Functional effects of ice plant amylases on cake and bun quality

Khemakhem, Bassem; Abed, Hanen El; Chakroun, Mouna; Fendri, Imen; Smaoui, Slim

doi:10.1016/j.fbio.2019.04.008

Cited by 3 publications

(1 citation statement)

References 32 publications

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“…SSC is usually made from plain flour, yeast, sugar, and water, which are mixed to develop a batter, then followed by fermenting (35 to 38 °C, relative humidity of 80 to 85%) and steaming (Huang & Miskelly, 2016a). There are distinct differences between SSC and baked cake in their materials, processing methods, and texture (Khemakhem, El Abed, Chakroun, Fendri, & Smaoui, 2019; Psimouli & Oreopoulou, 2013). Unlike baked cake, SSC is characterized by its porous texture and a bit firm, elastic, and very chewy eating quality, similarly to the traditional northern‐style steamed bun in China (Huang & Miskelly, 2016b).…”

Section: Introductionmentioning

confidence: 99%

Effects of sourdough on improving the textural characteristics of microwave‐steamed cake: A perspective from dielectric properties and water distribution

Yan

Zhou

et al. 2020

Journal of Food Science

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A sourdough combined with microwave heating method was adopted to make steamed cake (SSC), the dough yield, fermentation time and additive amount of sourdough were optimized by Response Surface Methodology (RSM) to obtain microwave-steamed cake (MSSC) with high-quality attributes and then the potential mechanism of sourdough on the improvement of the MSSC texture was investigated. The addition of sourdough with the optimized parameters could greatly improve the specific volume, porosity, hardness, and chewiness of MSSC, which was mainly related to changes in dielectric properties and water distribution. The results of dielectric properties confirmed that sourdough increased the dielectric properties of the system during microwave heating, affecting the microwave heating characteristics. And the changes of water states and distribution by T 2 relaxation analysis showed that sourdough restricted water mobility during heating and facilitated the retention of water trapped in MSSC. Additionally, the scanning electron microscopy (SEM) images indicated that sourdough weakened the gluten network structure, and triggered a looser and smoother microstructure.

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Section: Introductionmentioning

confidence: 99%

Effects of sourdough on improving the textural characteristics of microwave‐steamed cake: A perspective from dielectric properties and water distribution

Yan

Zhou

et al. 2020

Journal of Food Science

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Modulation of fried spring roll wrapper quality upon treatment of batter with maltogenic amylase, transglutaminase and bromelain

Wang,

Sun,

Pei

et al. 2024

J Sci Food Agric

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BACKGROUNDFried foods are favored for their unique crispiness, golden color and flavor, but they also face great challenge due to their high oil content, high calories, and existence of compounds such as acrylamide and polycyclic aromatic hydrocarbons. Long‐term consumption of fried foods may adversely affect health. Therefore, it is necessary to explore fried foods with lower oil contents and high quality to meet the demand.RESULTSA method of enzyme treatment was explored to investigate the effects of maltogenic amylase (MA), transglutaminase (TG) and bromelain (BRO) on the physicochemical properties of the batter and the quality of fried spring roll wrapper (FSRW). The results showed that the MA‐, TG‐, or BRO‐treated batters had a significant shear‐thinning behavior, especially with an increase in viscosity upon increasing TG contents. FSRW enhanced its fracturability from 419.19 g (Control) to 616.50 g (MA‐6 U g‐1), 623.49 g (TG‐0.75 U g‐1) and 644.96 g (BRO‐10 U g‐1). Meanwhile, in comparison to BRO and MA, TG‐0.5 U/g endowed batter with the highest density and thermal stability. MA‐15 U/g and TG‐0.5 U/g displayed FSRW with uniform and dense pores, and significantly reduced its oil content by 18.05% and 25.02%, respectively. Moreover, compared to MA and TG, BRO‐50 U/g improved the flavor of FSRW.CONCLUSIONMA, TG, or BRO played a key role in affecting the physicochemical properties of the batter and the quality of FSRW. TG‐0.5 U/g remarkly reduced the oil content of FSRW with a great potential in practical application.This article is protected by copyright. All rights reserved.

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Maltogenic amylase: Its structure, molecular modification, and effects on starch and starch-based products

Liu

Duan

et al. 2023

Carbohydrate Polymers

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Functional effects of ice plant amylases on cake and bun quality

Cited by 3 publications

References 32 publications

Effects of sourdough on improving the textural characteristics of microwave‐steamed cake: A perspective from dielectric properties and water distribution

Effects of sourdough on improving the textural characteristics of microwave‐steamed cake: A perspective from dielectric properties and water distribution

Modulation of fried spring roll wrapper quality upon treatment of batter with maltogenic amylase, transglutaminase and bromelain

Maltogenic amylase: Its structure, molecular modification, and effects on starch and starch-based products

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