Addition of hydrocolidics in gluten-free bread and replacement of rice flour for sweet potato flour

Franco, Vilmara Araújo; Garcia, Lismaíra Gonçalves Caixeta; Silva, Flávio Alves da

doi:10.1590/fst.05919

Cited by 15 publications

(11 citation statements)

References 22 publications

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“…In addition, results with lower specific volume were related to the reduced number of pores (common in high fiber products) and a higher interaction between the gelatinized starch and gluten network, which was also related with a less capacity of dough gas retention (Santiago et al, 2015). Other studies have also showed that the addition of products with more fiber, for example sweet potato flour or Andean blueberry pulp resulted in a reduction of specific volume (Guijarro-Fuertes et al, 2019;Franco et al, 2020).…”

Section: Bread Characteristicsmentioning

confidence: 96%

A new bread formulation based on a partial substitution of soursop residues flour through Mixolab and a process mixture design

et al. 2022

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Ecuador has one of the highest soursop productions worldwide; however, as this fruit represents a promising market to the country, its organic waste is becoming a major problem. The aim of the study was to use the Mixolab to predict the quality of wheat flour partially substituted by soursop residues flour for bread making. The experiment was performed through a process mixture design; 21 premixes were made, and 10 significant variables were chosen. Using a desirability function, three criteria were optimized: 1) to maximize the use of soursop residues flour (SRF) (20% SRF substitution), 2) to form a loaf with strong gluten network characteristics (5% SRF substitution), and 3) to form a loaf with weak gluten network characteristics (13.2% SRF substitution). Results showed with a 95% confidence level that the new formulation with strong gluten network characteristics, 5% soursop residue flour and 95% wheat flour, was statistically equal to a control bread in moisture, pH and total ashes content. Additionally, an affective test was performed in order to identify the acceptability of the bread among potential consumers.

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Section: Bread Characteristicsmentioning

confidence: 96%

A new bread formulation based on a partial substitution of soursop residues flour through Mixolab and a process mixture design

et al. 2022

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“…It represents the ability of gluten strands to retain enough gas released during fermentation and dough proofing. Higher gas retention ability will lead to a higher specific volume [28,29]. It has been reported in the literature as a definite measure of loaf size [14,30].…”

Section: Loaf Specific Volume (Lsv)mentioning

confidence: 99%

Development of optimized substitution ratio for wheatcassava-african yam bean flour composite for Nigerian bread industries

Nwatu¹,

Nwajinka²,

Muochebe³

2021

Nig. J. Tech.

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An optimization study of the mix ratio for substitution of Wheat flour with Cassava and African Yam Bean flours (AYB) was carried out and reported in this paper. The aim was to obtain a mix ratio that would optimise selected physical properties of the bread. Wheat flour was substituted with Cassava and African Yam Bean flours at different levels: 80% to 100% of wheat, 0% to 10% of cassava flour and 0% to 10% for AYB flour. The experiment was conducted in mixture design which was generated and analysed by Design-Expert Software 11 version. The Composite dough was prepared in different mix ratios according to the design matrix and subsequentlybaked under the same conditions and analysed for the following loaf quality attributes: Loaf Specific Volume, Bread Crumb Hardness and Crumb Colour Index as response variables. The objective functions were to maximize Loaf Specific Volume, minimize Wheat flour, Bread Crumb Hardness and Crumb Colour Index to obtain the most suitable substitution ratio acceptable to consumers. Predictive models for the response variables were developed with the coefficient of determination (R2 ) of 0.991 for Loaf Specific Volume (LSV) while that of Bread Crumb Hardness (BCH) and Crumb Colour Index (CCI) were 0.834 and 0.895 respectively at 95% confidence interval (CI).The predicted optimal substitution ratio was obtained as follows: 88% Wheat flour, 10% Cassava flour, and 2% AYB flour. At this formulation, the predicted Loaf Specific Volume was 2.11cm3 /g, Bread Crumb Hardness was 25.12N, and Crumb Colour Index was 18.88.The study shows that addition of 2% of AYB flour in the formulation would help to optimise the LSV, BCH and the CCI of the Wheat-Cassava flour bread at the mix ratio of 88:10. Application of the results of this study in bread industries will reduce the cost of bread in Nigeria, which is influenced by the rising cost of imported wheat. This is a significant development because wheat flour was the sole baking flour in Nigeria before wheat substitution initiative. Keywords: Bread, wheat, Cassava, African Yam Bean, Flour, Dough, Loaf Specific Volume, Crumb Hardness, Crumb Colour Index

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“…The processing of sugar–salt solutions in a cavitation reactor before mixing with the dough makes it possible to reduce the salt and sugar content in bread by 15–20% without changing the taste and nutritional value of the product. Cavitation technology makes it possible to produce fat emulsions for dough only from vegetable fats and water, since in the process of their preparation, partial hydrolysis of fats occurs, with the formation of di- and monoglycerides which are natural emulsifiers 38 – 40 .…”

Section: Introductionmentioning

confidence: 99%

Development of a highly efficient ion-ozone cavitation technology for accelerated bread production

Tursunbayeva

Изтаев

Мынбаева

et al. 2021

Sci Rep

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The bakery market is one of the most capacious in Kazakhstan. Manufacturers of bread products are in dire need of the introduction of intensive technologies for improving product quality and safety. This article presents the results of research to develop technology for accelerated production of bread with ion-ozone cavitation treatment. The influence of various modes of exposure to ion-ozone cavitation has been investigated. After baking, bread samples were examined for organoleptic, physicochemical, rheological and microbiological indicators. The optimal method is treatment with ion-ozone at a concentration of 0.0025 units/mg, at a pressure of 1.0 atm for 1 min. As a result, it was proved that this mode accelerates the process of obtaining dough and shortens the fermentation time, and baking bread increases the qualitative and quantitative indicators according to the control method. The results showed that the ion-ozone technology reduces the length of the process of making dough and bread by three times compared to traditional technologies. The developed products with existing analogues in the Kazakhstan market will differ due to their high taste and consumer properties, product safety, long shelf life and low cost.

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Addition of hydrocolidics in gluten-free bread and replacement of rice flour for sweet potato flour

Cited by 15 publications

References 22 publications

A new bread formulation based on a partial substitution of soursop residues flour through Mixolab and a process mixture design

A new bread formulation based on a partial substitution of soursop residues flour through Mixolab and a process mixture design

Development of optimized substitution ratio for wheatcassava-african yam bean flour composite for Nigerian bread industries

Development of a highly efficient ion-ozone cavitation technology for accelerated bread production

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