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Understanding the effect of emulsifiers on bread aeration during breadmaking

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Understanding the effect of emulsifiers on bread aeration during breadmaking

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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 MINECO/AGL2014-52928-C2-1-R es_ES
dc.relation GV/Prometeo 2017/189 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.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


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