Effect of cellulose-derivatives and emulsifiers on creep-recovery and crumb properties of gluten-free bread prepared from sorghum and gelatinised cassava starch

Abstract Objectives This study aimed to evaluate technological parameters of high fiber and gluten-free breads made with teff (Eragrostis tef) and associated flours. Methods Four formulations were evaluated: T1, without teff (100% wheat flour- standard); T2, with 100% teff flour; T3, with 75% teff flour, 12.5% rice flour, and 12.5% cassava starch, and T4, with 50% teff flour, 25% rice flour, and 25% cassava starch. Hardness was verified using a texturometer TA.XT plus and a cylindrical probe with a 36 mm radius, by compressions performed on 12 slices of 2 cm thick and three replicates. The maximum force was determined in the first compression cycle and defined from the following conditions: cylindrical texturometer, maximum test speed of 4.0 mm/s; minimum test speed of 0.01 mm/s; rupture distance of 0.001 mm. The other rheological parameters such as: elasticity, cohesiveness, resilience, chewiness and gumminess were calculated. The results were evaluated through analysis of variance, followed by Tukey test, 5%, SPSS Statistics, version 21.0. Results The crust hardness in T1 was significantly (F = 33.09; p < 0.0001) higher (188g, force) than the other samples: T2 (48 g, force), T3 (40g, force) and T4 (59g, force), which were comparable to each other. Regarding crumb hardness it was observed that T1 showed significant (F = 6.20; p < 0.05) higher hardness compared to T3 (1681 g, force) and T4 (1716 g, force) and was comparable to T2 (2188g, force). The crumb elasticity was significantly (F = 27.0, p < 0.0001) higher in T2 (1.10 mm), T3 (1.10 mm) and T4 (1.10 mm) compared to T1 (1.07 mm). Cohesiveness was the unique rheological parameter that it was observed to change among the breads made with teff. The crumb resilience, chewiness and gumminess were significantly higher in T1 (F = 16.31, p < 0.05; F = 25.69, p < 0.0001; F = 29.04, p < 0.0001, respectively) than bread samples with teff. In relation to pH results it can be observed that T1 (5.8) was significantly more acid (F = 95.4, p < 0.0001), than the other samples. Conclusions Teff has shown promising behavior as a new ingredient in food formulation in order to face the worldwide increasing celiac disease. The results suggest that it is possible to develop new gluten-free bakery products using teff flour without decreasing technological quality. Funding Sources We are grateful to UFRGS, CNPq and CAPES for providing scholarship to our researchers.

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Characteristics of cassava starch fermentation wastewater based on structural degradation of starch granules

Ciência Rural ◽

10.1590/0103-8478cr20150632 ◽

2016 ◽

Vol 46 (4) ◽

pp. 732-738 ◽

Cited By ~ 4

Author(s):

Juliane Mascarenhas Pereira ◽

Ana Carolina Moura de Sena Aquino ◽

Daiana Cardoso de Oliveira ◽

Gabriela Rocha ◽

Alícia de Francisco ◽

...

Keyword(s):

Regular Structure ◽

Cassava Starch ◽

Starch Degradation ◽

Bakery Products ◽

Starch Granules ◽

Gluten Free ◽

New Materials ◽

Dextrose Equivalent ◽

Starch Fermentation ◽

New Material

ABSTRACT: Sour cassava starch is a naturally modified starch produced by fermentation and sun drying, achieving the property of expansion upon baking. Sour cassava starch' bakery products can be prepared without the addition of yeast and it is gluten free. The fermentation process associated with this product has been well studied, but the wastewater, with high acidity and richness in other organic compounds derived from starch degradation, requires further investigation. In this study, the structure of solids present in this residue was studied, seeking to future applications for new materials. The solids of the wastewater were spray dried with maltodextrin (MD) with dextrose equivalent (DE) of 5 and 15 and the structure of the powder was evaluated by scanning electron microscopy. A regular structure with a network arrangement was observed for the dried material with MD of 5 DE, in contrast to the original and fermented starches structure, which suggests a regular organization of this new material, to be studied in future applications.

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Microestructure, texture and colour of gluten-free pasta made with amaranth flour, cassava starch and cassava bagasse

LWT ◽

10.1016/j.lwt.2013.04.020 ◽

2013 ◽

Vol 54 (1) ◽

pp. 132-138 ◽

Cited By ~ 48

Author(s):

Fernanda A. Fiorda ◽

Manoel S. Soares ◽

Flávio A. da Silva ◽

Maria V.E. Grosmann ◽

Luciana R.F. Souto

Keyword(s):

Cassava Starch ◽

Gluten Free ◽

Cassava Bagasse ◽

Amaranth Flour

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Gluten-free cheese bread from frozen dough: effect of modified cassava starch

Food Science and Technology ◽

10.1590/fst.30118 ◽

2019 ◽

Vol 39 (suppl 2) ◽

pp. 654-661

Author(s):

Erika MESA ◽

Katherine MANJARRES-PINZON ◽

Eduardo RODRIGUEZ-SANDOVAL

Keyword(s):

Cassava Starch ◽

Gluten Free ◽

Frozen Dough

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Blends of cassava starch with banana flours as raw materials for gluten-free biscuits

Semina Ciências Agrárias ◽

10.5433/1679-0359.2021v42n4p2293 ◽

2021 ◽

Vol 42 (4) ◽

pp. 2293-2312

Author(s):

Magali Leonel ◽

◽

Thaís Paes Rodrigues dos Santos ◽

Sarita Leonel ◽

Ciro Hugo Elnatan de Souza Santos ◽

...

Keyword(s):

Wheat Flour ◽

Raw Materials ◽

Starch Content ◽

Cassava Starch ◽

Raw Material ◽

Banana Peel ◽

Gluten Free ◽

Free Products ◽

Functional Additive ◽

Banana Flour

The growth in demand for gluten-free products linked mainly to health aspects has led to an increased interest in the production of mixed flours for use in bakery products. This work aimed to evaluate the use of different mixtures of cassava starch with banana flour, obtained from the pulp and peel of green fruits, for the production of gluten-free biscuits. In the preparation of the biscuits, seven mixtures were prepared with varying percentages of cassava starch, banana pulp flour and banana peel flour. A formulation with wheat flour was used as a control. Wheat flour, cassava starch and banana flours were analyzed for chemical composition. The results showed that the banana peel flour stood out for its higher levels of proteins, fibres, lipids, ash, total phenols, total flavonoids and antioxidant activity which make this flour effective as a functional additive. However, the results of physical and sensory characteristics of the biscuits showed that the variation in the percentage of banana peel flour led to greater changes in the quality attributes of the biscuits, so the percentage of inclusion should be limited. Banana pulp flour (UBF) had high starch content, however, the biscuits produced with higher percentages of this flour and lower percentages of cassava starch showed lower propagation rates, greater hardness and less sensory acceptance, showing the importance of the starchy raw material in the physical properties of biscuits. Formulations containing cassava starch mixed with up to 15% banana flour (1:1, pulp and peel) are a good basis for making gluten-free biscuits.

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Potential of defatted marama flour-cassava starch composites to produce functional gluten-free bread-type dough

LWT ◽

10.1016/j.lwt.2018.02.062 ◽

2018 ◽

Vol 92 ◽

pp. 429-434 ◽

Cited By ~ 5

Author(s):

Patricia M. Nyembwe ◽

Henriëtte L. de Kock ◽

John R.N. Taylor

Keyword(s):

Cassava Starch ◽

Gluten Free

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Influence of binary mixtures of cassava starch and rice flour on the chemical and sensory characteristics of gluten-free bread

Research Society and Development ◽

10.33448/rsd-v10i3.13120 ◽

2021 ◽

Vol 10 (3) ◽

pp. e13910313120

Author(s):

Juliana Nadal ◽

Suelen Ávila ◽

Larissa Boing ◽

Mariana Milani Pereira ◽

Diomar Augusto de Quadros ◽

...

Keyword(s):

Protein Content ◽

Specific Volume ◽

Sensory Quality ◽

Desirability Function ◽

Rice Flour ◽

Cassava Starch ◽

Physicochemical Analysis ◽

Gluten Free ◽

Sensory Panel ◽

Research Findings

In this study, response surface methodology based on simplex- centroid design was used to optimize the gluten-free bread formulation with rice flour and cassava starch as independent variables. Bread formulations were evaluated by physicochemical analysis and descriptive sensory analysis encompassing appearance, structure, texture, and aroma parameters by a trained sensory panel. The five formulations composition showed statistical differences concerning aw, lipid and protein content. Carbohydrate was significantly correlated with specific volume and lipids with protein. Overall, rice flour's addition improved lipid and protein, whereas further rises in cassava starch allowed developing bread with higher specific volume and sensory scores. The optimum combinations of the variables to maximize scores of porosity, texture, elasticity, and protein content, should be obtained with 51.75% of rice flour and 48.25% of cassava starch. The use of the simplex-centroid design and the response desirability function in the optimization was useful for evaluating the influence and potential of the binary mixture of rice flour and cassava starch on the sensory quality and chemical characteristics of gluten-free bread. These research findings open the scope for further investigation of rice flour and cassava starch and their useful application in gluten-free bread processing.

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