Investigation of Ultrasonic Dough Processing Influence on Bread Quality

Березина, Н.М.; Komolikov, A. S.; Galagan, T.V.; Rumyanceva, V. V.; Никитин, И. А.; Zavalishin, Igor V.

doi:10.2991/agrosmart-18.2018.17

Cited by 3 publications

(1 citation statement)

References 9 publications

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“…When fermented additives are used, wheat dough may become softer and less elastic due to proteolysis and microbial hydrolysis of starch ( Aplevicz et al, 2013 ). Ultrasound could lead to the disintegration of compounds in plant drink preparation by-products, which affects the physical quality of the dough ( Berezina et al, 2018 ). Therefore, due to physical and chemical changes induced by ultrasonication in CP, a higher hardness of the dough with ultrasonicated CP was found.…”

Section: Discussionmentioning

confidence: 99%

The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

et al. 2021

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During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other quality parameters (acidity, color, specific volume, porosity, moisture content, overall acceptability) as well as bread texture hardness during the storage and acrylamide content in the WB were evaluated. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation BPs (pH values of 2.94, 2.41, and 4.50, respectively; total enterobacteria and mold/yeast were not found) were selected for WB production. In most cases, the dough and bread quality parameters were significantly (p ≤ 0.05) influenced by the BPs used, the treatment of the BPs, and the quantity of the BPs. The highest overall acceptability of the WB prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP was established. After 96 h of storage, the lowest hardness (on average, 1.2 mJ) of the breads prepared with 5% fermented AP, coconut drink preparation by-product (CP), and OP and ultrasonicated CP was found. The lowest content of acrylamide in the WB prepared with OP was found (on average, 14.7 μg/kg). Finally, 15% fermented OP could be safely used for WB preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content.

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Section: Discussionmentioning

confidence: 99%

The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

et al. 2021

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Process analytical technology for bakery industry: A review

Jerome

Singh

Dwivedi

2019

J Food Process Engineering

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Bakery products are appreciably consumed by the populace of all age groups globally, owing to their flavor and easily digestible nature. The availability of diversified products like bread, cookies, biscuits, muffins, cakes, tortillas, rolls, wafers, and pies has further facilitated their consumption. However, variation in processing parameters and raw material quality triggers many biochemical changes, complex reactions, and physical modifications which are intricate and least understood in the food industry

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Effect of Whey Protein Concentrate on Rheological Properties of Gluten-Free Doughs and Their Performance in Cookie Applications

Zhu,

Snider,

et al. 2023

Sustainability

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Gluten-free foods continue to be a hot topic and trend in the food market because more people are being diagnosed with gluten intolerance. Whey is a by- or co-product of the dairy industry and is considered a waste stream. In this study, whey protein concentrate (WPC), one of the whey products, was added at 8, 9, 10, 11 and 12% levels to sorghum and corn flours to make gluten-free products in the form of cookies. Mixograph and subjective evaluation showed that optimal water absorption (corn: 50–55%; sorghum: 55–60%) increased with increasing WPC level in both sorghum and corn flour dough systems. Increasing WPC from 8 to 12% resulted in a decrease in storage modulus (G’) and loss modulus (G’’) for both sorghum and corn doughs. Corn dough rheological properties were less affected by WPC addition as compared to sorghum. The diameter of gluten-free sorghum and corn cookies significantly increased with the fortification of WPC. The color of sorghum and corn cookies became darker as the WPC level increased. Cookies prepared with 10% WPC addition showed the most hardness and brittleness, probably due to the gelling property of WPC. This study contributes to the sustainable utilization of whey product and helps understand the performance of WPC during the processing of gluten-free products and its potential for making food snacks such as cookies in food manufacturing.

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Investigation of Ultrasonic Dough Processing Influence on Bread Quality

Cited by 3 publications

References 9 publications

The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

Process analytical technology for bakery industry: A review

Effect of Whey Protein Concentrate on Rheological Properties of Gluten-Free Doughs and Their Performance in Cookie Applications

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