Improvement of Bread Making Properties by the Addition of Alginates

Tabara, Aya; Miyajima, Chihiro; Moki, Natsuki; Kasahara, Fumiyoshi; Seguchi, Masaharu

doi:10.3136/fstr.22.145

Cited by 8 publications

(7 citation statements)

References 7 publications

(6 reference statements)

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“…Therefore, PGA improved bread quality with respect to specific volume and porosity (Table 3). Another possible reason is that some researchers found that the expansion of bread dough increased as a result of the addition of PGA to wheat flour and that the CO 2 gas produced by the yeast could be efficiently trapped by the PGA wheat flour bread dough [16].…”

Section: Discussionmentioning

confidence: 99%

“…They found that PGA increased loaf specific volume, with concentrations of 3.0% PGA and 2.0% PGA having the largest effect as well as a significant impact on the springiness of bread. Tabara et al [16] investigated the impact of six different alginic acid-related materials on the quality of bread, specifically height (mm) and specific volume (cm 3 /g). They found that compared to the control sample, 2.0% (w/w) PGA significantly increased the height and specific volume of bread, indicating a positive impact of PGA addition on the quality of bread.…”

Section: Discussionmentioning

confidence: 99%

“…Moreover, expansion of its application to bakery food was approved in 2017. Tabara et al [16] found that the addition of PGA improved bread height and specific volume. PGA has also been used to develop gluten-free bread [13].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Adding Different Commercial Propylene Glycol Alginates on the Properties of Mealworm-Flour-Formulated Bread and Steamed Bread

Xie,

Zhao,

Meng

et al. 2023

Foods

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Mealworm-flour-formulated flour-based products have gained increasing attention; however, their textural properties need to be improved. Propylene glycol alginate (PGA) is a commercial food additive with excellent emulsifying and stabilizing capabilities. We evaluated the effects of adding three commercially available PGAs (0.3% w/w, as food additive) on the properties of 10% concentration of mealworm-flour-formulated bread and steamed bread. The results showed that, compared with the control (2.17 mL/g), three PGA brands (Q, M, and Y) significantly increased the specific volume of the bread to 3.34, 3.40, and 3.36 mL/g, respectively. Only PGA from brand Q significantly improved the specific volumes of bread and steamed bread. The color of the bread was affected by the Maillard reaction. The addition of PGAs also augmented the moisture content of the fresh bread crumbs and steamed bread crumbs. All three PGAs improved the textural properties of bread and steamed bread. During storage, PGA addition delayed the staling of bread and steamed bread. In summary, our study showed that the addition of 0.3% PGA from three different producers improved bread properties, with PGA from brand Q having the most substantial effect. PGA had a more substantial effect on bread than steamed bread. Our results provide a theoretical basis to guide the development of insect-formulated flour-based products.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Adding Different Commercial Propylene Glycol Alginates on the Properties of Mealworm-Flour-Formulated Bread and Steamed Bread

Xie,

Zhao,

Meng

et al. 2023

Foods

View full text Add to dashboard Cite

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“…Therefore, it is important to improve the quality of starch-based food through the improvement of the processing technology. Studies have shown that when sodium alginate is added to wheat flour for bread making, it can increase the baking rate of bread, as well as the swelling of bread dough [ 4 ]. It was found that extracellular polysaccharides produced by lactic acid bacteria (LAB) during fermentation improved the quality of bread more than the addition of extracellular polysaccharides alone [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Bifidobacteria Fermentation on Physico-Chemical, Thermal and Structural Properties of Wheat Starch

Hong

Guo

Chen

et al. 2022

Foods

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Lactic acid bacteria have been considered to be a very important species during sourdough fermentation. In order to explore the effects of bifidobacteria fermentation on thermal, physico-chemical and structural properties of wheat starch during dough fermentation, starch granules were separated from the fermented dough at different fermentation times, including 0 h, 2 h, 6 h, 9 h and 12 h. The results showed that the morphology of starch granules was destroyed gradually as the fermentation time increased, which appeared as erosion and rupture. With the increase in fermentation time, the solubility showed a significant increase, which changed from 8.51% (0 h) to 9.80% (12 h), and the swelling power was also increased from 9.31% (0 h) to 10.54% (12 h). As for the gelatinization property, the enthalpy was increased from 6.77 J/g (0 h) to 7.56 J/g (12 h), indicating a more stable thermal property of fermented starch, especially for the longer fermentation. The setback value was decreased with short fermentation time, indicating that the starch with a longer fermentation time was difficult to retrograde. The hardness of the gel texture was decreased significantly from 50.11 g to 38.66 g after fermentation for 12 h. The results show that bifidobacteria fermentation is an effective biological modification method of wheat starch for further applications.

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“…However, it has been claimed that XG can alter the qualities of bread, such as increasing hardness and lengthening the rising time (Kondakci et al, 2015). SA is found in brown algae and is widely used in the food industry (Lee et al, 2008; Tabara et al, 2016). Salehi, 2019 reports that SA shows yellow layer cake hardening retardation and quality improvement.…”

Section: Introductionmentioning

confidence: 99%

Baking characteristic improvement and starch retrogradation inhibition of Chinese pancakes by hydrocolloids

Chen

Zhang

et al. 2022

Food Processing Preservation

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With multiple layers and certain thicknesses, Chinese pancakes are similar to flatbread. Additionally, these are known as "Qian Ceng Bing" in China. Like other high-starch staple foods such as bread, steamed rice cakes, and cooked noodles, Chinese pancakes are prone to starch retrogradation during storage, resulting in a hard texture (Dong & Karboune, 2021; Eckardt et al., 2013; Liu, Zhang, Devahastin, et al., 2020). Although reheatingChinese pancakes helps to increase their acceptability, recovering it to fresh state quality is tough. In particular, the hectic life made microwave ovens a popular tool for reheating food, however, microwaves are not conducive to heating Chinese pancakes uniformly based on the movement of polar molecules and conductive ions, which can easily lead to hardening problems and is not conducive to restoring the quality of Chinese pancake after reheating (Albert et al., 2012;Mizrahi, 2012;Zhang et al., 2006). Therefore, limiting the starch regeneration of Chinese pancakes during storage and improving their quality after reheating are important steps in promoting the commercial sale and popularization of Chinese pancakes.Hydrocolloids have been studied for their ability to prevent starch regeneration by enhancing water retention and limiting water

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Improvement of Bread Making Properties by the Addition of Alginates

Cited by 8 publications

References 7 publications

Effect of Adding Different Commercial Propylene Glycol Alginates on the Properties of Mealworm-Flour-Formulated Bread and Steamed Bread

Effect of Adding Different Commercial Propylene Glycol Alginates on the Properties of Mealworm-Flour-Formulated Bread and Steamed Bread

Effects of Bifidobacteria Fermentation on Physico-Chemical, Thermal and Structural Properties of Wheat Starch

Baking characteristic improvement and starch retrogradation inhibition of Chinese pancakes by hydrocolloids

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