Crumb Structure Research Articles

Effect of pecan nut expeller meal on quality characteristics of gluten-free muffins

To improve gluten-free (GF) muffin quality the pecan nut expeller (PNE) has been incorporated at two levels (20 and 30 g/100 g, P20 and P30, respectively) as a partial replacement for traditional flour mix, while water was adjusted to obtain iso-viscous batters than the GF-control. Process yield, aw, texture, color, crumb structure, and moisture were analyzed. PNE inclusion improved water-binding properties and let to obtain softer crumbs with more pores. Texture, crumb moisture, thermic transitions, fatty acid profile, and antioxidant capacity were studied during their storage. Product hardness increased over storage time but in a lower proportion for PNE-muffins, while chewiness increased for control and remained stable for them (2.43 N). Besides, starch retrogradation enthalpy diminished through the storage when the expeller was included. Higher antioxidant capacities were obtained in PNE-muffins, which were slightly lower by the storage time. Muffin's fatty acid profiles were almost stable during their storage in agreement with TBARS value that showed slight differences with time. Also, PNE-muffins presented higher PUFA contents (18.13 and 20.9 g/100 g for P20 and P30, respectively) with respect to the control. These results reflected that pecan nut expeller could be successfully incorporated into a GF- muffin with improvements in their physicochemical characteristics, PUFA content, antioxidant activity, and storage stability.

Alleviative effect of short-clustered maltodextrin on the quality deterioration of frozen dough: Compared with trehalose and guar gum

The alleviative effect of short-clustered maltodextrin (SCMD) on the quality deterioration of frozen steamed bread dough was investigated in terms of bread characteristics and dough properties with different analytical methods. The results showed that after 56-day frozen storage, SCMD bread had a larger specific volume, lower hardness and looser, more uniform crumb structure compared with Control bread, trehalose (TH) bread and guar gum (GG) bread. Dough viscoelasticity analysis found that the elastic module (G′) of SCMD dough was significantly higher than TH dough but lower than that of GG dough. However, the magnitude of decrease in G′ of GG dough was considerably higher than that of SCMD dough through 56-day frozen storage, which indicated that SCMD could effectively alleviate the damage of long-term frozen storage to gluten. Besides, the gassing rate of SCMD dough, TH dough and GG dough decreased by 15.11%, 20.39% and 23.47% after 56-day frozen storage compared with their respective fresh dough, which indicated the addition of SCMD alleviated the decline of dough gassing rate more effectively. Through SEM analysis, the microstructure of dough after frozen storage was characterized. And the relationships among fractal dimension of bread slices, dough gassing rate and dough elastic module were established for the first time. Finally, analysis of the conformation model further confirmed the possibility of SCMD binding to ice surface by hydrogen-bond interaction, but the MD simulations on binding structures of SCMD-ice complexes need to be further explored.

English

This work aimed to investigate the impact of Instant Controlled Pressure Drop (DIC) treatment on the technological quality of Gluten-Free Bread (GFB) based on Rice-Field bean Formula (RFF). Two DIC factors were used as independent parameters of a Design of Experiments (DoE); X1: DIC temperature ranged from 100 to 165°C which was rigorously correlated with the dry saturated steam pressure ranged between 0.1 and 0.7 MPa, and X2: the processing time ranged from 20 to 60 s. The main response (Y) was the specific Volume (Vsp) of the GFB. The statistical analysis was performed using the Response Surface Methodology (MSR) to study and optimize the DIC treatment effect on technological quality (Vsp) of the GFB. The breads crumb was characterized by image analysis. The GFB optimum from RFF was obtained with DIC steam pressure of 0.3 MPa (temperature of 132.5°C) for a short treatment time of 20 s. It provided the highest Vsp of 2.7 ± 0.04 cm3/g with an improvement of 10.20% than the GFB control and a great total number of alveoli. Hence, DIC treatment was an effective improvement mean of technological quality of GFB based on RFF for celiac patients. Key words: Instant controlled pressure drop (DIC), rice-field bean formula, gluten-free bread, design of experiments (DoE), specific volume, crumb structure.

Influence of food additives for quality indicator of yeast dough

In this article is presented the method and technology of preparation wheat and rye dough with hemp flour, elaborated technological parameters of preparation products from yeast dough with hemp flour additive and researched its influence for the duration of the technological process of preparing buns; determined the impact of different dosage of hemp flour for organoleptic and physical and chemical indicators of quality; shown comparative assessment of amino acids’ composition of developed samples with controls. Furthermore, it was found that an increase of fermentation intensity and gas formation with a concentration of up to 10% contributed to an increase in the specific volume and a change in the porous crumb structure of the bun. It’s showed that an increase of dosage of hemp flour over 10% reduce porous crumb structure-specific volume and adverse effect for structural and mechanical indicators of bun’s quality, such as decrease of gluten, concentration of starch, which is main source of fermentable sugars, porous crumb structure and specific volume.

Development and characterisation of gluten‐free potato bread

SummaryThe aim of this study was to develop a novel and entirely potato‐based staple bread. Bread‐making performance of individual potato components (starch, protein and fibre) were independently evaluated and optimised by their ternary mixture. Flours from yellow and purple potatoes were then incorporated up to 25% of full formula weight to maximise the utilisation of resources. Fresh tuber was further added up to 50% for the full benefits from potatoes. The excessive oven‐rising after the crust hardened was manipulated by delicately balancing the strong swelling power of potato starch, which effectively resolved the cracks on the crust. The resultant potato breads showed a typical bread appearance, loaf size, low porosity but high cell density crumb structure and unique favourable sensory qualities, especially those with 2% potato fibre or 30% fresh tuber. Potato breads staled quickly during storage, but reheating could reverse the bread staleness to a nearly freshly baked state.

Water loss and status in sponge cake: Impact of Eucheuma as a flour replacement.

The impact of Eucheuma on water loss and status in sponge cakes was measured and analyzed in this study. Eucheuma was used to replace 0%, 10%, and 20% of wheat flour to make sponge cakes, coded as the control, EP10, and EP20, respectively. The initial water content of batters showed no significant differences (around 57.0%, dry basis), whereas the final EP10 and EP20 products had higher water content. Three stages were found during baking in control sample and these three stages were fitted by linear, linear, and exponential models with root mean squared error (RMSE) of 0.016, 0.018, and 0.133, respectively. Eucheuma addition decreased the water loss rate and changed the water loss stages, which were fitted by linear, linear, and linear models in EP20 sample (RMSE = 0.027, 0.047, and 0.108, respectively). The crust formation and crumb structure analysis showed that the formation of cracks and the disappearance of pore structures hindered the water evaporation. The low-field proton nuclear magnetic resonance and magnetic resonance imaging results showed that the water status in the final EP20 products was not as tightly as that in the control samples. A proposed schematic diagram was developed based on the qualitative analysis of the transfer mechanisms to explain the total effect of Eucheuma on the water loss rate and status. These results aid our understanding of the water loss process of sponge cakes and promote the potential application of Eucheuma in bakery products. PRACTICAL APPLICATION: Eucheuma as a flour replacement can improve the contents of dietary fiber and minerals like potassium of sponge cake. The impact of Eucheuma on water loss and status in sponge cake was measured and analyzed in this study. The results can promote the potential application of Eucheuma in bakery products and predict the quality attributes of baking products.

Protein fortification of wheat bread using dry fractionated chickpea protein-enriched fraction or its sourdough

Chickpea protein-enriched ingredients were prepared by combining dry milling, air classification, and optionally solid-state fermentation. The fermentation was carried out with the autochthonous LAB strain Pediococcus acidilactici to reduce the level of antinutritional factors. A protein-enriched chickpea fraction and its sourdough were used to partially replace wheat flour with 20%–30% w/w in wheat bread. The protein content of bread increased by 38.5% on dry basis with a 30% w/w replacement. As the substitution level increased from 0% to 20% and 30%, a longer dough mixing time was required, the specific volume of the bread decreased, and the crumb structure became denser. The levels of raffinose, stachyose, and verbascose in the sourdough bread were reduced by 75.4%, 97.6%, and 90.0% compared to the unfermented bread, respectively. With sourdough addition the crust showed less browning and exhibited a better microbiological stability compared to that of the other breads.

Effects of different types of hydrocolloids on the quality improvement of gluten-free rice flour bread made with soymilk

The leavening of gluten-free rice flour bread is enhanced when soymilk is used instead of water. However, as the amount of batter is increased to bake bread in the shape of a square, the crumb becomes less dense. This study aimed to investigate the effects of hydrocolloids (xanthan, guar, curdlan, methylcellulose, and hydroxypropyl methylcellulose) on crumb hollowing. When 0.5 % methylcellulose or hydroxypropyl methylcellulose was added to gluten-free bread made with soymilk, the crumb could be baked without hollowing. The addition of 1 % or more of cellulose derivatives is needed to ensure satisfactory leavening of gluten-free bread. By combining cellulose derivatives with soymilk, a homogeneous crumb structure could be achieved with the addition of 0.5 % of cellulose derivatives. These results suggest that cellulose derivatives are effective for preventing bread from losing density, as they contribute to bubble stabilization via their interfacial activity and promote superior viscosity.

The effects of different levels of heat‐treated legume flour on nutritional, physical, textural, and sensory properties of gluten‐free muffins

AbstractBackground and objectivesThere is an increasing interest in the development of gluten‐free products for patients with celiac disease and nonceliac consumers. Three different ratios (80:20, 65:35, and 50:50) of legume flour to waxy rice flour and two legume species (mungbean and cowpea) were used to prepare gluten‐free muffins. Chemical composition, physical properties, texture, and sensory attributes of these muffins were evaluated.FindingsLegume‐based muffins had lower specific volume but higher firmness than control muffin due to decreased number and area of air cells. Protein content in gluten‐free muffins was increased with increasing levels of legume flour. However, muffins with 80% legume flour had the lowest specific volume with increased gummy layers in crumb structure. Muffins containing 1:1 legume‐waxy rice flour mixtures showed the greatest physical properties, textural behavior, visual appearance, sensory score of texture, and overall acceptability comparable to control muffin.ConclusionsThese results indicate that the 1:1 legume‐waxy rice flour mixture might be suitable as an ingredient for gluten‐free bakery products with considerable potential.Significance and noveltyThis study suggests that the legume‐based muffins could be a promising alternative to wheat flour for making gluten‐free bakery products.

GPS Based Soil Profile Study in Respect to Morphological and Nutrient Analysis in Pedon of Ganjam District

GPS based two pedons- one each from up and medium land during dry season, studied in the field & analysis done in the laboratory. The difference in properties between two pedons was mostly due to lateritic and basaltic parent material in pedons. The morphology of mineral soils explains the evolution that occurs in the soil body during the process of soil formation, which is predominantly influenced by the parent material and climate. Determination of epipedon and endopedon of diagnostic horizons through description and interpretation of soil profile properties is the basis of land classification, as the knowledge of soil properties, capabilities, and utilization. The results of the study found that, based on its morphological and chemical characteristics, the soil in pedon 1 had brighter colors, higher micronutrient availability, and a thicker horizon compared to the soil in pedon 2. Meanwhile, the pedon 1 is light texture, crumb structure and pedon 2 is heavy texture and sub angular blocky structure. Both the form of density in two pedons was increasing downwards & the value were of a typical mineral soils, but the pore space showed a reverse trend on confirming the compactness and aging of soils towards subsurface horizons. Same results tendency found in micronutrients analysis where pedon 1 rich in micronutrients as compare to pedon 2.

Barley bread with improved sensory and antioxidant properties

The use of barley flour in bread making is limited because barley flour decreases the sensory characteristics of bread. This study aimed to increase the nutraceutical potential of barley bread without affecting consumer acceptance. Crumb structure, and physical and sensory characteristics were analyzed in breads in which wheat flour was replaced by barley flour (0%, 40%, 50%, 60% and 100%). The bread in which 60% wheat flour was substituted by barley flour was selected and analyzed for its proximate composition, dietary fiber, total phenolic content and antioxidant capacity. This formulation increased the contents of insoluble fiber, soluble fiber, total phenolic compounds and antioxidant capacity of wheat bread by 700%, 200%, 41.5% and 45%, respectively. However, judges objected to the taste of the selected barley bread, thus the addition of Parmesan cheese, oregano or sesame seeds was tested to improve the sensory qualities of bread. The addition of sesame seeds (4 g/100 g, flour basis) enhanced the sensory characteristics of bread besides to increasing its total phenolic content and antioxidant activity by 100% and 130%, respectively, compared to those of the wheat bread. Therefore, the addition of sesame seeds increased the consumer acceptance of the high-barley bread and the potential health benefits of this product.

Flour and bread making properties of whole and split yellow peas treated with dry and steam heat used as premilling treatment

AbstractBackground and objectivesPulse flours can impart off‐flavors limiting their use in foods. The objective of this study was to examine the flour and bread making properties of whole and split yellow peas treated with dry and steam heat used as a premilling treatment.FindingsParticle size distributions and pasting properties of flours milled from heat‐treated peas were altered, and starch damage was reduced compared to flours milled from untreated peas. Breads made with flour milled from heat‐treated peas had similar firmness to breads made with flour milled from untreated peas with no change in volume and minimal impact on crumb structure. Changes in crumb color (lower L*, higher a*) were consistent with color changes observed in the flours. Heat treating whole peas produced breads with decreased aroma, flavor, and aftertaste, whereas heat treating split peas produced breads with lower intensities of aroma, flavor, bitterness, and aftertaste and increased acceptability.ConclusionsRevtech dry and steam heating of whole and split yellow peas as a premilling treatment successfully reduced off‐flavors with minimal changes to flour and bread making properties.Significance and noveltyHeat treating pulses prior to milling offers greater opportunities for incorporating pulse flours in foods.

Substitution of Canna edulis starch for a mixture of potato/cassava starch in the production of almojábanas

Almojábana is a kind of food that varies in its composition depending on the geographical place where it is baked. In Ecuador, almojábana is based on cheese, wheat flour and Canna edulis starch. C. edulis planting has diminished, leading to a high cost of the starch and less availability on the market. The present work studied C. edulis starch substitution by a mixture of potato and cassava starches on the elaboration of almojábanas. Specific volume, crumb structure, textural properties and sensory analyses were used to find the best starch substitution. Mixtures of cassava and potato starch (25/75, 35/65, and 45/55) and starch dough resting time (10, 15, and 20 h) were investigated. Hardness, elasticity, chewiness, specific volume, average size cell, the number of cells per area and the total area of cells of almojábanas were determined. Results showed that a mixture of 25% potato, 75% cassava and 20 h resting time could substitute C. edulis starch in almojábana baking. The obtained almojábanas had different flavor compared to a control sample (based on C. edulis starch). Starch substitution reduced the cost of raw materials (starch) by 60%.

Impact of wheat endogenous lipids on the quality of fresh bread: Key terms, concepts, and underlying mechanisms.

While wheat (Triticum aestivum L.) flour contains only low levels of lipids (2.0% to 3.0%), they tremendously affect fresh bread quality. They are either starch (30% to 40%) or nonstarch (60% to 70%) lipids. While the former are important in bread staling, they affect neither bread loaf volume nor crumb structure as they are only set free at the very end of the baking process and prior to that they are not available because of their location inside starch granules. This review mainly focuses on wheat nonstarch lipids and how they impact on bread quality. Traditional approaches for investigating their role in bread making have been to use flours varying in bread making quality, to defat and reconstitute flour with (fractions of) the extracted lipids and/or to supplement flour with lipids from wheat or other sources. More recently, lipases have been successfully applied to investigate how wheat lipids affect bread making. It is generally accepted that their impact on bread loaf volume and crumb structure largely if not entirely relates to that on bread dough gas cells stability. However, today there are still different views and hypotheses on the mechanism(s) whereby they impact fresh bread quality. This review first defines and introduces the key terms, concepts, and theories related to lipids, lipases, and bread making. Next, the effects that wheat endogenous lipids and their enzymatically released hydrolysis products have on fresh bread properties and the mechanisms whereby they exert these effects are reviewed.

Exploring the potential of arabinoxylan as structuring agent in model systems for gluten-free yeast-leavened breads

Although the beneficial effect of arabinoxylan (AX) has been recognized for breadmaking, the available information about the effect of these compounds in gluten-free systems is scarce. In the present study, maize AX was tested in gluten-free breads using a yeast-leavened lean formulation based on rice flour and corn starch and two shaping models: pans and by dropping dough. The effect of the AX level (0%–5%) and hydration (70%–85%) were determined. Breads produced were analyzed in texture, morphology and crumb structure. The breads from the pan shaping model did not show significant differences in the crumb hardness. Moreover, the control breads presented better springiness, cohesiveness and resilience compared to AX breads. For the breads from the dropping dough model, those containing AX had lower hardness and chewiness and higher 2D area, height, cell density and surface area compared to control breads, especially at higher AX levels. Yet, AX caused a detrimental effect in springiness, cohesiveness and resilience. The hydration affected the hardness, 2D area, height, cell density and mean cell area in breads containing AX, finding better results in breads with 80% water absorption. This research demonstrated that even when AX are capable to improve the hardness and crumb structure of gluten-free breads, they could cause a detrimental effect in other textural characteristics.

The major constituents of rye (Secale cereale L.) flour and their role in the production of rye bread, a food product to which a multitude of health aspects are ascribed

AbstractBackgroundRye (Secale cereale L.) is, second to wheat (Triticum aestivum L.), the most common cereal used for producing bread. Rye‐based breads are of great interest because of their high dietary fiber and lysine contents and because of their health effects. However, the bread‐making performance of rye flour is inferior to that of wheat flour.FindingsThis review summarizes the current knowledge about the major rye constituents (starch, proteins, and arabinoxylans), their role during bread making, and the potential health implications of rye bread consumption. Rye proteins play only a minor role during bread making, but their exact role remains insufficiently explored. In contrast to wheat proteins, they lack the ability to form a network with good gas‐retaining properties. The rye bread crumb structure is partly attributed to its starch and arabinoxylan polysaccharides. Both bind a lot of water, form networks, and bring about the rye bread structure.ConclusionsNevertheless, a better understanding of the role of rye starch, proteins, and arabinoxylans, their interactions, and their impact on dough structure or product quality still needs further exploration. In terms of health effects, EFSA has acknowledged that rye fiber contributes to normal bowel function. There are also indications that rye bread consumption has a number of positive effects such as reducing the risk of colon cancer and hunger feelings and cholesterol‐lowering effects. However, although beneficial health effects of rye‐bread consumption are shown, more research is needed.Significance and noveltyA literature search with the terms “rye” and “review” in Web of Science in April 2020 resulted in only six manuscripts. Therefore, this review summarizes the current knowledge about the major rye constituents (starch, proteins, and arabinoxylans), their role during bread making, and the potential health implications of rye bread consumption.

Bread-making potential of heat-moisture treated cassava flour-additive complexes

Complexation of cassava flour with additives provides promising bakery functionality. In this study, cassava flour was complexed with guar gum (GG) and sodium stearoyl lactylate (SSL) using dry-heat-moisture treatment (250 g/kg, 90 °C and 45 min) and steam-heat-moisture treatment (150 g/kg, 120 °C/2 × 105 Pa and 10 min), respectively, and blended with wheat flour at 300 g/kg substitution level. Effect of heat-moisture treated cassava flour-GG/SSL complexes on dough rheological characteristics (farinograph, extensograph and viscoelasticity), bread characteristics (physical, crumb structure and texture) and bread staling kinetics of wheat-cassava composite flour were studied. Notably, wheat flour-dry-heat-moisture treated cassava flour-SSL complex ensued higher dough stability, loaf specific volume (26%) and bread crumb porosity and lower crumb hardness (19%) and loaf density (20%) relative to wheat-native cassava flour. Wheat flour-dry-heat-moisture treated cassava flour-GG complex revealed higher dough viscoelasticity and crumb adhesiveness (83%) relative to wheat-native cassava flour. Higher dough resistance to extension/extensibility ratio and lower amylopectin retrogradation kinetics was shown by wheat flour-steam-heat-moisture treated cassava flour-SSL complex when compared with wheat flour-native cassava flour. Wheat flour-steam-heat-moisture treated cassava flour-GG complex had higher crumb cohesiveness (33%), springiness (11%) and chewiness (30%) than wheat flour-native cassava flour. Noteworthy relationships between dough and bread characteristics were revealed.

Composition and foam properties of whole wheat dough liquor as affected by xylanase and glucose oxidase

Xylanase (XYL) and glucose oxidase (GOX) have been applied to improve the crumb structure of whole wheat buns. However, their effects on the constituents dissolved in the dough liquor (DL), which supposedly contributed to gas cell stabilization and crumb structure, have not been elucidated. In this study, we aimed to unravel the effects of these enzymes on the protein and arabinoxylan contents, DL yields, bulk viscosity, as well as foaming properties. DL was first separated through ultracentrifugation from whole wheat dough prior treated by XYL and GOX. The results indicated that XYL and GOX treatment increased the DL yields. Moreover, while XYL increased the water extractable arabinoxylan content, GOX increased the protein level in the DL. The free sulfhydryl groups of soluble proteins declined significantly in the presence of GOX. Moreover, GOX might have catalyzed the formation of large protein aggregates and protein-polysaccharide complexes. Furthermore, while the foaming capacity of DL increased only in the presence of XYL, the foam stability was increased by both XYL and GOX, especially under heat treatment. The present research might help to understand the mechanism of crumb structure improvement of whole wheat buns by XYL/GOX treatment from the view of their effects on the DL.

Formulasi Campuran Bahan Pengemulsi untuk Bolu Sponge

To make a sponge cake, a mix of emulsifiers provides an improved aeration. The aim of this research was to formulate the mix of distilled monoglycerides (DMG) and polyglycerol esters (PGE), which had yellowish color, in a gel form for its application in sponge cake. The formula of the gel consists of primary and secondary food additives: 15.3% DMG, 6.5% PGE, 25.8% other emulsifiers and carrier including colorings (ponceau and tartrazine), 26.1% sorbitol, and 26.3% water. DMG and PGE had different colors from their expected standard color, white. The formula of DMG (15.3%) and PGE (6.5%) mix, comprising 21.8% of the formula above, was re-formulated by 100:0, 75:25, 50:50, 25:75, and 0:100 ratios of DMG to PGE. The physical characteristics of the formula consisting of color characteristic by chromameter, sensory score by R-Index method and gel spreadability were compared to the formula using standard materials of DMG and PGE. The formula was then applied for sponge cake. The specific gravity of sponge cake batter, height of sponge cake after baking, as well as sensory characteristics of crumb structure and crumb color of sponge cake were analyzed. The results of physical characterization of formula revealed that the use of 100% of PGE and the use of DMG up to 50% did not significantly differ from the standard formula. The combination of DMG and PGE formula did not affect batter specific gravity, cake height and crumb structure, but affected color of the crumb.

Starch replacement in gluten free bread by cellulose and fibrillated cellulose

This study investigated starch reduction and replacement by purified cellulose (FC0) and fibrillated cellulose (FC60) which included a comprehensive investigation on dough properties, proofing behaviours, cooking performance, and bread qualities. Replacing flour with FC0 and FC60 was found to strength the doughs without, however, altering the extension of the structural network according to the weak gel model. The relaxation time calculated by the generalised Maxwell model was found to be shorter than the deformation rate during proofing which suggests that the doughs behave like fluids during proofing. The relaxation time was less influenced by the additions of FC0 and FC60. Although the initial stage of proofing was less influenced, the later stage was significantly affected by the additions of FC0 and FC60 which increased dough rigidity and restrained the volume growth. The pasting properties were significantly influenced by the competition for water and volume between FC0/FC60 and flour. The bread qualities were characterised in terms of loaf volume and crumb properties. Loaves containing FC0 and FC60 had smaller specific volume and harder crumb. However, the addition of FC0 and FC60 is beneficial to the generation of a finer crumb structure. Fibrillation process is detrimental to maximise the addition of fibres. However, a small amount of fibrillated cellulose is beneficial to workability and crumb structure.