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Título

Effect of high pressure processing on wheat dough and bread characteristics

AutorBárcenas, María Eugenia; Altamirano Fortoul, Rossana ; Rosell, Cristina M.
Palabras claveWheat dough
High pressure processing
Microbiology
Dough texture
Bread
Fecha de publicaciónene-2010
EditorElsevier
CitaciónLWT - Food Science and Technology 43(1): 12-19 (2010)
ResumenMicrobial, physical and structural changes in high pressured wheat dough were studied as a function of pressure level (50–250 MPa) and holding time (1–4 min). Thereafter, selected conditions of high hydrostatic processing (HPP) were applied to bread dough and the technological quality of the obtained breads was studied. The effect of HPP on wheat dough was investigated by determining microbial population (total aerobic mesophilic bacteria, moulds and yeasts), color and mechanical and texture surface related dough parameters (cohesiveness, adhesiveness, hardness and stickiness). HPP reduced the endogenous microbial population of wheat dough from 10^4 colony forming units/g (CFU) to levels of 10^2 CFU. HPP treatment significantly (P < 0.05) increased dough hardness and adhesiveness, whereas treatment time reduced its stickiness. Scanning electron micrographs suggested that proteins were affected when subjected to pressure levels higher than 50 MPa, but starch modification required higher pressure levels. HPP treated yeasted doughs led to wheat breads with different appearance and technological characteristics; crumb acquired brownish color and heterogeneous cell gas distribution with increased hardness due to new crumb structure. This study suggests that high hydrostatic processing in the range 50–200 MPa could be an alternative technique for obtaining novel textured cereal based products.
Descripción8 pages, 3 figures, 4 tables.-- Available online 30 June 2009.
Versión del editorhttp://dx.doi.org/10.1016/j.lwt.2009.06.019
URIhttp://hdl.handle.net/10261/17292
DOI10.1016/j.lwt.2009.06.019
ISSN0023-6438
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