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Characteristics of wheat flour blends with water chestnut flour and effects of different temperature on frozen fermented dough. Cereal Chem 2022. [DOI: 10.1002/cche.10595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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The determination of bread dough readiness during kneading of wheat flour: A review of the available methods. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110692] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Dangi N, Yadav BS, Yadav RB. Barley β-glucan concentrate and its acid hydrolysate for the modification of dough making and rheological properties of water chestnut flour. Int J Biol Macromol 2020; 164:253-264. [DOI: 10.1016/j.ijbiomac.2020.07.047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2020] [Revised: 06/29/2020] [Accepted: 07/06/2020] [Indexed: 10/23/2022]
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Raungrusmee S, Shrestha S, Sadiq MB, Anal AK. Influence of resistant starch, xanthan gum, inulin and defatted rice bran on the physicochemical, functional and sensory properties of low glycemic gluten-free noodles. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109279] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Effect of brown seaweed addition and starch gelatinization on gluten-free chestnut flour doughs and cookies. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00177-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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López-Hortas L, Conde E, Falqué E, Domínguez H, Torres MD. Preparation of Hydrogels Composed of Bioactive Compounds from Aqueous Phase of Artichoke Obtained by MHG Technique. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02301-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Arufe S, Sineiro J, Moreira R. Determination of thermal transitions of gluten-free chestnut flour doughs enriched with brown seaweed powders and antioxidant properties of baked cookies. Heliyon 2019; 5:e01805. [PMID: 31194051 PMCID: PMC6551486 DOI: 10.1016/j.heliyon.2019.e01805] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2019] [Revised: 04/25/2019] [Accepted: 05/21/2019] [Indexed: 11/20/2022] Open
Abstract
A protocol for determining the characteristic temperatures of thermomechanical transitions on gluten-free flour doughs is proposed. This protocol is based on the mathematical analysis of experimental curve of storage modulus (G′) vs temperature obtained by means of Dynamic Mechanical Thermal Analysis (DMTA) technique. Doughs at constant consistency of chestnut flour with different levels (3, 6 and 9% flour basis, f.b.) of brown seaweed (Bifurcaria bifurcata, Fucus vesiculosus and Ascophyllum nodosum) powders addition, 2% f.b. of guar gum and 1.8% f.b. of salt with different water absorption were used to test the proposed protocol. The ranges of temperatures corresponding to starch gelatinization (59–97 °C), amylopectin crystallites melting (82–101 °C), reversible dissociation of lipid-amylose complexes (107–128 °C) and amylose melting (133–171 °C) showed a strong dependence with water absorption of samples. Doughs with the same water absorption submitted to starch gelatinization during mixing were also analysed to corroborate the protocol suitability. Total polyphenols content and radical scavenging activity of extracts from chestnut flour-seaweed powder blends and seaweed-enriched chestnut cookies baked at 180 °C were determined. Extraction assisted with ultrasounds was carried out employing acetone-water (70:30 v/v) solution as solvent during 4 min with a liquid/solid ratio of 30 w/w. Seaweed powder addition had a positive effect on antioxidant properties of doughs before baking. However, the seaweed powder addition effect on baked products (cookies) is not clear due to antioxidant activity is overlapped by Maillard's products generated during baking.
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Rivera–González G, Amaya–Guerra CA, Rosa–Millán J. Physicochemical characterisation andin vitroStarch digestion of Avocado Seed Flour (Persea americana V. Hass) and its starch and fibrous fractions. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14160] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Gerardo Rivera–González
- Laboratorio de Ciencia de los Alimentos Facultad de Ciencias Biológicas Universidad Autónoma de Nuevo León Pedro de Alba S/N, Ciudad Universitaria San Nicolás de los Garza México
| | - Carlos Abel Amaya–Guerra
- Laboratorio de Ciencia de los Alimentos Facultad de Ciencias Biológicas Universidad Autónoma de Nuevo León Pedro de Alba S/N, Ciudad Universitaria San Nicolás de los Garza México
| | - Julián Rosa–Millán
- Tecnológico de Monterrey Escuela de Ingeniería y Ciencias Centro de Bioingeniería Av. Epigmenio González 500 CP 76130 Querétaro México
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Borges A, Fonseca C, Carreira F, Rodrigues I, Henriques M, Veloso ACA, Peres AM. Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-018-9999-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Particle size effect of rice flour in a rice-zein noodle system for gluten-free noodles slit from sheeted doughs. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.01.006] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Functional and Thermal Behaviours of Heat-Moisture-Treated Starch-Rich Wheat-Based Blended Matrices: Impact of Treatment of Non-wheat Flours. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-2238-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Bigne F, Romero A, Ferrero C, Puppo MC, Guerrero A. Rheological and Microstructural Study of Wheat Doughs Partially Replaced with Mesquite Flour (Prosopis alba) and Added with Transglutaminase. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1869-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Moreira R, Chenlo F, Torres MD, Romaní A. The Effect of Hybrid Carrageenan on the Thermo-rheological Properties of Gluten-Free Flour Doughs Using a Modified Kneading Protocol. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1845-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Šoronja-Simović D, Pajin B, Šubarić D, Dokić L, Šereš Z, Nikolić I. Quality, Sensory and Nutritional Characteristics of Cookies Fortified with Chestnut Flour. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12887] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Biljana Pajin
- University of Novi Sad, Faculty of Technology; 21000 Novi Sad Serbia
| | - Drago Šubarić
- J. J. Strossmayer University Osijek, Faculty of Food Technology Osijek; 31000 Osijek Croatia
| | - Ljubica Dokić
- University of Novi Sad, Faculty of Technology; 21000 Novi Sad Serbia
| | - Zita Šereš
- University of Novi Sad, Faculty of Technology; 21000 Novi Sad Serbia
| | - Ivana Nikolić
- University of Novi Sad, Faculty of Technology; 21000 Novi Sad Serbia
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Demirkesen I. Formulation of Chestnut Cookies and their Rheological and Quality Characteristics. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12209] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Ilkem Demirkesen
- Food Engineering Department, Middle East Technical University; Ankara Turkey
- Food Enterprises and Codex Department, Republic of Turkey Ministry of Food, Agriculture and Livestock, Gıda ve Kontrol Genel Müdürlüğü, Gıda İşletmeleri ve Kodeks Dairesi Başkanlığı; 06060 Ankara Turkey
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Moreira R, Chenlo F, Arufe S, Rubinos SN. Physicochemical characterization of white, yellow and purple maize flours and rheological characterization of their doughs. Journal of Food Science and Technology 2015; 52:7954-63. [PMID: 26604367 DOI: 10.1007/s13197-015-1953-6] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/14/2015] [Accepted: 07/10/2015] [Indexed: 11/29/2022]
Abstract
White, yellow and purple maize flours were obtained after dried kernels milling with two different sieves (200 and 500 μm). Hygroscopic characteristics, particle size distribution, colour and total starch and damaged starch (DS) of flours were determined. Maize flour doughs were obtained by mixing of flour and water in a laboratory kneader (Mixolab®) at constant dough consistency (1.10 ± 0.07 Nm). Dough properties like water absorption (WA), development and stability times were determined. Rheological characterization was carried out at 30 °C by means of oscillatory frequency sweep (1-100 rad s(-1)) at 0.1 % strain and creep (50 Pa, 60 s) - recovery (0 Pa, 180 s) tests using a controlled stress rheometer. No significant differences were observed among water desorption isotherms of maize varieties and Halsey model was satisfactorily employed. Under the same milling conditions, white maize flours showed higher average particles size than purple and yellow maize flours. A model to predict flours colour involving colour parameters of the particle size fractions is proposed. Flours obtained with smaller particle size showed higher DS content and WA. For tested doughs, the mechanical spectra showed that elastic component was dominant over the viscous one. Damping factor varied slightly with angular frequency. Moduli values depended on average particle size and WA of dough. Creep-recovery data were satisfactorily fit with Burgers model. Instantaneous creep compliance varied with the same trend than elastic modulus. Viscoelastic creep compliance increased linearly with WA of the tested doughs and, at constant average flour particle size, increased with increasing DS.
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Affiliation(s)
- R Moreira
- Departamento de Enxeñaría Química, Escola Técnica Superior de Enxeñaría, Universidade de Santiago de Compostela, Campus Vida, 15782 Santiago de Compostela, Spain
| | - F Chenlo
- Departamento de Enxeñaría Química, Escola Técnica Superior de Enxeñaría, Universidade de Santiago de Compostela, Campus Vida, 15782 Santiago de Compostela, Spain
| | - S Arufe
- Departamento de Enxeñaría Química, Escola Técnica Superior de Enxeñaría, Universidade de Santiago de Compostela, Campus Vida, 15782 Santiago de Compostela, Spain
| | - S N Rubinos
- Departamento de Enxeñaría Química, Escola Técnica Superior de Enxeñaría, Universidade de Santiago de Compostela, Campus Vida, 15782 Santiago de Compostela, Spain
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Rinaldi M, Paciulli M, Dall'Asta C, Cirlini M, Chiavaro E. Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:59-65. [PMID: 25060963 DOI: 10.1002/jsfa.6843] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2014] [Revised: 07/20/2014] [Accepted: 07/21/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Bread traditionally made from wheat is now often supplemented with alternative functional ingredients as chestnut flours; no data have been previously published about the staling of chestnut-containing bread. Thus short-term storage (3 days) for chestnut flour-supplemented soft wheat bread is evaluated by means of selected physicochemical properties (i.e. water dynamics, texture, colour, crumb grain characteristic, total antioxidant capacity). RESULTS Bread prepared with a 20:80 ratio of chestnut:soft wheat flours maintained its moisture content in both crust and crumb. Crumb hardness, after baking, was found to be significantly higher than that of the soft wheat bread; it did not change during storage, whereas it significantly increased in the control bread until the end of the shelf life. The supplemented bread presented a heterogeneous crumb structure, with a significant decrease in the largest pores during shelf life, relative to the shrinkage of crumb grain. The control exhibited a significant redistribution of crumb holes, with a decrease in the smallest grain classes and an increase in the intermediate ones, most likely caused by cell wall thickening. The colour of the crumb remained unaltered in both breads. The crust of the control presented a significant decrease of a* (redness) and that of the supplemented bread exhibited a decrease of b* (yellowness). The antioxidant capacity was detected after day 1 of storage in the chestnut flour bread only. CONCLUSION Chestnut flour supplementation could represent a feasible way of producing bread with improved characteristics, not only just after baking but also during shelf life.
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Affiliation(s)
- Massimiliano Rinaldi
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, 43124, Parma, Italy
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Effect of chestnut flour supplementation on physico-chemical properties and volatiles in bread making. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.02.025] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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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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Moreira R, Chenlo F, Torres M. Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut flour. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.06.008] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Moreira R, Chenlo F, Torres M, Glazer J. Rheological properties of gelatinized chestnut starch dispersions: Effect of concentration and temperature. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.03.021] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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MOREIRA R, CHENLO F, TORRES M. EFFECT OF SHORTENINGS ON THE RHEOLOGY OF GLUTEN-FREE DOUGHS: STUDY OF CHESTNUT FLOUR WITH CHIA FLOUR, OLIVE AND SUNFLOWER OILS. J Texture Stud 2012. [DOI: 10.1111/j.1745-4603.2012.00348.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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de Escalada Pla M, Rojas AM, Gerschenson LN. Effect of Butternut (Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0744-y] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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