Effect of New Synthetic PEGylated Ferulic Acids in Comparison to Ferulic Acid and Commercial Surfactants on the Properties of Wheat Flour Dough and Bread
[en] BACKGROUND: Ferulic acid esterified with poly(ethylene glycol) with three different average molecular weights (200, 400 and 1000 g/mol) was studied in breadmaking. The effects of these antioxidants on the properties of wheat flour dough and bread were analyzed and compared with those obtained with ferulic acid and two commercial surfactants, diacetyl tartaric acid ester of mono- and diglycerides and sodium stearoyl lactylate. Farinographic and alveographic methods as well as weight, volume and bread firmness measurements were used for this purpose.
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<br />RESULTS: Such as ferulic acid, when the PEGylated derivatives were implemented in the dough (5000 ppm), it accelerated its breakdown and decreased its rheological properties. However, it allowed to avoid the important diminution of loaf volume observed when dough supplemented with ferulic acid was baked. That decrease in volume was related to the inhibition of the yeast (Saccharomyces cerevisae) by the unesterified ferulic acid. Moreover, two of the PEGylated ferulic acids even contributed to an increase of loaf volumes (5-6%) and demonstrated crumb softener properties.
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<br />CONCLUSION: The addition of ferulic acid in wheat flour dough caused the inhibition of the yeast, which resulted in decreased bread volume. That effect could be avoid by the esterification of ferulic acid with poly(ethylene glycol).
Research center :
Unit of Biological and Industrial Chemistry Unit of General and Organic Chemistry Department of Food Science and Formulation
Disciplines :
Chemistry
Author, co-author :
Nicks, Francois ; Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle
Richel, Aurore ; Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle
Dubrowski, Thomas ; Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.
Wathelet, Bernard ; Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle
Wathelet, Jean-Paul ; Université de Liège - ULiège > Chimie et bio-industries > Chimie générale et organique
Blecker, Christophe ; Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.
Paquot, Michel ; Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle
Language :
English
Title :
Effect of New Synthetic PEGylated Ferulic Acids in Comparison to Ferulic Acid and Commercial Surfactants on the Properties of Wheat Flour Dough and Bread
Publication date :
2013
Journal title :
Journal of the Science of Food and Agriculture
ISSN :
0022-5142
eISSN :
1097-0010
Publisher :
John Wiley & Sons, Inc, Chichester, United Kingdom
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