Evaluation of sorghum flour functionality and quality characteristics of gluten-free bread and cake as influenced by ozone treatment

Food Science and Technology International

Volumn 21, Issue 8, 2015, Pages 631-640

  Marston, Kathryn ^a   Khouryieh, Hanna ^b   Aramouni, Fadi ^c  

^a Frito Lay   (United States)

^b WESTERN KENTUCKY UNIVERSITY   (United States)

^c KANSAS STATE UNIVERSITY   (United States)

Author keywords

bread; cake quality; Ozone treatment; sorghum flour

Indexed keywords

BAKERIES; FOOD PRODUCTS; LUMINANCE; OZONIZATION; QUALITY CONTROL; TEXTURES;

BREAD; BRIGHTNESS VALUES; CAKE QUALITY; GLUTEN-FREE BREAD; GLUTEN-FREE CAKES; OZONE TREATMENT; QUALITY CHARACTERISTIC; SORGHUM FLOUR;

OZONE;

OZONE;

ANALYSIS; BREAD; CHEMISTRY; COOKING; DRUG EFFECTS; FOOD HANDLING; GLUTEN FREE DIET; PH; PROCEDURES; SORGHUM;

BREAD; COOKING; DIET, GLUTEN-FREE; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; OZONE; SORGHUM;

EID: 84946913079     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013214559311     Document Type: Article

References (32)

1. AACC. (2000). Approved Methods of the American Association of Cereal Chemists, 10th edn. Methods 44-15A, 02-52, 76-21, 10-90, 10-91, 10-05. St. Paul, MN.
2. Alaedini A, Green PHR, (2005) Narrative review: Celiac disease: Understanding a complex autoimmune disorder. Annals of Internal Medicine 142: 289-298.
3. AOAC. (2005). Official Methods of Analysis of Association of Official Analytical Chemists, 18th edn. Methods 942.05, 990.03, 920.39, 962.09. Gaithersburg, MD.
4. Bonet A, Rosell CM, Caballero PA, Gómez M, Pérez-Munuera I, Lluch MA, (2006) Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level. Food Chemistry 99: 408-415.
5. Bourne MC, (1978) Texture profile analysis. Food Technology 32: 62-66.
6. Chittrakorn S. (2008). Use of ozone as an alternative to chlorine for treatment of soft wheat flours. PhD Thesis, Kansas State University, Manhattan, KS, USA.
7. Dubois M, Coste C, Despres AG, Efstathiou T, Nio C, Dumont E, et al.(2006) Safety of Oxygreen® an ozone treatment on wheat grains. Part 2. Is there a substantial equivalence between Oxygreen-treated grains and untreated wheat grains. Food Additives and Contaminants 23: 1-15.
8. Hoseney RC, (1994) Principles of Cereal Science and Technology, St. Paul: American Association of Cereal Chemists, Inc.
9. Ibanoglu S, (2001) Influence of tempering with ozonated water on the selected properties of wheat flour. Journal of Food Engineering 48: 345-350.
10. Kim JG, Ahmed EY, Dave S, (1999) Application of ozone for enhancing the microbiological safety and quality of foods: A review. Journal of Food Protection 62: 1071-1087.
11. Kulp K, (1981) Oxidation in baking processes. AIB Technical Bulletin 3: 1-5.
12. Kunetz CF, Almeida-Dominguez H, McDonough CM, Wanika RD, Rooney LW, (1997) Cooking characteristics and quality of noodles from food sorghum. Cereal Foods World 42: 624.
13. Langlais B, Reckhow DA, Brink DR, (1991) Ozone in Water Treatment Application and Engineering, Michigan: Lewis Publishers, Inc.
14. Li M, Zhu K, Wang B, Guo X, Peng W, Zhou H, (2012) Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment. Food Chemistry 13: 2163-2169.
15. Liu L, Herald TJ, Wang D, Wilson JD, Bean SR, Aramouni FM, (2012) Characterization of sorghum grain and evaluation of sorghum flour in a Chinese egg noodle system. Journal of Cereal Science 55: 31-36.
16. Mendez F, Maier DE, Mason LJ, Woloshuk CP, (2003) Penetration of ozone into columns of stored grains and effects on chemical composition and processing performance. Journal of Stored Products Research 39: 33-44.
17. Packaged Facts (2013). Gluten-Free Foods and Beverages in the U.S. Report, 4th ed. Available at: http://www.packagedfacts.com/gluten-free-foods-7144767/ (accessed 05 March 2014).
18. Pyler EJ, (1988) Cake Baking Technology. Baking Science and Technology, Kansas City: Sosland Publishing, pp. 979-1027.
19. Rewers M, (2005) Epidemiology of celiac disease: What are the prevalence, incidence, and progression of celiac disease? Gastroenterology 128: S47-S51.
20. Rooney LW, Waniska RD, (2000) Sorghum food and industrial utilization. In: Smith CW, Frederiksen RA, (eds) Sorghum: Origin, History, Technology, and Production, Toronto, Canada: John Wiley & Sons, Inc., pp. 689-729.
21. Rubio-Tapia A, Ludvigsson JF, Brantner TL, Murray JA, Everhart JE, (2012) The prevalence of celiac disease in the United States. American Journal of Gastroenterology 107: 1538-1544.
22. Sandhu HPS, Manthey FA, Simsek S, (2011) Quality of bread made from ozonated wheat (Triticum aestivum L.) flour. Journal of the Science of Food and Agriculture 91: 1576-1584.
23. Schober TJ, Bean SR, Boyle DL, (2007) Gluten-free sorghum bread improved by sourdough fermentation: Biochemical, rheological, and microstructural background. Journal of Agriculture Food Chemistry 55: 5137-5146.
24. Schober TJ, Messerschmidt M, Bean SR, Park SH, Arendt EK, (2005) Gluten-free bread from sorghum: Quality differences among hybrids. Cereal Chemistry 82: 394-404.
25. Seguchi M, (1990) Study of wheat starch granule surface proteins from chlorinated flours. Cereal Chemistry 67: 258-260.
26. Sollid LM, Lundin KEA, (2009) Diagnosis and treatment of celiac disease. Mucosal Immunology 2: 3-7.
27. Suhendro EL, Kunetz CF, Mcdonough CM, Rooney LW, Waniska RD, (2000) Cooking characteristics and quality of noodles from food sorghum. Cereal Chemistry 77: 96-100.
28. Trappey EF, Khouryieh H, Aramouni F and Herald T. (2014). Effect of sorghum flour composition and particle size on quality properties of gluten-free bread. Food Science and Technology International. DOI: 10.1177/1082013214523632.
29. U.S. Grains Council. (2004). Sorghum Handbook: White Sorghum, the New Food Grain, pp. 1-15. Available at: http://www.agmrc.org/media/cms/Sorghum-Handbook-B5FE1C2B5DBCF.pdf (accessed 3 November 2014).
30. Varriano-Marston E, (1985) Flour chlorination: New thoughts on an old topic. Cereal Foods World 30: 339-343.
31. Weiwei X, Xueling Z, (2008) Effects of ozone treatment on color of wheat flour. Cereal & Feed Industry 5: 7-9.
32. Winger M, Khouryieh H, Aramouni F and Herald TJ. (2014). Sorghum flour characterization and evaluation in gluten-free flour tortilla. Journal of Food Quality 37: 95-106.