Impact of yeast and fungi (1 → 3)(1 → 6)-β-glucan concentrates on viscoelastic behavior and bread making performance of gluten-free rice-based doughs

Abstract

The addition of bioactive β-glucan to gluten-free breads is of special interest to people suffering from celiac disease. Most of the studies found in literature involve cereal (1 → 3)(1 → 4)-βglucan, while those from yeast and fungi are still nearly unexplored. This study focuses on the effect of fortifying gluten-free rice-based doughs and breads with (1 → 3)(1 → 6)-β-glucan concentrates derived from yeasts -soluble (SBG) and insoluble (IBG)-and fungi (Pleurotus Ostreatus) (FBG). SBG-enriched doughs were less firm and exhibited lower resistance to deformation than doughs with FBG or IBG. In contrast, FBG-and IBG-enriched doughs increased their resistance to deformation as the concentration increased. Doughs with a firmer consistency as determined by a forward extrusion test (FBG-and IBG-enriched doughs) corresponded to those with larger dynamic moduli and lower frequency dependence, lower elastic deformation and higher viscosity at steady state. The physical quality of breads was significantly improved by addition of all types of (1→3)(1→6)-β-glucan at optimized dough hydration. They caused an increase in the specific volume of the breads, a reduction in their hardness and longer shelf-life. Sensory evaluation also demonstrated an improvement in bread organoleptic attributes when SBG was added.

Delving into the Role of Dietary Fiber in Gluten-Free Bread Formulations: Integrating Fundamental Rheological, Technological, Sensory, and Nutritional Aspects

“…Additionally, the resulting G and G" dependence on the angular frequency and reported tan δ values ranging from 0.25 to 0.65 imply that fiber-enriched GF batter formulations manifested rheological properties typical for weak gels [48,64,68,74,75,80]. Increasing the amounts of predominantly IDF, such as citrus fiber (10-20 g/100 g) [74], resistant starch (10-20 g/100 g) [48], and insoluble yeast and fungi (1-3) (1-6)-β-glucan (0.5-1 g/100 g) [64], led to an increase in G and G" modulus of fiber-enriched GF batter formulations. Moreover, a decline in tan δ values was recorded for the corresponding fiber-enriched GF batter formulations, denoting structure strengthening.…”

“…The dependence of G and G" modulus on angular frequency typically follows a linear evolution in the double logarithm scale, especially in the range of 1-10 Hz, enabling fitting of the experimental data to equations (likewise called power law) [48,64,66,68,74,80]:…”

“…In general, the frequency sweep test performed in LVR shows that, in a GF batter formulation enriched with inulin, citrus fibers, resistant starch, β-glucan, and cellulose fibers [48,64,66,68,72,74,75,80], the elastic modulus (G ) was higher than the viscous modulus (G") in the entire frequency range, with tan δ < 1, indicating the prevalence of elastic over viscous properties. Additionally, the resulting G and G" dependence on the angular frequency and reported tan δ values ranging from 0.25 to 0.65 imply that fiber-enriched GF batter formulations manifested rheological properties typical for weak gels [48,64,68,74,75,80]. Increasing the amounts of predominantly IDF, such as citrus fiber (10-20 g/100 g) [74], resistant starch (10-20 g/100 g) [48], and insoluble yeast and fungi (1-3) (1-6)-β-glucan (0.5-1 g/100 g) [64], led to an increase in G and G" modulus of fiber-enriched GF batter formulations.…”

Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition

“…Keeping in mind that all these additives must be declared on the label and make the final product more expensive, research about other compounds providing more benefits than only technological is being encouraged—for example, those with added nutritional properties, such as inulin or β-glucans [ 38 ].…”

Alternating consumption of β‐glucan and quercetin reduces mortality in mice with colorectal cancer

“…Beta-glucan is a homoglucose polymer that is widely distributed in the cell walls of microorganisms, particularly in those of baker's and brewer's yeast Saccharomyces cerevisiae, mushrooms, and cereals (Kittisuban, Ritthiruangdej, & Suphantharika, 2014;Perez-Quirce, Caballero, Vela, Villanueva, & Ronda, 2018). The gut microbiota can ferment β-glucan to produce a high proportion of short-chain fatty acids, such as butyric acid, in the colon, which is considered an important factor to protect the body against colon cancer (Zielke et al, 2017).…”