Effect of heat treatment of sorghum flour on the functional properties of gluten-free bread and cake

LWT

Volumn 65, Issue , 2016, Pages 637-644

  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; Gluten free; Heat treatment; Sorghum flour

Indexed keywords

CELLS; CYTOLOGY; FOOD PRODUCTS; HEAT TREATMENT; PHYSICOCHEMICAL PROPERTIES; TEXTURES; THERMAL PROCESSING (FOODS);

BREAD; CAKE QUALITY; EFFECT OF HEAT TREATMENTS; EFFECTS OF HEAT TREATMENT; FUNCTIONAL PROPERTIES; GLUTEN-FREE; OVERALL ACCEPTABILITY; SORGHUM FLOUR;

BAKERIES;

EID: 84952062676     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.08.063     Document Type: Article

References (39)

1. AACC. Approved methods of the american association of cereal chemists 2000, Methods 44-15A, 02-52, 76-21, 10-90, 10-91, 10-05 St. Paul, MN. 10th ed.
2. AOAC. Official methods of analysis of association of official analytical chemists 2005, Methods 942.05, 990.03, 920.39, 962.09 Gaithersburg, MD. 18th ed.
3. Attenburrow G., Barnes D.J., Davies A.P., Ingman S.J. Rheology properties of wheat gluten. Journal of Cereal Science 1990, 12:1-14.
4. Capriles V.D., Arêas J.G. Novel approaches in gluten-free breadmaking: interface between food science, nutrition, and health. Comprehensive Reviews in Food Science and Food Safety 2014, 13:871-890.
5. Catterall P.F. The production of cakes from non-chlorinated cake flour 2000, Campden & Chorleywood Food Research Association Group, Review No. 20, Campden and Chorlrywood, UK.
6. Cook S. Factors affecting the production of cakes from heat-treated cake flour 2002, CCFRA Review No. 20, Supplement 1, Campden and Chorlrywood, UK.
7. Fesler R. Soft wheats and their flours. AIB Technical Bulletin 2003, 25:1-12.
8. Fustier P., Gélinas P. Combining flour heating and chlorination to improve cake texture. Cereal Chemistry 1998, 75:568-570.
9. Gallagher E., Gormley T.R., Arendt E.K. Crust and crumb characteristics of gluten free bread. Journal of Food Engineering 2003, 56:153-161.
10. Gambuś J., Gambuś F., Pastuszka D., Wrona P., Ziobro R., Sabat R., et al. Quality of gluten-free supplemented cakes and biscuits. International Journal of Food Sciences and Nutrition 2009, 60:31-50.
11. Gélinas P., McKinnon C.M., Rodrigue N., Montpetit D. Heating conditions and bread-making potential of substandard flour. Journal of Food Science 2001, 66:627-632.
12. Guerrieri N., Alberti E., Lavelli V., Cerletti P. Use of spectroscopic and fluorescence techniques to access heat induced molecular modifications of gluten. Cereal Chemistry 1996, 73:368-374.
13. Gujral H.S., Rosell C.M. Improvement of breadmaking quality of rice flour by glucose oxidase. Food Research International 2004, 37:75-81.
14. Guy R.C.E., Pithawala H.R. Rheological studies of high ratio cake batters to investigate the mechanism of improvement of flours by chlorination or heat treatment. International Journal of Food Science and Technology 1981, 16:153-166.
15. Hanamoto M.M., Bean M.M. Alternatives to chlorination for cake flours. Cereal Foods World 1978, 23:459.
16. He H., Hoseney R.C. Changes in bread firmness and moisture during long-term storage. Cereal Chemistry 1990, 67:603-605.
17. Kim W., Choi S.G., Kerr W.L., Johnson J.M., Gains C.S. Effect of heating temperature on particle size distribution in hard and soft wheat, temperature on particle size distribution in hard and soft wheat. Journal of Cereal Science 2004, 40:9-16.
18. Kim C.S., Walker C.E. Interactions between starches, sugars, and emulsifiers in high-ratio cake model systems. Cereal Chemistry 1992, 69:206-212.
19. Kulp K. Oxidation in baking processes. AIB Technical Bulletin 1981, 3:1-5.
20. Lawless H.T., Heymann H. Consumer field tests and questionnaire design. Sensory evaluation of Food 1999, 480-518. Kluwer Academic, New York.
21. Marston K., Khouryieh H., Aramouni F. Evaluation of sorghum flour functionality and quality characteristics of gluten-free bread and cake as influenced by ozone treatment. Food Science and Technology International 2014, 10.1177/1082013214559311.
22. Nakamura C., Koshikawa Y., Seguchi M. Increased volume of kasutera cake (Japanese sponge cake) by dry heating of wheat flour. Food Science and Technology Research 2008, 14:431-436.
23. Neill G., Al-Muhtaseb A.H., Magee T.R.A. Optimisation of time/temperature treatment, for heat treated soft wheat flour. Journal of Food Engineering 2012, 113:422-426.
24. Packaged facts Gluten-free foods and beverages in the U.S. Report 2013, Available at:, (Accessed 05.03.14.). http://www.packagedfacts.com/gluten-free-foods-7144767/, 4th ed.
25. Purhagen J.K., Sjoo M.E., Eliasson A.-C. The use of normal and heat-treated barley flour and waxy barley starch as antistaling agents in laboratory and industrial baking processes. Journal of Food Engineering 2011, 104:414-421.
26. Pyler E.J. Cake baking technology. Baking science and technology 1988, 979-1027. Sosland Publishing, Kansas City.
27. Rewers M. Epidemiology of celiac disease: what are the prevalence, incidence, and progression of celiac disease?. Gastroenterology 2005, 128:S47-S51.
28. Rooney L.W., Waniska R.D. Sorghum food and industrial utilization. Sorghum: Origin, history, technology, and production 2000, 689-729. John Wiley & Sons, Inc, Canada. C.W. Smith, R.A. Frederiksen (Eds.).
29. Rubio-Tapia A., Ludvigsson J.F., Brantner T.L., Murray J.A., Everhart J.E. The prevalence of celiac disease in the United States. American Journal of Gastroenterology 2012, 107:1538-1544.
30. Russo J.V., Doe C.A. Heat treatment of flour as an alternative to chlorination. International Journal of Food Science and Technology 1970, 5:363-374.
31. Sabanis D., Lebesi D., Tzia C. Effect of dietary fiber enrichment on selected properties of gluten-free bread. LWT-Food Science and Technology 2009, 42:1380-1389.
32. SAS. SAS user's guide: Statistics. Software Release 9.1 2003, SAS Institute Inc., Cary, NC, USA.
33. Schober T.J., Bean S.R., Boyle D.L. Gluten-free sorghum bread improved by sourdough fermentation: biochemical, rheological, and microstructural background. Journal of Agricultural and Food Chemistry 2007, 55:5137-5146.
34. Schober T.J., Messerschmidt M., Bean S.R., Park S.H., Arendt E.K. Gluten-free bread from sorghum: quality differences among hybrids. Cereal Chemistry 2005, 82:394-404.
35. Sollid L.M., Lundin K.E.A. Diagnosis and treatment of celiac disease. Mucosal Immunology 2009, 2:3-7.
36. Suhendro E.L., Kunetz C.F., Mcdonough C.M., Rooney L.W., Waniska R.D. Cooking characteristics and quality of noodles from food sorghum. Cereal Chemistry 2000, 77:96-100.
37. Thomasson C.A., Miller R.A., Hoseney R.C. Replacement of chlorine treatment for cake flour. Cereal Chemistry 1995, 72:616-620.
38. Trappey E.F., Khouryieh H., Aramouni F., Herald T. Effect of sorghum flour composition and particle size on quality properties of gluten-free bread. Food Science and Technology International 2015, 21:188-202.
39. Winger M., Khouryieh H., Aramouni F., Herald T.J. Sorghum flour characterization and evaluation in gluten-free flour tortilla. Journal of Food Quality 2014, 37:95-106.