Effect of long-term storage conditions on wheat flour and bread baking properties.

Abstract:

:This paper presents a study on the effect of storage conditions on wheat flour quality for 30 months. Such study may be of interest for research projects conducted over long periods. Wheat flours were stored in two types of packaging (permeable paper bags and watertight containers) and at two temperatures (ambient temperature and a cold storage room). Selected qualities parameters were evaluated regularly such as chemical stability, consistency, extensibility, resistance, water absorption, Solvent Retention Capacity and Gluten Index Performance. In addition, Near-Infrared Spectroscopy was used to monitor the flour's evolution and models were employed to predict certain parameters. The results showed that storage at ambient temperature led to significant modifications of flour parameters and baking performances, whereas storage at low temperature preserved the initial quality of the flour. A practical recommendation is to favour storage at low temperature in a sealed container to prevent interaction with oxygen and moisture uptake.

journal_name

Food Chem

journal_title

Food chemistry

authors

Lancelot E,Fontaine J,Grua-Priol J,Le-Bail A

doi

10.1016/j.foodchem.2020.128902

subject

Has Abstract

pub_date

2021-06-01 00:00:00

pages

128902

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(20)32777-1

journal_volume

346

pub_type

杂志文章
  • Influence of size distribution of proteins, thiol and disulfide content in whole wheat flour on rheological and chapati texture of Indian wheat varieties.

    abstract::The influence of protein composition, as measured by size-exclusion high performance liquid chromatography (SE-HPLC), on rheological properties and chapati texture was investigated in the whole wheat flours of eight Indian wheat cultivars grown at a single location. Proteins were extracted using two-step procedure: ex...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2008.01.060

    authors: Manu BT,Prasada Rao UJ

    更新日期:2008-09-01 00:00:00

  • Controlled release of microencapsulated docosahexaenoic acid (DHA) by spray-drying processing.

    abstract::The omega-3-fatty acid, docosahexaenoic acid (DHA) 22:6 n-3, is an important food component for the visual and brain development of infants. In this study two approaches have been explored for the encapsulation of DHA in the pH dependant polymer hydroxyl-propyl-methyl-cellulose-acetate-succinate (HPMCAS). In the first...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.01.121

    authors: Loughrill E,Thompson S,Owusu-Ware S,Snowden MJ,Douroumis D,Zand N

    更新日期:2019-07-15 00:00:00

  • Development and validation of a highly sensitive quantitative/confirmatory method for the determination of ivermectin residues in bovine tissues by UHPLC-MS/MS.

    abstract::In this work, a highly sensitive quantitative/confirmatory method was developed for the selective determination of marker residue 22,23-dihydroavermectin B1a in fat, kidney, liver and muscle bovine tissues using UHPLC-MS/MS. A QuEChERS method and a subsequent d-SPE cleaning with MgSO4 and C18 were used for samples pre...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.11.077

    authors: Hoyos O DE,Cuartas O YA,Peñuela M GA

    更新日期:2017-04-15 00:00:00

  • Cross priming amplification with nucleic acid test strip analysis of mutton in meat mixtures.

    abstract::A simple, sensitive, accurate and affordable rapid detection of meat species authentication is urgently needed in food industry. In this study, a cross priming amplification (CPA) combining nucleic acid test strip (CPA-Strip) assay for rapid detection of mutton from meat mixture were developed and its feasibility was ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.08.107

    authors: Feng T,Li S,Wang S,Pan J

    更新日期:2018-04-15 00:00:00

  • Identifying potential sources of Sudan I contamination in Capsicum fruits over its growth period.

    abstract::Sudan dyes in spices are often assumed to arise from cross-contamination or malicious addition. Here, experiments were carried out to identify the potential source of Sudan I-IV in Capsicum fruits through investigation of their contents in native Capsicum tissues, soils and associated agronomic materials. Sudan II-IV ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.10.004

    authors: Wu N,Gao W,Zhou L,Lian Y,Li F,Han W

    更新日期:2015-04-15 00:00:00

  • Metallic elements (Ca, Hg, Fe, K, Mg, Mn, Na, Zn) in the fruiting bodies of Boletus badius.

    abstract::The aim of this study was to investigate and compare the levels of eight metallic elements in the fruiting bodies of Bay Bolete (Boletus badius; current name Imleria badia) collected from ten sites in Poland to understand better the value of this popular mushroom as an organic food. Bay Bolete fruiting bodies were col...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.01.006

    authors: Kojta AK,Falandysz J

    更新日期:2016-06-01 00:00:00

  • Preharvest application of oxalic acid improves quality and phytochemical content of artichoke (Cynara scolymus L.) at harvest and during storage.

    abstract::In this study the effect of oxalic acid (OA) treatment of artichoke plants (Cynara scolymus L.) on head artichoke development and on artichokes quality parameters (weight loss, firmness, and color), respiration rate, antioxidant activity and phenolics (measured by Folin Ciocalteu and HPLC-DAD-ESI/MSn) at harvest and d...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.03.051

    authors: Martínez-Esplá A,García-Pastor ME,Zapata PJ,Guillén F,Serrano M,Valero D,Gironés-Vilaplana A

    更新日期:2017-09-01 00:00:00

  • Potential of hyperspectral imaging for rapid prediction of hydroxyproline content in chicken meat.

    abstract::In this study, the potential of hyperspectral imaging (HSI) for predicting hydroxyproline content in chicken meat was investigated. Spectral data contained in the hyperspectral images (400-1000 nm) of chicken meat was extracted, and a partial least square regression (PLSR) model was then developed for predicting hydro...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.11.161

    authors: Xiong Z,Sun DW,Xie A,Han Z,Wang L

    更新日期:2015-05-15 00:00:00

  • Ultrasensitive detection of Sudan I in food samples by a quantitative immunochromatographic assay.

    abstract::An immunochromatographic assay (ICA) based on surface-enhanced Raman scattering (SERS) for ultrasensitive determination of Sudan I in food samples was reported. Gold-silver core-shell bimetallic nanorods (referred to as Au@Ag NRs) were synthesized, characterized and used as the substrate for preparation of the ICA. Po...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.10.129

    authors: Deng D,Yang H,Liu C,Zhao K,Li J,Deng A

    更新日期:2019-03-30 00:00:00

  • Biochemical changes and amino acid deamination & decarboxylation activities of spoilage microbiota in chill-stored grass carp (Ctenopharyngodon idella) fillets.

    abstract::This study aimed to reveal amino acid deamination and decarboxylation activities of spoilage microbiota in chill-stored grass carp fillets. Results showed that microbial deamination activities of umami/sweet-taste amino acids were higher than that of bitter-taste amino acids. The total deamination activity of tested a...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127683

    authors: Zhuang S,Liu X,Li Y,Zhang L,Hong H,Liu J,Luo Y

    更新日期:2021-01-30 00:00:00

  • Gastric digestion of cow and goat milk: Peptides derived from simulated conditions of infant digestion.

    abstract::Infant formula products are predominantly manufactured using cow milk protein; goat milk also provides a suitable protein source. In this study, we directly compared cow and goat milk protein digestion using pH and enzyme conditions to simulate infant gastric conditions. Generated peptides, identified using liquid chr...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.10.065

    authors: Hodgkinson AJ,Wallace OAM,Smolenski G,Prosser CG

    更新日期:2019-03-15 00:00:00

  • Fe3O4@CuS-based immunochromatographic test strips and their application to label-free and dual-readout detection of Escherichia coli O157:H7 in food.

    abstract::Herein, a label-free and dual-readout immunochromatographic test strip (ITS) for the sensitive detection of Escherichia coli (E. coli) O157:H7 by taking advantages of the strong capture ability of Fe3O4@CuS nanostructures (NSs) towards bacteria and their ultrahigh photothermal effects (PTEs) was reported. Especially, ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127398

    authors: Zhang M,Bu T,Tian Y,Sun X,Wang Q,Liu Y,Bai F,Zhao S,Wang L

    更新日期:2020-12-01 00:00:00

  • Free-radical scavenging activity and antibacterial impact of Greek oregano isolates obtained by SFE.

    abstract::The antioxidant and antibacterial properties of Greek oregano extracts obtained by fractional supercritical fluid extraction (SFE) with carbon dioxide were investigated and compared with the properties of essential oil obtained by hydrodistillation. According to DPPH, hydroxyl radical and superoxide anion radical scav...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.05.091

    authors: Stamenic M,Vulic J,Djilas S,Misic D,Tadic V,Petrovic S,Zizovic I

    更新日期:2014-12-15 00:00:00

  • A novel duplex SYBR Green real-time PCR with melting curve analysis method for beef adulteration detection.

    abstract::An efficient and reliable duplex SYBR Green real-time quantitative PCR (qPCR) method for beef products adulteration detection was developed based on bovine specific and vertebrate universal primers. By analyzing the numbers, positions (Tm value) of melting curve peaks of the duplex PCR products, we simultaneously iden...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127932

    authors: Li J,Wei Y,Li J,Liu R,Xu S,Xiong S,Guo Y,Qiao X,Wang S

    更新日期:2021-02-15 00:00:00

  • Antioxidative effects of flavonoids and their metabolites against hypoxia/reoxygenation-induced oxidative stress in a human first trimester trophoblast cell line.

    abstract::This study aimed to investigate the cytoprotective effects of flavonoids, their metabolites alone or in combination against hypoxia/reoxygenation induced oxidative stress in the transformed human first trimester trophoblast cell line (HTR-8/SVneo). Oxidative stress was achieved with hypoxia followed by reoxygenation a...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.08.036

    authors: Ebegboni VJ,Dickenson JM,Sivasubramaniam SD

    更新日期:2019-01-30 00:00:00

  • Renoprotective effects of Maillard reaction products generated during heat treatment of ginsenoside Re with leucine.

    abstract::The structural change of ginsenoside and the generation of Maillard reaction products (MRPs) are important to the increase in the biological activities of Panax ginseng. This study was carried out to identify the renoprotective active component of P. ginseng using the Maillard reaction model experiment with ginsenosid...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.07.075

    authors: Kim JH,Han IH,Yamabe N,Kim YJ,Lee W,Eom DW,Choi P,Cheon GJ,Jang HJ,Kim SN,Ham J,Kang KS

    更新日期:2014-01-15 00:00:00

  • Distribution of phytochemicals and antioxidative potency in fruit peel, flesh, and seeds of Saskatoon berry.

    abstract::The distributions of total soluble solids, pectins, the sum of polyphenolic and terpenoid compounds as well as the antioxidative potency of fruit and their parts, such as peel, flesh, and seeds of Saskatoon berry genotypes are presented in this work. The contents of individual bioactive compounds of in this fruit frac...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125430

    authors: Lachowicz S,Seliga Ł,Pluta S

    更新日期:2020-02-01 00:00:00

  • Trace element content of fish feed and bluegill sunfish (Lepomis macrochirus) from aquaculture and wild source in Missouri.

    abstract::Trace element content of fish feed and bluegill sunfish muscles (Lepomis macrochirus) from aquaculture and natural pond in Missouri were determined using the inductively coupled-plasma optical emission spectrometer (ICP-OES) and the direct mercury analyzer (DMA). Dietary intake rates of trace elements were estimated. ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2008.02.003

    authors: Ikem A,Egilla J

    更新日期:2008-09-15 00:00:00

  • Radical scavenging activities of Tyr-, Trp-, Cys- and Met-Gly and their protective effects against AAPH-induced oxidative damage in human erythrocytes.

    abstract::Radical scavenging activities of Tyr-, Trp-, Cys- and Met-Gly and their protective effects against AAPH-induced oxidative damage in erythrocytes were evaluated in this study. This damage includes hemolysis, oxidation of hemoglobin, formation of MDA and the depletion of glutathione (GSH) and catalase (CAT). Results sho...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.11.012

    authors: Zheng L,Dong H,Su G,Zhao Q,Zhao M

    更新日期:2016-04-15 00:00:00

  • Structural and mechanical behavior of colloidal fat crystal networks of fully hydrogenated lauric acid-rich fats and rapeseed oils mixtures.

    abstract::The effects of lipid composition, crystallization temperature, Solid fat content (SFC), microstructure on the rheological properties of blends of fully hydrogenated palm kernel oil (FHPKO) or fully hydrogenated coconut oil (FHCNO) with rapeseed oil (RSO) in the range of 20-100% were investigated using small and large ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.01.089

    authors: Chai X,Meng Z,Liu C,Liu Y

    更新日期:2019-08-01 00:00:00

  • An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures.

    abstract::The effect of roasting of chia seed at different temperatures (90, 120, 150 and 180 °C) on bioactive constituents in extracts and on the quality of oil was evaluated. At higher temperatures, crude protein and ash contents increased, whereas total phenolic, flavonoid, carotenoid, and antioxidant activities decreased. T...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127531

    authors: Ghafoor K,Ahmed IAM,Özcan MM,Al-Juhaimi FY,Babiker EE,Azmi IU

    更新日期:2020-12-15 00:00:00

  • Development of precise GC-EI-MS method to determine the residual fipronil and its metabolites in chicken egg.

    abstract::Fipronil is a highly toxic insecticide, and fipronil egg scandal greatly threaten people's health. Herein, a precise and reliable method was developed for the determination of fipronil and three metabolites in chicken egg by GC-EI-MS. Sample pretreatment took about 20 min and baseline separation of four analytes were ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.12.041

    authors: Li X,Li H,Ma W,Guo Z,Li X,Song S,Tang H,Li X,Zhang Q

    更新日期:2019-05-30 00:00:00

  • Optimisation of synthesis of oligosaccharides derived from lactulose (fructosyl-galacto-oligosaccharides) with β-galactosidases of different origin.

    abstract::Batch synthesis of fructosyl-galacto-oligosaccharides from lactulose was performed with commercial β-galactosidase preparations from Aspergillus oryzae, Kluyveromyces lactis and Bacillus circulans. The enzyme from A. oryzae produced the highest yield and specific productivity of synthesis, being selected for further s...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.10.128

    authors: Guerrero C,Vera C,Illanes A

    更新日期:2013-06-15 00:00:00

  • Characterization of cereal flours by fluorescence spectroscopy coupled with PARAFAC.

    abstract::This paper presents parallel factor analysis (PARAFAC) of fluorescence of cereal flours. Excitation-emission matrices (EEM's) of different cereal flours (wheat, corn, rye, rice, oat, spelt, barley and buckwheat) were measured in a front-face configuration over the ultraviolet-visible spectral range. EEM's showed that ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.02.070

    authors: Lenhardt L,Zeković I,Dramićanin T,Milićević B,Burojević J,Dramićanin MD

    更新日期:2017-08-15 00:00:00

  • Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content.

    abstract::The botanical origin, toast level and ellagitannin content of oak chips in a model wine solution have been studied in terms of their influence on oxygen consumption. French oak chips released significantly higher amounts of ellagitannins than American oak chips at any toast level. The release of ellagitannins by oak c...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.12.081

    authors: Navarro M,Kontoudakis N,Giordanengo T,Gómez-Alonso S,García-Romero E,Fort F,Canals JM,Hermosín-Gutíerrez I,Zamora F

    更新日期:2016-05-15 00:00:00

  • NaOH-free debittering of table olives using power ultrasound.

    abstract::A major drawback to the extension of NaOH-free olive debittering is its lengthy processing. In this research, the power ultrasound efficacy was investigated in a laboratory scale to accelerate this process. Olive fruits were sonicated in water or brine (15% NaCl). The effects of ultrasound-assisted debittering (UAD) w...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.07.086

    authors: Habibi M,Golmakani MT,Farahnaky A,Mesbahi G,Majzoobi M

    更新日期:2016-02-01 00:00:00

  • Development of pectin films with pomegranate juice and citric acid.

    abstract::The influence of pomegranate juice (PJ, replacing water as solvent) and citric acid (CA) on properties of pectin films was studied. PJ provided the films with a bright red color, and acted as a plasticizer. Increasing PJ/water ratio from 0/100 to 100/0 resulted in enhanced elongation (from 2% to 20%), decreased streng...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.10.117

    authors: Azeredo HM,Morrugares-Carmona R,Wellner N,Cross K,Bajka B,Waldron KW

    更新日期:2016-05-01 00:00:00

  • Reducing the allergenic capacity of β-lactoglobulin by covalent conjugation with dietary polyphenols.

    abstract::To help produce hypoallergenic food, this study investigated reducing the allergenicity and improving the functional properties of bovine β-lactoglobulin (βLG) by covalent conjugation with (-)-epigallo-catechin 3-gallate (EGCG) and chlorogenic acid (CA). The covalent bond between the polyphenols and the amino acid sid...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.02.158

    authors: Wu X,Lu Y,Xu H,Lin D,He Z,Wu H,Liu L,Wang Z

    更新日期:2018-08-01 00:00:00

  • Pterostilbene inhibits dimethylnitrosamine-induced liver fibrosis in rats.

    abstract::Pterostilbene, found in grapes and berries, exhibits pleiotropic effects, including anti-inflammatory, antioxidant, and anti-proliferative activities. This study was conducted to investigate the effect of pterostilbene on liver fibrosis and the potential underlying mechanism for such effect. Sprague-Dawley rats were i...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.11.094

    authors: Lee MF,Liu ML,Cheng AC,Tsai ML,Ho CT,Liou WS,Pan MH

    更新日期:2013-06-01 00:00:00

  • Biotransformation effects on anti lipogenic activity of citrus extracts.

    abstract::Citrus peel is a good source of flavonoids, with higher content in relation to pulp. This study proposed to investigate the anti-lipogenic potential of a newly developed citrus flavonoids extract, obtained from citrus industrial residue, bioprocessed in order to generate a commercial source of some flavonoids naturall...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.11.109

    authors: Nakajima VM,Madeira JV Jr,Macedo GA,Macedo JA

    更新日期:2016-04-15 00:00:00