Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design

Bourekoua, Hayat; Różyło, Renata; Benatallah, Leila; Wójtowicz, Agnieszka; Łysiak, Grzegorz; Zidoune, Mohammed Nasreddine; Sujak, Agnieszka

doi:10.1007/s00217-017-2960-9

Cited by 38 publications

(29 citation statements)

References 33 publications

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“…Due to the fact that natural gluten-free breads without additives are characterized by high hardness (Ró_ zyło et al, 2015a;Witczak, Juszczak, Ziobro, & Korus, 2017), it is very beneficial to lower it. As observed in previous studies, hydrocolloids such as agaragar or gum arabic (Bourekoua et al, 2018a) significantly reduce the hardness of bread. As explained by Korus and Achremowicz (2004) the crumb of gluten-free bread undergoes quick hardening due to the higher content of starch than in wheat breads, whose componentsamylose and amylopectin-are retrogradated.…”

Section: Particle Size Distribution Of Grinded Seedssupporting

confidence: 79%

“…The bread volume depends on many factors, including properties of flour and additives used (Romankiewicz, Cegli nska, & Cacak-Pietrzak, 2013;Siastała, Dziki, & Ró_ zyło, 2014). Other authors indicated that loaf volume of bread was significantly affected by the additions of hydrocolloids (Bourekoua et al, 2018a;Collar et al, 1999). It should be mentioned that quality of gluten-free breads is mainly affected by the nature and properties of hydrocolloids (Mir et al, 2016).…”

Section: Particle Size Distribution Of Grinded Seedsmentioning

confidence: 98%

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Seeds of Plantago psyllium and Plantago ovata: Mineral composition, grinding, and use for gluten‐free bread as substitutes for hydrocolloids

Ziemichód

Wójcik

Różyło

2018

J Food Process Engineering

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The aim of the study was to evaluate the physicochemical characteristics, grinding, and possibility of whole seeds of Plantago psyllium (PP) and Plantago ovata (PO) application as an alternative to hydrocolloid for gluten‐free bread baking. The procedure of seeds swelling was proposed, trace elements and physical properties of seeds were determined. The grinding energy of seeds and the baking of gluten‐free bread with the addition of whole and grinded form of seeds was made. The seeds of PP and PO are a rich source of trace elements, such as zinc, manganese copper, potassium, magnesium, and calcium. These seeds swell very quickly. PO swells faster at lower temperatures than PP. Grinded seeds of two types of studied Plantago can be used as substitutes for hydrocolloids, they caused a considerable increase in the gluten‐free dough yield (from 200 to 240%) and beneficially affected the texture of the crumb. Practical applications Similarly to fiber the seeds of PP or PO can also be used as replacements for hydrocolloids in the production of gluten‐free bread. The use of whole seeds does not require complicated procedures of fiber extraction, it also has much higher efficiency. Our research allowed to identify a hummer mill on which satisfactory results of Plantago seeds were obtained. PO compared to PP has the seeds that are more susceptible to grinding, their grinding energy is much lower. Characterization of the physical properties of seeds will allow adaptation of processing in the future. Plantago seeds swell intensely in water at different rates depending on the temperature. As a source of trace elements such as zinc, manganese copper, potassium, magnesium, and calcium, whole seeds of Plantago can be a valuable functional food additive.

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Section: Particle Size Distribution Of Grinded Seedssupporting

confidence: 79%

Section: Particle Size Distribution Of Grinded Seedsmentioning

confidence: 98%

Seeds of Plantago psyllium and Plantago ovata: Mineral composition, grinding, and use for gluten‐free bread as substitutes for hydrocolloids

Ziemichód

Wójcik

Różyło

2018

J Food Process Engineering

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“…The hardness and chewiness of bread slightly decreased with the addition of 2.5% and 10% Moringa powder, whereas springiness was not found to be affected by this additive [46]. Many authors had previously established that textural attributes of bread crumbs are influenced by the nature and the amount of ingredients [48,49] Peer-reviewed version available at Foods 2019, 8, 349; doi:10.3390/foods8080349…”

Section: Color and Texture Of Bread Crumbs Modified With CImentioning

confidence: 99%

<em>Cistus incanus</em> L. as an Innovative Functional Additive to Wheat Bread

Cacak-Pietrzak

Różyło

Dziki

et al. 2019

Preprint

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Cistus incanus L. (CI) has been proposed as an innovative functional supplement of food products, and hence the present study aimed to evaluate the effect of the addition of dried CI on the properties of bread. Bread was prepared from white wheat flour supplemented with the addition of 1%, 2%, 3%, 4%, and 5% of ground CI. After the completion of baking process, various characteristics of the obtained bread product, such as yield, volume, porosity, acidity, color, and texture, were evaluated. In addition, total phenolic content (TPC), ABTS radical scavenging activity, CHEL chelating power, and ability to quench OH∙ radicals were measured. The results showed that the addition of CI to bread caused a reduction in the volume of bread, but texture of the crumbs was acceptable. Acidity and moisture content of bread were found to be increased following CI enrichment. Significant changes in the ash content and the color of bread crumbs were also observed. Bread incorporated with CI was characterized by significantly higher TPC and much higher antioxidant activity, as measured by ABTS, CHEL, and OH∙ radicals, compared to control bread. Supplementation of bread with 3% CI produced a product with desirable characteristics which was also favored by consumers.

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“…Gluten sensitivity represents the majority of food intolerance. Therefore, baking bread without gluten is crucial (Bourekoua et al, 2018; Turkut, Cakmak, Kumcuoglu, & Tavman, 2016). Today, about 15% of people in the world look for gluten‐free products, and their reason for a gluten‐free diet is not only because of celiac disease, but also for having a healthier diet.…”

Section: Introductionmentioning

confidence: 99%

“…Eliminating the gluten from bread dough causes serious problems such as decreasing the cohesiveness, elasticity, and gas maintainability in the dough. Therefore, gluten‐free bread has less volume, poor flavor, friable texture, and high retrograding rate rather than wheat bread (Bourekoua et al, 2018). In celiac disease, gluten producing damages in the intestinal mucosa through inflammation of the microvilli, hence the ability of absorbing nutrients becomes deranged (Encina‐Zelada et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

The effect of Quinoa flour and enzymes on the quality of gluten‐free bread

Azizi

Moogouei

et al. 2020

Food Science & Nutrition

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Gluten‐free products usually are produced by refined flours such as rice and corn flour, which the bran is separated during processing. These flours are not nutritionally as rich as gluten containing products. Moreover, gluten‐free bread has several technical problems such as unfavorable texture, low volume, quick staling, and weaker color and taste compared with the wheat flour products. In this research, gluten‐free bread with various substitution of quinoa (0%, 15%, and 25%) was produced and the effects of lipase and protease enzymes on the quality of bread were investigated. The gluten‐free bread properties like physicochemical properties, rheological properties, and bread microstructure were evaluated. Moreover, the sensorial properties were assessed. The results have demonstrated that gluten‐free bread with quinoa flour has favorable properties. Also, lipase and protease enzymes could improve the quality of the bread containing quinoa. Protease and lipase enzymes increased the bread volume, specifically in sample containing 15% quinoa substitution. Moreover, the staling was delayed in sample 25% quinoa substitution. The bread was accepted by consumers, and the highest score belonged to 25% substitution of quinoa flour.

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Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design

Cited by 38 publications

References 33 publications

Seeds of Plantago psyllium and Plantago ovata: Mineral composition, grinding, and use for gluten‐free bread as substitutes for hydrocolloids

Seeds of Plantago psyllium and Plantago ovata: Mineral composition, grinding, and use for gluten‐free bread as substitutes for hydrocolloids

<em>Cistus incanus</em> L. as an Innovative Functional Additive to Wheat Bread

The effect of Quinoa flour and enzymes on the quality of gluten‐free bread

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