Microstructure and its relationship with quality of confectionary and bakery products

Rosell, Cristina M.; Garzón, Raquel

doi:10.1016/b978-0-08-100764-8.00011-3

Cited by 5 publications

(4 citation statements)

References 75 publications

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“…The starch acted as a filling component of the dough and absorbed most of the water in the dough, thereby limiting the migration of water in the dough (Parenti et al ., 2021b). Some of these ingredients are partially or wholly water‐soluble (sugar, salt and milk), and hence they could compete for the water added to the flour the flour (Rosell & Garzon, 2018). With glucose concentrations increasing, the dough development time increased first and then decreased.…”

Section: Resultsmentioning

confidence: 99%

Effect of glucose levels on the rheo‐fermentation properties of dough during fermentation

Xie

Yanan

Sun

2022

Int J of Food Sci Tech

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Summary In this study, recombinant dough and simulated dough medium were used to study the effect of different glucose levels on quality of dough. With the increase of glucose levels (3, 6, 9, 12 and 15 g/100 g mixed flour) in recombinant dough, the water absorption and extensibility of the dough decreased significantly. Compared with the sugar‐free medium, the maximum height of the dough added with glucose gradually increased, and the CO2 retention rate decreased slightly. The glucose levels in the dough changed the water mobility and distribution. Compared with 3% glucose levels, yeast produced much more glycerol content and ethanol content in 6% and 15% glucose medium, which affected rheological properties of dough. Different glucose levels affected the fermentation state of yeast and metabolites significantly, 3% glucose medium was more suitable for the dough fermentation and growth of yeast during dough fermentation.

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Section: Resultsmentioning

confidence: 99%

Effect of glucose levels on the rheo‐fermentation properties of dough during fermentation

Xie

Yanan

Sun

2022

Int J of Food Sci Tech

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“…The product microstructure defines the appearance, texture, taste perception, and stability of the final product (Rosell & Garzon, 2018). Microscopy images show that the sample made with 60 U of xylanase has a higher quantity of vacuoles (Figure 4), which could explain the increase in the volume of the pastries made with this enzyme concentration (Kim et al., 2003).…”

Section: Resultsmentioning

confidence: 99%

Bioengineered xylanase from Misiones Argentina rainforest: A bakery enhancement approach

Molina,

Cazzaniga,

Sgroppo

et al. 2024

Journal of Food Science

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In this study, we pursued the heterologous expression of the xylanase gene from Trichoderma atroviride, a native fungus in the province of Misiones, and used it to enhance the textural properties of baked goods through varying enzymatic concentrations. This marks the inaugural exploration into its functionality in the context of bread production. The recombinant xylanase exhibited improved activity, reaching 36,292 U L−1, achieved by supplementing the culture medium with dextrose. Following the optimization of recombinant xylanase concentration, promising results emerged, notably reducing hardness and chewiness parameters of bread significantly. Our findings underscore the potential of this native fungal enzyme for industrial processes, offering a sustainable and efficient means to enhance the quality of baked goods with broad implications for the food industry. No prior research has been documented on the heterologous expression of the xylanase gene derived from T. atroviride, from the Misiones rainforest, expressed in Kluyveromyces lactis.Practical ApplicationThis research, focusing on the isolation and cloning of xylanase enzyme from Trichoderma atroviride, a native fungus in the province of Misiones, offers a valuable tool for improving the texture of bakery products. By optimizing enzyme concentrations, our findings present a practical approach for the food industry, offering a viable solution to improve the overall quality and consumer satisfaction of bakery products.

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“…As the filling ingredient in dough, starch absorbs most water of the dough, hindering the water's migration (Parenti, Carini, et al ., 2021; Parenti, Guerrini, et al ., 2021). Some components are partially or completely water‐soluble (salt, sugar and milk), so they might combine with water in the dough (Rosell and Cristina, 2018). The bound water (M 21 ) of the dough reduced, the development time of dough decreased with increasing sucrose levels and the network structure of gluten increased with kneading time increasing.…”

Section: Resultsmentioning

confidence: 99%

Effect of sucrose levels on dynamic rheology properties of dough during fermentation process

Xie

Yanan

Xing

2023

Int J of Food Sci Tech

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The effect of sucrose levels on the rheo-fermentation properties of dough were studied. Compared with control group, dough forming time and dough strength were enhanced in the sucrose dough, and the water absorption and development time were significantly reduced. Dough with 10% sucrose had the highest resistance, and 4% and 10% sucrose increased the toughness of the dough. 2% sucrose dough had the better leavening ability. There was lower strong bound water dough and higher weakly bound water in 2% sucrose dough compared with the other sucrose dough. With increasing sucrose levels, the content of free water in dough increased significantly. There was no growth of yeast in the sugar-free medium (0%), 2% sucrose was much more suitable for yeast growth, while 6% and 10% sucrose levels inhibited yeast growth. Compared with 2% sucrose group, yeast produced more glycerol content and ethanol content in 6% and 10% sucrose medium. In conclusion, 2% sucrose dough had a better and smoother development fermentability, and a better yeast growth, sucrose levels affected the rheological properties of dough by affecting the migration and distribution of water, growth and metabolites of yeast.

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Microstructure and its relationship with quality of confectionary and bakery products

Cited by 5 publications

References 75 publications

Effect of glucose levels on the rheo‐fermentation properties of dough during fermentation

Effect of glucose levels on the rheo‐fermentation properties of dough during fermentation

Bioengineered xylanase from Misiones Argentina rainforest: A bakery enhancement approach

Effect of sucrose levels on dynamic rheology properties of dough during fermentation process

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