Potentialities of using cryoprotectants in gluten-free frozen dough and microwave baking as an emerging technology
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/15674 |
Resumo: | Disorders related to human health involving proteins that form the gluten network are increasingly in society, justifying the need to offer bakery products for this market niche. This study aimed to gather important information about the challenges involving technological production in the gluten-free bakery market. The approach encompasses the development of frozen dough for gluten-free baking, the use of cryoprotectants to maintain cell viability during the freeze-thawing step, the application of emulsifiers to improve the quality of the bread and the baking by an unconventional method using the microwaves. The introduction of frozen dough in the gluten-free bakery sector represents an interesting tool. However, these bread formulations require a higher amount of water compared to a traditional bread formulation (70 to 120 %), which makes the freezing and thawing steps extremely challenging, especially when it comes to the biopreservation of yeast cell viability. Cryopreservation with isolated and/or combined application of penetrating (glycerol) and non-penetrating (sucrose, fructo-oligosaccharide, trehalose, proteins and hydrocolloids) cryoprotectants promotes changes in the viscosity of the medium and is an excellent alternative for the maintenance of the microorganism responsible for the fermentation process. The appropriate choices of cryoprotectants, as well as the control of the freezing and thawing and baking processes, are important steps in the production line, to guarantee products with adequate technological and sensory qualities. |
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Potentialities of using cryoprotectants in gluten-free frozen dough and microwave baking as an emerging technologyPotencialidades del uso de crioprotectores en masa congelada sin gluten y horneado en microondas como tecnología emergentePotencialidades do uso de crioprotetores em massa congelada sem glúten e assamento em micro-ondas como tecnologia emergenteLeveduraCristais de geloEmulsificantesCarboidratosProteínasCelíacos.LevaduraCristales de hieloEmulsificantesCarbohidratosProteínasCelíaco.YeastIce crystalsEmulsifiersCarbohydratesProteinsCeliac.Disorders related to human health involving proteins that form the gluten network are increasingly in society, justifying the need to offer bakery products for this market niche. This study aimed to gather important information about the challenges involving technological production in the gluten-free bakery market. The approach encompasses the development of frozen dough for gluten-free baking, the use of cryoprotectants to maintain cell viability during the freeze-thawing step, the application of emulsifiers to improve the quality of the bread and the baking by an unconventional method using the microwaves. The introduction of frozen dough in the gluten-free bakery sector represents an interesting tool. However, these bread formulations require a higher amount of water compared to a traditional bread formulation (70 to 120 %), which makes the freezing and thawing steps extremely challenging, especially when it comes to the biopreservation of yeast cell viability. Cryopreservation with isolated and/or combined application of penetrating (glycerol) and non-penetrating (sucrose, fructo-oligosaccharide, trehalose, proteins and hydrocolloids) cryoprotectants promotes changes in the viscosity of the medium and is an excellent alternative for the maintenance of the microorganism responsible for the fermentation process. The appropriate choices of cryoprotectants, as well as the control of the freezing and thawing and baking processes, are important steps in the production line, to guarantee products with adequate technological and sensory qualities.Los trastornos relacionados con la salud humana que involucran proteínas que forman la red del gluten están cada vez más presentes en la sociedad, lo que justifica la necesidad de ofrecer productos de panadería para este nicho de mercado. Este estudio tuvo como objetivo recopilar información importante sobre los desafíos que implica la producción tecnológica en el mercado de la panadería sin gluten. El enfoque abarca el desarrollo de una masa congelada sin gluten, el uso de crioprotectores para mantener la viabilidad celular durante la etapa de congelación-descongelación, la aplicación de emulsificantes para mejorar la calidad del pan y el proceso de horneado por un método no convencional utilizando microondas. La introducción de la masa congelada en el sector de la panadería sin gluten representa una herramienta interesante. Sin embargo, las formulaciones de estos panes requieren una mayor cantidad de agua en comparación con una formulación de pan tradicional (70 a 120 %), lo que hace que los procesos de congelación y descongelación sean extremadamente desafiantes, especialmente cuando se trata de la biopreservación de la viabilidad de las células de la levadura. La criopreservación con aplicación aislada y/o combinada de crioprotectores penetrantes (glicerol) y no penetrantes (sacarosa, fructooligosacáridos, trehalosa, proteínas e hidrocoloides) promueve cambios en la viscosidad del medio y es una excelente alternativa para el mantenimiento del microorganismo responsable del proceso de fermentación. La adecuada elección de crioprotectores, así como el control de los procesos de congelación, descongelación y horneado, son pasos importantes en la línea de producción, con el fin de garantizar productos con adecuadas características tecnológicas y sensoriales.As desordens em relação à saúde humana envolvendo as proteínas formadoras da rede de glúten se encontram cada vez mais presente na sociedade, justificando a necessidade de oferta de produtos de panificação destinados a esse nicho de mercado. O presente estudo teve como objetivo o levantamento de informações importantes sobre os desafios envolvendo a produção tecnológica no mercado da panificação isenta de gluten. A abordagem engloba o desenvolvimento de massa congelada para panificação sem glúten, a utilização de crioprotetores para manter a viabilidade celular durante a etapa de congelamento e descongelamento, a aplicação de emulsificantes para melhorar a qualidade dos pães e o assamento por método não convencional utilizando o micro-ondas. A introdução de massas congeladas representa uma alternativa interessante no setor de panificação sem glúten. No entanto, as formulações destes pães necessitam de uma quantidade de água superior quando comparada ao pão tradicional (70 a 120 %), o que torna as etapas de congelamento e descongelamento extremamente desafiadoras, principalmente quando se trata da biopreservação da viabilidade celular das leveduras. A criopreservação com aplicação isolada e/ou combinada de crioprotetores penetrantes (glicerol) e não penetrantes (sacarose, fruto-oligossacarídeo, trealose, proteínas e hidrocoloides) alteram a viscosidade do meio e são uma excelente alternativa para a manutenção do micro-organismo responsável pelo processo de fermentação. As escolhas adequadas dos crioprotetores bem como o controle do processo de congelamento e descongelamento e de assamento são etapas importantes da linha de produção, com o propósito de garantir produtos com qualidades tecnológicas e sensoriais adequadas.Research, Society and Development2021-05-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1567410.33448/rsd-v10i6.15674Research, Society and Development; Vol. 10 No. 6; e12410615674Research, Society and Development; Vol. 10 Núm. 6; e12410615674Research, Society and Development; v. 10 n. 6; e124106156742525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/15674/13932Copyright (c) 2021 Daniela de Oliveira Teotônio; Sander Moreira Rodrigues; Maria Gabriela Vernaza Leoro; Patrícia Aparecida Pimenta Pereira; Marcio Schmielehttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessTeotônio, Daniela de OliveiraRodrigues, Sander MoreiraLeoro, Maria Gabriela VernazaPereira, Patrícia Aparecida PimentaSchmiele, Marcio2021-06-10T22:51:46Zoai:ojs.pkp.sfu.ca:article/15674Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:36:26.706595Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Potentialities of using cryoprotectants in gluten-free frozen dough and microwave baking as an emerging technology Potencialidades del uso de crioprotectores en masa congelada sin gluten y horneado en microondas como tecnología emergente Potencialidades do uso de crioprotetores em massa congelada sem glúten e assamento em micro-ondas como tecnologia emergente |
title |
Potentialities of using cryoprotectants in gluten-free frozen dough and microwave baking as an emerging technology |
spellingShingle |
Potentialities of using cryoprotectants in gluten-free frozen dough and microwave baking as an emerging technology Teotônio, Daniela de Oliveira Levedura Cristais de gelo Emulsificantes Carboidratos Proteínas Celíacos. Levadura Cristales de hielo Emulsificantes Carbohidratos Proteínas Celíaco. Yeast Ice crystals Emulsifiers Carbohydrates Proteins Celiac. |
title_short |
Potentialities of using cryoprotectants in gluten-free frozen dough and microwave baking as an emerging technology |
title_full |
Potentialities of using cryoprotectants in gluten-free frozen dough and microwave baking as an emerging technology |
title_fullStr |
Potentialities of using cryoprotectants in gluten-free frozen dough and microwave baking as an emerging technology |
title_full_unstemmed |
Potentialities of using cryoprotectants in gluten-free frozen dough and microwave baking as an emerging technology |
title_sort |
Potentialities of using cryoprotectants in gluten-free frozen dough and microwave baking as an emerging technology |
author |
Teotônio, Daniela de Oliveira |
author_facet |
Teotônio, Daniela de Oliveira Rodrigues, Sander Moreira Leoro, Maria Gabriela Vernaza Pereira, Patrícia Aparecida Pimenta Schmiele, Marcio |
author_role |
author |
author2 |
Rodrigues, Sander Moreira Leoro, Maria Gabriela Vernaza Pereira, Patrícia Aparecida Pimenta Schmiele, Marcio |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Teotônio, Daniela de Oliveira Rodrigues, Sander Moreira Leoro, Maria Gabriela Vernaza Pereira, Patrícia Aparecida Pimenta Schmiele, Marcio |
dc.subject.por.fl_str_mv |
Levedura Cristais de gelo Emulsificantes Carboidratos Proteínas Celíacos. Levadura Cristales de hielo Emulsificantes Carbohidratos Proteínas Celíaco. Yeast Ice crystals Emulsifiers Carbohydrates Proteins Celiac. |
topic |
Levedura Cristais de gelo Emulsificantes Carboidratos Proteínas Celíacos. Levadura Cristales de hielo Emulsificantes Carbohidratos Proteínas Celíaco. Yeast Ice crystals Emulsifiers Carbohydrates Proteins Celiac. |
description |
Disorders related to human health involving proteins that form the gluten network are increasingly in society, justifying the need to offer bakery products for this market niche. This study aimed to gather important information about the challenges involving technological production in the gluten-free bakery market. The approach encompasses the development of frozen dough for gluten-free baking, the use of cryoprotectants to maintain cell viability during the freeze-thawing step, the application of emulsifiers to improve the quality of the bread and the baking by an unconventional method using the microwaves. The introduction of frozen dough in the gluten-free bakery sector represents an interesting tool. However, these bread formulations require a higher amount of water compared to a traditional bread formulation (70 to 120 %), which makes the freezing and thawing steps extremely challenging, especially when it comes to the biopreservation of yeast cell viability. Cryopreservation with isolated and/or combined application of penetrating (glycerol) and non-penetrating (sucrose, fructo-oligosaccharide, trehalose, proteins and hydrocolloids) cryoprotectants promotes changes in the viscosity of the medium and is an excellent alternative for the maintenance of the microorganism responsible for the fermentation process. The appropriate choices of cryoprotectants, as well as the control of the freezing and thawing and baking processes, are important steps in the production line, to guarantee products with adequate technological and sensory qualities. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-05-22 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/15674 10.33448/rsd-v10i6.15674 |
url |
https://rsdjournal.org/index.php/rsd/article/view/15674 |
identifier_str_mv |
10.33448/rsd-v10i6.15674 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/15674/13932 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 6; e12410615674 Research, Society and Development; Vol. 10 Núm. 6; e12410615674 Research, Society and Development; v. 10 n. 6; e12410615674 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052785623040000 |