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Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour
Abstract
Mixolab, as the rheological instrument, was utilized to create gluten-free products. According to obtained Mixolab profiles, mixtures of rice flour and husked buckwheat and rice flour and unhusked buckwheat flour expressed rheological properties similar to wheat flour. In both types of mixtures the ratio of rice flour to buckwheat flour was 90:10, 80:20 and 70:30. According to the Mixolab profiles of the investigated systems, gluten-free products containing unhusked buckwheat flour had higher water absorption values, lower stability and weaker protein network structure, as well as lower peak viscosity than those consisted of husked buckwheat flour.Increasing the amount of husked buckwheat flour from 10% to 20% resulted in both G′ and yield stress value increase, but further increase of the husked buckwheat flour on 30% resulted in both G′ and yield stress value decrease. However, increasing the amount of unhusked buckwheat flour from 10% to 20% resulted in significant decrease of G′ and yield stress value having no significant impact with the addition of 30% of unhusked buckwheat flour.Hardness, expressed as a work of compression of the final product, increased with the amount of both types of buckwheat flour. Samples containing UBF expressed not significantly higher values of hardness than those prepared with HBF. According to obtained results of sensory evaluation of the final products it can be concluded that all six combinations of tested gluten-free breads were sensory acceptable.
... Pseudocereal dietary fibre Dough/bread property Buckwheat (Fagopyrum esculentum) − Wheat flour substituted by 5, 10, and 20% of coarse or fine bran (Zanoletti, 2017). − Rice flour substitution by 10, 20 or 30% of husked or unhusked buckwheat flour (Torbica, Hadnađev, & Dapčević, 2010). − Rice flour substituted by 50% of buckwheat flour (BF) (Alvarez-Jubete, Auty, Arendt, & Gallagher, 2010). ...
... • Higher water absorption capacity and lower stability (unhusked buckwheat flour) (Torbica et al., 2010). • Increase in development time with the addition of unhusked and husked buckwheat flour (Torbica et al., 2010). ...
... • Higher water absorption capacity and lower stability (unhusked buckwheat flour) (Torbica et al., 2010). • Increase in development time with the addition of unhusked and husked buckwheat flour (Torbica et al., 2010). • BF addition of 2.5, and 5.0% increased water absorption, while 7.5, and 10.0% decreased water absorption capacity ) • Dough development time, stability, mechanical resistance index and elasticity were reduced with increasing amounts of BF ) • Dough softening increased (2.5 and 10.0%) or remained the same (5.0, and 7.5%) as control (100% wheat flour) with the BF addition ) Bread (fermented): ...
This review presents integrated literature data on the occurrence and type of dietary fibres present in cereals and pseudocereals, as well as their technological role in production of wheat based dough and bread. The focus on wheat based dough and bread was in order to objectively compare the influence of the fibre and flour fractions of cereals and pseudocereals on the same food matrix. The evident heterogeneity, contradiction of scientific results and the lack of objective comparability were the main reason for compilation of systematic review. Remarkably, the literature is characterized by a large methodology gap that leads to significant knowledge gap due to the lack of the comparability of presented results on dietary fibre content, composition and influence on wheat based dough and bread properties. Based on this, the authors must emphasize the need for standardized presentation of scientific results in the future by scientific community.
... The increase of PS and BF addition levels led to an increase in DT that can be attributed the content of dietary crude fibers (pentosane), which require a longer period to absorb water, including a longer mixing time [43]. Other authors who have studied the incorporation of buckwheat flour into wheat flour have observed the same decreasing trend in dough development time [43][44][45][46][47]. Dough stability, which provides information on dough strength, decreases with increasing BF addition level, a phonemonen that can be attributed to BF proteins, which mainly consist of albumin and globulin [47], and the lack of structureforming capacity of the non-gluten proteins in buckwheat. ...
... This effect can presumably be attributed to the gluten dilution effect, with the protein network becoming less compact during heating, a fact that favors enzymatic attacking points. Similar findings with respect to the effect of different PS on protein weakening in wheat flour dough were observed by Torbica et al. (2010) [45]. The starch gelatinization (C3-2) of composite flour, describing the transition of semicrystalline starch granules into an amorphous structure, presented a decreasing trend when both factors, PS and BF addition level, increased, probably due to the formation of buckwheat amylose with complex lipid compounds [51]. ...
... This effect can presumably be attributed to the gluten dilution effect, with the protein network becoming less compact during heating, a fact that favors enzymatic attacking points. Similar findings with respect to the effect of different PS on protein weakening in wheat flour dough were observed by Torbica et al. (2010) [45]. The starch gelatinization (C3-2) of composite flour, describing the transition of semicrystalline starch granules into an amorphous structure, presented a decreasing trend when both factors, PS and BF addition level, increased, probably due to the formation of buckwheat amylose with complex lipid compounds [51]. ...
Buckwheat flour fractions with different particle sizes (PS), comprising various concentrations of valuable nutritional components, represent an opportunity to enhance refined wheat bakery products. The aim of this research was to assess the potential of buckwheat flour (BF) fractions (large, L > 300 μm, medium, 180 μm < M < 300 μm and small, S < 180 μm) to substitute refined wheat flour at 0, 5, 10, 15, and 20% in wheat bread dough and to establish the optimal amount for each fraction. The results revealed significant changes during different bread-making stages and on the finished product. A decrease in falling number index, water absorption, starch gelatinization, elastic modulus, and bread hardness with increasing PS was observed. The increase of BF amount led to an increase in dough development time, speed of protein weakening, gel starch stability, alveograph ratio, rheofermentation properties, maximum creep-recovery compliance, and bread hardness. The optimal values for falling number, mixing–heating–cooling dough parameters, dough biaxial extension, rheofermentation, storage and loss moduli, creep-recovery compliance, loaf volume, and bread hardness were obtained depending on PS based on the generation of predictive models. It was established that the best formulations, with respect to dough rheology and bread characteristics, included BF at 9.13% for large, 10.57% for medium, and 10.25% for small PS.
... The values varied from 12.85 min to 7.26 for control and 40% AF included samples respectively. Torbica and coauthors [39] used buckwheat flour in gluten free formulations and they found that higher water absorption values and lower stability with increased buckwheat flour levels. C2 refers to protein network weakening and the C2 values were higher than others in samples without AF but there were not significantly different. ...
... C3 refers to starch gelatinization and it is maximum torque during the heating stage and 20% and upper levels of AF addition decreased C3 values. On the other hand, C4 indicates physical breakdown of gelatinized starch granules which is minimum torque during the heating stage and C5 refers to starch retrogradation and it was observed torque after cooling at 50 °C [39,40]. The difference between C5 and C4 decreased with the increase of AF addition levels but there were no significant differences statistically. ...
... Най-важните свойства на хидроколоидите подобряват качеството на средината и органолептичните качества, подобряват вискоеластичните характеристики, забавят дегенерирането на нишестето, действат като свързващи водата вещества, удължават времето за ферментация. В приготвянето на хляб най-важните ефекти, свързани с хидроколоиди са: подобряване на стабилността на тестото по време на ферментацията чрез добавяне на натриев алгинат, гума ксантан, хидроксипропилметилцелулоза увеличаване на специфичния обем чрез добавяне на κ-карагенан, ксантан, хидроксипропилметилцелулоза забавяне срока на втвърдяване чрез добавяне на κ-карагенан, алгинат, гума гуар, пектин, ксантан, хидроксипропил-метилцелулоза Ефектът на вложените хидроколоиди в безглутенов хляб зависи от източника на получаване или метода на екстракция, химичната структура и евентуално химична модификация и дозирането [1,2,7]. Хидроколоидите задържат вода и сформират гел-мрежи по време на ферментационния процес, което се дължи най-вече на хидрофилните групи и може да бъде значително подобрен специфичния обем при хляб, получен от овес, чрез прибавяне на лактаза и протеаза. ...
... Министерството на здравеопазването в Румъния организира четири регионални центрове в Клуж, Яш, Тимишоара и Букурещ за управление на болестта. Независимо от това, в Румъния има малко данни за разпространението на тази болест [6,7]. ...
Analyzes of flours of rice, millet and chickpeas, which are suitable for gluten-free bread, have been carried out. The macro and microelement composition of gluten-free flours has been studied. A comparative assessment of flour type 500 and gluten-free flours was made. Rice flour and millet flour contain 9 to 12 times less Ca from chickpeas. Similar regularities have been found for K and Mg 7 to 9 times less than chickpeas. Chaudhu significantly enriches the bread of both macro and microelements. Rice flour and millet flour are extremely poor in honey, manganese and zinc. МИНЕРАЛЕН СЪСТАВ НА БРАШНА ОТ ОРИЗ, ПРОСО И НАХУТ КАТО ИЗХОДНА СУРОВИНА ЗА ПОЛУЧАВАНЕ НА БЕЗГЛУТЕНОВ ХЛЯБ Илиана Лазова-Борисова Институт по криобиология и хранителни технологии, София, бул. "Черни връх" 53, e-mail: iliana_lazova@abv.bg ВЪВЕДЕНИЕ Най-подходящо за производство на безглутенови хлябове е оризовото брашно. Има много характеристики, които правят това брашно подходящо за пациенти, страдащи от алергии. Оризовото брашно има ниски нива на проламин и лесно усвояеми въглехидрати. В допълнение към добрата усвояемост и хипоалергенни свойства, оризът е с приятен вкус и бял цвят. Продуктите от оризово брашно имат нисък специфичен обем и дребна шупливост, поради ниското съдържание на проламинови фракции, необходими за изграждането на "белтъчна мрежа" в тестото. Показано е, че млечни съставки и/или хидроколоиди могат да имитират високоеластичните свойства на глутен в тестото за хляб. Рецептурните формули за безглутенови хлябове може да включват млечни съставки като: натриев казеинат, млечен протеинов изолат, суроватъчен протеинов изолат и суроватъчен протеинов концентрат. Различни научни проучвания показват способността на млечни съставки да образуват мрежа, подобна на глутен в хляба. Значително влияние върху качеството на глутена в хляба оказва типът на използваната млечна съставка. Много е важно да се използват млечни съставки без лактоза или с ниски нива на лактоза за получаване на безглутенов хляб с добро качество показват, че
... In contrast, the flavour of the BHBs (except for the CB6 sample) was rated better than that of the control bread. As the addition level of BH particles was low, the characteristic bitter taste and aromatic intensity of BH [46] were not perceived as unpleasant by the panellists. Torbica et al. [46] observed that rice-based breads with no more than 10% inclusion of unhulled BW flour resulted in higher scores than breads containing dehulled BH flour. ...
... As the addition level of BH particles was low, the characteristic bitter taste and aromatic intensity of BH [46] were not perceived as unpleasant by the panellists. Torbica et al. [46] observed that rice-based breads with no more than 10% inclusion of unhulled BW flour resulted in higher scores than breads containing dehulled BH flour. Panellists also gave similar scores to both kinds of FB samples, CB3 and the control bread in the following attributes: taste, aftertaste and hardness. ...
Bread is a widely consumed food that has often been used as a vehicle for functional ingredients such as dietary fibre. Fibre-rich breads have beneficial physiological effects on health, helping to combat chronic pathologies such as cardiovascular disease, diabetes, and certain types of colon cancer. The aim of this study is to evaluate the technological and nutritional effects of the inclusion of buckwheat hull particles (BH) at two addition levels (3 and 6%) and two particle sizes (fine, D 50 : 62.7 µm; coarse, D 50 : 307 µm) in a gluten-free (GF) bread formulation. A significant (p < 0.05) increase in the dough elastic modulus (G) was observed for all doughs containing BH, from 712 Pa for a rice-based dough to 1027-3738 Pa for those containing BH. Compared to rice-based breads, those containing BH showed a significant (p < 0.05) increase in total dietary fibre content (from three to five times) and in antioxidant capacity (from 78 to 290 mg TE/100 g dw. in the ORAC test). Breads containing fine BH at a level of 3% had similar sensory properties to the rice-based bread, demonstrating that it is possible to improve the TDF content while maintaining the sensory quality of the GF bread.
... Besides nutritional quality, the incorporation of buckwheat in bread enhances the antioxidant activity, low glycemic index, and functional properties of bread (Wolter et al., 2013;Wronkowska, Zielinska, et al., 2010;Wronkowska, Soral-Śmietana, et al., 2010). The sensory and quality of buckwheat-based bread were improved by incorporating other nonbuckwheat-based ingredients such as starch, corn flour, and rice (Torbica et al., 2010;Wronkowska et al., 2013). The development of bread from buckwheat needs more effort in terms of technological and formulation aspects to enhance the overall quality and alternate targets for celiac diseases with high consumer acceptability. ...
... Cookies and biscuits from buckwheat are bakery products with health-promising functional ingredients for gluten-intolerant people . Cookies made from buckwheat proved to have excellent product quality and acceptability by consumers by up to 20% (Torbica et al., 2010). Gluten-free cookies from buckwheat with added chickpea flour enhance nutritional value and organoleptic properties compared to control wheat-based cookies (Yamsaengsung et al., 2012). ...
In the present era, food scientists are concerned about exploiting functional crops with nutraceutical properties. Buckwheat is one of the functional pseudocereals with nutraceutical components used in the treatment of health‐related diseases, malnutrition, and celiac diseases. As a preferred diet as a gluten‐free product for celiac diseases, buckwheat is a good source of nutrients, bioactive components, phytochemicals, and antioxidants. The general characteristics and better nutritional profile of buckwheat than other cereal family crops were highlighted by previous investigations. In buckwheats, bioactive components like peptides, flavonoids, phenolic acids, d‐fagomine, fagopyritols, and fagopyrins are posing significant health benefits. This study highlights the current knowledge about buckwheat and its characteristics, nutritional constituents, bioactive components, and their potential for developing gluten‐free products to target celiac people (1.4% of the world population) and other health‐related diseases. Buckwheat is one of the functional pseudocereals with nutraceutical components to target health‐related diseases, malnutrition, and celiac. In recent years, buckwheat‐related food products with good sensory and techno‐functional qualities attractive the food market with health benefits and suitable food for people with gluten intolerance. Incorporating buckwheat in product formulation would help mitigate various health‐related problems and gluten‐free products with nutrient‐dense ingredients.
... These levels of buckwheat flour also improved the sensory properties of gluten-free bread (Wronkowska et al., 2010). Torbica et al. (2010), however, noted a negative impact on bread appearance due to supplementations with buckwheat flour. An increasing amount of buckwheat flour decreased the quality of the protein structure which was manifested as cracked surfaces of the upper bread crust. ...
... Nevertheless, all breads had acceptable sensory properties. (Torbica et al., 2010) ...
... Frequency sweep experiments under linear viscoelastic region have revealed that the elastic modulus is higher than the viscous modulus for gluten-free dough/batter formulations through all the frequency range, and both moduli slightly increase with increasing frequency levels. This behavior shows elastic-like structure; thus, tan δ values, which is calculated as G′′/G′ is lower than 1 for dough [18,20,21]. The viscoelastic measurements of gluten-free dough prepared with the different flours, starches, or their combinations where elastic moduli dominate viscous moduli (G′ > G′′) shows a weak gel-like or solid-like structure. ...
... This might be related to the higher water absorption capacity of tef flour due to its higher fiber and protein content. Torbica et al. [21] found that increasing the amount of unhusked buckwheat flour from 10 to 20% resulted in a substantial decrease in G′ and yield stress value, whereas adding 30% of unhusked buckwheat flour had no effect. The addition of husked buckwheat flour to the dough, on the other hand, resulted in an initial increase in G′. ...
Gluten forms a continuous protein network that helps to retain gas produced by yeast fermentation and oven rise. Therefore, gluten-free baked products have poor quality in terms of volume, texture, and shelf life. As a result, manufacturing high-quality gluten-free baked products has become one of the most difficult challenges for manufacturers, cereal technologists, and scientists. Rheological testing of dough has been widely used to predict baked product quality and to adjust processing parameters in the manufacturing of gluten-free baked products. Linear viscoelastic properties are mostly determined by Small Amplitude Oscillatory Shear (SAOS) tests, which provide information without disturbing the 3-D structure of dough significantly, while characterization of the viscoelastic behavior of dough in the non-linear region using fundamental methods such as large amplitude oscillatory shear (LAOS), creep-recovery, and lubricated squeezing flow tests provide a more detailed understanding of dough’s viscoelastic response under large deformations. As dough processing involves small and large deformations, characterization of the linear and non-linear rheological properties of gluten-free dough systems might provide a deeper insight into baked product quality. Therefore, the aim of this review was to bring a detailed summary of the viscoelastic properties of gluten-free dough systems probed by fundamental rheological testing methods both in the linear and non-linear regions and their correlations with baked product quality, while providing an overview of the impact of ingredients on viscoelastic properties.
... protocol. This protocol allowed determining parameters related to protein weakening (C2 and C1-C2), starch gelatinization (C3 and C3-C2), and starch retrogradation (total setback, C5-C4) (Torbica et al., 2010). ...
... The peak torque produced during the heating stage (C3) measures starch gelatinization, and the difference between the C5 and C4 values represents the starch retrogradation degree (Torbica et al., 2010). The greater addition of TF led to a significant increase in C3 values (Table 1). ...
Bread is the main important food product worldwide. In this study, eleven bread formulations were developed by partial substitution of wheat flour with quinoa and tarwi flours, to evaluate the effect on the rheological and pasting properties of mixtures, as well as on the physicochemical and textural properties of the final product. Partial substitution with quinoa flour generated similar thermomechanical and textural properties in the dough, and similar bread technological characteristics related to the control bread (100% wheat). In the case of tarwi, the increase in the concentration of this legume showed a negative effect on the bread quality parameters (specific volume, crumb porosity, textural properties, etc.). A negative technological impact of high percentages of wheat flour substitution by the mixture of both Andean flours was found, but it was contrasted with a positive effect on nutritional quality, particularly evidenced by a high content of proteins and dietary fiber. An optimal formulation considering technological and nutritional quality was obtained, presenting the maximum analyzed substitution level (13.35% quinoa flour and 6.65% tarwi flour). This study showed that these Andean grains are suitable for developing bread of good technological quality and improved nutritional profile, adding value to these underused ancestral flours.
... The global aspect of celiac disease is shown by this intolerance, which is becoming more prevalent due to breakthroughs in diagnostic technologies. It is important to include omega-6 fatty acids since grains contain a lot of linoleic acid, however, this may result in a lower amount of shorter and medium-chain fatty acids, which are typically not present in sufficient quantities [12][13][14][15][16][17][18][19][20]. ...
The purpose of this study is to carefully choose flours based on their mineral content to produce a high-quality gluten-free bread. The experiment demonstrates that by blending whole grain bio chia flour, bio corn starch, and apple pectin in exact ratios, it is possible to create gluten-free bread with excellent technological characteristics. These breads are notable for their high quantities of protein and lipids, which include omega-3 and omega-6 fatty acids, and have a very low carbohydrate content. Crucially, the new products are devoid of GMOs, artificial colors, and flavors, demonstrating a dedication to using natural and nutritious ingredients. In addition, gluten-free breads contain higher levels of important minerals such as iron (Fe), zinc (Zn), calcium (Ca), and sodium (Na). The inclusion of vitamins A, K, B6, B2, B12, B17, and C significantly boosts the nutritional content of the new product. These novel solutions have an energy content of 230 kcal per 100g and are designed to meet the nutritional requirements of persons with specific health concerns such as type 2 diabetes, cardiovascular illnesses, and gastroenterological conditions. They provide a premium and delicious choice for the average customer,
... In nature, carminic acid is primarily produced by the Dactylopius coccus (cochineal or American cochineal), which yields up to 26% carminic acid per insect dry weight, a significantly higher percentage compared to other sources such as Porphyrophora polonica L (Fig.1). (Polish cochineal) and Porphyrophora hameli Brandt (Armenian red), which yield only 0.6% and 0.8% of the pigment, respectively [17,24]. This higher yield has established the American cochineal as the primary commercial source of carminic acid, supplanting other sources since the 16th century [15]. ...
The aim of this investigation is to identify suitable flours based on their mineral composition for the production of gluten-free high-protein cakes, incorporating carminic acid (E120) and ensuring compliance with food safety regulations as per European legislation. The study reveals that by combining whole grain bio spelt flour, bio sesame meal, butter, honey, carminic acid, natural colorants, bio sunflower flour, and gelatin in appropriate proportions, gluten-free cakes with favorable technological attributes can be achieved. These cakes are characterized by their high protein and omega-3 and omega-6 fatty acid content, alongside a low carbohydrate composition. Furthermore, the products are free from genetically modified organisms (GMOs) and incorporate natural colorants. They exhibit elevated levels of essential minerals such as iron (Fe), zinc (Zn), calcium (Ca), and sodium (Na), as well as a rich vitamin profile encompassing vitamins A, K, B6, B2, B12, B17, and C. With an energy value of 270 kcal per 100g, these new products cater to the dietary requirements of individuals with specific health needs, including those with type 2 diabetes, cardiovascular diseases, and gastroenterological diseases, while also appealing to the general consumer.
... There is a trend to study the inclusion of alternative nutrient-rich flours, such as pseudocereals, as raw materials in GF breads to improve their nutritional quality (Aguiar et al., 2021;Burešová et al., 2017;Hager et al., 2012). Buckwheat has been proposed as an applicable functional grain for the production of GF breads because it is rich in vitamins, minerals, and antioxidants, and contains proteins with a well-balanced amino acid profile, dietary fibre, and resistant starch (Torbica, Hadnađev, & Dapčević, 2010;Vicente, Villanueva, Caballero, Muñoz, & Ronda, 2023;Wronkowska, Haros, & Soral-Śmietana, 2013). Buckwheat is already included in small quantities in commercial GF bread formulations. ...
Microwave (MW)-assisted hydrothermal treatment of buckwheat grains was explored to improve the physical properties and nutritional quality of gluten-free (GF) bread. A mixture of 80% rice flour and 20% corn starch was used as control recipe (CR), whereas for fortification, 50% of the rice flour was replaced with native buckwheat flour (BN) or buckwheat flour from grains treated with several MW cycles (exposure/rest cycles of 10/50 s, BT1, 20/40 s, BT2, or 30/30 s, BT3, at 30% moisture content and 8 min MW exposure). The BN fortified dough showed increased consistency and elastic response, compared to CR, with the MW treatment further enhancing these effects. Due to the enormous increase in complex modulus (G1*) (from 1060 Pa for CR to 10679 Pa for BT3), the hydration of doughs was subsequently adjusted to obtain similar G1*. The inclusion of MW-treated flours led to higher consistency and elastic recovery. The lower specific volume (SV) and higher crumb hardness encountered for BN (3.88 mL/g and 1.45N) were alleviated by the inclusion of MW-treated flours (4.61 mL/g and 0.90N for BT1, 4.39 mL/g and 0.85N for BT3), resulting in similar SV and lower staling than CR. Moreover, compared to BN and CR, the BT2 and BT3 breads showed a significant reduction in glucose release during in vitro starch digestion (up to ‒25%), and an increase in protein digestibility (up to +23%). Overall, the experimental findings pointed to the feasibility of using MW to improve the physical and nutritional quality of buckwheat flour-enriched GF bread.
... In addition, buckwheat seeds are gluten-free and suitable for people with celiac disease [10]. Buckwheat flour is a highly nutritional component often used in pasta, noodles, pancakes, bread, biscuits, etc. [11]. The research objective was to develop a new biscuit formulation from different combinations of the common buckwheat (Fagopyrum esculentum) and the green, or Tatar, buckwheat (Fagopyrum tataricum (L.) Gaertn.), as well as to determine the effect of processing procedures on the chemistry, rheology, color, backing quality, sensory properties, and texture of the finished product. ...
The research featured two species of buckwheat: Fagopyrum esculentum Moench. and Fagopyrum tataricum (L.) Gaertn. The authors used 10, 20, or 30% of buckwheat flour to substitute soft wheat flour in order to obtain biscuits with improved sensory and nutritional properties. The biscuits were tested for chemical composition, rheology, color, baking quality, sensory properties, and texture. The sample made of soft wheat flour and F. tataricum contained less protein and fat than the sample with F. esculentum. The samples with F. tataricum demonstrated greater amounts of fiber and ash while the samples made of soft wheat flour were rich in carbohydrates. The additional increment enhanced the arrival time, dough development time, dough stability, the mixing tolerance index, and weakening. Compared to the control, the samples with F. esculentum demonstrated lower peak, trough, breakdown, final, and setback viscosities. F. tataricum, on the contrary, increased the viscosity readings. The biscuits fortified with F. esculentum and F. tataricum contained more protein, fat, ash, and crude fiber the control. The control biscuits also exceeded the total carbohydrates. The experimental biscuits with F. esculentum and F. tataricum were darker in color than the control: the lightness (L*) and redness values (b*) decreased as the proportion of F. esculentum/F. tataricum rose. However, the experimental biscuits had a higher level of yellowness (a*). As the replacement levels rose, F. esculentum and F. tataricum reduced biscuit weight and volume. According to the research results, 30% F. esculentum and 20% F. tataricum proved able to yield nutritious biscuits with outstanding physical properties. Greater proportions of F. esculentum/F. tataricum resulted in poor sensory ratings for color, taste, flavour, texture, appearance, and overall acceptability.
... Research indicates that celiac disease affects about 1% of the global population (Mc Afee et al., 2010).Throughout their lives, patients with this disease have an intolerance to the prolamine fraction of wheat (gliadins), rye (chakras) and barley (chordines) (Genadiev et al.,1968;FAO/WHO,1991;Stabler and Allen, 2004;Lim et al., 2009;Toldrá and Reig, 2011). Celiac disease has become a global concern with its prevalence increasing due to enhanced diagnostic procedures (Vangelov, 1999;Torbica et al., 2010). Omega-6 fatty acids have a high value due to the high content of linoleic acid in cereals at the expense of shorter and medium-chain fatty acids that are missing (Kozmina, 1971;Ordinance №8, 2002;REG.EU, 2006). ...
The purpose of the study is to select suitable flour according to its mineral composition to obtain gluten-free high protein animal feed. The research found that whole grain rice flour, millet, chickpea, corn, chalk and primex additive are suitable for gluten-free feed and have good technological parameters. The animal feed is with high protein and fats. They are with low carbohydrates composition and used for dogs and birds. The new products are without GMO, artificial colors and flavors. They are with Fe, Zn, Ca.
... In the preparation of gluten-free bread, starches from gluten-free grains (corn and rice) and hydrocolloids of natural origin are most often used, as well as buckwheat and rice flour [6,7]. In a lower extent, the flour of millet can also be used [8]. ...
The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a unique formulation that includes the highest quality grains and pseudocereals (buckwheat; rice; and millet); and okara; a by-product of soy milk production. The mixture of pseudocereal and cereal flour contained buckwheat flour 45%, rice flour 33%, and millet flour 22%. Three gluten-free breads; each containing different contents of gluten-free flour (90%, 80%, and 70%, respectively); okara (10%, 20%, and 30%, respectively); and a control sample (without okara); were prepared and subjected to sensory evaluation. The okara-enriched gluten-free bread with the highest sensory score was selected for further analysis of physico-chemical (total proteins; total carbohydrates; insoluble fiber; soluble fiber; sugars; total lipids; saturated fatty acids; and salt) and functional properties (total phenolic content and antioxidant properties). The highest sensory scores were obtained for 30% okara-enriched gluten-free bread including taste; shape; odor; chewiness; and cross-section properties; classifying this bread in the category of very good quality and excellent quality (mean score 4.30 by trained evaluators and 4.59 by consumers). This bread was characterized by a high content of dietary fiber (14%), the absence of sugar; low content of saturated fatty acids (0.8%), rich source of proteins (8.8%) and certain minerals (e.g.,; iron; zinc); and low energy value (136.37 kcal/100g DW). Total phenolic content was 133.75 mgGAE/100g FW; whereas ferric reducing power; ABTS radical cation; and DPPH radical scavenging activity were 119.25 mgAA/100g FW; 86.80 mgTrolox/100g FW; and 49.92 mgTrolox/100g FW; respectively. Okara addition in gluten-free bread production enables the formulation of high-nutritive; good antioxidative; low-energy bread; and better soy milk waste management.
... Customarily, rice noodles are made from indica rice flour with high amylose content (Juliano and Sakurai 1985) which is associated with slower starch digestion rate and lower blood glucose level compared to other rice foods with low amylose levels (Frei et al. 2003;Teng et al. 2018). Rice noodles are also gluten-free which is beneficial for reducing the risk of celiac diseases and allergic reactions (Torbica et al. 2010). ...
Rice noodles are a popular food widely consumed in South Asia. Up to now the breeding progress in the development of rice varieties used for rice noodle-making by conventional breeding methods is very limited, owing to the complex nature of grain quality traits. Fortunately, two functional genes, i.e., Wxg2 (showing high amylose and hard gel consistency) and ALKGC (associated with intermediate high gelatinization temperature), have been identified to have desired starch quality phenotypes for rice noodle-making. This research was carried out to transfer the two major dominant genes from two rice donors HJX74 (carrying Wxg2) and ZX14 (carrying ALKGC) into new rice lines through marker-assisted breeding. Based on the functional mutations of Wxg2 and ALKGC, two sets of allele-specific PCR markers were developed. An intercross was made between HJX74 and ZX14 to develop a F2 population in which marker-assisted selection was applied to select individuals possessing both Wxg2 and ALKGC in homozygous condition. According to the marker genotypes, five homozygous lines were finally selected from 60 F2 progenies. The two-gene pyramided lines were selfed to generate F3 generation. Several promising F3 lines with fine agro-morphological traits were identified and then advanced to F4 generation for further evaluation of grain quality traits. All F4 selected lines exhibited desired starch properties required for rice noodles, demonstrating that marker-assisted pyramiding of Wxg2 and ALKGC is an essential approach to develop the rice lines suitable for rice noodle-making.
... This stability is mainly due to the relationship between the equilibrium moisture content (EMC) of the food material and its corresponding water activity (aw) at a certain temperature (Demirkesen et el., 2010). The sorption isotherm describes the thermodynamic relationship between water activity and food moisture balance at constant temperature and pressure (Torbica et al., 2010). Knowledge and understanding of sorption isotherms are extremely important in food science and technology for the design and optimization of drying equipment, packaging design, quality prediction, stability, shelf life and for calculating moisture changes that may occur during storage (Wehrle et al., 1998). ...
... The rheological properties of the dough samples from section 2.8 were determined according to the method of Torbica, Hadnađev, and Dapčević (2010) with slight modification. The rheological properties were measured using a rheometer (MCR 302, Anton Pa, Sydney, Austria). ...
In this study, low temperature extrusion-modified potato starch (MPS) was added to improve properties of whole wheat dough and textural quality of resulted youtiao. Extrusion temperature (60, 90 ℃) and barrel moisture content (30, 42 and 54%) were set as test variables. The results suggested that the low temperature extrusion processing caused moderate gelatinization and improved gel-forming properties of potato starch. MPS addition decreased the setback by up to 46%, and enhanced the viscoelasticity of whole wheat dough significantly. Compared to the whole wheat-based youtiao, the addition of 10% MPS decreased the hardness by up to 72%, and increased the springiness and specific volume by 32% and 22%, respectively. The addition of MPS prepared at lower extrusion temperature (60 ℃) and moderate moisture content (42%) resulted in the optimum textural qualities of whole wheat youtiao. This study will help better understand the role of MPS in whole wheat-based food product.
... However, the use of basil gum and okra flour improved the water absorption and compensated for the weakness of the gluten network in the cake. The water retention capacity of the flour is related to protein and fiber (Torbica et al., 2010). Plants with high soluble dietary fiber content increase the water absorption of the dough in baking products which allows more interaction with water through hydrogen bonds. ...
Producing quality products in baking industry has been facing several challenges including meeting the needs of the growing population, lack of sufficient water resources for producing enough wheat, lack of quality products made from wheat flour and high amount of waste. Recently, the quality of baking products has been improved by mixing different types of flour, which increases the nutritional value and improves the quality of the final product. This study evaluates the possibility of making a cake by incorporating wheat flour with quinoa and okra flour. Moreover, basil gum is used to improve the gluten network. The cake samples were prepared with quinoa flour at two levels (15 and 30%), okra flour at two levels (0.8 and 0.16%) and basil gum at a level of 0.4%; finally, their physicochemical, rheological, SEM, and sensory properties were evaluated. Based on the results, adding quinoa and okra flour and basil gum increases the density and consistency of the batter. Hardness, springiness, chewiness, cohesiveness, and adhesiveness of the blend Q2B1R was improved. The granule structure of the quinoa flour cakes were affected, and the gluten network was not well formed as shown in the electron microscopy images. However, the gluten network was improved in the samples with 0.4% basil gum and 0.8% okra flour. By adding okra and quinoa, better specific volume, porosity, and moisture content was obtained. Sensory evaluation of the cakes indicated that the blend Q2B1R was scored close to the control sample.
... The coefficients of the first-order term in the equation with these coded variables depicts that the hardness of the cone increased with increased amount of seed flour and when less quantity of water added in the mix. Water content in combination with other variable could have aggravated an increase in the cone hardness probably due to the moisture loss and thickening of the mix [24,25]. The final equation (Eq. ...
The jackfruit seed has excellent nutritional food value which can help to produce healthy and nutritious food products. In this study, wheat flour was partially replaced by jackfruit seed flour (JSF) for the formulation of waffle ice cream cones. The amount of wheat flour added in the batter on the basis of amount of added JSF. The JSF was added after optimization using response surface methodology in a batter formulation for waffle ice cream cones. The waffle ice cream cone was made from 100% wheat flour, was considered as control, and used to compare JSF supplemented waffle ice cream cones. Substitution of wheat flour with JSF has affected the nutritional and sensorial attributes of waffle ice cream cone. In regard to its protein content, ice cream permeability hardness, crispness, and overall acceptability. The protein content was increased (14.55%) after the addition of jackfruit seed flour up to 80% from control. The cone was supplemented with 60% of JSF resulted to the higher values of crispiness and overall acceptability as compared to other waffle ice cream cones. As the JSF have high value in water/oil absorption capacities, therefore it could be utilized into other value-added food products as whole or partial replacement of wheat flour.
... The flavonoids in Buckwheat are quercetin, vitexin, orientin, isovitexin and isoorientin. The content of flavonoid depends on various factors such as the difference in growth factors of seed, testa, size and shape of the seed, color of the flower, time of sowing, soil location, environmental fluctuations, climate conditions, growth stages and area of collection [6].It is also rich in dietary fiber which has a positive physiological effect on the gastrointestinal tract and also significantly influences the metabolism of other nutrients [7].Buckwheat seeds contain no gluten so they are safe for people with celiac disease [8], and around 10% of people worldwide self-report glutenrelated complaints, including intestinal and extraintestinal symptoms [9].Buckwheat flour iscontemplated as a potentially healthy ingredient in preparing different food items such as pasta, noodles, pancakes, bread, biscuits, etc. [10].(Recently, there is an increasing interest revolving globally forbuckwheat products as a nutritious food and as a substitutefor gluten-allergic persons [11].It contains higher protein content compared to rice, wheat, millet, sorghum, maize and other cereals.Buckwheat contains starch (65-75%), protein (10-12.5%), ...
This study intended to prepare pasta by mixing to species of Buckwheat i.e. Fagopyrum esculentum (FE) or Fagopyrum tataricum (FT) flour in semolina at three mixing levels (10, 20 and 30%) to produce pasta characterized its good sensorial properties and higher nutritional value. Chemical composition, rheological properties, colour attributes, cooking quality, sensory properties and texture analysis of pasta were studied. Fagopyrum esculentum and Semolina were characterized by higher contents of protein and fat than Fagopyrum tataricum and Semolina. Fagopyrum tataricum was more elevated in fibre and ash contents compared with Semolina and Fagopyrum esculentum. Semolina higher percentage of total carbohydrates than Fagopyrum esculentum and Fagopyrum tataricum. Farinograph parameters showed that water absorption, arrival time, dough development time, mixing tolerance index, and dough weakening was increased as the percentage of Fagopyrum esculentum or Fagopyrum tataricum in blends increased while dough stability was decreased. Substitution of FE and FT to Semolina decreased the peak viscosity, trough, breakdown, final and set back peak time and pasting temperatures as the percentage of FE or FT in blends increased. Results also showed that Hunter colour parameters (L*, a* & b*) of pasta were darker as the mixing level of FE or FT increased. However, this result was confirmed by the obtained sensorial results. The cooking quality of pasta showed that the weight, volume and cooking loss of formulated pasta with FE or FT (10-30%) increased as compared to the control sample (pasta 100% semolina). Moreover, sensory evaluation of pasta indicated that all samples were acceptable, but the mouth feels and overall acceptability of pasta fortified with 20% FE and 30% FT doesn’t significantly affect as compared to the control sample, while flavour didn't significantly affect pasta with 30 % Fagopyrum esculentum (FE) or Fagopyrum tataricum (FT). The obtained results of this study are recommended that the need to shed light on adding each of Fagopyrum esculentum (FE) or Fagopyrum tataricum (FT) flour to increase the characteristics satisfactory technological attributes to pasta.
... Compared to biscuits made from wheat, gluten-free products are often of lower quality in terms of taste and consistency [5]. These products often have an unattractive appearance, dry and hard consistency, crumbly texture and a specific taste pronounced from the added components [6,7]. Among consumers suffering from celiac disease, sensory characteristics of gluten-free products were noted as the most important variables taken into account when deciding on a purchase [8]. ...
The program for the development of sustainable food systems is aimed primarily at providing the population with affordable, safe and nutritious foods. Improvement in quality can be achieved by gradually reformulating food products, increasing their nutritional value through the use of healthy ingredients. The most preferred methods for assessing the organoleptic properties of gluten-free biscuits have been identified. The article identifies the most preferred methods for assessing the organoleptic properties of gluten-free biscuits. A descriptor-profile method was used to evaluate the organoleptic properties for the developed biscuit recipes. Recipes of flour confectionery products - gluten-free biscuits have been developed: sample No. 1 contains oat flour, corn flour, corn starch and chickpea flour mixed with mineral sparkling water and sweetener; sample No. 2 contains oat flour, corn, sweetener and chickpea flour mixed with sparkling mineral water. The descriptors that most fully evaluate the flavour and aromatic properties (wheat, oat, corn, chickpea, egg) of classic and gluten-free biscuits have been identified. A scale of evaluation of the complex indicator of organoleptic properties of gluten-free biscuits has been formed, taking into account the weight of the criteria. An expert assessment of organoleptic quality indicators (shape, cross-sectional view, surface, taste and smell) was carried out taking into account the weight of the criteria. The developed samples for these indicators were compared with a biscuit sample developed according to the classical recipe. The sample with the highest total value in terms of organoleptic quality indicators in relative units has been identified. As a result of the tasting, using the descriptor-profile method, the taste characteristics of gluten-free biscuits were evaluated. To visualise the taste characteristics of the studied samples, a profilogram was constructed. It was revealed that the sample of biscuit No. 2 is more balanced in terms of taste and aromatic properties.
... 35 Rice and buckwheat flours don't contain gluten and may be used to make gluten-free bread and cookies. 15,36 These both flours are suggested as the best ingredients for celiac sufferers. ...
Celiac disease results in inflammatory damage to the small intestine mucosa that is immunologically mediated. The nutritious value of the diet and how well it treats diseases like gluten sensitivity have drawn the attention of health professionals. By reviewing the literature we aim to prepare a clear image of the current justifications behind the use of gluten-free diets for celiac disease, as well as the role of rice and buckwheat based gluten-free diet and its development. Rice and buckwheat flours don’t possess gluten, therefore can be used in gluten-free products formulation and are suitable and safe ingredients for celiac patients. Both rice and buckwheat have prominent nutritional value with number of health benefits and has been used since long period of time in gluten-free and non-gluten-free diets. Different processing strategies have also been developed to reduce the gluten content of flours that include gluten and enhance the rheological characteristics of products that don't contain gluten.
... Celiac disease might be alleviated only by adhering to a gluten-free diet [2]. Among gluten-free materials, rice possesses some advantages: easy digestion, hypoallergenicity, mild taste, and colorlessness [3]. In addition to the gluten-free composition, rice is an important material in the production of extruded foods due to its high starch content. ...
This study aimed to investigate the impact of chicory root addition (20–40%) and extrusion conditions (moisture content from 16.3 to 22.5%, and screw speed from 500 to 900 rpm) on bioactive compounds content (inulin, sesquiterpene lactones, and polyphenols) of gluten-free rice snacks. Chicory root is considered a potential carrier of food bioactives, while extrusion may produce a wide range of functional snack products. The mineral profiles were determined in all of the obtained extrudates in terms of Na, K, Ca, Mg, Fe, Mn, Zn, and Cu contents, while antioxidative activity was established through reducing capacity, DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) tests. Chicory root addition contributed to the improvement of bioactive compounds and mineral contents, as well as antioxidative activities in all of the investigated extrudates in comparison to the pure-rice control sample. An increase in moisture content raised sesquiterpene lactones and minerals, while high screw speeds positively affected polyphenols content. The achieved results showed the important impact of the extrusion conditions on the investigated parameters and promoted chicory root as an attractive food ingredient in gluten-free snack products with high bioactive value.
... Bakery products such as bread, pastries or cakes are traditionally made from wheat flour. Their gluten-free versions are usually processed using rice flour [10], but may have undesirable properties such as low volume, inappropriate coloring and poor structure and texture due to the low gas retention capacity in rice flour [11]. Thus, in order to obtain quality gluten-free bakery products without additives with similar nutritional characteristics as gluten-containing products, they were designed from rice flour and other grains, such as sorghum, amaranth, quinoa and others, aimed at improving not only baking but also physical and sensory properties of gluten-free bakery products [12]. ...
Celiac disease is one of the most common metabolic disorders. Patients suffering from celiac disease have a limited intake of nutritionally and sensory valuable foods. On the other side, due to the absence of gluten in this kind of food there is found very often high representation of artificial food additives in order to replace gluten technological properties. The aim of this work was to design innovative gluten-free muesli bars, with no food additive use, sensory and nutritionally valuable, in terms of high protein and fiber content, no addition of sugar and labelled by approved nutrition claims. The muesli products were prepared from three types of gluten-free flakes, namely oats, rice and buckwheat and using of raw materials such as mixture of nuts, seeds, lyophilized fruit, mango puree and oligofructose, together, represented by 13 variants of samples (standard sample included). Prepared products were assessed by texturometric analysis and sensory evaluation (panel test). We analyzed the texture of all gluten-free bars by the TA.XT Plus texturometer (Stable Micro Systems, Surrey, Great Britain). Sensory analysis showed, that sample consisting of oatmeal, a mixture of nuts and oligofructose was the most acceptable by trained evaluators. The use of nuts in the preparation of muesli bars showed good textural and taste properties. The worst rated were bars prepared from rice flakes. The sample prepared from rice flakes, a mixture of nuts and oligofructose showed the highest firmness that is undesirable from consumer point of view. We can confirm the use of three nutritional claims on all designed gluten free products for protein content, high fiber and with no added sugars are by the appropriate EU regulatives. Due to the lack of quality products for celiacs on the market, we recommend designed additive free samples prepared from oatmeal and buckwheat flakes to producers in order to expand the range of quality products for people with gluten-free diet in the future.
... The loss tangent values of GF doughs, always ,1, are usually in the range of 0.3À0.45, which indicates they behave mainly as weak gels (Juszczak et al., 2012;Korus et al., 2009;Lazaridou et al., 2007;Mezaize et al., 2010;Torbica et al., 2010;Witczak et al., 2010). However, lower values (0.13À0.3) were obtained when some excess structuring ingredients were added or formed in the dough (Ronda et al., 2013. ...
Celiac patients cannot consume food containing gluten, so it becomes a challenge for the food industry to develop bakery products without gluten. Limited information is available on the rheological characteristics of gluten-free (GF) doughs. Unlike wheat flour dough, GF dough has poor rheological properties and is difficult to handle for molding and sheeting. In this chapter, rheological measurements applied to the GF dough and associated limitations are presented. Effect of ingredients on GF dough rheology and how dough rheology affects the quality of bread are also discussed. The design of GF breads remains an empirical task, but some conclusions can be drawn from all the rheological and quality studies. The best-developed breads are obtained from doughs not too strong or too weak. Pasting properties and other physicochemical and structural properties of GF matrices also affect the physical quality of the final bread.
... Due to its high energy content and gluten-free properties, majority of commercial GF products are made from rice-based flours. GF products obtained from rice include baked products such bread (Torbica, Hadnađev, and Dapčević 2010;Storck et al. 2013; muffins (Matos, Sanz, and Rosell 2014) cakes (Gularte, de la Hera, et al. 2012;de la Hera et al. 2013), cupcakes (Park, Ha, and Shin 2012) and cookies (Yildiz and Gocmen 2021). Rice flour appears at first position on the ingredients list for gluten-free bread formulation. ...
Gluten-enteropathy affects a significant number of people, making gluten a major concern in the food industry. With medical advancements, the diagnosis of allergies is becoming easier, and people who are allergic to gluten are recommended a complete gluten-free diet. Since wheat provides a major part of the energy and nutrition in the diet, its elimination affects nutrition intake of allergic population. Food scientists are working to formulate products using protein-rich gluten-free grains with quality attributes at par with gluten-containing products. Focused research has been done to provide nutrition and a variety of food to people suffering from gluten-related disorders. Efforts are being made to remove the gluten from the wheat and other gluten-containing grains, while applying different processing/treatments to enhance the properties of gluten-free grains. Hence, the present review summarizes the importance, processing, and products of different gluten-free grains. It also highlights the digestibility of gluten-free grains with clinical trials and gluten elimination strategies for gluten-containing grains.
... Structurally, fibers contain several hydroxyl groups, which can bind more water through hydrogen bonds increasing water absorption of dough (Rosell et al., 2010). Compared to protein and starch, fibers (cellulose) need a longer time to absorb water which increases dough development time and stability (Torbica et al., 2010). However, in contrast to our study, Cai et al. (2014) and Ma et al. (2018) reported that bran characteristics did not affect the mixing properties of whole wheat dough. ...
Abstract In this study, whole wheat flour (WWF) was prepared by blending one commercial noodle flour with ten different bran samples from white and red winter wheat varieties. The whole wheat dough properties and noodle qualities were investigated. In general, brans from red wheat varieties exhibited higher total phenolic contents than those from white wheat varieties. Mixolab analysis revealed significant relationships between bran ash, starch, and insoluble dietary fiber (IDF) contents and the mixing and pasting properties of WWF dough. Concerning the noodle quality, bran protein content showed a positive correlation with tensile strength (P < 0.01), elongation distance, springiness, and resilience of cooked noodles. Also, bran IDF content was positively related to the hardness of cooked whole-wheat noodles. These results suggest that bran with higher protein content and lower IDF content is more desirable for the production of whole wheat noodles.
... However, chewiness in group of D group noodles gradually decreased with the extension of storage time, while after 9 days of storage, the change of the breakdown and setback was not significant, possibly because amylose aging occurs in starch at the early stage of storage, which results in a faster aging rate, while amylopectin aging occurs at the later stage, which results in a slower aging rate. Changes in the breakdown, peak, and final viscosity of the D noodles might be due to the aging of the gelatinized starch produced by heat, or amylase metabolized by microorganisms hydrolyzing the gelatinized starch, resulting in a decrease in gelatinization parameters [39]. ...
This study aimed to investigate the effects of four combined treatments (A, CO2-filled packaging and heat convection treatments; B, composite preservatives and CO2-filled packaging treatments; C, composite preservatives and heat convection treatments; D, composite preservatives, CO2-filled packaging and heat convection treatments) on the shelf life and quality characteristics of fresh raw noodles. The Group D could preserve the fresh raw noodles for more than 17 days at 25 °C by inhibiting the growth of bacteria and mold, affecting the migration of moisture, and reducing the water activity and the free water content. In addition, gelatinization temperature increased from 91.4 to 94.5 °C with the extension of storage time (17 d), while enthalpy of noodles decreased from 0.77 J/g to 0.41 J/g and peak viscosity decreased from 2124.3 cP to 1523.2 cP with the extension of storage time. The sensory properties of the stored noodles during shelf life could be maintained to a certain extent, and the texture properties of Group C and D noodles kept stable during storage compared with those before storage. In particular, the quality of Group D noodles was superior to the quality of other test noodle groups. In brief, the combination treatment in Group D could greatly delay deterioration time to 17 d and improve the quality of fresh raw noodles. However, more comprehensive and detailed studies are needed to deeply understand the effects of this combination treatment on the quality of noodles during storage.
... hydrocolloids, emulsifiers, enzymes and different food additives) that could act as structure forming agents instead of diluted or absent gluten [9,10]. In order to contribute to 'clean label' products design as well as its cost-effectiveness, some researches have modified abovementioned compositional approach by replacing food additives with fibre rich raw materials or food processing by-products to overcome the gluten deficiency [11,12]. ...
Strategies to increase the bio-functionality of staple food, such as bread, by incorporating whole-grain wheat flour or flour from other, non-wheat grains instead of refined wheat flour are often constrained with the lack of their techno-functionality, despite the associated beneficial effect on consumers' health and well-being. Most of the available studies investigating the possibilities to improve technological and sensory quality of bread prepared using whole-grain wheat and non-wheat flours still rely on formulation approaches in which different additives and novel ingredients are used as structuring agents. Less attention has been given to technological approaches which could be applied to induce structural changes on biopolymer level and thus increase the breadmaking potential of whole grains such as: modification of grain and biopolymers structure by germination, flour particle size reduction, dry-heat or hydrothermal treatment, atmospheric cold plasma, high-pressure processing or ultrasound treatment. Strategies to modify processing variables during breadmaking like dough kneading and hydration modification, sourdough fermentation or non-conventional baking techniques application are also poorly exploited for bread preparation from non-wheat grains. In this paper, the challenges and opportunities of abovementioned processing strategies for the development of bread with whole-wheat flours and non-wheat flours from underutilised gluten-containing or gluten-free cereals and pseudocereals will be reviewed throughout the whole breadmaking chain: from grain to bread and from milling to baking. Feasibility of different strategies to increase the technological performance and sensory quality of bread based on whole-grain wheat flours or flours from other, non-wheat grains will be addressed considering both the environmental, safety and nutritive advantages.
... With 9% POS addition, the dough development time was extended from 2.3 to 5.1 min and with POH to 8.8 min. The increase in dough development time was caused by an increased amount of fiber content, which requires longer water absorption [21]. The dough stability was extended only in the case of 9% POH rice flour substitution (from 1.45 to 2.50 min); in other blends, the stability of the dough did not change when compared with the control. ...
The seeds and husk of Plantago origin are rich source of dietary fiber known for its medicinal use. Despite the use of both Plantago psyllium and Plantago ovata products due to their physicochemical and nutritional properties, only the effects of Plantago ovata husk have been studied. Their structure-forming properties may positively affect gluten-free bread quality only if an adequate dough hydration is used. The aim of the work is to analyze the effect of different Plantago products: Plantago psyllium seeds and Plantago ovata seeds and husk in quantities of 3, 6 and 9% share on the rheological profile of model gluten-free dough and bread and bread’s technological quality and shelf-life. The rheological parameters of the dough were determined with Mixolab protocols and uniaxial deformation test. Bread quality and its textural profile analysis after cooling and storage were determined. The addition of Plantago psyllium seeds weakened the dough. All additives contributed to a reduction in starch retrogradation, bread hardness and water loss during baking, and to the improvement of the doughs’ resistance to extension, dough energy and bread yield. This influence is strongest when the Plantago ovata husk was used. However, the consumer acceptance of the tested breads was low and, in this respect, the breads with the addition of seeds of both Plantago psyllium and ovata were considered to be better than the husk.
The purpose of the study is to select suitable flours according to its mineral composition to obtain gluten-free high protein biscuits.From the study it was found that when glues of whole grain rice flour , walnut flour and freeze-dried raspberries flour are put in suitable proportions, gluten-free biscuits are with good technological parameters can be obtained.The biscuits are with high protein and fats. They are with low carbohydrates composition. The new products are without GMO q flavors and rich with Fe,Zn,Ca.
Increasing cropping system diversity can promote agricultural sustainability; however, identifying suitable alternative crops for regional growing conditions, supply chains, and markets is challenging. This review considers the potential for buckwheat production and consumption in western Washington (WWA). Buckwheat production is modest in WWA but is promising as a weed suppressive summer crop in organic systems and a short-season alternative to cereal grains. Key challenges for production in the region include flood sensitivity and sensitivity to heat at seed set, which should be breeding targets in WWA. Other production challenges include access to suitable production, storage, and transportation equipment. Regarding end-use qualities, buckwheat is composed of ash (1.1–3.1%), moisture (7.6–11.7%), crude fat (0.9–5.4%), crude fiber (0.8–10.6%), protein (6.8–17.9%), and starch (65.6–76.8%). Information about buckwheat fraction (starch and protein) functionality is limited. Buckwheat has been tested in an array of products, including pasta, noodles, cakes, cookies, bread, and beer. To enhance the quality of buckwheat food products, various enzymes and activation ingredients including transglutaminase, xanthan gum, and calcium hydroxide have been explored. Simultaneously addressing these research gaps for food products and crop production systems will be critical to successfully investing in and developing a regional supply chain in WWA.
Стаття присвячена дослідженням якості борошняних композитних сумішей, виготовлених на основі борошна вівсяного з додаванням нетрадиційної рослинної сировини, а саме порошків з висушених ягід брусниці та насіння пажитника. Експериментально встановлено допустимі межі введення до складу двокомпонентної борошняної суміші (борошно пшеничне хлібопекарське вищого сорту 90% – борошно вівсяне 10%) замість борошна пшеничного хлібопекарського досліджуваних рослинних компонентів, що дозволяють отримати хліб хорошої якості: подрібнене насіння пажитника – 2% або подрібнені сушені ягоди брусниці – 2%. Внесення подрібненого насіння пажитника в борошняну суміш покращує фізико-хімічні показники якості хліба. Однак за вмісту у суміші більше 2% насіння пажитника його органолептичні показники знижуються: кірка набуває темного кольору, м’якуш сірого відтінку, а також стає відчутним запах пажитника та виражений гіркуватий присмак. Додавання до борошняних сумішей подрібнених сушених ягід брусниці сприяє зниженню пористості м’якушу та формостійкості хліба та зростанню питомого об’єму останнього. Оцінка якості хліба за органолептичними показниками дала можливість встановити, що вміст у складі суміші більше 2,5% подрібнених сушених ягід брусниці сприяє формуванню бугристої кірки хліба та погіршує еластичність м’якуша. Розроблено два варіанти складу борошняних композитних сумішей (БКС) на основі вівсяного борошна з додаванням подрібненого насіння пажитника або подрібнених сушених ягід брусниці, пшеничного глютену та борошна пшеничного хлібопекарського вищого сорту. Встановлено, що борошняні суміші (85% борошна пшеничного хлібопекарського вищого сорту, 15% БКС) за низкою фаринографічних характеристик тіста помітно відрізняються від пшеничного борошна вищого сорту, а за величиною числа якості фаринографа перевищують його; вивчення характеристик тіста показало, що введення до складу борошняних сумішей обох БКС покращує реологічні властивості тіста порівняно з тістом із двокомпонентної суміші: борошно пшеничне хлібопекарське вищого сорту – борошно вівсяне.
The pseudocereal buckwheat is one of the ancient domesticated crops. The aim of the present review was to outline the potential of buckwheat as an agricultural crop and brings studies on buckwheat into a new larger perspective combining current knowledge in agricultural history and practice, nutritional and sensory properties, as well as possible benefits to human health. Historically, buckwheat was an appreciated crop because of its short growth period, moderate requirements for growth conditions, and high adaptability to adverse environments. Nowadays, interest in buckwheat-based food has increased because of its nutritional composition and many beneficial properties for human health. Buckwheat is a rich course of proteins, dietary fibers, vitamins, minerals, and bioactive compounds, including flavonoids. Moreover, it contains no gluten and can be used in the production of gluten-free foods for individuals diagnosed with celiac disease, non-celiac gluten sensitivity, or wheat protein allergies. Buckwheat is traditionally used in the production of various foods and can be successfully incorporated into various new food formulations with positive effects on their nutritional value and attractive sensory properties. Further research is needed to optimize buckwheat-based food development and understand the mechanism of the health effects of buckwheat consumption on human well-being.
Bu çalışmada teff unu ve transglutaminaz (TG) enzimi kullanılarak üretilen ekmeklerin bazı kimyasal, tekstürel ve duyusal özellikleri araştırılmıştır. Buğday unu (kontrol), buğday unu+teff unu, buğday unu+ TG ve buğday unu+teff unu+ TG olmak üzere 4 farklı şekilde ekmek üretimi gerçekleştirilmiştir. Teff unu buğday ununa 1:3 oranında katılmıştır. TG enzim oranı 100 ppm olarak kullanılmıştır. Sonuçta teff unu içeren ekmeklerin gluten oranının daha düşük olması nedeni ile buğday unundan üretilen ekmeklere göre bazı kalite parametrelerinde farklılıklar gözlenmiş fakat duyusal açıdan ekmekler beğenilmiştir. Ayrıca hem sadece buğday unu hem de buğday unu-teff unu karışımına TG enzimi ilavesinin ekmeklerde önemli bir iyileştirici etkisinin bulunmadığı, hatta kalitenin olumsuz olarak etkilediği tespit edilmiştir.
The fatty acid spectrum of gluten-free flours, which is predominantly represented by unsaturated fatty acids ranging from 74.78% to 85.4% of the fat fraction, has been studied. The amount of SFA in different flours varies from 14.35% to 25.09%. The total omega-3 fatty acid content in the gluten-free meals tested ranges from 1.17 g/100 g fat in millet flour to 2.46 g/100 g fat in chickpeas flour. Omega-6 fatty acids have a high value due to the high linoleic acid content. Based on the study, the extremely low content of omega-3 fatty acids has been found, as a result of which the ratio between the two groups of fatty acids-omega-6 and omega-3 is relatively high-22.26 in the chickpeas flour, 30.07 and 30.34 for rice flours and 53.92 for millet flour. The purpose of the study is to select suitable flours according to its fatty acid composition to obtain gluten-free bread. From the study it was found that when glues of rice, millet and chickpeas are put in suitable proportions, gluten-free bread with good technological parameters can be obtained.
Iron and zinc fortified pulverized expanded porous starch matrix of puffed rice (EPSMPR) flours of different particle sizes (50–150, 150–300, 300–425, 425–500, and 500–710 μm) were analyzed for powder properties and compared with un-fortified EPSMPR flours. Both fortified and control EPSMPR flour samples showed flow stability values close to 1, signifying the integrity of the flour matrix to various flow conditions. At higher rotor speed (upto 100 mm/s), no significant increase in the compaction coefficient was observed for both fortified and control EPSMPR flour of varying particle size, indicating flow speed independency. Increase in caking strength (upto 61%), water absorption capacity (upto 16%), and swelling capacity (upto 20%) of EPSMPR flour was observed with particle size. PCA analysis revealed a negative correlation between tapped and untapped densities and water absorption index: the angle between them was approximately 180°. Similarly, the angle of repose correlated negatively with the caking index.
Recently, there has been an increase in the demand for gluten‐free bread due to health reasons. One of the flours used to produce gluten‐free bread is rice flour; flour characteristics are very important for breadmaking. Although a study has shown that the addition of high‐temperature water can improve the quality of rice flour bread, studies are yet to consider different rice properties. Therefore, the aim of this study was to investigate the effect of adding high‐temperature water and rice flour characteristics on the quality of rice flour bread using six commercially available rice flours. The rice flours used in the sample had amylose content from 12.1% to 24.5%, damaged starch content from 2.4% to 5.5%, mode diameter from 16.3 to 63.3 µm, protein content from 5.4% to 6.1%, and moisture content in the range of 12.0%–15.0%. The results showed that regardless of the rice characteristics, breads prepared at the optimum watering temperature were puffier and softer than those prepared using cold water (5°C). For rice flours with similar particle size, the optimal water temperature and degree of gelatinization for breadmaking increased with rice flours with lower amylose content. Furthermore, the rheological properties of dough prepared at the optimum water addition temperature were stable, with loss modulus (G″) being dominant over the entire frequency range in the frequency sweep test. Since the water temperature added to the dough affects breadmaking properties more than the characteristics of the rice flour, adjusting the water temperature may enable the production of high‐quality bread even with rice flour unsuitable for making. Presently, the addition of high‐temperature water to rice flour has been shown to improve the bread quality. In this study, we investigated the effects of high‐temperature water addition on the quality of rice flour bread using rice flour varieties with different flour characteristics. Even in rice flour with small particle size and low amylose content, which is not suitable for breadmaking, bread quality can be improved by adding hot water at around 70°C. This is a simple and practical method to improve the quality of gluten‐free rice flour bread without adding thickeners.
Highland barley has the nutritional characteristics of high‐protein, high‐fiber, high‐vitamin, low‐fat and low‐sugar, and is a high‐quality cereal crop. In this study, the effect of highland barley powders with different peeling rates on the rheological properties of dough and bread quality was studied. The ash content in QK0 was as high as 2.19%. After peeling, the ash content decreased significantly. The oil holding capacity of QK4‐35% and QK5‐35% was lower than that of the control group. From the perspective of health, it was beneficial to the production and promotion of food. The G' and G” of samples QK4‐35% and QK5‐35% were relatively close to the control group. The creep and recovery abilities of samples QK4‐35% and QK5‐35% were better than other highland barley compound doughs. With the increase of the peeling rate of highland barley powder, the overall acceptability of highland barley samples bread increased from 34.9 to 60.1.
Background and Objectives
Buckwheat is a pseudocereal that has been considered a potential ingredient in bakery products, mainly due to its composition. Many bioactive compounds are found in the outer layers of the grain. This study aimed to produce gluten‐free breads using refined buckwheat flour (RBF) and whole‐grain buckwheat flour (WBF). Three formulations were developed: F1 (100%‐RBF); F2 (70%‐RBF and 30%‐WBF); and F3 (55%‐RBF and 45%‐WBF). The flours were evaluated for pasting, thermal, and thermomechanical properties. The breads were characterized for specific volume, color, moisture content, water activity, firmness, total reducing capacity, antioxidant capacity, rutin and quercetin levels, protein content, in vitro protein digestibility, in vitro starch digestibility, and sensory acceptance.
Findings
RBF presented superior results for pasting and thermomechanical properties, with no significant difference for thermal properties. Breads from formulation F1 had greater specific volume, lower firmness, higher protein digestibility, and better sensory acceptance, when compared to F2 and F3. However, the incorporation of WBF to F2 and F3 led to an increase in rutin and quercetin levels, total reducing capacity, antioxidant capacity, and total protein content. Principal components analysis showed a clear distinction between formulations with and without WBF, and how the parameters evaluated were dependent on the composition of the buckwheat flour used for bread preparation.
Conclusions
RBF and WBF flours proved to be promising ingredients for the preparation of gluten‐free breads with nutritional improvement.
Significance and Novelty
Data on the use of WBF and nutritional characteristics of breads were obtained. Future studies should evaluate the presence of antinutritional compounds.
Rice and corn flour/starch are frequently used in producing gluten-free products which are usually characterized with high starch and low fiber content, poor texture, insufficient volume, short shelf life, fast staling, and easy crumbling. The objective of this study was to use amaranth, quinoa, chia flours by separately or as a mixture and corn starch with different ratios as an alternative to wheat/rice flour using several hydrocolloids at different levels to improve the technological properties of dough and bread, to enhance the nutritive value of gluten-free breads, and to avoid the negative effects caused by ingestion of gluten for coeliacs. The increasing of moisture content, specific volume, L values of crumb color, and hardness of the crumb texture of all breads was associated with the increase in the level of hydrocolloids. Increasing the ratio of pseudocereal flours showed a dark dough, also, resulted in a reduction in specific volume, L values of bread color, and an increase in the moisture content and hardness of the crumb texture in all bread formulations. The formulations prepared with the lowest ratio of pseudocereal flours (10%) at the high hydrocolloid concentration (4%) produced bread with good quality better than that of the control bread in the acceptability. Amaranth, quinoa, and chia flours can be successfully incorporated into gluten-free formulation with hydrocolloids to produce gluten-free breads without negatively affecting the sensory properties of the loaves. Present study suggests that pseudocereals can represent a good-healthy alternative to ingredients used in the manufacture of gluten-free breads.
Gluten-free (GF) breads are often described with low quality, rapidly staling, dry mouthfeel and crumbling texture attributes. In lack of recent texture profile data on commercially available, preservative-free, freshly-baked GF bread, this study aimed to compare different types of GF products with their wheat-based counterparts during a 4-day-long storage test. Texture analysis data showed that GF loaves performed better than or comparable to the wheat-based ones in hardness, springiness and cohesiveness. Among sensorial properties mouth-feel, softness and aroma were evaluated as significantly better or similar for GF versus wheat-based products. GF cob had a saltier taste, which reduced the flavour experience. Both the texture results of the storage test and sensory data showed that the quality of GF bread products improved in recent years; they stayed comparable with their wheat-based counterparts even during a 4-day-long storage period.
The aim of this study was to determine the possibility of using Mixolab to assess the quality of different wheat genotypes. Mixolab data were compared with various flour quality characteristics and bread volume. The samples were chosen to represent a wide range in terms of grain and theological properties and baking quality. There are eight paramaters used to evaluate a Mixolab curve. Cl and C2 are related to protein quality, whereas C3, C4 and C5 are related to the starch characteristics. Slopes alpha, beta, gamma are the indicators of protein weakening, starching speed, and enzymatic degradation. There were significant correlations between two Mixolab parameters (Stability and C2) and Zeleny sedimentation and Alveograph W values (P < 0.01). Some of the Mixolab parameters (C3, C4, C5) were correlated with Alveograph G and P/L value (P < 0.01). Mixolab values are generally in agreement with Farinograph values. There were significant negative correlations between most of the Mixolab parameters (Stability, C2, C3, C4) and Farinograph softening degree. Stability and C2 parameters of Mixolab were also significantly correlated with Farinograph stability values (P < 0.01). The correlation between Mixolab stability and Farinograph stability was considerably high (r = 0.907, P < 0.001). The Mixolab parameters C3, C4, and C5 were significantly correlated with bread volume. Significant correlations were observed between slope cc and Zeleny sedimentation (P < 0.05), Alveograph W (P < 0.01), Farinograph softening degree (P < 0.001), and stability (P < 0.001) values.
The use of rice flour corn and cassava starch was evduated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture) and sensorial parameters (flavor, appearance, crumb texture, crust color and satisfaction). Regarding flavor and moisture, breads prepared with the three different ingredients were not statistically different at 5% probability by the Tuckey test. However, they differed significantly regarding the specific volume, crumb texture, crust color, degree of satisfaction and external appearance. Rice flour bread presented the best parameters, being preferred by the sensory evaluation panel, followed by corn starch bread and cassava starch bread. Breads prepared with rice flour resulted in a softer product, presenting a better consistency with small alveoli homogeneously distributed. As far as crumb texture was concerned, corn starch bread presented larger alveoli, while cassava starch resulted in bread with expandable and gummy crumb, with granulation without alveoli, and undesirable sensorial characteristics. Production parameters were established based on these results and a mixture of flours, composed by 45% rice flour, 35% corn starch and 20% cassava starch presented good results originating bread with crumb formed by uniform and well distributed cells, and pleasant flavor and appearance.
Dough for "empanadas", a traditional meal in LatinAmerica, includes wheat flour that contains gluten; they are home-made or industrially prepared and sold refrigerated. When people with celiac disease eat foods containing gluten, their immune system responds by damaging the small instestine walls. Then people affected by celiac disease cannot eat this type of meals. Gluten is the main structure-forming protein in flour, and is responsible for the elastic characteristics of the dough, thus the replacement of gluten by starch results in a major challenge to the cereal technologist mainly from the rheological point of view. The present study was designed to examine the effects of the addition of gums (G), whey protein concentrate (WPC), dry egg (E), and water (used in combination at different levels), to corn and cassava starch on the rheological properties of "empanadas" dough. A mixture of corn and cassava starches was used in a ratio of 2:1. Xanthan (XG) and guar gums (GG) were added maintaing the experiment at 2:1(XG/GG). The formulations included corn oil and NaCl. A 24 full factorial design was chosen and the concentrations studied were: G (1.5%-3%), WPC (3.5%-6.5%), DE (3.5%-6.5%), and water (51%-55%). Percentage concentrations are given in g/100g total starch. Rheological studies involved texture analysis and viscoelastic measurements. A TAXT2i Texture Analyzer (Stable Micro Systems,UK) was used to determine the maximum force on stretching and the maximum force need to puncture a thin (2mm) dough disk. A Controlled-Stress Rheometer RS600 (Haake,Germany) was used for studying the viscoelastic properties of the formulated doughs by dynamic oscillatory experiments using a serrated plate-and-plate geometry. Storage and loss moduli, complex viscosity, and loss tangent were determined within the linear viscoelastic range. Formulations containing higher percentages of gums and lower water content led to an appropriate behavior for industrial production of these doughs suitable for celiac persons.
Effect of different protein sources (soy meal, lupin meal, egg albumin, gelatin powder, protein-rich brewers' yeast meal) on wheat dough functionality was tested by determining gluten index, texture properties and thermomechanical parameters. Transglutaminases (TG; protein-glutamine gamma-glutamyltransferases) were also added to improve the dough functionality by forming cross-links. The presence of protein sources had a significant effect on the gluten index, with the exception of lupin meal. Gelatin and the presence of TG resulted in significant single effects on the texture properties of the wheat-protein dough. All the protein sources significantly modified the mixing characteristics of the dough or the thermal behaviour. Capillary electrophoresis studies of the water-soluble, salt-soluble and glutenin proteins indicated that interactions were mainly within proteins, thus homologous polymers. SEM studies of the doughs made from blends of wheat and protein sources supported the formation of heterologous structures in the wheat-lupin blends. It is suggested that the combination of TG and lupin would be a promising method for the treatment of insect-damaged or weak flours, to increase the gluten strength.
The objective of this study was to determine the possibility of using Mixolab® to predict the cookie baking quality of different wheat flours. Mixolab data was also compared with various flour quality
characteristics. There were significant correlations (P<0.001) between Mixolab stability and some of the flour quality characteristics (protein and wet gluten contents, Zeleny
sedimentation value). Alveoconsistograph T value was negatively correlated with Mixolab C3, C4 and C5 values. The cookie diameter gave highly significant correlations
with protein content, Zeleny sedimentation value and damaged starch content. Mixolab C3 and C4 values were highly correlated
(P<0.001) with both cookie diameter and spread ratio. A significant correlation coefficient (r=0.556) was determined between the cookie diameter and C1–C2 value which is an indication of protein quality. The dependence
of cookie diameter and spread ratio on Mixolab C3 value, damaged starch content and Zeleny sedimentation value were analyzed
with multiple regression analysis and high multiple correlation coefficients were found between these parameters (r=0.948 and 0.861, respectively).
Many commercially available gluten-free breads are inferior in quality to their gluten-containing counterparts. They also have a relatively short shelf life. The current study investigated the effects of 3% milk protein isolate and 3% novel rice starch addition to a gluten-free bread formulation, and on the intermediate (8days) and long-term (43days) staling profile of both gluten-free bread formulations, packed in an 80% CO2\20% N2 atmosphere. Dairy protein and rice starch addition increased loaf volume and the loaves were preferred to a control sample by an untrained panel. The most notable changes in crumb hardness occurred in the early days of the testing periods for the control gluten-free bread in both the intermediate and long-term studies.
Gluten is a major component of some cereals and is responsible for flour technological characteristics to make bakery products.
However, gluten must be eliminated from the diet of celiac patients because its ingestion causes serious intestinal damage.
The objectives of this study were to assess the effect of different flours and their mixtures on thermal and pasting properties
of batters, and to study the quality parameters and staling rate of gluten-free breads. Starch gelatinization temperatures
and enthalpies depended on batter composition. Soy flour addition had a higher effect on rice than on corn starch, indicating
some differential interaction between starch and proteins. Inactive soy flour incorporation improved all bread quality parameters
in both corn- and rice-based breads. Higher batter firmness of formulations with soy addition (extrusion force was doubled
in rice/soy and rice/corn/soy batters with regard to rice and rice/corn batters) partially explained higher specific volume
(rice breads: 1.98cm3/g; rice/soy 90:10 2.51cm3/g, corn/soy 90:10: 2.05cm3/g, whereas corn/soy 80:20: 2.12cm3/g), as these batters retained more air during proofing. The staling rate was decreased by soy flour incorporation on rice
(staling rate of rice breads with 10% soy diminished 52%, and with 20% of soy addition, 77%, both regarding to 100% rice breads)
and corn formulation (the staling rate of corn/soy 80:20 breads was 5.9% lower than corn/soy 90:10) because of the high water-holding
capacity of soy proteins and the interactions established with amylopectin that could retard the retrogradation process. Breads
made with rice, corn, and soy flours showed the best quality attributes: high volume, good crumb appearance, soft texture,
and low staling rate.
KeywordsGluten-free bread-Celiac disease-Soybean-Corn-Rice
Hydrocolloids have been revealed as very useful additives in breadmaking. However, interactions between them have been scarcely investigated. The effects of different molecular structure hydrocolloids (hydroxypropylmethylcellulose (HPMC), pectin (PC), guar gum (GG) and xanthan gum (XG)) on the wheat dough behaviour subjected to a dual mechanical shear stress and temperature constraint using the Mixolab device have been studied. HPMC incorporation induced the greatest benefits on wheat dough behaviour during mechanical shearing and thermal treatment resulting in a significantly increased water absorption, dough development time and stability during mixing and decreased dough weakening with heating. Different synergistic (HPMC/XG on water absorption enhancement, HPMC/GG on dough stability increase) and antagonistic effects (HPMC/PC on dough development time, HPMC/GG on dough weakening) between hydrocolloids were observed. Special care should be taken when HPMC/XG are combined due to the deleterious effects of the pair on dough rheology during heating.
Sensory parameters of gluten-free bread depend on the amount and type of hydrocolloids used as gluten replacers, as this determines interactions between them and starch, which is the main component of dough. The evaluation of gluten-free breads supplemented with various amounts of guar gum, pectin and xanthan, proved that bread with addition of xanthan has higher volume in comparison with pectin-guar standard. Higher amount of xanthan resulted in a decrease of bread hardness on the day of baking and after 72 hours of storage. Bread baked with equal amounts of all hydrocolloids (recipe IV) displayed best quality parameters. The amount of free amylose in crumb extract depended on the extent of starch gelatinisation, influenced by proportions of pectin, guar gum and xanthan in the mixture of hydrocolloids.
Because of the belief that the rheological properties of wheat fl our and dough are related to the flour quality and its processing characteristics, they are of great importance in the baking and milling industries. The Farinograph, Extensograph, Amylograph and Alveograph tests are the most common empirical tests used for assessing rheological properties of wheat dough. Recently, new rheological tool for wheat fl our characterization, called Mixolab, has been developed.The advantage of using Mixolab is that one can measure protein and starch characteristics in a single test. The objective of this study was to determine the relationships between Mixolab parameters and parameters obtained using Farinograph and Amylograph among flour samples of different technological quality. Mixolab water absorption value was significantly correlated to Farinograph water absorption value (r = 0.9816) as well as Mixolab dough formation time value (time for C1) to dough development time obtained using Farinograph (r = 0.9668), while the values which indicate dough stability have not expressed so high correlation (r = 0.7484). In addition, difference between the values of maximum torque (C1) and torque at the end of the first period of constant temperature (T= 30°C) obtained by Mixolab expressed good correlation with the Farinograph degree of softening (r = 0.8504). A significant correlation coefficient (r = 0.8812) was determined between the Amylograph peak viscosity parameter and C3 value which is an indication of starch gelatinization.
The first, basic step in breadmaking is combining water with wheat flour and kneading (imparting mechanical energy to) the mixture to form an elastic dough (Bushuk, 1985; Hoseney, 1985). Flour from wheat, rather than from other cereal grains, is used because wheat storage protein has unique properties; no other cereal storage protein possesses the ability to form a viscoelastic dough when wetted and kneaded. A full explanation at the molecular level for this uniqueness still eludes researchers.
Rice is one of the most important foods in the human diet and one of the most extended cereal crops. Rice has probably fed more people in history than any other crop. Even today, rice grains sustain two thirds of the world's population, approximately 2.5 billion people. Around the world, the contribution that rice makes to diet differs and the types of processing involved are also quite different. Rice is mainly consumed as white grain, but in the last decade dozens of products containing rice as an ingredient have appeared on the food market. Two different species of rice are cultivated: Oryza sativa and Oryza glaberrima, and there are around 22 wild species. Oryza sativa originated in the wet tropic of Asia, but is now cultivated around the world, whereas Oryza glaberrima has been cultivated in West Africa for the last 3500 years. Rice accounts for 29% of the world's total cereal production, and is comparable to the production of wheat and corn. Cultivation is concentrated in the developing countries, mainly around East and Middle Asia, where 91% of the total world production is located. China is the world's largest rice producer (30%), followed by India (21%), Indonesia (9%), and Bangladesh (6%). The rest of Asia, America, and Africa produce 37%, 5%, and 3%, respectively of the total world rice production. The amount of rice and rice-based products available for human consumption in the different countries is almost parallel to the rice production. With minor exceptions, practically all the rice production is consumed within the producers' countries.
Aromatic compounds consisting of phenol or polyphenol components are divided into flavonoids and tannins. Some polyphenolic components are also found in buckwheat seeds. The quantity of tannin in buckwheat seeds in diploid and tetraloid buckwheat cultivars was studied by the vanillin-HCl method. Buckwheat seeds contain from 0.5 to 4.5% of tannin. The content depends on the cultivar differences (genetic factors) and on ecological influences. Razdelitev polifenolov in vsebnost tanina v semenih ajde (Fagopyrum esculentum Moench) Aromatske spojine, ki so sestavljene iz fenolnih ali polifenolnih komponent se delijo v flavonoide in tanine. Nekatere od teh komponent so prisotne tudi v semenih ajde. Kolicina tanina v ajdovih semenih je bila dolocena z vanilin-HCl metodo pri diploidnih in tetraploidnih kultivarjih . V ajdovih semenih je od 0.5 do 4.5% tanina. Vsebnost tanina je odvisna od kultivarja (genetskih dejavnikov) in ekoloskih vplivov.
The aim of the work was to evaluate the influence of prebiotic additives on gluten-free breads, and to assess the effectiveness of gluten-free bread supplementation with the selected prebiotics: inulin, oligosaccharide syrup and bitter-free chicory flour. The breads with the 3, 5 or 8% additions of the mentioned prebiotics were baked and stored for 48h. During this period the following analyses were performed: a texture profile, the content of mono-and oligosaccharides, and of inulin. The best effects on sensory features of gluten-free bread were observed when applied medium doses of prebiotics, being a 5% inulin supplemented bread the highest sensory scored. The addition of 5 and 8% of inulin, FOS syrup and chicory flour at all applied doses reduced the crumb hardening rate during the 3 days storage period. Content of fructooligosaccharides with DP 3–5 in standard bread was 0.1%, and in the supplemented breads did not exceed 0.3%. Addition of Frutafit preparation and bitter-free chicory flour enriched bread with inulin up to 1–3.5g/100g, the highest preservation level was observed in the case of chicory flour addition.
The effects of starch concentration and -carrageenan addition on the yield stress values of native and cross-linked waxy maize starch-milk systems were studied. Static yield stress (0-S) and dynamic yield stress (0-D) of each dispersion were measured using the vane method before and after breaking down its structure by shearing, respectively. Increases in values of 0-S with concentration of starch and -carrageenan were higher for cross-linked starch than those of native starch. 0-D values of cross-linked starch also increased with the concentration of starch and -carrageenan. In contrast, for native starch samples, 0-D values were very low and did not vary much with concentration of either starch or -carrageenan indicating that the structures responsible for the yield stresses were highly sensitive to shearing.
The effect of the non-gelling polysaccharide guar gum on thermal gelation of whey protein isolate (WPI) was investigated by compression testing, oscillatory rheology and differential scanning calorimetry (DSC). All samples were prepared in 100mM NaCl, with the concentration of WPI held constant at 3.0wt%. Under these conditions, DSC heating scans (Setaram microcalorimeter; sample mass ≈ 850mg; 1°C/min) for WPI in the absence of guar gum showed an endothermic denaturation process with maximum heat flow at ∼76°C and an exothermic aggregation process at ∼87°C. On incorporation of increasing amounts of guar gum (0.0–0.5wt%) the exotherm moved to progressively lower temperature, until eventually, at 0.5wt% guar gum, it was obscured by the more intense denaturation endotherm. This is attributed to segregative interactions (“thermodynamic incompatibility”) with guar gum promoting aggregation of thermally denatured whey protein. After heating to 80°C and cooling to induce gelation of the whey protein, Young's modulus (E) at 20°C rose to a maximum at ∼0.05wt% added guar gum and decreased at higher concentrations, until at 0.5wt% guar gum the mixture was liquid-like. A similar initial increase and subsequent decrease with increasing concentration of guar gum was observed by oscillatory measurements (1rads−1; 0.5% strain) of storage modulus (G′), but the maximum occurred at ∼0.1wt% guar gum. The difference in optimum concentration is ascribed to use of a different time–temperature regime in preparing the samples for compression testing. The reduction in gel strength observed by both techniques at high concentrations of guar gum is attributed to excessive aggregation of WPI in response to segregative interactions, with consequent collapse of the crosslinked network. However, at the very low optimum concentration of ∼0.1wt% guar gum a large (∼12-fold) enhancement in gel strength (G′) was evident in comparison to WPI alone.
The objective of this research is to assess if the buckwheat (BW) could behaves as a prebiotic and be considered as healthy food. Buckwheat is a nutritional food, rich in essential aminoacids, fatty acids, vitamins B1and B2 and also a good source of minerals, which may produce beneficial effects on health. For our investigation, a total of twenty, 12-week-old Wistar Hannover rats was used and the animals were fed for 30 days. The body-weight was lower in the BW diet than control with significant differences (P ≤ 0.05). No significant differences were found in the weight of the organs (liver, spleen, kidney and heart). Microbial analysis and detection were carried out on Enterobacteria, Enterococcus, Streptococcus, Lactobacilus and Bifidobacteria in the rat’s intestine. The results showed an increase of aerobic mesophilic and lactic acid bacteria content in the BW diet when compared to control, with significant differences (P ≤ 0.05). In the BW diet, we also observed a slight decrease of Enterobectaria and less pathogenic bacteria. Lactobacillus acidophilus, Lactobacillus salivarius and Bifidobacterium infantis were found in both diets, but only Lactobacillus plantarum, Bifidobacterium spp and Bifidobacterium lactis were found in addition in the buckwheat diet. All these results confirm that BW could possibly be considered as a prebiotic product. Glucose content was measured in the blood. Uric acid, total protein, HDL and LDL lipids, cholesterol, triglycerides, alkaline phosphatase and mineral content were also measured in the serum. The glucose and uric acid content were similar in both diets and no significant differences were observed for the total proteins, albumin and mineral content. The alkaline phosphatase decreased in the BW diet, but no significant difference (P ≥ 0.05) was found when compared to control. Buckwheat could as well be considered as a healthy food due to the diminution on total cholesterol with significant differences (P ≤ 0.05) when compared to control.
The aim of the study was to check if maltodextrins of various dextrose equivalents (DE) could be used to improve stability and quality of gluten-free bakery products, and effectively reduce starch retrogradation. The maltodextrins, which were used for partial replacement of starch in the recipe for gluten-free dough, were characterised by DE 3.6, 15.3, 18.0 and 21.8. Basing on the obtained results it was concluded, that the addition of applied maltodextrins significantly influences starch gelatinisation, by increasing pasting temperature and reducing viscosity of the obtained pastes. Rheological properties of the obtained dough are also modified by maltodextrins, which weaken its structure and increase deformation sensitivity. The addition of maltodextrins with low DE (3.6) diminishes loaf volume and causes deterioration of bread quality. Maltodextrins with higher DE, especially 18.0 and 21.8, positively influence bread volume and have a beneficial influence on crumb hardening during storage. Maltodextrin with the highest DE is also an effective factor reducing recrystallisation enthalpy of amylopectin.
The replacement of gluten presents a major technological challenge, as it is an essential structure-building protein, which is necessary for formulating high quality cereal-based goods. Rising demands for gluten free products parallels the apparent or real increase in coeliac disease, or other allergic reactions/intolerances to gluten. This paper reviews the current prevalence of coeliac disease, and recent advances in the preparation of gluten-free products, using starches, hydrocolloids, gums and novel ingredients and processes.
Gelling mixtures of Na+ κ-carrageenan with whey protein isolate (WPI) at pH 7.0 have been studied rheologically and by differential scanning calorimetry (DSC), with comparative measurements for the individual constituents of the mixtures. The concentration of WPI was held fixed at 10.0 wt% and carrageenan concentration was varied in the range 0.05–3.0 wt%. Ca2+ cations, which have been shown previously to be particularly effective in inducing gelation of κ-carrageenan, were introduced as CaCl2. The concentration of CaCl2 used in most of the experiments was 8 mM, but other concentrations were also studied. Mixtures were prepared in the solution state at 45 °C, and showed no evidence of either phase separation or complex formation. Rheological changes were monitored by low-amplitude oscillatory measurements of storage modulus, G′, during (i) cooling (1 °C/min) and holding at 5 °C, to induce gelation of the carrageenan in the presence of non-gelled WPI; (ii) heating and holding at 80 °C to dissociate the carrageenan network and induce gelation of WPI; (iii) cooling and holding again at 5 °C, to give composite networks with both components gelled; and (iv) re-heating to 80 °C to dissociate the carrageenan network. Gel structure was characterised further by creep–recovery measurements at the end of each holding period, and by torsion measurements at 5 °C, before and after thermal gelation of WPI.
The effect of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations based on rice flour, corn starch, and sodium caseinate (control) was studied; the hydrocolloids added at 1% and 2% w/w (rice flour basis) were pectin, carboxymethylcellulose (CMC), agarose, xanthan and oat β-glucan. The study on rheological behavior of the doughs containing hydrocolloids, performed by farinography and rheometry, showed that xanthan had the most pronounced effect on viscoelastic properties yielding strengthened doughs; addition of xanthan to the gluten-free formulation resulted in a farinograph curve typical of wheat flour doughs. Moreover, among the preparations supplemented with hydrocolloids the elasticity and resistance to deformation of dough, as determined by oscillatory and creep measurements, followed the order of xanthan > CMC > pectin > agarose > β-glucan. The type and extent of influence on bread quality was also dependent on the specific hydrocolloid used and its supplementation level. Generally, the volume of breads increased with addition of hydrocolloids except for xanthan; with increasing level of hydrocolloids from 1% to 2% the loaf volume decreased except for pectin. Empirical methods were used for evaluation of porosity and elasticity of the crumb; high values of porosity were found for breads supplemented with CMC and β-glucans at 1% concentration, and pectin at 2%, whereas high crumb elasticity was exhibited by CMC, pectin and xanthan at 2%. An increase in lightness (L value) of crust was observed with the addition of β-glucan at 1%, whereas the whiteness of crumb was improved with inclusion of xanthan. Sensory evaluation by a consumer panel gave the highest score for overall acceptability to the gluten-free formulation supplemented with 2% CMC. In most cases, addition of hydrocolloids did not affect significantly the water activity (aw) values of crumb. During storage of breads a reduction in aw and an increase in firmness of crumb (compression tests) were observed. Compared to the control formulations, crumb firmness was not alter significantly with addition of pectin, CMC and agarose (at 1–2%), and of β-glucan (at 1%); instead, addition of xanthan (1–2%) as well as β-glucan (2%) resulted in crumb hardening.
The role of non-carbohydrate surface components of granular starch in determining gelatinisation behaviour has been tested by treatment of native starches with a range of extractants. Resulting washed starches were analysed for (bio)chemical, calorimetric and rheological properties. Sodium dodecyl sulphate (SDS) was the most efficient extractant tested, and resulted in major changes to the subsequent rheological properties of wheat and maize starches but not other starches. Three classes of starch granule swelling behaviour are identified: (i) rapid swelling (e.g. waxy maize, potato), (ii) slow swelling that can be converted to rapid swelling by extraction of surface proteins and lipids (e.g. wheat, maize), and (iii) limited swelling not affected by protein/lipid extraction (e.g. high amylose maize/potato). Comparison of a range of extractants suggests that all of protein, lipid and amylose are involved in restriction of swelling for wheat or maize starches. Treatment of starches with SDS leads to a residue at comparable (low) levels of SDS for all starches. 13C NMR analysis shows that this SDS is present as a glucan inclusion complex, even for waxy maize starch. We infer that under the conditions used, glucan inclusion complexation of SDS is equally likely with amylopectin as with amylose.
Common buckwheat (Fagopyrium esculentum Moench) was used to substitute 15% of wheat flour to make buckwheat enhanced wheat breads. Proximate composition, physical quality, functional components and antioxidant properties of buckwheat enhanced wheat breads were analysed and compared with those of white bread. Specific volumes of three breads were 6.10–6.75 cm3/g. Buckwheat enhanced wheat bread showed lower lightness and whiteness index values and higher redness and yellowness values. On a seven-point hedonic scale, all sensory results were 5.33–5.91, indicating that three breads were moderately acceptable. No differences were found in appearance, colour and overall sensory attributes for three breads, whereas both buckwheat enhanced wheat breads were rated higher in flavour and mouth feel. Buckwheat enhanced wheat bread contained more rutin and quercetin as expected. Buckwheat enhanced wheat bread was good in antioxidant activity, reducing power and 1,1-diphenyl-2-picrylhydrazyl radical scavenging ability with unhusked buckwheat enhanced wheat bread being the most effective. Overall, buckwheat enhanced wheat bread could be developed as a food with more effective antioxidant properties.
Protein enriched composite flours comprising rice flour and soybean and pea protein isolates were made. Experimental design resulted in composite protein enriched blends with different functional, rheological, mechanical and surface related textural properties. The enzyme transglutaminase (TG) was added for reinforcing the protein network. Protein isolates induced a significant (α < 0.01) increase in the water absorption of the composite blends, having also a synergistic effect and a decrease of the storage (G′) and viscous (G′′) moduli. Protein isolates also modified the mechanical and surface related textural properties. Soybean protein isolate showed the most significant effect on the functional properties, rheometer and surface related textural responses. Crosslinking activity of the transglutaminase led to a significant decrease of the foaming activity and stability. Scanning electron micrographs of the composite blends showed that the usage of soybean, pea protein isolates and TG would be a promising approach to produce protein enriched blends for making fermented gluten free products.
The pasting of commercial maize starches was found to be a biphasic phenomenon, exhibiting an expected first viscosity peak as well as an unexpected, relatively large second viscosity peak under specific cooking conditions when using a Rapid Visco Analyser (RVA). The second peak formed at long holding times (between 32 and 45 min), holding temperatures within the range of 82 to 95 °C, starch concentrations from 8 to 13% with a wide range of initial heating rates (0·5–10 °C/min) and shear conditions (150–500 rev/min). The second pasting peak is attributed to the formation of complexes between amylose and low levels of lipid present in maize starch. When lipid was partially removed by extraction with methanol-chloroform (1 : 3 v/v), the second pasting peak disappeared. When, however, the starch sample was treated with solvent and the solvent removed by evaporation, the second peak remained, but formed earlier. Increasing the holding temperature gave a slightly higher first viscosity peak, slightly earlier, and led to a decrease in the area and height of the second viscosity peak. Increasing heating rate also led to an earlier, slightly higher first peak and earlier but lower second viscosity peak. Increasing starch concentration led to an increase in height and area of both the first and second peaks and their later occurrence. Increasing shear led to a decrease in height and area of both the first and second peaks and their later appearance.
The physicochemical properties of the protein and starch fractions of flour obtained from buckwheat grains that were previously dehulled or puffed after dehulling were investigated. Dehulling removed most of the nonprotein, nonstarch components of the grain, without affecting the chemical and structural features of the protein and starch components, as made evident by microstructural and spectroscopic measurements. Puffing resulted in extensive modifications of the interprotein network as well as in most of the properties of the buckwheat starch. Flours obtained from dehulled or puffed after dehulling grains were blended with 60-80% wheat flour and tested for their dough-making ability. Blends containing dehulled and puffed buckwheat flours gave dough of much lower quality than dehulled, but had water-holding properties that may be of interest for the shelf life of baked products.
Predicting the cookie quality of flours by using Mixolab Role of buckwheat diet on rats as prebiotic and healthy food
- S Ozturk
- K Kahraman
- B Tiftik
- H M Koksel
- G Arroyo
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Whole meal and flour from T. aestivum - determination of rheological behavior as a function of mixing and temperature increase
- Icc Standard No
ICC STANDARD No. 173. (2006). Whole meal and flour from T. aestivum e determination of rheological behavior as a function of mixing and temperature increase.
Influence of gluten-free flours and their mixtures on batter properties and bread quality. Food and Bioprocess Technology
- S L Sciarini
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- E A León
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Evaluation of the possibility to replace conventional rheological wheat flour quality control instruments with the new measurement tool – Mixolab
- Dapčević
Bread firmness by universal testing machine
- AACC