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Cristina M. Rosell - One of the best experts on this subject based on the ideXlab platform.

  • Germinated, toasted and cooked chickpea as ingredients for Breadmaking
    Journal of Food Science and Technology, 2016
    Co-Authors: Meriem Ouazib, Raquel Garzon, Farid Zaidi, Cristina M. Rosell
    Abstract:

    The effect of processing (germination, toasting and cooking) of chickpea beans was investigated on the resulting flours characteristics and their potential for obtaining gluten free breads. Rheological properties of dough were recorded using Mixolab(®) and breads were analyzed for their instrumental quality, nutritional and sensory properties. Chickpea based doughs showed low consistency and their rheological behavior was defined by the starch gelatinization and gelification. The bread made with cooked chickpea flour exhibited the lowest specific volume (0.58 mL/g), brightest crumb (L* = 76.20) and the softest texture, but cooking decreased the content of carbohydrates, ash and protein, although increased the protein digestibility. The highest specific volume was obtained in bread made with toasted chickpea flour, although crumb hardness was higher. Overall, processing of chickpea beans, concretely toasting and cooking led to flours that could be used for obtaining gluten free breads with the nutritional characteristics of the legumes and acceptable sensory characteristics.

  • maize based gluten free bread influence of processing parameters on sensory and instrumental quality
    Food and Bioprocess Technology, 2010
    Co-Authors: Carla Brites, Maria Joao Trigo, Carla Santos, Concha Collar, Cristina M. Rosell
    Abstract:

    The performance of maize bread with spongy texture is still a technological challenge due to the absence of a natural network required for holding the carbon dioxide released during the fermentation process. The objective of this research was to investigate the influence of different maize varieties (regional and hybrid), milling process (electric and water mill), formulation and processing variables on the sensory and instrumental (specific volume, texture and colour) quality attributes of corn bread. For that purpose, the traditional Breadmaking process applied to the development of the ethnic Portuguese bread (broa) obtained from composite maize–rye–wheat flour was modified to produce gluten-free broa. Significant differences (P < 0.05) between regional and hybrid maize were detected in terms of protein, amylose, and maximum, minimum and final viscosities as evaluated by Rapid Visco Analyser. Concerning the effect of milling process, the grinding in a water mill occurs at slower rate than it does in the electrical mill, in consequence the flour from water milling had lower ash content and higher maximum, minimum and final viscosities than the one obtained from electrical milling. An important point in the Breadmaking process was the flour blanching that resulted in doughs with higher consistency, adhesiveness, springiness and stickiness as measured by texture analyser, due to the partial gelatinisation of the corn starch. Baking assays demonstrated sensory preference for regional in detriment of hybrid maize varieties for traditional broa production. Breadmaking technology could be satisfactorily applied to produce gluten-free broa.

  • wholemeal wheat bread a comparison of different Breadmaking processes and fungal phytase addition
    Journal of Cereal Science, 2009
    Co-Authors: Cristina M. Rosell, Eva Santos, Juan Mario Sanz Penella, Monika Haros
    Abstract:

    The effect of different Breadmaking processes (conventional, frozen dough, frozen partially baked bread) and the effect of the storage period on the technological quality of fresh wholemeal wheat breads are investigated. In addition, the impact of the exogenous fungal phytase on the phytate content was also determined. Results showed that Breadmaking technology significantly affected the quality parameters of wholemeal breads (specific volume, moisture content, crumb and crust colour, crumb texture profile analysis and crust flaking) and frozen storage affected to a different extent the quality of the loaves obtained from partially baked breads and those obtained from frozen dough, particularly crust flaking. Freezing and frozen storage of wholemeal bread in the presence of fungal phytase decreased significantly the phytate content in whole wheat breads. The combination of fungal phytase addition, Breadmaking process and frozen storage could be advisable for overcoming the detrimental effect of bran on the mineral bioavailability.

  • Breadmaking performance of protein enriched, gluten-free breads
    European Food Research and Technology, 2008
    Co-Authors: Cristina Marco, Cristina M. Rosell
    Abstract:

    Soybean enriched, rice-based gluten-free breads were designed incorporating a structuring agent (hydroxypro-pylmethylcellulose, HPMC) and a processing aid (transgluta-minase, TG). At dough level the eVect of increasing amounts of soybean protein isolate (SPI), HPMC and water was stud-ied in the Mixolab. Mixing and thermal characteristics showed the signiWcant eVect induced by water, soybean pro-tein isolate, HPMC and TG, allowing the selection of the appropriate amounts for the Breadmaking performance of enriched gluten-free breads. The single addition or in combi-nation of 4% HPMC, 13% soybean and 1% TG produced sig-niWcant changes in the physical properties of the rice-based gluten-free breads. The presence of SPI blended with rice Xour produced a signiWcant decrease in the speciWc volume of the bread, although this detrimental eVect was partially coun-teracted by its combination with HPMC, decreasing also the crumb hardness. The micrographs of the crumb showed the beneWcial eVect of the HPMC, obtaining a more open aer-ated structure. Protein enriched, gluten-free breads can be obtained with a combination of SPI, HPMC and TG.

  • Selection of lactic acid bacteria with high phytate degrading activity for application in whole wheat Breadmaking
    Lwt - Food Science and Technology, 2007
    Co-Authors: María Consuelo Palacios, Monica Haros, Yolanda Sanz, Cristina M. Rosell
    Abstract:

    Whole wheat products although highly recommended from the nutritional point of view, contain high levels of phytic acid, an antinutrient that decrease the mineral bioavailability. The objective of this study was to select strains with high phytate-degrading activity from different parts of the gastrointestinal tract of chickens following a phytate-rich diet and to test their suitability for the Breadmaking process of whole wheat bread. Different lactobacilli and bifidobacteria strains were isolated and individually assayed for phosphatase and phytase activities, since both enzymes could contribute to the degradation of phytate. The isolates showing the highest phytate degrading activity belonged to the species Bifidobacterium dentium, Lactobacillus reuteri (L-M15) and Lactobacillus salivarius (L-ID15). The two lactobacilli L-M15 and L-ID15 were selected and tested their fermentative ability in whole wheat Breadmaking. Whole wheat breads in the presence of the selected lactobacilli had similar technological quality than the control (in absence of lactobacilli) and extended freshness; moreover, their presence resulted in bread crumbs with lower levels of inositol phosphates. Overall, the two intestinal lactobacilli strains showing high phytate degrading activity were proven to have good properties for being used as starters in whole wheat Breadmaking process.

Jan A. Delcour - One of the best experts on this subject based on the ideXlab platform.

  • oxidative and proteolytic enzyme preparations as promising improvers for oat bread formulations rheological biochemical and microstructural background
    Food Chemistry, 2010
    Co-Authors: Stefano Renzetti, Christophe M. Courtin, Jan A. Delcour, Elke K. Arendt
    Abstract:

    Commercial preparations of laccase (LAC) and glucose oxidase (GO) (0.01% and 0.1% addition levels), as well as of a protease (PR) (0.001% and 0.01% addition levels) were tested for their impact on the Breadmaking performance of gluten-free oat flour. LAC 0.1%, PR 0.001% and PR 0.01% additions significantly improved oat bread quality, as they increased specific volume and decreased crumb hardness and chewiness. In contrast, GO 0.1% addition revealed detrimental effects, as it resulted in the hardest bread crumb. The improved Breadmaking performances of oat breads with LAC and PR addition was explained by the increase in batter softness, deformability and elasticity which were achieved upon addition of these enzyme preparations, both containing discernible levels of endo-β-glucanase side activity. With LAC, the effect is due to prevalence of β-glucan depolymerisation over protein polymerisation while, with PR, it is due to the combined effect of protein and β-glucan degradation. Extensive protein hydrolysis during baking may have increased functionality of the soluble protein fraction. In contrast, extensive protein polymerisation was detrimental, as indicated by GO addition.

  • Effect of the Coenzymes NAD(P)(H) in Straight-Dough Breadmaking on Protein Properties and Loaf Volume
    Cereal Chemistry Journal, 2010
    Co-Authors: Iris J. Joye, Kristof Brijs, Jingya Shang, Jan A. Delcour
    Abstract:

    ABSTRACT The nicotinamide adenine dinucleotide coenzymes [NAD(P)(H)] are strong redox agents naturally present in wheat flour, and are indispensable cofactors in many redox reactions. Hence, it is not inconceivable that they affect gluten cross-linking during Breadmaking. We investigated the effect of increasing concentrations of NAD(P)(H) on gluten cross-linking, dough properties, and bread volume using two flours of different Breadmaking quality. Separate addition of the four nicotinamide coenzymes did not significantly affect mixograph properties. While addition of NAD+ hardly affected bread volume, supplementation with NADP(H) and NADH significantly decreased loaf volumes of breads made using flour of high Breadmaking quality. Wheat flour incubation with NAD(P)H under anaerobic conditions increased wheat flour thiol content, while NAD(P)+ increased the extractability in SDS-containing medium of the protein of the strong Breadmaking flour. Based on the results, it was hypothesized that at least three r...

  • use of chemical redox agents and exogenous enzymes to modify the protein network during Breadmaking a review
    Journal of Cereal Science, 2009
    Co-Authors: Iris J. Joye, Bert Lagrain, Jan A. Delcour
    Abstract:

    During Breadmaking, a continuous protein network is formed which confers visco-elasticity to dough. The properties of this protein network are highly dependent on the characteristics of the gluten proteins of the wheat flour. A good quality (highly elastic) gluten network retains the carbon dioxide that is produced by the yeast, giving dough and bread with optimal properties. However, the properties of the gluten proteins can differ substantially between wheat flours and are highly dependent on genetic, environmental and post-harvest conditions. Deficiencies in wheat quality for Breadmaking can be overcome by incorporating exogenous components which alter the functionality of the gluten proteins during Breadmaking. These include additives (e.g. potassium bromate, iodate, chlorine dioxide and chlorine, azodicarbonamide, ascorbic acid and peroxides) and enzymes affecting protein crosslinking. Transglutaminase, glucose oxidase, hexose oxidase and laccase all promote the formation of covalent bonds between gluten proteins and, hence, can serve as alternatives to chemical bread improvers.

  • endogenous redox agents and enzymes that affect protein network formation during Breadmaking a review
    Journal of Cereal Science, 2009
    Co-Authors: Iris J. Joye, Bert Lagrain, Jan A. Delcour
    Abstract:

    During Breadmaking, wheat gluten proteins form a continuous network which is stabilized by disulfide bonds and modified by thiol/disulfide interchange reactions. This gluten network results in visco-elastic dough that holds together the other dough components and assists in retaining carbon dioxide. Wheat flour contains several components, enzyme co-factors and enzymes which can affect the formation and properties of the gluten network and, hence, the dough and bread characteristics. We present a brief overview of our current knowledge of the fate of gluten proteins during Breadmaking, and how they are affected by endogenous wheat components (e.g. glutathione, cysteine and NAD(P)(H)) and enzyme systems (e.g. tyrosinase, peroxidase, the NADP-dependent thioredoxin and glutathione enzyme systems, protein disulfide isomerase, lipoxygenase, catalase and dehydrogenases).

  • wheat flour constituents how they impact bread quality and how to impact their functionality
    Trends in Food Science and Technology, 2005
    Co-Authors: Hans Goesaert, Christophe M. Courtin, Wim S Veraverbeke, Kristof Brijs, Kurt Gebruers, Jan A. Delcour
    Abstract:

    The vast majority of bread is traditionally produced from wheat flour. Apart from its major constituent starch, wheat flour also contains many other types of substances of which the gluten, the non-starch polysaccharides as well as the lipids are the most important in terms of their impact on the processability of the raw material and in terms of the quality of the final products. We here provide the basics on the processability and quality determining wheat flour constituents and present common concepts on their fate during the Breadmaking process as well as on approaches targeted to influence their functionality.

Jorge Dubcovsky - One of the best experts on this subject based on the ideXlab platform.

  • effect of allelic variation at the glu 3 gli 1 loci on Breadmaking quality parameters in hexaploid wheat triticum aestivum l
    Journal of Cereal Science, 2015
    Co-Authors: Marcos Bonafede, G Tranquilli, L Pfluger, Roberto J Pena, Jorge Dubcovsky
    Abstract:

    Low molecular weight glutenin subunits (LMW-GS) encoded by the Glu-3 loci are known to contribute to wheat Breadmaking quality. However, the specific effect of individual Glu-3 alleles is not well understood due to their complex protein banding patterns in SDS-PAGE and tight linkage with gliadins at the Gli-1 locus. Using DNA markers and a backcross program we developed a set of nine near isogenic lines (NILs) including different Glu-A3/GliA-1 or Glu-B3/Gli-B1 alleles in the genetic background of the Argentine variety ProINTA Imperial. The nine NILs and the control were evaluated in three different field trials in Argentina. Significant genotype-by-environment interactions were detected for most quality parameters indicating that the effects of the Glu-3/Gli-1 alleles are modulated by environmental differences. None of the NILs showed differences in total flour protein content, but relative changes in the abundance of particular classes of proteins cannot be ruled out. On average, the Glu-A3f, Glu-B3b, Glu-B3g and Glu-B3iMan alleles were associated with the highest values in gluten strength-related parameters, while Glu-A3e, Glu-B3a and Glu-B3iChu were consistently associated with weak gluten and low quality values. The value of different Glu3/Gli-1 allele combinations to improve Breadmaking quality is discussed.

Peter R. Shewry - One of the best experts on this subject based on the ideXlab platform.

  • mixing properties and dough functionality of transgenic lines of a commercial wheat cultivar expressing the 1ax1 1dx5 and 1dy10 hmw glutenin subunit genes
    Journal of Cereal Science, 2009
    Co-Authors: Elena Leon, Peter R. Shewry, Santiago Marin, Maria J Gimenez, Fernando Piston, Marta Rodriguezquijano, Francisco Barro
    Abstract:

    Abstract In this work we report the effects of the HMW-GS 1Ax1, 1Dx5 and 1Dy10 on the Breadmaking quality of the bread wheat cultivar Anza that contains the HMW-GS pairs 1Dx2 + 1Dy12 and 1Bx7* + 1By8, and is null for the Glu-A1 locus. This allows the characterization of individual subunits 1Dx5 and 1Dy10 in the absence of subunit 1Dx5, and the interactions between these subunits and subunits 1Dx2 and 1Dy12 to be determined. Three transgenic lines termed T580, T581 and T590, containing, respectively, the HMW-GS 1Ax1, 1Dx5 and 1Dy10 were characterized over 3 years using a range of widely-used grain and dough testing methods. The transgenic subunits 1Ax1, 1Dx5 and 1Dy10 accounted for 25.2%, 20.3% and 17.9%, respectively, of the total HMW-GS in the three transgenic lines. Although lines T581 and T590 expressed similar levels of subunits 1Dx5 and 1Dy10 they had different effects on other aspects of protein composition, including changes in the ratios of glutenin/gliadin, of HMW/LMW-GS, the 1Dx2/1Dy12, the x-type/y-type HMW-GS and the proportions of high molecular mass glutenin polymers. In contrast, lines transformed to express subunits 1Ax1 and 1Dx5 showed similar changes in protein composition, with higher protein contents and decreased ratios of glutenin/gliadin and 1Dx2/1Dy12. In addition, both transgenic lines showed similar increases in the ratio of x-type/y-type subunits compared to the control line. The transgenic lines were analysed using Farinograph, Mixograph and Alveograph. This confirmed that the expression of all three subunits resulted in increased dough strength (and hence Breadmaking quality) of the cultivar Anza. A beneficial effect of subunit 1Dx5 has not been reported previously, transgenic wheat lines expressing this subunit giving overstrong dough unsuitable for Breadmaking. However, the expression of subunit 1Dy10 had a greater effect on Breadmaking quality than subunits 1Ax1 and 1Dx5. The Farinograph parameters such as dough stability and peak time were increased by 9.2-fold and 2.4-fold, respectively, in line T590 (expressing 1Dy10) with respect to the control line. Similarly, the Mixograph mixing time was increased by four-fold and the resistance breakdown decreased by two-fold in line T590 compared with the control line. The Alveograph W value was also increased by 2.7-fold in line T590 compared to the control line. These transgenic lines are of value for studying the contribution of specific HMW-GS to wheat flour functional properties.

  • Cereal seed storage proteins: Structures, properties and role in grain utilization
    Journal of Experimental Botany, 2002
    Co-Authors: Peter R. Shewry, Nigel G. Halford
    Abstract:

    Storage proteins account for about 50% of the total protein in mature cereal grains and have important impacts on their nutritional quality for humans and livestock and on their functional properties in food processing. Current knowledge of the structures and properties of the prolamin and globulin storage proteins of cereals and their mechanisms of synthesis, trafficking and deposition in the developing grain is briefly reviewed here. The role of the gluten proteins of wheat in determining the quality of the grain for Breadmaking and how their amount and composition can be manipulated leading to changes in dough mixing properties is also discussed.

  • high molecular weight subunits of wheat glutenin
    Journal of Cereal Science, 1992
    Co-Authors: Peter R. Shewry, Nigel G. Halford, Arthur S Tatham
    Abstract:

    The high molecular weight (HMW) subunits of wheat glutenin are of considerable interest because of their relationship to Breadmaking quality. We review recent studies of their genetics, amino acid sequences and conformations, and discuss how they may be assembled to form disulphide-bonded polymers that confer elasticity on wheat dough. We also speculate on how their structure and functionality may be explored using protein engineering and expression in microorganisms or in developing seeds of transgenic plants.

Cristina Ferrero - One of the best experts on this subject based on the ideXlab platform.

  • hydrocolloids in wheat Breadmaking a concise review
    Food Hydrocolloids, 2017
    Co-Authors: Cristina Ferrero
    Abstract:

    Fil: Ferrero, Cristina. Provincia de Buenos Aires. Gobernacion. Comision de Investigaciones Cientificas. Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - La Plata. Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina

  • effect of glutens of different quality on dough characteristics and Breadmaking performance
    Lwt - Food Science and Technology, 2012
    Co-Authors: Lucas Marchetti, Miguel Cardos, Leda Campana, Cristina Ferrero
    Abstract:

    Abstract Glutens of different quality were extracted from commercial flours of distinct Breadmaking performance and employed as improvers at a level of 1 g/100 g. The same flours used as a source of gluten were employed for testing the gluten effect. Flours were characterized by farinographic and alveographic assays and their protein profile was determined by SDS-PAGE. Rheology of each dough without and with gluten addition was studied by empirical and fundamental assays. Breadmaking performance was evaluated by loaf volume measurements and crumb texture. Though protein content was similar for all flours (11 g/100 g), dough exhibited different Breadmaking characteristics which could be related to a different gliadin/glutenin proportion and a different protein profile. The weakest flour lacked two glutenin subunits (83 and 64.5 kDa) and showed a lower number of bands of gliadins respect to the other ones. Adding any of the three types of gluten to the weakest flour resulted in an increase of farinographic stability. The medium and inferior quality flours showed an increase in dough elasticity when the strongest gluten was added. In Breadmaking assays the medium quality flour and its mixtures with gluten showed the highest specific volumes.