Srivastava Shubhangi, Kollemparembil Ann Mary, Zettel Viktoria, Claßen Timo, Mobarak Mohammad, Gatternig Bernhard, Delgado Antonio, Jekle Mario, Hitzmann Bernd
Department of Process Analytics and Grain Science, University of Hohenheim, 70599 Stuttgart, Germany.
Institute of Fluid Mechanics (LSTME), Friedrich-Alexander University Erlangen-Nüremberg, 91058 Erlangen, Germany.
Foods. 2022 Nov 9;11(22):3570. doi: 10.3390/foods11223570.
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 CO gas hydrates (CO 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 CO GH and its impact on product quality. This may enable the adaptation of CO 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 CO 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.
气体（客体）分子被困在氢键结合的水分子中，形成气体水合物（GH），这是一种类似冰的非化学计量固体。高压和低温是其形成的典型条件，范德华力将主体和客体分子结合在一起。本文研究了一氧化碳气体水合物（CO GH）作为膨松剂在烘焙中的应用，特别是在小麦面包生产中的应用。本研究的主要目的是更好地理解由CO GH形成的复杂面包面团及其对产品质量的影响。这可能有助于将CO GH应用于烘焙领域，例如那些能够特别影响小麦面包特性从而影响最终面包质量的应用。本研究进一步考察了酵母面包与GH面包对面包质量参数影响的比较评估。对于GH面包，GH的用量相对于面粉用量在10%至60%之间变化。将GH面包与标准酵母面包在体积、质地和孔隙分析等不同质量参数方面进行了比较。结果表明，含有20%和40% GH的面包在体积和孔径方面取得了最佳效果。此外，本文还阐述了将CO GH用作食品膨松剂的未来应用前景。这些知识有助于创建新的程序和标准，以改进用于面包制作及其他烘焙或食品的GH选择。
