Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristics

Ronda, Felicidad; Pérez-Quirce, Sandra; Lazaridou, Athina; Βiliaderis, Costas G.

doi:10.1016/j.foodhyd.2015.02.031

Cited by 105 publications

(116 citation statements)

References 31 publications

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“…Its volume and the air present in bread interstices affect the hardness of a loaf and hence its gumminess (hardness × cohesiveness) and chewiness (gumminess × springiness). Thus, the larger the volume of the bread loaf, the lower will be its hardness (Ronda et al 2015).…”

Section: Food Technology and Economy Engineering And Physical Propermentioning

confidence: 99%

Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality

Casado¹,

Alvarez²,

González³

et al. 2017

Czech J. Food Sci.

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Casado A., Álvarez A., González L., Fernández D., Marcos J.L., Tornadijo M.E. (2017): Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality. Czech J. Food Sci., 35: 496-506.The chemical, microbiological, and texture characteristics and rheological properties of sourdoughs were studied in the course of fermentations at 25 and 35°C over a period of 72 hours. After 6 h of fermentation, pH decreased rapidly in the sourdough at 35°C. However, after 72 h the pH values were slightly lower in the sourdough at 25°C. To obtain sourdough with an optimum pH, 11 h were required at 25°C and 9 h at 35°C. Acidity increased more slowly in sourdough at 25°C. However, values were similar in both types of dough after 24 h, but higher in dough at 25°C after 72 hours. Counts of lactic acid bacteria were slightly higher in sourdough at 35°C after 6 h, but after 24 h the sourdough at 25°C showed higher counts. Sourdough evinced elastic behaviour, with a larger elastic modulus in dough at 25°C. Both the phase angle and the relationship between elastic and viscous modulus indicated that dough was an elastic solid that lost elasticity over time. The best mechanical characteristics were noted in dough fermented at 25°C during 24 hours. Bread made with sourdough was rated more highly.

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Section: Food Technology and Economy Engineering And Physical Propermentioning

confidence: 99%

Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality

Casado¹,

Alvarez²,

González³

et al. 2017

Czech J. Food Sci.

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“…Previous works have demonstrated the potential of baking rice-based GF breads enriched with commercial BG concentrates to fulfill the EFSA health claim requirements as well as to provide products with acceptable quality (Perez-Quirce et al 2014;Ronda et al 2015). In these studies, although the final content of BG in the bread was not affected, the molecular weight of BG was notably reduced compared with the initial concentrate used as ingredient in the formulation mixture (Hager et al 2011;Ronda et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Endogenous Rice Flour β-Glucanase by Microwave Radiation and Impact on Physico-chemical Properties of the Treated Flour

Pérez-Quirce

Ronda

Melendre

et al. 2016

Food Bioprocess Technol

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The apparent reduction of β-glucan (BG) molecular weight in rice-based gluten-free (GF) breads fortified with cereal BG concentrates reveals the presence of β-glucanase activity in rice flour. Inactivation of endogenous β-glucanase in rice flour thus seems to be a necessary step when developing GF breads enriched with BG of high molecular weight. The aim of this work was to study the thermal inactivation of endogenous β-glucanase in rice flour by means of microwave (MW) processing; rice flours preconditioned at four different moisture levels (13, 16, 19, 25 %) were treated by MW radiation at 900 W and five MW treatment times (ranging from 40 s to 8 min, applied stepwise at 20-s intervals). The effects of microwaves on starch crystallinity, pasting, and thermal properties of MW-treated rice flours were also explored. The β-glucanase activity in rice flours was assessed by the rate of decrease in specific viscosity of a dilute solution of a purified β-glucan preparation, upon addition of flour extracts. MW proved to be a useful alternative for thermal inactivation of endogenous β-glucanase in rice flours when applied to moistened samples. The inactivation process followed a first-order kinetic response and the apparent rate constant of thermal inactivation increased exponentially with the moisture content of the flour, M, according to the equation 0.0146·exp (0.212· M) (R 2 = 0.97). The MW time required for complete β-glucanase inactivation was only 4 min when the initial flour moisture increased to 25 %. Following MW treatment, the starch crystallinity was unaffected (p > 0.05) and the side effects of the treatment on flour pasting and thermal properties were rather negligible.

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“…However, the functional properties of native rice flour are insufficient for the creation of highly developed and stable dough structure. For improvement of rice flour functionality several different modification procedures were employed including hydrocolloids and fiber addition (Perez-Quirce et al, 2017;Ronda et al, 2015), enzyme application (Kim, 2016), protein enrichment (Villanueva et al, 2015;Phongtai et al, 2017), milling and particle size classification (Yano et al, 2017), high pressure processing (Cappa et al, 2016) and hydrothermal treatment in the excess of water (Bourekoua et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties

Villanueva

Harasym

Muñoz

et al. 2018

Journal of Food Engineering

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The microwave radiation thermal treatment of rice flour was studied and its impact on physical and structural characteristic in relation to the initial moisture content (IMC) (20% and 30%) was evaluated. To explain the fundamentals of observed changes the microwave radiation absorption capacity of flour as well as temperature and moisture change during the treatment were evaluated. The flour particle morphological structure as well as crystallinity/amorphous region ratio changed after the treatment. The flour thermal properties also altered revealing IMC significant impact on the gelatinization temperature, that rised up to 3ºC, and the amylopectin retrogradation extent that increased up to a 7% in the most intense microwave-treated flours with respect to the native flour. Lower peak, setback and breakdown viscosities -that decreased with respect to the native flour up to 42%, 34% and 86% respectively-and higher pasting temperatures -that increased up to 10 ºC-were also observed. An exceptional microwave irradiation efficiency resulting in rice flour physical changes in significantly shorter times, 4-8 min, than conventional heat-moisture treatment processes was concluded.

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Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristics

Cited by 105 publications

References 31 publications

Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality

Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality

Inactivation of Endogenous Rice Flour β-Glucanase by Microwave Radiation and Impact on Physico-chemical Properties of the Treated Flour

Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties

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