Improving the Technological and Nutritive Properties of Gluten-Free Bread by Fresh Curd Cheese Enrichment

Graça, Carla; Raymundo, Anabela; Sousa, Isabel

doi:10.3390/app10196868

Cited by 3 publications

(6 citation statements)

References 34 publications

(78 reference statements)

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“…Gluten-free bread dough was prepared as previously described by Graça et al (20) with some modifications: first, the dry baker's yeast was activated in warm water in the processor cup, for 2 min at position 3. Afterward, the remaining ingredients were added and homogenized for 1 min at position 6, and the kneading was carried out for 10 min.…”

Section: Bread Dough's Preparation and Breadmakingmentioning

confidence: 99%

“…The yogurt and curd cheese-derived water were considered, at each level tested, to optimize the bread formulas. Replacements were based on gluten-free flour basis as earlier described (20).…”

Section: Bread Dough's Preparation and Breadmakingmentioning

confidence: 99%

“…Derived control and dairy gluten-free bread samples were evaluated based on post-baking quality parameters, such as bread crumb texture and staling aging over the 4 days of storage time, moisture (%), bake loss (BL), and specific bread volume (SBV) (cm 3 /g). Bread crumb firmness progressing over the 4-day storage time was evaluated using a texturometer TA-XTplus (Stable MicroSystems, Surrey, UK) in penetration mode, according to the description of the previous method (14,20).…”

Section: Gluten-free Bread Quality Assessment Post-baking Quality Par...mentioning

confidence: 99%

“…Good thermal gelation capacity of dairy proteins, such as whey protein-inducing viscoelastic gels by protein network, capable to support dough foaming was recently reported (18,19). Additionally, it was demonstrated that the utilization of whey cheese (a type of cheese made by the heat precipitation of soluble whey proteins) might be an alternative bakery ingredient to face the technological challenges of gluten absence (20) while improving the protein and minerals profile of the gluten-free goods (21).…”

Section: Introductionmentioning

confidence: 99%

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Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking

2022

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Gluten-free products are on today’s agenda since they represent the most hastily growing segments in the market, representing an opportunity for food companies. Nevertheless, it is well-known that gluten is a crucial network structure in the wheat dough systems, which accounts for the overall desired technological features of the final bakery goods. Therefore, the absence of gluten negatively affects the characteristics of gluten-free bread, triggering a technological challenge in the manufacturing of products with resembled characteristics of wheat-derived counterparts. The search for new protein sources has been studied as an approach to circumvent the technological drawbacks of gluten removal. Dairy proteins are functional molecules that can likely be capable of building up a protein-network structure so that it would improve the technological properties of gluten-free products. In the present work, different levels of dairy product addition (10 and 20%, w/w) were used to supplement the gluten-free bread formulas, and the impact on dough rheology properties was well correlated to the bread technological quality parameters obtained. Linear correlations (R2 > 0.904) between steady shear (viscosity) and oscillatory (elastic and viscous moduli) values of the dough rheology with bread quality parameters (volume and firmness) were obtained, suggesting that the bread quality improvements are proportional to the levels of dairies added. Likewise, strong linear correlations (R2 > −0.910) between pasting properties parameters and bread staling rate supported the hypothesis that the dairies tested have a high potential to generate bread with a low staling rate, which is an advantage to extending the shelf-life. In short, results confirmed that the addition of both dairy products, as bakery ingredients, can constitute a technological advantage to improve the overall gluten-free bread quality.

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Section: Bread Dough's Preparation and Breadmakingmentioning

confidence: 99%

Section: Bread Dough's Preparation and Breadmakingmentioning

confidence: 99%

Section: Gluten-free Bread Quality Assessment Post-baking Quality Par...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking

2022

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“…DDT enhancement induced by IRWF inclusion could be attributed to physicochemical characteristics difference in constituents of IRWF and wheat flour (Paraskevopoulou et al, 2010 ). Increased DDT ( p < .05) found by increasing the DP of incorporated inulin in IRWF formulation, is also attributed to higher susceptibility of L‐type inulin to interact with gluten proteins and prevent their hydration and development and consequently lead to DDT enhancement (Graça et al, 2020 ).…”

Section: Resultsmentioning

confidence: 99%

Formulation optimization of functional wheat bread with low glycemic index from technological and nutritional perspective

Mollakhalili‐Meybodi

Ehrampoush

Hajimohammadi

et al. 2022

Food Science & Nutrition

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Bread is recognized as one of the main foods consumed globally.Regarding World Health Organization (WHO) recommendation, the per capita consumption of bread is estimated at about 250 g per day (Serrem, 2011). However, it is consumed at a higher ratio especially in cereal-based diet societies (developing countries). In Iran, its consumption rate is estimated at about 320 g per day.Bread is prepared in different shapes, sizes, and textures through the world using the combination of flour, water, salt, and yeast (sourdough) (Bansal & Kapoor, 2015). Wheat flour is preferred to be used in bread-making process regarding its distinctive viscoelastic characteristic to provide gluten network to restore gases produced throughout the bread-making process. Despite the nutritional and technological desirability of wheat bread, its high glycemic index (GI) will be a threat for health, especially in people who suffer from type II diabetes (Borczak et al., 2018).GI is calculated by the ratio of area under curve (AUC) in response to a test and reference food consumed by one on different days and standard situations. AUC is an indicator of blood glucose

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Development of “New” Bread and Cheese

Yano

2020

Processes

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Bread and cheese have been a popular combination since early times. Indeed, the history of bread dates back to 8000 BC and that of cheese to 7200 BC. However, new types of breads and cheeses are increasingly popular for several reasons, such as allergies, lifestyles, economy and religion. The major challenge is that food manufacturers are offering new products most of which are not welcomed by consumers. Therefore, recently, researchers have placed importance on their relationships with consumers to boost the success of new products. This short review summarizes the backgrounds of recent trends, processes, and principles to manufacture new bread and cheese products, and discusses future perspectives. The development of additive-free, gluten-free rice bread we have recently done from basic research to commercialization of the products is highly focused in this review. Additionally, ongoing studies on plant-based cheeses are introduced from material selection to suggest future outlooks.

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Improving the Technological and Nutritive Properties of Gluten-Free Bread by Fresh Curd Cheese Enrichment

Cited by 3 publications

References 34 publications

Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking

Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking

Formulation optimization of functional wheat bread with low glycemic index from technological and nutritional perspective

Development of “New” Bread and Cheese

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