The effects of soy on freezable bread dough: A magnetic resonance study

Simmons, Amber L.; Vodovotz, Yael

doi:10.1016/j.foodchem.2012.04.134

Cited by 8 publications

(8 citation statements)

References 25 publications

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“…MRI images of the sample reflect the proton distribution in the sample, and the more protons there are, the brighter the image (Simmons & Vodovotz, ). The pseudo colour image of MRI is to give a specific colour to a specific signal intensity.…”

Section: Resultsmentioning

confidence: 99%

“…In the complex network of dough systems, the water distribution is significantly affected by changes in the dough components (Nawrocka et al ., ). The addition of guar gum (Linlaud et al ., ), trehalose (Peng et al ., ), soy (Simmons & Vodovotz, ), and whole grain flour (Li et al ., ) cause the redistribution of water in the dough. BBG has a strong water absorption ability, affecting the mobility of water molecules in the dough (Wang et al ., ) and inducing water redistribution, which is important for texture formation, quality improvement, processing, and drying of flour products (Wood, ).…”

Section: Introductionmentioning

confidence: 99%

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Effect of barley β‐glucan on water redistribution and thermal properties of dough

Huang

Zhao

Zhu

et al. 2018

Int J of Food Sci Tech

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Summary The effect of adding barley (Hordeum vulgare L.) β‐glucan (BBG) to dough on the water redistribution and the thermal properties of dough was studied by TGA and DSC. Combined with LF‐NMR to analyse the competition and redistribution mechanism of water at the 1H level. The mass loss of the dough measured by TGA was reduced by an average of 2.11% with BBG added. BBG increased the water retention of the dough, delayed the water loss process. The LF‐NMR results showed that at the same water absorption the T21 of the 3% BBG dough was longer while its T22 was shorter than those of the control. BBG has different effects on the different states of water in the dough. BBG increased the free sulfhydryl content in dough during heating, while the adverse effects of BBG on the biopolymer reactions, such as disulfide bond, could be partially relieved by regulating water content.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of barley β‐glucan on water redistribution and thermal properties of dough

Huang

Zhao

Zhu

et al. 2018

Int J of Food Sci Tech

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“…However, changes in tissue morphology and water distribution that affects food quality occur when samples are repeatedly frozen and thawed. In this context, the MRI was used to observe modifications of freezing processes of various foods such as wrapped red radishes , the addition of soy to bakery products and cod and mackerel after a freeze‐thaw cycle and real‐time monitoring of ice formation in several foods such as potatoes, carrots, peas, corn and chicken legs .…”

Section: Mrimentioning

confidence: 99%

Foodomics imaging by mass spectrometry and magnetic resonance

et al. 2016

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This work explores the use of advanced imaging MS (IMS) and magnetic resonance imaging (MRI) techniques in food science and nutrition to evaluate food sensory characteristics, nutritional value and health benefits. Determining the chemical content and applying imaging tools to food metabolomics offer detailed information about food quality, safety, processing, storage and authenticity assessment. IMS and MRI are powerful analytical systems with an excellent capability for mapping the distribution of many molecules, and recent advances in these platforms are reviewed and discussed, showing the great potential of these techniques for small molecule-based food metabolomics research.

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“…Accordingly, they may have preventive potential against the development of type 2 diabetes and obesity [10,11]. The quality of bread depends on many factors such as its ingredients, preparation techniques, and storage which influence the rate of staling [12,13]. Freezing bread may halt staling since extremely low temperatures may inhibit the degradation of carbohydrates and maintain the bread in a stable state [13].…”

mentioning

confidence: 99%

“…The quality of bread depends on many factors such as its ingredients, preparation techniques, and storage which influence the rate of staling [12,13]. Freezing bread may halt staling since extremely low temperatures may inhibit the degradation of carbohydrates and maintain the bread in a stable state [13]. Although freezing has been used globally, many types of research are conducted to optimize the freezing and thawing conditions of the bread [14].…”

mentioning

confidence: 99%

Influence of Freezing-Thawing Cycles on the Glycemic Index of the Iraqi White Bread after Oral Ingestion

Abdulrahman

Shakir

Mustafa

2021

Al-Rafidain J Med Sci

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Background: The quality of bread depends not only on the quality of its ingredients, proper techniques during preparation, and storage also played a role in the rate of staling. Aims: The present study aims to investigate the impact of freezing and thawing on the glycemic response of Iraqi local white bread. Methods: In this prospective cross-over study, twelve healthy subjects (seven males, five females), aged 21–53 years, were recruited from Al-Rafidain University Campus and the local community. After overnight fasting, commercial Iraqi local white bread (200 g) was administered as fresh bread, following 1-week or 2-week freezing and thawing. Peak glucose response, 2 hr incremental area under the glucose response curve (AUC0-120) was evaluated as an outcome. Results: The different freezing and thawing conditions resulted in lower blood glucose AUC values compared to fresh white bread. In particular, compared to the fresh bread (AUC 14176±1134 mg min/dl), AUC was significantly lower when the bread was 1-week frozen and thawed (13205±660 mg min/dl, P<0.01), or 2-week frozen and thawed (12828±642 mg min/dl, P<0.01). Meanwhile, compared to the 1-week frozen bread, the 2-week freezing cycle did not produce a significantly lower AUC value. Conclusion: One or two freezing and thawing cycles decreased the glycemic response of the fresh Iraqi local white bread in healthy non-obese volunteers.

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The effects of soy on freezable bread dough: A magnetic resonance study

Cited by 8 publications

References 25 publications

Effect of barley β‐glucan on water redistribution and thermal properties of dough

Effect of barley β‐glucan on water redistribution and thermal properties of dough

Foodomics imaging by mass spectrometry and magnetic resonance

Influence of Freezing-Thawing Cycles on the Glycemic Index of the Iraqi White Bread after Oral Ingestion

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