Philippine Journal of Science 145 (1): 25-35, March 2016 ISSN 0031 - 7683 Date Received: ?? Feb 20?? Staling Control in Philippine Yeast Bread (Pandesal) Using Hydrocolloids and Emulsifiers Maria Patricia V. Azanza1,2*, Emil Emmanuel C. Estilo1, and Florenda S. Gabriel3 1Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman, Quezon City, Philippines 1101 2Industrial Technology Development Institute, Department of Science and Technology, Bicutan, Taguig City, Philippines 1631 3Department of Home Economics Education, College of Home Economics, University of the Philippines Diliman, Quezon City, Philippines 1101 The short 3-day shelf-life of Philippine yeast bread (Pandesal) was extended by controlling staling and mold growth with antimicrobials, hydrocolloids, and emulsifiers, singly or in combination. Addition of combined antimicrobials 0.30% (flour basis, fb) calcium propionate and 0.10% (fb) potassium sorbate in a reference basal Pandesal recipe controlled mold growth up to 5 d, but did not delay earlier onset of staling (4 d). Reformulations of the basal recipe with combined antimicrobials using the hydrocolloids pectin and xanthan gum (0.25% and 0.50% fb levels each) were able to control bread firming up to 5-6 d in addition to mold growth control. Incorporation of hydrocolloids produced denser breads marked by increased weight, specific volume, and moisture content. Treatment of 0.50% (fb) pectin of bread formulation with antimicrobials yielded the best results in terms of overall acceptability and longest shelf-life, and was used in the subsequent reformulation with emulsifiers. Addition of monoacylglycerol (MAG) and sodium stearoyl lactylate (SSL) (0.25% and 0.50% fb levels each) further delayed firming up to 7 d with mold growth generally limiting the shelf-life of Pandesal. Incorporation of emulsifiers also improved bread volume and produced softer crumbs with 0.25% MAG yielding the best results. The compounded additives of 0.30% (fb) calcium propionate, 0.10% (fb) potassium sorbate, 0.50% (fb) pectin, and 0.25% (fb) MAG were found best to extend Pandesal use-by date to a total of 7 d. Key words: bread, pandesal, pectin, staling, xanthan gum INTRODUCTION Philippine food culture was considered as the result of the introductions of wheat flour as an ingredient and baking Pandesal or Philippine salt bread, basically composed as a mode of cooking by Spanish and other foreign settlers of wheat flour, sugar, salt, shortening, and yeast, is in the country (Fernandez & Best 2000). The defining considered as the traditional breakfast bread staple in characteristic of Pandesal from other local breads is the the country (Guzman et al. 1986; Dagoon 2005; Albala salt added to the dough as well as the use of breadcrumbs 2011). Breads that are leavened with carbon dioxide gas after molding and panning. The breadcrumbs are ultimately produced by yeast are also known as yeast breads (Luna responsible for the rough surface texture of the Pandesal 2005; Brown 2010). Indigenization of bread in the local crust after baking. A 100 g edible portion of Pandesal has *Corresponding author: [email protected] an estimated energy value of 330 kcal and a proximate 25 Philippine Journal of Science Azanza et al.: Staling Control in Pandesal Vol. 145 No. 1, March 2016 composition of 21.6 g moisture, 10.1 g crude protein, 4.2 quality (Rosell et al. 2001, Sharadanant & Khan 2003, g crude fat, 62.9 g available carbohydrates, 6.0 g dietary Guarda et al. 2004). Pectin has been reported to affect fiber, and 1.2 g ash (FNRI 1997). Unfortunately, the local water mobility (Sun-Waterhouse et al. 2011) and influence micro- to small-scale bakeries were reported to usually the development of the gluten network (Baik & Chinachoti have only 2-3 d ambient shelf-life for this traditional 2000). Xanthan gum has been reported to improve dough staple (Mayo 2000, Tumimbang 2008). Shelf-spoilage of handling characteristics (Collar et al. 1999), which could Pandesal could be addressed at two levels of deterioration: confer a greater stability of the gluten-starch network microbial and staling. Pandesal, like any bread stored at in the composite dough during baking (Shittu et al. ambient conditions, is very prone to mold spoilage. Mold 2009). This study aimed to address the short shelf-life spoilage of breads is mainly attributed to contamination of Pandesal by controlling mold growth through the use from spores in the environment surrounding the breads of antimicrobials and textural deterioration through the during cooling, slicing, packaging, and storage (Pateras application of both hydrocolloids and emulsifiers. 2007). Considering the commercial viability of Pandesal in the Philippines, there is still paucity in information related to the control of its deterioration as a result of mold growth and staling. MATERIALS AND METHODS Staling is a textural deterioration phenomenon that also limits shelf-life of bread generally manifested by an Bread ingredients and additives increase in crumb firmness followed by flavor and aroma Commercial bread flour, salt, sugar, shortening, instant deterioration (León et al. 1997; Palacios et al. 2004). Crust dry yeast, and eggs were acquired from the local staling is generally caused by moisture transfer from the retail market. The food grade antimicrobials calcium crumb to the crust (Lin & Lineback 1990), resulting in a propionate and potassium sorbate were procured from soft, leathery texture, and is generally less objectionable RTC Laboratory Services and Supply House, Manila, than crumb staling (Pateras 2007). Crumb staling is more Philippines. The hydrocolloids used in the study were complex, more important, and less understood (Short pectin (Pectin from RTC Laboratory Services and & Roberts 1971). León et al. (1997) have described the Supply House, Manila, Philippines) and xanthan gum changes that undergo in the starch during bread baking (Ziboxan F200 from FUDynamics International Inc., and cooling. These included the gelatinization process Manila, Philippines). Local distributors provided the that involves increase of granule volume due to starch emulsifiers used in the study: sodium stearoyl lactylate hydration, disruption of granule structure, heat absorption, (SSL) (Lecinta Plus from Bakels Philippines, Manila, and loss of granule crystallinity. Upon slow cooling of Philippines) and monoacylglycerol (MAG) (Ovalett from starch paste, retrogradation process occurs as described by Bakels Philippines). gel formation resulting to an increased crystalline order of starch molecules (Ward et al. 1994, DeMan 1999). Several Preparation of Pandesal samples authors have associated the staling phenomenon with A straight dough process was used for preparing a the retrogradation process, particularly of amylopectin reference basal commercial Pandesal formula based molecules of the starch present during baking and storage on 3000 g flour weight from the procedure used in (Palacios et al. 2004, Zhou et al. 2008). the University Food Service Bakeshop, University of Kohajdová et al. (2009) have studied the effect of different the Philippines, Diliman, Quezon City. The following emulsifiers to slow down starch retrogradation. Generally, reference formulation was used on a flour basis (fb): emulsifiers such as diacetyl tartaric acid esters of mono- 25% water, 1% instant dry yeast, 20% sugar, 1% salt, and diglycerides of fatty acids (DATA ESTERS, DATEM), 10% shortening, 5.4% eggs. Dough was optimally mixed, sodium stearoyl-2-lactylate (SSL) and monoacylglycerols fermented for 15 min and divided into approximately 60-g (MAG) can delay retrogradation by either its interaction rolls before being panned and proofed for 45 min at 30°C. with the amylose and amylopectin or binding with water, Baking was carried out for 15 min at 150°C prior to 30-min making it unavailable to participate in gel formation cooling at ambient temperature. Breads were packaged in (Cauvain & Young 2003; Kohajdová et al. 2009). HDPE bags (Calypso, 0.030 mm total thickness, Calypso Plastic Center Co., Binondo, Manila, Philippines) and Aside from emulsifiers, hydrocolloids are also considered stored at ambient conditions (29.9±0.7°C, 70.9±6.6% RH) as one of the additives for delaying starch retrogradation. monitored with a digital meter (Traceable® Humidity/ Schiraldi et al. (1996) and Davidou et al. (1996) Thermometer/Clock Monitor, Control Company, Texas, investigated the use of hydrocolloids as anti-staling agents USA). and demonstrated their softening ability. Among those, pectin and xanthan gum have been used to improve bread 26 Philippine Journal of Science Azanza et al.: Staling Control in Pandesal Vol. 145 No. 1, March 2016 Additive incorporation of Fiszman et al. (2005) was created through panel Additive incorporations were done in accordance to the consensus. Presentation and familiarization of panelists provisions and limits dictated by the Codex Alimentarius with reference standards and textural attributes were (FAO and WHO 2011) and the Philippine Food and carried out prior to sensory analysis (Table 1). Crust Drug Administration (FDA Philippines 2006). Test quality was based on graininess while crumb quality was antimicrobials, hydrocolloids, and emulsifiers were based on soft central area, hardness, oral cohesiveness, sequentially selected and cumulatively incorporated. and mechanical cohesiveness. The reference basal formula was incorporated with the following antimicrobials: 0.30% (fb) calcium propionate