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Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums

The effectiveness of hydrocolloids (2% maximum in various combinations) from various sources, including maltodextrins (MD) with polymerization degree (DP) 18 and ziziphus gum (ZG), on the dough properties and quality of panned bread, as well as the possibility of using them to delay the bread stalin...

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Autores principales: AbuDujayn, Abdulmajeed A., Mohamed, Abdellatif A., Alamri, Mohamed Saleh, Hussain, Shahzad, Ibraheem, Mohamed A., Qasem, Akram A. Abdo, Shamlan, Ghalia, Alqahtani, Nashi K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9821924/
https://www.ncbi.nlm.nih.gov/pubmed/36615198
http://dx.doi.org/10.3390/molecules28010001
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author AbuDujayn, Abdulmajeed A.
Mohamed, Abdellatif A.
Alamri, Mohamed Saleh
Hussain, Shahzad
Ibraheem, Mohamed A.
Qasem, Akram A. Abdo
Shamlan, Ghalia
Alqahtani, Nashi K.
author_facet AbuDujayn, Abdulmajeed A.
Mohamed, Abdellatif A.
Alamri, Mohamed Saleh
Hussain, Shahzad
Ibraheem, Mohamed A.
Qasem, Akram A. Abdo
Shamlan, Ghalia
Alqahtani, Nashi K.
author_sort AbuDujayn, Abdulmajeed A.
collection PubMed
description The effectiveness of hydrocolloids (2% maximum in various combinations) from various sources, including maltodextrins (MD) with polymerization degree (DP) 18 and ziziphus gum (ZG), on the dough properties and quality of panned bread, as well as the possibility of using them to delay the bread staling process, have been investigated after 24, 72, and 96 h of storage. By evaluating the pasting capabilities of wheat flour slurry, dough properties, and the final product, the effects of the ziziphus gum (ZG) and maltodextrins (MD) were ascertained. A TA-TXT texture analyzer, a texture profile analysis test, and Micro-doughLab were used to evaluate the dough mixing properties. Additionally, a hedonic sensory evaluation of the overall acceptance of the bread, as well as its texture, aroma, taste, and color, was done. It is clear that MD had a more distinct impact than ZG on the way dough was mixed, the texture of the gel, and the finished product. The combination of MD and ZG significantly altered the bread’s physical characteristics and its aging over time. The decreased peak viscosity and noticeably smaller setback of wheat flour gels, which corresponded to lower gel hardness, serve as evidence of reduced amylose retrogradation. At 2%, MD outperformed ZG in terms of increasing water absorption, dough stability, and bread loaf volume. With the exception of the blend that included three times as much MD as ZG, all mixes, including the control, exhibited an increase in bread firmness as a function of time after storage. Overall, the panelists liked (score of 5 and above) the bread made with mixes that had either MD or ZG, or a combination of both.
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spelling pubmed-98219242023-01-07 Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums AbuDujayn, Abdulmajeed A. Mohamed, Abdellatif A. Alamri, Mohamed Saleh Hussain, Shahzad Ibraheem, Mohamed A. Qasem, Akram A. Abdo Shamlan, Ghalia Alqahtani, Nashi K. Molecules Article The effectiveness of hydrocolloids (2% maximum in various combinations) from various sources, including maltodextrins (MD) with polymerization degree (DP) 18 and ziziphus gum (ZG), on the dough properties and quality of panned bread, as well as the possibility of using them to delay the bread staling process, have been investigated after 24, 72, and 96 h of storage. By evaluating the pasting capabilities of wheat flour slurry, dough properties, and the final product, the effects of the ziziphus gum (ZG) and maltodextrins (MD) were ascertained. A TA-TXT texture analyzer, a texture profile analysis test, and Micro-doughLab were used to evaluate the dough mixing properties. Additionally, a hedonic sensory evaluation of the overall acceptance of the bread, as well as its texture, aroma, taste, and color, was done. It is clear that MD had a more distinct impact than ZG on the way dough was mixed, the texture of the gel, and the finished product. The combination of MD and ZG significantly altered the bread’s physical characteristics and its aging over time. The decreased peak viscosity and noticeably smaller setback of wheat flour gels, which corresponded to lower gel hardness, serve as evidence of reduced amylose retrogradation. At 2%, MD outperformed ZG in terms of increasing water absorption, dough stability, and bread loaf volume. With the exception of the blend that included three times as much MD as ZG, all mixes, including the control, exhibited an increase in bread firmness as a function of time after storage. Overall, the panelists liked (score of 5 and above) the bread made with mixes that had either MD or ZG, or a combination of both. MDPI 2022-12-20 /pmc/articles/PMC9821924/ /pubmed/36615198 http://dx.doi.org/10.3390/molecules28010001 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
AbuDujayn, Abdulmajeed A.
Mohamed, Abdellatif A.
Alamri, Mohamed Saleh
Hussain, Shahzad
Ibraheem, Mohamed A.
Qasem, Akram A. Abdo
Shamlan, Ghalia
Alqahtani, Nashi K.
Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums
title Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums
title_full Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums
title_fullStr Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums
title_full_unstemmed Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums
title_short Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums
title_sort relationship between dough properties and baking performance of panned bread: the function of maltodextrins and natural gums
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9821924/
https://www.ncbi.nlm.nih.gov/pubmed/36615198
http://dx.doi.org/10.3390/molecules28010001
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