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Chen W, Ma H, Jiang Q, Shen C. Evolution of volatile compounds of baked dried tofu during catalytic infrared baking process and their correlation with relevant physicochemical properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6449-6460. [PMID: 38497522 DOI: 10.1002/jsfa.13469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 02/07/2024] [Accepted: 03/18/2024] [Indexed: 03/19/2024]
Abstract
BACKGROUND Energy-saving and low-carbon baking processes, as well as the need to determine the flavor-forming mechanisms of baked dried tofu, are becoming increasingly necessary. The application of emerging catalytic infrared radiation (CIR) technology in baking of dried tofu is considered of high interest due to the low energy consumption and high baking efficiency compared to traditional baking methods. Hence, this study aimed to investigate the evolution of aroma compounds in baked dried tofu during the CIR baking process and reveal relevant relationships between physical qualities, potential flavor precursors and key volatile compounds. RESULTS The results showed that the surface color of dried tofu gradually turned an appetizing golden yellow color during the rapid heating process, caused by the uniform infrared radiation from the radiant emitters. Meanwhile, the moisture of dried tofu experienced minimal reduction and the hardness of dried tofu gradually increased with the formation of crust on the surface. In addition, 49 volatile compounds were identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry and 13 substances - 1-hexanol, 1-octen-3-ol, 1-pentanol, heptanal, nonanal, hexanal, (E,E)-2,4-decadienal, (E,Z)-2,4-decadienal, octanal, (E)-2-octenal, (E)-2-nonenal, 2-heptanone and 2-pentylfuran - were confirmed as key aroma compounds. Moreover, the amino acids aspartic acid, glutamic acid, isoleucine, lysine and arginine, and the fatty acids butyric, caprylic, capric, tridecanoic, stearic, oleic and linolenic were responsible for the unique flavor of CIR-baked dried tofu. CONCLUSION Consequently, the findings can provide a scientific basis for manufacturers to achieve precise quality control and large-scale production of CIR-baked dried tofu products. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Wenqing Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Qunhui Jiang
- Meibo Infrared Technology Co., Ltd, Zhenjiang, China
| | - Chen Shen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- School of Agricultural Engineering, Jiangsu University, Zhenjiang, China
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2
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Lazou AE, Chatzimichail K, Revelou PK, Tarantilis P, Protonotariou S, Mandala I, Strati IF. Effect of the storage process on quality characteristics of hemp-enriched "tsoureki" a rich-dough baked Greek product. J Food Sci 2024; 89:3230-3247. [PMID: 38767858 DOI: 10.1111/1750-3841.17128] [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: 11/30/2023] [Revised: 04/21/2024] [Accepted: 04/29/2024] [Indexed: 05/22/2024]
Abstract
The effects of the storage process on the quality characteristics of a hemp-enriched "tsoureki" (a rich-dough baked Greek product, rich-dough baked product [RDBP]) were investigated. The wheat flour was substituted with defatted hemp flour at selected ratios (0%-50% hemp:wheat flour). The baked products were stored at 25°C and at specific time intervals (0, 1, 4, 7, 10, and 14 days), and their properties were determined, including moisture content, water activity, structure, texture, color, total phenolic content (TPC), and antioxidant activity. Moreover, analyses of phenolic compounds were performed using quadrupole time of flight liquid chromatography-mass spectroscopy, identifying 14 compounds. Both the first-order kinetic model and modified Avrami equation, including the hemp-to-wheat ratio effect in the rate constant, well described the changes in the quality characteristics. The results showed that storage time and hemp incorporation significantly affected the quality of the product. Water activity decreased from 0.901 to 0.859, whereas moisture content decreased from 30.52%-32.33% (0 days) to 26.97%-27.02% w.b. (14 days) with storage time for all hemp additions. Hardness was greatly affected by hemp flour addition and approached 14.72 and 17.85 N after 14 days of storage for 30% and 50% substitutions, respectively. Springiness and cohesiveness decreased with hemp addition and storage time. The color difference of the hemp-enriched products compared to the control sample increased during storage. TPC increased due to the addition of hemp flour, whereas 14 compounds were identified. Based on property correlation, the hemp-enriched RDBP-tsoureki held its high-quality characteristics for 7 days of storage and contained a significant amount of bioactive compounds. PRACTICAL APPLICATION: Industrially produced, defatted hemp is a promising byproduct that can be used to nutritionally enhance baked goods. Modeling results can be used for the prediction of the properties that define product storage ability and also that the hemp-enriched, rich dough-baked Greek "tsoureki" could be produced while maintaining total phenolic content and antioxidant activity during 7 days of storage. These findings are expected to be used in the future in baked goods industry applications to produce goods with an improved nutritional profile.
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Affiliation(s)
- Andriana E Lazou
- Department of Food Science and Technology, School of Food Sciences, Laboratory of Chemistry, Analysis & Design of Food Processes, University of West Attica, Athens, Greece
| | - Kyriaki Chatzimichail
- Department of Food Science and Technology, School of Food Sciences, Laboratory of Chemistry, Analysis & Design of Food Processes, University of West Attica, Athens, Greece
| | - Panagiota-Kyriaki Revelou
- Department of Food Science and Technology, School of Food Sciences, Laboratory of Chemistry, Analysis & Design of Food Processes, University of West Attica, Athens, Greece
- Department of Food Science and Human Nutrition, Laboratory of Chemistry, Agricultural University of Athens EU-CONEXUS European University, Athens, Greece
| | - Petros Tarantilis
- Department of Food Science and Human Nutrition, Laboratory of Chemistry, Agricultural University of Athens EU-CONEXUS European University, Athens, Greece
| | - Styliani Protonotariou
- Department of Food Science & Human Nutrition, Laboratory of Food Process Engineering, Agricultural University of Athens, Athens, Greece
| | - Ioanna Mandala
- Department of Food Science & Human Nutrition, Laboratory of Food Process Engineering, Agricultural University of Athens, Athens, Greece
| | - Irini F Strati
- Department of Food Science and Technology, School of Food Sciences, Laboratory of Chemistry, Analysis & Design of Food Processes, University of West Attica, Athens, Greece
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3
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Zhang Y, Wang D, Zhang Z, Guan H, Zhang Y, Xu D, Xu X, Li D. Improvement on wheat bread quality by in situ produced dextran-A comprehensive review from the viewpoint of starch and gluten. Compr Rev Food Sci Food Saf 2024; 23:e13353. [PMID: 38660747 DOI: 10.1111/1541-4337.13353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 03/12/2024] [Accepted: 04/03/2024] [Indexed: 04/26/2024]
Abstract
Deterioration of bread quality, characterized by the staling of bread crumb, the softening of bread crust and the loss of aroma, has caused a huge food waste and economic loss, which is a bottleneck restriction to the development of the breadmaking industry. Various bread improvers have been widely used to alleviate the issue. However, it is noteworthy that the sourdough technology has emerged as a pivotal factor in this regard. In sourdough, the metabolic breakdown of carbohydrates, proteins, and lipids leads to the production of exopolysaccharides, organic acids, aroma compounds, or prebiotics, which contributes to the preeminent ability of sourdough to enhance bread attributes. Moreover, sourdough exhibits a "green-label" feature, which satisfies the consumers' increasing demand for additive-free food products. In the past two decades, there has been a significant focus on sourdough with in situ produced dextran due to its exceptional performance. In this review, the behaviors of bread crucial compositions (i.e., starch and gluten) during dough mixing, proofing, baking and bread storing, as well as alterations induced by the acidic environment and the presence of dextran are systemically summarized. From the viewpoint of starch and gluten, results obtained confirm the synergistic amelioration on bread quality by the coadministration of acidity and dextran, and also highlight the central role of acidification. This review contributes to establishing a theoretical foundation for more effectively enhancing the quality of wheat breads through the application of in situ produced dextran.
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Affiliation(s)
- Yao Zhang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
- Postdoctoral Research Program of Materials Science and Engineering, School of Materials Science and Engineering, Jiangsu University of Science and Technology, Zhenjiang, China
- Postdoctoral Programme of Juxiangyuan Health Food (Zhongshan) Co., Ltd., Zhongshan, China
| | - Dongxu Wang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Zhihong Zhang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Huanan Guan
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Yanjie Zhang
- Postdoctoral Programme of Juxiangyuan Health Food (Zhongshan) Co., Ltd., Zhongshan, China
| | - Dan Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xueming Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Dandan Li
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, China
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4
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Fan H, Yao X, Chen Z, Ma R, Wen Y, Li H, Wang J, Sun B. Interaction of high amylose corn starch with polyphenols: Modulating the stability of polyphenols with different structure against thermal processing. Food Chem 2024; 437:137708. [PMID: 37875061 DOI: 10.1016/j.foodchem.2023.137708] [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: 06/22/2023] [Revised: 09/21/2023] [Accepted: 10/07/2023] [Indexed: 10/26/2023]
Abstract
Polyphenols are known to undergo thermal degradation and their bioactivity is reduced. In this study, the thermal degradation of polyphenols was modulated by the complexation between polyphenols and high amylose corn starch (HACS). The inclusion complex between ferulic acid with hydrophobic group methoxy and HACS had the highest encapsulation efficiency (EE = 26.15 %), loading efficiency (LE = 2.38 %) and thermal stability (DPPH radical scavenging activity was reduced by only 5.99 % after baking). After complexing with HACS, protocatechuic acid with ortho-position hydroxyl group had a higher encapsulation rate and thermal stability than 3, 5-dihydroxybenzoic acid with meta-position hydroxyl. In addition, soy isoflavone with the higher logarithmic value of octanol-water partition coefficient (Log P = 3.66) resulted in higher encapsulation rate and thermal stability than naringenin (Log P = 2.11). The results suggest that the complexation between polyphenols and starch protects the bioactivity of polyphenols and improves the processing suitability of polyphenols.
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Affiliation(s)
- Haoran Fan
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Xu Yao
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Zhijun Chen
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Ruolan Ma
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Yangyang Wen
- College of Chemistry and Materials Engineering, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Hongyan Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China.
| | - Jing Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China.
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
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5
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Verbeke C, Debonne E, Van Leirsberghe H, Van Bockstaele F, Eeckhout M. An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads. Foods 2024; 13:224. [PMID: 38254525 PMCID: PMC10814006 DOI: 10.3390/foods13020224] [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: 12/21/2023] [Revised: 01/09/2024] [Accepted: 01/09/2024] [Indexed: 01/24/2024] Open
Abstract
Par-baking technology increases the production efficiency of bread. However, the degree of par-baking can vary significantly amongst product types and intended sales markets, leading to substantial differences in the quality attributes of the finished product. The objective of this study was to explore the impact of the degree of par-baking on the technological quality of wheat, whole wheat, and whole rye bread (95, 75, and 50% of full baking time). More specifically, this study focused on the starch pasting behavior of different flour formulations, the crumb core temperature during par-baking, and the influence of the degree of par-baking on the bread characteristics of (composite) wheat bread as a function of storage time. The quality attributes of par-baked bread (0 and 4 days after par-baking) and fully baked bread (0 and 2 days after full baking) were assessed. A reduction in the degree of par-baking from 95 to 50% resulted over time in 19.4% less hardening and 8.6% more cohesiveness for the re-baked wheat breads. Nevertheless, it also negatively impacted springiness (-9.1%) and adhesion (+475%). It is concluded that using the core temperature to define the degree of par-baking is not sufficient for bread loaves intended to be consumed over time, but the results indicate that reducing the degree of par-baking can be beneficial for certain quality aspects of the breads.
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Affiliation(s)
- Celeste Verbeke
- Ghent University, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Research Unit Cereal and Feed Technology, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| | - Els Debonne
- Ghent University, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Research Unit Cereal and Feed Technology, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| | - Hannah Van Leirsberghe
- Ghent University, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Research Unit Cereal and Feed Technology, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| | - Filip Van Bockstaele
- Ghent University, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Food Structure and Function Research Group, Coupure Links 653, 9000 Ghent, Belgium
| | - Mia Eeckhout
- Ghent University, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Research Unit Cereal and Feed Technology, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
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6
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Marinopoulou A, Kagioglou G, Vacharakis N, Raphaelides S, Papageorgiou M. Effects of the Incorporation of Male Honey Bees on Dough Properties and on Wheat Flour Bread's Quality Characteristics. Foods 2023; 12:4411. [PMID: 38137215 PMCID: PMC10742990 DOI: 10.3390/foods12244411] [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: 10/31/2023] [Revised: 12/04/2023] [Accepted: 12/05/2023] [Indexed: 12/24/2023] Open
Abstract
Two different levels (5 and 10%) of male honey bees (drones) in powder form were incorporated into wheat flour, and their impact on dough properties and on bread-quality characteristics were investigated. The incorporation of the drone powder to the wheat flour caused a decrease in the extensibility and energy of the dough in the extensograph and an increase in the dough's maximum resistance with increasing levels of the added drone powder. The elongational viscosity values of the dough fortified with drone powder were significantly higher than those of the control wheat flour dough. The breads supplemented with 10% drone powder exhibited lower lightness (L*) values compared to the control bread. The addition of drone powder led to an increase in the total dietary fiber content and insoluble dietary fiber content in the fortified bread. Significant differences in the specific volume values were observed between the control bread and the corresponding ones with 10% drone powder. Upon storage, the moisture content of the crumb of the control bread and of the fortified breads were both significantly decreased, while the addition of the drone powder to the wheat flour bread increased the crumb hardness and gumminess but decreased the cohesiveness of the breads.
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Affiliation(s)
| | | | | | | | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, Alexandrian Campus, 57400 Thessaloniki, Greece; (A.M.); (G.K.); (N.V.); (S.R.)
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7
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Han R, Lin J, Hou J, Xu X, Bao S, Wei C, Xing J, Wu Y, Liu J. Ultrasonic Treatment of Corn Starch to Improve the Freeze-Thaw Resistance of Frozen Model Dough and Its Application in Steamed Buns. Foods 2023; 12:foods12101962. [PMID: 37238784 DOI: 10.3390/foods12101962] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 05/02/2023] [Accepted: 05/05/2023] [Indexed: 05/28/2023] Open
Abstract
Modification of corn starch using ultrasonic waves to improve its freeze-thaw resistance in frozen model doughs and buns. Analysis was performed by rheometry, low-field-intensity nuclear magnetic resonance imaging, Fourier infrared spectroscopy, and scanning electron microscopy. The results showed that the addition of ultrasonically modified corn starch reduced the migration of water molecules inside the model dough, weakened the decrease of elastic modulus, and enhanced the creep recovery effect; the decrease in α-helical and β-fold content in the model dough was reduced, the destruction of internal network structure was decreased, the exposed starch granules were reduced, and the internal interaction of the dough was enhanced; the texture of the buns became softer and the moisture content increased. In conclusion, ultrasound as a physical modification means can significantly improve the freeze-thaw properties of corn starch, providing new ideas for the development and quality improvement of corn-starch-based instant frozen pasta products.
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Affiliation(s)
- Rui Han
- National Engineering Research Center for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Jiaqi Lin
- National Engineering Research Center for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Jingyao Hou
- National Engineering Research Center for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Xiuying Xu
- National Engineering Research Center for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Saruna Bao
- National Engineering Research Center for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Chaoyue Wei
- National Engineering Research Center for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Jiayue Xing
- National Engineering Research Center for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Yuzhu Wu
- National Engineering Research Center for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Jingsheng Liu
- National Engineering Research Center for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
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8
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Mitrevski J, Pantelić NĐ, Dodevska MS, Kojić JS, Vulić JJ, Zlatanović S, Gorjanović S, Laličić-Petronijević J, Marjanović S, Antić VV. Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits. Foods 2023; 12:foods12020322. [PMID: 36673414 PMCID: PMC9858528 DOI: 10.3390/foods12020322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 12/28/2022] [Accepted: 01/04/2023] [Indexed: 01/12/2023] Open
Abstract
The demand for ready-to-use functional foods is high, which encourages manufacturers to develop new, nutritionally valuable products. As an excellent source of biologically active compounds, beetroot (Beta vulgaris L.) is considered to have highly beneficial effects on health. This research aimed to evaluate the impact of replacing spelt flour (SF) with 15%, 20% and 25% beetroot powder (BP). The physicochemical and functional properties of biscuits baked at different temperatures (150 and 170 °C) were followed at the beginning, and after 3 and 6 months of storage as standard conditions. Moisture content and water activity (aw) gave insight into the biscuits' shelf life. The value of aw from 0.35 to 0.56 indicated appropriate storability. Dietary fiber content in fresh biscuits ranged from 6.1% to 7.6%, protein from 9.2% to 8.9% and sugar from 30.6% to 35.9%. The content of betalain, total polyphenols and flavonoids, and antioxidant activity (DPPH, FRAP) increased with beetroot powder content incorporated. A slight decrease of all the mentioned parameters during the storage indicated satisfied retention of bioactive molecules. The content of prevalent phenolic compounds gallic and protocatechuic acid, identified by HPLC, decreased from 22.2-32.0 and 21.1-24.9 in fresh biscuits to 18.3-23.4 and 17.3-20.3 mg/100 g upon six months of storage, respectively. An increase of the L* and a* and a decrease of the b* coordinate values, compared with the control sample without beetroot values, was noticed as well as the expected level of their change during the storage. The obtained results indicated that biscuits enriched with beetroot powder showed a significantly improved functional, nutritional and antioxidant potential during storage.
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Affiliation(s)
- Jasmina Mitrevski
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
- Health House Olea, Karadjordjeva 8, 26000 Pancevo, Serbia
| | - Nebojša Đ. Pantelić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
- Correspondence: ; Tel.: +381-114-413-148
| | - Margarita S. Dodevska
- Center for Hygiene and Human Ecology, Institute of Public Health of Serbia “Dr. Milan Jovanonic Batut”, Dr. Subotica 5, 11000 Belgrade, Serbia
| | - Jovana S. Kojić
- Institute of Food Technologies, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jelena J. Vulić
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Snežana Zlatanović
- Institute of General and Physical Chemistry, Studentski trg 12–16, 11000 Belgrade, Serbia
| | - Stanislava Gorjanović
- Institute of General and Physical Chemistry, Studentski trg 12–16, 11000 Belgrade, Serbia
| | | | - Sonja Marjanović
- Medical Faculty of the Military Medical Academy, University of Defense, Crnotravska 17, 11000 Belgrade, Serbia
| | - Vesna V. Antić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
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9
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Comparative study of soluble soybean polysaccharides on bread staling under acidic conditions. Food Chem 2023; 400:133950. [PMID: 36055137 DOI: 10.1016/j.foodchem.2022.133950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 07/22/2022] [Accepted: 08/12/2022] [Indexed: 11/24/2022]
Abstract
Effect of soluble soybean polysaccharides (SSPS) and acidic condition on the bread staling of crumb and crust were evaluated in bread characteristics, water migration, starch retrogradation, and flavor. Bread characteristic analysis showed SSPS and acidic conditions significantly improved bread quality during storage, maintaining crumb softness. The staling rate of the synergistic group under SSPS and acidic condition decreased by 49.46% compared to the control group. This retardation was associated with water migration and starch retrogradation. SSPS and acidic conditions restricted the water migration from crumb to crust. A synergy between SSPS and acidification restrained the relative crystallinity and retrogradation enthalpy in bread crumbs and crust during storage. The scores plot and heat map analysis indicated SSPS and acidic condition was facilitated the flavors retention in the crumb and crust after stored 7-days. This study suggested SSPS and acidic conditions might be beneficial for extending bread shelf-life.
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10
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Nhouchi Z, Karoui R. Texture staling of pound cakes assessed by front face fluorescence spectroscopy in tandem with chemometric analysis. J Texture Stud 2022; 53:883-894. [PMID: 35611677 DOI: 10.1111/jtxs.12699] [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: 11/09/2021] [Revised: 05/16/2022] [Accepted: 05/19/2022] [Indexed: 12/30/2022]
Abstract
Two vegetal oils have been selected for the formulation of pound cakes, rapeseed oil (RO) and palm oil (PO). The freshness of these products has been monitored during 58 days of storage. The RO pound cakes of 58 days as well as PO pound cakes presented higher values (p < .05) of hardness (N), Young's modulus (N.cm-2 ) and compressive stress (N.cm-2 ) than those aged of 5 days. For both vitamin A and tryptophan spectra, the maximum of fluorescence intensity varied according to the aging period. For both RO and PO recipes, lipid oxidation indicators (peroxide value, para-anisidine value, and total oxidation value [TOTOX]) were interestingly correlated to Young's modulus (R2 = 0.99) as well as compressive stress (R2 = 0.99), using polynomial model. The application of partial least squares regression to the vitamin A spectra provided excellent predictive results for both compressive stress (R2 = 0.99) and TOTOX (R2 = 0.99). Good results were observed for tryptophan spectra for the prediction of TOTOX (R2 = 0.77). Thus, the use of front face fluorescence spectroscopy may provide rapid and accurate results for the monitoring of pound cakes freshness throughout storage.
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Affiliation(s)
- Zeineb Nhouchi
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Juni, France.,EBInnov, School of Industrial Biology - EBI, Cergy, France
| | - Romdhane Karoui
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Juni, France.,EBInnov, School of Industrial Biology - EBI, Cergy, France
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11
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Xiang Y, Dong R, Xu S, Ren T, Hu X. Effect of wheat gluten addition on the quality of thermal‐vacuum packaged Chinese steamed bread. Cereal Chem 2021. [DOI: 10.1002/cche.10516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yuting Xiang
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an Shaanxi China
| | - Rui Dong
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an Shaanxi China
| | - Shuya Xu
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an Shaanxi China
| | - Tian Ren
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an Shaanxi China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an Shaanxi China
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12
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Bou Orm R, Jury V, Falourd X, Boillereaux L, Guihard L, LE-Bail A. Impacts of the baking heating rate on the water mobility, starch microstructure and mechanical properties of degassed crumb during staling. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103228] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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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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Ju Q, Li Y, Sun H, Chen J, Yuan Y, Hu Y, Fujita K, Luan G. Effect of potato flour on quality and staling properties of wheat-potato flour bread. Food Sci Nutr 2020; 8:5474-5482. [PMID: 33133550 PMCID: PMC7590290 DOI: 10.1002/fsn3.1829] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 07/21/2020] [Accepted: 07/28/2020] [Indexed: 11/10/2022] Open
Abstract
To elucidate the impact of potato flour (PF) on quality changes and staling characteristics of the composite bread from wheat-potato flour (WPF), the physicochemical (specific volume, colority, sensory value, texture, and viscosity) properties, and staling (X-ray diffraction and water migration) properties of bread were investigated. The quality of composite bread was comparable to wheat bread when addition level of PF at 20%, but decreased when the addition level increased to 30% or more, and became unacceptable at 50%. A chewy mouthfeel and an elastic and none-crumbly texture were observed on composite bread, which had higher hardness than wheat bread, and could keep on both longer linear distance and higher linear force during compression test. It indicated that such new parameters other than hardness should be introduced to coordinate with the texture quality of composite bread. During storage, the higher addition level of PF significantly decreased crystallinity of composite bread and slowed water migration rate from the crumb to crust, suggesting that PF had antistaling effect on composite bread, which was further emphasized by the fact that the setback value of the WPF decreased with the increase of PF addition.
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Affiliation(s)
- Qian Ju
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
| | - Yaoxi Li
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
| | - Huaxing Sun
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
| | - Jincheng Chen
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
| | - Yanqiu Yuan
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
| | - Yayun Hu
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
| | - Kaori Fujita
- Japan International Research Center for Agricultural ScienceIbarakiJapan
| | - Guangzhong Luan
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
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Marinopoulou A, Papadakis D, Petridis D, Papageorgiou M. Monitoring Staling of Packaged Sliced Pan Breads: Physicochemical Properties, Sensory Evaluation, and Consumer Preference. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2020. [DOI: 10.1080/15428052.2019.1640158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Anna Marinopoulou
- Central Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Technology, Alexander Technological Educational Institute of Thessaloniki, Thessaloniki, Greece
| | - Dimitrios Papadakis
- Central Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Technology, Alexander Technological Educational Institute of Thessaloniki, Thessaloniki, Greece
| | - Dimitris Petridis
- Central Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Technology, Alexander Technological Educational Institute of Thessaloniki, Thessaloniki, Greece
| | - Maria Papageorgiou
- Central Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Technology, Alexander Technological Educational Institute of Thessaloniki, Thessaloniki, Greece
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16
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Arp CG, Correa MJ, Ferrero C. Kinetic study of staling in breads with high-amylose resistant starch. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105879] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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17
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Tuta Şimşek S. Multivariate analysis of staling properties in vacuum-combined baking gluten-free cake during storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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18
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Huang Z, Brennan CS, Zheng H, Mohan MS, Stipkovits L, Liu W, Kulasiri D, Guan W, Zhao H, Liu J. The effects of fungal lipase-treated milk lipids on bread making. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109455] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Aranibar C, Aguirre A, Borneo R. Utilization of a by-product of chia oil extraction as a potential source for value addition in wheat muffins. Journal of Food Science and Technology 2019; 56:4189-4197. [PMID: 31477990 DOI: 10.1007/s13197-019-03889-1] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/29/2019] [Accepted: 06/21/2019] [Indexed: 01/29/2023]
Abstract
During chia oil extraction a by-product, the partially-deoiled chia flour is obtained. This product has highly desirable characteristics. It has a high content of protein, dietary fiber and a high antioxidant power. The partially-deoiled chia meal (PDCF) was extracted, characterized and utilized to formulate a popular baked product (muffins). The effect of the PDCF on its physicochemical, microstructural, sensory, nutritional and antioxidant properties were evaluated. Muffins supplemented with the chia by-product had improved nutritional properties (higher protein, fiber, polyphenols content, and higher antioxidant capacities). The sensory properties of the muffins made with up to 5% were not significantly changed. The use of a partially-deoiled chia meal in functional food development could add value to the food chain value with economic/social benefits. Some changes in the quality were observed but the use of a 5% of partially-deoiled chia flour could be proposed without significantly affecting the overall quality of the product.
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Affiliation(s)
- Carolina Aranibar
- 1Instituto de Ciencia y Tecnología de Alimentos-Córdoba (ICYTAC-CONICET-UNC), Universidad Nacional de Córdoba, Av. J. Filloy S/N, Ciudad Universitaria, Córdoba, Argentina
| | - Alicia Aguirre
- 1Instituto de Ciencia y Tecnología de Alimentos-Córdoba (ICYTAC-CONICET-UNC), Universidad Nacional de Córdoba, Av. J. Filloy S/N, Ciudad Universitaria, Córdoba, Argentina
- 2Facultad de Ciencias Exactas, Físicas y Naturales, Cátedra de Química Aplicada, Universidad Nacional de Córdoba, Av. Velez Sarsfield 1600, Ciudad Universitaria, CP X5000HUA Córdoba, Argentina
| | - Rafael Borneo
- 1Instituto de Ciencia y Tecnología de Alimentos-Córdoba (ICYTAC-CONICET-UNC), Universidad Nacional de Córdoba, Av. J. Filloy S/N, Ciudad Universitaria, Córdoba, Argentina
- 2Facultad de Ciencias Exactas, Físicas y Naturales, Cátedra de Química Aplicada, Universidad Nacional de Córdoba, Av. Velez Sarsfield 1600, Ciudad Universitaria, CP X5000HUA Córdoba, Argentina
- 3Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos, Secretaría de Ciencia y Técnica, Universidad Nacional de Córdoba, Córdoba, Argentina
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20
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Effect of rice protein on the water mobility, water migration and microstructure of rice starch during retrogradation. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.015] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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21
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Marinopoulou A, Petridis D, Raphaelides SN. Assessment of textural changes in sliced pan bread on aging using sensory and instrumental methods. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13982] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Anna Marinopoulou
- Central Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Technology ATEI of Thessaloniki Thessaloniki Greece
| | - Dimitris Petridis
- Central Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Technology ATEI of Thessaloniki Thessaloniki Greece
| | - Stylianos N. Raphaelides
- Central Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Technology ATEI of Thessaloniki Thessaloniki Greece
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Nallan Chakravartula SS, Cevoli C, Balestra F, Fabbri A, Dalla Rosa M. Evaluation of drying of edible coating on bread using NIR spectroscopy. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.07.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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23
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Zhang L, Chen XD, Boom RM, Schutyser MA. Survival of encapsulated Lactobacillus plantarum during isothermal heating and bread baking. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.067] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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24
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Effect of baking conditions and storage on the viability of Lactobacillus plantarum supplemented to bread. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.005] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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25
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CHAMBÓ APS, SOUZA MLRD, OLIVEIRA ERND, MIKCHA JMG, MARQUES DR, MAISTROVICZ FC, VISENTAINER JV, GOES ESDR. Roll enriched with Nile tilapia meal: sensory, nutritional, technological and microbiological characteristics. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.15317] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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26
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Monteau JY, Purlis E, Besbes E, Jury V, Le-Bail A. Water transfer in bread during staling: Physical phenomena and modelling. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.04.016] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Debonne E, Van Bockstaele F, Philips E, De Leyn I, Eeckhout M. Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.021] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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30
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Kringel DH, Filipini GDS, Salas-Mellado MDLM. Influence of phosphorylated rice flour on the quality of gluten-free bread. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13376] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Dianini Hüttner Kringel
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas RS 96160-000 Brazil
| | - Gabriel da Silva Filipini
- Laboratory of Food Technology; School of Chemistry and Food; Federal University of Rio Grande; Rio Grande 96203-900 Brazil
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Noshirvani N, Ghanbarzadeh B, Rezaei Mokarram R, Hashemi M. Novel active packaging based on carboxymethyl cellulose-chitosan-ZnO NPs nanocomposite for increasing the shelf life of bread. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2017.01.010] [Citation(s) in RCA: 80] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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32
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Kurek MA, Wyrwisz J, Wierzbicka A. Optimization of beta-glucan and water content in fortified wheat bread using Response Surface Methodology according to staling kinetics. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.09.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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Sheng X, Ma Z, Li X, Liu L, Hu X. Effect of water migration on the thermal-vacuum packaged steamed buns under room temperature storage. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.10.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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35
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Bigne F, Puppo MC, Ferrero C. Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.09.028] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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36
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Effect of triticale-based edible coating on muffin quality maintenance during storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2015. [DOI: 10.1007/s11694-015-9280-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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