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

López, Estela Patricia

doi:10.1590/s0101-20612014005000016

Cited by 19 publications

(15 citation statements)

References 32 publications

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“…The least porous bread was type 450. Porosity was correlated with volume (r=0.82), similar to previous observations (López, 2014). Porosity was higher in the bread with added dietary fiber, corresponding to the studies of Lazaridou et al (2007) which described how β-glucan improved wheat bread crumb grain by stabilizing air cells in the bread dough and preventing coalescence of the cells.…”

Section: Porositysupporting

confidence: 85%

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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: Porositysupporting

confidence: 85%

“…The volume of baked bread rolls during storage was determined according to the rapeseed displacement method (López, 2014). The results are the average of four replicates and presented as volume in mL/g of product.…”

Section: Specific Volumementioning

confidence: 99%

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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“…Dynamic dough density measurements can distinguish the effects of various dough formulations and processing factors on the production and retention of carbon dioxide gas during proofing (Verheyen et al, 2014). In cereal processing, the company "Brabender" (Germany) has offered a methodology using a farinograph for the evaluation of flour baking properties by valuating a parameter by a quality number as well as a mixing behaviour of dough by different parameters: development time, stability and degree of softening (López, 2014). Among these parameters the quality number is the best to characterize the wheat baking properties.…”

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confidence: 99%

The relationship between wheat baking properties, specific high molecular weight glutenin components and characteristics of varieties

Vaičiulytė-Funk

Juodeikienė

Bartkienė

2015

Zemdirbyste-Agriculture

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The main objective of this study was to compare the aeration level of ring shaped breads, produced from flour made from different winter wheat varieties with different glutenins composition. Analysis of the qualitative and quantitative composition of low molecular weight glutenins (LMW-glutenins), high molecular weight glutenins (HMW-glutenins) and wheat gluten protein fractions α-, γ-, ω-gliadins was performed by electrophoresis in polyacrylamide gel using sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). For qualitative evaluation of HMW-glutenin subunits, the obtained electrophoregrams were compared with the standard electrophoretic spectrums of the glutenin components presented in the catalogue. In particular, the indirect acoustic echolocation method can be applied in measurements of the structures of ring shaped breads. Correlations between wheat gluten fractions and some quality parameters characterizing the raw grain material show that HMW-glutenins have the strongest influence on the wheat flour baking properties, and the acoustic method allowed us to assess the quality of ring shaped breads according to the amount of water absorbed and the nature of swelling. This made it possible to classify the ring shaped breads into three quality categories: good (the amount of water absorbed from 37.5 to 50.75 relative units), medium (the amount of water absorbed from 2.54 to 6.28 and from 23.45 to 24.91 relative units), and poor (the amount of water absorbed from 3.6 to 14.7 relative units). According to the specific HMW-glutenin components, it is possible to select the best quality wheat varieties for flour production which could be recommended for ring shaped breads production.

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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%

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

Cited by 19 publications

References 32 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

The relationship between wheat baking properties, specific high molecular weight glutenin components and characteristics of varieties

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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