- -

Understanding the effect of emulsifiers on bread aeration during breadmaking

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

  • Estadisticas de Uso

Understanding the effect of emulsifiers on bread aeration during breadmaking

Mostrar el registro sencillo del ítem

Ficheros en el ítem

Thumbnail
Nombre: Garzon;Hernando;Llorca ...
Tamaño: 1.312Mb
Formato: PDF
Descripción: Versión del Autor.
Abrir
[Cerrado]
Nombre: JSciFoodAgric2018 ...
Tamaño: 3.588Mb
Formato: PDF
Descripción: Versión editorial
Solicitar una copia al autor
dc.contributor.author Garzon, Raquel es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.contributor.author Llorca Martínez, Mª Empar es_ES
dc.contributor.author Molina Rosell, Maria Cristina es_ES
dc.date.accessioned 2020-06-12T03:33:40Z
dc.date.available 2020-06-12T03:33:40Z
dc.date.issued 2018-11 es_ES
dc.identifier.issn 0022-5142 es_ES
dc.identifier.uri http://hdl.handle.net/10251/146173
dc.description.abstract [EN] BACKGROUNDMuch research has been done to explain the action of emulsifiers during breadmaking, but there is still plenty unknown to elucidate their functionality despite their diverse chemical structure. The aim of the present study was to provide some light on the role of emulsifiers on air incorporation into the dough and gas bubbles progress during baking and their relationship with bread features. Emulsifiers like diacetyl tartaric acid ester of monoglycerides (DATEM), sodium stearoyl lactylate (SSL), distilled monoglyceride (DMG-45 and DMG-75), lecithin and polyglycerol esters of fatty acids (PGEF) were tested in very hydrated doughs. RESULTSEmulsifiers increase the maximum dough volume during proofing. Emulsifiers increase the number of bubbles incorporated during mixing, observing higher number of bubbles, particularly with PGEF. Major changes in dough occurred at 70K when bubble size augmented, becoming more heterogeneous. DMG-75 produced the biggest bubbles. As a consequence, emulsifiers tend to increase the number of gas cells with lower size in the bread crumb, but led to greater crumb firmness, which suggested different interactions between emulsifiers and gluten, affecting protein polymerization during baking. CONCLUSIONThe progress of the bubbles during baking allowed the differentiation of emulsifiers, which could explain their performance in breadmaking. (c) 2018 Society of Chemical Industry es_ES
dc.description.sponsorship Authors acknowledge the financial support of the Spanish Ministry of Economy and Competitiveness (Project AGL2014-52928-C2-1-R), the European Regional Development Fund (FEDER) and Generalitat Valenciana (Project Prometeo 2017/189). es_ES
dc.language Inglés es_ES
dc.publisher John Wiley & Sons es_ES
dc.relation.ispartof Journal of the Science of Food and Agriculture es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Emulsifier es_ES
dc.subject Image analysis es_ES
dc.subject Bubble es_ES
dc.subject Dough aeration es_ES
dc.subject Bread es_ES
dc.subject Crumb es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Understanding the effect of emulsifiers on bread aeration during breadmaking es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1002/jsfa.9094 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//AGL2014-52928-C2-1-R/ES/MODIFICACION ENZIMATICA DE MATRICES HIDROCARBONADAS DIRIGIDA A LA MEJORA NUTRICIONAL DE ALIMENTOS HORNEADOS SIN GLUTEN/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//PROMETEO%2F2017%2F189/ES/2017-2021 LINCE. Innovation, Quality and Development of Cereal Based Foods (Leading INnovation in CEreals, LINCE)/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Garzon, R.; Hernando Hernando, MI.; Llorca Martínez, ME.; Molina Rosell, MC. (2018). Understanding the effect of emulsifiers on bread aeration during breadmaking. Journal of the Science of Food and Agriculture. 98(14):5494-5502. https://doi.org/10.1002/jsfa.9094 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1002/jsfa.9094 es_ES
dc.description.upvformatpinicio 5494 es_ES
dc.description.upvformatpfin 5502 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 98 es_ES
dc.description.issue 14 es_ES
dc.relation.pasarela S\368801 es_ES
dc.contributor.funder Generalitat Valenciana es_ES
dc.contributor.funder European Regional Development Fund es_ES
dc.contributor.funder Ministerio de Economía y Competitividad es_ES
dc.description.references Rosell, C. M., & Garzon, R. (2015). Chemical Composition of Bakery Products. Handbook of Food Chemistry, 191-224. doi:10.1007/978-3-642-36605-5_22 es_ES
dc.description.references Chin, N. L., & Campbell, G. M. (2005). Dough aeration and rheology: Part 1. Effects of mixing speed and headspace pressure on mechanical development of bread dough. Journal of the Science of Food and Agriculture, 85(13), 2184-2193. doi:10.1002/jsfa.2236 es_ES
dc.description.references Trinh, L., Lowe, T., Campbell, G. M., Withers, P. J., & Martin, P. J. (2015). Effect of sugar on bread dough aeration during mixing. Journal of Food Engineering, 150, 9-18. doi:10.1016/j.jfoodeng.2014.10.020 es_ES
dc.description.references Peighambardoust, S. H., Fallah, E., Hamer, R. J., & van der Goot, A. J. (2010). Aeration of bread dough influenced by different way of processing. Journal of Cereal Science, 51(1), 89-95. doi:10.1016/j.jcs.2009.10.002 es_ES
dc.description.references Chin, N. L., Campbell, G. M., & Thompson, F. (2005). Characterisation of bread doughs with different densities, salt contents and water levels using microwave power transmission measurements. Journal of Food Engineering, 70(2), 211-217. doi:10.1016/j.jfoodeng.2004.09.024 es_ES
dc.description.references Mehta, K. L., Scanlon, M. G., Sapirstein, H. D., & Page, J. H. (2009). Ultrasonic Investigation of the Effect of Vegetable Shortening and Mixing Time on the Mechanical Properties of Bread Dough. Journal of Food Science, 74(9), E455-E461. doi:10.1111/j.1750-3841.2009.01346.x es_ES
dc.description.references Bellido, G. G., Scanlon, M. G., & Page, J. H. (2009). Measurement of dough specific volume in chemically leavened dough systems. Journal of Cereal Science, 49(2), 212-218. doi:10.1016/j.jcs.2008.10.002 es_ES
dc.description.references Moayedallaie, S., Mirzaei, M., & Paterson, J. (2010). Bread improvers: Comparison of a range of lipases with a traditional emulsifier. Food Chemistry, 122(3), 495-499. doi:10.1016/j.foodchem.2009.10.033 es_ES
dc.description.references Van Steertegem, B., Pareyt, B., Brijs, K., & Delcour, J. A. (2013). Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough. Food Chemistry, 141(4), 4179-4185. doi:10.1016/j.foodchem.2013.07.017 es_ES
dc.description.references Gómez, A. V., Buchner, D., Tadini, C. C., Añón, M. C., & Puppo, M. C. (2012). Emulsifiers: Effects on Quality of Fibre-Enriched Wheat Bread. Food and Bioprocess Technology, 6(5), 1228-1239. doi:10.1007/s11947-011-0772-7 es_ES
dc.description.references Aamodt, A., Magnus, E. M., & FAERGESTAD, E. M. (2003). Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics. Journal of Food Science, 68(7), 2201-2210. doi:10.1111/j.1365-2621.2003.tb05747.x es_ES
dc.description.references Farvili, N., Walker, C. E., & Qarooni, J. (1995). Effects of Emulsifiers on Pita Bread Quality. Journal of Cereal Science, 21(3), 301-308. doi:10.1006/jcrs.1995.0033 es_ES
dc.description.references Gómez, M., del Real, S., Rosell, C. M., Ronda, F., Blanco, C. A., & Caballero., P. A. (2004). Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality. European Food Research and Technology, 219(2), 145-150. doi:10.1007/s00217-004-0937-y es_ES
dc.description.references Ravi, R., Manohar, R. S., & Rao, P. H. (2000). Influence of additives on the rheological characteristics and baking quality of wheat flours. European Food Research and Technology, 210(3), 202-208. doi:10.1007/pl00005512 es_ES
dc.description.references Rodríguez-García, J., Salvador, A., & Hernando, I. (2013). Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties. Food and Bioprocess Technology, 7(4), 964-974. doi:10.1007/s11947-013-1066-z es_ES
dc.description.references Garzón, R., Rosell, C. M., Malvar, R. A., & Revilla, P. (2017). Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance. International Journal of Food Science & Technology, 52(4), 1000-1008. doi:10.1111/ijfs.13364 es_ES
dc.description.references Gómez, A. V., Ferrer, E., Añón, M. C., & Puppo, M. C. (2012). Analysis of soluble proteins/aggregates derived from gluten-emulsifiers systems. Food Research International, 46(1), 62-68. doi:10.1016/j.foodres.2011.12.007 es_ES
dc.description.references Ferrer, E. G., Gómez, A. V., Añón, M. C., & Puppo, M. C. (2011). Structural changes in gluten protein structure after addition of emulsifier. A Raman spectroscopy study. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 79(1), 278-281. doi:10.1016/j.saa.2011.02.022 es_ES
dc.description.references Turbin-Orger, A., Boller, E., Chaunier, L., Chiron, H., Della Valle, G., & Réguerre, A.-L. (2012). Kinetics of bubble growth in wheat flour dough during proofing studied by computed X-ray micro-tomography. Journal of Cereal Science, 56(3), 676-683. doi:10.1016/j.jcs.2012.08.008 es_ES
dc.description.references Babin, P., Della Valle, G., Chiron, H., Cloetens, P., Hoszowska, J., Pernot, P., … Dendievel, R. (2006). Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking. Journal of Cereal Science, 43(3), 393-397. doi:10.1016/j.jcs.2005.12.002 es_ES
dc.description.references Kokelaar, J. J., Garritsen, J. A., & Prins, A. (1995). Surface rheological properties of sodium stearoyl-2-lactylate (SSL) and diacetyl tartaric esters of mono (and di) glyceride (DATEM) surfactants after a mechanical surface treatment in relation to their bread improving abilities. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 95(1), 69-77. doi:10.1016/0927-7757(94)03009-o es_ES
dc.description.references Chakrabarti-Bell, S., Wang, S., & Siddique, K. H. M. (2014). Flour quality and disproportionation of bubbles in bread doughs. Food Research International, 64, 587-597. doi:10.1016/j.foodres.2014.07.025 es_ES
dc.description.references McClements, D. J. (2015). Food Emulsions. doi:10.1201/b18868 es_ES
dc.description.references AZIZI, M. H., & RAO, G. V. (2005). Effect of Surfactant Gels on Dough Rheological Characteristics and Quality of Bread. Critical Reviews in Food Science and Nutrition, 44(7-8), 545-552. doi:10.1080/10408690490489288 es_ES
dc.description.references Gomes-Ruffi, C. R., Cunha, R. H. da, Almeida, E. L., Chang, Y. K., & Steel, C. J. (2012). Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage. LWT, 49(1), 96-101. doi:10.1016/j.lwt.2012.04.014 es_ES
dc.description.references Upadhyay, R., Ghosal, D., & Mehra, A. (2012). Characterization of bread dough: Rheological properties and microstructure. Journal of Food Engineering, 109(1), 104-113. doi:10.1016/j.jfoodeng.2011.09.028 es_ES


Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem