Product development and X-Ray microtomography of a traditional white pan bread from plasma functionalized flour.
Product development and X-Ray microtomography of a traditional white pan bread from plasma functionalized flour.
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DOI：
10.1016/j.lwt.2022.114326
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发表时间：
2023-01-15
影响因子：
6
通讯作者：
Bourke, P.
中科院分区：
文献类型：
--
作者：
Sonal Chaple;Chaitanya Sarangapani;Dickson, S.;Bourke, P.
冷等离子体(CP)技术是一种新型的非热技术，具有改善食品质量或赋予配料功能性的潜力。我们之前对小麦面粉的研究展示了如何使用CP改变小麦面粉的结构和功能，以提供化学添加剂的替代品(Chaple等人，2020年)。然而，对血浆功能化成分在现有或新产品配方中的进一步影响的了解有限。本研究探讨了小麦粉粗蛋白处理对传统白平底锅面包开发的影响。用等离子体功能化面粉(PFF)配制面包，并对关键产品特性响应进行了分析。面粉的等离子体处理对面包的膨胀率、面包皮颜色和水分活度有正向影响。粉质仪分析表明，面团的吸水率、面团形成时间和面团稳定性都有所改善。为了了解面粉的等离子体功能化对面包微观结构的影响，进行了X射线显微断层扫描(XRMT)分析。3D扫描表明，与对照组相比，面包基质没有发生宏观变化；然而，随着面粉等离子体处理时间的增加，孔隙率下降。面团的质构分析表明，由PFF发展而来的面团中形成的面筋网络有所改善。感官分析结果表明，与商业样品相比，使用PFF配方的面包总体上可以接受。总体而言，面粉的CP处理改善了与面团和面包制备相关的功能性，因此可以在面包制作中提供一种替代化学添加剂的方法。可对CP工艺进行调制，以提供面包产品开发的量身定制效果。使用等离子功能化面粉可以提高面包的膨胀率。面粉处理时间越长，面包内部的孔隙率越大。XRMT图像表明，随着面粉处理时间的延长，面包中的孔隙率分布不断增加。感官分析表明，消费者通过接受测试，可以接受由血浆功能化面粉制成的面包。
Cold plasma (CP) technology has emerged as a novel non-thermal technology with the potential to improve food quality or impart functionality to ingredients. Our previous studies on wheat flour demonstrated how the structure and functionality of wheat flour might be modified using CP to provide an alternative to chemical additives (Chaple et al., 2020). However, understanding of the further effects of plasma functionalized ingredients in existing or new product formulation is limited. This study investigated the effects of CP treatment of wheat flour on traditional white pan bread development. The bread was formulated using plasma functionalized flour (PFF), and critical product characteristic responses were analyzed. Plasma treatment of flour positively affected the bread's expansion ratio, crust color, and water activity. Farinograph analysis suggests improvement in water absorption capacity, dough development time, and dough stability. X-Ray Microtomography (XRMT) analysis was conducted to understand how plasma functionalising the flour impacted the microstructure of bread. The 3D scans suggested no macro-change in the bread matrix compared to control; however, the porosity decreased in line with the increasing plasma treatment duration of the flour. The texture profile analysis showed an improvement in the gluten network developed in the dough developed from PFF. Sensory analysis results showed overall acceptance for bread formulated with PFF compared with a commercial sample. Overall, CP treatment of the flour improved the functionality in relation to dough and bread preparation and can thus provide an alternative to chemical additives in bread making. The CP processes may be modulated to deliver tailored effects for bread product development. The expansion ratio of bread improved using plasma functionalized flour. The porosity distribution ratio within the bread loaf increased with the flour treatment time. XRMT images indicated the increasing porosity distribution in bread with increasing flour treatment duration. Sensory analysis showed acceptance of bread developed from plasma functionalized flour using a consumer acceptance test.