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Maisa Peixoto Munhoz - One of the best experts on this subject based on the ideXlab platform.
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Influence of hydrocolIoids in bread technology quality
2017Co-Authors: Maisa Peixoto MunhozAbstract:Resumo: Na indústria de panificação, existe grande interesse econômico pelo aumento da vida útil dos pães industriais e melhoria de suas características sensoriais. O principal objetivo deste trabalho é apresentar a influência da combinação entre hidrocoloides na qualidade tecnológica do pão. Hidrocoloides influenciam nos processos de gelatinização e retrogradação do amido, afetando o comportamento reológico da massa e o envelhecimento do pão. A metodologia de superficie de resposta foi utilizada para avaliar os resultados e determinar a formulação ótima dos hidrocoloides goma xanatna e goma guar para aplicação em pães, incluindo onze combinações das varíáveis independentes: goma xantana (O a 1,0%) e goma guar (O a 1,0%). As propriedades da massa avaliadas para cada combinação foram: abosrção de água, tempos de desenvolvimento e estabilidade da massa (avaliados no farinógrafo), energia de deformação e índice de configuração (avaliados no alveógrafo) e viscosidade de pasta ou propriedades viscoamilográficas (utilizando-se do RVA, rapid visco-analyser). As qualidades tecnológicas do pão foram medidas através da seguintes análises: rendimento da massa, volume específico, atividade de água (aw), conteúdo de umidade, textura instrumental (medida no texturometro TA-XT2) e análise sensorial dos atributos textura manual, maciez e umidade utilizando-se metodologia de diferença do controle com escala estruturada de nove pontos. Goma xantana demonstrou maior influência no volume específico do pão do que a goma guar. Este trabalho possibilitou visualizar a influência direta na capacidade de retenção de umidade com a manutenção da maciez do pão. Os melhores resultados em termos de textura foram observados com a combinação de baixa dosagem de goma xantana (0,15%) e alta dosagem de goma guar (0,85%), e esta informação foi confirmada com os resultados da análise sensorial. Para a industria esta é uma informação preciosa, visto que o custo da goma guar é bastante inferior ao da goma xantana, o que possibilitará redução de custo significativo na produção de produtos de panificaçãoAbstract:The baking industry has an economic interest in increasing bread shelf life and improving its sensory characteristics. The main objective of this work was to present the influence of hydrocolloid combinations on the technological quality of bread. Hydrocolloids influence gelatinization and the Retrogradation Starch process, affecting the dough rheological behavior and bread staling. A surface response methodology was used to evaluate the results and to determine the optimum formulation for bread, inc1uding 11 combinations of the independent variables: xanthan gum (0.0-1.0 parts) and guar gum (0.0-1.0 parts). The dough properties measured for each combination was: water absorption, development and stability time (farinograph), deformation energy of dough and curve configuration ratio (alveograph) and viscosity (RVA). The bread quality attributes determined were yield, specific volume, water activity (aw), moisture content, instrumental texture using TA-XT2 texturometer and sensory evaluation using a nine-point structured scale. Xanthan gum showed a greater influence on the specific volume than guar gum. This work tums possible to observe the direct influence in the humidity retention capacity and the maintenance of breadcrumb softness. The best result in terms of texture were observed with a combination of a lower dosage xanthan gum (0,15%) and higher dosage of guar gum (0,85%), and this information was confirmed by sensory analysis results. To the baking industry, this is a precious information, since guar gum cost is less expensive than xanthan gum cost, and this will bring a significative cost reduction in the production of baking product
Munhoz, Maisa Peixoto - One of the best experts on this subject based on the ideXlab platform.
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Influence of hydrocolIoids in bread technology quality
[s.n.], 2018Co-Authors: Munhoz, Maisa PeixotoAbstract:Orientador: Yoon Kil ChangDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: Na indústria de panificação, existe grande interesse econômico pelo aumento da vida útil dos pães industriais e melhoria de suas características sensoriais. O principal objetivo deste trabalho é apresentar a influência da combinação entre hidrocoloides na qualidade tecnológica do pão. Hidrocoloides influenciam nos processos de gelatinização e retrogradação do amido, afetando o comportamento reológico da massa e o envelhecimento do pão. A metodologia de superficie de resposta foi utilizada para avaliar os resultados e determinar a formulação ótima dos hidrocoloides goma xanatna e goma guar para aplicação em pães, incluindo onze combinações das varíáveis independentes: goma xantana (O a 1,0%) e goma guar (O a 1,0%). As propriedades da massa avaliadas para cada combinação foram: abosrção de água, tempos de desenvolvimento e estabilidade da massa (avaliados no farinógrafo), energia de deformação e índice de configuração (avaliados no alveógrafo) e viscosidade de pasta ou propriedades viscoamilográficas (utilizando-se do RVA, rapid visco-analyser). As qualidades tecnológicas do pão foram medidas através da seguintes análises: rendimento da massa, volume específico, atividade de água (aw), conteúdo de umidade, textura instrumental (medida no texturometro TA-XT2) e análise sensorial dos atributos textura manual, maciez e umidade utilizando-se metodologia de diferença do controle com escala estruturada de nove pontos. Goma xantana demonstrou maior influência no volume específico do pão do que a goma guar. Este trabalho possibilitou visualizar a influência direta na capacidade de retenção de umidade com a manutenção da maciez do pão. Os melhores resultados em termos de textura foram observados com a combinação de baixa dosagem de goma xantana (0,15%) e alta dosagem de goma guar (0,85%), e esta informação foi confirmada com os resultados da análise sensorial. Para a industria esta é uma informação preciosa, visto que o custo da goma guar é bastante inferior ao da goma xantana, o que possibilitará redução de custo significativo na produção de produtos de panificação.Abstract: The baking industry has an economic interest in increasing bread shelf life and improving its sensory characteristics. The main objective of this work was to present the influence of hydrocolloid combinations on the technological quality of bread. Hydrocolloids influence gelatinization and the Retrogradation Starch process, affecting the dough rheological behavior and bread staling. A surface response methodology was used to evaluate the results and to determine the optimum formulation for bread, inc1uding 11 combinations of the independent variables: xanthan gum (0.0-1.0 parts) and guar gum (0.0-1.0 parts). The dough properties measured for each combination was: water absorption, development and stability time (farinograph), deformation energy of dough and curve configuration ratio (alveograph) and viscosity (RVA). The bread quality attributes determined were yield, specific volume, water activity (aw), moisture content, instrumental texture using TA-XT2 texturometer and sensory evaluation using a nine-point structured scale. Xanthan gum showed a greater influence on the specific volume than guar gum. This work tums possible to observe the direct influence in the humidity retention capacity and the maintenance of breadcrumb softness. The best result in terms of texture were observed with a combination of a lower dosage xanthan gum (0,15%) and higher dosage of guar gum (0,85%), and this information was confirmed by sensory analysis results. To the baking industry, this is a precious information, since guar gum cost is less expensive than xanthan gum cost, and this will bring a significative cost reduction in the production of baking products.MestradoMestre em Tecnologia de Alimento
Wenchang Chiang - One of the best experts on this subject based on the ideXlab platform.
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effects of cooking Retrogradation and drying on Starch digestibility in instant rice making
Journal of Cereal Science, 2015Co-Authors: Rachel Juicheng Hsu, Hongjhang Chen, Wenchang ChiangAbstract:Abstract Instant rice has become increasingly popular due to its convenience. Reducing the Starch digestibility of instant rice may increase its potential health benefits. The aims of this study were to define the optimum conditions for cooking, Retrogradation and drying to reduce the in vitro Starch digestibility of instant rice. Three varieties of rice from Taiwan (low-amylose japonica [Taikeng 9], low-amylose indica [Taichung Sen 10] and high-amylose indica [Taichung Sen 17]) were prepared using different cooking conditions and durations of Retrogradation. Starch digestibility was determined by analyzing the amount of rapidly digestible Starch (RDS), slowly digestible Starch (SDS) and resistant Starch (RS) in the instant rice. Cooking at 86 °C for 28 min in a 1.0-fold volume of water significantly reduced RDS and increased SDS compared to rice cooked on a traditional electronic cooker. The combination of Retrogradation and low-temperature drying significantly reduced the RDS of instant rice after rehydration. A reduction in RDS was accompanied by an increase in SDS and RS in low-amylose japonica rice, increased RS in low-amylose indica rice, and reduced SDS and increased RS in high-amylose rice. Optimizing cooking methods and Retrogradation reduced the Starch digestibility of instant rice; this may help improve its healthful qualities.
Jin Xue - One of the best experts on this subject based on the ideXlab platform.
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determination of Retrogradation degree in Starch by mid infrared and raman spectroscopy during storage
Food Analytical Methods, 2017Co-Authors: Jiyong Shi, Fang Zhang, Xiaobo Zou, Mel Holmes, Wen Zhang, Xiaowei Huang, Xueping Cui, Jin XueAbstract:Retrogradation behavior is an important physicochemical property of Starch during storage. A fast and sensitive method was developed for determining the Retrogradation degree (RD) in corn Starch by mid-infrared (MIR), Raman spectroscopy, and combination of MIR and Raman. MIR and Raman spectra were collected from different Retrogradation Starch and then processed by partial least squares (PLS), interval PLS (iPLS), synergy interval PLS (siPLS), and backward interval PLS (biPLS). Two different levels of fusion data extracted from MIR and Raman spectra were analyzed by PLS. The developed models demonstrated that both MIR and Raman techniques combined with chemometrics can be used to determine the RD in Starch. The PLS model built by medium-level fusion approach achieved the most satisfied performance with a correlation coefficient of 0.9658. Integrating MIR and Raman technique combined with chemometrics improved the prediction performance of RD in comparison with a single technique.
Mel Holmes - One of the best experts on this subject based on the ideXlab platform.
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determination of Retrogradation degree in Starch by mid infrared and raman spectroscopy during storage
Food Analytical Methods, 2017Co-Authors: Jiyong Shi, Fang Zhang, Xiaobo Zou, Mel Holmes, Wen Zhang, Xiaowei Huang, Xueping Cui, Jin XueAbstract:Retrogradation behavior is an important physicochemical property of Starch during storage. A fast and sensitive method was developed for determining the Retrogradation degree (RD) in corn Starch by mid-infrared (MIR), Raman spectroscopy, and combination of MIR and Raman. MIR and Raman spectra were collected from different Retrogradation Starch and then processed by partial least squares (PLS), interval PLS (iPLS), synergy interval PLS (siPLS), and backward interval PLS (biPLS). Two different levels of fusion data extracted from MIR and Raman spectra were analyzed by PLS. The developed models demonstrated that both MIR and Raman techniques combined with chemometrics can be used to determine the RD in Starch. The PLS model built by medium-level fusion approach achieved the most satisfied performance with a correlation coefficient of 0.9658. Integrating MIR and Raman technique combined with chemometrics improved the prediction performance of RD in comparison with a single technique.