The Experts below are selected from a list of 312 Experts worldwide ranked by ideXlab platform
Sidsel Jensen - One of the best experts on this subject based on the ideXlab platform.
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antioxidants and shelf life of Whole Wheat Bread
Journal of Cereal Science, 2011Co-Authors: Sidsel Jensen, Henrik Ostdal, Leif H. Skibsted, Anette Kistrup ThyboAbstract:Abstract Industrially produced Bread normally operates with a shelf life of several weeks at room temperature and indications of storage-related off-flavour development as a consequence of lipid oxidation have been suggested. The present study has tested enrichment of Whole Wheat Bread with α-tocopherol or commercially used rosemary extracts for production of Bread loaves with higher oxidative stability and hence better overall sensory quality. Bread quality was evaluated by sensory profiling, determination of antioxidative capacity, determination of lipid hydroperoxides as primary oxidation products, and analysis of volatile compounds including secondary lipid oxidation products. Enrichment of Bread with α-tocopherol resulted in higher degrees of rancid aroma and flavour in fresh samples, which was explained by higher levels of secondary oxidation products, whereas enrichment of Bread with rosemary extracts did not have any effect. Accordingly, application of antioxidants cannot, based on the current data, be recommended for achievement of Bread with improved sensory properties during storage.
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oxidative stability of Whole Wheat Bread during storage
Lwt - Food Science and Technology, 2011Co-Authors: Sidsel Jensen, Henrik Oestdal, Morten Rahr Clausen, Mogens L Andersen, Leif H. SkibstedAbstract:Abstract The oxidative stability was examined in Whole Wheat Bread packed in modified atmosphere (nitrogen) using vacuum grade plastic bags and stored for up to 5 weeks. Small, but significant, differences in oxidative stability developed with time for Whole Wheat Bread crumb and crust. The samples were evaluated by direct electron spin resonance (ESR) spectroscopy for detection of free radicals, peroxide value (POV), overall antioxidative capacity using Trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) assays, and by the content of tocopherols as determined by HPLC. The overall antioxidative capacity was reduced during storage with an accumulation of lipid hydroperoxides peaking after 2–3 weeks of storage. Bread crust was generally found to be more oxidative stable when compared to crumb. Quality of Bread with extended shelf life may accordingly be improved minimising oxidation.
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Antioxidants and shelf life of Whole Wheat Bread
Journal of Cereal Science, 2011Co-Authors: Sidsel Jensen, Henrik Ostdal, Leif H. Skibsted, Anette Kistrup ThyboAbstract:Industrially produced Bread normally operates with a shelf life of several weeks at room temperature and indications of storage-related off-flavour development as a consequence of lipid oxidation have been suggested. The present study has tested enrichment of Whole Wheat Bread with α-tocopherol or commercially used rosemary extracts for production of Bread loaves with higher oxidative stability and hence better overall sensory quality. Bread quality was evaluated by sensory profiling, determination of antioxidative capacity, determination of lipid hydroperoxides as primary oxidation products, and analysis of volatile compounds including secondary lipid oxidation products. Enrichment of Bread with α-tocopherol resulted in higher degrees of rancid aroma and flavour in fresh samples, which was explained by higher levels of secondary oxidation products, whereas enrichment of Bread with rosemary extracts did not have any effect. Accordingly, application of antioxidants cannot, based on the current data, be recommended for achievement of Bread with improved sensory properties during storage. © 2011 Elsevier Ltd.
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sensory profiling of changes in Wheat and Whole Wheat Bread during a prolonged period of storage
Journal of Sensory Studies, 2010Co-Authors: Sidsel Jensen, Henrik Oestdal, Anette Kistrup ThyboAbstract:A sensory profile of Wheat and Whole Wheat pan Bread with extented shelf life was conducted to characterize sensory changes during a 3-week storage period. Variation between assessors was also assessed together with repeatability of the profile. The robustness in the sensory profile was determined by comparing two sensory trials 4 months apart (with six assessors participating in both trials). Initially, assessors agreed on a consensus list of 14 attributes (Wheat) and 17 attributes (Whole Wheat). Multivariate data analysis was used to study the effect of storage time and assessors on the sensory profile. The impact of storage time was especially evident for Whole Wheat Bread, but results showed that storage time had a significant effect on aroma and flavor of both Bread types. An agreement in the sensory evaluations over time was found, which emphasize the robustness of the profile, the consistency of samples baked at different times and the reliability of the obtained results. PRACTICAL APPLICATIONS The use of enzymes in Bread production has made it possible to extend the shelf life of Bread considerably by decreasing the rate of starch retrogradation. Thus, other parameters are decisive for shelf life determination – off flavor is believed to be one parameter of high importance. Off flavor development in Bread is however an overlooked area in food research. Sensory profiling focusing on changes in sensory perception related to storage time will reveal the most important sensory alterations. These sensory alterations are highly relevant for consumer preferences and can furthermore be used as a tool to elucidate chemical mechanisms responsible for off flavor formation. Consequently, the present sensory profiling is of significant value for industrial Bread producers, enzyme manufactures and finally the consumers. The knowledge can be included in future examinations of sensory and chemical changes of Bread with extended shelf life aiming at enhancing the quality of such products.
Anette Kistrup Thybo - One of the best experts on this subject based on the ideXlab platform.
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antioxidants and shelf life of Whole Wheat Bread
Journal of Cereal Science, 2011Co-Authors: Sidsel Jensen, Henrik Ostdal, Leif H. Skibsted, Anette Kistrup ThyboAbstract:Abstract Industrially produced Bread normally operates with a shelf life of several weeks at room temperature and indications of storage-related off-flavour development as a consequence of lipid oxidation have been suggested. The present study has tested enrichment of Whole Wheat Bread with α-tocopherol or commercially used rosemary extracts for production of Bread loaves with higher oxidative stability and hence better overall sensory quality. Bread quality was evaluated by sensory profiling, determination of antioxidative capacity, determination of lipid hydroperoxides as primary oxidation products, and analysis of volatile compounds including secondary lipid oxidation products. Enrichment of Bread with α-tocopherol resulted in higher degrees of rancid aroma and flavour in fresh samples, which was explained by higher levels of secondary oxidation products, whereas enrichment of Bread with rosemary extracts did not have any effect. Accordingly, application of antioxidants cannot, based on the current data, be recommended for achievement of Bread with improved sensory properties during storage.
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Antioxidants and shelf life of Whole Wheat Bread
Journal of Cereal Science, 2011Co-Authors: Sidsel Jensen, Henrik Ostdal, Leif H. Skibsted, Anette Kistrup ThyboAbstract:Industrially produced Bread normally operates with a shelf life of several weeks at room temperature and indications of storage-related off-flavour development as a consequence of lipid oxidation have been suggested. The present study has tested enrichment of Whole Wheat Bread with α-tocopherol or commercially used rosemary extracts for production of Bread loaves with higher oxidative stability and hence better overall sensory quality. Bread quality was evaluated by sensory profiling, determination of antioxidative capacity, determination of lipid hydroperoxides as primary oxidation products, and analysis of volatile compounds including secondary lipid oxidation products. Enrichment of Bread with α-tocopherol resulted in higher degrees of rancid aroma and flavour in fresh samples, which was explained by higher levels of secondary oxidation products, whereas enrichment of Bread with rosemary extracts did not have any effect. Accordingly, application of antioxidants cannot, based on the current data, be recommended for achievement of Bread with improved sensory properties during storage. © 2011 Elsevier Ltd.
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sensory profiling of changes in Wheat and Whole Wheat Bread during a prolonged period of storage
Journal of Sensory Studies, 2010Co-Authors: Sidsel Jensen, Henrik Oestdal, Anette Kistrup ThyboAbstract:A sensory profile of Wheat and Whole Wheat pan Bread with extented shelf life was conducted to characterize sensory changes during a 3-week storage period. Variation between assessors was also assessed together with repeatability of the profile. The robustness in the sensory profile was determined by comparing two sensory trials 4 months apart (with six assessors participating in both trials). Initially, assessors agreed on a consensus list of 14 attributes (Wheat) and 17 attributes (Whole Wheat). Multivariate data analysis was used to study the effect of storage time and assessors on the sensory profile. The impact of storage time was especially evident for Whole Wheat Bread, but results showed that storage time had a significant effect on aroma and flavor of both Bread types. An agreement in the sensory evaluations over time was found, which emphasize the robustness of the profile, the consistency of samples baked at different times and the reliability of the obtained results. PRACTICAL APPLICATIONS The use of enzymes in Bread production has made it possible to extend the shelf life of Bread considerably by decreasing the rate of starch retrogradation. Thus, other parameters are decisive for shelf life determination – off flavor is believed to be one parameter of high importance. Off flavor development in Bread is however an overlooked area in food research. Sensory profiling focusing on changes in sensory perception related to storage time will reveal the most important sensory alterations. These sensory alterations are highly relevant for consumer preferences and can furthermore be used as a tool to elucidate chemical mechanisms responsible for off flavor formation. Consequently, the present sensory profiling is of significant value for industrial Bread producers, enzyme manufactures and finally the consumers. The knowledge can be included in future examinations of sensory and chemical changes of Bread with extended shelf life aiming at enhancing the quality of such products.
Leif H. Skibsted - One of the best experts on this subject based on the ideXlab platform.
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antioxidants and shelf life of Whole Wheat Bread
Journal of Cereal Science, 2011Co-Authors: Sidsel Jensen, Henrik Ostdal, Leif H. Skibsted, Anette Kistrup ThyboAbstract:Abstract Industrially produced Bread normally operates with a shelf life of several weeks at room temperature and indications of storage-related off-flavour development as a consequence of lipid oxidation have been suggested. The present study has tested enrichment of Whole Wheat Bread with α-tocopherol or commercially used rosemary extracts for production of Bread loaves with higher oxidative stability and hence better overall sensory quality. Bread quality was evaluated by sensory profiling, determination of antioxidative capacity, determination of lipid hydroperoxides as primary oxidation products, and analysis of volatile compounds including secondary lipid oxidation products. Enrichment of Bread with α-tocopherol resulted in higher degrees of rancid aroma and flavour in fresh samples, which was explained by higher levels of secondary oxidation products, whereas enrichment of Bread with rosemary extracts did not have any effect. Accordingly, application of antioxidants cannot, based on the current data, be recommended for achievement of Bread with improved sensory properties during storage.
-
oxidative stability of Whole Wheat Bread during storage
Lwt - Food Science and Technology, 2011Co-Authors: Sidsel Jensen, Henrik Oestdal, Morten Rahr Clausen, Mogens L Andersen, Leif H. SkibstedAbstract:Abstract The oxidative stability was examined in Whole Wheat Bread packed in modified atmosphere (nitrogen) using vacuum grade plastic bags and stored for up to 5 weeks. Small, but significant, differences in oxidative stability developed with time for Whole Wheat Bread crumb and crust. The samples were evaluated by direct electron spin resonance (ESR) spectroscopy for detection of free radicals, peroxide value (POV), overall antioxidative capacity using Trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) assays, and by the content of tocopherols as determined by HPLC. The overall antioxidative capacity was reduced during storage with an accumulation of lipid hydroperoxides peaking after 2–3 weeks of storage. Bread crust was generally found to be more oxidative stable when compared to crumb. Quality of Bread with extended shelf life may accordingly be improved minimising oxidation.
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Antioxidants and shelf life of Whole Wheat Bread
Journal of Cereal Science, 2011Co-Authors: Sidsel Jensen, Henrik Ostdal, Leif H. Skibsted, Anette Kistrup ThyboAbstract:Industrially produced Bread normally operates with a shelf life of several weeks at room temperature and indications of storage-related off-flavour development as a consequence of lipid oxidation have been suggested. The present study has tested enrichment of Whole Wheat Bread with α-tocopherol or commercially used rosemary extracts for production of Bread loaves with higher oxidative stability and hence better overall sensory quality. Bread quality was evaluated by sensory profiling, determination of antioxidative capacity, determination of lipid hydroperoxides as primary oxidation products, and analysis of volatile compounds including secondary lipid oxidation products. Enrichment of Bread with α-tocopherol resulted in higher degrees of rancid aroma and flavour in fresh samples, which was explained by higher levels of secondary oxidation products, whereas enrichment of Bread with rosemary extracts did not have any effect. Accordingly, application of antioxidants cannot, based on the current data, be recommended for achievement of Bread with improved sensory properties during storage. © 2011 Elsevier Ltd.
U C Banerjee - One of the best experts on this subject based on the ideXlab platform.
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rheological properties and microstructure of xylanase containing Whole Wheat Bread dough
Journal of Food Science and Technology-mysore, 2017Co-Authors: Gargi Ghoshal, U S Shivhare, U C BanerjeeAbstract:The present research work was undertaken to investigate the effect of xylanase, produced by Penicillium citrinum, on rheological behavior of Whole Wheat Bread dough at large and small deformation respectively. Dough attributes including textural properties (penetration) and structure related characteristics (oscillatory tests) were evaluated. Change in visco-elastic properties of xylanase containing dough was evaluated by oscillatory and creep measurements. The flow experiments were conducted under steady-state condition with shear rate ranging from 0.01 to 100 s−1. Frequency sweep experiments were performed between 0.01 and 10 Hz. It revealed that in both control and xylanase containing dough formulation, the elastic modulus was higher than viscous modulus in the entire range of frequency. Our results represent the adequacy of fitting of dynamic moduli in Power law model and week gel model. Peleg model as well as six element Kelvin model described well the creep behaviour of control and xylanase-containing dough. Uniaxial extensibility was assessed by Kieffer dough and gluten extensibility rig. Lyophilized powder of untreated and xylanase treated doughs were tested under scanning electron microscope. FTIR spectra of lyophilized powder of untreated and xylanase treated dough were recorded in the range of 600–4000 cm−1.
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thermo mechanical and micro structural properties of xylanase containing Whole Wheat Bread
Food Science and Human Wellness, 2016Co-Authors: Gargi Ghoshal, U S Shivhare, U C BanerjeeAbstract:Abstract Xylanase is a hemicellulase that can hydrolyses the complex polysaccharides. Hemicelluloses are main components of cell walls of cereal grains. Moreover, hemicelluloses are considered as potential sources of mono- and oligosaccharides. In this study, influence of xylanase on the physicochemical properties and sensory qualities of the Whole Wheat Bread during storage was investigated. Studies of Whole Wheat Bread on microstructure, texture, thermotics, Scanning Electron Microscopic (SEM), X-Ray Diffraction (XRD) were conducted at ambient temperature of 25 and 4 °C respectively. During storage at different temperatures, Bread containing xylanase exhibited less firmness but larger volume with whiter crumb color and longer shelf life as compared to control Bread. Results of firmness, enthalpy, Fourier Transformation Infra Red (FTIR) and X-Ray Diffraction (XRD) studies suggested a lower staling rate of Bread containing xylanase as compared to control one. Bread containing xylanase showed a smoother surface and more uniform pore size than the control. Significant differences in microstructure of control and Bread containing xylanase were observed which might be attributed due to the change in water starch gluten interaction. These differences were also found to be interrelated to the textural properties of Bread. Better sensory features were achieved in Bread containing xylanase.
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effect of xylanase on quality attributes of Whole Wheat Bread
Journal of Food Quality, 2013Co-Authors: Gargi Ghoshal, U S Shivhare, U C BanerjeeAbstract:Partially purified xylanase was used in Whole-Wheat Bread manufacturing to study its effect on the quality attributes of the Bread during storage at room temperature (25 ± 2C) and refrigerated temperature (4 ± 1C). Incorporation of xylanase resulted in reduced water absorption for dough preparation and reduced moisture loss from Bread during storage. Addition of xylanase resulted in increased specific volume, increased shelf life, lower firmness during storage, reduced staling and brighter color of Bread compared with that prepared without enzyme. Total color difference ΔE increased with storage time, but the extent of increase was lower in xylanase-supplemented Bread. Glass transition temperature increased slowly during storage with significant (P < 0.05) enthalpy change. Rate of increase of firmness during storage was lower in xylanase-supplemented Bread as compared with control. Xylanase supplementation resulted in improved sensory attributes of Bread. Practical Applications Inadequate rising of dough leading to hardness, reduced volume and grainy mouthfeel results due to presence of bran in Whole-Wheat Bread. Additives are therefore used to overcome this problem. Use of hydrolase in Whole-Wheat Bread results in better color and flavor, softer texture, longer shelf life, fiber-rich nutritious Bread. Partially purified microbial xylanase was used in the present study to produce Whole-Wheat Bread with better sensory properties.
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Effect of Xylanase on Quality Attributes of Whole-Wheat Bread
Journal of Food Quality, 2013Co-Authors: Gargi Ghoshal, U S Shivhare, U C BanerjeeAbstract:Partially purified xylanase was used in Whole-Wheat Bread manufacturing to study its effect on the quality attributes of the Bread during storage at room temperature (25 ± 2C) and refrigerated temperature (4 ± 1C). Incorporation of xylanase resulted in reduced water absorption for dough preparation and reduced moisture loss from Bread during storage. Addition of xylanase resulted in increased specific volume, increased shelf life, lower firmness during storage, reduced staling and brighter color of Bread compared with that prepared without enzyme. Total color difference ΔE increased with storage time, but the extent of increase was lower in xylanase-supplemented Bread. Glass transition temperature increased slowly during storage with significant (P
Gargi Ghoshal - One of the best experts on this subject based on the ideXlab platform.
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rheological properties and microstructure of xylanase containing Whole Wheat Bread dough
Journal of Food Science and Technology-mysore, 2017Co-Authors: Gargi Ghoshal, U S Shivhare, U C BanerjeeAbstract:The present research work was undertaken to investigate the effect of xylanase, produced by Penicillium citrinum, on rheological behavior of Whole Wheat Bread dough at large and small deformation respectively. Dough attributes including textural properties (penetration) and structure related characteristics (oscillatory tests) were evaluated. Change in visco-elastic properties of xylanase containing dough was evaluated by oscillatory and creep measurements. The flow experiments were conducted under steady-state condition with shear rate ranging from 0.01 to 100 s−1. Frequency sweep experiments were performed between 0.01 and 10 Hz. It revealed that in both control and xylanase containing dough formulation, the elastic modulus was higher than viscous modulus in the entire range of frequency. Our results represent the adequacy of fitting of dynamic moduli in Power law model and week gel model. Peleg model as well as six element Kelvin model described well the creep behaviour of control and xylanase-containing dough. Uniaxial extensibility was assessed by Kieffer dough and gluten extensibility rig. Lyophilized powder of untreated and xylanase treated doughs were tested under scanning electron microscope. FTIR spectra of lyophilized powder of untreated and xylanase treated dough were recorded in the range of 600–4000 cm−1.
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thermo mechanical and micro structural properties of xylanase containing Whole Wheat Bread
Food Science and Human Wellness, 2016Co-Authors: Gargi Ghoshal, U S Shivhare, U C BanerjeeAbstract:Abstract Xylanase is a hemicellulase that can hydrolyses the complex polysaccharides. Hemicelluloses are main components of cell walls of cereal grains. Moreover, hemicelluloses are considered as potential sources of mono- and oligosaccharides. In this study, influence of xylanase on the physicochemical properties and sensory qualities of the Whole Wheat Bread during storage was investigated. Studies of Whole Wheat Bread on microstructure, texture, thermotics, Scanning Electron Microscopic (SEM), X-Ray Diffraction (XRD) were conducted at ambient temperature of 25 and 4 °C respectively. During storage at different temperatures, Bread containing xylanase exhibited less firmness but larger volume with whiter crumb color and longer shelf life as compared to control Bread. Results of firmness, enthalpy, Fourier Transformation Infra Red (FTIR) and X-Ray Diffraction (XRD) studies suggested a lower staling rate of Bread containing xylanase as compared to control one. Bread containing xylanase showed a smoother surface and more uniform pore size than the control. Significant differences in microstructure of control and Bread containing xylanase were observed which might be attributed due to the change in water starch gluten interaction. These differences were also found to be interrelated to the textural properties of Bread. Better sensory features were achieved in Bread containing xylanase.
-
effect of xylanase on quality attributes of Whole Wheat Bread
Journal of Food Quality, 2013Co-Authors: Gargi Ghoshal, U S Shivhare, U C BanerjeeAbstract:Partially purified xylanase was used in Whole-Wheat Bread manufacturing to study its effect on the quality attributes of the Bread during storage at room temperature (25 ± 2C) and refrigerated temperature (4 ± 1C). Incorporation of xylanase resulted in reduced water absorption for dough preparation and reduced moisture loss from Bread during storage. Addition of xylanase resulted in increased specific volume, increased shelf life, lower firmness during storage, reduced staling and brighter color of Bread compared with that prepared without enzyme. Total color difference ΔE increased with storage time, but the extent of increase was lower in xylanase-supplemented Bread. Glass transition temperature increased slowly during storage with significant (P < 0.05) enthalpy change. Rate of increase of firmness during storage was lower in xylanase-supplemented Bread as compared with control. Xylanase supplementation resulted in improved sensory attributes of Bread. Practical Applications Inadequate rising of dough leading to hardness, reduced volume and grainy mouthfeel results due to presence of bran in Whole-Wheat Bread. Additives are therefore used to overcome this problem. Use of hydrolase in Whole-Wheat Bread results in better color and flavor, softer texture, longer shelf life, fiber-rich nutritious Bread. Partially purified microbial xylanase was used in the present study to produce Whole-Wheat Bread with better sensory properties.
-
Effect of Xylanase on Quality Attributes of Whole-Wheat Bread
Journal of Food Quality, 2013Co-Authors: Gargi Ghoshal, U S Shivhare, U C BanerjeeAbstract:Partially purified xylanase was used in Whole-Wheat Bread manufacturing to study its effect on the quality attributes of the Bread during storage at room temperature (25 ± 2C) and refrigerated temperature (4 ± 1C). Incorporation of xylanase resulted in reduced water absorption for dough preparation and reduced moisture loss from Bread during storage. Addition of xylanase resulted in increased specific volume, increased shelf life, lower firmness during storage, reduced staling and brighter color of Bread compared with that prepared without enzyme. Total color difference ΔE increased with storage time, but the extent of increase was lower in xylanase-supplemented Bread. Glass transition temperature increased slowly during storage with significant (P
