1
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Debonne E, Thys M, Eeckhout M, Devlieghere F. The potential of UVC decontamination to prolong shelf-life of par-baked bread. FOOD SCI TECHNOL INT 2023:10820132231162170. [PMID: 36908224 DOI: 10.1177/10820132231162170] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
Abstract
The effect of UVC (254 nm) treatment on the mould-free shelf-life of par-baked wholemeal, rye and six-grain bread was examined. Currently, these breads are par-baked, wrapped in high-density polyethylene (HDPE)-foil and transported or stored at room temperature for a couple of days before being full-baked and sold/consumed. Generally, after five days, these breads show signs of mould spoilage. A shelf-life increase in one or more days would already offer immense economical and logistic benefits for the baker or retailer. In this study, the parameters fluence rate (irradiation intensity), fluence (UV dose), distance to the UV-lamp (DTL) and number of layers of a common wrapping HDPE-foil (20 µm) were diversified. The breads were subjected to a UVC treatment (0-2502 mJ/cm²), packed and stored at room temperature for a period of 15 days (21.5 ± 0.8°C). Similar as for the breads, agar plates with mould spores of Aspergillus niger, Aspergillus montevidensis and Penicillium roqueforti were UVC treated (0-1664 mJ/cm²) and checked daily for visible mould growth during 15 days (25°C). Aspergillus niger showed the strongest resistance towards UVC, a fluence of 800 mJ/cm² was needed to inhibit growth during 15 days of storage, whereas for P. roqueforti and A. montevidensis, respectively, UV levels of 291 and 133 mJ/cm² were found sufficient. Furthermore, the shelf-life of wholemeal, rye and six-grain bread can be prolonged from 5 to 6, 8 and 9 days, respectively, using 2502 mJ/cm². The effect of higher UVC dosage on shelf-life reached a maximal level and was strongly impacted by the wide spread on data of mould-free shelf-life. The main factors influencing the potential of UV decontamination were the rough bread surface, differences in DTL, the possibility of post-contamination and UV permeability of packaging materials.
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Affiliation(s)
- Els Debonne
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
- Laboratory of Applied Mycology (MYCOLAB), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Margaux Thys
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Mia Eeckhout
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Frank Devlieghere
- Laboratory of Applied Mycology (MYCOLAB), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
- Research Unit Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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2
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Moss R, McSweeney MB. Effect of quinoa, chia and millet addition on consumer acceptability of gluten‐free bread. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15509] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Rachael Moss
- School of Nutrition and Dietetics Acadia University 15 University Ave Wolfville NS B4P 2R6 Canada
| | - Matthew B. McSweeney
- School of Nutrition and Dietetics Acadia University 15 University Ave Wolfville NS B4P 2R6 Canada
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3
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Debonne E, De Leyn I, Vroman A, Spaepen G, Van Hecke M, Ruyssen T, Eeckhout M. Technological and microbiological evaluation of different storage conditions of par-baked bread. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109757] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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4
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Hayward L, McSweeney MB. Acceptability of bread made with hemp (Cannabis sativa subsp. sativa) flour evaluated fresh and following a partial bake method. J Food Sci 2020; 85:2915-2922. [PMID: 32794183 DOI: 10.1111/1750-3841.15372] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 05/25/2020] [Accepted: 06/15/2020] [Indexed: 11/28/2022]
Abstract
With an increasing demand for gluten-free foods, there has been an interest in the utilization of nonconventional ingredients to improve the nutritional quality, sensory attributes, and functionality of gluten-free products. Hemp (Cannabis sativa subsp. Sativa) is one of these ingredients that have yet to be thoroughly evaluated. The primary objective of this study was to determine the acceptability and consumers' sensory perceptions of gluten-free bread (GFB) made with hemp flour. The secondary objective was to assess if the acceptability of the bread changes after 45 days of frozen storage following a partial bake method. The first trial (n = 89) instructed participants to assess six fresh bread samples of varying hemp percentages (0%, 5%, 10%, 15%, 20%, and 25%), using check-all-that-apply questionnaire and a 9-point hedonic scale. This procedure was repeated for the second trial (n = 81), which used partially baked bread samples of the same composition. Overall, as the percentage of hemp flour increased, the overall liking of the GFB decreased. The 5% hemp incorporation in the fresh bread and the 15% hemp incorporation or less in the partially baked bread did not significantly differ from the control bread (fresh and partially baked, respectively). Attributes found to drive the liking of bread were smooth (only for the frozen bread), porous, moist, and soft, whereas the attributes that led to disliking were yeasty and dense. In future research, partial baking methods should be varied to assess the optimal freezing and baking ratio that are specific for hemp-based breads. PRACTICAL APPLICATION: The gluten-free bread (GFB) made with 5% hemp incorporation was not significantly different from the control and was acceptable to consumers. The partially baking method is a suitable method to be used with GFBs incorporated with hemp as it did not affect the consumer acceptability. Additionally, hemp flour incorporation in partially baked GFB was acceptable up to 15%. Consumers prefer GFB with hemp that possesses smooth, porous, moist, and soft attributes.
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Affiliation(s)
- Lydia Hayward
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Matthew B McSweeney
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
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5
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A Fuzzy Mathematical Approach for Selection of Surface Coating and Its Effect on Staling Kinetics in a Formulated Gluten-Free Flatbread. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02348-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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6
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Andrzej KM, Małgorzata M, Sabina K, Horbańczuk OK, Rodak E. Application of rich in β-glucan flours and preparations in bread baked from frozen dough. FOOD SCI TECHNOL INT 2019; 26:53-64. [PMID: 31403832 DOI: 10.1177/1082013219865379] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This study aims to define the changes in the quality of bakery products depending on the β-glucan source and its contribution using bake-off technology. The examined bread was enriched with a 10% addition of oat flour, barley flour, oat fibre preparation, and barley fibre preparation. Bread was tested for rheological parameters, baking performance, hardness and springiness, water content, specific volume, porosity, crust and crumb colour, and β-glucan content. In the executed research, the adverse effect of this component on the formation of gluten network and hardness of the crumb was observed. In the double compression test, it was shown that the highest hardness on the day of baking was characterized by the bread with the addition of barley preparation. The fastest rate of staling was observed in the bread with additional barley flour that was affected by the highest amount of β-glucan. A significant decrease of the β-glucan level was also found during the technological bake-off process, which can be explained by the activity of enzymes.
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Affiliation(s)
- Kurek Marcin Andrzej
- Department of Technique and Food Development, Warsaw University of Life Sciences, Warsaw, Poland
| | - Moczkowska Małgorzata
- Department of Technique and Food Development, Warsaw University of Life Sciences, Warsaw, Poland
| | - Karp Sabina
- Department of Technique and Food Development, Warsaw University of Life Sciences, Warsaw, Poland
| | - Olaf K Horbańczuk
- Department of Technique and Food Development, Warsaw University of Life Sciences, Warsaw, Poland
| | - Ewelina Rodak
- Department of Technique and Food Development, Warsaw University of Life Sciences, Warsaw, Poland
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7
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Quality and microbial stability of part-baked ‘Barbari bread’ during freezing storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.033] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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8
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Debonne E, Baert H, Eeckhout M, Devlieghere F, Van Bockstaele F. Optimization of composite dough for the enrichment of bread crust with antifungal active compounds. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.020] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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9
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Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.03.033] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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10
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Mikulec A, Kowalski S, Lukasiewicz M. The impact of postponed bread baking technology on the quality properties of Kaiser rolls andin vitrostarch digestibility. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12628] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Anna Mikulec
- Institute of Technology, State Higher Vocational School in Nowy Sacz, ul. Staszica 1; Nowy Sacz 33-300 Poland
| | - Stanislaw Kowalski
- Department of Carbohydrate Technology, Faculty of Food Technology; University of Agriculture in Krakow, ul. Balicka 122; Krakow 30-149 Poland
| | - Marcin Lukasiewicz
- Department of Carbohydrate Technology, Faculty of Food Technology; University of Agriculture in Krakow, ul. Balicka 122; Krakow 30-149 Poland
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11
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Comparative study of deterioration procedure in chemical-leavened steamed bread dough under frozen storage and freeze/thaw condition. Food Chem 2017; 229:464-471. [DOI: 10.1016/j.foodchem.2017.02.122] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2016] [Revised: 02/20/2017] [Accepted: 02/24/2017] [Indexed: 11/19/2022]
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12
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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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13
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Do TTD, Muhlhausler B, Box A, Able AJ. Enrichment of Antioxidant Capacity and Vitamin E in Pita Made from Barley. J Food Sci 2016; 81:H777-85. [PMID: 26784395 DOI: 10.1111/1750-3841.13218] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2015] [Accepted: 12/18/2015] [Indexed: 01/08/2023]
Abstract
This study aimed to enhance total antioxidant and vitamin E content of pita bread, by replacing 50% of the standard baker's flour with flours milled from covered (WI2585 and Harrington) or hulless (Finniss) barley genotypes, previously shown to have high antioxidant and vitamin E levels at harvest. Pita breads were made from either 100% baker's flour (control) or 50% malt flour, whole-grain flour, or flour from barley grains pearled at 10%, 15%, and 20% grain weight. Antioxidant capacity and vitamin E content of flours and pitas were determined by their ability to scavenge 2,2-diphenyl-1-picrylhydrazyl radicals and high performance liquid chromatography, respectively. The physical and sensory properties of the pitas were also assessed. All pitas made from either whole grain or pearled barley flour had a higher antioxidant capacity and most also had higher vitamin E content than standard pita. The antioxidant and vitamin E levels were reduced in pearled compared to whole grains, however the extent of that reduction varied among genotypes. The greatest antioxidant and vitamin E levels were found in pita made from malt flour or Finniss whole grain flour. Furthermore, sensory analysis suggested these pitas were acceptable to consumers and retained similar physical and sensory properties to those in the control pita.
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Affiliation(s)
- Thi Thu Dung Do
- School of Agriculture, Food & Wine, Univ. of Adelaide, Waite Research Inst, PMB 1 Glen Osmond, SA, 5064, South Australia, Australia
| | - Beverly Muhlhausler
- School of Agriculture, Food & Wine, Univ. of Adelaide, Waite Research Inst, PMB 1 Glen Osmond, SA, 5064, South Australia, Australia
| | - Amanda Box
- School of Agriculture, Food & Wine, Univ. of Adelaide, Waite Research Inst, PMB 1 Glen Osmond, SA, 5064, South Australia, Australia
| | - Amanda J Able
- School of Agriculture, Food & Wine, Univ. of Adelaide, Waite Research Inst, PMB 1 Glen Osmond, SA, 5064, South Australia, Australia
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14
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Almeida EL, Steel CJ, Chang YK. Par-baked Bread Technology: Formulation and Process Studies to Improve Quality. Crit Rev Food Sci Nutr 2014; 56:70-81. [DOI: 10.1080/10408398.2012.715603] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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15
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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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16
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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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17
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Simmons AL, Vodovotz Y. The effects of soy on freezable bread dough: A magnetic resonance study. Food Chem 2012; 135:659-64. [DOI: 10.1016/j.foodchem.2012.04.134] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2012] [Revised: 03/16/2012] [Accepted: 04/26/2012] [Indexed: 11/29/2022]
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18
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Almeida EL, Chang YK. Influence of Different Enzymes during the Frozen Storage of Pre-Baked French Bread Elaborated with Whole-wheat Flour. J FOOD PROCESS PRES 2012. [DOI: 10.1111/jfpp.12025] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Eveline Lopes Almeida
- Department of Food Technology; Faculty of Food Engineering; University of Campinas; PO Box 6121, CEP 13083-862 Campinas São Paulo Brazil
| | - Yoon Kil Chang
- Department of Food Technology; Faculty of Food Engineering; University of Campinas; PO Box 6121, CEP 13083-862 Campinas São Paulo Brazil
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19
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Simmons AL, Serventi L, Vodovotz Y. Water dynamics in microwavable par-baked soy dough evaluated during frozen storage. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.01.015] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Le-bail A, dessev T, Leray D, Lucas T, Mariani S, Mottollese G, Jury V. Influence of the amount of steaming during baking on the kinetic of heating and on selected quality attributes of bread. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.03.001] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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21
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Olivera DF, Salvadori VO. Instrumental and sensory evaluation of cooked pasta during frozen storage. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02638.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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22
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Novotni D, Ćurić D, Galić K, Škevin D, Neđeral S, Kraljić K, Gabrić D, Ježek D. Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.11.020] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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23
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Sciarini LS, Pérez GT, de Lamballerie M, León AE, Ribotta PD. Partial-Baking Process on Gluten-Free Bread: Impact of Hydrocolloid Addition. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0529-3] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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24
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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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25
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Galić K, Ćurić D, Gabrić D. Shelf Life of Packaged Bakery Goods—A Review. Crit Rev Food Sci Nutr 2009; 49:405-26. [DOI: 10.1080/10408390802067878] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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26
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27
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Karaoğlu MM, Kotancilar HG. Quality and textural behaviour of par-baked and rebaked cake during prolonged storage. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2007.01650.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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28
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Gawlik-Dziki U, Dziki D, Baraniak B, Lin R. The effect of simulated digestion in vitro on bioactivity of wheat bread with Tartary buckwheat flavones addition. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.06.009] [Citation(s) in RCA: 113] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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29
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Poinot P, Arvisenet G, Grua-Priol J, Colas D, Fillonneau C, Le Bail A, Prost C. Influence of formulation and process on the aromatic profile and physical characteristics of bread. J Cereal Sci 2008. [DOI: 10.1016/j.jcs.2008.03.002] [Citation(s) in RCA: 73] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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30
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Karaoğlu MM, Kotancilar HG, Gerçekaslan KE. The effect of par-baking and frozen storage time on the quality of cup cake. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2007.01698.x] [Citation(s) in RCA: 19] [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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31
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Effect of the thermostable xylanase B (XynB) from Thermotoga maritima on the quality of frozen partially baked bread. J Cereal Sci 2008. [DOI: 10.1016/j.jcs.2007.03.013] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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32
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Rosell CM, Gómez M. Frozen Dough and Partially Baked Bread: An Update. FOOD REVIEWS INTERNATIONAL 2007. [DOI: 10.1080/87559120701418368] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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33
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Ribotta P, Le Bail A. Thermo-physical and thermo-mechanical assessment of partially baked bread during chilling and freezing process. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2005.11.032] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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34
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Karaoğlu MM. Effect of baking procedure and storage on the pasting properties and staling of part-baked and rebaked wheat bran bread. Int J Food Sci Technol 2006. [DOI: 10.1111/j.1365-2621.2006.01407.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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35
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Pozo-Bayón M, Guichard E, Cayot N. Flavor Control in Baked Cereal Products. FOOD REVIEWS INTERNATIONAL 2006. [DOI: 10.1080/87559120600864829] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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36
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Murat Karaoglu M. Effect of Initial Baking and Storage Time on Pasting Properties and Aging of Par-Baked and Rebaked Rye Bread. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2006. [DOI: 10.1080/10942910600745178] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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37
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Physical, textural and sensory characteristics of 7-day frozen part-baked French bread. Lebensm Wiss Technol 2006. [DOI: 10.1016/j.lwt.2005.03.012] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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38
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Bárcenas ME, Rosell CM. Different approaches for improving the quality and extending the shelf life of the partially baked bread: low temperatures and HPMC addition. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2004.11.027] [Citation(s) in RCA: 77] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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39
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Olsson E, Trägårdh A, Ahrné L. Effect of Near-infrared Radiation and Jet Impingement Heat Transfer on Crust Formation of Bread. J Food Sci 2005. [DOI: 10.1111/j.1365-2621.2005.tb11519.x] [Citation(s) in RCA: 22] [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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40
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Le Bail A, Monteau J, Margerie F, Lucas T, Chargelegue A, Reverdy Y. Impact of selected process parameters on crust flaking of frozen partly baked bread. J FOOD ENG 2005. [DOI: 10.1016/j.jfoodeng.2004.09.006] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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