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Bieniek A, Buksa K. The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method. Molecules 2024; 29:904. [PMID: 38398654 PMCID: PMC10893419 DOI: 10.3390/molecules29040904] [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: 01/15/2024] [Revised: 02/05/2024] [Accepted: 02/15/2024] [Indexed: 02/25/2024] Open
Abstract
Bread is a basic element of the human diet. To counteract the process of its going stale, semi-finished bakery products are subjected to cooling or freezing. This process is called postponed baking. The aim of this work was to investigate the effect of the molar mass of rye arabinoxylans (AXs) on the properties of wheat breads baked using the postponed baking method. Breads were produced using the postponed baking method from wheat flour without and with 1 or 2% share of rye AXs clearly differing in molar masses-non-modified or modified AXs by means of partial hydrolysis and cross-linking. The molar mass of non-modified AXs was 413,800 g/mol, that of AXs after partial hydrolysis was 192,320 g/mol, and that of AXs after cross-linking was 535,630 g/mol. The findings showed that the addition of all AX preparations significantly increased the water absorption of the baking mixture, and the increase was proportional to the molar mass of AXs used as well as the share of AX preparation. Moreover, for the first time, it was shown that 1% share of partly hydrolyzed AXs, of a low molar mass, in the baking mixture had the highest effect on increasing the volume of bread and reducing the hardness of the bread crumb of bread baked using postponed baking method. It was also shown that the AXs had a low and inconclusive effect on the baking loss and moisture content of the bread crumb.
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Affiliation(s)
| | - Krzysztof Buksa
- Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland;
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Kamal-Eldin A, George N, Sobti B, AlRashidi N, Ghnimi S, Ali AA, Andersson AAM, Andersson R, Antony A, Hamed F. Dietary fiber components, microstructure, and texture of date fruits (Phoenix dactylifera, L.). Sci Rep 2020; 10:21767. [PMID: 33303871 PMCID: PMC7728813 DOI: 10.1038/s41598-020-78713-4] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Accepted: 11/27/2020] [Indexed: 11/17/2022] Open
Abstract
Date fruits vary widely in the hardness of their edible parts and they are classified accordingly into soft, semi-dry, and dry varieties. Fruit texture, a significant parameter in determining consumer acceptance, is related to the tissue structure and chemical composition of the fruit, mainly the ratio of sucrose to reducing sugars. This study aimed to understand the relationship between the chemical composition, microstructure, and texture profile of 10 major Emirati date fruits. The soluble sugars, glucose and fructose, represent ca 80 g/100 g of the fruits on the basis of dry weight (DW) while the dietary fiber contents varied 5.2-7.4 g/100 dg D.W. with lignin being the main determinant of the variability. The textures of the samples were studied using instrumental texture profile analysis. While no correlation was found between the soluble sugar and texture parameters in this study, the different fiber constituents correlated variably with the different parameters of date fruit texture. Lignin, arabinoxylan, galactomannan, and pectin were found to correlate significantly with fruit hardness and the related parameters, gumminess and chewiness. Both lignin and arabinoxylan correlated with resilience, and arabinoxylan exhibited a strong correlation with cohesiveness.
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Affiliation(s)
- Afaf Kamal-Eldin
- Department of Food, Nutrition, and Health, College of Food and Agriculture, United Arab Emirates University, Al Ain, 15551, UAE.
| | - Navomy George
- Department of Food, Nutrition, and Health, College of Food and Agriculture, United Arab Emirates University, Al Ain, 15551, UAE
| | - Bhawna Sobti
- Department of Food, Nutrition, and Health, College of Food and Agriculture, United Arab Emirates University, Al Ain, 15551, UAE
| | - Nouf AlRashidi
- Department of Food, Nutrition, and Health, College of Food and Agriculture, United Arab Emirates University, Al Ain, 15551, UAE
| | - Sami Ghnimi
- University of Lyon, Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, 43 Bd 11 Novembre 1918, 69622, Villeurbanne, France
| | - Abdul Aziz Ali
- Department of Economics and Statistics, Linnaeus University, Växjö, Sweden
| | - Annica A M Andersson
- Department of Molecular Sciences, BioCentre, Swedish University of Agricultural Sciences, P.O Box 7015, 75007, Uppsala, SE, Sweden
| | - Roger Andersson
- Department of Molecular Sciences, BioCentre, Swedish University of Agricultural Sciences, P.O Box 7015, 75007, Uppsala, SE, Sweden
| | - Asha Antony
- Department of Veterinary Medicine, College of Food and Agriculture, United Arab Emirates University, Al Ain, UAE
| | - Fathalla Hamed
- Department of Physics, College of Science, United Arab Emirates University, Al Ain, UAE
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EE KY, ENG MK, LEE ML. Physicochemical, thermal and rheological properties of commercial wheat flours and corresponding starches. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.39718] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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