Influence of Buckwheat Flour and Carboxymethyl Cellulose on Rheological Behaviour and Baking Performance of Gluten-Free Cookie Dough

Food and Bioprocess Technology

Volumn 6, Issue 7, 2013, Pages 1770-1781

  Dapčević Hadnadev, Tamara R ^a   Torbica, Aleksandra M ^a   Hadnadev, Miroslav S ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Buckwheat; Carboxymethyl cellulose; Dough rheology; Gluten free cookie; Rice

Indexed keywords

BUCKWHEAT; CARBOXY-METHYL CELLULOSE; DOUGH RHEOLOGY; GLUTEN-FREE COOKIE; RICE;

CREEP; ELASTICITY; RHEOLOGY;

CELLULOSE;

TRITICUM AESTIVUM;

EID: 84879292450     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0841-6     Document Type: Article

References (50)

1. Alvarez-Jubete, L., Arendt, E. K., & Gallagher, E. (2010). Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends in Food Science & Technology, 21, 106-113.
2. Arifin, N., Peng, K. S., Long, K., Ping, T. C., Affandi Yusoff, M. S., Nor Aini, I., & Ming, L. O. (2010). Relationship between textural properties and sensory qualities of cookies made from mediumand long-chain triacylglycerol-enriched margarines. Journal of the Science of Food and Agriculture, 90(6), 943-948.
3. Barylko-Pikielna, N., & Matuszewska, I. (1996). Progress in sensory analysis and consumer studies of food. Polish Journal of Food and Nutrition Science, 5/46(4), 3-18.
4. Bilgiçli, N. (2009). Effect of buckwheat flour on cooking quality and some chemical, antinutritional and sensory properties of erişte, Turkish noodle. International Journal of Food Sciences and Nutrition, 60(S4), 70-80.
5. Bourne, M. C. (2002). Food texture and viscosity: concept and measurement (2nd ed.). London: Academic.
6. Dapčević Hadnadev, T., Torbica, A., & Hadnadev, M. (2011). Rheological properties of wheat flour substitutes/alternative crops assessed by Mixolab. In: Procedia Food Science 1, 11th International Congress on Engineering and Food (ICEF11), 22-26 May 2011, Athens, Greece, 328-334.
7. Edwards, N. M., Dexter, J. E., Scanlon, M. G., & Cenkowski, S. (1999). Relationship of creep-recovery and dynamic oscillatory measurements to durum wheat physical dough properties. Cereal Chemistry, 76, 638-645.
8. Edwards, N. M., Peressini, D., Dexter, J. E., & Mulvaney, S. J. (2001). Viscoelastic properties of durum wheat and common wheat dough of different strengths. Rheologica Acta, 40, 142-153.
9. Gaines, C. S. (1990). Influence of chemical and physical modification of soft wheat protein on sugar-snap cookie dough consistency, cookie size, and hardness. Cereal Chemistry, 67, 73-77.
10. Gallagher, E., Gormley, T. R., & Arendt, E. K. (2004). Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science and Technology, 15, 143-152.
11. Gujral, H. S., Guardiola, I., Carbonell, J. V., & Rosell, C. M. (2003). Effect of cyclodextrinase on dough rheology and bread quality from rice flour. Journal of Agricultural and Food Chemistry, 51, 3814-3818.
12. HadiNezhad, M., & Butler, F. (2009). Effect of flour type and dough rheological properties on cookie spread measured dynamically during baking. Journal of Cereal Science, 49(2), 178-183.
13. Han, L., Cheng, Y., Qiu, S., Tatsumi, E., Shen, Q., Lu, Z., & Li, L. (2011). The effects of vital wheat gluten and transglutaminase on the thermomechanical and dynamic rheological properties of buckwheat dough. Food and Bioprocess Technology. doi: 10. 1007/s11947-011-0738-9.
14. Hatcher, D. W., You, S., Dexter, J. E., Campbell, C., & Izydorczyk, M. S. (2008). Evaluation of the performance of flours from cross- and self-pollinating Canadian common buckwheat (Fagopyrum esculentum Moench) cultivars in soba noodles. Food Chemistry, 107, 722-731.
15. Jambrec, D., Pestorić, M., Psodorov, D{stroke}., Sakač, M., Nedeljković, N., Mandić, A., & Sedej, I. (2011). Instrumental and sensory properties of buckwheat flour pasta. Food and Feed Research, 38(2), 45-50.
16. Kim, H.-J., Morita, N., Lee, S.-H., & Moon, K.-D. (2003). Scanning electron microscopic observations of dough and bread supplemented with Gastrodia elata Blume powder. Food Research International, 36, 387-397.
17. Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., & Biliaderis, C. G. (2007). Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering, 79, 1033-1047.
18. Lee, S., Warner, K., & Inglett, G. E. (2005). Rheological properties and baking performance of new oat β-glucan-rich hydrocolloids. Journal of Agricultural and Food Chemistry, 53(25), 9805-9809.
19. Létang, C., Piau, M., & Verdier, C. (1999). Characterization of wheat four-water doughs. Part I: rheometry and microstructure. Journal of Food Engineering, 41, 121-132.
20. Lin, L.-Y., Liu, H.-M., Yu, Y.-W., Lin, S.-D., & Mau, J.-L. (2009). Quality and antioxidant property of buckwheat enhanced wheat bread. Food Chemistry, 112(4), 987-991.
21. Maache-Rezzoug, Z., Bouvier, J.-M., Allaf, K., & Patras, C. (1998). Study of mixing in connection with the rheological properties of biscuit dough and dimensional characteristics of biscuits. Journal of Food Engineering, 35, 43-56.
22. Mamat, H., Abu Hardan, M. O., & Hill, S. E. (2010). Physicochemical properties of commercial semisweet biscuit. Food Chemistry, 121, 1029-1038.
23. Mariotti, M., Lucisano, M., Pagani, M. A., & Iameti, S. (2008). Macromolecular interactions and rheological properties of buckwheat-based dough obtained from differently processed grains. Journal of Agricultural and Food Chemistry, 56, 4258-4267.
24. Mariotti, M., Lucisano, M., Pagani, M. A., & Perry, K. (2009). The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs. Food Research International, 42, 963-975.
25. Mohammed, I., Ahmed, A. R., & Senge, B. (2011). Dynamic rheological properties of chickpea and wheat flour dough's. Journal of Applied Sciences, 11(19), 3405-3412.
26. Moskowitz, H. R., & Krieger, B. (1995). The contribution of sensory liking to overall liking: an analysis of six food categories. Food Quality and Preference, 6(2), 83-90.
27. Moskowitz, H. R., Muñoz, A. M., & Gacula, M. C. (2004). Viewpoints and controversies in sensory science and consumer product testing. Connecticut: Wiley.
28. Naruenartwongsakul, S., Chinnan, M. S., Bhumiratana, S., & Yoovidhya, T. (2008). Effect of cellulose ethers on the microstructure of fried wheat flour-based batters. LWT-Food Science and Technology, 41, 109-118.
29. Pareyt, B., & Delcour, J. A. (2008). The role of wheat flour constituents, sugar and fat in low moisture cereal based products: a review on sugar-snap cookies. Critical Reviews in Food Science and Nutrition, 48(9), 824-839.
30. Pareyt, B., Wilderjans, E., Goesaert, H., Brijs, K., & Delcour, J. A. (2008). The role of gluten in a sugar-snap cookie system: a model approach based on gluten-starch blends. Journal of Cereal Science, 48(3), 863-869.
31. Pareyt, B., Talhaoui, F., Kerckhofs, G., Brijs, K., Goesaert, H., Wevers, M., & Delcour, J. A. (2009). The role of sugar and fat in sugar-snap cookies: structural and textural properties. Journal of Food Engineering, 90, 400-408.
32. Pedersen, L., Kaack, K., Bergsøe, M. N., & Adler-Nissen, J. (2004). Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics. Journal of Cereal Science, 39, 37-46.
33. Peressini, D., Sensidoni, A., Pollini, C. M., & De Cindio, B. (2000). Rheology of wheat doughs for fresh pasta blends and salt content production: influence of semolina-flour blends and salt content. Journal of Texture Studies, 31(2), 163-182.
34. Phan-Thien, N., & Safari-Ardi, M. (1998). Linear viscoelastic properties of flour-water doughs at different water concentrations. Journal of Non-Newtonian Fluid Mechanics, 74, 137-150.
35. Ribotta, P. D., Pérez, G. T., León, A. E., & Añón, M. C. (2004). Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough. Food Hydrocolloids, 18, 305-313.
36. Sakač, M., Torbica, A., Sedej, I., & Hadnad{stroke}ev, M. (2011). Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours. Food Research International, 44(9), 2806-2813.
37. Schober, T. J., O'Brien, C. M., McCarthy, D., Darnedde, A., & Arendt, E. K. (2003). Influence of gluten-free flour mixes and fat powders on the quality of gluten-free biscuits. European Food Reearch and Technology, 216, 369-376.
38. Sedej, I., Sakač, M., Mandić, A., Mišan, A., Pestorić, M., Šimurina, O., & Čanadanović-Brunet, J. (2011a). Quality assessment of gluten-free crackers based on buckwheat flour. LWT-Food Science and Technology, 44(3), 694-699.
39. Sedej, I., Sakač, M., Mandić, A., Mišan, A., Tumbas, V., & Hadnad{stroke}ev, M. (2011b). Assessment of antioxidant activity and rheological properties of wheat and buckwheat milling fractions. Journal of Cereal Science, 54(3), 347-353.
40. Singh, J., Singh, N., Sharma, T. R., & Saxena, S. K. (2003). Physicochemical, rheological and cookie making properties of corn and potato flours. Food Chemistry, 83, 387-393.
41. Sivaramakrishnan, H. P., Senge, B., & Chattopadhyay, P. K. (2004). Rheological properties of rice dough for making rice bread. Journal of Food Engineering, 62, 37-45.
42. Torbica, A., Hadnad{stroke}ev, M., Dokić, P., & Sakač, M. (2008). Mixolab profiles of gluten free products ingredients. Food Processing, Quality and Safety, 35(1), 19-26.
43. Torbica, A., Hadnad{stroke}ev, M., & Dapčević, T. (2010). Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour. Food Hydrocolloids, 24(6-7), 626-632.
44. Tsen, C. C., Bauck, L. J., & Hoover, W. J. (1975). Using surfactants to improve the quality of cookies made from hard wheat flours. Cereal Chemistry, 52, 629-637.
45. Verardo, V., Arraez-Roman, D., Segura-Carretero, A., Marconi, E., Fernandez-Gutierrez, A., & Caboni, M. F. (2011). Determination of free and bound phenolic compounds in buckwheat spaghetti by RP-HPLC-ESI-TOF-MS: effect of thermal processing from farm to fork. Journal of Agricultural and Food Chemistry, 59(14), 7700-7707.
46. Wani, A. A., Sogi, D. S., Singh, P., Sharma, P., & Pangal, A. (2010). Dough-handling and cookie-making properties of wheat flour-watermelon protein isolate blends. Food and Bioprocess Technology. doi: 10. 1007/s11947-010-0466-6.
47. Weipert, D. (1990). The benefits of basic rheometry in studying dough rheology. Cereal Chemistry, 67, 311-317.
48. Wekwete, B., & Navder, K. P. (2008). Effects of avocado fruit puree and oatrim as fat replacers on the physical, textural and sensory properties of oatmeal cookies. Journal of Food Quality, 31, 131-141.
49. Wronkowska, M., Zielińska, D., Szawara-Nowak, D., Troszyńska, & Soral-Śmietana, M. (2010). Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat-enhanced gluten-free bread. International Journal of Food Science and Technology, 45(10)(10), 1993-2000.
50. Zucco, F., Borsuk, Y., & Arntfield, S. D. (2011). Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes. LWT-Food Science and Technology, 44(10), 2070-2076.