Determining the Heterogeneity of Wheat Breadcrumb Texture Baked Using Two Different Methods: New Application

Hassoon

Gawlik‐Dziki

et al. 2016

CyTA - Journal of Food

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The aim of the work was to determine the influence of brown algae on the physical, antioxidant, and sensorial properties when added directly into the gluten-free bread (GFB) recipe. Algae powder was added in the amounts of 2%, 4%, 6%, 8%, and 10% of the total flour content. Compared to the control bread, a larger volume was obtained using 4% of algae. With an increased content of brown algae, significant changes were noted in the color of the breadcrumb. Favorable changes in the texture were also observed. Brown algae addition significantly increased the antioxidant activity of GFB. Most importantly, antiradical compounds from the functional products were highly bioaccessible in vitro. The results confirm the possibility of the use of brown algae powder in the production of GFB. Because of the unpleasant taste on over-addition, the acceptable GFB can be obtained by adding 2% or 4% of the algae.Estudio de las propiedades físicas y antioxidantes del pan sin gluten con algas pardas RESUMEN El objetivo de este trabajo fue determinar la influencia de las algas pardas en las propiedades físicas, antioxidantes y sensoriales cuando se añaden directamente a la receta de pan sin gluten (GFB). Se añadió algas en polvo en cantidades de 2%, 4%, 6%, 8% y 10% del contenido total de harina. En comparación con el pan control, se obtuvo un mayor volumen utilizando un 4% de algas. Con un mayor contenido de algas pardas se observaron cambios significativos en el color de la molla del pan. También se observaron cambios favorables en la textura. La adición de algas pardas aumentó significativamente la actividad antioxidante de GFB. Aún más importante, los compuestos antiradicales de los productos funcionales fueron altamente bioaccesibles in vitro. Los resultados confirmaron la posibilidad de la utilización de algas pardas en polvo en la producción de GFB. Debido al mal sabor del exceso de adición, el pan sin gluten aceptable se puede obtener con una adición de 2% o 4% de algas. ARTICLE HISTORY

Section: Baking Methodsmentioning

confidence: 99%

Study on the physical and antioxidant properties of gluten-free bread with brown algae

Hassoon

Gawlik‐Dziki

et al. 2016

CyTA - Journal of Food

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“…The assessment of bread crumb texture heterogeneity (TH i ) (Różyło, 2013) was performed on the basis of the measurement of variations in the entire profile of a bread crumb slice in 6 replicates:…”

Section: Methodsmentioning

confidence: 99%

Physical properties of gluten-free bread caused by water addition

International Agrophysics

Dziki

Gawlik‐Dziki

et al. 2015

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A b s t r a c t. In this paper, we propose for the first time a description (regression and canonical form) of the changes in the physical properties of several types of natural gluten-free bread produced with different amounts of water in the recipe. Five types of bread, made of corn flour (100%), rice flour (100%), corn and rice flour (50:50%), buckwheat, corn, and rice flour (30:35:35%), were investigated. It has been noticed that, by changing the amount of water addition to the dough, it is possible to significantly affect the quality of different types of natural gluten-free bread. Addition of water from 80 to 120% of flour mass, resulted in significant changes in the quality of bread. Bread made of corn flour required the largest amount of water addition (120%); however, bread made of rice flour was characterized by a better quality with the lowest amount of water addition (80%), while bread made of corn and rice flour and buckwheat, corn, and rice flour were characterized by the best quality when the amount of water addition was 90%. Changes in the physical properties of bread were described as second degree polynomial regression equations or by linear regression and the canonical form was proposed.K e y w o r d s: gluten-free bread, water, equations INTRODUCTION

“…To assess the changes caused by storage (BS d – degree of staling bread), the percentage changes in texture parameters were calculated (Różyło ; Różyło et al . ) as described previously.…”

Section: Methodsmentioning

confidence: 99%

Gluten‐Free Bread Prepared with Fresh and Freeze‐Dried Rice Sourdough‐Texture and Sensory Evaluation

Journal of Texture Studies

Rudy

Krzykowski

et al. 2016

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New possibilities for using freeze-dried rice sourdoughs in the processing of gluten-free bread (GFB) are demonstrated in this study. Fresh and freeze-dried (at temperatures of 20 and 40C) rice sourdoughs were added in the amounts of 10, 20, 30 and 40% of the total flour content. Significant and beneficial changes in the texture (elasticity and cohesiveness) of bread under the influence of different quantities of fresh and freeze-dried sourdough addition were observed. In most cases, there were no significant differences between the firmness and cohesiveness of bread made with fresh or freeze-dried sourdough. A lower degree of crumb staling was obtained for bread produced with a 10% addition of fresh sourdough and sourdough freeze-dried at 40C. The best overall sensory assessment was achieved by bread with 10 and 20% rice sourdough. At these levels of sourdough addition, there were no significant changes in the assessment of bread made with either fresh or lyophilized sourdough. Sensory evaluation of texture was positively correlated with other physical properties: pore area, firmness, elasticity and cohesiveness of crumb (r 5 0.869; 0.836; 0.596; 0.848, respectively) and negatively correlated with bread pH values (r5 20.801).