Fiber and hydrocolloid content affect the microstructural and sensory characteristics of fresh and frozen stored bread

Polaki, A.; Xasapis, P.; Fasseas, Costas; Yanniotis, S.; Mandala, Ioanna

doi:10.1016/j.jfoodeng.2009.04.031

Cited by 57 publications

(49 citation statements)

References 21 publications

(25 reference statements)

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“…This effect is more obvious at the lowest concentration (0.1%) of used hydrocolloids. Positive effects of different hydrocolloids on bread sensory quality have been previously reported (Kihlberg et al 2004;Bárcenas and rosell, 2005;Polaki et al, 2010).…”

Section: Resultsmentioning

confidence: 73%

“…They improve taste, texture, mouthfeel, moisture control, physical properties, and overall product quality (Xue and Ngadi, 2009). Some breadimproving effects of hydrocolloids were reported by previous researchers (Rosell et al, 2001;Sharadanant and Khan, 2003;Guarda et al, 2004;Bárcenas et al, 2009;Polaki et al, 2010). The improving effect of sodium alginate, xanthan, κ-carageenan and HPMC on the quality of fresh bread was investigated (Guarda et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

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Effect of Guar Gum, Xanthan Gum, CMC and HPMC on Dough Rhealogy and Physical Properties of Barbari Bread

Maleki

Milani

2013

FSTR

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The effects of four hydrocolloids (guar, xanthan gum, carboxylmethylcellulose (CMC), and hydroxypropylmethylcellulose (HPMC)) in three concentrations (0.1, 0.5, and 1 % w/w flour basis), on Barbari (Iranian bread) was investigated. Farinograph parameters, physical properties (specific volume, oven spring, height to width ratio, crumb to crust ratio), and the moisture content of fresh bread were analyzed. CMC and HPMC had the most noticeable effect on dough rheological properties; leading to a more strengthened dough. The hydrocolloids also improved the bread's physical properties. In addition, the best effect on moisture content was observed by 0.5% CMC, followed by 0.5% and 1% HPMC. Hydrocolloids did not unfavourably influence the sensory properties of bread. All sensory parameters were improved using hydrocolloids. Consequently, despite the improving effect of all hydrocolloids, cellulose derivatives could have better uses in bread-making processes.Keywords: Barbari, bread, hydrocolloids, rheology, sensory properties, quality *To whom correspondence should be addressed. E-mail: Milani.jafar@yahoo.com IntroductionBread is a staple in the diets of most Middle Eastern families. Barbari is one of the most famous types of bread found in many countries such as Iran, Turkey, and some Arab countries. It has an oval shape, and is typically 70 − 80 cm in length, 25 − 30 cm in width, and 1.5 − 2 cm thickness in most parts that reaches to 2.5 − 3 cm in two ends (Qarooni, 1994). It is usually made from flour of 78% extraction.As demands for greater variety and healthier foodstuffs, including bread, are increasing and the general public are more conscientious of the appearance and quality of food products, food industries and researchers have to find ways to produce high-quality food products with longer shelf life. One of the most influential methods is to use additives including hydrocolloids. Hydrocolloids are generally water soluble polysaccharides which have recently been taken into consideration as bread improvers. They improve taste, texture, mouthfeel, moisture control, physical properties, and overall product quality (Xue and Ngadi, 2009). Some breadimproving effects of hydrocolloids were reported by previous researchers (Rosell et al., 2001;Sharadanant and Khan, 2003;Guarda et al., 2004;Bárcenas et al., 2009;Polaki et al., 2010). The improving effect of sodium alginate, xanthan, κ-carageenan and HPMC on the quality of fresh bread was investigated (Guarda et al., 2004). While all hydrocolloids were able to reduce the dehydration rate of bread crumb during storage, sodium alginate and HPMC showed exceptional moisture retention (Davidou et al., 1996). It has also been reported that HPMC and κ-carrageenan could likewise affect the specific volume, hardness, moisture content and staling of bread obtained from partially baked bread after being stored in sub-zero or low temperatures (Bárcenas et al., 2004;Bárcenas and Rosell, 2006).The purpose of this study was to compare the effect of four hydrocolloids (guar, xanthan g...

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Section: Resultsmentioning

confidence: 73%

Section: Introductionmentioning

confidence: 99%

Effect of Guar Gum, Xanthan Gum, CMC and HPMC on Dough Rhealogy and Physical Properties of Barbari Bread

Maleki

Milani

2013

FSTR

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“…In a recent study, 9 panellists worked on breads prepared with different fibres including 3% inulin GR and hydrocolloids (Polaki, Xasapis, Fasseas, Yanniotis & Mandala, 2010) using Quantitative Descriptive Analysis. A cluster analysis and Principal Component Analysis (PCA) revealed that the fresh bread prepared with inulin was clustered in the same group as the control and in the vicinity of the control on the PCA biplot, however, ANOVA results were not reported so it is impossible to say whether there existed any significant differences between the inulin and control breads on any of the attributes generated by the panel.…”

Section: Descriptive Analysismentioning

confidence: 99%

The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review

Morris¹,

Morris²

2012

Food Chemistry

184

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There is evidence that fructo-oligosaccharides (FOS) and inulin can impart a range of health benefits if consumed on a regular basis. The health benefits include increased mineral absorption and improved immune response and while there is mounting evidence that prebiotics play a role in colorectal cancer prevention, their role in feeling of satiety and weight management is still being investigated.In this review we look at the evidence published so far on FOS or inulin supplementation and weight management. We also establish whether prebiotic enriched breads are feasible in terms of dough machinability, bread characteristics and consumers acceptance.Addition of inulin to bread generally resulted in smaller loaves with a harder crumb and darker colour. The limited sensory studies on those products reflect those findings and acceptability decreased with inulin content. However, a fortification of 5% seems achievable. Despite evidence that yeast invertase and dry heat degrade inulin, the extent to which this is the case and whether the prebiotics maintain their activity is not known.There is still a great deal of work to be done to establish whether a bread prepared with enough inulin to retain a significant activity can be manufactured without compromising consumer acceptance.Keywords: Fructo-oligosaccharides (FOS); inulin; bread; satiety; texture; consumer acceptance 3 HighlightsThere is tentative evidence that inulin supplementation may help a certain proportion of the population actively manage their weight Addition of inulin to bread generally resulted in smaller loaves with a harder crumb and darker colour.Limited sensory studies on those products reflect those findings and acceptability decreased with inulin content.Yeast invertase and dry heat degrade inulin.Fructo-oligosaccharides / inulin fortification in bread at a level of 5% seems achievable. 4 Prebiotics: documented health benefits and market growthThere is evidence that prebiotics can impart a range of health benefits if consumed on a regular basis. There have been a number of excellent papers and reviews on the topic of prebiotics and their health benefits (Macfarlane, Macfarlane & Cummings, 2006, Roberfroid et al., 2010. The health benefits include increased mineral absorption (Hawthorne & Abrams, 2008, Rastall, 2010 and improved immune response (Macfarlane, Steed & Macfarlane, 2007, Seifert & Watzl, 2008) and while there is mounting evidence that prebiotics play a role in colorectal cancer prevention (Asad, Emenaker & Milner, 2008) or cancer therapy (Taper & Roberfroid, 2008), their role in feelings of satiety and weight management is still being investigated.It has been suggested that there is an interaction between body weight and the effect of fibre on satiety and energy intake (Burton-Freeman, 2000). Beyond the direct (prebiotic effect) and indirect (fat / sugar substitution) health benefits to be gained from the incorporation of prebiotics to food, the resulting sensory properties of the final products have to be adequately monitored ...

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“…However, in the case of products containing AK fat with a low content of TFA, its substitution with 320 g/kg of inulin (20 g/kg of inulin in relation to the total mass of the sample) diminished the quality of products (Table 5). A cluster analysis and PCA of sensory quality discriminants revealed that the fresh bread prepared with inulin was clustered in the same group as the control sample and in the vicinity of the control on the PCA biplot [Polaki et al, 2010]. On the basis of statistical analysis (QDA), one can also state that adding 60 g/kg of inulin as a fat replacer did not signifi cantly affect any of the attributes investigated, while a 100 g/kg addition resulted in significantly altered color of the crumb [Brasil et al, 2011].…”

Section: Discussionmentioning

confidence: 99%

Multivariate Study of Inulin Addition on the Quality of Sponge Cakes

Żbikowska¹,

Marciniak-Łukasiak²,

Kowalska³

et al. 2017

Pol. J. Food Nutr. Sci.

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The aim of the study was to determine the possibility of reducing fat content in fatty sponge-cake products by addition of inulin. 200 g/kg, 440 g/kg, 680 g/kg and 100% of fat was substituted with 20 g/kg, 35 g/kg, 50 g/kg, and 62.5 g/kg of inulin, respectively. The authors used two types of fat: with low and high content of trans isomers -containing 2.1 g/kg and 511.2 g/kg of fatty acid methyl esters (FAME), respectively. An analysis of crumb quality and the evaluation of sensory discriminants were undertaken.It was demonstrated that it was possible to substitute fat with inulin in fatty sponge-cake products. However, in the case of fat with a high content of trans fatty acids (TFA), its substitution even with higher amounts of inulin had a smaller impact on the qualitative parameters of products than in the case of fat without TFA.Substitution of fats with inulin allows for eliminating dangerous TFA, reduces energetic value of food products, and simultaneously enriches them with nutritionally-valuable oligosaccharides. Furthermore, products without the addition of inulin-based fat can be an alternative to conventional fatty sponge-cake products and a factor that supports prevention in many food-related and other diseases.

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Fiber and hydrocolloid content affect the microstructural and sensory characteristics of fresh and frozen stored bread

Cited by 57 publications

References 21 publications

Effect of Guar Gum, Xanthan Gum, CMC and HPMC on Dough Rhealogy and Physical Properties of Barbari Bread

Effect of Guar Gum, Xanthan Gum, CMC and HPMC on Dough Rhealogy and Physical Properties of Barbari Bread

The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review

Multivariate Study of Inulin Addition on the Quality of Sponge Cakes

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