific volume and humidity of breads with up to 7.5% MPI were similar to those of the control (MPI-free) bread. During bread storage for 10 days, we noticed that the retrogradation rate increased only for the bread sample with 10% MPI. However, MPI enrichment, regardless of concentration, promoted an increase in the Avrami exponent and affected bread firmness. Bread staling analysis indicated that the moisture difference between crumb and crust was higher for the MPI-enriched breads than for the control. Moreover, we prepared more consistent doughs and fresh breads with MPI contents of up to 7.5%, which presented good quality and were good fiber sources; however, we determined that inulin did not present an anti-staling effect.
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Affiliation(s)
- Jefferson Ht Barros
- Department of Food Engineering and Technology, UNESP-São Paulo State University, São Paulo, Brazil.,IFAC-Federal Institute of Acre, Acre, Brazil
| | - Celia Ml Franco
- Department of Food Engineering and Technology, UNESP-São Paulo State University, São Paulo, Brazil
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6
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Clapassón P, Merino NB, Campderrós ME, Pirán Arce MF, Rinaldoni AN. Assessment of brea gum as an additive in the development of a gluten-free bread. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00414-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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7
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Escobedo-García S, Salas-Tovar JA, Flores-Gallegos AC, Contreras-Esquivel JC, González-Montemayor ÁM, López MG, Rodríguez-Herrera R. Functionality of Agave Bagasse as Supplement for the Development of Prebiotics-Enriched Foods. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:96-102. [PMID: 31853903 DOI: 10.1007/s11130-019-00785-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Agave bagasse is a fibrous-like material obtained during aguamiel extraction, which is also in contact with indigenous microbiota of agave plant during aguamiel fermentation. This plant is a well-known carrier of the prebiotic fructan-type carbohydrates, which have multiple ascribable health benefits. In the present work, the potential of ashen and green agave bagasse as functional ingredients in supplemented cookies was studied. For its application, the chemical, functional, properties of agave bagasses and formulated cookies were evaluated, as well as the physical properties of cookies. Chemical characterization was carried out by the proximate analysis of both bagasses and cookies, besides, the analysis of oligosaccharides was made by thin-layer chromatography and high-performance anion-exchange chromatography. In the same way, functional properties such as oil holding capacity, organic molecule absorption capacity, swelling capacity, and water holding capacity were analyzed in both agave bagasses and supplemented cookies. Finally, modifications in color and texture due to bagasse addition was studied through an analysis of total color difference and a penetrometric test, respectively. In this sense, ashen and green agave bagasses demonstrated chemical and functional properties for use in the food industry, since they increased oil holding capacity of cookies and transferred prebiotic fructooligosaccharides to both agave bagasse formulations, which remain active as a prebiotic ingredient in cookies after in vitro digestion and cookie manufacture, including thermal treatment. Hence, agave bagasse could be considered a valuable alternative for the addition of the nutritionally-relevant dietary fiber in healthier foods.
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Affiliation(s)
- Sarai Escobedo-García
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, 25280, Saltillo, Coahuila, Mexico
| | - Jesús A Salas-Tovar
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, 25280, Saltillo, Coahuila, Mexico
| | - Adriana C Flores-Gallegos
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, 25280, Saltillo, Coahuila, Mexico
| | - Juan C Contreras-Esquivel
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, 25280, Saltillo, Coahuila, Mexico
| | - Ángela M González-Montemayor
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, 25280, Saltillo, Coahuila, Mexico
| | - Mercedes G López
- Biotechnology and Biochemistry Department, Centro de Investigación y de Estudios Avanzados del IPN, Unidad Irapuato, 36821 Irapuato, Guanajuato, Mexico
| | - Raúl Rodríguez-Herrera
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, 25280, Saltillo, Coahuila, Mexico.
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8
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Mohtarami F. Effect of Carrot Pomace Powder and Dushab (Traditional Grape Juice Concentrate) on the Physical and Sensory Properties of Cakes: A Combined Mixtures Design Approach. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401314666180525111901] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Background:
Carrot pomace powder (CPP), a valuable by-product of carrot processing,
and Dushab, a traditional grape juice concentrate, can be utilized for enrichment of products.
Methods:
Combined mixtures methodology using D-optimal design was found to be an effective
technique to investigate the effects of replacing wheat flour and sucrose with CPP and Dushab on water
activity, moisture content, specific volume, crumb color and textural properties of cakes and their
sensory evaluation.
Results:
Moisture content, color difference and browning index of cakes increased with an increase in
the amount of CPP and Dushab substitution. The specific volume of the cakes reduced in the supplemented
CPP and Dushab cakes. By increasing the level of CPP and Dushab, the firmness of the cakes
increased whereas cohesiveness decreased. Chewiness and gumminess were not affected by Dushab
substitution but increased by the increment of CPP. Dushab substitution led to the decline of cake
springiness compared to the control one. The least sensory accepted product, with a mean score of 0.7
in a scale from 0 to 1, had the maximum substitution of CPP (24% wheat flour) and Dushab (100%
sucrose).
Conclusion:
The optimization tool indicated that a functional cake with high desirability can be
achieved with the substitution of 10% wheat flour by CPP and 65% sucrose by Dushab.
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Affiliation(s)
- Forogh Mohtarami
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
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9
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Codină GG, Ropciuc S, Dabija A. Optimization of calcium–magnesium–inulin formulation on wheat flour dough rheological properties. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13219] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
| | - Sorina Ropciuc
- Ştefan cel Mare University, Faculty of Food Engineering Suceava Romania
| | - Adriana Dabija
- Ştefan cel Mare University, Faculty of Food Engineering Suceava Romania
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10
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Gurditta H, Patel AA, Arora S. Selection of dietary fibres for sucrose replacement in functional
Chhana‐murki
(Indian Cottage cheese‐based dessert) and their effect on sensory, physical and instrumental texture parameters. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12624] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Harsh Gurditta
- Department of Dairy Technology National Dairy Research Institute Karnal132001Haryana India
| | - Ashok A Patel
- Department of Dairy Technology National Dairy Research Institute Karnal132001Haryana India
| | - Shalini Arora
- Department of Dairy Technology, College of Dairy Science and Technology Lala Lajpat Rai University of Veterinary & Animal Sciences Hisar125004Haryana India
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11
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Majzoobi M, Aghdam MBK, Eskandari MH, Farahnaky A. Quality and microbial properties of symbiotic bread produced by straight dough and frozen part-baking methods. J Texture Stud 2019; 50:165-171. [PMID: 30575036 DOI: 10.1111/jtxs.12386] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2018] [Revised: 12/08/2018] [Accepted: 12/10/2018] [Indexed: 11/28/2022]
Abstract
Symbiotic bread was produced by straight dough and frozen part-baking methods using inulin as a prebiotic (0-7.5% in straight dough method and 5% in frozen part baked bread) and GanedenBC 30 as a probiotic. With addition of inulin, dough water absorption and softening reduced, but dough development time and stability time increased. Inulin prevented excessive moisture loss during bread storage and enhanced crust darkness and crumb firmness while reduced bread volume. Increasing the frozen storage time (up to 56 days) had no effect on bread moisture content, but it reduced volume and increased firmness and crust lightness. Samples produced by straight dough method had acceptable levels of probiotic (7.45, 6.45, and 7.43 log cfu/g, respectively) complying with the WHO recommendation. Frozen storage had no effect on the probiotic content of the samples and it increased to 7.35 log cfu/g (above the minimum recommended level) after re-baking and storage at room temperature. PRACTICAL APPLICATIONS: Symbiotic foods are products that contain both probiotics (useful bacteria) and prebiotics (carbohydrate source for probiotics). Development of symbiotic bread is required to add variety to the existing types of functional breads and satisfy costumers particularly those avoiding dairy products which are traditionally enriched with probiotics. Part-baked bread industry is growing rapidly around the world; however, to remain in the market it requires innovation to satisfy consumers' demand for healthy products. This research can find practical application for ordinary and part-baked bread industry to produce bread with improved health benefits and acceptable quality.
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Affiliation(s)
- Mahsa Majzoobi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.,NSW Department of Primary Industries and Graham Centre for Agricultural Innovation, Wagga Wagga Agricultural Institute, Wagga Wagga, New South Wales, Australia
| | | | - Mohammad Hadi Eskandari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Asgar Farahnaky
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.,School of Science, RMIT University, Melbourne, Victoria, Australia
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12
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Stankova N, Gogova T, Paramonenko L. DETERMINING THE MODES OF TECHNOLOGICAL OPERATIONS IN THE PRODUCTION OF EINKORN WHEAT BREAD MADE OF FROZEN DOUGH AND ENRICHED WITH JERUSALEM ARTICHOKE FLOUR. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.15673/fst.v12i2.943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Einkorn wheat is a grain crop characterized by the ability not to accumulate heavy metals from the soil. Besides, it is rich in selenium. Jerusalem artichoke is rich in inulin. From the combination of these two types of flour (einkorn wheat and Jerusalem artichoke), bread can be produced for people for who suffer from type 2 diabetes. It is proved that consuming bread enriched with Jerusalem artichoke for two months every day significantly reduces the glycaemic index of patients suffering from type 2 diabetes. To provide these patients systematically with fresh bread, the bread dough freezing technique is suggested. We have studied how the storage time of dough enriched with a flour mix (100 % einkorn wheat flour and Jerusalem artichoke flour) in the frozen state influence the modes of the main technological operations in the production of bread made of frozen dough, namely, defrosting, the time of increasing the temperature of the dough up to the operational level, the duration of the final fermentation and of baking. It has been established that the storage time of the dough in the frozen state reduces the duration of defrosting (which differs by 91 min. from that of the reference sample). However, there is a reverse effect, too, for the rise of the temperature of the dough to the operational level and for the final fermentation. The duration of the two above-mentioned operations is determined simultaneously. It is 5 min. more, compared with the reference sample. It has been established that the storage time of frozen dough does not affect the duration of baking. By the organoleptic indicators, the bread from the frozen dough is very similar to the reference sample.
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13
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Hejrani T, Sheikholeslami Z, Mortazavi A, Davoodi MG. The properties of part baked frozen bread with guar and xanthan gums. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.04.012] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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14
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15
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Luo D, Liang X, Xu B, Kou X, Li P, Han S, Liu J, Zhou L. Effect of inulin with different degree of polymerization on plain wheat dough rheology and the quality of steamed bread. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.04.009] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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16
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Majzoobi M, Raiss Jalali A, Farahnaky A. Impact of Whole Oat Flour on Dough Properties and Quality of Fresh and Stored Part-Baked Bread. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12237] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Affiliation(s)
- Mahsa Majzoobi
- Department of Food Science and Technology School of Agriculture; Shiraz University; Shiraz Iran
- Department of Primary Industries; Wagga Wagga Agricultural Institute and Graham Centre for Agricultural Innovation; Wagga Wagga NSW 2650 Australia
| | - Aida Raiss Jalali
- Department of Food Science and Technology School of Agriculture; Shiraz University; Shiraz Iran
| | - Asgar Farahnaky
- Department of Food Science and Technology School of Agriculture; Shiraz University; Shiraz Iran
- School of Biomedical Sciences and Graham Centre for Agricultural Innovation; Charles Sturt University; Wagga Wagga NSW Australia
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17
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Majzoobi M, Raissjalali A, Jamalian J, Farahnaky A. Effect of White Wheat Flour Substitution with Whole Oat Flour on Physical Properties of Part-Baked Frozen Bread. J Texture Stud 2015. [DOI: 10.1111/jtxs.12139] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Mahsa Majzoobi
- Department of Food Science and Technology; School of Agriculture; Shiraz University; 7144165186 Shiraz Iran
- School of Biomedical Sciences; Graham Centre for Agricultural Innovation and ARC Industrial Transformation Training Centre for Functional Grains; Charles Sturt University; Wagga Wagga New South Wales Australia
| | - Aida Raissjalali
- Department of Food Science and Technology; School of Agriculture; Shiraz University; 7144165186 Shiraz Iran
| | - Jalal Jamalian
- Department of Food Science and Technology; School of Agriculture; Shiraz University; 7144165186 Shiraz Iran
| | - Asgar Farahnaky
- Department of Food Science and Technology; School of Agriculture; Shiraz University; 7144165186 Shiraz Iran
- School of Biomedical Sciences; Graham Centre for Agricultural Innovation and ARC Industrial Transformation Training Centre for Functional Grains; Charles Sturt University; Wagga Wagga New South Wales Australia
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18
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Gharaie Z, Azizi MH, Barzegar M, Aghagholizade R. Effects of Hydrocolloids on the Rheological Characteristics of Dough and the Quality of Bread Made From Frozen Dough. J Texture Stud 2015. [DOI: 10.1111/jtxs.12136] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Zahra Gharaie
- Department of Food Science and Technology; Faculty of Agriculture; Tarbiat Modares University; P.O. Box 14115-111 Tehran Iran
| | - Mohammad Hossein Azizi
- Department of Food Science and Technology; Faculty of Agriculture; Tarbiat Modares University; P.O. Box 14115-111 Tehran Iran
| | - Mohsen Barzegar
- Department of Food Science and Technology; Faculty of Agriculture; Tarbiat Modares University; P.O. Box 14115-111 Tehran Iran
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19
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Kondakci T, Ang AMY, Zhou W. Impact of Sodium Alginate and Xanthan Gum on the Quality of Steamed Bread Made from Frozen Dough. Cereal Chem 2015. [DOI: 10.1094/cchem-03-14-0036-r] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Turkay Kondakci
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543
| | - Amanda Mei Yen Ang
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543
| | - Weibiao Zhou
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543
- National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu, 215123, People's Republic of China
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20
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Saeed F, Pasha I, Arshad MU, Muhammad Anjum F, Hussain S, Rasheed R, Nasir MA, Shafique B. Physiological and Nutraceutical Perspectives of Fructan. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2012.716475] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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21
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Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality. FOOD STRUCTURE-NETHERLANDS 2015. [DOI: 10.1016/j.foostr.2014.11.001] [Citation(s) in RCA: 65] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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22
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Rodriguez Furlán LT, Pérez Padilla A, Campderrós ME. Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix. Food Chem 2014; 170:257-64. [PMID: 25306343 DOI: 10.1016/j.foodchem.2014.08.033] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2013] [Revised: 07/01/2014] [Accepted: 08/10/2014] [Indexed: 10/24/2022]
Abstract
The aim of this work was to improve the quality of gluten-free bread, incorporating plasma bovine proteins concentrated by ultrafiltration and freeze-dried with saccharides (inulin and sucrose). The influence of these compounds on textural properties and final bread quality was assessed. The textural studies revealed that with the addition of proteins and inulin, homogeneous and smaller air cells were achieved improving the textural properties while the bread hardness was comparable with breads with gluten. The volume of gluten-free breads increased with increasing proteins and inulin concentrations, reaching a maximum at a protein concentration of 3.5% (w/w). The addition of the enhancers improved moisture retention of the loaves after cooking and an increase of lightness of crumb with respect to the control was observed. The sensory analysis found no statistically significant difference in sensory attributes evaluated with respect to the control, so these ingredients do not negatively affect the organoleptic properties of bread.
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Affiliation(s)
- Laura T Rodriguez Furlán
- Instituto de Investigaciones en Tecnología Química (INTEQUI-CONICET), Facultad de Química, Bioquímica y Farmacia (UNSL), Chacabuco y Pedernera, 5700 San Luis, Argentina
| | - Antonio Pérez Padilla
- Instituto de Investigaciones en Tecnología Química (INTEQUI-CONICET), Facultad de Química, Bioquímica y Farmacia (UNSL), Chacabuco y Pedernera, 5700 San Luis, Argentina
| | - Mercedes E Campderrós
- Instituto de Investigaciones en Tecnología Química (INTEQUI-CONICET), Facultad de Química, Bioquímica y Farmacia (UNSL), Chacabuco y Pedernera, 5700 San Luis, Argentina.
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23
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Khoshakhlagh K, Hamdami N, Shahedi M, Le-Bail A. Quality and microbial characteristics of part-baked Sangak bread packaged in modified atmosphere during storage. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.01.014] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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24
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Fadda C, Sanguinetti AM, Del Caro A, Collar C, Piga A. Bread Staling: Updating the View. Compr Rev Food Sci Food Saf 2014; 13:473-492. [PMID: 33412702 DOI: 10.1111/1541-4337.12064] [Citation(s) in RCA: 135] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2013] [Accepted: 02/15/2014] [Indexed: 12/01/2022]
Abstract
Staling of bread is cause of significant product waste in the world. We reviewed the literature of the last 10 y with the aim to give an up-to-date overview on processing/storage parameters, antistaling ingredients, sourdough technology, and measurement methods of the staling phenomenon. Many researchers have been focusing their interest on the selection of ingredients able to retard staling, mainly hydrocolloids, waxy wheat flours (WWF), and enzymes, but different efforts have been made to understand the molecular basis of bread staling with the help of various measurement methods. Results obtained confirm the central role of amylopectin retrogradation and water redistribution within the different polymers in determining bread staling, but highlighted also the importance of other flour constituents, such as proteins and nonstarch polysaccharides. Data obtained with thermal, spectroscopy, nuclear magnetic resonance, X-ray crystallography, and colorimetry analysis have pointed out the need to encourage the use of one or more of these techniques in order to better understand the mechanisms of staling. Results so far obtained have provided new insight on bread staling, but the phenomenon has not been fully elucidated so far.
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Affiliation(s)
- C Fadda
- Dipto. di Agraria, Univ. degli Studi di Sassari, Viale Italia 39/A, 07100, Sassari, Italy
| | - A M Sanguinetti
- Dipto. di Agraria, Univ. degli Studi di Sassari, Viale Italia 39/A, 07100, Sassari, Italy
| | - A Del Caro
- Dipto. di Agraria, Univ. degli Studi di Sassari, Viale Italia 39/A, 07100, Sassari, Italy
| | - C Collar
- Cereal Group, Food Science Dept, Inst. de Agroquímica y Tecnología de Alimentos (CSIC), Avenida Catedrático Agustín Escardino 7, Paterna 46980, Valencia, Spain
| | - A Piga
- Dipto. di Agraria, Univ. degli Studi di Sassari, Viale Italia 39/A, 07100, Sassari, Italy
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Ahmad A, Arshad N, Ahmed Z, Bhatti MS, Zahoor T, Anjum N, Ahmad H, Afreen A. Perspective of surface active agents in baking industry: an overview. Crit Rev Food Sci Nutr 2014; 54:208-24. [PMID: 24188269 DOI: 10.1080/10408398.2011.579697] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Different researchers have previously used surfactants for improving bread qualities and revealed that these compounds result in improving the quality of dough and bread by influencing dough strength, tolerance, uniform crumb cell size, and improve slicing characteristics and gas retention. The objective of this review is to highlight the areas where surfactants are most widely used particularly in the bread industries, their role and mechanism of interaction and their contribution to the quality characteristics of the dough and bread. This review reveals some aspects of surface-active agents regarding its role physiochemical properties of dough that in turn affect the bread characteristics by improving its sensory quality and storage stability.
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Affiliation(s)
- Asif Ahmad
- a Department of Food Technology , Pir Mehr Ali Shah Arid Agriculture University Rawalpindi , Rawalpindi , Pakistan
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26
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Ronda F, Quilez J, Pando V, Roos YH. Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.01.023] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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27
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Almeida EL, Chang YK, Steel CJ. Dietary fibre sources in frozen part-baked bread: Influence on technological quality. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.01.008] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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28
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Changes of β-glucan physicochemical characteristics in frozen and freeze dried oat bran bread and porridge. J Cereal Sci 2013. [DOI: 10.1016/j.jcs.2013.03.014] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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29
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Koutelidakis AE, Rallidis L, Koniari K, Panagiotakos D, Komaitis M, Zampelas A, Anastasiou-Nana M, Kapsokefalou M. Effect of green tea on postprandial antioxidant capacity, serum lipids, C-reactive protein and glucose levels in patients with coronary artery disease. Eur J Nutr 2013; 53:479-86. [DOI: 10.1007/s00394-013-0548-0] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2013] [Accepted: 06/11/2013] [Indexed: 10/26/2022]
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30
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Škara N, Novotni D, Čukelj N, Smerdel B, Ćurić D. Combined effects of inulin, pectin and guar gum on the quality and stability of partially baked frozen bread. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.06.005] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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31
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Long-term frozen storage of wheat bread and dough – Effect of time, temperature and fibre on sensory quality, microstructure and state of water. J Cereal Sci 2013. [DOI: 10.1016/j.jcs.2012.10.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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32
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Tsatsaragkou K, Yiannopoulos S, Kontogiorgi A, Poulli E, Krokida M, Mandala I. Mathematical approach of structural and textural properties of gluten free bread enriched with carob flour. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2012.07.007] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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33
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Pestorić M, Pojić M, Sakač M, Mastilović J, Šimurina O, Filipčev B, Živančev J. Selection of Optimal Sensory Properties for the Recognition of Wholemeal Bread. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2012. [DOI: 10.1080/10942912.2010.501466] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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34
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Morris C, Morris GA. The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review. Food Chem 2012; 133:237-48. [DOI: 10.1016/j.foodchem.2012.01.027] [Citation(s) in RCA: 106] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2011] [Revised: 08/18/2011] [Accepted: 01/14/2012] [Indexed: 10/14/2022]
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35
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Evageliou V, Tseliou G, Mandala I, Komaitis M. Effect of inulin on texture and clarity of gellan gels. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.07.023] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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36
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Sciarini LS, Ribotta PD, León AE, Pérez GT. Effect of hydrocolloids on gluten-free batter properties and bread quality. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02407.x] [Citation(s) in RCA: 76] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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37
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Rosell CM, Santos E. Impact of fibers on physical characteristics of fresh and staled bake off bread. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.01.008] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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38
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Poinot P, Arvisenet G, Grua-Priol J, Fillonneau C, Le-Bail A, Prost C. Influence of inulin on bread: Kinetics and physico-chemical indicators of the formation of volatile compounds during baking. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.09.029] [Citation(s) in RCA: 80] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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39
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Polaki A, Xasapis P, Fasseas C, Yanniotis S, Mandala I. Fiber and hydrocolloid content affect the microstructural and sensory characteristics of fresh and frozen stored bread. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.04.031] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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40
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Kotoki D, Deka SC. Baking loss of bread with special emphasis on increasing water holding capacity. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2010; 47:128-31. [PMID: 23572615 PMCID: PMC3550991 DOI: 10.1007/s13197-010-0008-2] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/27/2009] [Accepted: 06/02/2009] [Indexed: 11/28/2022]
Abstract
Potato flour (PF), hydroxypropyl methylcellulose (HPMC) and honey were used as baking agents and their effects on baking loss and sensory quality were studied. PF at 1, 2 and 4% levels decreased baking loss followed by HPMC and honey. Water absorption was substantially high with the HPMC (70.8-80.8%) and PF (61.7-71.7%) compared to honey and normal standard bread. PF incorporation increased shelf-life (6-7 days) as compared to HPMC and honey. HPMC incorporated bread had higher moisture content (36.8-38.0%) followed by PF (34.5-35.8%) and honey (34.7%). The ash content was in the order of PF (1%) > honey (4%) > PF (2%) > normal bread > HPMC (0.5 g) > PF (4%) > HPMC (1 g) > HPMC (1.5 g). PF incorporated bread had sensorily highest acceptance followed by HPMC and honey.
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Affiliation(s)
- D. Kotoki
- Department of Food Processing Technology, School of Engineering, Tezpur University, Tezpur, 784 028 India
| | - S. C. Deka
- Department of Food Processing Technology, School of Engineering, Tezpur University, Tezpur, 784 028 India
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