Quality Properties of a Gluten-Free Bread with Buckwheat

Southgate, Alice Nogueira Novaes; Scheuer, Patrícia Matos; Martelli, Mariana Ferreira; Menegon, Luiza; Francisco, Alícia de

doi:10.1080/15428052.2017.1289134

Cited by 11 publications

(9 citation statements)

References 19 publications

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“…Varying flours in baking have been found to impact the extent to which this reaction takes place, and likely played a role in the development of these attributes (Capuano et al, ). Buckwheat's similar food constituents to those of wheat also provide a possible explanation for the similarities in sensory evaluation and attributes identified (Southgate et al, ). Millet was separated from the other three single grain cookies with bland, grainy, and tasteless attributes associated with the sample, in line with past findings (McSweeney et al, ).…”

Section: Resultsmentioning

confidence: 86%

“…Buckwheat (100BW and 50BW) and wheat (100WW) cookies were very closely positioned in the lower left quadrant of the product map, which could be a result of their similar attributes. In fact, studies investigating the use of buckwheat as a wheat replacement have found a positive impact on bread quality and sensory evaluation from the consumer's perspective (Southgate, Scheuer, Martelli, Menegon, & de Francisco, ). Therefore, these findings support buckwheat's ability to replace wheat as an alternative grain in cookies, with minimal change in perceived sensory characteristics by consumers.…”

Section: Resultsmentioning

confidence: 99%

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Use of experienced panelists and the projective mapping task in comparison to trained panelists and naïve consumers

Hayward

McSweeney

2018

Journal of Sensory Studies

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Projective mapping (PM) is rapid sensory method that is becoming more popular among sensory scientists to obtain general product descriptions. This study compares the results of a descriptive analysis panel completed by trained panelists to the results of a PM task completed by experienced panelists (n = 22) and naïve consumers (n = 79), using cookies made with alternative grains as a model. The experienced panelists in this trial were considered as those who have experience with the PM task; however, they do not experience with the products being tested. There was no correlation between the naïve consumers and experienced panelists (RV = 0.297). The RV coefficient between the experienced panelists and the trained panelists was 0.665, indicating a high similarity. These results indicate that experience with the sensory task has drastic effects on the panelists' evaluations. Future work needs to explore when experienced panelists are the most suitable group of assessors to be used. Practical applicationsExperienced panelists are panelists who have extensive knowledge and experience with a particular sensory method. However, in this trial, they do not possess knowledge or training about the products being assessed. This study investigates how experienced panelists performing the PM task compare to naïve consumers and trained panelists. There was no correlation between the naïve consumers and the experienced panelists; however, there was a correlation between the trained and experienced panelists. Further examination is necessary; however, research may indicate that when time, resources, or product is limited, experienced panelists may be a good surrogate population for trained panelists.

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Section: Resultsmentioning

confidence: 86%

Section: Resultsmentioning

confidence: 99%

Use of experienced panelists and the projective mapping task in comparison to trained panelists and naïve consumers

Hayward

McSweeney

2018

Journal of Sensory Studies

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“…The acceptability test with 28 panelists indicated a mean acceptance equal to 4.0 ± 2.0 for the formulation proposed by Crockett et al [ 102 ]. For Southgate et al [ 97 ], the sensory acceptability analysis developed with students from the Baking and Pastry Program of the Federal Institute of Education was equal to 6.56 (0 to 9). The texture was considered dry, coarse, sponge-like, sandy, foamy, and the flavor beany.…”

Section: Resultsmentioning

confidence: 99%

“…Considering the functionality of food properties, some authors have investigated the effect of supplementation de GFB formulations with egg white, lupine, dairy products, soy flour, and calcium salts at different levels [ 25 , 29 , 30 , 32 , 90 , 93 , 94 , 95 , 96 , 97 , 98 , 99 , 100 , 101 ]. Krupa-Kozak et al [ 80 ] concluded that the supplementation of the formulations with low lactose milk protein products influenced the bread’s quality parameters.…”

Section: Discussionmentioning

confidence: 99%

A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator

Monteiro

Farage

Zandonadi

et al. 2021

Foods

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This study aimed to perform a systematic review on gluten-free bread formulations using specific volumes as a quality indicator. In this systematic review, we identified 259 studies that met inclusion criteria. From these studies, 43 met the requirements of having gluten-free bread with a specific volume greater than or equal to 3.5 cm3/g. Other parameters such as the texture profile, color (crumb and crust), and sensory analysis examined in these studies were presented. The formulations that best compensated the lack of the gluten-network were based on the combination of rice flour, rice flour with low amylose content, maize flour, rice starch, corn starch, potato starch, starch with proteins and added with transglutaminase (TGase), and hydrocolloids like hydroxypropylmethylcellulose (HPMC). Of the 43 studies, three did not present risk of bias, and the only parameter evaluated in common in the studies was the specific volume. However, it is necessary to jointly analyze other parameters that contribute to the quality, such as texture profile, external and internal characteristics, acceptability, and useful life of the bread, especially since it is a product obtained through raw materials and unconventional ingredients.

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“…The demand for gluten‐free products has recently increased due to the increase in diagnosed coeliac disease, gluten sensitivity and wheat allergy which necessitate gluten exclusion from the diet (Jnawali et al , ; Southgate et al , ). However, the exclusion of gluten, especially in bread making, is still a challenge.…”

Section: Introductionmentioning

confidence: 99%

Transglutaminase and tyrosinase as potential cross‐linking tools for the improvement of rheological properties of gluten‐free amadumbe dough

Manhivi

Amonsou

2020

Int J of Food Sci Tech

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Gluten-free bread remains of poor quality despite efforts to amend gluten-free flours with ingredients such as hydrocolloids and proteins. Enzymatic modification of the proteins in dough may result in polymers that mimic gluten. This research investigated the effects of transglutaminase and tyrosinase on the rheological properties of amadumbe dough. Tyrosinase oxidation resulted in a 7.7-39.4% decrease in doughfree amine, and a 16.8-46.3% decrease in the dough thiol content as activity was increased from 0 to 80 U g À1 flour. Transglutaminase treatment decreased the dough-free amino groups by 10-38.1% as activity was increased from 0 to 2 U g À1 flour. Evidence of tyrosinase and transglutaminase-mediated cross-linking was provided by relevant model reactions monitored by mass spectrometry. An increase in dough G 0 and G″ showed that both transglutaminase and tyrosinase improved dough viscoelasticity. The increase in the viscoelasticity of the dough potentially improves carbon dioxide retention during proofing. Enzymatic cross-linking of amadumbe flour V.E. Manhivi et al. 2400 Enzymatic cross-linking of amadumbe flour V.E. Manhivi et al.

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Quality Properties of a Gluten-Free Bread with Buckwheat

Cited by 11 publications

References 19 publications

Use of experienced panelists and the projective mapping task in comparison to trained panelists and naïve consumers

Use of experienced panelists and the projective mapping task in comparison to trained panelists and naïve consumers

A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator

Transglutaminase and tyrosinase as potential cross‐linking tools for the improvement of rheological properties of gluten‐free amadumbe dough

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