Effect of different beta-glucan preparation pretreatments on fortified bread quality

Kurek, Marcin Andrzej; Wyrwisz, Jarosław; Brzeska, Magdalena; Moczkowska, Małgorzata; Karp, Sabina; Wierzbicka, Agnieszka

doi:10.1590/fst.06917

Cited by 11 publications

(4 citation statements)

References 23 publications

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“…Current work indicates that the springiness of the bread samples increases with higher β-GRF supplementation levels, suggesting improved elasticity. This aligns with findings from Kurek et al [29], who observed increased springiness with low levels of β-glucan supplementation. The toughness and hardness of bread samples in current research decrease as β-GRF supplementation increases.…”

Section: Crust and Crumb Attributes And Texture Profile Of The Breadsupporting

confidence: 92%

Development of wheat composite bread using barley β-glucan rich flour

Kovac,

Bregar

2024

Potr. S. J. F. Sci.

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The study highlights the potential for enhancing the nutritional value of wheat bread by incorporating β-glucan-enriched flour derived from barley. Initially, the study explores the air separation of barley flour into fractions rich in β-glucans. The procedure significantly increases the β-glucan concentration from 4.5% in barley to 8.0-10.5% in the separated coarse fractions, with yields varying from 33% to 77%. The optimal fraction of β-glucan-rich flour (β-GRF), balancing β-glucan concentration and yield, was chosen for subsequent evaluations. The impact of different levels of β-GRF supplementation (ranging from 0% to 30%) on the dough texture and sensory characteristics of the mixed wheat bread was tested. The addition of β-GRF has a noticeable influence on the rheological properties of the dough, resulting in longer development times and decreased stability compared to control samples. As the concentration of β-GRF increases to 10%, the specific volume generally rises, reaching 3.5 cm³/g, compared to the control bread with a specific volume of 3.2 cm³/g. However, beyond the 10% β-GRF level, the specific volume starts to decrease. Furthermore, β-GRF addition affects sensory and texture aspects, including bread volume, crumb, and crust characteristics. Despite these alterations, the bread remains within acceptable sensory parameters, and the final product, with 3g of β-glucan per 100 g of bread, meets the criteria for a health claim related to cholesterol reduction. This research underscores the potential to create healthier bread options by harnessing the nutritional benefits of dry concentrated β-glucans from barley, offering a promising avenue for improving the nutritional profile of bread products.

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Section: Crust and Crumb Attributes And Texture Profile Of The Breadsupporting

confidence: 92%

Development of wheat composite bread using barley β-glucan rich flour

Kovac,

Bregar

2024

Potr. S. J. F. Sci.

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“…The last one consists of β-(1 → 3) and (1 → 6) linkages with a substantial structural diversity, corresponding to 29-64% of the cell wall [36]. The content of these carbohydrates, mostly β-glucans, is important to formulate foodstuffs with prebiotic features apart from modulating the sensorial characteristics [77]. Commercially available glucans from S. cerevisiae are utilized for both human and animal applications.…”

Section: Characterization Of Crude Biomass and Food Ingredient 331 Ch...mentioning

confidence: 99%

Recovery of High-Value Compounds from Yarrowia lipolytica IMUFRJ 50682 Using Autolysis and Acid Hydrolysis

da Silva,

Ribeiro,

Lemes

et al. 2024

Processes

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This study aimed to evaluate the sequential hydrolysis of the biomass from unconventional and versatile Y. lipolytica to recover mannoproteins, carbohydrates, and other compounds as well as to determine the antioxidant activity of ultrafiltered fractions. The crude biomass underwent autolysis, and the resulting supernatant fraction was used for mannoprotein recovery via precipitation with ethanol. The precipitate obtained after autolysis underwent acid hydrolysis, and the resulting supernatant was ultrafiltered, precipitated, and characterized. The process yields were 55.5% and 46.14% for the crude biomass grown in glucose and glycerol, respectively. The mannoprotein with higher carbohydrate content (from crude biomass grown in glycerol) exhibited a higher emulsification index of 47.35% and thermal stability (60% weight loss). In contrast, the mannoprotein with higher protein content (from crude biomass grown in glucose) showed a better surface tension reduction of 44.50 mN/m. The technological properties showed that the crude biomass and the food ingredients are feasible to apply in food processing. The fractionation of the acid hydrolysis portion allowed the evaluation of the antioxidant power synergism among the components present in the hydrolysate, mostly the protein peptide chain. The sequential hydrolysis method is viable for extracting valuable products from Y. lipolytica.

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“…In aqueous solutions, it creates a gel and increases viscosity. Some studies about the application of oat beta-glucan into bakery production aimed at different beta-glucan pretreatments before incorporating it into the recipe [ 2 ]. The application of beta-glucan was possible in products based on wheat flour and in gluten-free production [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Modified Atmosphere Packaging in Combination with Active Packaging to Increase Shelf Life of High-in Beta-Glucan Gluten Free Cake

Wyrwisz

Karp

Kurek

et al. 2022

Foods

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Modified atmosphere packaging and active packaging were combined to prolong the shelf life and quality of the clean label, gluten-free (GF), yeast-leavened cakes enriched in oat fiber preparation. Star anise, cinnamon bark, and clove essential oils were used as emitters of active substances. The following concentrations of gases were chosen: 0% CO2/100%/N2 (MAP1), 60% CO2/40% N2 (MAP2), and approx. 78% N2/21% O2/0.04% CO2 (ATM). Microbiological and physicochemical analyses were conducted. GF cakes were stored for 14 days (analysis in 0, 7, and 14 days). The results showed a decrease in moisture content and lightness of crumb and an increase in hardness. EOs significantly (p ≤ 0.05) slowed down the growth of microorganisms regardless of the type of gas mixture. However, the best bacteriostatic effect was in MAP2. The content of beta-glucan did not change throughout the storage time. Generally, the best results were obtained with the combination of MAP and active packaging—60% of CO2 and 40% of N2—where cinnamon or clove essential oils were used.

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Effect of different beta-glucan preparation pretreatments on fortified bread quality

Cited by 11 publications

References 23 publications

Development of wheat composite bread using barley β-glucan rich flour

Development of wheat composite bread using barley β-glucan rich flour

Recovery of High-Value Compounds from Yarrowia lipolytica IMUFRJ 50682 Using Autolysis and Acid Hydrolysis

Evaluation of Modified Atmosphere Packaging in Combination with Active Packaging to Increase Shelf Life of High-in Beta-Glucan Gluten Free Cake

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