The Influence of Oat β-Glucans of Different Molar Mass on the Properties of Gluten-Free Bread.

There are no reports of addition of carob fibre to gluten-free bread, as only carob germ flour was used. The research task was to determine what level of carob fibre can be used and how it influences the physical and sensorial properties of gluten-free bread. Especially, the knowledge of the antioxidant properties of such bread is very valuable. The gluten-free bread from rice, corn, and buckwheat flour (35:35:30%) was prepared after mixing (5 min), proofing (40 min, 30°C), and baking (45-50 min, 230°C) of dough. Carob fibre was added in the amounts of 1, 2, 3, 4, and 5% of the total flour content. The results showed that increased content of carob fibre induced significant and favourable changes in the volume, colour, and texture (hardness and springiness) of the bread crumb. Carob fibre enriched the breads with lipophilic compounds able to chelate metal ions. The activity of hydrophilic compounds was significantly higher in the case of control bread and bread with the lowest percentage of the additive. In conclusion, the highest increase in antioxidant activity was found for breads with 1 and 2% of carob fibre. The most acceptable gluten-free bread can be obtained by adding up to 2% of carob.

This study aimed to examine the effect of different hydrocolloid types and combinations on the properties of gluten-free bread made using household type bread machine. In this content, four different hydrocolloids, xanthan gum (XG), hydroxypropyl methylcellulose (HPMC), carboxymethyl cellulose (CMC), and methylcellulose (MC), were used at concentrations of 3% and 5% to evaluate the moisture, baking loss, specific volume, color, texture, and sensory properties of gluten-free bread. Additionally, the quality attributes of gluten-free bread made with hydrocolloids were compared with the control bread without hydrocolloids and a commercial gluten-free mixture. As a result of the evaluations, it was determined that the control bread had the highest baking loss, and the gluten-free bread containing 5% MC had the lowest specific volume. An increase in the concentration of hydrocolloids led to an increase in specific volume, except for breads containing XG, CMC, and XG+CMC. Regarding hardness values, the control bread had the highest hardness, while gluten-free bread containing 5% HPMC+MC showed the lowest hardness. According to sensory evaluation results, gluten-free breads made with all hydrocolloids at 5% concentration provided the best results in terms of overall acceptability. Considering the results obtained, it was thought that the combination usage of different hydrocolloids was effective in improving the qualities and consumability of gluten-free bread.

The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread. The by-products were incorporated into a gluten-free bread formulation based on corn and chickpea flours (2/1 w/w). Different levels of each by-product (0, 2.5, 5, and 7.5% in the basic replacement) were tested. Wheat bread and gluten-free bread without the addition of by-products were used as controls. The results indicated that the by-products increased the maximum dough height, the total CO2 production, and CO2 retention coefficient compared to unenriched gluten-free dough. The highest K-value consistency coefficient was observed for the dough enriched with the prickly pear peel. The addition of by-products significantly improved (p < 0.0001) the specific volume of gluten-free bread, with values increasing from 1.48 to 2.50 cm3/g. The hierarchical cluster analysis and the constellation plot showed four groups: the wheat bread group, the second group containing the gluten-free control bread, the group with bread enriched by pomace, and the group with bread enriched with peels, exhibit the same effect on gluten-free bread and the peels exhibit the same effect on gluten-free bread.

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

Celiac disease is a gluten-sensitive entheropathy. Later studies suggest an increasing prevalence of that disease, likely due to the development of more sensitive methods of screening. Cereals containing prolamins such as wheat, rye, barley, and oat are toxic for celiac patients, whereas corn, rice, sorghum and buckwheat are considered to be safe. The reaction to gluten ingestion by patients suffering from that chronic disease is inflammation of the small intestine leading to the malabsorption of several important nutrients, vitamins and minerals, especially of calcium and iron. Osteopenia and osteoporosis are a frequent complication accompanying coeliac disease. The only effective treatment for coeliac disease is a long-life strict adherence to a gluten-free diet. Up to now, research studies related to gluten free bakery products have been focused on the design of gluten free matrixes by combining different starches and gluten free cereals. However, no special attention has been paid to the use of those products as carriers or vehicles of micronutrients, which are necessary for celiac patients. The aim of the research was to design of gluten free formula fortified with calcium destined to bake a bread. In that order the available organic or mineral calcium supplements were analysed. Optimisation of the technological parameters, analysis of chemical and minerals composition, sensory quality and texture of bread crumb were analysed. Preliminary estimation of bread colour, odour and taste allowed to select calcium caseinate and calcium citrate as supplements affecting beneficially the sensory quality of bread. When the mixture of both of them was applied, the improvement of bread porosity and structure was also observed. Based on the sensory evaluation of bread carried out with the method of sensory profiling and in hedonic tests gluten free bread fortified with a mixture of calcium caseinate and citrate was selected as the best. Texture properties of fresh gluten free bread crumbs fortified with calcium supplements measured using compression device of Instron were considerably improved. Summarising, the application of calcium supplements such as calcium caseinate and citrate in order to fortified gluten free bread with calcium influence beneficially its sensory and nutritional properties simultaneously enhancing the structure and texture of bread.

Mathematical approach of structural and textural properties of gluten free bread enriched with carob flour

Influence of hydrocolloids on dough handling and technological properties of gluten-free breads

Development of measures to improve the structural and mechanical properties of dough and bread is important issue of improving of gluten-free bread technology. For this purpose, it was suggested to use polysaccharide and protein supplements during dough making process. It is shown that implementation of hydrocolloids in non-yeast gluten-free dough improves its rheological characteristics. It indicates the formation of more stable systems to improve the porous structure of gluten-free non-yeast bread. It was found that the presence of 0.5 % aqueous solution of carboxymethyl cellulose, gluten-free flour suspension for non-yeast bread increases «falling number» index to almost 700 eq. un., thereby providing the need for forming of viscoelastic properties of dough to retain gas during dough making and rising of bread.\nTaking into account increased viscosity of corn and rice flour, some reduction of maximum viscosity of suspension by 5.5...8.3 % and 34.2...47.3 % with the addition of 5...20 % sorghum flour to corn and rice respectively in comparison with control sample was showed. It can improve the elastic-plastic properties of dough and bring them closer to characteristics of wheat dough. In addition, the introduction of flour additives (sorghum flour) can adjust beginning and completion of starch gelatinization in aqueous suspensions of flour for gluten-free yeast bread. Thus, adding flour supplement to corn flour increases beginning of starch gelatinization in 7.4...14.8 % and reduces completion of starch gelatinization in 2.2...6.6 %. Adding to the rice flour also increases beginning of starch gelatinization in 3.1...6.25 %, and reduces the time completion of starch gelatinization in 4.25...17 %. It leads to lengthening of shelf life of the product. The resultant effect of rheological changes under the influence of polysaccharide and protein supplements of gluten-free dough is improvement of quality indicators of gluten-free and non-yeast and yeast bread.

The addition of fat to gluten-free (GF) bread can influence several quality attributes, such as texture and starch retrogradation. Therefore, the aim of this study was to investigate the influence of different fats on GF bread properties using two different baking methods (conventional and ohmic heating), in order to understand how these affect the physical bread quality, the formation of amylose-lipid complexes and its effect on crumb firming behavior. Fats (coconut, rapeseed, butter, and palm) with different physico-chemical properties, and physical state (solid, liquid) were tested in standard GF bread formulations. Results showed that fat significantly improved crumb pore uniformity. Crumb texture and pasting properties were mostly influenced by the type of fat, storage time and baking method. Staling was delayed in all breads added with fat due to the formation of amylose-lipid complexes, which were highest with palm fat and were usually higher when baked by ohmic heating.

The objective of this study was to evaluate the effect of single fermentation with Lactobacillus plantarum 1 (JC5) and Lactobacillus plantarum JCM1149 (C20), from one to 4 days, on the physicochemical and rheological properties of fermented quinoa doughs to make soft bread. A full factorial design using an ANOVA and Tukey test (p < .05) was used to evaluate the effects of two factors: bacterial strain (two levels) and fermentation time (four levels). The structure of the starch granules from fermented and unfermented quinoa, and wheat, using scanning electron microscopy were observed. Fermentation yielded doughs with higher soluble protein content and better textural properties than the unfermented quinoa dough after 2 days of fermentation by each strain, obtaining breads with a homogeneous porous crumb, good sensory quality, and high nutritional value. These results showed that it is possible to develop gluten-free breads with 100% of fermented quinoa. Practical application The results of this research will help both the bread making and cereal industries to design production processes taking into account fermentation technologies, aiming at improving rheological and nutritional properties of gluten-free breads. Furthermore, the culture media used in this study is a potential alternative to decrease costs linked to the amount of MRS (deMan-Rogosa-Sharpe) broth which are usually required to perform biotechnological processes. Finally, this research analyzes likely relationships among rheological properties of doughs and breads in order to anticipate textural quality of these baked goods.

Information on what drives consumers to like or dislike bread is needed to provide insight on developing gluten-free (GF) bread, using indigenous and sustainable crops in Africa, such as sorghum and millet. Consumer attitudes toward the health and taste aspects of food are major drivers of food choices. The objectives of this work were (1) to determine the health and taste attitudes (HTAs) and general perceptions of a group of millennial consumers in South Africa (n = 354), concerning GF breads; and (2) to determine whether HTAs affect the acceptability of sensory properties of commercial GF breads, as assessed by consumers (n = 173), under informed and uninformed conditions. Mean scores of the taste factors were higher compared to health factors, indicating a greater taste orientation. The sensory properties of standard wheat breads were preferred over two commercial GF breads, irrespective of the health/taste interests of consumers, or if they were informed/uninformed about the nature of the bread (GF or wheat). Knowledge that bread samples were GF reduced only the acceptability of the aroma of GF bread. GF bread was perceived as healthier, but less tasty. For this group of millennials, the sensory properties of bread was the main driver of choice.

The aim of the study was to assess the effect of adding convectively dried and freeze dried raspberry and chokeberry pomace on the color (CIELab color space), texture (TPA test) and sensory evaluation (5-point scale) of gluten-free bread. Only in the case of bread with 10% addition of convectively dried chokeberry pomace, no statistically significant changes in color parameters were noted after baking and after 24 h. The highest increase in the lightness value (L*) (by 10.38%) was noted for gluten-free bread with 10% addition of freeze dried raspberry pomace, while the lowest (by 1.70%) was noted for bread with 5% addition of freeze dried raspberry pomace. In the case of enrichment of bread with chokeberry pomace, the highest increase in value (by 27.09%) was noted for bread with 10% addition of freeze dried chokeberry pomace, and the lowest (by 4.33%) for the control bread. The addition of raspberry pomace had no significant effect on the hardness and elasticity of the bread, but significantly reduced the cohesiveness of the crumb. The highest increase in hardness, by 95.9% compared to fresh bread, was observed for sample bread with 10% convection dried raspberry pomace addition (10CD_R). The introduction of raspberry pomace to the recipe did not significantly affect the chewiness of the bread, except for the sample with 10% addition of freeze dried pomace. In most cases, no significant increase in the chewiness of bread stored for 24 h was observed compared to fresh bread. In the case of chokeberry pomace, its addition did not cause significant changes in the elasticity and cohesiveness of the crumb, but a decrease in hardness and chewiness was noted. In the sensory assessment, the most tasty bread was considered to be the one with 10% addition of freeze dried raspberry pomace, while the least tasty bread was considered to be the one without raspberry and chokeberry pomace. The highest average of all parameter ratings was obtained by bread samples with a 5% addition of convection dried chokeberry pomace (5CD_C) (3.68).Gluten-free breads containing chokeberry and raspberry pomace could be implemented in bakery production, as they are accepted by consumers, but it is advisable to conduct further research on extending their shelf life.

Use of Selected Sourdough Strains of Lactobacillus for Removing Gluten and Enhancing the Nutritional Properties of Gluten-Free Bread

The demand for high-quality gluten-free (GF) baked goods is rising. Meeting these needs has been a technological challenge due to the limited functionality of GF ingredients. To help address these, a study was conducted to investigate how different levels of hydrocolloids, their combination, and starch type impacted rheological, textural, and physical properties of GF dough and breads developed with proso millet. The results indicate that hydrocolloid-formulations increased values of storage (G') and loss (G″) moduli with lower shift angle (tan δ) values. Also, hydrocolloid formulated GF bread showed reduced specific volume (1.88-2.88mL/g), compared to wheat bread (3.58mL/g). Additionally, all hydrocolloid formulations with 50% millet starch reported higher values for crust lightness (72.23-75.86) than wheat flour (43.86), with their respective formulations showing a negative shift to redness at both 2% and 3% gum levels. Storage studies showed significant reductions in bread firmness, although this observation was not influenced by hydrocolloid type and formulation level, but vice versa with respect to starch type, where corn/potato and millet starches produced the highest and lowest firmness, respectively. Overall, our results demonstrated that the comparative combination of hydrocolloids and starch with proso millet flour can help develop high-quality GF bread. PRACTICAL APPLICATIONS: The knowledge of how millet flour, a type of gluten-free ingredient, interacts with hydrocolloids and different types of starch is critical to improving the quality attributes of GF bread. This study provides insight into how various GF ingredients modulate the quality attributes of GF bread. The practicality of this is for the GF food industry, which is looking for new ingredients, and the consumer base that is seeking unique and varied GF products.

The replacement of gluten in cereal-based goods still represents a significant technological challenge, and obtaining high-quality gluten-free (GF) breads brings about the search for ingredients and technologies able to improve the overall features of these products. Even if the use of sourdough has been extensively studied for the traditional baking, thanks to its positive effects on the product associated with the metabolic activities of sourdough-resident microorganisms; only in recent times, similar attempts have been made in GF baking. GF bread, in fact, is more generally produced by a straight-dough process, using compressed yeast as leavening agent. This research aimed to compare the properties of GF doughs and breads obtained using a Type I GF sourdough (GF-SD; in-lab developed), compressed yeast (Saccharomyces cerevisiae; CY), or their mixture (GF-SD + CY) during proofing. There are no studies, in fact, on Type I GF-SD with the stable association between the lactic acid bacterium Lactobacillus sanfranciscensis and the yeast Candida humilis. GF-SD doughs were comparable to CY doughs in terms of height development (adopting a longer fermentation step), and well-developed doughs were obtained in a short time when GF-SD was combined with CY. Despite the lower specific volume and the denser crumb, GF-SD breads were characterized by a more coherent texture, while CY breads were more prone to fracture during storage. Breads leavened with GF-SD + CY showed intermediate features. The promising results coming from the use of the in-lab developed GF-SD thus confirmed the positive effects of adopting the sourdough technology in GF breadmaking, too.