The effects of microfluidization on rheological and textural properties of gluten-free corn breads

Ozturk, Oguz Kaan; Mert, Behiç

doi:10.1016/j.foodres.2017.12.008

Cited by 45 publications

(26 citation statements)

References 38 publications

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“…OBA G′ was invariably more frequency-dependent than G″. The results of this study support the observations of Ozturk & Mert (2018), who stated that the viscoelastic behaviour of batters is driven by their water content, the water-binding capacity of their ingredients, and the capacity of the batters to entrap air. In addition, reported a positive correlation between the water-binding capacity of ingredients and the consistency of batters.…”

Section: Rheological Characteristics Of Obasupporting

confidence: 89%

Assessing the Importance of Protein Interactions and Hydration Level on Protein-Enriched Gluten-Free Breads: a Novel Approach

Bravo‐Núñez

Sahagún

2019

Food Bioprocess Technol

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The effect of starch substitution by 30% of different mixtures of egg white and pea proteins (100:0; 75:25; 50:50; 25:75; 0:100) was studied. The effect of hydration levels on specific volume was determined in order to later study the physical characteristics of different protein-enriched breads with an adjusted hydration level to achieve a specific volume similar to that of commercial wheat breads (5.5 ± 0.5 cm 3 /g). Hydration level needs to achieve this specific volume increased when increasing pea protein ratio. Control batter presented the highest elastic modulus, followed by the batter enriched with pea protein. Elastic modulus decreased progressively when increasing egg protein content. Same trend was observed for the viscous modulus. Differently, hardness was increased by the presence of egg protein, while decreased with the presence of pea protein. Breads with the same amount of both proteins showed no significant differences, compared to the control hardness. Regarding crumb structure, egg protein generated a uniform structure of small air bubbles that opened progressively when the proportion of pea protein was increased, until the same levels of both proteins were added, closing again with a higher pea protein content, but was not as close as when egg protein only was added.

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Section: Rheological Characteristics Of Obasupporting

confidence: 89%

Assessing the Importance of Protein Interactions and Hydration Level on Protein-Enriched Gluten-Free Breads: a Novel Approach

Bravo‐Núñez

Sahagún

2019

Food Bioprocess Technol

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“…This increase in hardness of bread as time passes is expected, as reported by Barbosa-Ríos et al (2018). On the other hand, according to Ozturk & Mert (2018) the solubilized proteins, which are present in the whey residue, can produce a more homogenous structure, giving place to softer products, like it happened with sample BCB. Also, springiness was quite variable, being lower for the BCB sample right after baking (90.85%) as compared with the other two samples (93.56% and 95.77% for samples C and BCBIN, respectively).…”

Section: Textural Properties -Compression Testsupporting

confidence: 67%

Evaluation of texture of cheese by-products incorporated bread

Guiné

2020

Braz. J. Food Technol.

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This work aimed to develop new breads incorporating whey residue, “sorelho”, obtained from ewe’s milk after the production of Serra da Estrela Cheese. For this, we baked three types of bread: wheat bread (control sample), bread incorporating sorelho, and another version containing additional nutritional elements. The texture was evaluated with a texturometer, using compression and perforation tests. Results showed that sorelho can be successfully incorporated in bread. The best product was the bread with sorelho plus improved nutrition, which presented good textural characteristics during a period of 24 hours. This trend was observed for all properties evaluated: hardness, chewiness, resilience, cohesiveness, springiness (compression test) and external firmness, inner firmness, stickiness, adhesiveness (perforation test). Finally, factor analysis showed: FACTOR 1 – compression textural properties; FACTOR 2 – perforation firmness properties and FACTOR 3 – perforation adhering properties, which in total explained approximately 81% of total variance.

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“…La razón de esta intolerancia es la fracción de gliadina del gluten en los alimentos 9 . Cuando los pacientes con trastornos asociados al gluten consumen alimentos que contienen gluten, el cuerpo responde y ocurre una serie de eventos clínicos que incluyen (síndrome de malabsorción y diarrea, síntomas típicos y/o atípicos) 10,11 . Por lo tanto, la primera consideración en la preparación de un producto sin gluten incluye la exclusión de cualquier alimento o ingrediente alimenticio que contenga gluten, o su fracción proteica, es decir, gliadina en trigo, horedina en cebada, secalina en centeno y avenina en la avena 4 .…”

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Elaboración de un pan libre de gluten a base de harina de cañihua (Chenopodium pallidicaule Aellen) y evaluación de la aceptabilidad sensorial

2019

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RESUMENCañihua (Chenopodium pallidicaule Aellen) es un grano andino que está ganando interés como alternativas nutritivas sin gluten frente a los cereales convencionales de cara a las personas con trastornos relacionados al gluten. El objetivo de la presente investigación fue elaborar un pan libre de gluten a base harina de cañihua y evaluar su aceptabilidad sensorial. Se propusieron y elaboraron tres formulaciones en las que se variaron los porcentajes de harina de cañihua (7,6% 9,5% y 8,3%), almidón de yuca, (19%, 21% y 15,4%), suero de leche (3,8%) y goma xantán (0,6 y 1,2%). La formulación que contenía harina de cañihua (8,3%), almidón de yuca (15,4%), y goma xantán (1,2%) fue el que presentó mayor aceptabilidad (HC83). La composición proximal del pan de Cañihua mostró un contenido de proteínas (11,2%), grasa (11,2%) y fibra dietaría (4,74%). La evaluación sensorial por los consumidores celiacos mostró una aceptabilidad general de 4,6/5 puntos sobre la escala hedónica con una puntuación "me gusta mucho". En conclusión la harina de cañihua es un recurso adecuado y aceptable para los consumidores celiacos y puede utilizarse para la producción de panes.ABSTRACT Cañihua (Chenopodium pallidicaule Aellen) is a naturally gluten-free Andean grain that is gaining interest as a nutritious alternative to conventional cereals for people with glutenrelated disorders. The objective of the present investigation was to elaborate a gluten-free bread formulation containing cañihua flour and evaluate its sensory acceptability. Three formulations were proposed that contained: cañihua flour (7.6% 9.5% and 8.3%), cassava starch (19%, 21% and 15.4%), whey (3.8%) and xanthan gum (0.6 and 1.2%). The results showed that the formulation containing cañihua flour (8.3%), cassava starch (15.4%) and xanthan gum (1.2%) obtained a satisfactory acceptability (HC83). The proximal analysis showed a protein content (11.2%), fat (11.2%), and dietary fiber (4.74%). The sensory evaluation by celiac consumers showed a general acceptability of 4.6/5 points on the hedonic scale with a score "I like it a lot". In conclusion, cañihua flour is a suitable source and acceptable for celiac consumers and can be used for the production of breads. INTRODUCCIÓNCañihua es también llamada kañiwa 1 o cañihua, este recurso andino pertenece a la familia chenopodiaceae, la misma familia que la quinua (Chenopodium quinoa), este grano es tradicionalmente cultivado en los Andes de América del Sur 2 , y es producida a una altitud entre 3.500 a 4.200 m.s.n.m 3 . Varios estudios han reportado que los

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The effects of microfluidization on rheological and textural properties of gluten-free corn breads

Cited by 45 publications

References 38 publications

Assessing the Importance of Protein Interactions and Hydration Level on Protein-Enriched Gluten-Free Breads: a Novel Approach

Assessing the Importance of Protein Interactions and Hydration Level on Protein-Enriched Gluten-Free Breads: a Novel Approach

Evaluation of texture of cheese by-products incorporated bread

Elaboración de un pan libre de gluten a base de harina de cañihua (Chenopodium pallidicaule Aellen) y evaluación de la aceptabilidad sensorial

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