Effect of starch and dairy proteins on the gluten free bread formulation based on quinoa

Aprodu, Iuliana; Banu, Iuliana

doi:10.1007/s11694-021-00826-9

Cited by 9 publications

(9 citation statements)

References 45 publications

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“…The volume and the texture parameters of the breads with added animal protein content vary depending on the protein type and the level of addition [ 13 , 15 , 19 , 38 , 39 ]. For example, Ziobro, Juszczak, Witczak and Korus [ 19 ] report an increase in the specific volume of breads when 10% albumin was added.…”

Section: Animal-based Gluten-free Proteinmentioning

confidence: 99%

“…Moreover, the composition of the high protein source can affect the quality of the bread. Han, Romero, Nishijima, Ichimura, Handa, Xu and Zhang [ 39 ] compared two egg white sources of similar composition but differing in water solubility and reported that the powder with more water-soluble protein aggregates was associated with larger improvement in bread quality. On the other hand, Masure, Wouters, Fierens and Delcour [ 22 ] reported that regular egg white powder and dry heated egg white powder produced similar bread loaf volume, but regular egg white showed lower firmness during storage than the dry heated counterpart.…”

Section: Animal-based Gluten-free Proteinmentioning

confidence: 99%

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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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Section: Animal-based Gluten-free Proteinmentioning

confidence: 99%

Section: Animal-based Gluten-free Proteinmentioning

confidence: 99%

High Protein Substitutes for Gluten in Gluten-Free Bread

Skendi

Παπαγεωργίου

Varzakas³

2021

Foods

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“…The zein-tapioca sample had the lowest breakdown, 0.22 Nm (98% WA), followed by the zein-native corn starch sample, 0.53 Nm (WA 77%). Aprodu and Banu (2021) reported much lower starch retrogradation values for samples with quinoa flour, dairy protein and modified corn starch compared to the native corn starch samples.…”

Section: Resultsmentioning

confidence: 91%

“…These values are recorded at different times, after 1400 s, 1200 s and 1500 s for native corn starch, modified corn starch and tapioca, but also at different temperaturesnative corn starch and tapioca at 89C, while modified corn starch at 79C. In a study that focused on the thermo-mechanical behavior of the quinoabased composite flour and different starch sources, Aprodu and Banu (2021) reported lower C3 values in samples with modified corn starch compared to native corn starch. The lowest starch retrogradation (0.55 Nm) was obtained for the zeinmodified corn starch composite, while for the other two samples the (C5-C4) values were rather close (0.74-0.78 Nm).…”

Section: Resultsmentioning

confidence: 99%

Thermo-mechanical and baking properties of the gluten free zein - starch doughs

Banu,

Brumă Călin,

Aprodu

2023

Ann.UDJG.FoodTechnology

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Thermo-mechanical properties of doughs based on zein and different types of starch (native corn starch, modified corn starch and tapioca) were investigated in this study. The physical properties of the gluten free breads, prepared using the model zein – starch mixtures, were additionally determined. The Mixolab parameters measured while running the Chopin+ protocol indicated that the dough exhibited viscoelastic properties at 39°C, and not at 30°C as in the case of gluten system dough. The type of starch used in admixture with zein to prepare the dough significantly influenced the viscoelastic properties of the samples. The lowest starch retrogradation was obtained for the zein-modified corn starch mixture (C5-C4 of 0.55 Nm), while in case of the samples with native corn starch and tapioca the C5-C4 values were close to 0.74-0.79 Nm. The zein-tapioca sample had the lowest breakdown (C3-C4) of 0.22 Nm, followed by the zein-native corn starch sample, with C5-C4 of 0.53 Nm. Bread samples prepared with zein and native or modified corn starch at high water absorption levels (77% and 85%, respectively) had the highest specific volume values of 3.18 cm3/g and 2.22 cm3/g, respectively. These results indicate that zein can be successfully combined with starch from various sources for obtaining gluten free products.

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“…Furthermore, mineral contents of zinc, iron, manganese, calcium, and potassium promote quinoa flour as an important cereal flour (Valdez‐Arana et al., 2020 ). Another added value of quinoa seed and flour is the dietary fiber content that benefits dairy intake (Craig & Fresán, 2021 ), cooking properties (Gu et al., 2021 ), gluten‐free supplementation (Aprodu & Banu, 2021 ), and antioxidant activities. A major topic for this cluster is the characteristics of quinoa seed and flour nutritional contents of health benefits (i.e., celiac disease), biological availability, and value addition of traditional products (i.e., bakery, pasta, beverages, dairy, and plant‐based protein).…”

Section: Resultsmentioning

confidence: 99%

Current trends and prospects in quinoa research: An approach for strategic knowledge areas

Flórez‐Martínez,

Rodríguez‐Cortina,

Chavez‐Oliveros

et al. 2023

Food Science & Nutrition

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Currently, the demand for healthy consumption and the use of alternatives to dairy proteins for the development of foods with good nutritional value are growing. Quinoa has received much attention because it contains a high content of proteins, essential amino acids, essential fatty acids, minerals, vitamins, dietary fibers, and bioactive compounds. Nevertheless, this content and the bioavailability of specific compounds of interest are related to the genotype, the agri‐environmental conditions, and management practices where quinoa is grown and postharvest management. This article aimed to analyze the research trends for three knowledge areas: quinoa plant breeding for nutraceutical properties, plant–soil relations focused on abiotic stresses, and postharvest and value‐added transformation activities. To this end, a specific methodological design based on bibliometrics and scientometrics methods was used. Through these analyses based on publications' keywords, titles, abstracts, and conclusions sections, for each knowledge area, the key research trends (scope and main topics), the classification of trends based on their development and relevance degree, and the core of knowledge were established. The trends comprise the current state of research. Finally, analyzing the conclusions, recommendations, and future research sections of key publications, a strong correlation among plant breeding research to obtain varieties with tolerance to biotic and abiotic stresses, nutritional and functional compounds of interest for food safety, and the development of products with higher added value established interest in further research on the potential bioactivity of quinoa and the verification of health benefits to humans.

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Effect of starch and dairy proteins on the gluten free bread formulation based on quinoa

Cited by 9 publications

References 45 publications

High Protein Substitutes for Gluten in Gluten-Free Bread

High Protein Substitutes for Gluten in Gluten-Free Bread

Thermo-mechanical and baking properties of the gluten free zein - starch doughs

Current trends and prospects in quinoa research: An approach for strategic knowledge areas

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