The aim of this study was to develop a new bread formulation from different amounts of acai powder and polydextrose incorporated into wheat flour on bread technological properties. The formulations were developed usin...The aim of this study was to develop a new bread formulation from different amounts of acai powder and polydextrose incorporated into wheat flour on bread technological properties. The formulations were developed using the central composite rotational design and having as dependent variables specific volume, hardness, crumb color and image analysis. Statistical analysis was performed using multiple regression and response surface. The results showed that the inclusion of powdered acai and polydextrose in bread formulations reduces the specific volume and alveoli number and increases the browning and hardness of the bread. However, values of this addition （30 g/100 g） were found that did not promote significant quality reduction and the scanning electron microscopy （SEM） showed minimal damage to the gluten network at this level of incorporation.展开更多
The baking quality of sorghum-wheat bread is equally reliant on the quantity and the quality of protein existent in the composite flours. A lot of procedures have been proposed for expanding the use of sorghum either ...The baking quality of sorghum-wheat bread is equally reliant on the quantity and the quality of protein existent in the composite flours. A lot of procedures have been proposed for expanding the use of sorghum either as a composite flour blended with wheat or potentially as a straight flour. In any case,the amount of flour that can be subbed is up to a specific degree of sorghum flour to deliver sensory attractive products. The manipulation of the chemical composition, textural properties of the sorghum kernel, and selection of a proper hybrid could proffer desirable value addition results in bread making.The quality of the flour and the adherence to acceptable flour size standards is the key to producing good quality bread. In this paper, the effects of adding sorghum flour on dough rheological properties and the quality of bread were discussed in detail.展开更多
Brown rice bread has received increasing attention due to its health benefits,but the incorporation of brown rice flour usually shows detrimental effects on bread quality.Brown rice pretreatment is an effective way to...Brown rice bread has received increasing attention due to its health benefits,but the incorporation of brown rice flour usually shows detrimental effects on bread quality.Brown rice pretreatment is an effective way to improve bread quality.Thus,the impacts of enzymatic extruded brown rice flour(EEBRF)on wheat-based dough prop-erties and bread quality were investigated,and then the effects of EEBRF were compared with that of brown rice flour(BRF)and extruded brown rice flour(EBRF).Results indicated that EEBRF had significantly higher reducing sugar content and water solubility but significantly lower water absorption than that of BRF and EBRF.Incor-poration of BRF or EBRF increased solid-like behavior of dough,while the dough with EEBRF incorporation showed comparable viscoelasticity to that of wheat dough.Besides,the dough with BRF or EBRF incorporation exhibited significantly higher resistance to extension and lower extensibility,but the dough with EEBRF incor-poration showed the highest resistance to extension and comparable extensibility when compared with that of wheat dough.Furthermore,discontinuous and loose structure was observed in the dough with BRF or EBRF incorporation,whereas compact and continuous structure was found in the dough with EEBRF incorporation.Consequently,the composite bread made with EEBRF showed larger specific volume,more appealing crust color,bigger and thinner cells and softer texture than other composite breads and even wheat bread.The above results demonstrated the great potential of EEBRF in improving bread quality,which could be applicated in the development of functional brown rice bread.展开更多
The contribution of starch granules to the baking properties of frozen dough bread has been investigated using reconstituted dough method.The baking and aging characteristics of frozen dough bread were studied by text...The contribution of starch granules to the baking properties of frozen dough bread has been investigated using reconstituted dough method.The baking and aging characteristics of frozen dough bread were studied by texture analyzer,colorimeter,DSC,FTIR and LF-NMR.Results showed that starch had more impact on bread than gluten in specific volume of frozen dough bread,while gluten contributed more in color and cell density of frozen dough bread crumb during 8-weeks frozen storage.The changes of hardness mainly contributed to starch deterioration in first 4 weeks,then it was dominated by gluten in the later 4-8 weeks.A-Type granules have more effect on texture properties,number of cells and enthalpy of frozen dough bread during storage.B-Type granules contributed more on the size of cells in bread.The main aging change of wheat starch in profiles of bread was provided by A-Type granules during frozen storage.展开更多
This study aimed to improve the bread quality, especially aroma, using the fermented cream-soy protein isolate (SPI) flavor and reveal the improvement mechanisms. The cream with partially substituted SPI was fermented...This study aimed to improve the bread quality, especially aroma, using the fermented cream-soy protein isolate (SPI) flavor and reveal the improvement mechanisms. The cream with partially substituted SPI was fermented by lactic acid bacteria to enhance its flavor and used for bread making. The study also explored the positive effect of fermented cream on bread quality, especially the aroma formation. The bread quality was assessed by sensory evaluation, texture, and color determination, and the changes in bread dough characteristics were evaluated using a rheofermentometer and a dynamic rheometer. Furthermore, the influence of fermented cream-SPI flavor on bread volatile compounds (VOCs) was investigated using gas chromatography–mass spectrometry and principal component analysis. The results showed that the fermented cream-SPI flavor improved the texture of bread by increasing the gas production and the gluten strength of the dough. It reduced the crumb hardness from 337 ± 12 g to 171 ± 6 g and increased the specific volume from 3.51 ± 0.05 g/mL to 4.19 ± 0.06 g/mL. Moreover, the cream-SPI flavor improved the bread aroma by providing VOCs directly (acids, 2-nonanone, 2-undecanone, 2-tridecanone, and δ-dodecalactone) or precursor substances for VOC formation [esters, (E,E)-2,4-nonadienal, (E)-2-nonenal, and 1-octen-3-ol] during the bread-making process. The present study suggested that the partial substitution of SPI in cream after fermentation had great potential as a bread quality improver to enhance both the texture and aroma of bread.展开更多
The effect of low methyl pectin, guar and K-carrageenan at concentrations of 1, 2 and 3% and their combinations at concentrations of 2 and 3% on quality attributes and staling of gluten free bread was studied. Among i...The effect of low methyl pectin, guar and K-carrageenan at concentrations of 1, 2 and 3% and their combinations at concentrations of 2 and 3% on quality attributes and staling of gluten free bread was studied. Among investigated samples, control （starch） bread with no added展开更多
In this study,the different physical and chemical properties of wheat were studied,and on this basis,and the quality of steamed bread made was evaluated.We analyzed the correlation between the evaluation indexes of st...In this study,the different physical and chemical properties of wheat were studied,and on this basis,and the quality of steamed bread made was evaluated.We analyzed the correlation between the evaluation indexes of steamed bread and the basic physical and chemical indexes of wheat,and investigated important factors that affect the evaluation indexes of steamed bread,including flour extraction rate,protein content,amylose content,protein,added amount of yeast,fermentation time and other aspects.According to the study results,it was shown that different factors had different effect on steamed bread quality,with both positive correlation and negative correlation.展开更多
Many industrial processes may quickly proceed with biotechnological and enzymatic support.Functional and production facilitator properties of enzymes have provided variable advantages for industry.Therefore,enzyme uti...Many industrial processes may quickly proceed with biotechnological and enzymatic support.Functional and production facilitator properties of enzymes have provided variable advantages for industry.Therefore,enzyme utilization has become inevitable for industry and supplied financial advantages in case of the high energy requirement process.In the study,the amylase enzymes were isolated from thermal spring sources,and the effect on bread quality was examined.Firstly,fungal amylases were isolated from thermal spring sources(29-98◦C)in various places around Turkey.After determining the functional properties of amylase enzymes,the most active enzyme was used in bread production to examine their effect on bread quality.The maximum alpha-amylase activity(38.6 U/mg)has been detected in Aspergillus niger G 2-1 isolate.When compared with the commercially available one,native alpha-amylase increased the bread volume.A significant difference(p<0.01)was found in the color properties and size of the bread between microbial produced in this study and commercially produced alpha-amylase.Five ppm alpha-amylase addition showed the optimum bread properties for dough processing.展开更多
Public institutions, such as kindergartens, are committed to ordering food according to the Slovenian Law on public procurement （ZJN-3）, which is compliant with EU legislation. There are many bread manufacturers in ...Public institutions, such as kindergartens, are committed to ordering food according to the Slovenian Law on public procurement （ZJN-3）, which is compliant with EU legislation. There are many bread manufacturers in the market, therefore contracting authority has the challenging task to provide a diverse and high-quality bread and bakery pastries through the process of public procurement. Each buyer has the option of ordering food through the so-called ＂short chain＂, which allows the ordering of locally produced cereals, bread from the organic and integrated production. The Ministry of Health of the Republic of Slovenia issued a ＂Guide to Quality Standards of Food in Public Ordering for Educational Institutions＂ which supports the ordering process. In addition to quality requirements, the buyer divides the tender documentation into several groups and subgroups （e.g. Bread, Bakery pastries and Bread of organic production）. The bakery industry is aware that in kindergartens high-quality bread and bakery pastries are required, therefore they already offer products with reduced salt, sugars, fats, products without trans-fatty acids and gluten. Taking into account the appropriate purchasing specifications and good knowledge of legislation, with respect to public procurement law-related orders, children in kindergartens can be provided with high-quality bread and bakery pastries.展开更多
Samples of 12 hard winter wheats and their flours that produced breads varying in crumb grain scores were studied for 38 quality parameters including: wheat physical and chemical characteristics; flour ash and protein...Samples of 12 hard winter wheats and their flours that produced breads varying in crumb grain scores were studied for 38 quality parameters including: wheat physical and chemical characteristics; flour ash and protein contents,starch damage,swelling power,pasting characteristics,and flour particle size distribution; dough properties determined by a mixograph; and breadmaking properties for pup loaves (100g flour). Only two parameters,the protein content of wheat and the granulation of flour,showed significant correlations with bread crumb grain scores. Protein content of wheat ranging 12.9%～14.5% determined by an NIR method showed a weak inverse relationship (r =-0.61,p<0.05) with bread crumb grain score. Flour particle size distribution measured by both Alpine Air Jet Sieve and NIR methods revealed that the weight wt % of particles less than 38μm in size and representing 9.6%～19.3% of the flour weights was correlated positively (r =0 .78,p<0.01) with crumb grain score,whereas wt % of flour particles larger than 125μm had an inverse relationship (r =-0.60,p<0.05) with crumb grain score.展开更多
While foxtail millet boasts high nutritional value,its use is still not fully realized.Various fermentation agents were used on millet dough to enhance the flavor and quality of staple foods based on millet.The study ...While foxtail millet boasts high nutritional value,its use is still not fully realized.Various fermentation agents were used on millet dough to enhance the flavor and quality of staple foods based on millet.The study investigates the effects of fermentation on the gelatinization properties,rheological behavior,water distribution,microstructure,and flavor profile of foxtail millet steamed bread.Results showed an increase in the viscosity of sourdough millet dough(SD)and lactic acid bacteria millet dough(LABD)compared to the yeast millet dough,indicating enhanced stability of the products when multiple microbial strains were added.In the LABD,lactic acid bacteria metabolism reduced hydrogen atom levels,shortened peak time,and improved water retention.The tan δ initially decreased and then stabilized as angular frequency increased,demonstrating higher viscoelasticity and better maintenance of the gluten network.Microstructural analysis revealed that natural fermentation enhanced the gluten network in the dough through enzymatic modification of protein structures.SD and LABD fermentation significantly improved the texture of the steamed bread and enhanced the aroma of volatile compounds,particularly esters and aldehydes.Ethyl lactate and ethyl nonanoate were identified as potential contributors to the natural and fresh aroma of the bread.These findings indicate that multi-strain natural fermentation is valuable in practical applications and may inspire future innovations in millet-based staple food production.展开更多
Chestnut is a high nutritional value food that has been widely used as a tonic in traditional Chinese medicine.As an emerging functional food ingredient,Chinese chestnuts are rich in a range of bioactive nutrients suc...Chestnut is a high nutritional value food that has been widely used as a tonic in traditional Chinese medicine.As an emerging functional food ingredient,Chinese chestnuts are rich in a range of bioactive nutrients such as starch,dietary fiber,fat,protein,trace metal element and vitamins A,B,C,D and other nutrients.In our study,Chinese chestnut powder(CCP)were added into bread formulation at 2%-6%levels(based on flour weight)to produce fresh bread with enhanced anti-staling characteristics and starch digestion inhibitory ability.The texture properties,retrogradation enthalpy,water distribution,and estimated glycemic index(eGI)of wheat bread containing CCP as a functional additive were also investigated.The results showed that incorporation of CCP apparently affected bread texture,resulting in increased hardness,as well as decreased the specific volume of wheat bread.These influences were generally proportional to the amount of CCP used.It was found that adding too much CCP resulted in a dark red color,showing increased significantly higher total color difference(ΔE)and L values.Conversely,addition of CCP significantly reduced starch digestion rate and digestion extent in bread,and the reduction degree was positively related to the amount of CCP applied.The greatest reduction in eGI value from 79.40(control)to 75.02(6%CPP bread)was observed.Meanwhile,the content of resistant starch of 6%CPP bread was about 1.36 times higher than that of control bread.CCP also reduced crumb water loss and drove the water shift from the bound to the mobile state after stored for 7 days.The retrogradation enthalpy analyses further confirmed that CCP inhibited starch retrogradation and recrystallization.These results suggested that Chinese chestnut powder could be incorporated into fresh bread to provide health functions,such as lowering potential glycaemic response and improving anti-staling characteristics of bread.展开更多
Sourdough starters for making traditional steamed bread are rich in microbes.Studies have shown that,in addition to yeast and lactic acid bacteria(LAB),acetic acid bacteria(AAB)are other functional species in sourdoug...Sourdough starters for making traditional steamed bread are rich in microbes.Studies have shown that,in addition to yeast and lactic acid bacteria(LAB),acetic acid bacteria(AAB)are other functional species in sourdough,but the influences of AAB on the properties of sourdough and steamed bread were rarely reported.This study aimed to assess the effects of a selected strain of acetic acid bacterium on the properties of sourdough and steamed bread.Sourdoughs and steamed breads were prepared from five different starter cultures,marked as CK(control check,with no starters),Y(only yeast),YL(yeast+LAB),YA(yeast+AAB)and YLA(yeast+LAB+AAB),and their properties were determined.The results of sour dough properties showed that the YLA sourdough had the highest total titratable acid of 14.6 mL and the lowest pH of 3.87 compared with the other groups after fermentation to 8 h;and the YLA sourdough had the greatest elasticity and viscosity.The results of quality properties of steamed bread revealed that the L*value(88.40±0.09)of the YA steamed bread was significantly higher than those of the YLA and YL steamed breads;the YLA steamed bread had the highest specific volume and the highest sensory score of 89.6±3.31 in comparison to those of the other groups;the hardness and chewiness of YLA and YA steamed breads were significantly lower than those of the other groups.Volatile compounds in the steamed breads were also determined by SPME-GC-MS.A total of 42 flavor substances were detected,including 3 kinds of alcohols,8 kinds of aldehydes,7 kinds of ketones,2 kinds of acids,15 kinds of esters,1 furan,and 6 kinds of other types of compounds,mainly alkanes and esters,followed by alcohols and aldehydes.The YLA steamed bread was richer in esters,aldehydes,and acids than those from the other treatment groups.By contrast,alkanes and aldehydes were dominant in the Y and YL steamed breads.Therefore,the flavor and quality of the steamed bread made from the YLA sourdough could be improved obviously.These results could provide references for the application of AAB in dough fermentation and the improvement of new kinds of starters.展开更多
To develop novel fermentation strains for enhancing the texture and flavor of steamed bread,this study screened Weissella confusa GTA22(WC)and Weissella koreensis QAY6(WK)from five Weissella strains for single strain ...To develop novel fermentation strains for enhancing the texture and flavor of steamed bread,this study screened Weissella confusa GTA22(WC)and Weissella koreensis QAY6(WK)from five Weissella strains for single strain fermentation and co-fermentation experiments with Saccharomyces cerevisiae(SC).The results indicated that the fermentability of WK in dough reached approximately 81%of that of S.cerevisiae.Co-fermentation facilitated the production of organic acids,reduced the mobility of water molecules in dough,and made the protein network structure more ordered.In addition,the flavor(aroma and taste)score of steamed bread in WC+SC group was 23.65%higher than that of steamed bread in SC group,which was the most popular in sensory evaluation,and its overall acceptability was 8.05 points.The steamed bread of WK+SC group was the softest,with a specific volume of 2.64±0.10 mL/g.Meanwhile,W.confusa GTA22 and W.koreensis QAY6 exhibit considerable potential as single strain fermentation agents for dough.展开更多
The selection of high-performing Saccharomyces cerevisiae strains is essential for enhancing bread quality and addressing the evolving demands of industrial and artisanal baking.In this study,ten wild S.cerevisiae str...The selection of high-performing Saccharomyces cerevisiae strains is essential for enhancing bread quality and addressing the evolving demands of industrial and artisanal baking.In this study,ten wild S.cerevisiae strains were systematically compared with a commercial reference strain(ACY297)to evaluate their fermentation capacity,metabolic traits,and baking performance.The wild isolates exhibited substantial variability in CO_(2)production,carbon source utilization,and sporulation efficiency.Notably,strains ACY34 and ACY36 demonstrated superior gas production and efficient maltose metabolism,making them well-suited for flours with low intrinsic sugar content.Breads fermented with different strains showed significant differences in specific volume(ranging from 3.10 to 4.48 mL/g),textural properties,residual sugars,acidity,and sensory attributes.ACY34 and ACY36 yielded softer,more elastic breads with favorable organic acid profiles and high overall sensory scores,while strains such as ACY42 and ACY44 were constrained by poor sugar utilization.Pearson correlation analysis revealed strong associations between residual glucose and bread quality indicators,underscoring the pivotal role of sugar metabolism in determining loaf structure and texture.These findings highlight the functional potential of select wild S.cerevisiae strains and provide a foundation for their application in developing specialized or premium bakery products.The study also supports future efforts to expand the genetic and phenotypic diversity of baker’s yeast used in commercial settings.展开更多
This study aimed to investigate the effect of incorporation of kiwifruit substrate fermented by 3 highβ-glucosidase producing lactic acid bacteria(LAB)of Lactobacillus harbinensis(M12,M24)and Pediococcus pentosaceus(...This study aimed to investigate the effect of incorporation of kiwifruit substrate fermented by 3 highβ-glucosidase producing lactic acid bacteria(LAB)of Lactobacillus harbinensis(M12,M24)and Pediococcus pentosaceus(J28)on physicochemical and rheo-fermentation properties during proofing of wheat dough.Quality,sensory evaluation,antioxidant content and activity,and flavor profiles of bread was evaluated.Results revealed that LAB strains adequately adapted(J28>M12>M24)and produced enzymes during substrate fermentation.In dough,incorporation of fermented substrate increased acidity,soluble dietary fiber,β-glucosidase andα-amylase activity and gas retention during proofing,in a strain dependent manner(J28>M12>M24).The subsequent breads exhibited higher specific volume and had softer crumbs.Furthermore,total flavonoid,total phenolic,antioxidant activity,flavor content and intensity increased in breads incorporated with fermented substrate.Overall sensory acceptance was in order,bread containing substrates fermented by J28(KFB-J28)>M12(KFB-M12)>M24(KFB-M24)>wheat bread(WB)>bread containing unfermented substrate(KFB).Changes observed were attributed to biotransformation byβ-glucosidase which increasingly degraded dietary fibers into soluble dietary fiber,increased acidity,released glycosylated aroma compounds and phenolic compounds in substrate.When incorporated in dough,fermented kiwifruit substrates stabilized gluten network,increased yeast metabolism and gas retention during proofing.Subsequently,KFB-J28,KFB-M12,and KFB-M24 had higher antioxidant content and activity,higher flavor content and intensity,better quality and were more accepted compared to WB and KFB.This suggested the potential role played byβ-glucosidases through LAB fermentation on functionally enriching and adding value to kiwifruit substrate as a novel functional ingredient in bakery industry.展开更多
A novel glutamate-dependent poly-γ-glutamic acid(γ-PGA)-producing strain Bacillus velezensis CAU263 isolated from Chinese traditional Douchi was evaluated.An efficient method ofγ-PGA production was performed by thi...A novel glutamate-dependent poly-γ-glutamic acid(γ-PGA)-producing strain Bacillus velezensis CAU263 isolated from Chinese traditional Douchi was evaluated.An efficient method ofγ-PGA production was performed by this strain via solid-state fermentation(SSF)using guar meal.The maximal yield ofγ-PGA reached 158.5 g/kg dry weight(DW)in 250 mL flasks and 155.1 g/kg DW in shallow tray,respectively.The molecular weight ofγ-PGA was 3.8×106 Da,the ratio of L/D-glutamic acid was 26.1%and 73.9%.Additionally,γ-PGA significantly improved the operating characteristics of wheat dough,the specific volume of bread was increased by 15.8%and the bread hardness was reduced by 44.2%owing to the addition of 0.3 g/kgγ-PGA.Thus,γ-PGA could be produced by Bacillus velezensis CAU263 at high level using guar meal and might have potential application prospect in food industry.展开更多
文摘The aim of this study was to develop a new bread formulation from different amounts of acai powder and polydextrose incorporated into wheat flour on bread technological properties. The formulations were developed using the central composite rotational design and having as dependent variables specific volume, hardness, crumb color and image analysis. Statistical analysis was performed using multiple regression and response surface. The results showed that the inclusion of powdered acai and polydextrose in bread formulations reduces the specific volume and alveoli number and increases the browning and hardness of the bread. However, values of this addition （30 g/100 g） were found that did not promote significant quality reduction and the scanning electron microscopy （SEM） showed minimal damage to the gluten network at this level of incorporation.
基金supported by the Doctoral Scientific Research Start-up Foundation from Henan University of Technology (2019BS022)。
文摘The baking quality of sorghum-wheat bread is equally reliant on the quantity and the quality of protein existent in the composite flours. A lot of procedures have been proposed for expanding the use of sorghum either as a composite flour blended with wheat or potentially as a straight flour. In any case,the amount of flour that can be subbed is up to a specific degree of sorghum flour to deliver sensory attractive products. The manipulation of the chemical composition, textural properties of the sorghum kernel, and selection of a proper hybrid could proffer desirable value addition results in bread making.The quality of the flour and the adherence to acceptable flour size standards is the key to producing good quality bread. In this paper, the effects of adding sorghum flour on dough rheological properties and the quality of bread were discussed in detail.
基金supported by the National Natural Science Foundation of China(32360600)Jiangxi Provincial Natural Science Foundation(20224BAB215047).
文摘Brown rice bread has received increasing attention due to its health benefits,but the incorporation of brown rice flour usually shows detrimental effects on bread quality.Brown rice pretreatment is an effective way to improve bread quality.Thus,the impacts of enzymatic extruded brown rice flour(EEBRF)on wheat-based dough prop-erties and bread quality were investigated,and then the effects of EEBRF were compared with that of brown rice flour(BRF)and extruded brown rice flour(EBRF).Results indicated that EEBRF had significantly higher reducing sugar content and water solubility but significantly lower water absorption than that of BRF and EBRF.Incor-poration of BRF or EBRF increased solid-like behavior of dough,while the dough with EEBRF incorporation showed comparable viscoelasticity to that of wheat dough.Besides,the dough with BRF or EBRF incorporation exhibited significantly higher resistance to extension and lower extensibility,but the dough with EEBRF incor-poration showed the highest resistance to extension and comparable extensibility when compared with that of wheat dough.Furthermore,discontinuous and loose structure was observed in the dough with BRF or EBRF incorporation,whereas compact and continuous structure was found in the dough with EEBRF incorporation.Consequently,the composite bread made with EEBRF showed larger specific volume,more appealing crust color,bigger and thinner cells and softer texture than other composite breads and even wheat bread.The above results demonstrated the great potential of EEBRF in improving bread quality,which could be applicated in the development of functional brown rice bread.
基金supported by the National“Thirteenth Five-Year”Plan for Science&Technology Support of China(No.2018YFD0400604)National Natural Science Foundation of China(No.31872905)+1 种基金the Postgraduate Research&Practice Innovation Program of Jiangsu Province(No.KYCX20_1879)the China Scholarship Council(CSC,No.csc 202006790060).
文摘The contribution of starch granules to the baking properties of frozen dough bread has been investigated using reconstituted dough method.The baking and aging characteristics of frozen dough bread were studied by texture analyzer,colorimeter,DSC,FTIR and LF-NMR.Results showed that starch had more impact on bread than gluten in specific volume of frozen dough bread,while gluten contributed more in color and cell density of frozen dough bread crumb during 8-weeks frozen storage.The changes of hardness mainly contributed to starch deterioration in first 4 weeks,then it was dominated by gluten in the later 4-8 weeks.A-Type granules have more effect on texture properties,number of cells and enthalpy of frozen dough bread during storage.B-Type granules contributed more on the size of cells in bread.The main aging change of wheat starch in profiles of bread was provided by A-Type granules during frozen storage.
基金The National Natural Science Support of China(No.32001617).
文摘This study aimed to improve the bread quality, especially aroma, using the fermented cream-soy protein isolate (SPI) flavor and reveal the improvement mechanisms. The cream with partially substituted SPI was fermented by lactic acid bacteria to enhance its flavor and used for bread making. The study also explored the positive effect of fermented cream on bread quality, especially the aroma formation. The bread quality was assessed by sensory evaluation, texture, and color determination, and the changes in bread dough characteristics were evaluated using a rheofermentometer and a dynamic rheometer. Furthermore, the influence of fermented cream-SPI flavor on bread volatile compounds (VOCs) was investigated using gas chromatography–mass spectrometry and principal component analysis. The results showed that the fermented cream-SPI flavor improved the texture of bread by increasing the gas production and the gluten strength of the dough. It reduced the crumb hardness from 337 ± 12 g to 171 ± 6 g and increased the specific volume from 3.51 ± 0.05 g/mL to 4.19 ± 0.06 g/mL. Moreover, the cream-SPI flavor improved the bread aroma by providing VOCs directly (acids, 2-nonanone, 2-undecanone, 2-tridecanone, and δ-dodecalactone) or precursor substances for VOC formation [esters, (E,E)-2,4-nonadienal, (E)-2-nonenal, and 1-octen-3-ol] during the bread-making process. The present study suggested that the partial substitution of SPI in cream after fermentation had great potential as a bread quality improver to enhance both the texture and aroma of bread.
文摘The effect of low methyl pectin, guar and K-carrageenan at concentrations of 1, 2 and 3% and their combinations at concentrations of 2 and 3% on quality attributes and staling of gluten free bread was studied. Among investigated samples, control （starch） bread with no added
文摘In this study,the different physical and chemical properties of wheat were studied,and on this basis,and the quality of steamed bread made was evaluated.We analyzed the correlation between the evaluation indexes of steamed bread and the basic physical and chemical indexes of wheat,and investigated important factors that affect the evaluation indexes of steamed bread,including flour extraction rate,protein content,amylose content,protein,added amount of yeast,fermentation time and other aspects.According to the study results,it was shown that different factors had different effect on steamed bread quality,with both positive correlation and negative correlation.
基金the General Directorate of Agricultural Research and Policies for supporting the project“Investigation of Using Potential of Thermal Sourced Native Fungal Alpha Amylase Enzyme in Improving Bread Quality Using Biotechnological Processes”numbered with TAGEM/HSGYAD/16/A05/P01/103.
文摘Many industrial processes may quickly proceed with biotechnological and enzymatic support.Functional and production facilitator properties of enzymes have provided variable advantages for industry.Therefore,enzyme utilization has become inevitable for industry and supplied financial advantages in case of the high energy requirement process.In the study,the amylase enzymes were isolated from thermal spring sources,and the effect on bread quality was examined.Firstly,fungal amylases were isolated from thermal spring sources(29-98◦C)in various places around Turkey.After determining the functional properties of amylase enzymes,the most active enzyme was used in bread production to examine their effect on bread quality.The maximum alpha-amylase activity(38.6 U/mg)has been detected in Aspergillus niger G 2-1 isolate.When compared with the commercially available one,native alpha-amylase increased the bread volume.A significant difference(p<0.01)was found in the color properties and size of the bread between microbial produced in this study and commercially produced alpha-amylase.Five ppm alpha-amylase addition showed the optimum bread properties for dough processing.
文摘Public institutions, such as kindergartens, are committed to ordering food according to the Slovenian Law on public procurement （ZJN-3）, which is compliant with EU legislation. There are many bread manufacturers in the market, therefore contracting authority has the challenging task to provide a diverse and high-quality bread and bakery pastries through the process of public procurement. Each buyer has the option of ordering food through the so-called ＂short chain＂, which allows the ordering of locally produced cereals, bread from the organic and integrated production. The Ministry of Health of the Republic of Slovenia issued a ＂Guide to Quality Standards of Food in Public Ordering for Educational Institutions＂ which supports the ordering process. In addition to quality requirements, the buyer divides the tender documentation into several groups and subgroups （e.g. Bread, Bakery pastries and Bread of organic production）. The bakery industry is aware that in kindergartens high-quality bread and bakery pastries are required, therefore they already offer products with reduced salt, sugars, fats, products without trans-fatty acids and gluten. Taking into account the appropriate purchasing specifications and good knowledge of legislation, with respect to public procurement law-related orders, children in kindergartens can be provided with high-quality bread and bakery pastries.
文摘Samples of 12 hard winter wheats and their flours that produced breads varying in crumb grain scores were studied for 38 quality parameters including: wheat physical and chemical characteristics; flour ash and protein contents,starch damage,swelling power,pasting characteristics,and flour particle size distribution; dough properties determined by a mixograph; and breadmaking properties for pup loaves (100g flour). Only two parameters,the protein content of wheat and the granulation of flour,showed significant correlations with bread crumb grain scores. Protein content of wheat ranging 12.9%～14.5% determined by an NIR method showed a weak inverse relationship (r =-0.61,p<0.05) with bread crumb grain score. Flour particle size distribution measured by both Alpine Air Jet Sieve and NIR methods revealed that the weight wt % of particles less than 38μm in size and representing 9.6%～19.3% of the flour weights was correlated positively (r =0 .78,p<0.01) with crumb grain score,whereas wt % of flour particles larger than 125μm had an inverse relationship (r =-0.60,p<0.05) with crumb grain score.
基金supported by the National Natural Science Foundation of China(32472397)the supported by Agriculture Research System of China(CARS-06-14.5-A29).
文摘While foxtail millet boasts high nutritional value,its use is still not fully realized.Various fermentation agents were used on millet dough to enhance the flavor and quality of staple foods based on millet.The study investigates the effects of fermentation on the gelatinization properties,rheological behavior,water distribution,microstructure,and flavor profile of foxtail millet steamed bread.Results showed an increase in the viscosity of sourdough millet dough(SD)and lactic acid bacteria millet dough(LABD)compared to the yeast millet dough,indicating enhanced stability of the products when multiple microbial strains were added.In the LABD,lactic acid bacteria metabolism reduced hydrogen atom levels,shortened peak time,and improved water retention.The tan δ initially decreased and then stabilized as angular frequency increased,demonstrating higher viscoelasticity and better maintenance of the gluten network.Microstructural analysis revealed that natural fermentation enhanced the gluten network in the dough through enzymatic modification of protein structures.SD and LABD fermentation significantly improved the texture of the steamed bread and enhanced the aroma of volatile compounds,particularly esters and aldehydes.Ethyl lactate and ethyl nonanoate were identified as potential contributors to the natural and fresh aroma of the bread.These findings indicate that multi-strain natural fermentation is valuable in practical applications and may inspire future innovations in millet-based staple food production.
基金This research has been financially supported by National Key R&D Program of China(2019YFD1002300)Open Project Program of Grain,Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province,Henan University of Technology(GO202216)+1 种基金Doctor Foundation of Henan University of Technology(2019BS057)Cultivation Programme for Young Backbone Teachers in Henan University of Technology for financial support(21420187).
文摘Chestnut is a high nutritional value food that has been widely used as a tonic in traditional Chinese medicine.As an emerging functional food ingredient,Chinese chestnuts are rich in a range of bioactive nutrients such as starch,dietary fiber,fat,protein,trace metal element and vitamins A,B,C,D and other nutrients.In our study,Chinese chestnut powder(CCP)were added into bread formulation at 2%-6%levels(based on flour weight)to produce fresh bread with enhanced anti-staling characteristics and starch digestion inhibitory ability.The texture properties,retrogradation enthalpy,water distribution,and estimated glycemic index(eGI)of wheat bread containing CCP as a functional additive were also investigated.The results showed that incorporation of CCP apparently affected bread texture,resulting in increased hardness,as well as decreased the specific volume of wheat bread.These influences were generally proportional to the amount of CCP used.It was found that adding too much CCP resulted in a dark red color,showing increased significantly higher total color difference(ΔE)and L values.Conversely,addition of CCP significantly reduced starch digestion rate and digestion extent in bread,and the reduction degree was positively related to the amount of CCP applied.The greatest reduction in eGI value from 79.40(control)to 75.02(6%CPP bread)was observed.Meanwhile,the content of resistant starch of 6%CPP bread was about 1.36 times higher than that of control bread.CCP also reduced crumb water loss and drove the water shift from the bound to the mobile state after stored for 7 days.The retrogradation enthalpy analyses further confirmed that CCP inhibited starch retrogradation and recrystallization.These results suggested that Chinese chestnut powder could be incorporated into fresh bread to provide health functions,such as lowering potential glycaemic response and improving anti-staling characteristics of bread.
基金supported by Young Key Teachers Training Program of Henan University of Technology and Young Key Teachers Cultivation Plan in Colleges and Universities of Henan province (2019GGJS-088)sponsored by Natural Science Foundation of Henan(202300410113)
文摘Sourdough starters for making traditional steamed bread are rich in microbes.Studies have shown that,in addition to yeast and lactic acid bacteria(LAB),acetic acid bacteria(AAB)are other functional species in sourdough,but the influences of AAB on the properties of sourdough and steamed bread were rarely reported.This study aimed to assess the effects of a selected strain of acetic acid bacterium on the properties of sourdough and steamed bread.Sourdoughs and steamed breads were prepared from five different starter cultures,marked as CK(control check,with no starters),Y(only yeast),YL(yeast+LAB),YA(yeast+AAB)and YLA(yeast+LAB+AAB),and their properties were determined.The results of sour dough properties showed that the YLA sourdough had the highest total titratable acid of 14.6 mL and the lowest pH of 3.87 compared with the other groups after fermentation to 8 h;and the YLA sourdough had the greatest elasticity and viscosity.The results of quality properties of steamed bread revealed that the L*value(88.40±0.09)of the YA steamed bread was significantly higher than those of the YLA and YL steamed breads;the YLA steamed bread had the highest specific volume and the highest sensory score of 89.6±3.31 in comparison to those of the other groups;the hardness and chewiness of YLA and YA steamed breads were significantly lower than those of the other groups.Volatile compounds in the steamed breads were also determined by SPME-GC-MS.A total of 42 flavor substances were detected,including 3 kinds of alcohols,8 kinds of aldehydes,7 kinds of ketones,2 kinds of acids,15 kinds of esters,1 furan,and 6 kinds of other types of compounds,mainly alkanes and esters,followed by alcohols and aldehydes.The YLA steamed bread was richer in esters,aldehydes,and acids than those from the other treatment groups.By contrast,alkanes and aldehydes were dominant in the Y and YL steamed breads.Therefore,the flavor and quality of the steamed bread made from the YLA sourdough could be improved obviously.These results could provide references for the application of AAB in dough fermentation and the improvement of new kinds of starters.
基金supported by the National Natural Science Foundation of China(No.32272458,32402061,32472482).
文摘To develop novel fermentation strains for enhancing the texture and flavor of steamed bread,this study screened Weissella confusa GTA22(WC)and Weissella koreensis QAY6(WK)from five Weissella strains for single strain fermentation and co-fermentation experiments with Saccharomyces cerevisiae(SC).The results indicated that the fermentability of WK in dough reached approximately 81%of that of S.cerevisiae.Co-fermentation facilitated the production of organic acids,reduced the mobility of water molecules in dough,and made the protein network structure more ordered.In addition,the flavor(aroma and taste)score of steamed bread in WC+SC group was 23.65%higher than that of steamed bread in SC group,which was the most popular in sensory evaluation,and its overall acceptability was 8.05 points.The steamed bread of WK+SC group was the softest,with a specific volume of 2.64±0.10 mL/g.Meanwhile,W.confusa GTA22 and W.koreensis QAY6 exhibit considerable potential as single strain fermentation agents for dough.
基金funded by National Natural Science Foundation of China(grant No.:32302035)Wuxi Science and Technology Development Fund(grant No.:K20231030)+3 种基金the Fundamental Research Funds for the Central Universities(grant No.:JUSRP124031)China Postdoctoral Science Fund-General Fund(grant No.:2024M751155)China Postdoctoral Science Fund-Special Fund(grant No.:2024T170351)Jiangsu Basic Research Center for Synthetic Biology(grant No.:BK20233003).
文摘The selection of high-performing Saccharomyces cerevisiae strains is essential for enhancing bread quality and addressing the evolving demands of industrial and artisanal baking.In this study,ten wild S.cerevisiae strains were systematically compared with a commercial reference strain(ACY297)to evaluate their fermentation capacity,metabolic traits,and baking performance.The wild isolates exhibited substantial variability in CO_(2)production,carbon source utilization,and sporulation efficiency.Notably,strains ACY34 and ACY36 demonstrated superior gas production and efficient maltose metabolism,making them well-suited for flours with low intrinsic sugar content.Breads fermented with different strains showed significant differences in specific volume(ranging from 3.10 to 4.48 mL/g),textural properties,residual sugars,acidity,and sensory attributes.ACY34 and ACY36 yielded softer,more elastic breads with favorable organic acid profiles and high overall sensory scores,while strains such as ACY42 and ACY44 were constrained by poor sugar utilization.Pearson correlation analysis revealed strong associations between residual glucose and bread quality indicators,underscoring the pivotal role of sugar metabolism in determining loaf structure and texture.These findings highlight the functional potential of select wild S.cerevisiae strains and provide a foundation for their application in developing specialized or premium bakery products.The study also supports future efforts to expand the genetic and phenotypic diversity of baker’s yeast used in commercial settings.
基金We are grateful for the financial supports of the research from Grants(31071595,20576046)from the National Natural Science Foundation of ChinaNational Key Special Project for the 13th National 5-Year Plan Program of China(2016YFD0400500)+2 种基金Shandong Taishan Leading Talents Expert Program of China(202025)Fujian“Hundreds of Talents Expert”Program of China(20172022)MagiBake International,Inc.(Wuxi,China).
文摘This study aimed to investigate the effect of incorporation of kiwifruit substrate fermented by 3 highβ-glucosidase producing lactic acid bacteria(LAB)of Lactobacillus harbinensis(M12,M24)and Pediococcus pentosaceus(J28)on physicochemical and rheo-fermentation properties during proofing of wheat dough.Quality,sensory evaluation,antioxidant content and activity,and flavor profiles of bread was evaluated.Results revealed that LAB strains adequately adapted(J28>M12>M24)and produced enzymes during substrate fermentation.In dough,incorporation of fermented substrate increased acidity,soluble dietary fiber,β-glucosidase andα-amylase activity and gas retention during proofing,in a strain dependent manner(J28>M12>M24).The subsequent breads exhibited higher specific volume and had softer crumbs.Furthermore,total flavonoid,total phenolic,antioxidant activity,flavor content and intensity increased in breads incorporated with fermented substrate.Overall sensory acceptance was in order,bread containing substrates fermented by J28(KFB-J28)>M12(KFB-M12)>M24(KFB-M24)>wheat bread(WB)>bread containing unfermented substrate(KFB).Changes observed were attributed to biotransformation byβ-glucosidase which increasingly degraded dietary fibers into soluble dietary fiber,increased acidity,released glycosylated aroma compounds and phenolic compounds in substrate.When incorporated in dough,fermented kiwifruit substrates stabilized gluten network,increased yeast metabolism and gas retention during proofing.Subsequently,KFB-J28,KFB-M12,and KFB-M24 had higher antioxidant content and activity,higher flavor content and intensity,better quality and were more accepted compared to WB and KFB.This suggested the potential role played byβ-glucosidases through LAB fermentation on functionally enriching and adding value to kiwifruit substrate as a novel functional ingredient in bakery industry.
基金This study was funded by the 13th national five-year plan for Key Research and Development of China“modern food processing and food storage and transportation technology and equipment”(No.2018YFD0400404).
文摘A novel glutamate-dependent poly-γ-glutamic acid(γ-PGA)-producing strain Bacillus velezensis CAU263 isolated from Chinese traditional Douchi was evaluated.An efficient method ofγ-PGA production was performed by this strain via solid-state fermentation(SSF)using guar meal.The maximal yield ofγ-PGA reached 158.5 g/kg dry weight(DW)in 250 mL flasks and 155.1 g/kg DW in shallow tray,respectively.The molecular weight ofγ-PGA was 3.8×106 Da,the ratio of L/D-glutamic acid was 26.1%and 73.9%.Additionally,γ-PGA significantly improved the operating characteristics of wheat dough,the specific volume of bread was increased by 15.8%and the bread hardness was reduced by 44.2%owing to the addition of 0.3 g/kgγ-PGA.Thus,γ-PGA could be produced by Bacillus velezensis CAU263 at high level using guar meal and might have potential application prospect in food industry.
