Influence of Flour Particle Size on Quality of Gluten-Free Rice Cakes

There is a growing interest in developing gluten-free bakery products in recent time. In cake making, gluten network formation is not essential, but hardly any information exists about the influence of the gluten-free flour characteristics affecting the final cake product. This study analyses the influence of two different rice cultivars (short and long) with different flour particle size in batter characteristics (specific volume, viscosity and internal structure) and in sponge and layer cake formulas (volume, shape, texture and colour). During starch gelatinization, the finest flours (median particle size finer than 100 μm) increased their viscosity and reached the peak viscosity (RVA) later than the coarsest flours. Moreover, the finest flours gave batters with lower specific volumes but with an air distribution in smaller and uniform bubbles in both formulas. These flours also produced higher volume and lower firmness in sponge cakes and greater symmetry index both in sponge and layer cakes. The rice type also influenced batter and cakes characteristics but in a lesser extent. The different results obtained depending on the rice flour particle size, type flour and cake formulation indicate the need to define them both in industrial specifications and in research studies.     

Addition of pin-milled pea flour and air-classified fractions in layer and sponge cakes

Legumes have interesting nutritional properties and many organizations, such as the World Health Organization, encourage their inclusion in the diet; their incorporation into bakery products could be a good method for increasing consumption. The aim of this study was to examine the addition of different percentages of pin-milled pea flour or its air-classified protein and starch fractions to sponge and layer cakes. Specific volume, pH and viscosity were measured in batters and specific volume, shape and texture in cakes. Evaluation through sensory analysis in a consumer test was performed after exclusion of the poorest cakes. Pin-milled pea-flour and starch-fraction cakes had similar specific volumes and firmness to wheat-flour cakes with substitution of up to 50% of the wheat flour in sponge cakes and up to 25% in layer cakes. In contrast, protein produced a lower cake specific volume and increased firmness at lower substitution percentages. Sensory acceptability decreased with increasing substitution percentages, and this was more pronounced in layer cakes. In sponge cakes, evaluations were similar to controls after substitution of 25% of the wheat flour by starch concentrate.     

Effects of adding chickpea and chestnut flours to layer cakes

Chestnut and chickpea flours have interesting nutritional characteristics and can be incorporated into layer cake formulations. This study aims to evaluate the effect of incorporating mixtures of these flours with wheat flour in the elaboration of layer cakes. With this aim, layer cakes were elaborated with the three different flours. Mixes of 50% of these flours and a mixture of the three flours in the same proportion were analysed. Batter density, microstructure and viscosity, as well as the specific volume, texture and acceptability of layer cakes were evaluated. Chickpea flour reduced the batter density and increased viscosity compared to wheat flour, while chestnut flour reduced viscosity and did not clearly affect density. Although both flours produced layer cakes with lower specific volume, as well as less cohesive and springiness, the effect on specific volume was clearer in chestnut flour. With 50% of chickpea flour, it was possible to obtain layer cakes with the same specific volume and hardness as those made with wheat flour. Layer cake acceptability decreased with the reduction in wheat flour, regardless of the type of flour incorporated. No improved acceptability has been found when combining chickpea and chestnut flours.     

Studies of the quality of cakes made with wheat-lentil composite flours

Legume flours, due to their amino acid balance and their demonstrated nutritional benefits, are ideal ingredients to improve the nutritional characteristics of bakery products. We have studied the inclusion of lentil flour on layer and sponge cakes, and its effect on the characteristics of the batter and of the final product. The addition of lentil flours reduced the density of layer-cake batter but increased the density of sponge-cake batter. This effect was greater with the smaller flour-particle size. Adding lentil flour to the formula reduced layer-cake volume, symmetry index, cohesiveness and springiness and increased hardness. In sponge cakes, no clear tendencies were observed in volume or symmetry index, but the total substitution of wheat flour by lentil flour gave rise to harder and less cohesive cakes. The use of lentil flour with a fine particle size increased cake volume but reduced hardness, particularly in sponge cakes.     

Studies on cake quality made of wheat–chickpea flour blends

Legume flours, due to their amino acid composition and fibre content are ideal ingredients for improving the nutritional value of bread and bakery products. In this study, the influence of the total or partial replacement of wheat flour by chickpea flour on the quality characteristics of two kinds of cake was analyzed. The effects of the chickpea variety and the kind of flour used (white or whole) were also considered. Volume, symmetry, chroma, and crust and crumb L^* diminished when increasing the amount of chickpea flour. The replacement of wheat flour by chickpea flour also induced an increase in the initial firmness but cohesiveness and resilience diminished, increasing the tendency to hardening. Among the studied varieties, Pedrosillano and Sinaloa produced cakes with the highest volume. Those varieties also gave layer cakes with the lowest firmness, gumminess and chewiness. White flours produced sponge cakes with higher volume and symmetry than whole flours. No significant differences, however, were observed in layer cakes between white and whole flours. In both layer and sponge cakes, white flour produced cakes with lower firmness, gumminess and chewiness than whole flours.     

Influence of maize flour particle size on gluten‐free breadmaking

BACKGROUND: Maize, one of the suitable grains for coeliac consumption, is, together with rice, the most cultivated cereal in the world. However, the inclusion of maize flour in gluten‐free bread is a minority and studies are scarce. This paper analyses the influence of different maize flour types and their particle sizes on the quality of two types of bread without gluten (80% and 110% water in the formulation) obtained from them. We also analysed the microstructure of the dough and its behaviour during the fermentation. RESULTS: Finer flours had a lower dough development during fermentation in all cases. Among the different types of flour, those whose microstructure revealed compact particles were those which had higher specific bread volume, especially when the particle size was greater. Among the formulations, the dough with more water gave breads with higher specific volume, an effect that was more important in more compact flours. The higher volume breads had lower values of hardness and resilience. CONCLUSION: The type of corn flour and mainly its particle size influence significantly the dough development of gluten‐free bread during fermentation and therefore the final volume and texture of the breads obtained. The flours having coarser particle size are the most suitable for making gluten‐free maize bread. © 2012 Society of Chemical Industry     

Effect of Rice, Corn and Soy Flour Addition on Characteristics of Bread Produced from Different Wheat Cultivars

Preparation and consumption of bread enriched with flours that contain appreciable amounts of protein, lysine, dietary fiber, and minerals will provide a healthy alternative to consumers and also a lowering of bread making cost in countries where wheat is not a major domestic crop. Addition of rice, corn, and soy flour to bread and durum wheat flours at 10, 20, 30, 40, 50% levels was carried out to examine the effects on the baking (specific volume, color, firmness) and sensory characteristics of bread. Dough rheological properties were also studied using Brabender Farinograph and Extensograph. Results of the present study suggest that incorporation of rice, corn, and soy in bread wheat flour up to a level of 10% (flour basis) and in durum wheat flour up to 20% produces bread without any negative effect in quality attributes such as color, hardness, and flavor and reasonable acceptance offering promising nutritious and healthy alternative to consumers. Increasing levels of substitution (30 and 50%) resulted in decreasing dough strength, extensibility, and loaf volume, due to the replacement of gluten by the added protein. Overall acceptability scores of these breads were found to be very low. The durum flour can be substituted with nongluten flours up to 10% more than the bread wheat flour because of its stronger gluten matrix and better dough rheological characteristics.     

Impact of ‘oxidizing’ and ‘reducing’ buckwheat sourdoughs on brown rice and buckwheat batter and bread

The influence of reducing and oxidizing buckwheat sourdoughs on the rheological, protein, and bread properties of buckwheat and brown rice flour was investigated. Batters and breads prepared with chemically acidified doughs, fresh pre-doughs, and fresh pre-doughs containing glutathione (3 mM) were used as controls. No significant differences were observed after the addition of reducing and oxidizing sourdoughs in all trials. Proteolysis was observed after proofing time in buckwheat and brown rice batters, respectively. Acidified doughs increased the elasticity and the gelatinization temperature of buckwheat batters. No notable microstructure changes were detected in brown rice batters. The extension of fermentation time in sourdough caused a slight decrease in bread volumes in all trials. Sourdoughs increased the bread volume and decreased the crumb hardness of buckwheat breads. In trials with brown rice flour, the addition of sourdough did not show relevant volume differences as compared to the controls, except big voids in sourdough bread crumb. Linear correlations between hardness, volume, and cells’ density were observed. However, no clear correlations among rheological parameters and bread characteristics could be detected. These results indicated that the applied strains were responsible for the leavening capacity of the yeast during the proofing time and for crumb structure in trials with buckwheat and brown rice flour. Applied sourdoughs were able to change the molecular, and bread properties of buckwheat and brown rice bread.     

Barley Flour Level and Salt Level Selection for a Whole-grain Bread Formula

Thual hull-less barley from Alaska and Tennessee was ground into whole-grain flours (10.5 and 14.4% protein, respectively). A potentially feasible bread formula was identified from response surfaces depicting effects of barley and salt levels within barley source on dough development parameters. Breads containing 20% barley, 30% whole-wheat and 50% bread flours and 2.0% salt were prepared from each flour; a control contained 50:50 whole-wheat:bread flour with 2% salt. Barley decreased specific loaf volume 5–6%. Instron hardness, cohesiveness, springiness, and chewiness were similar; lower protein barley bread was more gummy than the control. Overall flavor, appearance, and texture acceptability did not differ. Barley bread as prepared was feasible, suggesting the usefulness of response surfaces in formula development.     

Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

Pear pomace (PP) is a by-product of the fruit industry with a high content of fibre. Its potential as an ingredient at 15% or 30% level for sponge and layer cakes was investigated. Three PP powders with different particle sizes (fine, medium and coarse) were obtained. Batter microstructure, density and viscosity and cake specific volume, texture and colour were evaluated. When PP was added, less uniformity in bubble distribution was observed in batters, particularly at higher particle sizes. Cake specific volume significantly diminished with increasing amounts of PP. For sponge cakes, the decrease in specific volume was the highest for the finest particle size of PP. In general, increasing PP addition increased hardness and reduced elasticity, cohesiveness and resilience but the effect depended on the particle size. In general, better textural attributes were obtained with medium and coarse particle sizes. These results indicate that PP of an adequate particle size could be a promising fibre source for different cake formulations.     

Adequacy of wholegrain non-wheat flours for layer cake elaboration

Flours (white and wholegrain flours) from wheat, rye, triticale, barley and tritordeum were used to elaborate layer cakes. The pasting properties (RVA) and the water-absorption (doughLab) of flours were analyzed. The batter characteristics (density, G′, G″, tan δ, consistency and flow index), and the cake characteristics (cake volume, crumb and crust colour and texture after 1 and 7 days) were studied. A sensorial evaluation of the cakes was also performed. Wholegrain flours showed higher pasting temperature and water-absorption, but lower peak time and viscosity than white flours. Its batters showed lower density and consistency and higher G′, G″, tan δ and n values. Wholegrain cakes showed lower specific volume, symmetry, colour characteristics, and staling rate but higher initial firmness. Considering the different cereals, barley showed the most different behaviour in flour, batter and cake characteristics. DoughLab analysis was very interesting to understand the adequacy of flours to cake elaboration, since significant correlations were found between water-absorption and specific volume, symmetry and firmness. Little differences in the consumer test were obtained between wheat and non-wheat cakes. Wholegrain non-wheat cakes could be a good alternative to white flour wheat cakes, due to their adequate technological properties and their nutritional advantages.     

EFFECT OF PENTOSANASE ON DOUGH AND BREAD PROPERTIES PRODUCED BY DIFFERENT TYPES OF FLOURS

ABSTRACT

The effects of pentosanase at different doses (20, 60 and 100 ppm) on physical dough properties and bread quality were studied using three types of wheat flours. Flour A was a regular bread flour, flour B had a high hardness ratio and protein content, and flour C was prepared from the same blend of flour A but had a high extraction ratio. Regarding farinograph data, water absorption values of the high extraction (86%) flour C and high hardness (65%) blend flour B increased with introduction of pentosanase. Extensibility values of the flours increased moderately with pentosanase addition, while resistance and energy values decreased. The volume of breads made with flours C and B decreased upon addition of pentosanase. But loaf volume of breads prepared with regular bread flour A with 50% hardness and 76% extraction rate increased with high levels of pentosanase addition. In conclusion, flour A as a regular bread flour gave satisfactory results with pentosanase supplementations, whereas the harder‐blend (65%) and higher‐extraction‐rate (85%) flours from the same cultivars did not.

PRACTICAL APPLICATIONS

Pentosanase addition was more effective on soluble pentosans than on insoluble ones. Because of these effects, it enhanced the bread‐making properties of regular flour more effectively than those of the high‐extraction and harder‐blend flours of the same cultivars.

     

Use of berry pomace to replace flour,fat or sugar in cakes

Pomace from fruit juice production is a by‐product with a high fibre and bioactive compound content. It is commonly used as animal feed, so using it in food brings added value. The present study assessed the effect of using black currant and aronia pomace to replace either part of the flour, fat or sugar in sponge cakes. Batters in which sugar was replaced showed the highest viscosity. On the other hand, flour replacement led to batters with the lowest viscosity and gave place to softer cakes with fewer but larger‐sized air cells. Sugar replacement conferred greater hardness and a larger number of small air cells. In general, fat replacement gave rise to intermediate crumb texture and structure properties in comparison with flour and sugar replacements. In vitro starch digestion showed that the flour‐replaced sponge cakes possessed the lowest hydrolysis index and glycaemic index values. The sponge cakes with the different replacements were well accepted by consumers, who expressed a high level of buying intention for all of them.     

Effect of batter freezing conditions and resting time on cake quality

The aim of the present study was to investigate the effects of batter freezing and conditions and resting time before baking on quality of two kinds of cakes (layer and sponge cakes), including freezing temperature (−18 °C, −26 °C), storage time at sub-zero temperatures (30 and 100 days), and resting time (60 and 120 min). Characteristics of the batter (pH, density, viscosity, and microstructure) and cakes (density, texture, and colour) were analysed. Freezing process increases batter density and viscosity, and consequently decreases cake volume and height, but increases hardness. Cakes from frozen batters have a darker and more yellow crumb and lighter-coloured crust than cakes from non-frozen batters. Freezing process has a greater effect on batter and cake quality characteristics than storage/freezing conditions or resting time. In layer cakes, freezing mainly affected volume and colour, whilst in sponge cakes, there was a more marked effect on texture. Differences between the two kinds of cake could be related to a distinct internal structure. Resting time mainly affected batter characteristics, although there were no apparent differences in the quality of the cakes obtained.     

胡芦巴胶对混合粉制面包及生面团品质的影响

去皮高粱粉和粟米粉作面包用粉的替代物，以不同比例添加使用。胡芦巴胶部分替代面粉，替代率可达０．９％，研究了胡芦巴胶对流变特征及面包品质的影响。添加胶越多，生面团吸水量亦越高；添加胡芦巴胶后，生面团的稳定时间、断裂时间和机械耐力指数均有提高。按４∶１的面粉／高粱粉配方，添加０．６％胶可增大面包体积２１．８％，而０．９％的胶添加量能增大面包体积２１．３８％．     

The application of dextran compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour

Wheat is primarily used for bread-making. However, fungal diseases, grain moisture at harvest and low-protein contents strongly influence the quality of the wheat flour, thus creating challenges for traders, millers and commercial bakers who struggle to produce consistently high-quality products. This paper address the replacement of low-protein/wholemeal flour functionality for bread-making purposes. Three hydrocolloids, xanthan gum, dextran and hydroxypropyl methylcellulose, were incorporated into bread recipes based on high-protein flours, low-protein flours and coarse wholemeal flour. Hydrocolloid levels of 0–5 % (flour basis) were used in bread recipes to test the water absorption. The quality parameters of dough (farinograph, extensograph, rheofermentometre) and bread (specific volume, crumb structure and staling profile) were determined. Results showed that xanthan had negative impact on the dough and bread quality characteristics. HPMC and dextran generally improved dough and bread quality and showed dosage dependence. Volume of low-protein flour breads were significantly improved by incorporation of 0.5 % of the latter two hydrocolloids. However, dextran outperformed HPMC regarding initial bread hardness and staling shelf life regardless the flour applied in the formulation.     

Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality

Gluten is a major component of some cereals and is responsible for flour technological characteristics to make bakery products. However, gluten must be eliminated from the diet of celiac patients because its ingestion causes serious intestinal damage. The objectives of this study were to assess the effect of different flours and their mixtures on thermal and pasting properties of batters, and to study the quality parameters and staling rate of gluten-free breads. Starch gelatinization temperatures and enthalpies depended on batter composition. Soy flour addition had a higher effect on rice than on corn starch, indicating some differential interaction between starch and proteins. Inactive soy flour incorporation improved all bread quality parameters in both corn- and rice-based breads. Higher batter firmness of formulations with soy addition (extrusion force was doubled in rice/soy and rice/corn/soy batters with regard to rice and rice/corn batters) partially explained higher specific volume (rice breads: 1.98 cm³/g; rice/soy 90:10 2.51 cm³/g, corn/soy 90:10: 2.05 cm³/g, whereas corn/soy 80:20: 2.12 cm³/g), as these batters retained more air during proofing. The staling rate was decreased by soy flour incorporation on rice (staling rate of rice breads with 10% soy diminished 52%, and with 20% of soy addition, 77%, both regarding to 100% rice breads) and corn formulation (the staling rate of corn/soy 80:20 breads was 5.9% lower than corn/soy 90:10) because of the high water-holding capacity of soy proteins and the interactions established with amylopectin that could retard the retrogradation process. Breads made with rice, corn, and soy flours showed the best quality attributes: high volume, good crumb appearance, soft texture, and low staling rate.     

Effects of particle size in wasted bread flour properties

Bread is wasted at different stages in the food value chain, mainly in industry and retail markets. Wasted bread can be milled into flour to be used in the elaboration of other food products. Milling can generate flours with different particle sizes that influence their properties. This study analysed the effect of particle size (200, 500 and 1000 μm) on the hydration, pasting and gel properties of flours elaborated with four different stale breads. Bread flours show a higher cold water absorption capacity and a lower oil absorption capacity than wheat flour. No differences in water absorption properties after heating were observed. The viscosity curves of bread flours presented lower values than wheat flour curves, and the gels obtained were weaker. Bread flour properties were not influenced by different particle sizes. Therefore, a less aggressive milling, with a lower energy cost, can generates flours with properties similar to finer flours.     

Significance of microbial transglutaminase on the sensory, mechanical and crumb grain pattern of enzyme supplemented fresh pan breads

The impact of microbial transglutaminase (TGM) on the sensory, mechanical and crumb grain pattern of fresh pan breads has been investigated in white and wholemeal flour sponge dough samples supplemented with amylolytic-(NMYL) and non-amylolytic (PTP) enzymes. Assessment of bread performance has been carried out by physico-chemical measurements, texture profile analysis, sensory evaluation, digital image analysis and multivariate data handling. Improving effects of TGM addition were prominent when added to low extraction rate flours (increased cohesiveness by 11%, volume, aroma intensity by 31%, typical taste and crumb to cell ratio by 25% and decreased cell number by 17%). For white and whole flours, NMYL addition to TGM breads led to 16% softer breads. For the pool of enzyme supplemented samples tested, it was observed that the higher the specific volume of breads, the lower the acidification power, the better the mechanical behaviour with high cohesiveness and low hardness values and the higher the sensory scores for visual and textural attributes.     

Effects of particle size distributions of rice flour on the quality of gluten-free rice cupcakes

The particle size distributions (PSD) of rice flour and milling processes are important in making gluten-free products. The dry rice flour was prepared by grinding dried rice grains after soaking. Effects of PSD on the quality of rice cupcakes were investigated using the newly-developed rice flour. The flour properties passed through 80, 120, 160, and 200 (<180, <125, <95, and <75 μm) meshsieves, and batters and cupcakes prepared from their flours were analyzed. The PSD patterns showed two peaks containing cells and free starch fractions, in which the starch fraction peak intensity increased as a particle size decreased. While damaged starch, water binding capacity, solubility and lightness increased, crude protein and yellowness decreased as a particle size decreased. The final and setback viscosities increased as a particle size decreased. The specific volume of cupcakes was the highest in the cupcakes made with rice flour passed through under 95 μm. Hardness and springiness decreased as a particle size decreased. The air cell sizes decreased as a particle size decreased with homogeneity. Air cell homogeneity, volume, hardness, and softness of cakes determined by the different test, and appearance, texture, and overall quality determined by the preference test were all significantly different (p < 0.05).