Utilization of chestnut flour in gluten-free bread formulations

Journal of Food Engineering

Volumn 101, Issue 3, 2010, Pages 329-336

  Demirkesen, Ilkem ^a   Mert, Behic ^a   Sumnu, Gulum ^a   Sahin, Serpil ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Chestnut flour; Dough rheology; Emulsifier; Gluten free bread; Gum; Rice flour

Indexed keywords

CHESTNUT FLOUR; DOUGH RHEOLOGY; EMULSIFIER; GLUTEN-FREE BREAD; GUM; RICE FLOUR;

ELASTICITY; EMULSIFICATION; RHEOLOGY; VISCOSITY; YIELD STRESS;

FRUITS;

CYAMOPSIS TETRAGONOLOBA;

EID: 77955713519     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.07.017     Document Type: Article

References (32)

1. AACC, 1995. Approved methods of the American Association of Cereal Chemists, ninth ed. American Association of Cereal Chemists, St. Paul, Minnesota.
2. AACC, 2004. Approved methods of the American Association of Cereal Chemists Methods 74-09. American Association of Cereal Chemists, St. Paul, Minnesota.
3. A.A. Anton, and S.D. Artfield Hydrocolloids in gluten-free breads: a review International Journal of Food Sciences and Nutrition 59 1 2008 11 23
4. AOAC (1990). Official methods of analysis, 15th ed. Methods 923.03; 925.10; 963.15; 978.17; 982.14 and 991.43. Association of Offcial Analytical Chemists, Washington, DC.
5. E. Acs, Z. Kovacs, and J. Matuz Possibilities of producing low-protein, gluten-free bread. 1. Structure formation Novenytermeles 46 1997 227 234
6. S.L. Bower What is Celiac Disease S.L. Bower, M.K. Sharrett, S. Plogste, Celiac disease: a guide to living with gluten intolerance first ed. 2006 Demos Medical Publishing New York 1 9
7. C. Brites, M.J. Trigo, C. Santos, C. Collar, and C.M. Rosell Maize based Gluten-free bread: influence of processing parameters on sensory and instrumental quality Food and Bioprocess Technology 2008 10.1007/s11947-008- 0108-4
8. C.L. Brockmole, and M.E. Zabik Wheat bran and middlings in white layer cakes Journal of Food Science 41 1976 357 360
9. M.F. Chaplin Fibre and water binding Proceeding of the Nutrition Society 62 2003 223 227
10. F. Chenlo, R. Moreira, G. Pereira, and C.C. Silva Evaluation of the rheological behaviour of chestnut (castanea sativa mill) flour pastes as function of water content and temperature Electronic Journal of Environmental Agriculture and Food Chemistry 6 2 2007 1794 1802
11. C. Collar, E. Santos, and C.M. Rosell Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology Journal of Food Engineering 78 2007 820 826
12. P. Correia, A. Leitão, and M.L. Beirão-da-Costa The effect of drying temperatures on morphological and chemical properties of dried chestnuts flours Journal of Food Engineering 90 2009 325 332
13. I. Demirkesen, B. Mert, G. Sumnu, and S. Sahin Rheological properties of gluten-free bread formulations Journal of Food Engineering 96 2010 295 303
14. E. Gallagher, T.R. Gormley, and E.K. Arendt Recent advances in the formulation of gluten-free cereal-based products Trends in Food Science & Technology 15 2004 143 152
15. H. Gambus, A. Nowotna, R. Ziobro, D. Gumul, and M. Sikora The effect of use of guar gum with pectin mixture in gluten-free bread Electronic Journal Polish Agricultural University 4 2001 1 13
16. M. Gómez, B. Oliete, P.A. Caballero, F. Ronda, and C.A. Blanco Effect of nut paste enrichment on wheat dough rheology and bread volume Food Science Technology International 14 2008 57 65
17. M. Gomez, F. Ronda, C.A. Blanco, P.A. Caballero, and A. Apestequia Effects of dietary fiber on dough rheology and bread quality European Food Research Technology 216 2003 51 56
18. D.M. Lebesi, and C. Tzia Effect of the addition of different dietary fiber and edible cereal bran sources on the baking and sensory characteristics of cupcakes Food Bioprocess Technology 2009 10.1007/s11947-009-0181-3
19. A.Y. Malkin, and A.I. Isayev Pressure corrections In Rheology concepts, methods, & applications first edition 2006 ChemTac Publishing Toronto pp. 253-320
20. C. Marco, and C.M. Rosell Breadmaking performance of protein enriched, gluten-free breads European Food Research Technology 227 2008 1205 1213
21. A.V. Moroni, F.D. Bello, and E.K. Arendt Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue? Food Microbiology 26 7 2009 676 684
22. A.L. Nelson High Fiber Ingredients. Eagen Press Handbook Series first ed. 2001 AACC Minnesota pp. 44-61
23. M.H.B. Nunes, M.M. Moore, L.A.M. Ryan, and E.K. Arendt Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters European Food Research Technology 228 2009 633 642
24. Y. Pomeranz, M.D. Shogren, K.F. Finney, and D.B. Bechtel Fibre in breadmaking - effects on functional properties Cereal Chemistry 54 1977 25 41
25. A.V.A. Resurreccion Consumer sensory testing for food product development A.L. Brody, J.B. Lord, Developing New Food Products for a Changing Marketplace second ed. 2008 CRC Press Taylor and Francis Group Florida 5 25
26. P.D. Ribotta, S.F. Ausar, M.H. Morcillo, G.T. Perez, D.M. Beltramo, and A.E. Leon Production of gluten-free bread using soybean flour Journal of The Science of Food and Agriculture 84 2004 1969 1974
27. G. Sacchetti, G.G. Pinnavaia, E. Guidolin, and M. Dalla-Rosa Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour-based snack-like products Food Research International 37 2004 527 534
28. L.S. Sciarini, P.D. Ribotta, A.E. León, and G.T. Pérez Influence of gluten-free flours and their mixtures on batter properties and bread quality Food and Bioprocess Technology 2008 10.1007/s11947-008-0098-2
29. M.D. Shogren, Y. Pomeranz, and K.F. Finney Counteracting the deleterious effects of fibre in breadmaking Cereal Chemisry 58 1981 142 144
30. D. Sievert, Y. Pomeranz, and A. Abdelrahman Functional properties of soy polysaccharides and wheat bran in soft wheat products Cereal Chemistry 67 1990 10 13
31. G.S. Sumnu, M.K. Ndife, and L. Bayindirli Effects of sugar, protein and water content on wheat starch gelatinization due to microwave heating European Food Research Technology 211 2000 169 174
32. R.A. Sweeny, and P.R. Rexford Comparison of LECO FP-228 "Nitrogen Determinator" with AOAC Copper Catalyst Kjeldahl Method for Crude Protein Journal of the Association of Official Analytical Chemists 70 1987 1028 1030