The Experts below are selected from a list of 393 Experts worldwide ranked by ideXlab platform
Jan A. Delcour - One of the best experts on this subject based on the ideXlab platform.
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A lipase based approach to understand the role of wheat endogenous lipids in bread crumb firmness evolution during storage
LWT - Food Science and Technology, 2015Co-Authors: Lien R. Gerits, Hanne G. Masure, Bram Pareyt, Jan A. DelcourAbstract:When forming amylose-lipid (AM-L) inclusion complexes, surfactants retard bread crumb firming. Some wheat endogenous lipids have structures similar to those of surfactants. Lipase use in bread making increases the level of free fatty acids and 'lyso' lipids which can form AM-L complexes. We here used three lipases (Lipopan F, Lecitase Ultra, and Lipolase) with different specificities and the surfactant Sodium Stearoyl Lactylate (SSL) for studying the role of lipids in bread crumb firmness and storage induced crumb firming. The lipases and SSL similarly impacted bread crumb texture. Their use induced less pronounced crumb firmness and stiffness increases as well as a less pronounced decrease in resilience than in control bread loaves. Amylopectin (AP) retrogradation was slower but in the end proceeded to a similar extent, as noted with low-field nuclear magnetic resonance. Differences in AP retrogradation after 7 days of storage (as observed with Lipolase) were attributed to the location and type of lipids hydrolysed by the respective lipase enzymes. Lipase hydrolysis products originating from lipids in the free lipid fraction probably had more impact on AP retrogradation than the free fatty acids and 'lyso' lipids obtained by hydrolysis of lipids 'bound' to the gluten network.
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Wheat starch swelling, gelatinization and pasting: Effects of enzymatic modification of wheat endogenous lipids
2015Co-Authors: Lien R. Gerits, Bram Pareyt, Jan A. DelcourAbstract:Starch is widely used in food industry because of its unique gelling, thickening and stabilizing capacities. These characteristics are impacted by added surfactants. However, less is known about whether and, if so, how wheat endogenous lipids impact the swelling behaviour of starch granules. We here used three different lipases (Lecitase Ultra, Lipopan F and Lipolase) with known impact on the endogenous lipid composition and two surfactants (diacetyl tartaric esters of mono- and diacylglycerols and Sodium Stearoyl Lactylate) for studying the impact of (endogenous) lipids on starch rheology and carbohydrate leaching. The study revealed that although amylose-lipid inclusion complex formation affects wheat starch swelling and carbohydrate leaching, there is no causal relation between the two latter phenomena. Both their location and type affect the impact of lipids on starch swelling. Next to the complex forming ability of lipid(-like) components, their ability to shield starch granules from water by forming lipophilic layers also affects starch granule swelling because it delays water absorption and increases starch granule rigidity.
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combined impact of bacillus stearothermophilus maltogenic alpha amylase and surfactants on starch pasting and gelation properties
Food Chemistry, 2013Co-Authors: Bénédicte Van Steertegem, Bram Pareyt, Kristof Brijs, Jan A. DelcourAbstract:In baking applications involving starch gelatinisation, surfactants such as Sodium Stearoyl Lactylate (SSL) and monoacylglycerols (MAG) and Bacillus stearothermophilus maltogenic alpha-amylase (BStA) can be used jointly. We here showed that SSL but not MAG delays wheat starch hydrolysis by BStA. The effects were explained in terms of different degrees of adsorption of the surfactants on the starch granule surface, retarded and/or decreased water uptake and delayed availability of gelatinised starch for hydrolysis by BStA. Additional experiments with waxy maize starch led to the conclusion that SSL impacts swelling power and carbohydrate leaching more by covering the starch granule surface than by forming amylose-lipid complexes. SSL postponed starch hydrolysis by BStA, but this did not influence subsequent starch gelation. Finally, when adding SSL or MAG on top of BStA to starch suspensions, the effect of the surfactants on gel strength predominated over that of BStA.
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Impact of mixing time and Sodium Stearoyl Lactylate on gluten polymerization during baking of wheat flour dough.
Food chemistry, 2013Co-Authors: Bénédicte Van Steertegem, Bram Pareyt, Kristof Brijs, Jan A. DelcourAbstract:The impact of differences in dough transient gluten network on gluten cross-linking during baking is insufficiently understood. We varied dough mixing times and/or added Sodium Stearoyl Lactylate (SSL; 1.0% on flour dry matter basis) to the recipe and studied the effect on subsequent gluten polymerization during heating. The level of proteins extractable in Sodium dodecyl sulfate containing media was fitted using first order kinetics. The extent and rate of gluten polymerization were lower when mixing for 8 min than when mixing for 2 min. This effect was even more outspoken in the presence of SSL. The present observations were explained as resulting from less gliadin incorporation in the polymer gluten network and from interaction of SSL with the gluten proteins. Finally, a higher degree of gluten polymerization during baking increased the firmness of the baked products.
Alejandro G Marangoni - One of the best experts on this subject based on the ideXlab platform.
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advances in the application of food emulsifier α gel phases saturated monoglycerides polyglycerol fatty acid esters and their derivatives
Journal of Colloid and Interface Science, 2016Co-Authors: Fan C Wang, Alejandro G MarangoniAbstract:Abstract Emulsifiers form complex structures in colloidal systems. One of these structures, the α-gel phase, has drawn much research interest. α-gel phases are formed by emulsifiers that are stable in the α-crystalline structure in the presence of water. The α-gel phase has shown superior functionality in a variety of applications because it has a water-rich lamellar structure. Even though studies on emulsifier α-gel phases emerged over half a century ago, there is still a knowledge gap on fundamental properties of α-gel phases formed by a variety of emulsifiers. This article summarizes recent studies on the physical and chemical properties of α-gel phases formed by several food emulsifiers, specifically saturated monoglycerides, polyglycerol monoester and diesters of fatty acid, and Sodium Stearoyl Lactylate. Recent research has advanced the understanding of factors affecting the stability and foamability of the α-gel phases. Current and potential applications of α-gel phases in baked food products and in personal care products are also reviewed here.
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phase diagram of glycerol monostearate and Sodium Stearoyl Lactylate
Crystal Growth & Design, 2016Co-Authors: Fan C Wang, Fernanda Peyronel, Alejandro G MarangoniAbstract:The phase behavior of two solid emulsifiers glycerol monostearate (GMS) and Sodium Stearoyl Lactylate (SSL) was examined using differential scanning calorimetry (DSC), small and wide-angle X-ray scattering (SAXS and WAXS), and ultra small angle X-ray scattering (USAXS). The phase behavior of GMS–SSL in water (gelled aqueous dispersions) was also examined. For the nonaqueous systems, GMS and SSL were immiscible in the range of 20–80% and exhibited phase separation. On the other hand, systems with higher than 80% GMS or higher than 80% SSL were miscible and remained mixed after 4 weeks. Increasing the amount of SSL in GMS–SSL mixtures caused a reduction in the transition temperature of the sub-α phase and the melting temperature of GMS. Furthermore, adding up to 20% SSL to GMS slowed down the polymorphic transition of GMS from the α phase to the s phase. Examination of the stability and polymorphic behavior of gelled aqueous dispersions of GMS–SSL mixtures revealed similar structural and thermal properties ...
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phase diagram of glycerol monostearate and Sodium Stearoyl Lactylate
Crystal Growth & Design, 2016Co-Authors: Fan C Wang, Fernanda Peyronel, Alejandro G MarangoniAbstract:The phase behavior of two solid emulsifiers glycerol monostearate (GMS) and Sodium Stearoyl Lactylate (SSL) was examined using differential scanning calorimetry (DSC), small and wide-angle X-ray scattering (SAXS and WAXS), and ultra small angle X-ray scattering (USAXS). The phase behavior of GMS–SSL in water (gelled aqueous dispersions) was also examined. For the nonaqueous systems, GMS and SSL were immiscible in the range of 20–80% and exhibited phase separation. On the other hand, systems with higher than 80% GMS or higher than 80% SSL were miscible and remained mixed after 4 weeks. Increasing the amount of SSL in GMS–SSL mixtures caused a reduction in the transition temperature of the sub-α phase and the melting temperature of GMS. Furthermore, adding up to 20% SSL to GMS slowed down the polymorphic transition of GMS from the α phase to the s phase. Examination of the stability and polymorphic behavior of gelled aqueous dispersions of GMS–SSL mixtures revealed similar structural and thermal properties ...
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ph and stability of the α gel phase in glycerol monostearate water systems using Sodium Stearoyl Lactylate and Sodium stearate as the co emulsifier
RSC Advances, 2015Co-Authors: Fan C Wang, Alejandro G MarangoniAbstract:Changing the environmental pH alters the melting profiles of monostearate–water systems and affects the stability of the α-gel phase using Sodium Stearoyl Lactylate (SSL) and Sodium stearate (NaS) as co-emulsifiers. NaS in MG-gels may be present both in a micellar phase and in a lamellar phase. Once above the critical micellar concentration of NaS, the NaS solution and diluted MG-gels remained at a stable pH.
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pH and stability of the α-gel phase in glycerol monostearate–water systems using Sodium Stearoyl Lactylate and Sodium stearate as the co-emulsifier
RSC Advances, 2015Co-Authors: Fan C Wang, Alejandro G MarangoniAbstract:Changing the environmental pH alters the melting profiles of monostearate–water systems and affects the stability of the α-gel phase using Sodium Stearoyl Lactylate (SSL) and Sodium stearate (NaS) as co-emulsifiers. NaS in MG-gels may be present both in a micellar phase and in a lamellar phase. Once above the critical micellar concentration of NaS, the NaS solution and diluted MG-gels remained at a stable pH.
Bram Pareyt - One of the best experts on this subject based on the ideXlab platform.
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A lipase based approach to understand the role of wheat endogenous lipids in bread crumb firmness evolution during storage
LWT - Food Science and Technology, 2015Co-Authors: Lien R. Gerits, Hanne G. Masure, Bram Pareyt, Jan A. DelcourAbstract:When forming amylose-lipid (AM-L) inclusion complexes, surfactants retard bread crumb firming. Some wheat endogenous lipids have structures similar to those of surfactants. Lipase use in bread making increases the level of free fatty acids and 'lyso' lipids which can form AM-L complexes. We here used three lipases (Lipopan F, Lecitase Ultra, and Lipolase) with different specificities and the surfactant Sodium Stearoyl Lactylate (SSL) for studying the role of lipids in bread crumb firmness and storage induced crumb firming. The lipases and SSL similarly impacted bread crumb texture. Their use induced less pronounced crumb firmness and stiffness increases as well as a less pronounced decrease in resilience than in control bread loaves. Amylopectin (AP) retrogradation was slower but in the end proceeded to a similar extent, as noted with low-field nuclear magnetic resonance. Differences in AP retrogradation after 7 days of storage (as observed with Lipolase) were attributed to the location and type of lipids hydrolysed by the respective lipase enzymes. Lipase hydrolysis products originating from lipids in the free lipid fraction probably had more impact on AP retrogradation than the free fatty acids and 'lyso' lipids obtained by hydrolysis of lipids 'bound' to the gluten network.
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Wheat starch swelling, gelatinization and pasting: Effects of enzymatic modification of wheat endogenous lipids
2015Co-Authors: Lien R. Gerits, Bram Pareyt, Jan A. DelcourAbstract:Starch is widely used in food industry because of its unique gelling, thickening and stabilizing capacities. These characteristics are impacted by added surfactants. However, less is known about whether and, if so, how wheat endogenous lipids impact the swelling behaviour of starch granules. We here used three different lipases (Lecitase Ultra, Lipopan F and Lipolase) with known impact on the endogenous lipid composition and two surfactants (diacetyl tartaric esters of mono- and diacylglycerols and Sodium Stearoyl Lactylate) for studying the impact of (endogenous) lipids on starch rheology and carbohydrate leaching. The study revealed that although amylose-lipid inclusion complex formation affects wheat starch swelling and carbohydrate leaching, there is no causal relation between the two latter phenomena. Both their location and type affect the impact of lipids on starch swelling. Next to the complex forming ability of lipid(-like) components, their ability to shield starch granules from water by forming lipophilic layers also affects starch granule swelling because it delays water absorption and increases starch granule rigidity.
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combined impact of bacillus stearothermophilus maltogenic alpha amylase and surfactants on starch pasting and gelation properties
Food Chemistry, 2013Co-Authors: Bénédicte Van Steertegem, Bram Pareyt, Kristof Brijs, Jan A. DelcourAbstract:In baking applications involving starch gelatinisation, surfactants such as Sodium Stearoyl Lactylate (SSL) and monoacylglycerols (MAG) and Bacillus stearothermophilus maltogenic alpha-amylase (BStA) can be used jointly. We here showed that SSL but not MAG delays wheat starch hydrolysis by BStA. The effects were explained in terms of different degrees of adsorption of the surfactants on the starch granule surface, retarded and/or decreased water uptake and delayed availability of gelatinised starch for hydrolysis by BStA. Additional experiments with waxy maize starch led to the conclusion that SSL impacts swelling power and carbohydrate leaching more by covering the starch granule surface than by forming amylose-lipid complexes. SSL postponed starch hydrolysis by BStA, but this did not influence subsequent starch gelation. Finally, when adding SSL or MAG on top of BStA to starch suspensions, the effect of the surfactants on gel strength predominated over that of BStA.
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Impact of mixing time and Sodium Stearoyl Lactylate on gluten polymerization during baking of wheat flour dough.
Food chemistry, 2013Co-Authors: Bénédicte Van Steertegem, Bram Pareyt, Kristof Brijs, Jan A. DelcourAbstract:The impact of differences in dough transient gluten network on gluten cross-linking during baking is insufficiently understood. We varied dough mixing times and/or added Sodium Stearoyl Lactylate (SSL; 1.0% on flour dry matter basis) to the recipe and studied the effect on subsequent gluten polymerization during heating. The level of proteins extractable in Sodium dodecyl sulfate containing media was fitted using first order kinetics. The extent and rate of gluten polymerization were lower when mixing for 8 min than when mixing for 2 min. This effect was even more outspoken in the presence of SSL. The present observations were explained as resulting from less gliadin incorporation in the polymer gluten network and from interaction of SSL with the gluten proteins. Finally, a higher degree of gluten polymerization during baking increased the firmness of the baked products.
Fan C Wang - One of the best experts on this subject based on the ideXlab platform.
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advances in the application of food emulsifier α gel phases saturated monoglycerides polyglycerol fatty acid esters and their derivatives
Journal of Colloid and Interface Science, 2016Co-Authors: Fan C Wang, Alejandro G MarangoniAbstract:Abstract Emulsifiers form complex structures in colloidal systems. One of these structures, the α-gel phase, has drawn much research interest. α-gel phases are formed by emulsifiers that are stable in the α-crystalline structure in the presence of water. The α-gel phase has shown superior functionality in a variety of applications because it has a water-rich lamellar structure. Even though studies on emulsifier α-gel phases emerged over half a century ago, there is still a knowledge gap on fundamental properties of α-gel phases formed by a variety of emulsifiers. This article summarizes recent studies on the physical and chemical properties of α-gel phases formed by several food emulsifiers, specifically saturated monoglycerides, polyglycerol monoester and diesters of fatty acid, and Sodium Stearoyl Lactylate. Recent research has advanced the understanding of factors affecting the stability and foamability of the α-gel phases. Current and potential applications of α-gel phases in baked food products and in personal care products are also reviewed here.
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phase diagram of glycerol monostearate and Sodium Stearoyl Lactylate
Crystal Growth & Design, 2016Co-Authors: Fan C Wang, Fernanda Peyronel, Alejandro G MarangoniAbstract:The phase behavior of two solid emulsifiers glycerol monostearate (GMS) and Sodium Stearoyl Lactylate (SSL) was examined using differential scanning calorimetry (DSC), small and wide-angle X-ray scattering (SAXS and WAXS), and ultra small angle X-ray scattering (USAXS). The phase behavior of GMS–SSL in water (gelled aqueous dispersions) was also examined. For the nonaqueous systems, GMS and SSL were immiscible in the range of 20–80% and exhibited phase separation. On the other hand, systems with higher than 80% GMS or higher than 80% SSL were miscible and remained mixed after 4 weeks. Increasing the amount of SSL in GMS–SSL mixtures caused a reduction in the transition temperature of the sub-α phase and the melting temperature of GMS. Furthermore, adding up to 20% SSL to GMS slowed down the polymorphic transition of GMS from the α phase to the s phase. Examination of the stability and polymorphic behavior of gelled aqueous dispersions of GMS–SSL mixtures revealed similar structural and thermal properties ...
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phase diagram of glycerol monostearate and Sodium Stearoyl Lactylate
Crystal Growth & Design, 2016Co-Authors: Fan C Wang, Fernanda Peyronel, Alejandro G MarangoniAbstract:The phase behavior of two solid emulsifiers glycerol monostearate (GMS) and Sodium Stearoyl Lactylate (SSL) was examined using differential scanning calorimetry (DSC), small and wide-angle X-ray scattering (SAXS and WAXS), and ultra small angle X-ray scattering (USAXS). The phase behavior of GMS–SSL in water (gelled aqueous dispersions) was also examined. For the nonaqueous systems, GMS and SSL were immiscible in the range of 20–80% and exhibited phase separation. On the other hand, systems with higher than 80% GMS or higher than 80% SSL were miscible and remained mixed after 4 weeks. Increasing the amount of SSL in GMS–SSL mixtures caused a reduction in the transition temperature of the sub-α phase and the melting temperature of GMS. Furthermore, adding up to 20% SSL to GMS slowed down the polymorphic transition of GMS from the α phase to the s phase. Examination of the stability and polymorphic behavior of gelled aqueous dispersions of GMS–SSL mixtures revealed similar structural and thermal properties ...
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ph and stability of the α gel phase in glycerol monostearate water systems using Sodium Stearoyl Lactylate and Sodium stearate as the co emulsifier
RSC Advances, 2015Co-Authors: Fan C Wang, Alejandro G MarangoniAbstract:Changing the environmental pH alters the melting profiles of monostearate–water systems and affects the stability of the α-gel phase using Sodium Stearoyl Lactylate (SSL) and Sodium stearate (NaS) as co-emulsifiers. NaS in MG-gels may be present both in a micellar phase and in a lamellar phase. Once above the critical micellar concentration of NaS, the NaS solution and diluted MG-gels remained at a stable pH.
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pH and stability of the α-gel phase in glycerol monostearate–water systems using Sodium Stearoyl Lactylate and Sodium stearate as the co-emulsifier
RSC Advances, 2015Co-Authors: Fan C Wang, Alejandro G MarangoniAbstract:Changing the environmental pH alters the melting profiles of monostearate–water systems and affects the stability of the α-gel phase using Sodium Stearoyl Lactylate (SSL) and Sodium stearate (NaS) as co-emulsifiers. NaS in MG-gels may be present both in a micellar phase and in a lamellar phase. Once above the critical micellar concentration of NaS, the NaS solution and diluted MG-gels remained at a stable pH.
Concepción Collar - One of the best experts on this subject based on the ideXlab platform.
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Significance of viscosity profile of pasted and gelled formulated wheat doughs on bread staling
European Food Research and Technology, 2003Co-Authors: Concepción CollarAbstract:Pasting profile during cooking and cooling of straight/soured started bread doughs formulated with non fat-Sodium carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC), fungal α-amylase and fat-monoglycerides (MGL), diacetyl tartaric acid ester of mono-diglycerides and Sodium Stearoyl Lactylate (SSL)-additives was recorded in the Brabender (BVA) visco-amylograph and Newport rapid viscoanalyser (RVA). Rheological results were correlated with bread staling kinetics during storage. Bread dough viscosity characteristics, derived from the RVA pasting profile during cooking and cooling, highly correlate with bread staling kinetic parameters. This is particularly so in the cases of peak viscosity, pasting temperature, and setback during cooling that can be considered as valuable predictors, at a dough level, of bread firming behaviour during storage. Individual and/or binary addition of surfactants to bread dough, particularly MGL and SSL, positively influence the level of the pasting parameters associated with a significant delay in bread firming. Individual additions of methylcellulose derivatives, mainly CMC, induce in general a deleterious effect on dough viscosity. Moreover, the simultaneous presence of CMC and HPMC results in a significant improvement of dough rheology during cooling. Binary mixtures SSL/CMC and MGL/CMC are not recommended from the viscoelastic point of view, due to antagonistic effects of the pair gum/surfactant that nullify the benefits of individual emulsifiers.
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Crumb Firming Kinetics of Wheat Breads with Anti-staling Additives
Journal of Cereal Science, 1998Co-Authors: Enrique Armero, Concepción CollarAbstract:Single effects of and interactions among flour type, breadmaking process and anti-staling additives—monoglycerides, diacetyl tartaric ester of monoglycerides, Sodium Stearoyl Lactylate, carboxymethylcellulose and hydroxypropylmethylcellulose andalpha-amylase—on crumb firmness during storage were estimated by fitting Avrami equations. Effects of additives were highly dependent on both the flour type and the breadmaking process used. Highly significant correlations between fresh bread crumb firmness and crumb firmness at any storage time were found. The Gluten Index of unfermented doughs was a good indicator for fresh bread crumb firmness and influenced firming kinetic parameters. Ionic surfactants, hydrocolloids andalpha-amylose increased the Gluten Index, and significantly interacted with both the flour type and the breadmaking process used. The Avrami exponent was correlated significantly with Amylogram parameters related to the formation of lipid–starch complex. Changes in specific volume by additive incorporation largely explained effects on crumb firming kinetics.
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Texture properties of formulated wheat doughs Relationships with dough and bread technological quality
Zeitschrift für Lebensmitteluntersuchung und -Forschung A, 1997Co-Authors: Enrique Armero, Concepción CollarAbstract:Texture properties of wheat doughs were determined with a texturometer by using texture profile analysis (TPA) as well as Chen and Hoseney methodologies. The time elapsed between two compressions and strain were optimized so that meaningful values were obtained for TPA. Single effects and interactions between flour type, the breadmaking process and anti-staling additives (i. e. monoglycerides, diacetyl tartaric ester of monoglycerides, Sodium Stearoyl Lactylate, carboxymethylcellulose and hydroxypropylmethylcellulose) on dough texture properties (i. e. springiness, resilience, hardness, cohesiveness, adhesiveness, chewiness, gumminess and stickiness) were estimated. The breadmaking process and addition of hydrocolloids had the most important effects and interactions on TPA. Hydrocolloids and α-amylase increased dough stickiness. Dough cohesiveness was a good predictive parameter of bread quality. Water content, acidity values and gluten quality were the main factors determining the texture properties of dough.
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Texture properties of formulated wheat doughs - Relationships with dough and bread technological quality
1997Co-Authors: Enrique Armero, Concepción CollarAbstract:Texture properties of wheat doughs were determined with a texturometer by using texture profile analysis (TPA) as well as Chen and Hoseney methodologies. The time elapsed between two compressions and strain were optimized so that meaningful values were obtained for TPA. Single effects and interactions between flour type, the breadmaking process and anti-staling additives (i.e. monoglycerides, diacetyl tartaric ester of monoglycerides, Sodium Stearoyl Lactylate, carboxymethylcellulose and hydroxypropylmethylcellulose) on dough texture properties (i.e. springiness, resilience, hardness, cohesiveness, adhesiveness, chewiness, gumminess and stickiness) were estimated. The breadmaking process and addition of hydrocolloids had the most important effects and interactions on TPA. Hydrocolloids and a-amylase increased dough stickiness. Dough cohesiveness was a good predictive parameter of bread quality. Water content, acidity values and gluten quality were the main factors determining the texture properties of dough.
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Antistaling Additives, Flour Type and Sourdough Process Effects on Functionality of Wheat Doughs
Journal of Food Science, 1996Co-Authors: Enrique Armero, Concepción CollarAbstract:Antistaling additives-distilled monoglycerides (MGL), diacetyl tartaric ester of monodiglycerides (DATEM), Sodium Stearoyl Lactylate (SSL), carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC) and fungal alpha-amylase-were studied for effects on rheological and fermentative properties of white/whole wheat bread doughs, made following straight/sour dough processes. A fractionated factorial design (L(32)) was used to evaluate single additive effects and interactions. Single addition of DATEM, followed by SSL, alpha-amylase and hydrocolloids improved oven rise and final volume. In presence of DATEM, synergistic (MGL) and antagonistic (SSL) effects of additional emulsifiers were found on gassing power. SSL was the only effective conditioner for enhancement of mixing properties. Dough plasticity was negatively affected by MGL addition and by CMC/HPMC in white/whole flours respectively. Some combinations resulted in detrimental dough handling properties.