Publication: Effect of spent brewer's yeast β-D-glucan on properties of wheat flour dough and bread during chilled storage
Issued Date
2020-08-01
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ISSN
18790003
01418130
01418130
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2-s2.0-85083342913
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Mahidol University
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SCOPUS
Bibliographic Citation
International Journal of Biological Macromolecules. Vol.156, (2020), 381-393
Suggested Citation
Sarinthorn Suwannarong, Rungtiwa Wongsagonsup, Manop Suphantharika Effect of spent brewer's yeast β-D-glucan on properties of wheat flour dough and bread during chilled storage. International Journal of Biological Macromolecules. Vol.156, (2020), 381-393. doi:10.1016/j.ijbiomac.2020.04.001 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/54456
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Title
Effect of spent brewer's yeast β-D-glucan on properties of wheat flour dough and bread during chilled storage
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Abstract
© 2020 Elsevier B.V. Effect of spent brewer's yeast β-D-glucan incorporation (0.25–2.00%, w/w wheat flour) on the characteristics of wheat flour dough and bread during chilled storage at 4 °C for 8 days was investigated. The dough containing 0.75% yeast β-D-glucan had the highest strength, work of adhesion, and stickiness. The addition of yeast β-D-glucan up to 0.75% yielded the breads with an appearance comparable to the control bread (without yeast β-D-glucan). The staling of bread was retarded by the addition of yeast β-D-glucan up to 0.75% as evidenced by the higher retained moisture content and cohesiveness and the lower L* value and hardness of the bread crumb during chilled storage compared to the control and the 1.00–2.00% yeast β-D-glucan breads. The 0.75% yeast β-D-glucan bread exhibited the lowest melting enthalpy of retrograded starch (ΔHret), the lowest B-type- and total crystallinities, the least microstructure change of the crumb matrix, and the highest consumer acceptance after 4 days chilled storage. These results suggested that the incorporation of an appropriate amount of yeast β-D-glucan could improve the quality and shelf life of bread or other starch-based food products during chilled storage.