Optimisation of rheological properties of gluten-free doughs with HPMC, psyllium and different levels of water

Mancebo, Camino M.; San-Miguel, Miguel A.; Martínez, Mario M.; Gómez, Manuel

doi:10.1016/j.jcs.2014.10.005

Cited by 91 publications

(99 citation statements)

References 38 publications

(66 reference statements)

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“…Authors explained that it was due the dilution of gluten content in the blend and due to the interactions among fiber components, water, and gluten. Mancebo et al () observed a decrease in specific volume along with psyllium husk addition. This is consistent with our results in the case of PO seeds, where the authors explain similarly that the specific volume was dependent on the weight of the bread and higher water retention made it heavier.…”

Section: Resultsmentioning

confidence: 97%

“…This was probably related to the characteristic properties of raw materials, that is, the seeds of PP and PO in the aquatic environment absorb water intensely. Other authors underlined the increase in the water content to obtain good‐quality gluten‐free bread with psyllium husk (Cappa et al, ; Fratelli et al, ; Haque & Morris, ; Mancebo et al, ). Cappa et al () and Mariotti et al () observed that psyllium husk improved workability of gluten‐free dough.…”

Section: Resultsmentioning

confidence: 99%

“…Significant changes in the texture parameters of gluten‐free bread were observed in this study. According to the Cappa et al () and Mancebo et al (), the presence of Psyllium soluble fiber can positively influence the softness of the crumb if the dough is properly hydrated, while deficient hydration results in increased crumb hardness.…”

Section: Resultsmentioning

confidence: 99%

“…Bakery products such as wheat breads were prepared from various doses of psyllium husk (Man, Păucean, Muste, Pop, & Mureşan, ) and psyllium or ovata seeds (Pejcz, Spychaj, Wojciechowicz‐Budzisz, & Gil, ). Previous research on the use of psyllium husk or fiber in gluten‐free bread making has shown promising results (Cappa, Lucisano, & Mariotti, ; Fratelli, Muniz, Santos, & Capriles, ; Mancebo et al, ; Mariotti, Lucisano, Pagani, & Ng, ; Zandonadi, Botelho, & Araujo, ). Haque and Morris () for gluten‐free bread baking used PO husk and Korus and Achremowicz () used mixture of husk and seeds of PP and PO.…”

Section: Introductionmentioning

confidence: 99%

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Seeds of Plantago psyllium and Plantago ovata: Mineral composition, grinding, and use for gluten‐free bread as substitutes for hydrocolloids

Ziemichód

Wójcik

Różyło

2018

J Food Process Engineering

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The aim of the study was to evaluate the physicochemical characteristics, grinding, and possibility of whole seeds of Plantago psyllium (PP) and Plantago ovata (PO) application as an alternative to hydrocolloid for gluten‐free bread baking. The procedure of seeds swelling was proposed, trace elements and physical properties of seeds were determined. The grinding energy of seeds and the baking of gluten‐free bread with the addition of whole and grinded form of seeds was made. The seeds of PP and PO are a rich source of trace elements, such as zinc, manganese copper, potassium, magnesium, and calcium. These seeds swell very quickly. PO swells faster at lower temperatures than PP. Grinded seeds of two types of studied Plantago can be used as substitutes for hydrocolloids, they caused a considerable increase in the gluten‐free dough yield (from 200 to 240%) and beneficially affected the texture of the crumb. Practical applications Similarly to fiber the seeds of PP or PO can also be used as replacements for hydrocolloids in the production of gluten‐free bread. The use of whole seeds does not require complicated procedures of fiber extraction, it also has much higher efficiency. Our research allowed to identify a hummer mill on which satisfactory results of Plantago seeds were obtained. PO compared to PP has the seeds that are more susceptible to grinding, their grinding energy is much lower. Characterization of the physical properties of seeds will allow adaptation of processing in the future. Plantago seeds swell intensely in water at different rates depending on the temperature. As a source of trace elements such as zinc, manganese copper, potassium, magnesium, and calcium, whole seeds of Plantago can be a valuable functional food additive.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Seeds of Plantago psyllium and Plantago ovata: Mineral composition, grinding, and use for gluten‐free bread as substitutes for hydrocolloids

Ziemichód

Wójcik

Różyło

2018

J Food Process Engineering

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“…By impact effectiveness on the elasticity and resistance to deformation of gluten-free dough recipes hydrocolloids form an order «xanthan > CMC > pectin > agarose» [12]. The interaction between HPMC (2-4 g/100 g of flour) and ISSN 2226-3780 rice flour, which has a positive effect on the rheological properties of gluten-free bread, was proven [13]. But while rising of dough hydration level, effect of hydrocolloids on dough rheology was reduced.…”

Section: Research Of Existing Solutions Of the Problemmentioning

confidence: 99%

Research of polysaccharide and protein supplements influence on viscous properties of gluten-free dough

Shanina

Gavrish

Haliasnyi

et al. 2017

TAPR

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Effects of particle size on the quality attributes of wheat flour made by the milling process

Wang

et al. 2019

Cereal Chem

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Background and objectives The particle size of wheat flours contributes to the quality of wheat flour products. Wheat flour of particle size ranging from 358 to 17 µm was produced by the milling and examined by scanning electron microscopy (SEM). Additionally, their rheological properties, sulfhydryl content, creep measurements, and the cooking quality were also evaluated. Findings Wheat flour with smaller particle size had a higher amount of damaged starch and increased creep recovery of gluten protein, as well as the water absorption rate, cooking loss rate, and hardness of the noodle. The sulfhydryl content of gluten protein decreased with the decrease in the particle size of the wheat flour, as it changed the rheology and the pasting properties of starch. In addition, the dynamic viscoelastic properties of starch were enhanced by using wheat flour with bigger particle size. Conclusions The results suggested that particle size was a major factor affecting the quality attributes of the wheat flour. The cooking properties and texture of noodles could be modified by the variation of flour particle size. Significance and novelty The result can provide useful information about the important effect of particle size on the quality of the wheat flour and its products. Particle size could be used to potentially predict the product quality characteristics or identify proper quality wheat flour.

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Optimisation of rheological properties of gluten-free doughs with HPMC, psyllium and different levels of water

Cited by 91 publications

References 38 publications

Seeds of Plantago psyllium and Plantago ovata: Mineral composition, grinding, and use for gluten‐free bread as substitutes for hydrocolloids

Seeds of Plantago psyllium and Plantago ovata: Mineral composition, grinding, and use for gluten‐free bread as substitutes for hydrocolloids

Research of polysaccharide and protein supplements influence on viscous properties of gluten-free dough

Effects of particle size on the quality attributes of wheat flour made by the milling process

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