The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice-buckwheat dough rheological characteristics and textural and sensory quality of bread

LWT

Volumn 68, Issue , 2016, Pages 659-666

  Burešová, Iva ^a   Masaříková, Lucie ^a   Hřivna, Luděk ^b   Kulhanová, Soňa ^a   Bureš, David ^a  

^a TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

^b MENDEL UNIVERSITY IN BRNO   (Czech Republic)

Author keywords

Crumb; Fortification; Gluten free; Hydrocolloid; Viscoelasticity

Indexed keywords

CALCIUM; CELLULOSE; CROPS; FOOD PRODUCTS; GELATION; SODIUM; VISCOELASTICITY;

CARBOXY-METHYL CELLULOSE; CRUMB; FORTIFICATION; GLUTEN-FREE; HYDROCOLLOID; RHEOLOGICAL CHARACTERISTICS; SENSORY ACCEPTABILITIES; SENSORY QUALITIES;

XANTHAN GUM;

CALCIUM; SODIUM; VISCOELASTICITY; CARBOXYMETHYL CELLULOSE; CEREALS; SODIUM COMPOUNDS; XANTHAN GUM;

EID: 84961844869     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.01.010     Document Type: Article

References (39)

1. Abascal D.M., Gracia-Fadrique J. Surface tension and foam stability of commercial calcium and sodium caseinates. Food Hydrocolloids 2009, 23:1848-1852.
2. Alvarez-Jubete L., Wijngaard H., Arendt E.K., Gallagher E. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa, buckwheat and wheat as affected by sprouting and baking. Food Chemistry 2010, 119:770-778.
3. Anton A.A., Artfield S.D. Hydrocolloids in gluten-free breads: a review. International Journal of Food Sciences and Nutrition 2007, 59:11-23.
4. Cash M.J., Caputo S.J. Cellulose derivatives. Food stabilisers, thickeners and gelling agents 2009, 95-115. Wiley-Blackwell, Oxford. A. Imeson (Ed.).
5. Collar C., Bollain C., Rosell C.M. Rheological behavior of formulated bread doughs during mixing and heating. Food Science and Technology International 2007, 13:99-107.
6. Collar C., Martinez J.C., Rosell C.M. Lipid binding of fresh and stored formulated wheat breads. Relationships with dough and bread technological performance. Food Science and Technology International 2001, 7:501-510.
7. Crowley P., O'Brien C., Slattery H., Chapman D., Arendt E., Stanton C. Functional properties of casein hydrolysates in bakery applications. European Food Research and Technology 2002, 215:131-137.
8. Fidantsi A., Doxastakis G. Emulsifying and foaming properties of amaranth seed protein isolates. Colloids and Surfaces B: Biointerfaces 2001, 21:119-124.
9. Fox P.F., McSweeney P.L.H. Dairy chemistry and biochemistry 1998, Springer, New York.
10. Gallagher E., Gormley T.R., Arendt E.K. Crust and crumb characteristics of gluten free breads. Journal of Food Engineering 2003, 56:153-161.
11. Gallagher E., Gormley T.R., Arendt E.K. Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science & Technology 2004, 15:143-152.
12. Garcia-Ochoa F., Santos V.E., Casas J.A., Gomez E. Xanthan gum: production, recovery, and properties. Biotechnology Advances 2000, 18:549-579.
13. Guarda A., Rosell C.M., Benedito C., Galotto M.J. Different hydrocolloids as bread improvers and antistaling agents. Food Hydrocolloids 2004, 18:241-247.
14. Gujral H.S., Rosell C.M. Improvement of the breadmaking quality of rice flour by glucose oxidase. Food Research International 2004, 37:75-81.
15. He F.J., MacGregor G.A. A comprehensive review on salt and health and current experience of worldwide salt reduction programmes. Journal of Human Hypertension 2009, 23:363-384.
16. Krupa-Kozak U., Altamirano-Fortoul R., Wronkowska M., Rosell C.M. Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts. European Food Research and Technology 2012, 235:545-554.
17. Krupa-Kozak U., Baczek N., Adamowicz J. Effect of calcium caseinate and calcium citrate on quality and technological parameters of gluten-free bread. Z˙ywność Nauka Technologia Jakość 2014, 3:136-150. ([in Polish]).
18. Krupa-Kozak U., Baczek N., Rosell C.M. Application of dairy proteins as technological and nutritional improvers of calcium-supplemented gluten-free bread. Nutrients 2013, 5:4503-4520.
19. Krupa-Kozak U., Troszyńska A., Baczek N., Soral-Śmietana M. Effect of organic calcium supplements on the technological characteristic and sensory properties of gluten-free bread. European Food Research and Technology 2011, 232:497-508.
20. Lazaridou A., Duta D., Papageorgiou M., Belc N., Biliaderis C.G. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering 2007, 79:1033-1047.
21. Mondal A., Datta A.K. Bread baking-a review. Journal of Food Engineering 2008, 86:465-474.
22. Moore M.M., Schober T.J., Dockery P., Arendt E.K. Textural comparisons of gluten-free and wheat-based doughs, batters, and breads. Cereal Chemistry 2004, 81:567-575.
23. Moreira R., Chenlo F., Torres M.D. Rheological properties of commercial chestnut flour doughs with different gums. International Journal of Food Science & Technology 2011, 46:2085-2095.
24. Moreira R., Chenlo F., Torres M.D. Rheology of commercial chestnut flour doughs incorporated with gelling agents. Food Hydrocolloids 2011, 25:1361-1371.
25. Nunes M.H.B., Ryan L.A.M., Arendt E.K. Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality. European Food Research and Technology 2009, 229:31-41.
26. O'Regan J., Ennis M.P., Mulvihill D.M. Milk proteins. Handbook of hydrocolloids 2009, 298-358. Retrieved March 07, 2014 from. http://app.knovel.com/hotlink/pdf/id:kt0017U5C1/handbook-hydrocolloids-2/milk-proteins, G.O. Phillips, P.A. Williams (Eds.).
27. Rosalam S., England R. Review of xanthan gum production from unmodified starches by Xanthomonas comprestris sp. Enzyme and Microbial Technology 2006, 39:197-207.
28. Rosell C.M., Rojas J.A., Benedito de Barber C. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids 2001, 15:75-81.
29. Sadrabadi F.F., Ardakani S.A.Y., Azizi M.H. The effect of dairy powders on the Gluten-free voluminous breads. International Journal of Current Microbiology and Applied Science 2013, 2:551-559.
30. Sciarini L.S., Ribotta P.D., León A.E., Pérez G.T. Incorporation of several additives into gluten free breads: effect on dough properties and bread quality. Journal of Food Engineering 2012, 111:590-597.
31. Shittu T.A., Aminu R.A., Abulude E.O. Functional effects of xanthan gum on composite cassava-wheat dough and bread. Food Hydrocolloids 2009, 23:2254-2260.
32. Singh H., MacRitchie F. Application of polymer science to properties of gluten. Journal of Cereal Science 2001, 33:231-243.
33. Smitha S., Rajiv J., Begum K., Indrani D. Effect of hydrocolloids on rheological, microstructural and quality characteristics of parotta-an unleavened indian flat bread. Journal of Texture Studies 2008, 39:267-283.
34. Stathopoulos C.E., O'Kennedy B.T. A rheological evaluation of concentrated casein systems as replacement for gluten: calcium effects. International Journal of Dairy Technology 2008, 61:397-402.
35. Sudhakar V., Singhal R.S., Kulkarni P.R. Starch-gum interactions: formulations and functionality using Amaranth/Corn starch and CMC. Starch-Stärke 1992, 44:369-374.
36. Sworn G. Xanthan gum. Handbook of hydrocolloids 2009, 186-203. Retrieved March 07, 2014 from. http://app.knovel.com/hotlink/pdf/id:kt0017U5C1/handbook-hydrocolloids-2/xanthan-gum, G.O. Phillips, P.A. Williams (Eds.).
37. Thompson T., Dennis M., Higgins L.A., Lee A.R., Sharrett M.K. Gluten-free diet survey: are Americans with coeliac disease consuming recommended amounts of fibre, iron, calcium and grain foods?. Journal of Human Nutrition and Dietetics 2005, 18:163-169.
38. Weipert D. The benefits of basic rheometry in studying dough rheology. Cereal Chemistry 1990, 67:311-317.
39. Yaşar F., Toğrul H., Arslan N. Flow properties of cellulose and carboxymethyl cellulose from orange peel. Journal of Food Engineering 2007, 81:187-199.