Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 2: Monitoring the staling process by using near infrared spectroscopy and chemometrics

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

doi:10.1016/j.foodchem.2019.06.013

Cited by 20 publications

(21 citation statements)

References 14 publications

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“…Despite recent developments in the international scientific literature, the mechanisms of action of bread staling at the molecular level are still not fully understood and the main issues to be addressed and still explained are: the whole mechanism that determines crumb firming; the main factors that influence the kinetics of physical staling and their interactions; the whole mechanism of moisture redistribution and water loss as a driving force for staling; the role played by major and minor ingredients included in bread recipes; the influence of enzymatic activity on all the aspects listed above 11, 12, 15–36 …”

Section: Main Factors Affecting Shelf Life Of Bread During Post‐bakingmentioning

confidence: 99%

“…Given the effect induced on starch retrogradation by both amylose and amylopectin, the role played by certain enzymes (mainly α ‐amylase and maltogenic amylase) in the extension of bread shelf life is widely accepted, even if the specific mechanism of action of these anti‐staling enzymes is far from being fully understood 11, 15–17, 33, 35, 36 . On this topic Amigo and co‐workers recently published an interesting two‐step research with the aim of clarifying the effect of α ‐amylase in the reduction of crumb‐firming of white wheat breads 25, 30 . According to Amigo et al .…”

Section: Main Factors Affecting Shelf Life Of Bread During Post‐bakingmentioning

confidence: 99%

“…The same authors stated that using efficient anti‐staling enzymes in bread formulation allows one to keep the elasticity of the bread crumb nearly constant throughout the storage time, while starch retrogradation can be delayed to a point at which other bread features (sensory and safety attributes) will set the bread acceptability limit 25 . Moreover, they also highlighted that the staling process was reliably different in the top/bottom from the middle zone of the crumb 30 . An innovative α ‐amylase‐lipase enzyme formulation was also tested as anti‐staling agent in comparison with various commercial amylase preparations as well as with a control without enzymes added 15 .…”

Section: Main Factors Affecting Shelf Life Of Bread During Post‐bakingmentioning

confidence: 99%

“…A large body of literature is available on this topic proposing different theories that involve several phenomena occurring simultaneously in bread during storage (e.g. starch retrogradation, a modification of the gluten structure or moisture migration/redistribution in the crumb with consequent general loss of bread quality), but at the molecular level the whole mechanism of physical staling is far from being fully understood 11, 12, 15–36 …”

Section: Introductionmentioning

confidence: 99%

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Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review

et al. 2020

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As is widely accepted, the quality decay of freshly baked bread that affects product shelf life is the result of a complex multifactorial process that involves physical staling, together with microbiological, chemical and sensorial spoilage. In this context, this paper provides a critical review of the recent literature about the main factors affecting shelf life of bread during post‐baking. An overview of the recent findings about the mechanism of bread staling is firstly provided. Afterwards, the effect on staling induced by baker's yeasts and sourdough as well as by the extra ingredients commonly utilized for bread fortification is also addressed and discussed. As inclusion/exclusion criteria, only papers dealing with wheat bread and not with long‐life bread or gluten‐free bakery products are taken into consideration. Despite recent developments in international scientific literature, the whole mechanism that induces bread staling is far from being completely understood and the best analytical methods to be adopted to measure and/or describe in depth this process appear still debated. In this topic, the effects induced on bread shelf life by the use of biological leavening agents (baker's yeasts and sourdough) as well as by some extra ingredients included in the bread recipe have been individuated as two key issues to be addressed and discussed in terms of their influence on the kinetics of bread staling. © 2020 Society of Chemical Industry

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Section: Main Factors Affecting Shelf Life Of Bread During Post‐bakingmentioning

confidence: 99%

Section: Main Factors Affecting Shelf Life Of Bread During Post‐bakingmentioning

confidence: 99%

Section: Main Factors Affecting Shelf Life Of Bread During Post‐bakingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review

et al. 2020

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“…Nowadays crumb-firming has been widely studied proposing different theories that involve numerous phenomena occurring simultaneously in the bread during storage (e.g. starch retrogradation, a modification of the gluten structure or moisture migration/ redistribution in the crumb) [4]. Different authors [5,6] suggest that the retrogradation of starch is the main reason for the physico-chemical changes during storage.…”

Section: Introductionmentioning

confidence: 99%

Effect of Spirulina platensis on the crumb firming of wheat bread during storage

Zlateva¹,

Chochkov²

2019

Ukr. food j.

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Introduction. The effect of Spirulina platensis on the crumb firmness during storage (96 h) of wheat bread was studied by measuring the deformation properties (total, plastic and elastic deformation). Materials and methods. Bread is obtained from wheat flour with the addition of Spirulina platensis (powder) in the amount of 2 or 4% by the weight of flour. The deformation properties of the bread crumb were studied 3, 24, 48, 72 and 96 hours after the baking. The deformation characteristics of the bread crumb are measured using automatic penetrometer, by immersion of a body with a certain mass for a certain time. Results and discussion. The highest penetration, and therefore the greatest softness of the bread crumb is found in the bread with the addition of Spirulina platensis in the amount of 4% by weight of flour. In the both algae samples, the rate of firming of the crumb is slower and after 96 hours of storage the total deformation of the crumb decreases 2.75 times, while that of control sample decreases 3.6 times. Bread samples containing Spirulina platensis have a higher plasticity of the crumb during the whole period of storage (96 hours). Algae addition in the amounts of 2% and 4% by weight of the flour leads to an improvement in the plastic properties of the bread crumb and to their retention for a longer time than in the control sample. During storage in the control sample elasticity of the bread crumb gradually decreases and at the last measurement (96 hours after baking) it is 3.54 times lower compared to the first measurement-3 h after baking. The elasticity of the bread crumb is affected by the addition of Spirulina platensis. Bread samples, which recipe includes 4% Spirulina platensis have a higher elasticity of the crumb throughout the storage period. Conclusions. Crumb firmness decreased with the incorporation of Spirulina platensis powder. The addition of Spirulina platensis in the amount of 4% determines the greatest softness of the bread crumb.

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Methodologies based on ASCA to elucidate the influence of a subprocess: Vinification as a case of study

Schorn-García

Giussani

Busto

et al. 2023

Journal of Chemometrics

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In food manufacturing and processing, food matrix complexity usually makes it difficult to detect unwanted subprocesses, which can impact the quality of the final product. In the case of wine alcoholic fermentation, the main process is the conversion of sugars into ethanol and carbon dioxide, but the presence of some unwanted microorganisms could lead to wine contamination by production of undesired minor compounds. In the study we present, an intentional contamination of the vinification process by the addition of acetic acid bacteria was studied using a portable Fourier transform infrared (FT-IR) spectrometer. ANOVA simultaneous component analysis (ASCA) was used to unravel these minor variability sources. However, as the subprocess is two orders of magnitude lower in concentration than the main process, different methodologies were used to enhance the ASCA results, such as to select a specific spectral region related to acetic acid bacteria metabolism, to divide the process in time intervals related to the different phases, or to unfold the data matrix in different ways. In addition, spectral preprocessing was optimized to scale up small peaks related to the subprocess. Our results show that several methodologies to build ASCA models can be applied to emphasize and better characterize bacteria contamination subprocesses.

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Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 2: Monitoring the staling process by using near infrared spectroscopy and chemometrics

Cited by 20 publications

References 14 publications

Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review

Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review

Effect of Spirulina platensis on the crumb firming of wheat bread during storage

Methodologies based on ASCA to elucidate the influence of a subprocess: Vinification as a case of study

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