Improving gluten-free buckwheat bread by sourdough fermentation and addition of arabinoxylan and pyranose 2-oxidase

Summary The purpose of this research was to improve the functional properties of gluten-free (GF) wholemeal buckwheat bread by sourdough fermentation and addition of arabinoxylan (AX) and pyranose 2-oxidase (POx). AXs are able to cross-link to other AX molecules under acidic conditions, which is supported by the addition of oxidizing enzymes (e.g., POx). On a first approach, the optimal sourdough concentration (% acidification of total flour weight) was adjusted. The best results were seen at an acidification of 82% of total flour weight. The optimal dosage of 3% AX and 1 nkat POx/g flour was able to increase the specific volume from 1.80 to 1.93 cm3/g bread and reduce the firmness from 9.61 to 4.69 N compared to the control bread and presented an acceptable relative elasticity of 62.20 ± 0.96%. These effects were then compared in breads produced from wholemeal and refined buckwheat flour. Interestingly, the wholemeal buckwheat bread showed a significantly lower firmness and higher relative elasticity than the bread from refined flour, which can be mainly attributed to the higher protein and dietary fibre content of wholemeal flour. Overall, this study suggested that addition of AX and POx could positively increase the quality of GF buckwheat bread.

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Effect of buckwheat flour on microelements and proteins contents in gluten-free bread

Czech Journal of Food Sciences ◽

10.17221/136/2010-cjfs ◽

2011 ◽

Vol 29 (No. 2) ◽

pp. 103-108 ◽

Cited By ~ 27

Author(s):

U. Krupa-Kozak ◽

M. Wronkowska ◽

M. Soral-Śmietana

Keyword(s):

Coeliac Disease ◽

Specific Volume ◽

Gluten Free Diet ◽

Volume Index ◽

Gluten Free ◽

Technological Quality ◽

Buckwheat Flour

Coeliac disease is an autoimmune gluten-sensitive entheropathy. The only available treatment for it is the life-long adherence to a gluten-free diet although these products are often poor in proteins, minerals, and vitamins. The current study was designed to investigate the effect of buckwheat flour incorporation to a gluten-free experimental formulation on the size-related parameters, and microelements and proteins contents. Buckwheat flour affected positively the technological quality of bread, like bread specific volume index and loaf size. Increasing concentration of buckwheat flour (10–40%) in bread affected the proportional enrichment in proteins and microelements, especially in copper and manganese.

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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 ◽

10.3390/molecules26154442 ◽

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.

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THE EFFECT OF BALANGU SHIRAZI (LALLEMANTIA ROYLEANA) GUM ON THE QUALITY OF GLUTEN-FREE PAN BREAD CONTAINING PREGELATINIZED SIMPLE CORN FLOUR WITH MICROWAVE

Carpathian Journal of Food Science and Technology ◽

10.34302/crpjfst/2019.11.2.6 ◽

2019 ◽

pp. 67-82

Keyword(s):

Specific Volume ◽

Granular Structure ◽

Gluten Free ◽

Corn Flour ◽

Consumption Level ◽

Pan Bread ◽

Volume Porosity ◽

Sensory Evaluations ◽

Electronic Microscope

In this study, pre-gelatinized simple corn flour with microwave and three levels of Balangu Shirazi gum were used in producing gluten free bread. The substructure of two types of flour was evaluated using the electronic microscope. The properties of bread samples including moisture, specific volume, porosity, crust color, texture and overall acceptance were studied. The results of electronic microscope showed that the granular structure of corn flour was coherent. However, the granular structure of pre-gelatinized corn flour had more structural expansion and swell because of demolished heat. In addition, samples containing pre-gelatinized corn flour and 2% Balangu Shirazi gum had the highest humidity in the first (22.5%) and third (19.4%) day. The highest porosity (23.3% and 23.5%) and specific volume (4.9 and 5.1 cm3 /g) and the minimal texture firmness were observed within 1 day after manufacturing (4.8 & 4.9 Newton) in samples containing pregelatinized corn flour and two levels of Balangu Shirazi gum (1% and 2%). Moreover, the results showed that increased L* colorful component (52% increase) caused by using the pre-gelatinized corn flour and raising the consumption level of gum. The presence of gum didn’t have a significant impact on two colorful components such as a* and b*. The use of pregelatinized corn flour resulted in decreasing b* colorful component. Also, sensory evaluations gave the highest score of overall acceptance to samples containing pre-gelatinized corn flour and two levels of Balangu Shirazi gum (1% and 2%).

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Effect of extrusion variables on antioxidant activity, total phenolic content and dietary fibre content of gluten-free extrudate from germinated Chenopodium (Chenopodium album) flour

International Journal of Food Science & Technology ◽

10.1111/ijfs.13549 ◽

2017 ◽

Vol 52 (12) ◽

pp. 2623-2630 ◽

Cited By ~ 9

Author(s):

Romee Jan ◽

Dharmesh Chander Saxena ◽

Sukhcharn Singh

Keyword(s):

Antioxidant Activity ◽

Total Phenolic Content ◽

Dietary Fibre ◽

Phenolic Content ◽

Chenopodium Album ◽

Fibre Content ◽

Total Phenolic ◽

Gluten Free ◽

Dietary Fibre Content

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Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products

Czech Journal of Food Sciences ◽

10.17221/352/2012-cjfs ◽

2013 ◽

Vol 31 (No. 4) ◽

pp. 340-346 ◽

Cited By ~ 12

Author(s):

J. Kučerová ◽

V. Šottníková ◽

Š. Nedomová

Keyword(s):

Dietary Fibre ◽

Sensory Properties ◽

The Other ◽

Loaf Volume ◽

Bakery Products ◽

Bread Crumb ◽

Crumb Firmness ◽

Significant Difference ◽

Dietary Fibre Content

Wheat, apple, potato, and bamboo fibres were applied at 1 and 3% content to bread wheat flour and these additions were studied for the quality of dough and bakery products characterised by farinograph parameters, laboratory baking tests, firmness, and sensory analysis. The addition of fibre caused a decrease of loaf volume, also a change of crumb colour and a slight increase of bread crumb firmness. On the other hand, the addition of fibre affected the farinograph parameters, significantly decreased the specific volume especially at 3% fibre (P < 0.05). A statistically significant difference (P < 0.05) in firmness was found out between products with added wheat and bamboo fibre. Statistically highly significant differences (P < 0.001) were found among the other pairs of products with fibre. The best sensory properties were detected when examining the products with an addition of wheat and potato fibre. The enrichment of bread with fibre at 1% or 3% increased the dietary fibre content in bread with slightly adverse effects on bread quality.  

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Use of pseudo cereals in food production

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/845/1/012112 ◽

2021 ◽

Vol 845 (1) ◽

pp. 012112

Author(s):

IB Krasina ◽

E V Filippova ◽

A N Kurakina ◽

M A Fedorova

Keyword(s):

Dietary Fibre ◽

Nutritional Value ◽

Storage Proteins ◽

Essential Amino Acids ◽

Gluten Free ◽

Dicotyledonous Plants ◽

Colour Parameters ◽

Edible Seeds ◽

Buckwheat Flour ◽

Flour Blend

Abstract Pseudo-cereals grains, edible seeds, which belong to dicotyledonous plants, are becoming in demand in the human diet as gluten-free grains with excellent nutritional and nutraceutical value. Quinoa, amaranth and buckwheat are the most important pseudo-cereals. Recently, pseudo-cereals have attracted attention because of their high nutritional value of proteins, and their storage proteins are not toxic to celiac patients. In addition, seeds are an important source of dietary fibre and phenols, which are beneficial to health. Research has shown the suitability of amaranth, quinoa and buckwheat flour as a substitute for grain flour in the production of gluten-free biscuits. The article represents data on the chemical and functional composition of amaranth, quinoa and buckwheat and considers the production possibility of gluten-free biscuits using an experimental mixture design to optimize a ternary mixture of amaranth, quinoa, and buckwheat flour in terms of colour parameters, specific volume and hardness. Nutritional and sensory aspects of the optimized formulation were also assessed. The resulting biscuits based on the flour blend of pseudo-cereals were characterized as a product rich in dietary fibre, a good source of essential amino acids, linolenic acid and minerals, with good sensory acceptability. The data presented testify to the possibility of using the flour blend of amaranth, quinoa and buckwheat as an alternative ingredient for gluten-free biscuits.

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FEATURES TECHNOLOGY OF GLUTEN-FREE BAKERY PRODUCTS

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2019.2-3.10 ◽

2019 ◽

Author(s):

О.Л. ВЕРШИНИНА ◽

В.В. ГОНЧАР ◽

Ю.Ф. РОСЛЯКОВ ◽

А.Е. ЕРЕМИНА ◽

Э.А. СИМОНЯН

Keyword(s):

Moisture Content ◽

Specific Volume ◽

Physicochemical Parameters ◽

Nutritional Value ◽

Rice Flour ◽

Bakery Products ◽

Gluten Free ◽

Energy Value

Исследована возможность использования полуобезжиренной льняной муки (ПЛМ) для улучшения качества и повышения пищевой ценности безглютеновых хлебобулочных изделий. В процессе исследования выпекали хлеб из рисовой муки с добавлением 4, 6, 9 и 11% ПЛМ. Контролем служил хлеб без добавления льняной муки. После выпечки определяли физико-химические показатели качества образцов рисового хлеба с ПЛМ. Установлено, что с увеличением содержания ПЛМ влажность в образцах хлеба снизилась на 0,4–5,7%; кислотность мякиша увеличилась на 57–185,7%. Удельный объем и пористость опытных образцов хлеба с добавлением ПЛМ в количествах 4 и 6% увеличились по сравнению с контролем на 9,1–13,6% и 3,21–8,1% соответственно, однако при увеличении дозировки льняной муки свыше 6% эти показатели снизились на 4,5–14,1% и 1,6–6,5% соответственно. Количество клетчатки при добавлении 6% ПЛМ увеличилось до 1,8%; белка – до 2,9%. Энергетическая ценность хлеба из смеси рисовой муки и ПЛМ осталась на уровне энергетической ценности хлеба из рисовой муки. Рекомендовано применение ПЛМ при производстве безглютенового хлеба из рисовой муки. Определена дозировка ПЛМ – 6% в смеси с рисовой мукой. The possibility of using semi-fat-free linen flour (SFF LF) to improve the quality and nutritional value of gluten-free bakery products has been studied. During the study, bread was baked from rice flour with the addition of 4, 6, 9 and 11% SFF LF. The control served the bread without adding linen flour. After baking, the physicochemical parameters of the quality of rice bread samples with SFF LF were determined. It is established that with increase in the content of SFF LF moisture content in samples of bread was down 0,4 to 5,7%; the acidity of the crumb increased by 57–185,7%. The specific volume and porosity of bread samples with the addition of SFF LF in quantities of 4 and 6% increased compared to the control by 9,1–13,6% and 3,21–8,1%, respectively, but with an increase in the dosage of linen flour over 6%, these indicators decreased by 4,5–14,1% and 1,6–6,5%, respectively. The amount of fibre with the addition of 6% of SFF LF increased to 1,8%; protein – to 2,9%. The energy value of bread from a mixture of rice flour and SFF LF remained at the level of energy value of bread from rice flour. The use of SFF LF in the production of gluten-free bread from rice flour is recommended. The dosage of SFF LF – 6% in a mixture with rice flour was determined.

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USING OF BUCKWHEAT GLUTEN-FREE FLOUR IN PRODUCTION OF BREAD FROM MIXTURE RYE AND WHEAT FLOUR

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2019.5-6.8 ◽

2019 ◽

Author(s):

О.Л. Вершинина ◽

В.В. Гончар ◽

Ю.Ф. Росляков ◽

А.В. Тычина

Keyword(s):

Wheat Flour ◽

Starter Culture ◽

Absorption Capacity ◽

Optimal Dosage ◽

Gluten Free ◽

Falling Number ◽

Spontaneous Fermentation ◽

Rye Flour ◽

Qualitative Characteristics ◽

Buckwheat Flour

Разработана технология производства безглютеновой закваски самопроизвольного брожения на основе гречневой муки с качественными характеристиками: влажность 76,5, кислотность16 град., подъемная сила 35 мин. Контролем служил хлеб пшеничноржаной простой формовой на жидкой закваске без заварки. Пористость пшеничноржаного хлеба на гречневой закваске увеличилась на 3,7, удельный объем хлеба на 2,9 по сравнению с контролем. Для снижения доли глютена в хлебе изменяли соотношение пшеничной и ржаной муки в сторону увеличения ржаной муки. С увеличением количества ржаной муки в смеси с пшеничной с 70 до 90 число падения и водопоглотительная способность смесей снизились на 8,6 и 3,2 соответственно. Установлена целесообразность применения гречневой муки в составе закваски при производстве хлеба с пониженным содержанием глютена из смеси ржаной и пшеничной муки в соотношениях 30 : 70 и 80 : 20 соответственно. Рекомендована оптимальная дозировка гречневой муки в составе закваски 25 взамен части смеси ржаной и пшеничной муки. A technology has been developed for the production of glutenfree starter culture of spontaneous fermentation based on buckwheat flour with qualitative characteristics: humidity 76,5, acidity 16 degrees, lifting force 35 min. Control was bread wheatrye simple form on liquid sourdough without brewing. Porosity of wheatrye bread on buckwheat ferment increased by 3,7, the specific volume of bread by 2,9 compared to the control. To reduce the proportion of gluten in bread, the ratio of wheat and rye flour was changed in the direction of increasing rye flour. With an increase in the amount of rye flour in a mixture with wheat from 70 to 90, the falling number and the water absorption capacity of the mixtures decreased by 8,6 and 3,2, respectively. The expediency of using buckwheat flour in the yeast in the production of bread with a low content of gluten from a mixture of rye and wheat flour in the ratios of 30 : 70 and 80 : 20, respectively, is established. The optimal dosage of buckwheat flour as a part of sourdough is recommended 25 instead of part of a mixture of rye and wheat flour.

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Effect of the dough mixing process on the quality of wheat and buckwheat proteins

Czech Journal of Food Sciences ◽

10.17221/220/2017-cjfs ◽

2017 ◽

Vol 35 (No. 6) ◽

pp. 522-531 ◽

Cited By ~ 1

Author(s):

Sluková Marcela ◽

Levková Julie ◽

Michalcová Alena ◽

Horáčková Šárka ◽

Skřivan Pavel

Keyword(s):

Electron Microscopy ◽

Scanning Electron Microscopy ◽

Physical Properties ◽

Mixing Time ◽

Gluten Free ◽

Mixing Process ◽

Gluten Proteins ◽

Buckwheat Flour ◽

Scanning Electron

The changes in the structure of cereal proteins during the mixing of flour into dough was described and evaluated. Wheat gliadins and glutenins (gluten proteins) have unique physical properties and play an important role in breadmaking. The effect of mixing time on the formation and the structure of the gluten network was determined using scanning electron microscopy (SEM). Buckwheat flour (gluten-free) was used to compare the development of structure during the mixing process.

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