X-ray micro-computed tomography evaluation of bubble structure of freeze-dried dough and foam properties of bread produced from roasted wheat flour

Germishuys, Zandré; Manley, Marena

doi:10.1016/j.ifset.2021.102766

Cited by 19 publications

(10 citation statements)

References 31 publications

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“…This technique is particularly interesting for cellular materials like baked goods due to the high contrast between air voids and the solid phase ( Van Dyck et al, 2014 ). XRMT has been successfully applied on bakery products to understand (a) the evolution of dough during fermentation ( Shehzad et al (2010) ), (b) the structure of bread crumb ( Falcone et al, 2004 )), dough development during proofing and baking ( Besbes et al, 2013 ) (d) bubble size distribution of freeze-dried dough and foam properties of bread, bread porous structure ( Falcone et al, 2004 ; Germishuys & Manley, 2021 ).…”

Section: Resultsmentioning

confidence: 99%

Product development and X-Ray microtomography of a traditional white pan bread from plasma functionalized flour

Chaple

Sarangapani

Dickson

et al. 2023

LWT

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Section: Resultsmentioning

confidence: 99%

Product development and X-Ray microtomography of a traditional white pan bread from plasma functionalized flour

Chaple

Sarangapani

Dickson

et al. 2023

LWT

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“…It is based on the principle of using forced airflow at atmospheric pressure to roast a sample. Hot air is continuously circulated throughout the chamber, allowing for even heat transfer and increased efficiency [ 24 ]. The rotating mixer at the centre of the chamber allows for products to move through the chamber during the roasting process [ 11 , 24 ].…”

Section: Dry Heat Treatmentmentioning

confidence: 99%

“…Hot air is continuously circulated throughout the chamber, allowing for even heat transfer and increased efficiency [ 24 ]. The rotating mixer at the centre of the chamber allows for products to move through the chamber during the roasting process [ 11 , 24 ]. FCCT uses dry air as a heat transfer medium.…”

Section: Dry Heat Treatmentmentioning

confidence: 99%

“…Further advantages include that this roasting method allows for simple working principles, it has multiple product applications and it requires minimal maintenance [ 11 ]. Previous studies have shown that the FCCT roasting of wheat results in increased antioxidant activity at an optimal high temperature and time combination [ 26 ], as well as maintaining the protein quality and protein content at optimal conditions (90 °C; 130 s), which are required to produce high-quality breads [ 24 ]. Compared to conventional oven roasting at a similar temperature and time combinations, FCCT allows for less detrimental changes in the structural, physicochemical and functional properties of flour milled from roasted wheat [ 11 ].…”

Section: Dry Heat Treatmentmentioning

confidence: 99%

“…Therefore, high-temperature heat treatment will denature the protein, resulting in a weak gluten strength due to the inability to form a gluten network [ 16 ]. However, at 90 °C for 130 s, Germishuys and Manley [ 24 ] noticed no significant differences in the protein content, and improved bread foam properties were observed. This could potentially be due to an increase in dough strength as a result of protein polymerisation and the development of a stronger gluten network through protein and starch interactions [ 61 ].…”

Section: Properties Of Starch In Heat-treated Wheatmentioning

confidence: 99%

See 2 more Smart Citations

Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour

Rooyen

Şimşek

Oyeyinka

et al. 2022

Foods

Self Cite

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Heat treatment is used as a pre-processing step to beneficially change the starch properties of wheat flour to enhance its utilisation in the food industry. Heat-treated wheat flour may provide improved eating qualities in final wheat-based products since flour properties predominantly determine the texture and mouthfeel. Dry heat treatment of wheat kernels or milled wheat products involves heat transfer through means of air, a fluidising medium, or radiation—often resulting in moisture loss. Heat treatment leads to changes in the chemical, structural and functional properties of starch in wheat flour by inducing starch damage, altering its molecular order (which influences its crystallinity), pasting properties as well as its retrogradation and staling behaviour. Heat treatment also induces changes in gluten proteins, which may alter the rheological properties of wheat flour. Understanding the relationship between heat transfer, the thermal properties of wheat and the functionality of the resultant flour is of critical importance to obtain the desired extent of alteration of wheat starch properties and enhanced utilisation of the flour. This review paper introduces dry heat treatment methods followed by a critical review of the latest published research on heat-induced changes observed in wheat flour starch chemistry, structure and functionality.

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Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 2. Wheat protein functionality

van Rooyen,

Delcour,

Oyeyinka

et al. 2024

Cereal Chem

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Background and Objectives:In the accompanying paper (van Rooyen et al., submitted), it was reported that forced convection roasting of wheat prior to milling can be directed to tailor the viscosifying properties of flour. The objective of the present work was to examine the effect of prior wheat roasting on flour proteins.Findings:Effective control of wheat roasting conditions proved to be essential to avoid the irreversible loss of flour functionality as deduced from the flour ethanol and lactic acid solvent retention capacity and mixography data. Response surface models predicted roasting at 108°C and 80 Hz (135 s) to maintain protein integrity. The microstructure of flour and isolated starch as well as X‐ray diffraction pattern revealed starch to be relatively unaffected by heat treatment.Conclusions:Flour produced from roasted wheat can still be used for products that require the formation of a gluten network.Significance and Novelty:Protein is more sensitive to roasting conditions than starch.This article is protected by copyright. All rights reserved.

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X-ray micro-computed tomography evaluation of bubble structure of freeze-dried dough and foam properties of bread produced from roasted wheat flour

Cited by 19 publications

References 31 publications

Product development and X-Ray microtomography of a traditional white pan bread from plasma functionalized flour

Product development and X-Ray microtomography of a traditional white pan bread from plasma functionalized flour

Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour

Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 2. Wheat protein functionality

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