2024 - China - Effect of xylitol on wheat dough properties and bread

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<p>Original article</p><p>Effect of xylitol on wheat dough properties and bread</p><p>characteristics</p><p>Qingjie Sun,1* Yan Xing2 & Liu Xiong1</p><p>1 College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China</p><p>2 Department of Grain Reserve and Control, Lishui Bureau of Commerce, Nanjing, Jiangsu Province 211200, China</p><p>(Received 21 May 2013; Accepted in revised form 4 October 2013)</p><p>Summary The aim of the experiment was to evaluate the effect of xylitol on wheat dough properties and bread qual-</p><p>ities. The results showed that peak viscosity of bread flour containing 20% xylitol was about 12.59%</p><p>higher than that of the control. The development time and stability time of dough containing 5% xylitol</p><p>were 2.55 and 1.62 min longer than those of the control, and the drop value decreased from 454 FU to</p><p>359 FU. The extensibility of dough containing 10% xylitol was 21 mm longer than that of the control.</p><p>The maximum resistance and energy area showed an increasing trend. Scanning electron microscopy</p><p>images showed a discontinuous gluten matrix in which starch granules were not covered completely with</p><p>gluten when containing xylitol. The springiness of bread with 10% xylitol was increased by 10.6% com-</p><p>pared with that of the control, while the hardness was decreased by 21.5%. The bread added 10% and</p><p>15% xylitol had higher scores than the control.</p><p>Keywords Baking, bread characteristics, wheat dough properties, xylitol.</p><p>Introduction</p><p>Sweeteners are important ingredients in bakery prod-</p><p>ucts. Besides providing a sweet taste, they also affect</p><p>fermentability, appearance, flavour, dimensions, colour</p><p>and texture of the finished products. There are many</p><p>available choices of sugars and sweeteners, and the</p><p>selection depends on the degree of sweetness desired,</p><p>the functions of sugar in dough or batter being mixed</p><p>and the desired appearance or texture of the baked</p><p>product (Lai & Lin, 2006). However, the relationship</p><p>between food and health has an increasing impact on</p><p>food innovation due to the popularity of the concept</p><p>of functional food. The practice of using nutritional</p><p>knowledge at food product level to improve the health</p><p>of the consumer forms the general concept of func-</p><p>tional foods (Peressini & Sensidoni, 2009). In recent</p><p>years, food industries have expressed a growing inter-</p><p>est in sucrose substitutes as a response to the public</p><p>interest in low-calorie products (Mariotti & Alamp-</p><p>rese, 2012). Xylitol, for instance, is commonly used as</p><p>a sugar substitute. Xylitol is a FDA-approved five-car-</p><p>bon sugar alcohol that can be used in foods as an</p><p>ingredient. Xylitol is an intermediate product of carbo-</p><p>hydrate metabolism obtained from xylan-containing</p><p>plant materials (Sandrou & Arvanitoyannis, 2000).</p><p>Xylitol has attracted the interest of food scientists for</p><p>use as a sugar substitute because of its sweetening</p><p>power and low caloric property. The most significant</p><p>application of xylitol is its use as an ideal sweetener</p><p>for patients with diabetes (Ylikahri, 1979). When used</p><p>regularly, xylitol has been demonstrated to be a safe</p><p>and effective tooth decay-preventive agent (Milgrom</p><p>et al., 2009). Xylitol is highly hygroscopic in nature</p><p>and absorbs water in foods (Tomasik, 2004; Musthaq</p><p>et al., 2010). The sweetness of xylitol is similar to that</p><p>of sucrose (Kommineni et al., 2012).</p><p>Despite the large amount of information available</p><p>on the nutritional and physiological properties of xyli-</p><p>tol, very little information is available on their effects</p><p>on dough properties and bread qualities. When mak-</p><p>ing a low-sugar baked good, the reduction of sucrose</p><p>can cause detectable losses in appearance, texture, fla-</p><p>vour and mouthfeel to the end product; the finished</p><p>food product’s rheological and textural properties may</p><p>be especially affected. Even as it is considered second-</p><p>ary, and thus infrequently investigated, these sensory</p><p>appealing aspects are fundamental because a new food</p><p>item adequately formulated from a nutritional and</p><p>health standpoint should also be pleasant and satisfac-</p><p>tory for consumption (Mariotti & Alamprese, 2012).</p><p>*Correspondent: Fax: +86 532 88030449;</p><p>e-mail: phdsun@163.com</p><p>International Journal of Food Science and Technology 2014, 49, 1159–1167</p><p>doi:10.1111/ijfs.12412</p><p>© 2013 Institute of Food Science and Technology</p><p>1159</p><p>The aim of this experimental work was to evaluate</p><p>systematically the potential use of xylitol as an enrich-</p><p>ing ingredient in breadmaking. The effects of xylitol</p><p>on properties of dough prepared from bread flour were</p><p>evaluated. Final quality of the supplemented bread</p><p>was also determined.</p><p>Materials and methods</p><p>Materials</p><p>Bread flour was purchased from Qingdao Weiliang</p><p>food Co., Ltd., Qingdao, China. It contained 12.3%</p><p>protein, 0.5% ash and 12.5% moisture. Xylitol was</p><p>bought from Shandong Futian Technology Group</p><p>Co., Ltd., Qingdao, China. Salt was obtained from</p><p>Qingdao salt industry Co., Ltd., Qingdao, China. Milk</p><p>powder was purchased from Shuangcheng Nestle Co.,</p><p>Ltd., Hei Longjiang, China. Instant yeast was acquired</p><p>from Lesaffre (Mingguang) Co., Ltd., Mingguang,</p><p>China. Lastly, Margarine was bought from Bright</p><p>Dairy & Food Co., Ltd., Shanghai, China.</p><p>Pasting properties of bread flour</p><p>The pasting properties of bread flour were evaluated</p><p>using the Rapid Visco Analyzer (RVA-4D, Newport</p><p>Scientific, Warriewood, NSW, Australia). Bread flour</p><p>(3.0 g, 14 g 100 g�1 moisture basis) was weighed</p><p>directly in the RVA canisters, and xylitol in the</p><p>amounts of 0% (the reference), 5%, 10%, 15% and</p><p>20% (w/w bread flour on a dry basis) was added into</p><p>respective canisters. Subsequently, distilled water was</p><p>added to obtain a sample weight of 28.0 g. A pro-</p><p>grammed heating and cooling cycle was used where</p><p>the samples were held at 50 °C for 1 min, then heated</p><p>to 95 °C at 12 °C min�1, next held at 95 °C for</p><p>2.7 min, before cooling from 95 to 50 °C at</p><p>12 °C min�1 and finally holding at 50 °C for 2 min.</p><p>Parameters recorded were pasting temperature, peak</p><p>viscosity, trough viscosity, final viscosity, breakdown</p><p>viscosity (peak viscosity � trough viscosity) and</p><p>setback viscosity (final viscosity � trough viscosity;</p><p>Sandhu & Singh, 2007; Kaur & Sandhu, 2010).</p><p>Farinograph</p><p>Farinograph measurements and the evaluation of</p><p>farinogram were carried out according to the AACC</p><p>method (AACC Method 54-21, 1995), using a Brab-</p><p>ender farinograph (810105001, Brahender, Germany).</p><p>Extensograph test</p><p>Extensograph properties were evaluated according to</p><p>AACC Approved Method 54–10 (AACC, 2000), using</p><p>an extensograph (JMLD150, Tripette & Renaud,</p><p>France).</p><p>Scanning electron microscopic studies</p><p>Scanning electron microscopic studies were carried out</p><p>using scanning electron microscope Model JSF-7500</p><p>(Japanese Electronics Company, Tokyo, Japan).</p><p>Developed dough immediately after mixing was thinly</p><p>sheeted and cut into pieces (size, 20 9 20 mm). The</p><p>sample pieces of the bread dough were defatted with</p><p>hexane and freeze-dried using freeze-dryer Model</p><p>JFD-320 (Japanese Electronics Company). Freeze-</p><p>dried dough samples were separately placed on the</p><p>sample holder using double-sided scotch tape and</p><p>exposed to gold sputtering (2 min, 2 mbar) using sput-</p><p>ter coater Model JFC-1600 (Japanese Electronics</p><p>Company). Finally, each sample was transferred to the</p><p>microscope where it was observed at 15 kV and</p><p>9.75 9 10�5 Torr vacuum (Dhinda et al., 2012).</p><p>Bread baking procedure</p><p>We used a sponge-dough method (Yamada & Preston,</p><p>1994). It was reported the ingredients concentration on</p><p>flour basis in Table 1. The bread formula contained</p><p>bread flour (300 g), xylitol (0, 15, 30, 45 and 60 g), salt</p><p>(3 g), milk powder (9.6 g), instant yeast (1.35 g),</p><p>margarine (24 g) and tap water (135 g).</p><p>The flour (90 g) and instant yeast (1.35 g) were</p><p>mixed in a polyethylene bag. The dry ingredients were</p><p>poured into a mixing bowl, then put into a mixer</p><p>(ARM-02, Canada Thunderbird Machinery Co., LTD,</p><p>Fujian, China). Next, tap water (40.5 g) was poured</p><p>into the mixing bowl and mixed for 12 min at the</p><p>speed of 380 rpm. Fermentation was set for</p><p>4 h at the</p><p>temperature of 28 °C and 85% relative humidity</p><p>(RH). This dough was designated as ‘sponge’. Then,</p><p>flour (210 g) and milk powder (9.6 g) were mixed in a</p><p>Table 1 Composition of different bread samples and ingredients</p><p>concentration on bread flour basis</p><p>Ingredients Mass (g) Ratio (%)</p><p>Bread flour 300 100</p><p>0 0</p><p>15 5</p><p>Xylitol 30 10</p><p>45 15</p><p>60 20</p><p>Salt 3 1</p><p>Milk powder 9.6 3.2</p><p>Instant yeast 1.35 0.45</p><p>Margarine 24 8</p><p>Tap water 135 45</p><p>© 2013 Institute of Food Science and TechnologyInternational Journal of Food Science and Technology 2014</p><p>Effect of xylitol on wheat and bread Q. Sun et al.1160</p><p>polyethylene bag. The combined ingredients were put</p><p>into the mixer. Xylitol in the amounts of 0, 15, 30, 45</p><p>and 60 g was dissolved in tap water (94.5 g) in respec-</p><p>tive containers. The solution of xylitol was then</p><p>poured into the mixing bowl containing the flour and</p><p>milk powder and mixed for 3 min at the speed of</p><p>380 rpm. Then, the ‘sponge’ was added into the mix-</p><p>ing bowl and mixed for 1 min at the speed of</p><p>380 rpm. Thereafter, salt (3 g) and margarine (24 g)</p><p>were added into the mixing bowl and mixed for 4 min</p><p>at the speed of 380 rpm. Fermentation was for 30 min</p><p>at the temperature of 28 °C and 85% relative humidity</p><p>(RH). This dough was designated as the ‘dough’.</p><p>Punching was done after the fermentation. Next, the</p><p>dough was divided into 35-g blocks and rounded to</p><p>rest for 15 min at room temperature. Fermentation</p><p>took place next for 60 min at the temperature of</p><p>38 °C and 85% relative humidity (RH). After the fer-</p><p>mentation process, the mixture was baked at 200 °C</p><p>for 10 min. Baking was done by using an oven</p><p>(TBDO-1000GS, Canada Thunderbird Machinery Co.,</p><p>LTD). Two batches were baked and the quality of the</p><p>resulting bread was evaluated 4 h after baking.</p><p>Specific volume</p><p>Volume (mL) was obtained by rapeseed displacement</p><p>in accordance with AACC Approved Method 10-05</p><p>(AACC, 2000). Specific volume is the ratio of volume</p><p>to the weight of bread.</p><p>Moisture amount of bread crumb</p><p>Moisture amount of the bread crumb (3 g) was deter-</p><p>mined by oven drying for 12 h at 105 °C. Bread slices</p><p>were cut from the central portion of the bread, and</p><p>one cylindrical test piece was taken from the centre of</p><p>each slice (Peressini & Sensidoni, 2009).</p><p>Hardness and springiness of bread crumb</p><p>Bread hardness was determined according to the stan-</p><p>dard method published by AACC Approved Method</p><p>74-09 (AACC, 1986), using the Texture Analyzer (TA-</p><p>XT2; Stable MicroSystems, Surrey, UK). After storage</p><p>for 4 h, the standard thickness (1.25 cm) of bread</p><p>slices was prepared and the first two slices of bread</p><p>from either end were excluded from testing. Two slices</p><p>of bread were stacked, and the force to compress the</p><p>bread to 25% of the original height by using 3.5-cm-</p><p>diameter cylindrical probe with pretest speed of</p><p>2 mm s�1, test speed of 1.7 mm s�1 and post-test</p><p>speed of 10 mm s�1, respectively, was measured. The</p><p>time of each measurement was taken, the maximum</p><p>peak force value was recorded, and the average was</p><p>calculated in force units.</p><p>Springiness was determined by adapting the AACC</p><p>Approved Method 74-09 (AACC, 1986) into a ‘hold</p><p>until time’ test by using the Texture Analyser (TA-</p><p>XT2). Two slices of bread were stacked and compressed</p><p>with a 3.5-cm-diameter cylindrical probe using the same</p><p>speed as firmness measurement to 40% strain, held for</p><p>60 s and then removed. The elastic recovery or springi-</p><p>ness values were determined as a ratio of constant force</p><p>during time holding to peak force before the holding</p><p>time (Sangnark & Noomhorm, 2004).</p><p>Sensory evaluation</p><p>A nine-point hedonic rating scale was used to deter-</p><p>mine the acceptability of xylitol bread. The fifty panel-</p><p>lists were all students in food science and ranged in</p><p>age from 22 to 25 years, with 30 being women. A</p><p>score of one represented ‘extreme dislike’, and a score</p><p>of nine represented ‘extremely like’. Samples were</p><p>randomly coded and served individually (Sangnark &</p><p>Noomhorm, 2004).</p><p>Statistical analysis</p><p>Data were reported as the mean of six measurements</p><p>that were performed on six bread samples from two</p><p>batches, and the measurement was taken once for each</p><p>bread. Then, experimental data were analysed using</p><p>analysis of variance (ANOVA) and expressed as mean</p><p>values � standard deviations. Differences were consid-</p><p>ered at the significant level of 95% (P</p><p>dough containing 5% xyli-</p><p>tol decreased from 454 FU to 359 FU. This result</p><p>implied that xylitol increased the dough strength.</p><p>Extensograph test of doughs</p><p>The effect of xylitol on extensograph properties of</p><p>bread flour dough containing different amounts of</p><p>xylitol after 135 min is presented in Table 4. The</p><p>dough sample containing xylitol showed a significantly</p><p>higher extensibility in comparison with the control</p><p>sample, and the dough sample with 20% xylitol had</p><p>Table 2 Effect of xylitol on pasting properties of bread flour</p><p>Amount of</p><p>xylitol (%)</p><p>Pasting</p><p>temperature (°C)</p><p>Peak viscosity</p><p>(RVU)</p><p>Trough viscosity</p><p>(RVU)</p><p>Final viscosity</p><p>(RVU)</p><p>Breakdown</p><p>(RVU) Setback (RVU)</p><p>0 86.25 � 0.64a 77.83 � 0.12d 34.04 � 0.06c 94.54 � 0.41d 43.79 � 0.06c 60.50 � 0.35e</p><p>5 85.70 � 0.57a 80.96 � 0.77c 36.04 � 0.06bc 99.13 � 0.29c 44.92 � 0.82c 63.08 � 0.35d</p><p>10 85.85 � 0.21a 82.71 � 1.47bc 36.25 � 1.89b 101.25 � 3.30bc 46.04 � 1.00bc 64.58 � 0.82c</p><p>15 85.95 � 0.92a 84.50 � 0.59b 37.88 � 0.18ab 104.04 � 0.53ab 46.63 � 0.77abc 66.17 � 0.71b</p><p>20 85.85 � 0.64a 87.63 � 0.41a 38.88 � 0.88a 106.75 � 1.14a 48.75 � 1.30ab 67.88 � 0.53a</p><p>Mean � standard deviation of three replicates.</p><p>Means in the same column with different letters are significantly different (P</p><p>with</p><p>the decrease in dough expansion.</p><p>In Fig. 2b, the moisture amount of bread crumb</p><p>increased when xylitol amounts were 5% and 10%,</p><p>while decreased when the amounts were 15% and</p><p>20%. When the amount of xylitol was 10%, the bread</p><p>crumb had the highest amount of moisture, possibly</p><p>caused by the fact that gluten could absorb part of the</p><p>water and xylitol may have hydration when its amount</p><p>was low (5% and 10%). When the dough was baked</p><p>into bread, it could hold water in the bread crumb.</p><p>Xylitol is a five-carbon polyol. Xylitol adopts a linear</p><p>and symmetrical conformation in which four among</p><p>the five hydroxyl groups of the molecule are oriented</p><p>in the same direction, forming a surface able to bind</p><p>water more readily by a cooperative effect. But when</p><p>xylitol amount was at 15% and 20%, gluten had diffi-</p><p>culties in developing gluten network and therefore</p><p>could not hold water well. Low diffusivity, high viscos-</p><p>ity at saturation and the flexibility of the xylitol</p><p>decrease the stability of water–xylitol interactions.</p><p>In Fig. 2c, the springiness value increased signifi-</p><p>cantly when adding 5%, 10% and 15% of xylitol and</p><p>decreased to the lowest value when xylitol amount was</p><p>at 20%. When the amount of xylitol was 10% and</p><p>15%, the bread crumb had the highest springiness</p><p>value.</p><p>Figure 2d shows the hardness results of bread</p><p>crumbs with xylitol at different amounts. The hardness</p><p>value decreased significantly when adding 5%, 10%</p><p>and 15% of xylitol and increased to the highest value</p><p>when xylitol amount was at 20%. When the amount</p><p>of xylitol was 10% and 15%, the bread crumb had the</p><p>lowest hardness value. The springiness of bread with</p><p>10% xylitol was increased by 10.6% compared with</p><p>that of the control, while the hardness was decreased</p><p>by 21.5%.</p><p>Bread crumb springiness was enhanced and hardness</p><p>was reduced by 5%, 10% and 15% xylitol. Bread</p><p>crumb springiness was reduced and hardness was</p><p>enhanced by high xylitol amount (20%) in accordance</p><p>with the significant decrease in dough expansion. In</p><p>Fig. 1e, starch granules were not completely wrapped</p><p>up and were independent of the gluten matrix of the</p><p>dough added with 20% xylitol. Similar result has been</p><p>reported (Peressini & Sensidoni, 2009). For inulin ST-</p><p>flour MS samples, bread crumb hardness decreased</p><p>when 2.5% or 5.0% inulin ST was added, whereas a</p><p>significantly higher value was observed at 7.5%. In</p><p>bread, the firmness decreased with the increase in</p><p>sugar levels. The decrease in bread firmness with sugar</p><p>may be attributed to the increase in bread volume</p><p>(Singh et al., 2002).</p><p>Characteristics of bread made by different amounts of</p><p>xylitol</p><p>Characteristics of bread made by different amounts of</p><p>xylitol are presented in Fig. 3. When the amount of</p><p>xylitol was increased, the bread volume decreased,</p><p>especially that containing high amount (20%) of xylitol.</p><p>The control had more holes than bread with xylitol</p><p>added. This result might be explained by reducing</p><p>expansion during fermentation and baking when xylitol</p><p>was added. Xylitol could not be used by yeast and</p><p>affected the growth of yeast. So the dough had difficulty</p><p>in expanding during fermentation. Expansion of breads</p><p>reduced in accordance with the decrease in dough</p><p>expansion. Bread volume increased with the increase in</p><p>sugar levels. The improvement in bread volume with the</p><p>increase in sugar level may be attributed to an improve-</p><p>ment in CO2 production (Singh et al., 2002).</p><p>Xylitol addition at 0%, 5% and 10% gave finer</p><p>crust colour, while a higher proportion of xylitol (at</p><p>15% and 20%) gave lighter colour. This different col-</p><p>our behaviour could be due mainly to the fact that</p><p>dough samples with high xylitol amount (15% and</p><p>20%) could not form gluten network perfectly and</p><p>could not hold water well, so the resulting dough sam-</p><p>ples looked weak, limp and damp. And the bad dough</p><p>samples could not be baked well.</p><p>Effect of xylitol on sensory evaluation of bread</p><p>Sensory evaluation was performed on bread samples</p><p>prepared with flour suitable for breadmaking. Table 5</p><p>shows the results of sensory evaluation of breads per-</p><p>formed on the day of baking. The bread added 10% and</p><p>15% xylitol had higher scores than the control. The</p><p>addition of 0%, 5% and 20% of xylitol resulted in low</p><p>scores because of overly salty or sweet tastes. Similar</p><p>results have been reported (Peressini & Sensidoni,</p><p>2009). High bread acceptance was produced from wheat</p><p>flour in which 2.5% or 5% was replaced with inulin ST</p><p>and HP. The addition of 7.5% inulin ST resulted in the</p><p>lowest score because of overly sweet taste.</p><p>Conclusion</p><p>From the overall results, conclusion could be drawn</p><p>that the addition of xylitol affected the pasting</p><p>properties of bread flour, bread properties, sensory</p><p>evaluation, mixing parameters, extensograph and</p><p>microcosmic properties of dough greatly through the</p><p>interaction between xylitol, gluten and starch. On the</p><p>basis of flour and dough properties and the acceptance</p><p>© 2013 Institute of Food Science and TechnologyInternational Journal of Food Science and Technology 2014</p><p>Effect of xylitol on wheat and bread Q. 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