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Improving gluten-free bread quality by enrichment with acidic food additives
Abstract
An experimental design has been developed to improve gluten-free bread formulation, on the basis of rice flour and hydroxypropylmethylcellulose (HPMC) as alternative baking ingredients. In order to improve the quality of gluten-free bread, several levels of acidic food additives (acetic acid, lactic acid, citric acid and monosodium phosphate) have been tested. The influence of these compounds on the dough and on bread properties has been determined, including a hedonic sensory test of appearance, odour, taste and texture of bread. Results suggest that monosodium phosphate yields bread producing better texture scores, associated with the highest volumes of the loaf. Discussions are made on the basis of CO2 transport pathway across the HPMC network and simultaneous interactions with acidic food additives present. Chemical properties of the acids justify the bread’s alveolus size and the preservative effects of acetic acid in the dough.
... The use of organic acids, specifically acetic acid, helps control the pH of the dough, influencing the activity of other compounds and affecting the overall structure of the dough (Blanco et al., 2011). Organic acids can also reduce the molecular weight of proteins and starches, leading to an increase in NH2, free SH, and reducing sugar contents, resulting in increased dough capacity to retain gas. ...
... The percentage increase in bread volume varies from 2.52 to 122.79%. The formulation rice flour + enzyme + MO + SW + S + Y having the greatest increase (Hamada et al., 2013) and rice flour + organic acid + FS + SW + HY+ S + Y, the lowest (Blanco et al., 2011). Moreover, we note the presence of enzymes as additives in formulations having the highest volume increases (Calle et al., 2020;Hatta et al., 2015;Moradi et al., 2021). ...
... Its popularity stems from its mild taste, neutral color, hypoallergenic properties, and easily digestible carbohydrates. These qualities make it an ideal choice for gluten-free baking.Numerous studies have highlighted the benefits of using rice flour in gluten-free formulations, further solidifying its status as a preferred ingredient in the field(Bird et al., 2017;Blanco et al., 2011; da Rosa Machado & Thys, 2019;Fratelli et al., 2021;Nozawa et al., 2016;Pecyna et al., 2023;Tunç & Kahyaoglu, 2016;Ziemichód et al., 2019;Zorzi et al., 2020). The preference for neutral matrices also justifies the use of starches. ...
... Gluten intolerance and celiac disease are increasingly common diseases that affect both children and adults [1,2] It is estimated that about 1-2% of the European population has a problem with gluten intolerance [3]. In these people, after consuming gluten, and more specifically its gliadin fraction, the intestinal villi are damaged and atrophied, which, apart from digestive system ailments, leads to impaired absorption of nutrients. ...
... The only effective method of fighting disease is to follow a gluten-free diet for life [4,5]. In order to meet their expectations and needs, the baking industry makes every effort to produce gluten-free bread with the best composition, and structural and organoleptic properties [2]. Producers of food for special nutritional uses, which include gluten-free bread, are trying to produce a product similar to the traditional one, both in terms of its composition and nutritional value [2]. ...
... In order to meet their expectations and needs, the baking industry makes every effort to produce gluten-free bread with the best composition, and structural and organoleptic properties [2]. Producers of food for special nutritional uses, which include gluten-free bread, are trying to produce a product similar to the traditional one, both in terms of its composition and nutritional value [2]. It should be noted that gluten-free products always contain more carbohydrates, fat and saturated fatty acids than their gluten counterparts [5]. ...
The aim of this study was to compare the bioavailability of iron, copper and zinc from newly designed gluten-free breads enriched with natural and synthetic additives. The study was conducted on rats with induced Fe, Cu and Zn deficiency. The nutritional intervention with diets supplemented with a 70% addition of gluten-free breads enriched with natural additives and organic compounds to the control diet AIN-93M lasted 40 days. After the intervention, the rats were euthanized, the organs were collected and their mineral content was measured. Chemical analysis of diets with the addition of fortified gluten-free breads showed significantly higher amounts of iron, zinc and copper in diets with the addition of fortified breads compared to diets with the addition of unenriched breads. The type of additives did not influence the amount of minerals in diets. It is necessary to conduct further research to explain the interactions of ingredients and the factors affecting the bioavailability of Fe, Cu and Zn from gluten-free breads in order to obtain a product with a high bioavailability of these ingredients.
... Some researchers have studied the physicochemical changes and rheological properties of the bread and dough pretreated with acids. Bennett and Ewart (1962) investigated the action of acids on wheat-flour dough and found that its mechanical properties were sensitive to pH changes; Seguchi, Hayashi, and Matsumoto (1997) observed that wheat flour pretreated with gaseous acetic acid provided the bread with the maximum height and specific volume; Blanco, Ronda, Pérez, and Pando (2011) improved the gluten-free bread formulation by altering the content of acidic food additives. Results suggested that the bread baked from rice flour that https://doi.org/10.1016/j.foodchem.2018.11.011 ...
... On the contrary, excessive amount of acids might weaken the gluten network intensity to a large extent and then impair the capability of gas retention. This assumption has been proved by adding different doses of AA to gluten-free breads (Blanco et al., 2011). ...
... And the dosage of AA was lower while the LA had a relatively higher concentration. Moreover, FA, CA and MA were strong polybasic acids that had a quite low pK 2 (4.44, 4.76 and 5.13 respectively) (Blanco et al., 2011;Bennett & Ewart, 1962). ...
This study aimed to improve the bread quality by adding acetic acid, lactic acid, malic acid, fumaric acid and citric acid to its ingredients. The underlying mechanism was explored through the changes in the yeast activity, proteolysis and amylolysis. All organic acids gave bread a higher specific volume, a lower moisture content, a lower pH value and a decreased hardness. Moreover, the yeast activity was enhanced, whereas the gas retention capability decreased in acidified doughs. Organic acids also reduced the molecular weight of proteins and starches, which led to the increase of NH2, free SH and reducing sugar contents. These changes were the most significant in the dough with 0.3% fumaric acid. Proteolysis and amylolysis mainly occurred after dough mixing and depended on the types of acids present in the mixture. Nevertheless, the cleavage of disulfide bonds in gluten might rest with the H+ concentration in the dough system.
... It also has very low levels of protein, sodium, fat, fibre and high amount of easily digested carbohydrates (Demirkesen et al., 2010). However, the relatively small amounts of protein mean it is difficult to obtain an acceptable yeastleavened product, such as bread, because of the absence of the network necessary to hold carbon dioxide produced during proofing (Blanco, Ronda, Pérez, & Pando, 2011). Bread has a short shelflife mostly due to the loss of softness, moisture and flavor. ...
... There is, therefore, an urgent need to investigate potential bread-making ingredients, additives and technological aids to develop high-quality gluten-free products at a reasonable price (Blanco et al., 2011). Thus, in recent years, the incorporation of http://dx.doi.org/10.1016/j.foodchem.2014.08.033 0308-8146/Ó 2014 Elsevier Ltd. ...
... All rights reserved. starches, dairy proteins and hydrocolloids in gluten-free flour (rice, and corn flour) have been investigated in order to mimic the properties of gluten and improve structure, mouth-feel, acceptability and shelf-life (Lazaridou, Duta, Papageorgiou, Belc, & Biliaderis, 2007;Blanco et al., 2011). But, the supplementation of gluten-free bread dough with additives is difficult because its structure is weaker than wheat bread dough, which contains gluten. ...
... In pharmaceutical industries, it is used as a thickening agent (Burdock, 2007). HPMC can also mimic the viscoelastic properties of gluten and also improves the mouth feel, structure, texture, moisture retention, gas retention, shelf life and overall acceptability of the bread (Blanco et al., 2011). ...
... Attempts must be made to identify novel glazing agents besides traditional glazes such as (oil, water, xanthan gum, cheese powder) (Sahraiyan et al., 2020). Similarly, testing of acidic food additives such as lactic acid, acetic acid, monosodium phosphate and citric acid must be performed on dough and bread properties as they have been found associated with better texture scores, higher loaf volume, bread's alveolus size, CO 2 transport and dough preservation in rice-based gluten-free bread (Blanco et al., 2011). Bender and Schönlechner (2020) Hager et al. (2012) utilized image analysis and scanning electron microscopy to evaluate crumb grain characteristics and microstructure of breads made from wheat, whole meal wheat flour and 7 gluten-free flours. ...
The demand for low gluten and gluten‐free products in the market has increased remarkably in recent years owing to diseases derived/provoked by the consumption of gluten. Gluten withdrawals from the diet isthe main approach to prevent the incidence of celiac symptoms. Attempts are being made to identify different non‐wheat sources of foods with desirable characteristics. Sorghum is one such identified food grain. Diversified products have fetched the limelight but bread being a widely consumed food product has been researched widely. Despite enormous work carried out on gluten‐free bread, the approaches utilized for bread development from sorghum have not been documentedsystematically. The present study thus reviews the literature published in the last ten years to identify the distribution/spread of these studies, the method used for modification of sorghum for bread, the advancements made, the associated challenges and future prospects.
... With addition of 0.8% or 0.9%, the steamed bread had an unpleasant sour flavor. It has been reported that citric acid in steamed bread could not only enhance the taste property of the steamed bread, but also prolong the retention period of the steamed bread with good antioxidant ability (Blanco, Ronda, Perez, & Pando, 2011;Su et al., 2019). As the highest score was obtained at 0.7% addition (90.3), that amount was thought to be suitable. ...
... Phosphate has three hydrogen bond positions (＝O, -OH, and -OH), producing stronger bonding through the negatively charged oxygen to prevent CO 2 escape. Phosphate has been reported to be able to enhance both the specific volume and the texture parameters of the bread (Blanco et al., 2011). The highest sensory score of 89.4 was obtained with Ca(H 2 PO 4 ) 2 addition of 0.4%. ...
The present study aimed to study the preparation and quality evaluation of potato steamed bread by using potato flour, wheat flour, and gluten at the presence of yeast and inorganic additives. As the rheological properties of the potato–wheat formulated flour negatively related to the potato flour, the potato–wheat formulated flour with 35% potato flour was set as the basic flour (100%). The effects of wheat gluten on the rheological properties of the dough were also evaluated, and gluten addition amount was set at 6.5%. The effects of yeast, sodium bicarbonate, citric acid, and monocalcium phosphate addition on steamed bread properties have been studied and optimized by orthogonal test. The obtained potato steamed bread formula was 100% basic flour (potato/wheat mass ratio of 35:65), 6.5% wheat gluten, 1.1% yeast, 1.4% NaHCO3, 0.75% citric acid, and 0.50% Ca(H2PO4)2. The prepared potato steamed bread has good sensory and texture properties, with natural potato flavor. Potato steamed bread.
... Attempts have been made to enrich bakery products with nutritionally-rich ingredients for their diversification (23,31,36,61,97). These Lactic acid bacteria/Sour dough Lactic acid bacteria and yeasts (29,42,(84)(85)(86)(87)(88) High pressure/temperature High pressure and temperature (63,(89)(90)(91)(92) products also encourage the utilization of non-wheat cereals that are not commonly consumed by many people. Also, the product can be formulated to meet specific dietary requirements, leading to low-calorie bread, high-fiber bread, gluten-free bread, and diabetic bread including protein enrichment. ...
... The type III sourdough, as an acidifier supplement and aroma carrier in bread making, is a dried powder used for fermentation by certain starter cultures. A few reports are available about the use of sourdough for the preparation of gluten-free bread (84,85). ...
The gluten protein of wheat triggers an immunological reaction in some gluten-sensitive people with HLA-DQ2/8 genotypes, which leads to Celiac disease (CD) with symptomatic damage in the small intestinal villi. Glutenin and gliadin are two major components of gluten that are essentially required for developing a strong protein network for providing desired viscoelasticity of dough. Many non-gluten cereals and starches (rice, corn, sorghum, millets, and potato/pea starch) and various gluten replacers (xanthan and guar gum) have been used for retaining the physical-sensorial properties of gluten-free, cereal-based products. This paper reviews the recent advances in the formulation of cereal-based, gluten-free products by utilizing alternate flours, starches, gums, hydrocolloids, enzymes, novel ingredients, and processing techniques. The pseudo cereals amaranth, quinoa, and buckwheat, are promising in gluten-free diet formulation. Genetically-modified wheat is another promising area of research, where successful attempts have been made to silence the gliadin gene of wheat using RNAi techniques. The requirement of quantity and quality for gluten-free packaged foods is increasing consistently at a faster rate than lactose-free and diabetic-friendly foods. More research needs to be focused on cereal-based, gluten-free beverages to provide additional options for CD sufferers.
... Several methods to modify texture of starchy foods have been explored. Among them, acidification of rice-based food systems has been tested by means of addition of acetic or lactic acid (Blanco, Ronda, P erez, & Pando, 2011;Kasai, Tanihata, Ohishi, Shimada, & Hatae, 2001) and their blends (Ronda, Villanueva, & Collar, 2014;Villanueva, Mauro, Collar, & Ronda, 2015), or their production from lactic acid bacteria fermentation in the form of sourdough (Moore, Dal Bello, & Arendt, 2008), which seems to be a promising alternative. Acetic acid increased the transparency, glossiness and stickiness and decreased the hardness of cooked rice (Kasai et al., 2001). ...
... Acetic acid increased the transparency, glossiness and stickiness and decreased the hardness of cooked rice (Kasai et al., 2001). Acidification also had an effect on complex systems such as rice based gluten-free doughs (Jekle & Becker, 2012;Ohishi, Kasai, Shimada, & Hatae, 2007;Ronda et al., 2014), imparting the quality of the final baked products (Blanco et al., 2011;Jayaram, Cuyvers, Verstrepen, Delcour, & Courtin, 2014;Villanueva et al., 2015). Moreover, acetic and lactic acids confer acceptable sensorial properties to GF breads in terms of odour and taste, either when produced by a starter culture or added as ingredients in bread formulations, leading to staling retardation (Moore et al., 2008). ...
The impact of acidification and non-gluten protein fortification (egg-albumin and soy-protein isolate) on thermal transitions of rice, potato and tapioca starches as well as the viscoelastic properties of their gels prepared at two casting temperatures, 90 °C and 120 °C, was investigated. The thermal and rheological behaviour of starches depended on their botanical origin and were significantly influenced by the presence and type of protein added as well as by the pH of the aqueous dispersion. Acidification to pH 4.5 increased the gelatinization temperature of rice starch in the presence of albumin or soy proteins, while reduced it in the case of tapioca starch, regardless of the presence of proteins. Acidification of rice starch dispersions decreased significantly the apparent gelatinization enthalpy; this effect was even greater in the presence of proteins. The addition of proteins brought about a structuring effect on tapioca gels leading to higher viscoelastic moduli and lower tan δ values. In general, acidification led to weaker gel structures, with more pronounced effect for potato starch, most likely related to its higher phosphate content (charge screening). Much weaker gels were obtained at 120 °C compared to those processed at lower temperatures; however, protein incorporation reinforced gel structure, an effect that was not observed in gels formed at 90° as also revealed by microstructure analysis using confocal scanning laser microscopy. In conclusion, protein addition and pH adjustments of aqueous starch dispersions can provide an effective means to modulate the functional and textural properties of gel-like starch-based gluten-free formulations.
... Celiac disease can be stated as a specific type of food intolerance. The reason behind this intolerance is the gliadin fraction of gluten in food (Blanco, Ronda, Perez, & Pando, 2011). When celiac patients consume gluten-containing foods, the body responds and a series of events leading to the destruction of the villous structure of the small intestine happen. ...
... Obtaining an acceptable product is tough in the absence of gluten in dough structure since carbon dioxide cannot be held in the structure without a proper network. The lack of this network can result in lower gas retention and poor structural quality, which are reported as lower volume, dry and crumbly texture, rapid staling, and unpleasant aroma in gluten-free breads (Blanco et al., 2011;Hager & Arendt, 2013). Therefore, hydrocolloids and emulsifiers are often incorporated into gluten-free formulations to add water-binding ability, to produce a softer product, to obtain better crumb structure, to improve loaf height by increasing gas retention ability, and to enhance dough strength (Gallagher, Gormley, & Arendt, 2003;Sciarini et al., 2012). ...
This study presents the potential of microfluidization as a value adding process to corn gluten meal (CGM), which is often used as animal feed and is underutilized in food industry. In this study, we aimed to improve water holding ability of corn gluten and to investigate possibility of using this zein-rich byproduct as the main ingredient in gluten-free bread formulations. For this reason, microfluidization as a milling process for CGM, and its effects on rheological and textural properties of gluten-free bread formulations were investigated. In addition, the effects of pH modification and hydrocolloids were analyzed. Microfluidization led to a higher surface area by disintegrating the large CGM molecules, and the structure became compatible to be used in gluten-free bread formulations by overcoming hydrophobic nature. However, structural deformations were detected with pH modifications. The linear viscoelastic region of dough was observed at strains lower than 0.5%. For all formulations, elastic moduli (G') were higher than viscous moduli (G") indicating solid-like behavior. The addition of HPMC and guar resulted in higher moduli values. Microfluidization and pH modifications provided brighter color by revealing lutein and zeaxanthin due to decreased particle size. Texture profile showed that microfluidization and hydrocolloids decreased hardness, increased springiness and cohesiveness, which are desired characteristics for bread. Lastly, the addition of hydrocolloids led to an increase in specific volume by providing gas retention within the structure. HPMC provided 1.23–1.62 times bigger samples than control samples while it was only 1.02–1.12 times bigger for samples with guar according to specific volume analysis.
... To improve the quality of rice bread, various hydrocolloids (HCs) such as hydroxymethylcellulose (HPMC), xanthan gum (XG), guar gum (GG), carrageenan, and locust bean gum (LBG) are practically used. They have been investigated to mimic the properties of gluten and improve structure, mouth-feel, Apit Innovation Research and Development Center, Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Ongkarak, Thailand acceptability, and shelf life (Blanco et al., 2011;Lazaridou et al., 2007). Moreover, they also have similar rheological properties to wheat dough (Blanco et al., 2011;Demirkesen et al., 2010b). ...
... They have been investigated to mimic the properties of gluten and improve structure, mouth-feel, Apit Innovation Research and Development Center, Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Ongkarak, Thailand acceptability, and shelf life (Blanco et al., 2011;Lazaridou et al., 2007). Moreover, they also have similar rheological properties to wheat dough (Blanco et al., 2011;Demirkesen et al., 2010b). They can modify starch gelatinization and extend the overall quality of the product over time (Rosell et al., 2001). ...
Gluten-free bread formulations based on small broken rice berry using various types of hydrocolloids (xanthan gum, guar gum, and locust bean gum) at different concentrations (0, 1, 1.5, and 2 g/100 g) were tested in this study. The effects of hydrocolloid addition on the pasting properties of flour were also investigated, including the quality parameters of the breads. The pasting properties of small broken rice berry flour incorporated with guar gum were most affected. Gluten-free bread containing hydrocolloid showed improved qualities in terms of loaf specific volume, texture, sensory values, and microstructure. A 1 g/100 g of hydrocolloid addition was sufficient to improve the physical and chemical qualities of bread. The highest score of all attributes from the sensory evaluation was obtained by gluten-free bread containing 1 g/100 g guar gum.
... Rheology measurements are commonly performed on gluten-free batter/dough. Small deformation measurements are usually frequency sweep and creep-recovery tests, and were done in nine articles (Blanco et al., 2011;Demirkesen et al., 2010b;Mancebo et al., 2015;Martinez et al., 2014b;Pongjaruvat et al., 2014;Ronda et al., 2013Ronda et al., , 2014Torbica et al., 2010;Tsatsaragkou et al., 2014b). Large deformation measurements include extrusion tests, texture profile analysis (TPA), uniaxial extension tests and resistance to penetration. ...
... Hager et al. (2014) used proton nuclear magnetic resonance ( 1 H NMR) to study changes in water distribution during storage. Crumb structure has been examined by two-dimensional (2D) image analysis (Blanco et al., 2011;Furlan et al., 2015;Hager et al., 2012;Hager and Arendt, 2013;Pongjaruvat et al., 2014;Shin et al., 2010;Tsatsaragkou et al., 2012Tsatsaragkou et al., , 2014a or micro computed tomography analysis (Demirkesen et al., 2014), and on a smaller scale by scanning electron microscopy (SEM) (Furlan et al., 2015;Hager et al., 2012;Hatta et al., 2015;Kawamura-Konishi et al., 2013;Park et al., 2014;Yano, 2010Yano, , 2012. Other common experiments were measurement of crust and/or crumb color (Furlan et al., 2015;Kawamura-Konishi et al., 2013;Park et al., 2014;Perez-Quirce et al., 2014;Pongjaruvat et al., 2014;Steffolani et al., 2014) and crumb porosity (Tsatsaragkou et al., 2014a). ...
Research efforts on gluten-free bread making have rapidly increased during the last decade. A lot of different approaches are being used to improve the quality of these products. The techniques used in gluten-free bread making research vary widely. This review focuses on the methodological aspects of gluten-free bread making research and extracts relevant data from all Web of Science peer reviewed research articles on gluten-free bread published from 2010 to date. Recipes and methodologies are grouped by (main) starch source and list other ingredients, additives and treatments used. The focus lies on the experimental setups typically used to analyze batter/dough and end product. Small deformation rheological measurements are typically performed on gluten-free batter/dough, along with several other batter/dough properties, but there is no clear link between these characteristics and the bread quality which typically is determined by volume and texture analysis or sensory evaluation. Some more recent techniques that have already been used on wheat bread or other bakery products are discussed as well. Their application in gluten-free bread making research may help extend the current knowledge.
... have investigated the substitution of gluten by ingredients able to mimic its functional properties (Blanco, Ronda, Perezs, & Pando, 2011;Torbica, Hadnadev, & Dapčevic, 2010). The majority of commercially available gluten-free breads are inferior in quality, which results from the absence of gluten, compared to their gluten-containing counterparts. ...
... leads to considerable improvement of the dough behavior during mixing (i.e., higher dough stability) (Blanco, Ronda, Perezs, & Pando, 2011;Torbica, Hadnadev, & Dapčevic, 2010). To study the influence of water on dough properties, each dough sample was prepared in two versions: one version with 96% (DY 196) of water added to the flour basis, which served as the control sample, and the other version with a higher, 152% (DY 252), water amount. ...
Celiac disease is a permanent enteropathy caused by the ingestion of gluten, a protein occurring in wheat, rye, and barley. Gluten-free products often have a shorter shelf life, lower quality, and not so pronounced flavour. Therefore, it is necessary to develop new gluten-free products with higher quality and pronounced taste. The aim of this study was to investigate the influence of soy flour on the yellow maize-amaranth dough rheological properties and bread quality. To determine the influence of soy flour on gluten-free dough rheological properties and bread quality, soy flour was added at 45%, 50% and 60% to yellow maize flour basis. To study the effect of the amount of water used in the recipe on dough rheological properties and bread quality, each sample (n=7) was prepared in two versions: one with the dough yield 196, and the other with the dough yield 252. The main quality parameters of dough and bread were determined using the following methods: the firmness and resilience of dough, as well as the hardness of bread slice – with a TA.XT.plus Texture Analyser; moisture content of dough – with a thermostat; moisture content of bread crumb – with a Precisa XM 120 at the temperature of 110 °C; and color of bread crumb – in the CIE L*a*b* color system using a ColorTec-PCM/PSM. The best results of dough rheological properties were obtained for samples with dough yield 196, but the best quality of bread – for samples with dough yield 252. It was proved that soy flour improves not only the dough firmness and resilience but also the volume, texture, hardness, moisture content and color of gluten-free bread. No significant differences in the influence of soy flour on dough rheological properties and bread quality were found between the samples with various added amounts of soy flour (45%, 50%, or 60%).
... Acid addition to control dough delayed significantly both gas production and maximum dough development along proofing (Fig. 1). Low pH of acid-added control doughs, 3.9, could explain the effect as a result of yeast inhibition [2]. The undissociated forms of acetic acid can pass across the membrane into the cell by simple diffusion [27,34]. ...
... Once inside the cytoplasm, the undissociated form of the acid dissociates, liberating protons. The lower internal pH prevents normal yeast growth [17] and leads to other physiological alterations, affecting fermentative activity, yeast cell viability [25] and effective dough development [2]. Acidification of protein-enriched doughs showed a much more smoothing effect on the time of maximum gas production except for EA-added doughs that increased by 20 and 50 % with respect to unacidified doughs for 5 and 10 % dosages and for 5 % SPI-and 5 % PPI-added doughs that showed a delay in gas production of 27 and 168 %, respectively. ...
The impact of acid incorporation (acetic + lactic, 0.5 %) into rice starch-based doughs enriched with different proteins (egg albumin, calcium caseinate, pea and soy protein isolates) at different doses (0, 5 and 10 %) was investigated on dough proofing and thermal properties, and bread quality evaluated from physical and sensory measurements. Proteins from vegetable sources led to breads with lower-specific volume and harder crumb, effects being magnified with protein dose and reduced with acid addition. Incorporation of proteins from animal source resulted in different behaviours according to the protein type, dosage and acidification. Protein addition increased the dough pH and total titratable acidity and reduced the impact of acid addition on dough acidity. Albumin-added doughs had significantly higher temperature of gelatinization than most of the other supplemented doughs, while vegetable proteins led to significantly lower gelatinization enthalpy than the control dough. Acid addition affected dough proofing and significantly improved the volume and texture of protein-enriched breads without detriment of either odour or taste.
... Ancak beslenme açısından gerekli vitamin ve mineraller çoğunlukla buğdayın embriyosunda ve dış kısmında bulunduğundan, öğütülürken ve saflaştırma durumunda miktarı azalmaktadır [11,12]. Temel besin bileşenleri arasında yer alması nedeni ile ekmeğin üretiminde çeşitli bileşenlerin ilave edilmesi ile ekmeğin besin içeriğinin zenginleştirilmesi ve fonksiyonel özellikler kazandırılması ile ilgili çok fazla sayıda araştırma yapılmaktadır [13,14,15,16,17]. Bu araştırmaların arasında enzimlerle ekmek ununu muamele ederek ekmek kalite özelliklerini iyileştirmeyi amaçlayan araştırmalarda yer almaktadır [18,19,20,21]. ...
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.
... An acidification with a blend of acetic acid and lactic acid modulates dough rheological properties, which are relevant in gluten-free products (Villanueva et al., 2018). Acetic acid, lactic acid and citric acid were used as food additives in gluten-free bread, improving the preservative effects of the dough (Blanco et al., 2011;Rinaldi et al., 2017). Based on the previous information, it may be interesting to investigate the effect of adding lactic acid on the elaboration of gluten-free bread based on quinoa flour. ...
Coeliac disease forces on the developing of gluten-free products. Gluten-free cereals may be modified by techniques
like cooking-extrusion or by adding compounds like lactic acid in order to obtain mixtures with adequate viscoelastic
properties for the developing of baked products. The present work studies the elaboration of gluten-free bread with
extruded quinoa (Chenopodium quinoa Willd) flour and lactic acid. The influence of feeding humidity (18% and 25%)
and temperature of extrusion (60 °C and 95 °C) on water absorption index (WAI) and water solubility index (WSI) of
extruded flours was investigated. The results showed that feeding humidity led to changes on WAI. Baking process
was studied by varying the amount of lactic acid added during bread baking. The specific volume, firmness and
crumb characteristics (average cell size and cell number per mm2
) of bread were determined. A control sample
based on commercial gluten-free flour and no lactic acid was used. The results showed that lactic acid content did
not affect bread firmness. Bread prepared with extruded flours at 95 °C, 25% feeding moisture had higher firmness
(p < 0.05) than bread prepared with other extruded flours and control sample. Low level of lactic acid (0.2%) led to
bread with high specific volume. The use of an extruded quinoa flour with low levels of lactic acid led to a gluten-free
bread with a high specific volume and low firmness
... The monomers' spatial distributions and branching are essential to the functional properties of these substances. They strongly influence their behavior when in food matrixes [3,30,31,41,74,128,129]. Branching hydrocolloids act as thickening agents by hydration of the macromolecules. ...
This study aimed to perform a systematic review on gluten-free bread formulations using
specific volumes as a quality indicator. In this systematic review, we identified 259 studies that met inclusion criteria. From these studies, 43 met the requirements of having gluten-free bread with a specific volume greater than or equal to 3.5 cm3/g. Other parameters such as the texture profile, color (crumb and crust), and sensory analysis examined in these studies were presented. The formulations that best compensated the lack of the gluten-network were based on the combination of rice flour, rice
flour with low amylose content, maize flour, rice starch, corn starch, potato starch, starch with proteins and added with transglutaminase (TGase), and hydrocolloids like hydroxypropylmethylcellulose (HPMC). Of the 43 studies, three did not present risk of bias, and the only parameter evaluated in common in the studies was the specific volume. However, it is necessary to jointly analyze other parameters that contribute to the quality, such as texture profile, external and internal characteristics, acceptability, and useful life of the bread, especially since it is a product obtained through raw materials and unconventional ingredients.
... These flours increased the nutrient content and antioxidant capacity of gluten-free bread. Favorable results have been obtained by adding fruit and vegetable-based ingredients, such as green kiwifruit puree extracts, raisin juice as well as defatted strawberry and black currant seeds to gluten-free bread resulting in products with proper acceptability and nutrition (7,8). ...
Celiac disease is an autoimmune intestinal disease which usually occurs in susceptible individuals. This digestive disease damages the villi of the small intestine and impairs absorption of nutrients. Patients with celiac disease, cannot tolerate the gluten protein in the bread, and therefore, alternatives should be taken into consideration to improve the quality of gluten-free bread.
In this study, the possibility of producing gluten-free bread with high quality and nutritional values, using corn-based and rice-based sourdough inoculated with Lactobacillus plantarum (ATCC 14917) and Lactobacillus fermentum (ATCC 9338) as starter cultures was investigated. In addition, the addition of 5% and 10% olive leaf extract using the encapsulation method was evaluated. Physicochemical properties of the prepared gluten-free bread, including moisture content, pH, Total Titratable Acidity (TTA), texture, and total acceptability of the bread based on odor, firmness, taste, chewability, and staleness were evaluated. Antifungal properties of the prepared breads were also determined. Each evaluation was performed in triplicates and the results were statistically analyzed using generalized linear model (GLM) by SPSS. Means were compared with Duncan's multiple range test at 95% Confidence Interval.
According to the results, L. plantarum significantly decreased the pH values of the samples (p < .01). Also, sourdoughs prepared with L. plantarum showed a significantly higher TTA compared to those prepared with L. fermentum (p < .01). Breads in which olive leaf extract and lactic-acid bacteria (LAB) were used showed the highest moisture content (p < .01). Also, considering the sensory evaluation of the bread, the acceptability of the gluten-free bread increased with the increased levels of sourdough and olive leaf extract. Generally, the use of LAB-inoculated sourdough and olive leaf extract can improve the quality of the bread in regards to the taste, staleness, odor, chewability, softness, moisture content, pH, acidity and texture. Also, they can improve the antifungal properties of the bread, thereby increasing their shelf-life. Therefore, these ingredients as alternatives to gluten may be employed for improving the structure and acceptability of the gluten-free bread.
... Sensory and non-sensory factors influence consumer food choice behavior and understanding factors affecting the food choice is crucial for market success. Due to the rise of the gluten-free market, products with gluten-free options are well studied, these include, prebiotic gluten-free bread [1] and gluten-free bread with different functional food additives [8,9] or lactic acid cultures [10]. These gluten-free options of wheat-based products do not completely mimic the sensory characteristics of their standard counterpart products. ...
Nuroongji is a traditional rice-based snack that is widely consumed in Korea, but there is no reported comprehensive sensory characterization of this popular snack. The objective of this study was to conduct a sensory analysis of Nuroongji made with rice with different degrees of milling. Four different types of Nuroongji samples according to the degree of milling were prepared in the lab and subjected to physiochemical analysis. Descriptive sensory analysis was conducted by a trained panel (n = 8), and a consumer acceptance test was conducted using college students (n = 70). A sensory lexicon describing the flavor and texture characteristics of Nuroongji was developed: it included roasted brown rice, burnt, buckwheat, rice powder, glutinous rice power, and floral. The following texture attributes were evaluated in triplicate: hardness of particles, irregularity of particles, degree of coagulation, number of chews, and residual mouthfeel. Significant differences in flavor and mouthfeel attributes were observed between the Nuroongji samples according to the degree of milling (p < 0.05). Nuroongji made with white rice (N1) had a higher hardness value and less sweetness compared to other samples (p < 0.05). Texture- and mouthfeel-related attributes such as cohesiveness of the mass, irregularity of the surface, and astringency were identified as important characteristics that drive consumer acceptance of Nuroongji products. Findings from this study can provide Nuroongji product developers a valuable insight to extend their market by reformulating the product to be appealing to young consumers.
... An acidification with a blend of acetic acid and lactic acid modulates dough rheological properties, which are relevant in gluten-free products (Villanueva et al., 2018). Acetic acid, lactic acid and citric acid were used as food additives in gluten-free bread, improving the preservative effects of the dough (Blanco et al., 2011;Rinaldi et al., 2017). Based on the previous information, it may be interesting to investigate the effect of adding lactic acid on the elaboration of gluten-free bread based on quinoa flour. ...
Coeliac disease forces on the developing of gluten-free products. Gluten-free cereals may be modified by techniques like cooking-extrusion or by adding compounds like lactic acid in order to obtain mixtures with adequate viscoelastic properties for the developing of baked products. The present work studies the elaboration of gluten-free bread with extruded quinoa (Chenopodium quinoa Willd) flour and lactic acid. The influence of feeding humidity (18% and 25%) and temperature of extrusion (60 °C and 95 °C) on water absorption index (WAI) and water solubility index (WSI) of extruded flours was investigated. The results showed that feeding humidity led to changes on WAI. Baking process was studied by varying the amount of lactic acid added during bread baking. The specific volume, firmness and crumb characteristics (average cell size and cell number per mm2) of bread were determined. A control sample based on commercial gluten-free flour and no lactic acid was used. The results showed that lactic acid content did not affect bread firmness. Bread prepared with extruded flours at 95 °C, 25% feeding moisture had higher firmness (p < 0.05) than bread prepared with other extruded flours and control sample. Low level of lactic acid (0.2%) led to bread with high specific volume. The use of an extruded quinoa flour with low levels of lactic acid led to a gluten-free bread with a high specific volume and low firmness.
... Thus, in recent years, the incorporation of starches, soybean derivatives with high fiber content, dairy or meat proteins and hydrocolloids in gluten-free flour (rice and corn flour) have been investigated in order to mimic the properties of gluten and improve structure, mouth-feel, nutritional balance, acceptability and shelf-life [1,[10][11][12][13]. In effect, guar, xanthan, Arabic, carrageenans, alginates, pectin and cellulose derivatives have been widely used as hydrocolloids for retarding staling and for improving the quality of fresh products [14][15][16]. ...
The most prevalent food intolerance is the celiac disease. Consequently the research of different ingredient that can provide a better variety of food product and with higher quality is increasing. In this work the use of brea gum (BG) as enhancer in the development of gluten-free bread was evaluated comparing the result with a more common gum as Arabic gum (AG) and with a control sample. The gums were purified and physic-chemical characterized (moisture, ash, protein, fat, carbohydrates). Gluten free samples with and without gums were analyzed by measuring the specific volume (SV) of bread, textural profile and sensory properties. The results showed that BG has more of three times of protein, respect of AG improving nutritional value of the product. Also, samples with BG show a significant statistical increase of SV of bread in any of the proportions studied (2–5% w/w) (p > 0.05) with respect to the control and AG samples. Both hydrocolloids produce a statistical significate improvement in the bread texture, reducing the hardness, the chewability and the gomosity. The sensory analysis performed in samples with 3.5% w/w of gums revealed statistically significant difference in manual texture, flavor and global preference with respect to the control. The BG used is of natural origin and abundant in several regions of America, especially in much of the Argentine territory. Its application in the improvement of gluten-free bread formulations constitutes an opportunity for the food market and in parallel, for the survival of the native forest and its communities.
... The pH of the rice bread batter, before and after fermentation, is shown in Table 2. After fermentation, the pH of all the samples decreased, which was considered to be the result of acidic substances, such as lactic acid and acetic acid, that were produced during fermentation [21]. The pH change during fermentation was 0.3-0.7. ...
The formula and processing parameters for gluten-free rice bread were optimized using a factorial design, including a center point. Gum concentration (GC), water amount (WA), mixing time (MT), and fermentation time (FT) were selected as factors, and two levels were used for each factor: 1 and 2% for GC; 80 and 100 g for WA; 5 and 10 min for MT; and 30 and 60 min for FT. The WA and FT were identified as the most significant factors in determining the quality of gluten-free rice bread with tamarind gum. Thus, the optimized formula and processing conditions for maximizing bread volume and minimizing bread firmness were 1% gum, 100 g water, 5 min MT, and 60 min FT. The addition of an anti-staling enzyme reduced the increase in bread firmness and the enthalpy of starch retrogradation, suggesting its potential for successful application in commercially manufactured rice bread with tamarind gum.
... Acidification of cassava starch (CS + Cit) significantly increased (P < 0.01) the buns volume (Table 4 and Fig. 4). This is in agreement with Blanco et al., (2011), who reported augmented volume of GF breads with the addition of citric acid (0.4-1.2 % on flour basis). However, citric acid added to the ahipa supernatant did not produce this effect in CS + Cit+P, probably related to the reaction of the acid with soluble compounds in the supernatant reducing its effect on the starch granules. ...
Ahipa is a gluten‐free starchy root, bearing phenolics and a protein content of ~9% db. Ahipa proteins are hydrosoluble, and thus, they are lost during starch extraction. The aim of this work was to recover ahipa proteins by isoelectric point (pI) precipitation to enrich ahipa and cassava starches. Both enriched starches had protein contents of ~2%, and their ATR‐FTIR spectra revealed bands characteristic of ahipa proteins. Enriched starches also contained phenolics in concentrations of 18–20 µg GAE/g. Enrichment lowered the whiteness index, but it remained higher than 90. Protein enrichment did not modify gelatinisation onset and peak temperatures but reduced the gelatinisation enthalpy of ahipa starch. Enriched starches produced less‐rigid buns than the native ones, with smaller and more homogeneously distributed alveoli in the crumb which resulted darker than the crust. Starch slurries acidified to the pI of ahipa proteins led to novel gluten‐free ingredients by an easy, low‐cost process.
... Los trastornos asociados al gluten y las cuestiones de estas asociaciones como la enfermedad celiaca (Rai et al., 2018) 6 , alergia al trigo (Czaja-Bulsa y Bulsa, 2017)7 y la sensibilidad al gluten no celiaca (Casella et al., 2018) 8 , pueden establecerse como un tipo específico de intolerancia alimentaria. La razón de esta intolerancia es la fracción de gliadina del gluten en los alimentos 9 . Cuando los pacientes con trastornos asociados al gluten consumen alimentos que contienen gluten, el cuerpo responde y ocurre una serie de eventos clínicos que incluyen (síndrome de malabsorción y diarrea, síntomas típicos y/o atípicos) 10,11 . ...
Cañihua (Chenopodium pallidicaule Aellen) is a naturally gluten-free Andean grain that is gaining interest as a nutritious alternative to conventional cereals for people with gluten-related disorders. The objective of the present investigation was to elaborate a gluten-free bread formulation containing cañihua flour and evaluate its sensory acceptability. Three formulations were proposed that contained: cañihua flour (7.6% 9.5% and 8.3%), cassava starch (19%, 21% and 15.4%), whey (3.8%) and xanthan gum (0.6 and 1.2%). The results showed that the formulation containing cañihua flour (8.3%), cassava starch (15.4%) and xanthan gum (1.2%) obtained a satisfactory acceptability (HC83). The proximal analysis showed a protein content (11.2%), fat (11.2%), and dietary fiber (4.74%). The sensory evaluation by celiac consumers showed a general acceptability of 4.6/5 points on the hedonic scale with a score “I like it a lot”. In conclusion, cañihua flour is a suitable source and acceptable for celiac consumers and can be used for the production of breads.
... Despite the importance that acids seem to have in commercial formulations of GFBs, research in this area is limited, with negative results (Blanco, Ronda, Perez, & Pando, 2011), and in some cases based on acid's interactions with exogenous proteins (Villanueva, Mauro, Collar, & Ronda, 2015). No studies to date have analyzed the use of these acids together with sodium bicarbonate, nor its ability to produce and retain gas in gluten-free doughs. ...
The market for gluten‐free products is steadily growing and gluten‐free bread (GFB) keeps on being one of the most challenging products to develop. Although numerous research studies have worked on improving the manufacture of GFBs, some have adopted approaches far from commercial reality. This review analyzes the ingredient list and nutrition facts of 228 commercially available GFBs produced by different brands around the world. The results from studying the ingredient list of breads revealed that commercial breads do not tend to use a single starchy source or gluten replacer, but a combination of several ingredients to optimize bread quality. Maize, tuber starches, and rice flour were the main starchy sources. Regarding hydrocolloids, the most often included ingredients were hydroxypropyl methylcellulose, xanthan and guar gum, and psyllium. Proteins and sugars were added, respectively, in 81% and 87% of the commercial breads analyzed. Furthermore, it was found that vegetable oils were preferred over fats. A long list of ingredients was observed in commercial GFBs, with the presence of a wide range of additives, including acidifiers, emulsifiers, leavening agents, preservatives, and aromas or flavorings. Meanwhile, nutrition facts showed a lower protein and higher fat content for GFBs compared to a gluten‐containing counterpart, with small differences for salt and sugar. This research expands the current knowledge on GFB manufacturing, giving a panoramic outlook on the current situation in the GFB market, and helping both scientists and gluten‐free companies unify/identify common trends.
... Gluten is a protein complex including glutenin and gliadin, and its gliadin fraction might lead to food intolerance, known as celiac disease, in some people (Blanco, Ronda, Perez, & Pando, 2011). The increasing number of celiac patients revealed the necessity of gluten-free products in the market. ...
... The fortification of home-made bread using spent yeast was reported to have an influence on the crumb darkened and increased crumb and crust springiness and had an impact on the volatile profile of the home-made bread. In an attempt to improve gluten-free bread quality, Blanco et al. [10] enriched their composite bread from rice flour and hydroxypropyl methylcellulose with acidic food additives. The authors concluded that addition of monosodium phosphate to the dough increased the volume of the gluten-free bread, which subsequently improved the appearance, odor, taste and texture of the composite bread. ...
In this study, the effect of substituting wheat flour with 10%, 20%, and 30% cassava flour (CF) and the addition of 5, 10, and 15 g SBY (protein concentrates) on cassava-wheat composite bread was studied. Density and specific volume of the bread were influenced (p<0.05) by the percentage composition of CF. The breadcrumb total color difference was significantly (p<0.05) influenced by the addition of SBY. In the crust, only the brightness remained significantly different between the control and SBY fortified composite bread. The parameters a*, b* and L* of the fortified bread crusts were not significantly different. The desirability score of the two major variables: % composition of CF was 20% and SBY concentration was 10 g as optimum values of the fortified cassava–wheat composite bread. The Microstructure of 5 and 10 g of fortified bread were similar but different from that of 15 g fortified bread. Findings from this study revealed suitability of SBY in composite bread making to improve physical properties of the bread.
... Given that the aroma of bread is very important for its acceptance by consumers (Paraskevopoulou et al., 2012), the ratio of acetate to lactate in rye dough should be improved. Therefore, acetate -as calcium acetate -was added to the dough of the bread in this study, as opposed to acetic acid, which was previously attempted (Blanco et al., 2011). By adding calcium acetate to the dough, the calcium concentration was also increased. ...
Abstract The positive accepted savoury taste of rye bread is dependent on acetate concentration in the dough of such breads. In order to study how calcium acetate influences rye bread properties, the pH of rye doughs fortified with calcium acetate and the resulting volume of the breads were measured. Furthermore, CO2 formation of yeast with added calcium acetate and yeast with different pH levels (4, 7, 9) were measured. Thereby, it was determined that the addition of calcium acetate increased the pH of dough from 4.42 to 5.29 and significantly reduced the volume of the breads from 1235.19 mL to 885.52 mL. It could be proven that bread volume was affected by a 30.9% lower CO2 amount production of yeast, although bread volume was not affected by changing pH levels. Due to reduced bread volume, high concentrations of calcium acetate additions are not recommended for improving rye bread taste.
... Baking without gluten causes many problems including a crumbling bread texture, poor color, a weak or poorly developed dough structure and other quality defects making its replacement a major technological challenge for the food industry. To improve the baking performance of gluten-free flours, starches (Milde, Ramallo, & Puppo, 2012;Pongjaruvat, Methacanon, Seetapan, Fuongfuchat, & Gamonpilas, 2014;Tsatsaragkou, Gounaropoulos, & Mandala, 2014), hydrocolloids (Korus, Witczak, Ziobro, & Juszczak, 2015;Mariotti, Pagani, & Lucisano, 2013;Moreira, Chenlo, & Torres, 2013), enzymes (Hamada, Suzuki, Aoki, & Suzuki, 2013;Mohammadi, Azizi, Neyestani, Hosseini, & Mortazavian, 2015), sourdough (Campo, del Arco, Urtasun, Oria, & Ferrer-Mairal, 2015;Moroni, Dal Bello, Zannini, & Arendt, 2011;Novotni, Cukelj, Smerdel, Bituh, Dujmic, & Curic, 2012) and acidic food additives (Blanco, Ronda, P erez, & Pando, 2011) can be added to formulations (Capriles & Arêas, 2014). In this study focus is given to starch and enzymes since they have critical functions in bread making process. ...
... The growing demand for high-quality gluten-free bread represents a challenging task in terms of technology and nutrition, due to low quality for baking of gluten-free flour and a lack of fiber, vitamins and nutrients (Hüttner, Dalbello, & Arendt, 2010). Several studies have investigated the substitution of gluten by ingredients able to mimic its functional properties (Bernardi, Sánchez, Freyre, & Osella, 2010;Blanco, Ronda, Pérez, & Pando, 2011;Crockett, Ie, & Vodovotz, 2011;Krupa-Kozak, Troszynska, Baczek, & Soral-Smietana, 2011;Onyango, Mutungi, Unbehend, & Lindhauer, 2011;Sciarini, Ribotta, León, & Pérez, 2008). Alternatively, food companies have also used a diversity of lactic cultures and yeast during its processing (Moroni, Arendt, & Bello, 2011), resulting in a more appreciated flavor of the product. ...
... Low nutritional value of gluten free bread in comparison to traditional bakery products prompts to search the ways of its supplementation. It could be done by the addition of whole and ground seeds of gluten free plants (legumes, oil producing plants, nuts), flours from edible tubers, as well as fiber and protein preparations, vitamins and minerals [60,63,64,79,80,81,82]. ...
Sourdough fermentation is one of the oldest and most widely studied food biotechnologies. In recent years, there has been a renewed interest in sourdough fermentation due to its numerous positive effects on bakery products. The use of sourdough in breadmaking contributes to the development of a desirable pore structure, increases bread volume, and promotes crust thickness. It also enhances the mineral content, antioxidant activity, and microbial shelf-life of the products. Additionally, sourdough fermentation modifies the starch bioavailability by retarding its digestion. Overall, these effects contribute to the improved sensory properties, nutritional quality, and extended shelf-life of bakery products incorporating sourdough. Gluten-free bakery products often have lower levels of fiber, minerals, and proteins compared to their gluten-containing counterparts. Gluten-free doughs typically exhibit lower elasticity and higher density compared to doughs containing gluten. The crumb structure of gluten-free bakery products tends to be less elastic and more prone to hardening quickly. Sourdough fermentation has shown great promise in addressing these challenges of gluten-free baked goods caused by the absence of gluten. The use of sourdough fermentation in gluten-free bakery products can help improve dough elasticity and enhance the properties of the final products. The presence of lactic acid bacteria (LAB) in sourdough fermentation not only contributes to flavor development but also provides natural preservation properties, enhancing sensory characteristics and extending the shelf-life of gluten-free bakery products. In addition, exopolysaccharides (EPS) produced by LAB during fermentation act as natural hydrocolloids, improving the rheological properties of gluten-free dough. Therefore, this book chapter provides valuable insights into the effects of sourdough fermentation on gluten-free bakery products, covering various aspects such as nutrition, flavor, microbial diversity, EPS production, and gluten detoxification.
The bread with Agaricus bisporus powder has the defects of poor texture and taste, so it is necessary to optimize the appropriate additives in order to improve its quality. The purpose of this study was to evaluate improvement of the combination of vital wheat gluten, sucrose fatty acid esters and cellulase on the improved Agaricus bisporus powder bread (IABPB), with wheat bread (WB) and bread with Agaricus bisporus powder (ABPB) as control. The results of rheological properties indicated the dough samples improved with three improvers had higher solid-like behaviour than the control sample. The results of nutritional quality analysis showed that the protein and dietary fiber content of IABPB was higher than those of WB and ABPB, but the fat content was relatively low. In addition, the additives combination could effectively improve the baking quality of ABPB. Compared with ABPB without additives, the specific volume increased by 21.22%, the brightness of bread crumb increased by 8.75%, but the crumb hardness decreased by 32.57%. Furthermore, the study on texture property and water migration during the storage showed that the addition of three improvers could delay the aging of bread. Therefore, it was feasible to use additives combination as a special quality improver for ABPB, which could effectively improve its quality.
The purpose of this study was to evaluate the potential use of Lactobacillus sanfranciscensis for fermentation of chia, quinoa, and hemp flour for the production of gluten-free bread. The application of non-traditional sourdough made using seed flour, such as hemp, chia, and quinoa for gluten-free bread preparation could improve organoleptic and structural characteristics of gluten-free maize/rice bread. Chia, hemp, and quinoa flour were fermented with L. sanfranciscensis W2, and the non-traditional sourdough obtained was used for gluten-free bread production. The results showed that L. sanfranciscensis W2 can adapt and act on non-traditional substrates such as chia, hemp, and quinoa flour (total count of lactic acid bacteria were 9.76, 10.05, and 8.56 log10 CFU/g, respectively). The results showed that fermentation time and flour type had a significant influence on non-traditional sourdough properties. Non-traditional sourdough had decreased pH, specific volume, and rate of bread staling and increased bread porosity compared with bread made only with chia, quinoa or hemp seed flour. Application of non-fermented chia and hemp flour increased the firmness and the rate of bread staling, whereas use of non-traditional hemp and quinoa sourdough reduced the rate of bread staling. In many cases, chia, hemp, and quinoa flour increased the acceptability of gluten-free maize/rice bread.
Tangeretin (TAN) is a biologically functional polymethoxylated flavonoid, extracted from the Citrus Peel (Chenpi). Although 5-demethyltangeretin (5-DT) generated through hydrolysis using a TAN precursor has superior biological function to TAN, its traditional preparation methods are difficult due to environmental hazard and low efficiency processes. In this study, the phosphoric acid (a kind of edible acids) was screened as catalysts of TAN hydrolysis conversion to 5-DT. The main conversion-influencing factors of reaction (material/liquid ratio, temperature and time) were investigated and the antioxidant activity of the modified products was determined by measuring DPPH (Diphenylpicrylbenzoquinone) free radical scavenging capacity and total reducing power. The phosphoric acid/ethanol (v/v) ratio of 7:3, material/liquid (g/L) ratio of 2:1, conversion temperature of 175 °C and conversion time of 2 h were attained as optimal conditions with a 93.71% conversion rate. Further, in vitro antioxidant and anti-lipase experiments confirmed that 5-DT was superior to TAN in total reducing power, scavenging capacity of DPPH free radicals (p < 0.01) and inhibition of lipase activities. Therefore, phosphoric acid is proposed as an alternative catalyst for the modification of TAN. Further, it provided technical support for the industrial production of 5DT and its application in functional foods.
The present study explored the applicability of tamarind gum in making gluten-free rice bread. Hydration properties of gums and pasting properties of rice flour with the gums were analyzed with Rapid ViscoAnalyzer. Batter properties and bread quality characteristics of rice bread containing gums were analyzed. Except for guar and xanthan gum, the final viscosity after hydration of other gums and the pasting properties of rice flour with the gums were similar. The batter properties and the quality of rice bread containing tamarind gum were equivalent or superior to those containing other gums. Cross-sections of rice bread showed that addition of tamarind gum and pectin resulted in a fine appearance, but pectin may not be preferred due to its lower pH causing unpleasant sour taste and smell of the rice bread containing the gum. Therefore, tamarind gum can be a useful gum for applying to make gluten-free rice bread. © 2018 The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature
The physical characteristics of gluten-free rice bread, commercial rice as well as wheat bread marketed in Korea were delineated, a sensory descriptive analysis performed, and a consumer acceptability study conducted. Both the specific gravity and color of gluten-free rice bread were higher than those of commercial rice and wheat bread. The sensory descriptive analysis revealed that the adhesiveness, fracturability, fermentation odor, and the powdery mouthfeel of gluten-free rice bread were higher than those of commercial rice and wheat bread. In contrast, the sweet odor, sweetness, egg taste, butter taste, and milk taste of gluten-free rice bread were lower than those of commercial rice and wheat bread. The consumer acceptability results revealed differences regarding odor, appearance, taste, texture, and overall acceptance between a blind test and an informed test of gluten-free rice bread, commercial rice, and wheat bread. The consumer acceptability findings were associated with those of the sensory descriptive analysis. In overall, the results indicated that the quality of gluten-free rice bread can be improved by controlling the decrease of adhesiveness, fracturability, and powdery mouthfeel.
Background
Gluten-free products are finding an increased demand since the incidence of celiac disease or other gluten-associated allergies. The replacement of gluten becomes a necessity to avoid the occurrence of any such disorder. Eliminating gluten however appears in the face of a technological challenge as it aims to minimize the prevalence of any disease causing condition on the one hand, and gives rise to products with compromised quality on the other hand. Attempts are thus made to adopt methods that could produce cereal based gluten-free products with technological properties comparable to their gluten containing counterparts and minimum compromises with quality.
Scope and approach
This paper reviews the approaches adopted to combat the commonly encountered problems associated with the elimination of gluten. Composition directed approaches and technologies involved are discussed, and a brief mention of the defects with gluten-free products is also included.
Key findings and conclusions
It is possible to reduce technological inadequacies in gluten-free bread and related products by the incorporation of functional ingredients in the formulations and adopting technologies like high pressure, improving aeration, sourdough fermentation, and extrusion. Defects commonly encountered are considerably reduced furnishing an improved product for gluten-free consumers. More research is however required in extending the use of high pressure, ultrasound aeration, hydrothermal treatments and the applicability of different mixing systems in the production of gluten-free products.
pasting characteristics. Their water contents, water holding capacities, solubilities, swelling power, amylose contents, damaged starches, particle sizes and pasting characteristics were measured. The water content and water holding capacities of various types of rice flours collected in the market were 7.64-14.97% and 95.22-232.94%, respectively. Their solubilities and swelling power were 1.97-37.40% and 1.33-5.76, respectively. Various types of rice flour had 32.11-305.67 ?m particle sizes. Among the various types of rice flour collected in the market, the lowest starch damaged content was 3.17%. The peak viscosities of the samples were 17.74-295.95 RVA. Among the rice flours that were collected in the market, the lowest pasting temperature was 69.72^{\circ}C. As a result, it was shown that rice flour types with high starch damage contents tend to have higher expressed water holding capacities. Moreover, the samples with lower particle sizes tended to have final viscosities, and pasting temperatures.
Superfine green tea powder (SGTP) was premixed with organic acids (ascorbic acid, citric acid) and hydrocolloids (sodium alginate, curdlan), and then mixed with microwave-treated wheat flour to produce green tea fresh noodles (GTFN). Darken-retardant effects of organic acids, hydrocolloids and microwave treatments on GTFN were evaluated, as well as pH, polyphenol oxidase activity, sensory and microstructure characteristics. The results revealed that organic acids exhibited a suppressive effect on discoloration, among which citric acid (CA) displayed more efficient influence with lower pH. After adding hydrocolloids and microwave treatments, retardant effects exhibited more significant (P < 0.05). Specifically, employing citric acid 0.6 g/100 g, sodium alginate 02 g/100 g, and 800 W microwave (MW) 50 s would contribute to lower darkening index Delta E* (24 h, 25 degrees C) at 3.88 +/- 0.314, 4.94 +/- 0.297, 2.78 +/- 0212, respectively. Furthermore, the combined effect of the above process restrained discoloring rate considerably (Delta E* = 1.92 +/- 0.101), also provided pleasant sensory characteristics. The confocal scanning laser microscopy (CSLM) images demonstrated the microstructure of the noodle was strengthened compared with blank GTFN, and sodium alginate could serve as a binding agent to parcel SGTP and starch granules.
Bread is a universally accepted food for all irrespective of race, age, gender, religion or geographical location. Bread is produced from wheat, which is a temperate crop; hence, tropical nations depend on imports of wheat to support bread making. The continued consumption of bread has led to the drain of foreign exchange of many developing countries and has exacerbated celiac diseases in susceptible individuals even in developed countries. In many wheat-importing countries, composite flour is being promoted, while developed countries are researching on alternatives to wheat bread. This paper reviews recent advances in the production of partially substituted wheat, gluten-free and wheatless bread. The production of wheatless and gluten-free bread is quite challenging. The study found that substituted wheat flour beyond 20 % and wheatless bread will require the use of bread improvers such as enzymes, sourdough, hydrocolloids, chemicals and emulsifiers. In addition, modified starch, flours from other sources such as tubers, cereals, pseudo-cereals, legumes and oil seeds have been used as alternatives for bread making.
This study was performed to investigate the effects of lactic-fermented rice flour on the quality characteristics of pan-fried food (Jeon). Pan-frying flour containing 5~20% lactic fermentation rice flour mixture was prepared. In rapid visco analyzer examination, peak viscosity, trough, final viscosity, breakdown, and setback of the lactic-fermented rice flour mixture were lower than those of rice flour or wheat flour. The L-value (lightness) of Jeon decreased with increasing the ratio of lactic-fermented rice flour. On the other hand, a-value (redness) and b-value (yellowness) increased with increasing ratio of lactic-fermented rice flour. Texture profiles showed that Jeon prepared with lactic-fermented rice flour mixture had higher springiness and gumminess than 100% rice flour. The oil absorptions of Jeon prepared with 100% rice flour and 20% lactic-fermented rice flour were 7.5% and 6.33%, respectively. For digestive properties, Jeon prepared with lactic-fermented rice mixture showed a greater amount of rapidly digestible starch and lower amount of slowly digestible starch. In the sensory evaluation, Jeon prepared with lactic-fermented rice mixture showed higher scores for appearance, flavor, and taste than others (rice flour and wheat flour). Especially, Jeon prepared with 10% lactic-fermented rice mixture showed the highest overall preference. In conclusion, the results demonstrate that lactic-fermented rice flour may prove quite useful as a pan-frying flour with desirable qualities properties.
Fractionation (F-1, F-2, and F-3) of semi-dry milled rice flour (SDMRF) was performed using air-classification wheel speeds (ACWS, 1,000, 2,000, and 3,000 rpm) to identify suitable size fractions for preparation of gluten-free rice bread (GFRB). Characteristics and effects of fractions on GFRB were investigated. Fractions had higher water absorption indices than unfractionated flour (control). Fractions were smaller in size, and the amount of damaged starch was larger for higher ACWS values. The F-1 fraction had higher peak viscosities and specific volumes than other fractions. The F-3 fraction had lower values. GFRB prepared using the F-1 fraction had a lighter air-cell structure and lower hardness than control bread. From sensory evaluations, the particle size of SDMRF affected the appearance of GFRB. GFRB prepared using the F-1 fraction had more uniform and smaller air-cells. The quality of GFRB can be improved by controlling the particle size of flour.
The evidence that celiac disease is one of the commonest food intolerances in the world is driving an increasing demand for gluten-free foods. However, gluten is a structure-building protein essential for formulating leavened baked goods. Therefore, obtaining high-quality gluten-free bread (GFB) is a technological challenge. This review focuses on contemporary approaches in gluten-free baking that allow improvements at the structure, texture, acceptability, nutritive value, and shelf life of GFB. Gluten-free breadmaking is a relatively new, emerging research topic that is attracting worldwide attention in order to develop different kinds of GFB, including regional varieties. Several approaches have been used to understand and improve GFB systems by evaluating different flours and starch sources, ingredients added for nutritional purposes, additives, and technologies or a combination of these elements. Some studies aimed to assess or improve GFB's technological or nutritional properties, while others had multiple objectives. Several studies used food science tools in order to improve technological and sensory quality of GFB, together with nutritional value. Some GFBs are vehicles of nutrients and bioactive compounds. Furthermore, extensive research on interfacing food science, nutrition, and health is needed so that a GFB with both good technological and nutritional properties can be prepared and made more available to those with celiac disease, which will help them adhere to a strict gluten-free diet, increase social inclusion, and improve their quality of life.
http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12091/abstract
Gluten-free breads are usually characterized by deficient quality characteristics as compared to wheat breads. Problems related to volume and crumb texture are associated with gluten-free breads even when rice flour is used, which seems to be the best raw material for this type of bread. The potential use of cyclodextrin glycosyl transferase (CGTase) as a rice bread improver is presented. The effect of CGTase addition to rice flour on dough rheology and bread quality was investigated. In addition, an experimental design was developed to optimize the levels of CGTase, hydroxypropylmethylcellulose (HPMC), and oil. The addition of CGTase produced a reduction in the dough consistency and also in the elastic modulus. With regard to the rice bread quality, better specific volume, shape index, and crumb texture were obtained. The amount of cyclodextrins in the bread crumb was quantified to explain the action of this enzyme. The data indicate that the improving effect of the CGTase results from a combination of its hydrolyzing and cyclizing activities, the latter being responsible for the release of cyclodextrins, which have the ability to form complexes with lipids and proteins.
Staling over a 120-hr period was compared in a gluten-free rice bread, a low-protein starch bread, and two gluten-containing breads (standard wheat and added-protein wheat) using quantitative descriptive analysis (QDA), critical stress values obtained by mechanical compression testing, and scanning electron microscopy (SEM). The gluten-free rice bread had the highest QDA scores for both moistness and overall freshness, whereas the low-protein starch bread had the lowest scores for both attributes. Differences in critical stress values over the 120-hr period demonstrated that the gluten-free rice bread had the greatest resistance to mechanical collapse, indicating the least structural damage, whereas the low-protein starch bread had the least resistance to mechanical collapse. Both wheat breads had QDA moistness and freshness scores, and critical stress values that ranged between the gluten-free rice and low-protein starch breads. SEM showed the formulation containing rice, egg and milk proteins, xanthan gum, and hydroxypropylmethylcellulose created a bicontinuous matrix with starch fragments, similar to gluten.
Cereal Chem. 82(5):609–615 The formulation of gluten-free (GF) bread of high quality presents a formidable challenge as it is the gluten fraction of flour that is responsible for an extensible dough with good gas-holding properties and baked bread with good crumb structure. As the use of wheat starch in GF formulations remains a controversial issue, naturally GF ingredients were utilized in this study. Response surface methodology was used to optimize a GF bread formulation primarily based on rice flour, potato starch, and skim milk powder. Hydroxypropylmethylcellulose (HPMC) and water were the predictor variables. Analyses of the treatments from the design were made 24 hr after baking. Specific volume and loaf height increased as water addition increased (P < 0.01). Crumb firmness decreased as water levels increased (P < 0.01). Significant interactions (P < 0.01) between HPMC and water were found for the number of cells/cm 2 . The number of large cells (>4 mm 2) decreased with increasing levels of HPMC and water. Optimal ingredient levels were determined from the data obtained. The optimized formulation contained 2.2% HPMC and 79% water flour/starch base (fsb) and measured responses compared favorably to predicted values. Shelf-life analysis of the optimized formulation over seven days revealed that, as crumb firmness increased, crust firmness and crumb moisture decreased.
Cereal Chem. 83(1):28–36 One of the main problems associated with gluten-free bread is obtaining a good structure. Transglutaminase (TGase), an enzyme that catalyzes acyl-transfer reactions through which proteins can be cross-linked could be a way to improve the structure of gluten-free breads. The objective of this study was to evaluate the impact of TGase at different levels (0, 0.1, 1, and 10 U of TGase/g of protein) on the quality of gluten-free bread. The recipe consisted of white rice flour (relative amount: 35), potato starch (30), corn flour (22.5), xanthan gum (1), and various protein sources (skim milk powder [SMP] [12.5], soya flour, and egg powder). The influence of the various proteins in combination with the different addition levels of TGase on bread quality (% bake loss, specific volume, color, texture, image characteristics, and total moisture) was determined. Confocal laser-scanning microscopy (CLSM) was used to evaluate the influence of TGase on the microstructure of the bread. Baking tests showed that TGase had an effect on the specific volume of the bread. For instance, the SMP bread with 10 U of enzyme contained the most com-pact structure, which was reflected in the crumb texture profile analysis results (highest values) (P < 0.05), digital image analysis (highest level of cells/cm 2) (P < 0.05), and CLSM micrographs (network formation). Finally, it can be concluded that it is possible to form a protein network in gluten-free bread with the addition of TGase. However the efficiency of the enzyme is dependent on both the protein source and the level of enzyme concentration.
Emulsifiers are widely used in bakeries as dough strengtheners and crumb softeners, but there is a great diversity of compounds with emulsifier action. The objective of this study was to analyze the influence of emulsifiers with different functionalities on the rheological characteristics of wheat dough, as well as their effect in the final bread parameters, including behavior during aging. All the emulsifiers tested increased dough stability, although the extent of this effect was concentration-dependent. The presence of emulsifier retarded dough proofing; in consequence, longer proofing times would be required when emulsifiers are used. In fact, the positive effects of emulsifiers on bread volume were only observed with long proofing times, and that also became evident when crumb hardness was analyzed. Sodium stearoyl lactylate, sucrose ester, lecithin and enriched lecithin were the emulsifiers with the greatst crumb softening effects at extended proofing times. However, when the objective is a hardening delay during storage, the emulsifiers of choice are monoglyceride and lecithin enriched in lysophospholipids. This study reveals the importance of the proofing period to the functionality of the emulsifiers when used for breadmaking performance.
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.
The effect of cellulase, xylanase and #-glucanase on the properties of wheat bread and its staling during storage was studied. The presence of the carbohydrases tested led to breads with high specific volume compared to the control. The texture profile analysis was greatly modified in that the firmness of bread crumb was reduced by all the carbohydrases. A kinetic study of the firmness along with the storage by the Avrami equation showed that the presence of carbohydrases produced softer crumbs and also reduced the rate of bread firming, although no great differences were found between enzymes. Since retrogradation of starch is one of most important factors related to bread staling, the modification of the amylopectin retrogradation was measured by scanning calorimetry. Those studies showed that all the carbohydrases decrease the starch retrogradation, and that the xylanases had the greatest effect. The simultaneous analysis of the firming and starch retrogradation results revealed that the anti-staling effect of xylanase might be due to the retardation in the starch retrogradation, while in the case of cellulase and #-glucanase some other mechanism should be implied in their anti-staling action.
Chitosan/tripolyphosphate nanoparticles were prepared and incorporated in hydroxypropyl methylcellulose (HPMC) films. FT-IR and transmission electron microscopy (TEM) analyses of the nanoparticles, mechanical properties, water vapor permeability, thermal stability, scanning electron microscopy (SEM) of the films were analyzed. Incorporation of chitosan nanoparticles in the films improved their mechanical and film barrier properties significantly. The chitosan nanoparticles tend to occupy the empty spaces in the pores of the HPMC matrix, increasing the collapse of the pores and thereby improving film tensile properties and water vapor permeability. The thermal stability of the films increased with addition of nanoparticles. This study is the first to investigate the use of CS-TPP nanoparticles for the purpose of strengthening HPMC films.
Gluten-free breadmaking quality of 10 sorghum flours was compared using (relative basis) decorticated sorghum flour (70), corn starch (30), water (105), salt (1.75), sugar (1), and dried yeast (2). Batter consistency was standardized by varying water levels to achieve the same force during extrusion. Crumb properties were evaluated by digital image analysis and texture profile analysis (TPA). Significant differences (P < 0.001) in crumb grain were found among the hybrids with mean cell area ranging from 1.3 to 3.3 mm2 and total number of cells ranging from 13.5 to 27.8/cm2. TPA hardness values of the crumb also varied significantly (P < 0.001). Based on significant correlations (P < 0.01), starch damage, influenced by kernel hardness, was identified as a key element for these differences. Breads differed little in volume, height, bake loss, and water activity. Investigation of added ingredients on bread quality was conducted using response surface methodology (RSM) with two sorghum hybrids of opposite quality. Addition of xanthan gum (0.3-1.2% flour weight basis [fwb]) and skim milk powder (1.2-4.8% fwb) and varying water levels (100-115% fwb) were tested using a central composite design. Increasing water levels increased loaf specific volume, while increasing xanthan gum levels decreased the volume. As skim milk powder levels increased, loaf height decreased. Quality differences between the hybrids were maintained throughout the RSM.
The main thrust of the previous chapters has been accented towards the production of bread from 100% wheat flours but, although such products are universal, there are some bread products around the world which are based on or include a high proportion of non-wheat cereals. In breadmaking terms, rye is the closest of the cereals to wheat with similar protein contents but a distinctly limited ability to form gluten. The closeness of wheat and rye has led to their crossing and the first ‘artificial’ cereal — triticale — which may also be used for breadmaking (Gustafson et al., 1991).
Response surface methodology was used to analyze the effects of methyl- cellulose, egg albumen, and gum arabic on the sensory properties of gluten- free pocket-type flat bread baked from formulas based on pregelatinized rice flour and pregelatinized corn starch with corn flour. A rotatable central-composite design consisting of three variables (methylcellulose, egg albumen, and gum arabic), in a five-level pattern (1.37, 2, 3, 4, and 4.63 g) with 20 runs (gluten-free formulations), was prepared over three blocks. This design was used to develop models for the different sensory responses. Responses were affected most by changes in methylcellulose and egg albumen levels, and to a lesser extent by gum arabic levels. Individual contour plots of the different responses were superimposed, Wheaten, pocket-type flat breads are the main dietary staple of people in the Middle East, the Nile Valley, and the Persian Gulf states. These breads are referred to as "Arabic", balady, shami, "Lebanese", and mafrood in the Arab countries and as "pita" in the United States and Europe. The formulation, process- ing, and characteristics of these flat breads were recently reviewed by Faridi (1988). Reliable statistics on the prevalence of gluten intolerance in the aforementioned countries is lacking, or at best, difficult to locate. However, gluten intolerance has been reported in Northern Sudan (Suliman 1978), as well as in Middle Eastern countries such as Lebanon (Bitar et al 1970) and Iraq (Al-Hassany 1975). The principal treatment consists of removing gluten from the diet. Exclusion of gluten from the diet is a formidable task for dietitians, as wheat flour is present in a wide range of products including bread, biscuits, cakes, and pastas. The situation is partic- ularly irksome in the case of bread, as flat bread consumption constitutes the cornerstone of dietary patterns for these populations. Gluten-free breads require polymeric substances that mimic the viscoelastic properties of gluten in bread doughs. To this end, gluten-free pan breads have been successfully formulated by incorporating gums (Kim and De Ruiter 1968, Smith 1971), soy proteins (Ranhotra et al 1975), and egg white (Eggleston et al 1992) into nonwheat flours. The effectiveness of response surface methodology (RSM) in the development and optimization of cereal products has been highlighted by different workers (Vaisey-Genser et al 1987, Shelke et al 1990, Malcolmson et al 1993). Recently, RSM was effectively utilized in mapping the levels of gums and water required for the production of sensorially acceptable gluten-free pan bread from a formula based on rice flour and potato starch (Ylimaki et al 1988, 1991). This article reports on the use of RSM in defining the levels of methylcellulose, gum arabic, and egg albumen needed to formulate gluten-free pocket-type flat bread that is based on a bake mix of pregelatinized rice and corn starch, and that is com- patible with regular wheat bread in key sensory attributes.
Fermentation and morphological characteristics of rice bread baked with gums, lipids, and glutens added dough were investigated to establish the standard recipe for rice bread processing. All gum-type additives 1ed to successful formation of rice bread. Hydroxypropyl-methyl-cellulose among tested gums showed the best volume expansion and successful formation of rice bread. Addition of vegetable oils gave better effect on increasing the specific loaf volume and tenderness of rice bread than addition of the solid-type lipids such as margarin and lard during rice bread processing. Dry heating during baking of the rice bread gave more desirable effect on specific gravity of rice bread than wet heating. High-amylose rices such as Suweonjo, AC 27, and IR 44 showed better formation of rice bread in the case of adding 3% hydroxypropyl-methyl-cellulose, while Suweon 230 and Pusa-33-30 showed slightly better formation of rice bread in the case of adding the gluten and strong hard flour. The glutinous rice Hangangchalbyeo failed to the formation of rice bread in both cases of adding 3% hydroxypropyl-methyl-cellulose and the gluten and hard flour.
The rheological properties of two varieties of rice with Hydroxy propyl methyl cellulose (HPMC) added as gluten substitute were studied using a farinograph and a rheometer and compared with wheat dough to find its suitability for making rice bread. The water absorption and dough development time data were obtained from the farinogram. The tests conducted in the rheometer were oscillation measurements (frequency sweep from 0.1 to 20 Hz at 1% strain), shear measurement (shearing from 0.1 to 5 s−1) and creep tests with an instant loading of 50 Pa for 60 S. Baking tests were conducted with all the dough samples and the loaf volume and moisture loss of bread were measured. The farinogram showed that rice flour supplemented with HPMC reached a consistency of 500 BU at a later time than that of standard wheat dough. The rheological measurements from the oscillation tests and creep tests showed that the rice dough with 1.5% and 3.0% HPMC had similar rheological properties to that of wheat flour dough and was suitable for making rice bread. The long grain rice sample produced a rice bread with better crumb texture.
The effects of the main metabolites, lactic and acetic acids, from the sourdough process on wheat doughs were tested with a dynamic sinusoidal oscillation test. Tests were done with a controlled stress rheometer. Dough treatment included four mixing times and four rest times before measurement. Phase angle, complex modulus, and viscosity were measured for all doughs at selected rest and mixing times, at frequencies ranging from 0.01-10 Hz. Results for all combinations of mixing and rest times were compared at 10 Hz. Effects of mixing time were most visible immediately after mixing and disappeared partially during rest time. Doughs that contained acid but no salt showed the dearest characteristics of over-mixing, expressed by an increase in phase angle and decrease in complex modulus.
Yeast breads were developed from rice flour (80%) and potato starch (20%). Using sensory measurement from a trained panel, response surface methodology (RSM) was applied to find carboxymethylcel-lulose (CMC), hydroxypropylmethylcellulose (HPMC), and water level combinations for gluten-free breads from three different rice flours. Formulations resulted in rice breads that met wheat bread reference standards for moistness, cohesiveness, yeasty flavor, adhesiveness, aftertaste, top crust and crumb color, cell size uniformity and predominant cell size. Medium grain rice flour breads met more sensory reference standards than long grain rice flour breads.
The thermorheological properties of a range of hydroxypropyl methylcellulose (HPMC) solutions have been studied with a view to determining the concentration and substitution dependence of the gelation process. Solutions containing up to 20% w/v HPMC were prepared using three grades of material (METHOCEL1 E4M, F4M, K4M). Rheological studies were performed using a TA AR1000-N Rheometer. Temperature sweeps were performed at a rate of 2 °C/min between 20 and 90 °C at 1.0 Hz and at 4.7 Pa, while frequency sweeps were performed at 4.7 Pa. A series of thermal transitions were observed for the E4M systems with a minimum seen at approximately 60 °C followed by an increase in moduli at approximately 70 °C, while on cooling an increase in moduli is seen over a wide range of temperatures, commencing at approximately 70 °C and plateauing at 50 °C. Comparison with frequency sweep data for the 2% E4M solutions indicated liquid-like behaviour at 25 and 55 °C with a lower frequency dependence and considerably higher moduli seen at 85 °C. Macroscopic examination of the 2% gels indicated that clouding was seen at ca. 42 °C, while phase separation was apparent at 55 °C. Comparison with F4M and K4M systems indicated a similar behaviour pattern, although the decrease in moduli and phase separation occurred at a higher temperature for the K4M systems. It is suggested that on heating HPMC solutions, the transitions indicated by the thermorheological studies relate to phase separation causing a decrease in moduli, followed by an increase in moduli which may correspond to gelation of the polymer rich phase. This process of phase separation has not been previously considered in the context of the rheology of HPMC thermogelation and may have implications for the behaviour of solutions of this material in a practical environment.
Cereal Chem. 79(5):640–647 Investigations were made to test the effect of two different sourdough starter culture types on wheat dough and bread quality. Two single-strain starter cultures consisting of well-defined strains of lactic acid bacteria (Lactobacillus plantarum, L. brevis) and a traditional mixed-strain sour-dough culture (containing L. crispatus, L. pontis, and Saccharomyces cere-visiae) were evaluated for their effects on the rheological characteristics of wheat dough using both fundamental rheological and standard baking tests. Two other doughs were also evaluated, one which was chemically acidified to a comparable pH value by the addition of lactic acid, and a control which was not acidified. Dynamic oscillation tests were per-formed using a controlled stress rheometer. The phase angle and the absolute value of the complex dynamic modulus were measured for all doughs at frequencies of 0.1–10 Hz. The addition of sourdough prepared using single-strain or mixed-strain cultures significantly increased the phase angle and reduced the complex modulus of the doughs at all fre-quencies (P < 0.05). Significant differences were found between the dough which was chemically acidified and those doughs which were bio-logically acidified. The addition of sourdough effected an increase in loaf specific volume relative to both the chemically acidified and the non-acidified doughs.
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.
Cereal Chem. 84(4):357–364 The objective of this study was to test whether sourdough could improve quality and delay staling of gluten-free (GF) bread. Three strains of lactic acid bacteria used were Lactobacillus plantarum 2115KW, L. plantarum FST 1.11, and L. sanfranciscensis TMW 1.52, and these were subsequently compared with nonacidified control and chemically acidified sourdoughs, batters, and GF breads. Bread characteristics such as pH, total titratable acidity, and crumb hardness (five-day storage) were evaluated. Extrusion (texture analyzer) measurements showed that the sourdoughs became significantly softer during 24 hr of fermentation (P < 0.001). Both LP 2115KW and LP FST 1.11 strains grew better and produced more acid than LS 1.52. Confocal laser-scanning microscopy also revealed a breakdown in the structure of the sourdoughs over time. Crumb hardness increased significantly for all breads (P < 0.05). After five days of storage, two strains yielded significantly softer bread than the nonacidified control (P < 0.05). This was in distinct contrast to the chemically acidified control that at day 5 was significantly firmer than all other breads (P < 0.05). It was concluded that sourdough improves the delay in staling of GF bread, although the positive effects were smaller than those found in wheat bread.
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 possible interaction between hydroxypropylmethylcellulose (HPMC) and gluten proteins has been investigated in order to understand the effect of the HPMC in bakery products. Dynamic oscillatory studies at small deformations indicated that the presence of varying concentrations of HPMC induces a softening effect (decrease in G′ and G″) in the gluten dough. During heating of HMPC–gluten mixtures, HPMC gelation only became evident when a minimum amount of HPMC was present (HPMC/gluten ratio was 0.075), conferring some strength to the gluten dough at 85 °C. The presence of HPMC did not modify the viscoelastic behaviour of gluten dough during cooling, however, at 25 °C, increased G′ and G″ were observed with HPMC. Gluten proteins increased their solubility in sodium dodecyl sulphate in the presence of HPMC, which besides the viscoelastic results, suggests that HPMC could interfere with the protein association and its further aggregation during heating, likely occupying the space of the proteins in the gluten network. Therefore, separate from interactions of starch and HPMC, the HPMC effect on bakery products could be partially due to the functional replacement of the gluten proteins in the gluten network. This effect is intensified after HPMC gelation, and also modifies the protein self-association during baking.
Supplementation of several hydrocolloids with different chemical structure and from diverse origin to the breadmaking process is presented. The effect of hydrocolloids (sodium alginate, xanthan, κ-carrageenan and hydroxypropylmethycellulose) on fresh bread quality and its influence on bread staling were studied. Physical properties (moisture, hardness, volume) and sensory properties of fresh bread and after storage of 24 h were analysed. Hydrocolloids affected in different extent to the fresh bread quality, and concentrations of 0.1% (w/w, flour basis) were sufficient for obtaining the observed effects. Although different improvements were observed associated to specific hydrocolloid, HPMC was the hydrocolloid with an improvement effect on all the parameters tested, specific volume index, width/height ratio, and crumb hardness; in addition good sensory properties for visual appearance, aroma, flavour, crunchiness and overall acceptability was obtained. All hydrocolloids were also able to reduce the loss of moisture content during bread storage, reducing the dehydration rate of crumb. In addition, during storage, alginate and HPMC showed an anti-staling effect, retarding the crumb hardening.
Although traditionally associated with thickening and gelation behaviour, food hydrocolloids also influence the properties of dispersed systems through their interfacial properties. Hence, surface-active hydrocolloids may act as emulsifiers and emulsion stabilisers through adsorption of protective layers at oil–water interfaces, and interactions of hydrocolloids with emulsion droplets may affect rheology and stability with respect to aggregation and serum separation. A review of literature evidence suggests that much of the reported emulsifying capability of polysaccharides is explicable in terms of complexation or contamination with a small fraction of surface-active protein. To support this point of view, the specific cases of gum arabic, galactomannans and pectin are considered in some detail. In mixed protein+polysaccharide systems, associative electrostatic interactions can lead to coacervation or soluble complex formation depending on the nature of the biopolymers and the solution conditions (pH and ionic strength). Protein–hydrocolloid complexation at interfaces can be associated with bridging flocculation or steric stabilisation. As well as controlling rheology, the presence of a non-adsorbing hydrocolloid can affect creaming stability by inducing depletion flocculation.
Gluten free breads often have poor crust and crumb characteristics and the current study was conducted to help alleviate this problem. A commercial wheat starch (Codex Alimentarius) gluten free flour was supplemented with seven dairy powders (0%, 3%, 6%, 9% inclusion rates based on flour weight). Initially a fixed water level was used (trial 1) and the resulting batters were proofed and baked. The breads were tested 24 h after baking. Powder addition reduced loaf volume by circa 6% (P<0.001). Increasing the inclusion levels of the powders decreased loaf volume (P<0.001) with a decrease of 8% for the highest level. Powder addition generally decreased the crumb L*/b* (white/yellow) ratio. Crust L* values were significantly reduced. All of the powders increased crumb hardness (P<0.001) with the exception of demineralised whey powder. Ten and 20% additional water (trial 2) was added to the formulation and the resulting breads had higher volume, and a much softer crust and crumb texture. Sensory analysis revealed a preference for breads containing skim milk replacer, sodium caseinate and milk protein isolate.
Gluten-free bread was prepared from commercial zein (20 g), maize starch (80 g), water (75 g), saccharose, NaCl and dry yeast by mixing above zein's glass transition temperature (Tg) at 40°C. Addition of hydroxypropyl methylcellulose (HPMC, 2 g) significantly improved quality, and the resulting bread resembled wheat bread having a regular, fine crumb grain, a round top and good aeration (specific volume 3.2 ml/g). In model studies, HPMC stabilized gas bubbles well. Additionally, laser scanning confocal microscopy (LSCM) revealed finer zein strands in the dough when HPMC was present, while dynamic oscillatory tests showed that HPMC rendered gluten-like hydrated zein above its Tg softer (i.e. |G*| was significantly lower). LSCM revealed that cooling below Tg alone did not destroy the zein strands; however, upon mechanical impact below Tg, they shattered into small pieces. When such dough was heated above Tg and then remixed, zein strands did not reform, and this dough lacked resistance in uniaxial extension tests. When within the breadmaking process, dough was cooled below Tg and subsequently reheated, breads had large void spaces under the crust. Likely, expanding gas bubbles broke zein strands below Tg resulting in structural weakness.
Isohumulones exert bacteriostatic effects on most gram-positive bacteria. Hop compounds can cross cytoplasmic membranes in undissociated form, being dissociated internally. Transport pathway across cell membranes requires a reasonably hydrophobic solute of moderate size.Hydrophobicities of solutes can readily be determined by measuring partition coefficients, P.Therefore, in order to evaluate the antimicrobial activity of isohumulones and structurally similar molecules, a free energy correlation has been used which allows estimation of log P values. Moreover, the maximum molecular diameter of these molecules has been calculated by using an AM1 semiempirical calculation. A comparative analysis of the antimicrobial potential of the hop derived molecules which might be present in beer is then established.
The dough-leavening power of baker’s yeast, Saccharomyces cerevisiae, is strongly influenced by conditions under which the pressed yeast is maintained prior to bread dough preparation. In this study, the influence of the yeast cell’s pre-treatment with organic acids (malic, succinic, and citric acids) was investigated at a wide range of pH values when the pressed yeast samples were exposed to 30 °C. Increased fermentative activity was observed immediately after pre-treatment of the cells with organic acids. When the pH of the pressed yeast containing added citric acid was raised from 3.5 to 7.5, increases in both fermentative and maltase activities were obtained. Improvements in viability and levels of total protein were also observed during storage in the presence of citric acid, notably at pH 7.5. Glycerol-3-phosphate dehydrogenase activity and levels of internal glycerol also increased in the presence of citrate. On the other hand, pressed yeast samples containing succinic acid at pH 7.5 showed decreased viability during storage despite the maintenance of high levels of fermentative activity, similar to pressed yeast containing malic acid at pH 4.5 and 7.5. Decreases in intracellular levels of trehalose were observed during storage in all cases. Overall, the results of this study revealed the potential benefits of adding organic acids to pressed yeast preparations for baking purposes.
A medium was developed which permitted isolation, apparently for the first time, of the bacteria responsible for the acid production in the 100-year-old San Francisco sour dough French bread process. Some of the essential ingredients of this medium included a specific requirement for maltose at a high level, Tween 80, freshly prepared yeast extractives, and an initial pH of not over 6.0. The bacteria were gram-positive, nonmotile, catalase-negative, short to medium slender rods, indifferent to oxygen, and producers of lactic and acetic acids with the latter varying from 3 to 26% of the total. Carbon dioxide was also produced. Their requirement for maltose for rapid and heavy growth and a proclivity for forming involuted, filamentous, and pleomorphic forms raises a question as to whether they should be properly grouped with the heterofermentative lactobacilli.
A method is described for the determination of the pH of intracellular water based on the distribution of [14C]benzoate (0.01 mM) between intra- and extra-cellular water. Benzoate at higher concentrations (2-10mM) enters the yeast cell in the undissociated form, and its neutralization within the cell can cause a shift of the pH of the intracellular water by more than 1 pH unit. Benzoate causes an accumulation of the two hexose monophosphates of yeast glucose fermentation and a decrease in intermediates beyond phosphofructokinase, suggesting inhibition at this stage. Benzoate also causes a concomitant fall in [ATP]. Phosphofructokinase is inhibited to a greater extent than hexokinase at acid pH. There is a relationship between intracellular pH, phosphofructokinase inhibition and CO2 production, suggesting that the antifungal action of benzoate is caused by an accumulation of benzoate at low external pH, which lowers the intracellular pH into the range where phosphofructokinase is sensitive. The subsequent inhibition of glycolysis causes a fall in [ATP] and thus restricts growth.
Wheat flour is obtained by the milling process, which includes several steps such as cleaning, tempering, and milling. In the tempering the moisture content of wheat grains is increased to 15.5% by adding an adequate amount of water. The addition of different enzymes (cellulase, xylanase, and beta-glucanase) to the tempering solution has been tested in order to modify the quality of the resulting flour. Rheological and fermentative properties were measured by the farinograph, amylograph, and rheofermentometer. The data show that the technological parameters of the resulting flours were greatly modified by the addition of enzymes to the tempering solution. The quality of the fresh bread obtained from the carbohydrase-treated wheat was improved with regard to specific bread volume, bread shape, and crumb firmness. This method is revealed as an excellent tool to ensure a good distribution of the enzymes in the resulting flour, to control dosage during milling, and to obtain flour of specific characteristics according to their final use.
Gluten-free breads are usually characterized by deficient quality characteristics as compared to wheat breads. Problems related to volume and crumb texture are associated with gluten-free breads even when rice flour is used, which seems to be the best raw material for this type of bread. The potential use of cyclodextrin glycosyl transferase (CGTase) as a rice bread improver is presented. The effect of CGTase addition to rice flour on dough rheology and bread quality was investigated. In addition, an experimental design was developed to optimize the levels of CGTase, hydroxypropylmethylcellulose (HPMC), and oil. The addition of CGTase produced a reduction in the dough consistency and also in the elastic modulus. With regard to the rice bread quality, better specific volume, shape index, and crumb texture were obtained. The amount of cyclodextrins in the bread crumb was quantified to explain the action of this enzyme. The data indicate that the improving effect of the CGTase results from a combination of its hydrolyzing and cyclizing activities, the latter being responsible for the release of cyclodextrins, which have the ability to form complexes with lipids and proteins.
Recently, the number of drug substances that are poorly water-soluble has increased dramatically. This makes improving solubility one of the most critical tasks in pharmaceutical development today. In this study, the physicochemical stability of an injectable solution of conivaptan hydrochloride salt was investigated. Because its free form is hydrophobic, the drug substance was solubilized in a co-solvent system, 40% of which was composed of different alcohols. Since the free form is also alkaline, lactic acid was added to the co-solvent system to further improve its solubility. Remarkably, the pH of the solution was found to increase gradually over time. Considering the physicochemical nature of the drug substance, uncontrolled increases in pH would pose a potential threat of reducing solubility and forming precipitates. For this reason, a risk evaluation was performed. The evaluation revealed that the pH increase was caused by the hydrolysis of lactic acid oligomers as well as by the ester formation occurring between lactic acid and the alcohols. High concentrations of lactic acid supplied as an excipient usually contain lactic acid oligomers, which are hydrolyzed into lactic acid monomers upon dilution with water. Commercial software was used to determine the pK(a) values of the lactic acid oligomers, which were found to be lower than that of lactic acid monomers. This indicates that hydrolysis causes the pH to increase. Ester formation consumes the acid, which also causes the pH to increase. However, both hydrolysis and ester formation equilibrated by the 16-month time point when stored at 25 degrees C. This information allowed the upper limit of the pH increase to be determined molecularly, thereby ensuring product quality through the prevention of precipitate formation due to reduced solubility. Increased awareness of the importance of risk evaluation in pharmaceutical development is critical as these kinds of chemical reactions between excipients constitute a potential risk factor, but tend to be overlooked.
This study was conducted to improve the quality and theoretical understanding of gluten-free sorghum bread. The addition of 2% hydroxypropyl methylcellulose improved bread based on 105% water, 70% sorghum flour, and 30% potato starch. Nevertheless, a flat top and tendency toward a hole in the crumb remained. Sourdough fermentation of the total sorghum flour eliminated these problems. Size-exclusion high-performance liquid chromatography demonstrated that during sourdough fermentation, proteins from the dough liquid were degraded to peptides smaller than kafirin monomers (<19 kDa). Laser scanning confocal microscopy showed aggregated protein in bread crumb without sourdough fermentation, whereas with sourdough fermentation, only small isolated patches of protein bodies embedded in matrix protein remained. In oscillatory temperature sweeps, sourdough fermentation caused a significantly higher resistance to deformation (|G*|) after gelatinization of the above batter relative to batters without sourdough. Results suggest that a strong starch gel, without interference of aggregated protein, is desirable for this type of bread.
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