Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: Impact on fermentation, bread-making properties and bread quality
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.foodres.2023.112696 http://hdl.handle.net/11449/247042 |
Resumo: | Malt flour represents a potential clean label bread improver, but a high enzymatic activity can lead to some bread defects. Thus, this study was focused on applying different thermal treatments (10 and 40 min; 70–90 °C) to green barley malt in order to promote a partial enzyme inactivation. The addition of 1.5 g of thermally treated malt (TTM) per 100 g of flour in wheat bread formulation was evaluated regarding the resulting bread-making properties, dough fermentation and overall bread quality. Activity of starch-degrading enzymes was not detectable above 80 °C/10 min. TTM incorporation improved the gas production by up to 60% during fermentation, mainly in formulations to which malts thermally treated under mild conditions have been added. Compared to untreated malt, thermal treatment reduced dough thermal weakening, improved gel strength during gelatinization and maintained low setback values. Bread collapse observed by baking follow-up was related to gas inflation and low mechanical resistance. Formulations with the addition of malts thermally treated at 70 °C for 40 min resulted in breads with higher specific volume, improved coloration and a crumb with slightly smaller pores than control and untreated malts. Thus, thermal treatment can be used as a technique to produce standardized malted flour to be used as clean label bread improvers. |
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Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: Impact on fermentation, bread-making properties and bread qualityBaking productsBread propertiesEnzymesGas productionMaltingMinimal processingMalt flour represents a potential clean label bread improver, but a high enzymatic activity can lead to some bread defects. Thus, this study was focused on applying different thermal treatments (10 and 40 min; 70–90 °C) to green barley malt in order to promote a partial enzyme inactivation. The addition of 1.5 g of thermally treated malt (TTM) per 100 g of flour in wheat bread formulation was evaluated regarding the resulting bread-making properties, dough fermentation and overall bread quality. Activity of starch-degrading enzymes was not detectable above 80 °C/10 min. TTM incorporation improved the gas production by up to 60% during fermentation, mainly in formulations to which malts thermally treated under mild conditions have been added. Compared to untreated malt, thermal treatment reduced dough thermal weakening, improved gel strength during gelatinization and maintained low setback values. Bread collapse observed by baking follow-up was related to gas inflation and low mechanical resistance. Formulations with the addition of malts thermally treated at 70 °C for 40 min resulted in breads with higher specific volume, improved coloration and a crumb with slightly smaller pores than control and untreated malts. Thus, thermal treatment can be used as a technique to produce standardized malted flour to be used as clean label bread improvers.São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce) Campus São José do Rio Preto, Cristóvão Colombo Street, 2265, São Paulo StateONIRIS-GEPEABIA-INRAEUSC 1498 INRAE-Transform – GEPEA UMR CNRS 6144São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce) Campus São José do Rio Preto, Cristóvão Colombo Street, 2265, São Paulo StateUniversidade Estadual Paulista (UNESP)ONIRIS-GEPEABIA-INRAEUSC 1498 INRAE-Transform – GEPEA UMR CNRS 6144Polachini, Tiago Carregari [UNESP]Norwood, Eve-AnneLe-Bail, PatriciaLe-Bail, Alain2023-07-29T12:57:26Z2023-07-29T12:57:26Z2023-05-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.foodres.2023.112696Food Research International, v. 167.1873-71450963-9969http://hdl.handle.net/11449/24704210.1016/j.foodres.2023.1126962-s2.0-85150795632Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Research Internationalinfo:eu-repo/semantics/openAccess2023-07-29T12:57:26Zoai:repositorio.unesp.br:11449/247042Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462023-07-29T12:57:26Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: Impact on fermentation, bread-making properties and bread quality |
title |
Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: Impact on fermentation, bread-making properties and bread quality |
spellingShingle |
Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: Impact on fermentation, bread-making properties and bread quality Polachini, Tiago Carregari [UNESP] Baking products Bread properties Enzymes Gas production Malting Minimal processing |
title_short |
Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: Impact on fermentation, bread-making properties and bread quality |
title_full |
Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: Impact on fermentation, bread-making properties and bread quality |
title_fullStr |
Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: Impact on fermentation, bread-making properties and bread quality |
title_full_unstemmed |
Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: Impact on fermentation, bread-making properties and bread quality |
title_sort |
Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: Impact on fermentation, bread-making properties and bread quality |
author |
Polachini, Tiago Carregari [UNESP] |
author_facet |
Polachini, Tiago Carregari [UNESP] Norwood, Eve-Anne Le-Bail, Patricia Le-Bail, Alain |
author_role |
author |
author2 |
Norwood, Eve-Anne Le-Bail, Patricia Le-Bail, Alain |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (UNESP) ONIRIS-GEPEA BIA-INRAE USC 1498 INRAE-Transform – GEPEA UMR CNRS 6144 |
dc.contributor.author.fl_str_mv |
Polachini, Tiago Carregari [UNESP] Norwood, Eve-Anne Le-Bail, Patricia Le-Bail, Alain |
dc.subject.por.fl_str_mv |
Baking products Bread properties Enzymes Gas production Malting Minimal processing |
topic |
Baking products Bread properties Enzymes Gas production Malting Minimal processing |
description |
Malt flour represents a potential clean label bread improver, but a high enzymatic activity can lead to some bread defects. Thus, this study was focused on applying different thermal treatments (10 and 40 min; 70–90 °C) to green barley malt in order to promote a partial enzyme inactivation. The addition of 1.5 g of thermally treated malt (TTM) per 100 g of flour in wheat bread formulation was evaluated regarding the resulting bread-making properties, dough fermentation and overall bread quality. Activity of starch-degrading enzymes was not detectable above 80 °C/10 min. TTM incorporation improved the gas production by up to 60% during fermentation, mainly in formulations to which malts thermally treated under mild conditions have been added. Compared to untreated malt, thermal treatment reduced dough thermal weakening, improved gel strength during gelatinization and maintained low setback values. Bread collapse observed by baking follow-up was related to gas inflation and low mechanical resistance. Formulations with the addition of malts thermally treated at 70 °C for 40 min resulted in breads with higher specific volume, improved coloration and a crumb with slightly smaller pores than control and untreated malts. Thus, thermal treatment can be used as a technique to produce standardized malted flour to be used as clean label bread improvers. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-07-29T12:57:26Z 2023-07-29T12:57:26Z 2023-05-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.foodres.2023.112696 Food Research International, v. 167. 1873-7145 0963-9969 http://hdl.handle.net/11449/247042 10.1016/j.foodres.2023.112696 2-s2.0-85150795632 |
url |
http://dx.doi.org/10.1016/j.foodres.2023.112696 http://hdl.handle.net/11449/247042 |
identifier_str_mv |
Food Research International, v. 167. 1873-7145 0963-9969 10.1016/j.foodres.2023.112696 2-s2.0-85150795632 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Research International |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1799965694177050624 |