The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality

LWT

Volumn 93, Issue , 2018, Pages 212-219

  Debonne, Els ^a   De Leyn, Ingrid ^a   Verwaeren, Jan ^a   Moens, Stijn ^a   Devlieghere, Frank ^a   Eeckhout, Mia ^a   Van Bockstaele, Filip ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Bread quality; Crumb texture; Plant oils; Shelf life; Yeast inhibition

Indexed keywords

FOOD PRODUCTS; GELATION; TEXTURES; VEGETABLE OILS; YEAST;

ANTI-FUNGAL ACTIVITY; BREAD PRODUCTION; BREAD QUALITY; MICROBIOLOGICAL QUALITY; PLANT OIL; SHELF LIFE; STARCH GELATINIZATION; TECHNOLOGICAL QUALITIES;

WATER ABSORPTION;

EID: 85044136993     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.03.041     Document Type: Article

References (30)

1. Altamirano-Fortoul, R., Hernández-Muñoz, P., Hernando, I., Rosell, C.M., Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives. Journal of Food Engineering 163 (2015), 25–31.
2. Arshad, M.U., Anjum, F.M., Zahoor, T., Nutritional assessment of cookies supplemented with defatted wheat germ. Food Chemistry 102:1 (2007), 123–128.
3. Baik, M.-Y., Chinachoti, P., Moisture redistribution and phase transitions during bread staling. Cereal Chemistry 77:4 (2000), 484–488.
4. Bennis, S., Chami, F., Chami, N., Bouchikhi, T., Remmal, A., Surface alteration of Saccharomyces cerevisiae induced by thymol and eugenol. Letters in Applied Microbiology 38:6 (2004), 454–458.
5. Broekaert, W., Van Parijs, J., Allen, A., Peumans, W., Comparison of some molecular, enzymatic and antifungal properties of chitinases from thorn-apple, tobacco and wheat. Physiological and Molecular Plant Pathology 33:3 (1988), 319–331.
6. Chhanwal, N., Anandharamakrishnan, C., Temperature- and moisture-based modeling for prediction of starch gelatinization and crumb softness during bread-baking process. Journal of Texture Studies 45:6 (2014), 462–476.
7. Davidović D.N., Dodić S.N., Mastilović J.S., Dodić J.M., Popov, S.D., Lazić M.L., The application of natural organic compounds in bakery industry. Hemijska Industrija 64:5 (2010), 411–421.
8. Debonne, E., Van Bockstaele, F., De Leyn, I., Devlieghere, F., Eeckhout, M., Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus Niger and Penicillium paneum through application in par-baked wheat and sourdough bread. Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology 87:Supplement C (2018), 368–378.
9. Debonne, E., Van Bockstaele, F., Philips, E., De Leyn, I., Eeckhout, M., Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread. Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology 78 (2017), 16–22.
10. Deschuyffeleer, N., Audenaert, K., Samapundo, S., Ameye, S., Eeckhout, M., Devlieghere, F., Identification and characterization of yeasts causing chalk mould defects on par-baked bread. Food Microbiology 28:5 (2011), 1019–1027.
11. Dziki, D., Różyło, R., Gawlik-Dziki, U., Świeca, M., Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds. Trends in Food Science & Technology 40:1 (2014), 48–61.
12. European Union (EU), Commission regulation (EU) No 1129/2011 of 11 November 2011 amending annex II to regulation (EC) No 1333/2005 of the European parliament and of the council by establishing a union list of food additives. Official Journal of the European Union, L295, 2011, 92.
13. Fadda, C., Sanguinetti, A.M., Del Caro, A., Collar, C., Piga, A., Bread Staling: Updating the view. Comprehensive Reviews in Food Science and Food Safety 13:4 (2014), 473–492.
14. Hassanien, M.F.R., Assiri, A.M.A., Alzohairy, A.M., Oraby, H.F., Health-promoting value and food applications of black cumin essential oil: An overview. Journal of Food Science & Technology 52:10 (2015), 6136–6142.
15. Hellemans, T., Abera, G., De Leyn, I., Van der Meeren, P., Dewettinck, K., Eeckhout, M., Van Bockstaele, F., Composition, granular structure, and pasting properties of native starch extracted from Plectranthus edulis (Oromo dinich) tubers. Journal of Food Science 82:12 (2017), 2794–2804.
16. Indrani, D., Venkateswara Rao, G., Rheological characteristics of wheat flour dough as influenced by ingredients of parotta. Journal of Food Engineering 79:1 (2007), 100–105.
17. Kedia, A., Prakash, B., Mishra, P.K., Dubey, N.K., Antifungal and antiaflatoxigenic properties of Cuminum cyminum (L.) seed essential oil and its efficacy as a preservative in stored commodities. International Journal of Food Microbiology 168–169:Supplement C (2014), 1–7.
18. Klensporf-Pawlik, D., Jeleń H.H., Nitrogen atmosphere and natural antioxidants effect on muesli oxidation during long-time storage. Acta Scientiarum Polonorum Technologia Alimentaria 8:1 (2009), 5–15.
19. Korus, J., Juszczak, L., Ziobro, R., Witczak, M., Grzelak, K., SÓJka, M., Defatted strawberry and blackcurrant seeds as functional ingredients of gluten-free bread. Journal of Texture Studies 43:1 (2012), 29–39.
20. Legan, J.D., Mould spoilage of bread: The problem and some solutions. International Biodeterioration & Biodegradation 32:1 (1993), 33–53.
21. Oh, N., Seib, P., Finney, K., Pomeranz, Y., Noodles. V. Determination of optimum water absorption of flour to prepare oriental noodles. Cereal Chemistry 63:2 (1986), 93–96.
22. Pareyt, B., Finnie, S.M., Putseys, J.A., Delcour, J.A., Lipids in bread making: Sources, interactions, and impact on bread quality. Journal of Cereal Science 54:3 (2011), 266–279.
23. Peressini, D., Braunstein, D., Page, J.H., Strybulevych, A., Lagazio, C., Scanlon, M.G., Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation. Journal of the Science of Food and Agriculture 97:8 (2017), 2366–2374.
24. Rizzello, C.G., Cassone, A., Coda, R., Gobbetti, M., Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making. Food Chemistry 127:3 (2011), 952–959.
25. Rizzello, C.G., Lavecchia, A., Gramaglia, V., Gobbetti, M., Long-term fungal inhibition by Pisum sativum flour hydrolysate during storage of wheat flour bread. Applied and Environmental Microbiology 81:12 (2015), 4195–4206.
26. Schlumbaum, A., Mauch, F., Vögeli, U., Boller, T., Plant chitinases are potent inhibitors of fungal growth. Nature, 324(6095), 1986, 365.
27. Sorokulova, I.B., Reva, O.N., Smirnov, V.V., Pinchuk, I.V., Lapa, S.V., Urdaci, M.C., Genetic diversity and involvement in bread spoilage of Bacillus strains isolated from flour and ropy bread. Letters in Applied Microbiology 37:2 (2003), 169–173.
28. Suhr, K.I., Nielsen, P.V., Antifungal activity of essential oils evaluated by two different application techniques against rye bread spoilage fungi. Journal of Applied Microbiology 94:4 (2003), 665–674.
29. Tapanapunnitikul, O., Chaiseri, S., Peterson, D.G., Thompson, D.B., Water solubility of flavor compounds influences formation of flavor inclusion complexes from dispersed high-amylose maize starch. Journal of Agricultural and Food Chemistry 56:1 (2007), 220–226.
30. Van Bockstaele, F., De Leyn, I., Eeckhout, M., Dewettinck, K., Rheological properties of wheat flour dough and the relationship with bread volume. I. Creep-recovery measurements. Cereal Chemistry Journal 85:6 (2008), 753–761.