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  • 1 Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, OH, 43210, USA
  • | 2 Biomolecular NMR Facility, The Division of Biological Sciences, The University of Chicago, 929 E. 57th Street, Chicago, IL, 60637, USA
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Abstract

Microwavable baked goods are used frequently by the food industry to enrobe meat, vegetable, and sweet items for convenient meal delivery but suffer from poor texture upon microwave re-heating. Par-baking the dough prior to the reheating stage provides an opportunity to supply fresh baked goods with a simple baking stage at retail locations. Nonetheless, reheating conditions significantly affect texture of reheated par-baked products, resulting in shrinkage, porosity reduction, and crust softening. Appropriate formula modifications have been shown to reduce microwave-induced toughness of reheated bread by virtue of water-binding agents and lipids. The objective of this study was, therefore, to assess the effect of soy addition on the water state of microwavable par-baked doughs. Four dough formulations were developed by substituting wheat flour with increasing amounts of a soy blend. Addition of soy at 20 and 26% levels improved textural properties of microwaved products, resulting in a softer and less chewy texture. Thermogravimetric analysis (TG) showed increased water binding in soy formulations 20 and 26% with a broadening of the main peak (attributed to water loss) that shifted from 40 to 80 °C. Differential scanning calorimetry (DSC) depicted a transition in the −25/−10 °C range, attributed to soy lipids melting, which broadened at high soy addition. This change in water dynamics was confirmed by proton nuclear magnetic resonance (1H NMR) relaxation tests, T1 and T2, having lower values in soy products, and therefore, depicting a more solid-like matrix. Soy addition above 20% significantly improved the texture of microwave reheated par-baked flat doughs.

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Manuscript Submission: HERE

  • Impact Factor (2019): 2.731
  • Scimago Journal Rank (2019): 0.415
  • SJR Hirsch-Index (2019): 87
  • SJR Quartile Score (2019): Q3 Condensed Matter Physics
  • SJR Quartile Score (2019): Q3 Physical and Theoretical Chemistry
  • Impact Factor (2018): 2.471
  • Scimago Journal Rank (2018): 0.634
  • SJR Hirsch-Index (2018): 78
  • SJR Quartile Score (2018): Q2 Condensed Matter Physics
  • SJR Quartile Score (2018): Q2 Physical and Theoretical Chemistry

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Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
Foundation
1969
Volumes
per Year
4
Issues
per Year
24
Founder Akadémiai Kiadó
Founder's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)

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