Chickpea protein has good emulsifying properties, which improve gluten-free bread volume. Tiger nut is a tuber with high lipid content of healthy fatty acid profile. Taking into account these ...characteristics, the effect of chickpea and tiger nut flours addition to gluten-free batters and breads in order to partially or totally replace emulsifier and/or shortening in gluten-free formulations has been studied. Four formulations were compared: corn starch; 7.8 g/100 g chickpea flour and corn starch; 8.6 g/100 g tiger nut flour and corn starch; 7.8 g/100 g chickpea flour + 8.6 g/100 g tiger nut flour and corn starch. The combination of three levels of shortening (5, 2.5 and 0 g/100 g) and three levels of emulsifier (2, 1 and 0 g/100 g) was evaluated in each basic formulation. Chickpea flour increased bread specific volume but tiger nut flour reduced it. When chickpea protein and emulsifier were added in the formulation, shortening increased G′and specific volume, and reduced initial crumb firmness. Bread elaborated with both chickpea and tiger nut flour maintained its baking characteristics (bake loss, specific volume, crust and crumb color and, crumb hardness) even when shortening and/or emulsifier were reduced or eliminated.
•Chickpea and tiger nut flours addition to gluten-free formulations was evaluated.•Reduction of emulsifier and shortening from gluten-free formulations was studied.•Emulsifier and shortening reduction was possible if both flours were present.
The effect of final baking in convection oven (FBC), microwave oven (FBM), and microwave oven with susceptor packaging material (FBMS) on partially baked (PB) frozen gluten‐free bread characteristics ...was investigated. Specific volume and crust color of loaves were measured at day 0. Bread moisture, water activity, and crumb and crust texture (at 15, 45, and 90 min after baking) were analyzed at day 0 and after 28 d of frozen storage (−18 °C). Volatile compounds from breads baked in convection oven or microwave oven with susceptor packaging material were also evaluated. Bread finally baked in convection oven or in microwave oven with susceptor packaging increased crust browning. Crumb and roll hardness increased with time after final baking (measured at 15, 45, 90 min) and after 28 d of frozen storage. Bread finally baked in microwave oven was the hardest, due to high water losses. At day 0, bread finally baked in convection oven had softer crumb than bread finally baked in microwave oven with susceptor packaging but, after 28 d of frozen storage, there were no differences between them. Moreover, FBC and FBMS rendered gluten‐free breads that could not be distinguished in a triangular test and had the same volatile compounds profile. In conclusion, FBMS could be an alternative to FBC.
The objective of this research was to study spontaneously fermented chestnut flour sourdough and to evaluate its effect in gluten-free bread based on corn starch and chestnut flour. Lactic acid ...bacteria and yeasts counts, pH and titratable acidity of chestnut flour sourdough were measured during 6 days of sourdough propagation. Chestnut flour sourdough fermented for 5 days with back-slopping every 24 h with 33 % of the ripe sourdough was selected to elaborate gluten-free bread. Control breads contained 15, 20 or 25 % of chestnut flour, and sourdough breads contained the same amount of chestnut flour added as chestnut flour sourdough. Chestnut flour sourdough improved bread specific volume, rendered breads with lighter crusts, reduced crumb hardness at day 0 and day 7 and reduced pH. However, chestnut flour sourdough had no effect on yeasts and molds growth during 7 days of bread storage and did not influence sensory characteristics perceived by consumers.
Near infrared spectroscopy (NIRS) has been used as a valuable tool for quality control in the food industry. The aim of the present study was to investigate the possibility of developing a NIRS ...calibration for gluten determination in flour and batter, suitable for the analysis of gluten-free food products. Reflectance data was used for calibration based on modified partial least squares (MPLS) regression. Independent prediction equations were developed for flour and for batter. Spectral models using mean spectra of two scans (average spectra), were compared with those using the two individual spectral data. The best model obtained for flour was using the average spectral data (R2 = 0.985; r2 = 0.967) and for batter samples was using the individual spectral data (R2 = 0.926; r2 = 0.825). It is concluded that the application of NIRS methodology can predict accurately the concentration of gluten content in flours and batters, but it should not be considered as a reliable method for determining gluten contamination in gluten-free products.
► NIRS has been used to detect low-level gluten content in flour and batter. ► NIRS can predict accurately gluten content in flour and batter. ► Detection of gluten presence in gluten-free products by NIRS may be less useful.
Tiger nut is a tuber used to produce tiger nut milk that yields a high quantity of solid waste, which can be dried and used as fiber source. The objective of this paper was to evaluate the quality of ...gluten-free bread formulated with different tiger nut-derived products in order to substitute soya flour (which is an allergen ingredient) and, at the same time, increase the use of tiger nut-derived products. Four gluten-free formulations based on corn starch and containing tiger nut milk, tiger nut milk by-product, tiger nut flour, or soya flour (as reference formulation) were studied. Tiger nut milk increased G′ of gluten-free batter and rendered breads with the softest crumb (502.46 g ± 102.05), the highest loaf-specific volume (3.35 cm3/g ± 0.25), and it was mostly preferred by consumers (61.02%). Breads elaborated with tiger nut flour had similar characteristics than soya flour breads (except in color and crumb structure). The addition of tiger nut milk by-product resulted in a hard (1047.64 g ± 145.74) and dark (L* = 70.02 ± 3.38) crumb bread, which was the least preferred by consumers. Results showed that tiger nut is a promising ingredient to formulate gluten-free baked products.
Los celíacos no toleran el gluten, la principal proteína presente en el trigo, el centeno y la cebada, que da a la masa las propiedades viscoelásticas necesarias para desarrollar produc-tos ...panificables de buena calidad. Su ausencia en pan sin gluten, resulta en pastas líquidas en lugar de masas, originando panes con una textura quebradiza, color pálido y, en general, una calidad pobre. Han sido numerosos los estudios realizados en los últimos años, proban-do potenciales nuevos ingredientes y complejas formulaciones que permitieran imitar la funcionalidad del gluten y desarrollar panes sin gluten lo más similares posibles a los de trigo.
En esta tesis se han estudiado la proteína unicelular, harinas de leguminosas y el suero de quesería, como potenciales fuentes proteicas para mejorar las características del pan sin gluten. Se realizaron pruebas preliminares para conseguir una formulación de pan sin gluten básica y optimizar su proceso de fabricación. En el primer estudio, se añadió proteína uni-celular a las formulaciones basadas en almidón, almidón-vegetal y harina, con el objetivo de aumentar el contenido proteico del pan. La inclusión de proteína unicelular causó una dis-minución de las pérdidas por cocción, un aumento de la dureza y el oscurecimiento del co-lor de la corteza y la miga. En un segundo estudio, se compararon cuatro harinas de legumi-nosas (harina de garbanzo, aislado de proteína de guisante, harina de germen de garrofín y harina de soja), con el objetivo de sustituir la harina de soja, debido a su alta alergenicidad. El pan elaborado con germen de garrofín presentó el menor volumen específico y la dureza más alta. Los panes de garbanzo mostraron las mejores características panarias y, en gene-ral, un buen perfil sensorial, aunque su sabor disminuyó la preferencia del consumidor. Tan-to la harina de garbanzo como el aislado de proteína de guisante podrían ser una alternativa prometedora a la harina de soja. En un tercer estudio se evaluó el efecto de la sustitución del agua y/o la harina de soja por suero líquido de quesería en pan sin gluten. La combinación de suero fresco o madurado y soja aumentó la viscoelasticidad de la masa y disminuyó el volumen específico del pan. Los panes preferidos por los consumidores fueron los elabora-dos con agua o suero madurado y sin soja, probablemente debido a su esponjosidad y color. En resumen, se han conseguido mejoras específicas en las características panarias y sensori-ales del pan sin gluten mediante la investigación de potenciales fuentes proteicas sin gluten.
Finalmente, el último estudio de esta tesis demuestra que la metodología NIRS puede pre-decir con exactitud el contenido de gluten en harinas y masas. Sin embargo, no debe ser considerada como un método fiable para determinar la contaminación de gluten en produc-tos sin gluten.
Celiac patients cannot tolerate gluten, the protein from wheat, rye and barley that gives to dough the viscoelastic properties required to develop bakery products of good quality. Its lack results in liquid batter rather than dough, yielding breads with a crumbling texture, pale colour and poor mouth-feel. Many studies have been carried out in the last years, testing potential ingredients and complex formulations with the aim of reproducing gluten functionality and developing gluten-free breads as similar as possible to wheat ones.
In this thesis, unicellular protein, legume flours and cheese whey have been studied as potential protein sources to improve gluten-free bread characteristics. Preliminary trials were performed to develop basic gluten-free formulations and optimize the bread making process. In the first study, starch, starch-vegetable and flour based formulations were prepared, and unicellular protein was added to increase bread protein content. Inclusion of unicellular protein caused a decrease in bake loss, an increase in hardness and a darkening of crumb and crust color. In a second study, four formulations prepared with legume protein sources (chickpea flour, pea protein isolate, carob germ flour and soya flour) were compared, with the aim of substituting soya flour. Carob germ flour bread presented the lowest specific volume and the highest hardness. Chickpea bread exhibited the best baking characteristics and, in general, good sensory behaviour, although its taste decreased consumer preference. Both chickpea flour and pea protein isolate could be promising alternatives to soya flour, due to its high allergenicity. A third study was performed to evaluate the effect of water and/or soya substitution by fresh and ripened liquid cheese whey in gluten-free bread. Combination of ripened or fresh whey and soya flour increased batter visco-elasticity and decreased bread specific volume. Breads with water or ripened whey and without soya were the most preferred by consumers, probably due to the softest texture and colour. In summary, specific improvements in gluten-free bread baking and sensory characteristics have been achieved during this research on gluten-free protein sources.
Finally, the last study included in this thesis demonstrates that NIRS methodology can predict accurately the concentration of gluten content in flours and batters. However, it should not be considered as a reliable method for determining gluten content contamination in gluten-free products.
Abstract
Ocrelizumab (OCR) is a humanized anti‐CD20 monoclonal antibody approved for treating multiple sclerosis. We present three patients who developed psoriasiform dermatitis (PsD) during OCR ...treatment and a review of the cases published to date. We hereby report the first exclusive fingernail involvement. Most of the cases had a mild skin involvement and only one case required OCR discontinuation. No association with arthritis, personal or family history of psoriasis was found. Data compiled suggests that PsD tends to appear within the first year of treatment. There are few studies focusing on B‐lymphocytes in psoriasis and several hypotheses attempt to explain their role. The most widely accepted is the depletion of regulatory B‐lymphocytes with immunomodulatory function through interleukin‐10. However, the exact mechanism by which this occurs with OCR remains unclear and the presented case of anti‐CD20‐induced PsD highlights the importance of continuous monitoring of new treatments in terms of dermatological side effects and the induction of skin diseases, in particular psoriasis. There is also a need to inform the professional community about the possibility of psoriasis in patients with multiple sclerosis and the consequences of this condition.
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