51
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Manhivi VE, Amonsou EO, Kudanga T. Laccase-mediated crosslinking of gluten-free amadumbe flour improves rheological properties. Food Chem 2018; 264:157-163. [DOI: 10.1016/j.foodchem.2018.05.017] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2017] [Revised: 04/12/2018] [Accepted: 05/02/2018] [Indexed: 12/18/2022]
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52
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Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten-free bakery product. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3072-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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53
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Saeidi Z, Nasehi B, Jooyandeh H. Optimization of gluten-free cake formulation enriched with pomegranate seed powder and transglutaminase enzyme. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:3110-3118. [PMID: 30065421 PMCID: PMC6045998 DOI: 10.1007/s13197-018-3236-5] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/14/2018] [Accepted: 05/18/2018] [Indexed: 11/30/2022]
Abstract
Celiac disease is an autoimmune disorder caused by a permanent intolerance of genetically susceptible persons to gluten proteins and intake of gluten-free diets throughout their life is the only treatment way. Therefore, studies dealing with the production and improvement of gluten-free food products, especially bakery products are of great importance. The aim of this study was to investigate the effect of adding pomegranate seed powder (0-50%) and transglutaminase enzyme (0-1.2%) on physicochemical, sensory and textural properties of gluten-free cake made from rice flour. The results showed that pomegranate seed powder and transglutaminase had positive effects on fiber and ash contents, and porosity; whilst, the incorporation reduced the weight loss, volume and specific volume. Optimization process was performed and optimum gluten-free formulation contained 25.75% pomegranate seed powder and 0.97% transglutaminase. The optimized gluten-free cake showed higher total antioxidant activity, ash, fiber, protein and moisture contents and lower peroxide value, volume index and porosity compared to the control one. The porosity decrement was confirmed in the optimized cake by scanning electron microscopy images.
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Affiliation(s)
- Zainab Saeidi
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Khuzestan Agricultural Sciences and Natural Resources University, Khuzestan, Iran
| | - Behzad Nasehi
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Khuzestan Agricultural Sciences and Natural Resources University, Khuzestan, Iran
- Department of Food Science and Technology, Payame Noor University (PNU), 91735-433 Tehran, Iran
| | - Hossein Jooyandeh
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Khuzestan Agricultural Sciences and Natural Resources University, Khuzestan, Iran
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54
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Özer M, Yılmaz Tuncel N, Tuncel NB. The effects of infrared stabilized immature rice grain flour in gluten-free bread preparation. Cereal Chem 2018. [DOI: 10.1002/cche.10056] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Melike Özer
- Department of Food Engineering; Faculty of Engineering; Onsekiz Mart University; Çanakkale Turkey
| | - Neşe Yılmaz Tuncel
- Academy of Applied Sciences; Department of Food Technology; Onsekiz Mart University; Çanakkale Turkey
| | - Necati Barış Tuncel
- Department of Food Engineering; Faculty of Engineering; Onsekiz Mart University; Çanakkale Turkey
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55
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Pauly A, Delcour JA. Partial purification of components in rye water extractables which improve the quality of oat bread. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.10.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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56
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57
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Shumoy H, Raes K. Tef: The Rising Ancient Cereal: What do we know about its Nutritional and Health Benefits? PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2017; 72:335-344. [PMID: 29098639 DOI: 10.1007/s11130-017-0641-2] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
This review covers the nutritional significance of tef cereal as compared to other common cereals with emphasis on carbohydrate content and starch digestibility, protein content, iron and zinc bioavailability and antioxidant potentials. Tef is a gluten free cereal and contains the highest iron and calcium among other cereals. It has high micro- and macro- nutritional profile and is becoming globally popular in the healthy grain food chain. Tef starch has a high gelatinization temperature, an essential precondition in the preparation of low glycemic index foods. There are significantly conflicting reports of iron content of tef ranging from 5 to 150 mg/100 g dm. The traditional fermentation of injera reduced majority of the phytic acid but no significant change to mineral bioavailability was observed. This review indicated that studies on starch digestibility, protein characterization, amylase and protease inhibitors, mineral bioavailability and antioxidant potentials are needed to further explore the nutritional and health benefits of tef.
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Affiliation(s)
- Habtu Shumoy
- Research Group Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500, Kortrijk, Belgium
| | - Katleen Raes
- Research Group Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500, Kortrijk, Belgium.
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58
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Elkhalifa AEO, Bernhardt R, Cardone G, Marti A, Iametti S, Marengo M. Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:3307-3313. [PMID: 28974816 PMCID: PMC5602995 DOI: 10.1007/s13197-017-2781-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/19/2017] [Accepted: 07/27/2017] [Indexed: 10/19/2022]
Abstract
The combined effects of grain germination and of subsequent fermentation on the physicochemical properties of sorghum flour were investigated by studying the structural changes occurring in the starch and protein fractions and by assessing their effects on physical properties of the resulting materials most relevant to end use. The sequential treatments were more effective than either individual treatment in the modification of starch-related properties, whereas modification of the protein components only occurs in the fermentation step, almost regardless of a previous germination step. The resulting profile of physicochemical traits offers several hints as for the suitability of flour from treated sorghum as an ingredient for various types of gluten-free food products, and provides a basis for expanding the use of processed sorghum in applications other than traditional African foods.
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Affiliation(s)
- Abd Elmoneim O. Elkhalifa
- School of Pharmacy, Ahfad University for Women, Omdurman, Sudan
- Lehrstuhl für Biochemie, Universität des Saarlandes, Campus B2 2, 66123 Saarbrücken, Germany
| | - Rita Bernhardt
- Lehrstuhl für Biochemie, Universität des Saarlandes, Campus B2 2, 66123 Saarbrücken, Germany
| | - Gaetano Cardone
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Stefania Iametti
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Mauro Marengo
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
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59
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60
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Zhu F. Chemical composition and food uses of teff (Eragrostis tef). Food Chem 2017; 239:402-415. [PMID: 28873585 DOI: 10.1016/j.foodchem.2017.06.101] [Citation(s) in RCA: 64] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2017] [Revised: 06/15/2017] [Accepted: 06/19/2017] [Indexed: 10/19/2022]
Abstract
Teff (Eragrostis tef) is a cereal native to Ethiopia and Eritrea. It has an excellent adaptability to harsh environmental conditions and plays an important role in food security. In recent years, teff is becoming globally popular due to the attractive nutritional profile such as gluten free and high dietary fiber content. This review documents the recent advances in the genetic diversity, nutritional composition and food uses of teff grain. The attractive nutrients of teff include protein, dietary fiber, polyphenols, and certain minerals. Whole grain teff flour becomes increasingly important in healthy food market, and has been used to produce various gluten free food items such as pasta and bread. Efforts have been made to enhance the sensory quality of teff based products. There is great potential to adapt teff to the other parts of the world for healthy food and beverage production.
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Affiliation(s)
- Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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61
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Amagliani L, O'Regan J, Kelly AL, O'Mahony JA. The composition, extraction, functionality and applications of rice proteins: A review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.01.008] [Citation(s) in RCA: 161] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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62
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Smith BM, Bean SR, Selling G, Sessa D, Aramouni FM. Effect of Salt and Ethanol Addition on Zein-Starch Dough and Bread Quality. J Food Sci 2017; 82:613-621. [DOI: 10.1111/1750-3841.13637] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Revised: 12/16/2016] [Accepted: 01/03/2017] [Indexed: 12/01/2022]
Affiliation(s)
| | - Scott R. Bean
- USDA-ARS Center for Grain and Animal Health Research; Manhattan KS 66502 U.S.A
| | - Gordon Selling
- USDA-ARS Natl. Center for Agriculture Utilization Center; Peoria IL 61604 U.S.A
| | - David Sessa
- USDA-ARS Natl. Center for Agriculture Utilization Center; Peoria IL 61604 U.S.A
| | - Fadi M. Aramouni
- Food Science Inst.; Kansas State Univ.; Manhattan KS 66506 U.S.A
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63
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Różyło R, Hameed Hassoon W, Gawlik-Dziki U, Siastała M, Dziki D. Study on the physical and antioxidant properties of gluten-free bread with brown algae. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2016.1236839] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Renata Różyło
- Department of Equipment Operation and Maintenance in the Food Industry, University of Life Sciences, Lublin, Poland
| | | | - Urszula Gawlik-Dziki
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Lublin, Poland
| | - Monika Siastała
- Department of Equipment Operation and Maintenance in the Food Industry, University of Life Sciences, Lublin, Poland
| | - Dariusz Dziki
- Thermal Engineering Department, University of Life Sciences, Lublin, Poland
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64
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Janssen F, Pauly A, Rombouts I, Jansens KJA, Deleu LJ, Delcour JA. Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective. Compr Rev Food Sci Food Saf 2016; 16:39-58. [PMID: 33371541 DOI: 10.1111/1541-4337.12240] [Citation(s) in RCA: 83] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2016] [Revised: 09/23/2016] [Accepted: 09/26/2016] [Indexed: 12/17/2022]
Abstract
There is currently much interest in the use of pseudocereals for developing nutritious food products. Amaranth, buckwheat, and quinoa are the 3 major pseudocereals in terms of world production. They contain high levels of starch, proteins, dietary fiber, minerals, vitamins, and other bioactives. Their proteins have well-balanced amino acid compositions, are more sustainable than those from animal sources, and can be consumed by patients suffering from celiac disease. While pseudocereal proteins mainly consist of albumins and globulins, the predominant cereal proteins are prolamins and glutelins. We here discuss the structural properties, denaturation and aggregation behaviors, and solubility, as well as the foaming, emulsifying, and gelling properties of amaranth, buckwheat, and quinoa proteins. In addition, the technological impact of incorporating amaranth, buckwheat, and quinoa in bread, pasta, noodles, and cookies and strategies to affect the functionality of pseudocereal flour proteins are discussed. Literature concerning pseudocereal proteins is often inconsistent and contradictory, particularly in the methods used to obtain globulins and glutelins. Also, most studies on protein denaturation and techno-functional properties have focused on isolates obtained by alkaline extraction and subsequent isoelectric precipitation at acidic pH, even if the outcome of such studies is not necessarily relevant for understanding the role of the native proteins in food processing. Finally, even though establishing in-depth structure-function relationships seems challenging, it would undoubtedly be of major help in the design of tailor-made pseudocereal foods.
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Affiliation(s)
- Frederik Janssen
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Anneleen Pauly
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Ine Rombouts
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Koen J A Jansens
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Lomme J Deleu
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
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65
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Romano A, Giosafatto CVL, Di Pierro P, Romano R, Masi P, Mariniello L. Impact of transglutaminase treatment on properties and in vitro digestibility of white bean (Phaseolus vulgaris L.) flour. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.02.014] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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66
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Witczak T, Juszczak L, Ziobro R, Korus J. Rheology of gluten-free dough and physical characteristics of bread with potato protein. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12491] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Teresa Witczak
- Department of Engineering and Machinery for Food Industry; Faculty of Food Technology, University of Agriculture; Balicka 122 Str Krakow 30-149 Poland
| | - Lesław Juszczak
- Department of Analysis and Evaluation of Food Quality; Faculty of Food Technology, University of Agriculture; Balicka 122 Str Krakow 30-149 Poland
| | - Rafał Ziobro
- Department of Carbohydrates Technology; Faculty of Food Technology, University of Agriculture; Balicka 122 Str Krakow 30-149 Poland
| | - Jarosław Korus
- Department of Carbohydrates Technology; Faculty of Food Technology, University of Agriculture; Balicka 122 Str Krakow 30-149 Poland
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67
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Kang ZL, Li X, Ma HJ. Effect of the levels of transglutaminase in frankfurters: a physical–chemical and Raman spectroscopy study. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2016.1214928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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68
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Krupa-Kozak U, Drabińska N. Calcium in Gluten-Free Life: Health-Related and Nutritional Implications. Foods 2016; 5:E51. [PMID: 28231146 PMCID: PMC5302400 DOI: 10.3390/foods5030051] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2016] [Revised: 06/17/2016] [Accepted: 07/08/2016] [Indexed: 12/22/2022] Open
Abstract
Calcium deficiency and metabolic bone diseases are a frequent co-morbidity of coeliac disease (CD). Gluten-free diet (GFD) is the only effective treatment of CD. However, CD patients on the strict GFD consume less than the recommended amounts of calcium. In this review, the main etiological factors responsible for calcium deficiency in CD were presented. Additionally, the research on the application of calcium supplements in the gluten-free breadmaking was reviewed, and its effect on the technological and sensory properties of baked products was indicated. Calcium-fortified gluten-free products could increase the calcium content in the diet of CD patients, supplying the amount of calcium they need for prophylactic or therapeutic use. Apart from this, the consumption of the naturally GF products as well as functional ingredients beneficially affecting calcium absorption need to be encouraged.
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Affiliation(s)
- Urszula Krupa-Kozak
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima St., 10, Olsztyn 10-748, Poland.
| | - Natalia Drabińska
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima St., 10, Olsztyn 10-748, Poland.
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69
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Palabiyik I, Yildiz O, Toker OS, Cavus M, Ceylan MM, Yurt B. Investigating the addition of enzymes in gluten-free flours – The effect on pasting and textural properties. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.019] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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70
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Wang XY, Guo XN, Zhu KX. Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread. Food Chem 2016; 201:275-83. [DOI: 10.1016/j.foodchem.2016.01.072] [Citation(s) in RCA: 71] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2015] [Revised: 12/05/2015] [Accepted: 01/18/2016] [Indexed: 10/22/2022]
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71
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Combination of transglutaminase and sourdough on gluten-free flours to improve dough structure. Amino Acids 2016; 48:2453-65. [PMID: 27188419 DOI: 10.1007/s00726-016-2258-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2016] [Accepted: 05/06/2016] [Indexed: 10/21/2022]
Abstract
The aim of this work was to evaluate the effects of microbial transglutaminase (mTG) and sourdough on gluten-free (GF) flours. Besides deamidation and incorporation of amines, mTG catalyses protein cross-links, modifying dough structure. Sourdough from lactic acid bacteria (LAB) and yeast modifies dough protein composition, determining proteolysis, which induce the formation of aroma precursor metabolites. The chemical-physical interactions of volatile molecules with various constituents of the matrix affect the retention of aroma compounds. Here, the effect on volatile molecule profiles and on protein networks formation after mTG treatment in sourdoughs obtained with four GF flours belonging to cereals, pseudo-cereals and legumes (rice, corn, amaranth and lentil) was investigated. Sourdough was prepared with a two-step fermentation using Lactobacillus sanfrancisciensis (LSCE1) and Candida milleri (PFL44), then mTG was added after 21 h of fermentation at increasing levels. The results showed that mTG had the capacity to modify GF flour proteins and improve protein networks formation, involving mainly the prolamin protein fraction. This is particularly relevant for the production of GF backed goods generally lacking of technological, structural and sensorial features compared with products obtained with wheat flour sourdough fermentation. Interestingly, mTG treatment of sourdough affected also the volatile composition and indeed possibly the final organoleptic properties of the products.
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72
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Renzetti S, Rosell CM. Role of enzymes in improving the functionality of proteins in non-wheat dough systems. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2015.09.008] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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73
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74
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Witczak M, Ziobro R, Juszczak L, Korus J. Starch and starch derivatives in gluten-free systems – A review. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2015.07.007] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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75
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Mert ID, Sumnu G, Sahin S. Microstructure of Gluten-Free Baked Products. FOOD ENGINEERING SERIES 2016. [DOI: 10.1007/978-3-319-24735-9_7] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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76
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Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2015.09.003] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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77
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Salinas-Valdés A, De la Rosa Millán J, Serna-Saldívar SO, Chuck-Hernández C. Yield and Textural Characteristics of Panela Cheeses Produced with Dairy-Vegetable Protein (Soybean or Peanut) Blends Supplemented with Transglutaminase. J Food Sci 2015; 80:S2950-6. [PMID: 26550775 DOI: 10.1111/1750-3841.13126] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2015] [Accepted: 09/28/2015] [Indexed: 12/21/2022]
Abstract
The study evaluated panela cheeses made from dairy-plant protein blends, using soybean or peanut protein isolates, supplemented with transglutaminase (TG). Plant proteins were isolated using an alkaline extraction method followed by acid precipitation, and added to the dairy system in order to increase 50% or 100% the protein concentration. The total protein extraction for peanut and soybean isolates was 30.3% and 54.6%, respectively (based on initial protein content of sources), and no impairment of their essential amino acid profile was detected. Cheeses supplemented with TG and soybean showed the highest moisture and crude yield (>67.8% and 20.7%, respectively), whereas protein content was higher in the peanut isolate--added samples without TG (>67.4%). Cheese solids yield (ratio between final and initial solids) was higher for treatments with TG and 100% of plant protein addition (>50.7%). Regarding texture, 4 parameters were measured: hardness, cohesiveness, chewiness, and springiness. All cheeses containing soybean isolates and TG presented the highest chewiness and cohesiveness values, similar to those of the control treatment. Springiness was similar for all treatments, but hardness was higher in cheeses prepared with the peanut protein isolate added with TG. From these results it can be concluded that panela cheeses can be elaborated following a traditional procedure, but with the addition of soybean or peanut protein to the dairy ingredients. Cheeses containing these protein isolates showed higher protein than the milk control cheese and similar textural characteristics.
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Affiliation(s)
- Alicia Salinas-Valdés
- Center for Protein Development (CIDPRO), School of Engineering and Sciences, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, CP 64849, Monterrey, N.L., México
| | - Julián De la Rosa Millán
- Center for Protein Development (CIDPRO), School of Engineering and Sciences, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, CP 64849, Monterrey, N.L., México
| | - Sergio O Serna-Saldívar
- Center for Protein Development (CIDPRO), School of Engineering and Sciences, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, CP 64849, Monterrey, N.L., México
| | - Cristina Chuck-Hernández
- Center for Protein Development (CIDPRO), School of Engineering and Sciences, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, CP 64849, Monterrey, N.L., México
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78
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Aprodu I, Banu I. Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0167-z] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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79
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Üçok G, Hayta M. Effect of sourdough addition on rice based gluten-free formulation: rheological properties of dough and bread quality. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2015. [DOI: 10.3920/qas2014.0440] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- G. Üçok
- Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, 42090 Meram, Turkey
| | - M. Hayta
- Department of Food Engineering, Faculty of Engineering, Erciyes University, 38039 Kayseri, Turkey
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80
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Giménez-Bastida JA, Piskuła M, Zieliński H. Recent advances in development of gluten-free buckwheat products. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.02.013] [Citation(s) in RCA: 91] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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81
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Lerner A, Matthias T. Possible association between celiac disease and bacterial transglutaminase in food processing: a hypothesis. Nutr Rev 2015; 73:544-52. [PMID: 26084478 PMCID: PMC4502714 DOI: 10.1093/nutrit/nuv011] [Citation(s) in RCA: 57] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
The incidence of celiac disease is increasing worldwide, and human tissue transglutaminase has long been considered the autoantigen of celiac disease. Concomitantly, the food industry has introduced ingredients such as microbial transglutaminase, which acts as a food glue, thereby revolutionizing food qualities. Several observations have led to the hypothesis that microbial transglutaminase is a new environmental enhancer of celiac disease. First, microbial transglutaminase deamidates/transamidates glutens such as the endogenous human tissue transglutaminase. It is capable of crosslinking proteins and other macromolecules, thereby changing their antigenicity and resulting in an increased antigenic load presented to the immune system. Second, it increases the stability of protein against proteinases, thus diminishing foreign protein elimination. Infections and the crosslinked nutritional constituent gluten and microbial transglutaminase increase the permeability of the intestine, where microbial transglutaminases are necessary for bacterial survival. The resulting intestinal leakage allows more immunogenic foreign molecules to induce celiac disease. The increased use of microbial transglutaminase in food processing may promote celiac pathogenesis ex vivo, where deamidation/transamidation starts, possibly explaining the surge in incidence of celiac disease. If future research substantiates this hypothesis, the findings will affect food product labeling, food additive policies of the food industry, and consumer health education.
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Affiliation(s)
- Aaron Lerner
- A. Lerner is with the Pediatric Gastroenterology and Nutrition Unit, Carmel Medical Center, B. Rappaport School of Medicine, Technion-Israel Institute of Technology, Haifa, Israel. T. Matthias is with the Aesku.Kipp Institute, Wendelsheim, Germany.
| | - Torsten Matthias
- A. Lerner is with the Pediatric Gastroenterology and Nutrition Unit, Carmel Medical Center, B. Rappaport School of Medicine, Technion-Israel Institute of Technology, Haifa, Israel. T. Matthias is with the Aesku.Kipp Institute, Wendelsheim, Germany
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82
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Ngemakwe PHN, Le Roes-Hill M, Jideani VA. Advances in gluten-free bread technology. FOOD SCI TECHNOL INT 2015; 21:256-76. [PMID: 24837594 DOI: 10.1177/1082013214531425] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2014] [Accepted: 03/11/2014] [Indexed: 11/15/2022]
Abstract
The unattractive appearance of gluten-free bread still remains a challenge in gluten-free breadmaking. In response to this, additives such as dairy products, soya and eggs have been used to improve the quality of gluten-free bread, but with limited success. In recent years, enzymes (transglutaminase and cyclodextrinase) and hydrocolloids (carboxymethylcellulose and hydroxypropylmethylcellulose) have become the main focus for the improvement of gluten-free bread. Transglutaminase has been shown to improve the dough viscoelasticity and decrease crumb hardness (6.84-5.73 N) of the resulting bread. Cyclodextrinase also enhances dough viscoelasticity, resulting in an improvement of 53% in shape index and crumb firmness. Similarly, hydroxypropylmethylcellulose improves gas retention and water absorption of dough and reduces crumb hardening rate of the resulting bread, while carboxymethylcellulose significantly increases dough elasticity (60-70 BU) and bread volume (230-267 cm(3)/100 g bread).
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Affiliation(s)
- P H Nitcheu Ngemakwe
- Department of Food Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Bellville, South Africa
| | - M Le Roes-Hill
- Biocatalysis and Technical Biology Research Group, Cape Peninsula University of Technology, Bellville, South Africa
| | - V A Jideani
- Department of Food Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Bellville, South Africa
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83
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Common wheat (Triticum aestivum L.): evaluating microstructural changes during the malting process by using confocal laser scanning microscopy and scanning electron microscopy. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2450-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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84
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Matos ME, Rosell CM. Understanding gluten-free dough for reaching breads with physical quality and nutritional balance. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:653-661. [PMID: 24816770 DOI: 10.1002/jsfa.6732] [Citation(s) in RCA: 110] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2013] [Revised: 05/05/2014] [Accepted: 05/06/2014] [Indexed: 06/03/2023]
Abstract
In the last decade the development of gluten-free foodstuffs has attracted great attention as a result of better diagnoses of coeliac disease and a greater knowledge of the relationship between gluten-free products and health. The increasing interest has prompted extensive research into the development of gluten-free foodstuffs that resemble gluten-containing foods. This review aims to provide some insights on dough functionality and process conditions regarding bread quality and to point out recent research dealing with the nutritional composition of those products. Gluten-free dough results from the combination of different ingredients, additives, and the processing aids required for building up network structures responsible for bread quality. Some relationships between dough rheology and bread characteristics were established to identify possible predictor parameters. Regarding bread-making processes, the impact of mixing, dough treatment and baking is stated. Nutritional quality is an important asset when developing gluten-free breads, and different strategies for improving it are reviewed. Gluten-free bread quality is dependent on ingredients and additives combination, but also processing can provide a way to improve bread quality. Nutritive value of the gluten-free breads must be always in mind when setting up recipes, for obtaining nutritionally balanced bread with adequate glycaemic index.
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Affiliation(s)
- María E Matos
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Central de Venezuela, Caracas, Venezuela
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85
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Action of microbial transglutaminase (MTGase) in the modification of food proteins: A review. Food Chem 2015; 171:315-22. [DOI: 10.1016/j.foodchem.2014.09.019] [Citation(s) in RCA: 216] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2014] [Revised: 08/06/2014] [Accepted: 09/05/2014] [Indexed: 01/15/2023]
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86
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Mohammadi M, Azizi MH, Neyestani TR, Hosseini H, Mortazavian AM. Development of gluten-free bread using guar gum and transglutaminase. J IND ENG CHEM 2015. [DOI: 10.1016/j.jiec.2014.06.013] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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87
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Han L, Cheng Y, Zhang Q, Ma H, Tatsumi E, Li L. Synergistic Effects of Calcium Hydroxide and Konjac Glucomannan (KGM) on the Thermomechanical Properties of Buckwheat Flour and the Quality of Buckwheat Noodles. J Texture Stud 2014. [DOI: 10.1111/jtxs.12093] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Lihong Han
- College of Life Sciences and Engineering; North University for Nationalities; Yinchuan Ningxia 750021 China
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing China
| | - Yongqiang Cheng
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing China
| | - Qiang Zhang
- College of Life Sciences and Engineering; North University for Nationalities; Yinchuan Ningxia 750021 China
| | - Haijun Ma
- College of Life Sciences and Engineering; North University for Nationalities; Yinchuan Ningxia 750021 China
| | - Eizo Tatsumi
- Japan International Research Center for Agricultural Sciences; Tsukuba Japan
| | - Lite Li
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing China
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88
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Ben Halima N, Borchani M, Fendri I, Khemakhem B, Gosset D, Baril P, Pichon C, Ayadi MA, Abdelkafi S. Optimised amylases extraction from oat seeds and its impact on bread properties. Int J Biol Macromol 2014; 72:1213-21. [PMID: 25453287 DOI: 10.1016/j.ijbiomac.2014.10.018] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2014] [Revised: 10/01/2014] [Accepted: 10/10/2014] [Indexed: 12/23/2022]
Abstract
Statistical approaches were employed for the optimisation of the extraction of amylolytic activity from oat (Avena sativa) seeds. The application of the response surface methodology allows us to determine a set of optimal conditions (ratio seed weight/buffer volume 0.1, germination days 10 days, temperature 20 °C and pH 5.6). Experiments carried out under these conditions led to amylase production yield of 91 U/g. Its maximal activity was in the pH 5.6 and at 55 °C. Study of the incorporation of the optimised oat extract into the bread formulation revealed an improvement of the sensory quality and the textural properties of fresh and stored bread. Three-dimensional elaborations of Confocal Laser Scanning Microscopy (CLSM) images were performed on crumb of the different breads to evaluate the influence of amylase activity on microstructure. The result showed improved baking characteristics as well as overall microscopic and macroscopic appearance.
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Affiliation(s)
- Nihed Ben Halima
- Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia; Center for Molecular Biophysics (CBM), CNRS UPR4301, Orleans, France
| | - Maha Borchani
- Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia; Food Analysis Laboratory, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
| | - Imen Fendri
- Unit Research of Toxicology-Microbiology Environmental and Health UR11ES70, Sciences Faculty of Sfax, University of Sfax, Sfax, Tunisia
| | - Bassem Khemakhem
- Laboratory of Plant Biotechnology, Faculty of Sciences of Sfax, PB 1171, 3000 Sfax, Tunisia
| | - David Gosset
- Center for Molecular Biophysics (CBM), CNRS UPR4301, Orleans, France
| | - Patrick Baril
- Center for Molecular Biophysics (CBM), CNRS UPR4301, Orleans, France
| | - Chantal Pichon
- Center for Molecular Biophysics (CBM), CNRS UPR4301, Orleans, France
| | - Mohamed-Ali Ayadi
- Food Analysis Laboratory, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
| | - Slim Abdelkafi
- Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia.
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89
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Rostamian M, Milani JM, Maleki G. Physical Properties of Gluten-Free Bread Made of Corn and Chickpea Flour. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2014. [DOI: 10.1515/ijfe-2013-0004] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
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.
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90
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Capriles VD, Arêas JAG. Novel Approaches in Gluten-Free Breadmaking: Interface between Food Science, Nutrition, and Health. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12091] [Citation(s) in RCA: 156] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Vanessa D. Capriles
- Dept. de Biociências; campus Baixada Santista; Univ. Federal de São Paulo; Rua Silva Jardim, 136, CEP 11015-020 Santos-SP Brazil
| | - José Alfredo G. Arêas
- Dept. de Nutrição; Faculdade de Saúde Pública; Univ. de São Paulo; Avenida Doutor Arnaldo, 715, CEP 01246-904 São Paulo-SP Brazil
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91
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Dłużewska E, Marciniak-Lukasiak K, Kurek N. Effect of transglutaminase additive on the quality of gluten-free bread. CYTA - JOURNAL OF FOOD 2014. [DOI: 10.1080/19476337.2014.917336] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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92
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Abebe W, Ronda F. Rheological and textural properties of tef [Eragrostis tef (Zucc.) Trotter] grain flour gels. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.02.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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93
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Deora NS, Deswal A, Mishra HN. Alternative Approaches Towards Gluten-Free Dough Development: Recent Trends. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9079-6] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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94
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Altındağ G, Certel M, Erem F, İlknur Konak Ü. Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase. FOOD SCI TECHNOL INT 2014; 21:213-20. [DOI: 10.1177/1082013214525428] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Buckwheat is one of the most valuable pseudo-cereals in terms of its nutritional composition, and it is suitable for celiac patients because of its gluten-free characteristic. However, gluten is the main structure-forming protein responsible for the development of structure in baked products. Therefore, it is a challenge to produce high-quality gluten-free products. Transglutaminase addition is a relatively common application used in the production of gluten-free baked goods. The objective of this study was to investigate the combination of buckwheat flour with rice and corn flour at different levels in gluten-free cookie formulations and the impact of transglutaminase on the quality of cookies. Quality parameters evaluated were proximal chemical composition, spread ratio, color, and textural parameters (hardness and fracturability). Spread ratio, protein, crude fiber, ash content, and also b* and hardness values were significantly ( p < 0.05) affected by flour combinations. Further, addition of transglutaminase resulted in increased moisture content, spread ratio, and fracturability but decreased hardness values.
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Affiliation(s)
- Gülçin Altındağ
- Department of Food Engineering, Akdeniz University, Antalya, Turkey
| | - Muharrem Certel
- Department of Food Engineering, Akdeniz University, Antalya, Turkey
| | - Fundagül Erem
- Department of Food Engineering, Akdeniz University, Antalya, Turkey
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95
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de Góes-Favoni SP, Bueno FR. Microbial Transglutaminase: General Characteristics and Performance in Food Processing Technology. FOOD BIOTECHNOL 2014. [DOI: 10.1080/08905436.2013.870076] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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96
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Dar YL. Advances and Ongoing Challenges in the Development of Gluten-free Baked Goods. CEREAL FOOD WORLD 2013. [DOI: 10.1094/cfw-58-6-0298] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Y. L. Dar
- Ingredion Incorporated, Rua Paula Bueno, 2935, Mogi Guaçu, Brasil, 13841-010.Tel: 55 19 3851 9098; Cell: 55 19 998 612 395
- Ingredion Inc., Mogi Guaçu, Brasil
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97
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98
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Cappa C, Lucisano M, Mariotti M. Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality. Carbohydr Polym 2013; 98:1657-66. [PMID: 24053854 DOI: 10.1016/j.carbpol.2013.08.007] [Citation(s) in RCA: 75] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2013] [Revised: 07/15/2013] [Accepted: 08/03/2013] [Indexed: 10/26/2022]
Abstract
Celiac patients generally have a low intake of protein and fibre attributed to their gluten-free (GF) diet. To satisfy the increasing demand for healthier products, this research focused on the effects of the supplementation of Psyllium (P) and sugar beet fibre (SB) on the mixing and leavening behaviour of gluten-free doughs. Four doughs, having different consistencies that made them suitable to be poured into moulds or to be shaped, and their corresponding breads were evaluated. The results obtained suggested that a lower consistency is preferred to assure good dough performances during leavening, in particular when ingredients having a high water affinity are included into the recipe. Both P and SB improved the workability of the doughs, but P played a central role on GF bread development, thanks to its film forming ability, and evidenced a more effective antistaling effect, thanks to its high water binding capacity.
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Affiliation(s)
- Carola Cappa
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
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99
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Kawamura-Konishi Y, Shoda K, Koga H, Honda Y. Improvement in gluten-free rice bread quality by protease treatment. J Cereal Sci 2013. [DOI: 10.1016/j.jcs.2013.02.010] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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100
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Moreira R, Chenlo F, Torres MD, Rama B. Influence of the chestnuts drying temperature on the rheological properties of their doughs. FOOD AND BIOPRODUCTS PROCESSING 2013. [DOI: 10.1016/j.fbp.2012.08.004] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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