Low carbohydrates bread: Formulation, processing and sensory quality

Food Chemistry

Volumn 99, Issue 4, 2006, Pages 686-692

  Mohamed, Abdellatif A ^a   Rayas Duarte, P ^b   Shogren, R L ^a   Sessa, D J ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

^b OKLAHOMA STATE UNIVERSITY   (United States)

Author keywords

Baking; Farinograph; Firmness; Low carbohydrate; Soy isolate; Vital gluten

Indexed keywords

ALCOHOL; CARBOHYDRATE; GLUTEN; SOYBEAN PROTEIN; STARCH;

ARTICLE; BREAD; DOUGH; FLOUR; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; FOOD QUALITY; ORGANOLEPTIC PROPERTY; PROTEIN CONTENT; PROTEIN STABILITY; TASTE ACUITY; WATER ABSORPTION; WHEAT; YEAST;

TRITICUM AESTIVUM;

EID: 33646579557     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.08.044     Document Type: Article

References (25)

1. American Association of Cereal Chemists. (2000). Approved methods of the AACC, (10th ed.). Method 10-09.
2. Bacigalupo A., Aguilar T.S., Luna De La Fuente R., and Valle Riestra J. Bread enrichment with Protal-Peruvian cottonseed flour. Cereal Science Today 12 (1967) 431-436
3. Bohn R.T., and Favor H.H. Functional properties of soya flour as a bread ingredient. Cereal Chemistry 22 (1945) 296
4. Buck J.S., Walker C.E., and Watson K.S. Incorporation of corn gluten meal and soy into various cereal-based foods and resulting product functional, sensory and protein quality. Cereal Chemistry 64 4 (1987) 264-269
5. Dervas G., Doxastakis G., Hadjisavva Z., and Triandafilakis N. Lupin flour addition to wheat flour doughs and effect on rheological properties. Food Chemistry 66 (1999) 67-73
6. Doxastakis G., Zafiriades I., Irakli M., and Tananaki C. Lupin, soy and triticale addition to wheat flour doughs and their effect on rheological properties. Food Chemistry 77 (2002) 219-227
7. Finney K.F. Fractionating and reconstituting techniques as tools in wheat flour research. Cereal Chemistry 20 (1943) 381-392
8. Finney K.F., and Barmore M.A. Loaf volume and protein content of hard red winter and spring wheats. Cereal Chemistry 25 (1948) 291-3002
9. Finney K.F., Bode C.E., Yamazki W.T., Swickard M.T., and Anderson R.B. Baking properties and palatability studies of soy flour in blends with hard winter wheat flours. Cereal Chemistry 27 (1950) 312
10. Khan M.N., and Lawhon J.T. Baking properties of oilseed protein and isolates produced with industrial membrane systems. Cereal Chemistry 57 6 (1980) 433-436
11. Knightly W.H. In: Hebeda R.E., and Zobel H.F. (Eds). Surfactants in baked goods freshness: Technology, evaluation and inhibition of staling (1996), Marcel Dekker, New York 30-47
12. Matthews R.H., Sharpe E.J., and Clark W.M. The use of some oilseed flours in bread. Cereal Chemistry 47 2 (1970) 181-189
13. Mizrahi S., Zimmermann G., Berk Z., and Cogan U. The use of isolated soybean proteins in bread. Cereal Chemistry 43 2 (1967) 193-203
14. Mizrahi T., Eitan M., Moalem G., Bárdos H., and Ádány R. Moisture sorption isotherm characteristics of food products: a review. Cereal Chemistry 34 (1965) 73-85
15. Ofelt C.W., Smith A.K., and Derges R.E. Baking behavior and oxidation requirements of soy flour. I. Commercial full-fat soy flours. Cereal Chemistry 31 (1954) 15
16. Ofelt C.W., Smith A.K., and Derges R.E. Baking behavior and oxidation requirements of soy flour. II. Commercial defatted soy flours. Cereal Chemistry 31 (1954) 23
17. Parker R., and Ring S. In: Chinachoti P., and Vodovotz Y. (Eds). Bread Staling: Macromolecules aspect of bread staling (2001), CRC, New York 60-74
18. Ruth B., Every D., Gerrard J.A., Gilpin M.J., and Ross M. Staling in starch bread: the effect of gluten additions on specific loaf volume and firming rate. Starch/Stärke 21 (1969) 305-315
19. Sahni S.K., and Krishnamurthy K. Development of high protein bread. Part II. Soya flour utilisation. Journal of Food Science and Technology 12 (1975) 178-183
20. Sahni S.K., Krishnamurthy K., and Girish G.K. Development of high protein bread. Part I. Groundnut flour and ground nut protein isolate utilisation. Journal of Food Science and Technology 12 (1975) 283-289
21. Sharadanant R., and Khan K. Effect of hydrophilic gums on the quality of frozen dough: bread characteristics. Cereal Chemistry 80 (2003) 764-772
22. Sharadanant R., and Khan K. Effect of hydrophilic gums on the quality of frozen dough: bread characteristics. Cereal Chemistry 80 (2003) 773-780
23. Shiraldi A., Piazza L., Brenna O., and Vittadini E. Structure and properties of bread dough and crumb: calometric, rheological, and mechanical investigation on the effects produced by hydrocolloids, pentosans, and soluble proteins. Journal of Thermal analysis 47 (1996) 1339-1360
24. Shogren R.L., Mohamed A.A., and Carriere C.J. Sensory analysis of whole wheat/soy flour breads. Journal of Food Science 68 (2003) 2141-2145
25. Willhoft E.M.A. Bread staling I and II. Journal of Science and Food Agriculture 22 (1971) 176-180