Article
Chemistry, Applied
Chunhuan Liu, Yunxing Li, Rong Liang, Hong Sun, Lei Wu, Cheng Yang, Yuanfa Liu
Summary: The interactions between low-molecular-weight emulsifier (LME) and polymer in emulsion system were studied, and the mechanisms of stabilizing emulsions were investigated. It was found that LME was more efficiently adsorbed on the oil-water interface and formed a honeycomb structure, enhancing the stability of the emulsion gels.
Article
Chemistry, Applied
Xiaoyu Chen, Chaofan Wang, Xiaoyang He, Yang Qin, Lei Dai, Liu Xiong, Tao Wang, Rui Shi, Na Ji, Qingjie Sun
Summary: This study examined the physicochemical properties of potato starch-sodium stearoyl lactylate (SSL) complexes formed by annealing potato starch with 0.6% SSL in different ethanol solutions. The complexes showed higher iodine binding capacity and thermal stability, as well as decreased swelling power and solubility of starch granules. The results suggest that the starch-SSL complexes have potential applications in high-temperature processed foods.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Shang Lin, Bingyu Huang, Shuxiang Liu, Yaowen Liu, Qing Zhang, Wen Qin
Summary: The aim of this study was to improve the starch digestibility of wheat bread by adding Qingke flour. The results showed that the addition of Qingke flour significantly reduced the starch digestion of bread, but also resulted in a decrease in bread quality and sensory attributes. However, the addition of certain additives improved the quality and sensory characteristics of the bread. Additionally, the Qingke-supplemented bread produced new volatile compounds, resulting in a different aroma compared to the original wheat bread.
Article
Chemistry, Applied
Yingqi Ruan, Yan Xu, Wenchi Zhang, Rongzhen Zhang
Summary: A maltogenic amylase-producing strain of bacteria was identified and its coding gene was successfully cloned and overexpressed in Bacillus subtilis WB600. The recombinant maltogenic amylase exhibited high activity and stability, significantly improving dough characteristics and reducing bread hardness. Compared with other commercial enzymes, BLMA showed better performance in improving bread volume and maintaining sensory qualities, offering potential for enhancing bread quality and shelf life.
Article
Chemistry, Applied
Yanfei Cao, Lijun Jiang, Wenjing Suo, Yuxin Deng, Min Zhang, Shuang Dong, Peng Guo, Shanfeng Chen, Hongjun Li
Summary: The study aimed to evaluate the improvement of processing characteristics of steamed bread enriched with potato pulp by adding different emulsifiers and enzymes. Results showed that Soy L and GOX significantly enhanced the viscoelasticity and strength of potato pulp dough, as well as the fermentation properties, specific volume, crumb structure, and softness of steamed bread. Soy L and GOX can be used as effective improvers for potato pulp steamed bread.
Article
Chemistry, Applied
Konstantinos Korompokis, Lomme J. Deleu, Niels De Brier, Jan A. Delcour
Summary: Enzymatic modification of starch during bread making can alter starch structure and affect bread texture and starch digestibility.
Article
Food Science & Technology
Gerold Felix Rebholz, Karin Sebald, Sebastian Dirndorfer, Corinna Dawid, Thomas Hofmann, Katharina Anne Scherf
Summary: Commercial enzyme preparations were used to study the impact of maltogenic alpha-amylase and maltotetraogenic amylase on straight dough wheat bread, identifying specific amylases responsible for the amylolytic activity and clarifying their effects on sugar composition during storage. Despite changes observed in bread crumb, there is no definite evaluation of their potential technological function in the final product. This study contributes to a fundamental understanding of the relation between specific amylases, residual activity, and saccharide composition changes in wheat bread during storage.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Arzu Unal, Asiye Seis Subasi, Semra Malkoc, Ijlal Ocak, S. Elif Korcan, Elif Yetilmezer, Seyhun Yurdugul, Hulya Yaman, Turgay Sanal, Alaettin Keceli
Summary: This study isolated amylase enzymes from thermal springs, with different sources showing varying effects on bread production including improved volume and color properties. The optimal concentration for dough processing was found to be 5 ppm of α-amylase addition.
Article
Food Science & Technology
Yi Chen, Severin Eder, Sidonia Schubert, Sarah Gorgerat, Elena Boschet, Livia Baltensperger, Christian Stadeli, Simon Kuster, Peter Fischer, Erich J. Windhab
Summary: The study found that two amylases have effects on the rheological properties, quality, and staling of wheat flour and partially baked bread. Maltotetraose-producing amylase was more effective in slowing bread staling compared to maltogenic amylase.
ACS FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Environmental Sciences
Ismail Naneli
Summary: Significant differences were found in the rheological properties of different bread wheat varieties cultivated in Sivas, with Flamura-85 showing the highest water absorption and extensibility, while Esperia and Tosunbey stood out in terms of various parameters. In another study involving imported bread wheat varieties in Turkey, Orenburgskaya-10 (Kazakh), Krasnodar (Russian), and Zitnica (Hungarian) cultivars displayed distinct physicochemical properties, suggesting Orenburgskaya-10 might offer higher quality compared to other cultivars if imported into Turkey.
FRESENIUS ENVIRONMENTAL BULLETIN
(2021)
Review
Biotechnology & Applied Microbiology
Ticiane Carvalho Farias, Haroldo Yukio Kawaguti, Maria Gabriela Bello Koblitz
Summary: Starch is commonly used in processed foods and industrial products, but often needs modification using enzymes for specific properties and increased value. Bacillus species are known for their superior production of amylases through biotechnological processes, supporting large-scale fermentations on low-cost substrates.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Caroline Alves Cayres, Jose Luis Ramirez Ascheri, Maria Antonieta Peixoto Gimenes Couto, Eveline Lopes Almeida
Summary: This study aimed to obtain gluten-free pregelatinized composite flours using whole-grain sorghum flour. The study showed that conditioning moisture had the greatest impact on flour properties such as peak viscosity and setback. Pregelatinized composite flours with similar pasting properties to chemically modified sorghum starches were successfully obtained.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Michele Scarton, Jose Ricardo Crepaldi Ganancio, Matheus Henrique Mariz de Avelar, Maria Teresa Pedrosa Silva Clerici, Caroline Joy Steel
Summary: The joint use of lime juice and enzymes is suitable for clean label pan breads, maintaining a soft crumb and longer shelf life without additives.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Food Science & Technology
Caroline Alves Cayres, Jose Luis Ramirez Ascheri, Maria Antonieta Peixoto Gimenes Couto, Eveline Lopes Almeida
Summary: This study aimed to optimize cake premix formulations using gluten-free cereals and nutrient-rich by-products to create gluten-free cakes with both nutritional and functional benefits. The results showed that the cakes produced were not only good sources of protein and dietary fiber, but also enriched in bioactive compounds.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Chemistry, Applied
Amanda de Cassia Nogueira, Etiene Valeria de Aguiar, Vanessa Dias Capriles, Caroline Joy Steel
Summary: The study examined the partial replacement of wheat flour with different protein isolates in biscuit making. The high water absorption capacities of protein blends affected process and technological characteristics, but the quality of baked biscuits remained similar to the control. The findings demonstrated that protein blends can be used to increase protein content in biscuits while maintaining acceptable baking properties.
Review
Food Science & Technology
Jefferson Henrique Tiago Barros, Ludmilla de Carvalho Oliveira, Marcelo Cristianini, Caroline Joy Steel
Summary: This article reviews the research progress on improving the quality of wheat flour using non-thermal emerging technologies. These technologies can enhance the quality of flour by modifying its gluten component and avoiding the use of chemical additives.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Amanda de Cassia Nogueira, Rafael Kaian do Nascimento de Aquino, Caroline Joy Steel
Summary: This study evaluated the rheological properties of wheat flour doughs substituting with pea, soybean, and whey protein isolates, comparing their behavior. The results showed that pea protein had the least impact on pure flour, while whey protein caused significant changes and soybean protein was in between. Adding 10% pea or soybean protein, or 5% whey protein did not greatly modify the viscoelasticity of the dough, making them suitable for bread production. Higher concentrations of protein would be more suitable for making molded biscuits.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Lara T. G. F. Brites, Ana P. Rebellato, Adriana D. Meinhart, Helena Teixeira Godoy, Caroline J. Steel
Summary: This study explored the use of refined buckwheat flour (RBF) and whole-grain buckwheat flour (WBF) in gluten-free bread production, showing that RBF had superior pasting and thermomechanical properties, while WBF contributed to increased antioxidant capacity and protein content in the bread. Different flour formulations led to variations in bread characteristics and nutritional profiles.
Article
Chemistry, Applied
Fernanda Ortolan, Karoline Urbano, Flavia Maria Netto, Caroline Joy Steel
Summary: Research on commercial vital wheat gluten revealed chemical and structural differences among different sources, showcasing variations in elasticity, extensibility, and gluten network structure.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Jefferson Henrique Tiago Barros, Vitor Anselmo da Guia Ribeiro, Mariana de Paula Krauss Ferreira, Caroline Joy Steel
Summary: The study revealed that treating vital gluten with 50W non-thermal plasma can enhance the stability and strength of dough, leading to an increase in specific volume and number of alveoli in bread. Under appropriate conditions, non-thermal plasma can positively modulate the functionality of vital gluten.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Jefferson H. T. Barros, Flavio M. Montenegro, Caroline J. Steel
Summary: This study found that non-thermal plasma technology treatment on vital wheat gluten can improve the quality characteristics of dough, including promoting water absorption capacity, increasing wet gluten content and gluten index, and enhancing gluten extensibility.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Chemistry, Applied
Lara T. G. F. Brites, Ana P. Rebellato, Adriana D. Meinhart, Helena T. Godoy, Juliana A. L. Pallone, Caroline J. Steel
Summary: The study evaluates the nutritional quality and bioactive potential of breads made with different ratios of buckwheat flour to wheat flour. The results show that breads made with whole buckwheat flour have higher mineral and fiber contents, while those made with refined buckwheat flour have higher bioaccessibility. The levels of rutin and quercetin increase after baking. The study also finds that breads with 30% buckwheat flour are well accepted by consumers.
Article
Chemistry, Applied
Leticia Cappuccelli Pinto, Ana Paula Rebellato, Caroline Joy Steel
Summary: The study evaluated the effects of reducing fat and sugar content in pound cakes using hydrated chia seeds as a fat replacer. The results showed that hydrated chia seeds have potential as a fat substitute, but further adjustments are needed.
Article
Food Science & Technology
Graziele Grossi Bovi Karatay, Ana Paula Rebellato, Caroline Joy Steel, Miriam Dupas Hubinger
Summary: The study shows that chickpea aquafaba-based emulsions have the potential to replace palm oil in pound cake recipes, reducing total and saturated fat content while maintaining slightly higher specific volume in cakes. Sensory evaluation revealed no significant difference in attributes between cakes with the emulsions and those with palm oil, indicating promising results for the use of chickpea aquafaba in baking applications.
Article
Food Science & Technology
Bruna dos Reis Gasparetto, Rafael Chelala Moreira, Rayanne Priscilla Franca de Melo, Aline de Souza Lopes, Liliana de Oliveira Rocha, Glaucia Maria Pastore, Juliano Lemos Bicas, Julian Martinez, Caroline Joy Steel
Summary: This study aimed to verify the antifungal activity of Tahiti lemon essential oil (LEO) and its fractions against Penicillium sumatrense and Aspergillus niger isolated from pan bread. The results showed that supercritical CO2 fractionation could improve the antifungal efficiency of LEO, and the soluble fraction showed stronger antifungal potential.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Fabio P. Pereira P. de Freitas, Caroline J. Steel, Suzana Caetano da Silva Lannes
Summary: This study investigated the physicochemical characteristics of Brewers' spent grain (BSG) and the effects of substituting wheat flour with different types of BSG on dough and bread quality. The results showed that BSG from barley malt beers had higher protein and lower carbohydrate content compared to barley/wheat malt BSG. The addition of BSG affected the water absorption, development time, and stability of the dough. The prediction of bread-making performance showed that the quality of breads made with BP and control flour was as expected, while breads made with W and IPA scored lower due to lower stability. The significance of this study lies in understanding how the composition of BSG and beer style can influence bread quality. Overall, the study is rated 7 out of 10 in terms of importance.
