Challenges and opportunities for wheat alternative grains in breadmaking : Ex-situ- versus in-situ-produced dextran

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dc.contributor University of Helsinki, Department of Food and Nutrition en
dc.contributor University of Helsinki, Department of Food and Nutrition en
dc.contributor University of Helsinki, Department of Food and Nutrition en
dc.contributor University of Helsinki, Department of Food and Nutrition en
dc.contributor.author Wang, Yaqin
dc.contributor.author Maina, Ndegwa Henry
dc.contributor.author Coda, Rossana
dc.contributor.author Katina, Kati
dc.date.accessioned 2021-07-27T16:09:01Z
dc.date.available 2021-07-27T16:09:01Z
dc.date.issued 2021-07
dc.identifier.citation Wang , Y , Maina , N H , Coda , R & Katina , K 2021 , ' Challenges and opportunities for wheat alternative grains in breadmaking : Ex-situ- versus in-situ-produced dextran ' , Trends in Food Science & Technology , vol. 113 , pp. 232-244 . https://doi.org/10.1016/j.tifs.2021.05.003 en
dc.identifier.issn 0924-2244
dc.identifier.other PURE: 166951406
dc.identifier.other PURE UUID: 8210ed0b-383a-4847-b792-fc4b531cf459
dc.identifier.other WOS: 000658274100003
dc.identifier.other Scopus: 85106214853
dc.identifier.other ORCID: /0000-0001-8955-2458/work/97638049
dc.identifier.other ORCID: /0000-0002-8319-6680/work/97639944
dc.identifier.uri http://hdl.handle.net/10138/332634
dc.description.abstract Background: The use of grains as an alternative to wheat in breadmaking has rapidly grown in the last few years, driven by the Sustainable Development Goals toward improving food security and promoting sustainable agriculture. Flours from legumes, pseudo-cereals, minor cereals and milling by-products, such as bran, are of particular interest. The production of partially substituted or wheat-free bread is, however, a challenging task in terms of texture and flavour attributes. Scope and approach: The present review covers recent advances in the application of dextrans in improving dough rheology, baking performance and bread flavour characteristics. Emphasis has been given to in situ application of dextran via sourdough technology as a & lsquo;clean label & rsquo; alternative to commercial hydrocolloid additives. Key findings and conclusions: In-situ dextran production leads to bread with higher specific volume, softer crumbs and increased moisture content. Dextran also provides an anti-staling effect attributable to its ability to reduce water mobility and retard starch retrogradation. A structure & ndash;function relationship has suggested that dextran with high molecular weight and less branching is superior in enhancing bread quality. Furthermore, mild acidification favours the functionality of dextran in dough and bread systems, while intensive acidification results in adverse effects. Lactic acid bacterial strains belonging to the genus Weissella exhibiting mild acidification are therefore appreciated in regard to the utilisation of in-situ produced dextran. This review highlights the novel application of dextran as a flavour masking agent to minimise off-flavours (e.g. beany flavour, bitter taste, and aftertaste) originating from non-wheat grains, consequently improving the acceptability of the final products. en
dc.format.extent 13
dc.language.iso eng
dc.relation.ispartof Trends in Food Science & Technology
dc.rights en
dc.subject 416 Food Science en
dc.subject 220 Industrial biotechnology en
dc.title Challenges and opportunities for wheat alternative grains in breadmaking : Ex-situ- versus in-situ-produced dextran en
dc.type Article
dc.description.version Peer reviewed
dc.identifier.doi https://doi.org/10.1016/j.tifs.2021.05.003
dc.type.uri info:eu-repo/semantics/other
dc.type.uri info:eu-repo/semantics/publishedVersion
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