Quality characteristics improvement of low‐phenylalanine toast bread

Abstract

This study was designed to prepare and evaluate low-phenylalanine toast bread made from gliadin-free wheat flour and hydrocolloids. Wheat protein fraction (gliadin) rich in phenylalanine was extracted using aqueous alcohol solution for the production of low-phenylalanine wheat flour. Pectin, gum arabic and carboxymethylcellulose (CMC) were used separately to improve the quality of bread at levels of 1, 2 and 3%. Chemical, rheological, organoleptic, baking, staling and microstructure of bread were studied. Phenylalanine content of gliadin-free bread samples reduced by 43.2% compared with control. Separation of gliadin negatively affected the rheological properties of dough and baking quality of bread, while rheological properties, baking quality and staling were improved upon hydrocolloids addition. Microscopic examination of crumb structure revealed remarkable differences in control and treated breads. It was found that acceptable bread could be produced using gliadin-free wheat flour with the addition of pectin or CMC up to 2 and 3%, respectively.

Development of low phenylalanine flour for phenylketonuric patient

“…Weakening of the dough may be due to the dilution of gluten of wheat flour by addition of starch. Similar findings were observed by Shalini and Laxmi (2007) and Mohsen, Yaseen, Ammar, and Mohammad (2010).…”

Strategies Used in Production of Phenylalanine‐Free Foods for PKU Management

“…This trend is completely different in metabolically active proteins, which have considerably lower amount of phenylalanine, proline, and glutamic acid, unlike superior amounts of arginine and lysine. Therefore, the amount of phenylalanine will be decreased after separation and removal of storage protein from flour; however, the functional properties (bread making) will diminish considerably (Mohsen and others ).…”

“…Based on these findings, Mohsen and others () produced special PKU toast bread using wheat flour lack of gliadin. Their more compact toast bread had lower values of specific volume, and weight than those in the usual wheat bread.…”

“…HPMC increases mixture viscosity so that mixture homogeneity is maintained until starch gelatinization occurs during baking (Zannini and others ). Mohsen and others () blended bread dough with 1%, 2%, and 3% pectin, gum arabic, or CMC; 2% pectin or 3% CMC was found to have the most influence on the improving bread quality.…”

Modelling of dough formation process and structure evolution during farinograph test

“…A phenomenological approach to the process has been generally preferred, and testing machines, such the farinograph, have been developed dealing with macroscopic variables (shaft torque and water adsorption), and their phenomenological link with the flour or dough properties (Rosell & Collar, ; Komlenić et al ., ). The farinograph is the most diffused instrument to standardise dough samples in a controlled way and to study the effect of ingredient or other variables on the dough‐making process, as evidenced by many literature papers (Boz et al ., ; Mohsen et al ., ; Tlapale‐Valdivia et al ., ; Gélinas & McKinnon, Karaoğlu, ). This instrument allows to measure the mechanical resistance while mixing together flour and water to make dough: ‘Z shaped’ rotating blades are used to stretch and chop through the forming dough, and the required torque is measured and expressed in Brabender units (BU).…”