scholarly journals Rapeseed protein as a novel ingredient of gluten-free dough: Rheological and thermal properties

2021 ◽  
Vol 118 ◽  
pp. 106813
Author(s):  
M. Witczak ◽  
A. Chmielewska ◽  
R. Ziobro ◽  
J. Korus ◽  
L. Juszczak
Keyword(s):  
Thermal Properties ◽  
Gluten Free ◽  
Rapeseed Protein

Characteristics of gluten-free potato dough and bread with different potato starch-protein ratios

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Jingyan Gao ◽  
Nan Wang ◽  
Lei Wang ◽  
Shuang Song ◽  
Miao Liu ◽  
...  
Keyword(s):  
Relaxation Time ◽  
Thermal Properties ◽  
Potato Starch ◽  
Starch Content ◽  
Free Water ◽  
Critical Issue ◽  
Potato Flour ◽  
Gluten Free ◽  
Potato Protein ◽  
The Poor

Abstract The poor retention of fermentation gases and air is a critical issue for gluten-free (GF) products. To better understand the effect of potato flour on the characteristics of GF bread, the mechanistic relations between potato starch and potato protein in different ratios at 9:1, 8:2, 7:3, 6:4 and 5:5 for GF dough were investigated for viscoelasticity, thermal properties, moisture, microstructures, and bread quality. The results reveal that potato starch had a relatively important role in both dough and bread. The viscous character of dough was highest at a proportion of 6:4, with a more compact microstructure and better bread color, volume, hardness, chewiness, resilience and springiness. With decreasing starch content, the gelatinization and retrogradation enthalpy decreased, and the relaxation time of immobilized water and free water increased significantly. These results are believed to be helpful for processors to develop and optimize GF breads with potato starch and potato protein.

scholarly journals Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs

LWT ◽  
2018 ◽  
Vol 96 ◽  
pp. 446-454 ◽  
Author(s):  
Marina Villanueva ◽  
Sandra Pérez-Quirce ◽  
Concha Collar ◽  
Felicidad Ronda
Keyword(s):  
Thermal Properties ◽  
Gluten Free ◽  
Tapioca Starch

scholarly journals Tef [Eragrostis tef (Zucc.) Trotter] variety determines viscoelastic and thermal properties of gluten-free dough and bread quality

LWT ◽  
2021 ◽  
Vol 135 ◽  
pp. 110065
Author(s):  
Marina Villanueva ◽  
Workineh Abebe ◽  
Concha Collar ◽  
Felicidad Ronda
Keyword(s):  
Thermal Properties ◽  
Bread Quality ◽  
Eragrostis Tef ◽  
Gluten Free

Effect of inulin on rheological and thermal properties of gluten-free dough

2012 ◽  
Vol 90 (1) ◽  
pp. 353-360 ◽  
Author(s):  
Lesław Juszczak ◽  
Teresa Witczak ◽  
Rafał Ziobro ◽  
Jarosław Korus ◽  
Ewa Cieślik ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Gluten Free

Influence of different polysaccharides on rheological behavior and thermal properties of gluten free dough

2019 ◽  
Author(s):  
Dida Iserliyska ◽  
Gabor Zsivanovits ◽  
Biser Gechev ◽  
Maria Marudova ◽  
Todorka Petrova ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Rheological Behavior ◽  
Gluten Free

scholarly journals THERMAL, PASTING AND RHEOLOGICAL PROPERTIES OF PROCESSED BUCKWHEAT (FAGOPYRUM ESCULENTUM) FLOUR

2017 ◽  
Vol 10 (9) ◽  
pp. 134
Author(s):  
Munish Siwatch ◽  
Ritika B Yadav ◽  
Baljeet S Yadav
Keyword(s):  
Thermal Properties ◽  
Physicochemical Properties ◽  
Rheological Properties ◽  
Storage Modulus ◽  
Loss Modulus ◽  
Pasting Properties ◽  
Gluten Free ◽  
Potential Applications ◽  
Buckwheat Flour ◽  
Rapid Visco Analyzer

  Objective: The aim of the study was to analyze the effect of various processing treatments on thermal, pasting, and rheological properties of buckwheat flour.Methods: Buckwheat seeds were processed through different processing treatments including cooking, germination, and fermentation, and their flours were produced. The processed flours were analyzed for their thermal properties using differential scanning calorimeter, pasting properties using rapid visco-analyzer, and rheological properties using rotational rheometer.Results: Fermented buckwheat flour showed significantly (p≤0.05) higher onset temperature (To=66.6°C), peak temperature (Tp=71.15°C), conclusion temperature (Tc=78.03°C), and enthalpy of gelatinization (1.89 J/g). The peak viscosity ranged from 39 to 1299 cp, lowest for cooked buckwheat flour and highest for fermented buckwheat flour. The native buckwheat flour showed the highest value, whereas cooked buckwheat flour showed the lowest value for storage modulus (G’) and loss modulus (G”). The value of tan ∂ was lower than 1 for native and processed buckwheat dough.Conclusion: The changes observed in physicochemical properties of buckwheat flour after processing treatments provided a crucial basis for its potential applications on an industrial scale. Furthermore, buckwheat seeds are gluten-free; therefore, their flour or products can be used for persons suffering from celiac diseases.

Influence of modified starches on properties of gluten-free dough and bread. Part I: Rheological and thermal properties of gluten-free dough

2012 ◽  
Vol 28 (2) ◽  
pp. 353-360 ◽  
Author(s):  
Mariusz Witczak ◽  
Lesław Juszczak ◽  
Rafał Ziobro ◽  
Jarosław Korus
Keyword(s):  
Thermal Properties ◽  
Gluten Free ◽  
Modified Starches

scholarly journals Rapeseed protein as a novel ingredient of gluten-free bread

2021 ◽  
Author(s):  
J. Korus ◽  
A. Chmielewska ◽  
M. Witczak ◽  
R. Ziobro ◽  
L. Juszczak
Keyword(s):  
Guar Gum ◽  
Potato Starch ◽  
Control Sample ◽  
Chemical Properties ◽  
Protein Isolate ◽  
Partial Replacement ◽  
Gluten Free ◽  
Rapeseed Protein ◽  
Physico Chemical ◽  
Rapeseed Protein Isolate

AbstractThe aim of the study was to analyze the influence of rapeseed protein isolate on physico-chemical properties, sensory attributes and storage of gluten-free bread prepared on the basis of corn and potato starch mixture with the addition of pectin and guar gum. Starches used in bread formulation were replaced with rapeseed protein isolate in the amounts 6–15%. The bread was characterized in terms of physical properties, including volume, crumb structure and color, which was accompanied with sensory assessment. Texture and thermal properties were determined during 3 days of storage. It was observed that the presence of rapeseed protein, especially at higher levels, caused an increase in bread volume and density of pores and a decrease in crumb porosity, as compared to the control. Partial replacement of starch with rapeseed protein caused a significant increase of b* parameter, reflecting rising yellowness, which positively influenced bread acceptance. Rapeseed protein limited bread staling during storage in comparison to control sample. The results demonstrate that rapeseed protein could become a valuable component of gluten-free bread, as it provides valuable amino acids, but also beneficially influences quality characteristics.

The thermal properties of some amine tetraphenylboron salts8-Quinolinol and its derivatives

1960 ◽  
Vol 23 ◽  
pp. 332-336 ◽  
Author(s):  
W WENDLANDT ◽  
J VANTASSEL ◽  
G ROBERTHORTON
Keyword(s):  
Thermal Properties

Studies of Celiac Sprue. IV. The Response of the Whole Length of the Small Bowel to a Gluten-Free Diet

1964 ◽  
Vol 47 (6) ◽  
pp. 573-589 ◽  
Author(s):  
W.C. MacDonald ◽  
L.L. Brandborg ◽  
A.L. Flick ◽  
J.S. Trier ◽  
C.E. Rubin
Keyword(s):  
Small Bowel ◽  
Gluten Free Diet ◽  
Celiac Sprue ◽  
Gluten Free
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