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Sarabandi K, Dashipour A, Akbarbaglu Z, Peighambardoust SH, Ayaseh A, Kafil HS, Jafari SM, Mousavi Khaneghah A. Incorporation of spray-dried encapsulated bioactive peptides from coconut ( Cocos nucifera L.) meal by-product in bread formulation. Food Sci Nutr 2024; 12:4723-4734. [PMID: 39055222 PMCID: PMC11266913 DOI: 10.1002/fsn3.4120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 03/01/2024] [Accepted: 03/12/2024] [Indexed: 07/27/2024] Open
Abstract
This study aimed to stabilize and mask the bitterness of peptides obtained from the enzymatic hydrolysis of coconut-meal protein with maltodextrin (MD) and maltodextrin-pectin (MD-P) as carriers via spray-drying. Essential (~35%), hydrophobic (~32%), antioxidant (~15%), and bitter (~45%) amino acids comprised a significant fraction of the peptide composition (with a degree of hydrolysis of 33%). The results indicated that the peptide's production efficiency, physical and functional properties, and hygroscopicity improved after spray-drying. Morphological features of free peptides (fragile and porous structures), spray-dried with MD (wrinkled with indented structures), and MD-P combination (relatively spherical particles with smooth surfaces) were influenced by the process type and feed composition. Adding free and microencapsulated peptides to the bread formula (2% W/W) caused changes in moisture content (35%-43%), water activity (0.89-0.94), textural properties (1-1.6 N), specific volume (5.5-6 cm3/g), porosity (18%-27%), and color indices of the fortified product. MD-P encapsulated peptides in bread fortification resulted in thermal stability and increased antioxidant activity (DPPH and ABTS+ radical scavenging: 4.5%-39.4% and 31.6%-46.8%, respectively). MD-P (as a carrier) could maintain sensory characteristics and mask the bitterness of peptides in the fortified bread. The results of this research can be used to produce functional food and diet formulations.
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Affiliation(s)
| | - Alireaza Dashipour
- Department of Food Science & Technology, School of MedicineZahedan University of Medical SciencesZahedanIran
- Cellular and Molecular Research CenterResearch Institute of Cellular and Molecular Sciences in Infectious Diseases, Zahedan University of Medical SciencesZahedanIran
| | - Zahra Akbarbaglu
- Department of Food ScienceCollege of Agriculture, University of TabrizTabrizIran
| | | | - Ali Ayaseh
- Department of Food ScienceCollege of Agriculture, University of TabrizTabrizIran
| | - Hossein Samadi Kafil
- Drug Applied Research Center, Faculty of MedicineTabriz University of Medical SciencesTabrizIran
| | - Seid Mahdi Jafari
- Department of Food Materials & Process Design EngineeringGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical EducationTehranIran
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Slavu (Ursu) MG, Banu I, Milea AȘ, Aprodu I, Enachi E, Cotârleț M, Râpeanu G, Stănciuc N. Designing gluten‐free, anthocyanins‐enriched cookies on scientific basis. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15457] [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)
- Mioara Gabriela Slavu (Ursu)
- Faculty of Food Science and Engineering Dunarea de Jos University of Galati 111 Domnească Street Galați 800201 Romania
| | - Iuliana Banu
- Faculty of Food Science and Engineering Dunarea de Jos University of Galati 111 Domnească Street Galați 800201 Romania
| | - Adelina Ștefania Milea
- Faculty of Food Science and Engineering Dunarea de Jos University of Galati 111 Domnească Street Galați 800201 Romania
| | - Iuliana Aprodu
- Faculty of Food Science and Engineering Dunarea de Jos University of Galati 111 Domnească Street Galați 800201 Romania
| | - Elena Enachi
- Faculty of Food Science and Engineering Dunarea de Jos University of Galati 111 Domnească Street Galați 800201 Romania
| | - Mihaela Cotârleț
- Faculty of Food Science and Engineering Dunarea de Jos University of Galati 111 Domnească Street Galați 800201 Romania
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering Dunarea de Jos University of Galati 111 Domnească Street Galați 800201 Romania
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering Dunarea de Jos University of Galati 111 Domnească Street Galați 800201 Romania
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3
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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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Hu L, Yang Y, Chen F, Fan J, Wang B, Fu Y, Bian X, Yu D, Wu N, Shi Y, Zhang X, Zhang N. Soybean protein isolate‐rice starch interactions during the simulated gluten‐free rice bread making process. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15494] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Liang‐shu Hu
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Yang Yang
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Feng‐lian Chen
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Jing Fan
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Bing Wang
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Yu Fu
- College of Food Science Southwest University Chongqing 400715 China
| | - Xin Bian
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - De‐hui Yu
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Na Wu
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Yan‐guo Shi
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Xiu‐min Zhang
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
- Beijing Academy of Food Sciences Beijing 100068 China
| | - Na Zhang
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
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5
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Soybean by-products and modified cassava starch for improving alveolar structure and quality characteristics of gluten-free bread. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03725-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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6
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Aprodu I, Banu I. Effect of starch and dairy proteins on the gluten free bread formulation based on quinoa. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00826-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Optimizing the Processing Factor and Formulation of Oat-Based Cookie Dough for Enhancement in Stickiness and Moisture Content Using Response Surface Methodology and Superimposition. Processes (Basel) 2020. [DOI: 10.3390/pr8070797] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Despite the utilization of dusting flour and oil to reduce dough stickiness during the production process in food industry, they do not effectively help in eliminating the problem. Stickiness remains the bane of the production of bakery and confectionery products, including cookies. In addition, the high moisture content of cookie dough is unduly important to obtain a high breaking and compression strengths (cookies with high breaking tolerance). This study was conducted in light of insufficient research hitherto undertaken on the utilization of response surface methodology and superimposition to enhance the stickiness and moisture content of quick oat-based cookie dough. The study aims at optimizating, validating and superimposing the best combination of factors, to produce the lowest stickiness and highest moisture content in cookie dough. In addition, the effect of flour content and resting time on the stickiness and moisture content of cookie dough was also investigated, and microstructure analysis conducted. The central composite design (CCD) technique was employed and 39 runs were generated by CCD based on two factors with five levels, which comprised flour content (50, 55, 60, 65, and 70%), resting time (10, 20, 30, 40, and 50 min) and three replications. Results from ANOVA showed that all factors were statistically significant at p < 0.05. Flour content between 56% and 62%, and resting time within 27 and 50 min, resulted in dough with high stickiness. High-region moisture content was observed for flour content between 60% and 70%, and within 10 and 15 min of resting time. The optimized values for flour content (V1) = 67% and resting time (V2) = 10 min. The predicted model (regression coefficient model) was found to be accurate in predicting the optimum value of factors. The experimental validation showed the average relative deviation for stickiness and moisture content was 8.54% and 1.44%, respectively. The superimposition of the contour plots was successfully developed to identify the optimum region for the lowest stickiness and highest moisture content which were at 67–70% flour content and 10–15 min resting time.
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Coşkun Ö, Pehlivanoğlu H, Gülseren İ. Pilot scale assessment for seed protein enrichment of gluten‐free breads at varying water content levels and after protein modification treatments. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14512] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Özgenur Coşkun
- Department of Food Engineering İstanbul Sabahattin Zaim University (İZÜ) İstanbul Turkey
- Department of Food Science Aarhus University Aarhus N Denmark
| | - Halime Pehlivanoğlu
- Faculty of Veterinary Sciences Department of Food Hygiene and Technology Tekirdağ Namık Kemal University (NKÜ) Tekirdağ Turkey
| | - İbrahim Gülseren
- Department of Food Engineering İstanbul Sabahattin Zaim University (İZÜ) İstanbul Turkey
- İZÜ Food and Agricultural Research Center (GTAUM) İstanbul Turkey
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9
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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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10
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Functional and nutritional replacement of gluten in gluten-free yeast-leavened breads by using β-conglycinin concentrate extracted from soybean flour. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.021] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Song X, Perez-Cueto FJA, Bredie WLP. Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older Adults. Nutrients 2018; 10:E1006. [PMID: 30071689 PMCID: PMC6116038 DOI: 10.3390/nu10081006] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2018] [Revised: 07/26/2018] [Accepted: 07/30/2018] [Indexed: 12/24/2022] Open
Abstract
To promote healthy aging and minimize age-related loss of muscle mass and strength, adequate protein intake throughout the day is needed. Developing and commercializing protein-enriched foods holds great potential to help fulfill the nutritional demands of older consumers. However, innovation of appealing protein-enriched products is a challenging task since protein-enrichment often leads to reduced food palatability. In this study, rye bread and cream cheese prototypes fortified by whey protein hydrolysate (WPH), whey protein isolate (WPI), and/or soy protein isolate (SPI) were developed. Both sensory properties and consumer liking of prototypes were evaluated. Results showed that different proteins had various effects on the sensory characters of rye bread and cream cheese. The taste and texture modification strategies had positive effects in counteracting negative sensory changes caused by protein-enrichment. Consumers preferred 7% WPH and 4% WPH + 4% SPI-enriched breads with taste and texture modified. Sour taste and dry texture had considerable effects on consumer liking of rye bread. Addition of WPI and butter enhanced the flavor of cream cheese and increased consumer acceptance. Protein-enrichment doubled the protein content in the most liked prototypes, which have the potential to be incorporated into older consumers' diets and improve their protein intake substantially.
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Affiliation(s)
- Xiao Song
- FOOD Design and Consumer Behavior, Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark.
| | - Federico J A Perez-Cueto
- FOOD Design and Consumer Behavior, Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark.
| | - Wender L P Bredie
- FOOD Design and Consumer Behavior, Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark.
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12
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Assessing Influence of Protein Source on Characteristics of Gluten-Free Breads Optimising their Hydration Level. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2135-0] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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13
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Espinosa-Ramírez J, Garzon R, Serna-Saldivar SO, Rosell CM. Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads. Food Res Int 2018; 106:64-70. [PMID: 29579970 DOI: 10.1016/j.foodres.2017.12.055] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2017] [Revised: 12/16/2017] [Accepted: 12/19/2017] [Indexed: 12/22/2022]
Abstract
Fractionation of soy proteins has proved to produce protein concentrates with viscoelastic properties. In the present study, a β-conglycinin concentrate (βCC) obtained by a pH fractionation of soy flour was tested as structuring agent in gluten-free yeast-leavened bread model. A lean formulation with βCC and corn starch was used to produce gluten-free breads with two hydration conditions and three levels of protein (5%, 10% and 15%). Vital gluten was used to compare the functionality of βCC protein and its performance for breadmaking. Breads were characterized in moisture, color, textural parameters and image analysis. βCC presented lower hydration properties and higher emulsifying activity compared to vital gluten. Blends βCC:starch had higher water binding capacity compared to vital gluten blends. The hydration conditions tested affected the moisture, color and cell density of breads. Breads produced with βCC presented higher 2D area and height and presented higher crumb softness and cohesiveness, and did not present significant differences in springiness and resilience compared to vital gluten breads. The image analysis of crumbs showed higher cell density but lower porosity and mean cell areas in βCC breads. Thus, βCC proved to have potential as a structuring agent in gluten-free breads.
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Affiliation(s)
- Johanan Espinosa-Ramírez
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino, 7, Paterna 46980, Valencia, Spain; Centro de Investigacion y Desarrollo de Proteinas (CIDPRO) and Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N. L., Mexico
| | - Raquel Garzon
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino, 7, Paterna 46980, Valencia, Spain
| | - Sergio O Serna-Saldivar
- Centro de Investigacion y Desarrollo de Proteinas (CIDPRO) and Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N. L., Mexico
| | - Cristina M Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino, 7, Paterna 46980, Valencia, Spain.
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Srikanlaya C, Therdthai N, Ritthiruangdej P, Zhou W. Effect of hydroxypropyl methylcellulose, whey protein concentrate and soy protein isolate enrichment on characteristics of gluten-free rice dough and bread. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13761] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Chonnikarn Srikanlaya
- Department of Product Development; Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand
| | - Nantawan Therdthai
- Department of Product Development; Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand
| | - Pitiporn Ritthiruangdej
- Department of Product Development; Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand
| | - Weibiao Zhou
- Food Science and Technology Programme; Department of Chemistry; National University of Singapore; 3 Science Drive 3 Singapore 117543 Singapore
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Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs. Carbohydr Polym 2017; 176:345-355. [PMID: 28927617 DOI: 10.1016/j.carbpol.2017.08.025] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2017] [Revised: 07/24/2017] [Accepted: 08/03/2017] [Indexed: 01/26/2023]
Abstract
We investigated the effect of wheat (WS), corn (CS), tapioca (TS), sweet potato (SS) and potato (PS) starches on the rheological properties of starch-hydroxypropylmethylcellulose (HPMC) model doughs. Significant differences were found among model doughs made with different starches in terms of water absorption, development time, and strength. The PS-HPMC dough presented higher maximum creep compliance, followed successively by SS-, TS-, CS-, and WS-HPMC doughs, and the same order was found for the degree of dependence of G' on frequency sweep, suggesting that the resistance to deformation depends on network structure stability. More water distributed between hydration sites of HPMC and starch surface, leading to more hydrogen bonds and the formation of stable network. In conclusion, the rheological properties of model doughs are largely due to variation in structural and physicochemical properties of different starches, as well as varying interactions between different starches and HPMC.
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Pătraşcu L, Banu I, Vasilean I, Aprodu I. Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour. FOOD SCI TECHNOL INT 2016; 23:142-155. [DOI: 10.1177/1082013216665722] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effect of protein addition on the rheological, thermo-mechanical and baking properties of wholegrain rice flour was investigated. Gluten, powdered eggs and soy protein concentrate were first analyzed in terms of rheological properties, alone and in admixture with rice flour. The temperature ramp tests showed clear differences in the rheological behavior of the batters supplemented with different proteins. The highest thermal stability was observed in case of soy protein samples. Frequency sweep tests indicated significant improvements of the rheological properties of rice flour supplemented with 15% gluten or soy proteins. The thermo-mechanical tests showed that, due to the high fat contents and low level of free water, the dough samples containing powdered eggs exhibited the highest stability. Addition of gluten resulted in a significant decrease of the dough development time, whereas samples with powdered eggs and soy proteins were more difficult to hydrate. The incorporation of proteins into the rice flour-based dough formulations significantly affected starch behavior by decreasing the peak consistency values. Concerning the quality of the rice flour-based breads, soy protein addition resulted in lighter crumb color and increased texture attributes, samples with gluten had better resilience and adhesiveness, whereas breads with egg protein were less brittle.
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Affiliation(s)
- Livia Pătraşcu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Iuliana Banu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Ina Vasilean
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Iuliana Aprodu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
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