Abstract:The aim of this study was to assess the effect of adding glucose oxidase (GDX) on wheat-maize dough and bread textural characteristics. Ot strengthens the importance and need of replacing wheat flour with maize flour in regions where extensive cultivation of wheat is not possible. For improving the rheological properties of bread, GDX was added to wheat and wheat-maize flours. Wheat and maize flours were used in several ratios, but the best results were obtained for (on flour basis): 80:20, 75:25, 70:30, where… Show more
“…Bread improvers are commonly added when existing variations within the breadmaking process such as substitution of ingredients. The choice of improver type depends mainly on the bread variant that is being produced or replaced (Cauvain, 2015), for example, studies have shown that glucose oxidase has good results in crumb strength but not in dough strength (Kouassi-Koffi et al, 2019) and also the enzyme can be related with the stability of the dough and with the weakening of the proteins (Tasiguano et al, 2019). Other examples of improvers are gums and enzymes like: Veron CP, which is a cellulolytic enzyme with hemicellulose that is used for treating flours, and guar gum, which is a seed galactomannan that can serve as a source of soluble dietary fiber (Mudgil et al, 2014).…”
Ecuador has one of the highest soursop productions worldwide; however, as this fruit represents a promising market to the country, its organic waste is becoming a major problem. The aim of the study was to use the Mixolab to predict the quality of wheat flour partially substituted by soursop residues flour for bread making. The experiment was performed through a process mixture design; 21 premixes were made, and 10 significant variables were chosen. Using a desirability function, three criteria were optimized: 1) to maximize the use of soursop residues flour (SRF) (20% SRF substitution), 2) to form a loaf with strong gluten network characteristics (5% SRF substitution), and 3) to form a loaf with weak gluten network characteristics (13.2% SRF substitution). Results showed with a 95% confidence level that the new formulation with strong gluten network characteristics, 5% soursop residue flour and 95% wheat flour, was statistically equal to a control bread in moisture, pH and total ashes content. Additionally, an affective test was performed in order to identify the acceptability of the bread among potential consumers.
“…Bread improvers are commonly added when existing variations within the breadmaking process such as substitution of ingredients. The choice of improver type depends mainly on the bread variant that is being produced or replaced (Cauvain, 2015), for example, studies have shown that glucose oxidase has good results in crumb strength but not in dough strength (Kouassi-Koffi et al, 2019) and also the enzyme can be related with the stability of the dough and with the weakening of the proteins (Tasiguano et al, 2019). Other examples of improvers are gums and enzymes like: Veron CP, which is a cellulolytic enzyme with hemicellulose that is used for treating flours, and guar gum, which is a seed galactomannan that can serve as a source of soluble dietary fiber (Mudgil et al, 2014).…”
Ecuador has one of the highest soursop productions worldwide; however, as this fruit represents a promising market to the country, its organic waste is becoming a major problem. The aim of the study was to use the Mixolab to predict the quality of wheat flour partially substituted by soursop residues flour for bread making. The experiment was performed through a process mixture design; 21 premixes were made, and 10 significant variables were chosen. Using a desirability function, three criteria were optimized: 1) to maximize the use of soursop residues flour (SRF) (20% SRF substitution), 2) to form a loaf with strong gluten network characteristics (5% SRF substitution), and 3) to form a loaf with weak gluten network characteristics (13.2% SRF substitution). Results showed with a 95% confidence level that the new formulation with strong gluten network characteristics, 5% soursop residue flour and 95% wheat flour, was statistically equal to a control bread in moisture, pH and total ashes content. Additionally, an affective test was performed in order to identify the acceptability of the bread among potential consumers.
“…Bread is a food that has been consumed all over the world for thousands of years, and wheat has been used in bread (Rosell, 2011;Shah et al, 2018;Kouassi-Koffi et al, 2019). However, bread made from wheat flour contains gluten, which is not tolerated by celiac disease patients, who find it necessary to completely restrict this protein.…”
Materials and methods
Raw materials and chemical characterizationDefatted chia flour was supplied by Giroil, Santo Ângelo/RS, Brazil. Rice flour containing carbohydrates (91.58%), moisture (10.03%), proteins (6.77%), lipids (0.51%) and ashes (0.37%) was supplied by Cerealle Indústria e Comércio de Cereais Ltda., Pelotas/RS, Brazil. Wheat flour containing carbohydrates (72.27%), moisture (13.49%), proteins (10.03%), ashes (0.68%
“…Previously studied enzymes to modify gluten-free baking products include proteases, transglutaminases (TGs), oxidases, and amylases; however, the last two cannot be considered protein modifications since they work with non-protein components of doughs. More specifically, glucose oxidase oxidizes the hydroxyl groups of starch molecules, whereas amylase hydrolyzes the same complex polysaccharide into simpler forms, mainly dextrins [ 50 , 80 , 81 ].…”
Section: Protein Modification In Gluten-free Doughmentioning
The substitution of wheat gluten in the food industry is a relevant research area because the only known treatment for celiac disease is abstinence from this protein complex. The use of gluten-free cereals in dough systems has demonstrated that the viscoelastic properties of gluten cannot be achieved without the modification of the protein fraction. The quality of the final product is determined by the ability of the modification to form a matrix similar to that of gluten and to reach this, different methods have been proposed and tested. These procedures can be classified into four main types: chemical, enzymatic, physical, and genetic. This article provides a comprehensive review of the most recent research done in protein modification of cereal and pseudocereals for gluten substitution. The reported effects and methodologies for studying the changes made with each type of modification are described; also, some opportunity areas for future works regarding the study of the effect of protein modifications on gluten-free products are presented.
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