Combined effects of wheat gluten and carboxymethylcellulose on dough rheological behaviours and gluten network of potato–wheat flour-based bread

Incorporating high level of potato flour into wheat flour enhances nutritional values of bread but induces a series of problems that lead to the decline of the bread quality. To overcome the barrier, wheat gluten and carboxymethylcellulose (CMC) were added into potato–wheat composite flour to improve dough machinability and bread quality. The rheological properties, thermo-mechanical properties and microstructures of dough were investigated. The results showed that the interaction between gluten and CMC mitigated the discontinuity of gluten matrix and gluten protein aggregation caused by the addition of potato flour, which yielded a more branched and compact gluten network. The compact three-dimensional viscoelastic structure induced improvements of gas retention capacity and dough stability, making it mimic the machinability properties of wheat flour dough. Bread qualities were apparently improved with the combined use of 4% gluten and 6% CMC, of which specific volume increased by 42.86%, and simultaneously, hardness reduced by 75.93%.     

Dough mixing and breadmaking properties of quinoa-wheat flour blends

Flour blends of quinoa-wheat containing 0, 5, 10, 15, and 20% of manually dehulled quinoa meal or flour were evaluated for dough mixing and breadmaking properties and liking of the bread by a small panel. Increasing amounts of quinoa meal or flour increased farinograph absorption and dislike of bread for most of the panel. Dough development time increased with increase in meal but decreased with increase in quinoa flour. At 10% inclusion levels differences in liking from control 100% wheat flour bread were smaller for flour or water extracted meal to most of the panel, than with 10% non-extracted meal. This suggests that 10% inclusion of flour or water extracted meal may have potential for further investigation.     

Analysis of Volatile Bread Aroma for Evaluation of Bread Freshness Using an Electronic Nose (E-Nose)

This paper presents the use of a tin-oxide sensor array and self-organized map (SOM)-based E-nose for analysis of volatile bread aroma and explores its ability to cluster bread odor data according to the freshness of bread. A low cost tin-oxide sensor array based electronic nose system has been used for the classification of state of freshness of bread. The sensor data was acquired for a period of 3 weeks, and an unsupervised self-organizing map (SOM) model was trained using this data to correlate the sensor response to classify the bread as fresh and stale. A comparative evaluation of 3 week' of bread data was carried out using the SOM. The results suggest that the system developed is able to predict the state of bread as fresh and stale up to 98% accuracy if the test bread data sets are of the same week. The classification accuracy reduces to 75-85% if test bread data sets are from different weeks. The model is also applied on three different brands of bread and similar classification results are obtained.     

Technological benefits of inulin-type fructans application in gluten-free products – A review

BackgroundAlthough cereals are used extensively in food products, ingestion of gluten-containing food has been associated with gluten-related disorders in susceptible individuals. Recently, the gluten-free (GF) products are one of the most dynamically growing branches of the food industry. However, many commercially available GF products provide lower level of proteins, dietary fibre, vitamins and minerals, compared with wheat products. To meet the growing demands of GF food consumers, efforts have been made to improve the overall quality of these products. Recently, inulin-type fructans (ITFs) were proposed as the beneficial ingredients of GF products.Scope and approachOver the last decade, the application of ITFs in GF products has been widely explored. Therefore, the aim of this review is to present the current application of ITFs as components of GF products by summarising the existing data concerning their effect on the technological properties and sensory quality of these products in the light of their physicochemical characteristics.Key findings and conclusionsITFs added to the GF products interact with other ingredients and additives. Generally, they have the potential to improve the technological properties and sensory perception of obtained products. The presented facts may provide an inspiration for further intensive work on the improvement of the quality of GF products for the growing number of people struggling with the problem of gluten intolerance.     

Modification of appetite by bread consumption: A systematic review of randomized controlled trials

The inclusion of different ingredients or the use of different baking technologies may modify the satiety response to bread, and aid in the control of food intake. The aim of this study was to perform a systematic search of randomized clinical trials on the effect of bread consumption on appetite ratings in humans. The search equation was (“Bread”[MeSH]) AND (“Satiation”[MeSH] OR “Satiety response”[MeSH]), and the filter “clinical trials.” As a result of this procedure, 37 publications were selected. The satiety response was considered as the primary outcome. The studies were classified as follows: breads differing in their flour composition, breads differing in ingredients other than flours, breads with added organic acids, or breads made using different baking technologies. In addition, we have revised the data related to the influence of bread on glycemic index, insulinemic index and postprandial gastrointestinal hormones responses. The inclusion of appropriate ingredients such as fiber, proteins, legumes, seaweeds and acids into breads and the use of specific technologies may result in the development of healthier breads that increase satiety and satiation, which may aid in the control of weight gain and benefit postprandial glycemia. However, more well-designed randomized control trials are required to reach final conclusions.     

Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour

The use of bran and whole grain flour changes dough rheology and causes difficulties in manufacturing bakery products. The aim of this study was to analyse the influence of substituting refined wheat flour (WF) by wheat bran (WB; 5%, 10%, 20%, 30% and 40%) or whole grain wheat flour (WGWF; 10%, 20%, 30%, 40% and 50%) on dough rheological properties and pan bread quality characteristics. The addition of WB and WGWF increased water absorption and resistance to extension and decreased stability, extensibility and peak viscosity. Effects with WB were more pronounced. The presence of WB or WGWF increased crumb moisture content, firmness and hardness and decreased specific volume of pan bread. It is important to set new farinographic and extensographic standards when using WB and WGWF, allowing for a correct correlation between rheology and quality characteristics of bakery products, as the same standards used for WF are not valid.     

Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids

The aim of this work was to investigate the effects of hydrocolloid addition on rheological properties and breadmaking performance of rice-buckwheat batter at different water levels. Xanthan gum (XG) and propylene glycol alginate (PGA) were added to rice-buckwheat blend (60:40) at levels of 0.5–1.5%. Batter rheological properties were investigated using dynamic measurements in the linear viscoelastic range (frequency sweep and time cure tests). The addition of both hydrocolloids significantly enhanced the storage modulus (G′) of batter. XG exerted greater effect on G′ than PGA. Different effects on starch gelatinisation were observed for the two hydrocolloids. PGA breads showed higher improvement in terms of increased specific volume (V_s), decreased crumb firmness and crumb structure than XG breads. Different technological behaviours were explained on the basis of batter rheological properties.     

Influence of phosphorylated rice flour on the quality of gluten‐free bread

The chemical modification of rice flour by phosphorylation is an alternative to improve the technological quality of bakery products. The aim of this study was to investigate the effect of phosphorylation process of rice flour on technological properties (specific volume, crumb and crust colour) of gluten‐free breads and the hardening of these breads during two storage temperatures (21 °C and ?24 °C). Breads were made with native rice flour, with phosphorylated rice flour and with wheat flour, used as control. The phosphorylation causes significant reduction in the synaeresis of pastes and in retrogradation tendency of rice flours, varying from 258.7 cP (native rice flour) to 122 cP (phosphorylated rice flour). The breads prepared with phosphorylated rice flour showed reduction in the hardness in both storage temperatures studied and effect on rice bread volume, crumb appearance and colour, demonstrating the possibility of use of the phosphorylated rice flour in gluten‐free breads.     

Effects of genotype and sowing date on phytostanol–phytosterol content and agronomic traits in wheat under organic agriculture

Cereals are an important source of sterols and stanols in the human diet. The present study underlines the effect of genotype and weather conditions in bread wheat, on total sterol and stanol content (TSS), agronomic traits, proteins and ash content under organic conditions. Variations in TSS as well as other characters between two sowing dates were observed. A broad genotypic variability was also reported since extreme genotypes differed by more than 30 mg 100 g⁻¹ DW for TSS, with total stanol content varying twofold. Moreover, two groups of genotypes that differed in agronomic production, ash and protein content were depicted, based on their response to an increase in temperature. This result suggests that the genotypic factor prevails over the sowing date factor for determining sterol and stanol traits in wheat cultivated under organic conditions. Nevertheless, a strong interaction exists between the two factors, which can be used to drive bioaccumulation of these molecules.