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

被引：31

作者：

Debonne, Els ^{[1
,2
]}

De Leyn, Ingrid ^{[1
]}

Verwaeren, Jan ^{[3
]}

Moens, Stijn ^{[1
]}

Devlieghere, Frank ^{[2
,4
]}

Eeckhout, Mia ^{[1
,2
]}

Van Bockstaele, Filip ^{[1
]}

机构：

[1] Univ Ghent, Fac Biosci Engn, Dept Food Technol Safety & Hlth, Res Unit Cereal & Feed Technol, Valentin Vaerwyckweg 1, B-9000 Ghent, Belgium

[2] Univ Ghent, Fac Biosci Engn, Dept Food Technol Safety & Hlth, Lab Appl Mycol MYCOLAB, Valentin Vaerwyckweg 1, B-9000 Ghent, Belgium

[3] Univ Ghent, Fac Biosci Engn, Dept Data Anal & Math Modelling, Valentin Vaerwyckweg 1, B-9000 Ghent, Belgium

[4] Univ Ghent, Fac Biosci Engn, Dept Food Technol Safety & Hlth, Lab Food Microbiol & Food Preservat, Coupure Links 653, B-9000 Ghent, Belgium

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2018年 / 93卷

关键词：

Plant oils; Yeast inhibition; Bread quality; Crumb texture; Shelf-life; ANTIFUNGAL ACTIVITY; FLOUR DOUGH; SPOILAGE; STORAGE; BAKING; STARCH; CHITINASES; IMPACT;

D O I：

10.1016/j.lwt.2018.03.041

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Plant oils have potential as antimicrobial ingredients in bread. However, they may influence bread production. This study compares the influence of blackcurrant (BC), cumin seed (CS), thyme (TH) and wheat germ (WG) oil on the technological quality of dough/bread, as well as their antifungal activity. The influence of the oils was tested on the water absorption and kneading properties of dough, elasticity, starch gelatinization and yeast activity and were compared with a control without oil and a reference with calcium propionate. Bread weight, volume, color and crumb texture were evaluated. The antifungal activity was tested through a shelf-life test of breads. Results showed that, generally, the addition of oils resulted in a decrease of dough consistency. WG showed the highest overall resemblance with the control concerning water absorption and kneading properties of the dough. Additionally, WG and TH were the only oils that could extend the shelf-life. WG caused a shelf-life increase of 3 days (+ 33%), TH 20 days (+100%). However, TH had a negative impact on dough rheology and yeast activity due to the high presence of thymol. In conclusion, it can be stated that WG showed the most promising combined technological and microbiological benefits in dough/bread.

引用

页码：212 / 219

页数：8

共 29 条

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