Relation between structural, mechanical and sensory properties of gluten-free bread as affected by modified dietary fibers

Kiumarsi, Maryam; Shahbazi, Mahdiyar; Yeganehzad, Samira; Majchrzak, Dorota; Lieleg, Oliver; Winkeljann, Benjamin

doi:10.1016/j.foodchem.2018.11.015

Cited by 76 publications

(58 citation statements)

References 34 publications

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“…Similar results were obtained by Parra, Sahagún, Ribotta, Ferrero, and Gómez (2019) for dough with different levels and particle sizes of dried apple pomace addition. The gelatinization temperatures of the white grape seeds-wheat flour mixes were higher than for the red ones, the addition causing a delay of starch gelatinization (Mironeasa et al, 2017), similar to the data reported by Kiumarsi et al (2019) for gluten-free bread enriched with DFs. The resistance to deformation of dough with red grape seeds was also higher at small particle sizes probably due to the strengthening effect of the phenolic compounds that interact with proteins .…”

Section: Dough Rheology and Wheat Flour Properties As Influenced By Gsupporting

confidence: 85%

Potential of grape byproducts as functional ingredients in baked goods and pasta

Iuga

Mironeasa

2020

Comp Rev Food Sci Food Safe

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Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended.

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Section: Dough Rheology and Wheat Flour Properties As Influenced By Gsupporting

confidence: 85%

Potential of grape byproducts as functional ingredients in baked goods and pasta

Iuga

Mironeasa

2020

Comp Rev Food Sci Food Safe

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“…A proprietary health claim has been approved (with the right of use of the claim restricted to the applicant until 2021) with regard to native inulin from chicory (≥12 g daily) contributing to normal bowel function by increasing stool frequency (EFSA NDA Panel 2015b). Inulin is used commercially, particularly in certain gluten‐free breads, and has been reported to improve physical properties and sensory acceptability of gluten‐free breads (Sciarini et al 2017; Kiumarsi et al 2019), though the quantities used would likely equate to less than a total daily dose of 12 g.…”

Section: Nutrients and Other Bioactives In Bread And Their Associatiomentioning

confidence: 99%

The role of bread in the UK diet: An update

Lockyer

Spiro

2020

Nutrition Bulletin

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Bread has been a widely consumed traditional staple food in the UK for centuries, although there has been a decrease in consumption over the past 50 years. This may reflect the increased availability and popularity of other starchy foods such as pasta and rice and potentially negative misconceptions around bread and health (e.g. weight gain and gastrointestinal symptoms). On average, in the UK, bread provides 11-12% of energy, 16-20% of carbohydrate, 10-12% of protein and 17-21% of fibre intakes across all age groups and is a key contributor to micronutrient intakes (9-14% of folate, 15-17% of iron, 12-17% of calcium, 12-13% of magnesium and 10-11% of zinc). White bread is the largest contributor to salt intakes in the UK, though average salt content has been declining, largely as a result of the government reformulation programme with the food industry, including the setting of salt reduction targets. The mandatory fortification of flour with folic acid, a strategy used successfully in >60 other countries as a means of reducing neural tube defects (NTDs), is currently being considered and may be an important public health initiative. The variety of fibre types in bread such as arabinoxylan, oligosaccharides and resistant starch, as well as other bioactives including polyphenols, are an area of emerging interest in relation to nutrition and health. This paper gives an overview of the current contribution of bread to nutrient intakes and considers trends which may change the role of bread in our diet going forward.

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“…Several authors have studied the impact of fibre in GFD formulation, with the objective of improving rheology. The dough formulation with the inclusion of fibre-rich ingredients, positively influenced rheological properties, with higher values of both moduli, and structuring the GF dough closer to a gel-like material [11,28,35,51,52].…”

Section: Small Amplitude Oscillatory Measurements (Saos)mentioning

confidence: 99%

Impact of Acorn Flour on Gluten-Free Dough Rheology Properties

Martins

Nunes

Ferreira

et al. 2020

Foods

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Gluten is a fundamental ingredient in breadmaking, since is responsible for the viscoelastic behaviour of the dough. The lack of gluten has a critical effect on gluten-free dough, leading to less cohesive and less elastic doughs, and its replacement represents a challenge for bakery industry. However, dough rheology can be improved combining different ingredients with structural capacity and taking advantage from their interactions. Although acorn flour was used to bake bread even before Romans, nowadays is an underexploited resource. It presents good nutritional characteristics, particularly high fibre content and is naturally gluten free. The aim of this study was to use acorn flour as a gluten-free ingredient to improve dough rheology, following also market trends of sustainability and fibre-rich ingredients. Doughs were prepared with buckwheat and rice flours, potato starch and hydroxypropylmethylcellulose. Two levels of acorn flour (23% and 35% w/w) were tested and compared with control formulation. Micro-doughLAB was used to study mixing and pasting properties. Doughs were characterised using small amplitude oscillatory measurements (SAOS), with a controlled stress rheometer, and regarding Texture Profile Analysis (TPA) by a texturometer. Dietary fibre content and its soluble and insoluble fractions were also evaluated on the developed breads. Acorn flour showed promising technological properties as food ingredient for gluten-free baking (improved firmness, cohesiveness and viscoelasticity of the fermented dough), being an important fibre source.

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Relation between structural, mechanical and sensory properties of gluten-free bread as affected by modified dietary fibers

Cited by 76 publications

References 34 publications

Potential of grape byproducts as functional ingredients in baked goods and pasta

Potential of grape byproducts as functional ingredients in baked goods and pasta

The role of bread in the UK diet: An update

Impact of Acorn Flour on Gluten-Free Dough Rheology Properties

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