Effects of dextran with different molecular weights on the quality of wheat sourdough breads

Zhang, Yao; Guo, Lunan; Xu, Dan; Li, Dandan; Yang, Na; Chen, Feng; Jin, Zhengyu; Xu, Xueming

doi:10.1016/j.foodchem.2018.02.146

Cited by 58 publications

(46 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Dextran synthesized by W. confusa resulted in a more viscous sourdough compared to sourdough with L. pseudomesenteroides dextran. This might be due to the higher content of dextran produced by W. confusa but might also reflect differences in the dextrans produced, such as Mw and degree of branching (Lacaze, Wick, & Cappelle, 2007;Rühmkorf et al, 2012;Zhang et al, 2018).…”

Section: Discussionmentioning

confidence: 99%

“…Generally, the effect of dextrans on the dough rheology and textural properties of the bread depends on their molecular weight (Mw), linkage type, degree of branching and conformation. Dextrans with high Mw and α-(1→3)-linked branching (3-9%) have been found to increase the water-binding capacity and inhibit staling of bread, which promote superior structural effects in both wheat and gluten-free breads (Rühmkorf et al, 2012;Zhang et al, 2018). These dextrans are suggested to create a structured polysaccharide network stabilized by hydrogen bonds or steric interactions, which aid the gluten network and increase gas retention (Ross, McMaster, David Tomlinson, & Cheetham, 1992).…”

Section: Introductionmentioning

confidence: 99%

“…These dextrans are suggested to create a structured polysaccharide network stabilized by hydrogen bonds or steric interactions, which aid the gluten network and increase gas retention (Ross, McMaster, David Tomlinson, & Cheetham, 1992). Furthermore, the high Mw dextrans retard the formation of amylopectin crystallites and thus delay bread staling (Zhang et al, 2018). In contrast, dextran with a lower Mw has been shown to decrease the water absorption and bread loaf volume, which has been suggested to interfere with optimal gluten network formation (Ross et al, 1992).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread

et al. 2018

View full text Add to dashboard Cite

The incorporation of faba bean flour into wheat-based products is a sustainable way to obtain proteinenriched food items. However, developing breads with a higher content of faba bean flour is challenging due to the poor textural/sensory properties of the final product. A potential solution is to use hydrocolloids as structuring agents to increase the viscoelastic properties of the composite bread. Microbial dextran is a natural hydrocolloid which can be used as a bread texture improver either as a pure food ingredient or by in situ production during sourdough fermentation. The aim of this study was to compare the influence of dextran produced in situ by Weissella confusa VTT E-143403 (E3403) and Leuconostoc pseudomesenteroides DSM 20193 in faba bean sourdoughs on the quality of wheat bread supplemented with 43% faba bean sourdough. The impact of dextran on the rheological properties of dough and textural properties of the final bread were evaluated. Dextran formed by W. confusa and L. pseudomesenteroides reached a level of 5.2 and 3.6% (flour basis), respectively. Incorporation of faba bean sourdough containing dextran synthesized by W. confusa improved the dough viscoelastic properties, and also increased the specific volume (~21%) and reduced crumb hardness (~12%) of the final bread, compared to control breads. Similar positive effects were not obtained with sourdough containing dextran from L. pseudomesenteroides, probably due to its higher acidity. Dextran synthesized in situ by W. confusa is a promising clean label hydrocolloid option to improve the quality of wheat bread enriched with faba bean flour.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread

et al. 2018

View full text Add to dashboard Cite

show abstract

“…Under normal storage conditions, consumer properties of bread gradually deteriorate, and under adverse conditions it may become moldy or deteriorate as a result of the development of rope spoilage. Therefore, the problem arises of the maximum preservation of consumer freshness of bread products [1][2][3][4][5][6][7][8][9][10][11][12][13]. By consumer freshness is meant a set of quality indicators, the level of which practically differs little from the indicators of a fresh product.…”

Section: Introductionmentioning

confidence: 99%

Improving the Preservation Methods of Quality Characteristics During Long-Term Storage of Bread

Zavorohina¹,

Pankratieva²,

Goncharova³

2020

Proceedings of the International Scientific Conference the Fifth Technological Order: Prospects for the Development and Moderni

View full text Add to dashboard Cite

This article presents the results of a study on the use of betulin nanosuspension in order to increase the shelf life of bread made of wheat flour. The content of betulin in nanosuspension is 0.5%. The dosage of nanosuspension in the amount of 2% by weight of the flour corresponds to the recommended daily dose of betulin. Betulin nanosuspension has the ability to increase the bioavailability of the dispersed phase due to the micronization of insoluble betulin and to decent resistance to gravity separation. The best positive effect is established from the use of betulin nanosuspension in combination with lecithin: the strength characteristics of the dough loosening and product volume increase, the crumb's rheological properties change, the thin-walled small-pore structure is formed, the crumbiness of the sample with the betulin nanosuspension after 120 hours is 50% lower than in the control sample.

show abstract

“…Development of recipes of wheat bread, preserving nutritional value and a set of necessary consumer properties within 7-10 days is one of the innovative directions of the food industry. In the context of industrialization the development of this direction is primarily due to the territorial length of the Russian Federation and the complexity of logistics operations in severe climatic conditions [1][2][3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20]. The area of the Sverdlovsk region is 194307 sq km.…”

Section: Introductionmentioning

confidence: 99%

New technologies for the production of wheat bread long-term storage under the conditions of new industrialization

Zavorohina¹,

Pankratyeva²,

Goncharova³

2019

Proceedings of the 2nd International Scientific Conference on New Industrialization: Global, National, Regional Dimension (SICN

View full text Add to dashboard Cite

The gist of this article boils down to the problem of providing hard-to-reach areas of the Russian Federation and Sverdlovsk region with bread, as well as the need to develop a method for preparing long-term storage of bread. Nowadays in the context of industrialization the bread intended for long-term storage is necessary in hard-to-reach areas of Sverdlovsk region, participants of expeditions, workers of logging, geological parties, etc. Taking into account the constant demand for such products, it is necessary to develop new approaches to their creation. Experimentally proved that the use of wheat flour with a low content of amylose helps to preserve the freshness of bread-on the 10th day of storage, the specific volume of crumb decreased by 39 %. We investigated the effect of the addition of betulin, lowland, at the suppression of potato disease of bread. It was determined that each of the components has little effect on the suppression of potato disease, and the use of these additives in the complex gives a synergistic effect of suppressing the development of potato disease. The article has a practical focus on the findings and recommendations: the use of wheat flour with a low content of amylose, and the simultaneous introduction of a complex additive consisting of nisin, betulin and ascorbic acid in an amount of 0.05% to the mass of flour allowed to obtain wheat bread with high consumer characteristics with a shelf life of at least 10 days.

show abstract

Effects of dextran with different molecular weights on the quality of wheat sourdough breads

Cited by 58 publications

References 33 publications

Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread

Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread

Improving the Preservation Methods of Quality Characteristics During Long-Term Storage of Bread

New technologies for the production of wheat bread long-term storage under the conditions of new industrialization

Contact Info

Product

Resources

About