Min Of Baking Research Articles

Validation of a simulated commercial traditional crust pepperoni pizza baking process and thermal inactivation parameters of a 3‐serovar Salmonella inoculum in pizza dough

AbstractThe objective of this study was to validate a simulated commercial baking process for traditional crust pepperoni pizza to inactivate Salmonella when contamination was introduced through inoculated flour and pepperoni slices. The unbleached flour and pepperoni slices were inoculated (separate studies) with a 3‐serovar Salmonella cocktail and dried back to their respective pre‐inoculation water activity level to achieve 6.14 and 6.84 log CFU/g, respectively. The inoculated traditional crust pizza was baked at 260°C (500 °F) for 12 min followed by 15 min of ambient cooling. In both cases, a >6 log CFU/g reduction in Salmonella population was achieved by the first 8 min of baking. The pH (5.23–5.25) and water activity (0.958 ± 0.001–0.938 ± 0.005) of the pizza in this study did not change significantly. The D‐values of 3‐serovar Salmonella cocktail in traditional crust pepperoni pizza dough were 23.2 ± 1.82, 7.50 ± 0.32, and 2.0 ± 0.15 min at 56°C, 59°C, and 62°C, respectively, with a z‐value of 5.7°C. The study validated that traditional crust pepperoni pizzas when baked at 260°C (500 °F) for at least 12 min will reduce Salmonella populations by ≥5 log CFU/g if prebaking contamination occurs via flour and/ or pepperoni.

Accelerating the process development of innovative food products by prototyping through 3D printing technology

Discoveries and applications of 3D food printing (3DFP) keep growing with a large set of outcomes, such as the development and optimization of novel edible inks and post-printing processes. However, the main principle at the core of 3D printing, i.e. Rapid Prototyping, hasn't received the deserved attention. Thus, beyond generating innovative food products, this study emphasizes the opportunities and benefits of 3DFP for food prototyping. Several cereal-based snacks were generated, and their corresponding baking kinetics were monitored considering changes in the most important characteristics of the product, its impact on productivity and potential safety concerns. The prototypes had two shapes (cylindrical and cubical), three infill levels (30, 60, and 100%) and two infill paths (grid and gyroid). Moisture content was satisfactorily described by using a modified version of a logistic model (r > 0.98), enabling to estimate and, then, successfully validating the baking time to get a moisture content lower than 0.1 g H2O/g dry basis (d.b.). 3D printed structures with 30% infill exhibited a significant reduction in baking time (from 16.5 to 19.2 min) against not only those with 60% infill but also the control, which needed 38.6 min of baking; this emphasizes the benefits of controlled pattern designs on energy consumption and increasing hourly production. Furthermore, acrylamide formation was estimated to be between 39 and 91% lower than in the control samples after receiving comparative thermal treatments. 3DFP may be used as an important prototyping tool, extending and accelerating the manufacturing of food products with economic, nutritional/toxicological, societal, and environmental benefits.

Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits

Asparagine and sugars are direct precursors of acrylamide; however, proteins and fibres can also influence it. In this study, biscuits prepared replacing wheat flour with increasing concentrations (20, 40, 60%) of lupin or chickpea flour were investigated. Asparagine concentration was equalized in all formulas to isolate the effect of other flour characteristics on the acrylamide formation during baking.The results showed that replacing wheat flour with lupin flour increased acrylamide from 583.9 up to 1443 µg/kg after 9 min of baking, while 20–40% chickpea flour reduced acrylamide to 354.4–312.6 µg/kg. The acrylamide reduction using chickpea was attributed to the lower interaction between precursors resulting from both the coarser particle size and the lower reactivity of carbohydrate in presence of chickpea proteins. Chickpea addition did not affect the colour and texture of biscuits, opening the possibility for large-scale implementation of this mitigation strategy in formulas with a similar initial asparagine content.

Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS.

In order to screen for a proper baking condition to improve flavor, in this experiment, we analyzed the effect of baking on the flavor of defatted tiger nut flour by electronic tongue (E-tongue), electronic nose (E-nose) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). According to E-tongue and E-nose radar plots and principal component analysis (PCA), baking can effectively change the taste and odor of defatted tiger nut flour, and the odors of samples with a baking time of >8 min were significantly different from the original odor of unbaked flour. Moreover, bitterness and astringency increased with longer baking times, and sweetness decreased. HS-SPME-GC-MS detected a total of 68 volatile organic compounds (VOCs) in defatted tiger nut flour at different baking levels, and most VOCs were detected at 8 min of baking. Combined with the relative odor activity value (ROAV) and heat map analysis, the types and contents of key flavor compounds were determined to be most abundant at 8 min of baking; 3-methyl butyraldehyde (fruity and sweet), valeraldehyde (almond), hexanal (grassy and fatty), and 1-dodecanol, were the key flavor compounds. 2,5-dimethyl pyrazine, and pyrazine, 2-ethylalkyl-3,5-dimethyl- added nutty aromas, and 1-nonanal, 2-heptanone, octanoic acid, bicyclo [3.1.1]hept-3-en-2-ol,4,6,6-trimethyl-, and 2-pentylfuran added special floral and fruity aromas.

Thermal inactivation of Salmonella during hard and soft cookies baking process

This study validated a simulated commercial baking processes for hard and soft cookies to control Salmonella, and determined D- and z-values of 7-serotype Salmonella (Newport, Senftenberg, Tennessee, Typhimurium, and three isolates from dry pet food) cocktail in cookie doughs. Cookie doughs were prepared using flour mist-inoculated with the Salmonella cocktail. Hard and soft cookies were baked at 185 °C for 16 min and 165.6 °C for 22 min, respectively, followed by 30 min of ambient air cooling. D-values of the cocktail in cookie doughs were determined using thermal-death-time disks. Studies were designed as randomized complete blocks with three replications as blocks (α = 0.05). Salmonella populations decreased by > 5 log CFU/g in hard and soft cookies at 11.5 and 20.5 min of baking, respectively. Salmonella was not detected in hard cookies at the end of baking (as determined by enrichment), whereas in soft cookies, 0.6 log CFU/g Salmonella was present at the end of baking and cooling. Salmonella D-values in hard cookie dough at 60, 65 and 70 °C were 59.6, 28.1 and 11.9 min, respectively; while in soft cookie dough they were 62.3, 28.6 and 14.4 min, respectively. The Salmonella z-values in hard and soft cookie doughs were 14.5 and 15.8 °C, respectively.

Validation of Baking To Control Salmonella Serovars in Hamburger Bun Manufacturing, and Evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as Nonpathogenic Surrogate Indicators

This study was conducted to validate a simulated commercial baking process for hamburger buns to destroy Salmonella serovars and to determine the appropriateness of using nonpathogenic surrogates (Enterococcus faecium ATCC 8459 or Saccharomyces cerevisiae) for in-plant process validation studies. Wheat flour was inoculated (∼6 log CFU/g) with three Salmonella serovars (Typhimurium, Newport, or Senftenberg 775W) or with E. faecium. Dough was formed, proofed, and baked to mimic commercial manufacturing conditions. Buns were baked for up to 13 min in a conventional oven (218.3°C), with internal crumb temperature increasing to ∼100°C during the first 8 min of baking and remaining at this temperature until removal from the oven. Salmonella and E. faecium populations were undetectable by enrichment (>6-log CFU/g reductions) after 9.0 and 11.5 min of baking, respectively, and ≥5-log-cycle reductions were achieved by 6.0 and 7.75 min, respectively. D-values of Salmonella (three-serovar cocktail) and E. faecium 8459 in dough were 28.64 and 133.33, 7.61 and 55.67, and 3.14 and 14.72 min at 55, 58, and 61°C, respectively, whereas D-values of S. cerevisiae were 18.73, 5.67, and 1.03 min at 52, 55, and 58°C, respectivly. The z-values of Salmonella, E. faecium, and S. cerevisiae were 6.58, 6.25, and 4.74°C, respectively. A high level of thermal lethality was observed for baking of typical hamburger bun dough, resulting in rapid elimination of high levels of the three-strain Salmonella cocktail; however, the lethality and microbial destruction kinetics should not be extrapolated to other bakery products without further research. E. faecium demonstrated greater thermal resistance compared with Salmonella during bun baking and could serve as a conservative surrogate to validate thermal process lethality in commercial bun baking operations. Low thermal tolerance of S. cerevisiae relative to Salmonella serovars limits its usefulness as a surrogate for process validations.

Biscuit dough structural changes during heating: Influence of shortening and cellulose ether emulsions

The effect of using a variety of cellulose ether emulsions as a fat source, instead of a conventional shortening, on the structural changes occurring in a dough biscuit recipe during heating were studied. Linear viscoelastic properties and texture properties during heating were compared. In comparison to conventional shortenings, the cellulose ether emulsions are a healthier option characterized by lower fat content, lower saturated fatty acids content and the absence of trans fatty acids.In the dough with shortening, temperature had the biggest influence on the viscoelastic properties, characterized by a decrease in viscoelasticiy within the temperature range from 25 °C to 45 °C. In the cellulose ether emulsions dough the increase in temperature produced a slow linear decrease in the elastic and viscous moduli. At 80 °C all dough showed similar viscoelastic behavior. The texture development during baking differed among the recipes. In the shortening dough the texture changes appeared since the first minute of heating, while in the emulsion dough, the effects were noticeable after 5 min of baking and varied according to the cellulose ether thermal gelation properties. A final crispy texture was obtained in all the recipes, although the cellulose emulsion biscuits required longer baking times.

Dough/crumb transition during French bread baking

The modifications occurring during dough to crumb (D/C) transition of French bread (350 g) were studied in an instrumented pilot-scale oven for doughs with different contents of minor components, soluble, lipids and puroindolines. Internal temperature measurements showed that, for most compositions, complete D/C transition occurred between 55 and 70 °C, after 5 min of baking, and coincided with maximum loaf expansion. Differential scanning calorimetry (DSC) in excess of water performed on samples taken during baking (3 and 5 min) showed that starch gelatinization and melting developed continuously during D/C transition for various contents of the soluble fraction in dough. Dynamic thermomechanical analysis (DMA) on dough showed that dough stiffened between 60 and 70 °C, as seen by the increase of elastic modulus E′ by more than one decade, for all dough compositions. Relating these changes to the results of baking experiments, D/C transition was assigned first to gluten reticulation and, to a lesser extent, to continuous starch granule swelling.

Effect of Flour Type and Baking Temperature on Cake Dynamic Height Profile Measurements During Baking

A dynamic height profile method using digital imaging of cakes at 2 min intervals during baking was used to analyze changes in volume during baking for cakes made with three different flour types (plain flour, heat-treated cake flour, and strong white flour) and baked at three different temperatures (175°C, 190°C, and 205°C). The cakes made from the different flours showed, with some exceptions, a similar trend in the shape and development of the top contour during baking. In the first 4–6 min of baking, there was relatively little expansion followed by a period of rapid expansion to the maximum volume and a period of contraction up to the end of baking. For the three flour types, volume peaked at 16–17 min for the medium and high baking temperatures and at 20 min for the low baking temperature. Cakes made from heat-treated cake flour and strong white flour baked at low and high temperatures produced cakes where the center of the cake was lower than the surrounding pins resulting in a final undesirable dimpled cake contour. A higher baking temperature caused the cake to rise more rapidly. Baking at high temperature produced cakes which shrank the most (P < 0.001) during cooling. Among all combinations of flour type and different temperature treatments, cake made from heat-treated cake flour baked at the middle temperature produced the best final cake in terms of a final dome-shape contour, an appreciable volume during baking, less volume shrinkage during baking, and maximum cross-sectional area of the half cake after 1 h cooling.

Water transport in bread during baking

The main aim of this study was to obtain data on local water content in bread during baking. Breads were baked for different times between 2 min and 60 min at 182 °C. At the end of each baking run, samples were taken at different levels in the bread to assess water content profiles. The results showed an increase in water content in the bread core at the very beginning of baking. However the core water content was the same as in raw dough after 7 min of baking. These results were compared to previously published results, and the mechanisms of evaporation–condensation which are responsible for such local increases are defined.

Transport and related properties of breads baked using various heating modes

Physical properties of breads during baking were measured using three different heating modes of microwave plus infrared (MIR), microwave plus jet impingement (MJET) and jet impingement (JET) in two different commercially available microwave combination ovens. Breads baked in JET oven were significantly different from the breads baked in other ovens with respect to their specific volume and moisture content. Transient values of dielectric constant, dielectric loss factor, specific bulk volume, porosity, thermal conductivity and moisture content were determined. For all heating modes, thermal conductivity and dielectric properties of breads decreased sharply within the first 2–3 min of baking and then remained constant. Regression equations were developed to relate these properties to moisture content and porosity changes during baking.

PCR Amplification of Wheat Sequences from DNA Extracted During Milling and Baking

ABSTRACTDNA‐based analyses are highly sensitive and specific. Because processing steps can have profound effects on the proteins and DNA present in foods, this project examined the effects of breadmaking on wheat DNA size and polymerase chain reaction (PCR)‐based detection of sequences. DNA was extracted from wheat kernels, milling fractions, and flour, and from samples taken at various steps during and after the baking process. Kernels contained primarily high molecular weight DNA (&gt;12,000 base pairs [bp]), whereas flour DNA exhibited a broad range of molecular weights from &gt;12,000 bp to &lt;300 bp. A marked reduction in DNA yield and size occurred after the first 5 min of baking. PCR successfully amplified products of both high and low copy number genes, even from DNA extracted from bread loaves five days after baking. However, successful amplification required that the maximum product size be no more than the average molecular weight of the DNA recovered from the source. The data also demonstrate that PCR can be used to detect the presence of yeast (Saccharomyces cerevisiae), a minor ingredient.