Influence of pregelatinised tapioca starch and transglutaminase on dough rheology and quality of gluten-free jasmine rice breads

Pongjaruvat, Waranit; Methacanon, Pawadee; Seetapan, Nispa; Fuongfuchat, Asira; Gamonpilas, Chaiwut

doi:10.1016/j.foodhyd.2013.09.004

Cited by 134 publications

(89 citation statements)

References 28 publications

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“…For hydration, minimal and maximal water levels were selected based on our preliminary trials, which were finalized between 65 and 78 g/100 g of formula, respectively (65 g/100 g of formula is the minimum level of water necessary to make dough and 78 g/100 g of formula is the maximum level of water necessary for the bread to be with good volume and crumb after being baked). Concentrations of added starches, gums, and agar-agar ranged according to the preliminary tests of feasibility and data published previously [4,[25][26][27]] from 0 to 1% for agar-agar, from 0 to 3% for gum arabic, and from 0 to 2% for carob gum, tapioca starch (0-10% w/w), and corn starch (0-20% w/w) based on rice/field bean semolina weight.…”

Section: Dsdmentioning

confidence: 99%

“…It affects about 1% of the world's population [1,2]. Because the digestive system of patients with celiac disease is sensitive to gluten present in wheat and other prolamin containing cereals such as rye, barley, and triticale, they have to exclude gluten from their diet [3,4]. Hence, there is an urgent need to develop gluten-free products for patients with celiac disease.…”

Section: Introductionmentioning

confidence: 99%

“…Among them, hydroxypropyl methylcellulose, xanthan gums, cellulose gums, pectin, guar gum, or gum arabic are most commonly used [4,[13][14][15][16].…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, supplementation of gluten-free rice bread formulation with hydrocolloids and/or additives is often required [4]. Thus, further research in the development of gluten-free rice breads with acceptable textural and sensory properties is highly warranted.…”

Section: Introductionmentioning

confidence: 99%

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Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design

Bourekoua

Różyło

Benatallah

et al. 2017

Eur Food Res Technol

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of examined breads. These factors were retained for process characterization of optimized gluten-free bread. The final optimum formulation of rice/field bean contained 1.5% of gum arabic and 71.5% of water. The optimum gluten-free bread with gum arabic showed high volume, good textural, structural, and sensory qualities with high acceptability compared to the gluten-free control bread without any improver.

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Section: Dsdmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Among them, hydroxypropyl methylcellulose, xanthan gums, cellulose gums, pectin, guar gum, or gum arabic are most commonly used [4,[13][14][15][16].…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design

Bourekoua

Różyło

Benatallah

et al. 2017

Eur Food Res Technol

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“…Hesso et al (2014) considered wheat and corn PS as flour substitutes to study texture and staling of pound cakes, showing that the denser structure these cakes increased the softness of the material and attenuated the adverse effects of staling. Pongjaruvat et al (2014) showed that substitution of pregelatinized tapioca starch for the rice flour enhanced dough viscoelasticity and improved bread quality, although lower crumb hardness and chewiness were obtained. Fu et al (2016) studied the effect of partially gelatinized corn starch on the rheological properties of wheat dough, finding that the rheological properties were affected by the substitution extent more than by the degree of gelatinization.…”

Section: Introductionmentioning

confidence: 99%

Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread

et al. 2016

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This work considered gelatinized wheat flour fraction with properties similar to hydrocolloid to enhance the strength of dough network by improving water retention and rheological characteristics. The gelatinized (90°C ) fraction of the wheat flour was incorporated in the dough formulation at different levels (5, 10, and 20% w/w). The effects of the gelatinized flour (GF) fraction on the dough rheology and thermal properties were studied. The incorporation of GF induced a moderate increase of dough viscoelasticity and reduced the freezing and melting enthalpies. On the other hand, the changes in bread textural properties brought by incorporation of GF were insignificant, indicating that the gelatinized fraction acted as a binder that enhanced water trapping in the structure. SEM images showed a more heterogeneous crumb microstructure (e.g., gas cells, porous, etc.) bread prepared using GF. Drying kinetics obtained from TGA indicated that the water diffusivity decreased with the incorporation of GF, which suggested that the bread had a compact microstructure.

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Wheat gluten: A functional protein still challenging to replace in gluten‐free cereal‐based foods

Gasparre

Rosell

2022

Cereal Chem

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Background and Objectives: Wheat gluten in cereal-based products has unique functionality derived from its viscoelastic properties. Nevertheless, many food applications require its replacement to obtain gluten-free foods but keeping similar quality characteristics. This review analyzes the distinctive characteristics of wheat gluten, and the technological strategies implemented to mimic its behavior within the gluten-free systems. Findings: The viscoelastic behavior of wheat gluten is due to the interplay of glutenins and gliadins after being hydrated and subjected to mechanical stress. Disulfide bonds and noncovalent interactions are key in holding its structure and explaining its solubility and hydrophobicity. Gluten-free flours and starches have represented the first adopted strategies for gluten replacement, but results have not been completely satisfactory. To tackle this issue, non-wheat protein addition, physical treatments, hydrocolloids, enzymes, and emulsifiers have allowed recreation of a pseudo gluten network of the cereal-based foods.Conclusions: Despite technological sensorial achievements, a gap still exists when gluten-free products are compared with their wheat-based counterparts.A better comprehension about the combined actions of different processing aids and technologies could offer future answers.Significance and Novelty: The review points out the main characteristics of the wheat gluten uniqueness, shedding light on its replacement strategies to guide future research.

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Influence of pregelatinised tapioca starch and transglutaminase on dough rheology and quality of gluten-free jasmine rice breads

Cited by 134 publications

References 28 publications

Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design

Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design

Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread

Wheat gluten: A functional protein still challenging to replace in gluten‐free cereal‐based foods

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