Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality

Journal of Food Engineering

Volumn 111, Issue 4, 2012, Pages 590-597

  Sciarini, L S ^a   Ribotta, P D ^a   Leon A E ^a   Perez G T ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

Emulsifiers; Enzymes; Gluten free bread; Gluten free dough; Hydrocolloids

Indexed keywords

BREAD QUALITY; CARBOXY METHYLCELLULOSE; CARRAGEENANS; CASSAVA STARCH; CRUMB STRUCTURE; DIACETYL; DOUGH PROPERTIES; DOUGH RHEOLOGY; EMULSIFIERS; GLUTEN-FREE; GLUTEN-FREE BREAD; HYDROCOLLOIDS; MONOGLYCERIDES; PRODUCTION COST; QUALITY PARAMETERS; RHEOLOGICAL PROPERTY; RICE FLOUR; SODIUM STEAROYL LACTYLATE; SOY FLOUR; TARTARIC ACIDS; TECHNOLOGICAL PARAMETERS; XANTHAN GUM;

ADDITIVES; COLLOIDS; ENZYMES; FOOD PRODUCTS; GLUCOSE OXIDASE; GLUCOSE SENSORS; RHEOLOGY; SODIUM; STARCH;

QUALITY CONTROL;

GLYCINE MAX; MANIHOT ESCULENTA;

EID: 84860232015     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.03.011     Document Type: Article

References (52)

1. A. Angioloni, and C. Collar Small and large deformation viscoelastic behavior of selected fiber blends with gelling properties Food Hydrocolloids 23 3 2009 742 748
2. K. Autio, L. Flander, A. Kinnunen, and R. Heinonen Bread quality relationship with rheological measurements of wheat flour dough Cereal Chemistry 78 6 2001 654 657 (Pubitemid 33049618)
3. M.-Y. Baik, and P. Chinachoti Moisture redistribution and phase transitions during bread staling Cereal Chemistry 77 4 2000 484 488 (Pubitemid 30471465)
4. A.C. Ballesteros López, A.J. Guimarães Pereira, and R. Gonalves Junqueira Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread Brazilian Archives of Biology and Technology 47 1 2004 63 70 (Pubitemid 40747756)
5. C.G. Biliaderis, and J.R. Tonogai Influence of lipids on the thermal and mechanical properties of concentrated starch gels Journal of Agricultural Food Chemistry 39 5 1991 833 840
6. L.V. Batres, and P.J. White Interactions of amylopectin with monoglycerides in model systems Journal of the American Oil Chemistry Society 63 12 1986 1537 1540
7. I. Demirkesen, B. Mert, G. Sumnu, and S. Sahin Rheological properties of gluten-free bread formulations Journal of Food Engineering 96 2 2010 295 303
8. B.J. Dobraszczyk, and B.P. Salmanowicz Comparison of predictions of baking volume using large deformation rheological properties Journal of Cereal Science 47 2 2008 292 301 (Pubitemid 351288999)
9. E. Durán, A.E. León, B. Barber, and C. Benedito de Barber Effect of low molecular weight dextrins on gelatinization and retrogradation of starch European Food Research and Technology 212 2 2001 203 207 (Pubitemid 33808334)
10. J.D. Dziezak Emulsifiers: the interfacial key to emulsion stability Food Technology 42 10 1988 172 186
11. A.-C. Eliasson On the effects of surface active agents on the gelatinization of starch - A calorimetric investigation Carbohydrate Polymers 6 6 1986 463 476
12. A.-C. Eliasson, and G. Ljunger Interactions between amylopectin and lipid additives during retrogradation in a model system Journal of the Science of Food and Agriculture 44 4 1988 353 361
13. E.A. Ferrand Flour properties in relation to the modern bread processes in the United Kingdom with special reference to alpha-amylase and starch damage Cereal Chemistry 41 2 1964 98 111
14. C. Ferrero, M.N. Martino, and N.E. Zaritzky Effect of hydrocolloids on starch thermal transitions, as measured by DSC Journal of Thermal Analysis 47 5 1996 1247 1266 (Pubitemid 126794490)
15. E. Flack The contribution of emulsifying agents to modem food production Food Science and Technology Today 1 4 1987 240 243
16. K. Ghiasi, R.C. Hoseney, and E. Varriano-Marston Gelatinization of wheat starch. I. Excess-water systems Cereal Chemistry 59 2 1982 81 85
17. K. Ghiasi, E. Varriano-Marston, and R.C. Hoseney Gelatinization of wheat starch. II. Starch-surfactant interaction Cereal Chemistry 59 2 1982 86 88
18. H. Goesaert, L. Slade, H. Levine, and J.A. Delcour Amylases and bread firming-an integrated view Journal of Cereal Science 50 3 2009 345 352
19. M. Gómez, S. del Real, C.M. Rosell, F. Ronda, C.A. Blanco, and P.A. Caballero Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality European Food Research and Technology 219 2 2004 145 150 (Pubitemid 40871379)
20. M. Gudmundsson Effects of an added inclusion-amylose complex on the retrogradation of some starches and amylopectin Carbohydrate Polymers 17 4 1992 299 304
21. S.H. Gujral, and M.C. Rosell Improvement of the baking quality of rice flour by glucose oxidase Food Research International 37 1 2004 75 81
22. S.H. Gujral, and M.C. Rosell Functionality of rice flour modified with a microbial transglutaminase Journal of Cereal Science 39 2 2004 225 230
23. H. He, and R.C. Hoseney Changes in bread firmness and moisture during long-term storage Cereal Chemistry 67 6 1990 603 605
24. R.C. Hoseney, and J.M. Faubion A mechanism for the oxidative gelation of wheat flour water-soluble pentosans Cereal Chemistry 58 5 1981 421 424
25. F.R. Jacobsberg, S.L. Worman, and N.W.R. Daniels Lipid binding in wheat-flour doughs: the effect of DATEM emulsifier Journal of the Science of Food and Agriculture 27 11 1976 1064 1070
26. J.E. Kinsella Functional properties of soy proteins Journal of the American Oil Chemists Society 56 3 1979 242 258
27. N. Krog Theoretical aspects of surfactants in relation to their use in breadmaking Cereal Chemistry 58 3 1981 158 164
28. A. Lazaridou, D. Duta, M. Papageorgiou, N. Belc, and C.G. Biliaderis Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations Journal of Food Engineering 79 3 2007 1033 1047 (Pubitemid 44740082)
29. A.E. León, E. Durán, and C. Benedito de Barber A new approach to study starch changes occurring in the dough-baking process and during bread storage Zeitschrift für Lebensmittel-Untersuchung und -Forschung 204 4 1997 316 320 (Pubitemid 127789620)
30. C. Marco, and M.C. Rosell Breadmaking performance of protein enriched, gluten free breads European Food Research and Technology 227 4 2008 1205 1213
31. R.P. Millane, and B. Wang A cellulose-like conformation accessible to the xanthan backbone and implications for xanthan synergism Carbohydrate Polymers 13 1 1990 57 68 (Pubitemid 20684100)
32. S.E. Molina Ortiz, M.C. Puppo, and J.R. Wagner Relationship between structural changes and functional properties of soy protein isolates-carrageenan systems Food Hydrocolloids 18 6 2004 1045 1053
33. M.M. Moore, M. Heinbockel, P. Dockery, H.M. Ulmer, and E.K. Arendt Network formation in gluten-free bread with application of transglutaminase Cereal Chemistry 83 1 2006 28 36 (Pubitemid 43112463)
34. C. Onyango, G. Unbehend, and M.G. Lindhauer Effect of cellulose-derivatives and emulsifiers on creep-recovery and crumb properties of gluten-free bread prepared from sorghum and gelatinised cassava starch Food Research International 42 8 2009 949 955
35. D. Peressini, M. Pin, and A. Sensidoni Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids Food Hydrocolloids 25 3 2011 340 349
36. N. Phan-Thien, and M. Safari-Ardi Linear viscelastic properties of flour-water doughs at different water concentrations Journal of Non-Newtonian Fluid Mechanics 74 1 1998 137 150
37. S. Renzetti, and E.K. Arendt Effects of oxidase and protease treatments on the breadmaking functionality of a range of gluten-free flours European Food Research and Technology 229 2 2009 307 317
38. S. Renzetti, F. Dal Bello, and E.K. Arendt Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase Journal of Cereal Science 48 1 2008 33 45 (Pubitemid 351620967)
39. P.D. Ribotta, S.F. Ausar, M.H. Morcillo, G.T. Pérez, D.M. Beltramo, and A.E. León Production of gluten-free bread using soybean flour Journal of the Science of Food and Agriculture 84 14 2004 1969 1974 (Pubitemid 39415166)
40. P.D. Ribotta, A.E. León, G.T. Pérez, and M.C. Añón Electrophoresis studies for determining wheat-soy protein interactions in dough and bread European Food Research and Technology 221 1 2005 48 53 (Pubitemid 41025468)
41. P.D. Ribotta, and A. Le Bail Thermo-physical assessment of bread during staling LWT-Food Science and Technology 40 5 2007 879 884
42. P.D. Ribotta, G.T. Pérez, M.C. Añón, and A.E. León Optimization of additive combination for improved soy-wheat bread quality Food and Bioprocess Technology 3 3 2010 395 405
43. D.E. Rogers, K.J. Zeleznak, C.S. Lai, and R.C. Hoseney Effect of native lipids, shortening and bread moisture on bread firming Cereal Chemistry 65 5 1988 398 401
44. C.M. Rosell, C. Collar, and M. Haros Assessment of hydrocolloid effects on thermomechanical properties of wheat using the Mixolab Food Hydrocolloids 21 3 2007 452 462 (Pubitemid 44739141)
45. H.D. Sánchez, C.A. Osella, and M.A. de la Torre Optimization of gluten-free bread prepared from cornstarch, rice flour, and cassava starch Journal of Food Science 67 1 2002 416 419 (Pubitemid 34190838)
46. T.J. Schober, M. Messerschmidt, S.R. Bean, S.-H. Park, and E.K. Arendt Gluten-free bread from sorghum: quality differences among hybrids Cereal Chemistry 82 4 2005 394 404 (Pubitemid 40968748)
47. L.S. Sciarini, P.D. Ribotta, A.E. León, and G.T. Pérez Effect of hydrocolloids on gluten-free batter properties and bread quality International Journal of Food Science and Technology 45 11 2010 2306 2312
48. 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 3 4 2010 577 585
49. L.S. Sciarini, P.D. Ribotta, A.E. León, and G.T. Pérez Influence of enzyme active and inactive soy flours on cassava and corn starch properties Starch/Stärke 64 2012 126 135
50. A. Torbica, M. Hadnadev, and T. Dapčević Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour Food Hydrocolloids 24 6-7 2010 626 632
51. K.M. Tronsmo, E.M. Magnus, P. Baardseth, J.D. Schofield, A. Aamodt, and E.M. Færgestad Comparison of small and large deformation rheological properties of wheat dough and gluten Cereal Chemistry 80 5 2003 587 595 (Pubitemid 37169178)
52. K.J. Zeleznak, and R.C. Hoseney The role of water in the retrogradation of wheat starch gels and bread crumb Cereal Chemistry 63 5 1986 407 411