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Delarca Ruiz F, Aleman RS, Kazemzadeh Pournaki S, Sarmiento Madrid M, Muela A, Mendoza Y, Marcia Fuentes J, Prinyawiwatkul W, King JM. Development of Gluten-Free Bread Using Teosinte ( Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour. Foods 2023; 12:foods12112132. [PMID: 37297377 DOI: 10.3390/foods12112132] [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: 05/03/2023] [Revised: 05/22/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
Gluten-free bread is an important product that is under development using different sources, such as rice and starchy plants. Teosinte seeds are utilized by ethnic groups in Honduras to produce gluten-free flour to prepare traditional baked goods and beverages. The quality of gluten-free products could vary depending on flour properties, such as amylose content, particle size, and water absorption capacity. A good strategy for developing baked goods is to mix different cereal grain sources to optimize their physicochemical properties. As a result, the current study aimed to develop bread from novel flours including teosinte (TF), high-protein brown rice (BRF), and high-protein white rice (WRF). Breads were analyzed for hardness, specific volume, and color utilizing a Simplex-Centroid mixture design coupled with the desirability function. Pasting, and rheological characteristics of the flours, were also analyzed. For flour characteristics, TF addition to BRF or WRF decreased the peak, trough, breakdown, setback, and final viscosities, which would result in a more stable bread and decrease the flow index of rice flour dispersions. BRF and WRF had similar pasting properties, except that BRF had a lower breakdown viscosity. For bread characteristics, TF addition to BRF or WRF increased the specific volume and hardness of the bread compared to rice flour alone. L* of the crust and crumb a* values were increased with greater TF in the mixture, whereas TF decreased the crust a*and b* values and crumb L* values when mixed with BRF or WRF compared to rice flours alone. WRF and BRF were similar in crumb color (L* and a*), except that BRF had greater crumb yellowness (b*). Teosinte flour can be used in combination with rice flour to produce bread with good quality.
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Affiliation(s)
- Franklin Delarca Ruiz
- Faculty of Technological Sciences, Universidad Nacional de Agricultura, Catacamas 16201, Honduras
| | - Ricardo S Aleman
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA
| | | | | | - Andrea Muela
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA
| | - Yeimi Mendoza
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA
| | - Jhunior Marcia Fuentes
- Faculty of Technological Sciences, Universidad Nacional de Agricultura, Catacamas 16201, Honduras
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA
| | - Joan M King
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA
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2
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Kaur S, Kumar K, Singh L, Sharanagat VS, Nema PK, Mishra V, Bhushan B. Gluten-free grains: Importance, processing and its effect on quality of gluten-free products. Crit Rev Food Sci Nutr 2022; 64:1988-2015. [PMID: 36094456 DOI: 10.1080/10408398.2022.2119933] [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] [Indexed: 11/03/2022]
Abstract
Gluten-enteropathy affects a significant number of people, making gluten a major concern in the food industry. With medical advancements, the diagnosis of allergies is becoming easier, and people who are allergic to gluten are recommended a complete gluten-free diet. Since wheat provides a major part of the energy and nutrition in the diet, its elimination affects nutrition intake of allergic population. Food scientists are working to formulate products using protein-rich gluten-free grains with quality attributes at par with gluten-containing products. Focused research has been done to provide nutrition and a variety of food to people suffering from gluten-related disorders. Efforts are being made to remove the gluten from the wheat and other gluten-containing grains, while applying different processing/treatments to enhance the properties of gluten-free grains. Hence, the present review summarizes the importance, processing, and products of different gluten-free grains. It also highlights the digestibility of gluten-free grains with clinical trials and gluten elimination strategies for gluten-containing grains.
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Affiliation(s)
- Samandeep Kaur
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Kshitiz Kumar
- Department of Food Processing Technology, A. D. Patel Institute of Technology, Anand, Gujarat, India
| | - Lochan Singh
- Contract Research Organization, NIFTEM, Sonepat, Haryana, India
| | - Vijay Singh Sharanagat
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Prabhat K Nema
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Vijendra Mishra
- Department of Basics and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Bharat Bhushan
- Department of Basics and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
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3
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Kaur S, Sachdev PA, Singh A, Surasani VKR. Utilisation of
Kinnow
peel as a functional ingredient in bread: Physicochemical, functional, textural and sensory attributes. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
- Simranjeet Kaur
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India
| | - Poonam Aggarwal Sachdev
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India
| | - Arashdeep Singh
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India
| | - Vijay Kumar Reddy Surasani
- Department of Harvest and Post Harvest Technology Guru Angad Dev Veterinary and Animal Sciences University Ludhiana Punjab 141004 India
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4
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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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Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour. Foods 2021; 10:foods10071542. [PMID: 34359411 PMCID: PMC8304690 DOI: 10.3390/foods10071542] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 06/27/2021] [Accepted: 06/28/2021] [Indexed: 01/31/2023] Open
Abstract
Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%, 15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation of GBF into wheat flour led to a decrease of the water absorption value, dough consistency, baking strength, extensibility and improved tolerance for mixing, total gas production and α-amylase activity. Tan δ increased in a frequency-dependent manner for the samples with a GBF addition, whereas the G’ and G” decreased with the increased value of the temperature. According to the microscopic structures of the dough samples, a decrease of the starch area may be clearly seen for the samples with high levels of GBF addition in wheat flour. The bread evaluation showed that the specific volume, porosity and elasticity increased, whereas the firmness, gumminess and chewiness decreased up to a level of 15% GBF addition in wheat flour. The color parameters L*, a* and b* of the bread samples indicated a darkening effect of GBF on the crumb and crust. From the sensory point of view, the bread up to a 15% GBF addition was well-appreciated by the panelists. According to the data obtained, GBF could be recommended for use as an improver, especially up to a level of 15% addition in the bread-making industry.
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Santos FG, Aguiar EV, Braga ARC, Alencar NM, Rosell CM, Capriles VD. An integrated instrumental and sensory approach to describe the effects of chickpea flour, psyllium, and their combination at reducing gluten-free bread staling. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100659] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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7
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Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexes. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106487] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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8
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Santos FG, Aguiar EV, Centeno ACL, Rosell CM, Capriles VD. Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110025] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Haghighat‐Kharazi S, Reza Kasaai M, Milani JM, Khajeh K. Antistaling properties of encapsulated maltogenic amylase in gluten-free bread. Food Sci Nutr 2020; 8:5888-5897. [PMID: 33282240 PMCID: PMC7684602 DOI: 10.1002/fsn3.1865] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 08/12/2020] [Accepted: 08/13/2020] [Indexed: 11/26/2022] Open
Abstract
Staling of bakery products especially gluten-free products is a challenge on the development of these products. For retarding staling of gluten-free bread, maltogenic amylase (MAase) at concentrations of 8.2, 45, and 82 mg/ml was encapsulated into beeswax (BW) at 1%, 2.5%, and 4% levels. Results showed the treatment with 8.2 mg/ml MAase and 2.5% beeswax had the highest encapsulation efficiency (42.04%) and chosen for subsequent experiments. The size of encapsulated particles was 362.70 nm and had a zeta potential of -15.35 mV. Surface morphology of encapsulated MAase was almost spherical with layered appearance. The free and encapsulated MAase with the activity of 5.2 µmol/min were used in gluten-free batter and breads, respectively. In the rheological tests, batters containing free and encapsulated MAase showed lower cross over point than control batter (without enzyme or wall material) (59 and 53 Hz, respectively). Encapsulated MAase contained bread had darker crust, whiter and softer crumb, and more aerated structure in comparison with free MAase loaded one. Both breads containing MAase as free or encapsulated had higher moisture content and water activity in crust and crumb than control bread. However, bread with free MAase had softer crumb after four days of storage, and bread with encapsulated MAase had higher sensorial acceptability than other breads after 2 and 4 days of storage.
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Affiliation(s)
- Sepideh Haghighat‐Kharazi
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversityMazandaranIran
| | - Mohammad Reza Kasaai
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversityMazandaranIran
| | - Jafar Mohammadzadeh Milani
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversityMazandaranIran
| | - Khosro Khajeh
- Department of BiochemistryTarbiat Modares UniversityTehranIran
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10
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Qandashtant RA, Salehi EA, Sani AM, Sangatash MM, Safari O. INVESTIGATION ON QUALITY PROPERTIES OF TRADITIONAL BULK BREAD COVERED WITH PROBIOTICS AND SOYBEAN OIL EDIBLE COATING. ACTA ALIMENTARIA 2020. [DOI: 10.1556/066.2020.49.2.3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Probiotic food products are available at the supermarket commercially, but probiotic bakery products are much less in evidence. In the present study, methyl cellulose (2%), whey protein concentrate (2%), corn starch (1%), and soybean oil at 2, 4, and 6% were used for coating layer on the bulked bread surface, and then the quality properties were studied. The results showed that Lactobacillus rhamnosus GG, as probiotic component of the coating, immobilized in corn starch, whey protein, and methyl cellulose films had enhanced viability throughout shelf-life. The probiotics remained viable for 4 days, maintaining high viable cell number levels. Adding soybean oil at 6% concentration enhanced texture, sensory properties, and image index during storage.
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Affiliation(s)
- R. Amiri Qandashtant
- aDepartment of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan. Iran
| | - E. Ataye Salehi
- aDepartment of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan. Iran
| | - A. Mohamadi Sani
- aDepartment of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan. Iran
| | - M. Mehraban Sangatash
- bFood Quality and Safety Research Department, Food Science and Technology Research Institute, ACECR Khorasan Razavi Branch, Mashhad. Iran
| | - O. Safari
- cDepartment of Fishery, Faculty of Natural Resources and Environment, Ferdowsi University of Mashhad, Mashhad. Iran
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11
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Haghighat‐Kharazi S, Kasaai MR, Milani JM, Khajeh K. Optimization of encapsulation of maltogenic amylase into a mixture of maltodextrin and beeswax and its application in gluten‐free bread. J Texture Stud 2020; 51:631-641. [DOI: 10.1111/jtxs.12516] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 02/05/2020] [Accepted: 02/06/2020] [Indexed: 11/30/2022]
Affiliation(s)
- Sepideh Haghighat‐Kharazi
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources University Mazandaran Iran
| | - Mohammad Reza Kasaai
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources University Mazandaran Iran
| | - Jafar Mohammadzadeh Milani
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources University Mazandaran Iran
| | - Khosro Khajeh
- Department of BiochemistryTarbiat Modares University Tehran Iran
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12
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Haghighat-Kharazi S, Mohammadzadeh Milani J, Kasaai MR, Khajeh K. Use of encapsulated maltogenic amylase in malotodextrins with different formulations in making gluten-free breads. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.076] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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13
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Boukid F, Vittadini E, Lusuardi F, Ganino T, Carini E, Morreale F, Pellegrini N. Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.05.034] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Open
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14
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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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15
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A Review on the Gluten-Free Diet: Technological and Nutritional Challenges. Nutrients 2018; 10:nu10101410. [PMID: 30279384 PMCID: PMC6213115 DOI: 10.3390/nu10101410] [Citation(s) in RCA: 110] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2018] [Revised: 09/24/2018] [Accepted: 09/25/2018] [Indexed: 12/21/2022] Open
Abstract
Consumers, food manufacturers and health professionals are uniquely influenced by the growing popularity of the gluten-free diet. Consumer expectations have urged the food industry to continuously adjust and improve the formulations and processing techniques used in gluten-free product manufacturing. Health experts have been interested in the nutritional adequacy of the diet, as well as its effectiveness in managing gluten-related disorders and other conditions. In this review, we aim to provide a clear picture of the current motivations behind the use of gluten-free diets, as well as the technological and nutritional challenges of the diet as a whole. Alternative starches and flours, hydrocolloids, and fiber sources were found to play a complex role in mimicking the functional and sensory effects of gluten in gluten-free products. However, the quality of gluten-free alternatives is often still inferior to the gluten-containing products. Furthermore, the gluten-free diet has demonstrated benefits in managing some gluten-related disorders, though nutritional imbalances have been reported. As there is limited evidence supporting the use of the gluten-free diet beyond its role in managing gluten-related disorders, consumers are urged to be mindful of the sensorial limitations and nutritional inadequacies of the diet despite ongoing strategies to improve them.
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16
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Bread from wheat flour partially replaced by fermented chickpea flour: Optimizing the formulation and fuzzy analysis of sensory data. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.019] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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17
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Zuo S, Zhang R, Zhang Y, Liu Y, Wang J. Studies on the Physicochemical and Processing Properties of
Tremella fuciformis Powder. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2017-0288] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Tremella fuciformis is edible and medicinal food since ancient times in China. In this article, the physicochemical and processing properties of Tremella fuciformis powder (TFS) and synergistic interaction with Lotus seed powder (LTS) in aqueous solution were investigated. The elemental compositions of TFS were 1.71 % N, 47.21 % O, 40.35 % C, 6.25 % H and 0.20 % S. Aspartic and Glutamic acids were the major amino acids in TFS for taken about 0.91 % and 1.12 %. TFS dispersion couldn’t form a gel structure at all selected concentrations until the ratio of TFS: LTS was 1:1 at a total concentration of 36 mg/mL. The network strength of TFS/LTS dispersions increased with the total powder concentrations increased during continuous heating from 25°C to 70°C. Gluten, amorphous and crystalline regions, and amorphous starch were observed in mixtures TFS/LTS compared with TFS. TFS/LTS had a more concavo-convex microstructure than TFS due to starch gelatinization in LTS.
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Affiliation(s)
- Shurong Zuo
- School of Food Science and Engineering , Hefei University of Technology , Hefei 230009 , People’s Republic of China
| | - Ran Zhang
- School of Food Science and Engineering , Hefei University of Technology , Hefei 230009 , People’s Republic of China
| | - Yakun Zhang
- School of Food Science and Engineering , Hefei University of Technology , Hefei 230009 , People’s Republic of China
| | - Yong Liu
- School of Food Science and Engineering , Hefei University of Technology , Hefei 230009 , People’s Republic of China
| | - Junhui Wang
- School of Food Science and Engineering , Hefei University of Technology , Hefei 230009 , People’s Republic of China
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18
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Santos FG, Fratelli C, Muniz DG, Capriles VD. Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality. J Food Sci 2017; 83:188-197. [DOI: 10.1111/1750-3841.14009] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2017] [Accepted: 11/13/2017] [Indexed: 01/04/2023]
Affiliation(s)
- Fernanda G. Santos
- Dept. de Biociências, Campus Baixada Santista; Univ. Federal de São Paulo; Rua Silva Jardim, 136 CEP 11015-020 Santos - SP Brazil
| | - Camilly Fratelli
- Dept. de Biociências, Campus Baixada Santista; Univ. Federal de São Paulo; Rua Silva Jardim, 136 CEP 11015-020 Santos - SP Brazil
| | - Denise G. Muniz
- Dept. de Biociências, Campus Baixada Santista; Univ. Federal de São Paulo; Rua Silva Jardim, 136 CEP 11015-020 Santos - SP Brazil
| | - Vanessa D. Capriles
- Dept. de Biociências, Campus Baixada Santista; Univ. Federal de São Paulo; Rua Silva Jardim, 136 CEP 11015-020 Santos - SP Brazil
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19
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Effects of chemical composition and baking on in vitro digestibility of proteins in breads made from selected gluten-containing and gluten-free flours. Food Chem 2017; 233:514-524. [DOI: 10.1016/j.foodchem.2017.04.158] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2016] [Revised: 04/17/2017] [Accepted: 04/25/2017] [Indexed: 12/25/2022]
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