Browsing by Person "Delgado, Antonio"

Now showing 1 - 2 of 2

An innovative approach in the baking of bread with CO2 gas hydrates as leavening agents
(2022) Srivastava, Shubhangi; Kollemparembil, Ann Mary; Zettel, Viktoria; Claßen, Timo; Mobarak, Mohammad; Gatternig, Bernhard; Delgado, Antonio; Jekle, Mario; Hitzmann, Bernd
Gas (guest) molecules are trapped in hydrogen-bonded water molecules to form gas hydrates (GH), non-stoichiometric solids that resemble ice. High pressure and low temperature are typical conditions for their development, with van der Waals forces joining the host and guest molecules. This article study investigates the application of CO2 gas hydrates (CO2 GH) as a leavening agent in baking, with particular reference to the production of wheat bread. The main intention of this study is to better understand the complex bread dough formed by CO2 GH and its impact on product quality. This may enable the adaptation of CO2 GH in baking applications, such as those that can specifically influence wheat bread properties, and so the final bread quality. The present research further examines the comparative evaluation of yeast bread with the GH bread’s impact on bread quality parameters. The amount of GH was varied from 10 to 60%/amount of flour for the GH breads. The GH breads were compared with the standard yeast bread for different quality parameters such as volume, texture, and pore analysis. The results show that the bread with 20% and 40% GH obtained the best results in terms of volume and pore size. Moreover, this article also sheds some light on the future applications of the use of CO2 GH as leavening agents in foods. This knowledge could help to create new procedures and criteria for improved GH selection for applications in bread making and other bakery or food products.
Rheological evaluation of wheat dough treated with ozone and ambient air during kneading and dough formation
(2022) Moll, Sarah; Zettel, Viktoria; Delgado, Antonio; Hitzmann, Bernd
The aim of this study is to compare the application of ozone with that of air during the dough kneading process. Experiments were performed on doughs made from two wheat flours of different protein contents by changing the treatment time and oxidative gas. All samples were analyzed by Farinograph, oscillatory rheometer, and dough extensibility test. Farinograph measurements showed that water absorption capacity by ozone treatment during kneading was increased by 1.8% and 2.6%, and dough development time was 47% and 37% higher than of untreated doughs made of lower and higher quality wheat flour, respectively. Dough softening was reduced by 30% and 42% by air. Ozone treatment slightly decreased the dough stability of doughs made from higher quality flour and increased dough softening for both. Ozone treatment increased the force required to break the dough strand after 5 min by 42% and 23% for samples of lower and higher quality wheat flour, respectively. The extensibility of the dough behaved inversely. The frequency sweep test showed an increase in G′ and G″.