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Zhengyu Jin - One of the best experts on this subject based on the ideXlab platform.
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comparative study of deterioration procedure in chemical leavened steamed Bread Dough under frozen storage and freeze thaw condition
Food Chemistry, 2017Co-Authors: Pei Wang, Runqiang Yang, Zhengyu JinAbstract:Successive freeze/thaw (FT) cycle was a widely used empirical approach to shorten the experimental period since it could accelerate frozen Dough deterioration compared with frozen storage (FS). In order to compare the effect of FS and FT cycle on deterioration procedure of chemical-leavened steamed Bread Dough, kinetic studies of Bread quality indices were performed and the relationships between Bread quality and Dough components were further established. Results showed that degradation of steamed Bread loaf volume and firmness followed first-order kinetics during FS and zero-order kinetics during FT, respectively. Glutenin macropolymers (GMP) depolymerization and Dough weight loss occurred steadily throughout FS and FT. Significant enhancement of damaged starch and crystallinity were observed at the later FS period and FT cycle. Multiple regression study led to the conclusion that Dough weight loss contributed the most to the reduced Bread loaf volume under FS whereas GMP depolymerization dominated under FT condition.
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the contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed Bread Dough quality
Food Chemistry, 2016Co-Authors: Pei Wang, Tungching Lee, Zhengyu JinAbstract:Depolymerization of glutenin macropolymers (GMP) widely exists in the frozen Dough with little effort in elucidating its effects on steamed Bread quality. To clarify this, GMP was fractionated from wheat flour and reconstituted to yeast and chemical leavened Dough (YLD/CLD). Results showed that with supplementary GMP fraction, depolymerization degree was alleviated in frozen Dough. The Bread quality loss from freezing was partially counteracted along with better preserved GMP content. Both of Dough elasticity and gas retention capability were enhanced in GMP-enriched frozen Dough. Gassing power in frozen YLD decreased while remained constant in CLD. Addition of GMP did not affect the gassing power, which allowed interpreting the improved Bread qualities from the enhanced Dough elasticity and gas retention capability. Based on the improved facts of frozen steamed Bread Dough quality with additional GMP fractions, this study revealed the pivotal role of GMP depolymerization on the frozen steamed Bread Dough quality.
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Impact of water extractable arabinoxylan from rye bran on the frozen steamed Bread Dough quality.
Food chemistry, 2016Co-Authors: Pei Wang, Han Tao, Zhengyu JinAbstract:Impact of water extractable arabinoxylan from rye bran on frozen steamed Bread Dough quality was investigated in terms of the Bread characteristics, ice crystallization, yeast activity as well as the gluten molecular weight distribution and glutenin macropolymer content in the present study. Results showed that water extractable arabinoxylan significantly improved Bread characteristics during the 60-day frozen storage. Less water was crystallized in the water extractable arabinoxylan Dough during storage, which could explain the alleviated yeast activity loss. For all the frozen Dough samples, more soluble high molecular weight (Mw ≈ 91,000-688,000) and low molecular weight (Mw ≈ 91,000-16,000) proteins were derived from glutenin macropolymer depolymerization. Nevertheless, water extractable arabinoxylan Dough developed higher glutenin macropolymer content with lowered level of soluble low molecular weight proteins throughout the storage. This study suggested water extractable arabinoxylan from rye bran had great potential to be served as an effective frozen steamed Bread Dough improver.
Pei Wang - One of the best experts on this subject based on the ideXlab platform.
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comparative study of deterioration procedure in chemical leavened steamed Bread Dough under frozen storage and freeze thaw condition
Food Chemistry, 2017Co-Authors: Pei Wang, Runqiang Yang, Zhengyu JinAbstract:Successive freeze/thaw (FT) cycle was a widely used empirical approach to shorten the experimental period since it could accelerate frozen Dough deterioration compared with frozen storage (FS). In order to compare the effect of FS and FT cycle on deterioration procedure of chemical-leavened steamed Bread Dough, kinetic studies of Bread quality indices were performed and the relationships between Bread quality and Dough components were further established. Results showed that degradation of steamed Bread loaf volume and firmness followed first-order kinetics during FS and zero-order kinetics during FT, respectively. Glutenin macropolymers (GMP) depolymerization and Dough weight loss occurred steadily throughout FS and FT. Significant enhancement of damaged starch and crystallinity were observed at the later FS period and FT cycle. Multiple regression study led to the conclusion that Dough weight loss contributed the most to the reduced Bread loaf volume under FS whereas GMP depolymerization dominated under FT condition.
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the contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed Bread Dough quality
Food Chemistry, 2016Co-Authors: Pei Wang, Tungching Lee, Zhengyu JinAbstract:Depolymerization of glutenin macropolymers (GMP) widely exists in the frozen Dough with little effort in elucidating its effects on steamed Bread quality. To clarify this, GMP was fractionated from wheat flour and reconstituted to yeast and chemical leavened Dough (YLD/CLD). Results showed that with supplementary GMP fraction, depolymerization degree was alleviated in frozen Dough. The Bread quality loss from freezing was partially counteracted along with better preserved GMP content. Both of Dough elasticity and gas retention capability were enhanced in GMP-enriched frozen Dough. Gassing power in frozen YLD decreased while remained constant in CLD. Addition of GMP did not affect the gassing power, which allowed interpreting the improved Bread qualities from the enhanced Dough elasticity and gas retention capability. Based on the improved facts of frozen steamed Bread Dough quality with additional GMP fractions, this study revealed the pivotal role of GMP depolymerization on the frozen steamed Bread Dough quality.
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Impact of water extractable arabinoxylan from rye bran on the frozen steamed Bread Dough quality.
Food chemistry, 2016Co-Authors: Pei Wang, Han Tao, Zhengyu JinAbstract:Impact of water extractable arabinoxylan from rye bran on frozen steamed Bread Dough quality was investigated in terms of the Bread characteristics, ice crystallization, yeast activity as well as the gluten molecular weight distribution and glutenin macropolymer content in the present study. Results showed that water extractable arabinoxylan significantly improved Bread characteristics during the 60-day frozen storage. Less water was crystallized in the water extractable arabinoxylan Dough during storage, which could explain the alleviated yeast activity loss. For all the frozen Dough samples, more soluble high molecular weight (Mw ≈ 91,000-688,000) and low molecular weight (Mw ≈ 91,000-16,000) proteins were derived from glutenin macropolymer depolymerization. Nevertheless, water extractable arabinoxylan Dough developed higher glutenin macropolymer content with lowered level of soluble low molecular weight proteins throughout the storage. This study suggested water extractable arabinoxylan from rye bran had great potential to be served as an effective frozen steamed Bread Dough improver.
Christophe M Courtin - One of the best experts on this subject based on the ideXlab platform.
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small differences in suc gene sequences impact saccharomyces cerevisiae invertase activity and specificity toward fructans with different chain lengths
Journal of Agricultural and Food Chemistry, 2021Co-Authors: Jitka Laurent, Anouk Aerts, Jonathan L Gordon, Purvi Gupta, Arnout Voet, Kevin J Verstrepen, Christophe M CourtinAbstract:Saccharomyces cerevisiae (S. cerevisiae)invertase is encoded by a family of closely related SUC genes. To identify and understand the molecular basis for differences in substrate specificity, we examined 29 SUC alleles from industrialS. cerevisiaestrains and cloned alleles with small sequence differences into an invertase-negative strain. Our study showed that an F102Y substitution in Suc-enzymes lowers yeast invertase activity toward fructo-oligosaccharides (FOS) by 36% and the specificity factor by 43%. By contrast, an A409P substitution in Suc-enzymes resulted in an increased capacity of the yeast to hydrolyze FOS and Fibruline by 17 and 41%, respectively, likely because of a change in the loop conformation resulting in a wider active site. Bread Dough fermentation experiments revealed that sucrose and fructan hydrolysis during fermentation is influenced by this natural variation in SUC sequences. Our research thus opens the door for the selection or engineering of yeasts and Suc-enzymes with specific activities that may ultimately allow controlling fructan hydrolysis.
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identification of a wheat thaumatin like protein that inhibits saccharomyces cerevisiae
Journal of Agricultural and Food Chemistry, 2019Co-Authors: Eva Van Der Maelen, Kevin J Verstrepen, Nore Struyf, Mohammad Naser Rezaei, Paul Proost, Christophe M CourtinAbstract:Plants often produce antifungal peptides and proteins in response to infection. Also wheat, which is the main ingredient of Bread Dough, contains such components. Here, we show that while some industrial strains of the baker’s yeast Saccharomyces cerevisiae can efficiently ferment Dough, some other strains show much lower fermentation capacities because they are sensitive to a specific wheat protein. We purified and identified what turned out to be a thaumatin-like protein through a combination of activity-guided fractionation, cation exchange chromatography, reversed-phase HPLC, and LC–MS/MS. Recombinant expression of the corresponding gene and testing the activity confirmed the inhibitory activity of the protein.
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establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal Bread Dough fermentations
Food Chemistry, 2017Co-Authors: Nore Struyf, Jitka Laurent, Kevin J Verstrepen, Bianca Lefevere, Joran Verspreet, Christophe M CourtinAbstract:Abstract It is generally believed that maltose drives yeast-mediated Bread Dough fermentation. The relative importance of fructose and glucose, released from wheat fructan and sucrose by invertase, compared to maltose is, however, not documented. This is surprising given the preference of yeast for glucose and fructose over maltose. This study revealed that, after 2 h fermentation of wheat flour Dough, about 44% of the sugars consumed were generated by invertase-mediated degradation of fructan, raffinose and sucrose. The other 56% were generated by amylases. In whole meal Dough, 70% of the sugars consumed were released by invertase activity. Invertase-mediated sugar release seems to be crucial during the first hour of fermentation, while amylase-mediated sugar release was predominant in the later stages of fermentation, which explains why higher amylolytic activity prolonged the productive fermentation time only. These results illustrate the importance of wheat fructan and sucrose content and their degradation for Dough fermentations.
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moisture distribution during conventional or electrical resistance oven baking of Bread Dough and subsequent storage
Journal of Agricultural and Food Chemistry, 2014Co-Authors: Liesbeth Derde, Christophe M Courtin, Sara Gomand, Jan A DelcourAbstract:Electrical resistance oven (ERO) baking processes Bread Dough with little temperature gradient in the baking Dough. Heating of the Dough by means of an ERO is based on the principles of Joule’s first law and Ohm’s law. This study compared the changes in moisture distribution and physical changes in starch of Breads conventionally baked or using an ERO. The moisture contents in fresh ERO Breads are generally lower than those in conventional Breads. During storage of conventionally baked Breads, water migrates from the crumb to the crust and moisture contents decrease throughout the Bread crumb. Evidently, less moisture redistribution occurs in ERO Breads. Also, the protons of ERO Bread constituents were less mobile than their counterparts in conventional Bread. Starch retrogradation occurs to similar extents in conventional and ERO Bread. As a result, the changes in proton mobility cannot be attributed to differences in levels of retrograded starch and seem to be primarily determined by the overall lower m...
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glucose and pyranose oxidase improve Bread Dough stability
Journal of Cereal Science, 2012Co-Authors: Karolien Decamps, Christophe M Courtin, Iris J Joye, Jan A DelcourAbstract:Abstract When used in Bread Dough systems, glucose oxidase (GO) and pyranose oxidase (P 2 O) generate H 2 O 2 from O 2 . We here studied their potential to improve Dough and Bread characteristics. Neither GO nor P 2 O significantly affected the volume of straight Dough Bread produced with fermentation and proofing times of respectively 90 and 36 min at dosages up to 0.50 nkat/g flour. Supplementation with 1.00 nkat/g flour of GO or P 2 O significantly decreased Bread loaf volume. The resistance of Dough (fermented for 20 min and proofed for 56 min) to an applied shock was substantially improved by inclusion of 0.08, 0.25, 0.50 or 1.00 nkat/g flour of GO or P 2 O in the Dough recipe. Thus, the proofed Doughs showed significantly less collapse and the resultant Breads had higher loaf volumes than did the reference Breads. Yeast probably exerts an oxidizing effect on Dough, which, depending on the exact Breadmaking protocol used, might veil the positive oxidizing effect of the enzymes on Dough properties during prolonged fermentation.
Charles S Brennan - One of the best experts on this subject based on the ideXlab platform.
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effect of cellulase xylanase and α amylase combinations on the rheological properties of chinese steamed Bread Dough enriched in wheat bran
Food Chemistry, 2017Co-Authors: Wenjun Liu, Margaret A Brennan, Luca Serventi, Charles S BrennanAbstract:The present study investigates the effects of α-amylase (6 and 10ppm), xylanase (70 and 120ppm) and cellulase (35 and 60ppm) on the rheological properties of Bread Dough. The mixing property of Dough was measured by using a DoughLAB. The extension and stickiness of Dough were analysed using the Texture Analyzer. The results illustrate that the addition of single enzyme and enzyme combinations can increase the extensibility, softening, mixing tolerance index (MTI) and stickiness, whereas decrease the resistance to extension. For water absorption, the addition of single enzyme had no significant effect, while the combination enzyme significantly (p<0.05) decreased the values from 63.9 to 59.6% (wheat flour Dough) and 71.4-67.1% (Dough incorporated with 15% wheat bran). Compared to the single enzyme with the value of 34.1mm, enzyme combination (6, 120 and 60ppm) increased the extensibility of wheat flour Dough by up to 42%. Additionally, combination of α-amylase, xylanase and cellulase had a synergetic effect on the Dough rheology.
Hongliang Chen - One of the best experts on this subject based on the ideXlab platform.
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effect of degree of substitution of carboxymethyl cellulose sodium on the state of water rheological and baking performance of frozen Bread Dough
Food Hydrocolloids, 2018Co-Authors: Chen Xin, Linjie Nie, Hongliang ChenAbstract:Abstract Influence of carboxymethyl cellulose sodium (CMCNa) with different degree of substitution (DS = 0.5, 0.8, and 1.1) on water distribution, rheological property, microstructure, and baking performance of frozen Bread Dough were studied during frozen storage. Results revealed that addition of CMCNa slowed the increase of freezable water content and tanδ of Dough during frozen storage, and CMCNa with high DS had more beneficial effects on inhibition the change of freezable water content and tanδ. The CMCNa weakened the influence of the frozen treatment on the water mobility and stabilized the microstructure. The Bread made from frozen Dough possessed larger specific volume and smaller hardness with addition of CMCNa. And the high DS CMCNa showed the most positive effect on baking quality of frozen Dough during the frozen storage from 0 to 8 weeks.