Effect of cellulose-derivatives and emulsifiers on creep-recovery and crumb properties of gluten-free bread prepared from sorghum and gelatinised cassava starch

Onyango, Calvin; Unbehend, Günter; Lindhauer, Meinolf Georg

doi:10.1016/j.foodres.2009.04.011

Cited by 98 publications

(73 citation statements)

References 28 publications

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“…Several cereal-based products have been tailored based on these ingredients for celiac sufferers. Emulsifiers (glycerol monostearate, sodium stearoyl-2-lactylate, and diacetyltartaric acid esters of monoglycerides), enzymes (transglutaminase, glucose oxidase, laccase, and protease) and fiber have also been incorporated into gluten-free formulations (10)(11)(12).…”

Section: Introductionmentioning

confidence: 99%

“…Several studies have evaluated the influence of transglutaminase, glucose oxidase, proteases, and laccase, but the protein source is the key factor that determines the impact of enzyme addition on gluten-free formulations (16,21). The effect of emulsifiers on gluten-free dough rheology and thermal properties, and on bread quality was tested by Sciarini et al (9) and Onyango et al (10), who observed that emulsifier addition strengthened the dough structure and decreased crumb firmness.…”

Section: Introductionmentioning

confidence: 99%

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Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread

Aprodu

Banu

2015

Food Sci Biotechnol

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Gluten-free dough formulations were prepared based on maize flour with enhanced nutritional benefits due to addition of dietary fiber. Starting from a base formulation that consisted of maize flour, maize starch, dried eggs, and carrageenan, the influence of Psyllium, pea fiber, and oat bran on the rheological properties of dough at different water absorption levels was investigated. Dough cohesion was influenced by addition of dietary fiber due to the hydration properties of fibers. Starch pasting properties were also influenced by fiber addition and water levels. Improvements in the quality of gluten free-bread with glucose oxidase added to dough were evaluated. Glucose oxidase improved the specific volume of bread for all fiber types. Crumb firmness was improved only by addition of Psyllium and pea fibers.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread

Aprodu

Banu

2015

Food Sci Biotechnol

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“…Almidones de distinto origen botánico pueden emplearse para mejorar la calidad de panes libres de gluten (Schober, 2009), ya que el mayor contenido de almidón significa una mayor gelatinización, lo que favorece el desarrollo de una red cohesiva que atrapa el gas y previene la pérdida de CO 2 y el colapso de la corteza (Onyango et al, 2009). La harina de soja ha sido reconocida desde hace muchos años como un excelente medio para fortificar los productos a base de cereales, tales como el pan, las galletitas y las pastas.…”

Section: Panes Libres De Glutenunclassified

El rol del gluten en la panificación y el desafío de prescindir de su aporte en la elaboración de pan

Sciarini

Steffolani

León

2016

AgriS

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El rol del gluten en la panificación y el desafío de prescindir de su aporte en la elaboración de pan Sciarini L.S.; M.E. Steffolani y A.E. León resumen La enfermedad celíaca es una enteropatía crónica del intestino delgado inmunomediada y promovida por la exposición a una dieta con gluten en individuos genéticamente predispuestos. La interacción de factores genéticos y ambientales provoca la pérdida de tolerancia a ciertas proteínas presentes en algunos cereales. Recientemente se estableció una prevalencia de celiaquía del 1% en el mundo, con grandes variaciones entre los países. El único tratamiento eficaz es adoptar una dieta libre de gluten. El gluten es una red proteica que se estructura al hidratar la harina y se refuerza mediante el amasado. Está conformado fundamentalmente por dos fracciones proteicas: prolaminas y glutelinas. Estas proteínas juegan un rol preponderante en la calidad de los más tradicionales productos de panificación, por lo que es un gran desafío para investigadores y tecnólogos elaborar estos productos sin contar con esta red. La polimerización de proteínas para simular la red de gluten ha mostrado sus limitaciones, por lo que se profundizó en el estudio de las interacciones entre diferentes componentes como un factor determinante para el desarrollo de productos. Sobre esa base se obtuvieron mejores resultados usando almidón de mandioca y harina de soja activa, gracias a las interacciones específicas establecidas entre ambos componentes.

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“…Rheological behavior of dough was analyzed, and it was observed that the xanthan gum is most effective for improving viscoelastic properties of the dough, giving [30] also reached the same conclusion that xanthan gum, alone or together with locust bean gum or guar gum, is the best solution to get bread dough with high elastic modulus Ǵ , and minor viscous modulus G 00 . Also Onyango et al [93] studied the use of CMC and emulsifiers for dough of sorghum and cassava starch pregelatinized, obtaining good results. According to Chen et al [24], the addition of hydroxypropyl methylcellulose (HPMC) enhances the consistency index of the fried products, reduces the dough flow and raises the temperature of gelatinization and modulus G 0 .…”

Section: Filling Dough Composition and Manufacturing Proteins And Hydmentioning

confidence: 99%

Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale

et al. 2015

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An European style croquette is like a small breaded patty, but, in its manufacturing, the ingredients (all minced) meat, fish and vegetables are boiled along with wheat flour and milk (or milk powder and water), and then cooled to form a consistent and tied dough. When manufacturing is made at industrial scale, this dough is cooled with cold air, and mechanically extruded, divided and formed, for achieving the required shape and size of the croquettes. Then, in the same manufacturing line, they are coated first by a batter, and secondly with breadcrumbs, and conveyed to the continuous freezer to be packaged later as precooked frozen croquettes, or they are directly conveyed to packaging and cooling for obtaining precooked refrigerated croquettes. Before consumption, at the foodservice sector (for example the kitchen of the restaurant or canteen), or at the home kitchen, this precooked meal is generally deep-fried to create a golden and crunchy outer crust. It is one of the most widespread prepared dishes of the world cuisine and has a continued growth in consumption as a delicacy and as a fast food. However, there is insufficient research devoted specifically to the study of technology and engineering aspects of interest for manufacturing European style croquettes at industrial scale. In addition, the corresponding literature is very scattered when considering the study of croquettes quality, oil absorption during frying, and safety. Therefore, this paper makes a review of the literature analyzing the different technological factors that determine the texture, quality and safety of the croquettes manufactured at industrial scale.

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Effect of cellulose-derivatives and emulsifiers on creep-recovery and crumb properties of gluten-free bread prepared from sorghum and gelatinised cassava starch

Cited by 98 publications

References 28 publications

Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread

Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread

El rol del gluten en la panificación y el desafío de prescindir de su aporte en la elaboración de pan

Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale

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