On the Role of Fats in Baked Flour Goods

Renzyaeva, Tamara

doi:10.12737/1513

Cited by 17 publications

(11 citation statements)

References 2 publications

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“…If the fat content is high, not much water is needed to obtain the desired consistency, limiting gluten formation, swelling, and starch gelatinization. However, this correlation mainly depends on the type of flour [30]. Removing fat from the flour exposes the water binding sites on the side chain groups of protein units previously blocked in a lipophilic environment, thereby increasing water absorption capacity values in defatted flours [31].…”

Section: Flour Specificationmentioning

confidence: 99%

Enzyme Activity and Physiochemical Properties of Flour after Supercritical Carbon Dioxide Processing

Leitgeb

Knez

Podrepšek

2022

Foods

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The objectives of this study were to inactivate the enzymes α-amylase, lipase, protease, and peroxidase in flour with supercritical carbon dioxide (scCO2), and to optimize the enzymatic treatment conditions. Enzyme inactivation is important, due to the undesirability of certain flour enzymes that cause adverse reactions during storage as unpleasant rancidity of flour, and, at the same time, reduce the shelf life of flour. Therefore, crude enzymes and flour were initially exposed to scCO2 to determine the effect on specific enzyme activity under appropriate conditions. The activity of the unwanted enzymes lipase and peroxidase decreased under optimal process conditions of scCO2 exposure, lipase by 30%, and peroxidase by 12%, respectively. It was discovered that the inactivation of enzymes in wheat flour occurred, where, at the same time, this sustainable method allows the regulation of enzyme activity in the baking process. Afterwards, the effect of scCO2 on the physicochemical properties of flour, morphological changes on starch granules, and content of total lipids was studied. In scCO2-treated white wheat flour, the fat content decreased by 46.15 ± 0.5%, the grain structure was not damaged, and the bread as the final product had a lower specific surface volume. Therefore, this could be a promising technology for flour pretreatment, potentially impacting the prolonging of its shelf-life.

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Section: Flour Specificationmentioning

confidence: 99%

Enzyme Activity and Physiochemical Properties of Flour after Supercritical Carbon Dioxide Processing

Leitgeb

Knez

Podrepšek

2022

Foods

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“…Peralatan yang digunakan untuk proses pembuatan muffin adalah oven listrik (Kirin), hand mixer (Cosmos), blender (Philips), timbangan digital dan cetakan muffin. Alat yang digunakan untuk analisis antara lain yaitu oven listrik (Memmert), tanur listrik (Thermolyne (Renzyaeva, 2013). Kadar serat yang cukup tinggi pada buah sirsak akan menaikkan kadar serat pada produk akhir.…”

Section: Metodeunclassified

OPTIMASI PROSES PENAMBAHAN KONSENTRASI PUREE SIRSAK (Annona muricata L.) DAN MARGARIN TERHADAP KARAKTERISTIK MUFFIN DENGAN RESPONSE SURFACE METHODOLOGY

Permatanisa

Murtini

2021

JTP

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Muffin merupakan produk bakeri yang merupakan jenis semi sweet cake dan umumnya bukan merupakan produk sumber serat. Buah sirsak dapat ditambahkan untuk meningkatkan kadar serat kasar pada produk muffin. Namun, penambahan serat dan pengurangan margarin dapat mempengaruhi kualitas muffin. Tujuan penelitian ini adalah untuk mendapatkan konsentrasi puree buah sirsak dan margarin optimum untuk menghasilkan muffin dengan volume pengembangan terbaik, densitas, dan baking loss terendah serta kadar serat kasar tertinggi. Metode yang digunakan adalah Response Surface Methodology dengan desain rancangan Central Composite Design dua faktor yaitu konsentrasi puree buah sirsak dan margarin. Batas minimum dan maksimum konsentrasi penambahan puree sirsak dan margarin berturut-turut adalah 15% sampai 70% (per berat tepung terigu) dan 10% sampai 45% (per berat tepung terigu). Muffin dengan penambahan puree sirsak 0% digunakan sebagai muffin kontrol. Muffin optimum dianalisa fisikokimia dan uji hedonik. Hasil optimum didapatkan konsentrasi puree buah sirsak 15% dan margarin 45% per berat tepung dengan volume pengembangan 40,74%, densitas 0,69 g/ml, baking loss 13,04%, dan kadar serat kasar 2,49%. Hasil optimasi menghasilkan muffin optimum dengan kadar serat kasar lebih tinggi daripada muffin kontrol. Hasil uji hedonik menunjukkan muffin optimum memiliki nilai rerata lebih tinggi dari muffin kontrol pada parameter warna, aroma, pori, tekstur, rasa, dan kesukaan keseluruhan.

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“…Moreover, fluid shortenings have been successfully used in the formulation of cakes, bread, buns, rolls, and pie crust [ 15 , 16 , 17 ]. This is explained in the case of emulsified shortenings because emulsifiers shift towards the edge of the fat-air and fat-moisture interfaces [ 18 ], stabilizing the structure of the batter/dough during mixing, and later during baking [ 19 ].…”

Section: Introductionmentioning

confidence: 99%

Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies

Perez-Santana

Cagampang

Nieves

et al. 2022

Foods

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Quality characteristics of bakery products rely partially on the amount and type of fats in their formulation. This study focused on producing emulsified shortenings with high oleic palm oil fractions to be thermo-mechanically characterized and used in the baking of high-fat cookies. Palm oil and hydrogenated fats were commonly used in bakery shortenings to achieve texture and flavor. However, saturated and trans-fats have been shown to cause detrimental health effects, motivating their replacement by unsaturated fats. High oleic palm oil (HOPO) is a novel oil with lower saturated fat and higher oleic acid compared to traditional palm oil (TPO). High oleic red olein (HORO) is a carotene-rich fraction of HOPO. Emulsified shortenings with 30% saturated fat containing HOPO, HORO, and TPO were produced. All shortenings resulted in similar onset temperatures of crystallization and melting points through DSC. Mid-melting peaks observed on TPO where absent in HOPO and HORO shortenings, reflected in lower hardness and calculated SFC of HOPO and HORO shortenings vs. TPO shortening. However, physical properties of shortening-containing cookies were not statistically different. It was demonstrated how HOPO and HORO can be used as alternative fats to TPO in the making of shortenings to be used in baking applications.

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On the Role of Fats in Baked Flour Goods

Cited by 17 publications

References 2 publications

Enzyme Activity and Physiochemical Properties of Flour after Supercritical Carbon Dioxide Processing

Enzyme Activity and Physiochemical Properties of Flour after Supercritical Carbon Dioxide Processing

OPTIMASI PROSES PENAMBAHAN KONSENTRASI PUREE SIRSAK (Annona muricata L.) DAN MARGARIN TERHADAP KARAKTERISTIK MUFFIN DENGAN RESPONSE SURFACE METHODOLOGY

Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies

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