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Influence of modified starches on properties of gluten-free dough and bread. Part II: Quality and staling of gluten-free bread
... These foods slow the digestion of carbohydrates since gastric emptying is a major determinant of postprandial glycemia, attested by the relationship between the blood glucose rise after oral carbohydrate with gastric emptying and the effects of modulation of gastric emptying on postprandial glucose and insulin concentrations) [63]. Additionally, in starch-rich products, the process of starch retrogradation and starch-lipid bindings improve the resistant starch content, which can also reduce their GI [64][65][66]. Therefore, the studies tend to use combinations of different ingredients and processes to improve the nutritional and sensory quality of GFB [21,57,[67][68][69][70][71]. ...
... Various GIs were found as the concentration of the used hydrocolloid was different (0.5%, 1.0%, 2.0%), with HPMC presenting the lowest GIs (65, 60, and 58 respectively). In contrast, Carboxy-Methylcellulose, xanthan gum, apple pectin showed 66,68,66,62,63,65,64,65, and 65, respectively for the three different concentrations [29]. Dietary fibers from apples are known to increase total dietary fiber content, therefore, influencing the GI in foods [82]. ...
... Various GIs were found as the concentration of the used hydrocolloid was different (0.5%, 1.0%, 2.0%), with HPMC presenting the lowest GIs (65, 60, and 58 respectively). In contrast, Carboxy-Methylcellulose, xanthan gum, apple pectin showed 66,68,66,62,63,65,64,65, and 65, respectively for the three different concentrations [29]. Dietary fibers from apples are known to increase total dietary fiber content, therefore, influencing the GI in foods [82]. ...
This study aimed to perform a systematic review and meta-analysis of the glycemic index (GI) of gluten-free bread (GFB) and its main ingredients. The systematic review followed PRISMA guidelines, using seven electronic databases (PubMed, EMBASE, Scopus, Science Direct, Web of Science, gray literature research with Google Scholar, and patents with Google Patent tool), from inception to November 2020. Eighteen studies met the inclusion criteria evaluating 132 GFB samples. Five articles tested GI in vivo, eleven in vitro; and two studies tested both methods. The analysis showed that 60.7% (95% CI: 40.2-78.1%) of the samples presented high glycemic indexes, evi-dencing a high glycemic profile for GFB. Only 18.2% (95% CI: 11.7-27.2%) of the bread samples presented in the studies were classified as a low GI. Meta-analysis presented moderate/low hetero-genicity between studies (I 2 = 61% and <1% for both high and low GIs) and reinforced the proportion of high GIs. Lower GIs were found in formulations based on Colocasia esculenta flour or enriched with fiber, yogurt and curd cheese, sourdough, psyllium, hydrocolloids, enzymes, fructans, and resistant starch, highlighting the efficacy of these ingredients to lower GFBs' GI. GFB tends to present high GI, impacting the development of chronic diseases when consumed.
... These foods slow the digestion of carbohydrates since gastric emptying is a major determinant of postprandial glycemia, attested by the relationship between the blood glucose rise after oral carbohydrate with gastric emptying and the effects of modulation of gastric emptying on postprandial glucose and insulin concentrations) [63]. Additionally, in starch-rich products, the process of starch retrogradation and starch-lipid bindings improve the resistant starch content, which can also reduce their GI [64][65][66]. Therefore, the studies tend to use combinations of different ingredients and processes to improve the nutritional and sensory quality of GFB [21,57,[67][68][69][70][71]. ...
... Various GIs were found as the concentration of the used hydrocolloid was different (0.5%, 1.0%, 2.0%), with HPMC presenting the lowest GIs (65, 60, and 58 respectively). In contrast, Carboxy-Methylcellulose, xanthan gum, apple pectin showed 66,68,66,62,63,65,64,65, and 65, respectively for the three different concentrations [29]. Dietary fibers from apples are known to increase total dietary fiber content, therefore, influencing the GI in foods [82]. ...
... Various GIs were found as the concentration of the used hydrocolloid was different (0.5%, 1.0%, 2.0%), with HPMC presenting the lowest GIs (65, 60, and 58 respectively). In contrast, Carboxy-Methylcellulose, xanthan gum, apple pectin showed 66,68,66,62,63,65,64,65, and 65, respectively for the three different concentrations [29]. Dietary fibers from apples are known to increase total dietary fiber content, therefore, influencing the GI in foods [82]. ...
This study aimed to perform a systematic review and meta-analysis of the glycemic index (GI) of gluten-free bread (GFB) and its main ingredients. The systematic review followed PRISMA guidelines, using seven electronic databases (PubMed, EMBASE, Scopus, Science Direct, Web of Science, gray literature research with Google Scholar, and patents with Google Patent tool), from inception to November 2020. Eighteen studies met the inclusion criteria evaluating 132 GFB samples. Five articles tested GI in vivo, eleven in vitro; and two studies tested both methods. The analysis showed that 60.7% (95% CI: 40.2–78.1%) of the samples presented high glycemic indexes, evidencing a high glycemic profile for GFB. Only 18.2% (95% CI: 11.7–27.2%) of the bread samples presented in the studies were classified as a low GI. Meta-analysis presented moderate/low heterogenicity between studies (I2 = 61% and <1% for both high and low GIs) and reinforced the proportion of high GIs. Lower GIs were found in formulations based on Colocasia esculenta flour or enriched with fiber, yogurt and curd cheese, sourdough, psyllium, hydrocolloids, enzymes, fructans, and resistant starch, highlighting the efficacy of these ingredients to lower GFBs’ GI. GFB tends to present high GI, impacting the development of chronic diseases when consumed.
... However, it is important to eliminate gluten from the diet of patients with celiac disease (Gallagher, Polenghi, & Gormley, 2002;Sabanis, Lebesi, & Tzia, 2009). In order to produce good-quality gluten-free bread, a suitable replacer commonly needs to be added to the bread formulation to mimic its functional properties (Ziobro, Korus, Witczak, & Juszczak, 2012). In the last decades, there has been a considerable interest in improving physical, textural and structural properties of gluten-free breads by incorporating a diverse range of dietary fibers as gluten alternatives, including inulin (Ziobro, Korus, Juszczak, & Witczak, 2013), resistant starch (Ziobro et al., 2012), and cereal brans (Sabanis et al., 2009). ...
... In order to produce good-quality gluten-free bread, a suitable replacer commonly needs to be added to the bread formulation to mimic its functional properties (Ziobro, Korus, Witczak, & Juszczak, 2012). In the last decades, there has been a considerable interest in improving physical, textural and structural properties of gluten-free breads by incorporating a diverse range of dietary fibers as gluten alternatives, including inulin (Ziobro, Korus, Juszczak, & Witczak, 2013), resistant starch (Ziobro et al., 2012), and cereal brans (Sabanis et al., 2009). ...
... Dietary fibers can be added to gluten-free breads not only to increase health benefits, but also to improve their poor sensory quality associated with crumbling texture, friable crumb, lack of flavor and dry mouth feel (Rosell & Santos, 2010;Ziobro et al., 2012). The functionality of the dietary fibers in these products is mainly ascribed to their water-holding capacity, rheological behavior, binding effect, bulking property and ferment-ability (Rosell & Santos, 2010;Coda, et al., 2014). ...
... One of the challenges for formulating gluten-free products is imitating the functional and rheological attributes of gluten-containing products. These attributes can be manipulated by forming a protein gel matrix in the presence of hydrocolloids such as pectin, guar gum, and cellulose-derived products (Ziobro et al., 2012). The viscosity and texture of various food formulations can be manipulated with a single colloid or multiple hydrocolloids. ...
... Hydroxypropylated starch improves the water-holding capacity of bread dough (Miyazaki et al., 2006), while cross-linked starch is a common thickening agent that increases the shear resistance and viscosity of batter (Abdel-Aal, 2009). However, replacing wheat flour with up to 20% modified starch has no significant effect on the water-holding capacity and rheological attributes of most baked goods (Ziobro et al., 2012). Even though modified starch is not typically used as a texture modifier (Pietrasik, 1999), adding modified potato starch improves the color and texture of low-fat sausages (Lui et al., 2008). ...
This study investigated the influence of gluten substitution on the rheological and textural attributes of a soy protein isolate‐based meat analog. Five different hydrocolloids (guar gum (G), K‐carrageenan (C), xanthan gum (X), hydroxypropyl starch (HPS), and crosslinked tapioca starch (CLS)) were added (1%–7% w/w) to the meat analog and compared with a control sample containing 7% w/w gluten (0% hydrocolloid). Adding the hydrocolloids increased the viscosity and degree of plasticity of the meat analog compared with the control sample. Adding more G and C increased the hardness, springiness, cohesiveness, and gumminess of the analog, but the same behavior was not observed with X. The 1% X and control samples had the high levels of hardness and gumminess. Based on the rheological and textural attributes, the blends of 6% C + 1% X and 6% G + 1% X have the most potential for replacing gluten in the meat analog.
... decrease in hardness) [37 ]. On the other hand, highamylose maize starch, used to increase the amount of resistant starch [12,38] as it gelatinizes at temperatures higher than 100 C, also results in detrimental effects on the specific volume and, sometimes, on textural properties, which could be due to the effect of the full integrity of its relatively large size granules (20 mm approx.) after baking. ...
... The effect of chemically modified starches, which are also a source of resistant starch, on gluten-free bread staling has received little attention, although there are some studies showing their positive effects at slowing down crumb staling. Thus, the incorporation of 15% acetylated distarch adipate and hydroxypropyl distarch phosphate minimized loss of hardness and cohesiveness during storage [38]. Depending on the inclusion level, these starches can even slightly improve bread specific volume and their initial crumb texture (more cohesive and elastic). ...
The gluten-free bread (GFB) market is steadily growing. Nonetheless, GFB-making still remains more of an art than a science. Although there are studies showing the effect of certain starchy materials on the final GFB quality, mechanistic understanding on the fundamental principles governing the mesoscale structural changes and interactions of starchy tissues during the different stages of processing is limited. This work highlights the importance of understanding GFB as a multistage, thermodynamically unstable system and the enormous potential of starchy ingredients to stabilize it (from batter to retail-packed long-self life GFB). This review will also expand on the structuring potential of starchy flour particles, starch granules and dispersed starch molecules to improve GFB quality in terms of loaf specific volume and crumb hardness, cohesiveness, elasticity and staling.
... This is accompanied by a decrease in average cell size and an increase in average cell number. [73] Acetylation of starch is an important substitution method used for thickening GF food products. [15] Like hydroxypropylated starch, acetylated distarch adipate could enhance the volume of GF bread. ...
... A slight decrease in the hardness and chewiness of the crumb was also observable on the day of baking. [73] Application of acetylated starch in cake batter could increase batter viscosity, cake volume, and whiteness of crust. [15] When high and stable viscosity is required in food, cross-linked starches are used as the thickener. ...
In celiac patient exposure to even only a small amount of gluten can lead to malabsorption of some important nutrients including calcium, iron, folic acid, and fat-soluble vitamins because of small-intestine inflammation. A strictly followed gluten-free (GF) diet throughout the patient's lifetime is the only effective treatment for celiac disease; however, elimination of gluten from cereal-based product leads to many technological and nutritional problems. This report discusses different substitutes to replace gluten functionality and examines the economic and social impacts of adherence to a GF diet. Better knowledge about the molecular basis of this disorder has encouraged the search for new methods of patient treatment. The new and common GF sources and different challenges encountered in production and consumption of these products and different solutions for improving their properties are discussed in this review.
... The introduction of the acetyl group to starch structure increased the steric hindrance, which allowed more water to infiltrate into the amorphous region of starch particles, resulting in the increased specific volume of bread. 35 However, a further increase of the acetic anhydride concentration to 60 g kg −1 resulted in a lower value. The addition of crosslinked starch particles with the lowest degree of crosslinking increased the specific volume to the highest value among all samples. ...
BACKGROUND
Starch is the main component of quinoa seeds. However, quinoa starch has poor solubility in cold water and poor mechanical resistance and is easily aged, which limit its application. Therefore, modification of its structure to improve its functional properties is necessary.
RESULTS
This research used acetic anhydride and sodium trimetaphosphate to modify the structure of starch molecules and investigated their influence on bread quality. The results showed that both esterification and crosslinking prevented the aggregation behavior of starch molecules. Moreover, they both decreased the gelatinization enthalpy change and relative crystallinity of the starch. Compared with native starch, modification significantly decreased the gelatinization temperature from 57.01 to 52.01 °C and the esterified starch exhibited the lowest enthalpy change with a 44.2% decrease. Modified starch increased the specific volume and decreased the hardness and chewiness of bread. Modification did not influence the moisture content in bread but impacted the water retention capacity, depending on the degree of modification. Low and medium degrees of modification improved the water retention capacity during storage. By contrast, a high degree of modification (10 g kg⁻¹ crosslinking agent) decreased the water retention capacity. The dually modified quinoa starch (esterified and crosslinked) showed no influence on the textural properties of bread.
CONCLUSION
This study demonstrated that both esterification and crosslinking significantly improved the functional properties of quinoa starch. Crosslinked or esterified quinoa starches have the potential to improve the textural properties of bakery products. © 2024 Society of Chemical Industry.
... This might also contribute to the higher specific volumes noted for the sourdough breads compared to the control (Table 4), as previously suggested by other authors [19,20,78,79]; high loaf volumes can also contribute to the crumb softness (open crumb structure). The crust hardness was similar for all sourdough-fortified breads, but lower than CB throughout the entire storage period (Figure 5b). ...
A traditional Greek sourdough, based on the fermentation of chickpea flour by an autochthonous culture, was evaluated as a wheat bread improver. The dominant indigenous microflora (Clostridium perfringens isolates) was identified by 16S rDNA analysis, and a selected strain (C. perfringens CP8) was employed to ferment chickpea flour to obtain a standardized starter culture (sourdough) for breadmaking. In accordance with toxin-typed strain identification, all isolates lacked the cpe gene; thus, there is no concern for a health hazard. Loaf-specific volumes increased with the addition of liquid, freeze-dried, and freeze-dried/maltodextrin sourdoughs compared to control bread leavened by baker’s yeast only. Following storage (4 days/25 °C), the amylopectin retrogradation and crumb hardness changes (texture profile analysis) revealed a lower degree of staling for the sourdough-fortified breads. Modifications in the protein secondary structure of fortified doughs and breads were revealed by FTIR analysis. High amounts of organic acids were also found in the sourdough-supplemented breads; butyric and isobutyric acids seemed to be responsible for the characteristic ‘butter-like’ flavor of these products (sensory analysis). Overall, the addition of liquid or freeze-dried chickpea sourdough in wheat bread formulations can improve the specific volume, textural characteristics, and sensorial properties of loaves, along with extending bread shelf life.
... Hydroxypropyl distarch phosphate had the greatest effect on viscoelasticity, with a slightly harder texture at increased additions and a more uniform effect overall. Ziobro et al. (2012) added modified starch (acetylated distarch adipate and hydroxypropyl distarch phosphate) to bread and found that the starch crumb structure became more elastic, and the hardness and chewiness of bread crumbs decreased slightly. However, after several days of storage, the texture characteristics gradually approached those of the control group. ...
This study investigated the effects of extrusion on the physical properties of glutinous rice and addressed the challenges associated with its hardened texture and reduced taste in glutinous rice products by adding extruded glutinous rice to assess their anti‐retrogradation effect compared with different improvers. Glutinous rice flour with different gelatinization degrees was obtained by changing the initial moisture content of glutinous rice grains before extrusion, and their physicochemical properties and the effect of adding them to rice products were analyzed. Results showed that with the increase in moisture content, the viscosity, water absorption index of extruded glutinous rice flour, and product viscosity increased, while the gelatinization degree, water solubility index, and product elasticity decreased, and the hardness of the rice products showed a trend of first decreasing and then increasing. Twenty percent moisture content of glutinous rice products showed the best properties mentioned above. The effects of adding different improvers on retrogradation degree, quality characteristics, microstructure, and moisture migration of glutinous rice products were analyzed by texture profile analysis, sensory evaluation, scanning electron microscopy, and low‐field nuclear magnetic resonance. It was found that soybean polysaccharides, xanthan gum, and extruded glutinous rice flour had better anti‐retrogradation effects, while colloid and soybean polysaccharides provided a tighter and more three‐dimensional internal structure to the rice products. Our study showed that extruded glutinous rice flour had good anti‐retrogradation properties and little effect on flavor and taste, but it would increase the roughness and viscosity of the products, which had advantages and disadvantages compared with other improvers.
... The limited research agrees that the effects of using modified starches will depend on the type of modification they have been subjected to . However, some cross-linking starches can improve the volume and texture of breads, reducing their hardness and increasing their cohesiveness (Román, Reguilón, Gómez, & Martínez, 2020;Ziobro et al., 2012). These changes are the result of modifications in the pasting properties of starches which -after gelatinization and retrogradation-contribute to crumb texture (Román et al., 2021). ...
There is an increasing demand for gluten-free products around the world because certain groups of people, which have increased in the last decades, need to eliminate gluten from their diet. A growing number of people consider gluten-free products to be healthier. However, making gluten-free products such as bread is a technological challenge due to the important role of the gluten network in their development. However, other products, such as cakes and cookies usually made with wheat flour, can easily be made with gluten-free starches or flours since gluten does not play an essential role in their production. To replace wheat flour in these elaborations it is necessary to resort to gluten-free starches and/or flours and to gluten substitutes. Additionally, it can be convenient to incorporate other ingredients such as proteins, fibers, sugars or oils, as well as to modify their quantities in wheat flour formulations. Regarding gluten-free flours, it will also be necessary to know the parameters that influence their functionality in order to obtain regular products. These problems have originated a lower availability of gluten-free products which have a worse texture and are less tasty and more expensive than their homologues with gluten. These problems have been partially solved thanks to research on these types of products, their ingredients and their production methods. In recent years, studies about the nutritional improvement of these products have increased. This chapter delves into the main ingredients used in the production of gluten-free products, the processes for making gluten-free breads, cakes and cookies, and the nutritional quality of these products.
... Starches can be modified by heating of the starch solution or by heating in the dry state; the heating can be performed by drying or extrusion. Chemical modification of starch is also possible [58]. For gluten-free products, starches with good water absorption and slow retrogradation are selected. ...
Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods suitable for a gluten-free diet is increasing. Bread and bakery products are an essential part of the daily diet. Therefore, new naturally gluten-free baking ingredients and new methods of processing traditional ingredients are sought. The study discusses the use of additives to replace gluten and ensure the stability and elasticity of the dough, to improve the nutritional quality and sensory properties of gluten-free bread. The current task is to extend the shelf life of gluten-free bread and bakery products and thus extend the possibility of its distribution in a fresh state. This work is also focused on various technological possibilities of gluten-free bread and the preparation of bakery products.
... In general, higher Cold-PVisc and FinalVis occur due to the reassociation of amylose molecules during the cooling phase [5]. Also, they are related to the final texture of the product, determining food quality and acceptability, especially for foods that need to be stored for long periods [60]. In the present study, the LD block from SNP S18_2907312 to S18_3567816 had a high additive effect on these traits; this might support early selection of genotypes to improve these attributes. ...
An understanding of cassava starch paste properties (CSPP) can contribute to the selection of clones with differentiated starches. This study aimed to identify genomic regions associated with CSPP using different genome-wide association study (GWAS) methods (MLM, MLMM, and Farm-CPU). The GWAS was performed using 23,078 single-nucleotide polymorphisms (SNPs). The rapid viscoanalyzer (RVA) parameters were pasting temperature (PastTemp), peak viscosity (PeakVisc), hot-paste viscosity (Hot-PVisc), cool-paste viscosity (Cold-PVisc), final viscosity (FinalVis), breakdown (BreDow), and setback (Setback). Broad phenotypic and molecular diversity was identified based on the genomic kinship matrix. The broad-sense heritability estimates (h2) ranged from moderate to high magnitudes (0.66 to 0.76). The linkage disequilibrium (LD) declined to between 0.3 and 2.0 Mb (r2
... For this attribute, treatments with teff flour improved consumers' acceptability. These results are in agreement with other previous findings stating that dietary fibres can be added to gluten-free breads not only to be healthier, but also to improve sensory characteristics associated with flavour, dry mouth sensation and crumbling texture (Ziobro et al., 2012). The interaction between xanthan gum and certain flours is dependent on some factors, such as the pH level and heat, among others. ...
This study assessed physicochemical parameters of high fibre and gluten‐free breads made with teff and associated flours. Four breads samples were developed: wheat flour (T1), teff flour (T2), teff flour + cassava starch + rice flour (T3 and T4). Hedonic evaluation of sensory attributes characterising the samples was performed by coeliac and non‐coeliac subjects. Breads made with different percentages of teff flour showed huge amount of total and insoluble fibres. The wheat bread presented the highest values for pH and the texture parameters analysed, except for crumb hardness and elasticity. The sensory analysis showed that all samples made with teff were well accepted by coeliac and non‐coeliac subjects. Purchase intention and the acceptability index suggested a potential market success for the developed products. Teff flour showed promising use for its technological and nutritional values as well as sensory properties, supporting the hypothesis that it is possible to develop new gluten‐free bakery products without decreasing consumers’ satisfaction.
... Miyazaki et al. (2004) determined that maltodextrin with higher DE value is more effective in reducing the retrogradation as compared to maltodextrin with lower DE. Ziobro et al. (2012) formulated GF bread by using chemically modified starch such as hydroxypropyl distarch phosphate and acetylated distarch adipate to obtain elastic crumb with increased loaf volume. Christa et al. (2009) observed that buckwheat flour starch resulted in better water holding capacity as compared to wheat and potato starch which could be significantly responsible for the enhancement in specific volume of the loaf. ...
Use of additives in gluten-free breads is mainly to improve the properties vital to quality bread making as the alternative ingredients used could not mimic wheat gluten functionality. Incorporation of additives in dough, therefore improve the organoleptic properties by imitating some of the functions of wheat gluten. Most commonly used additives are hydrocolloids, enzymes, emulsifiers, dietary fibre, proteins, starch, salts, acids and minerals. These agents, in general help to retain carbon dioxide gas released from yeast fermentation during proving and accomplish binding of starch granules thereby improving dough cohesiveness. Hydrocolloids prevent staling of gluten-free bread and improve its sensory and structural characteristics. Emulsifiers have proven to be beneficial in improving texture and softness of bread crumb and crust and enhancing loaf volume. Dietary fibre enhances color and loaf volume in gluten-free bread. Enzymes increase the functionality of proteins and improve dough handling properties. The gluten-free breads are fortified with vitamins like B and D, and minerals (calcium, iron, zinc and magnesium) in wake of their low nutritional, vitamins and mineral content.
... Acetylated distarch adipate and hydroxypropyl distarch phosphate increase the volume of gluten-free breads. Textural parameters like hardness and gumminess of gluten-free breads decrease by the incorporation of acetylated distarch adipate and hydroxypropyl distarch phosphate (Ziobro et al., 2012). ...
Starch has a significant role in the development of gluten-free breads. The physico-chemical and functional properties exhibited by starch directly influence the development of gluten-free breads. The performance of starch in such breads depends upon the chemical composition (amylose, lipid, protein and phosphorus), pasting, gelatinization, swelling, solubility and morphological properties. Gelatinization and pasting properties of starch have a significant role in the development of volume in the gluten-free breads. Damaged form of the starch enhances the action of amylase enzyme, which improves the rate of the fermentation process. Resistant starch (RS) improves the nutritional properties of gluten-free breads by reducing the glycemic index. Upon modification, the physicochemical and functional properties of starch are enhanced. The incorporation of physically and chemically modified starch significantly changes the textural and retrogradation properties of the gluten-free breads. Most of the modified starch reduces the staling of gluten-free breads by reducing the retrogradation.
... Chemically modified starches stabilize the crumb structure, diminish the retrogradation tendency, and thus delay bread staling. On the other hand, the excessive addition of some types of starch (e.g., cross-linked) could result in an unacceptable increase of crumb hardness [10]. ...
The study focused on the influence of starch modified by octenyl succinic anhydride (OSA) on the rheological and thermal properties of gluten-free dough containing corn and potato starch with the addition of pectin and guar gum as structure-forming substances. The starch blend used in the original dough recipe was partially (5% to 15%) replaced with OSA starch. The rheological properties of dough samples were determined, and the properties of the resulting bread were analyzed. It was found that the dough samples behaved as weak gels, and the values of storage and loss moduli (G′ and G″, respectively) significantly depended on angular frequency. Various shares of OSA starch in recipes modified dough in different ways, causing changes in its rheological characteristics. The introduction of OSA starch preparations resulted in changes in the bread volume and physical characteristics of the crumb. All the applied preparations caused an increase in bread porosity and the number of pores larger than 5 mm, and there was a parallel decrease in pore density. The presence of OSA starch preparations modified bread texture depending on the amount and type of the applied preparation. The introduction of OSA starches in gluten-free bread formulation caused a significant drop in the enthalpy of retrograded amylopectin decomposition, indicating a beneficial influence of such type of additive on staling retardation in gluten-free bread.
... Therefore, rice flour is mixed with different starches such as corn, tapioca, potato, cassava, sorghum, millet or GF wheat starch for better results (Mancebo, 2015;Kim, 2015;Kang, 2015). These starches show high variability in morphology, gelatinization behaviour, and viscosity yielding resulting major impact on specific volume, hardness, elasticity, and chewiness of bread crumbs (Khoury, 2018;Ziobro, 2012;Horstmann, 2016). The addition of 20-30% potato starch to rice flour improved the viscosity parameters, uniform air cells, colour, and delayed starch retrogradation and overall sensory acceptability (Kim, 2015). ...
Consistent gluten consumption leads to one of the most prevalent immune-mediated disorders i.e. celiac disease (CD). Gluten derived from wheat, rye and barley exhibit antigenic properties that may promote immune reactions in some receptive individuals. Hence, a life-long gluten-free diet (GFD) is being recommended as the best therapeutic treatment. Nevertheless, several research fonts have revealed that gluten-free (GF) products play a vital role in the diet, but bakery goods, especially gluten-free bread (GFB) indicate technological challenges and demonstrate sensory, nutritional and quality imbalances. To overcome these issues, numerous investigations such as raw materials or processing technologies are being carried out. To the best of our knowledge, to date no permanent solution has been evolved for replacing the gluten completely, though the combination of certain ingredients, additives and technologies are providing promising results, keeping the door open for further improvements. This review aims to collect recent information on approaches, improvements and still existing gaps in GF bread making.
... Overall, the cereal starches such as wheat, corn, and rice contained a lower moisture level than the tuber starches (potato and tapioca starch). The selected starch type influences the dough's water absorption and rheological parameters, pasting characteristics of starch, and texture and staling of the obtained crumb [76,118,119]. ...
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.
... Therefore, a significant challenge in improving the quality of gluten-free bakery products is to modify the recipe and/or technology in order to reduce bread staling (El Khoury et al. 2018;Moradi et al. 2020). For this purpose, amylases or maltodextrins may be used (Witczak et al. 2010), together with some chemically modified starches or waxy starch (Witczak et al. 2019;Ziobro et al. 2012), gluten-free proteins in combination with transglutaminase , or some food emulsifier (Gray and Bemiller 2003). ...
The aim of the study was to check the possibility of using potato flakes (Solanum tuberosum L.) as a structure-forming agent in gluten-free bakery, and for evaluate its influence on staling retardation. To this end corn and potato starch (in a ratio 4:1) present in gluten-free formulation was partially (i.e., 10, 15, 20%) replaced with potato flakes, and the effect of such modification on the rheological properties of the dough, quality of the bread and its staling rate was evaluated. The presence of potato flakes in formulation modifies rheological properties of the dough, causing the increase of storage and loss moduli and zero shear viscosity, together with a decrease of shear compliance, which corresponds to structure strengthening and improved water absorption and swelling of solids present in the recipe. Structural changes in crumb were reflected by lower hardness, springiness and chewiness in comparison to control sample, which were also limited throughout the storage period. The presence of this raw material significantly reduced the enthalpy of retrograded amylopectin, which together with a decrease in bread hardness, signifies that such addition could be an effective factor reducing staling of gluten-free bread based on starch.
... However, gluten plays an important role for the properties of flour in bakery industry and thus strongly affects the properties of bakery products. To mimic the oral perception of normal bread, a diverse range of dietary fibers has been investigated as gluten alternatives in the past decades, including inulin 205 , resistant starch 206 , and cereal brans 204 . ...
An artificial, foreign material which is inserted into the human body while surgery or diagnostics always bears the risk of causing complications: those not only include mechanically induced inflammations and damage, but also foreign body reactions or device-associated exogenous infections from temporary clinical implants such as urinal and vascular catheters or tracheal tubes. The latter, according to the World Health Organization (WHO) – alone in the EU – cause annually about three billion euro of community expenses reflecting six million days of additional hospital stay. For patients, the side-effects caused by medical devices and implants reach from simple inconvenience to chronic inflammations and further to severe, life-threatening complications such as pneumonia, bacteremia, or sepsis. In this thesis, a three-headed strategy is presented that aims at simultaneously tackling different roots of health care-associated inflammations and infections. First, by employing hydrated biomacromolecules as lubricious coatings for medical devices, friction-induced tissue damage and inflammatory responses are reduced. Furthermore, those polymer-bush coatings are shown to have intrinsic anti-biofouling properties, thus reducing the unwanted deposition of proteins, bacteria and cells. In the third and last step, this strategy is extended by an active component: A smart mechanism is designed, that allows for the liberation of two independent antibiotic doses to overcome both, immediate postoperative and recurring infections. All strategy aspects applied here can be achieved in several ways, e.g. using different macromolecules on different substrates or different drugs, thus rendering these approaches extremely versatile. Therefore, the findings of this thesis hold great potential to go beyond the borders of academic research to provide real benefits in daily clinical practice, and thus to improve real peoples’ lives.
... It is more likely that increased dough viscosity can cause decrease of consumable gum in case of using the gelatinized flour. Ziobro et al. (2012) found similar results based on a study of the effect of modified starches on gluten-free bread and dough properties and said that use of modified starch could cause an increased amount of porosity than simple starch in glutenfree products formulation by decreasing size, increasing gas cells and their homologous distribution in product texture. In addition, corn starch contains about 25% amylose and 75% amylopectin, because amylopectin, due to its lateral branches, can improve the volume, increase the smoothness of gaseous cells and porosity, and ultimately create a coherent structure in the final product (Lopez et al., 2004;Rathnatake et al., 2018). ...
In this study, pre-gelatinized simple corn flour with microwave and three levels of Balangu Shirazi gum were used in producing gluten free bread. The substructure of two types of flour was evaluated using the electronic microscope. The properties of bread samples including moisture, specific volume, porosity, crust color, texture and overall acceptance were studied. The results of electronic microscope showed that the granular structure of corn flour was coherent. However, the granular structure of pre-gelatinized corn flour had more structural expansion and swell because of demolished heat. In addition, samples containing pre-gelatinized corn flour and 2% Balangu Shirazi gum had the highest humidity in the first (22.5%) and third (19.4%) day. The highest porosity (23.3% and 23.5%) and specific volume (4.9 and 5.1 cm3 /g) and the minimal texture firmness were observed within 1 day after manufacturing (4.8 & 4.9 Newton) in samples containing pregelatinized corn flour and two levels of Balangu Shirazi gum (1% and 2%). Moreover, the results showed that increased L* colorful component (52% increase) caused by using the pre-gelatinized corn flour and raising the consumption level of gum. The presence of gum didn’t have a significant impact on two colorful components such as a* and b*. The use of pregelatinized corn flour resulted in decreasing b* colorful component. Also, sensory evaluations gave the highest score of overall acceptance to samples containing pre-gelatinized corn flour and two levels of Balangu Shirazi gum (1% and 2%).
... The uniform distribution of bubble formation and not too large, will produce a soft texture on the gluten free cake products produced. Hojjatoleslami and Azizi [28] conducted a study on the manufacture of gluten free cake by producing optimum bulk density and porosity with the use of 1% tragacant and 1% xanthan gum Furthermore, Ziobro et al [35] stated that due to having more volume of the cake samples prepared with different percentages of xanthan and tragacanth, higher porosity in these samples compared to the control seems logical. The increase in porosity amount is due to increase in the size and number of gas cells or bubbles and their uniform distribution in the product's texture. ...
The technology of the gluten free production process has begun to be studied in order to prevent the occurrence of ciliac disease or inflammation of the digestive tract. The absence of gluten which can increase the viscosity and extension characteristics of bakery products is needed to improve the quality of bakery products. Hydrocolloid is a food additive that is known to have characteristics that can increase the viscosity of the dough and improve the quality of gluten free bakery products. In this paper try to examine the opportunities of several hydrocolloids and their characteristics on the quality of gluten free bakery products produced. The study in this paper is expected to provide benefits in the development of gluten free bakery products in general.
... Cargill also offers a range of stabilized RS4 starches (C PolarTex, C StabiTex, C Tex), subjected to different chemical modifications (hydroxypropylated, acetylated, phosphorylated starch, and so on). Several research works have focused on the influence of these chemically modified RS starches in RS content, glycemic index, and quality of breads [103][104][105][106][107][108][109][110][111]. Chemically modified starches preserve their RS property during conventional food hydrothermal processing and, therefore, can significantly increase the RS content in bread. ...
Bread is categorized as having a high amount of rapidly digested starch that may result in a rapid increase in postprandial blood glucose and, therefore, poor health outcomes. This is mostly the result of the complete gelatinization that starch undergoes during baking. The inclusion of resistant starch (RS) ingredients in bread formulas is gaining prominence, especially with the current positive health outcomes attributed to RS and the apparition of novel RS ingredients in the market. However, many RS ingredients contain RS structures that do not resist baking and, therefore, are not suitable to result in a meaningful RS increase in the final product. In this review, the structural factors for the resistance to digestion and hydrothermal processing of RS ingredients are reviewed, and the definition of each RS subtype is expanded to account for novel non-digestible structures recently reported. Moreover, the current in vitro digestion methods used to measure RS content are critically discussed with a view of highlighting the importance of having a harmonized method to determine the optimum RS type and inclusion levels for bread-making.
... Hardness (20.96 ± 0.85 N), elasticity (0.81 ± 0.01), cohesiveness (0.29 ± 0.01), gumminess (6.01 ± 0.28), chewiness (4.89 ± 0.24) and adhesiveness (not detected) of the optimal bread, reflect a good quality bread considering literature reports (Machado et al., 2015;Ronda et al., 2015;Ziobro et al., 2012). ...
The bread making aptitude of five rice flours (native and gelatinized) and five gluten substitutes (GS) were prior tested and the best ingredients for mixture design were set. Native flour with a wide distribution of particle size, xanthan gum (XG), guar gum (GG) and sodium alginate (SA) were selected due to their good performance. The effect of formulation on bread volume (BV), cell area fraction (CAF) of breadcrumb and dough rheology was determined by using a simplex centroid mixture design with constrain (2.1 g of GS/100 g of flour). A significant effect of formulation on viscoelasticity of dough was observed. A non-linear relationship between BV and dough viscosity was found with maximum BV at 60000 Pa.s. The optimum formulation, from XG to GG mass ratio of 0.71, yields maximum values of BV (4.07 ml/g of flour) and CAF (29%); optimum bread presented good textural attributes and a slightly toasted crust.
... Glycerin or glycerol is also added in 15% of the breads; this is a moistening agent that reduces water loss during storage and prevents the breads from excessive drying. It also helps reduce water activity, and, thus, the risk of microbial growth, as demonstrated in wheat breads (Zhou, Qian, Meng, Gao, & Lu, 2016). In the case of wheat breads, the incorporation of glycerol can reduce the specific volume due to interaction with gluten, however, so far no studies have been done on GFBs. ...
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.
... To date, various food additives have been applied to bread and other bakery foods to retard staling. For examples, emulsifiers (Purhagen, Sjöö, & Eliasson, 2012), modified starch (high amylose corn starch, acetylated distarch adipate and hydroxypropyl distarch phosphate) (Ziobro, Korus, Witczak, & Juszczak, 2012) and other components (β-cyclodextrin) (Tian et al., 2009) have been investigated and their potential to prevent staling process have been assessed. Those additives could decrease the moisture loss, soften the texture, and interact with the starch granules to prevent the migration of the starch chains. ...
... This was probably due to the grain starch gelatinization, which led to water absorption and a disorder of chains of amylose and amylopectin (Ribotta et al., 2003). Subsequently, the breaking of the granule results in a decrease in stress, due to the release of polymers to the outside of the starch granule (Ziobro, 2012). In contrast, at 3 or 6 min of part-baking time, there was not a maximum peak of G' , and the curves decreased slightly with temperature, the most of the starch had already gelatinized due to the baking (2019) temperature. ...
Rheological studies in food have been shown that affect chemical changes in a food process. In bread making, dough viscoelasticity studies reflect the chemical changes produced by the phenomena performed in baking, and they are reflected in bread volume. The aim of this research was to study the effect of the freezing rate, part-baking time and storage time on the viscoelastic properties and specific volume of part-baked bread and the specific volume of bread completely baked. Water-flour dough was made for viscoelastic evaluations. Formulated dough for part-baked bread was baked for 0, 3 or 6 min, then frozen at two freezing rates: slow (0.15°C/min) or fast (1.48°C/min) and stored for 56 days. Every 14 days, par-baked bread frozen samples were thawed for rheological evaluations that included: elastic moduli (G´), viscous moduli (G¨) and Tan δ. Another part of the thawed samples was re-baked (complete baked) to complete 10 min and the specific volume of bread was measured. A 3x2x5 factorial design experiment was used. An analysis of variance was carried out with 95% confidence level. The elastic moduli (G’) increased with part-baking time. Part-baking time decreased Tan δ, increasing the elasticity in dough and part-baked bread. Part-baking time decreased gelatinization temperature peak in all frozen storage time. A longer storage time resulted in an increase in the elasticity of dough and part-baked bread. The specific volume of bread increased with part-baking time, however, this parameter decreased with storage time.
... It was analyzed the pH by mixing 15 g of sample in 100 mL of distilled water according to AOAC 945.42 (2012); it was determined the specific volume (mL/g) through Ziobro et al. (2012). It was determined hardness with a texture analyzer (EZ TEST SM-500N-168, Shimadzu) by the firmness test, it was applied a uniaxial compression up to 50% of high and velocity of 60 mm/min. ...
In this study, physicochemical (moisture, ash, protein, fat, fiber and carbohydrates), physical (specific volume, pH and hardness) and sensorial properties (preference testing with untrained sensory panels) were evaluated in cottage Diabolines and Diabolines obtained under standard conditions the process. A completely randomized experimental design with three replicates was applied, it was analyzed the data with ANOVA and Tukey test (p<0.05). Results showed that cottage Diabolines and Diabolines obtained under standard conditions did not have significant differences in ash, fiber, carbohydrates, pH, hardness and lightness. They were found significant differences in moisture, fat, protein, specific volume and color (h, a* and b*) in the samples evaluated, but not in the sensorial testing. Production of Diabolines obtained under standard conditions helps to control the most important variables in the process and final product homogeneity; which are part of the requirements in the Colombian Technical Norms (NTC 1241) and contributein a higher protein and lower fat content than the cottage Diabolín.
... The use of modified starches has also been investigated in the framework of gluten-free products. Acetylated distarch adipate and hydroxypropyl distarch phosphate were found to increase bread loaf volume, produce a more elastic bread crumb, and result in a slight decrease in hardness and chewiness of the bread crumb [23]. ...
Consumers, food manufacturers and health professionals are uniquely influenced by the growing popularity of the gluten-free diet. Consumer expectations have urged the food industry to continuously adjust and improve the formulations and processing techniques used in gluten-free product manufacturing. Health experts have been interested in the nutritional adequacy of the diet, as well as its effectiveness in managing gluten-related disorders and other conditions. In this review, we aim to provide a clear picture of the current motivations behind the use of gluten-free diets, as well as the technological and nutritional challenges of the diet as a whole. Alternative starches and flours, hydrocolloids, and fiber sources were found to play a complex role in mimicking the functional and sensory effects of gluten in gluten-free products. However, the quality of gluten-free alternatives is often still inferior to the gluten-containing products. Furthermore, the gluten-free diet has demonstrated benefits in managing some gluten-related disorders, though nutritional imbalances have been reported. As there is limited evidence supporting the use of the gluten-free diet beyond its role in managing gluten-related disorders, consumers are urged to be mindful of the sensorial limitations and nutritional inadequacies of the diet despite ongoing strategies to improve them.
Gluten network plays different roles according to the bakery or pasta products that are produced. While it is the key element for obtaining bread and pasta, it is less crucial for obtaining cookies and sweet batter-based products, such as cakes and muffins. In this regard, obtaining the gluten-free (GF) counterparts of the former products is more challenging than for the latter. This chapter will address the use of the most common additives used both in the laboratory and the industry for the development of GF products. Non-starch polysaccharides, modified starches, proteins, enzymes, emulsifiers and antimicrobial agents are covered. Focus is on the most popular bakery products such as bread, cookies, cakes, muffins, and pasta. The main differences with the applications of these additives in wheat-based products are discussed. A nutritional perspective is also included.KeywordsPolysaccharidesHydrocolloidsAnimal proteinsPlant proteinsEnzymesEmulsifiersAntimicrobialsBreadSweet bakery productsPasta
The sol-gel performance of wheat starch (WS) is of great importance for the processing and quality management of flour-based products. Herein, how acetylated starch (AS) inclusion modulates those properties of wheat starch-based system was understood using different techniques, e.g., rheological analysis and X-ray diffraction (XRD). Compared with WS alone, the resultant WS-AS binary system exhibited lower setback viscosity (corresponding to inhibited starch retrogradation as verified by XRD), zero-shear viscosity, moduli, and gel strength, accompanied by a suppressed sol-gel transition. Also, from thixotropy tests, the binary system with AS (WS-8%AS) presented
the weakest thixotropy in hysteresis loop and a greater in-shear recovery property (as indicated by the three interval thixotropy test (3-ITT)), and the systems containing 6%–8% AS were proved to show good sol-gel properties. The property improvement could be related to the inhibited retrogradation, according to correlation analysis. In addition, the gel freeze-thaw stability of WS-AS systems was reduced as compared to WS, probably related to phase separations. The present information would facilitate the design of wheat starch-based matrices with regulated quality attributes.
Acorn is the fruit of holm oak (Quercus rotundifolia), being mainly used nowadays to feed animals, however a substantial part remains in the fields without any valorization. Underexploited crops are gaining new interest, driven by food security concerns and health benefits potential as well. In the present work, it was studied the physicochemical characteristics and functional perspective of acorn flour, as an ingredient for human diet. The study included nutritional composition analysis, phenolic compounds profile through HPLC, starch content and its microstructure, fibre, and pasting properties assessment. Acorn flour presented a high content in fat, particularly monounsaturated and polyunsaturated (oleic and linoleic acids), and high minerals content in particular K. Concerning phenolic profile, rutin, catechin, ellagic acid, gallic acid, and syringic acid were identified. In regards to technological profile, fibre was mainly insoluble, with around 11%, and starch content was 50%. Its pasting behaviour revealed a high gelatinization temperature (85 °C), with low breakdown, and higher retrogradation consistency. These results show acorn flour potential as a valuable and sustainable multipurpose food ingredient.
A rising demand for gluten-free foods is triggered by growing cases of celiac disease, but also by a trend towards removing all potentially allergenic proteins in a diet. It’s a known fact that gluten elimination impacts the product structure and texture significantly. It is difficult to alter a gluten-free product recipe that would offer a product comparable to conventional food. One of the key components of the gluten-free product is the starch of a specific botanical origin. Additionally, their properties may be changed by compatible shape and texture-forming ingredients or additives, including multiple texturizing aids. The function of starch is often significant in these structures, as its proper choice and Treatment may have a direct impact on the finished products. An evaluation of the literature identifies starch as a key component in gluten-free food items. This starch structure shows variations between different forms of this biopolymer and their effect on the characteristics of the goods.
Gluten Free bread is gaining popularity these days due to the upsurge cases of gluten intolerance. But, development of gluten bread is itself a challenge due to the absence of gluten, which is well known as a heart of bread. Additives can be added to overcome these challenges but again, due to their chemical origin, their use is limited. To overcome such issue and to maintain the acceptability of gluten free bread among consumers technological modifications are carried out in the food processing industry by various techniques like enzymatic modification, high pressure processing, sourdough fermentation, extrusion technology, germination, heat treatment, hydrothermal treatment etc.
There are various tests that can be used for evaluation of the quality of gluten-free doughs and breads. All such tests are related to certain parameters that determine the quality of these products. Chemical composition, color, texture, pasting, gelatinization, rheological and morphological properties are the major attributes determining the quality of the gluten-free breads. There is a great correlation between many of these parameters, for example, the visco-elastic properties of gluten-free doughs are closely related with their pasting and gelatinization properties. Therefore, rheological analysis also gives the information about the visco-elastic nature of gluten-free dough. Color directly influences the consumer acceptance of the finished product. Texture analysis gives the information about the degree of staling of gluten-free breads. A higher hardness generally indicates a higher staling of gluten-free breads. Sensory evaluation entails the consumer acceptance of the breads developed with gluten-free formulations.
The functionalities of hydrocolloids and enzymes in texture, retrogradation enthalpy, water mobility and distribution, and anti-staling effects of potato steamed bread stored for 0, 24, and 48 h at 25 °C were investigated. Four kinds of hydrocolloids, including carrageenan, xanthan gum, arabic gum, sodium alginate, and one kind of enzyme (xylanase) showed little effects on the hardness reduction and springiness retention of potato steamed bread during storage, while the presence of α-amylase and lipase could slow down its staling rate. Potato steamed bread with combination of α-amylase (20 mg/kg) and lipase (40 mg/kg) exhibited the lowest hardness, with a significant reduction of 44.20%, besides improving the specific volume, L*, and overall acceptability in sensory evaluation. The addition of α-amylase and lipase could decrease the retrogradation enthalpy and bound water, and increase the mobility of mobile water. These findings shed efficient methods to retard staling of potato steamed bread.
Chestnut starch acetate (CSA) was prepared by attaching acetic anhydride groups on chestnut starch (CS) molecules. The process conditions for the preparation of CSA were optimized through single‐factor testing and response surface analysis. The optimal conditions were as follows: acetic anhydride content 7%, time of reaction 92 min, temperature 33 °C, and pH 8. The actual average apparent viscosity of CSA was 480.53 ±0.29 mPa·s, which was 109.38% higher than that of natural CS. Fourier transform infrared spectroscopy analysis showed that the hydroxyl group was replaced by the acetyl group on the acetic anhydride. The X‐ray diffraction analysis revealed that the crystal form of CSA was type C even after modification. As observed by scanning electron microscopy, the surface of some CSA granules presented different degrees of sag, breakages, and wrinkles. The water retention analysis of the dough revealed that the addition of CSA in the dough was 6%, and the dough had the strongest hydrophilicity and the best water retention. Further, a high number of freeze‐thaw cycles reduced the water retention of the dough. The texture characteristics analysis indicated the addition of CSA in the raw dough was 6–9%, which improved the firmness and toughness of the frozen‐thawed dough.
La industria de los alimentos se está enfocando en agregar ingredientes alternativos que puedan mejorar las características del producto, así como también cuidar la salud de los consumidores. La investigación tiene como objetivo evaluar una mezcla de empanizado con inclusión de almidón modificado de maíz para la aplicación en carnes de pollo, pescado y res. Tres tratamientos son formulados con variación de almidón modificado (10%, 20% y 30%). La metodología aplicada en este estudio considera un análisis sensorial, propiedades de color y textura, así como también la determinación del porcentaje de absorción de aceite. La mezcla con almidón modificado al 30% presenta los mejores resultados, dando como resultado menos pérdidas durante el proceso de fritura, mediante la evaluación de los atributos sensoriales del producto empanizado. La evaluación de las propiedades de color evidencia que la inclusión de almidón modificado no afecta grandemente en sus valores, generando así una coloración dorada en un rango de H° de 66,46 ± 3,11 a 59,65 ± 1,83; mientras que en la evaluación de las propiedades de textura, se produce una mejora en la dureza, cohesividad y masticabilidad. Finalmente, la cantidad de absorción de aceite en muestras con harina comercial (MC) presenta mayor absorción de aceite con un 14,83%, 17,72% y 22,54% para empanizados con carne de pollo, pescado y res respectivamente, mientras que el T3 con 30% de almidón modificado reduce la absorción de aceite con un valor de 11,01% para pollo, 15,32% en pescado y 16,16% en res empanizados.
Gluten-free breads are characterized by a rapid staling and short shelf-life, therefore increasing bread waste. To reduce staling, physically and/or chemically modified starches were incorporated at 10 and 20% levels in gluten-free breads. Di-starch phosphate (DP), acetylated di-starch adipate (ADA), and pregelatinized acetylated di-starch phosphate (PADP) were used. All modified starches at 10% of replacement and 20% ADA starch decreased crumb hardness and increased cohesiveness not only on the same day of baking but also after 7-days of storage. Conversely, breads with 20% PADP starch, with a lower specific volume, due to greater dough viscoelastic behavior, showed harder and less cohesive crumbs. Moisture loss ranged from day 0–7 from 6.4 to 11.0%, being especially significant in low-volume breads. Calorimetry results denoted a lower propensity of ADA and PADP starches to retrograde (amylopectin retrogradation) compared to DP, due to the dual cross-linking/acetylation modification. Among all starches, ADA was the most promising starch for reducing and delaying hardness and loss of cohesiveness in breads, with hardness (20% ADA) at day 7 similar to control at day 1.
Nowadays, celiac disease is recognized as a worldwide autoimmune disease in the world due to intolerance to prolamin peptides from cereals, and consuming gluten-free cereal-based foods is the only way to cure celiac patients throughout their life span. Therefore, researchers have been constantly developed new methods to improve the quality and extend the shelf life of gluten-free food products for these patients. It should be noted that hydrocolloids play an important role to extend the shelf life of this kind of food products. Therefore, this study aimed to improve the physicochemical, textural and rheological properties of gluten-free Taftoon bread based on potato during 7 days in ambient temperature. So, guar gum, sodium caseinate, and transglutaminase enzyme were used as the improvement variables, with equal proportions, in four levels. Incorporation the variables into the formulation caused to significantly increase elasticity and textural properties. In the other hands, the specific volume, firmness, adhesion and a*, L* and b* of bread crust were reduced. Finally, it can be concluded that consumption of potato powder (Satrina V.) in Taftoon bread next to the mentioned variables enhanced the qualitative and tasteful properties. The optimized formulation for Taftoon bread contained 1% guar gum, 1% transglutaminase and 1% sodium caseinate.
This article has been developed with the aim of reviewing the different sources, structure, extraction, composition, properties and health benefits of plant gums. Gums are known for their multifarious uses in food industries like bakery, meat, fruit and vegetable. Those obtained from different sources exhibit differences in their chemistry. All have a rich nutritional profile and require different methods for extraction/purification. Most studies reveal fair flow characteristics of plant gums. The X-ray diffraction studies and scanning electron micrographs confer their amorphous nature. General appearance of plant gums varies from yellow–cream to whitish in color. Water absorption and swelling are two essential physicochemical properties of the plant gums owing to their hydrophilic nature. In spite of hydrophilicity, plant gums exhibit significant interfacial properties like emulsifying and foaming. Aqueous plant gum dispersions are acidic in nature and show great variations in their rheological behaviour. Thermal properties (DSC)of the plant gums reveal endothermic as well as exothermic transitions. Many gums obtained from botanical sources have proven health promoting benefits.
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.
The aim of the study was to evaluate the influence of waxy starch (WS) on structure formation and staling retardation in starch based gluten-free bread. Corn/potato starch mix in bread formulation was partially replaced with waxy corn/waxy potato starch mix, and the resulting changes in rheological properties of the dough and quality of the bread, as well as its staling kinetics were monitored. It was concluded that the presence of waxy starch modified rheological properties of the dough, causing an increase in values of storage and loss moduli (G′ and G″ respectively) and zero shear viscosity, due to the increased swelling capacity of waxy starch. Moreover 10% replacement of original starch mix with WS mix had the optimal effect on bread volume, accompanied with only slight changes in crumb structure. The presence of WS in amounts 10–15% had a positive impact on texture characteristics of bread crumb, reducing its hardness and chewiness in comparison to control and limiting increase of these parameters during storage. WS added at levels 10–15% caused a reduction in enthalpy of retrograded amylopectin, which indicates, that it could be an effective factor reducing staling of starch based gluten-free bread.
Cereal Chem. 82(6):690–694 High-amylose wheat flour was used to substitute for normal wheat flour in breadmaking and formation of resistant starch (RS) in bread during storage was determined. Substitution with high-amylose wheat flour (HAF) decreased peak and final viscosities, breakdown, and setback. Doughs with HAF substitutions were weaker and less elastic, and absorbed more water than those of the normal wheat flour. After baking, RS contents in breads with 10, 30, and 50% HAF substitutions were 1.6, 2.6, and 3.0% (db), respectively, higher than that of the control (0.9%, db). The levels of RS increased gradually during storage for one, three, and five days. With substitutions of 30 and 50% HAF, the total levels of dietary fiber (DF) and RS in bread after five days of storage were 15.5 and 16.8% (db), respectively, as compared to 13.0% (db) in bread from the normal wheat flour. The loaf volumes and appearances of bread crumbs made from HAF substitutions of 10 and 30% were not significantly different from those of the control, whereas the substitution with 50% HAF decreased loaf volume and resulted in inferior appearance of breadcrumbs. The firmness of breadcrumbs increased along with increase in the level of HAF substitutions after baking. During storage, the firmness of breadcrumb with 10% HAF substitutions was higher than that of the control, whereas breads with 30 and 50% HAF substitutions had similar firmness to the control. As a result, HAF might be used to substitute for up to 50% normal wheat flour to make bread with accep-table bread quality and significantly high amount of RS.
The study of yeast cell morphology requires consistent identification of cell cycle phases based on cell bud size. A computer-based image processing algorithm is designed to automatically classify microscopic images of yeast cells in a microfluidic channel environment. The images were enhanced to reduce background noise, and a robust segmentation algorithm is developed to extract geometrical features including compactness, axis ratio, and bud size. The features are then used for classification, and the accuracy of various machine-learning classifiers is compared. The linear support vector machine, distance-based classification, and k-nearest-neighbor algorithm were the classifiers used in this experiment. The performance of the system under various illumination and focusing conditions were also tested. The results suggest it is possible to automatically classify yeast cells based on their morphological characteristics with noisy and low-contrast images.
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.
Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products. This volume provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research.
Gluten Free Cereal Products and Beverages presents the latest work in the development of gluten free products, including the detection of gluten, exploring the raw materials and ingredients used to produce gluten free products, and the labeling of gluten free products.
The aim of this study was to analyze the influence of chemically modified starches (HDP and ADA) and high amylose corn starch (HACS) on the rheological and thermal properties of gluten-free dough based on corn and potato starches with pectin and guar gum. The results indicate that the dough with the addition of modified starch behaves as weak gel, the value of storage modulus G′ significantly depends on the frequency and the values of tan δ = G″/G′ range from 0.32 to 0.49. Significant influence of hydroxypropylated distarch phosphate (HDP) on the viscoelastic properties of dough was observed. The share of modified starch in the system caused a decrease of the instantaneous and viscoelastic compliance. It also influenced the retardation time and zero shear viscosity. The application of modified starches (HDP and ADA) for dough preparation did not have much impact on the pasting characteristics. However, significant reduction of the onset and end viscosities were found for high amylose starch (HACS). Thermograms obtained for individual dough systems were characterized by the presence of two peaks, associated with the existence of two different starches in the system. No significant effect of modified starch on the onset temperature (TO) and only a slight effect of HACS starch on gelatinization enthalpy were observed. However, the level of addition of individual starch affected peak and end (TE) temperatures, depending on the type of preparation.
The freezing process at different steps of breadmaking is widely used to improve fresh bread availability for the consumer. The consequences of a freezing step on wheat dough and bread, and the way to reduce its negative impacts have been studied for years. Nevertheless, few works report studies on gluten-free doughs and breads. This work investigates the effect of unfermented frozen dough process on the properties of gluten-free dough and the quality of bread. Rheological oscillation tests showed that viscoelastic properties were unchanged for fresh and thawed doughs. However flow tests exhibit an effect of freezing on consistency index and flow behaviour index. Regarding the quality of bread, gluten-free breads obtained by frozen dough process had lower specific volumes and harder crumbs than conventional gluten-free breads (unfrozen breads). Distribution of gas cells was more homogeneous with a freezing step. Crust colour characteristics were also modified by the freezing step.
Cereal Chem. 82(6):639-644 The present investigation aims at understanding the role of chemically modified starch on the firmness of fresh or stale bread. Bread was prepared from wheat flour or substituted wheat flour that contained 18% chemically modified tapioca starch and 2% vital gluten. Hydroxy- propylated tapioca starch (HTS), acetylated tapioca starch (ATS), phosphorylated cross-linked tapioca starch (PTS), and native tapioca starch (NTS) were tested. Bread prepared from the substituted flour with PTS showed a firmer texture on the day of baking compared with bread prepared from NTS, HTS, and ATS. PTS retained its granular structure in the gluten network after baking and seemed to play the role of filler particles in the gluten matrix, thereby increasing firmness of fresh bread crumb. Bread prepared from the substituted flour with HTS or ATS firmed at a lower rate and showed a lower endothermic melting enthalpy of amylopectin after three days of storage compared with NTS or PTS. These findings suggest that the staling of bread containing chemically modified tapioca starch involves recrystallization of amylopectin. Bread is a bakery product that contains large amounts of starch, and therefore the characteristics of starch significantly influence the quality of bread. We previously studied the quality of bread using three kinds of chemically modified tapioca starches: hydroxy- propylated tapioca starch (HTS), acetylated tapioca starch (ATS), and phosphorylated cross-linked tapioca starch (PTS) (Miyazaki et al, in press). The results were that bread prepared from 20% substitution of HTS for wheat flour was softer than that with 20% native tapioca starch and 100% wheat flour during storage, whereas bread prepared from the wheat flour substituted with ATS or PTS at the same level was firmer than that with native tapioca starch. Bread staling involves organoleptic and physicochemical changes such as firming of crumb, declining flavor, increasing opacity of
The effects of sucrose and sodium chloride on the gelatinization and retrogradation of native and hydroxypropylated crosslinked tapioca starches were investigated by using Differential Scanning Calorimetry (DSC). Hydroxypropylated crosslinked tapioca starches showed low gelatinization temperature and enthalpy compared to the native tapioca starch. Sucrose and sodium chloride increased the gelatinization temperatures of all starch samples. The enthalpy to melt retrograded amylopectin of hydroxypropylated crosslinked tapioca starches were low, compared to that of the native starch. Sucrose did not have much effect on retrogradation of the starch, while sodium chloride decreased retrogradation of all starch samples.
A comprehensive study on the ability of the generalized Maxwell model to describe the stress relaxation behavior of food matrices is presented in this work. Five different food matrices were chosen as representative of a wide range of foods: agar gel, meat, ripened cheese, “mozzarella” cheese and white pan bread. The above foods matrices were selected on the base of their macro-structure and compressive stress strain behavior. Stress relaxation tests were run on the above food matrices at room temperature. The relaxation times distribution function used in this investigation to describe the viscoelastic behavior of the investigated foods was obtained by summing two normal distribution functions with the means equal to zero. Results show that the proposed model satisfactorily fits the experimental data. Moreover, it was also found a substantial difference between the relaxation times distribution curves of the investigated bulky and spongy foods.
The aim of the study was to check if maltodextrins of various dextrose equivalents (DE) could be used to improve stability and quality of gluten-free bakery products, and effectively reduce starch retrogradation. The maltodextrins, which were used for partial replacement of starch in the recipe for gluten-free dough, were characterised by DE 3.6, 15.3, 18.0 and 21.8. Basing on the obtained results it was concluded, that the addition of applied maltodextrins significantly influences starch gelatinisation, by increasing pasting temperature and reducing viscosity of the obtained pastes. Rheological properties of the obtained dough are also modified by maltodextrins, which weaken its structure and increase deformation sensitivity. The addition of maltodextrins with low DE (3.6) diminishes loaf volume and causes deterioration of bread quality. Maltodextrins with higher DE, especially 18.0 and 21.8, positively influence bread volume and have a beneficial influence on crumb hardening during storage. Maltodextrin with the highest DE is also an effective factor reducing recrystallisation enthalpy of amylopectin.
Abramoff, M.D., Magelhaes, P.J., Ram, S.J. "Image Processing with ImageJ". Biophotonics International, volume 11, issue 7, pp. 36-42, 2004.
The molecular basis of staling is examined by reviewing what is known about the components of wheat flour, factors that affect staling rate, and the various mechanisms that have been proposed. The conclusion reached is that bread staling is a complex phenomenon in which multiple mechanisms operate. Polymer crystallizations with the formation of supermolecular structures are certainly involved. The most plausible hypothesis is that retrogradation of amylopectin occurs, and because water molecules are incorporated into the crystallites, the distribution of water is shifted from gluten to starch/amylopectin, thereby changing the nature of the gluten network. The role of additives may be to change the nature of starch protein molecules, to function as plasticizers, and/or to retard the redistribution of water between components. Nothing more definite can be concluded at this time.
Published exponential relaxation equations, derived from Maxwellian models, were used to generate data for linear representation
in the form ofP(0) ·t/(P(0) —P(t)) =k
1 +k
2t whereP(t) is the decaying parameter (force, stress or modulus),P(0) its initial value (att = 0) andk
1 andk
2 constants. The computer plots indicated that the fit of this normalized and linearized form was excellent for equations containing
at least three exponential decay terms. The fit was not as good for some of the two-term exponential equations mainly due
to the lack of accurate account for the initial stage of the relaxation process. In all the cases, however, the linear representation
could clearly reveal the general rheological character of the analysed materials in terms of the relative degree of solidity.
The interest in the use of resistant starch (RS) for the development of new bakery products has significantly increased due
to its ascribed physiological effects with proven health benefits. The objective of the present work was to analyse the effects
of the wheat flour substitution by modified pea starch with high level of RS (PeaP) on breadmaking performance. The effects
of PeaP on wheat dough functionality were evaluated by mixing/overmixing properties, texture profile analysis, viscometric
profile and thermal properties. Bread quality was evaluated by physico-chemical parameters, crumb texture profile, digital
image analysis, nutritional parameters and sensory evaluation. Flour substitution by PeaP up to 20% allowed keeping mechanical,
extensional and viscometric parameters without significant hindering of dough machinability. Overdose of modified pea starch
(30%) negatively affects dough mixing and overmixing behaviour. As a functional/prebiotic fibre, PeaP addition up to 10–20%
of flour replacement entitles the formulation of wheat bread allowing a significant increase in the RS level (from 0.70 to
5.10%), delay/decrease in amylopectin retrogradation, with acceptable changes in bread quality up to 10–20% of flour replacement.
KeywordsWheat flour-Pea starch-Resistant starch-Breadmaking performance
Modified starches have been investigated and developed for more than a century and have various applications in food, paper and textile industries. Recently, chemically modified starches such as esterified, etherified and/or cross-linked starches have been widely used for various prepared foods such as snack foods, breads and cakes to improve their quality. In breadmaking, starch is a major component and plays an important role in texture and quality of dough and bread. Therefore, modified starches, which were developed to decrease undesirable properties of native starches, also affect the properties of dough and quality of bread. The modified starches could be used to substitute up to 20% for wheat flour without deterioration of bread quality. However, vital gluten is also needed to blend with the substituted modified starches to improve loaf volume of bread. Generally, the substituted flours gelatinized more quickly and had higher peak viscosity than the wheat flour alone. The dough made from the substituted flours exhibit weaker and less stability than that made from the wheat flour. The breads substituted with hydroxypropylated starch were less firm and retained softness during storage longer than those with other modified starches or wheat flour alone. The acetylated starch also improved the firmness of bread crumb during storage, whereas cross-linked starches made the bread crumb harder because the chemical cross-linking retained the granular structure of starch in the gluten network resulting in increase in the firmness of bread crumb. However, cross-linked waxy starches retarded the firmness of bread crumb despite its high degree of cross-linking. Thus, the different kinds of chemically modified starches played the different roles in the texture and quality of doughs and breads. We propose that a suitable amount of modified starches should be useful for breadmaking to improve the functionality and quality of breads.
The possible improvement of the nutritional properties of starch in barley flour-based bread by using barley genotypes varying in amylose content (3–44%) was evaluated. Breads were made from 70% whole-meal barley flour and 30% white wheat flour. Test breads were baked from waxy barley (WB), ordinary barley (OB), ordinary Glacier barley (OGB) and high-amylose barley (HAB). Each bread was baked either at conventional baking conditions (45 min, 200 °C) or at pumpernickel conditions (20 h, 120 °C). A white wheat bread (WWB) was used as reference. The resistant starch (RS) content and rate of starch hydrolysis were measuredin vitro. The glycaemic index (GI) and the insulinaemic index (II) of the high-amylose breads were determined in healthy subjects. The amount of RS (total starch basis) varied from <1% (WB) to approximately 4% (HAB) in conventionally baked bread, and from about 2% to 10% in the corresponding long-time/low-temperature baked products. The long-time/low-temperature baked HAB displayed a significantly lower rate of starch hydrolysisin vitrocompared with WWB and reduced the incremental blood-glucose response in healthy subjects (GI=71). In contrast, the GI of the conventionally baked HAB was similar to that for WWB. It is concluded that a barley flour-based bread of low GI and high RS content can be obtained by choosing high-amylose barley and appropriate baking conditions.
Three commercial wholegrain oat (WO) flours from Finland (WOF), Ireland (WOI) and Sweden (WOS) were evaluated for their bread making ability with the objective of finding predictive relationships between flour physicochemical properties and bread quality. Overall, significant differences were found in the bread making properties of the WO flours. Good bread quality was obtained when using WOS and WOI flour since breads showed high specific loaf volume and slice height as well as low density and hardness. Low quality breads were obtained when WOF flour was used. In addition, positive effects on oat bread quality were observed for low batter viscosity and high deformability, as obtained for WOS and WOI. Based on the physicochemical analysis of the flours, water hydration capacity was found to be the main reason for increased elasticity of WOF batters. Small flour particle size, damaged starch granules and high protein content were identified as the key factors causing increased water hydration capacity. These findings suggest that WO flours with coarse particle size, limited starch damage and low protein content result in superior oat bread quality.
The technological functionality of different fibers (high methylated ester pectin, resistant starch, insoluble-soluble fiber blend) was tested in partially baked breads stored either under sub-zero or low temperatures, in order to assess their possible role as breadmaking ingredients in bake off technologies (BOT). Fiber-containing formulations affected bread specific volume and crumb hardness, and those characteristics were also dependent on both the breadmaking process (conventional or BOT) and the storage conditions of the par-baked bread (low or sub-zero temperatures). The inclusion of resistant starch (RS) and fiber blend in the bread formulation induced a reduction in the specific volume of the bread and an increase of hardness. Crumb image analysis indicated that breadmaking process affected significantly the number of alveoli. The storage of par-baked breads at low temperatures accelerates crumb hardening during staling, and that effect was greatly dependent on the duration of the storage, being that effect magnified in the case of breads containing fiber blend. Therefore, formulations should be carefully checked with the specific breadmaking process to be followed. Special attention should be paid to the storage conditions of the partially baked bread, since they significantly affect the technological quality of fresh breads and their behaviour during staling.
Starch not hydrolyzed in the small intestine is considered to be enzyme-resistant starch (RS). Because individuals differ in their ability to digest starch, there is no absolute distinction between RS and digestible starch. A method for in vitro determination of RS should be validated using a human population average value. In any starch material, the constituent molecules will have a range of susceptibility to amylolytic activity in vitro. For a starch or starch-containing ingredient it is possible to alter this range by judicious selection of processing conditions to increase the proportion that tests as RS. The starch material will also have a range of thermal stabilities before and after processing, which may or may not reflect the range of susceptibility to hydrolysis. The manufacture of RS may be thought of as enhancement of the proportion of the starch that tests as RS. To compare the effect of different processing schemes, it is critical to stipulate the method used to estimate RS content. This review focuses on strategies for increasing the proportion of types 2 and 3 RS in a starch-containing ingredient. Special emphasis is given to increasing RS levels of granular starch.
Six kinds of dextrins (DE, dextrose equivalent; 3–40) were substituted for wheat flour up to 20%, and physicochemical properties of dough and quality of bread were examined. At 2.5% substitution, gelatinization and viscoelastic properties of dough did not significantly differ between the control (100% wheat flour) and the substituted samples. Likewise, firmness of crumbs baked with dextrin at 2.5% did not have significant difference during storage. Breads baked with dextrins (DE 19–40) showed less staling endothermic enthalpy than those with DE 8 or 11 at 2.5% of substitution. A large amount of substitution, such as 15% or 20%, could not form suitable dough properties and bread quality. Δaw of crumbs baked with various lengths of dextrin did not significantly differ at 2.5% of substitution. As a result, lower molecular dextrins (DE 19, 25 and 40) at 2.5% of substitution retarded retrogradation of starch in crumbs during storage than higher dextrins (DE 3 and 8). However, this retrogradation was not accompanied by the softness of crumb.
The suitability of seven thresholding methods (six algorithms: isodata, Otsu, minimum error, moment-preserving, Pun and fuzzy; and a manual method) to consistently segment bread crumb images was investigated in comparison with the previously reported k-means clustering technique. Thresholding performance was assessed by two criteria: uniformity and busyness of the binary images. Crumb features (cell density, mean cell area, cell uniformity and void fraction) were computed for each optimal threshold on 135 bread slice images. Slight variations in threshold led to substantial variations in crumb feature values, with cell uniformity and void fraction being more sensitive than the others. The manual method was inadequate for quantification of cell uniformity and void fraction. The fuzzy, Otsu, isodata and moment-preserving methods yielded good and consistent binary images. Although the fuzzy method showed relatively higher amount of busyness than the other methods, it was able to perform well on images with large void areas.
The extent of corn tortilla staling was quantified in terms of degree of amylopectin crystallization using data from stress relaxation and polymer crystallization theory. The staling process in corn tortillas was studied as a function of time (fresh up to 10 days) and storage temperature (6–35 °C). Fresh corn tortilla has a lower value of stiffness than stale tortilla thus indicating how tortilla becomes firmer with time. The stiffness of tortilla decreases with increasing temperature. The Avrami-nucleation model was applied to the kinetic data. This model was selected to describe the extent of crystallization of amylopectin in corn tortilla using stress relaxation techniques in the temperature range of 6–30 °C with the maximum nucleation rate at temperature of 12.3 °C. Results correlated well with subjective measurements of tortilla rollability.
Impact of fibers on physical characteristics of fresh and staled bake off bread Impact of the addition of resistant starch from modified pea starch on dough and bread performance
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Enthalpy of amylopectin retrogradation of control and modified starch supplemented gluten-free bread crumb during storage
- Fig
Fig. 3. Enthalpy of amylopectin retrogradation of control and modified starch supplemented gluten-free bread crumb during storage. Presented data are mean values of two
replications AE standard deviation.
- M D Abramoff
- P J Magelhaes
- S J Ram
Abramoff, M. D., Magelhaes, P. J., & Ram, S. J. (2004). Image processing with ImageJ.
Biophotonics International, 11, 36e42.
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