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

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%).

scholarly journals The effect of the ultrasound process and pre-gelatinization of the corn flour on the textural, visual, and sensory properties in gluten-free pan bread

2019 ◽  
Vol 57 (3) ◽  
pp. 993-1002 ◽  
Author(s):  
Mahdi Jalali ◽  
Zahra Sheikholeslami ◽  
Amir Hossein Elhamirad ◽  
Mohammad Hossein Haddad Khodaparast ◽  
Mahdi Karimi
Keyword(s):  
Sensory Properties ◽  
Gluten Free ◽  
Corn Flour ◽  
Pan Bread

Physical Properties of Gluten-Free Bread Made of Corn and Chickpea Flour

2014 ◽  
Vol 10 (3) ◽  
pp. 467-472 ◽  
Author(s):  
Mohammad Rostamian ◽  
Jafar M. Milani ◽  
Gisoo Maleki
Keyword(s):  
Physical Properties ◽  
Hydroxypropyl Methylcellulose ◽  
Bread Quality ◽  
Gluten Free ◽  
Micro Structure ◽  
Corn Flour ◽  
Chickpea Flour ◽  
Crumb Firmness

Abstract The quality of gluten-free bread made using chickpea flour and corn flour at different proportions, together with 3% (w/w) hydroxypropyl methylcellulose (HPMC) was studied. For this purpose, physical properties, crumb firmness, and micro-structure were determined. The results of these tests showed that gluten-free bread quality had been significantly improved as the concentration of chickpea flour increased. Based on the results of all performed experiments, it was concluded that the formulation containing 20% corn flour and 80% chickpea flour had the greatest effect on improving quality of the gluten-free bread.

scholarly journals Effects of xanthan gum and corn flour on the quality of sponge cake using response surface methodology

2018 ◽  
Vol 36 (No. 4) ◽  
pp. 344-351 ◽  
Author(s):  
Xian Na ◽  
Hu Guohua
Keyword(s):  
Response Surface Methodology ◽  
Physical Properties ◽  
Response Surface ◽  
Specific Volume ◽  
Xanthan Gum ◽  
Partial Replacement ◽  
Corn Flour ◽  
Overall Acceptability ◽  
Positive Effects

Effects of partial replacement of wheat flour with corn flour (2.93–17.07%) blended with xanthan gum (0.1172–0.6828%) on physical properties, textural and sensory characteristics of sponge cakes were evaluated by response surface methodology (RSM). The significant regression models (P ≤ 0.05) were established to explain the influence of corn flour and xanthan (Xan) on the dependent variables and optimize the formulation. Xanthan significantly increased moisture content, hardness and chewiness, but it decreased specific volume and springiness (P ≤ 0.001). Corn flour had significant positive effects on specific volume, hardness, springiness, colour and overall acceptability (P ≤ 0.05). Hence corn flour and xanthan significantly improved the baking quality of sponge cakes (P ≤ 0.05) and thereby augmented the potential for using wheat-corn blend flours in cake baking. Based on RSM optimisation, a balance between amounts of corn flour (12.7%) and xanthan (0.416%) led to products with desired physical properties and acceptable sensory quality.

Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour

2019 ◽  
Vol 26 (2) ◽  
pp. 95-104
Author(s):  
Cristina Segundo ◽  
Alejandra Giménez ◽  
Manuel Lobo ◽  
Laura Iturriaga ◽  
Norma Samman
Keyword(s):  
Thermal Analysis ◽  
Textural Properties ◽  
Gluten Free ◽  
Flow Properties ◽  
Corn Flour ◽  
Layer Cake ◽  
Texture Parameters ◽  
Banana Flour ◽  
Green Banana

The aim of this work was obtaining layer and sponge cakes formulated with corn flour replaced by green banana flour and to determine the best substitution proportions to achieve nutritionally improved products and with texture and sensory characteristics acceptable. The replacement of corn flour by GB flour increased the density in layer cake batters, while in sponge cake batters the density decreased. The batters were influenced by the increase in the flow properties, the viscoelastic behaviour, and the decrease in the thixotropic properties. The thermal analysis of batters determined a partial gelatinization of the starch, which together with its rheological properties influenced the cakes’ texture parameters. The substitution of 30% corn flour by GB flour in sponge and layer cakes produced a decrease in cohesiveness and an increase in hardness. In sponge cakes, incorporation of up to 30% of GB flour improved the sensory attributes and the textural properties, while in layer cakes a 30% substitution did not significantly deteriorate the quality of cakes.

FEATURES TECHNOLOGY OF GLUTEN-FREE BAKERY PRODUCTS

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.

scholarly journals POSSIBILITIES OF USING NON-TRADITIONAL TYPES OF FLOUR IN THE PRODUCTION OF FLOUR CONFECTIONERY PRODUCTS

2020 ◽  
Vol 35 (1) ◽  
pp. 83-93
Author(s):  
A.A. Imaeva ◽  
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Scientific Work ◽  
Gluten Free ◽  
Chemical Parameters ◽  
Corn Flour ◽  
Free Products ◽  
Confectionery Products ◽  
Physical And Chemical

During the research, physical and chemical parameters of non-traditional types of flour and their influence on the gluten complex of wheat dough were studied to determine the feasibility of using it in the production of flour confectionery products. Thanks to the experience and scientific work of both Russian and foreign scientists and manufacturers, a number of potential promising raw materials have been identified. Amaranth, Flaxseed, oatmeal, and corn flour are suitable for producing and expanding the range of gluten-free products. The results of the study of the quality of these types of flour and their impact on the technological properties of wheat flour indicate the possibility and feasibility of their use as an additive in the baking and confectionery industry to increase the nutritional value of finished products and possibly give them preventive properties.

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

2018 ◽  
Vol 69 (4) ◽  
pp. 227-237 ◽  
Author(s):  
Elena Zand ◽  
Denisse Bender ◽  
Stefano D’Amico ◽  
Sandor Tömösközi ◽  
Henry Jaeger ◽  
...  
Keyword(s):  
Functional Properties ◽  
Dietary Fibre ◽  
Specific Volume ◽  
Optimal Dosage ◽  
Gluten Free ◽  
Cross Link ◽  
Acidic Conditions ◽  
Buckwheat Flour ◽  
Dietary Fibre Content

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.

EFFECT OF ENZYMATIC MODIFICATION OF WHITE CORN FLOUR STARCH ON THE QUALITY OF BREAD FOR PATIENTS DIAGNOSED WITH CELIAC DISEASE

2020 ◽  
Author(s):  
A.A. Burnatseva ◽  
◽  
A.V. Khmelevskaya ◽  
A.A Gazzaeva ◽  
M.I. Gusalova ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Citric Acid ◽  
Ph Value ◽  
Degree Of Hydrolysis ◽  
Gluten Free ◽  
Enzymatic Modification ◽  
Corn Flour ◽  
Hydrolysis Of ◽  
Optimal Ph

The effect of enzymes with amylolytic activity on the degree of hydrolysis of white corn flour in order to improve the quality of gluten-free bread for special nutrition was studied. Starch was hydrolyzed using mushroom α-amylase and glucoamylase in an amount of 0.005 % and 0.03 % by weight of flour, respectively. As a result, the number of sugars increased to 5.0 % - 5.5 %. The optimal pH value of 4.7 for the action of enzymes was set by adding 0.065 % citric acid. Hydrolysis was subjected to 50 % of white corn flour from the total amount, the humidity of the hydrolyzate was 65%. In addition to mono-and disaccharides, the hydrolysate accumulated 3.5 % on THE basis of dextrins, of which-1.3 % - achro-and maltodextrins, reducing the degree of stale bread.

Comparative Analyses for Gluten-Free Biscuits from Mixture Oat and Corn

2018 ◽  
Vol 22 (1) ◽  
pp. 51-55
Author(s):  
Cosmina-Mădălina Cherățoiu ◽  
Mihai Ognean ◽  
Claudia Felicia Ognean ◽  
Ioan Danciu
Keyword(s):  
Celiac Disease ◽  
Water Activity ◽  
Specific Volume ◽  
Coconut Oil ◽  
Gluten Free ◽  
Corn Flour ◽  
Free Products ◽  
The People ◽  
Oat Flour ◽  
Better Than

Abstract Gluten-free products are necessary for the people suffering from celiac disease or having a sensibility for products containing gluten. The aim of this study was to prepare and evaluate gluten free biscuits made from a mixture of flours (50% corn flour and 50% oat flour) with various fats (palm fat, coconut oil) and sweeteners (sugar, stevioside with erythritol). Sample biscuits were made and then analyzed to find out the moisture, water activity, braking point, specific volume and sensory evaluation. All samples had the moisture close to 5-6%. Water activity ranged from 0.49 to 0.71. The breaking point was higher for sample prepared with palm fat and sugar (0.43). This sample was accepted by panellist better than others samples of biscuits.

Sign in / Sign up

Export Citation Format

Share Document