Effect of egg white solids on the rheological properties and bread making performance of gluten-free batter

Food Hydrocolloids

Volumn 87, Issue , 2019, Pages 287-296

  Han, Aiyun ^a,d   Romero, Hollman Motta ^a   Nishijima, Noriaki ^b,c   Ichimura, Tsukasa ^b   Handa, Akihiro ^b   Xu, Changmou ^a   Zhang, Yue ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b KEWPIE CORPORATION   (Japan)

^c Henningsen Foods Inc ^*  (United States)

^d SHIJIAZHUANG UNIVERSITY   (China)

Author keywords

Egg white; Gluten free bread; Interfacial properties; Rheology; Texture

Indexed keywords

FOOD PRODUCTS; PROTEINS; TEXTURES;

BREAD MAKING; EGG WHITE; EGG WHITE PROTEINS; GLUTEN-FREE; GLUTEN-FREE BREAD; INTERFACIAL PROPERTY; ORGANOLEPTIC PROPERTIES; PERFORMANCE; PROTEIN SAMPLES; RHEOLOGICAL PROPERTY;

RHEOLOGY;

EID: 85053183063     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.08.022     Document Type: Article

References (39)

1. Anton, A.A., Artfield, S.D., Hydrocolloids in gluten-free breads: A review. International Journal of Food Sciences & Nutrition 59:1 (2008), 11–23.
2. Bize, M., Smith, B.M., Aramouni, F.M., Bean, S.R., The effects of egg and diacetyl tartaric acid esters of monoglycerides addition on storage stability, texture, and sensory properties of gluten‐free sorghum bread. Journal of Food Science 82:1 (2017), 194–201.
3. Bąk, A., Podgórska, W., Interfacial and surface tensions of toluene/water and air/water systems with nonionic surfactants Tween 20 and Tween 80. Colloids and Surfaces A: Physicochemical and Engineering Aspects 504 (2016), 414–425.
4. Capriles, V.D., dos Santos, F.G., Arêas, J.A.G., Gluten-free breadmaking: Improving nutritional and bioactive compounds. Journal of Cereal Science 67 (2016), 83–91.
5. Crockett, R., Ie, P., Vodovotz, Y., Effects of soy protein isolate and egg white solids on the physicochemical properties of gluten-free bread. Food Chemistry 129:1 (2011), 84–91.
6. Ercili-Cura, D., Miyamoto, A., Paananen, A., Yoshii, H., Poutanen, K., Partanen, R., Adsorption of oat proteins to air–water interface in relation to their colloidal state. Food Hydrocolloids 44 (2015), 183–190.
7. Foschia, M., Horstmann, S., Arendt, E.K., Zannini, E., Nutritional therapy–facing the gap between coeliac disease and gluten-free food. International Journal of Food Microbiology 239 (2016), 113–124.
8. Giavasis, I., Bioactive fungal polysaccharides as potential functional ingredients in food and nutraceuticals. Current Opinion in Biotechnology 26 (2014), 162–173.
9. Gómez, M., Ronda, F., Caballero, P.A., Blanco, C.A., Rosell, C.M., Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocolloids 21:2 (2007), 167–173.
10. Hager, A.-S., Arendt, E.K., Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat. Food Hydrocolloids 32:1 (2013), 195–203.
11. Handa, A., Hayashi, K., Shidara, H., Kuroda, N., Correlation of the protein structure and gelling properties in dried egg white products. Journal of Agricultural and Food Chemistry 49:8 (2001), 3957–3964.
12. Horstmann, S.W., Axel, C., Arendt, E.K., Water absorption as a prediction tool for the application of hydrocolloids in potato starch-based bread. Food Hydrocolloids 81 (2018), 129–138.
13. Jarpa-Parra, M., Bamdad, F., Tian, Z., Zeng, H., Temelli, F., Chen, L., Impact of pH on molecular structure and surface properties of lentil legumin-like protein and its application as foam stabilizer. Colloids and Surfaces B: Biointerfaces 132 (2015), 45–53.
14. de Jongh, H.H., Kosters, H.A., Kudryashova, E., Meinders, M.B., Trofimova, D., Wierenga, P.A., Protein adsorption at air–water interfaces: A combination of details. Biopolymers 74:1‐2 (2004), 131–135.
15. 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 79:3 (2007), 1033–1047.
16. Liu, Y.-F., Oey, I., Bremer, P., Carne, A., Silcock, P., Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white. Food Research International 91 (2017), 161–170.
17. Lu, J., Su, T., Penfold, J., Adsorption of serum albumins at the air/water interface. Langmuir 15:20 (1999), 6975–6983.
18. Marco, C., Rosell, C.M., Breadmaking performance of protein enriched, gluten-free breads. European Food Research and Technology 227:4 (2008), 1205–1213.
19. Matos, M.E., Sanz, T., Rosell, C.M., Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins. Food Hydrocolloids 35 (2014), 150–158.
20. Mitropoulos, V., Mütze, A., Fischer, P., Mechanical properties of protein adsorption layers at the air/water and oil/water interface: A comparison in light of the thermodynamical stability of proteins. Advances in Colloid and Interface Science 206 (2014), 195–206.
21. Morreale, F., Garzón, R., Rosell, C.M., Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose. Food Hydrocolloids 77 (2018), 629–635.
22. Nilufer-Erdil, D., Serventi, L., Boyacioglu, D., Vodovotz, Y., Effect of soy milk powder addition on staling of soy bread. Food Chemistry 131:4 (2012), 1132–1139.
23. Nunes, M.H.B., Moore, M.M., Ryan, L.A., Arendt, E.K., Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters. European Food Research and Technology 228:4 (2009), 633–642.
24. Phongthai, S., D'Amico, S., Schoenlechner, R., Rawdkuen, S., Comparative study of rice bran protein concentrate and egg albumin on gluten-free bread properties. Journal of Cereal Science 72 (2016), 38–45.
25. Romero, H.M., Santra, D., Rose, D., Zhang, Y., Dough rheological properties and texture of gluten-free pasta based on proso millet flour. Journal of Cereal Science 74 (2017), 238–243.
26. Ronda, F., Perez-Quirce, S., Lazaridou, A., Biliaderis, C.G., Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristics. Food Hydrocolloids 48 (2015), 197–207.
27. Sandri, L.T., Santos, F.G., Fratelli, C., Capriles, V.D., Development of gluten‐free bread formulations containing whole chia flour with acceptable sensory properties. Food Sciences and Nutrition 5:5 (2017), 1021–1028.
28. Sheng, L., Huang, M., Wang, J., Xu, Q., Hammad, H., Ma, M., A study of storage impact on ovalbumin structure of chicken egg. Journal of Food Engineering 219 (2018), 1–7.
29. Singh, N., Singh, J., Kaur, L., Sodhi, N.S., Gill, B.S., Morphological, thermal and rheological properties of starches from different botanical sources. Food Chemistry 81:2 (2003), 219–231.
30. Skendi, A., Mouselemidou, P., Papageorgiou, M., Papastergiadis, E., Effect of acorn meal-water combinations on technological properties and fine structure of gluten-free bread. Food Chemistry 253 (2018), 119–126.
31. Tao, H., Zhang, B., Wu, F., Jin, Z., Xu, X., Effect of multiple freezing/thawing-modified wheat starch on dough properties and bread quality using a reconstitution system. Journal of Cereal Science 69 (2016), 132–137.
32. Thory, R., Sandhu, K.S., A Comparison of mango kernel starch with a novel starch from litchi (Litchi chinensis) kernel: Physicochemical, morphological, pasting, and rheological properties. International Journal of Food Properties 20:4 (2017), 911–921.
33. Tomczynska-Mleko, M., Kamysz, E., Sikorska, E., Puchalski, C., Mleko, S., Ozimek, L., et al. Changes of secondary structure and surface tension of whey protein isolate dispersions upon pH and temperature. Czech Journal of Food Sciences 32:1 (2014), 82–89.
34. Villanueva, M., Ronda, F., Moschakis, T., Lazaridou, A., Biliaderis, C.G., Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels. Food Hydrocolloids 79 (2018), 20–29.
35. Wang, L., Zhang, Y., Eugenol nanoemulsion stabilized with zein and sodium caseinate by self-assembly. Journal of Agricultural and Food Chemistry 65:14 (2017), 2990–2998.
36. Wouters, A., Fierens, E., Rombouts, I., Brijs, K., Blecker, C., Delcour, J., Air-water interfacial properties of enzymatically hydrolyzed wheat gluten in the presence of sucrose. Food Hydrocolloids 73 (2017), 284–294.
37. Wouters, A.G., Rombouts, I., Schoebrechts, N., Fierens, E., Brijs, K., Blecker, C., et al. Foam fractionation as a tool to study the air-water interface structure-function relationship of wheat gluten hydrolysates. Colloids and Surfaces B: Biointerfaces 151 (2017), 295–303.
38. Zhang, Y., Zhong, Q.X., Effects of thermal denaturation on binding between bixin and whey protein. Journal of Agricultural and Food Chemistry 60:30 (2012), 7526–7531.
39. Ziobro, R., Juszczak, L., Witczak, M., Korus, J., Non-gluten proteins as structure forming agents in gluten free bread. Journal of Food Science & Technology 53:1 (2016), 571–580.