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Targeted Inhibition of Enzymatic Browning in Wheat Pastry Dough.
Journal article

Targeted Inhibition of Enzymatic Browning in Wheat Pastry Dough.

  • Brütsch L Institute of Food Nutrition and Health, ETH Zürich , 8092 Zürich , Switzerland.
  • Rugiero S Institute of Food Nutrition and Health, ETH Zürich , 8092 Zürich , Switzerland.
  • Serrano SS Institute of Food Nutrition and Health, ETH Zürich , 8092 Zürich , Switzerland.
  • Städeli C Jowa AG , 8604 Volketswil , Switzerland.
  • Windhab EJ Institute of Food Nutrition and Health, ETH Zürich , 8092 Zürich , Switzerland.
  • Fischer P Institute of Food Nutrition and Health, ETH Zürich , 8092 Zürich , Switzerland.
  • Kuster S Institute of Food Nutrition and Health, ETH Zürich , 8092 Zürich , Switzerland.
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  • 2018-11-08
Published in:
  • Journal of agricultural and food chemistry. - 2018
consumer acceptance
enzymatic browning
shelf life
targeted inhibition
wheat dough
Citrus
Color
Flour
Food Additives
Food Handling
Fruit and Vegetable Juices
Kinetics
Plant Proteins
Triticum
Wine
English Enzymatic browning primarily affects fruits and vegetables but also occurs in wheat-based food. Herein, the browning behavior in wheat pastry dough was investigated aiming toward a targeted inhibitory treatment without influencing the pastry dough properties such as workability or taste. Dough discoloration is attributed to several subsequent enzyme-substrate reactions, which can selectively be inhibited by food additives. In most cases, an effective and lasting inhibition is only guaranteed by compounds acting upon multiple inhibition pathways. Despite their effectiveness, the unlimited use of commercial inhibitors is nondesirable due to necessary labeling, thus sustainable and natural inhibitors usually occurring as conventional food ingredients are of interest. It is shown that white wine combined with lemon juice revealed itself as an ideal combination for prevention of enzymatic browning in pastry dough.
Language
  • English
Open access status
closed
Identifiers
Persistent URL
https://sonar.ch/global/documents/112885
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