Nasim Hasanpoor; Mohebbat Mohebbi; Arash Koocheki; Elnaz Milani
Abstract
Introduction: Nowadays, frozen dough technology is used to produce bakery, pastry & cakes products. On the other hand, extrusion plays a role as a high-performance process in the food industry, which, given its unique characteristics, can replace many common methods of food processing. This study was ...
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Introduction: Nowadays, frozen dough technology is used to produce bakery, pastry & cakes products. On the other hand, extrusion plays a role as a high-performance process in the food industry, which, given its unique characteristics, can replace many common methods of food processing. This study was carried out aimed to investigate the effect of freezing methods (slow and rapid) and the storage time of frozen dough under freezing conditions on physicochemical and sensory properties of extruded and non-extruded sorghum flour for producing a gluten-free product suitable for Coeliac patients.
Materials and methods: In this study, extruded sorghum flour (an extruder with a temperature of 150-160°C, a moisture content of 14%, a speed of 150 rpm, feeding of 40 grams per minute and circular matrix with a diameter of 5 mm and, in the last step, using a grinding mill and 0.599 mm mesh, flouring is done), non-extruded sorghum flour (100%), Xanthan gum (1% w/w) were used in cookie dough formulation. Two types of slow and fast freezing were used to freeze the dough of cookie. Slow freezing according to the method provided by X.u et al. (2009) and Ke et al. (2013). In a fast freezing method, rapid cooling rooms were used at -40°C for 30 minutes. After freezing, the samples were placed in polyethylene bags and stored for 0, 2, 4, 6 and 8 weeks in a refrigerator at -18°C (X.u et al., 2009). For the thaw process, dough pieces were placed in a refrigerator at + 4°C for 16 hours (Maizani et al., 2012). Baking was performed in a microwave oven at 180°C for 14 minutes. The properties of the final product, such as the ratio of expandability (AACC 10-52), textural properties (cookie texture were carried out using a TA.XTplus Texture Analyzer (Walker et al, 2012)), total gelatinization and enthalpy temperature(Using the DSC device and temperature range 7-157°C and heating temperature 10°C/min), color, percentage of porosity, shell thickness (Image processing technique and ImageJ software) and sensory evaluation were investigated in a completely randomized factorial. Statistical analysis of the results was done using a factorial arrangement of completely randomized design and comparison of the meanings using Duncan's multiple range tests at 5% level. Data analysis was performed with three replications using SPSS 18 software.
Results & discussion: The gelatinization temperature decreased with increasing times of storage; however, the total enthalpy of the process was increased. The results showed that with increasing freezing rate, the gelatinization temperature increased significantly (P≤0.05), and the total enthalpy of the process decreased and the cookie from frozen dough containing extruded sorghum flour has the highest gelatinization temperature and the minimum total enthalpy value. With increasing times of storage, the dough chewiness decreased significantly (P≤0.05) and the adhesion and stiffness of the dough texture increased. The dough chewiness increased with the increase in the freezing rate, however, the adhesion and stiffness of the dough texture decreased and cookie dough containing extruded sorghum flour resulted in a significantly higher chewiness and lower adhesion and stiffness (P≤0.05) of the texture compared to the non-extruded sorghum cookie flour in both methods of freezing. The extensibility ratio has significantly decreased (P≤0.05) with increasing the times of storage. The extensibility ratio of cookie was significantly increased with the increase in freezing rate (P≤0.05) and non-extruded sorghum flour samples showed a lower extensibility ratio relative to the extruded sorghum flour cookies. The dough freezing method also had a significant effect on the final cookie quality (P≤0.05). The stiffness of the cookie texture from the frozen dough decreased by increasing the dough freezing rate and its tissue was softer and cookie samples containing extruded sorghum flour have a significantly lower tissue stiffness compared to other samples. The stiffness of the cookie tissue increased significantly (P≤0.05) with increasing times of storage. L* parameter (lightness) significantly decreased (P≤0.05) with increasing the times of storage and decreased the yellowness factor (b*) and increased the redness factor (a*) significantly (P≤0.05) for the cookie made from frozen dough. The freezing rate had a significant effect (P≤0.05) on the lightness of the cookies. The parameters L* and b* decreased by increasing the freezing rate and the colors of these cookies were darker. Cookies containing extruded sorghum flour had the lowest level of L* and b* and highest level of a*. The porosity% and thickness of crust of cookie decreased significantly (P≤0.05) with increasing times of storage. These parameters increased significantly with increasing freezing rate (P≤0.05) and tissue porosity and thickness of crust of cookies obtained from the frozen dough containing extruded sorghum flour was significantly higher (P≤0.05). The results of the kinetics of cookie mass transfer from frozen dough showed that the effective moisture diffusivity of cookie was reduced by increasing times of storage. Overall, the results showed that the process of extruding sorghum flour has improved the physicochemical properties of the cookie, and the fast freezing process improves the quality of the cookie made from frozen dough, and in this condition extruded flour sorghum can be used as a suitable alternative to wheat. Also, the use of frozen dough for cookie production can be a good way to supply this product.
Maryam Mahfoozy; Arash Koocheki; Seyed Mohammad Ali Razavi
Abstract
Introduction: Freezing is one of the ways to extend the shelf life and improve the chemical and microbiological stability of food products. Food products are exposed to different processes and the functional properties of the products change during these processing. Hydrocolloids are used to stabilize ...
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Introduction: Freezing is one of the ways to extend the shelf life and improve the chemical and microbiological stability of food products. Food products are exposed to different processes and the functional properties of the products change during these processing. Hydrocolloids are used to stabilize the products undergoing different food processing. However the addition of hydrocolloids to food products shifts the foods characters. On the other hand, hydrocolloids decrease the growing rate of ice crystals in dispersions. Lipidium perfoliatum locally called Qodume shahri. The study on the functional properties of Lipidium perfoliatum seed gum (LPSG) proved that this gum was able to bind with a large amount of water and increase the product consistency. The main purpose of this study was to understand the effect of freezing condition on functional properties including the rheological properties (steady shear rate), emulsion particle size distribution and foaming stability at different gum concentration of LPSG.
Materials and methods: The materials were purchased from a local detailer. LPSG was extracted in optimum condition (T: 48±1 ºC, pH=8, proportion water to seed 30 to 1, t: 1.5 h) according to method previously described by koocheki et al. (2009). After the preparation of the freeze-dried gum powder, dispersions of LPSG were prepared in distilled water at different concentrations (0.5, 0.75 and 1% w/v). In order to study the effects of freezing condition on the functional properties of LPSG, the samples were freezed at slow and fast conditions. The flow behavior was described by fitting the shear stress (τ) to shear rate (γ) data with the models to determine the best model to describe the flow behavior of LPSG. For the Emulsion preparation, the aqueous phase was prepared by mixing 2 g WPC into 30 g distilled water and an appropriate amount of LPSG (0.1 and 0.2 g) into 50 g distilled water on a magnetic stirrer for 10 min at room temperature. The dispersions were then left overnight at 4 ºC prior to emulsion preparation. The emulsion was prepared by mixing 20 g sunflower oil with WPC using a magnetic stirrer for 10 min. The mixture was subsequently pre-homogenized with a laboratory homogenizer at a rate of 20,000 rpm for 2 min at room temperature. After that, the gum solution was added to the emulsion and homogenized for 4 min at the same rate. The particle size analyzer was used to measure the mean diameter. For the foaming stability, the gum dispersions were prepared at 0.5% gum concentration and left overnight in a refrigerator to ensure a complete hydration. Afterwards, they were treated with different temperatures. 2% of egg white powder was added to the solutions and mixed by a homogenizer for 2 min at 20000 rpm. The foam stability was calculated as the foam volume after 30 minutes. A completely randomized design with the factorial arrangement was used for statistical analysis. All experiments were statistically analysed by Analysis of Variance (ANOVA) in Minitab R14. The p-values of < 0.05 were considered significant. All measurements were triplicated and the average values were reported.
Results and discussion: Results showed that the LPSG apparent viscosity increased insignificantly after the fast freezing condition. All samples illustrated non-Newtonian shear thinning behavior. Herschel- bulkley model was the best model to describe the flow behavior of the LPSG solution with the high determination coefficients. Among the selected rheological models, the flow behavior indices and consistency coefficients were unchanged. However freezing condition had no significant effect on the emulsion particle size. After 30 min foam stabilized by LPSG was constant. Therefore, LPSG can be considered as an appropriate stabilizer and thickening agent during freezing condition.
Seyed Ali Mortazavi; Zahra Sheikholeslami; Mehdi GhiafeDavoodi
Abstract
Introduction: Bread stales and unfortunately it is a certainty and causes significant product waste all over the world.Staling results in loss of important sensory parameters of bread, like flavor and texture, and it is a consequence of a group of several physical–chemical changes occurring during ...
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Introduction: Bread stales and unfortunately it is a certainty and causes significant product waste all over the world.Staling results in loss of important sensory parameters of bread, like flavor and texture, and it is a consequence of a group of several physical–chemical changes occurring during bread storage that lead mainly to an increase of crumb firmness and loss of freshness (Gray and Bemiller 2003). At 21th century freezing technology introduced to bakery industry in order to increase bread shelf life, access fresh bread with a minimum need for equipment and skilled personal at any time.The current trend in the baking industry is to use frozen dough to manufacture quality products because it can be quickly transformed into fresh baked product. However, the use of frozen dough has certain disadvantages such as its variable performance and loss of stability over long-term frozen storage (Ribotta and Le Bail 2007). Research has shown that ice crystallization and recrystallization causes physical damage to the gluten network, leading to changes in the rheological properties of the frozen dough. Water available for freezing forms ice crystals that injure yeast cells (Mazur 1968). Gums trap free water and control moisture migration.Furthermore, Ward and Andon (1993) mentioned that gums such as carboxymethyl cellulose, carrageenan, gum arabic, and locust bean gum may be used to alleviate the problems associated with frozen dough. Numerous studies report that enzymes play key roles in bread making such as increasing loaf volume, producing finer crumb cells, and extending shelf-life. Amylase improved frozen dough bread quality; the enzyme allowed us to obtain breads from frozen dough with high specific volume and low crumb firmness(Ribotta and Le Bail 2007). Therefore, the aim of this work was to study the effect of guar gum and alpha amylase on frozen dough and the influence of them on the minimization of the damage caused by frozen storage. Materials and methods: Wheat flour sample (cvs, Pishgam) with 10.52% moisture, 10.8% proteins ,79% ash, 26.7% wet gluten, was obtained from silo No.3, Mashhad, Iran. Bread recipes also contained active dry yeast (Razavi Co., Mashhad, Iran), vegetable oil( Ladan Co. Behshahr, Iran), salt and sugar (Local market). Amylase enzyme (25 klu/g) and guar gum afforded from Novozyme and Rodhia CO respectively. The bread formula used for Barbari bread consisted of flour (100 parts), compressed yeast (2 parts), salts (2 parts), sugars (1parts), vegetable oil (1 part) and water (based on water absorption at 500 BU). Guar and amylase replaced in bread formulation at two levels (0.4 and 0.8%), and (0.05. 0.07 %) respectively. Bread was part baked in an electric oven with an incorporated proofing chamber (Zuccihelli, forni, Hal, Italy) at 210˚C for 7 min to obtain texture structure before starting coloring reaction. Barbari bread sample were packaged in polyethylene bags and frozen in a blast freezer. After storage at -18°C for 15 day, PBF bread was thawed at room temperature for 10 min and rebaked at 260°C for 8 min. The fresh bread baked at 230 °C for 15 mines (Ba´rcenas and Rosell, 2007). Specific volume , porosity, texture evaluation, image analysis (L*a*b*) and sensory evaluation of bread were measured using AACC methods (2000). Results were reported as the average of three replications (all treatments were evaluated in three batches). The data obtained were statistically treated by a complete randomized design (factorial) analysis while the means were compared by the Duncan’s test at a significance level of 5%, in both cases using SPSS statistical software (version 17). Result and discussion: The results showed that frozen storage had significant effects on the specific volume, moisture content, crumb hardness, sensory properties and bread color. Addition of gum and enzyme to bread recipe improved bread quality, alone and in combination. The presence of guar and amylase removing the negative effects of process conditions. Addition of guar at 0.4% improved specific volume, textural properties, color, sensory score and decrease bread firmness. Also using of amylase in 0.07%,increased bread quality. When guar used in combination with amylase, the synergistic effect was observed. The best result, obtained with 0.4% guar and 0.07% amylase. Conclution: In summary, the result of this study has shown that textural and sensory properties of part baked frozen bread were poor. Addition of guar gum increased specific volume and sensory score of bread. Guar in 0.4% concentration in comination with amylase in 0.07%, were more effective and it could introduce as a improver for part baked frozen bread.
