Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content

Silow, Christoph; Zannini, Emanuele; Axel, Claudia; Lynch, Kieran M.; Arendt, Elke K.

doi:10.1016/j.foodres.2016.08.031

Cited by 18 publications

(9 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Additionally, based on this general trend, the values indicate improved gluten aggregation in DFSD flour mix (significantly lower PMT and higher TM) and PRSD flour mix (significantly higher TM) when compared to DF flour mix and PR flour mix, respectively. However, it has been shown that more factors than solely the gluten content affect GlutoPeak measurements [11,12,35,107,108] and, as previously suggested by Hoehnel et al [11], partial wheat flour replacement leads to complex changes in gluten aggregation profiles which do not necessarily follow this general trend. This is why, in addition to PMTs and TMs, a comparative evaluation of the gluten aggregation profiles (Figure 2) is required.…”

Section: Water Absorption and Gluten Aggregationmentioning

confidence: 94%

Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications

Hoehnel

Bez

Sahin

et al. 2020

Foods

Self Cite

View full text Add to dashboard Cite

Grain legumes, such as faba beans, have been investigated as promising ingredients to enhance the nutritional value of wheat bread. However, a detrimental effect on technological bread quality was often reported. Furthermore, considerable amounts of antinutritional compounds present in faba beans are a subject of concern. Sourdough-like fermentation can positively affect baking performance and nutritional attributes of faba bean flours. The multifunctional lactic acid bacteria strain Leuconostoc citreum TR116 was employed to ferment two faba bean flours with different protein contents (dehulled flour (DF); high-protein flour (PR)). The strain’s fermentation profile (growth, acidification, carbohydrate metabolism and antifungal phenolic acids) was monitored in both substrates. The fermentates were applied in regular wheat bread by replacing 15% of wheat flour. Water absorption, gluten aggregation behaviour, bread quality characteristics and in vitro starch digestibility were compared to formulations containing unfermented DF and PR and to a control wheat bread. Similar microbial growth, carbohydrate consumption as well as production of lactic and acetic acid were observed in both faba bean ingredients. A less pronounced pH drop as well as a slightly higher amount of antifungal phenolic acids were measured in the PR fermentate. Fermentation caused a striking improvement of the ingredients’ baking performance. GlutoPeak measurements allowed for an association of this observation with an improved gluten aggregation. Given its higher potential to improve protein quality in cereal products, the PR fermentate seemed generally more promising as functional ingredient due to its positive impact on bread quality and only moderately increased starch digestibility in bread.

show abstract

Section: Water Absorption and Gluten Aggregationmentioning

confidence: 94%

Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications

Hoehnel

Bez

Sahin

et al. 2020

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…Water, on the other hand, is not sufficiently available for gluten due to the competition of salt, hydrogen, and sodium for binding sites on the molecule. There are electrostatic repulsive forces between the gluten molecules, which contribute to the formation of a fibrous protein network [ 42 , 43 , 44 ]. The network of gluten proteins and the salt content also contributes to the quality of puff and plunder pastry.…”

Section: Sodium Occurrence In Foods and Possibilities Of Its Reductionmentioning

confidence: 99%

“…The specific volume may ultimately be low if the weakened network does not maintain the expansion of steam and CO 2 during baking. When baking puff pastry, the volume of the bread is also dependent on the salt dose [ 42 ]. The final quality of the bread is to some extent determined by the control of the water activity.…”

Section: Salt Content Reduction and Its Consequencesmentioning

confidence: 99%

“…Regardless of the fat content, pastries with a higher salt dose are of better quality as far as volume, texture and colour are concerned. It is still possible to reduce the salt dose by a third and the fat by 40% [ 42 ].…”

Section: Salt Content Reduction and Its Consequencesmentioning

confidence: 99%

“…The trends to reduce the salt content also brought an effort to use of sourdough from wheat or rye as a means of extending the shelf-life and improving the character of the dough and sensory properties of bread with a lower salt content [ 42 , 112 , 113 , 114 ]. Fermentation of the wheat flour substrate with a strain of Lactobacillus plantarum gave a preparation which enhanced the taste and enabled a partial salt replacement in bread in the range of 20–50%.…”

Section: Salt Content Reduction and Its Consequencesmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Salt Content Reduction on Food Processing Technology

Rysová

Šmídová

2021

Foods

View full text Add to dashboard Cite

Higher salt intake is associated with the risk of cardiovascular and kidney diseases, hypertension and gastric cancer. Salt intake reduction represents an effective way to improve people's health, either by the right choice of food or by a reduction of added salt. Salt substitutes are often used and also herb homogenates are treated by high pressure technology. Salt reduction significantly influences the shelf life, texture, pH, taste, and aroma of cheese. The composition of emulsifying salts or starter cultures must be modified to enact changes in microbial diversity, protease activity and the ripening process. The texture becomes softer and aroma atypical. In bakery products, a salt reduction of only 20–30% is acceptable. Water absorption, dough development, length and intensity of kneading and stability of dough are changed. Gluten development and its viscoelastic properties are affected. The salt reduction promotes yeast growth and CO2 production. Specific volume and crust colour intensity decreased, and the crumb porosity changed. In meat products, salt provides flavour, texture, and shelf life, and water activity increases. In this case, myofibrillar proteins’ solubility, water binding activity and colour intensity changes were found. The composition of curing nitrite salt mixtures and starter cultures must be modified.

show abstract