Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making

Martínez, Mario M.; Díaz, Álvaro; Gómez, Manuel

doi:10.1016/j.jfoodeng.2014.06.020

Cited by 88 publications

(123 citation statements)

References 28 publications

Supporting

Mentioning

113

Contrasting

Unclassified

Order By: Relevance

“…In agreement, Korus et al (2006) reported an increase in loaf volume and lower crumb firmness of a GF bread containing inulin (soluble fibre). Moreover, Martínez et al (2014) reported that soluble fibres (Nutriose Ò and polydextrose) decreased dough consistency, favoured volume increase during fermentation, and produced bread with higher specific volumes and a lower firmness, which were more aerated than control bread. On the other hand, cellulose (insoluble fibre)produced bread with poor technological attributes, with a particle size effect being reported.…”

Section: Introductionmentioning

confidence: 99%

A study on fibre addition to gluten free bread: its effects on bread quality and in vitro digestibility

et al. 2017

View full text Add to dashboard Cite

The aim of this study was to assess the impact of fibre addition on gluten-free (GF) dough properties and bread technological quality, and on protein and starch in vitro digestibility. Soluble (Inulin, In) and insoluble fibres (oat fibre, OF, and type IV resistant starch, RSIV) were used at 5 and 10% substitution levels. Dough firmness increased when insoluble fibres were added, and decreased when In was used. Incorporation of insoluble fibres resulted into bread with a low specific volume (SBV) since firmer dough were more difficult to expand during proofing and baking. Staling rate was reduced after fibre addition, with the exception being OF 10%, as its lower SBV may have favoured molecule re-association. In general, protein and starch digestibility increased when fibres were added at 5%, and then decreased after further increasing the level. Fibres may have disrupted bread crumb structure, thus increasing digestibility, although the higher addition may have led to a physical and/or chemical impediment to digestion. Inulin has well-known physiological effects, while RS presented the most important effect on in vitro starch digestibility (GI). These results showed the possibility of adding different fibres to GF bread to decrease the GI and increase protein digestibility, while obtaining an overall high quality end-product.Keywords Gluten free bread Á Soluble and insoluble fibres Á Bread technological quality Á Protein in vitro digestibility Á In vitro glycemic index

show abstract

Section: Introductionmentioning

confidence: 99%

A study on fibre addition to gluten free bread: its effects on bread quality and in vitro digestibility

et al. 2017

View full text Add to dashboard Cite

show abstract

“…It has been proved that the particle size of insoluble fibres seriously affects the bread properties, with gluten (Gómez et al, 2003) or without it (Martínez et al, 2014), as well as what happens in cakes (Gómez et al, 2010). Fibre solubility or their water binding capacity, affects dough rheology and bakery product quality (Almeida et al, 2013;Martínez et al, 2014). Cookies are a baked product, characterized by having low final water content, generally containing flour, sugar and fat as three major ingredients.…”

Section: Introductionmentioning

confidence: 99%

Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar‐snap cookies

Mancebo

Rodríguez

Martínez

2017

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

Dietary fibre intake can help to improve the health of the population. Cookies are one of the most consumed bakery products. The aim of this study was to investigate the influence of different fibres on cookie quality. Soluble fibres (nutriose, inulin and polydextrose) decreased dough consistency favoured cookie spread during baking and produced wider and thinner cookies. In contrast, insoluble fibres (elongated and rounded) showed an opposite trend increasing dough consistency and giving rise to cookies with higher moisture, lower spread factor and higher hardness. Long insoluble fibres gave rise to harder cookies and with lower spread factor. Cookies made with soluble fibres were darker than the control cookie and cookies containing insoluble fibres. Therefore solubility and shape of insoluble fibres play an important role in cookie quality. Fibre selection will be key to enriched cookies development.

show abstract

“…Therefore sensory properties of gluten-free bread are usually worse in comparison to wheat based products, and staling is usually much faster (Matos and Rosell 2015). Gluten-free bread in general has also unsatisfactory nutritional value, which is why the number of studies on its fortification with proteins, fibre and/or bioactive compounds, mineral salts and so on have dramatically increased in recent years (Capriles and Arêas 2014;Diowksz et al 2009;Korus et al 2009;Krupa-Kozak et al 2014;Martínez et al 2014;Ronda et al 2014;Tsatsaragkou et al 2014). The key objective in gluten-free bread production is to imitate gluten viscoelastic matrix, responsible for product's structure by proper…”

Section: Introductionmentioning

confidence: 99%

Non-gluten proteins as structure forming agents in gluten free bread

et al. 2015

View full text Add to dashboard Cite

The study aimed to evaluate the effects of selected protein isolates and concentrates on quality and staling of gluten-free bread, in the absence of other structure-forming agents such as guar gum and pectin. The applied preparations included albumin, collagen, pea, lupine and soy. Their addition had various effects on rheological properties of the dough and volume of the bread. Volumes of the loaves baked with soy and pea protein were smaller, while those with albumin significantly larger than control. Presence of non-gluten protein caused changes in crumb structure (higher porosity, decrease in cell density, higher number of pores with a diameter above 5 mm) and its color, which was usually darker than of unsupplemented starch-based bread. The least consumer's acceptance was found for bread baked with soy protein. The presence of pea and lupine preparations improved sensory parameters of the final product, providing more acceptable color and smell in comparison to control, while soy caused a decrease of all analyzed consumer's scores. The addition of protein caused an increase in bread hardness and in enthalpy of retrograded amylopectin, during bread storage.

show abstract

Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making

Cited by 88 publications

References 28 publications

A study on fibre addition to gluten free bread: its effects on bread quality and in vitro digestibility

A study on fibre addition to gluten free bread: its effects on bread quality and in vitro digestibility

Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar‐snap cookies

Non-gluten proteins as structure forming agents in gluten free bread

Contact Info

Product

Resources

About