Effect of canola proteins on rice flour bread and mathematical modelling of the baking process

Salah, Kamela; Olkhovatov, Egor Anatolievich; Aïder, Mohammed

doi:10.1007/s13197-019-03842-2

Cited by 20 publications

(7 citation statements)

References 28 publications

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“…The mean cohesiveness values increased during storage, but these changes were not significant relative to the control sample. The cohesiveness of the sunflower cake-enriched products (regardless of the additive dose) did not differ significantly in the bread samples stored for 48 h. Similar trends in changes in chewiness and cohesiveness were reported by Salah et al 38 . The authors enriched bread with gluten-free rapeseed protein, and the products were characterized by lower hardness and chewiness, with a slight increase in cohesiveness and springiness.…”

Section: Discussionsupporting

confidence: 85%

Sunflower seed cake as a source of nutrients in gluten-free bread

Blicharz-Kania

Pecyna

Zdybel

et al. 2023

Sci Rep

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An increase in the demand for cold-pressed vegetable oils can be observed, e.g. from sunflower. The press cake formed during sunflower oil production can also be an important source of protein, carbohydrates, and phenolic compounds. The aim of the study was to examine the quality of gluten-free breads fortified with sunflower seed cake. The fortified products were characterized by lower moisture content (49.35–48.87%). The bake loss parameter decreased after the use of the highest 15% dose of the sunflower cake. The addition of the sunflower cake caused an increase in the content of nutrients, compared to the control sample: protein (7.44–9.69%d.b.), fat (3.41–10.72%d.b.), crude fiber (1.23–2.34%d.b.), polyphenols (89.3–222.3 mg·100 gd.b.−1), and soluble sugars (2.42–2.73%d.b.). The gluten-free breads with the sunflower seed cake exhibited lower hardness, springiness, and chewiness but higher cohesiveness. The use of the additive contributed to the darkening of the gluten-free bread crumb. The appearance, consistency, aroma, and palatability of the sunflower cake-fortified gluten-free bread were found to be much more attractive than the parameters of the unmodified bread. The conducted research has shown that, thanks to sunflower cake addition, it is possible to obtain a highly nutritious product with desirable sensory quality.

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Section: Discussionsupporting

confidence: 85%

Sunflower seed cake as a source of nutrients in gluten-free bread

Blicharz-Kania

Pecyna

Zdybel

et al. 2023

Sci Rep

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“…Levels of addition higher than 9% resulted in higher bread volume and lower hardness of the breads during storage compared to control bread. In another study, when canola proteins were added to a white rice flour bread recipe up to 6% resulted in an improvement of the technological properties of the dough and the resulted bread [ 25 ].…”

Section: Plant-based Gluten-free Proteinmentioning

confidence: 99%

High Protein Substitutes for Gluten in Gluten-Free Bread

Skendi

Παπαγεωργίου

Varzakas³

2021

Foods

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Gluten-free products have come into the market in order to alleviate health problems such as celiac disease. In this review, recent advances in gluten-free bread are described along with plant-based gluten-free proteins. A comparison with animal-based gluten-free proteins is made reporting on different high protein sources of animal origin. Sea microorganisms- and insect-based proteins are also mentioned, and the optimization of the structure of gluten-free bread with added high protein sources is highlighted along with protein digestibility issues. The latter is an issue for consideration that can be manipulated by a careful design of the mixture in terms of phenolic compounds, soluble carbohydrates and fibres, but also the baking process itself. Additionally, the presence of enzymes and different hydrocolloids are key factors controlling quality features of the final product.

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“…Accordingly, our results indicate that adding high levels of Longdao 19 rice flour may improve the structure and quality of gluten networks in dough. Studies have found that the protein network is always related to the strength of flours, and it usually depends on the higher farinograph stability (Shin et al ., 2018; Salah et al ., 2019; Xu et al ., 2019). Thus, compared with the control dough, the addition of Longdao 19 rice flour may have a positive effect on the farinograph properties of dough, and then may improve the quality of the mixed flour dough.…”

Section: Resultsmentioning

confidence: 99%

Effects of japonica rice flour on the mesoscopic and microscopic properties of wheat dough protein

Chen¹,

Ma²,

Yang³

et al. 2021

Int J of Food Sci Tech

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The aim of this study was to study the effects of twelve varieties of japonica rice flour on the gluten protein composition and structure of wheat dough. Experimental results indicated that the addition of japonica rice flour significantly decreased the a-helix structure in the gluten protein sample, but increased the random coil content, indicating that the protein secondary structure became more disordered. The ratio of a-helix/b-sheet structures in the dough supplemented with different varieties of japonica rice flour was decreased, contributing to improved dough stability. Increasing the proportion of japonica rice flour from 10% to 40% significantly decreased the sulfhydryl content of the mixed flour dough. However, the total sulfhydryl content was only positively correlated with the amount of Longdao 19 japonica rice flour, reaching a maximum of 25.34 mol g À1 at 40% japonica rice flour. The gluten structure of mixed flour dough typically forms a porous three-dimensional network, with the Longdao 19, 20, 23 and 25, Longjing 31 and Mudanjiang 31 japonica rice flours leading to improved gluten protein networks. In summary, the supplementation of standard wheat flour with japonica rice flour can alter dough properties and gluten structure.

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Effect of canola proteins on rice flour bread and mathematical modelling of the baking process

Cited by 20 publications

References 28 publications

Sunflower seed cake as a source of nutrients in gluten-free bread

Sunflower seed cake as a source of nutrients in gluten-free bread

High Protein Substitutes for Gluten in Gluten-Free Bread

Effects of japonica rice flour on the mesoscopic and microscopic properties of wheat dough protein

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