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Yang J, Zhang Y, Jiang J, Zhang B, Li M, Guo B. Effects of Frozen Storage Time, Thawing Treatments, and Their Interaction on the Rheological Properties of Non-Fermented Wheat Dough. Foods 2023; 12:4369. [PMID: 38231864 DOI: 10.3390/foods12234369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 11/29/2023] [Accepted: 12/02/2023] [Indexed: 01/19/2024] Open
Abstract
In this study, the effects of frozen storage time, thawing treatments, and their interaction on the rheological properties of non-fermented dough were evaluated. Texture profile analysis (TPA), rheological measurements, including strain/frequency sweep, and creep-recovery measurement were applied to the dough. Compared with unfrozen fresh dough, the frozen storage time (S) and thawing treatment (T) influenced almost all indicators significantly, and their mutual effects (S × T) mainly affected the hardness and springiness. Frozen time was the main factor resulting in the destruction of non-fermented dough during the thawing treatments. Moreover, refrigerator thawing (4 °C) produced a dough with minimal changes in the rheological properties, regardless of the frozen storage time. Meanwhile, microwave thawing resulted in lower G' and lower zero shear viscosity (η0) values, as well as higher maximum creep compliance (Jmax) and hardness values. Moreover, the difference between the three thawing treatments was exacerbated after 30 days of frozen storage. SEM images also showed that long-term frozen storage combined with microwave thawing seriously destroyed the rheological properties, structural stability, and inner microstructure of the dough.
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Affiliation(s)
- Jingjie Yang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs of the People Republic of China, Beijing 100193, China
| | - Yingquan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs of the People Republic of China, Beijing 100193, China
- Western Agriculture Research Center, Chinese Academy of Agricultural Sciences, Changji 831100, China
| | - Jikai Jiang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs of the People Republic of China, Beijing 100193, China
| | - Bo Zhang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs of the People Republic of China, Beijing 100193, China
| | - Ming Li
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs of the People Republic of China, Beijing 100193, China
| | - Boli Guo
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs of the People Republic of China, Beijing 100193, China
- Western Agriculture Research Center, Chinese Academy of Agricultural Sciences, Changji 831100, China
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2
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Spina A, Guarnaccia P, Canale M, Sanfilippo R, Bizzini M, Blangiforti S, Zingale S, Lo Piero AR, Allegra M, Sicilia A, Nicotra C, Anastasi U. Sicilian Rivet Wheat Landraces: Grain Characteristics and Technological Quality of Flour and Bread. PLANTS (BASEL, SWITZERLAND) 2023; 12:2641. [PMID: 37514255 PMCID: PMC10385672 DOI: 10.3390/plants12142641] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 07/06/2023] [Accepted: 07/10/2023] [Indexed: 07/30/2023]
Abstract
In recent years, the growth of tetraploid Sicilian wheat landraces has been arousing increasing interest. In this study, eighteen local genotypes of Triticum turgidum subsp. turgidum, belonging to the groups 'Bufala', 'Ciciredda', 'Bivona' and 'Paola', and two cultivars of Triticum turgidum subsp. durum (the old variety 'Bidì', and a more recent variety 'Simeto') were assessed for the characteristics of the grain and bread-making performance of their flours and doughs, as well as the quality of the loaves. The grain of the twenty genotypes came from a field trial conducted during 2018-2019 in south-eastern Sicily. The main commercial features of the grain (thousand kernel weight and hectolitre weight), including the defects (starchy, black pointed and shrunken kernels), were determined. The wholemeal flours and doughs obtained from the grain of each genotype were evaluated for the main technological quality (physico-chemical and rheological characteristics), and processed into loaves, whose main quality indices (volume, height, weight, moisture and porosity) were assessed. The results from such analyses allowed the authors to evaluate the genotypes' bread-making suitability. In particular, for the grain characteristics, hectolitre weight varied from 68.23 ('Bufala Rossa Lunga 01') to 77.43 ('Bidì 03') kg/hL, passing through the typical values for common and durum wheat. Among the grain defects, the black point defect was absent in all the grain samples, except for that of 'Bufala Nera Corta 01' (2%). Dry gluten content varied from 6.22 to 10.23 g/100 g, and sedimentation test values were low or medium-low, with values ranging from 22 to 35 mL. Amylase activity was low and highly variable among the genotypes, with the maximum value observed for 'Bufala Rossa Corta b01' (509 s). The doughs evidenced a poor quality for bread making with alveograph values of W ranging from 12 to 145 (10-4 × Joule) and thus the volume of the loaves varied from 346.25 cm3 of 'Bivona' and 'Ciciredda' to 415.00 cm3 of 'Bufala Rossa Lunga'. A Tandem Cluster Analysis was conducted on a set of all the response variables. The Hierarchical Cluster Analysis was initially run. A five-cluster solution identified three clusters further segmented and two single branches. Overall, the study highlighted the possibility of using some of these landraces alone for the production of traditional breads locally appreciated or together with other ingredients for the production of crumbly baked goods such as substitutes for bread and biscuits.
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Affiliation(s)
- Alfio Spina
- Council for Agricultural Research and Economics (CREA), Research Centre for Cereal and Industrial Crops, Corso Savoia, 190, 95024 Acireale, Italy
| | - Paolo Guarnaccia
- Department of Agriculture, Food and Environment, University of Catania, Via Santa Sofia 98, 95123 Catania, Italy
| | - Michele Canale
- Council for Agricultural Research and Economics (CREA), Research Centre for Cereal and Industrial Crops, Corso Savoia, 190, 95024 Acireale, Italy
| | - Rosalia Sanfilippo
- Council for Agricultural Research and Economics (CREA), Research Centre for Cereal and Industrial Crops, Corso Savoia, 190, 95024 Acireale, Italy
| | - Michele Bizzini
- Stazione Consorziale Sperimentale di Granicoltura per la Sicilia, 95041 Caltagirone, Italy
| | - Sebastiano Blangiforti
- Stazione Consorziale Sperimentale di Granicoltura per la Sicilia, 95041 Caltagirone, Italy
| | - Silvia Zingale
- Department of Agriculture, Food and Environment, University of Catania, Via Santa Sofia 98, 95123 Catania, Italy
| | - Angela Roberta Lo Piero
- Department of Agriculture, Food and Environment, University of Catania, Via Santa Sofia 98, 95123 Catania, Italy
| | - Maria Allegra
- Research Centre for Olive, Fruit and Citrus Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Angelo Sicilia
- Department of Agriculture, Food and Environment, University of Catania, Via Santa Sofia 98, 95123 Catania, Italy
| | - Carmelo Nicotra
- Stazione Consorziale Sperimentale di Granicoltura per la Sicilia, 95041 Caltagirone, Italy
| | - Umberto Anastasi
- Department of Agriculture, Food and Environment, University of Catania, Via Santa Sofia 98, 95123 Catania, Italy
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3
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Yang J, Chen L, Guo B, Zhang B, Zhang Y, Li M. Elucidation of rheological properties of frozen non-fermented dough with different thawing treatments: The view from protein structure and water mobility. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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4
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Characteristics of wheat flour blends with water chestnut flour and effects of different temperature on frozen fermented dough. Cereal Chem 2022. [DOI: 10.1002/cche.10595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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5
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Changes of aggregation and structural properties of heat-denatured gluten proteins in fast-frozen steamed bread during frozen storage. Food Chem 2021; 365:130492. [PMID: 34237565 DOI: 10.1016/j.foodchem.2021.130492] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 06/22/2021] [Accepted: 06/25/2021] [Indexed: 11/21/2022]
Abstract
The aim of this research was to clearly clarify the deterioration mechanism of heat-denatured gluten proteins by exploring the change of aggregation and structural characteristics of heat-denatured gluten proteins in the steamed bread system and the steamed gluten system during frozen storage. An increase in the total SDS-soluble protein content was determined, which mainly attributed to the soluble monomer protein content increased. Combined with the significant increase of free sulfhydryl, from 3.12 μmol/g to 5.06 μmol/g and 2.64 μmol/g to 3.29 μmol/g, respectively, it can be inferred that the proteins depolymerization induced by frozen storage was mainly involved in the breakdown of heat-induced glutenin-gliadin disulfide cross-linking. Frozen storage induced the conversion of random coil structure to β-sheet structure and a ruptured microstructure with small fragment was observed. Moreover, the protein of steamed bread system was easier to depolymerize than that of the steamed gluten system.
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6
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Yang J, Zhang B, Zhang Y, Rasheed M, Gu S, Guo B. Effect of freezing rate and frozen storage on the rheological properties and protein structure of non-fermented doughs. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110377] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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7
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Effect of quick-freezing temperature on starch retrogradation and ice crystals properties of steamed oat roll. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103109] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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8
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Omedi JO, Huang W, Zhang B, Li Z, Zheng J. Advances in present-day frozen dough technology and its improver and novel biotech ingredients development trends-A review. Cereal Chem 2019. [DOI: 10.1002/cche.10122] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Jacob O. Omedi
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereal/Sourdough and Ingredient Functionality Research, School of Food Science and Technology; Jiangnan University; Wuxi China
| | - Weining Huang
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereal/Sourdough and Ingredient Functionality Research, School of Food Science and Technology; Jiangnan University; Wuxi China
| | - Binle Zhang
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereal/Sourdough and Ingredient Functionality Research, School of Food Science and Technology; Jiangnan University; Wuxi China
- MagiBake GS International; Jinjiang; Quanzhou China
| | - Zhibin Li
- MagiBake GS International; Jinjiang; Quanzhou China
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9
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Liu M, Liang Y, Zhang H, Wu G, Wang L, Qian H, Qi X. Comparative Study on the Cryoprotective Effects of Three Recombinant Antifreeze Proteins from Pichia pastoris GS115 on Hydrated Gluten Proteins during Freezing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:6151-6161. [PMID: 29863868 DOI: 10.1021/acs.jafc.8b00910] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
During the freezing process, ice crystal formation leads to the deterioration in physicochemical properties and networks of gluten proteins. The cryoprotective effects of recombinant carrot ( Daucus carota) antifreeze protein (rCaAFP), type II antifreeze protein from Epinephelus coioides (rFiAFP), and Tenebrio molitor antifreeze protein (rTmAFP) produced from Pichia pastoris GS115 on hydrated gluten, glutenin, and gliadin during freezing were investigated. The thermal hysteresis (TH) activity and ice crystals' morphology modification ability of recombinant antifreeze proteins (rAFPs) were analyzed by differential scanning calorimetry (DSC) and cryomicroscope, respectively. The freezing and melting properties, water state, rheological properties, and microstructure of hydrated gluten proteins were studied by DSC, low field nuclear magnetic resonance, rheometer, and scanning electron microscopy, respectively. The rTmAFP exhibited strongest TH activity and ice crystals' morphology modification ability, followed by rFiAFP and rCaAFP. The addition of the three rAFPs caused freezing hysteresis and weakened the damage of freezing to the networks of hydrated gluten, glutenin, and gliadin. During freezing, the cryoprotective effects of the three rAFPs on the freezable water content, water mobility and distribution, and rheological properties of hydrated gluten were achieved by protecting these corresponding properties of hydrated glutenin. Among the three rAFPs, rTmAFP was most effective in the cryoprotective activities on hydrated gluten proteins during freezing. The results demonstrate the potential of these rAFPs, especially rTmAFP, to preserve the above properties of hydrated gluten proteins during the freezing process.
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Affiliation(s)
| | - Ying Liang
- College of Biological Engineering , Henan University of Technology , Zhengzhou 450001 , China
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Nunes CA, Souza VR, Rodrigues JF, Pinheiro ACM, Freitas MP, Bastos SC. Prediction of consumer acceptance in some thermoprocessed food by physical measurements and multivariate modeling. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13178] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Cleiton A. Nunes
- Department of Food Science; Federal University of Lavras, CP 3037; Lavras MG 37200-000 Brazil
| | - Vanessa R. Souza
- Department of Food Science; Federal University of Lavras, CP 3037; Lavras MG 37200-000 Brazil
| | - Jéssica F. Rodrigues
- Department of Food Science; Federal University of Lavras, CP 3037; Lavras MG 37200-000 Brazil
| | - Ana Carla M. Pinheiro
- Department of Food Science; Federal University of Lavras, CP 3037; Lavras MG 37200-000 Brazil
| | - Matheus P. Freitas
- Department of Chemistry; Federal University of Lavras, CP 3037; Lavras MG 37200-000 Brazil
| | - Sabrina C. Bastos
- Department of Nutrition; Federal University of Lavras, CP 3037; Lavras MG 37200-000 Brazil
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11
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Ghasemi-Varnamkhasti M, Lozano J. Electronic nose as an innovative measurement system for the quality assurance and control of bakery products: A review. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.eaef.2016.06.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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12
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Ureta MM, Olivera DF, Salvadori VO. Influence of baking conditions on the quality attributes of sponge cake. FOOD SCI TECHNOL INT 2016; 23:156-165. [PMID: 27574030 DOI: 10.1177/1082013216666618] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Sponge cake is a sweet bakery product characterized by its aerated and soft crumb and by its thin-coloured crust. The aim of this work is to analyse the influence of baking conditions (natural or forced convection, steam injection, oven temperature from 140 ℃ to 180 ℃) on sponge cake quality. Both crust and crumb regions were characterized by means of colour development, water content, crust/crumb relation, crust thickness and crumb structure (in terms of porosity, crumb density and texture). Colour measurements allowed obtaining an accurate model for browning kinetics. Crumb water content remains almost constant, while considerable dehydration occurs in the crust. In general, no significant differences due to baking conditions were found in the instrumental quality analysis.
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Affiliation(s)
- M Micaela Ureta
- 1 Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT-CONICET La Plata and Facultad de Ciencias Exactas, UNLP, La Plata, Argentina
| | - Daniela F Olivera
- 1 Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT-CONICET La Plata and Facultad de Ciencias Exactas, UNLP, La Plata, Argentina
| | - Viviana O Salvadori
- 1 Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT-CONICET La Plata and Facultad de Ciencias Exactas, UNLP, La Plata, Argentina.,2 DIQ, Facultad de Ingeniería, UNLP, La Plata, Argentina
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13
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Öhgren C, Fabregat N, Langton M. Quality of bread baked from frozen dough – effects of rye, and sugar content, kneading time and proofing profile. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.069] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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14
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Doménech-Asensi G, Merola N, López-Fernández A, Ros-Berruezo G, Frontela-Saseta C. Influence of the reformulation of ingredients in bakery products on healthy characteristics and acceptability of consumers. Int J Food Sci Nutr 2015; 67:74-82. [PMID: 26706903 DOI: 10.3109/09637486.2015.1126565] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Bakery products are highly consumed by children and adults and as cereal-derived foods are considered a fundamental part of a balanced diet, but they are usually high in sugar and saturated and trans fat and low in fibre. This study aimed to develop four different bakery products (cookies, croissants, Spanish muffins and Spanish sponge cake) with healthier properties, such as lower fat and sugar content, healthy fatty acid profile and higher fibre content. Margarine and sunflower oil were replaced with high oleic sunflower oil, and inulin was also added. After the modifications, a significant reduction of fat content and kilocalories in all cases, an increment of monounsaturated fat and a decrease in saturated fatty acids in three products were observed. The sensory analysis resulted similar results in both recipes for cookies and lower acceptability in sponge cake, croissants and muffins. Purchase intention only decreased in sponge cake.
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Affiliation(s)
- G Doménech-Asensi
- a Department of Food Science and Nutrition, Faculty of Veterinary Sciences , Regional Campus of Excellence "Campus Mare Nostrum", University of Murcia , Murcia , Spain
| | - N Merola
- a Department of Food Science and Nutrition, Faculty of Veterinary Sciences , Regional Campus of Excellence "Campus Mare Nostrum", University of Murcia , Murcia , Spain
| | - A López-Fernández
- a Department of Food Science and Nutrition, Faculty of Veterinary Sciences , Regional Campus of Excellence "Campus Mare Nostrum", University of Murcia , Murcia , Spain
| | - G Ros-Berruezo
- a Department of Food Science and Nutrition, Faculty of Veterinary Sciences , Regional Campus of Excellence "Campus Mare Nostrum", University of Murcia , Murcia , Spain
| | - C Frontela-Saseta
- a Department of Food Science and Nutrition, Faculty of Veterinary Sciences , Regional Campus of Excellence "Campus Mare Nostrum", University of Murcia , Murcia , Spain
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15
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Impact of Flour Protein Content and Freezing Conditions on the Quality of Frozen Dough and Corresponding Steamed Bread. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1544-6] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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