Evaluation of the substitution of common flours for gluten‐free flours in cookies

Castro, Geovana Teixeira de; Tridapalli, Luiza Pelinson; Fernandes, Angélica Maria Delovo; Bona, Evandro; Leimann, Fernanda Vitória; Droval, Adriana Aparecida; Cardoso, Flávia Aparecida Reitz; Marques, Leila Larisa Medeiros; Filho, Nelson Consolin; Fuchs, Renata Hernandez Barros

doi:10.1111/jfpp.16215

Cited by 8 publications

(9 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Texture profile analysis (TPA) was performed using a TA-XT plus texture analyzer (Stable Micro Systems Ltd., Surrey, UK) with a 36 mm diameter cylinder probe P/36R, according to the method described by de Castro et al [ 26 ]. The bread was cut into pieces with a thickness of 5 cm.…”

Section: Methodsmentioning

confidence: 99%

Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods

Xie

Cai

Yuan

et al. 2022

Foods

View full text Add to dashboard Cite

Mealworms (Tenebrio molitor) are protein-rich edible insects that have been regarded as novel food ingredients. In this study, high-gluten wheat flour was formulated with dried mealworm powder at various levels (0%, 5%, 10%, 15%, and 20%) to study its influence on the pasting, farinograph, and extensograph properties and microstructure of the dough. A subsequent decrease in the pasting parameters was observed due to starch dilution. The water absorption, dough development time, and dough stability time decreased gradually from 71.9% to 68.67%, 13.6 min to 10.43 min, and 14.1 min to 5.33 min, respectively, with the increase in the substitution of mealworm powder from 0% to 20%. The farinograph characteristics corresponded to a weak gluten network formed through the dilution of gluten by the replacement of wheat flour with a non-gluten ingredient. The stretch ratio of the high-gluten dough increased gradually from 4.37 (M0) to 6.33 (M15). The increased stretching resistance and extensibility of the dough with 5% and 10% mealworm powder indicated that mealworm powder can act as a plasticizer in the gluten network, which might contribute to the decreased strength and increased elasticity and flexibility of the dough network. The bread made with three different baking methods showed similar increases in specific volume and decreased hardness up to the 10% substitution level, owing to the increased elasticity and flexibility of the dough. The GB/T 35869-2018 Rapid-baking method, GB/T 14611-2008 Straight dough method, and automatic bread maker method exhibited the highest specific volumes of 3.70 mL/g, 3.79 mL/g, and 4.14 mL/g when the wheat flour was substituted with 10% mealworm powder. However, 15% and 20% mealworm powder substitution markedly reduced the bread quality owing to the dilution effect and mealworm powder phase separation. These results provide a perspective on the relationship between the rheological properties of mealworm powder-substituted high-gluten dough and application suggestions for insect food development in the food industry.

show abstract

Section: Methodsmentioning

confidence: 99%

Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods

Xie

Cai

Yuan

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…It could be concluded that the CC powder improved the sensorial quality of cookie incorporated with FS flour. de Castro et al (2022) reported the use of teff flour with rice and sorghum flours improved the sensorial acceptance of cookies. The teff flour was darker compared to other flours.…”

Section: Discussionmentioning

confidence: 99%

“…Composite flours can be used in the cookie production to improve the nutritional and functional values of cookies. The replacement of wheat flour with flours from cereals such as corn, rice, teff, and sorghum and legumes such as chickpea and kidney bean have been investigated (de Castro et al, 2022; Homem et al, 2022; Sibian & Riar, 2020, 2021, Zoghi et al, 2021). Moreover, the use of various seeds including quinoa and chia seeds (Goyat et al, 2018; Lucini Mas et al, 2020), flaxseed (Rajiv et al, 2012), hemp seed (Ertaş & Aslan, 2020), okra seed (Hu et al, 2020), and grape seed (Acun & Gül, 2014) have been evaluated.…”

Section: Introductionmentioning

confidence: 99%

Flaxseed and Cornelian cherry: Development of a functional cookie using response surface methodology

İlyasoğlu

Burnaz

Zemzemoğlu

2022

Food Processing Preservation

View full text Add to dashboard Cite

Consumers' demand for healthy foods has been increased. The aim of this study was to develop a functional cookie from wheat flour with flaxseed (FS) and Cornelian cherry (CC). The effects of the levels of FS flour (10–30 g for 100 g composite flour) and CC powder (2–10 g for 100 g composite flour) in the cookie formulation on the cookie properties were investigated by using response surface methodology. The lightness of the cookies was decreased with the addition of the FS and CC. The incorporation of the FS into the formulation enhanced the content of omega‐3 fatty acids. Both FS and CC enhanced the total phenolic contents (TPCs) and antioxidant capacity of the cookies. Moreover, they did not have effects on the hardness and overall acceptability. The developed cookie contained FS (23.6 g 100 g−1) and CC (10 g 100 g−1) that provided α‐linolenic acid (16.5 g 100 g−1), TPC (340.2 mg GAE 100 g−1), and antioxidant capacity (996.6 μmol TEAC 100 g−1). Our study indicated that the combination of wheat flour with FS with CC can have the potential to enhance the nutritional and functional values of the cookies. Novelty impact statement The combination of wheat flour with flaxseed and Cornelian cherry in the cookie formulation enhanced the contents of omega‐3 fatty acids, total phenolic content, and antioxidant capacity of the cookies. The developed cookie may be an alternative product for consumers who look for healthy bakery products.

show abstract

“…The texture of the biscuit dough and biscuit were measured by a Texture Analyzer (TA-XT plus, Stable Micro Systems Ltd., Surrey, UK) equipped with P36R probe to 25% of the original sample height with a test speed of 2 mm/s under a Texture Profile Analysis (TPA) model. The assessed parameters were hardness, springiness, cohesiveness, gumminess and resilience for the dough and hardness, cohesiveness, chewiness and resilience for the biscuit, respectively [ 21 ].…”

Section: Methodsmentioning

confidence: 99%

Effect of Partial Substitution of Flour with Mealworm (Tenebrio molitor L.) Powder on Dough and Biscuit Properties

Xie¹,

Yuan²,

Fu³

et al. 2022

Foods

View full text Add to dashboard Cite

Mealworm (Tenebrio molitor L.) is a type of edible insect rich in protein that has become popular as a protein-alternative ingredient in flour-based products to improve the nutritional properties of baking products. The mealworm powder substitution affected the pasting, farinograph, extensograph properties of wheat flour and the texture, nutritional, and sensory properties of the resulting soda biscuit. The pasting parameters (peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity) and the water absorption decreased with the increased mealworm powder substitution level, which was ascribed to the dilution effect of mealworm powder. The farinograph parameters remained similar up to 15% substitution level. The extensograph results showed that mealworm powder substitution decreased the elastic properties of wheat dough as indicated by the consistently decreased extensibility, stretching energy, and stretching resistance, resulting in a significantly decreased baking expansion ratio of the soda biscuit. The protein, lipid, and dietary fiber content of the biscuits increased accordingly with the increased mealworm powder substitution level. The protein content of the soda biscuit was gradually increased from 9.13/100 g for the control (M0) to 16.0/100 g for that supplemented with 20% mealworm powder (M20), accompanied with the significantly increased essential amino acid content. Meanwhile, the fat and dietary fiber content of M20 exhibited 20.5 and 21.7% increase compared to those of M0. The score of the sensory attributes showed no significant difference up to 15% substitution level. The results demonstrated the 15% mealworm powder substitution level would not significantly affect the farinograph property, microstructure of wheat dough, and sensory acceptability.

show abstract

Evaluation of the substitution of common flours for gluten‐free flours in cookies

Cited by 8 publications

References 36 publications

Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods

Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods

Flaxseed and Cornelian cherry: Development of a functional cookie using response surface methodology

Effect of Partial Substitution of Flour with Mealworm (Tenebrio molitor L.) Powder on Dough and Biscuit Properties

Contact Info

Product

Resources

About