Edible coating based on modified corn starch/tomato powder: Effect on the quality of dough bread

Galvão, Andrêssa Maria Medeiros Theóphilo; Zambelli, Rafael Audino; Araújo, Antonio W.O.; Bastos, Maria do Socorro Rocha

doi:10.1016/j.lwt.2017.11.027

Cited by 16 publications

(8 citation statements)

References 32 publications

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“…The main reason is that the addition of CSA brought certain hydrophilic groups, which can give the dough good hydrophilicity, promoted the cross‐linking of starch molecules, formed a stable gluten network structure, and increased the water retention of the dough (Paulik et al, 2019). However, a high level of modification diluted the protein in the flour (Galvão et al., 2018; Ziobro et al., 2012), inhibiting the formation of gluten and reducing the strength of gluten, which increased water loss. Therefore, the addition of CSA in the dough should not be too high; 6% was an appropriate amount.…”

Section: Resultsmentioning

confidence: 99%

Optimization of chestnut starch acetate synthesis by response surface methodology and its effect on dough properties

2021

J Food Process Preserv

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Chestnut starch acetate (CSA) was prepared by attaching acetic anhydride groups on chestnut starch (CS) molecules. The process conditions for the preparation of CSA were optimized through single-factor testing and response surface analysis. The optimal conditions were as follows: acetic anhydride content 7%, time of reaction 92 min, temperature 33°C, and pH 8. The actual average apparent viscosity of CSA was 480.53 ± 0.29 mPa•s, which was 109.38% higher than that of natural CS. Fourier transform infrared spectroscopy analysis showed that the hydroxyl group was replaced by the acetyl group on the acetic anhydride. The X-ray diffraction analysis re-How to cite this article: Hu N, Li L. Optimization of chestnut starch acetate synthesis by response surface methodology and its effect on dough properties.

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Section: Resultsmentioning

confidence: 99%

Optimization of chestnut starch acetate synthesis by response surface methodology and its effect on dough properties

2021

J Food Process Preserv

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“…The number of present alveoli was also significantly reduced, providing evidence of gluten network discontinuity and dough inability to retain the carbon dioxide produced during fermentation. According Galvão et al (2018), the non-gluten-forming flours have an influence on the gluten network, promoting cracks, which reduces the carbonic gas holding capacity within the dough and expands the number of pores formed during the mixing step. The number and size of pores in J.eng.…”

Section: Resultsmentioning

confidence: 99%

Effect of black sesame (Sesamum indicum) and flaxseed flour (Linum usitatissimum) on bread quality using surface response methodology

Zambelli

Pinto

Santos

et al. 2018

J. eng. process. manag.

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The study aimed to evaluate the effect of black sesame andflaxseed flour addition in different proportions on bread quality.The bread formulations were developed through the RotationalCentral Composite Design (RCCD). The independent variableswere: black sesame and flaxseed flour which incorporated inamounts from 25.85% to 54.15%. The effect of the ingredients onbread quality was evaluated through physical parameters (specificvolume, expansion index and volume produced). Statisticalanalysis was performed using response surface methodology andthe two formulations with better technical performance weresubmitted to proximate composition (moisture, protein, fat, ash,carbohydrates and calcium), crumb structure, scanning electronmicroscopy (SEM) and sensorial analysis. It has been found thatblack sesame promotes greater reductions in the mass expansioncapacity than flax meal. There was an improvement in thenutritional value of the loaves by increasing the protein content,ashes, fat and calcium, in addition to the reduction ofcarbohydrates. The breads developed had good acceptability in allevaluated attributes. In this way, the inclusion of black sesameand flaxseed flour as ingredients in bread formulations promotesproducts with technological and sensorial quality.

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“…[ 34,84 ] In the same line, SC containing ascorbic acid have been used to reduce microbial growth and increase the specific volume of coated breads. [ 85,86 ]…”

Section: Types Of Starch‐based Coatings and Their Application In Foodsmentioning

confidence: 99%

Starch‐Based Coatings for Food Preservation: A Review

2022

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Starch‐based coatings (SC) are materials used to extend the shelf life and preserve the quality of foods during storage. Several approaches such as panning, fluidized bed, dipping, and spraying can be used to apply SC on foods. In general, SC are produced using gelatinized starch in water, in the presence of plasticizers, however, mixtures of starches with other macromolecules such as carbohydrates, proteins, and lipids also have been investigated aiming to manufacture SC with improved physicochemical properties. Recently, SC containing antioxidant and antimicrobial compounds have been used to reduce lipid oxidation, ripening, and microbial growth in foods. This review article focuses on the analysis of the state of the art available in the 10 last years and is related to the production and food application of SC. It is expected that this review can elucidate the recent trends of SC, encouraging future studies to expand the production and application of SC in the food sector.

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Edible coating based on modified corn starch/tomato powder: Effect on the quality of dough bread

Cited by 16 publications

References 32 publications

Optimization of chestnut starch acetate synthesis by response surface methodology and its effect on dough properties

Optimization of chestnut starch acetate synthesis by response surface methodology and its effect on dough properties

Effect of black sesame (Sesamum indicum) and flaxseed flour (Linum usitatissimum) on bread quality using surface response methodology

Starch‐Based Coatings for Food Preservation: A Review

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