Mesoscale structuring of gluten-free bread with starch

Román, Laura; Martínez, Mario M.

doi:10.1016/j.cofs.2020.12.003

Cited by 22 publications

(13 citation statements)

References 53 publications

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“…In recent studies [ 22 , 47 ], it has been suggested that crumb cohesiveness and resilience depend more on starch gelatinization and swelling than on gluten aggregation. In GF breads, the rapid re-association of leached amylose molecules as the starch matrix cools down after baking has been suggested to affect crumb texture [ 48 ]. A higher SB associated with the formation of amylose-amylose reassociations (i.e., physical junctions) was related to an increase in crumb hardness and reduced cohesiveness in gluten-free breads based on different rice flour varieties [ 49 ].…”

Section: Resultsmentioning

confidence: 99%

Dry Heating of Cowpea Flour below Biopolymer Melting Temperatures Improves the Physical Properties of Bread Made from Climate-Resilient Crops

Renzetti

Heetesonne

Ngadze

et al. 2022

Foods

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Improving the technological functionality of climate-resilient crops (CRCs) to promote their use in staple foods, such as bread, is relevant to addressing food and nutrition security in Africa. Dry heating of cowpea flour (CPF) was studied as a simple technology to modulate CPF physicochemical properties in relation to bread applications. For this purpose, the melting behavior of cowpea starch and proteins in CPF was first studied and modeled using Flory–Huggins theory for polymer melting. Next, dry-heating conditions were investigated based on the predicted biopolymer melting transitions in CPF to be well below starch and protein melting. The pasting properties (i.e., peak viscosity, final viscosity, breakdown and setback) of CPF could be selectively modulated depending on temperature-time combinations without altering the thermal behavior (i.e., melting enthalpies) of CPF. Water-binding capacity and soluble solids decreased with the increased severity of the temperature-time combinations. Dry-heated CPF added to CRC-based bread significantly improved crumb texture. In particular, dry heating at 100 °C for 2 h provided bread with the highest crumb softness, cohesiveness and resilience. The positive effects on the crumb texture could be largely related to enhanced starch integrity, as indicated by a reduction in breakdown viscosity after treatment. Overall, dry heating of CPF under defined conditions is a promising technology for promoting the use of CPF as a techno-functional and protein-rich ingredient in bread-type products.

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Section: Resultsmentioning

confidence: 99%

Dry Heating of Cowpea Flour below Biopolymer Melting Temperatures Improves the Physical Properties of Bread Made from Climate-Resilient Crops

Renzetti

Heetesonne

Ngadze

et al. 2022

Foods

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“…Thus, it is known that bread with maize starch develops higher volumes than those made with rice flour (Belorio & Gómez, 2020;Mancebo et al, 2015). In this way, partial substitution of rice flour by cassava starch can be used to increase the specific volume of breads, since starch granules has a smaller size and a more regular shape than flour particles (Roman et al, 2021;Xiao et al, 2020;Jackson, 2003). But it seems that the differences between cassava starches, mainly in pasting and hot hydration properties, do not affect the specific volume of the breads, at least with additions of up to 20%.…”

Section: Gluten-free Bread Characteristicsmentioning

confidence: 99%

Can cassava improve the quality of gluten free breads?

Sigüenza-Andrés

Gallego

2021

LWT

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“…Nevertheless, no significant differences were observed between layer cakes made with chestnut flour, which had a specific volume clearly lower than wheat cake. The lower starch content of chestnut flour may produce this effect since starch is mainly responsible for crumb texture after retrogradation (Román et al ., 2021). Yet, the high sugar content of these flours may also play a role as sugar reduces retrogradation (Wang et al ., 2016).…”

Section: Resultsmentioning

confidence: 99%

Effects of adding chickpea and chestnut flours to layer cakes

Gallego

Belorio

Guerra‐Oliveira

2022

Int J of Food Sci Tech

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Summary Chestnut and chickpea flours have interesting nutritional characteristics and can be incorporated into layer cake formulations. This study aims to evaluate the effect of incorporating mixtures of these flours with wheat flour in the elaboration of layer cakes. With this aim, layer cakes were elaborated with the three different flours. Mixes of 50% of these flours and a mixture of the three flours in the same proportion were analysed. Batter density, microstructure and viscosity, as well as the specific volume, texture and acceptability of layer cakes were evaluated. Chickpea flour reduced the batter density and increased viscosity compared to wheat flour, while chestnut flour reduced viscosity and did not clearly affect density. Although both flours produced layer cakes with lower specific volume, as well as less cohesive and springiness, the effect on specific volume was clearer in chestnut flour. With 50% of chickpea flour, it was possible to obtain layer cakes with the same specific volume and hardness as those made with wheat flour. Layer cake acceptability decreased with the reduction in wheat flour, regardless of the type of flour incorporated. No improved acceptability has been found when combining chickpea and chestnut flours.

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Mesoscale structuring of gluten-free bread with starch

Cited by 22 publications

References 53 publications

Dry Heating of Cowpea Flour below Biopolymer Melting Temperatures Improves the Physical Properties of Bread Made from Climate-Resilient Crops

Dry Heating of Cowpea Flour below Biopolymer Melting Temperatures Improves the Physical Properties of Bread Made from Climate-Resilient Crops

Can cassava improve the quality of gluten free breads?

Effects of adding chickpea and chestnut flours to layer cakes

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