Novel approach to investigate the mechanical properties of crumb matrix during storage – Re-engineering of gas-free crumb pellets

Paulik, Sabina; Jekle, Mario

doi:10.1016/j.foodchem.2019.03.014

Cited by 3 publications

(4 citation statements)

References 31 publications

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“…Further experiments would be necessary to study the exact influence of using exogenous microbial amylases in yeast-leavened breads and see how the sugar composition is affected in general. A novel approach using a gas-free crumb pellet system already demonstrated that firming kinetics appeared to be unaffected by the leavening method [32].…”

Section: Discussionmentioning

confidence: 99%

Impact of exogenous α-amylases on sugar formation in straight dough wheat bread

Rebholz

Sebald

Dirndorfer

et al. 2020

Eur Food Res Technol

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The use of bacterial or fungal α-amylases is common in wheat bread production to improve several quality-related parameters such as loaf volume, crust color or staling behavior. To study the impact of exogenous α-amylases on straight dough wheat bread, we quantitated mono-, di- and oligosaccharides and residual α-amylase activity in bread crumb during storage for up to 96 h. Discovery-driven proteomics of the five α-amylase preparations studied showed that only a few different amylases per preparation were responsible for the hydrolytic effect. Compared to the control, the supplementation with α-amylase from Bacillus amyloliquefaciens in wheat dough preparation led to major changes in the sugar composition of bread crumb during storage with the formation of oligosaccharides like maltopentaose, maltohexaose, maltoheptaose, and maltooctaose. A residual activity corresponding to 4.0% of the applied activity was determined in the breads prepared with α-amylase from B. amyloliquefaciens, but no residual activity was detected for any of the other fungal or bacterial α-amylases from Aspergillus oryzae or Thermoactinomyces vulgaris. Whether the detected residual activity is related to the characteristics of bread staling or bread crumb properties must be clarified in further studies.

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Section: Discussionmentioning

confidence: 99%

Impact of exogenous α-amylases on sugar formation in straight dough wheat bread

Rebholz

Sebald

Dirndorfer

et al. 2020

Eur Food Res Technol

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“…During storage, several slices of each sample were used for textural measurements on the designated day. The hardening kinetics of bread crumb during storage was studied by fitting the obtained data of hardness into the Avrami equation where H 0 is the initial crumb hardness (day 0), H ∞ is the crumb hardness at the final storage day (day 7), H t is the crumb hardness at day t , k represents a rate constant, and n refers to the Avrami exponent …”

Section: Methodsmentioning

confidence: 99%

“…where H 0 is the initial crumb hardness (day 0), H ∞ is the crumb hardness at the final storage day (day 7), H t is the crumb hardness at day t, k represents a rate constant, and n refers to the Avrami exponent. 26 The value of half-life (t 1/2 ) was calculated according to the following equation…”

Section: Scanning Electron Microscopy (Sem)mentioning

confidence: 99%

“…Bread hardening during storage is a complex process involving starch retrogradation, water migration, and interactions between gluten and starch, while starch retrogradation is usually considered as the most important contributor. 26 During the bread baking and cooling stage, a thermoset gluten network and a semicrystalline amylose network are formed, which are responsible for initial crumb firmness and resilience. 43 During the bread storage period, amylopectin retrogradation strengthens these networks by forming a more crystalline structure, resulting in the hardening of the crumb.…”

Section: Underlying Mechanisms For the Better Baking Performance Of Iwwbmentioning

confidence: 99%

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Effects of Sourdough Fermentation and an Innovative Compound Improver on the Baking Performance, Nutritional Quality, and Antistaling Property of Whole Wheat Bread

Yang

Luo

et al. 2022

ACS Food Sci. Technol.

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Whole wheat bread (WWB) is strongly recommended to replace regular white bread (RWB) in daily diet, while its undesirable sensory characteristics hinder its widespread consumption. Herein, a combination of sourdough fermentation and an innovative compound improver was developed to improve the baking performance of WWB. The results demonstrated that the specific volume, crumb structure, and texture of the improved whole wheat bread (IWWB) were remarkably superior to WWB and comparable to RWB. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) showed that the gluten network of WWB was disrupted by fibers, while IWWB presented a cross-linked gluten network. Fourier transform infrared (FTIR) spectroscopy analysis revealed that the contents of ordered and elastic secondary structures in IWWB gluten protein were significantly higher than those in WWB. Moreover, compared with WWB and RWB, IWWB exhibited markedly stronger antioxidant activities, lower estimated glycemic index, and slower staling rate. Overall, IWWB displayed excellent sensory, nutritional, and antistaling properties, which would satisfy consumers' demands for both deliciousness and nutrition. The potential mechanisms of quality improvement revealed in this study may be enlightening for the development of other functional bread aimed at balancing the nutrition and sensory quality.

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Pengaruh Konsentrasi Maltodekstrin Pada Adonan Beku Tinggi Protein Terhadap Karakteristik Roti

Putri

Pakpahan

Damat

et al. 2021

jtip

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The maltodextrin in frozen dough functions as the cryoprotectant to keep the structure of dough and yeast viability during freezing. This study investigated the optimum maltodextrin concentration in the high-protein frozen dough to obtain the best characteristics of sweet bread. The experimental design was a simple, completely randomized design (CRD) with one factor, i.e., maltodextrin concentrations of 0, 1, and 2% w/w. The experiment was done in triplicates with 0% maltodextrin as the control. During ten days of frozen storage, it was found that the addition of maltodextrin significantly affected the number of viable yeast after freezing. Furthermore, the addition of 2% maltodextrin produces the best bread characteristics. Furthermore, the addition of maltodextrin to the frozen dough also protects the water content during proofing which was shown by loaf volume 85.80% and water content of 15.30%. Furthermore, yeast viability and the gluten content in bread profoundly impacted the optimum elasticity crumb firmness value 2.00 N/mm².

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Novel approach to investigate the mechanical properties of crumb matrix during storage – Re-engineering of gas-free crumb pellets

Cited by 3 publications

References 31 publications

Impact of exogenous α-amylases on sugar formation in straight dough wheat bread

Impact of exogenous α-amylases on sugar formation in straight dough wheat bread

Effects of Sourdough Fermentation and an Innovative Compound Improver on the Baking Performance, Nutritional Quality, and Antistaling Property of Whole Wheat Bread

Pengaruh Konsentrasi Maltodekstrin Pada Adonan Beku Tinggi Protein Terhadap Karakteristik Roti

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