Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems

Espinoza-Herrera, Javier; Serna‐Saldívar, Sergio O.; Chuck‐Hernández, Cristina

doi:10.3390/foods10010118

Cited by 15 publications

(18 citation statements)

References 115 publications

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“…The experiments were also performed using ultrasound and micromilling to reduce flour particles. However, no positive effects on bread volume and porosity have been found [31,45].…”

Section: New Technologies In Gluten-free Dough and Bread Preparationmentioning

confidence: 94%

“…Gluten-free oats have also very good properties [44]. The zein protein, a prolamin from corn, behaves similar to gluten when heated to 35-40 • C. Both corn zein and sorghum kafirin increase the plasticity of the dough [31,45]. The source of proteins are naturally gluten-free cereals-rice, corn, teff, sorghum, Job's tears (Figure 3).…”

Section: Proteins In Gluten-free Dough and Productsmentioning

confidence: 99%

“…The zein protein, a prolamin from corn, behaves similar to gluten when heated to 35-40 °C. Both corn zein and sorghum kafirin increase the plasticity of the dough [31,45]. Cereal flours are combined in gluten-free bread and bakery products formulations with flour from other crops and with starches.…”

Section: Proteins In Gluten-free Dough and Productsmentioning

confidence: 99%

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Gluten-Free Bread and Bakery Products Technology

Šmídová

Rysová

2022

Foods

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Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods suitable for a gluten-free diet is increasing. Bread and bakery products are an essential part of the daily diet. Therefore, new naturally gluten-free baking ingredients and new methods of processing traditional ingredients are sought. The study discusses the use of additives to replace gluten and ensure the stability and elasticity of the dough, to improve the nutritional quality and sensory properties of gluten-free bread. The current task is to extend the shelf life of gluten-free bread and bakery products and thus extend the possibility of its distribution in a fresh state. This work is also focused on various technological possibilities of gluten-free bread and the preparation of bakery products.

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“…The experiments were also performed using ultrasound and micromilling to reduce flour particles. However, no positive effects on bread volume and porosity have been found [31,45].…”

Section: New Technologies In Gluten-free Dough and Bread Preparationmentioning

confidence: 94%

Section: Proteins In Gluten-free Dough and Productsmentioning

confidence: 99%

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Gluten-Free Bread and Bakery Products Technology

Šmídová

Rysová

2022

Foods

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“…Phosphorylated rice flour used for bread baking demonstrated a hardness reduction at all the tested storage temperatures and had an impact on the bulkiness, texture, and color of rice bread, indicating the feasibility of utilizing phosphorylated rice flour in gluten-free bread [ 139 ]. Gluten’s viscoelastic properties cannot be improved without modifying the fraction of protein, as shown by the use of gluten-free cereals in dough systems [ 140 ]. In proteomic studies of gluten proteins, PTM is commonly used to explore the modification of protein [ 141 ].…”

Section: Posttranslational Modification (Ptm)mentioning

confidence: 99%

Posttranslational Modification of Waxy to Genetically Improve Starch Quality in Rice Grain

Adegoke

Wang

Chen

et al. 2021

IJMS

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The waxy (Wx) gene, encoding the granule-bound starch synthase (GBSS), is responsible for amylose biosynthesis and plays a crucial role in defining eating and cooking quality. The waxy locus controls both the non-waxy and waxy rice phenotypes. Rice starch can be altered into various forms by either reducing or increasing the amylose content, depending on consumer preference and region. Low-amylose rice is preferred by consumers because of its softness and sticky appearance. A better way of improving crops other than downregulation and overexpression of a gene or genes may be achieved through the posttranslational modification of sites or regulatory enzymes that regulate them because of their significance. The impact of posttranslational GBSSI modifications on extra-long unit chains (ELCs) remains largely unknown. Numerous studies have been reported on different crops, such as wheat, maize, and barley, but the rice starch granule proteome remains largely unknown. There is a need to improve the yield of low-amylose rice by employing posttranslational modification of Wx, since the market demand is increasing every day in order to meet the market demand for low-amylose rice in the regional area that prefers low-amylose rice, particularly in China. In this review, we have conducted an in-depth review of waxy rice, starch properties, starch biosynthesis, and posttranslational modification of waxy protein to genetically improve starch quality in rice grains.

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“…Therefore, gluten free bread is important, but as shown by the two former studies, gluten is very important for bread structuring. The review on Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems [ 6 ] gives the most recent advances published on protein modifications of cereals and pseudocereals to substitute gluten. The analyzed information shows that physical, chemical, enzymatic, or genetic modifications of proteins can in fact improve the final properties of gluten-free baking by the enhancement of interactions with other ingredients.…”

Section: Introductionmentioning

confidence: 99%