Effects of sprouting and fermentation on the formation of Maillard reaction products in different cereals heated as wholemeal

Yıltırak, Süleyman; Kocadağlı, Tolgahan; Çelik, Ecem Evrim; Kanmaz, Evrim Özkaynak; Gökmen, Vural

doi:10.1016/j.foodchem.2022.133075

Cited by 15 publications

(6 citation statements)

References 36 publications

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“…In addition, the brightness and chromaticity were statistically similar for PC, PB and PMM. The values of the color parameters of the crust and crumb of the panettone ( Table 3 ) were very varied, with the crumb presenting a higher brightness than the crust, which was linked to chemical changes, such as the Maillard reaction that occurs during the baking process due to the presence of free amino acids that react with reducing sugars [ 32 ]. The rind color parameters, namely, L* (which indicates a tendency to lightness between black and white), a* and b*, were very similar to those determined by Valcarcel-Yamani et al [ 6 ].…”

Section: Resultsmentioning

confidence: 99%

Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone

Gonzales¹,

Ocrospoma-Dueñas²,

Quintana-Salazar³

et al. 2022

Foods

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In Peru, panettones are consumed in July and December. The main ingredient of panettones is wheat flour, which can be replaced with substitute flours to improve their nutritional, textural and sensory properties. This study aimed to evaluate the physicochemical, textural and sensory characteristics of panettones produced with three preferments, namely, biga (PB), sourdough (PMM) and sponge (PE), with the substitution of red quinoa flour and amaranth compared with a commercial product (PC). A completely randomized design with four experimental treatments was used to evaluate the total carbohydrate content, ash, total energy, fat, moisture, protein, color and texture profile. In addition, sensory characteristics were evaluated by 80 consumers using the CATA method; the purchase intention and preference ranking were also investigated. The results showed better sensory characteristics of panettones produced with preferments compared with a commercial product with similar characteristics. The sponge preferment presented better sensory characteristics with a profile of sweet, spongy, vanilla odor and moist texture, along with greater acceptability, preference and purchase intention, followed closely by the biga. It was concluded that the sponge preferment presented better sensory properties, which were correlated with its texture profile as manifested by an intermediate hardness, good elasticity and cohesiveness, which translated into greater acceptability, preference and purchase intention.

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Section: Resultsmentioning

confidence: 99%

Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone

Gonzales¹,

Ocrospoma-Dueñas²,

Quintana-Salazar³

et al. 2022

Foods

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“…During germination, there was a release of the reducing sugars and amino acids from the grains. In the bread-baking stage, they reacted and formed melanoidins [61]. In addition, the activation of amylolytic enzymes during germination led to starch hydrolysis, which can impart a certain level of sweetness to the grains [62].…”

Section: Sensory Analysis Of the Bread Samplesmentioning

confidence: 99%

Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality

Atudorei

Mironeasa

Codină

2022

Foods

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The present study analyzed the effects of germinated lentil flour (LGF) addition at different levels in wheat flour (2.5%, 5%, 7.5%, and 10%), on dough rheological behavior, dough microstructure, and bread quality. Creep-recovery tests showed that the dough samples with high levels of LGF addition presented a higher resistance to flow deformability of the dough. Dough microstructure as analyzed using EFLM showed an increase in the protein area (red color) and a decrease in the starch (green color) amount with the increased level of LGF addition in the wheat flour. It was found that the LGF addition led to the improvement of the porosity, specific volume, and elasticity of the bread samples. The breads with LGF addition were darker and had a slightly reddish and yellowish tint. The bread textural parameters highlighted significant (p < 0.05) higher values for firmness and gumminess and significant (p < 0.05) lower ones for cohesiveness and resilience for the bread with LGF addition when compared with the control. The bread samples with a 2.5% and 5% addition had a more dense structure of the crumb pores. Regarding sensory evaluation, the bread samples with LGF addition in the wheat flour were well appreciated by the consumers. The addition also was desirable due to the fact that it supplemented bread with a greater amount of protein and minerals due to the composition of lentil grains. Therefore, LGF could be successfully used as an ingredient for bread making in order to obtain bread with an improved quality.

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“…Tekliye et al [ 18 ] presented that furosine may be a good indicator of the degree of Maillard reaction-induced damage during the processing of fermented milk. Yiltirak et al [ 19 ] showed that compared to other grains (wheat, barley, rye, einkorn wheat, oat) buckwheat Maillard reaction products were considerably low, and this difference was also apparent after sprouting and it was probably attributed to the presence of high amounts of rutin. Zieliński et al [ 20 ] found a decrease in the furosine content for muffins with the fermented buckwheat flour suspension compared to the muffins with the unfermented buckwheat flour suspension.…”

Section: Resultsmentioning

confidence: 99%

Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710

et al. 2023

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The identification and potential bioaccessibility of phenolic compounds using the highly sensitive micro-HPLC-QTRAP/MS/MS technique and Maillard reaction products (MRPs) in buckwheat biscuits formulated from flours, raw and roasted, fermented by Rhizopus oligosporus 2710 was addressed in this study after in vitro digestion. The content of the analyzed MRPs such as furosine, FAST index, and the level of melanoidins defined by the browning index was increased in the biscuits prepared from fermented flours as compared to the control biscuits prepared from non-fermented ones. After in vitro digestion higher content of furosine was observed in control and tested biscuits providing its high potential bioaccessibility. The fermented buckwheat flours used for baking affected the nutritional value of biscuits in comparison to the control biscuits in the context of the twice-increased FAST index. More than three times higher value of the browning index was noted in control and tested biscuits after digestion in vitro indicating the high bioaccessibility of melanoidins. Our results showed the presence of ten phenolic acids and eight flavonoids in the investigated biscuits. Among phenolic acids, vanillic, syringic, and protocatechuic were predominant while in the group of flavonoids, rutin, epicatechin, and vitexin were the main compounds in analyzed biscuits. Generally, the lower potential bioaccessibility of phenolic acids and higher potential bioaccessibility of flavonoids was found for biscuits obtained from buckwheat flours fermented by fungi compared to control biscuits obtained from non-fermented flours. Fermentation of buckwheat flour with the fungus R. oligosporus 2710 seems to be a good way to obtain high-quality biscuits; however, further research on their functional properties is needed.

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Effects of sprouting and fermentation on the formation of Maillard reaction products in different cereals heated as wholemeal

Cited by 15 publications

References 36 publications

Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone

Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone

Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality

Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710

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