The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice-buckwheat dough rheological characteristics and textural and sensory quality of bread

Burešová, Iva; Masaříková, Lucie; Hřivna, Luděk; Kulhanová, Soňa; Bureš, David

doi:10.1016/j.lwt.2016.01.010

Cited by 35 publications

(25 citation statements)

References 32 publications

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“…HPMC addition inhibited a significant reduction of hardness during storage, which was in agreement with the results observed earlier by Hager and Arendt (2013). Similar result was also reported by Burešová et al (2016), who found that the hardness of rice-buckwheat crumb without hydrocolloids (12.2 N) was decreased by calcium caseinate (4.3 N), xanthan gum (9.1 N) and carboxymethyl cellulose (9.3 N). The hardness of PW bread with AG and AP addition were less than PW bread after 24 h of storage.…”

Section: Water Activity Weight Loss and Water Contentsupporting

confidence: 91%

Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

Liu

Yamul

et al. 2017

J Food Sci Technol

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The aim of study was to investigate the effect of hydroxylpropylmethylcellulose (HPMC), arabic gum (AG), konjac glucomannan (KG) and apple pectin (AP) at 2% (w/w, potato-wheat flour basis) on the potato-wheat dough (the mass ratio was 1:1) rheological, fermentation and bread making properties. The tan δ of potato-wheat dough was significantly increased upon addition of adding HPMC which was close to wheat dough (0.531). Moreover, dough height during fermentation process was significantly improved on addition of hydrocolloids, with the order of HPMC (23.1 mm) > AP (19.3 mm) > AG (18.6 mm) > KG (13.6 mm). Protein bands of potato-wheat dough were pale in the presence of hydrocolloids, suggesting the formation of higher molecular weight aggregates formed between proteins-hydrocolloids or proteins-proteins after fermentation process. Furthermore, HPMC significantly increased specific volume (from 1.45 to 2.22 ml/g), and hydrocolloids restricted the retrogradation of starch in potato-wheat breads.

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Section: Water Activity Weight Loss and Water Contentsupporting

confidence: 91%

Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

Liu

Yamul

et al. 2017

J Food Sci Technol

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“…Values as high as 4-5 ml/g are usual for wheat breads, depending on the formulation, breadmaking method and the use or not of sourdough; however, values between 1.33 and 2.40 ml/g are expected for GF bread (Hager et al, 2012;Marti et al, 2017). Similarly, Burešová, Masaříková, Hřivna, Kulhanová, & Bureš, (Burešová, Masaříková, Hřivna, Kulhanová, & Bureš, 2016) obtained a loaf specific volume of 1.9 ml/g for rice-buckwheat blend and 2% of XG, while Sciarini et al (Sciarini, Ribotta, León, & Pérez, 2012) obtained a similar specific volume (1.86 ml/g) in a matrix of rice flour (45%), cassava starch (45%), soy flour (10%), WC (75%) and XG (0.5%).…”

Section: Loaf Specific Volume and Baking Lossmentioning

confidence: 99%

Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread

Encina‐Zelada

Cadavez

Monteiro

et al. 2018

Food Research International

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The objective of this study was to evaluate the combined effect of xanthan gum (XG) on physicochemical, rheological and textural properties of gluten-free batter and bread. To prepare gluten-free batter, different levels of XG (1.5, 2.5 and 3.5%) and water (90, 100 and 110%) were added to a base formula of rice (50%), maize (30%) and quinoa flours (20%); and the batters were evaluated in a factorial design. Several properties on both batter (stickiness and back extrusion) and its corresponding bread (loaf specific volume, baking loss, water activity and pH, texture profile, mean cell area, mean cell density, cell size uniformity, void fraction, mean cell compactness and mean cell aspect ratio) were then evaluated. Higher XG doses (p < .001) tended to produce batters of lower stickiness, adhesion and cohesive-strength, yet, of higher firmness, consistency, cohesiveness and viscosity index. After baking, these loaves presented lower specific volume; lower crumb a, pH, hardness, springiness, mean cell area and void fraction; and higher (p < .001) chewiness, resilience, mean cell density, cell size uniformity and mean cell compactness. The sticker and less consistent batters produced with higher WC rendered larger bread loaves of softer and more springy/resilient crumbs with greater mean cell size and void fraction. Gluten-free loaves of good appearance in terms of higher specific volume, lower crumb hardness, higher crumb springiness, and open grain visual texture were obtained in formulations with 110% WC and XG doses between 1.5 and 2.5%.

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“…In addition to that, xanthan has pseudoplastic characteristics and shows synergistic effect with some polysaccharides like glucomannas and galactomannans. They can improve more gelation and viscoelastic ability (Mohammadi et al, 2014, Burešová et al, 2016.…”

Section: Hi̇drokolloi̇dleri̇n Ve Keçi̇boynuzu Ununun Hamurun Reoloji̇k öZementioning

confidence: 99%

Effects of Hydrocolloids and Carob Bean Flour on Rheological Properties of Batter and Cake Quality

Berk¹,

Şümnü²,

Şahin³

2017

GIDA

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Carob bean flour which contains significant amount of dietary fiber, amino acid and minerals can be an alternative flour to enrich nutritional value of gluten free cakes. The objective of this study was to determine the effects of partial replacement of rice flour by carob bean flour at different concentrations (10%, 20%, 30%) and addition of different types of gums (xanthan gum, and guar gum), on specific gravity and rheological properties of gluten free cake batters. In addition, quality of cakes (weight loss, porosity, specific volume, hardness) were investigated. All cake batters showed shear thinning behavior. Gum containing batters exhibited higher apparent viscosities. Xanthan gum added batters had lower hardness but higher specific volumes. Guar gum addition had a negative effect on all cake quality parameters except moisture loss. Cakes containing 20% carob bean flour achieved generally the best quality parameters. Therefore, cakes with 20% carob bean flour and xanthan gum can be recommended to be used in gluten free cakes for celiac patients.

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The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice-buckwheat dough rheological characteristics and textural and sensory quality of bread

Cited by 35 publications

References 32 publications

Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread

Effects of Hydrocolloids and Carob Bean Flour on Rheological Properties of Batter and Cake Quality

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