Antistaling properties of encapsulated maltogenic amylase in gluten‐free bread

Haghighat‐Kharazi, Sepideh; Kasaai, Mohammad Reza; Khajeh, Khosro

doi:10.1002/fsn3.1865

Cited by 14 publications

(5 citation statements)

References 30 publications

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“…The effects of encapsulated maltogenic amylase depend on the enzyme concentration and the encapsulation material (wax). They have given the products a darker crust, whiter and softer core, higher porosity, and better sensory acceptability (Haghighat-Kharazi et al 2020). The method increases food safety by inhibiting microbial growth and shelf life.…”

Section: Technological Strategies Applied To Baking and For Extending...mentioning

confidence: 99%

Technological approaches applied in the design of gluten-free bakery products

Siminiuc¹,

Țurcanu²

2023

Czech J. Food Sci.

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Gluten-free (GF) bakery products differ significantly from standard wheat flour products, usually with inferior characteristics. To reproduce the visco-elastic properties of wheat flour dough, GF bread is balanced by complex formulations based on gluten-free flour and starches, including hydrocolloids. They must ensure maximum similarity with conventional products to reduce the resistance of final consumers to GF products. Identifying formulations or technologies that would help mimic the gluten matrix has been and remains the focus of research in GF product design. Most research focuses on ingredients. This study provides an overview of the various technological strategies in designing GF bakery products: technologies applied to cereals, flours, dough, and final products. The study could broaden the boundaries regarding developing, selecting, and using technologies to design GF products. It would also serve as a support for further research into the development of GF products, perhaps by leveraging local products and ingredients and adapting efficient, low-cost, environmentally friendly (including combined) technologies in such a way as to obtain products with high nutritional, rheological and organoleptic value.

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Section: Technological Strategies Applied To Baking and For Extending...mentioning

confidence: 99%

Technological approaches applied in the design of gluten-free bakery products

Siminiuc¹,

Țurcanu²

2023

Czech J. Food Sci.

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“…In addition, bread with the low-dextrose equivalent maltodextrin had a higher uniformity of gas cells and lower weight loss. Afterwards, the use of beeswax, alone or with maltodextrin as the wall materials, for encapsulating maltogenic amylase in gluten-free bread was investigated [64,65]. Gluten-free bread with maltogenic amylase encapsulated with both beeswax alone or combined with maltodextrin showed an overall higher quality and sensory acceptability compared with the control samples.…”

Section: Enzymesmentioning

confidence: 99%

Current Advantages in the Application of Microencapsulation in Functional Bread Development

Tolve

Bianchi

Lomuscio

et al. 2022

Foods

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Bread is one of the most widely embraced food products and is highly accepted by consumers. Despite being rich in complex carbohydrates (i.e., starch), bread is generally poor in other micro- and macronutrients. Rising consumer demand for healthier food has resulted in the growth of studies focused on bread fortification with bioactive ingredients (i.e., vitamins, prebiotics, and vegetable extracts). However, the baking process leads to the reduction (or even lessening) of the added substance. In addition, the direct inclusion of bioactive compounds and additives in bread has other limitations, such as adverse effects on sensory characteristics and undesirable interaction with other food ingredients. Encapsulation allows for overcoming these drawbacks and at the same time improves the overall quality and shelf-life of bread by controlling the release, protection, and uniform distribution of these compounds. In the last ten years, several studies have shown that including micro/nano-encapsulated bioactive substances instead of free compounds allows for the enrichment or fortification of bread, which can be achieved without negatively impacting its physicochemical and textural properties. This review aims to identify and highlight useful applications in the production of new functional bread through encapsulation technology, summarizing the heath benefit and the effect of microcapsule inclusion in dough and bread from a technological and sensory point of view.

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“…Selanjutnya, dilakukan penentuan kualitas roti dan sifat staling. Teknik enkapsulasi memiliki efisiensi enzim yang baik dan ketika diaplikasikan pada roti bebas gluten dapat mengatur kadar air, indeks volume yang tinggi, crust yang lebih gelap dan remah yang lebih putih dan mengurangi tekstur keras pada produk bakeri (Haghighat-Kharazi et al, 2020).…”

Section: Aplikasi Dan Mekanisme Single Enzim Pada Aplikasi Produk Bakeriunclassified

Enzymes as Potencial Source for Clean Label Bakery Product: Part 1, Mechanism and Application Single Enzym

Achmadi¹

2022

JFAP

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Background: Increased public awareness of consuming healthy food has driven bakery industry to applied production methods and components of food products that are tailored to the market needs. Food product can be positioned as natural, organic, or free from additives/ preservatives which often referred to clean label trend. Bakery industry commonly using chemical emulsifier as component which improve characteristic and quality baked goods. Usage of chemical component is not appropriate with perception of clean label, although it is not yet clear what a clean label exactly means. Chemical emulsifier has potentially negative effect to health such as intestinal inflammation, obesity, metabolic syndrome and glucose resistance based on several research. Food enzyme can be alternative to replace chemical emulsifier and potentially source of clean label bakery product. Therefore, sustainable study was needed to find role single enzym as food additive and processing aid in bakery product application.Scope and approach: This review explain about the role single enzyme application in bakery product which discuss under three main headings include (i) enzyme as food additive and processing aid, ii) Characteristic enzyme to improve bakery product processing (dough mixing, fermentation, baking), sensories properties and appearance iii) Enzyme mechanism and application to enhance bakery product quality. Optimization of the role and function of enzymes can be conduct by enzyme quality validation through baking tests including formulation development, process parameters (dough rheology, handling machine and baking parameter), product appearance and sensory characteristics.Key findings and conclusion: Food enzymes play a role in enzymatic modifications as biodegradable proteins which not affected to nutritional value baked goods. Enzyme technology is a clean process with low energy consumption, low waste production, safe and less toxic working environment. Therefore, enzyme has potential to fulfill clean label trends and encourage researchers and developers in food industry to explore potential use of food enzymes in bakery products. Enzymes which usually used in bakery come from hydrolase class (amylase, protease, hemicellulase, lipase, xylanase and asparaginase), oxidoreductase class (lipoxygenase and glucose oxidase) and transferase class (transglutaminase). Application enzymes in bakery processs have their respective roles according to enzymes specific characteristics. Enzymes has the main role such as improve rheological and functional properties of dough according to baked goods type, enhance quality and characteristics baked goods including volume, crumb texture, color, taste and extend shelf life (antistaling). Sustainable research and development was needed to optimize the role of enzyme in baked goods by several approach such as (i) incorporation enzymes with other ingredients in the food matrix, (ii) parameters which affect to the work of enzymes in food systems (iii) potential of enzyme combinations to improve baked goods quality and (iv) understanding of usage regulation enzymes as food additives and food processing. Keyword: enzyme, clean label, food additive, processing aid, bakery product

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Antistaling properties of encapsulated maltogenic amylase in gluten‐free bread

Cited by 14 publications

References 30 publications

Technological approaches applied in the design of gluten-free bakery products

Technological approaches applied in the design of gluten-free bakery products

Current Advantages in the Application of Microencapsulation in Functional Bread Development

Enzymes as Potencial Source for Clean Label Bakery Product: Part 1, Mechanism and Application Single Enzym

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