Sucrose substitution in cake systems is not a piece of cake.

Successful sucrose replacement in cake systems requires thorough understanding of its functionality. Time-domain H NMR showed that water in the viscous aqueous phase isolated from cake batter by ultracentrifugation [i.e.

The influence of varying levels of molecular oxygen on the functionality of azodicarbonamide and ascorbic acid during wheat bread making.

Air, and thus also molecular oxygen (O), is incorporated in wheat flour dough during mixing. O participates in several (enzymatic) reactions, including those resulting in the oxidation of free sulfhydryl groups, thereby increasing dough strength and bread volume. We here incorporated different O levels in dough by mixing dough samples for a fixed time under different modified atmospheres which led to significant changes in dough free sulfhydryl contents and bread volumes.

The use of time domain H NMR to study proton dynamics in starch-rich foods: A review.

Starch is a major contributor to the carbohydrate portion of our diet. When it is present with water, it undergoes several transformations during heating and/or cooling making it an essential structure-forming component in starch-rich food systems (e.g.

What makes starch from potato (Solanum tuberosum L.) tubers unique: A review.

The use of starch in food systems in many instances relies on its thickening and gelling capacity. When native starches fail to match process and/or product-specific requirements, starches are physically and/or chemically modified to meet end-use demands. Evidently, differences between starches of varying botanical origin have to be considered when selecting or modifying starches for particular applications.

Transformations and functional role of starch during potato crisp making: A review.

Potato chips are a major product in the savory snack market and are consumed worldwide because of their enjoyable and distinctive organoleptic properties. They are conventionally produced by deep-frying thin slices of fresh potato. In contrast, potato crisps are manufactured from dried potato derivatives such as potato flakes (PFs).

Ingredient Functionality During Foam-Type Cake Making: A Review.

Foam-type cakes are complex food systems. Their main ingredients are wheat flour, hen eggs, sugar, leavening agent, and, in some cases, oil and/or surfactants. In contrast to the vast amount of research outcomes on the contribution of ingredients to the quality of batter-type cake systems, information on the functionality and importance of the ingredients and their constituents in foam-type cake systems is lacking.

Intact and Damaged Wheat Starch and Amylase Functionality During Multilayered Fermented Pastry Making.

Unlabelled: The roles of native and damaged starch (DS) during fermented pastry making were examined by increasing the level of DS in wheat flour by ball-milling and/or by including amylase in the recipe. Increased DS levels increase laminated dough strength presumably by making less water available for the gluten. This effect was partly overcome by amylase use.

The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb.

Gluten proteins functionality during pastry production was examined by including redox agents in the ingredient bill. Addition of reducing and oxidizing agents respectively increased and decreased dough height during fermentation. The presence of large gas bubbles in the samples with oxidizing agents may have caused a 'stacking'-effect and a more effective dough lift.

Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review.

Pastry products are produced from heterogeneous multilayered dough systems. The main ingredients are flour, water, fat and sugar for puff pastry, and the same plus yeast for fermented pastry. Key aspects in pastry production are (i) building laminated dough containing alternating layers of dough and bakery fat and (ii) maintaining this multilayered structure during processing to allow for steam entrapment for proper dough lift during baking.

Storage of parbaked bread affects shelf life of fully baked end product: a ¹H NMR study.

Full baking of earlier partially baked (parbaked) bread can supply fresh bread to the consumer at any time of the day. When parbaked bread loaves were stored at -25, 4 or 23°C, the extent of crumb to crust moisture migration and amylopectin retrogradation differed with storage temperature, and the firming rate was evidently lowest during frozen storage. The extent of crumb to crust moisture migration during parbaked bread storage largely determined the mass of the fresh finished bread, and its crumb and crust moisture contents.

Biopolymer interactions, water dynamics, and bread crumb firming.

To establish the relationship between biopolymer interactions, water dynamics, and crumb texture evolution in time, proton mobilities in starch and gluten model systems and bread were investigated with NMR relaxometry. Amylopectin recrystallization was observed as an increased amount of fast-relaxing protons, while network strengthening and changes in water levels were noted as a reduced mobility and amount, respectively, of slowly relaxing protons. Amylopectin recrystallization strengthened the starch network with concomitant inclusion of water and increased crumb firmness, especially at the beginning of storage.