Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 3: Spatial evolution of bread staling with time by near infrared hyperspectral imaging

Amigo, José Manuel; Olmo, Arantxa del; Engelsen, Merete Møller; Lundkvist, Henrik; Engelsen, Søren B.

doi:10.1016/j.foodchem.2021.129478

Cited by 26 publications

(13 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The sensory evaluation of food is an important method and indicator for evaluating food quality 44 . The appearance and quality of bread made from dough containing 100 g kg −1 pea protein after 1–6 weeks of frozen storage meets national regulations for bread in baked goods.…”

Section: Resultsmentioning

confidence: 99%

“…Sensory evaluation of bread containing 100 g kg −1 pea protein The sensory evaluation of food is an important method and indicator for evaluating food quality. 44 The appearance and quality of bread made from dough containing 100 g kg −1 pea protein after 1-6 weeks of frozen storage meets national regulations for bread in baked goods. The quality of the bread was directly reflected in the scores of the different evaluators.…”

Section: Effect Of Different Storage Conditions On the Rheological Pr...mentioning

confidence: 93%

See 1 more Smart Citation

Effect of subfreezing storage on the qualities of dough and bread containing pea protein

et al. 2022

View full text Add to dashboard Cite

BACKGROUND: In this paper, −6, −9 and -12 °C were selected as subfreezing temperatures of dough containing pea protein based on the results of low-field nuclear magnetic relaxation time. The effect of storage at subfreezing temperatures on dough properties was then investigated and compared with sample storage at −18 °C. RESULTS:The pH value, springiness, resilience, cohesiveness of dough and sensory score of bread gradually decreased and the hardness and water loss rate of dough gradually increased with the extension of storage time. However, dough hardness, viscoelasticity and fermentation volume were maintained more effectively in subfreezing storage than in −18 °C storage. The subfreezing temperature could alleviate the damage of gluten network structure in frozen dough by ice crystals and was beneficial in maintaining the elasticity of gluten proteins. The network system of pea protein, gluten protein and starch granules in dough storage at −9 and −12 °C was more tightly connected and the microstructure was similar to that at −18 °C. There was no significant difference between the quality of bread made from the dough stored at subfreezing temperature and that stored at −18 °C for 1-6 weeks, and the preservation effect at −12 °C was closer to that at −18 °C. CONCLUSION: Subfreezing storage can keep the stability of dough containing pea protein close to traditional frozen storage (−18 °C), which provides a new method for storage and transportation of frozen dough.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Effect Of Different Storage Conditions On the Rheological Pr...mentioning

confidence: 93%

Effect of subfreezing storage on the qualities of dough and bread containing pea protein

et al. 2022

View full text Add to dashboard Cite

show abstract

“…Improving the elasticity of the bread is desirable, because it is an indicator of the freshness and quality of the bread. The improvement in the elasticity of the bread samples may be due to the α-amylase, which was activated during the bean germination process [ 88 ].…”

Section: Discussionmentioning

confidence: 99%

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Atudorei

Codină

2021

Foods

View full text Add to dashboard Cite

Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%, 15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation of GBF into wheat flour led to a decrease of the water absorption value, dough consistency, baking strength, extensibility and improved tolerance for mixing, total gas production and α-amylase activity. Tan δ increased in a frequency-dependent manner for the samples with a GBF addition, whereas the G’ and G” decreased with the increased value of the temperature. According to the microscopic structures of the dough samples, a decrease of the starch area may be clearly seen for the samples with high levels of GBF addition in wheat flour. The bread evaluation showed that the specific volume, porosity and elasticity increased, whereas the firmness, gumminess and chewiness decreased up to a level of 15% GBF addition in wheat flour. The color parameters L*, a* and b* of the bread samples indicated a darkening effect of GBF on the crumb and crust. From the sensory point of view, the bread up to a 15% GBF addition was well-appreciated by the panelists. According to the data obtained, GBF could be recommended for use as an improver, especially up to a level of 15% addition in the bread-making industry.

show abstract

“…These starch-degrading enzymes increase the production of reducing sugars by yeasts responsible for improving the texture and volume of bread, enhancing the Maillard reactions, followed by the browning of the crust, and improving the flavor, taste, and color of the bread crumbs ( Goesaert et al, 2009 ). Apart from these effects, the α-amylases can decrease the hardness of bread, produce a softer texture, retain the shelf-life, and act as anti-staling agents in baked products ( Amigo et al, 2021 ). The addition of the novel thermostable α-amylase in bread formulation improved the textural and rheological properties of the wheat bread ( Wang et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Highly Efficient Computationally Derived Novel Metagenome α-Amylase With Robust Stability Under Extreme Denaturing Conditions

et al. 2021

View full text Add to dashboard Cite

α-Amylases are among the very critical enzymes used for different industrial purposes. Most α-amylases cannot accomplish the requirement of industrial conditions and easily lose their activity in harsh environments. In this study, a novel α-amylase named PersiAmy1 has been identified through the multistage in silico screening pipeline from the rumen metagenomic data. The long-term storage of PersiAmy1 in low and high temperatures demonstrated 82.13 and 71.01% activities after 36 days of incubation at 4 and 50°C, respectively. The stable α-amylase retained 61.09% of its activity after 180 min of incubation at 90°C and was highly stable in a broad pH range, showing 60.48 and 86.05% activities at pH 4.0 and pH 9.0 after 180 min of incubation, respectively. Also, the enzyme could resist the high-salinity condition and demonstrated 88.81% activity in the presence of 5 M NaCl. PersiAmy1 showed more than 74% activity in the presence of various metal ions. The addition of the detergents, surfactants, and organic solvents did not affect the α-amylase activity considerably. Substrate spectrum analysis showed that PersiAmy1 could act on a wide array of substrates. PersiAmy1 showed high stability in inhibitors and superb activity in downstream conditions, thus useful in detergent and baking industries. Investigating the applicability in detergent formulation, PersiAmy1 showed more than 69% activity after incubation with commercial detergents at different temperatures (30–50°C) and retained more than 56% activity after incubation with commercial detergents for 3 h at 10°C. Furthermore, the results of the wash performance analysis exhibited a good stain removal at 10°C. The power of PersiAmy1 in the bread industry revealed soft, chewable crumbs with improved volume and porosity compared with control. This study highlights the intense power of robust novel PersiAmy1 as a functional bio-additive in many industrial applications.

show abstract

Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 3: Spatial evolution of bread staling with time by near infrared hyperspectral imaging

Cited by 26 publications

References 15 publications

Effect of subfreezing storage on the qualities of dough and bread containing pea protein

Effect of subfreezing storage on the qualities of dough and bread containing pea protein

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Highly Efficient Computationally Derived Novel Metagenome α-Amylase With Robust Stability Under Extreme Denaturing Conditions

Contact Info

Product

Resources

About