Hydrocolloids-germinated wheat flour interactions in the formulation of a thin flatbread packaged with an active modified atmosphere packaging system
الموضوعات :Banafsheh Hejazi 1 , Maryam Mizani 2
1 - Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Department of Food Science and technology, Science and Research Branch, Islamic AzadUniversity, Tehran, Iran.
الکلمات المفتاحية: Active-MAP, Flatbread, Germinated wheat powder, Guar gum, κ-carrageenan ,
ملخص المقالة :
A modified formulation and an efficient packaging system have improved flatbreads with short storability, resulting in long shelf life and exportability. This research investigates the use of germinated wheat powder, κ-carrageenan, and guar gum in a modified atmosphere packaging system to enhance the storability of Lavash, an Iranian flatbread. A three-component D-optimal mixture design was used to create sixteen dough formulations, determining the best ones based on rheological and thermal analysis data. The Mixolab test was used to analyze retrogradation rates. The optimal formulation demonstrated a synergistic effect between κ-carrageenan (0.055%) and germinated wheat powder (0.208%), increasing moisture content up to 9% and decreasing setback factor to 28%. Principle component analysis (PCA) was used to analyze the correlation between the rheological, textural, and sensory attributes of dough and cooked bread samples, influenced by the type and quantity of hydrocolloids. Chewability was highly correlated with PC1 and adversely affected by guar gum and carrageenan, while the setback factor was correlated with PC2 and negatively affected by malt. Thermoformed polyvinylchloride containers with water and oxygen absorbent sachets were used as active modified atmosphere packaging (Active-MAP) to preserve microbial and textural characteristics for up to 2 months at 30 °C.
AACC. (2000). Approved Methods of Analysis, Cereals and Grains. 10th edition, American Association for Cereal Chemistry. St. Paul, MN.USA. Available at: https://methods.aaccnet.org/default.aspx .
AACC. (2021). Approved Methods of Analysis. 11th edition, American Association for Cereal Chemistry. St. Paul, MN.USA. Available at: https://methods.aaccnet.org/default.aspx .
Al-Khusaibi, M., Al-Habsi, Nasser. & Shafiur Rahman, M. (2019). Traditional Foods: History, Preparation, Processing and Safety. Springer Nature Switzerland AG. DOI: 10.1007/978-3-030-24620-4
Arabameri, M. Azizi, M. H. & Barzgar, M. (2004). Study the effects of some hydrocolloids on dough rheological properties and quality of Lavash bread. Food Science and Technology, 1 (1), 55-64. Available at: https://www.sid.ir/fa/journal/ViewPaper.aspx?id=36162.
Armero, E. & Collar, C. (1996). Antistaling additive effects on fresh wheat bread quality. Food Science and Technology International, 2 (5), 323-333. DOI: 10.1177/108201329600200506.
Arvanitoyannis, I. S. (2012). Modified atmosphere and active packaging technologies. CRC Press, 40: 501. ISBN: 9781138199026
Avital, Y. Mannheim, C. H. & Miltz, I. (1990). Effect of carbon dioxide atmosphere on staling and water retention in bread. Journal of Food Science, 55(2), 413-416. DOI: 10.1111/j.1365-2621.1990.tb06776.x.
Bemiller, J. N. (2019). Pasting, paste and properties of starch – hydrocolloid combinations. Carbohydrate Polymers, 86(2), 386-423. DOI: 10.1111/j.1365-2621.1990.tb06776.x.
Blackistone, B. A. (1999). Principle and applications of modified atmosphere packaging of foods. Chapman & Hall. DOI: 10.1007/978-1-4615-6097-5 .
Brennan, C. S., Blake, D.E., Elis, P. R. & Schofield, J. D. (1995). Effects of guar galactomannan on wheat bread microstructure and on the vitro and in vivo digestibility of starch in bread. Journal of Cereal Science, 24, 151-160. DOI: 10.1006/jcrs.1996.0048.
Business wire. (2020). Flatbread Market by Product Type and Distribution Channel: Global Opportunity Analysis and Industry Forecast, 2019-2026. Available at: https://www.researchandmarkets.com/r/ttqitv .
Boz, H., Murat Karaoğlu, M., Gürbüz Kotancilar, H. and Emre Gerçekaslan, K. (2010), The effects of different materials as dough improvers for organic whole wheat bread. International Journal of Food Science & Technology, 45: 1472-1477. https://doi.org/10.1111/j.1365-2621.2010.02289.x.
Charles, F., Sanchez, M. J. & Gontard, N. (2006). Absorption kinetics of oxygen and carbon dioxide scavengers as part of active modified atmosphere packaging. Journal of Food Engineering, 72 (1), 1-7. DOI: 10.1016/j.jfoodeng.2004.11.006.
CFR - Code of Federal Regulations Title 21. 2019.
Codină GG, Dabija A, Oroian M. Prediction of Pasting Properties of Dough from Mixolab Measurements Using Artificial Neuronal Networks. Foods. 2019 Oct 1;8(10):447. doi: 10.3390/foods8100447. PMID: 31581568; PMCID: PMC6835905.
Ćurić, D., Ðugum, J. & Bauman, I. (2002), The influence of fungal α‐amylase supplementation on amylolytic activity and baking quality of flour. International Journal of Food Science & Technology, 37: 673-680. DOI: 10.1046/j.1365-2621.2002.00598.x .
Degirmencioglu, N., Guldas, M. & Aydin, E. (2011). Influence of modified atmosphere packaging and potassium sorbate on microbiological characteristics of sliced bread. Journal of Food Science and Technology, 48(2), 236–241. DOI: 10.1007/s13197-010-0156-4.
Dhillon B, Choudhary G, Sodhi NS. A study on physicochemical, antioxidant and microbial properties of germinated wheat flour and its utilization in breads. J Food Sci Technol. 2020 Aug;57(8):2800-2808. doi: 10.1007/s13197-020-04311-x.
Dreher, M. (1999). Food sources and uses of dietary fiber., in “Complex Carbohydrates in Foods” Edited by: Cho, S.S.; Prosky, L. & Dreher M. Marcel Dekker, Inc. Chap.24: 327-372. ISBN: 9780824701871
Elyasifar, B., Ahmadi, Y., Khosroshahi, A. Y., & Dilmaghani, A. (2020). Microbial alpha-amylase production: progress, challenges and perspectives. Advanced Pharmaceutical Bulletin, 10(3), 350. DOI: 10.34172/apb.2020.043 .
Fadda, C., Sanguinetti, A. M., Delcaro, A., Collar, C. & Piga, A. (2014). Bread staling: Updating the view. Comprehensive Reviews in Food Science and Food Safety, 13(4), 473-492. DOI: 10.1111/1541-4337.12064.
Fars News. (2019). Iran mulling over exporting bread to neighboring countries. Fars News Agency, Fri Sep. 13. Available at: https://en.farsnews.ir
FDA. (2019). Cereal flour and related products. Code of Federal Regulations. Title 21, Volume 2, Chapter1, Subchapter B, Part: 137. Section 105. 21CFR137.105.
Ferrero, C. (2016). Hydrocolloids in wheat bread marketing: A concise review. Food hydrocolloids, 68: 15-22. DOI: 10.1016/j.foodhyd.2016.11.044.
Feyzipour, A. R., Seyedain Ardebili, M. & Taslimi, A. (2004). Determination of convenient falling number for flour of Barbari and Lavash bread and study its effect on quality of produced breads. Food Science and Technology, 1 (3), 45-56. Available at: http://fsct.modares.ac.ir/article-7-10028-fa.html.
“Flatbread Market by Product Type and Distribution Channel: Global Opportunity Analysis and Industry Forecast, 2019-2026.” https://www.researchandmarkets.com/reports/4990140 (accessed Aug. 22, 2021).
Funami, T., Noda, S., Hiroe, M., Asai, I., Ikeda, Sh. & Nishinari, K. (2008). Functions of iota-carrageenan on the gelatinization and retrogradation behaviors of corn starch in the presence or absence of various salts. Food Hydrocolloids, 22 (7), 1273-1282. DOI: 10.1016/j.foodhyd.2007.09.008.
Gaikwad, K. K., Singh, S. & Ajji, A. (2018). Moisture absorbers for food packaging applications. Environmental Chemistry Letters, 1(8): 1-20. DOI: 10.1007/s10311-018-0810-z .
Ghanbari, M. & Farmani, J. (2013). Influence of hydrocolloids on dough properties and quality of Barbari: An Iranian leavened flatbread. Journal of Agricultural Science and Technology, 3, 545-555. Available at: https://www.sid.ir.
Ghoreyshirad, S. M., Ghambarzadeh, B. & Ghiyasi Tarzi, B. (2011). The effect of hydrocolloids (Guar and Carrageenan) on physical and sensory properties of Barbari bread. Journal of Food Technology and Nutrition, 8 (2), 25-37. Available at: https://www.sid.ir.
Guynot, M. E., Marin, S., Sanchis, V. & Ramos A. J. (2003(a)). Modified atmosphere packaging for prevention of mold spoilage of bakery products with different pH and water activity levels. Journal of Food Protection, 66(10), 1864–1872. DOI: 10.4315/0362-028X-66.10.1864.
Guarda, A & Rosell, C & Benedito, C & Galotto, M. (2004). Different hydrocolloids as bread improvers and antistaling agents. Food Hydrocolloids. 18. 241-247. 10.1016/S0268-005X(03)00080-8.
Guynot, M. E., Sanchis, V., Ramos, A. J. & Marin, S. (2003(b)). Mold-free shelf-life extension of bakery products by active packaging. Journal of Food Science, 68 (8), 2547-2552. DOI: 10.1111/j.1365-2621.2003.tb07059.x.
Hayden, K.J. (1961). Improved method for detection and approximate estimation of fungal amylase supplementation of wheat flour. Journal of Science of Food and Agriculture, 12, 123-127. DOI: 10.1002/jsfa.2740120205 .
Hopek, M., Ziobro, R., & Achremowicz, B. (2006). Comparison of the effects of microbial α-amylases and scalded flour on bread quality. Acta Scientiarum Polonorum Technologia Alimentaria, 5(1), 97-106. Available at: https://bwmeta1.element.agro-article-d2f283af-9b30-48a1-8efc-de014fac2b27 .
Hongsprabhas, P. Israkarn, K., Rattanawattanaprakit, C. (2007). Architectural changes of heated mung bean, rice and cassava starch granules: Effects of hydrocolloids and protein-containing envelope. Journal of Carbohydrate Polymers, 67, 614-622. DOI:10.1016/j.carbpol.2006.07.012
Hrušková, M., Švec, I. & Kučerová, I. (2003). Effect of malt flour addition on the rheological properties of wheat fermented dough. Czech Journal of Food Sciences, 21(6), 210-218. DOI: 10.17221/3500-CJFS.
“Iran Bread Consumption Six Times Global Average | Financial Tribune.” https://financialtribune.com/articles/economy-domestic-economy/65968 (accessed Aug. 22, 2021).
ISIRI. (2015). Microbiology of flatbreads and pan specifications and test methods. 19888. Iranian national standardization organization. Available at: http://isiri.gov.ir .
Kamali-roosta, L., Seyedain Ardebili, M., Asadi, Gh. H., Ghiasi Tarzi, B. & Azizinejad, R. (2016). Evaluation and comparison of the qualitative properties of Lavash bread types during storage by different techniques. Nutrition and Food Sciences Research, 3(1), 57-70. Available at: http://nfsr.sbmu.ac.ir/article-1-139-en.html.
Klesment, T., Stekolštšikova, J., & Laos, K. (2014). Influence of guar gum/furcellaran and guar gum/carrageenan stabilizer systems on the rheological and sensorial properties of ice cream during storage. Proceedings of the Estonian Academy of Sciences, 63(2). DOI: 10.3176/proc.2014.2.09.
Kotsianis, I. S., Giannou, V. & Tzia, C. (2002). Production and packaging of bakery products using MAP technology, Trends in Food Science & Technology, 13(9), 319-324. DOI: 10.1016/S0924-2244(02)00162-0.
Kumar, A. (2016). Chapattis and Related Products. Encyclopedia of Food and Health, Academic Press. DOI: 10.1016/B978-0-12-384947-2.00131-8 .
Kurek, M. & Krzemiǹska, A. (2020). Effect of modified atmosphere packaging on quality of bread with amaranth flour addition. Food Science and Technology International, 26 (1),44-52. DOI: 10.1177/1082013219864197.
Leon, A. E., Ribotta, P. D., Ausar, S. F., Fernández, C., Lanada, C. A. & Beltramo, D. M. (2000). Interaction of different carrageenan isoforms and flour components in bread making. Journal of Agricultural and Food Chemistry, 48 (7), 2634-2638. DOI: 10.1021/jf991340a.
Majzoobi, M., Farhoodi, S., Farahnaky, A. & Taghipour, M.J. (2012). Properties of dough and flatbread containing wheat germ. Journal of Agricultural Science and Technology, 14, 1053-1065. Available at: http://jast.modares.ac.ir/article-23-6693-en.html.
Marti, A., Cardone, G., Nicolodi, A., Quaglia, L. & Pagani, A. M. (2017). Sprouted wheat as an alternative to conventional flour improvers in bread-making. LWT- Food Science and Technology, 80, 230-236. DOI: 10.1016/j.lwt.2017.02.028.
Moradi, M, & Bolandi, M, & Karimi, M, & Nahidi, F,z & Baghaei, H. (2020). Improvement of gluten-free taftoon bread properties during storage by the incorporation of potato powder (Satrina V.), guar gum, sodium caseinate and transglutaminase into the matrix. Journal of Food Measurement and Characterization. 14. DOI: 10.1007/s11694-020-00475-4.
Murayama, A., Ichikawa, Y., & Kawabata, A. (1995). Rheological Properties of Mixed Gels of κ-Carrageenan with Galactomannan. Bioscience, Biotechnology, and Biochemistry, 59(1), 5–10. https://doi.org/10.1271/bbb.59.5
Muižniece-Brasava, S., Dukaļska, L., Mūrniece, I., Dabina-Bicka, I., Kozlinskis, E., Sarvi, S., Šantars, R., & Silvjane, A. (2012). Active Packaging Influence on Shelf Life Extension of Sliced Wheat Bread. International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering, 6, 480-486. DOI: 10.5281/zenodo.1333016.
Nazari, Z. & Sedaghat, N. (2018). The effect of modified atmosphere packaging on shelf life of low-calorie cake cooked by microwave and estimate the shelf life of the final product using ASLT, Journal of Food Science and Technology, 15(82), 359-372. Available at: http://fsct.modares.ac.ir/article-7-16701-en.html.
Norouz, J., Azizi, M. H. & Hamidi, Z. (2017). Effect of modified atmosphere packaging and package type on increasing shelf life of toast bread, Journal of Food Science and Technology, 14 (68),319-329. Available at: https://www.sid.ir.
Ooraikul, B. & Stiles, M. E. (1991). Modified atmosphere packaging of food. Ellis Horwood Ltd.: 49-96. DOI: 10.1007/978-1-4615-2117-4 .
Pahwa, A & Kaur, A & Puri, R. (2016). Influence of Hydrocolloids on the Quality of Major Flat Breads: A Review. Journal of Food Processing. 2016. 1-9. 10.1155/2016/8750258.
Pritchard, E. (1992). Studies on the bread-improving mechanism of fungal alpha-amylase, Journal of Biological Education, 26(1), 12-18. DOI: 10.1080/00219266.1992.9655237 .
Pyler, E. J. & Gorton, L. A (1988). Baking science and technology, Sosland Publishing Company. Merriam Kans. ISBN: 978-0982023907.
Qarooni, J. (1996). Flatbread technology. Chapman & Hall: 86. DOI: 10.1007/978-1-4613-1175-1_4 .
Reidy,S. (2023). Focus on Iran.World-Grain.com
Rosell, C. M., Rojas, J. A. & Benedito de Barber, C. (2001). Combined effect of different antistaling agents on the pasting properties of wheat flour. European Food Research and Technology, 212,473–476. DOI: 10.1007/s002170000282.
Rosell, C. M., Collar, C. & Haros, C. M. (2007). Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab. Food hydrocolloids, 21(3), 452-462. DOI: 10.1016/j.foodhyd.2006.05.004.
Salehifar, M., Seyedain Ardebili, M. & Azizi, M. (2009). Gelatinization and staling of Iranian Lavash and Taftoon breads. Iranian Journal of Nutrition Sciences and Food Technology, 4(2), 13-24. Available at: https://www.noormags.ir/view/fa/articlepage/963710.
Sanz-Penella, J m, & Tamayo-Ramos, J A, & Sanz, Y & Haros, M. (2009). Phytate Reduction in Bran-Enriched Bread by Phytase-Producing Bifidobacteria. Journal of Agricultural and Food Chemistry, 57 (21), 10239-10244. DOI: 10.1021/jf9023678.
Seo, C.W. & Yoo, B. (2020). Effect of κ-carrageenan/milk protein interaction on rheology and microstructure in dairy emulsion systems with different milk protein types and κ-carrageenan concentrations. Journal of Food Processing and Preservation, first published 26 Oct. 2020. DOI: 10.1111/jfpp.15038
Shah, T. R., Prasad, K. and Kumar, P. (2017) Studies on Physicochemical and Functional Characteristics of Asparagus bean Flour and Maize Flour, Journal of Agricultural Engineering and Food Technology 2(1):76-78.
Shalini, A & Laxmi, A. (2007). Influence of additives on rheological characteristics of whole-wheat dough and quality of Chapatti (Indian unleavened Flat bread) Part I - hydrocolloids. Food Hydrocolloids. 21. 110-117. 10.1016/j.foodhyd.2006.03.002.
Slaughter, S. L., Ellis, P. R., Jackson, E. C. & Butterworth, P. J. (2002). The effect of guar galactomannan and water availability during hydrothermal processing on the hydrolysis of starch catalysed by pancreatic α-amylase. Biochimica et Biophysica Acta (BBA), 1571(1), 55–63. DOI: 10.1016/S0304-4165(02)00209-X .
Tavakolipour, H, & Kalbasi-ashtari, A. (2006). “Bread Quality of Two Persian Wheat Varieties,” J. Food Process Eng., vol. 30, pp. 74–87.
Vazquez, D. & Veira, M. C. (2015). Applicability of Mixolab test with local wheat flours. International Journal of Food Studies, 4, 78-87. DOI: 10.7455/ijfs/4.1.2015.a6
Viebke, C. (1995). A light scattering study of carrageenan/galactomannan interaction. Journal of Carbohydrate Polymers, 28(2), 101-105. DOI: 10.1016/0144-8617(95)00102-6
Weiner, M.L. (2014). Food additive carrageenan: Part II: A critical review of carrageenan
in vivo safety studies. Critical Reviews in Toxicology, 44(3),244–269. DOI: 10.3109/10408444.2013.861798
Wrigley, C., Batey, I. & Miskelly, D. (2017). Cereal grains: assessing and managing quality. Woodhead publishing. Second Edition.103. DOI: 10.1016/B978-0-08-100719-8.00024-3.
Yildirim, S., Röcker, B., Pettersen, M.K., Nilsen‐Nygaard, J., Ayhan, Z., Rutkaite, R., Radusin, T., Suminska, P., Marcos, B. & Coma, V. (2018). Active Packaging Applications for Food. Comprehensive Reviews in Food Science and Food Safety, 17, 165-199. DOI: 10.1111/1541-4337.12322
“50 Most Popular Flatbreads in The World - TasteAtlas.” https://www.tasteatlas.com/50-most-popular-flatbreads-in-the-world (accessed Aug. 22, 2021).