1
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Peng Y, Wu Y, Shan Z, Li M, Wen X, Ni Y. Effects of zein extractions on the structural properties of SPI-zein composite gels: Implications for gluten-free plant-based products. Food Chem 2024; 452:139562. [PMID: 38749140 DOI: 10.1016/j.foodchem.2024.139562] [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: 02/28/2024] [Revised: 04/28/2024] [Accepted: 05/02/2024] [Indexed: 06/01/2024]
Abstract
The growing global interest in physical and environmental health has led to the development of plant-based products. Although soy protein and wheat gluten are commonly utilized, concerns regarding gluten-related health issues have driven exploration into alternative proteins. Zein has emerged as a promising option. This research investigated the impact of extraction methods on zein characteristics and the structures of SPI-zein composite gels. Different extraction methods yielded zein with protein contents ranging from 48.12 % to 64.34 %. Ethanol-extracted Z1 and Z3, obtained at different pH conditions, exhibited zeta potential of -3.25 and 5.43 mV, respectively. They displayed similar characteristics to commercial zein and interacted comparably in composite gels. Conversely, alkaline-extracted Z2 had a zeta potential of -2.37 mV and formed distinct gels when combined with SPI. These results indicated that extraction methods influence zein behaviour in composite gels, offering possibilities for tailored formulations and expanding zein's applications, particularly in gluten-free plant-based products.
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Affiliation(s)
- Yu Peng
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing 100083, China.
| | - Yuqing Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing 100083, China.
| | - Ziming Shan
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing 100083, China.
| | - Mo Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing 100083, China.
| | - Xin Wen
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing 100083, China.
| | - Yuanying Ni
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing 100083, China.
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2
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Kim SH, Jo YJ, Lee SH, Park SH. Development of Oleogel-Based Fat Replacer and Its Application in Pan Bread Making. Foods 2024; 13:1678. [PMID: 38890906 PMCID: PMC11171671 DOI: 10.3390/foods13111678] [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: 04/17/2024] [Revised: 05/23/2024] [Accepted: 05/24/2024] [Indexed: 06/20/2024] Open
Abstract
In recent years, the bakery industry has been exploring alternative fats to replace traditional solid fats. Shortening, a common baking ingredient, is produced through the hydrogenation of vegetable oils, resulting in high levels of saturated and trans fatty acids, despite its vegetable oil origin. The excessive consumption of these fats has been associated with negative health effects, including dyslipidemia and cardiovascular issues. Oleogels, incorporating hydroxypropyl methylcellulose (HPMC), xanthan gum (XG), and olive oil, were utilized to replace shortening in the production of white pan bread. The substitution of shortening with oleogel in the white pan bread preparation demonstrated potential reductions in saturated fat, trans fat, and the ratio of saturated fat to unsaturated fatty acids. Specifically, with the complete substitution of shortening with oleogel, saturated fatty acids decreased by 52.46% and trans fatty acids by 75.72%, with unsaturated fatty acids increasing by 57.18%. Our findings revealed no significant difference in volume between bread made with shortening and bread with up to 50% shortening substitution. Moreover, when compared to bread made with shortening and 50% oleogel substitution, no adverse effects on the quality characteristics of volume and expansion properties were observed, and the retrogradation rate was delayed. This study suggests that incorporating oleogels, formed with hydrocolloids such as HPMC and XG, to replace shortening in bread, in conjunction with traditional solid fats, provides positive effects on the quality and nutritional aspects of the bread compared to using oleogel alone. Through this study, we demonstrate the use of oleogels as a healthier alternative to shortening, without reducing the bread's quality, thus offering a practical solution to reduce unhealthy fats in bakery products.
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Affiliation(s)
- Sung-Huo Kim
- Department of Food & Nutrition, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
- Haeram Institute of Bakery Science, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
| | - Yeon-Ji Jo
- Haeram Institute of Bakery Science, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
- Department of Marin Bio Food Science, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
| | - Sung Ho Lee
- SPC Group Research Institute of Food and Biotechnology, Seoul National University, Seoul 08826, Republic of Korea
| | - Sung-Hoon Park
- Department of Food & Nutrition, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
- Haeram Institute of Bakery Science, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea
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3
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Zhang Y, Wu F, Wang J, Xu M, Cao S, Hu Y, Luan G. Impacts of ethanol-plasticization and extrusion on development of zein network and structure of zein-starch dough. Food Chem 2024; 433:137351. [PMID: 37688829 DOI: 10.1016/j.foodchem.2023.137351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Revised: 07/29/2023] [Accepted: 08/28/2023] [Indexed: 09/11/2023]
Abstract
To improve the viscoelasticity of zein in gluten-free dough, ethanol-plasticization and extrusion modification were employed. The peak viscosity of UZS (unextruded zein-starch) flour and EZS (extruded zein-starch) flour with ethanol (10 %, v/v) increased from 1340.0 to 1996.5 mPa·s and 1336.3 to 2291.5 mPa·s, and the bound bromophenol blue increased from 7.1 μg to 10.6 μg and 5.3 μg to 5.9 μg, respectively. Ethanol-plasticization enhanced zein's hydrophobic interactions and promoted zein network development, thus improving dough compatibility. However, the dense structure of the extruded zein made ethanol inaccessible to the interior, and the structural improvement on extruded zein-starch dough was limited. A model was developed to explain the influences of extrusion and ethanol-plasticization on the behavior of zein in the dough. Extrusion reduces the fiber-forming ability of zein, while ethanol-plasticization facilitates extensive fibrous network formation. This study provides a sound basis for the development of zein in gluten-free foods.
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Affiliation(s)
- Yingying Zhang
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Fengyan Wu
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Jieru Wang
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Miaojie Xu
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Shan Cao
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yayun Hu
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, China
| | - Guangzhong Luan
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, China.
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4
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Liu L, Huang G, Li S, Meng Q, Ye F, Chen J, Ming J, Zhao G, Lei L. Replacement of fat with highland barley β-glucan in zein-based cheese: Structural, rheological, and textual properties. Food Chem X 2023; 20:100907. [PMID: 38144851 PMCID: PMC10740142 DOI: 10.1016/j.fochx.2023.100907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 09/12/2023] [Accepted: 09/27/2023] [Indexed: 12/26/2023] Open
Abstract
Nowadays, few plant-based cheese provides satisfactory viscoelastic property like conventional cheese, promoting the application of zein. Our study prepared zein-based cheese containing different concentrations (0-30 %) of highland barley β-glucan (HBG) as a fat replacer. Increased HBG caused smaller and more uniform oil droplets in zein network. SAXS pattern implied Rg decreased from 0.936 nm to 0.567 nm with increased HBG concentration. The stretchability of Cheddar and Violife cheese was 23.69 cm and 6.72 cm, respectively, while that of zein-based cheese added with HBG was 7.76-16.47 cm. The melting behavior of zein-based cheese did not fully mimic Cheddar cheese, but those of HBG5 and HBG10 were more comparable than Violife cheese. Violife cheese lacked hardness and gumminess compared to Cheddar cheese, while more similarities in textural properties were observed between Cheddar and zein-based cheese added with 10 % HBG. Our results provide opportunities in creating meltable low-fat plant-based cheese.
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Affiliation(s)
- Lijun Liu
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Guobao Huang
- Guangxi Key Lab of Agricultural Resources Chemistry and Biotechnology, College of Chemistry and Food Science, Yulin Normal University, Yulin, Guangxi 537000, PR China
| | - Shuying Li
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Qifan Meng
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, PR China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Jia Chen
- College of Food Science, Southwest University, Chongqing 400715, PR China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Jian Ming
- College of Food Science, Southwest University, Chongqing 400715, PR China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, PR China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Lin Lei
- College of Food Science, Southwest University, Chongqing 400715, PR China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
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5
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Zhang Y, Qin Y, Liang Q, Hu Y, Luan G. Breaking the temperature limitation of zein-rice starch dough by microwave pre-gelatinization: Morphological, structural and rheological properties of the dough. Food Res Int 2023; 173:113465. [PMID: 37803788 DOI: 10.1016/j.foodres.2023.113465] [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: 06/06/2023] [Revised: 09/04/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
Zein has gluten-like viscoelasticity, but its use is limited due to high glass transition temperature (Tg). To break the temperature limitation of zein-starch dough, microwave heating was used to pre-gelatinize a partial of the starch with zein, and then the remaining was added and kneaded to form a dough. Pre-gelatinized doughs formed by rice starch (PRS), zein-starch (PUZS), and extruded zein-starch (PEZS) were included in this study. The thermal, morphological, rheological, and secondary structural properties of the dough were investigated. The results showed that zein and starch formed a composite gel network and firmly bound starch granules, which improved the dough properties with a smooth surface and compact internal structure, increased strain tolerance, and decreased stiffness. Unextruded zein was distributed uniformly and had strong interactions with the starch. Extruded zein tended to form large particles and had limited interaction with starch but improved dough extensibility. Microwave pre-gelatinization increased the stability of the secondary structure of zein and maintained the viscoelasticity of dough below zein's Tg, which provided a safe and effective way to break the temperature limitation of zein as a structural protein used in foods.
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Affiliation(s)
- Yingying Zhang
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yana Qin
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Qiuhong Liang
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yayun Hu
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Guangzhong Luan
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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6
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Zhang X, Wang Z, Wang L, Ou X, Huang J, Luan G. Structural support of zein network to rice flour gluten-free dough: Rheological, textural and thermal properties. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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7
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Espiricueta-Candelaria RS, Sánchez-Reséndiz AI, Martínez LM, Chuck-Hernández C. Development of functional resins with kafirin obtained with a food-compatible method for application in the baking industry. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2128428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
| | | | - Luz María Martínez
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey, NL, Mexico
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8
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Zein and gluten interactions: A rheological and confocal Raman microscopy study. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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9
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Zhang Y, Xu M, Zhang X, Li J, Wu C, Cao S, Hu Y, Luan G. Impacts of extrusion temperature and α-subunit content on structure of zein extrudate and viscoelasticity of the plasticized network. Food Res Int 2022; 162:112129. [DOI: 10.1016/j.foodres.2022.112129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 10/25/2022] [Accepted: 11/06/2022] [Indexed: 11/19/2022]
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10
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Application of zein in gluten-free foods: A comprehensive review. Food Res Int 2022; 160:111722. [DOI: 10.1016/j.foodres.2022.111722] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 07/04/2022] [Accepted: 07/19/2022] [Indexed: 01/11/2023]
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11
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Sun C, Xiong Z, Chang Y, Li S, Zhang Y, Fang Y. Zein molecules in aqueous acetic acid solution: Self-assembling behaviors and formation mechanism of gluten-free doughs. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103092] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Gómez M. Gluten-free bakery products: Ingredients and processes. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:189-238. [PMID: 35595394 DOI: 10.1016/bs.afnr.2021.11.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
There is an increasing demand for gluten-free products around the world because certain groups of people, which have increased in the last decades, need to eliminate gluten from their diet. A growing number of people consider gluten-free products to be healthier. However, making gluten-free products such as bread is a technological challenge due to the important role of the gluten network in their development. However, other products, such as cakes and cookies usually made with wheat flour, can easily be made with gluten-free starches or flours since gluten does not play an essential role in their production. To replace wheat flour in these elaborations it is necessary to resort to gluten-free starches and/or flours and to gluten substitutes. Additionally, it can be convenient to incorporate other ingredients such as proteins, fibers, sugars or oils, as well as to modify their quantities in wheat flour formulations. Regarding gluten-free flours, it will also be necessary to know the parameters that influence their functionality in order to obtain regular products. These problems have originated a lower availability of gluten-free products which have a worse texture and are less tasty and more expensive than their homologues with gluten. These problems have been partially solved thanks to research on these types of products, their ingredients and their production methods. In recent years, studies about the nutritional improvement of these products have increased. This chapter delves into the main ingredients used in the production of gluten-free products, the processes for making gluten-free breads, cakes and cookies, and the nutritional quality of these products.
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Affiliation(s)
- Manuel Gómez
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, Palencia, Spain.
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13
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Boukid F. The realm of plant proteins with focus on their application in developing new bakery products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:101-136. [PMID: 35595392 DOI: 10.1016/bs.afnr.2021.11.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Plant proteins are spreading due to growing environmental, health and ethical concerns related to animal proteins. Proteins deriving from cereals, oilseeds, and pulses are witnessing a sharp growth showing a wide spectrum of applications from meat and fish analogues to infant formulations. Bakery products are one of the biggest markets of alternative protein applications for functional and nutritional motives. Fortifying bakery products with proteins can secure a better amino-acids profile and a higher protein intake. Conventional plant proteins (i.e., wheat and soy) dominate the bakery industry, but emerging sources (i.e., pea, chickpea, and faba) are also gaining traction. Each protein brings specific functional properties and nutritional value. Therefore, this chapter gives an overview of the main features of plant proteins and discusses their impact on the quality of bakery products.
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Affiliation(s)
- Fatma Boukid
- Food Safety and Functionality Programme, Food Industry Area, Institute of Agriculture and Food Research and Technology (IRTA), Monells, Catalonia, Spain.
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14
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Zhang X, Gao M, Zhang Y, Dong C, Xu M, Hu Y, Luan G. Effect of plasticizer and zein subunit on rheology and texture of zein network. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107140] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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15
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Sadat A, Corradini MG, Joye IJ. Vibrational and fluorescence spectroscopy to study gluten and zein interactions in complex dough systems. Curr Res Food Sci 2022; 5:479-490. [PMID: 35265856 PMCID: PMC8899121 DOI: 10.1016/j.crfs.2022.02.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 02/15/2022] [Accepted: 02/18/2022] [Indexed: 12/02/2022] Open
Abstract
The volume-spanning network formed by gluten during breadmaking is crucial in the production of high-quality bakery products. Zein proteins are also capable of forming a protein network under specific conditions. Vibrational (Fourier transform infrared spectroscopy (FTIR) and Raman scattering) and fluorescence spectroscopy are powerful, non-invasive techniques capable of assessing protein structures and interactions. The main objective of this project was to explore the suitability of these techniques to study zein and gluten structures and interactions in complex dough systems. The dough samples were prepared by mixing 20 w/w% of protein (with different proportions of zein and gluten) and 80 w/w% of corn starch. The tyrosine (Tyr) fluorescence emission peak (λexc = 280 nm) was still present even in those zein-gluten samples containing the highest gluten concentration and lowest zein concentration. This suggests that the Tyr moieties (stemming from zein) are not in close proximity to tryptophan (Trp) of gluten and their fluorescence is not quenched efficiently. Raman scattering results also showed the presence of different Tyr residues, exposed and buried, as well as different conformations of disulfide bridges, in zein and gluten samples. Based on the results from spectroscopic measurements and scanning electron microscopy (SEM), two distinct network structures composed of gluten and zein were identified in the mixed dough systems. The present work illustrates how complementary vibrational (Raman scattering and FTIR) and fluorescence spectroscopy methods can be combined to non-invasively assess protein structure and interactions in a complex food matrix. Exploration of non-invasive techniques to study proteins in complex food systems. Complementary information obtained on protein structure at several length scales. Zein dough viscoelasticity relates to the formation of beta-sheet rich fibrils. Gluten and zein form two distinct network structures in dough making. Zein inclusion increases water availability for gluten in gluten-zein dough.
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Affiliation(s)
- Azin Sadat
- Department of Food Science, University of Guelph, Guelph, Canada
| | - Maria G. Corradini
- Department of Food Science, University of Guelph, Guelph, Canada
- Arrell Food Institute, University of Guelph, Guelph, Canada
| | - Iris J. Joye
- Department of Food Science, University of Guelph, Guelph, Canada
- Corresponding author.
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Boulemkahel S, Garzon R, Benatallah L, Rosell CM. Development of gluten‐free bread using low‐pressure homogenized rice flour supplemented with faba bean flour. Cereal Chem 2021. [DOI: 10.1002/cche.10498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Souad Boulemkahel
- Food Science DepartmentInstitute of Agrochemistry and Food Technology (IATA‐CSIC) Valencia Spain
- Laboratoire de Génie Agro‐Alimentaire Institut de la Nutrition de l'Alimentation et des Technologies Agroalimentaires (GéniAAl‐INATAA) Université des Frères Mentouri Constantine 1 Constantine Algérie
| | - Raquel Garzon
- Food Science DepartmentInstitute of Agrochemistry and Food Technology (IATA‐CSIC) Valencia Spain
| | - Leila Benatallah
- Laboratoire de Génie Agro‐Alimentaire Institut de la Nutrition de l'Alimentation et des Technologies Agroalimentaires (GéniAAl‐INATAA) Université des Frères Mentouri Constantine 1 Constantine Algérie
| | - Cristina M. Rosell
- Food Science DepartmentInstitute of Agrochemistry and Food Technology (IATA‐CSIC) Valencia Spain
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18
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Zhang X, Dong C, Hu Y, Gao M, Luan G. Zein as a structural protein in gluten-free systems: an overview. FOOD SCIENCE AND HUMAN WELLNESS 2021. [DOI: 10.1016/j.fshw.2021.02.018] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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19
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Puerta P, Garzón R, Rosell C, Fiszman S, Laguna L, Tárrega A. Modifying gluten-free bread's structure using different baking conditions: Impact on oral processing and texture perception. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110718] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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20
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Production of bread from doughs composed of high-pressure homogenisation treated flour slurries: effects on physicochemical, crumb grain and textural characteristics. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00888-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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21
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A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator. Foods 2021; 10:foods10030614. [PMID: 33805719 PMCID: PMC7999268 DOI: 10.3390/foods10030614] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 03/10/2021] [Accepted: 03/10/2021] [Indexed: 12/13/2022] Open
Abstract
This study aimed to perform a systematic review on gluten-free bread formulations using specific volumes as a quality indicator. In this systematic review, we identified 259 studies that met inclusion criteria. From these studies, 43 met the requirements of having gluten-free bread with a specific volume greater than or equal to 3.5 cm3/g. Other parameters such as the texture profile, color (crumb and crust), and sensory analysis examined in these studies were presented. The formulations that best compensated the lack of the gluten-network were based on the combination of rice flour, rice flour with low amylose content, maize flour, rice starch, corn starch, potato starch, starch with proteins and added with transglutaminase (TGase), and hydrocolloids like hydroxypropylmethylcellulose (HPMC). Of the 43 studies, three did not present risk of bias, and the only parameter evaluated in common in the studies was the specific volume. However, it is necessary to jointly analyze other parameters that contribute to the quality, such as texture profile, external and internal characteristics, acceptability, and useful life of the bread, especially since it is a product obtained through raw materials and unconventional ingredients.
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22
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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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Espinosa-Ramírez J, Garzon R, Serna-Saldivar SO, Rosell CM. Exploring the potential of arabinoxylan as structuring agent in model systems for gluten-free yeast-leavened breads. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103080] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Khuzwayo TA, Taylor JR, Taylor J. Influence of dough sheeting, flour pre-gelatinization and zein inclusion on maize bread dough functionality. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108993] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Chakraborty SK, Kotwaliwale N, Navale SA. Selection and incorporation of hydrocolloid for gluten-free leavened millet breads and optimization of the baking process thereof. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108878] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Akin PA, Bean SR, Smith BM, Tilley M. Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread Quality. J Food Sci 2019; 84:3522-3534. [PMID: 31721217 DOI: 10.1111/1750-3841.14832] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 09/04/2019] [Accepted: 09/04/2019] [Indexed: 12/11/2022]
Abstract
Zein is known to able to form viscoelastic dough with wheat-like properties under certain conditions. Several studies have been conducted to explain the mechanism behind this ability and to improve the functionality and end-use quality of zein-based dough systems. However, most of this research has been conducted using zein in combination with isolated starches or high-starch flours. To investigate the production of additional zein-whole sorghum flour breads, experiments were conducted to determine factors impacting zein-whole sorghum flour dough and bread quality. Optimizing water levels, using defatted zein and/or sorghum flour, and increasing zein content in dough formulas were investigated as initial formulation steps. Of these factors, increasing zein content from 20% to 30% (flour weight basis) had the greatest impact, resulting in stronger zein-based dough and improved bread quality. Additives and zein treatments shown to impact zein functionality were then investigated for their effect of zein-whole sorghum flour breads. Mixing zein and whole sorghum flour with 0.5% hydrogen peroxide, 5% ethanol, or 3% hydroxypropyl methylcellulose resulted in improved dough strength and bread quality. Breads made from whole white sorghum flour had improved quality compared to zein-based breads made with black or high-tannin whole sorghum flour. PRACTICAL APPLICATION: Zein is known to be able to form wheat-like dough when mixed under the right conditions. Most of the research on zein-based dough and food products has used high-starch flours. This project investigated optimizing the production of zein-whole sorghum flour dough and bread as an alternative. Increasing the zein content in the formula and using additives including ethanol and HPMC produced breads from zein-whole sorghum flour that were like those made with zein and pure starch.
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Affiliation(s)
- Pervin Ari Akin
- Dept. of Grain Science and Industry, Kansas State Univ., Manhattan, KS, 66506, U.S.A.,Field Crops Central Research Inst., Gayret Mahallesi, 11, Şht. Cem Ersever Cd., Yenimahalle, Ankara, Turkey, 06170
| | - Scott R Bean
- Center for Grain and Animal Health Research, USDA-ARS, 1515 College Ave., Manhattan, KS, 66502, U.S.A
| | - Brennan M Smith
- School of Food Science, Univ. of Idaho, 875 Perimeter Dr, Moscow, ID, 83844, U.S.A
| | - Michael Tilley
- Center for Grain and Animal Health Research, USDA-ARS, 1515 College Ave, Manhattan, KS, 66502, U.S.A
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Banjade JD, Tyl CE, Schoenfuss T. Effect of dough conditioners and refinement on intermediate wheatgrass (Thinopyrum intermedium) bread. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108442] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Ekpa O, Palacios-Rojas N, Kruseman G, Fogliano V, Linnemann AR. Sub-Saharan African Maize-Based Foods - Processing Practices, Challenges and Opportunities. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1588290] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Onu Ekpa
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, The Netherlands
| | - Natalia Palacios-Rojas
- Global Maize Program, International Maize and Wheat Improvement Center (CIMMYT), Texcoco, Mexico
| | - Gideon Kruseman
- Socio-Economics Program, International Maize and Wheat Improvement Center (CIMMYT), Texcoco, Mexico
| | - Vincenzo Fogliano
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, The Netherlands
| | - Anita R. Linnemann
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, The Netherlands
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Berta M, Koelewijn I, Öhgren C, Stading M. Effect of zein protein and hydroxypropyl methylcellulose on the texture of model gluten‐free bread. J Texture Stud 2019; 50:341-349. [DOI: 10.1111/jtxs.12394] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2018] [Revised: 01/28/2019] [Accepted: 02/19/2019] [Indexed: 11/28/2022]
Affiliation(s)
- Marco Berta
- Agrifood & Bioscience ‐ Product Design and Perception, Research Institute of Sweden (RISE) Gothenburg Sweden
| | - Ingrid Koelewijn
- Agrifood & Bioscience ‐ Product Design and Perception, Research Institute of Sweden (RISE) Gothenburg Sweden
- Department of Food TechnologyUniversity of Applied Sciences HAS Den Bosch 's‐Hertogenbosch the Netherlands
| | - Camilla Öhgren
- Agrifood & Bioscience ‐ Product Design and Perception, Research Institute of Sweden (RISE) Gothenburg Sweden
| | - Mats Stading
- Agrifood & Bioscience ‐ Product Design and Perception, Research Institute of Sweden (RISE) Gothenburg Sweden
- Department of Materials and Manufacturing TechnologyChalmers University of Technology Gothenburg Sweden
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Conte P. Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: a Review. POL J FOOD NUTR SCI 2018. [DOI: 10.31883/pjfns-2019-0005] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
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Ozturk OK, Mert B. The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.025] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Comparative functional properties of kafirin and zein viscoelastic masses formed by simple coacervation at different acetic acid and protein concentrations. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.07.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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The effects of microfluidization on rheological and textural properties of gluten-free corn breads. Food Res Int 2018; 105:782-792. [DOI: 10.1016/j.foodres.2017.12.008] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2017] [Revised: 11/29/2017] [Accepted: 12/02/2017] [Indexed: 12/17/2022]
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Espino-Manzano S, Güemes-Vera N, Chanona-Pérez JJ, Bernardino-Nicanor A, Hernández-Uribe JP, Castañeda-Ovando A, Piloni-Martini J, Alanís-García E. Quality Evaluation of Gluten-free Danish Bread Employing Different Flours and Starches. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.785] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Salvador Espino-Manzano
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo (UAEH). Av. Universidad km 1, Rancho Universitario ex-Hacienda de Aquetzalapa
| | - Norma Güemes-Vera
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo (UAEH). Av. Universidad km 1, Rancho Universitario ex-Hacienda de Aquetzalapa
| | | | | | - Juan Pablo Hernández-Uribe
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo (UAEH). Av. Universidad km 1, Rancho Universitario ex-Hacienda de Aquetzalapa
| | | | - Javier Piloni-Martini
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo (UAEH). Av. Universidad km 1, Rancho Universitario ex-Hacienda de Aquetzalapa
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Inulin-Type Fructans Application in Gluten-Free Products: Functionality and Health Benefits. ACTA ACUST UNITED AC 2017. [DOI: 10.1007/978-3-319-54528-8_2-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Thakur S, Singh N, Kaur A. Characteristics of normal and waxy corn: physicochemical, protein secondary structure, dough rheology and chapatti making properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:3285-3296. [PMID: 28974814 PMCID: PMC5602993 DOI: 10.1007/s13197-017-2775-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/03/2017] [Accepted: 07/20/2017] [Indexed: 10/19/2022]
Abstract
The physicochemical, protein secondary structure, dough rheological and chapatti making properties of normal and waxy corn types were evaluated. Waxy corn grains showed the highest L* and b* value, while red-pigmented corn grains had the highest a* value. Higher accumulation of K, Mg, Na and Ca minerals in corn was recorded, while Cu, Mn, Fe and Zn were present in trace. Meal prepared from waxy corn had higher L*, a* and b* values as well as ash, protein and fat content. A significant decrease in various mixograph parameters was observed with increase in water level during dough development. A decrease in dynamic rheological parameters (G', G'' and tan δ) of dough from all corn types was recorded with increase in water level. Dough developed from waxy corn meal had lower G' and G'' as compared to that from normal corn types. FTIR spectra of dough from different corn types at different water levels showed various peaks in amide-I region with most prominent peak at about 1650 cm-1 followed by 1640-1645 and 1610-1620 cm-1 regions. The peak intensities increased with increase in water level which was an indicative of the increase in intermolecular and antiparallel (IM + AP) β-sheet as well as α-helix and β-sheet structures. Dough developed from waxy corn showed change in peak intensities at high moisture level only. The chapatti made from normal (yellow) corn showed higher consumers' acceptability score, while that from waxy corn was poor.
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Affiliation(s)
- Sheetal Thakur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
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Salgado-Cruz MDLP, Ramírez-Miranda M, Díaz-Ramírez M, Alamilla-Beltran L, Calderón-Domínguez G. Microstructural characterisation and glycemic index evaluation of pita bread enriched with chia mucilage. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.01.027] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Horstmann SW, Lynch KM, Arendt EK. Starch Characteristics Linked to Gluten-Free Products. Foods 2017; 6:E29. [PMID: 28383504 PMCID: PMC5409317 DOI: 10.3390/foods6040029] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Revised: 03/20/2017] [Accepted: 03/31/2017] [Indexed: 11/17/2022] Open
Abstract
The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread. The replacement of gluten in cereal-based products remains a challenge for scientists, due to its unique role in network formation, which entraps air bubbles. When gluten is removed from a flour, starch is the main component left. Starch is used as gelling, thickening, adhesion, moisture-retention, stabilizing, film forming, texturizing and anti-staling ingredient. The extent of these properties varies depending on the starch source. The starches can additionally be modified increasing or decreasing certain properties of the starch, depending on the application. Starch plays an important role in the formulation of bakery products and has an even more important role in gluten-free products. In gluten-free products, starch is incorporated into the food formulation to improve baking characteristics such as the specific volume, colour and crumb structure and texture. This review covers a number of topics relating to starch; including; an overview of common and lesser researched starches; chemical composition; morphology; digestibility; functionality and methods of modification. The emphasis of this review is on starch and its properties with respect to the quality of gluten-free products.
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Affiliation(s)
- Stefan W Horstmann
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland.
| | - Kieran M Lynch
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland.
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland.
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Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough. Food Chem 2017; 221:1539-1545. [DOI: 10.1016/j.foodchem.2016.10.139] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2016] [Revised: 09/30/2016] [Accepted: 10/28/2016] [Indexed: 11/18/2022]
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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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Bize M, Smith BM, Aramouni FM, Bean SR. The Effects of Egg and Diacetyl Tartaric Acid Esters of Monoglycerides Addition on Storage Stability, Texture, and Sensory Properties of Gluten-Free Sorghum Bread. J Food Sci 2016; 82:194-201. [DOI: 10.1111/1750-3841.13574] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2016] [Revised: 10/26/2016] [Accepted: 11/08/2016] [Indexed: 01/26/2023]
Affiliation(s)
- Magali Bize
- Food Science Inst; Kansas State Univ; 216 Call Hall, KSU Manhattan KS 66506 U.S.A
| | - Brennan M. Smith
- School of Food Science; Univ. of Idaho; 875 Perimeter Dr Moscow ID 83844 U.S.A
| | - Fadi M. Aramouni
- Food Science Inst; Kansas State Univ; 216 Call Hall, KSU Manhattan KS 66506 U.S.A
| | - Scott R. Bean
- USDA-ARS-CGAHR; 1515 College Ave Manhattan KS 66502 U.S.A
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Padalino L, Conte A, Del Nobile MA. Overview on the General Approaches to Improve Gluten-Free Pasta and Bread. Foods 2016; 5:E87. [PMID: 28231182 PMCID: PMC5302439 DOI: 10.3390/foods5040087] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2016] [Revised: 11/08/2016] [Accepted: 11/30/2016] [Indexed: 01/27/2023] Open
Abstract
The use of gluten-free products is increasing since a growing number of people are suffering from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco-elastic characteristics of wheat-based products; therefore, its lack makes the gluten-free products not similar to wheat-based product, with scarce textural properties. This reason constitutes the major industrial limitation. Thus, obtaining good-quality gluten-free products represents a technological challenge. This review reports the main strategies adopted to produce high quality gluten-free pasta and bread. They are mainly obtained by the utilization of specific ingredients (hydrocolloids, proteins or enzymes) to be incorporated into the standard formulation or the adoption of proper technological variables that can enhance above all the functional properties, the texture and the taste.
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Affiliation(s)
- Lucia Padalino
- University of Foggia, Services Center of Applied Research-Via Napoli, Foggia 25 71122, Italy.
| | - Amalia Conte
- University of Foggia, Services Center of Applied Research-Via Napoli, Foggia 25 71122, Italy.
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Foschia M, Horstmann S, Arendt EK, Zannini E. Nutritional therapy – Facing the gap between coeliac disease and gluten-free food. Int J Food Microbiol 2016; 239:113-124. [DOI: 10.1016/j.ijfoodmicro.2016.06.014] [Citation(s) in RCA: 74] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2016] [Revised: 06/10/2016] [Accepted: 06/13/2016] [Indexed: 12/15/2022]
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Sun J, Zuo XB, Fang S, Xu HN, Chen J, Meng YC, Chen T. Effects of cellulose derivative hydrocolloids on pasting, viscoelastic, and morphological characteristics of rice starch gel. J Texture Stud 2016; 48:241-248. [DOI: 10.1111/jtxs.12233] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2016] [Revised: 10/03/2016] [Accepted: 10/07/2016] [Indexed: 12/14/2022]
Affiliation(s)
- Jing Sun
- School of Food Science and Biotechnology; Zhejiang Gongshang University; Xuezheng Street No. 18 Hangzhou 310018 China
| | - Xiao-Bo Zuo
- School of Food Science and Biotechnology; Zhejiang Gongshang University; Xuezheng Street No. 18 Hangzhou 310018 China
| | - Sheng Fang
- School of Food Science and Biotechnology; Zhejiang Gongshang University; Xuezheng Street No. 18 Hangzhou 310018 China
| | - Hua-Neng Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue Wuxi Jiangsu 214122 China
| | - Jie Chen
- School of Food Science and Biotechnology; Zhejiang Gongshang University; Xuezheng Street No. 18 Hangzhou 310018 China
| | - Yue-Cheng Meng
- School of Food Science and Biotechnology; Zhejiang Gongshang University; Xuezheng Street No. 18 Hangzhou 310018 China
| | - Tao Chen
- School of Food Science and Biotechnology; Zhejiang Gongshang University; Xuezheng Street No. 18 Hangzhou 310018 China
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Drabińska N, Zieliński H, Krupa-Kozak U. Technological benefits of inulin-type fructans application in gluten-free products – A review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.08.015] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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47
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Taylor JR, Johnson SK, Taylor J, Njila S, Jackaman C. Oxidation of commercial (α-type) zein with hydrogen peroxide improves its hydration and dramatically increases dough extensibility even below its glass transition temperature. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.05.025] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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48
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Aprodu I, Alexandra Badiu E, Banu I. Influence of Protein and Water Addition on Gluten-Free Dough Properties and Bread Quality. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2016. [DOI: 10.1515/ijfe-2015-0308] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The diversity and nutritional value of the gluten-free products is challenging because of the increasing segment of population with celiac disease. In order to address this issue, the effects of different proteins (powdered eggs, soy, lupin, sodium caseinate and whey) to the gluten-free formulation based on rice and maize flours were assessed. The dough hydration was varied from 55 to 105 %, and dough rheological properties and bread characteristics were tested. The nature of the proteins and water level added to the gluten-free bread recipes has a decisive role on product quality. The best results in terms of rheological behavior were recorded for samples with powdered eggs, soy and lupin protein addition, at water absorption of 95–105 %. Concerning the bread quality, our results showed that protein addition to the rice and maize flours gluten-free formulations allows the improvement of crumb texture.
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Mir SA, Shah MA, Naik HR, Zargar IA. Influence of hydrocolloids on dough handling and technological properties of gluten-free breads. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.03.005] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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50
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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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