The role of dextran and maltosyl-isomalto-oligosaccharides on the structure of bread enriched with surplus bread

Immonen, Mikko; Wang, Yaqin; Coda, Rossana; Katina, Kati; Maina, Ndegwa Henry

doi:10.1016/j.foodhyd.2022.107944

Cited by 4 publications

(1 citation statement)

References 46 publications

(82 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These reports indicated better dough performance in the small‐amplitude oscillatory shear analysis. Results from the uniaxial and biaxial extensional analyses revealed a distinct alignment between dextran and gluten (Immonen et al., 2022). In situ produced dextran enhanced the covalent SS association during dough mixing at pH 4.52, with evidence showing higher GMP and lower SH levels (Bi et al., 2023).…”

Section: Changes In Gluten Characterizations Induced By Dextran Under...mentioning

confidence: 99%

Improvement on wheat bread quality by in situ produced dextran—A comprehensive review from the viewpoint of starch and gluten

Zhang,

Wang,

Zhang

et al. 2024

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Deterioration of bread quality, characterized by the staling of bread crumb, the softening of bread crust and the loss of aroma, has caused a huge food waste and economic loss, which is a bottleneck restriction to the development of the breadmaking industry. Various bread improvers have been widely used to alleviate the issue. However, it is noteworthy that the sourdough technology has emerged as a pivotal factor in this regard. In sourdough, the metabolic breakdown of carbohydrates, proteins, and lipids leads to the production of exopolysaccharides, organic acids, aroma compounds, or prebiotics, which contributes to the preeminent ability of sourdough to enhance bread attributes. Moreover, sourdough exhibits a “green‐label” feature, which satisfies the consumers’ increasing demand for additive‐free food products. In the past two decades, there has been a significant focus on sourdough with in situ produced dextran due to its exceptional performance. In this review, the behaviors of bread crucial compositions (i.e., starch and gluten) during dough mixing, proofing, baking and bread storing, as well as alterations induced by the acidic environment and the presence of dextran are systemically summarized. From the viewpoint of starch and gluten, results obtained confirm the synergistic amelioration on bread quality by the coadministration of acidity and dextran, and also highlight the central role of acidification. This review contributes to establishing a theoretical foundation for more effectively enhancing the quality of wheat breads through the application of in situ produced dextran.

show abstract

Section: Changes In Gluten Characterizations Induced By Dextran Under...mentioning

confidence: 99%

Improvement on wheat bread quality by in situ produced dextran—A comprehensive review from the viewpoint of starch and gluten

Zhang,

Wang,

Zhang

et al. 2024

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

Cryoprotectants for Frozen Dough: A Review

Arias,

Bobadilla,

Domínguez

2023

Food Biophysics

View full text Add to dashboard Cite

Dough is the first step to create baked goods that are known for their variety of presentations, textures, and flavors, divided into different groups such as bread, cakes, cookies, pizza, and puff pastries, among others. These products are mainly made from cereals or cereal-based flours. Particularly, starch and gluten from wheat help develop the characteristic textures of these products. Since the ingredients used to make these products are susceptible to damage during storage, alternatives such as freezing have been sought. However, storage at temperatures below the freezing point of water often affects the sensory quality of the final product, especially by minimizing the development of the texture after baking, resulting in a food with a limited volume because of the reduction of the number of viable yeast cells, or by the presence of overlapping layers which do not develop in the baking stage of the puff pastry because of fat syneresis. To mitigate the negative effects of low temperatures, the application of cryoprotectants has been investigated in the industry to improve the quality of frozen dough. In consequence, this review analyzes the relevant advances for the frozen storage of dough for baked products based on the use of additives such as cryoprotectants and the scientific evidence available to date to indicate the perspectives toward improving dough in aspects related to the development of sensory attributes, their technological feasibility, and shelf life.

show abstract

The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review

Sun

Wu²,

Li³

et al. 2023

Food Hydrocolloids

View full text Add to dashboard Cite

The role of dextran and maltosyl-isomalto-oligosaccharides on the structure of bread enriched with surplus bread

Cited by 4 publications

References 46 publications

Improvement on wheat bread quality by in situ produced dextran—A comprehensive review from the viewpoint of starch and gluten

Improvement on wheat bread quality by in situ produced dextran—A comprehensive review from the viewpoint of starch and gluten

Cryoprotectants for Frozen Dough: A Review

The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review

Contact Info

Product

Resources

About