The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads

Ozturk, Oguz Kaan; Mert, Behiç

doi:10.1016/j.lwt.2018.05.025

Cited by 36 publications

(15 citation statements)

References 31 publications

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“…Nonetheless, GFB containing treated rice flour (T‐LRF:FBF and T‐MRF:FBF) had softer and more cohesive crumbs than their corresponding counterparts (R‐LRF:FBF and R‐MRF:FBF). Similar trend was observed by Ozturk and Mert (2018a, 2018b), when using pressure treated corn gluten meal (500 and 125 MPa) in GF breadmaking. Authors explained that behavior based on the structural modifications induced by pressure treatment, like bonds rupture and hydrophobic amino acids separation, which favor starch–protein interactions in the dough (Ozturk & Mert, 2018a).…”

Section: Resultssupporting

confidence: 85%

Development of gluten‐free bread using low‐pressure homogenized rice flour supplemented with faba bean flour

Boulemkahel

Garzón

Benatallah³

et al. 2021

Cereal Chem

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Background and objectives: Low-pressure homogenization (30 MPa-3 passes) applied to long (LRF) and medium (MRF) rice grain flours was tested as physical method for improving gluten-free breads (GFB) without additives. Rice flours were blended with faba bean flour (FBF) in the ratio 2:1 (w:w).Findings: Low-pressure homogenization increased damaged starch content of rice flours and decreased the particle size distribution of blends, leading to higher volumes during batters' fermentation. Homogenization treatment improved the GFB texture profile, decreasing hardness and increasing cohesiveness and resilience. The crumb structure, particularly that of GFB from LRF:FBF blends, was greatly improved by the treatment, and better shape (lower width/height ratio) was obtained. No significant differences were found on the hardening rate of stored GFB, when using homogenized rice flours. Conclusions:In general, long rice homogenized flour revealed the greatest capacity to improve the GFB quality. Low-pressure homogenization of long or medium rice flour can be an adequate physical treatment to improve breadmaking properties of rice flours. Significance and novelty:The study confirms the suitability of low-pressure homogenized LRF and MRF blended with FBF as raw ingredient in GF breadmaking without additives.

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Section: Resultssupporting

confidence: 85%

Development of gluten‐free bread using low‐pressure homogenized rice flour supplemented with faba bean flour

Boulemkahel

Garzón

Benatallah³

et al. 2021

Cereal Chem

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“…In earlier studies, Ozturk and Mert used citrus fiber in combination with microfluidized corn gluten meal (CGM) in order to improve the quality of gluten-free bread. They observed an increase in bread volume, decrease in crumb hardness and parallel increase in its cohesiveness and springiness [28]. The apparent discrepancy seems to be related mainly to different control formulations (CGM + corn starch) as well as the level of the applied addition (below 10%).…”

Section: Crumb Texturementioning

confidence: 97%

“…Further increases in the fiber share resulted in a smaller decrease in volume, and at a 20% concentration of fiber the volume was no longer affected in relation to the sample with a 15% share. In earlier studies concerning wheat bread [24,25], and gluten-free bread based on rice flour and potato starch with methylcellulose [27], the addition of citrus-derived preparations, resulted in a decrease in bread volume, although the effect visibly depended on the formulation which was used as a control [28]. The key factor affecting the volume of bread is the ability of the dough structure to retain fermentation gases.…”

Section: Bread Characteristicsmentioning

confidence: 99%

Effect of Citrus Fiber on the Rheological Properties of Dough and Quality of the Gluten-Free Bread

et al. 2020

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The aim of the study was to evaluate the use of citrus fiber for the nutritional enrichment and technological improvement of gluten-free bread. A partial replacement of starch in bread formulation was analyzed in terms of the dough’s rheological properties and selected quality parameters of the bread. The results allowed to conclude that the presence of citrus fiber modifies the rheological properties of the dough, causing an increase in storage modulus (G′) and loss modulus (G″) values, as well as zero shear viscosity, accompanied with a decrease in instantaneous compliance (J0) and viscoelastic compliance (J1) to the applied stress, which reflects dough strengthening caused by significantly greater water binding and swelling properties characteristic of this ingredient. The introduction of the citrus fiber to bread formulations caused a significant decrease in bread volume and structure changes in crumb visible in the larger porosity and average pore size. The presence of citrus fiber affected texture, decreasing crumb hardness, springiness, cohesiveness and chewiness in comparison to the control. It could also be observed that the use of citrus fiber results in limited crumb hardening during storage, which indicates that this component could be an effective factor retarding the staling of the gluten-free bread based on starch and hydrocolloids.

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“…xanthan and citrus fiber to the formulation could further enhance the final quality of the bread [4]. Wet grinding combined with microfluidization has shown good potential to produce wheat bran-based beverages.…”

Section: Microfluidization For Millingmentioning

confidence: 99%

Applications of Microfluidization and High Pressure Processing in Food Industry and the Effect of Them on Food Products

Chandrajith¹,

Karunasena²,

Vithanage³

2019

FNS

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With the development of technology, several new processing techniques are being introduced for the food industry. By applying those novel techniques to food systems, it has been found that the structural and functional properties of food could be altered. Microfluidization which is also known as high pressure homogenization is one of the novel technologies that could be applied in food industry to obtain many beneficial outcomes. High pressure processing is another novel technique that is mainly playing the microbicidal effect. This work is concerned on the possibility of using microfluidization and high pressure processing in food industry based on the experimental findings. These techniques could be used as useful tools in the field of food science and technology.

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The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads

Cited by 36 publications

References 31 publications

Development of gluten‐free bread using low‐pressure homogenized rice flour supplemented with faba bean flour

Development of gluten‐free bread using low‐pressure homogenized rice flour supplemented with faba bean flour

Effect of Citrus Fiber on the Rheological Properties of Dough and Quality of the Gluten-Free Bread

Applications of Microfluidization and High Pressure Processing in Food Industry and the Effect of Them on Food Products

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