► Emulsifiers, enzymes and hydrocolloids were used to produce gluten-free breads. ► Rheological and calorimetric properties of gluten-free doughs were evaluated. ► Additives modified dough ...properties, but final bread quality was not improved. ► Additives are not essential for gluten free bread production. ► Ingredients’ specific interactions seem to govern the system’s behavior.
The objective of this work was to assess the effect of emulsifiers, hydrocolloids and enzymes on gluten-free dough rheology and thermal properties and bread quality, while relating dough properties parameters to bread technological quality. Breads were based on rice flour, cassava starch and full-fat active soy flour, with 65% or 75% (flour-starch basis) of water incorporation. Additives used were emulsifiers (diacetyl tartaric acid ester of monoglycerides – DATEM and sodium stearoyl lactylate – SSL), enzymes (glucose oxidase and α-amylase) and hydrocolloids (xanthan gum, carboxymethylcellulose, alginate and carrageenan). Results showed that additive incorporation modified dough behavior, evidenced by different calorimetric and rheological properties. Besides, the electrophoretic pattern of dough extracted proteins changed with glucose oxidase addition. These modifications resulted in breads with different characteristics, such as specific volume, firmness and firming rate, and crumb structure. Nonetheless, they did not necessarily show better quality parameters than the control bread. The control dough displayed good performance for obtaining gluten-free breads of acceptable volume, crumb structure and, principally, with lower hardening rate during storage. Contrary to widespread opinion, this work shows that the presence of additives is not essential for gluten-free bread production. This fact provides new perspectives to the gluten free market at the moment of selecting raw materials and technological parameters, reducing production costs and facilitating gluten free products development.
The seeds of
Gleditsia triacanthos (Fabaceae) are a source of galactomannans with a variable mannose:galactose (Man:Gal) ratio that depends on the isolation and purification methods. In this study, ...three processes were used: (1)—treatment with boiling water (M1); (2)—concentration with boiling 2
N NaOH (M2) and (3)—swelling with water and later manual removal of the endosperm (M3). The functional properties of the hydrocolloids obtained by the three isolating methods were compared with those exhibited by xanthan and guar gums, which are widely used as food additives. The product obtained by boiling water (M1) had the lowest yield, although that hydrocolloid showed high water absorption capacity and solubility, high emulsifying and foaming capacities, and imparted high stability to the dispersions (foams and emulsions). These properties could be influenced by its high Man:Gal ratio and protein content.
This study aimed at assessing the effect of physicochemical properties and the particle size of different fractions of buckwheat and quinoa on the behaviour of gluten-free dough and bread quality. ...Quinoa and buckwheat grains were milled with a hammer mill and then separated in three fractions. These fractions where then re-milled with a cyclonic mill to obtain samples of similar sizes. Results showed that the chemical composition of these fractions was very different and played a major role on bread quality. Proteins, lipids and fibre negatively affected bread quality, whereas starch-rich fractions were more adequate for breadmaking. Re-milling quinoa and buckwheat fractions increased bread volume, although chemical composition still influenced bread properties. For hammer-milled fractions, both the finest fractions resulted in breads with higher technological quality, as well as a final product with more fibre, minerals and proteins.
The aim of this study was to assess the impact of fibre addition on gluten-free (GF) dough properties and bread technological quality, and on protein and starch in vitro digestibility. Soluble ...(Inulin, In) and insoluble fibres (oat fibre, OF, and type IV resistant starch, RSIV) were used at 5 and 10% substitution levels. Dough firmness increased when insoluble fibres were added, and decreased when In was used. Incorporation of insoluble fibres resulted into bread with a low specific volume (SBV) since firmer dough were more difficult to expand during proofing and baking. Staling rate was reduced after fibre addition, with the exception being OF 10%, as its lower SBV may have favoured molecule re-association. In general, protein and starch digestibility increased when fibres were added at 5%, and then decreased after further increasing the level. Fibres may have disrupted bread crumb structure, thus increasing digestibility, although the higher addition may have led to a physical and/or chemical impediment to digestion. Inulin has well-known physiological effects, while RS presented the most important effect on in vitro starch digestibility (GI). These results showed the possibility of adding different fibres to GF bread to decrease the GI and increase protein digestibility, while obtaining an overall high quality end-product.
Refined rice flour and wholegrain quinoa and buckwheat flours were used to prepare gluten-free sourdoughs. Two autochthonous LAB strains were isolated, one from quinoa (Limosilactobacillus fermentum ...Q3) and the other from buckwheat (Lim. fermentum T5). Lactiplantibacillus plantarum ATCC8014 was used as a reference starter. Two fermentation processes were evaluated, a single-step process (30 °C, 24 h) named SD1, and a daily refreshment process (backslopping for 10 days) named SD2. Sourdoughs were freeze-dried prior to analyses. Pasting properties, pentosan and polyphenol contents, and antioxidant activity were analysed. Flour properties were significantly modified by fermentation. Polyphenol extractability increased during fermentation, which resulted in a higher antioxidant capacity, mainly through a reducing mechanism. Q3 and T5 strains produced the most remarkable modifications of flour properties. Differences were found between both fermentation processes, mainly as a result of the development of different microbiota. The single-step fermentation (SD1) showed to be a simple and appropriate method for improving flour properties.
Gluten-free (GF) baked goods available in the market are often poor in nutrients, such as protein, dietary fibre, micronutrients and bioactive compounds, and have low technological quality. ...Therefore, it is important to develop GF products with nutrient-rich flours, like quinoa (Q) and buckwheat (BW). Sourdough (SD) technology generates desirable nutritional and technological effects to improve GF bread. The objective of this work was to evaluate the effect of four autochthonous strains of lactic acid bacteria used as sourdough starters on the nutritional and technological quality of GF breads made with non-conventional flours. Lactiplantibacillus plantarum T3, Limosilactobacillus fermentum T4, Pediococcus acidilactici 26 and Pediococcus pentosaceus 82 were isolated in Q and BW flours. Nutritional and technological properties of flours, SD and breads were evaluated. In Q SD and breads, there was a 90% increase of polyphenols, 36% of ferulic acid and 131% in antioxidant capacity with respect to control compared to BW. In Q BW SD and breads, there were higher amounts of free amino acids and lower phytic acid content compared to SD controls. The incorporation of SD increased the specific volume, reduced the initial firmness of the crumb and the rate of hardening, produced a darkening of the crust; the crumbs of the breads were spongier, with a greater fraction of air and quantity of alveoli. Breads with Q SD presented better technological quality than breads with BW SD. Lim. fermentum T4 and P. pentosaceus 82 produced SD and breads with better technological quality.
The objective of this work was to assess the effect of different lauric-based shortenings with varying solid fat content (SFC) on sugar-snap cookie dough properties and cookie quality. Shortenings ...were produced by blending high oleic sunflower oil, palm kernel oil and palm stearin in different ratios, obtaining shortenings with different SFCs. It was observed that the SFC of the shortening largely influences the rheological properties of the cookie dough. At small deformations, fat crystals add elasticity to the dough; while at large deformations, fat-structure is disrupted, and it does not contribute to dough hardness. Fats with intermediate SFCs decrease dough resistance due to an enhanced shortening ability. Nevertheless, this effect is only obtained when shortening is homogeneously distributed in the dough. The SFC of the shortening influences dough and cookie structure by preventing gluten polymerization which was observed by a decrease in cookie break strength. A prerequisite for this effect is that shortening is finely dispersed in the dough. Good quality cookies were obtained using lauric-based shortenings, and best results were obtained with SFC between 20 and 25%. Higher SFC (around 45–50%) led to the production of unacceptable sugar-snap cookies.
•Lauric based shortenings with different SFC were evaluated for cookie making.•Fat properties largely influence cookie dough rheology.•SFC of the shortening influences cookie dimensions and cookie hardness.•Good quality sugar-snap cookies were obtained using lauric-based shortenings.
La enfermedad celíaca es una enteropatía crónica del intestino delgado inmunomediada y promovida por la exposición a una dieta con gluten en individuos genéticamente predispuestos. La interacción de ...factores genéticos y ambientales provoca la pérdida de tolerancia a ciertas proteínas presentes en algunos cereales. Recientemente se estableció una prevalencia de celiaquía del 1% en el mundo, con grandes variaciones entre los países. El único tratamiento eficaz es adoptar una dieta libre de gluten. El gluten es una red proteica que se estructura al hidratar la harina y se refuerza mediante el amasado. Está conformado fundamentalmente por dos fracciones proteicas: prolaminas y glutelinas. Estas proteínas juegan un rol preponderante en la calidad de los más tradicionales productos de panificación, por lo que es un gran desafío para investigadores y tecnólogos elaborar estos productos sin contar con esta red. La polimerización de proteínas para simular la red de gluten ha mostrado sus limitaciones, por lo que se profundizó en el estudio de las interacciones entre diferentes componentes como un factor determinante para el desarrollo de productos. Sobre esa base se obtuvieron mejores resultados usando almidón de mandioca y harina de soja activa, gracias las interacciones específicas establecidas entre ambos componentes.
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