Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan

Kurek, Marcin Andrzej; Wyrwisz, Jarosław; Piwińska, Monika; Wierzbicka, Agnieszka

doi:10.1590/1678-457x.6537

Cited by 28 publications

(24 citation statements)

References 26 publications

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“…This effect was confirmed with the L* parameter of tortillas control, which did not show a significant difference to tortillas without β-glucans (Table 3). This decreasing of L* values also has been reported by Kurek et al (2015) in wheat bread added with β-glucans. The parameter b*, represents blueness (-) and yellowness (+) tendencies, was significantly affected (P < 0.05) by the highest concentration of β-glucans in PTs and TTs.…”

Section: Color Of Masa and Tortillassupporting

confidence: 85%

“…The WAC values showed significant differences at all concentrations (P < 0.05), and increased as β-glucan concentration increased. This result, together with the decrease in moisture content as β-glucans increased can be attributed to the ability of these components to absorb or bind water (Lazaridou & Biliaderis, 2007;Foschia et al, 2013;Kurek et al, 2015).…”

Section: Water Absorption Capacity and Moisture Content Of Masa And Tmentioning

confidence: 96%

“…Including prevention of obesity, reduction of the risk of diabetes and colon cancer, and decreasing blood lipids, glucose, and high cholesterol levels (Wood, 2007;Khoury et al, 2012;Kurek et al, 2015).…”

Section: Physicochemical Properties Of Frozen Tortillas From Nixtamalmentioning

confidence: 99%

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Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans

et al. 2015

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Effects of different β-glucan concentrations in maize flour on the properties of frozen maize tortillas were evaluated. Masa (dough), pre-cooked (PTs), frozen (FTs), thawed (TTs), and cooked tortillas (CTs) were made and analyzed. Moisture content of masa and tortillas significantly decreased as β-glucan concentration increased; however, the water absorption capacity (WAC), ice melting enthalpy, and frozen water in FTs increased. Texture and color of the masa, PTs, and CTs as well as sensory analysis showed differences only between tortillas with 0% and 4% β-glucans. β-glucans did not affect the texture of CTs. Soluble fiber increased by over threefold and fivefold in tortillas with 2% and 4% β-glucans, respectively, than in those without β-glucans. This result was consistent with the observed structural changes in tortillas, showing an increase in high-fiber aggregates with increasing β-glucan concentration. Tortillas with 2% β-glucans showed acceptable physicochemical, functional, and sensory properties, but over three times the soluble fiber. Therefore, it is possible to obtain frozen tortillas with high fiber content and increase their shelf life for subsequent cooking while maintaining good properties.Keywords: maize flours; frozen tortillas, β-glucans; dietary fiber; soluble fiber.Practical Application: Nixtamalization is a process through which maize is cooked to obtain mainly instant flours for making tortillas. However, the pericarp removed during this process result in flours with low fiber content. This research presents an alternative to enrich maize flours with β-glucans to produce high fiber tortillas and frozen to extend their short shelf life as alternative for storage and increase their availability of fresh tortillas. Frozen tortillas with fiber added showed acceptable properties compared to commercial tortillas, but with over triple of soluble fiber.

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Section: Color Of Masa and Tortillassupporting

confidence: 85%

Section: Water Absorption Capacity and Moisture Content Of Masa And Tmentioning

confidence: 96%

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Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans

et al. 2015

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“…The results were expressed in accordance with the CIELAB colour space. Parameters for colour determination were L* ( L* = 0 [black] and L* = 100 [white]), a * (– a* = greenness and + a * = redness), b* (– b* = blueness and + b* = yellowness) (Kurek et al ., ).…”

Section: Methodsmentioning

confidence: 97%

Response surface methodology in β‐glucan wheat rolls production using microwave convection

Kurek

Wyrwisz

Wierzbicka

2015

Int J of Food Sci Tech

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Summary The aim of research was to test the response surface methodology for optimising the β‐glucan content (BG) and microwave power (MV) during baking the wheat bread rolls. The increasing content of BG in wheat bread rolls caused the shortening the time of baking. The firmness of breadcrumbs was significantly influenced by the BG content in linear terms (P ≤ 0.05) and not influenced by the MV. The content of BG in the final product was highest in the products obtained with the middle range of MV. The response surface methodology was employed for optimising the BG and MV to produce the best quality product.

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“…Bread is a product with great nutritional value, consumed worldwide (Kurek et al, 2015;Bowles & Demiate, 2006). In order to improve the bread quality, many additives are used in bakery, and each one has a different effect over the wheat flour behaviour.…”

Section: Introductionmentioning

confidence: 99%

Effect of different proportions of brea gum in the functional characteristics of wheat flour starch: impact on the physical quality of bread

López

Jiménez

2016

Food Sci. Technol

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The aim of this work was to study the changes induced by BG in the behaviour of wheat starch, and observe the influence of these variations on the quality of a basic white bread. The effect of four BG addition levels in the wheat flour functional characteristics (WAI, WSI, and pasting properties) and bread quality (physical parameters, crumb grain structure, moisture and hardness) was investigated. The highest levels of BG (1% and 2%) decreased the peak viscosity, and increased the stability and setback of the flour. This was due to a lower gelatinization of the starch granules, caused by a competition for water between the hydrocolloid and starch. These changes influenced the bread quality. The loaves added with 1% and 2% of BG presented smaller alveoli: this resulted in more compact, hard and less airy crumbs. Nevertheless, the moisture of the samples at 1% and 2% of added gum was higher than the control bread. However, the incorporation of BG at 0.5% did not affect the pasting parameters and bread quality, but increased moisture of crumb, so this concentration would be most recommended for baking, since higher humidity could favour the shelf-life of the product.

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Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan

Cited by 28 publications

References 26 publications

Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans

Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans

Response surface methodology in β‐glucan wheat rolls production using microwave convection

Effect of different proportions of brea gum in the functional characteristics of wheat flour starch: impact on the physical quality of bread

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