Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality

Tebben, Lauren; Shen, Yanting; Li, Yonghui

doi:10.1016/j.tifs.2018.08.015

Cited by 195 publications

(148 citation statements)

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“…In the literature it is established that the properties and quality of baked bread (e.g., crust thickness, height, volume increase and texture) are strictly related to the variations of temperature and moisture of the dough, and to the gases released during the leavening (e.g., CO and CO 2 ) [32][33][34]. The quality of the product is highly influenced by the dough properties [28,30,35]; i.e., the given, relative amounts of raw materials employed during the kneading (water, flour, salt and yeast, as in Step 1 in Figure 1).…”

Section: Monitoring the Carasau Bread Manufacturingmentioning

confidence: 99%

“…For other types of bread, several optimization strategies were carried out to select the best kneading, leavening or baking parameters. These optimizations employed an extensive mathematical modeling, genetic algorithms or ANN [34][35][36][37][38][39]. Therefore, to the wealth of the Carasau bread manufacturing process, the industrial bread production must be supplied with an ICT, cost-effective tool capable of allowing a real-time, continuous monitoring of the main process parameters.…”

Section: Figurementioning

confidence: 99%

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A Wireless Sensors Network for Monitoring the Carasau Bread Manufacturing Process

et al. 2019

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This work copes with the design and implementation of a wireless sensors network architecture to automatically and continuously monitor, for the first time, the manufacturing process of Sardinian Carasau bread. The case of a traditional bakery company facing the challenge of the Food-Industry 4.0 competitiveness is investigated. The process was analyzed to identify the most relevant variables to be monitored during the product manufacturing. Then, a heterogeneous, multi-tier wireless sensors network was designed and realized to allow the real-time control and the data collection during the critical steps of dough production, sheeting, cutting and leavening. Commercial on-the-shelf and cost-effective integrated electronics were employed, making the proposed approach of interest for many practical cases. Finally, a user-friendly interface was provided to enhance the understanding, control and to favor the process monitoring. With the wireless senors network (WSN) we designed, it is possible to monitor environmental parameters (temperature, relative humidity, gas concentrations); cinematic quantities of the belts; and, through a dedicated image processing system, the morphological characteristics of the bread before the baking. The functioning of the WSN was demonstrated and a statistical analysis was performed on the variables monitored during different seasons. offered by Internet-of-Things (IoT) solutions to meet sustainability (or waste reduction) criteria [2]. The food industry is managing critical changes related to consumer needs, to health and safety concerns and to the demand of food products which should be differentiated and high-quality [5]. However, the quality of these products can change suddenly during the production process; thus, leading to the need for ad hoc, reliable and real-time strategies to monitor the manufacturing process [5,6]. Therefore, to satisfy customer demands, the digital monitoring of the supply chain is required to provide a deep knowledge of the crucial production steps, in order to detect the weaknesses of and permit the optimization of the whole process, to reduce the maintenance difficulties and lower the costs [5,6]. Moreover, this digitalization trend in food industry can favor the automatic data collection, the lowering of paperwork and the enabling the development of real-time, robust feedback strategies [2]. Furthermore, the challenge of ensuring acceptable adoption costs of new information and communication technologies (ICT) by small and medium size activities calls for a reasonable and effective answers [4].As a solution to these problems, the use of wireless senors networks (WSNs) was proposed [4]. WSNs are recognized as a relevant technology of the 21st century. A WSN can be defined as a low-cost platform which connects large networks of sensors [7][8][9]. They are systems which comprise radio-frequency (RF) transceivers, sensors, micro-controller or processor and power sources [5,6]. WSNs are a novel and interesting manifestation of the IoT technology [10][11][12]....

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Section: Monitoring the Carasau Bread Manufacturingmentioning

confidence: 99%

Section: Figurementioning

confidence: 99%

A Wireless Sensors Network for Monitoring the Carasau Bread Manufacturing Process

et al. 2019

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“…Wheat ( Triticum aestivum ) is one of the most consumed cereals in the world and is also an important cash crop for farmers and governments. It is a member of the Triticum genus, which has plenty of species (Tebben, Shen, & Li, ). Some countries such as China, United States, and Russia produce the highest quantity of wheat (Zhou & Garvie‐Lok, ).…”

Section: Wheat (Triticum Aestivum)mentioning

confidence: 99%

Sourdough bread: A contemporary cereal fermented product

Sakandar

Hussain

Kubow

et al. 2019

J Food Process Preserv

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Nutraceutical products have gained prominence nowadays owing to their plethora of suggested positive health attributes. Several types of foods have likewise been indicated to provide a wide variety of functional health properties. Especially, functional foods with probiotic properties, such as fermented milks containing lactic acid bacteria and yeast, have generated considerable regard, sourdough bread has received recent attention as wheat fermentation could improve essential mineral bioavailability and provide additional health and nutritional benefits including the provision of probioticmicrobes. Sourdough fermentation is also associated with anti‐fungal and anti‐bacterial properties that can improve bread shelf life and quality including the provision of attractive organoleptic characteristics. In addition, this review succinctly highlights the fermentation of wheat from Pakistani perspective, antinutritional factors, and their pros and cons, allergic compounds in wheat and their degradation by fermentation and various other methods to improve nutritional value and quality that have appeared in the recent research. Practical applications The field of sourdough microbiology and technology is currently limited by the number of comprehensive review articles with study on novel microorganisms known to degrade gluten, with much research focus on phytic acid and gliadin degradation. This review article will broaden the knowledge of food scientist who are working in the field of sourdough bread. This review article also discusses the microbiota responsible for nutraceutical bread production in baking industry. Sourdough technology is mushrooming in many areas of the world due to its myriad health and quality benefits.

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“…Under normal storage conditions, consumer properties of bread gradually deteriorate, and under adverse conditions it may become moldy or deteriorate as a result of the development of rope spoilage. Therefore, the problem arises of the maximum preservation of consumer freshness of bread products [1][2][3][4][5][6][7][8][9][10][11][12][13]. By consumer freshness is meant a set of quality indicators, the level of which practically differs little from the indicators of a fresh product.…”

Section: Introductionmentioning

confidence: 99%

Improving the Preservation Methods of Quality Characteristics During Long-Term Storage of Bread

Zavorohina¹,

Pankratieva²,

Goncharova³

2020

Proceedings of the International Scientific Conference the Fifth Technological Order: Prospects for the Development and Moderni

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This article presents the results of a study on the use of betulin nanosuspension in order to increase the shelf life of bread made of wheat flour. The content of betulin in nanosuspension is 0.5%. The dosage of nanosuspension in the amount of 2% by weight of the flour corresponds to the recommended daily dose of betulin. Betulin nanosuspension has the ability to increase the bioavailability of the dispersed phase due to the micronization of insoluble betulin and to decent resistance to gravity separation. The best positive effect is established from the use of betulin nanosuspension in combination with lecithin: the strength characteristics of the dough loosening and product volume increase, the crumb's rheological properties change, the thin-walled small-pore structure is formed, the crumbiness of the sample with the betulin nanosuspension after 120 hours is 50% lower than in the control sample.

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Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality

Cited by 195 publications

References 65 publications

A Wireless Sensors Network for Monitoring the Carasau Bread Manufacturing Process

A Wireless Sensors Network for Monitoring the Carasau Bread Manufacturing Process

Sourdough bread: A contemporary cereal fermented product

Improving the Preservation Methods of Quality Characteristics During Long-Term Storage of Bread

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