Effect of pseudo cereal flours on some physical, chemical and sensory properties of bread

Bilgiçli, Nermin; İbanoğlu, Şenol

doi:10.1007/s13197-015-1770-y

Cited by 36 publications

(35 citation statements)

References 11 publications

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“…Filipčev et al [2011] showed that buckwheat fl our used for making biscuits caused an increase of their hardness, whereas rye fl our showed an opposite effect. Also Bilgiçli & İbanoğlu [2015] observed that the highest ratios of buckwheat fl our in wheat bread adversely affected its hardness values.…”

Section: Resultsmentioning

confidence: 96%

Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria

Wronkowska¹,

Jeliński²,

Majkowska³

et al. 2018

Pol. J. Food Nutr. Sci.

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The growth of lactic acid bacteria during liquid-state fermentation of buckwheat fl our and changes in pH during the process were analyzed. Eight strains of Lactobacillus were selected as the most active strains used to obtain new fermented fl ours. Physical properties of buckwheat water biscuits formulated from these fermented fl ours were studied.The hardness of freshly prepared biscuits was affected by the lactic acid bacteria applied, with its highest value noted for the water biscuits made of buckwheat fl our fermented by L. plantarum IB. Signifi cantly greater differences in hardness values of water biscuits were noted after 24 h storage. Moreover, water biscuits made of the fermented fl ours were lighter and had a higher browning index as compared to the control biscuits prepared from unfermented buckwheat fl our. The obtained results demonstrate the feasibility of selecting lactic acid bacteria for the fermentation of buckwheat fl our focusing on some physical properties of the water biscuits.

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Section: Resultsmentioning

confidence: 96%

Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria

Wronkowska¹,

Jeliński²,

Majkowska³

et al. 2018

Pol. J. Food Nutr. Sci.

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show abstract

“…Significant differences were based on a P <0.05. (Bilgiçli and Ibanoğlu, 2015;Muñoz et al, 2013;Pizarro et al, 2013;Ranhotra et al, 1993).…”

Section: Discussionmentioning

confidence: 99%

THE EFFECTS OF CHIA (Salvia hispanica L.) AND QUINOA FLOURS ON THE QUALITY OF RICE FLOUR AND STARCH BASED-CAKES

Levent¹

2018

Gıda

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The rice flour and corn starch mixture used in the gluten-free cake formulation was replaced with chia flour (CF) and quinoa flour (QF) up to 25% CF and 25% QF level. The effects of CF and QF on the physical, chemical and sensory properties of gluten-free cakes were investigated. CF and QF replacement increased the ash, protein, fat, total phenolic content and antioxidant capacity of gluten-free cakes by 1.5, 1.8, 1.3, 3.5 and 2.9 times, respectively, when compared to the control samples. Statistically significant increases were found in Ca, P, K, Mg, Fe and Zn contents of cake samples (P <0.05). The cakes containing CF and QF, received higher texture and taste-odour scores than control. According to the sensory analyses results it can be concluded that QF and CF can be used in gluten-free cakes up to 20% and 20% levels, respectively.

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“…Partial substitution of wheat by pseudocereal flour weakens the strength of the viscoelastic gluten network and, concomitant, its gas‐holding capacity. This results in bread of lower volume and a coarse and heterogeneous crumb structure (Lorenz and Coulter ; Rosell and others ; García‐Mantrana and others ; Bilgiçli and İbanoğlu ).…”

Section: Pseudocereal‐based Cereal End Productsmentioning

confidence: 99%

Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective

Janssen

Pauly

Rombouts

et al. 2016

Comp Rev Food Sci Food Safe

136

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There is currently much interest in the use of pseudocereals for developing nutritious food products. Amaranth, buckwheat, and quinoa are the 3 major pseudocereals in terms of world production. They contain high levels of starch, proteins, dietary fiber, minerals, vitamins, and other bioactives. Their proteins have well-balanced amino acid compositions, are more sustainable than those from animal sources, and can be consumed by patients suffering from celiac disease. While pseudocereal proteins mainly consist of albumins and globulins, the predominant cereal proteins are prolamins and glutelins. We here discuss the structural properties, denaturation and aggregation behaviors, and solubility, as well as the foaming, emulsifying, and gelling properties of amaranth, buckwheat, and quinoa proteins. In addition, the technological impact of incorporating amaranth, buckwheat, and quinoa in bread, pasta, noodles, and cookies and strategies to affect the functionality of pseudocereal flour proteins are discussed. Literature concerning pseudocereal proteins is often inconsistent and contradictory, particularly in the methods used to obtain globulins and glutelins. Also, most studies on protein denaturation and techno-functional properties have focused on isolates obtained by alkaline extraction and subsequent isoelectric precipitation at acidic pH, even if the outcome of such studies is not necessarily relevant for understanding the role of the native proteins in food processing. Finally, even though establishing in-depth structure-function relationships seems challenging, it would undoubtedly be of major help in the design of tailor-made pseudocereal foods.

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Effect of pseudo cereal flours on some physical, chemical and sensory properties of bread

Cited by 36 publications

References 11 publications

Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria

Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria

THE EFFECTS OF CHIA (Salvia hispanica L.) AND QUINOA FLOURS ON THE QUALITY OF RICE FLOUR AND STARCH BASED-CAKES

Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective

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