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Kim HR, Kim MR, Ryu AR, Bae JE, Choi YS, Lee GB, Choi HD, Hong JS. Comparison of rheological properties between Mixolab-driven dough and bread-making dough under various salt levels. Food Sci Biotechnol 2023; 32:193-202. [PMID: 36647528 PMCID: PMC9839931 DOI: 10.1007/s10068-022-01186-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 09/21/2022] [Accepted: 10/04/2022] [Indexed: 01/19/2023] Open
Abstract
The properties of wheat dough according to salt level and type of mixer were investigated, and parameters derived from each analysis were comprehensively compared. Mixolab analysis showed that water absorption decreased with salt level while the dough strength increased. In the Mixolab C2 stage, related with thermal strength, C2 temperature and time had stronger correlation with other dough strength parameters than C2 torque. Thickness increase of gluten strand was dominant in the doughs prepared by vertical mixer (VMD) than in those prepared by Mixolab device (MLD), for the same salt level. In large deformation, increase in resistance to extension by salt level was much greater in VMD than in MLD. In small deformation, relationships of salt level with G', G'' and power-law exponent (n) were linear and non-linear in MLD and VMD, respectively. Since MLD could not perfectly reflect VMD, properties of dough should be considered in multiple ways for its comprehensive understanding.
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Affiliation(s)
- Ha Ram Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365 Republic of Korea
| | - Mi-Ran Kim
- Department of Food Science and Nutrition, The Catholic University of Korea, Bucheon-si, Gyeonggi-do 14662 Republic of Korea
| | - A-Reum Ryu
- Food Convergence Infrastructure Team, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365 Republic of Korea
| | - Ji-Eun Bae
- Research Group of Food Processing, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365 Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365 Republic of Korea
- Food Convergence Infrastructure Team, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365 Republic of Korea
| | - Gwan Bok Lee
- Hotel Confectionery and Bakery Department, Jeonju Kijeon College, Jeonju-si, Jeollabuk-do 54989 Republic of Korea
| | - Hee-Don Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365 Republic of Korea
| | - Jung Sung Hong
- Research Group of Food Processing, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365 Republic of Korea
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2
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Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics. Foods 2022; 11:foods11101388. [PMID: 35626960 PMCID: PMC9140867 DOI: 10.3390/foods11101388] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 05/09/2022] [Accepted: 05/10/2022] [Indexed: 02/04/2023] Open
Abstract
Fermented pastry products are produced by fermenting and baking multi-layered dough. Increasing our knowledge of the impact of the fermentation process during pastry making could offer opportunities for improving the production process or end-product quality, whereas increasing our knowledge on the sugar release and consumption dynamics by yeast could help to design sugar reduction strategies. Therefore, this study investigates the impact of yeast fermentation and different sugar concentrations on pastry dough properties and product quality characteristics. First, yeasted pastry samples were made with 8% yeast and 14% sucrose on a wheat flour dry matter base and compared to non-yeasted samples. Analysis of saccharide concentrations revealed that sucrose was almost entirely degraded by invertase in yeasted samples after mixing. Fructans were also degraded extensively, but more slowly. At least 23.6 ± 2.6% of the released glucose was consumed during fermentation. CO2 production during fermentation contributed more to product height development than water and ethanol evaporation during baking. Yeast metabolites weakened the gluten network, causing a reduction in dough strength and extensibility. However, fermentation time had a more significant impact on dough rheology parameters than the presence of yeast. In balance, yeast fermentation did not significantly affect the calculated sweetness factor of the pastry product with 14% added sucrose. Increasing the sugar content (21%) led to higher osmotic stress, resulting in reduced sugar consumption, reduced CO2 and ethanol production and a lower product volume. A darker colour and a higher sweetness factor were obtained. Reducing the sugar content (7%) had the opposite effect. Eliminating sucrose from the recipe (0%) resulted in a shortened productive fermentation time due to sugar depletion. Dough rheology was affected to a limited extent by changes in sucrose addition, although no sucrose addition or a very high sucrose level (21%) reduced the maximum dough strength. Based on the insights obtained in this study, yeast-based strategies can be developed to improve the production and quality of fermented pastry.
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3
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Sun X, Koksel F, Scanlon MG, Nickerson MT. Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations ‐ A review. Cereal Chem 2022. [DOI: 10.1002/cche.10561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Xinyang Sun
- College of Food Science and EngineeringNanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and SafetyNanjing210023PR China
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBR3T 2N2Canada
| | - Filiz Koksel
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBR3T 2N2Canada
| | - Martin G. Scanlon
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBR3T 2N2Canada
| | - Michael T. Nickerson
- Department of Food and Bioproduct SciencesUniversity of SaskatchewanSaskatoonSKS7N 5A8Canada
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Cappelli A, Bettaccini L, Cini E. The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.008] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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5
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The effects of sodium reduction on the mechanical properties of doughs made from flours with a range of strengths using a mixograph. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103071] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Avramenko NA, Hopkins EJ, Hucl P, Scanlon MG, Nickerson MT. Effect of salts from the lyotropic series on the handling properties of dough prepared from two hard red spring wheat cultivars of differing quality. Food Chem 2020; 320:126615. [PMID: 32203834 DOI: 10.1016/j.foodchem.2020.126615] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 12/22/2019] [Accepted: 03/13/2020] [Indexed: 11/15/2022]
Abstract
The influence of select salts from the lyotropic series (NH4Cl, KCl, NaCl, MgCl2, CaCl2, and MgSO4) on the rheology and stickiness of dough prepared from a strong (Pembina) and a weak (Harvest) hard red spring wheat flour were examined at a 1 and 2% salt levels, with water mobility and water association with different dough components also being assessed at the 1% salt level. Overall, Pembina was found to develop stronger gluten networks that were more resilient than those of Harvest as evident from a lower tan δ and less compliance during shear creep recovery rheology. However, the effect of salt-type differed based on cultivar. Pembina showed lower dough stickiness than Harvest in all cases. NH4Cl decreased dough stickiness the most for both cultivars. The use of alternative salts affected the association of water with the starch-fraction and gluten-fraction in doughs, and this effect was cultivar-dependent.
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Affiliation(s)
- Nicole A Avramenko
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada
| | - Erin J Hopkins
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada
| | - Pierre Hucl
- Crop Development Centre, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada
| | - Martin G Scanlon
- Department of Food and Human Nutritional Sciences, 209 Human Ecology Building, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Michael T Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada.
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Avramenko NA, Hopkins EJ, Hucl P, Scanlon MG, Nickerson MT. Role of NaCl level on the handling and water mobility in dough prepared from four wheat cultivars. J Texture Stud 2020; 51:766-778. [PMID: 32304230 DOI: 10.1111/jtxs.12525] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2020] [Revised: 03/30/2020] [Accepted: 04/06/2020] [Indexed: 11/29/2022]
Abstract
In bread, NaCl plays a number of roles including improving flavor, functionality, dough handling, and prevention of sticky dough. Its reduction can create significant processing challenges. As such, the dough handling properties for four wheat cultivars (Pembina, Roblin, McKenzie, and Harvest) were investigated as a function of NaCl (0-4%) level. In terms of dough rheology, both cultivar and NaCl level were significant factors. The maximum deformation (Jmax ) in the dough decreased with increasing NaCl levels, indicating that the gluten network became stronger so that it was able to resist the imposed stress. For extensibility, increasing the levels of NaCl resulted in increased resistance to extension for all cultivars. Dough stickiness was shown to be both cultivar and salt level dependent, with weaker cultivars showing higher stickiness. Findings for water association indicated that with the addition of NaCl there was less free water among the different cultivars and an increase in the water associated with the starch-fraction. Dough morphology measurements supported rheology trends; the stronger dough producing cultivars created more elongated protein polymers with a unidirectional network whereas the weaker cultivars created porous multidirectional networks. Overall, Pembina and Roblin formed stronger gluten networks than McKenzie and Harvest, however, the effect of NaCl level was shown to be cultivar dependent. Findings indicate that careful cultivar selection will help mitigate challenges in dough handling within a reduced NaCl environment.
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Affiliation(s)
- Nicole A Avramenko
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Erin J Hopkins
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Pierre Hucl
- Crop Development Centre, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Martin G Scanlon
- Department of Food Science, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Michael T Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
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Tozatti P, Hopkins EJ, Briggs C, Hucl P, Nickerson MT. Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars. FOOD SCI TECHNOL INT 2020; 26:614-628. [PMID: 32279537 DOI: 10.1177/1082013220915363] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
For many years, the baking industry has been using chemical improvers as a way for compensating for flour quality variation due to growing conditions or wheat cultivar. However, the replacement of chemical dough improvers with natural ingredients or processing aids (i.e. enzymes) allows for the production of 'cleaner label' products. In the present research, dough and bread properties (mixing time, oven rise, loaf volume, crumb firmness and C-cell parameters) were analysed as a function of wheat cultivar (Glenn, Harvest, Lillian, CDC Plentiful and Stettler), additive-type (ascorbic acid, azodicarbonamide, glucose oxidase and fungal xylanase) and concentration. Overall, the cultivar Glenn appeared to have improved baking performance relative to the other cultivars, regardless of the additive and additive concentration. On the other hand, Stettler showed poorer baking quality and performance even with the addition of oxidizers and enzymes in relation to the control. The concentration of additive was found to have little or no effect on improving baking properties within each cultivar. Enzymes had similar or better performance than oxidizers in most cases.
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Affiliation(s)
- Patricia Tozatti
- Department of Food and Bioproduct Sciences, 7235University of Saskatchewan, Saskatoon, SK, Canada
| | - Erin J Hopkins
- Department of Food and Bioproduct Sciences, 7235University of Saskatchewan, Saskatoon, SK, Canada
| | - Connie Briggs
- Crop Development Centre, 7235University of Saskatchewan, Saskatoon, SK, Canada
| | - Pierre Hucl
- Crop Development Centre, 7235University of Saskatchewan, Saskatoon, SK, Canada
| | - Michael T Nickerson
- Department of Food and Bioproduct Sciences, 7235University of Saskatchewan, Saskatoon, SK, Canada
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Sun X, Scanlon MG, Guillermic RM, Belev GS, Webb MA, Aritan S, Nickerson MT, Koksel F. The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography. Food Res Int 2020; 130:108919. [PMID: 32156367 DOI: 10.1016/j.foodres.2019.108919] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 12/14/2019] [Accepted: 12/15/2019] [Indexed: 11/25/2022]
Abstract
Globally, the bakery industry has a target of reducing sodium content in bread products. However, removing salt results in changes in the quality of bread through effects on dough's gas phase during the breadmaking process. Using synchrotron X-ray microtomography, the objective of this study was to investigate how sodium reduction induced changes in the gas phase parameters (i.e., gas volume fraction, bubble size distribution (BSD) and its time evolution) of non-yeasted doughs made from a wide range of formulations (i.e., wheat cultivar and water content) prepared with different mixing times. As salt content was reduced, a lower gas volume was retained in the dough by the end of mixing. Less gas bubbles were also retained if doughs were prepared from a stronger wheat cultivar, higher water content, and/or mixed for a shorter time. Rates of change in the median (R0) and the width (ε) of the fitted lognormal radius dependence of bubble volume fraction [BVF(R)] indicated that reduced sodium content permitted disproportionation to proceed more rapidly. Higher water content or longer mixing time also resulted in faster disproportionation, indicating that water content and mixing time can be manipulated as a means of increasing bubble stability against disproportionation during low-sodium breadmaking. An examination of relative changes in dough's gas phase parameters arising from sodium reduction demonstrated that wheat cultivar, water content and mixing time all affected dough's tolerance to sodium reduction. Therefore, attainment of good bread crumb cell structure in low-sodium bread formulas is a function of salt's effects on dough rheology in addition to its effect on yeast activity, so that dough formulation and mixing conditions also need to be considered.
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Affiliation(s)
- Xinyang Sun
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, PR China
| | - Martin G Scanlon
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Reine-Marie Guillermic
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; Department of Physics and Astronomy, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - George S Belev
- Canadian Light Source Inc., 44 Innovation Boulevard, Saskatoon, SK S7N 2V3, Canada
| | - M Adam Webb
- Canadian Light Source Inc., 44 Innovation Boulevard, Saskatoon, SK S7N 2V3, Canada
| | - Serdar Aritan
- Biomechanics Research Group, Faculty of Sports Sciences, Hacettepe University, Ankara, Turkey
| | - Michael T Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - Filiz Koksel
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
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Sun X, Koksel F, Nickerson MT, Scanlon MG. Modeling the viscoelastic behavior of wheat flour dough prepared from a wide range of formulations. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.05.030] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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11
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Hopkins EJ, Newling B, Hucl P, Scanlon MG, Nickerson MT. Water mobility and association by 1H NMR and diffusion experiments in simple model bread dough systems containing organic acids. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.018] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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12
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Effects of glucose oxidase and organic acids on the properties of a model low sodium dough prepared from Harvest and Pembina CWRS wheat. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102802] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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13
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Isaak C, Sapirstein H, Wu Y, Graf R. Effects of water absorption and salt on discrimination of wheat gluten strength assessed by dough mixing and protein composition. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.04.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Hopkins EJ, Hucl P, Scanlon MG, Nickerson MT. Effect of enzymatic crosslinking on the handling properties of dough as a function of NaCl levels for CWRS varieties, Pembina and Harvest. J Texture Stud 2019; 50:350-358. [PMID: 30861117 DOI: 10.1111/jtxs.12399] [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: 09/04/2018] [Revised: 02/13/2019] [Accepted: 02/28/2019] [Indexed: 11/30/2022]
Abstract
The effects of transglutaminase (TG) and glucose oxidase (GO) on the handling properties of model bread dough were examined at both normal (2% wt. by flour) and reduced (1% wt.) sodium chloride (NaCl) levels using two Canada Western Red Spring (CWRS) cultivars; Pembina and Harvest. The reduction of NaCl level had negative effects on dough rheology and stickiness, however, the inclusion of GO (0.001 and 0.01% by flour weight) or TG (only at the 0.5% by flour weight inclusion) was able to improve dough strength and reduce stickiness. GO appeared to be more effective than TG (at 0.01%) at equivalent concentrations for improving dough-handling properties. Flour cultivar had significant effects; Harvest flour (weaker) was more impacted by salt reduction and enzyme inclusion compared to Pembina flour (stronger). Crosslinking assays showed significant differences in glutenin macropolymer (GMP) content in dough prepared with GO, and dough prepared with different flours. Additionally, significantly fewer free thiol groups were found in dough produced with GO compared to dough without any enzymes and those with TG. GO appears to have potential for use as a bread improver to reduce stickiness and improve the strength of bread dough produced at lower salt concentrations, especially for dough prepared with weaker flour cultivars.
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Affiliation(s)
- Erin J Hopkins
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Pierre Hucl
- Crop Development Centre, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Martin G Scanlon
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Michael T Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
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