Effect of Brea Gum on the characteristics of wheat bread at different storage times

López, Estela Patricia; Pérez, Gabriela; Erramouspe, Patricia Liliana Jiménez de; Cuevas, Carlos

doi:10.1590/s0101-20612013000400021

Cited by 23 publications

(12 citation statements)

References 27 publications

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“…A linear relationship between protein content and loaf volume of pan breads has previously been reported (Salehifar et al, 2010). The bread volume decreases slightly after the addition of β-glucan, possibly due to CD 2 gas retention, weakening the dough (López et al, 2013). Additionally, considerable amounts of water could have sturdily bound to the supplemented fibers during baking.…”

Section: Specific Volumementioning

confidence: 81%

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

Kurek¹,

Wyrwisz²,

Piwińska³

et al. 2015

Food Sci. Technol (Campinas)

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β-glucan is currently one of the most important bioactive substances. Hence, there is a growing interest in the production of various foods containing β-glucan. The study examines the influence of the degree of wheat flour extraction in the quality of breads with high β-glucan content. Rheological tests were conducted on dough. Volume, mass, color and texture of bread were measured after baking. We observed that increasing the degree of extraction caused an increase in the storage and loss modulus. All of the bread made from the different flours were smaller in volume after the addition of β-glucan, although the yield increased. The crumb color of β-glucan-added breads was darker than the control samples. Control samples were higher in textural parameters (firmness, gumminess and chewiness). β-glucan-added samples had decreased porosity. The results revealed that using very strong flour with a high protein content results in a high quality β-glucan bread with a higher nutritional value due to the high total dietary fiber and β-glucan content.

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Section: Specific Volumementioning

confidence: 81%

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

Kurek¹,

Wyrwisz²,

Piwińska³

et al. 2015

Food Sci. Technol (Campinas)

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“…The addition of BG (0.5% w/w) to flour has proven to improve the texture of stored wheat bread (López et al, 2013), and the emulsifying properties of this hydrocolloid may have contributed to the texture and the structure of the crumb of the fresh bread made with other flours and when the wheat gluten is "diluted".…”

Section: Pasting Properties Of the Wf:li Blendmentioning

confidence: 99%

“…After some weeks, the partially dry gum exudates are manually collected. The exudate is purified by a simple process of solution and subsequent drying and further grinding into a fine powder (López et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Influence of the addition of lupine protein isolate on the protein and technological characteristics of dough and fresh bread with added Brea Gum

López

2014

Food Sci. Technol

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“…Each loaf was characterized by volume (rapeseed displacement) (V), specific volume (SV), specific volume index (specific volume of control loaves were taken as 100, and the others samples were referred to the control) (SVI) (López & Goldner, 2015;López et al, 2013) and width/height ratio of the central slice (W/H) (López, 2014;Curic et al, 2008). The analysis of the crumb structure was performed by scanning and digitizing the crumb image.…”

Section: Evaluation Of the Influence Of Brea Gum In The Technologicalmentioning

confidence: 99%

“…Several studies have been carried out showing the potential use of hydrocolloids in wheat breadmaking industry (López et al, 2013;Škara et al, 2013;Polaki et al, 2010;Mandala et al, 2008;Mandala et al, 2007;Bárcenas & Rosell, 2005;Guarda et al, 2004;Rosell et al, 2001;Collar et al, 1999;Armero & Collar, 1996;Davidou et al, 1996), concluding that is evident the useful of gums in breadmaking. Nevertheless, the properties of the hydrocolloids vary in a great extent depending on their origin, chemical structure and the food matrix to which it are added (Guarda et al, 2004;Rojas et al, 1999).…”

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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Effect of Brea Gum on the characteristics of wheat bread at different storage times

Cited by 23 publications

References 27 publications

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

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

Influence of the addition of lupine protein isolate on the protein and technological characteristics of dough and fresh bread with added Brea Gum

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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