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Keramari S, Nouska C, Hatzikamari M, Biliaderis CG, Lazaridou A. Impact of Sourdough from a Commercial Starter Culture on Quality Characteristics and Shelf Life of Gluten-Free Rice Breads Supplemented with Chickpea Flour. Foods 2024; 13:2300. [PMID: 39063384 PMCID: PMC11275368 DOI: 10.3390/foods13142300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2024] [Revised: 07/14/2024] [Accepted: 07/17/2024] [Indexed: 07/28/2024] Open
Abstract
This study aimed to develop a novel gluten-free bread using a rice/chickpea flour-based sourdough, fermented by a commercial starter culture, to improve the quality characteristics and shelf life of this product. The effects of sourdough incorporation, chickpea flour content (6.5 and 10.0%), and added water level (80-110%) on batter rheology and bread quality were investigated; bread textural characteristics upon storage (0-2 days) were also monitored. The level of added water was the primary factor influencing batter rheology, as evaluated by the back extrusion test. Sourdough incorporation decreased the pH and increased the acidity of batters and breads. The inclusion of sourdough, the water level, and the storage time affected the moisture and texture parameters of the bread crumb. Sourdough incorporation into bread formulations decreased crumb hardness and staling rate and increased loaf specific volume. Moreover, intermediate water (90 and 100%) and high chickpea (10%) levels in the batters increased loaf specific volumes and crust redness, respectively. Sensory analysis revealed that sourdough-enriched breads were preferred by the assessors concerning general appearance and crumb texture. Overall, bread formulations with the incorporation of sourdough, at a 90% level of added water in the batter mixtures, exhibited the most desirable characteristics according to both instrumental and sensory analyses.
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Affiliation(s)
| | | | | | | | - Athina Lazaridou
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece; (S.K.); (C.N.); (M.H.); (C.G.B.)
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2
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Dong Y, Ronholm J, Fliss I, Karboune S. Screening of Lactic Acid Bacteria Strains for Potential Sourdough and Bread Applications: Enzyme Expression and Exopolysaccharide Production. Probiotics Antimicrob Proteins 2024:10.1007/s12602-024-10270-y. [PMID: 38733464 DOI: 10.1007/s12602-024-10270-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/20/2024] [Indexed: 05/13/2024]
Abstract
Twenty-eight strains of lactic acid bacteria (LAB) were characterized for the ability to express enzymes of interest (including protease, xylanase, α-amylase, laccase, and glucose oxidase) as well as the ability to produce exopolysaccharide (EPS). The screening of enzyme capability for all LAB strains proceeded in a progressive 3-stage manner that helps to profile the efficiency of LAB strains in expressing chosen enzymes (Stage 1), highlights the strains with affinity for flour as the substrate (Stage 2), and discerns strains that can adapt well in a simulated starter environment (Stage 3). The theoretical ability of LAB to express these enzymes was also assessed using Basic Local Alignment Search Tool (BLAST) analysis to identify the underlying genes in the whole genome sequence. By consolidating both experimental data and information obtained from BLAST, three LAB strains were deemed optimal in expressing enzymes, namely, Lb. delbrueckii subsp. bulgaricus (RBL 52), Lb. rhamnosus (RBL 102), and Lb. plantarum (ATCC 10241). Meanwhile, EPS-producing capabilities were observed for 10 out of 28 LAB strains, among which, Lactococcus lactis subsp. diacetylactis (RBL 37) had the highest total EPS yield (274.15 mg polysaccharide/L culture) and produced 46.2% polysaccharide with a molecular mass of more than 100 kDa.
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Affiliation(s)
- YiNing Dong
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Montreal, QC, Canada
| | - Jennifer Ronholm
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Montreal, QC, Canada
| | - Ismail Fliss
- Department of Food Science, Faculty of Agriculture and Food Sciences, Laval University, Quebec City, QC, Canada
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Montreal, QC, Canada.
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3
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Abdollahzadeh A, Vazifedoost M, Didar Z, Haddadkhodaprast MH, Armin M. Comparison of the effect of hydroxyl propyl methyl cellulose, pectin, and concentrated raisin juice on gluten-free bread based on rice and foxtail millet flour. Food Sci Nutr 2024; 12:439-449. [PMID: 38268869 PMCID: PMC10804086 DOI: 10.1002/fsn3.3741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 08/08/2023] [Accepted: 09/25/2023] [Indexed: 01/26/2024] Open
Abstract
The nutritional and technological challenges of gluten-free (GF) bread have increased the need for its modification due to the growing demand for this product, especially from celiac patients. Therefore, the present study aims at evaluating the influence of hydroxyl propyl methyl cellulose (HPMC) at 1% and 2% levels, pectin at 1.5% and 2.5% levels, and concentrated raisin juice (CRJ) at 3% and 4% levels on the dough rheological properties and quality of GF bread based on rice and millet flour. The GF bread prepared with HPMC and incorporating CRJ had higher water absorption, dough development time, and dough stability. In addition, the firmness of GF bread during 24-72 h after baking in the presence of 1% HPMC with 3% and 4% CRJ followed by 2.5% pectin incorporating 3% and 4% CRJ showed a significant decrease compared to the control sample. Further, the color index of GF bread was improved with the addition of HPMC and pectin and the L* index decreased in all GF breads with CRJ. The highest volume was occupied by bread containing 1% HPMC. The results demonstrated that GF bread could be produced from a mixture of rice and millet flour and its technological quality was improved by using 1% HPMC and 3% CRJ. Therefore, it has the necessary potential for high-scale production and consumption among members of the society.
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Affiliation(s)
| | - Mohsen Vazifedoost
- Department of Food Science and Technology, Neyshabur BranchIslamic Azad UniversityNeyshaburIran
| | - Zohreh Didar
- Department of Food Science and Technology, Neyshabur BranchIslamic Azad UniversityNeyshaburIran
| | | | - Mohammad Armin
- Department of Agronomy and plant Breeding, Sabzevar BranchIslamic Azad UniversitySabzevarIran
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4
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Johnston C, Ying Leong S, Teape C, Liesaputra V, Oey I. In vitro digestion properties and use of automatic image analysis to assess the quality of wheat bread enriched with whole faba bean (Vicia faba L.) flour and its protein-rich fraction. Food Res Int 2023; 174:113630. [PMID: 37986480 DOI: 10.1016/j.foodres.2023.113630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2023] [Revised: 10/17/2023] [Accepted: 10/21/2023] [Indexed: 11/22/2023]
Abstract
The trend of incorporating faba bean (Vicia faba L.) in breadmaking has been increasing, but its application is still facing technological difficulties. The objective of this study was to understand the influence of substituting the wheat flour (WF) with 10, 20, 30 and 40 % mass of whole bean flour (FBF) or 10 and 20 % mass of faba bean protein-rich fraction (FBPI) on the quality (volume, specific volume, density, colour, and texture), nutritional composition (total starch, free glucose, and protein contents), and kinetics of in vitro starch and protein digestibility (IVSD and IVPD, respectively) of the breads. Automated image analysis algorithm was developed to quantitatively estimate the changes in the crumb (i.e., air pockets) and crust (i.e., thickness) due to the use of FBF or FBPI as part of the partial substitution of wheat flour. Higher levels of both FBF and FBPI substitution were associated with breads having significant (p < 0.05) lower (specific) volume (at least 25 % reduction) and higher density (up to 35 %), increased brownness (up to 49 % and 78 % for crust and crumb respectively), and up to 2.3-fold increase in hardness. Result from the image analysis has provided useful insights on how FBF and FBPI affecting bread characteristics during baking such as loss of crumb expansion, decrease in air pocket expansion and increase in crust thickness. Overall, incorporation of FBF or FBPI in wheat bread were favourable in reducing the starch content and improving the protein content and IVPD of wheat bread. Since bread remains as a staple food due to its convenience, versatility and affordability for individuals and families on a budget, wheat bread enriched with faba bean could be a perfect food matrix to increase daily protein intake.
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Affiliation(s)
- Courtney Johnston
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; Riddet Institute, Palmerston North 4442, New Zealand
| | - Sze Ying Leong
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; Riddet Institute, Palmerston North 4442, New Zealand; School of Biosciences, Taylor's University Lakeside Campus, Subang Jaya, Selangor 47500, Malaysia
| | - Callum Teape
- Department of Computer Science, University of Otago, Dunedin 9054, New Zealand
| | - Veronica Liesaputra
- Department of Computer Science, University of Otago, Dunedin 9054, New Zealand
| | - Indrawati Oey
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; Riddet Institute, Palmerston North 4442, New Zealand.
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Azizi S, Azizi MH. Evaluation of producing gluten-free bread by utilizing amaranth and lipase and protease enzymes. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2213-2222. [PMID: 37273555 PMCID: PMC10232694 DOI: 10.1007/s13197-023-05748-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/24/2022] [Accepted: 04/12/2023] [Indexed: 06/06/2023]
Abstract
Generating high pleasant and nutritious gluten-free (GF) bread for sufferers with celiac disease (CD) is a main task for food technologists. Amaranth is a useful nutrition and gliadin-free and could be utilized in GF products. At this study, by using different substitutions of amaranth flour (0%, 15%, 25%) GF bread samples were produced, and the effects of lipase and protease enzymes as bread improver have been investigated. On this assessment, physicochemical (ash, moisture, specific volume, bread yield, color index and porosity) and rheological (springiness, chewiness, cohesiveness, hardness and staling) characteristic, microstructure and sensory feature of bread were evaluated. The consequences tested the production bread with acceptable sensory properties is feasible with the aid of applying amaranth flour in GF bread formulations. Applying 15% amaranth flour increased meaningfully bread porosity and specific volume, but texture hardness was notably decreased. 25% amaranth flour formulation lowered hardness, specific volume and porosity of bread samples. Utilizing lipase and protease enzymes in 15% amaranth flour reduced texture hardness, porosity and specific volume, while the enzymes at 25% amaranth flour heightened the mentioned bread properties. In this result, for lower amaranth flour substitution (15%), using enzymes in formulation is not necessary, however enzymes in 25% Amaranth flour substitution could promote bread texture, porosity and specific volume.
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Affiliation(s)
- Saadat Azizi
- Department of Food Science and Technology, Islamic Azad University North Tehran Branch, Tehran, Iran
- Department of Food Science and Technology, Islamic Azad University Hamedan Branch, Hamedan, Iran
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Mu J, Qi Y, Gong K, Chen Z, Brennan MA, Ma Q, Wang J, Brennan CS. Effects of quinoa flour ( Chenopodium Quinoa Willd) substitution on wheat flour characteristics. Curr Res Food Sci 2023; 7:100556. [PMID: 37637077 PMCID: PMC10448273 DOI: 10.1016/j.crfs.2023.100556] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2023] [Revised: 06/29/2023] [Accepted: 07/26/2023] [Indexed: 08/29/2023] Open
Abstract
Quinoa is a pseudo-cereal with great nutritional and functional qualities, serving as an excellent substitution to develop quinoa-containing foods. This study aimed to explore the influence of quinoa flour substitution on quality characteristics of wheat flour (WF). WF was substituted with different level of quinoa core flour, ground quinoa whole flour and recombined quinoa whole flour. Increasing levels of quinoa flour in WF declined dough swelling index, while increased falling number of composite flours. Besides, quinoa flour substitution considerably decreased the chemical forces of gluten in composite flours. The proportions α-helix and β-sheets reduced, while the random coil proportion increased in gluten secondary structure. SEM images revealed that the gluten network structure was severely damaged. Our findings indicated that substitution of WF with quinoa flours was promising to be developed as an ingredient for food products.
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Affiliation(s)
- Jianlou Mu
- College of Food Science and Technology, Agricultural University of Hebei, Baoding, 071001, China
| | - Yiwen Qi
- College of Food Science and Technology, Agricultural University of Hebei, Baoding, 071001, China
| | - Kexin Gong
- Jinmailang Food Co. LTD, Xingtai, Hebei, 100001, China
| | - zhizhou Chen
- College of Mechanical and Electrical Engineering, Agricultural University of Hebei, Baoding, 071001, China
| | - Margaret A. Brennan
- Department of Food, Wine, and Molecular Bioscience, Lincoln University, Christchurch, New Zealand
- College of Science, RMIT University, Melbourne, Australia
| | - Qianyun Ma
- College of Food Science and Technology, Agricultural University of Hebei, Baoding, 071001, China
| | - Jie Wang
- College of Food Science and Technology, Agricultural University of Hebei, Baoding, 071001, China
| | - Charles S. Brennan
- Department of Food, Wine, and Molecular Bioscience, Lincoln University, Christchurch, New Zealand
- College of Science, RMIT University, Melbourne, Australia
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7
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Hamzehpour R, Dastgerdi AA. The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:6042636. [PMID: 37350795 PMCID: PMC10284632 DOI: 10.1155/2023/6042636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 05/26/2023] [Accepted: 06/07/2023] [Indexed: 06/24/2023]
Abstract
The effect of pseudocereal flour such as quinoa and amaranth in different concentrations (0, 10, 20, and 30%) was investigated in gluten-free cake formulation. Cake containing amaranth and quinoa flour showed higher protein, fat, ash, and fiber content. A30 (30% amaranth) and Q30 (30% quinoa) had the highest values, and the control sample had the lowest values. The moisture content of the gluten-free cakes was not in the range of the Iranian standard. The sample containing 20% quinoa flour showed the highest specific volume (2.88 ± 0.09 cm3/g) and the lowest hardness (259.33 ± 10.09 g) (p < 0.05). L∗ value varied from 72.09 to 79, and the gluten-free cakes had a darker color. All the cakes containing quinoa and amaranth flour showed low a∗ and b∗ values (p < 0.05). Gluten-free cakes contain high amounts of unsaturated fatty acids (linoleic and linolenic acids) and minerals (iron, calcium, magnesium, and zinc). The results of the sensory evaluation showed that the sample containing 10% of amaranth and quinoa flour obtained the highest taste, aroma, color, appearance, and overall acceptability score compared to other treatments. In conclusion, it is possible to produce gluten-free cakes with quinoa and amaranth flour with sensory and physicochemical properties similar to wheat cakes. The formulations containing 20% and 30% quinoa were the best.
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Affiliation(s)
- Razieh Hamzehpour
- Department of Food Science and Technology, Ardestan Branch, Islamic Azad University, Ardestan, Iran
| | - Asiye Ahmadi Dastgerdi
- Department of Food Science and Technology, Ardestan Branch, Islamic Azad University, Ardestan, Iran
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8
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Mu H, Xue S, Sun Q, Shi J, Zhang D, Wang D, Wei J. Research Progress of Quinoa Seeds ( Chenopodium quinoa Wild.): Nutritional Components, Technological Treatment, and Application. Foods 2023; 12:foods12102087. [PMID: 37238905 DOI: 10.3390/foods12102087] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 05/11/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023] Open
Abstract
Quinoa (Chenopodium quinoa Wild.) is a pseudo-grain that belongs to the amaranth family and has gained attention due to its exceptional nutritional properties. Compared to other grains, quinoa has a higher protein content, a more balanced amino acid profile, unique starch features, higher levels of dietary fiber, and a variety of phytochemicals. In this review, the physicochemical and functional properties of the major nutritional components in quinoa are summarized and compared to those of other grains. Our review also highlights the technological approaches used to improve the quality of quinoa-based products. The challenges of formulating quinoa into food products are addressed, and strategies for overcoming these challenges through technological innovation are discussed. This review also provides examples of common applications of quinoa seeds. Overall, the review underscores the potential benefits of incorporating quinoa into the diet and the importance of developing innovative approaches to enhance the nutritional quality and functionality of quinoa-based products.
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Affiliation(s)
- Hongyan Mu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada
| | - Sophia Xue
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada
| | - Qingrui Sun
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - John Shi
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada
| | - Danyang Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Deda Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Jianteng Wei
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
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Reale A, Messia MC, Pulvento C, Lavini A, Nazzaro S, Di Renzo T. Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy. Foods 2023; 12:foods12091866. [PMID: 37174403 PMCID: PMC10177794 DOI: 10.3390/foods12091866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 04/26/2023] [Accepted: 04/28/2023] [Indexed: 05/15/2023] Open
Abstract
Quinoa and amaranth are of special interest since they are increasingly used for the development of new bakery products with enhanced nutritional value. The aim of the study was to evaluate the agronomic, microbiological, and nutritional characteristics of quinoa and amaranth seeds grown in Southern Italy. For this reason, quinoa Titicaca and three amaranth accessions (5, 12, and 14) were cultivated in different experimental fields in the Campania Region and analyzed for the cultivation aspects, chemical composition, and microbiological quality of the seeds. All seeds showed a good adaptability to cultivation in the experimental areas of the Mediterranean basin. Quinoa seeds were characterized by their higher protein, fat, and ash content than the amaranth seeds, which were characterized by their higher value in dietary fiber. All seeds, regardless of the geographical area of production, were contaminated with yeasts, moulds, and spore-forming bacteria, mainly Bacillus cereus, B. licheniformis, B. safensis and B. subtilis, as identified by 16S rRNA sequencing analysis. So, the detection of Bacillus spp. must be strongly monitored, as quinoa and amaranth seeds could be used in bread production, where they can cause ropiness, resulting in great economic losses for the industries.
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Affiliation(s)
- Anna Reale
- Institute of Food Sciences, National Research Council (CNR-ISA), Via Roma 64, 83100 Avellino, Italy
| | - Maria Cristina Messia
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, Italy
| | - Cataldo Pulvento
- Department of Soil, Plant and Food Science (DISSPA), University of Bari "A. Moro", Via Amendola, 165/A, 70126 Bari, Italy
| | - Antonella Lavini
- Institute for Agricultural and Forestry Systems in the Mediterranean (ISAFOM), National Research Council of Italy (CNR), 80055 Portici, Italy
| | - Stefania Nazzaro
- Institute of Food Sciences, National Research Council (CNR-ISA), Via Roma 64, 83100 Avellino, Italy
| | - Tiziana Di Renzo
- Institute of Food Sciences, National Research Council (CNR-ISA), Via Roma 64, 83100 Avellino, Italy
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Aslan Türker D, Göksel Saraç M, Doğan M. Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04164-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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11
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Mohammadi M, Zoghi A, Mirmahdi RS. Impact of enzymes in development of gluten‐free cereal‐based products. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.15295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mehrdad Mohammadi
- Department of Food Technology Research Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Alaleh Zoghi
- Department of Food Technology Research Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Razieh Sadat Mirmahdi
- Department of Food Technology Research Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran
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12
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Yeşil S, Levent H. The effects of emulsifiers on quality and staling characteristics of gluten‐free bread containing fermented buckwheat, quinoa, amaranth. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Saliha Yeşil
- Karamanoğlu Mehmetbey University Faculty of Engineering, Department of Food Engineering Karaman Turkey
| | - Hacer Levent
- Karamanoğlu Mehmetbey University Faculty of Health Sciences, Department of Nutrition and Dietetics Karaman Turkey
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13
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Šmídová Z, Rysová J. Gluten-Free Bread and Bakery Products Technology. Foods 2022; 11:foods11030480. [PMID: 35159630 PMCID: PMC8834121 DOI: 10.3390/foods11030480] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 02/01/2022] [Accepted: 02/02/2022] [Indexed: 02/04/2023] Open
Abstract
Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods suitable for a gluten-free diet is increasing. Bread and bakery products are an essential part of the daily diet. Therefore, new naturally gluten-free baking ingredients and new methods of processing traditional ingredients are sought. The study discusses the use of additives to replace gluten and ensure the stability and elasticity of the dough, to improve the nutritional quality and sensory properties of gluten-free bread. The current task is to extend the shelf life of gluten-free bread and bakery products and thus extend the possibility of its distribution in a fresh state. This work is also focused on various technological possibilities of gluten-free bread and the preparation of bakery products.
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14
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Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8010032] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Enriched gluten-free products are in high demand owing to increasing celiac disease worldwide. Sourdough fermentation can improve the quality of gluten-free cereals, rendering the resulting product beneficial as a functional food. This study produced sorghum bread (SB) using sourdough technology and evaluated the texture, nutrition profile, bioactive components, and sensory attributes of the product. The base formula was composed of sorghum flour and corn starch. Sourdough made with Pediococcus pentosaceus LD7 (PL7), P. pentosaceus SA8 (PS8), or Weissella confusa SD8 (WS8) was added at a 20% substitution level for bread production, while bread without sourdough addition was used as the control sample. The texture profiles of the SB were significantly (p ˂ 0.05) softer than that of the control. The sourdough breads possessed higher crude protein, ash, and dietary fibre contents than the control bread. Tannin and total phenol contents were significantly (p ˂ 0.05) higher in the sourdough breads compared to the control sample. The specific volume of the sample made with PS8 sourdough was the highest at 2.50 cm3/g compared to the other samples (2.17–2.46 cm3/g). The sourdough samples had higher scores for taste, texture, aroma, and overall acceptability than the control, with PL7 SB exhibiting the best overall acceptability (6.56). This study established promising use of sourdough with starters as an ingredient for baked products with improved technological and nutritional attributes as well as consumer acceptability.
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15
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Li Y, Shi R, Qin C, Zhang Y, Liu L, Wu Z. Gluten‐free and prebiotic oat bread: Optimization formulation by transglutaminase improvement dough structure. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yueqin Li
- College of Food and Pharmaceutical Sciences Deep Processing Technology Key Laboratory of Zhejiang Province Animal Protein Food Ningbo University Meishan Campus Ningbo PR China
| | - Ranran Shi
- College of Food and Pharmaceutical Sciences Deep Processing Technology Key Laboratory of Zhejiang Province Animal Protein Food Ningbo University Meishan Campus Ningbo PR China
| | - Chuan Qin
- College of Food and Pharmaceutical Sciences Deep Processing Technology Key Laboratory of Zhejiang Province Animal Protein Food Ningbo University Meishan Campus Ningbo PR China
| | - Yunzhen Zhang
- College of Food and Pharmaceutical Sciences Deep Processing Technology Key Laboratory of Zhejiang Province Animal Protein Food Ningbo University Meishan Campus Ningbo PR China
| | - Lianliang Liu
- College of Food and Pharmaceutical Sciences Deep Processing Technology Key Laboratory of Zhejiang Province Animal Protein Food Ningbo University Meishan Campus Ningbo PR China
| | - Zufang Wu
- College of Food and Pharmaceutical Sciences Deep Processing Technology Key Laboratory of Zhejiang Province Animal Protein Food Ningbo University Meishan Campus Ningbo PR China
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16
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Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7030115] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The demand for gluten-free breads has increased in the last years, but important quality and nutritional challenges remain unsolved. This research evaluated the addition of quinoa in whole quinoa grain flour, germinated quinoa flour, and quinoa sourdough, as a functional ingredient in the formulation of a rice flour-based bread. Twenty percent (w/w) of the rice flour was replaced with quinoa flour alternatives in bread formulations. The chemical composition, shelf-life, and sensory attributes of the rice-quinoa breads were analyzed. The addition of quinoa in sourdough resulted in breads with a significantly improved protein content at 9.82%, relative to 2.70% in the control breads. The amino acid content in quinoa sourdough breads also was also 5.2, 4.4, 2.6, 3.0, and 2.1 times higher in arginine, glutamic acid, leucine, lysine, and phenylalanine, respectively, relative to control breads with rice flour only. The addition of quinoa sourdough in rice breads also improved the texture, color, and shelf-life (up to 6 days), and thus they became moderately accepted among consumers. Although the germinated quinoa flour addition also resulted in a higher protein (9.77%) and amino acid content, they had a reduced shelf-life (4 days). Similarly, the addition of quinoa flour resulted in a higher protein content (9.61%), but the breads had poor texture attributes and were the least preferred by the consumers.
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Dai Y, Tyl C. A review on mechanistic aspects of individual versus combined uses of enzymes as clean label-friendly dough conditioners in breads. J Food Sci 2021; 86:1583-1598. [PMID: 33890293 DOI: 10.1111/1750-3841.15713] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2020] [Revised: 02/16/2021] [Accepted: 03/11/2021] [Indexed: 12/24/2022]
Abstract
Numerous dough improvers are used alone or in combination to enhance the quality of baked goods such as breads. While modern consumers demand consistent quality, the expectations for ingredients have changed over the past few years, and reformulations have taken place to provide "clean label" options. However, the effects and mechanisms of blended dough conditioners suitable for such baked products have not been systematically summarized. In this review, dough and bread properties as affected by different improver combinations are examined, with a focus on additive or synergistic interactions between enzymes or between enzymes and ascorbic acid. The combination of enzymes that hydrolyze starch and cell wall polysaccharides has been shown to reduce textural hardness in fresh and stored bakes goods such as breads. Enzymes that hydrolyze arabinoxylans, the main nonstarch polysaccharide in wheat, have synergistic effects with enzymes that result in cross-linking of wheat flour biopolymers. In some studies, the effects of bread improvers varied for wheat flours of different strength. Overall, bread products in which wheat is used in whole grain form or in a blend with other flours especially benefit from multiple improvers that target different flour constituents in doughs.
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Affiliation(s)
- Yaxi Dai
- Department of Food Science and Technology, University of Georgia, Athens, Georgia, USA
| | - Catrin Tyl
- Department of Food Science and Technology, University of Georgia, Athens, Georgia, USA
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Espinoza-Herrera J, Martínez LM, Serna-Saldívar SO, Chuck-Hernández C. Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems. Foods 2021; 10:foods10010118. [PMID: 33429906 PMCID: PMC7826639 DOI: 10.3390/foods10010118] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2020] [Revised: 01/03/2021] [Accepted: 01/05/2021] [Indexed: 02/06/2023] Open
Abstract
The substitution of wheat gluten in the food industry is a relevant research area because the only known treatment for celiac disease is abstinence from this protein complex. The use of gluten-free cereals in dough systems has demonstrated that the viscoelastic properties of gluten cannot be achieved without the modification of the protein fraction. The quality of the final product is determined by the ability of the modification to form a matrix similar to that of gluten and to reach this, different methods have been proposed and tested. These procedures can be classified into four main types: chemical, enzymatic, physical, and genetic. This article provides a comprehensive review of the most recent research done in protein modification of cereal and pseudocereals for gluten substitution. The reported effects and methodologies for studying the changes made with each type of modification are described; also, some opportunity areas for future works regarding the study of the effect of protein modifications on gluten-free products are presented.
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Wang B, Xiao L, Chai D, Jiang Y, Wang M, Xu X, Li C, Dong L. Metabolite analysis of wheat dough fermentation incorporated with buckwheat. Food Sci Nutr 2020; 8:4242-4251. [PMID: 32884705 PMCID: PMC7455966 DOI: 10.1002/fsn3.1720] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 05/26/2020] [Accepted: 05/26/2020] [Indexed: 12/03/2022] Open
Abstract
Dough fermentation represents an important developmental stage in the manufacturing process. In this study, volatile and nonvolatile metabolite analysis were carried out to investigate time-dependent metabolic changes in the course of wheat dough fermentation incorporated with buckwheat based on gas chromatography-mass spectrometry (GC/MS). A total of 70 nonvolatile metabolites were identified, covering a broad spectrum of polar (e.g., amino acids, sugars, sugar alcohols, and acids) and nonpolar (e.g., fatty acid methyl esters, free fatty acids, and sterols) low molecular weight dough constituents. Meanwhile, sixty-four volatile metabolites comprising aldehydes, ketones, alcohols, organic acids, aromatic compounds, and furans were identified using solid-phase micro-extraction combined with GC-MS. Some differences may exist in the volatile composition between fermented and unfermented dough. Statistical assessment of the nonvolatile data via principal component analysis demonstrated that the metabolic changes during the mixed dough fermentation are reflected by time-dependent shifts of polar nonvolatile metabolites. And some potential nutritional markers, such as amino acids and sugars, could be developed to optimize and control the industrial dough fermentation incorporated with buckwheat.
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Affiliation(s)
- Binchen Wang
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianLiaoningChina
- National Engineering Research Center of SeafoodDalianLiaoningChina
| | - Lin Xiao
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianLiaoningChina
- National Engineering Research Center of SeafoodDalianLiaoningChina
| | - Duo Chai
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianLiaoningChina
- National Engineering Research Center of SeafoodDalianLiaoningChina
| | - Yumeng Jiang
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianLiaoningChina
- National Engineering Research Center of SeafoodDalianLiaoningChina
| | - Meiting Wang
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianLiaoningChina
- National Engineering Research Center of SeafoodDalianLiaoningChina
| | - Xianbing Xu
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianLiaoningChina
- National Engineering Research Center of SeafoodDalianLiaoningChina
| | - Chongwei Li
- Engineering Research Center of Agricultural Microbiology TechnologyMinistry of EducationHeilongjiang UniversityHarbinHeilongjiangChina
| | - Liang Dong
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianLiaoningChina
- National Engineering Research Center of SeafoodDalianLiaoningChina
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