Selection and incorporation of hydrocolloid for gluten-free leavened millet breads and optimization of the baking process thereof

Force and power requirement for development of cumin harvester: a dynamic approach

An experimental setup was developed for simulating the field conditions to determine the force and power required for cutting cumin crops in dynamic conditions. The effect of cutter bar speeds, forward speeds, and blade type on cutting force and power requirement for cutting cumin were also studied. Experiments were carried out at three levels: cutter bar speeds, forward speeds, and blade type. The results showed that all the factors significantly affected cutting force. The cutting force followed a decreasing trend with the increase in cutter bar speed. Whereas it followed an increasing trend with the increase in forward speed. The maximum cutting force for all three blades was observed at a cutter bar speed of 2.00 strokes.s-1 and forward speed of 0.46 m.s-1. The idle power and actual power required for cutting the cumin crop were also determined based on the cutting force. The results obtained were validated by the power drawn from the power source while operating the cutter bar blades. The R2 values for Blade-B1, Blade-B2, and Blade-B3 were 0.90, 0.82, and 0.88, respectively. The cutting force was primarily affected by the cutter bar speed, resulting in PCR values of 74.20%, 82.32%, and 81.75% for Blade-B1, Blade-B2, and Blade-B3, respectively, followed by the forward speed, which also had an impact on PCR values of 16.60%, 15.27%, and 18.25% for Blade-B1, Blade-B2, and Blade-B3, respectively. The cutting force for Blade-B1, Blade-B2, and Blade-B3 varied from 15.96 to 58.97 N, 21.08 to 76.64 N, and 30.22 to 85.31, respectively, for the selected range of cutter bar speed and forward speed. Blade-B1 had 18 and 30% less power consumption than Blade-B2 and Blade-B3, respectively.

Application of sourdough in gluten-free bakery products

ABSTRACTSIn recent years, the demand for gluten-free (GF) bakery products has grown rapidly due to the remarkable rising number of celiac patients and the increasing health awareness of GF products. However, GF products generally suffer from defects such as poor sensorial level, low nutritional value, high prices and short shelf life. Sourdough is the important starter culture applied in bakery field, and it has been proven to be ideal for enhancing the overall quality of bakery products. This review aims to systematically reviewed the application of sourdough in GF bakery products and its improvement to GF bakery products in terms of texture, shelf life, nutrition and flavor. Its positive effects derive from the complex metabolic activities of sourdough microorganisms, such as acidification, proteolysis, production of exopolysaccharides (EPS), activation of endogenous enzymes, and production of antibacterial substances. Finally, researchers are encouraged to expand the use of sourdough in GF bakery products to increase the variety of GF products. And the technical and nutritional potential of sourdough should be developed more widely.

A review of gluten detoxification in wheat for food applications: approaches, mechanisms, and implications

With the improved knowledge of gluten-related disorders, especially celiac disease (CD), the market of gluten-free food is growing. However, the current gluten-free diet still presents challenges in terms of nutrition, acceptability, and cost due to the absence of gluten. It is important to note that gluten-related allergies or sensitivities have different underlying causes. And individuals with mild non-celiac gluten disorder symptoms may not necessarily require the same gluten-free treatments. Scientists are actively seeking alternative solutions for these consumers. This review delves into the various strategies employed by researchers for detoxifying gluten or modifying its main protein, gliadin, including genetic treatment, transamidation and deamidation, hydrolysis, and microbial treatments. The mechanisms, constraints of these techniques, their current utilization in food items, as well as their implications for gluten-related disorders, are discussed in detail. Although there is still a gap in the application of these methods as alternative solutions in the real market, the summary provided by our review could be beneficial for peers in enriching their basic ideas and developing more applicable solutions for wheat gluten detoxification.

Production and application of xanthan gum-prospects in the dairy and plant-based milk food industry: a review

Xanthan gum (XG) is an important industrial microbial exopolysaccharide. It has found applications in various industries, such as pharmaceuticals, cosmetics, paints and coatings, and wastewater treatment, but especially in the food industry. The thickening and stabilizing properties of XG make it a valuable ingredient in many food products. This review presents a comprehensive overview of the various potential applications of this versatile ingredient in the food industry. Especially in the plant-based food industries due to current interest of consumers in cheaper protein sources and health purposes. However, challenges and opportunities also exist, and this review aims to identify and explore these issues in greater detail. Overall, this article represents a valuable contribution to the scientific understanding of XG and its potential applications in the food industry.

Mucilage polysaccharide as a plant secretion: Potential trends in food and biomedical applications

Current trends are shifting away from using synthetic compounds in favor of discovering new natural component sources that will allow them to create goods that are healthful, environmentally friendly, sustainable, and profitable. The food industry, in light of these trends, has opted to look for safe natural ingredients that will allow the production of low-fat, artificial-additive-free, gluten-free, prebiotic, and fortified foods. Similarly, the pharmaceutical and medical industries have attempted to apply natural ingredients to address the challenges related to biomaterials more efficiently than synthetic ingredients. Against this background, plant mucilage has proven to be a polysaccharide with excellent health features and technological properties, useful for both food and biomedical applications. Many studies have shown that its inclusion in different food matrices improves the quality of the products obtained under appropriate reformulations. At the same time, plant mucilage has been indicated to be a very interesting matrix in biomedical field especially tissue engineering applications since it has been emerged to favor tissue regeneration with its highly biocompatible structure. This concise review discusses the most recent advances of the applications of plant mucilage in different foods as well as its recent use in biomedical field. In this context, firstly, a general definition of mucilage was made and information about plant-based mucilage, which is frequently used, about the plant parts they are found in, their content and how they are obtained are presented. Then, the use of mucilage in the food industry including bakery products, meat emulsions, fermented dairy products, ice cream, and other foods is presented with case studies. Afterwards, the use of plant mucilage in the biomedical field, which has attracted attention in recent years, especially in applications with tissue engineering approach such as scaffolds for tissue regeneration, wound dressings, drug delivery systems and pharmaceutical industry was evaluated.

Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties

Proso millet is a nutritious, sustainable, and gluten free food which is currently underutilized. They can be incorporated into the grain industry and provide much needed healthy alternatives. Efficient grinding method should be adopted for easy incorporation. This study aimed to investigate the effect of three different methods of grinding namely, roller milling (RM), pin milling (PM), and hammer milling (HM) on proso millet flour rheology and baking properties for food application. The milling flow sheet was developed toward the production of the quality whole grain flour. The particle size distribution of all the flours showed bi-modal distribution except for the RM flour. The PM produced the flour with the finest particles with geometric mean diameter of 82 μm. The study also revealed that starch damage in the PM flour (4.64%) was higher than RM (2.46%) and HM flour (2.51%). The nutritional composition was not significantly affected by different grinding methods. Pasting properties of the flour were also affected by the grinding method applied. Rapid Visco Analysis profile showed pin mill flour to have a higher peak viscosity (PV) (2,295 cP) compared to HM (2,065 cP) and RM flour (2,130 cP). Finally, this study demonstrated that the production of bread from proso millet flour with desirable quality and texture is possible. The grinding method did not affect the specific volume of bread loaves and C-cell characteristics. The specific volume of the breads ranged from 2.40 to 2.52 cm³ /g. This study will help in promoting and producing value-added proso millet food products with enhanced nutritional quality.

Okra (Abelmoschus esculentus) Powder Production and Application in Gluten-Free Bread: Effect of Particle Size

Okra (Abelmoschus esculentus) has interesting nutritional and technological properties and is naturally gluten-free (GF). This study investigated the physicochemical properties of okra powder obtained by a low-temperature drying process and its impact on GF bread. Its potential synergy with other hydrocolloids (i.e., hydroxypropylmethylcellulose (HPMC) and Psyllium fibre (Psy)) was also studied. As the importance of powder particle size in food design is well known, whole okra powder (WOP; ≤ 1000 µm) and fine okra powder (FOP; ≤ 250 µm) were produced. Compared to the standard formulation, WOP and FOP doughs required less water to reach the desired dough consistency (200 ± 20 Brabender unit) and generally showed higher stability during mixing. Dough development was affected by HPMC more than okra powder particle size. Breads containing WOP or FOP in combination with HPMC exhibited high specific volume and soft texture, while the combination with Psy resulted in a less-developed, harder and darker bread. The combination with HPMC also guaranteed a longer shelf-life, regardless of okra powder particle size. These results may prove useful for the agri-food industry, as they demonstrate that okra can be used as an innovative natural hydrocolloid.

The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving bread texture, appearance and stability. Hydrocolloids addition increases viscosity and incorporation of air into the GF dough/batter. Besides their advantages for the technological properties of the GF bread, hydrocolloids addition may impact the glycemic index (GI) of the final product, thus answering the demand of people requiring products with low GI. This review deals with the application of hydrocolloids in GF bread and pasta with a focus on their effect on dough rheology, bread hardness, specific volume, staling and GI.

Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread

Protein hydrolysates (PH) with a degree of hydrolysis (DH) of 5%, 10%, and 13% from two varieties of peanut were prepared using two commercial enzymes, Alcalase and Flavourzyme. The content of essential amino acids (30,290 mg/100 g) and hydrophobic amino acids (34,067 mg/100 g) of the peanut variety Kalasin 2 (KAC431) protein was higher than that of a common variety, Kalasin 1 (KAC1) (p < 0.05). The protein molecular weight distributions of the two varieties of peanut detected by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) were similar, ranging from 15 to 75 kDa, with a major protein band at 50–75 kDa. The antioxidant and functional properties of derived PHs were influenced by DH. Although the foaming ability of protein was improved by DH5%, it was obviously decreased upon increasing DH further. The best emulsifying properties were observed in PH with DH5% (p < 0.05). The incorporation of PH with a small DH, especially when produced using Flavourzyme, had a highly positive impact on the specific volume and relative elasticity of gluten-free bread. The effect of PHs on bread quality was highly correlated with their functional properties. This study suggests that partially enzymatically modified proteins are suitable for incorporation in food products such as bread and other gluten-free products.