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Shan S, Chen D, Federici E, Jones OG, Campanella OH. The effects of whey protein fibrils on the linear and non-linear rheological properties of a gluten-free dough. Front Nutr 2022; 9:909877. [PMID: 35967788 PMCID: PMC9372581 DOI: 10.3389/fnut.2022.909877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Accepted: 06/30/2022] [Indexed: 11/29/2022] Open
Abstract
The increasing awareness of the celiac disease, an autoimmune disorder caused by the consumption of products containing gluten, has led to a growing interest in the development of gluten-free bakery products. In this study, whey protein fibrils (WPFs) were incorporated to mimic the fibrous network of gluten. The rheological properties and microstructure of the developed gluten-free doughs were evaluated and compared with gluten doughs. Protein fibrils were prepared by heating a whey protein isolate (WPI) solution at 80°C in an acidic environment with low salt concentration, and then the fibril lengths were adjusted by leveling up the solution pH to 3.5 and 7. The dimensions of the fibrils were measured by atomic force microscopy (AFM). Rice and potato starches were mixed with fibrils, WPI, gluten, or without protein, to form different doughs for further investigation. Shear tests, including stress sweep, frequency sweep, and creep recovery, were performed to study the viscoelastic properties of doughs under small or large deformation. The strain-hardening properties of doughs under biaxial extension were studied by the lubricated squeezing flow method. The microstructure of the doughs was characterized by cryo-scanning electron microscopy (cryo-SEM). Compared with doughs prepared with WPI and no proteins, doughs incorporating fibrils showed comparable linear viscoelasticity to gluten dough tested with stress sweep, frequency sweep, and creep recovery in the linear viscoelastic region. More differences between the protein fibril doughs were revealed in the rheological properties in the non-linear region. Creep recovery parameters, such as compliance, elastic moduli during the creep, and recovery stages of gluten dough, were like those of WPF pH7 dough, but significantly different from those of the WPF pH3.5 dough. Strain-hardening properties were found in the WPF pH7 dough, although not in WPF pH3.5 dough. Microstructural characterization showed that both fibrils prepared with the different conditions formed a continuous protein phase for the improvement of dough cohesiveness, but the structure of the phase was different between the two fibrils. To summarize, whey protein fibril at pH 7 seemed to have the potential of being used as an ingredient with similar functions to gluten in gluten-free bakery products.
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Affiliation(s)
- Shengyue Shan
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States
| | - Da Chen
- Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, ID, United States
| | - Enrico Federici
- Department of Food Science, Purdue University, West Lafayette, IN, United States
| | - Owen G. Jones
- Department of Food Science, Purdue University, West Lafayette, IN, United States
- Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN, United States
| | - Osvaldo H. Campanella
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States
- Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN, United States
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2
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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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3
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Onyeaka H, Obileke K, Makaka G, Nwokolo N. Current Research and Applications of Starch-Based Biodegradable Films for Food Packaging. Polymers (Basel) 2022; 14:polym14061126. [PMID: 35335456 PMCID: PMC8954184 DOI: 10.3390/polym14061126] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 03/05/2022] [Accepted: 03/07/2022] [Indexed: 02/04/2023] Open
Abstract
The use of biodegradable packaging material as an alternative to conventional petrochemical-based polymers is based on the environmental issues associated with conventional materials. This review aims to update the existing knowledge regarding the application of starch-based biodegradable films for food packaging. From the review, it was evident that starch stands out among biopolymers due to its abundance and cost effectiveness. This review is the first of its kind, having reviewed over 100 articles/publications on starch-based biodegradable films, consolidating their current state of research and their applications for food packaging; therefore, this review provides an insight into the utilization of nanomaterials to improve the shelf life of packaging of food.
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Affiliation(s)
- Helen Onyeaka
- School of Chemical Engineering, University of Birmingham, Edgbaston B15 2TT, UK
- Correspondence: (H.O.); (K.O.)
| | - KeChrist Obileke
- Fort Hare Institute of Technology, Faculty of Science and Agriculture, University of Fort Hare, Alice 5700, South Africa;
- Department of Physics, Faculty of Science and Agriculture, University of Fort Hare, Alice 5700, South Africa;
- Correspondence: (H.O.); (K.O.)
| | - Golden Makaka
- Department of Physics, Faculty of Science and Agriculture, University of Fort Hare, Alice 5700, South Africa;
| | - Nwabunwanne Nwokolo
- Fort Hare Institute of Technology, Faculty of Science and Agriculture, University of Fort Hare, Alice 5700, South Africa;
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Laignier F, Akutsu RDCCDA, Maldonade IR, Bertoldo Pacheco MT, Silva VSN, Mendonça MA, Zandonadi RP, Raposo A, Botelho RBA. Amorphophallus konjac: A Novel Alternative Flour on Gluten-Free Bread. Foods 2021; 10:foods10061206. [PMID: 34071793 PMCID: PMC8229984 DOI: 10.3390/foods10061206] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 05/19/2021] [Accepted: 05/24/2021] [Indexed: 01/02/2023] Open
Abstract
The demand for gluten-free products is rising, but their production with similar quality as their gluten counterparts is challenging. This study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour (0%, 12.5%, 25%, 37.5%, and 50% of the total flour content) and to evaluate their nutritional and physicochemical properties. Proteins, lipids, carbohydrates, moisture, ash content, fibers, resistant starch, firmness, specific volume, and color were evaluated using official methods. Protein varied from 2.95% to 4.94%, the energy value from 347.93 to 133.55 kcal/100 g, dietary fiber from 8.19 to 17.90%, and resistant starch from 0.67% to 0.75% on wet basis. The addition of konjac flour positively influenced the specific volume. Higher concentrations of konjac flour in the formulations led to lower calories of the bread due to the significant addition of water to the dough. The bread samples with konjac showed high fiber content due to the composition of the flour. They had lower levels of carbohydrates, which can positively influence the glycemic index. Konjac flour provided dough mold, growth, and better texture for gluten-free bread. The best formulations were prepared in concentrations up to 37.5% konjac. The 50% konjac bread showed slightly reduced specific volume and pale color.
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Affiliation(s)
- Fernanda Laignier
- Department of Nutrition, College of Health Sciences, University of Brasília, Brasília 70910900, Brazil; (F.L.); (R.d.C.C.d.A.A.); (R.P.Z.)
| | | | | | | | | | - Marcio Antônio Mendonça
- College of Agronomy and Veterinary Medicine, University of Brasília, Brasília 70910900, Brazil;
| | - Renata Puppin Zandonadi
- Department of Nutrition, College of Health Sciences, University of Brasília, Brasília 70910900, Brazil; (F.L.); (R.d.C.C.d.A.A.); (R.P.Z.)
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
- Correspondence: (A.R.); (R.B.A.B.); Tel.: +55-61-981378620 (R.B.A.B.)
| | - Raquel Braz Assunção Botelho
- Department of Nutrition, College of Health Sciences, University of Brasília, Brasília 70910900, Brazil; (F.L.); (R.d.C.C.d.A.A.); (R.P.Z.)
- Correspondence: (A.R.); (R.B.A.B.); Tel.: +55-61-981378620 (R.B.A.B.)
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5
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Ren Y, Linter BR, Foster TJ. Starch replacement in gluten free bread by cellulose and fibrillated cellulose. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105957] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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6
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Ungureanu-Iuga M, Dimian M, Mironeasa S. Development and quality evaluation of gluten-free pasta with grape peels and whey powders. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109714] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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7
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Ghodki BM, Dadlani G, Ghodki DM, Chakraborty S. Functional whole wheat breads: Compelling internal architecture. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.066] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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8
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Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.011] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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9
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Gao Y, Janes ME, Chaiya B, Brennan MA, Brennan CS, Prinyawiwatkul W. Gluten‐free bakery and pasta products: prevalence and quality improvement. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13505] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Yupeng Gao
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Marlene E. Janes
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Busarawan Chaiya
- Department of Food Technology and Nutrition Faculty of Natural Resources and Agro‐Industry Chalermphrakiat Sakhon Nakhon Province Campus Kasetsart University Sakhon Nakhon 47000 Thailand
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln Canterbury 7608 New Zealand
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln Canterbury 7608 New Zealand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
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10
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11
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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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12
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Tunç MT, Kahyaoglu T. Improving Rheological and Baking Properties of Gluten-Free Breads Using Defatted Hazelnut Flour with Various Gums. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2016. [DOI: 10.1515/ijfe-2015-0207] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Defatted hazelnut flour (DHF) in different levels (5 %, 10 % and 15 %) of locust bean, guar and xanthan gum were added in rice-based gluten-free formulations to improve rheological properties of dough and baking properties of bread. The rheological characteristics of dough samples were determined by steady flow curves and dynamic tests. The baking properties of breads were evaluated by specific volume, Textural Profile Analysis (TPA) parameters and color values. The rheological measurements showed that all gluten-free dough had pseudoplastic behavior. Specific volume values of breads ranged from 2.20 to 2.83 cm3/g. Gum addition enhanced the specific volume of gluten-free breads. Hardness values of gluten-free breads ranged from 1,069.80 to 3,135.88 g and DHF addition of gluten-free formulations caused significant decrease of the hardness values of breads (p < 0.05). DHF addition in gluten-free formulations made bread crumb darker than bread without DHF and gum. DHF addition also increased a and b values of gluten-free bread’s crumb.
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13
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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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14
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Nutritional characterization of acorn flour (a traditional component of the Mediterranean gastronomical folklore). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9340-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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15
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Witczak M, Ziobro R, Juszczak L, Korus J. Starch and starch derivatives in gluten-free systems – A review. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2015.07.007] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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16
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Mert ID, Sumnu G, Sahin S. Microstructure of Gluten-Free Baked Products. FOOD ENGINEERING SERIES 2016. [DOI: 10.1007/978-3-319-24735-9_7] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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17
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Ziobro R, Juszczak L, Witczak M, Korus J. Non-gluten proteins as structure forming agents in gluten free bread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:571-80. [PMID: 26787976 PMCID: PMC4711467 DOI: 10.1007/s13197-015-2043-5] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/01/2015] [Accepted: 09/16/2015] [Indexed: 12/22/2022]
Abstract
The study aimed to evaluate the effects of selected protein isolates and concentrates on quality and staling of gluten-free bread, in the absence of other structure-forming agents such as guar gum and pectin. The applied preparations included albumin, collagen, pea, lupine and soy. Their addition had various effects on rheological properties of the dough and volume of the bread. Volumes of the loaves baked with soy and pea protein were smaller, while those with albumin significantly larger than control. Presence of non-gluten protein caused changes in crumb structure (higher porosity, decrease in cell density, higher number of pores with a diameter above 5 mm) and its color, which was usually darker than of unsupplemented starch-based bread. The least consumer's acceptance was found for bread baked with soy protein. The presence of pea and lupine preparations improved sensory parameters of the final product, providing more acceptable color and smell in comparison to control, while soy caused a decrease of all analyzed consumer's scores. The addition of protein caused an increase in bread hardness and in enthalpy of retrograded amylopectin, during bread storage.
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Affiliation(s)
- Rafał Ziobro
- />Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122 Str., 30-149, Kraków, Poland
| | - Lesław Juszczak
- />Department of Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122 Str., 30-149, Kraków, Poland
| | - Mariusz Witczak
- />Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122 Str., 30-149, Kraków, Poland
| | - Jarosław Korus
- />Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122 Str., 30-149, Kraków, Poland
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18
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van der Goot AJ, Pelgrom PJ, Berghout JA, Geerts ME, Jankowiak L, Hardt NA, Keijer J, Schutyser MA, Nikiforidis CV, Boom RM. Concepts for further sustainable production of foods. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.07.010] [Citation(s) in RCA: 140] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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19
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Aprodu I, Banu I. Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0167-z] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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20
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Effects of HPMC (Hydroxypropyl methylcellulose) on oil uptake and texture of gluten-free soy donut. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.03.039] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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21
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22
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Capriles VD, Arêas JAG. Novel Approaches in Gluten-Free Breadmaking: Interface between Food Science, Nutrition, and Health. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12091] [Citation(s) in RCA: 156] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Vanessa D. Capriles
- Dept. de Biociências; campus Baixada Santista; Univ. Federal de São Paulo; Rua Silva Jardim, 136, CEP 11015-020 Santos-SP Brazil
| | - José Alfredo G. Arêas
- Dept. de Nutrição; Faculdade de Saúde Pública; Univ. de São Paulo; Avenida Doutor Arnaldo, 715, CEP 01246-904 São Paulo-SP Brazil
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Deora NS, Deswal A, Mishra HN. Functionality of alternative protein in gluten-free product development. FOOD SCI TECHNOL INT 2014; 21:364-79. [PMID: 26048849 DOI: 10.1177/1082013214538984] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2014] [Accepted: 05/14/2014] [Indexed: 12/27/2022]
Abstract
Celiac disease is an immune-mediated disease triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley, and other closely related cereal grains. The current treatment for celiac disease is life-long adherence to a strict gluten-exclusion diet. The replacement of gluten presents a significant technological challenge, as it is an essential structure-building protein, which is necessary for formulating high-quality baked goods. A major limitation in the production of gluten-free products is the lack of protein functionality in non-wheat cereals. Additionally, commercial gluten-free mixes usually contain only carbohydrates, which may significantly limit the amount of protein in the diet. In the recent past, various approaches are attempted to incorporate protein-based ingredients and to modify the functional properties for gluten-free product development. This review aims to the highlight functionality of the alternative protein-based ingredients, which can be utilized for gluten-free product development both functionally as well as nutritionally.
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Affiliation(s)
- Navneet Singh Deora
- Agricultural & Food Engineering Department, IIT Kharagpur, West Bengal, India
| | - Aastha Deswal
- Agricultural & Food Engineering Department, IIT Kharagpur, West Bengal, India
| | - Hari Niwas Mishra
- Agricultural & Food Engineering Department, IIT Kharagpur, West Bengal, India
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24
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Gilissen LJ, van der Meer IM, Smulders MJ. Reducing the incidence of allergy and intolerance to cereals. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.01.005] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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25
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O'Shea N, Arendt E, Gallagher E. State of the Art in Gluten-Free Research. J Food Sci 2014; 79:R1067-76. [DOI: 10.1111/1750-3841.12479] [Citation(s) in RCA: 73] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2013] [Accepted: 03/19/2014] [Indexed: 11/29/2022]
Affiliation(s)
- Norah O'Shea
- Food Chemistry and Technology Dept; Teagasc Food Research Centre; Ashtown Dublin 15 Ireland
- Dept. of Food and Nutritional Sciences; Natl. Univ. of Ireland; Cork Ireland
| | - Elke Arendt
- Dept. of Food and Nutritional Sciences; Natl. Univ. of Ireland; Cork Ireland
| | - Eimear Gallagher
- Food Chemistry and Technology Dept; Teagasc Food Research Centre; Ashtown Dublin 15 Ireland
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26
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Dar YL. Advances and Ongoing Challenges in the Development of Gluten-free Baked Goods. CEREAL FOOD WORLD 2013. [DOI: 10.1094/cfw-58-6-0298] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Y. L. Dar
- Ingredion Incorporated, Rua Paula Bueno, 2935, Mogi Guaçu, Brasil, 13841-010.Tel: 55 19 3851 9098; Cell: 55 19 998 612 395
- Ingredion Inc., Mogi Guaçu, Brasil
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27
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Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.01.006] [Citation(s) in RCA: 134] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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28
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de Morais EC, Cruz AG, Bolini HMA. Gluten-free bread: multiple time-intensity analysis, physical characterisation and acceptance test. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Elisa Carvalho de Morais
- Faculty of Food Engineering; University of Campinas, Cidade Universitária Zeferino Vaz; Campinas; CEP: 13083-862; São Paulo; Brazil
| | - Adriano Gomez Cruz
- Faculty of Food Engineering; University of Campinas, Cidade Universitária Zeferino Vaz; Campinas; CEP: 13083-862; São Paulo; Brazil
| | - Helena Maria Andre Bolini
- Faculty of Food Engineering; University of Campinas, Cidade Universitária Zeferino Vaz; Campinas; CEP: 13083-862; São Paulo; Brazil
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