Cryoprotectants in the Technology for the Production of Frozen Bakery Products

Kenijz, Nadezhda; Нестеренко, Антон Алексеевич; Zayats, Maya

doi:10.29141/2500-1922-2019-4-4-3

Cited by 5 publications

(6 citation statements)

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“…The behavior of each cryoprotectant is linked to the chemical composition, for example, disaccharides increase the glass transition temperature, which favors the stability of the product before freezing. Cryoprotectants are classified according to the mechanism of action, which may be ice nucleating agents, antifreeze proteins and compatible solutes (Nunes et al, 2015;Kenijz, Nesterenko & Zayats, 2019).…”

Section: Cryoprotectantsmentioning

confidence: 99%

“…The study by Kenijz et al (2019) points out the interaction of antifreeze proteins with water molecules, causing interference in the growth of ice crystals due to the formation of hydrogen bonds. These properties are general characteristics of antifreeze proteins, but the mechanism of action varies according to each type of protein (Li & Liang, 2015).…”

Section: Cryoprotectantsmentioning

confidence: 99%

“…They are synthesized by plants (sunflower seeds and seaweed) and microorganisms (fungi) when subjected to stress. Such solutes are generally sugars (true sugars) and alcoholic sugars (derivates sugars), such as trehalose and glycerol, which interact with free water, altering the conformation of ice crystals and cell walls, preventing dehydration of cells (Kenijz et al, 2019;Kunsler, 2017;Motta, Paraguassú-Braga, Bouzas, & Porto, 2014).…”

Section: Cryoprotectantsmentioning

confidence: 99%

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Potentialities of using cryoprotectants in gluten-free frozen dough and microwave baking as an emerging technology

Teotônio

Rodrigues

Leoro

et al. 2021

RSD

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Disorders related to human health involving proteins that form the gluten network are increasingly in society, justifying the need to offer bakery products for this market niche. This study aimed to gather important information about the challenges involving technological production in the gluten-free bakery market. The approach encompasses the development of frozen dough for gluten-free baking, the use of cryoprotectants to maintain cell viability during the freeze-thawing step, the application of emulsifiers to improve the quality of the bread and the baking by an unconventional method using the microwaves. The introduction of frozen dough in the gluten-free bakery sector represents an interesting tool. However, these bread formulations require a higher amount of water compared to a traditional bread formulation (70 to 120 %), which makes the freezing and thawing steps extremely challenging, especially when it comes to the biopreservation of yeast cell viability. Cryopreservation with isolated and/or combined application of penetrating (glycerol) and non-penetrating (sucrose, fructo-oligosaccharide, trehalose, proteins and hydrocolloids) cryoprotectants promotes changes in the viscosity of the medium and is an excellent alternative for the maintenance of the microorganism responsible for the fermentation process. The appropriate choices of cryoprotectants, as well as the control of the freezing and thawing and baking processes, are important steps in the production line, to guarantee products with adequate technological and sensory qualities.

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Section: Cryoprotectantsmentioning

confidence: 99%

Section: Cryoprotectantsmentioning

confidence: 99%

Section: Cryoprotectantsmentioning

confidence: 99%

See 1 more Smart Citation

Potentialities of using cryoprotectants in gluten-free frozen dough and microwave baking as an emerging technology

Teotônio

Rodrigues

Leoro

et al. 2021

RSD

View full text Add to dashboard Cite

show abstract

“…The behavior of each cryoprotectant is linked to the chemical composition, for example, disaccharides increase the glass transition temperature, favoring the stability of the product before freezing. Cryoprotectants are classified according to the mechanism of action, which can be penetrating and non-penetrating agents (Nunes et al, 2015;Kenijz, Nesterenko & Zayats, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…The specific performance of each cryoprotectant in the medium depends directly on the chemical composition, the main classification used is according to the mechanism of action, which can be intracellular (penetrating) and extracellular (nonpenetrating) cryoprotectants (Nunes et al, 2015;Kenijz et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Fructo-oligosaccharides, hydrolyzed soy protein and yeast (Saccharomyces sp.) extract as potential cryoprotectans in gluten-free frozen dough and bread quality.

Teotônio

Costa

Gomes

et al. 2021

RSD

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People with celiac disease, wheat allergy, and non-celiac gluten sensitivity required bakery products without gluten. However, gluten-free bread has a high rate of starch retrogradation during shelf life, resulting in loss of softness in the bread crumbs. The inclusion of frozen doughs for gluten-free bread can provide a feasible solution to increase product supply with high technological and sensory quality, providing fresh bread with uniform characteristics. The biggest challenge in the frozen dough for gluten-free bread is related to the high amount of water added to the dough (70-120 % - flour basis) because the ice crystals formed during the freezing step can cause damage to yeast. The use of cryoprotectants in the dough is an alternative for preserving yeast during freezing and cold chain maintenance. This study aimed to evaluate the behavior of fructo-oligosaccharide, hydrolyzed soy protein, and yeast extract as a cryoprotectant in the gluten-free frozen dough and the evaluation of bread quality. Through the Response Surface Methodology, using a Simplex-Centroid Mixture Design, the cryoprotectants were evaluated up to a concentration of 5 % (flour basis) with freezing of the dough for 7 days at -18 °C. The results showed that with the use of cryoprotectants, there was an increase in volume increase of the doughs, in the specific volume of the bread, and the softness of the crumb. The use of 69 % fructo-oligosaccharide and 31 % hydrolyzed soy protein, without the yeast extract, was considered as the optimal formulation for the tested cryoprotectants, with a probability of 79.60 % of success obtained by the desirability function. These levels promoted a better biopreservation of yeast fermentation power and resulting in an improved crumb softness and specific volume at 46 and 40 %, respectively, compared to the standard sample.

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Vegetation changes in the chemical composition of Rosa acicularis

Shanina

2021

IOP Conf. Ser.: Earth Environ. Sci.

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In the modern world consumers’ attention is attracted by wholesome, safe and ecologically-friendly food products that can be qualified as "natural". In this regard, wild plants growing in the region seem worth to be involved in processing. Rosaacicularis Lindl is of particular interest as a promising non-traditional medicinal and technical raw material. To assess its quality and use in products recovery, comprehensive information on both the chemical composition of fruits and plant biomass is required. This paper studies the dynamics of biologically active substances transformations in the Rosa acicularis biomass during the growing season. The change in the mechanical composition of the vegetative part of Rosa acicularis in the spring-autumn period is presented. The change in the content of vitamins, organic acids, pectin and tannins, pigments in shoots, leaves, roots and fruits of a plant during the growing season is considered. From May to June - July most biologically active substances are accumulated in the vegetative parts of Rosa acicularis. In fruits the maximum content of biologically active substances falls on August - September. This fact allows recommending not only fruits, but also the vegetative part of the plant for industrial processing.

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Cryoprotectants in the Technology for the Production of Frozen Bakery Products

Cited by 5 publications

References 0 publications

Potentialities of using cryoprotectants in gluten-free frozen dough and microwave baking as an emerging technology

Potentialities of using cryoprotectants in gluten-free frozen dough and microwave baking as an emerging technology

Fructo-oligosaccharides, hydrolyzed soy protein and yeast (Saccharomyces sp.) extract as potential cryoprotectans in gluten-free frozen dough and bread quality.

Vegetation changes in the chemical composition of Rosa acicularis

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