Viscoelastic Characteristics of Part-Baked Bread Under Different Process Conditions

Gerardo-Rodríguez, Jesús Enrique; Ramírez‐Wong, Benjamín; Torres-Chávez, Patricia Isabel; Osuna, Ana Irene Ledesma; Carvajal–Millán, Elizabeth; López‐Cervantes, Jaime; Vásquez-Lara, Francisco; Silvas-García, María Irene

doi:10.18633/biotecnia.v21i1.815

Cited by 3 publications

(2 citation statements)

References 25 publications

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“…Dry ingredients were homogenised in a mixer (National MFG brand, Lincoln, NE, USA) for 1 min, followed by the addition of water as determined by the farinograph test and mixed for 3 min. The resulting dough was divided into 50 g portions and proofed in a chamber (National MFG brand) at 30 °C and 85% relative humidity for 60 min (Gerardo‐Rodríguez et al ., 2019).…”

Section: Methodsmentioning

confidence: 99%

Pasting, thermal and structural changes of part‐baked bread prepared under freezing conditions

Silvas‐García,

Ledesma‐Osuna,

Buitimea‐Cantúa

et al. 2024

Int J of Food Sci Tech

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SummaryIn frozen part‐baked bread technology, starch is influenced by various processing factors. This study aimed to investigate the effect of part‐baking time, freezing rate and frozen storage time on pasting, thermal and structural properties of part‐baked bread. Wheat dough was part‐baked for 0, 3 or 6 min and frozen at −20 °C using two freezing rates: slow (0.15 °C min−1) or fast (1.45 °C min−1). Next, samples were stored in frozen conditions for 56 days and analysed every 14 days for starch damage, pasting properties, thermal and X‐ray analysis. The level of damaged starch increased with 3 min (69.3%), and 6 min (88.8%) of part‐baking time for both freezing rates compared to no part‐baked. In pasting analyses, peak viscosity decreased 27.3% and 38.4% for 3 and 6 min of part‐baking time, respectively, at 0 days of frozen storage; however, this tendency was observed for all frozen storage time. The gelatinisation enthalpy (ΔHg) decreased as part‐baking time increased, showing the maximum reduction at 6 min of part‐baked (94.9%). In X‐ray diffraction analyses at 3 and 6 min of part‐baking, the intensity of the signal increased 4.4% and 10.9%, respectively, probably due to the starch gelatinisation. These results can serve as a valuable guide for developing strategies to enhance the quality of part‐baked bread and improve production performance.

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Section: Methodsmentioning

confidence: 99%

Pasting, thermal and structural changes of part‐baked bread prepared under freezing conditions

Silvas‐García,

Ledesma‐Osuna,

Buitimea‐Cantúa

et al. 2024

Int J of Food Sci Tech

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“…Wheat gluten is needed to achieve some final properties of dough and bread, such as viscosity, extensibility, and elasticity [ 33 ]. Therefore, the formulation of gluten-free bread is challenging since the protein content of other cereal sources do not exert these relevant rheological dough properties, resulting in products with insufficient rheological and baking properties [ 30 ].…”

Section: Cereals and Pseudocereals As The Protein Source In Bread-mentioning

confidence: 99%

Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems

Espinoza-Herrera

Serna‐Saldívar

Chuck‐Hernández

2021

Foods

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The substitution of wheat gluten in the food industry is a relevant research area because the only known treatment for celiac disease is abstinence from this protein complex. The use of gluten-free cereals in dough systems has demonstrated that the viscoelastic properties of gluten cannot be achieved without the modification of the protein fraction. The quality of the final product is determined by the ability of the modification to form a matrix similar to that of gluten and to reach this, different methods have been proposed and tested. These procedures can be classified into four main types: chemical, enzymatic, physical, and genetic. This article provides a comprehensive review of the most recent research done in protein modification of cereal and pseudocereals for gluten substitution. The reported effects and methodologies for studying the changes made with each type of modification are described; also, some opportunity areas for future works regarding the study of the effect of protein modifications on gluten-free products are presented.

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Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch

Enríquez-Castro

Torres-Chávez

Ramírez‐Wong

et al. 2020

International Journal of Food Science

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The aim of this study was to compare the physicochemical, rheological, and morphological characteristics of corn, nixtamalized flour, masa, and tortillas from the traditional nixtamalization process (TNP) and the extrusion nixtamalization process (ENP) and their relationship with starch. The traditional and extrusion processes were carried out using the same variety of corn. From both processes, samples of ground corn, nixtamalized flour, masa, and tortillas were obtained. The extrusion process produced corn flour with particle sizes smaller (particle size index, PSI = 51) than that of flour produced by the traditional nixtamalization process (PSI = 44). Masa from the TNP showed higher modulus of elasticity (G′) and viscosity (G″) values than that off masa from the ENP. Furthermore, in a temperature sweep test, masa from the TNP showed a peak in G′ and G″, while the masa from the ENP did not display these peaks. The ENP-produced tortillas had higher resistant starch contents and comparable firmness and rollability to those from the TNP but lower quality parameter values. A comparison of the products’ physicochemical properties obtained by the two processes shows the importance of controlling the damage to starch during the milling and extrusion processes to obtain tortillas of better quality. For the first time, we propose the measurement of the viscoelastic parameters G′ and G″ in temperature sweep mode to monitor changes in the degree of starch damage.

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Viscoelastic Characteristics of Part-Baked Bread Under Different Process Conditions

Cited by 3 publications

References 25 publications

Pasting, thermal and structural changes of part‐baked bread prepared under freezing conditions

Pasting, thermal and structural changes of part‐baked bread prepared under freezing conditions

Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems

Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch

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