scholarly journals Flax and wattle seed powders enhance volume and softness of gluten-free bread

2018 ◽  
Vol 25 (1) ◽  
pp. 66-75 ◽  
Author(s):  
Revathy Krishna Kumar ◽  
Manmath Bejkar ◽  
Shanshan Du ◽  
Luca Serventi
Keyword(s):  
Pasting Properties ◽  
Absorption Capacity ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Loaf Volume ◽  
Gluten Free ◽  
Acacia Dealbata ◽  
Insoluble Fibre ◽  
Total Base ◽  
Emulsifying Ability

Gluten-free bread is generally associated with several quality defects such as reduced volume, dry texture and poor mouthfeel. Flaxseed gum has been shown to increase viscosity of bread dough. The aim of this study was to evaluate the effect of 1% (total base) addition of seed powders from flax ( Linum usitatissimum) and four acacia cultivars ( Acacia dealbata, A. decurrens, A. terminalis and A. verniciflua) on pasting properties, texture and volume of gluten-free bread. The incorporation of all seed powders reduced crumb hardness by 30–65% and increased specific loaf volume by 50%. Water absorption capacity and emulsifying ability contributed to these textural improvements and were attributed to water-soluble carbohydrates and insoluble fibre, while no foaming ability was detected. Darker crumb was observed upon flax addition, while dark particles were visible upon acacia addition. Scanning electron microscopy depicted absence of holes in the pore surface and viscoelastic starch–protein network in the seed powder containing bread.

Composition of legume soaking water and emulsifying properties in gluten-free bread

2017 ◽  
Vol 24 (3) ◽  
pp. 232-241 ◽  
Author(s):  
San Huang ◽  
Yuling Liu ◽  
Weihan Zhang ◽  
Kylie J Dale ◽  
Silu Liu ◽  
...  
Keyword(s):  
High Ratio ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Gluten Free ◽  
Emulsifying Activity ◽  
Food Ingredients ◽  
Insoluble Fibre ◽  
Yellow Peas ◽  
Water Soluble Carbohydrates ◽  
Green Lentils

Soaking of legumes results in the loss of macronutrients, micronutrients and phytochemicals. Fibre, protein and phytochemicals found in legumes exert emulsifying activity that may improve the structure and texture of gluten-free bread. The legume soaking water of haricot beans, garbanzo chickpeas, whole green lentils, split yellow peas and yellow soybeans were tested in this study for functional properties and use as food ingredients. Composition, physicochemical properties and effect on the quality of gluten-free bread were determined for each legume soaking water. Haricot beans and split yellow peas released the highest amount of solids in the legume soaking water: 1.89 and 2.38 g/100 g, respectively. Insoluble fibre was the main constituent of haricot beans legume soaking water, while water-soluble carbohydrates and protein were the major fraction of split yellow peas. High quantities of phenolics (∼400 µg/g) and saponins (∼3 mg/g) were found in the legume soaking water of haricot beans, whole green lentils and split yellow peas. High emulsifying activity (46 and 50%) was found for the legume soaking water of garbanzo chickpeas and split yellow peas, probably due to their protein content and high ratio of water-soluble carbohydrates to dry matter. Such activity resulted in softer texture of the gluten-free bread. A homogeneous structure of crumb pores was found for split yellow peas, opposing that of whole green lentils. A balance between the contents of yeast nutrients and antinutrients was the likely basis of the different appearances.

scholarly journals Influence of hydrocolloids addition (carboxymethylcellulose and guargum) on some quality attributes of wheat and high quality cassava flour and its bread making potentials

2020 ◽  
Vol 15 (1-2) ◽  
pp. 45-53
Author(s):  
Olawale Paul Olatidoye ◽  
Abdulrazak Shittu ◽  
Sunday Samuel Sobowale ◽  
Wasiu Ajani Olayemi ◽  
Isi Favour Adeluka
Keyword(s):  
Effective Means ◽  
Quality Attributes ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Bread Quality ◽  
Composite Flour ◽  
Loaf Volume ◽  
High Quality ◽  
Cassava Flour ◽  
Sensory Score

High quality cassava flour (HQCF) is now widely used production of baked foods in Nigeria but bread quality is impaired when it is used in the bread formulation. In order to overcome this problem, six breads samples were produced from wheat/HQCF/hydrocolloid:T0100%wheat flour(control);T190:9:CMC;T290:9:GG;T3,80:18:CMC;T4,80:18:GG;T570:27:CMC;T670:27:GG. The flour blends were analyzed for functional, colour and pasting properties while breads characteristics and sensory evaluation were performed in order to assess effect of hydrocolloids on bread. The results showed composite flour with hydrocolloids had the highest bulk density (0.704g/ml), water absorption capacity (2.98m/g), least gelation concentration (4.4g/g), oil absorption capacity (0.71m/g), while control had the highest swelling capacity (1.68g/g). Significant differences at p<0.05 were found on the pasting properties of addition of hydrocolloids with lower pasting temperature (71oC) and time (6.08 min). Bread quality attributes such as loaf volume, specific loaf volume, oven spring, crust colour, crumb colour and firmness of the fresh breads significantly improved with the addition of hydrocolloids compared with bread produced without improvers. The results show that high quality cassava flour could be incorporated up to 18% with carboxymethylcellulose at 2% level without affecting its overall acceptability and thereby enhance the potential for using locally produced flours in bread baking. Sensory score of bread from the addition of hydrocolloids were all acceptable by the panelist. The addition of hydrocolloids could be used as an effective means of improving the quality of gluten free bread.

scholarly journals Process Standardization for Bread Preparation using Composite Blend of Wheat and Pearl Millet: Nutritional, Antioxidant and Sensory Approach

2021 ◽  
Vol 9 (2) ◽  
pp. 511-520
Author(s):  
Manju Nehra ◽  
Anil Kumar Siroha ◽  
Sneh Punia ◽  
Sunil Kumar
Keyword(s):  
Pearl Millet ◽  
Antioxidant Properties ◽  
Absorption Capacity ◽  
Loaf Volume ◽  
Gluten Free ◽  
Process Standardization ◽  
Free Products ◽  
Acceptable Quality ◽  
Antioxidant Characteristics ◽  
Flour Blends

In present study, the effect of incorporation of pearl millet (PM) flour (10, 20, 30, 40%) on quality and sensory characteristics of bread were studied. Ash, fat, fiber and carbohydrate content were increased with the incorporation of PM flour. For wheat flour (WF) the values of water absorption capacity (WAC) and oil absorption capacity (OAC) were observed 1.90 g/g and 1.54 g/g, while flour blends varied from 1.78-1.87g/g and 1.48-1.52g/g, respectively. After the incorporation of PM flour peak (PV), trough TV, setback (SV) and final viscosity (FV) were decreased as compared to WF. Antioxidant properties of WF and PM flour were observed 20.3% and 15.1%, and varied from 18.10% to 19.23%, respectively for flour blends. Antioxidant characteristics of breads increased as compare to their flours. Physical parameter i.e. loaf weight increases after addition of PM flour while reverse was observed for loaf volume. Bread prepared up to 30% addition of PM flour into WF showed a satisfactory sensorial score for bread further addition of PM flour, breads were not acceptable quality. Results of present study provide a better understanding of functional properties of WF, PM flour and their blends for their possible applications in preparation of gluten free products.

Products of chickpea processing as texture improvers in gluten-free bread

2017 ◽  
Vol 23 (8) ◽  
pp. 690-698 ◽  
Author(s):  
Libby G Bird ◽  
Casey L Pilkington ◽  
Agung Saputra ◽  
Luca Serventi
Keyword(s):  
Xanthan Gum ◽  
Low Dose ◽  
Loaf Volume ◽  
Gluten Free ◽  
Emulsifying Activity ◽  
Chickpea Flour ◽  
Insoluble Fibre ◽  
Lower Extent ◽  
Crumb Structure ◽  
Cooking Water

Recent market developments raised the need for alternatives to hydrocolloids as texture improver in gluten-free bread. Chickpea exerts several physicochemical properties (water- and oil-binding, emulsifying and foaming) that might address this need. Therefore, the effect of processing on chickpea functionality was tested on low ingredient dose, comparably to that of common hydrocolloids. Control bread was small, hard and with low gas retention ability as shown by microscopy, depicting holes inside crumb pores. Addition of chickpea flour in low dose (2% w/w) enhanced loaf volume by 20% and reduced crumb hardness by 40%, due to increased gas retention (no holes within pores) and superior homogeneity of the starch–protein network. On the contrary, chickpea paste deleteriously affected bread quality due to loss of solubility upon cooking. Interestingly, both soaking and cooking water significantly reduced crumb hardness, although to a lower extent than the flour. More homogeneous crumb structure and gas retention were observed in the micrographs, possibly due to the emulsifying activity of flavonoids and saponins (soaking) and insoluble fibre (cooking). Chickpea ingredients are promising substitute of hydrocolloids such as xanthan gum for texture improvement of gluten-free bread, although acting with different mechanisms.

scholarly journals Quality assessment of gluten-free bread from pro-vitamin A cassava and velvet bean flour

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1988-1994
Author(s):  
S.J. Olatunde ◽  
O.F. Odebunmi ◽  
V.F. Abioye ◽  
T.E. Oladimeji
Keyword(s):  
Vitamin A ◽  
Coeliac Disease ◽  
Absorption Capacity ◽  
Wheat Bread ◽  
Loaf Volume ◽  
Gluten Free ◽  
Velvet Bean ◽  
Free Products ◽  
Bean Flour ◽  
Swelling Capacity

The increasing trend of coeliac disease (CD) and gluten-related disorders has led to consumers’ increasing interest in gluten-free products with quality characteristics similar to wheat bread. The potentials of pro-vitamin A cassava and velvet bean in the production of nutritious gluten-free bread was investigated. Different levels of flour formulations (100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 (w/w), respectively) were obtained from provitamin A cassava and velvet beans flours while xanthan gum was used as the bread improver. The effect of the addition of velvet beans flour to pro-vitamin A cassava on proximate content, anti-nutritional and functional properties of the flour were determined, while the physical and the sensory properties of the bread samples were evaluated. The protein, ash, fat and energy values were in the ranges of 1.51- 23.00%, 1.12-3.35%, 2.35- 12.50% and 1555.34-1760 kJ/100 g, respectively. The water absorption capacity, bulk density, swelling capacity and wettability were in the ranges of 27.69-32.35%, 1.48- 1.61%, 1.01-1.15 g/mL and 9.44-35.19 min, respectively. The values obtained for HCN, tannin, phytate, Dopamine were 0.64-0.88, 2.22-3.55 mg/100 g, 0.48-1.41 mg/100 g, 0.00- 4.11 ng/mL, respectively. The physical properties ranged 640-980 cm3 , 371-544 g, 1.73- 2.10 cm3 /g and 0.20-1.40 cm for loaf volume, loaf weight, specific volume and oven spring, while the sensory evaluation indicated better acceptability at 30% velvet bean flour substitution. This research has shown that nutrient-dense gluten-free bread with acceptable sensory quality can be produced from pro-vitamin A cassava and velvet beans. This has potentials to address the coeliac disease.

scholarly journals Effect of hydrothermal treated corn flour addition on the quality of corn-field bean gluten-free pasta

2018 ◽  
Vol 10 ◽  
pp. 02003 ◽  
Author(s):  
Ahlem Dib ◽  
Agnieszka Wójtowicz ◽  
Leila Benatallah ◽  
Abdallah Bouasla ◽  
Mohammed Nasreddine Zidoune
Keyword(s):  
Hydrothermal Treatment ◽  
Desirability Function ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Field Bean ◽  
Gluten Free ◽  
Corn Flour ◽  
Corn Field ◽  
Textural Parameters ◽  
The Impact

Corn semolina supplemented by field bean semolina in ratio of 2/1 (w/w) were used for obtaining protein and fiber enriched gluten-free pasta. The effect of hydrothermal treatment of corn flour on its applicability as gluten-free pasta improver was tested. A central composite design involving water hydration level and the amount of hydrothermal treated corn flour were used. Instrumental analyses of pasta (cooking loss, water absorption capacity, hydration and pasting properties, textural parameters and microstructure) were carried out to assess the impact of experimental factors. Results showed that hydrothermal treatment of corn flour affected in different extent on pasta properties, improving cooking and textural characteristics of pasta. The optimum formulation of corn-field bean contained 7.41 g of treated corn flour and 77.26 mL of water was selected on the base of desirability function approach with value of 0.825 which showed the best pasta properties. Obtained results showed also that addition of treated flour induced significant differences (p < 0.05) in all parameters in comparison with control pasta.

scholarly journals Evaluation of Various Properties of Amaranthus (Genus Amaranthus L.) Based Composite Flour Blends for Preparation of Gluten-Free Biscuits

2021 ◽  
Vol 13 (1) ◽  
pp. 57-68
Author(s):  
Muluken K. Kassa ◽  
Shimelis A. Emire
Keyword(s):  
Proximate Composition ◽  
Free Food ◽  
Quality Attributes ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Gluten Free ◽  
Mineral Concentration ◽  
Composite Flours ◽  
Flour Blends

This research was conducted to investigate the pasting, rheological and functional properties, and gluten-free biscuit making potential of a composite flour prepared from grains of amaranthus, sorghum and finger millet. The formulation for the composite flour was obtained from D-optimal mixture design ratio using Design-Expert. The rheological and pasting properties of the composite flours were determined, while the proximate composition, physical dimensions, mineral concentration and sensory quality attributes of the biscuits were assessed. The results showed that there were significant (p&lt;0.05) differences in the pasting profile of the control and amaranthus based composites flour except for pasting temperature. Water absorption capacity and water soliblity index increased as the blending ratio of amaranthus flour increased, while oil absorption capacity decreased. The proximate composition evaluation 13.75, 2.04, 1.77 and 31.75% were found to be the highest values of the biscuit samples in terms of protein, crude fiber, ash and crude fat, respectively. Mineral analaysis was carried out and there was a significant (p&lt;0.05) difference in Fe, Ca, Zn and P content among the biscuit samples made from the composite flour blends. Similarly, the sensory evaluation indicated that there was a significant (p&lt;0.05) differences in apperance, colour, texture, flavour and overall acceptability among the composite biscuit samples. However, the difference was insignificant (p&lt;0.05) in crispiness of biscuit samples. In a nut shell this research revealed that a nutritionally dense gluten-free biscuits can be formulated without affecting the quality attributes of the biscuit. Thus, the composite flours can be used for the preparation of gluten free food products in africa, where the crops have not been effectively utilized in food processing industries.

scholarly journals Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4442
Author(s):  
Michela Costantini ◽  
Carmine Summo ◽  
Michele Faccia ◽  
Francesco Caponio ◽  
Antonella Pasqualone
Keyword(s):  
Bioactive Compounds ◽  
Dietary Fibre ◽  
Absorption Capacity ◽  
Nutritional Deficiencies ◽  
Structural Quality ◽  
Gluten Free ◽  
Food Industries ◽  
Chickpea Flour ◽  
Fresh Pasta

Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre and bioactive compounds, are discarded after milling. The aim of this work was to evaluate the quality features of short-cut GF fresh pasta added of hull (8% w/w) derived from kabuli (KH) or Apulian black (ABH) chickpeas, in comparison with control GF pasta prepared without hull. The enriched pasta, which could be labelled as “high fibre”, was characterised by a higher level of bioactive compounds and antioxidant activity than the control. ABH-enriched pasta showed the highest anthocyanins (33.37 ± 1.20 and 20.59 ± 0.11 mg/kg of cyanidin-3-O-glucoside on dry matter in raw and cooked pasta, respectively). Hull addition increased colour intensity and structural quality of GF pasta: ABH-enriched pasta had the lowest cooking loss and the highest water absorption capacity; KH-enriched pasta showed the highest firmness. No significant differences in sensory liking were found among the samples, except for “aftertaste”. Chickpea hull can be used as an innovative ingredient to produce potentially functional GF pasta, meeting the dietary needs of consumers without affecting quality.

scholarly journals Effects of Sugar Cane Molasses Addition on the Fermentation Quality, Microbial Community, and Tastes of Alfalfa Silage

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 355
Author(s):  
Runbo Luo ◽  
Yangdong Zhang ◽  
Fengen Wang ◽  
Kaizhen Liu ◽  
Guoxin Huang ◽  
...  
Keyword(s):  
Sugar Cane ◽  
Ph Value ◽  
Electronic Tongue ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Cane Molasses ◽  
Fermentation Quality ◽  
Alfalfa Silage ◽  
Additive Control

The objective was to study the effects of sugar cane molasses addition on the fermentation quality and tastes of alfalfa silage. Fresh alfalfa was ensiled with no additive (Control), 1% molasses (M1), 2% molasses (M2), and 3% molasses (M3) for 206 days. The chemical composition and fermentation characteristics of the alfalfa silages were determined, the microbial communities were described by 16S rRNA sequencing, and the tastes were evaluated using an electronic tongue sensing system. With the amount of added molasses (M), most nutrition (dry matter and crude protein) was preserved and water-soluble carbohydrates (WSC) were sufficiently used to promote the fermentation, resulting in a pH reduction from 5.16 to 4.48. The lactic acid (LA) content and LA/acetic acid (AA) significantly increased, indicating that the fermentation had turned to homofermentation. After ensiling, Enterococcus and Lactobacillus were the dominant genus in all treatments and the undesirable microbes were inhibited, resulting in lower propionic acid (PA), butyric acid (BA), and NH3-N production. In addition, bitterness, astringency, and sourness reflected tastes of alfalfa silage, while umami and sourness changed with the amount of added molasses. Therefore, molasses additive had improved the fermentation quality and tastes of alfalfa silage, and the M3 group obtained the ideal pH value (below 4.5) and the best condition for long-term preservation.

Drum drying of unpeeled green banana pulp (Musa cavendishii) for bake stable fruit filling production.

2019 ◽  
Vol 36 (1) ◽  
Author(s):  
Mário José Andrade MENDES ◽  
Dayane Rosalyn IZIDORO ◽  
Agnes De Paula SCHEER
Keyword(s):  
Chemical Composition ◽  
Central Composite Design ◽  
Resistant Starch ◽  
Starch Content ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Production Chain ◽  
Banana Flour ◽  
Green Banana ◽  
Central Composite

There is a growing interest in food matrixes for the use of flour from unpeeled green banana in order to reduce waste in the production chain. Considering this, the present paper aims to studying the application of unpeeled green banana flour in the cold process performed to obtain bake stable fruit filling. The unpeeled green banana pulp (Musa Cavendishii) was dried using a single rotating drum, thus obtaining the flour. The dried flour was then analyzed for its chemical composition, amylose and resistant starch content, water absorption capacity and pasting properties. The drying reduced the amount of resistant starch and produced pregelatinized starch. The obtained flour showed physical and nutritional characteristics which enabled the development of the filling formula by using a central composite design combining levels -1 and +1, two axial points (± α), two central points, and chemical composition, water activity, Brix, and texture as response variables. The amount defined by central-composite design of unpeeled green banana flour, modified starches and other ingredients resulted in an elastic, viscous, bake stable fruit filling.

Sign in / Sign up

Export Citation Format

Share Document