Behavioral Changes in Glutenin Macropolymer Fermented by<i>Lactobacillus plantarum</i>LB-1 to Promote the Rheological and Gas Production Properties of Dough

Pei, Fei; Sun, Lina; Fang, Yong; Yang, Wenjian; Ma, Gaoxing; Ma, Ning; Hu, Qiuhui

doi:10.1021/acs.jafc.9b08104

Cited by 29 publications

(8 citation statements)

References 50 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Innovation in production means continuous radical or incremental improvement of present production methods or systems in the concept of productivity, speed, flexibility, cost, quality, and promotion (Pei et al, 2020). According to the present study, innovation in production for food companies particularly from Thailand is very important especially for their local product promotion.…”

Section: Innovation In Production and Local Product Promotionmentioning

confidence: 84%

The Influence of Food Service Quality and Innovation Production on Local Product of Thailand: Study of Creative Agriculture

Sittisom¹,

Srimarut²

2020

RWE

View full text Add to dashboard Cite

Creative agriculture is a vast and deep knowledge of a product from its preparation from raw material to the end consumer of the product. Hence creative agriculture deals with deep analysis, production process, and commercialization, of a product. The present study explored the relationship between food service quality, innovation in production, customers’ satisfaction, and local product promotion. Both the foodservice quality and innovation in production increase customer satisfaction and local product promotion. An increased level of customer satisfaction is also promising for the increment in local product promotion. A survey from 300 food engineers working with different food providing companies, were the respondents of the present study for the collection of primary data. Then, a statistical software, named Partial Least Square (PLS) was used for the finalization of the data analysis process. The results achieved from the data analysis were used for the accomplishment of the end results of the present study.

show abstract

Section: Innovation In Production and Local Product Promotionmentioning

confidence: 84%

The Influence of Food Service Quality and Innovation Production on Local Product of Thailand: Study of Creative Agriculture

Sittisom¹,

Srimarut²

2020

RWE

View full text Add to dashboard Cite

show abstract

“…GMP is the SDS‐insoluble sub‐fraction of wheat gluten and one of the largest protein‐based biopolymers in nature. Its amount in flour is strongly correlated with dough and bread quality (Pei et al ., 2020). After eight weeks of frozen storage, the content of GMP decreased by from 38% to 19% among all treatments when compared with the corresponding fresh dough (Fig.…”

Section: Resultsmentioning

confidence: 99%

Improved physicochemical and fermentation properties of frozen dough with bacterial cellulose

Zhen-ni

Fan

Hong

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Effects of a novel category of hydrocolloid (Bacterial cellulose, BC) on physicochemical and fermentation properties of frozen dough were studied to address the reduction in baking performance due to refrigeration. The addition of BC reduced free thiol content and inhibited the de‐polymerisation degree of glutenin macropolymers, resulting in enhanced emulsifying activities of frozen dough, when the amount was added up to 0.1 g 100 g−1of wheat flour (dry basis). Further supplement hurt these attributes due to competition for water molecules. However, increasing the addition of BC significantly enhanced its protective effect on yeast activity, which in turn improved the fermentation properties of frozen dough. After 8 weeks of storage at −18 °C, 31% of yeast survived in with the protection of BC. When BC was added at a ratio of 0.1 g 100 g−1 of wheat flour, the improved frozen dough showed maximum volume of gas which was 2.7 times higher than that of the control after 3 h of fermentation. Baking performances confirmed the effect of BC as bread crumbs containing intermediate addition of BC rose optimally during proofing and baking, which contributed to the higher specific volume, less firm and more tender crumb texture of bread. These results suggested that BC might act as an effective additive to improve the shelf‐life stability of frozen food during long periods of frozen storage.

show abstract

“…The increase of elasticity and the raise of gas‐holding capacity displayed a larger volume of fermented dough, which was consistent with the result of volume predicted model, and similar with the findings of Pei et al. (2020).…”

Section: Resultsmentioning

confidence: 99%

Alteration in dough volume and gluten network of lychee pulp pomace bread base on mixture design dominated by particle size

Xiong

Zeng

et al. 2022

Journal of Food Science

View full text Add to dashboard Cite

The reducing flavor of whole grain bread has been constantly affecting the consumption desire of a significant proportion of consumers. The study presents the use of lychee pulp pomace (LPP) powder to replace certain proportion of wheat flour and produce wheat bread with better quality, while having minimal effects on the volume and improving the nutritional quality. Distinct particle sizes (60-400 µm) of LPP powder were obtained by superfine or ordinary grinding. Effect of different additive proportions (7-19%) of LPP powder on bread dough quality were studied by constrained mixture designs. The volume of fermented doughs subsequently decreased after adding LPP powder. However, LPP powders with smaller particle sizes were able to minimize this effect due to its higher water-holding capacity. The analyses of gluten network showed that smaller particle sizes of LPP powder resulted in a decrease in surface hydrophobicity and increase in the elasticity and stability of gluten network. Finally, optimum mixture formula was composed of 16% LPP powder with 60 µm particle size and 15% water. The study illustrated the potential to make high-quality bread with small particle size of LPP powder.

show abstract

Behavioral Changes in Glutenin Macropolymer Fermented byLactobacillus plantarumLB-1 to Promote the Rheological and Gas Production Properties of Dough

Cited by 29 publications

References 50 publications

The Influence of Food Service Quality and Innovation Production on Local Product of Thailand: Study of Creative Agriculture

The Influence of Food Service Quality and Innovation Production on Local Product of Thailand: Study of Creative Agriculture

Improved physicochemical and fermentation properties of frozen dough with bacterial cellulose

Alteration in dough volume and gluten network of lychee pulp pomace bread base on mixture design dominated by particle size

Contact Info

Product

Resources

About