High pressure–treated sorghum flour as a functional ingredient in the production of sorghum bread

Vallons, Katleen J. R.; Ryan, Liam A. M.; Koehler, Peter; Arendt, Elke K.

doi:10.1007/s00217-010-1316-5

Cited by 43 publications

(39 citation statements)

References 20 publications

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“…High pressure treatment was also found to induce protein polymerisation with rice and teff batters through thiol group-sulphydryl group interchanges, but this did not occur with buckwheat batter (Vallons et al, 2011), presumably due to the low level of cysteine in buckwheat storage proteins. With sorghum batters, pressures ≤300 MPa weakened the structure, due to protein polymerisation, whereas at pressures >300 MPa batter constancy increased due to pressure induced starch gelatinisation (Vallons et al, 2010). Breads with 2% pressure-treated sorghum showed delayed staling but at 10% addition the breads had low volume and poor quality.…”

Section: High Pressurementioning

confidence: 99%

Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems

Taylor

Campanella

et al. 2016

Journal of Cereal Science

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The dough functionality of the storage proteins in "gluten-free" grains has been studied for almost 25 years. Zein, maize prolamin, when isolated as α-zein can form a wheat gluten-like visco-elastic dough when mixed with water above its glass transition temperature. There is good evidence that its dough-forming properties are related to a change in protein conformation from α-helix to β-sheet and association of the molecules into fibrils. Stabilisation of β-sheet structure and visco-elasticity can be enhanced by inclusion of a co-protein. No other isolated cereal or pseudocereal storage protein has been shown to form a visco-elastic dough. Many treatments have been applied to improve "gluten-free" storage protein functionality, including acid/base, deamidation, cross-linking by oxidising agents and transglutaminase, proteolysis, disulphide bond reduction and high pressure treatment. Such treatments have some limited positive benefits on batter-type dough functionality, but none is universally effective and the effects seem to be dependent on the composition and structure of the particular storage protein. Research into mutants where prolamin synthesis is altered appears to be promising in terms of improved dough functionality and scientific understanding. Research into how treatments affect the functionality and structure of isolated storage proteins from "gluten-free" grains other than maize is required.2

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Section: High Pressurementioning

confidence: 99%

Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems

Taylor

Campanella

et al. 2016

Journal of Cereal Science

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“…Several researchers have reported on the production of gluten-free sorghum breads, and much of this work is reviewed by Schober and Bean [6]. Vallons et al [18] attempted an improvement of sorghum bread by using high-pressuretreated sorghum, while Schober et al [19] used sourdough fermentation. Hugo et al [20] showed that fermentation of sorghum flour has potential to also increase the utilization of sorghum flour in composite wheat breads.…”

Section: Introductionmentioning

confidence: 98%

Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts

Hager

Wolter

Czerny

et al. 2012

Eur Food Res Technol

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233

199

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Bread is a major staple food consumed daily in all parts of the world. A significant part of the human population cannot tolerate gluten, a storage protein found in wheat, rye and barley, and therefore, products made from alternative cereals are required. During this study, the bread-making potential of seven gluten-free flours, wheat and wholemeal wheat flour was compared. Fermentation potential of the different flours was determined, showing that dough development height of gluten-free and wholemeal wheat samples was lower than for wheat and oat flour. Apart from standard bread quality parameters such as loaf-specific volume and physical crumb texture, also water activity and shelf life have been determined. The shelf life of gluten-free breads was reduced compared to wheat bread. Aroma profiles were evaluated by a trained panel. Wheat, oat and wholemeal wheat breads were liked moderately, while the remaining samples had lower liking scores. Crumb grain characteristic s were investigated using image analysis, and microstructure was observed by scanning electron microscopy. Overall, only breads produced from oat flour were of similar quality to wheat bread, and the utilization of buckwheat, rice, maize, quinoa, sorghum and teff flours resulted in breads of inferior quality

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“…Recently, Angioloni and Collar (2012b) stated that high HP treatment may represent a new frontier for enhancing dough machinability by using substantial amounts of oat, millet and sorghum, cereals having high nutritional value but poor breadmaking performance. Special emphasis has been placed on the effect of HP in gluten-free systems: barley and sorghum starches (Vallons and Arendt, 2009), buckwheat, teff and rice (Vallons et al, 2011), sorghum (Vallons et al, 2010) and oat (Hüttner et al, 2009) flours.…”

Section: Introductionmentioning

confidence: 99%

Effects of pressure treatment of hydrated oat, finger millet and sorghum flours on the quality and nutritional properties of composite wheat breads

Angioloni

Collar

2012

Journal of Cereal Science

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High pressure–treated sorghum flour as a functional ingredient in the production of sorghum bread

Cited by 43 publications

References 20 publications

Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems

Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems

Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts

Effects of pressure treatment of hydrated oat, finger millet and sorghum flours on the quality and nutritional properties of composite wheat breads

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