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Lazou AE, Chatzimichail K, Revelou PK, Tarantilis P, Protonotariou S, Mandala I, Strati IF. Effect of the storage process on quality characteristics of hemp-enriched "tsoureki" a rich-dough baked Greek product. J Food Sci 2024; 89:3230-3247. [PMID: 38767858 DOI: 10.1111/1750-3841.17128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 04/21/2024] [Accepted: 04/29/2024] [Indexed: 05/22/2024]
Abstract
The effects of the storage process on the quality characteristics of a hemp-enriched "tsoureki" (a rich-dough baked Greek product, rich-dough baked product [RDBP]) were investigated. The wheat flour was substituted with defatted hemp flour at selected ratios (0%-50% hemp:wheat flour). The baked products were stored at 25°C and at specific time intervals (0, 1, 4, 7, 10, and 14 days), and their properties were determined, including moisture content, water activity, structure, texture, color, total phenolic content (TPC), and antioxidant activity. Moreover, analyses of phenolic compounds were performed using quadrupole time of flight liquid chromatography-mass spectroscopy, identifying 14 compounds. Both the first-order kinetic model and modified Avrami equation, including the hemp-to-wheat ratio effect in the rate constant, well described the changes in the quality characteristics. The results showed that storage time and hemp incorporation significantly affected the quality of the product. Water activity decreased from 0.901 to 0.859, whereas moisture content decreased from 30.52%-32.33% (0 days) to 26.97%-27.02% w.b. (14 days) with storage time for all hemp additions. Hardness was greatly affected by hemp flour addition and approached 14.72 and 17.85 N after 14 days of storage for 30% and 50% substitutions, respectively. Springiness and cohesiveness decreased with hemp addition and storage time. The color difference of the hemp-enriched products compared to the control sample increased during storage. TPC increased due to the addition of hemp flour, whereas 14 compounds were identified. Based on property correlation, the hemp-enriched RDBP-tsoureki held its high-quality characteristics for 7 days of storage and contained a significant amount of bioactive compounds. PRACTICAL APPLICATION: Industrially produced, defatted hemp is a promising byproduct that can be used to nutritionally enhance baked goods. Modeling results can be used for the prediction of the properties that define product storage ability and also that the hemp-enriched, rich dough-baked Greek "tsoureki" could be produced while maintaining total phenolic content and antioxidant activity during 7 days of storage. These findings are expected to be used in the future in baked goods industry applications to produce goods with an improved nutritional profile.
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Affiliation(s)
- Andriana E Lazou
- Department of Food Science and Technology, School of Food Sciences, Laboratory of Chemistry, Analysis & Design of Food Processes, University of West Attica, Athens, Greece
| | - Kyriaki Chatzimichail
- Department of Food Science and Technology, School of Food Sciences, Laboratory of Chemistry, Analysis & Design of Food Processes, University of West Attica, Athens, Greece
| | - Panagiota-Kyriaki Revelou
- Department of Food Science and Technology, School of Food Sciences, Laboratory of Chemistry, Analysis & Design of Food Processes, University of West Attica, Athens, Greece
- Department of Food Science and Human Nutrition, Laboratory of Chemistry, Agricultural University of Athens EU-CONEXUS European University, Athens, Greece
| | - Petros Tarantilis
- Department of Food Science and Human Nutrition, Laboratory of Chemistry, Agricultural University of Athens EU-CONEXUS European University, Athens, Greece
| | - Styliani Protonotariou
- Department of Food Science & Human Nutrition, Laboratory of Food Process Engineering, Agricultural University of Athens, Athens, Greece
| | - Ioanna Mandala
- Department of Food Science & Human Nutrition, Laboratory of Food Process Engineering, Agricultural University of Athens, Athens, Greece
| | - Irini F Strati
- Department of Food Science and Technology, School of Food Sciences, Laboratory of Chemistry, Analysis & Design of Food Processes, University of West Attica, Athens, Greece
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Tareh V, Zarringhalami S, Ganjloo A. Optimization of amaranth flour, whey protein powder, and xanthan gum levels in the development of gluten‐free Barbari bread using response surface methodology. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16787] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Vida Tareh
- Department of Food Science and Engineering, Faculty of Agriculture University of Zanjan Zanjan Iran
| | - Soheila Zarringhalami
- Department of Food Science and Engineering, Faculty of Agriculture University of Zanjan Zanjan Iran
| | - Ali Ganjloo
- Department of Food Science and Engineering, Faculty of Agriculture University of Zanjan Zanjan Iran
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Calvert MD, Madden AA, Nichols LM, Haddad NM, Lahne J, Dunn RR, McKenney EA. A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research. PeerJ 2021; 9:e11389. [PMID: 34026358 PMCID: PMC8117929 DOI: 10.7717/peerj.11389] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Accepted: 04/12/2021] [Indexed: 01/13/2023] Open
Abstract
The practice of sourdough bread-making is an ancient science that involves the development, maintenance, and use of a diverse and complex starter culture. The sourdough starter culture comes in many different forms and is used in bread-making at both artisanal and commercial scales, in countries all over the world. While there is ample scientific research related to sourdough, there is no standardized approach to using sourdough starters in science or the bread industry; and there are few recommendations on future directions for sourdough research. Our review highlights what is currently known about the microbial ecosystem of sourdough (including microbial succession within the starter culture), methods of maintaining sourdough (analogous to land management) on the path to bread production, and factors that influence the sensory qualities of the final baked product. We present new hypotheses for the successful management of sourdough starters and propose future directions for sourdough research and application to better support and engage the sourdough baking community.
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Affiliation(s)
- Martha D Calvert
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blackburg, VA, United States of America.,Department of Applied Ecology, North Carolina State University, Raleigh, NC, United States of America
| | - Anne A Madden
- Department of Applied Ecology, North Carolina State University, Raleigh, NC, United States of America
| | - Lauren M Nichols
- Department of Applied Ecology, North Carolina State University, Raleigh, NC, United States of America
| | - Nick M Haddad
- Kellogg Biological Station and Department of Integrative Biology, Michigan State University, Hickory Corners, MI, United States of America
| | - Jacob Lahne
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blackburg, VA, United States of America
| | - Robert R Dunn
- Department of Applied Ecology, North Carolina State University, Raleigh, NC, United States of America.,Center for Evolutionary Hologenomics, University of Copenhagen, Copenhagen, Denmark
| | - Erin A McKenney
- Department of Applied Ecology, North Carolina State University, Raleigh, NC, United States of America
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