Effects of incorporated amaranth albumins on the functional properties of wheat dough

Oszvald, Mária; Tamás, Cecília; Rakszegi, Marianna; Tömösközi, Sándor; Békés, F.; Tamás, László

doi:10.1002/jsfa.3528

Cited by 35 publications

(29 citation statements)

References 60 publications

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“…The increase of DDT and ST indicated that surimi addition produced more stable dough. A similar trend was reported that amaranth proteins modified the stability-related mixing parameters (DDT and ST) of dough (Oszvald et al, 2009). …”

Section: Resultssupporting

confidence: 85%

“…A network-like structure could be created with surimi protein and gluten, which could strengthen the dough structure during mixing. Oszvald et al, (2009) found that amaranth albumin proteins are capable of interacting with gluten proteins in wheat flour, improving dough strength and stability. Similar trend was also observed in the study of the blended wheat flour and soy flour (Singh and Mohamed, 2007).…”

Section: Resultsmentioning

confidence: 99%

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Effect of Incorporated Surimi on the Wheat Dough Rheological Properties and Noodle Quality

Xue-juan

Jiang

et al. 2014

FSTR

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The aim of this study was to investigate the effect of surimi on the rheological properties of dough and the quality of noodles in terms of cooking quality, appearance, texture and sensory properties. The results showed that dough development time, stability time, elastic modulus (G') and viscous modulus (G'') increased with increasing content of surimi in the range of 30 _ 50%. Noodles with surimi exhibited lower cooking loss and water absorption. Textural analysis showed that cooked noodles with surimi displayed higher firmness, springiness and chewiness than noodles without surimi. The sensory value of noodles significantly increased when 30% and 40% surimi was added. Surimi could be used for making noodle to improve the overall quality of noodle when used in proportions between 30% and 40%.Keywords: surimi, dough, rheological properties, noodle, quality, sensory evaluation IntroductionNoodles have become popular food for many countries in Asia since ancient time. Nowadays, their world consumption has increased, due to the ease of transportation, handling, cooking and preparation (Li et al., 2012a). Traditional noodles were prepared mainly from two basic ingredients: wheat flour and water (Inglett et al., 2005). In recent years, people pay more attention to taste and nutrition of noodles. In order to meet the needs of consumers, noodles that added vegetables, fruits and proteins have been developed (Marcoa and Rosell, 2008;Škrbić et al., 2009). Such added ingredients can provide different flavors, colors, additional nutrients and health benefits (Li et al., 2012b).Proteins from various sources have been applied in order to increase nutritional value of cereal products. With that purpose, pea, soybean and whey proteins have been used in the rice flour, resulting in nutritional benefits and improved rheological properties of the rice dough (Marcoa and Rosell, 2008). In addition, the incorporation of gluten-soy protein blends could increase the protein content of cookies from 6% to 17.5% and reduce total carbohydrates (Singh and Mohamed, 2007). It was found that amaranth grain protein could improve the wheat dough strength and stability (Sanz-Penella et al., 2013). Rice protein isolate could provide necessary network for processing of rice products and decrease the cooking loss and water turbidity of rice noodle (Kim et al., 2014). It was also reported that noodle with 50% egg protein exhibited lower cooking loss and firmer texture (Khouryieh et al., 2006).Surimi is obtained by washing fish mince with water resulting in a product containing mainly myofibrillar proteins (Pietrowski et al., 2011). Surimi protein can be an excellent source for making noodles with high nutritional properties, well-balanced amino acid and acceptable flavor (Auh et al., 2003). Surimi protein is rich in lysine, which is usually deficient in cereal grains. The deficiency of lysine leads to the poor utilization of protein and thus results in protein malnutrition. Study has shown that fish protein was added Wang et al. 1192 to wheat b...

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Section: Resultssupporting

confidence: 85%

Section: Resultsmentioning

confidence: 99%

Effect of Incorporated Surimi on the Wheat Dough Rheological Properties and Noodle Quality

Xue-juan

Jiang

et al. 2014

FSTR

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“…The alveogram results provided by the authors suggested and baking test approved the improvement of the dough properties and bread crumb characteristics when albumin isolates were added. Similarly, Oszvald et al (2009) reported the beneficial effects of amaranth albumin to wheat supplementation even in concentrations from 1% to 5% relative to the protein content of wheat (i.e. about one tenth of the protein used in the aforementioned study).…”

Section: Resultsmentioning

confidence: 72%

“…Among the studies on composite flours containing amaranth only a few deal with the rheological characteristics of the dough (Lorenz 1981;Breene 1991;Tosi et al 2002;Silva-Sánches 2004;Sindhuja et al 2005;Oszvald et al 2009). However, these properties are important for the prediction of the dough behaviour during mechanical handling in breadmaking as they affect the quality of the resulting loaf.…”

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confidence: 99%

Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt

Mlakar¹,

Bavec²,

Turinek³

et al. 2009

Czech J. Food Sci.

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Grobelnik Mlakar S., Bavec M., Turinek M., Bavec F. (2009): Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt. Czech J. Food Sci., 27: 309-319.The purpose of this study was to investigate the effect of the addition of amaranth wholegrain flour on the rheological characteristics of wheat and spelt flour dough. Organically produced composite flours made from basic flours of wheat (refined) or spelt (refined, wholegrain) and amaranth flour in the propostions of 10%, 20%, and 30% (flour basis) were compared to cereal flours. Dough was analysed for its amylographic, farinographic and extensographic properties. The amaranth substitution altering of the examined measures relates to a certain extent to the properties of the basic flour used. By increasing the amaranth replacement ratio, the gelatinisation temperature, water absorption, development time, and stability increased whereas the dough softening was only slight. The amaranth addition strengthened the dough, mainly by decreasing its extensibility and, in spelt containing composite flours, also by increasing the resistance to extension. Considering the results obtained and the characteristics of the basic flour used, the amaranth substitution of 10-20% evidently improves some rheological properties and strengthens the dough. The present study provides the first report on the spelt-amaranth blends and dough extensograph behaviour of amaranth composite flours

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“…El amaranto contiene alto valor proteico, fibras y riqueza en minerales (Fe, Ca y Zn); estos atributos lo convierten en una buena alternativa como ingrediente para pastas y contribuyen a promover la variedad culinaria y valoración de los granos étnicos de Latinoamérica [5][6][7] . Además, el reemplazo del trigo por amaranto en un 20 a 25% tiene un aporte de 14 a 17g de proteína en 100g de pasta 8 .…”

Section: Introductionunclassified

Calidad fisicoquímica, microbiológica y sensorial de tallarines producidos con sustitución parcial de sémola de trigo por harina de amaranto

Vedia-Quispe

Gurak

Espinoza

et al. 2016

Rev Esp Nutr Hum Diet

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Introducción: La pasta es un alimento de consumo masivo y de alta aceptabilidad a nivel mundial, debido a su bajo costo, su facilidad de preparación y almacenamiento. Generalmente es elaborada con sémola de trigo y agua. El proceso de sustituir la sémola de trigo por harina de amaranto promueve el desarrollo de nuevos productos y mejora el perfil nutricional de la pasta. El objetivo del presente estudio fue evaluar las propiedades fisicoquímicas, microbiológicas y sensoriales de tallarines con sustitución parcial de sémola de trigo por harina integral de amaranto y harina de amaranto crudo. Material y Métodos:Se evaluó el efecto de la sustitución parcial (20% y 30%) de sémola de trigo por harina de amaranto crudo y harina de amaranto integral en las características fisicoquími-cas, microbiológicas, de calidad y de parámetros de aceptación sensorial de tallarines.Resultados: El mejor tratamiento fue la combinación de 70% sémola de trigo y 30% harina de amaranto crudo, donde el sabor fue el factor que influyó en la aceptación general y algunos parámetros de calidad presentaron correlación con las respuestas sensoriales. Todas las pastas presentaron calidad sanitaria e inocuidad alimentaria.Conclusiones: La sustitución parcial de harina de amaranto sea cruda o integral incrementó en un 60% el contenido de fibra y en más de 140% el calcio y hierro en los tallarines elaborados.

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Effects of incorporated amaranth albumins on the functional properties of wheat dough

Cited by 35 publications

References 60 publications

Effect of Incorporated Surimi on the Wheat Dough Rheological Properties and Noodle Quality

Effect of Incorporated Surimi on the Wheat Dough Rheological Properties and Noodle Quality

Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt

Calidad fisicoquímica, microbiológica y sensorial de tallarines producidos con sustitución parcial de sémola de trigo por harina de amaranto

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