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Raczkowska E, Wojdyło A, Nowicka P. The use of blackcurrant pomace and erythritol to optimise the functional properties of shortbread cookies. Sci Rep 2024; 14:3788. [PMID: 38361029 PMCID: PMC10869806 DOI: 10.1038/s41598-024-54461-7] [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: 09/13/2023] [Accepted: 02/13/2024] [Indexed: 02/17/2024] Open
Abstract
As a result of the production of blackcurrant juice, pomace is produced, which is a cheap, easy to further process raw material with high health benefits. The aim of the research was to develop a recipe for shortbread cookies based on blackcurrant pomace (0, 10, 30, 50%) and erythritol, and to assess their nutritional value (content of proteins, fats, sugars, dietary fibre, selected minerals and energy value), pro-health properties (antioxidant and anti-diabetic capacity) and sensory evaluation. The energy value of products with 50% of pomace sweetened with erythritol was nearly 30% lower compared to traditional cookies, while the content of dietary fibre was 10 times higher in products with the highest percentage of pomace. The antioxidant capacity and the total content of polyphenolic compounds increased with the increase in pomace content. The ability to inhibit α-amylase by shortbread cookies without pomace was about 400 times lower than those with 50% pomace. The results of the sensory evaluation showed that erythritol-sweetened cookies have more desirable characteristics compared to sucrose-sweetened cookies. Finally, it was proved that the proposed products are an excellent proposal for people struggling with food-dependent diseases, as well as being an opportunity to manage waste from the fruit industry.
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Affiliation(s)
- Ewa Raczkowska
- Department of Human Nutrition, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630, Wrocław, Poland.
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Nutraceutical Plant Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630, Wrocław, Poland
| | - Paulina Nowicka
- Department of Fruit, Vegetable and Nutraceutical Plant Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630, Wrocław, Poland
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2
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Chikpah SK, Korese JK, Hensel O, Sturm B, Pawelzik E. Influence of blend proportion and baking conditions on the quality attributes of wheat, orange-fleshed sweet potato and pumpkin composite flour dough and bread: optimization of processing factors. DISCOVER FOOD 2023. [PMCID: PMC9933821 DOI: 10.1007/s44187-023-00041-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/18/2023]
Abstract
AbstractOrange-fleshed sweet potato (OFSP) and pumpkin fruit are underutilized crops with great potential for the production of high-quality bread with health-enhancing properties. However, the incorporation of nonconventional flour in bread formula may influence the dough and bread quality properties. This study investigated the effect of partial substitution of wheat flour with OFSP (10–50%) and pumpkin flour (10–40%), baking temperature (150–200 °C) and baking time (15–25 min) on the quality properties of the composite dough and bread using response surface methodology (RSM). Dough rheological, bread physical and textural properties were analyzed, modelled and optimized using RSM. Satisfactory regression models were developed for the dough and bread quality attributes (R2 > 0.98). The dough development time, crust redness, hardness, and chewiness values increased while optimum water absorption of dough, specific volume, lightness, springiness, and resilience of bread decreased significantly (p < 0.05) with increasing incorporation of OFSP and pumpkin flour in the bread formula. Additionally, the specific volume, crust redness, crumb hardness, and chewiness of the composite bread increased significantly (p < 0.05) with increasing baking temperature from 150 to 180 °C but reduced at higher baking temperatures (≥ 190 °C). The staling rate declined with increased OFSP and pumpkin flour whereas increasing the baking temperature and time increased the bread staling rate. The optimized formula for the composite bread was 78.5% wheat flour, 11.5% OFSP flour, 10.0% pumpkin flour, and baking conditions of 160 °C for 20 min. The result of the study has potential applications in the bakery industry for the development of functional bread.
Graphical Abstract
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3
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Vacuum modification of partial-baked wheat bread: Evaluation of the physicochemical, microstructural properties and acrylamide content. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103467] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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4
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Lyu F, Zhu R, Tang W, Ding Y, Liu J. Progress of ice slurry in food industry: application, production, heat and mass transfer. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15493] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Fei Lyu
- College of Food Science and Technology Zhejiang University of Technology Hangzhou 310014 China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province Hangzhou 310014 China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou 310014 China
| | - Rongrong Zhu
- College of Food Science and Technology Zhejiang University of Technology Hangzhou 310014 China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province Hangzhou 310014 China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou 310014 China
| | - Wei Tang
- College of Food Science and Technology Zhejiang University of Technology Hangzhou 310014 China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province Hangzhou 310014 China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou 310014 China
| | - Yuting Ding
- College of Food Science and Technology Zhejiang University of Technology Hangzhou 310014 China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province Hangzhou 310014 China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou 310014 China
| | - Jianhua Liu
- College of Food Science and Technology Zhejiang University of Technology Hangzhou 310014 China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province Hangzhou 310014 China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou) Hangzhou 310014 China
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5
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Wang H, Wang Y, Xu K, Zhang Y, Shi M, Liu X, Chi C, Zhang H. Causal relations among starch hierarchical structure and physicochemical characteristics after repeated freezing-thawing. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107121] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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6
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LUIZ RO, VANIN FM. Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.64420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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7
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Cardoso GJ, Kipp SDM, Garcia VAS, Carvalho RA, Vanin FM. Arrowroot starch (
Maranta arundinacea
) as a bread ingredient for product development. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Giovana J. Cardoso
- Food Engineering Department Faculty of Animal Science and Food Engineering (USP/FZEA) Laboratory of Bread and Dough Process (LAPROPAMA) University of São Paulo Pirassununga Brazil
| | - Sierra D. M. Kipp
- Food Engineering Department Faculty of Animal Science and Food Engineering (USP/FZEA) Laboratory of Bread and Dough Process (LAPROPAMA) University of São Paulo Pirassununga Brazil
| | - Vitor A. S. Garcia
- Food Engineering Department Faculty of Animal Science and Food Engineering (USP/FZEA) Laboratory of Bread and Dough Process (LAPROPAMA) University of São Paulo Pirassununga Brazil
| | - Rosemary A. Carvalho
- Food Engineering Department Faculty of Animal Science and Food Engineering (USP/FZEA) Laboratory of Bread and Dough Process (LAPROPAMA) University of São Paulo Pirassununga Brazil
| | - Fernanda M. Vanin
- Food Engineering Department Faculty of Animal Science and Food Engineering (USP/FZEA) Laboratory of Bread and Dough Process (LAPROPAMA) University of São Paulo Pirassununga Brazil
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8
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Cappelli A, Lupori L, Cini E. Baking technology: A systematic review of machines and plants and their effect on final products, including improvement strategies. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.048] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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9
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Understanding how starch constituent in frozen dough following freezing-thawing treatment affected quality of steamed bread. Food Chem 2021; 366:130614. [PMID: 34304137 DOI: 10.1016/j.foodchem.2021.130614] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 07/13/2021] [Accepted: 07/13/2021] [Indexed: 01/08/2023]
Abstract
Understanding how starch constituent in frozen dough affected bread quality would be valuable for contributing to the frozen products with better quality. To elucidate the underlying mechanism, starch was fractionated from multiple freezing-thawing (F/T) treated dough and reconstituted with gluten. Results showed that F/T treatment destructed the molecular and supramolecular structures of starch, which were more severe as the F/T cycle increasing. These structural disorganizations made water molecules easier to permeate into the interior of starch granules and form hydrogen bonds with starch molecular chains, which elevated the peak, breakdown, setback and final viscosity of starch paste. In addition, F/T treatment resulted in decreased specific volume (from 1.54 to 0.90 × 103 m3/Kg) and increased hardness (from 42.98 to 52.31 N) for steamed bread. We propose the strengthened water absorption ability and accelerated intra- and inter-molecular rearrangement of starch molecules and weak stability of "starch-gluten matrices" would allow interpreting deteriorated bread quality.
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Chikpah SK, Korese JK, Hensel O, Sturm B, Pawelzik E. Rheological properties of dough and bread quality characteristics as influenced by the proportion of wheat flour substitution with orange-fleshed sweet potato flour and baking conditions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111515] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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11
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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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12
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Zhu H, Mettu S, Cavalieri F, Ashokkumar M. Ultrasonic microencapsulation of oil-soluble vitamins by hen egg white and green tea for fortification of food. Food Chem 2021; 353:129432. [PMID: 33714120 PMCID: PMC8164159 DOI: 10.1016/j.foodchem.2021.129432] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 02/11/2021] [Accepted: 02/19/2021] [Indexed: 12/13/2022]
Abstract
Highly stable vitamin loaded microcapsules are synthesised by ultrasound. Egg white proteins provide robust shells to protect vitamins from degradation. External green tea/iron coating imparts UV filtering property to microcapsules. Microcapsules maintain structural integrity during food fortification. In-vitro digestion model shows the effective release of the encapsulated vitamin.
We report the microencapsulation of oil soluble vitamins (A, D and E) using a one pot ultrasonic process and raw egg white proteins as a shell material. Green tea catechin/iron complex coating method was further developed to impart UV filtering property to the microcapsules in order to protect the encapsulated nutrients from photodegradation. The microcapsules showed antibacterial properties and long shelf-life. The encapsulated vitamins were protected from degradation upon heating, UV irradiation, simulated storage/transit and cooking processes. The in-vitro digestion study showed that functional vitamin D can be potentially released in the gastrointestinal tract improving vitamin D availability by more than 2-fold compared to the free vitamin. The vitamin D microcapsules were highly stable and maintained their microstructures once incorporated into staple food products. The low-cost egg white shell encapsulated vitamins can improve the nutritional value of staple food products to combat maternal and child malnutrition.
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Affiliation(s)
- Haiyan Zhu
- School of Chemistry, The University of Melbourne, Parkville, Melbourne, Victoria, 3010, Australia.
| | - Srinivas Mettu
- Chemical and Environmental Engineering, School of Engineering, RMIT University, Victoria, 3000, Australia.
| | - Francesca Cavalieri
- School of Science, RMIT University, Victoria, 3000, Australia; Dipartimento di Scienze e Tecnologie Chimiche, Università di Roma "Tor Vergata", Via Della Ricerca Scientifica 1, 00133, Rome, Italy.
| | - Muthupandian Ashokkumar
- School of Chemistry, The University of Melbourne, Parkville, Melbourne, Victoria, 3010, Australia.
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13
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Bredariol P, Vanin FM. Bread baking Review: Insight into Technological Aspects in order to Preserve Nutrition. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1878211] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Priscila Bredariol
- Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Pirassununga, SP, Brazil
| | - Fernanda Maria Vanin
- Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Pirassununga, SP, Brazil
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Bredariol P, Carvalho RAD, Vanin FM. The effect of baking conditions on protein digestibility, mineral and oxalate content of wheat breads. Food Chem 2020; 332:127399. [PMID: 32645676 DOI: 10.1016/j.foodchem.2020.127399] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Revised: 06/02/2020] [Accepted: 06/19/2020] [Indexed: 11/16/2022]
Abstract
Different baking conditions were used in order to evaluate its effects on bread aspects. Doughs were baked at 160, 190 and 220 °C, during 9, 12, 15 and 20 min, and characterized in relation to color change, oxalate and mineral concentration, and protein digestibility. The higher the baking temperature and time, the higher the crust color change, the lower the oxalate concentration, and the higher the amount of some macro minerals. Protein digestibility may also be favored, however it does not follow a linear correlation. Although it is not possible to obtain a condition that favors the content of all minerals, protein digestibility and reduces oxalate content, the use of high temperatures and times is important as it can reduce oxalate and thereby prevent its associated problems. Understanding how to optimize it during baking could be used to produce breads with a higher mineral bioavailability, an important strategy for food industry and also when using alternative flours.
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Affiliation(s)
- Priscila Bredariol
- Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av., Duque de Caxias Norte 225, 13635-900 Pirassununga, SP, Brazil
| | - Rosemary Aparecida de Carvalho
- Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av., Duque de Caxias Norte 225, 13635-900 Pirassununga, SP, Brazil
| | - Fernanda Maria Vanin
- Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av., Duque de Caxias Norte 225, 13635-900 Pirassununga, SP, Brazil.
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15
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16
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Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution. J FOOD QUALITY 2020. [DOI: 10.1155/2020/9245035] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The consumption of composite flour, such as green banana and corn flour, is related to maintain stable blood glucose levels, due to high resistant starch levels. However, most of these studies have conducted analyses of unprocessed food such as flour. Therefore, this study aimed to evaluate the effect of baking on resistant starch concentration and digestion from bread produced with partial wheat flour substitution. Response surface methodology was used to evaluate bread physical-chemical characteristics, and then, sensorial and nutritional qualities of the bread were evaluated. The feasibility of incorporating 40% of corn flour was demonstrated, while incorporation of 20% produced bread with similar characteristics to the control; for green banana flour, these levels were 20 and 10%, respectively. Resistant starch levels of composite breads were also enhanced by in vitro analyses. On the other hand, in vivo blood glucose levels evidenced that the ingestion of breads produced with partial wheat flour substitution by green banana or corn flour promoted a more important peak in blood glucose levels in comparison with control bread, which was never previously presented in the literature. Bread ingestion rapidly increased the blood glucose levels of rats; once during the baking process, starch granules become gelatinized and therefore easily digestible. Furthermore, this study also highlighted the lack and need for future investigation of wheat flour-substituted baked goods, in order to better understand mechanical properties formation and also product digestibility.
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17
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Xu D, Hu Y, Wu F, Jin Y, Xu X, Gänzle MG. Comparison of the Functionality of Exopolysaccharides Produced by Sourdough Lactic Acid Bacteria in Bread and Steamed Bread. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:8907-8914. [PMID: 32806122 DOI: 10.1021/acs.jafc.0c02703] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Exopolysaccharides (EPSs) produced by lactic acid bacteria improve the quality of bread; however, their functionality in steamed bread is unknown. This study aimed to compare the impact of EPS produced during sourdough fermentation on the quality of bread and steamed bread. Sourdoughs were fermented with EPS-producing Fructilactobacillus sanfranciscensis, Weissella cibaria, and Leuconostoc mesenteroides; Latilactobacillus sakei LS8 and chemically acidified sourdough were prepared as controls. EPS production generally enhanced the specific volume, improved the texture, and reduced the staling rate of bread. The effect of EPS on steamed bread quality was more pronounced when compared to its effect on bread quality. Remarkably, the beneficial effects of F. sanfranciscensis bread quality were largely independent of EPS formation and may relate to gluten modifications rather than EPS production. In conclusion, the direct comparison of sourdough and EPS functionality in steaming and baking provides novel insights for the optimization of commercial (steamed) bread production.
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Affiliation(s)
- Dan Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, P.R. China
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton T6G 2P5, Canada
| | - Ying Hu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton T6G 2P5, Canada
| | - Fengfeng Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, P.R. China
| | - Yamei Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, P.R. China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, P.R. China
| | - Michael G Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton T6G 2P5, Canada
- College of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, P.R. China
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Grassi de Alcântara R, Aparecida de Carvalho R, Maria Vanin F. Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking. Food Chem 2020; 326:126972. [PMID: 32422510 DOI: 10.1016/j.foodchem.2020.126972] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2019] [Revised: 04/28/2020] [Accepted: 05/02/2020] [Indexed: 11/16/2022]
Abstract
Different bread formulations, which provide different dough structures, were studied in order to better understand the effect of wheat flour substitution, flour type and concentration on dough development during baking, and their relationship with physical properties of the final product. Breads were produced with partial substitution of wheat flour by corn (CF), green banana (GF) and rice flour (RF), at different concentrations, and then baked at different times. Wheat flour substitution by CF, GF and RF in bread reduces heat transfer to the dough center by about 21%, 35% and 20%, respectively; and the water loss by about 5%, 15% and 0%, respectively. Those reductions were more influenced by flour type, than flour concentration. When wheat flour is substituted, the mechanisms of water migration are modified, once the pore system of bread dough is more discrete and stiffens later. Calculated thermal conductivity and diffusivity of the different flours used, and its correlations with average composite-bread heating rates (0.93) and water loss (0.85), respectively, indicates that thermal properties of composite bread dough could represent an important issue to be explored in dough systems with reduced gluten concentration.
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Affiliation(s)
- Rafael Grassi de Alcântara
- Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av. Duque de Caxias Norte 225, 13635-900 Pirassununga, SP, Brazil
| | - Rosemary Aparecida de Carvalho
- Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av. Duque de Caxias Norte 225, 13635-900 Pirassununga, SP, Brazil
| | - Fernanda Maria Vanin
- Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av. Duque de Caxias Norte 225, 13635-900 Pirassununga, SP, Brazil.
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19
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Pellegrini N, Vittadini E, Fogliano V. Designing food structure to slow down digestion in starch-rich products. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.01.010] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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20
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Tuta Şimşek S. Evaluation of partial-vacuum baking for gluten-free bread: Effects on quality attributes and storage properties. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2019.102891] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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