Natural Bio-Sourced Additives for Bread Technology Improvement and Highly Nutritive Products.

Area of Science:

• Food Science and Technology
• Material Science
• Biochemistry

Background:

• Hydrolyzed collagen (HC) and konjac glucomannan (KGM) are functional food additives.
• Understanding their impact on dough properties and bread quality is crucial for food processing.
• Freezing significantly alters dough characteristics and bread attributes.

Purpose of the Study:

• To evaluate the effects of HC and KGM as additives in non-frozen and frozen doughs.
• To determine the influence of HC and KGM concentrations on bread porosity, humidity, electrical conductivity, and pH.
• To assess the impact of freezing on dough properties and bread mold development.

Main Methods:

• Characterization of HC and KGM using SEM-EDX, MALDI-TOF MS, TGA, and DSC.
• Rheological analysis of non-frozen doughs using a Chopin Mixolab Profiler.
• Central composite design (CCD) to optimize HC and KGM percentages (0.79-2.21%) in dough formulations.
• Analysis of bread porosity, humidity, electrical conductivity, and pH.

Main Results:

• Freezing significantly decreased bread porosity and pH, while increasing humidity.
• Optimal HC and KGM concentrations (1.50%) in frozen doughs yielded higher porosity (70.8%) and pH (5.6).
• Bread samples from frozen doughs exhibited delayed mold development compared to non-frozen doughs.

Conclusions:

• HC and KGM can be effectively used as additives in both non-frozen and frozen doughs.
• Optimal additive concentrations enhance key bread quality parameters, particularly in frozen doughs.
• The use of HC and KGM in frozen doughs contributes to improved shelf-life by inhibiting mold growth.