Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread

Carrillo-Navas, H.; Guadarrama-Lezama, A. Y.; Vernon‐Carter, E.J.; Garcia-Diaz, S.; Reyes, Isabel; Alvarez-Ramı́rez, José

doi:10.1007/s13197-016-2399-1

Cited by 23 publications

(16 citation statements)

References 35 publications

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“…The lack of utilization of lactose by S. cerevisiae reduces the production of CO 2 during fermentation in lactose enriched dough. In addition to that, the relatively higher amount of sugar remained in dough may delay the gelatinization of starch (Beleia, Miller, & Hoseney, 1996) and subsequently cause a reduction of CO 2 gas retention in bread (Carrillo‐Navas et al., 2016; Sumnu, Ndife, & Bayındırlı, 2000). These may result in a harder texture with lower volume for lactose enriched bread leavened by S. cerevisiae .…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and sensory characterization of bread produced from different dough formulations by Kluyveromyces lactis

Akyüz

Mazı

2020

J Food Process Preserv

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This study aimed to investigate the potential of Kluyveromyces lactis to be used as baker's yeast in production of lean bread (100% of wheat flour) and sucrose (10%), lactose (10%), or whey (13.35%) supplemented breads. The pH, total titratable acidity, baking loss, specific volume, color parameters, textural, and sensory properties of breads produced by K. lactis were measured and compared with those of breads produced by commercial baker's yeast. Type of yeast and dough formulation had significant influences on pH, specific volume, baking loss, textural parameters, and color parameters of breads. Commercial baker's yeast presented better results than K. lactis in lean bread. The investigated parameters of K. lactis leavened bread were improved with the addition of each ingredient. Whey and lactose added breads leavened by K. lactis had quality characteristics and sensory scores as good as or better than the breads leavened by commercial baker's yeast. Practical applications Several studies have focused on the increase in the nutritional value of wheat based bread. Fortification of dough with whey improves bread protein quality, but also may negatively affect the other quality characteristics of bread. Moreover, breads containing whey powder may not be suitable for people with lactose intolerance due to the high amount of lactose found in it. Kluyveromyces lactis has ability to utilize lactose as a source of carbon. In this study, whey powder fortified bread leavened by K. lactis was judged as acceptable by the sensory panel and received similar scores for odor, taste, and overall acceptability compared to commercial baker's yeast. The results of this study show that K. lactis is feasible yeast for the production of whey powder enriched bread, and thus, may help to use whey powder as a suitable ingredient in bread making.

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Section: Resultsmentioning

confidence: 99%

Physicochemical and sensory characterization of bread produced from different dough formulations by Kluyveromyces lactis

Akyüz

Mazı

2020

J Food Process Preserv

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“…In addition, the Δ H values required for melting the gluten depend on the extent of network structure aggregation and the internal available water. 37 Therefore, KGM II molecules could interact easily with the other components of the dough. Finally, addition of KGM II provided a more coherent microstructure of the dough or a better water distribution in dough network capable of undergoing thermal resistance.…”

Section: Resultsmentioning

confidence: 99%

Effect of Degree of Konjac Glucomannan Enzymatic Hydrolysis on the Physicochemical Characteristic of Gluten and Dough

Cui

Liu

et al. 2019

ACS Omega

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Influences of different enzymatic hydrolysis degrees of konjac glucomannan (KGM) with various addition proportions on the structural characteristic of gluten protein and dough properties were evaluated. Results revealed that addition of KGM decreases the free sulfhydryl and freezable water content of dough, and KGM with different enzymatic hydrolysis degrees had more beneficial effects on strengthening the gluten structure by the raised molecular weight of gluten proteins and the increased disulfide bonds and β-sheet content, especially KGM with 15 min enzymatic hydrolysis treatment (KGM II). Besides, microstructure observation and thermal analysis results illustrated that addition of KGM promotes gluten cross-linking and improves the thermal stability of the gluten network structure. Dough possessed better elasticity, as well as tensile and texture properties with the addition of KGM than the control sample. And the KGM with 15 min enzymatic hydrolysis showed the most positive effect on dough quality than others, and 2.0% addition proportion is the most acceptable.

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“…Control, NB and MB breads possessed a fine and closely-packed pore distribution, whereas EB bread crumb presented larger and heterogeneous cells. Carrillo-Navas, et al (2016) found a more heterogeneous crumb microstructure of (larger and heterogeneous gas cells) of bread containing gelatinized flour. This occurrence could be explained based on the thicker cell walls observed through SEM in MB and EB crumbs (supplementary material 4), which has been previously reported to result in coarser cell structures (Gorton, 2009).…”

Section: Physical Properties Of Breadsmentioning

confidence: 89%

“…On the other hand, the drop in the specific volume with the addition of extruded banana starch could be due to the slightly higher cold viscosity property of gelatinized starch compared to native counterparts, as observed in the pasting profile (supplementary material 2). This event would increase dough consistency and limit the mobility of gases and other dough components and ultimately limit dough expansion (Carrillo-Navas et al, 2016).…”

Section: Physical Properties Of Breadsmentioning

confidence: 99%

“…This higher resistance to crumb deformation has been related to the lower cell density (number of cells per area) and more compact structure in low volume breads. Furthermore, the lower moisture content of EB (Luyts et al, 2013) and the thicker cell walls of EB and MB crumbs (Carrillo-Navas et al, 2016;Martinez, Oliete, Román, & Gómez, 2014;Pongjaruvat et al, 2014) may have also accounted for its increased hardness. In general, an increase in hardness tends to be accompanied by a decrease in crumb elasticity and cohesiveness (Martínez, et al, 2018;Pongjaruvat et al, 2014).…”

Section: Physical Properties Of Breadsmentioning

confidence: 99%

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Role of starch gelatinization and fragmentation in extruded flour functionality

Rivas¹

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Aún me parece mentira que después de cuatro años por fin esté escribiendo estas líneas. Siempre creí que la redacción de la tesis sería lo que más me costaría, pero no, lo que más cuesta, sin duda, es escribir estas líneas y decir adiós a una etapa de mi vida, una etapa en la que he conocido gente maravillosa, he trabajado mucho, me he equivocado, pero sobre todo he aprendido mucho y he crecido, creo que tanto a nivel profesional como personal. Me gustaría comenzar dando las gracias a mi director y tutor de tesis, Manuel Gómez, por haber creído en mi (incluso más que yo misma) desde el primer momento. Gracias por ofrecerme la oportunidad, ya hace 7 años, cuando estudiaba tercero de carrera, de comenzar la andadura en el mundo de la investigación. Gracias por los consejos y también, por qué no, por las diferencias de opiniones durante estos años trabajando juntos. Gracias, de verdad. A Salvador Hernández, secretario de mi programa de doctorado, gracias por tu ayuda en los trámites de la tesis doctoral. Sin duda, tu amabilidad y buena disposición me han hecho más llevadera esta última fase. Gracias también a Cristina Molina Rosell, por llevarme a conocer el IATA-CSIC y su gente, por enseñar a esta palentina intrusa en Valencia una forma distinta de trabajar e investigar, por tu paciencia y enseñanzas en mi primer año de tesis, y por tener siempre tiempo para mis infinitas dudas. To my supervisors during the two stays at Purdue University. Thank you Professor Bruce Hamaker, for giving me the chance of being part of your research group and for investing part of your limited time in the visa paperwork so that I could carry out the stays at your center. I learned a lot just attending the lab meetings. Thank you! Gracias al Profesor Osvaldo Campanella, por ser un gran jefe y aún si cabe, mejor persona. Gracias por tu profesionalidad y a la vez, cercanía, por tratarme casi como a una hija y por enseñarme a manejar un extrusor, algo que llevaba ansiando aprender desde el momento en que comencé la tesis. I would like to express my deep gratitude to Professor James BeMiller, thank you for letting me work with you, and for fascinating me with your wisdom and love for science not matter what age we are. It has been a real pleasure having the honour of working with you.

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Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread

Cited by 23 publications

References 35 publications

Physicochemical and sensory characterization of bread produced from different dough formulations by Kluyveromyces lactis

Physicochemical and sensory characterization of bread produced from different dough formulations by Kluyveromyces lactis

Effect of Degree of Konjac Glucomannan Enzymatic Hydrolysis on the Physicochemical Characteristic of Gluten and Dough

Role of starch gelatinization and fragmentation in extruded flour functionality

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