Staling of cereal bran enriched cakes and the effect of an endoxylanase enzyme on the physicochemical and sensorial characteristics

Journal of Food Science

Volumn 76, Issue 6, 2011, Pages

  Lebesi, Dimitra M ^a   Tzia, Constantina ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Cake; Cereal bran; Endoxylanase; Sensory evaluation; Staling

Indexed keywords

ENDO 1,4 BETA XYLANASE; FOOD ADDITIVE; STARCH; WATER;

ARTICLE; CEREAL; CHEMICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; DIET SUPPLEMENTATION; DIETARY FIBER; FAST FOOD; FEMALE; FOOD PREFERENCE; FOOD STORAGE; GREECE; HUMAN; KINETICS; MALE; MECHANICS; METABOLISM; OAT; PHASE TRANSITION; PHYSICAL CHEMISTRY; RICE; SENSATION;

AVENA SATIVA; CEREALS; DIETARY FIBER; ENDO-1,4-BETA XYLANASES; FAST FOODS; FEMALE; FOOD ADDITIVES; FOOD PREFERENCES; FOOD STORAGE; FOOD, FORTIFIED; GREECE; HUMANS; KINETICS; MALE; MECHANICAL PHENOMENA; MODELS, CHEMICAL; ORYZA SATIVA; PHASE TRANSITION; PHYSICOCHEMICAL PHENOMENA; SENSATION; STARCH; WATER;

EID: 79961126260     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02220.x     Document Type: Article

References (38)

1. [AACC] American Assn. of Cereal Chemists. 2000. Approved methods. 10th ed. St. Paul, Minn .: AACC Intl.
2. Anonymous. 1989. AACC committee adopts oat bran definition. Cereal Foods World 34:1033.
3. Armero E, Collar C. 1998. Crumb firming kinetics of wheat breads with anti-staling additives. J Cereal Sci 28:165-74.
4. Baixauli R, Salvador A, Fiszman SM. 2008. Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch. Eur Food Res Technol 226:523-30.
5. Biliaderis CG. 1990. Thermal analysis of food carbohydrates. In: Harwalkar VR, Ma C, editors. Thermal analysis of foods. Essex England: Elsevier Applied Science Publishers. p 168-20.
6. Caballero PA, Gomez M, Rosell CM. 2007. Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination. J Food Eng 81:42-53.
7. Capriles VD, Almeida EL, Ferreira RE, Arêas JAG, Steel CJ, Chang YK. 2008. Physical and sensory properties of regular and reduced-fat pound cakes with added amaranth flour. Cereal Chem 85:614-8.
8. Collar C, Rosell CM, Muguerza B, Moulay L. 2009. Breadmaking performance and keeping behavior of cocoa-soluble fiber-enriched wheat breads. Food Sci Technol Intl 15:79-87.
9. Czuchajowska Z, Pomeranz Y. 1989. Differential scanning calorimetry, water activity, and moisture contents in crumb centre and near-crust zones of bread during storage. Cereal Chem 66:305-9.
10. Davidou S, Le Meste M, Debever E, Bekaert D. 1996. A contribution to the study of staling of white bread: effect of water and hydrocolloid. Food Hydrocolloids 10:375-86.
11. Eliasson AC. 1980. Effect of water content on the gelatinization of wheat starch. Starch 32:270-2.
12. Gelinas P, Roy G, Guillet M. 1999. Relative effects of ingredients on cake staling based on an accelerated shelf-life test. J Food Sci 64:937-40.
13. Gómez M, Ronda F, Caballero P, Blanco C, Rosell CM. 2007. Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocolloids 21:167-73.
14. Gómez M, Ruiz-Paris E, Oliete B, Pando V. 2010. Modeling of texture evolution of cakes during storage. J Text Stud 41:17-33.
15. Gudmundsson M. 1994. Retrogradation of starch and the role of its components. Thermochim Acta 246:329-41.
16. Gudmundsson M, Eliasson AC, Bengtsson S, Aman P. 1991. The effects of water soluble arabinoxylan on gelatinization and retrogradation of starch. Starch 43:5-10.
17. Guy RCE. 1983. Factors affecting the staling of madeira slab cake. J Sci Food Agric 34:477-91.
18. Guy RCE, Sahi SS. 2006. Application of a lipase in cake manufacture. J Sci Food Agric 86:1679-87.
19. Haros M, Rosell CM, Benedito C. 2002. Effect of different carbohydrases on fresh bread texture and bread staling. Eur Food Res Technol 215:425-30.
20. ISO 5496:2006, ISO 5492:2008. Sensory analysis-methodology-initiation and training of assessors in the detection and recognition of odours, Sensory analysis-vocabulary. Geneva, Switzerland: Intl. Organisation for Standardisation.
21. Ji Y, Zhu K, Qian H, Zhou H. 2007. Staling of cake prepared from rice flour and sticky rice flour. Food Chem 104:53-8.
22. Jimenez T, Martinez-Anaya MA. 2001. Amylases and hemicellulases in breadmaking. Degradation by-products and potential relationship with functionality. Food Sci Technol Int 7(1):5-14.
23. Katina K, Salmenkallio-Marttila M, Partanen R, Forssell P, Autio K. 2006. Effects of sourdough and enzymes on staling of high-fibre wheat bread. Lebensm Wiss Technol 39:479-91.
24. Kim CS, Walker CE. 1992. Interactions between starches, sugars, and emulsifiers in high-ratio cake model systems. Cereal Chem 69:206-12.
25. Kim JK, D'Appolonia BL. 1977. Effect of pentosans on the retrogradation of wheat starch gels. Cereal Chem 54:150-60.
26. Laurikainen T, Harkonen H, Autio K, Poutanen K. 1998. Effects of enzymes in fibre-enriched baking. J Sci Food Agric 76:239-49.
27. Lebesi DM, Tzia C. 2009. Effect of the addition of different dietary fiber and edible cereal bran sources on the baking and sensory characteristics of cupcakes. Food Bioprocess Technol doi:.
28. Michniewicz J, Biliaderis CG, Bushuk W. 1992. Effect of added pentosans on some properties of wheat bread. Food Chem 43:251-7.
29. Piazza L, Masi P. 1995. Moisture redistribution throughout the bread loaf during staling and its effects on mechanical properties. Cereal Chem 72:320-5.
30. Rouau X, El Hayek ML, Moreau D. 1994. Eect of an enzyme preparation containing pentosanases on the bread-making quality of flours in relation to changes in pentosan properties. J Cereal Sci 19(3):259-72.
31. Santos E, Rosell CM, Collar C. 2008. Gelatinization and retrogradation kinetics of high-fiber wheat flour blends: a calorimetric approach. Cereal Chem 85(4):455-63.
32. Seow CC, Teo CH. 1996. Staling of starch-based products: a comparative study by firmness an pulsed NMR measurements. Starch 3(S):90-3.
33. Seyhun N, Sumnu G, Sahin S. 2003. Effects of different emulsifier types, fat contents, and gum types on retardation of staling of microwave-baked cakes. Nahrung/Food 47(4):248-51.
34. Seyhun N, Sumnu G, Sahin S. 2005. Effects of different starch types on retardation of staling of microwave-baked cakes. Food Bioprod Process 83(C1):1-5.
35. Stauffer CE. 1990. Functional additives for bakery foods. New York: Van Nostrand Reinhold. 287 p.
36. Sych J, Castaigne F, Lacroix C. 1987. Effects of initial moisture content and storage relative humidity on textural changes of layer cakes during storage. J Food Sci 52(5):1604-10.
37. Willhoft EMA. 1973. Mechanism and theory of staling of bread and baked goods, and associated changes in textural properties. J Text Stud 4:292-22.
38. Zobel HF, Kulp K. 1996. The staling mechanism. In Hebeda E, Zobel HF, editors. Baked goods freshness. New York: Marcel Dekker. p 1-64.