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Tao H, Huang LJ, Li SQ, Lu F, Cai WH, Wang HL. Insight into the promoted recrystallization and water distribution of bread by removing starch granule - surface and - associated proteins during storage. Food Chem 2024; 446:138829. [PMID: 38442681 DOI: 10.1016/j.foodchem.2024.138829] [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: 12/07/2023] [Revised: 02/01/2024] [Accepted: 02/19/2024] [Indexed: 03/07/2024]
Abstract
The influence of starch granule surface proteins (SGSPs) and starch granule-associated proteins (SGAPs) on bread retrogradation was investigated in a reconstituted dough system. The removal of both SGSPs and SGAPs resulted in poor bread qualities, decreasing specific volume and crumb porosity, leading to more baking loss and compact crumb structure. Particularly, removing SGSPs was effective in promoting the bread retrogradation. After 7 days of storage, the hardness of bread without SGSPs showed an increase of 353.34 g than the bread without SGAPs. Proton population and relaxation times exhibited that the absence of SGSPs significantly decreased the content of bound water from 11.51 % to 7.03 %, indicating lower water-holding capacity due to the loosen gelling structure. Compared to the control group, bread without SGSPs accelerated the starch recrystallinity by a reduction in soluble starch content, thereby increasing the retrogradation enthalpy and relative crystallinity through promoting the molecular reassociation in starch.
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Affiliation(s)
- Han Tao
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui 230009, PR China
| | - Li-Jiao Huang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Shuo-Qian Li
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Fan Lu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Wan-Hao Cai
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui 230009, PR China.
| | - Hui-Li Wang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui 230009, PR China.
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Škrobot D, Dapčević-Hadnađev T, Tomić J, Maravić N, Popović N, Jovanov P, Hadnađev M. Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread. Foods 2022; 11:foods11233927. [PMID: 36496735 PMCID: PMC9741205 DOI: 10.3390/foods11233927] [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: 11/02/2022] [Revised: 11/18/2022] [Accepted: 11/28/2022] [Indexed: 12/09/2022] Open
Abstract
The aim of this study was to test the suitability of three different ancient wheat varieties (emmer, spelt and khorasan) to produce spontaneously fermented sourdough bread and to evaluate the impact on the dough rheological properties, ultrastructure and baking quality. Modern wheat sourdough bread and bakery yeast fermented bread were used as controls. Sourdoughs produced from modern and ancient wheats exerted different effects on dough viscoelastic properties, bread specific volume, texture, firming rate, colour and sensory properties, while there was no influence on bread water activity. Both khorasan sourdough, being characterised with the highest dough strength and dense gluten protein matrix, and emmer sourdough, with loose and thin gluten strands of low strength, yielded breads characterised by low specific volume and hard crumb texture. Spelt and modern wheat sourdough were characterised by foam-like dough structures with entrapped gas cells leading to breads of similar specific volume and texture. Although the yeast-fermented wheat flour exerted a higher specific volume and the lowest firmness, the sourdough wheat flour bread had a lower firming rate. A comparison of sourdough bread prepared with modern and ancient wheats revealed that breads based on ancient varieties possess a less noticeable sour taste, odour and flavour, thus contributing to more sensory-appealing sourdough bread.
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Affiliation(s)
- Dubravka Škrobot
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Tamara Dapčević-Hadnađev
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jelena Tomić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Nikola Maravić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
- Correspondence:
| | - Nikola Popović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 9, 444a, 11042 Belgrade, Serbia
| | - Pavle Jovanov
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Miroslav Hadnađev
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
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3
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Korompokis K, Deleu LJ, Delcour JA. The impact of incorporating coarse wheat farina containing intact endosperm cells in a bread recipe on bread characteristics and starch digestibility. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103333] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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4
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Immonen M, Maina NH, Coda R, Katina K. The molecular state of gelatinized starch in surplus bread affects bread recycling potential. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112071] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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5
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Imamura M, Ito S, Arai E. Effects of different types of hydrocolloids on the quality improvement of gluten-free rice flour bread made with soymilk. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Mana Imamura
- School of Food and Nutritional Sciences, University of Shizuoka
| | - Seiko Ito
- School of Food and Nutritional Sciences, University of Shizuoka
| | - Eiko Arai
- School of Food and Nutritional Sciences, University of Shizuoka
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6
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Roman L, Reguilon MP, Gomez M, Martinez MM. Intermediate length amylose increases the crumb hardness of rice flour gluten-free breads. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105451] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Malalgoda M, Ohm JB, Ransom JK, Green A, Howatt K, Simsek S. Preharvest Glyphosate Application during Wheat Cultivation: Effects on Wheat Starch Physicochemical Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:503-511. [PMID: 31869217 DOI: 10.1021/acs.jafc.9b06456] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Due to nonuniform maturation, some plants may not be at the recommended stage of maturity when preharvest glyphosate is applied. The objective of this study was to determine how preharvest glyphosate timing affects wheat starch physicochemical properties. Two wheat cultivars were grown in three locations, and glyphosate was applied at the soft dough stage (early application) and the ripe stage (commercial standard). Upon harvest, starch chemical characteristics were studied. The proportion of B-type starch granules was lower in treated samples, although the starch molecular weight was not affected. Rapidly digestible starch content was highest when glyphosate was applied at the ripe stage, and lowest in the control, and vice versa for slowly digestible starch. Additionally, flour pasting viscosity was significantly higher in samples treated at the soft dough stage. Overall, the effects on wheat starch physicochemical characteristics were more pronounced when glyphosate was applied at the soft dough stage of maturity.
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Affiliation(s)
- Maneka Malalgoda
- Department of Plant Sciences , NDSU Dept. 7670 , PO Box 6050, Fargo , North Dakota 58108-6050 , United States
| | - Jae-Bom Ohm
- USDA-ARS, Edward T. Schafer Research Center, Cereal Crops Research Unit , Hard Spring and Durum Wheat Quality Laboratory , Fargo , North Dakota 58102-2765 , United States
| | - Joel K Ransom
- Department of Plant Sciences , NDSU Dept. 7670 , PO Box 6050, Fargo , North Dakota 58108-6050 , United States
| | - Andrew Green
- Department of Plant Sciences , NDSU Dept. 7670 , PO Box 6050, Fargo , North Dakota 58108-6050 , United States
| | - Kirk Howatt
- Department of Plant Sciences , NDSU Dept. 7670 , PO Box 6050, Fargo , North Dakota 58108-6050 , United States
| | - Senay Simsek
- Department of Plant Sciences , NDSU Dept. 7670 , PO Box 6050, Fargo , North Dakota 58108-6050 , United States
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Roman L, Martinez MM. Structural Basis of Resistant Starch (RS) in Bread: Natural and Commercial Alternatives. Foods 2019; 8:E267. [PMID: 31331021 PMCID: PMC6678428 DOI: 10.3390/foods8070267] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 07/12/2019] [Accepted: 07/16/2019] [Indexed: 12/18/2022] Open
Abstract
Bread is categorized as having a high amount of rapidly digested starch that may result in a rapid increase in postprandial blood glucose and, therefore, poor health outcomes. This is mostly the result of the complete gelatinization that starch undergoes during baking. The inclusion of resistant starch (RS) ingredients in bread formulas is gaining prominence, especially with the current positive health outcomes attributed to RS and the apparition of novel RS ingredients in the market. However, many RS ingredients contain RS structures that do not resist baking and, therefore, are not suitable to result in a meaningful RS increase in the final product. In this review, the structural factors for the resistance to digestion and hydrothermal processing of RS ingredients are reviewed, and the definition of each RS subtype is expanded to account for novel non-digestible structures recently reported. Moreover, the current in vitro digestion methods used to measure RS content are critically discussed with a view of highlighting the importance of having a harmonized method to determine the optimum RS type and inclusion levels for bread-making.
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Affiliation(s)
- Laura Roman
- School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Mario M Martinez
- School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada.
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Saberi M, Modarres-Sanavy SAM, Zare R, Ghomi H. Amelioration of Photosynthesis and Quality of Wheat under Non-thermal Radio Frequency Plasma Treatment. Sci Rep 2018; 8:11655. [PMID: 30076394 PMCID: PMC6076249 DOI: 10.1038/s41598-018-30200-7] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2017] [Accepted: 07/25/2018] [Indexed: 12/03/2022] Open
Abstract
Plasma treatment is recognized as a suitable technology to improve germination efficiency of numerous seeds. The objective of this paper is to demonstrate whether cold air plasma can change the quality and quantity of wheat yield. Effects of cold plasma treatment on wheat (Pishgam variety) yield were studied by a randomized complete block design experiment at the Faculty of Agriculture of Tarbiat Modarres University, Iran, during 2015–17. Seeds were pre-treated with 80 W of cold plasma at four levels of time, 60, 120, 180 and 240 seconds. Plasma effects on yield and quality of wheat were determined by measuring plant photosynthesis, grain yield, biological yield, 1000-grain weight, total chlorophyll, carotenoid, anthocyanin, protein and starch content. Results showed that plasma treatments had positive effects on wheat characteristics, and treatment of 180 s had the highest stimulatory effect. In both years, cold plasma increased grain yield at 180 s, but decreased it at 240 s compared with control. The rate of plant photosynthesis, grain yield, 1000-grain weight, carotenoid and anthocyanin were enhanced at 180 s. The starch content and grain protein were enhanced at 120 s cold plasma application compared with control.
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Affiliation(s)
- Mahin Saberi
- Depatment of Agronomy, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
| | | | - Rasoul Zare
- Iranian Research Institute of Plant Protection, Agricultural Research, Education and Extension Organization, Tehran, Iran
| | - Hamid Ghomi
- Laser and Plasma Research Institute, Shahid Beheshti University, Tehran, Iran
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Pojić M, Dapčević Hadnađev T, Hadnađev M, Rakita S, Torbica A. Optimization of additive content and their combination to improve the quality of pure barley bread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:579-590. [PMID: 28298671 PMCID: PMC5334214 DOI: 10.1007/s13197-016-2435-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/07/2016] [Accepted: 12/08/2016] [Indexed: 11/25/2022]
Abstract
The objective of this study was to model the influence of pregelatinized OSA starch (OSA), wheat gluten (Gl) and xylanase (Xyl) on breadmaking potential of barley flour by using response surface methodology. Addition of these ingredients had significant effect on specific bread volume, crust and crumb lightness, crumb texture, average cell size and crumb density. OSA showed the most pronounced effect on specific bread volume, average cell size, crumb density and hardness. Interaction between OSA and Gl, as well as Gl and Xyl, respectively, increased and decreased the specific bread volume and crumb chewiness, while the interaction between OSA and Xyl decreased the specific volume decrease and increased crumb chewiness. An optimal barley bread formulation appeared to be the one containing 9.68% OSA, 2.0% Gl and 4.51 g/100 kg Xyl. This optimal barley bread formulation predicted an increment of 14-28% in volume and a decrease of 105-217% in crumb chewiness in comparison to formulations containing medium amounts of improvers (1% Gl, 5% OSA, 2.5 g/100 kg Xyl).
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Affiliation(s)
- Milica Pojić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Tamara Dapčević Hadnađev
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Miroslav Hadnađev
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Slađana Rakita
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
| | - Aleksandra Torbica
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia
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11
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Effect of multiple freezing/thawing-modified wheat starch on dough properties and bread quality using a reconstitution system. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.03.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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12
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Pojić M, Musse M, Rondeau C, Hadnađev M, Grenier D, Mariette F, Cambert M, Diascorn Y, Quellec S, Torbica A, Hadnađev TD, Lucas T. Overall and Local Bread Expansion, Mechanical Properties, and Molecular Structure During Bread Baking: Effect of Emulsifying Starches. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1713-2] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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13
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Structural and functional properties of wheat starch affected by multiple freezing/thawing cycles. STARCH-STARKE 2015. [DOI: 10.1002/star.201500036] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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14
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Ziobro R, Korus J, Juszczak L, Witczak T. Influence of inulin on physical characteristics and staling rate of gluten-free bread. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.10.049] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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15
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Dapčević Hadnađev TR, Dokić LP, Hadnađev MS, Pojić MM, Torbica AM. Rheological and Breadmaking Properties of Wheat Flours Supplemented with Octenyl Succinic Anhydride-Modified Waxy Maize Starches. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1083-y] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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18
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Sanz-Penella JM, Wronkowska M, Soral-Śmietana M, Collar C, Haros M. Impact of the addition of resistant starch from modified pea starch on dough and bread performance. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1294-7] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Wilderjans E, Luyts A, Goesaert H, Brijs K, Delcour J. A model approach to starch and protein functionality in a pound cake system. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.09.067] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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20
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TAKEUCHI J, NAGASHIMA T. Chemical and Physical Characterization of Dromaius novaehollandiae (Emu) Eggs. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2010. [DOI: 10.3136/fstr.16.149] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Goesaert H, Leman P, Bijttebier A, Delcour JA. Antifirming effects of starch degrading enzymes in bread crumb. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:2346-2355. [PMID: 19239186 DOI: 10.1021/jf803058v] [Citation(s) in RCA: 72] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Antifirming properties of amylases in bread crumb were evaluated in straight dough breadmaking and related to the amylolytically modified starch structure. Amylase properties and action mechanisms determine starch structure in the breads and, hence, how amylopectin recrystallization, starch network formation, water redistribution, and water mobility occur during breadmaking and storage. A bacterial endo-alpha-amylase mainly hydrolyzed the longer starch polymer chains internally. It thus reduced the number of connections between the crystallites in the starch networks, resulting in a softer bread crumb. However, because the enzyme had only little impact on the outer amylopectin chains, amylopectin recrystallization and the concomitant water immobilization presumably were not hindered. The loss of plasticizing water as a result of recrystallization presumably reduces the flexibility of the gluten network and results in poor crumb resilience. In contrast, in breadmaking, the Bacillus stearothermophilus maltogenic alpha-amylase acted as an exoacting amylase with more pronounced endoaction at higher temperatures. This enzyme caused extensive degradation of the crystallizable amylopectin side chains and thus limited amylopectin recrystallization and network formation during storage. As a result, it prevented the incorporation of water in the amylopectin crystallites. In this way, the different starch and gluten networks kept their flexibility, resulting in a softer crumb with good resilience.
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Affiliation(s)
- Hans Goesaert
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Leuven, Belgium.
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MIYAMOTO Y, MATSUMIYA K, KUBOUCHI H, NODA M, NISHIMURA K, MATSUMURA Y. Effects of Heating Conditions on Physicochemical Properties of Skim Milk Powder during Production Process. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2009. [DOI: 10.3136/fstr.15.631] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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