Use of different proportions of rice milling fractions as strategy for improving quality parameters and nutritional profile of gluten-free bread

Genevois, Carolina E.; Grenóvero, María S.; Escalada, Marina F. de

doi:10.1007/s13197-020-04852-1

Cited by 20 publications

(21 citation statements)

References 30 publications

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“…The connection between applied stress and material response to this stress (flow or deformation) is described by rheological properties [88] (pp. [45][46][47][48][49][50][51][52][53][54][55][56][57][58][59][60]. Investigation of bread dough's rheological properties is vital, considering its complex structure and the significant changes occurring in each technological process when different exposure times to deformation and the deformation intensity are applied [89,90].…”

Section: Role Of Dietary Fibers In Gluten-free Batter Rheologymentioning

confidence: 99%

“…The principle of dynamic oscillatory measurements is based on the subjection of the examined viscoelastic system to sinusoidal oscillatory stress/deformation in a certain time period, and recording the system's response to the applied deformation in the form of sinusoidal stress [88] (pp. [45][46][47][48][49][50][51][52][53][54][55][56][57][58][59][60] [100] (pp. 159-213).…”

Section: Dynamic Oscillatory Frequency Sweep Tests In Fiber-enriched ...mentioning

confidence: 99%

“…Since color represents one of the determining factors for consumers' acceptability, perceiving an appealing color will enhance GF bread's acceptance. The typically pale color of GF bread originating from a high share of ingredients such as starch and refined flour can be perceived as repulsive, and DF addition is recognized as an effective way of overcoming the corresponding drawback [20,22,52,54]. DF addition in GF bread formulations evinces a double effect on the final product's color, as a consequence of promoting Maillard and caramelization reactions, and of the natural coloration of DF.…”

Section: Effect Of Dietary Fibers On Gluten-free Bread Crust and Crum...mentioning

confidence: 99%

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Delving into the Role of Dietary Fiber in Gluten-Free Bread Formulations: Integrating Fundamental Rheological, Technological, Sensory, and Nutritional Aspects

Djordjević

Šoronja-Simović

et al. 2021

Polysaccharides

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The evidenced relevance of dietary fibers (DF) as functional ingredients shifted the research focus towards their incorporation into gluten-free (GF) bread, aiming to attain the DF contents required for the manifestation of health benefits. Numerous studies addressing the inclusion of DF from diverse sources rendered useful information regarding the role of DF in GF batter’s rheological properties, as well as the end product’s technological and nutritional qualities. The presented comprehensive review aspires to provide insight into the changes in fiber-enriched GF batter’s fundamental rheological properties, and technological, sensory, and nutritional GF bread quality from the insoluble and soluble DF (IDF and SDF) perspective. Different mechanisms for understanding IDF and SDF action on GF batter and bread were discussed. In general, IDF and SDF can enhance, but also diminish, the properties of GF batter and bread, depending on their addition level and the presence of available water in the GF system. However, it was seen that SDF addition provides a more homogenous GF batter structure, leading to bread with higher volumes and softer crumb, compared to IDF. The sensory properties of fiber-enriched GF breads were acceptable in most cases when the inclusion level was up to 7 g/100 g, regardless of the fiber type, enabling the labeling of the bread as a source of fiber.

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Section: Role Of Dietary Fibers In Gluten-free Batter Rheologymentioning

confidence: 99%

Section: Dynamic Oscillatory Frequency Sweep Tests In Fiber-enriched ...mentioning

confidence: 99%

Section: Effect Of Dietary Fibers On Gluten-free Bread Crust and Crum...mentioning

confidence: 99%

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Delving into the Role of Dietary Fiber in Gluten-Free Bread Formulations: Integrating Fundamental Rheological, Technological, Sensory, and Nutritional Aspects

Djordjević

Šoronja-Simović

et al. 2021

Polysaccharides

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“…Genevois et al 87 . added different quantities of rice bran to a GF bread formulation by an experimental design approach, obtaining that the bread with 45% of rice flour, 35%, and 20% of rice bran showed a higher specific volume and color, and a lower value of firmness than the other formulations.…”

Section: Waste and By‐products As Innovative Ingredients Of Gluten‐fr...mentioning

confidence: 99%

“…Genevois et al 87 added different quantities of rice bran to a GF bread formulation by an experimental design approach, obtaining that the bread with 45% of rice flour, 35%, and 20% of rice bran showed a higher specific volume and color, and a lower value of firmness than the other formulations. A key role is played by fibers, which, due to their nature and their interaction with rice flour protein, improved the volume, firmness, crust, and crumb color of GF bread.…”

Section: Breadmentioning

confidence: 99%

Potential use of plant‐based by‐products and waste to improve the quality of gluten‐free foods

et al. 2021

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The food industry generates a large amount of waste and by‐products, the disposal of which has a negative impact on the environment and the economy. Plant‐based waste and by‐products are rich in bioactive compounds such as dietary fiber, proteins, essential fatty acids, antioxidant compounds, vitamin, and minerals, which can be exploited to reduce the nutritional deficiencies of gluten‐free products. The latter are known to be rich in fats and carbohydrates but lacking in bioactive compounds; the absence of gluten also has a negative effect on textural and sensory properties. Several attempts have been made to improve the quality of gluten‐free products using alternative flours and additives, or by adopting innovative technologies. The exploitation of plant‐based by‐products would represent a chance to improve both the nutritional profile and the overall quality of gluten‐free foods by further enhancing the sustainability of the agri‐food system. After examining in detail the composition of plant‐based by‐products and waste, the objective of this review was to provide an overview of the effects of their inclusion on the quality of gluten‐free products (bread, pasta, cake/muffins, biscuits and snacks). The advantages and drawbacks regarding the physical, sensory, and nutritional properties were critically evaluated. © 2021 Society of Chemical Industry.

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Gluten‐free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics

Süfer

2022

Cereal Chem

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Background and Objectives The powder of dried Macrolepiota procera was used in gluten‐free (GF) Turkish noodle production by substituting rice flour (RF), in the ratios of 0%, 5%, 10%, and 15% for the fortification of traditional egg pasta (erişte). Findings Cooking was responsible for decreasing brightness, redness‐blueness, and hardness in all samples when compared to unboiled ones. Declines in the amount of RF in formulation enhanced ash (from 0.749% to 1.247%), protein (from 12.688% to 18.063%), mineral, total phenolics (from 322.368 to 692.982 mg gallic acid equivalent) and antioxidant activity by DPPH (from 2.390 to 20.049 μmol Trolox equivalent [TE]) and FRAP (from 0.713 to 16.350 μmol TE); however, moisture (from 10.831% to 10.208%), crude fat (from 4.515% to 3.231%) and total carbohydrate amounts (from 71.217% to 67.251%) lowered. The starch gelatinization enthalpies of GF erişte specimens including 0%, 5%, 10%, and 15% M. procera powder were 297.840, 293.670, 254.520, and 230.560 J/g, respectively. Conclusions Enriched noodles gave very similar overall acceptability scores compared to control. Significance and Novelty This research offers an innovative and alternative food product for celiac patients and gluten intolerant individuals as well as people who have begun to consume foods involving no gluten.

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Use of different proportions of rice milling fractions as strategy for improving quality parameters and nutritional profile of gluten-free bread

Cited by 20 publications

References 30 publications

Delving into the Role of Dietary Fiber in Gluten-Free Bread Formulations: Integrating Fundamental Rheological, Technological, Sensory, and Nutritional Aspects

Delving into the Role of Dietary Fiber in Gluten-Free Bread Formulations: Integrating Fundamental Rheological, Technological, Sensory, and Nutritional Aspects

Potential use of plant‐based by‐products and waste to improve the quality of gluten‐free foods

Gluten‐free traditional Turkish noodle with Macrolepiota procera mushroom: Functional, textural, thermal and sensory characteristics

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