Physical properties of gluten-free bread caused by water addition

J Food Process Engineering

2018

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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.

Section: Methodssupporting

confidence: 81%

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

Ziemichód

Wójcik

J Food Process Engineering

2018

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“…For all crumb properties (hardness, chewiness, and springiness), water showed a significant effect as reported by numerous authors [5,31].…”

Section: Influence Of Factors On Bread Crumb Texturesupporting

confidence: 72%

“…Samples of bread crumb collected from the center of the loaf with a dimension of 30 × 30 × 20 mm were double compressed using a head equipped with a 30 mm penetrator until a 50% depth at a crosshead speed of 1 mm/s was achieved [31] and then following parameters were recorded: hardness, springiness, and chewiness.…”

Section: Quality Evaluation Of Gluten-free Breadmentioning

confidence: 99%

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

Bourekoua

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.

“…The laboratory process of gluten‐free bread baking followed a single‐phase method Różyło, Dziki, et al (), Różyło, Rudy, Krzykowski, and Dziki (), Różyło et al (). The control sample was composed of maize and rice flours (50:50%); next, 5% of the flour specified in the recipe was replaced with ground chia seeds or seed waste.…”

Section: Methodsmentioning

confidence: 99%

Use of a waste product from the pressing of chia seed oil in wheat and gluten‐free bread processing

Zdybel

Sagan

2019

J Food Process Preserv

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The aim of the paper was to evaluate the effect of a waste product from the pressing of chia seed oil on wheat and gluten‐free bread baking. The bread quality (pH, volume, color, texture, and sensory properties), polyphenol content, and antioxidant activity were determined. Chia seeds and chia seed waste, which have fat contents of 6 and 15%, respectively, were added at a level of 5%. The addition of the chia waste and seeds to the wheat bread was found to increase the bread volume with no deterioration in its sensory qualities. Higher sensory quality was obtained for gluten‐free bread prepared with chia seeds and waste. These materials resulted in a darkening of the crumb of the wheat and gluten‐free breads. The contents of polyphenols and antioxidant activities were higher in the breads supplemented with the chia waste and seeds than in the control sample in the cases of both the wheat and gluten‐free breads. Practical applications Similar to whole seeds, a waste product from chia seed oil pressing can also be used in the production of wheat and gluten‐free bread. The bread crumb hardness is one of the most frequently determined parameters in the evaluation of bread texture. It was observed that, compared with the control, the addition of the ground chia seeds and waste resulted in a statistically significant reduction in the hardness of the wheat and gluten‐free breads. Chia seed waste, that is, a by‐product of oil pressing, can be regarded as a valuable technological additive in bakery products, and this material will increase the assortment and enhance the attractiveness of wheat and gluten‐free breads. As a source of polyphenols, this waste from chia seeds can be a valuable functional food additive.