1
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Liu S, Gu S, Shi Y, Chen Q. Alleviative effects of mannosylerythritol lipid-A on the deterioration of internal structure and quality in frozen dough and corresponding steamed bread. Food Chem 2024; 431:137122. [PMID: 37573742 DOI: 10.1016/j.foodchem.2023.137122] [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: 03/22/2023] [Revised: 07/17/2023] [Accepted: 08/07/2023] [Indexed: 08/15/2023]
Abstract
The effects of mannosylerythritol lipid-A (MEL-A) on the quality of frozen dough and corresponding steamed bread were investigated. The results revealed that the rheological properties of frozen dough were improved with the increment of MEL-A (0%-2.0%). Adding 1.5% and 2% MEL-A significantly reduced the moisture migration and enhanced the water-holding capacity of the frozen dough. Microstructure observation demonstrated that high levels of MEL-A enabled more starch granules to be embedded in the dough network. A series of product quality assessments illustrated that frozen dough steamed bread containing 2.0% of MEL-A had the largest specific volume (2.981 mL/g), the highest springiness (77.47%), more uniform and porous crumb structure. Moreover, MEL-A exhibited a positive effect on steamed bread's flavor profile, which was explored for the first time in this study. Hence, these results suggested that MEL-A has promising applications as a novel dough improver in the food industry.
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Affiliation(s)
- Siyu Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
| | - Simin Gu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Ying Shi
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Qihe Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China.
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2
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Obadi M, Xu B. Characteristics and applications of plant-derived antifreeze proteins in frozen dough: A review. Int J Biol Macromol 2024; 255:128202. [PMID: 37979748 DOI: 10.1016/j.ijbiomac.2023.128202] [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: 08/02/2023] [Revised: 11/14/2023] [Accepted: 11/15/2023] [Indexed: 11/20/2023]
Abstract
Frozen dough technology has been widely used in the food industry at home and abroad due to its advantages of extending shelf life, preventing aging, and facilitating refrigeration and transportation. However, during the transportation and storage process of frozen dough, the growth and recrystallization of ice crystals caused by temperature fluctuations can lead to a deterioration in the quality of the dough, resulting in poor sensory characteristics of the final product and decreased consumption, which limits the large-scale application of frozen dough. In response to this issue, antifreeze proteins (AFPs) could be used as a beneficial additive to frozen dough that can combine with ice crystals, modify the ice crystal morphology, reduce the freezing point of water, and inhibit the recrystallization of ice crystals. Because of its special structure and function, it can well alleviate the quality deterioration problem caused by ice crystal recrystallization during frozen storage of dough, especially the plant-derived AFPs, which have a prominent effect on inhibiting ice crystal recrystallization. In this review, we introduce the characteristics and mechanisms of action of plant-derived AFPs. Furthermore, the application of plant-derived AFPs in frozen dough are also discussed.
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Affiliation(s)
- Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
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3
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Peng Y, Zhao Y, Jin X, Xiong Y, Dong J, Ma W. Empirical and Theoretical Bases of Good Steamed Bread Production. Foods 2023; 12:foods12030433. [PMID: 36765961 PMCID: PMC9914789 DOI: 10.3390/foods12030433] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 12/29/2022] [Accepted: 01/03/2023] [Indexed: 01/19/2023] Open
Abstract
Chinese steamed bread (CSB) is a main staple food in China, accounting for 40% of wheat flour usage in China. Due to its health benefits, CSB is gaining popularity across the world. In this review, the effects of gluten proteins (particularly glutenins and gliadins) on the quality of CSB are summarized from the literature. Requirements of appropriate rheological parameters in different studies are compared and discussed. Along with the increasing demand for frozen storage food, there are obvious increases in the research on the dynamics of gluten proteins in frozen dough. This review also summarizes the factors influencing the deterioration of CSB dough quality during frozen storage as well as effective measures to mitigate the negative effects.
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Affiliation(s)
- Yanchun Peng
- College of Agronomy, Qingdao Agricultural University, Qingdao 266109, China
- Hubei Key Laboratory of Food Crop Germplasm and Genetic Improvement, Institute of Food Crops, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Yun Zhao
- Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, Hebei Provincial Laboratory of Crop Genetics and Breeding, Shijiazhuang 050035, China
| | - Xiaojie Jin
- Hubei Key Laboratory of Food Crop Germplasm and Genetic Improvement, Institute of Food Crops, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Yin Xiong
- National R&D Center for Se-rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Jing Dong
- Hubei Key Laboratory of Food Crop Germplasm and Genetic Improvement, Institute of Food Crops, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Wujun Ma
- College of Agronomy, Qingdao Agricultural University, Qingdao 266109, China
- Food Futures Institute, College of Science, Health, Engineering and Education, Murdoch University, Perth 6150, Australia
- Correspondence:
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4
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Chen J, Xiao J, Tu J, Yu L, Niu L. The alleviative effect of sweet potato protein hydrolysates on the quality deterioration of frozen dough bread in comparison to trehalose. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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5
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Yang J, Chen L, Guo B, Zhang B, Zhang Y, Li M. Elucidation of rheological properties of frozen non-fermented dough with different thawing treatments: The view from protein structure and water mobility. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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6
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Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107446] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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7
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Shu Q, Wei T, Liu X, Liu S, Chen Q. The dough-strengthening and spore-sterilizing effects of mannosylerythritol lipid-A in frozen dough and its application in bread making. Food Chem 2022; 369:131011. [PMID: 34507086 DOI: 10.1016/j.foodchem.2021.131011] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 07/27/2021] [Accepted: 08/29/2021] [Indexed: 01/17/2023]
Abstract
Biosurfactants have been put into applications in breadmaking industry, while the effects of mannosylerythritol lipid-A (MEL-A) on gluten network of frozen dough, bread quality and microbial spoilage were firstly investigated in this study. Rheology and differential scanning calorimetry (DSC) analysis showed that MEL-A significantly improved the rheological properties of frozen dough and reduced the content of frozen water. Further experiments showed that MEL-A promoted the formation of aggregates by interacting with gluten protein, and strengthened the gluten network through molecular weight distribution measurement and microstructure observation, effectively avoiding the destruction of ice crystals. A series of bread assessments illustrated MEL-A improved the loaf volume, gas retention ability and textural property. In addition, MEL-A (1.5%) killed 99.97% of the vegetative cells of Bacillus cereus and 75.54% of the spores, and at the same time had a slight inactivation effect on yeast. These results indicate that MEL-A has broad application prospects in the baking industry and the storage stage of flour products.
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Affiliation(s)
- Qin Shu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, PR China
| | - Tianyu Wei
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, PR China
| | - Xiayu Liu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, PR China
| | - Siyu Liu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, PR China
| | - Qihe Chen
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, PR China.
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8
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Hemalatha M, Prasada Rao U. Effect of surfactant and fat on chapati making quality and control of its staling. Curr Res Food Sci 2021; 5:11-18. [PMID: 34917952 PMCID: PMC8666611 DOI: 10.1016/j.crfs.2021.11.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 11/11/2021] [Accepted: 11/17/2021] [Indexed: 11/18/2022] Open
Abstract
Chapati is an unleavened flat baked product and it is prepared using whole wheat flour. One of the problems with chapatis is that they stale rapidly during storage and therefore, they have to be consumed immediately after their preparation. With changing socio-economic conditions and lifestyles, there is an increasing demand for ready to eat chapatis. In the present study, to control staling, chapatis were prepared using whole wheat flours of four different varieties by incorporating additives such as surfactant and fat. The chapatis stored at room temperature for 24 h, 48 h, 72 h and 96 h were evaluated for their quality parameters such as moisture content, chemical properties, sensory attributes, microstructure and amylograph characteristics. The moisture, soluble starch and soluble amylose contents in control chapatis decreased steadily with storage time and at the end of 96 h, the decrease in moisture, soluble starch and soluble amylose contents in chapatis prepared from different varieties were 3-8%, 80-82% and 78-85%, respectively. However, these changes were found to be at a very lesser rate in chapatis prepared from doughs treated with glycerol monostearate (GMS) and fat compared to that of control. Decrease in amylograph paste viscosity was more in control chapatis during storage compared to that of treated chapatis. Scanning electron microscopic studies of chapatis stored up to 96 h revealed that starch granules were uniform in both GMS and fat treated chapatis, when compared to control chapatis. Sensory studies showed that overall quality scores for chapatis prepared from GMS and fat treated doughs did not show any significant differences on storage. Thus, the results suggested that incorporation of surfactant and fat in dough not only improved the overall quality attributes of chapatis but also controlled their staling, during their storage.
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Affiliation(s)
| | - U.J.S. Prasada Rao
- Corresponding author. Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysore, 570 020, India.
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9
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Physicochemical properties of starch-wheat germ oil complex and its effects on water distribution and hardness of noodles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110211] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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10
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Abedi E, Pourmohammadi K. Physical modifications of wheat gluten protein: An extensive review. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13619] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, College of Agriculture Fasa University Fasa Iran
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11
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Fritz PA, Zhang P, Bruschinski T, Sahin S, de Smet LC, Chan-Park MB, Boom RM, Schroën CG. Steering protein and salt ad- and desorption by an electrical switch applied to polymer-coated electrodes. Sep Purif Technol 2020. [DOI: 10.1016/j.seppur.2020.117195] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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12
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Ke Y, Wang Y, Ding W, Leng Y, Lv Q, Yang H, Wang X, Ding B. Effects of inulin on protein in frozen dough during frozen storage. Food Funct 2020; 11:7775-7783. [PMID: 32966455 DOI: 10.1039/d0fo00461h] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Effects of inulin on protein in frozen dough during frozen storage were investigated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC) and scanning electron microscopy (SEM). The strength of electrophoretic bands in A1 (32-57 kDa) and A2 (20-25 kDa) regions and the content of freezable water and sulfhydryl in frozen dough with inulin were lower than those of the blank under the same storage time. The gluten structure of frozen dough with 2.5 wt% long-chain inulin was more dense and compact than that of the sample with 5.0 wt% short-chain inulin after 2 weeks. Moreover, 4 weeks later, the change of the α-helix and β-sheet with 2.5 wt% long-chain inulin was lowest. These characteristics suggested that long-chain inulin exhibited a better protection effect on protein in frozen dough and showed a promising prospect for application in the food industry.
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Affiliation(s)
- Yuan Ke
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei Province, China.
| | - Yangyang Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei Province, China.
| | - Wenping Ding
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei Province, China.
| | - Yue Leng
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei Province, China.
| | - Qingyun Lv
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei Province, China.
| | - Heng Yang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei Province, China.
| | - Xuedong Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei Province, China.
| | - Beibei Ding
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei Province, China.
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13
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Galali Y, Omar ZA, Sajadi SM. Biologically active components in by-products of food processing. Food Sci Nutr 2020; 8:3004-3022. [PMID: 32724565 PMCID: PMC7382179 DOI: 10.1002/fsn3.1665] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 05/01/2020] [Accepted: 05/06/2020] [Indexed: 01/14/2023] Open
Abstract
Food by-products happen at various stages of production and processing at home and on commercial scales. In the recent years, because of the fast-growing food companies and production, food processing by-products have gained a lot of interest and attracted many technical and health professionals as well as policy makers internally and internationally. Also, concerns are increasing about food by-products due to their ecological and environmental impact on the planet. This is particularly of concern when large companies emit. Large quantities of food by-products are thrown into environment in which they can be exploited technically, medicinally, and pharmaceutically. This is due to their chemical component and biologically active compounds of the by-products. Therefore, this systematic review focuses on the food by-product biological compounds present in different parts of the food products, particularly in some common foods such as fruits, vegetables, cereals, dairy products, meat, eggs, nuts, coffee, and tea. Moreover, the review also explains the kind of biologically active compounds and their quantity not just in edible foods, but also in part and types of the by-product which then can be reused and recycled into different processes in order to extract and get benefit from.
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Affiliation(s)
- Yaseen Galali
- Food Technology DepartmentCollege of Agricultural Engineering SciencesSalahaddin University‐ErbilErbilKRG‐Iraq
- Department of NutritionCihan University‐ErbilErbilIraq
| | - Zagros A. Omar
- Department of PhytochemistryScientific Research CentreSoran UniversitySoranIraq
- Department of PharmacyRwanduz Private Technical InstituteRwandusIraq
| | - S. Mohammad Sajadi
- Department of PhytochemistryScientific Research CentreSoran UniversitySoranIraq
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14
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Arcens D, Grau E, Grelier S, Cramail H, Peruch F. Impact of Fatty Acid Structure on CALB‐Catalyzed Esterification of Glucose. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900294] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Dounia Arcens
- Univ. Bordeaux, CNRS, Bordeaux INP, LCPO UMR 5629 F‐33600 Pessac France
| | - Etienne Grau
- Univ. Bordeaux, CNRS, Bordeaux INP, LCPO UMR 5629 F‐33600 Pessac France
| | - Stéphane Grelier
- Univ. Bordeaux, CNRS, Bordeaux INP, LCPO UMR 5629 F‐33600 Pessac France
| | - Henri Cramail
- Univ. Bordeaux, CNRS, Bordeaux INP, LCPO UMR 5629 F‐33600 Pessac France
| | - Frédéric Peruch
- Univ. Bordeaux, CNRS, Bordeaux INP, LCPO UMR 5629 F‐33600 Pessac France
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15
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Evaluation of baking conditions for frozen doughs. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00253-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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16
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Niaz B, Saeed F, Ahmed A, Imran M, Maan AA, Khan MKI, Tufail T, Anjum FM, Hussain S, Suleria HAR. Lactoferrin (LF): a natural antimicrobial protein. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1666137] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Bushra Niaz
- Institute of Home & Food Sciences, Government College University, Faisalabad, Pakistan
| | - Farhan Saeed
- Institute of Home & Food Sciences, Government College University, Faisalabad, Pakistan
| | - Awais Ahmed
- Institute of Home & Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Imran
- Faculty of Allied Health Sciences, University Institute of Diet & Nutritional Sciences, University of Lahore, Lahore, Pakistan
| | - Abid Aslam Maan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | | | - Tabussam Tufail
- Institute of Home & Food Sciences, Government College University, Faisalabad, Pakistan
| | | | - Shahzad Hussain
- College of Food and Agricultural Sciences, King Saud, University, Riyadh, Saudi Arabia
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17
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Picariello G, Di Stasio L, Mamone G, Iacomino G, Venezia A, Iannaccone N, Ferranti P, Coppola R, Addeo F. Identification of enzyme origin in dough improvers: DNA-based and proteomic approaches. Food Res Int 2018; 105:52-58. [DOI: 10.1016/j.foodres.2017.10.046] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2017] [Revised: 10/23/2017] [Accepted: 10/28/2017] [Indexed: 11/16/2022]
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18
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Frauenlob J, Moriano ME, Innerkofler U, D'Amico S, Lucisano M, Schoenlechner R. Effect of physicochemical and empirical rheological wheat flour properties on quality parameters of bread made from pre-fermented frozen dough. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.06.021] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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19
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Tavakoli HR, Jonaidi Jafari N, Hamedi H. The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced. J Texture Stud 2017; 48:124-130. [PMID: 28370115 DOI: 10.1111/jtxs.12223] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2016] [Revised: 07/28/2016] [Accepted: 08/08/2016] [Indexed: 12/21/2022]
Abstract
The use of hydrocolloids in frozen dough has become frequent as bread improvers due to their anti-staling effect. Nevertheless, the impact of both different frozen storage and Arabic gum level in non-prefermented flat dough with following thawing procedure have not been studied. This work intended to study the effect of three different ratio of Arabic gum on rheological properties of 1, 7, and 30 days of frozen storage and the quality of the bread made from. In order to gain the least detrimental effects on gluten network, we used rapid rate freezing and microwave heating in thawing stage. Rheological results showed that the unfrozen samples to which Arabic gum had been added rendered the highest resistance to extension. The resistance of gum fortified samples were less than fresh dough, however the decline was not significant in 3.0% Arabic gum dough kept in a month storage (p > .05). The similar findings were obtained for extensibility and adhesiveness; in which the maximum incorporation of Arabic gum lessen the destructive impact of long freezing storage. Addition of 3% gum could be able to retard staling through an increment in hydrophilic bonds between water molecules and amylose during thawing (p < .05). The overall rating of Arabic gum enriched samples was similar with bread made from non-frozen dough, even after 30 days of storage as indicated by the sensory evaluation of breads. PRACTICAL APPLICATIONS Producing a chapatti-like fermented bread without long fermentation period. Formulation a frozen dough without using chemical additives. Introducing a proper use of a new defrosting method with the aim of achieving a better texture. Improvement in retarding staling by the use of Gum Arabic after 7 days.
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Affiliation(s)
- Hamid Reza Tavakoli
- Health Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | | | - Hassan Hamedi
- Department of Food Hygiene, Faculty of Medical Sciences, Science and Research Branch, Islamic Azad University, Tehran, Iran
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20
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Comparative study on the freeze stability of yeast and chemical leavened steamed bread dough. Food Chem 2017; 221:482-488. [DOI: 10.1016/j.foodchem.2016.10.108] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2016] [Revised: 10/14/2016] [Accepted: 10/23/2016] [Indexed: 11/19/2022]
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21
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Effect of freezing rate and storage on the rheological, thermal and structural properties of frozen wheat dough starch. STARCH-STARKE 2016. [DOI: 10.1002/star.201500123] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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22
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Neta NS, Teixeira JA, Rodrigues LR. Sugar ester surfactants: enzymatic synthesis and applications in food industry. Crit Rev Food Sci Nutr 2016; 55:595-610. [PMID: 24915370 DOI: 10.1080/10408398.2012.667461] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Sugar esters are non-ionic surfactants that can be synthesized in a single enzymatic reaction step using lipases. The stability and efficiency of lipases under unusual conditions and using non-conventional media can be significantly improved through immobilization and protein engineering. Also, the development of de novo enzymes has seen a significant increase lately under the scope of the new field of synthetic biology. Depending on the esterification degree and the nature of fatty acid and/or sugar, a range of sugar esters can be synthesized. Due to their surface activity and emulsifying capacity, sugar esters are promising for applications in food industry.
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Affiliation(s)
- Nair S Neta
- a Institute for Biotechnology and Bioengineering (IBB), Centre of Biological Engineering , University of Minho , Campus de Gualtar, 4710-057 Braga , Portugal
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23
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Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.10.005] [Citation(s) in RCA: 118] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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24
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Bassan JC, Goulart AJ, Nasser ALM, Bezerra TMS, Garrido SS, Rustiguel CB, Guimarães LHS, Monti R. Buffalo Cheese Whey Proteins, Identification of a 24 kDa Protein and Characterization of Their Hydrolysates: In Vitro Gastrointestinal Digestion. PLoS One 2015; 10:e0139550. [PMID: 26465145 PMCID: PMC4605781 DOI: 10.1371/journal.pone.0139550] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2015] [Accepted: 09/14/2015] [Indexed: 11/18/2022] Open
Abstract
Milk whey proteins are well known for their high biological value and versatile functional properties, characteristics that allow its wide use in the food and pharmaceutical industries. In this work, a 24 kDa protein from buffalo cheese whey was analyzed by mass spectrometry and presented homology with Bos taurus beta-lactoglobulin. In addition, the proteins present in buffalo cheese whey were hydrolyzed with pepsin and with different combinations of trypsin, chymotrypsin and carboxypeptidase-A. When the TNBS method was used the obtained hydrolysates presented DH of 55 and 62% for H1 and H2, respectively. Otherwise for the OPA method the DH was 27 and 43% for H1 and H2, respectively. The total antioxidant activities of the H1 and H2 samples with and without previous enzymatic hydrolysis, determined by DPPH using diphenyl-p-picrylhydrazyl radical, was 4.9 and 12 mM of Trolox equivalents (TE) for H2 and H2Dint, respectively. The increased concentrations for H1 and H2 samples were approximately 99% and 75%, respectively. The in vitro gastrointestinal digestion efficiency for the samples that were first hydrolyzed was higher compared with samples not submitted to previous hydrolysis. After in vitro gastrointestinal digestion, several amino acids were released in higher concentrations, and most of which were essential amino acids. These results suggest that buffalo cheese whey is a better source of bioavailable amino acids than bovine cheese whey.
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Affiliation(s)
- Juliana C. Bassan
- Faculdade de Ciências Farmacêuticas, UNESP Univ EstadualPaulista, Departamento de Alimentos e Nutrição, Araraquara - SP, Brazil.
| | - Antonio J. Goulart
- Faculdade de Ciências Farmacêuticas, UNESP Univ EstadualPaulista, Departamento de Alimentos e Nutrição, Araraquara - SP, Brazil.
| | - Ana L. M. Nasser
- Faculdade de Ciências Farmacêuticas, UNESP Univ EstadualPaulista, Departamento de Alimentos e Nutrição, Araraquara - SP, Brazil.
| | - Thaís M. S. Bezerra
- Instituto de Química, UNESP Univ EstadualPaulista, Departamento de Bioquímica e Química Tecnológica, Araraquara - SP, Brazil.
| | - Saulo S. Garrido
- Instituto de Química, UNESP Univ EstadualPaulista, Departamento de Bioquímica e Química Tecnológica, Araraquara - SP, Brazil.
| | - Cynthia B. Rustiguel
- Universidade de São Paulo, Departamento de Biologia, Ribeirão Preto - SP, Brazil
| | - Luis H. S. Guimarães
- Universidade de São Paulo, Departamento de Biologia, Ribeirão Preto - SP, Brazil
| | - Rubens Monti
- Faculdade de Ciências Farmacêuticas, UNESP Univ EstadualPaulista, Departamento de Alimentos e Nutrição, Araraquara - SP, Brazil.
- * E-mail:
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Adams V, Ragaee S, Abdel-Aal ESM. Impact of Wheat Fiber on Frozen Dough Shelf Life and Bread Quality. Cereal Chem 2015. [DOI: 10.1094/cchem-01-15-0016-r] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Vivian Adams
- Department of Food Science, University of Guelph, Guelph, ON, Canada, N1G 2W1
| | - Sanaa Ragaee
- Department of Food Science, University of Guelph, Guelph, ON, Canada, N1G 2W1
| | - El-Sayed M. Abdel-Aal
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada, N1G 5C9
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Walsh G. Non-Catalytic Industrial Proteins. Proteins 2015. [DOI: 10.1002/9781119117599.ch14] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Simmons AL, Vodovotz Y. The effects of soy on freezable bread dough: A magnetic resonance study. Food Chem 2012; 135:659-64. [DOI: 10.1016/j.foodchem.2012.04.134] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2012] [Revised: 03/16/2012] [Accepted: 04/26/2012] [Indexed: 11/29/2022]
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Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.02.015] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Meziani S, Ioannou I, Jasniewski J, Belhaj N, Muller JM, Ghoul M, Desobry S. Effects of freezing treatments on the fermentative activity and gluten network integrity of sweet dough. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.10.017] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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ASGHAR A, ANJUM FM, BUTT MS, RANDHAWA MA, AKHTAR S. Effect of Polyols on The Rheological and Sensory Parameters of Frozen Dough Pizza. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2012. [DOI: 10.3136/fstr.18.781] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Li Z, Tang X, Huang W, Liu JG, Tilley M, Yao Y. Rheology, Microstructure, and Baking Characteristics of Frozen Dough Containing Rhizopus chinensis Lipase and Transglutaminase. Cereal Chem 2011. [DOI: 10.1094/cchem-07-11-0082] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Zhenni Li
- Graduate research assistant, professor, and visiting professor, respectively, The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaojuan Tang
- Graduate research assistant, professor, and visiting professor, respectively, The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Weining Huang
- Graduate research assistant, professor, and visiting professor, respectively, The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu 214122, China
- Corresponding author. Tel.: +86 (510) 8591 9139. Fax: +86 (510) 8591 9139. E-mail:
| | - Jerry Gang Liu
- Research scientist, Zhejiang Newland Foods Co., Hangzhou, Zhejiang 311107, China
| | - Michael Tilley
- Research chemist, U.S. Department of Agriculture (USDA), Center for Grain and Animal Health Research, Manhattan, KS. Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the USDA. USDA is an equal opportunity provider and employer
| | - Yuan Yao
- Graduate research assistant, professor, and visiting professor, respectively, The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu 214122, China
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