Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch

Onyango, Calvin; Mutungi, Christopher; Unbehend, Günter; Lindhauer, Meinolf Georg

doi:10.1016/j.lwt.2010.09.006

Cited by 142 publications

(140 citation statements)

References 18 publications

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“…The values were also affected by sample preparation and operation status of the instrument. Consequently, it is often difficult to compare data obtained from various DSC studies [26].…”

Section: Resultsmentioning

confidence: 99%

“…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%

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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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“…The values were also affected by sample preparation and operation status of the instrument. Consequently, it is often difficult to compare data obtained from various DSC studies [26].…”

Section: Resultsmentioning

confidence: 99%

Section: Dsdmentioning

confidence: 99%

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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show abstract

“…The intense action of α amylase after 48 h of germination could result in excessive liquefaction and dextrinisation, causing inferior bread quality (Hallen et al 2004). Not only springiness but also resilience characterizes the loss of elasticity, because it indicates the ability of a material to return to its original shape after a stress (Onyango et al 2011). Resilience and chewiness values decreased with the germination time.…”

Section: Evaluation Of Bread Qualitymentioning

confidence: 99%

Influence of germination time of brown rice in relation to flour and gluten free bread quality

Cornejo

2015

J Food Sci Technol

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The effect of germination time on physicochemical characteristics of brown rice flour and its effect on gluten free bread qualities have been investigated. Germination was carried out at 28°C and 100 % RH for 12, 24 and 48 h; brown rice and soaked brown rice was also analyzed. Significant changes on hydration and pasting properties of brown rice flour were found during germination. The starch degradation by enzyme activity could be evidenced with the decrease in viscosity and water binding capacity (WBC). No significant effect in specific volume, humidity and water activity of the gluten free bread was found as germination time increase, but a significant softness of the crumb was obtained. However, at 48 h of germination, the intense action of α amylase could result in excessive liquefaction and dextrinisation, causing inferior bread quality. Overall, germinated rice flour showed appropriate functionality for being used as raw ingredient in gluten free breadmaking.

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“…Cohesiveness characterises the extent to which a material can be deformed before it ruptures, reflecting the internal cohesion of the material. Bread with high cohesiveness is desirable because it forms a bolus rather than disintegrates during mastication, whereas low cohesiveness indicates increased susceptibility of the bread to fracture or crumble [65]. With the exception of calcium chloride, the addition of calcium salts improved the cohesion in the crumb internal structure.…”

Section: Texture Analysismentioning

confidence: 99%

Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts

Krupa‐Kozak

Altamirano-Fortoul

Wronkowska

et al. 2012

Eur Food Res Technol

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The fortification of gluten-free bread containing inulin with different organic and non-organic calcium sources was investigated. Calcium lactate, calcium citrate, calcium chloride and calcium carbonate were used as calcium sources. Gluten-free bread composed of corn starch, potato starch, salt, yeast, pectin, sugar and sunflower oil was used as a reference. The calcium salts were supplemented to the gluten-free formula to provide equal content of elementary calcium (Ca ?2 ). The Mixolab Ò device was used to analyse the behaviour of gluten-free dough subjected to a dual mechanical shear stress and temperature constraint. Calcium salts significantly modified the dough behaviour during heating and cooling. The addition of calcium carbonate and calcium citrate provoked an increase in dough consistency during heating and cooling compared with the other salt-enriched samples. The specific volume and texture parameters of gluten-free breads varied with the calcium salt used, but calcium carbonate and calcium citrate showed improved values. The higher calcium content of the enriched breads, compared with the control, confirmed the fortification. Sensory evaluation of the calcium-fortified breads confirmed that calcium carbonate followed by calcium citrate was the most recommended salt for obtaining calcium fortification of gluten-free breads.

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Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch

Cited by 142 publications

References 18 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

Influence of germination time of brown rice in relation to flour and gluten free bread quality

Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts

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