scholarly journals Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties

2018 ◽  
Vol 2018 ◽  
pp. 1-10 ◽  
Author(s):  
Denisse Bender ◽  
Markus Regner ◽  
Stefano D’Amico ◽  
Henry Jäger ◽  
Sándor Tömösközi ◽  
...  
Keyword(s):  
Specific Volume ◽  
Loaf Volume ◽  
Positive Contribution ◽  
Gluten Free ◽  
Bread Making ◽  
Sourdough Bread ◽  
Crumb Firmness ◽  
Weak Gel ◽  
Bread Properties

The role of arabinoxylans (AXs) in bread-making has gained interest due to their positive contribution to bread quality. Therefore, the effect of differently extracted (water, alkaline, or enzymatic) rye AXs on gluten-free (GF) buckwheat and millet batter rheology and bread properties was evaluated. The results showed that the addition of AXs influenced most of the batter and bread properties differently, which depended on the chemical and structural properties of the AXs. All batter systems displayed a typical weak gel behavior. Enzyme- (Pentopan Mono BG-) extracted AXs (PEAXs) were able to strengthen both millet and buckwheat batter structures to a greater degree, as seen by the increase in storage modulus. Regarding bread properties, in buckwheat breads, calcium hydroxide-extracted AX (CEAX) was able to improve the specific volume (from 1.73 to 1.93 cm3/g) and firmness (from 10.88 to 4.69 N) the most, compared to the control. The AXs extracted successively with water and the enzyme Pentopan Mono BG (WPEAX) produced the highest loaf volume (2.39 cm3/g) and one of the lowest crumb firmness values (5.51 N) but caused larger pores and a ruptured crust. In millet breads, water-extracted AXs (WEAXs) and CEAX produced lowest crumb hardness (WEAX: 6.94 N; CEAX: 8.53 N). Specific volume was highest in breads with WEAX (2.35 cm3/g), but CEAX displayed a better pore structure. Overall, water-extracted AXs improved the GF bread properties to a higher extent than alkaline-extracted AXs. Only CEAX displayed a comparable effect in some cases, and considering the fact that alkaline extraction of AX is much more efficient (much higher yield), its application compared to other AXs could be more favorable. Overall, AXs hold great potential as baking improvers for GF bread; the extent of their improvement will be defined by their functional properties.

scholarly journals The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3121
Author(s):  
Alina Culetu ◽  
Denisa Eglantina Duta ◽  
Maria Papageorgiou ◽  
Theodoros Varzakas
Keyword(s):  
Rheological Properties ◽  
Glycemic Index ◽  
Specific Volume ◽  
Quality Characteristics ◽  
Dough Rheology ◽  
Bakery Products ◽  
Gluten Free ◽  
Technological Properties ◽  
Starch Retrogradation

Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving bread texture, appearance and stability. Hydrocolloids addition increases viscosity and incorporation of air into the GF dough/batter. Besides their advantages for the technological properties of the GF bread, hydrocolloids addition may impact the glycemic index (GI) of the final product, thus answering the demand of people requiring products with low GI. This review deals with the application of hydrocolloids in GF bread and pasta with a focus on their effect on dough rheology, bread hardness, specific volume, staling and GI.

scholarly journals Combined Effect of Chia Flour and Soy Lecithin Incorporation on Nutritional and Technological Quality of Fresh Bread and during Staling

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 446 ◽  
Author(s):  
Imen Bel Hadj Ahmed ◽  
Ahmed Hannachi ◽  
Claudia Monika Haros
Keyword(s):  
Specific Volume ◽  
Desirability Function ◽  
Bread Making ◽  
Soy Lecithin ◽  
Functional Value ◽  
Crumb Firmness ◽  
Fresh Bread ◽  
Technological Quality ◽  
Central Composite

The objectives of the present investigation are to study the interaction and optimize the blend composition of flour of grinded Chia seeds, combined to Soy lecithin, a bread making improver, in a way to enhance the nutritional/functional value of bread without impairing its technological quality and to delay its staling rate. Nine formulations were prepared following a Central Composite Design. Technological attributes were evaluated both for fresh and stored bread. In the Response Surface Methodology (RSM) a desirability function identified the optimum doses of chia and lecithin incorporation to obtain the highest specific volume and the lowest crumb firmness. Compared to the control, samples with chia and lecithin significantly increased the nutritional value of bread. An innovative and interesting synergy was found in lecithin/chia combination to enhance the specific volume, to reduce the initial crumb firmness and to delay bread staling by retarding crumb firmness and reducing its water loss during storage. Using the RSM, the optimum blend containing (4.04%-Chia/1%-Lecithin) showed fresh bread with maximum specific volume and minimum crumb firmness. Whereas, bread combining the optimum blend (3.43%-Chia/1%-Lecithin) and stored for two days at room temperature showed the minimum crumb firmness.

scholarly journals Development of Gluten-Free Breads Using Andean Native Grains Quinoa, Kañiwa, Kiwicha and Tarwi

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 15
Author(s):  
Ritva Repo-Carrasco-Valencia ◽  
Julio Vidaurre-Ruiz ◽  
Genny Isabel Luna-Mercado
Keyword(s):  
Specific Volume ◽  
Xanthan Gum ◽  
Potato Starch ◽  
Viscosity Index ◽  
Chenopodium Quinoa ◽  
Textural Properties ◽  
Gluten Free ◽  
Lupinus Mutabilis ◽  
Crumb Firmness ◽  
Central Composite

The aim of this study was to develop gluten-free breads using the flours of Andean native grains. The following native grains were used: quinoa (Chenopodium quinoa) Pasankalla variety, kiwicha (Amaranthus caudatus) Centenario variety, kañiwa (Cheopodium pallidicaule) Illpa Inia variety and tarwi (Lupinus mutabilis) Blanco de Yunguyo variety. The formulations of the breads with Andean grains flours were optimized using the Mixture Design and the Central Composite Rotational Design, analyzing the dough’s textural properties (firmness, consistency, cohesiveness and viscosity index), specific volume and crumb texture. Potato starch and xanthan gum were used in the preparation of the breads. The optimized formulations of the gluten-free breads with Andean grain flours were composed of quinoa (46.3%), kiwicha (40.6%), kañiwa (100%) and tarwi (12%) flours. The gluten-free breads developed showed acceptable specific volume and low crumb firmness and could help to improve the nutrition of celiac patients.

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

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.

scholarly journals Effect of glucomannan and xanthan gum proportion on the physical and sensory characteristic of gluten-free bread

2021 ◽  
Vol 924 (1) ◽  
pp. 012028
Author(s):  
A Sutrisno ◽  
S S Yuwono ◽  
I Ikarini
Keyword(s):  
Wheat Flour ◽  
Specific Volume ◽  
Xanthan Gum ◽  
Raw Materials ◽  
Rice Flour ◽  
Cassava Starch ◽  
Raw Material ◽  
Bread Quality ◽  
Gluten Free ◽  
Crumb Firmness

Abstract The increasing consumption of white bread causes the demand for raw materials, especially wheat flour to be increased. Whereas the availability of wheat as wheat flour raw material still depends on import supply. Gluten-free bread processing, which is not depending on wheat flour, is necessary to suppress excessive wheat import. As alternatives, flour derived from cereals and tubers, such as rice, corn, potato, and cassava, can be used in bread processing. The absence of gluten from the bread composition results in pale, less fluffy bread and firm crumb, and therefore it is necessary to modify the batter to improve gluten-free bread quality. This research aims to know the effect of the supplement of hydrocolloids glucomannan and xanthan gum on gluten-free batter properties and bread quality. Breads were made of rice flour, potato flour, corn and cassava starch. Batter consistency, bread specific volume (SV), crumb analysis, crust colour, crumb firmness, firmness, cohesiveness and panellists’ preference were determined. This study showed that the combination of xanthan gum: glucomannan on proportion 0.75:0.25 was the highest batter consistencies, highest specific volume, lower firmness, highest cohesive, and most preferred by panellists.

scholarly journals Innovations in Sourdough Bread Making

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 29
Author(s):  
Stavros Plessas
Keyword(s):  
Shelf Life ◽  
Nutritional Value ◽  
Starter Cultures ◽  
Gluten Free ◽  
Special Issue ◽  
Bread Making ◽  
High Quality ◽  
Proper Selection ◽  
Sourdough Bread ◽  
Selection Of

The application of sourdough is considered to be a key tool for the production of high-quality bread. Several advantages have been presented through the application of sourdough in bread making, such as increased shelf life, improved aromatic profiles and sensory characteristics, increased nutritional value, and health benefits. Technological benefits have also been recorded, such as the successful application of sourdough in gluten-free breads. Likewise, an upsurge of interest in sourdough applications in bread making as well as in other foodstuffs (pasta) has been witnessed in recent years. Many factors are considered important for sourdough preparations; however, the proper selection of the starter cultures is considered the most central. This Special Issue of Fermentation aims to disseminate recent innovative research regarding sourdough bread making, as well as authoritative reviews that compile information from previously published material.

scholarly journals The Lockean Influence on Newman’s Epistemology: An Historical Analysis Describing Newman’s Engagement with Locke’s Ideas

2019 ◽  
Vol 84 (1) ◽  
pp. 77-91
Author(s):  
Becky Walker
Keyword(s):  
Historical Analysis ◽  
Positive Contribution ◽  
Deductive Logic ◽  
Personal Nature ◽  
Christian Message

This article discusses John Locke’s positive contribution to Newman’s epistemology throughout the latter’s career. Beginning with one of Newman’s earliest published works, his Essay on Miracles, he borrowed and further developed ideas from Locke’s A Discourse on Miracles regarding the necessity of miracles to validate the Christian message and the personal nature and cumulative method of weighing evidence. Later, in Newman’s most mature epistemological work, An Essay in Aid of a Grammar of Assent, one can discern Locke’s influence on Newman’s views on the weaknesses of deductive logic, the personal nature of knowledge, and the role of connecting ideas to arrive at knowledge.

Secondary Traumatization Among Social Work Students—The Contribution of Personal, Professional, and Environmental Factors

2020 ◽  
Author(s):  
Anat Ben-Porat ◽  
Shahar Shemesh ◽  
Ronit Reuven Even Zahav ◽  
Shelly Gottlieb ◽  
Tehila Refaeli
Keyword(s):  
Social Work ◽  
Social Work Students ◽  
Positive Contribution ◽  
Unique Contribution ◽  
Raising Awareness ◽  
The Mean ◽  
Explained Variance ◽  
Second Year ◽  
Self Differentiation

Abstract This study examined the rate of secondary traumatic stress (STS) among social work students and the contribution of background variables, personal resources (mastery and self-differentiation) and environmental resources (supervision satisfaction and peer support) to STS. The sample consisted of 259 social work students at three social work schools in Israel. The findings indicated that the mean level of STS was mild. Of the students, 36 per cent suffered STS to a mild extent, 19 per cent to a moderate extent and 18 per cent reported a ‘high to extreme extent’. A significant contribution was made by the student’s year of study, students in their second year of social work school suffered more severely from STS than did students in their first or third years. A positive contribution was made by the student’s level of exposure and a unique contribution was made by mastery and supervision satisfaction to the explained variance of STS. The findings highlight the importance of raising awareness of STS and its implications for social work students, as well as the necessity of helping students cope with this phenomenon. In addition, the study emphasises the significant role of supervisors in the training agencies and the importance of increasing students’ sense of mastery.

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