Understanding gluten-free bread ingredients during ohmic heating: function, effect and potential application for breadmaking

AbstractDue to the absence of gluten, several challenges arise during gluten-free (GF) bread baking, affecting the mid-and-end-product quality. The main approach to overcome this issue is to combine certain functional ingredients and additives, to partially simulate wheat bread properties. In addition, the optimization of the baking process may contribute to improved product quality. A recent and very promising alternative to conventional baking is the use of ohmic heating (OH). Due to its volumetric and uniform heating principle, crumb development during baking and consequently bread volume is improved, which enhances the overall GF bread quality. Depending on the GF formulation, critical factors such as the electrical conductivity and viscosity of the batter may vary, which have a significant effect on the OH process performance. Therefore, this review attempts to provide a deeper understanding of the functionality of GF bread ingredients and how these may affect critical parameters during the OH processing.

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Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties

Applied Sciences ◽

10.3390/app11104605 ◽

2021 ◽

Vol 11 (10) ◽

pp. 4605

Author(s):

Fairouz Djeghim ◽

Hayat Bourekoua ◽

Renata Różyło ◽

Agata Bieńczak ◽

Wojciech Tanaś ◽

...

Keyword(s):

Fruits And Vegetables ◽

Hierarchical Cluster ◽

Prickly Pear ◽

Dough Rheology ◽

Co2 Production ◽

Wheat Bread ◽

Gluten Free ◽

K Value ◽

Bread Properties ◽

By Products

The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread. The by-products were incorporated into a gluten-free bread formulation based on corn and chickpea flours (2/1 w/w). Different levels of each by-product (0, 2.5, 5, and 7.5% in the basic replacement) were tested. Wheat bread and gluten-free bread without the addition of by-products were used as controls. The results indicated that the by-products increased the maximum dough height, the total CO2 production, and CO2 retention coefficient compared to unenriched gluten-free dough. The highest K-value consistency coefficient was observed for the dough enriched with the prickly pear peel. The addition of by-products significantly improved (p < 0.0001) the specific volume of gluten-free bread, with values increasing from 1.48 to 2.50 cm3/g. The hierarchical cluster analysis and the constellation plot showed four groups: the wheat bread group, the second group containing the gluten-free control bread, the group with bread enriched by pomace, and the group with bread enriched with peels, exhibit the same effect on gluten-free bread and the peels exhibit the same effect on gluten-free bread.

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Ohmic Baking of Gluten-Free Bread: Role of Starch and Flour on Batter Properties

Applied Sciences ◽

10.3390/app11146567 ◽

2021 ◽

Vol 11 (14) ◽

pp. 6567

Author(s):

Elok Waziiroh ◽

Denisse Bender ◽

Anisa Saric ◽

Henry Jaeger ◽

Regine Schoenlechner

Keyword(s):

Water Content ◽

Ohmic Heating ◽

Chemical Properties ◽

Pasting Properties ◽

Bread Quality ◽

Gluten Free ◽

Viscosity Range ◽

Physical And Chemical ◽

Bread Properties

The viscosity of gluten-free (GF) batter significantly influences GF bread quality. This study attempts to understand how the rheological properties of GF batter are affected by the type of starch and the amount of water and how they influence GF bread properties when baked with two methods (conventional oven, ohmic heating). For this purpose, the physical and chemical properties of different starches (corn, wheat, potato, cassava) and GF flours (rice, buckwheat) were evaluated. Rheological behavior of GF batter was not only influenced by the starch:water ratio, but also greatly by the starch source and structure, which influenced its physical properties (e.g., water holding capacity, swelling power, solubility, starch damage, and pasting properties). All batters consistently exhibited shear-thinning and dominant viscous behavior. Between viscosity and ohmic-heated bread properties, a non-linear relationship was observed. Two categories of required water content or viscosity ranges were defined for estimating final GF bread properties: low water content with a viscosity range of 47.12–56.20 Pa·s for B-type starches, and medium water content with a low to medium viscosity range of 2.29–15.86 Pa·s for A-type starches. This finding could be useful for further research to design GF batter viscosities for tailored bread quality.

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Wheat Bread with Grape Seeds Micropowder: Impact on Dough Rheology and Bread Properties

Applied Rheology ◽

10.1515/arh-2020-0112 ◽

2020 ◽

Vol 30 (1) ◽

pp. 138-150

Author(s):

Veronika Valková ◽

Hana Ďúranová ◽

Jana Štefániková ◽

Michal Miškeje ◽

Marián Tokár ◽

...

Keyword(s):

Wheat Flour ◽

Dough Rheology ◽

Wheat Bread ◽

Grape Seeds ◽

Rheological Analysis ◽

First Time ◽

Positive Effect ◽

Bread Properties ◽

Electronic Eye ◽

Different Levels

AbstractThe current study was designed to enhance the functionality of white bread by replacement of wheat flour with different levels (1%, 2%, 5%, and 8%) of grape seeds micropowder (GSMP) with nanosized particles (10 µm). Chemical composition of GSMP, volume and sensory attributes, evaluated with the panel of evaluators and an electronic nose (e-nose) and an electronic eye (e-eye) were investigated in the tested breads. It has been found out that GSMP contained appreciable amounts of flavonoids including catechin, epicatechin, gallic acid and minerals especially, Ca, K and Mg. The data from rheological analysis showed that the addition of GSMP (mainly at 5% and 8% levels) to the wheat flour had a positive effect on dough manifesting with rheology by increased dough stability. The volume of the experimental breads (above 1% concentration) was demonstrably declined (P < 0.0001) in comparison with the control bread. Sensory rating revealed that the bread fortified with 1% GSMP was judged by the consumer panelists as the most acceptable with the highest scores for all quality attributes which was also confirmed by the data of e-nose and e-eye. Our results suggest for the first time that 1% GSMP addition appears to be a promising functional ingredient to improve bread with required qualitative and sensory properties.

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Partial-Baking Process on Gluten-Free Bread: Impact of Hydrocolloid Addition

Food and Bioprocess Technology ◽

10.1007/s11947-011-0529-3 ◽

2011 ◽

Vol 5 (5) ◽

pp. 1724-1732 ◽

Cited By ~ 26

Author(s):

Lorena Susana Sciarini ◽

Gabriela Teresa Pérez ◽

Marie de Lamballerie ◽

Alberto Edel León ◽

Pablo Daniel Ribotta

Keyword(s):

Gluten Free ◽

Baking Process

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Type and Amount of Legume Protein Concentrate Influencing the Technological, Nutritional, and Sensorial Properties of Wheat Bread

Applied Sciences ◽

10.3390/app11010436 ◽

2021 ◽

Vol 11 (1) ◽

pp. 436

Author(s):

Nastasia Belc ◽

Denisa Eglantina Duta ◽

Alina Culetu ◽

Gabriela Daniela Stamatie

Keyword(s):

Wheat Bread ◽

Soy Protein Concentrate ◽

Protein Concentrate ◽

Total Change ◽

Protein Concentrates ◽

Overall Acceptability ◽

Protein Levels ◽

Legume Protein ◽

Bread Properties

Plant protein concentrates are used to enhance the nutritional quality of bread and to respond to the demand of consumers with respect to increased protein intake. In the present study, bread samples were produced using pea protein concentrate (PP) and soy protein concentrate (SP) substituting wheat flour by 5%, 10%, and 15%. The protein levels were between 1.2- and 1.7-fold (PP) and 1.1- and 1.3-fold (SP) higher than the control bread. The incorporation of 10% and 15% PP allowed for the achievement of a “high protein” claim. Water absorption was correlated with the protein contents of the breads (r = 0.9441). The decrease in bread volume was higher for the PP than SP incorporations, and it was highly negatively correlated with the protein content (r = −0.9356). Soy breads had a softer crumb than pea breads. The total change in crumb colour was higher in the PP than SP breads. The soy breads had an overall acceptability between 6.3 and 6.8, which did not differ (p > 0.05) from the control. PP breads were statistically less liked (p < 0.05). The results underlined that the choice of the type and amount of protein concentrates influenced the bread properties differently.

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Development of Conductive Packaging for Beverage Processing by Ohmic Heating

Key Engineering Materials ◽

10.4028/www.scientific.net/kem.861.213 ◽

2020 ◽

Vol 861 ◽

pp. 213-217

Author(s):

Sumuncharee Suyraksa ◽

Pitiya Kamonpatana ◽

Noppadon Kerddonfag ◽

Amporn Sane ◽

Vanee Chonhenchob

Keyword(s):

Electrical Conductivity ◽

Orange Juice ◽

Sodium Sulfate ◽

Ohmic Heating ◽

Uniform Heating ◽

Molding Process ◽

Conductive Material ◽

Blow Molding ◽

Extrusion Blow Molding

This study was aimed to develop conductive packaging for ohmic heating. Polypropylene (PP) was mixed with conductive material (CM) in the ratios of 70:30 (CM30), 75:25 (CM25), and 80:20 (CM20) (w/w), then the conductive bottles were developed using extrusion blow molding process. The bottles were suspended in different sodium sulfate (Na2SO4) solutions (0.2, 0.3, and 0.5% w/w) as a transmitting current medium for ohmic heating and heated for 8 min. The CM30 and CM 25 had the highest electrical conductivity compared to the CM20, however the CM20 exhibited best processability, hence it was selected to be used for ohmic heating of orange juice. Different concentrations of Na2SO4 solutions had the effects on ohmic heating. The CM20 bottle suspended in 0.2% Na2SO4 solution resulted in the most uniform heating and suitable for ohmic processing of orange juice. The new conductive bottles developed could potentially be used for beverage processing by ohmic heating.

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Postprandial Glycemia, Insulinemia, and Antioxidant Status in Healthy Subjects after Ingestion of Bread made from Anthocyanin-Rich Riceberry Rice

Nutrients ◽

10.3390/nu12030782 ◽

2020 ◽

Vol 12 (3) ◽

pp. 782 ◽

Cited By ~ 4

Author(s):

Charoonsri Chusak ◽

Porntip Pasukamonset ◽

Praew Chantarasinlapin ◽

Sirichai Adisakwattana

Keyword(s):

Glucose Concentration ◽

Healthy Subjects ◽

Antioxidant Status ◽

Thiol Group ◽

Wheat Bread ◽

Blood Collection ◽

Glycemic Response ◽

Gluten Free ◽

Postprandial Plasma Glucose ◽

Reducing Ability

Riceberry rice, a gluten-free grain, contains many nutrient components, including carbohydrates, proteins, certain fatty acids, and micronutrients, as well as bioactive non-nutrient compounds, such as polyphenolic compounds. This study aimed to evaluate the effect of bread made from anthocyanin-rich Riceberry rice on the postprandial glycemic response, glucagon-like peptide-1 (GLP-1), antioxidant status, and subjective ratings of appetite. In the crossover design, 16 healthy participants (six men and 10 women) completed four sessions involving blood collection in the fasting state and at 30, 60, 90, 120, 150, and 180 min after food consumption (50 g of available carbohydrate) in a randomized order: 1) glucose solution, 2) wheat bread (WB), 3) Riceberry rice bread (RRB), and 4) Hom Mali bread (HMB). Consumption of RRB resulted in significantly lower postprandial plasma glucose concentration at 30 and 60 min when compared to HMB. No difference in postprandial glucose concentration between RRB and WB was observed. In addition, postprandial plasma insulin showed a significant decrease in the group which received RRB at 15 and 60 min, as compared to HMB. In comparison with 50 g of glucose, as a reference, the glycemic index (GI) of RRB, WB, and HMB was 69.3 ± 4.4, 77.8 ± 4.6, and 130.6 ± 7.9, respectively. Interestingly, the ferric-reducing ability of plasma (FRAP) level was shown to significantly increase after consumption of RRB. In the meantime, a significant decrease in the postprandial FRAP level was also observed following an intake of WB and HMB. All breads caused increases in the postprandial plasma protein thiol group and had similar effects on hunger, fullness, desire to eat, and satiety ratings. However, consumption of RBB, WB, and HMB did not change plasma GLP-1 and malondialdehyde (MDA) levels when compared to the baseline. The findings suggest that anthocyanin-rich Riceberry rice can be a natural ingredient for gluten-free bread which reduced glycemic response together with improvement of antioxidant status in healthy subjects.

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The Effect of Chia Seeds (Salvia hispanicaL.) Addition on Quality and Nutritional Value of Wheat Bread

Journal of Food Quality ◽

10.1155/2017/7352631 ◽

2017 ◽

Vol 2017 ◽

pp. 1-7 ◽

Cited By ~ 16

Author(s):

Daria Romankiewicz ◽

Waleed Hameed Hassoon ◽

Grażyna Cacak-Pietrzak ◽

Małgorzata Sobczyk ◽

Magdalena Wirkowska-Wojdyła ◽

...

Keyword(s):

Nutritional Value ◽

Total Phenolics ◽

Content Volume ◽

Control Sample ◽

Wheat Bread ◽

Fatty Acids Composition ◽

Control Product ◽

Mineral Components ◽

Phenolics Content ◽

Bread Properties

The aim of the study was to analyze and characterize the influence of chia seeds (CS) addition (0, 2, 4, 6, and 8%) on wheat bread properties. Bread properties that underwent evaluation included chemical composition, fatty acid composition, total phenolics content, volume, baking losses, crumb texture, and color and sensory analysis. The addition of CS decreased baking losses and the volume of bread. The color of the crumb with CS was much darker as compared with the control sample. The texture analysis showed that the CS caused a decrease in the hardness of the crumb. Most importantly, the addition of CS increased the nutritional value of the bread. Bread with CS contained more dietary fiber and mineral components. Moreover, it has been observed that in comparison to the control product bread with CS was characterized by a rich fatty acids composition and higher level of phenolic compounds. Most importantly, the results showed that the substitution of wheat flour with chia seeds up to 6% did not negatively affect the final product acceptance.

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Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix

Food Chemistry ◽

10.1016/j.foodchem.2014.08.033 ◽

2015 ◽

Vol 170 ◽

pp. 257-264 ◽

Cited By ~ 24

Author(s):

Laura T. Rodriguez Furlán ◽

Antonio Pérez Padilla ◽

Mercedes E. Campderrós

Keyword(s):

Plasma Proteins ◽

Gluten Free ◽

Bovine Plasma ◽

The Matrix ◽

Bread Properties

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Influence of barley, corn and rice flour on physical, chemical and sensory characteristics of gluten-free bread

Malaysian Journal of Halal Research Journal ◽

10.2478/mjhr-2021-0008 ◽

2021 ◽

Vol 0 (0) ◽

Author(s):

Md. Abdul Wazed ◽

Md. Rakibul Islam

Keyword(s):

Celiac Disease ◽

Wheat Flour ◽

Rice Flour ◽

Gluten Free ◽

Free Products ◽

Promising Alternative ◽

Significance Level ◽

Physical Chemical ◽

Physico Chemical ◽

Histological Improvement

Abstract People suffering from the celiac disease have to apply a strict gluten-free diet because this is the only effective management. Nowadays, the increasing incidence of celiac disease promotes worldwide interests for various desirable gluten free products. As a consequence, food processing researchers have been seeking to develop high-quality gluten-free bread. Cereals having gluten such as wheat must be removed from the diet for the clinical and histological improvement. So, the purpose of this study was to determine the physical, chemical and sensory properties of gluten-free bread produced with barley (T1), corn (T2) and rice (T3) flours instead of wheat flour, using the 1.5 % xanthan gum. The chemical and sensory attributes of bread were evaluated by AOAC method and hedonic test, respectively. Obtained results showed that sample T3 had the highest contents of crude protein (7.94%), ash (2.51%) and carbohydrate (78.31%) as compared to other samples, while fat was lower (2.01%). Regarding moisture, breads prepared with the three different flours were not statistically different at the significance level of p<0.05. However, they differed significantly regarding the specific volume and bake loss. Data also revealed that gluten-free bread, treatment T3 presented the best parameters, being preferred by the sensory evaluation panel, followed by treatment T1 and T2. The overall assessment pointed that the resulting breads treatment T3 was best for all physico-chemical characteristics and, in general, resulted in good sensory behavior, indicating that it could be a promising alternative to wheat flour.

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