Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality

Sciarini, Lorena Susana; Ribotta, Pablo Daniel; León, Alberto E.; Pérez, Gabriela

doi:10.1016/j.jfoodeng.2012.03.011

Cited by 156 publications

(115 citation statements)

References 42 publications

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“…In fact, this binary effect of natural compounds, or their corresponding enriched extracts, was previously assayed in different products such as yogurts (Caleja et al, 2016), cottage cheese (Caleja, Barros, Antonio, Ciric, Soković et al, 2015;Caleja, Barros, Antonio, Ciric, Barreira et al, 2015), cheese Carocho, Barros et al, 2016), biscuits Carocho, Barreira, Bento, Morales, & Ferreira, 2014;Carocho, Barreira, et al, 2015), or bread (Sciarini, Ribotta, León, & Pérez, 2012;Singh, Jha, Chaudhary, & Upadhyay, 2012), just to cite a few.…”

Section: Resultsmentioning

confidence: 99%

Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes

et al. 2018

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A B S T R A C TMelissa officinalis (lemon balm) and its extracts have been frequently reported as possessing bioactive properties, offering the potential for use in development/enrichment of food products with additional functional capabilities, providing health benefits to consumers. The antioxidant, antibacterial and antifungal activity of lemon balm extract, as well as its potential hepatotoxicity were thoroughly evaluated. The extracts were then incorporated into cupcakes and their preserving effect, chemical composition, colour parameters and antioxidant activity were compared with those provided by potassium sorbate. In general, the variables with the largest differences among different storage times were energy level, sucrose, glucose, palmitic acid (C6:0) and oleic acid (C18:1n9). On the other hand, L * (top), a * (top), b * (top), pH, capric acid (C10:0) and lauric acid (C12:0) showed the greatest variation according to cupcake formulation. The results observed indicate that the lemon balm extract rich in rosmarinic acid can provide advantageous functional properties to bakery products.

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Section: Resultsmentioning

confidence: 99%

Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes

et al. 2018

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“…In previous investigations, Ribotta et al (2004) and Sciarini et al (2012a) developed a simple GF bread formulation based on rice flour, active soy flour and cassava starch, which had good technological properties. In these studies, soy flour was added to overcome the general lack of proteins in GF bakery formulations.…”

Section: Introductionmentioning

confidence: 99%

A study on fibre addition to gluten free bread: its effects on bread quality and in vitro digestibility

et al. 2017

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The aim of this study was to assess the impact of fibre addition on gluten-free (GF) dough properties and bread technological quality, and on protein and starch in vitro digestibility. Soluble (Inulin, In) and insoluble fibres (oat fibre, OF, and type IV resistant starch, RSIV) were used at 5 and 10% substitution levels. Dough firmness increased when insoluble fibres were added, and decreased when In was used. Incorporation of insoluble fibres resulted into bread with a low specific volume (SBV) since firmer dough were more difficult to expand during proofing and baking. Staling rate was reduced after fibre addition, with the exception being OF 10%, as its lower SBV may have favoured molecule re-association. In general, protein and starch digestibility increased when fibres were added at 5%, and then decreased after further increasing the level. Fibres may have disrupted bread crumb structure, thus increasing digestibility, although the higher addition may have led to a physical and/or chemical impediment to digestion. Inulin has well-known physiological effects, while RS presented the most important effect on in vitro starch digestibility (GI). These results showed the possibility of adding different fibres to GF bread to decrease the GI and increase protein digestibility, while obtaining an overall high quality end-product.Keywords Gluten free bread Á Soluble and insoluble fibres Á Bread technological quality Á Protein in vitro digestibility Á In vitro glycemic index

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“…Keunggulan lain dari karaginan adalah hidrokoloid jenis ini mampu menghambat proses staling dan pertumbuhan jamur pada roti (September. 2007;Fennema, 1996;Sciarini et al, 2012).…”

Section: Pendahuluanunclassified

Pengaruh Penambahan Hidrokoloid Iota Karaginan Untuk Meningkatkan Kualitas, Keamanan Dan Daya Simpan Roti

Ariyana¹,

Widyastuti²,

Nazaruddin³

et al. 2017

profood

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Bread is made and eaten in most countries ABSTRAKRoti merupakan bahan makanan yang sangat banyak dikonsumsi di dunia. Saat ini, penambahan berbagai Bahan Tambahan Makanan (BTM) umum dilakukan untuk meningkatkan kualitas roti. Akan tetapi, penambahan BTMsintetis secara berlebihan dapat membawa berbagai konsekuensi kesehatan. Meningkatnya kesadaran akan pentingnya makanan sehat mengakibatkan semakin berkembangnya pencarian BTM yang aman pada proses pembuatan roti, salah satunya adalah hidrokoloid hasilekstraksi dari rumpul laut yang merupakan komoditas unggulan di provinsi NTB. Penelitian ini bertujuan untuk mempelajari pengaruh penambahaniota karaginan yang diekstraksi dari Euchema spinosumdalam meningkatkan kualitas, keamanan dan memperpanjang masa simpan roti. Saat ini belum ada laporan mengenai penggunaan iota karaginan sebagai BTM pada proses pembuatan roti. Berdasarkan hasil pengamatan dan data parameter yang diuji, penambahan iota karaginan pada adonan roti memberikan pengaruh yang signifikan pada volume pengembangan, elastisitas, kadar air, struktur dan tekstur crumb, diameter pori dan parameter sensoris roti.Iota karaginan dapat meningkatkan persentase volume pengembanganterutama pada konsentrasi 0,4% dengan memperkecil diameter pori roti yang dihasilkan sehingga menciptakan suatu matriks yang seragam dan dapat bertindak sebagai perangkap untuk mencegah gas CO2 terlepas selama proses pemanggangan, serupa dengan pengaruhbread improver.Penambahan iota karaginan 0,4% juga memperlambat migrasi kelembaban menuju permukaan sehingga menghambat penurunan kadar air dan elastisitas roti hingga 96 jam masa simpan. Hasil uji organoleptik juga menunjukkan bahwa roti dengan penambahan iota karaginan lebih disukai. Peningkatan kualitas dan daya simpan roti dengan penambahan iota karaginan menunjukkan bahwa hidrokoloid jenis ini memiliki potensi untuk dikembangkan sebagai bread improver yang lebih terjamin keamanannya dibandingkan dengan bread improver sintetis yang saat ini digunakan dalam proses pembuatan roti.Kata kunci: roti, pengembang, iota karaginan, daya simpan, keamanan pangan

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Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality

Cited by 156 publications

References 42 publications

Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes

Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes

A study on fibre addition to gluten free bread: its effects on bread quality and in vitro digestibility

Pengaruh Penambahan Hidrokoloid Iota Karaginan Untuk Meningkatkan Kualitas, Keamanan Dan Daya Simpan Roti

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