The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb

Ooms, Nand; Jansens, Koen J.A.; Pareyt, Bram; Reyniers, Stijn; Brijs, Kristof; Delcour, Jan A.

doi:10.1016/j.foodchem.2017.09.007

Cited by 42 publications

(17 citation statements)

References 26 publications

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“…Contrary to popular belief and as explained recently (Ooms et al., ), entrapment of steam within the layered structure is of minor importance for fermented pastry dough lift. Instead, the same mechanisms as those in bread making (that is, enhanced yeast activity during the early baking phase, decreased solubility of carbon dioxide in the aqueous phase, and expansion of carbon dioxide in the gas bubbles as a result of the increase in temperature; Autio & Laurikainen, ; Delcour & Hoseney, ; Gan, Ellis, & Schofield, ) are of crucial importance.…”

Section: Resultscontrasting

confidence: 57%

“…Fermented pastry (hereafter referred to as pastry) was produced according to an optimized in-house laboratory scale procedure (Ooms et al, 2017(Ooms et al, , 2018. In essence, predough was prepared from wheat flour (500.0 g), tap water (250.0 mL), sucrose (50.0 g), compressed yeast (30.0 g), margarine (25.0 g), and salt (10.0 g) at room temperature (23°C).…”

Section: Pastry Makingmentioning

confidence: 99%

“…Research on laminated dough systems has mainly focused on fat functionality (Cavillot et al, 2009;Simovic, Pajin, Seres, & Filipovic, 2009;Garcia-Macias, Gordon, Frazier, Smith, & Gambelli, 2011;Bousquieres, Deligny, Riaublanc, & Lucas, 2014;Deligny & Lucas, 2015). In previous work (Ooms et al, 2017(Ooms et al, , 2018, the functionality of wheat flour gluten proteins during pastry making was studied. In this study, the role of wheat flour starch during fermented pastry production was examined.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Intact and Damaged Wheat Starch and Amylase Functionality During Multilayered Fermented Pastry Making

Ooms

Vandromme²,

Brijs

et al. 2018

Journal of Food Science

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This research article evaluates the role of intact and damaged wheat starch during the production of fermented pastry products. An expanded knowledge on starch functionality during the different pastry production steps allows for a targeted selection of additives to improve product quality and production efficiency. The results obtained in this study can contribute to the realization of industrially feasible solutions for the production of quality pastry products.

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Section: Resultscontrasting

confidence: 57%

Section: Pastry Makingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Intact and Damaged Wheat Starch and Amylase Functionality During Multilayered Fermented Pastry Making

Ooms

Vandromme²,

Brijs

et al. 2018

Journal of Food Science

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“…Gluten proteins are crucial for the volume and crumb structure of pastry products (Ooms et al, 2018). During mixing, a pastry predough is formed, which is comparable to bread dough (Ooms, Pareyt, Brijs, & Delcour, 2016).…”

Section: Food Applications Of Wheat and Isolated Vital Wheat Glutenmentioning

confidence: 99%

“…In addition to the connections within the different layers (intralayer), disulfide bonds between the different dough layers (interlayer) also need to be formed. The formation of too few of these connections leads to collapse by “sliding” of the different layers upon melting of fat, while too many connections lead to a bread‐like instead of the desired honeycomb crumb structure (Ooms et al., ). The additives that are most commonly used to modify the protein network are enzymes, surfactants, and redox agents (Ooms et al., ; ).…”

mentioning

confidence: 99%

Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions

Rustgi

Shewry

Brouns

et al. 2019

Comp Rev Food Sci Food Safe

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Wheat is the primary source of nutrition for many, especially those living in developing countries, and wheat proteins are among the most widely consumed dietary proteins in the world. However, concerns about disorders related to the consumption of wheat and/or wheat gluten proteins have increased sharply in the last 20 years. This review focuses on wheat gluten proteins and amylase trypsin inhibitors, which are considered to be responsible for eliciting most of the intestinal and extraintestinal symptoms experienced by susceptible individuals. Although several approaches have been proposed to reduce the exposure to gluten or immunogenic peptides resulting from its digestion, none have proven sufficiently effective for general use in coeliac‐safe diets. Potential approaches to manipulate the content, composition, and technological properties of wheat proteins are therefore discussed, as well as the effects of using gluten isolates in various food systems. Finally, some aspects of the use of gluten‐free commodities are discussed.

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Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 2. Wheat protein functionality

van Rooyen,

Delcour,

Oyeyinka

et al. 2024

Cereal Chem

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Background and Objectives:In the accompanying paper (van Rooyen et al., submitted), it was reported that forced convection roasting of wheat prior to milling can be directed to tailor the viscosifying properties of flour. The objective of the present work was to examine the effect of prior wheat roasting on flour proteins.Findings:Effective control of wheat roasting conditions proved to be essential to avoid the irreversible loss of flour functionality as deduced from the flour ethanol and lactic acid solvent retention capacity and mixography data. Response surface models predicted roasting at 108°C and 80 Hz (135 s) to maintain protein integrity. The microstructure of flour and isolated starch as well as X‐ray diffraction pattern revealed starch to be relatively unaffected by heat treatment.Conclusions:Flour produced from roasted wheat can still be used for products that require the formation of a gluten network.Significance and Novelty:Protein is more sensitive to roasting conditions than starch.This article is protected by copyright. All rights reserved.

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The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb

Cited by 42 publications

References 26 publications

Intact and Damaged Wheat Starch and Amylase Functionality During Multilayered Fermented Pastry Making

Intact and Damaged Wheat Starch and Amylase Functionality During Multilayered Fermented Pastry Making

Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions

Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 2. Wheat protein functionality

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