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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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52
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Dogan IS, Yildiz O, Meral R. Optimization of corn, rice and buckwheat formulations for gluten-free wafer production. FOOD SCI TECHNOL INT 2015; 22:410-9. [DOI: 10.1177/1082013215610981] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2015] [Accepted: 09/14/2015] [Indexed: 11/17/2022]
Abstract
Gluten-free baked products for celiac sufferers are essential for healthy living. Cereals having gluten such as wheat and rye must be removed from the diet for the clinical and histological improvement. The variety of gluten-free foods should be offered for the sufferers. In the study, gluten-free wafer formulas were optimized using corn, rice and buckwheat flours, xanthan and guar gum blend as an alternative product for celiac sufferers. Wafer sheet attributes and textural properties were investigated. Considering all wafer sheet properties in gluten-free formulas, better results were obtained by using 163.5% water, 0.5% guar and 0.1% xanthan in corn formula; 173.3% water, 0.45% guar and 0.15% xanthan gum in rice formula; 176% water, 0.1% guar and 0.5% xanthan gum in buckwheat formula. Average desirability values in gluten-free formulas were between 0.86 and 0.91 indicating they had similar visual and textural profiles to control sheet made with wheat flour.
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Affiliation(s)
- Ismail Sait Dogan
- Department of Food Engineering, Faculty of Engineering-Architecture, Yuzuncu Yıl University, Tuşba Van, Turkey
| | - Onder Yildiz
- Department of Food Engineering, Faculty of Engineering, Igdır University, Iğdır, Turkey
| | - Raciye Meral
- Department of Food Engineering, Faculty of Engineering-Architecture, Yuzuncu Yıl University, Tuşba Van, Turkey
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54
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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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55
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Thakur S, Kaur A, Singh N, Virdi AS. Successive Reduction Dry Milling of Normal and Waxy Corn: Grain, Grit, and Flour Properties. J Food Sci 2015; 80:C1144-55. [PMID: 25943010 DOI: 10.1111/1750-3841.12895] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2014] [Accepted: 03/27/2015] [Indexed: 11/30/2022]
Abstract
Dry milling of different corn types resulted in varied proportions of germ, pericarp, grit and flour. Grit and flour produced during different reduction stages varied in particle size and chemical constituents, hence applications in food industry. In this study, recovery of different fractions and variation in physicochemical and pasting properties of grit and flour fractions obtained during 3 successive reduction dry millings of 2 normal (African tall, HQPM1) and 1 waxy corn (IC 550353) were evaluated. Waxy corn grains had the highest L*, a*, b*, ash, fat, and protein content and the lowest weight. Waxy and African tall gave the highest recovery of germ and pericarp, respectively. Waxy corn showed lower grit and flour recovery as compared to normal corn. Flour fractions showed higher L* and lower a* and b* values than grit fractions. Particle size of grit and flour fractions ranged from 840 to 982 μm and 330 to 409 μm, respectively. Fractions with larger particle size showed lower L* value. The b* value showed positive correlation with yellow pigment content. Grit and flour from the 1st reduction stage showed higher ash and fat content. Protein content was correlated positively with ash content and negatively with L* value. Grit and flour fractions with higher protein content had lower pasting viscosities. Pasting viscosities were higher for flours than their corresponding grits. Protein profiling of grit and flour fractions from different stages showed quantitative and qualitative differences in medium (22, 28, and 35 kDa) and low molecular weight (16, 17, and 19 kDa) polypeptides and were related to grit and flour yield.
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Affiliation(s)
- Sheetal Thakur
- Dept. of Food Science and Technology, Guru Nanak Dev Univ., Amritsar, Punjab, India
| | - Amritpal Kaur
- Dept. of Food Science and Technology, Guru Nanak Dev Univ., Amritsar, Punjab, India
| | - Narpinder Singh
- Dept. of Food Science and Technology, Guru Nanak Dev Univ., Amritsar, Punjab, India
| | - Amardeep Singh Virdi
- Dept. of Food Science and Technology, Guru Nanak Dev Univ., Amritsar, Punjab, India
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56
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Yildiz Ö, Dogan IS. Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2014. [DOI: 10.1515/ijfe-2014-0024] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In this study, the possible usage of chestnut flour in gluten-free cake formulation was investigated. Response surface methodology was used to evaluate the effects of water, xanthan and guar gum mixture and potato starch. Crust and crumb attributes, sensory and textural properties of the cake samples were investigated. Considering all cake properties, better results were obtained by increasing xanthan gum in the gum blend. Increasing the amount of potato starch in the chestnut flour–potato starch blend decreased the batter density, consistency, hardness and chewiness, but increased the specific volume, cohesiveness and scores of the interior and exterior attributes. Optimum concentration of gum mixture was found as 0.225% xanthan gum, 0.075% guar gum and ratio of chestnut flour to potato starch was 7:3. Then, four different levels of transglutaminase were added to control and optimized gluten-free cake formula. The highest desirability value was obtained in gluten-free formula containing 0.25% transglutaminase. According to the results of the sensory analyses, no significant difference was observed between control and gluten-free cake.
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57
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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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58
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Sly AC, Taylor J, Taylor JR. Improvement of zein dough characteristics using dilute organic acids. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.02.006] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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59
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Deora NS, Deswal A, Mishra HN. Functionality of alternative protein in gluten-free product development. FOOD SCI TECHNOL INT 2014; 21:364-79. [PMID: 26048849 DOI: 10.1177/1082013214538984] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2014] [Accepted: 05/14/2014] [Indexed: 12/27/2022]
Abstract
Celiac disease is an immune-mediated disease triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley, and other closely related cereal grains. The current treatment for celiac disease is life-long adherence to a strict gluten-exclusion diet. The replacement of gluten presents a significant technological challenge, as it is an essential structure-building protein, which is necessary for formulating high-quality baked goods. A major limitation in the production of gluten-free products is the lack of protein functionality in non-wheat cereals. Additionally, commercial gluten-free mixes usually contain only carbohydrates, which may significantly limit the amount of protein in the diet. In the recent past, various approaches are attempted to incorporate protein-based ingredients and to modify the functional properties for gluten-free product development. This review aims to the highlight functionality of the alternative protein-based ingredients, which can be utilized for gluten-free product development both functionally as well as nutritionally.
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Affiliation(s)
- Navneet Singh Deora
- Agricultural & Food Engineering Department, IIT Kharagpur, West Bengal, India
| | - Aastha Deswal
- Agricultural & Food Engineering Department, IIT Kharagpur, West Bengal, India
| | - Hari Niwas Mishra
- Agricultural & Food Engineering Department, IIT Kharagpur, West Bengal, India
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60
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Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2013.10.009] [Citation(s) in RCA: 109] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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61
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Smith BM, Bean SR, Selling G, Sessa D, Aramouni FM. Role of non-covalent interactions in the production of visco-elastic material from zein. Food Chem 2013; 147:230-8. [PMID: 24206711 DOI: 10.1016/j.foodchem.2013.09.152] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2013] [Revised: 07/25/2013] [Accepted: 09/30/2013] [Indexed: 10/26/2022]
Abstract
The role of non-covalent interactions in the formation of visco-elastic material from zein was investigated. Hydrophobic interactions were evaluated through the addition of various salts from the Hofmeister series. Urea, ethanol, and beta mercaptoethanol (β-ME) were used to evaluate the effects of protein denaturation and disulfide bonds on zein's ability to form a visco-elastic material. The addition of NaI and NaSCN altered the properties of visco-elastic materials made from zein, making them softer and more extensible, as did urea and ethanol. The addition of NaCl and Na2SO4 negatively impacted the ability of zein to from a visco-elastic material and at higher concentrations completely disrupted the formation of visco-elastic material. These results indicate that manipulating non-covalent interactions in zein can alter and in some cases, completely disrupt the formation of a visco-elastic material. Specifically this may be due to disruption of hydrophobic interactions within individual zein proteins or interactions between proteins. The reducing agent β-ME had little effect on zein's ability to form a visco-elastic material. Therefore, the visco-elastic properties of zein arise as a result of non-covalent interactions.
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Affiliation(s)
- Brennan M Smith
- USDA-ARS Center for Grain and Animal Health Research, 1515 College Ave., Manhattan, KS 66502, USA.
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62
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Taylor J, Anyango JO, Taylor JRN. Developments in the Science of Zein, Kafirin, and Gluten Protein Bioplastic Materials. Cereal Chem 2013. [DOI: 10.1094/cchem-12-12-0165-ia] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Janet Taylor
- Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Private Bag X20, Hatfield 0028, South Africa
- Corresponding author. Phone: +27 12 4205402. Fax: +27 12 4202839. E-mail:
| | - Joseph O. Anyango
- Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Private Bag X20, Hatfield 0028, South Africa
| | - John R. N. Taylor
- Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Private Bag X20, Hatfield 0028, South Africa
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63
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Pinheiro C, Sergeant K, Machado CM, Renaut J, Ricardo CP. Two Traditional Maize Inbred Lines of Contrasting Technological Abilities Are Discriminated by the Seed Flour Proteome. J Proteome Res 2013; 12:3152-65. [DOI: 10.1021/pr400012t] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Carla Pinheiro
- Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Av. da República-EAN,
2780-157 Oeiras, Portugal
| | - Kjell Sergeant
- Department “Environment and Agro-biotechnologies” (EVA), Centre de Recherche Public-Gabriel Lippmann, 41, rue
du Brill, 4422 Belvaux, Luxembourg
| | - Cátia M. Machado
- Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Av. da República-EAN,
2780-157 Oeiras, Portugal
| | - Jenny Renaut
- Department “Environment and Agro-biotechnologies” (EVA), Centre de Recherche Public-Gabriel Lippmann, 41, rue
du Brill, 4422 Belvaux, Luxembourg
| | - Cândido P. Ricardo
- Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Av. da República-EAN,
2780-157 Oeiras, Portugal
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64
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Smith BM, Bean SR, Herald TJ, Aramouni FM. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures. J Food Sci 2012; 77:C684-9. [PMID: 22671523 DOI: 10.1111/j.1750-3841.2012.02739.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
UNLABELLED Carob germ proteins have been shown to have functional properties similar to wheat gluten enabling formulation and production of yeast leavened gluten-free baked goods from a true dough rather than a stiff batter. The purpose of this research was to optimize the production of wheat-free bread containing carob germ flour, corn starch, NaCl, sucrose, hydroxypropyl methylcellulose (HPMC), and H₂O. A key criterion was to formulate viscoelastic dough similar to wheat dough. To that end, response surface methodology (RSM) was used to determine optimal levels of carob germ flour, H₂O, and HPMC. Components varied as follows: 4.94%-15.05% for carob germ flour, 0.05%-3.75% HPMC, and 65.25%-83.75% H₂O (percents are on a flour basis, where carob germ flour in combination with maize starch equals 100%). Sucrose, NaCl, and yeast were held constant at 2%. Bread parameters evaluated were specific volume and crumb hardness, where the largest specific volume and the lowest value for crumb hardness were considered most desirable. The optimum formula as determined by RSM consisted of 7% carob germ flour, 93% maize starch, 2% HPMC, and 80% H₂O with predicted crumb hardness of ~200 g of force and a specific volume of ~3.5 cm³/g. When proof time was optimized, a specific volume of ~5.6 ml/g and crumb hardness value of ~156 g of force was observed. Carob germ flour may be used as an alternative to wheat flour in formulating viscoelastic dough and high quality gluten-free bread. PRACTICAL APPLICATION Celiac disease affects approximately 1% of the world's population. Sufferers of the disease must consume a gluten-free diet. Currently, gluten-free baked products are made from batters and lack the ability to be made from dough based systems which limits the overall processability and product variety. This research is aimed at the utilization of carob germ protein and its ability to form dough to produce an optimal gluten-free bread formulation. This will help to alleviate problems in processability and product variety associated with gluten-free baked goods.
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Affiliation(s)
- B M Smith
- USDA-ARS-CGAHR, 1515 College Ave, Manhattan, KS 66502, USA
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65
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Highly viscous dough-forming properties of marama protein. Food Chem 2012; 134:1519-26. [DOI: 10.1016/j.foodchem.2012.03.066] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2011] [Revised: 02/24/2012] [Accepted: 03/15/2012] [Indexed: 11/23/2022]
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66
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Goodall MA, Campanella OH, Ejeta G, Hamaker BR. Grain of high digestible, high lysine (HDHL) sorghum contains kafirins which enhance the protein network of composite dough and bread. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2012.04.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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67
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Houben A, Höchstötter A, Becker T. Possibilities to increase the quality in gluten-free bread production: an overview. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1720-0] [Citation(s) in RCA: 100] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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68
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Fevzioglu M, Hamaker BR, Campanella OH. Gliadin and zein show similar and improved rheological behavior when mixed with high molecular weight glutenin. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2011.12.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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69
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Renzetti S, Behr J, Vogel RF, Barbiroli A, Iametti S, Bonomi F, Arendt EK. Transglutaminase treatment of brown rice flour: A chromatographic, electrophoretic and spectroscopic study of protein modifications. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.08.029] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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70
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Functionalizing maize zein in viscoelastic dough systems through fibrous, β-sheet-rich protein networks: An alternative, physicochemical approach to gluten-free breadmaking. Trends Food Sci Technol 2012. [DOI: 10.1016/j.tifs.2011.10.008] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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71
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Abstract
Celiac disease (CD) is an immune-mediated disease triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley, and other closely related cereal grains. Currently, the only therapy able to normalize the clinical and histological manifestation of the disease is a strict and life-long gluten-free (GF) diet. The replacement of gluten presents a significant technological challenge, as it is an essential structure-building protein, which is necessary for formulating high-quality baked goods. The objective of this paper is to review some basics about CD, its current prevalence, and the recent advances in the preparation of high-quality GF breads using GF flours, starches, hydrocolloids, gums, and novel functional ingredients and technologies.
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Affiliation(s)
- Emanuele Zannini
- School of Food and Nutrition Sciences, University College Cork, County Cork, Ireland
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72
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73
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Blanco CA, Ronda F, Pérez B, Pando V. Improving gluten-free bread quality by enrichment with acidic food additives. Food Chem 2011; 127:1204-9. [DOI: 10.1016/j.foodchem.2011.01.127] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2010] [Revised: 12/27/2010] [Accepted: 01/26/2011] [Indexed: 10/18/2022]
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74
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Andersson H, Öhgren C, Johansson D, Kniola M, Stading M. Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2010.11.028] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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75
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Kim Y, Yokoyama WH. Physical and sensory properties of all-barley and all-oat breads with additional hydroxypropyl methylcellulose (HPMC) β-glucan. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:741-746. [PMID: 21189014 DOI: 10.1021/jf103817h] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Hydroxypropyl methylcellulose (HPMC) is a substituted cellulose that reduces serum cholesterol at modest intake levels. HPMC has also been used for decades in gluten-free breads at a level to optimize loaf volume. Because consumers resist the consumption of whole wheat breads, the sensory and physical properties of all oat and barley breads incorporating HPMC were evaluated. Oat and barley also contain β-glucan, a glucose polymer similar to HPMC that also lowers cholesterol. The textural and sensory properties of the breads were determined by instrumental and chemical methods and sensory panels. HPMC increased the loaf volume of the breads by up to 2 times and decreased hardness immediately after baking and after up to 3 days of storage. Barley bread with HPMC was rated the highest in overall acceptability by sensory panelists compared to oat and wheat breads with or without HPMC.
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Affiliation(s)
- Yookyung Kim
- Department of Home Economics Education, Korea University, 5-1 Anam-dong, Seongbuk-Gu 136-71, Seoul, Korea.
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76
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Bean SR, Ioerger BP, Smith BM, Blackwell DL. Sorghum Protein Structure and Chemistry: Implications for Nutrition and Functionality. ACS SYMPOSIUM SERIES 2011. [DOI: 10.1021/bk-2011-1089.ch007] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- S. R. Bean
- CGAHR, USDA-ARS, 1515 College Ave., Manhattan, KS 66502
| | - B. P. Ioerger
- CGAHR, USDA-ARS, 1515 College Ave., Manhattan, KS 66502
| | - B. M. Smith
- CGAHR, USDA-ARS, 1515 College Ave., Manhattan, KS 66502
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77
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Schober TJ, Moreau RA, Bean SR, Boyle DL. Removal of surface lipids improves the functionality of commercial zein in viscoelastic zein-starch dough for gluten-free breadmaking. J Cereal Sci 2010. [DOI: 10.1016/j.jcs.2010.07.004] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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78
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Sumnu G, Koksel F, Sahin S, Basman A, Meda V. The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.02107.x] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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79
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Sergeant K, Pinheiro C, Hausman JF, Ricardo CP, Renaut J. Taking advantage of nonspecific trypsin cleavages for the identification of seed storage proteins in cereals. J Proteome Res 2009; 8:3182-90. [PMID: 19382796 DOI: 10.1021/pr801093f] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
The lack of basic amino acids in seed storage proteins has resulted in the proposal to use chymotrypsin in their study. A comparative study of trypsin and chymotrypsin digestion initially confirmed this preference; however, reanalysis of the trypsin data set defining the specificity as 'semitrypsin' provided enough extra data to bridge the gap between both proteases. Rationale as to why numerous semitryptic peptides are observed in the study of these proteins is provided.
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Affiliation(s)
- Kjell Sergeant
- Centre de Recherche Public-Gabriel Lippmann, Department 'Environment and Agro-biotechnologies' (EVA), 41, rue du Brill, 4422 Belvaux, Luxembourg.
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80
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Moroni AV, Dal Bello F, Arendt EK. Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue? Food Microbiol 2009; 26:676-84. [PMID: 19747600 DOI: 10.1016/j.fm.2009.07.001] [Citation(s) in RCA: 149] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2009] [Revised: 06/19/2009] [Accepted: 07/06/2009] [Indexed: 10/20/2022]
Abstract
The increasing demand for high quality gluten-free (GF) bread, clean labels and natural products is raising the need for new approaches in GF bread-making. Sourdough is the foremost fermentation used for baking purposes and it has been proven to be ideal for improving the texture, palatability, aroma, shelf life and nutritional value of wheat and rye breads. These characteristic features derive from the complex metabolic activities of the sourdough-resident lactic acid bacteria and yeasts, e.g. acidification, production of exopolysaccharides, proteolytic- amylolytic- and phytase activity, and production of antimicrobial substances. These effects have been extensively studied and well described for traditional baking, whereas little is known about the role of sourdough in GF baking. Yet, the microbiological and qualitative characterisation of local GF fermented products indicate an overlap with the microbiota of wheat/rye fermentation and suggest that the positive metabolic activities of the sourdough microbiota are still retained during fermentation of GF crops. Thus, the use of sourdough in GF baking may be the new frontier for improving the quality, safety and acceptability of GF bread.
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Affiliation(s)
- Alice V Moroni
- Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland
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