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Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes

The functionality of hydrocolloids of different origins, gum Cordia (GC), and gum ziziphus (GZ) on pan bread and sponge cake quality and their potential use in retarding the staling process have been studied. The effects of the gums were determined by assessing the pasting qualities of wheat flour s...

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Autores principales: Alamri, Mohamed Saleh, Mohamed, Abdellatif A., Hussain, Shahzad, Ibraheem, Mohamed A., Qasem, Akram A. Abdo, Shamlan, Ghalia, Hakeem, Mohammed Jamal, Ababtain, Ibrahim A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834351/
https://www.ncbi.nlm.nih.gov/pubmed/35159610
http://dx.doi.org/10.3390/foods11030460
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author Alamri, Mohamed Saleh
Mohamed, Abdellatif A.
Hussain, Shahzad
Ibraheem, Mohamed A.
Qasem, Akram A. Abdo
Shamlan, Ghalia
Hakeem, Mohammed Jamal
Ababtain, Ibrahim A.
author_facet Alamri, Mohamed Saleh
Mohamed, Abdellatif A.
Hussain, Shahzad
Ibraheem, Mohamed A.
Qasem, Akram A. Abdo
Shamlan, Ghalia
Hakeem, Mohammed Jamal
Ababtain, Ibrahim A.
author_sort Alamri, Mohamed Saleh
collection PubMed
description The functionality of hydrocolloids of different origins, gum Cordia (GC), and gum ziziphus (GZ) on pan bread and sponge cake quality and their potential use in retarding the staling process have been studied. The effects of the gums were determined by assessing the pasting qualities of wheat flour slurry, dough properties, and the finished product. After 24 and 96 h of storage, investigations were conducted on the finished product. Micro-doughLab was used to assess dough mixing qualities, and a texture profile analysis (TPA) test was used to assess the texture. A hedonic sensory test of texture, scent, taste, color, and general approval was also conducted. The type of gum used had a significant impact on the physical properties of the bread and cake and their evolution through time. Reduced amylose retrogradation was demonstrated by the lower peak viscosity and substantially lower setback of wheat flour gels, which corresponded to lower gel hardness. Gums were superior at increasing the bread loaf volume, especially GZ, although gums had the opposite effect on cake volume. After both storage periods, the hardness of the bread and cake was much lower than that of the control. Except when 2% GC was used, adding GC and GZ gums to bread and cake invariably increased the overall acceptability of the product. In terms of shelf-life, GZ was able to retain all texture parameters, volume, and general acceptability close to the control after storage.
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spelling pubmed-88343512022-02-12 Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes Alamri, Mohamed Saleh Mohamed, Abdellatif A. Hussain, Shahzad Ibraheem, Mohamed A. Qasem, Akram A. Abdo Shamlan, Ghalia Hakeem, Mohammed Jamal Ababtain, Ibrahim A. Foods Article The functionality of hydrocolloids of different origins, gum Cordia (GC), and gum ziziphus (GZ) on pan bread and sponge cake quality and their potential use in retarding the staling process have been studied. The effects of the gums were determined by assessing the pasting qualities of wheat flour slurry, dough properties, and the finished product. After 24 and 96 h of storage, investigations were conducted on the finished product. Micro-doughLab was used to assess dough mixing qualities, and a texture profile analysis (TPA) test was used to assess the texture. A hedonic sensory test of texture, scent, taste, color, and general approval was also conducted. The type of gum used had a significant impact on the physical properties of the bread and cake and their evolution through time. Reduced amylose retrogradation was demonstrated by the lower peak viscosity and substantially lower setback of wheat flour gels, which corresponded to lower gel hardness. Gums were superior at increasing the bread loaf volume, especially GZ, although gums had the opposite effect on cake volume. After both storage periods, the hardness of the bread and cake was much lower than that of the control. Except when 2% GC was used, adding GC and GZ gums to bread and cake invariably increased the overall acceptability of the product. In terms of shelf-life, GZ was able to retain all texture parameters, volume, and general acceptability close to the control after storage. MDPI 2022-02-03 /pmc/articles/PMC8834351/ /pubmed/35159610 http://dx.doi.org/10.3390/foods11030460 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Alamri, Mohamed Saleh
Mohamed, Abdellatif A.
Hussain, Shahzad
Ibraheem, Mohamed A.
Qasem, Akram A. Abdo
Shamlan, Ghalia
Hakeem, Mohammed Jamal
Ababtain, Ibrahim A.
Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes
title Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes
title_full Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes
title_fullStr Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes
title_full_unstemmed Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes
title_short Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes
title_sort functionality of cordia and ziziphus gums with respect to the dough properties and baking performance of stored pan bread and sponge cakes
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834351/
https://www.ncbi.nlm.nih.gov/pubmed/35159610
http://dx.doi.org/10.3390/foods11030460
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