ABSTRACT:In this study, betaine content in cereal grains, cereal-based products, gluten-free grains and products of mainly local origin was surveyed. Estimates of betaine are currently a topic of considerable interest. The principal physiologic role of betaine is as an osmolyte and methyl donor. Inadequate dietary intake of methyl groups causes hypomethylation in many metabolic pathways which leads to alterations in liver metabolism and consequently, may contribute to numerous diseases such as coronary, cerebral, hepatic and vascular. Cereals are the main sources of betaine in human diet. Results showed that betaine content in grains is variable. Spelt grain was found to be a richer source of betaine (1848 g/g DM) than that of common wheat (532 g/g DM). Gluten-free ingredients and products were mainly low in betaine (<150 g/g DM). Amaranth grain is a remarkable gluten-free source of betaine (5215 g/g DM). Beet molasses is an ingredient which may increase betaine content in both cereal-based and gluten-free products.
The paper describes a study of osmotic dehydration of red cabbage in sugar beet molasses of different concentrations (40, 60 and 80%) at 50°C and under atmospheric pressure. The best results were obtained at the sugar beet molasses of 80% as an osmotic medium. The most important kinetic parameters of the process were determined: water loss, solid uptake, weight reduction, normalized solid content and normalized moisture content. The kinetic parameters were determined after 1, 3 and 5 hours. Mass transfer coefficients were calculated using Hawkes and Flink's model and the results indicate that the diffusion of water and solids was the most intensive during the first three hours of dehydration
In order to improve physical and chemical properties of dough produced from wheat flour of suboptimal quality (protein content 10.7% dry basis, dough energy 4.0 cm2), optimal doses of ascorbic and citric acid were evaluated using a response surface methodology and desirability function. The paper brings the analysis of the main effects as well as their interactions. The effect of organic acids was evident in relation to pH lowering and decrease in free thiol groups, which consequently changed the physical properties of dough (increased dough energy, extensibility and resistance). The well known oxidative effect of ascorbic acid which is manifested as increase in dough energy and resistance, was enhanced by the addition of citric acid i.e. their synergistic action. Contribution of citric acid was the donation of hydrogen ions which changed the pH, lowered the content of free -SH groups and increased protein aggregation. Ascorbic acid individually significantly increased energy (linear regression coefficient b1 = 4.010-4) but higher effect was exerted by the addition of ascorbic and citric acid mixture as seen through higher interaction regression coefficient (b12 = 0.076). Dough resistance was significantly affected only by ascorbic acid due to its oxidizing action whereas dough extensibility was affected by both acids (main effects) at all applied doses and their mixtures. The effect on dough extensibility depends on the dose of acids but resistance decreased with quadratic increase of acid doses. Second-order polynomials were used in modeling of responses (dough energy, resistance and extensibility) which showed a good fit with experimental data as shown by high values of the coefficients of determination R2 for energy, resistance and extensibility (0.953, 0.976 and 0.996, respectively). Based on F value, it could be concluded that the model gave good prediction of experimental data while p-values for all responses showed that the models were significant at significance of 90%. The obtained models were used to optimize the doses of ascorbic and citric acid in order to maximize dough energy and extensibility. Significant increase of dough energy by 4.7 times and extensibility by 1.5 times was achieved by the set of optimum conditions of 97 mg/kg citric and 100 mg/kg ascorbic acid. The obtained results are applicable in semi-industrial and industrial facilities for flour processing
This study compares the influence of different forms of amaranth (steamed and nonsteamed raw amaranth flour, steamed and non-steamed popped amaranth flour and steamed whole popped amaranth grains) at two doses on quality attributes of composite spelt-amaranth breads. Besides the usual, well established, empirical parameters, fundamental mechanical properties of crumb (stress relaxation) were also assessed. Positive effects on bread characteristics (significantly increased specific volume, softer crumb) were shown by raw amaranth flour and steamed whole popped amaranth grain addition. The addition of raw amaranth flour also contributed to better crumb resilience. The results showed that stress relaxation data obtained from both Peleg-Normand and Maxwell models provided fairly good correlation with empirical quality parameters which confirms their potential to properly describe the changes in bread quality.
Article Highlights• Dough and bread quality of substandard flour can be improved by using TG and L-AA • RSM was applied in the analysis of the individual and interactive effect of TG and L-AA • TG has more linear effect in the fermentation process, on the crumb quality than L-AA • L-AA has a much greater effect on the specific volume of bread than TG • Desirability function defines optimum dose of TG and L-AA for sample of flour substandard quality AbstractOver the past decade, extreme variations in climatic conditions have been observed, which in combination with inadequate agro techniques lead to decreased quality of mercantile wheat, i.e. flour. The application of improvers can optimise the quality of substandard wheat flour. This paper focuses on systematic analysis of individual and interaction effects of ascorbic acid and transglutaminase as dough strengthening improvers. The effects were investigated using response surface methodology. Transglutaminase had much higher linear effect on the rheological and fermentative properties of dough from substandard flour than L-ascorbic acid. Both transglutaminase and L-ascorbic acid additions had a significant linear effect on the increase of bread specific volume. Effects of transglutaminase and ascorbic acid are dependent on the applied concentrations and it is necessary to determine the optimal concentration in order to achieve the maximum quality of the dough and bread. Optimal levels of tested improvers were determined using appropriate statistical techniques, which applied the desirability function. It was found that the combination of 30 mg/kg of transglutaminase and 75.8 mg/kg of L-ascorbic acid achieved positive synergistic effects on rheological and fermentative wheat dough properties, as well on textural properties and specific volume of bread made from substandard quality flour.Keywords: substandard quality flour, transglutaminase, L-ascorbic acid, optimization.Over the past decade, an appreciable stagnation of quality and yield of mercantile wheat at the global, regional and local levels has occurred [1][2][3][4]. This phenomenon is the consequence of more
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