Quality Of Gluten-free Bread Research Articles

THE EFFECT OF HEMP PRЕSS CAKE FLOUR ON FATTY ACIDS COMPOSITION AND MICROBIOLOGICAL QUALITY OF GLUTEN FREE BREAD

The aim of this paper is to determine the impact of hemp press cake flour (HPCF) on fatty acids and the microbiological quality of gluten-free bread. Seven types of gluten-free bread with different amounts of HPCF (0, 5, 10, 15, 20, 25 and 30 %) were produced. Gas chromatography was used to determinate the amounts of individual fatty acids, as well as the groups of fatty acids (saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, branched fatty acids). HPCF contains significantly higher content of linoleic acid, α- linoleic acid, omega - 3 fatty acids and Omega - 6 fatty acids compared to rice flour, which indicates that replacing rice flour with HPCF will contribute to a statistically significant difference (p < 0.05) in the content of these essential fatty acids in different types of bread. The change in the microbiological quality of the gluten-free bread with different amounts of HPCF starts thirty-six hours after the production.

Whole grain pearl millet-based gluten-free bread: A novel alternative with nutrition and sensory appeal

This study shows the great potential of pearl millet flour (MF) for producing nutrient dense and acceptable gluten-free (GF) bread, which is an innovation considering the actual commercial reality. This research highlights the use of design of experiments and multivariate analysis to determine the proper MF and water (W) levels to optimize GF bread quality. Considering both nutrition and sensory features, GF bread formulations prepared with 50 %MF+130 %W, 100 %MF+130 %W, and 75 %MF+115 %W are promising. Formulations prepared with the combination of 75 %MF+115 %W and 100 %MF+130 %W can be classified as a whole grain product. The use of MF results in improving the nutritional composition of GF bread, especially the dietary fibre and protein contents in comparison to white GF and wheat bread.

Investigation of the effects of psyllium powder addition on the quality of fresh and frozen gluten-free bread

The interest in gluten-free (GF) products has been growing since both the increase in prevalence of celiac disease and the preferences of GF diet. In this study, the contribution of psyllium powder (PP) to gluten-free (GF) bread quality, dough rheology and volatile compounds (VCs) profile was investigated throughout the frozen storage period of GF dough (-30 °C for 0, 7, 15, and 30 days). GF doughs containing 7.5% PP (PSY1) and 15% PP (PSY2) had lower tanδ value than GF control dough (p<0.05) according to the results obtained from fundamental rheological analysis. Frozen storage caused no effect on the tanδ value of PSY1 and PSY2 (p ≥ 0.05). PP addition increased the specific volume (SV) of GF breads (p<0.05). No significant effect of frozen storage on SV was shown for PSY2 while SV values of GF control bread (GFB) and PSY1 decreased (p<0.05). Lower crumb hardness was shown for PSY1 and PSY2 on day 0. Significant effect of frozen storage on crumb hardness was observed for PSY1 on day 30 while harder crumb structure was shown for GFB throughout the frozen storage (p<0.05). Psyllium addition led to a significant reduction in both L* value of crust and crumb color (p<0.05). In the VCs analysis performed by HS/GC-MS, ethanol and 1-butanol, 3-methyl from alcohol group, butanal, 3-methyl- and hexanal from aldehydes were common for GFB and GF breads containing psyllium. 1-butanol, 3-methyl-, butanal, 3-methyl- and hexanal were the VCs of PSY1 and they were also shown after frozen storage. This study suggested that quality deterioration due to frozen storage was less in gluten-free breads containing psyllium.

Addition of micronized oat husk fiber to gluten-free bread - Effects on chemical, physical and physiolgical properties

Gluten-free (GF) breads available on the market are still mainly produced from refined flours or starch, thus they lack nutritional quality, like dietary fiber, minerals and vitamins. Incorporation of micronized oat husk (MOH) could improve these properties. MOH is a dietary fiber and a food by-product, rich in polyphenols exhibiting antioxidant properties. This study investigated the addition of 0–20% MOH (in 5% steps) to GF breads baked conventionally (deck oven) and by ohmic heating (OH). Incorporation of ≤20% MOH had only a slight effect on the bread texture properties (specific volume, pore properties, crumb firmness and relative elasticity), and was less pronounced for OH baked breads. Both, the crumb and crust color, darkened proportionally to the added amount of MOH. Total phenolic content (TPC) and antioxidative properties were significantly increased by MOH addition, as well as the ability to protect lipids from oxidation. In vitro starch digestibility was improved with MOH addition for OH-baked breads. GF breads containing ≥15% MOH can be claimed as “source of fiber”, ≥20% MOH as “high in fiber”. Overall, this study demonstrated that micronized oat husks have a good potential to enhance the quality of GF breads.

Autochthonous lactic acid bacteria in gluten-free sourdoughs produce nutritional and technological improvements in quinoa and buckwheat breads

Gluten-free (GF) baked goods available in the market are often poor in nutrients, such as protein, dietary fibre, micronutrients and bioactive compounds, and have low technological quality. Therefore, it is important to develop GF products with nutrient-rich flours, like quinoa (Q) and buckwheat (BW). Sourdough (SD) technology generates desirable nutritional and technological effects to improve GF bread. The objective of this work was to evaluate the effect of four autochthonous strains of lactic acid bacteria used as sourdough starters on the nutritional and technological quality of GF breads made with non-conventional flours. Lactiplantibacillus plantarum T3, Limosilactobacillus fermentum T4, Pediococcus acidilactici 26 and Pediococcus pentosaceus 82 were isolated in Q and BW flours. Nutritional and technological properties of flours, SD and breads were evaluated. In Q SD and breads, there was a 90% increase of polyphenols, 36% of ferulic acid and 131% in antioxidant capacity with respect to control compared to BW. In Q BW SD and breads, there were higher amounts of free amino acids and lower phytic acid content compared to SD controls. The incorporation of SD increased the specific volume, reduced the initial firmness of the crumb and the rate of hardening, produced a darkening of the crust; the crumbs of the breads were spongier, with a greater fraction of air and quantity of alveoli. Breads with Q SD presented better technological quality than breads with BW SD. Lim. fermentum T4 and P. pentosaceus 82 produced SD and breads with better technological quality.

Microwave treatment enhances the physical and sensory quality of quinoa-enriched gluten-free bread

The suitability of microwave-assisted hydrothermally treated (MWT) quinoa flour was investigated as an ingredient for enhancing the quality of gluten-free (GF) bread fortified with quinoa. Different levels (0%, 25%, 37.5%, 50%, and 75%) of native/untreated (N) or MWT quinoa flour (30% moisture content, 9 W/g, total 8 min of microwave exposure) were evaluated to replace maize starch in a starch-based GF recipe. The hydration of the dough was adjusted to obtain similar consistency in terms of complex modulus, G1*, to compensate its increase due to quinoa addition and treatment (up to +737%). The incorporation of increasing amounts of native quinoa flour reduced dough viscosimetric profiles, delayed its gelatinization peak in DSC scans (up to +3.4 °C), and decreased the dough's development and stability during the fermentation test (the final height decreased from 88 mm for 0% quinoa to 4 mm for 75%). When substituting native by MWT quinoa flour at a certain substitution level, a reduction in the breakdown viscosity, an increase in pasting temperature, and an increase in dough development and stability during the fermentation test were noted. As a result, the MWT quinoa flour-fortified breads exhibited a higher specific volume, lower hardness, and retarded staling. In addition, sensory evaluation of the breads showed a reduction in the herbaceous off-flavour associated with the quinoa (untreated) flour, and no effect on bitterness. The experimental findings indicate the feasibility of using microwave hydrothermal treatment to improve the physical properties and sensory quality of quinoa-enriched GF bread.

Effect of gum extracts on the bread-making and textural properties of dough and bread made from sour cassava starch (Manihot esculenta), Peanut (Arachis hypogaea) and cowpea flour (Vigna unguiculata)

Gluten intolerance, as well as the scarcity of wheat flour in some parts of the world, has prompted the development of gluten-free bread. Gluten-free bread, on the other hand, results in a low specific volume and to remedy this, the use of hydrocolloids and bases has proved to be very successful. The current study aims to determine the optimal proportions of Triumffeta pentendra gum extract and bicarbonate in the breadmaking of a composite flour based on sour cassava starch, peanut flour, and cowpea flour. A Box Benkhen design was used to achieved this, with the variables being the amount of gum extract, the amount of bicarbonate, and the amount of water. The specific volume and texture properties were evaluated as responses. The specific volume was calculated using standard methods, and the textural properties were determined using a texture analyzer. It appears that the incorporation of gums extract, bicarbonate, and water significantly increased the specific volume. The incorporation rate of gum extract significantly increases the hardness, consistency, and masticability which decreases with the incorporation rate of bicarbonate and water. Cohesion and elasticity, on the other hand, increased with the incorporation rate of bicarbonate and water but decreased with the incorporation of gum extract. The optimal gum extract, bicarbonate, and water proportions are 0.28 g, 1.99 g, and 112.5 ml, respectively. As a result, the specific volume is 1.51cm3/g, the hardness is 38.51(N), the cohesion is 0.88, the consistency is 32.86(N), the elasticity is 5.57(1/L), and the masticability is 162.35(mj). According to this findings, gum extracts and sodium bicarbonate can be used to improve the quality of gluten-free bread made with sour cassava starch, peanut and cowpea flour.

The Effect of Inulin Addition on Rice Dough and Bread Characteristics

Inulin may be widely used in in the food industry due to its many health benefits. It has the potential to increase the insufficient nutritional quality of gluten-free bread. Therefore, the aim of this study was to test the applicability of inulin in rice baking. The impact of added inulin (5%, 10%, 20%, 30%, and 40%) on the dough’s rheological, bread’s textural and sensory characteristics was evaluated. The extensibility of rice dough during uniaxial deformation tests (8.5 mm) was improved by the added inulin (10.2–12.3 mm). The presence of inulin softened the dough and shifted the gelatinization temperature toward higher values. The added inulin also increased the loaf’s specific volume (1.16–1.48 mL/g), tenderized the breadcrumbs, increased the crumb porosity (36–58%), and generally improved the crumb structure. The panelists favored the sensory characteristics of breads with inulin. However, baking losses were increased in these breads as well (15.1–18.5%). The effect of the added inulin on the dough and bread characteristics generally rose with an increasing addition of inulin, reaching the maximum in samples with 30% inulin. The presence of 40% inulin deteriorated some characteristics of the bread. Therefore, the addition of up to 30% of inulin seemed to be optimal for rice bread.

Flours from microwave-treated buckwheat grains improve the physical properties and nutritional quality of gluten-free bread

Microwave (MW)-assisted hydrothermal treatment of buckwheat grains was explored to improve the physical properties and nutritional quality of gluten-free (GF) bread. A mixture of 80% rice flour and 20% corn starch was used as control recipe (CR), whereas for fortification, 50% of the rice flour was replaced with native buckwheat flour (BN) or buckwheat flour from grains treated with several MW cycles (exposure/rest cycles of 10/50 s, BT1, 20/40 s, BT2, or 30/30 s, BT3, at 30% moisture content and 8 min MW exposure). The BN fortified dough showed increased consistency and elastic response, compared to CR, with the MW treatment further enhancing these effects. Due to the enormous increase in complex modulus (G1*) (from 1060 Pa for CR to 10,679 Pa for BT3), the hydration of doughs was subsequently adjusted to obtain similar G1*. The inclusion of MW-treated flours led to higher consistency and elastic recovery. The lower specific volume (SV) and higher crumb hardness encountered for BN (3.88 mL/g and 1.45 N) were alleviated by the inclusion of MW-treated flours (4.61 mL/g and 0.90 N for BT1, 4.39 mL/g and 0.85 N for BT3), resulting in similar SV and lower staling than CR. Moreover, compared to BN and CR, the BT2 and BT3 breads showed a significant reduction in glucose release during in vitro starch digestion (up to −25%), and an increase in protein digestibility (up to +23%). Overall, the experimental findings pointed to the feasibility of using MW to improve the physical and nutritional quality of buckwheat flour-enriched GF bread.

Quality of Gluten Free Bread with the Addition of Xanthan Gum and Different Kneading Methods

Quality of Gluten Free Bread with the Addition of Xanthan Gum and Different Kneading Methods

The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality.

The development of gluten-free bakery products, the quality of which is comparable to the quality of regular wheat-based products, remains a technological challenge. In this study, flaxseed oil cake (FOC), a by-product of flaxseed oil extraction and a source of nutritional and functional compounds, was used as an ingredient in the experimental bread formulation as partial replacement of starches (5%, 15%, and 30%). The gluten-free breads (GFBs) were evaluated for technological parameters, nutritional value, and sensory quality. Compared with the control, all FOC-enhanced GFBs were significantly (p < 0.05) richer in proteins, fat, and dietary fibre, with an increase that was proportional to the concentration of FOC in the formulation. At low-to-moderate levels (5% and 15%), FOC improved the specific volume, texture characteristics (reduced crumb hardness, gumminess, and chewiness), and appearance of GFBs, which allowed us to ameliorate its sensory features, but at 30% of FOC, the quality of the crumb texture decreased significantly (p < 0.005). Among the experimental GFBs, FOC15% exhibited improved technological characteristics and was rated by the sensory panel as the best in terms of overall quality. The results of the conducted research highlighted the benefits of incorporating FOC into GFB as a promising approach to developing a palatable, high-quality bakery product that may be a healthier option for individuals on a gluten-free diet, offering nutritional benefits. Nevertheless, it should be emphasised that the amount of FOC in GFB requires careful regulation.

Comparison of the effect of hydroxyl propyl methyl cellulose, pectin, and concentrated raisin juice on gluten-free bread based on rice and foxtail millet flour.

The nutritional and technological challenges of gluten-free (GF) bread have increased the need for its modification due to the growing demand for this product, especially from celiac patients. Therefore, the present study aims at evaluating the influence of hydroxyl propyl methyl cellulose (HPMC) at 1% and 2% levels, pectin at 1.5% and 2.5% levels, and concentrated raisin juice (CRJ) at 3% and 4% levels on the dough rheological properties and quality of GF bread based on rice and millet flour. The GF bread prepared with HPMC and incorporating CRJ had higher water absorption, dough development time, and dough stability. In addition, the firmness of GF bread during 24-72 h after baking in the presence of 1% HPMC with 3% and 4% CRJ followed by 2.5% pectin incorporating 3% and 4% CRJ showed a significant decrease compared to the control sample. Further, the color index of GF bread was improved with the addition of HPMC and pectin and the L* index decreased in all GF breads with CRJ. The highest volume was occupied by bread containing 1% HPMC. The results demonstrated that GF bread could be produced from a mixture of rice and millet flour and its technological quality was improved by using 1% HPMC and 3% CRJ. Therefore, it has the necessary potential for high-scale production and consumption among members of the society.

Effect of cassava-banana flour composition and soy protein isolate addition on bread quality and antioxidant properties of gluten-free bread

The effect of cassava-banana flour formulation and soy protein isolate (SPI) addition on gluten-free bread quality and antioxidant properties has been studied. The gluten-free flour composition was 25:75, 50:50, and 75:25 for cassava & banana flour with SPI levels ranged 0, 2.5, 5.0, and 7.5%. Wheat bread was used as control. Different gluten-free flour formulations and SPI addition affected the quality of gluten-free bread (height, specific volume, hardness, springiness, cohesiveness, and resilience) significantly. Banana flour gave a better specific volume compared to cassava flour, and the addition of SPI also increased the height and specific volume of gluten-free bread. Total phenolic content (TPC) and antioxidant activities (2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS)) of gluten-free bread were altered by the type of flour composition and SPI addition. Banana flour composition increased TPC & antioxidant capacities. The SPI inclusion on the gluten-free bread also increased TPC and antioxidant activities. The highest DPPH and ABTS content were achieved from 25:75 cassava: banana flour with 5% and 0 % SPI addition (3.25 and 3.16 μmol Trolox equivalent (TE) respectively). These values were higher than the wheat bread control (2.04, and 2.92 μmol TE/100 g, respectively). It can be inferred that banana flour and SPI inclusion in the gluten-free bread gave a better gluten-free bread quality and enhanced antioxidant capacities.

Sorghum (Sorghum bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals.

The absence of gluten proteins in sorghum allows for the production of baked goods that are suitable for celiacs. Previous studies have shown that the milling process affects the performance of sorghum flour in baked products, especially those that are gluten-free (GF). This study aimed to explore the effects of mill type (impact and roller) on flour properties and GF bread quality by assessing the technological quality, antioxidant activity, and mineral content of the bread. All particle populations of flour obtained via both millings presented a bimodal distribution, and the volume mean diameter (D 4,3) ranged from 431.6 µm to 561.6 µm. The partially refined milled flour obtained via polishing and impact milling produced bread with a soft crumb, fewer but larger alveoli in the crumb, and a structure that did not collapse during baking, showing the best performance in bread quality. In the in vitro bread digestibility assay, the total polyphenol content and antioxidant activity decreased during the digestion steps. High mineral (Cu, Fe, Mn, and Zn) contents were also found in a portion of the bread (120 g) made with whole sorghum flour; however, their potential bioavailability was reduced in the presence of a higher amount of bran.

Sunflower seed cake as a source of nutrients in gluten-free bread

An increase in the demand for cold-pressed vegetable oils can be observed, e.g. from sunflower. The press cake formed during sunflower oil production can also be an important source of protein, carbohydrates, and phenolic compounds. The aim of the study was to examine the quality of gluten-free breads fortified with sunflower seed cake. The fortified products were characterized by lower moisture content (49.35–48.87%). The bake loss parameter decreased after the use of the highest 15% dose of the sunflower cake. The addition of the sunflower cake caused an increase in the content of nutrients, compared to the control sample: protein (7.44–9.69%d.b.), fat (3.41–10.72%d.b.), crude fiber (1.23–2.34%d.b.), polyphenols (89.3–222.3 mg·100 gd.b.−1), and soluble sugars (2.42–2.73%d.b.). The gluten-free breads with the sunflower seed cake exhibited lower hardness, springiness, and chewiness but higher cohesiveness. The use of the additive contributed to the darkening of the gluten-free bread crumb. The appearance, consistency, aroma, and palatability of the sunflower cake-fortified gluten-free bread were found to be much more attractive than the parameters of the unmodified bread. The conducted research has shown that, thanks to sunflower cake addition, it is possible to obtain a highly nutritious product with desirable sensory quality.

Role of fat on the quality and shelf-life of gluten-free bread baked by Ohmic heating and conventional deck oven

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.

Can Citrus Fiber Improve the Quality of Gluten-Free Breads?

Citrus fiber has a high water absorption capacity, and its properties can be modified by shearing. In this study, the influence of the addition of normal or shear-activated citrus fiber was analyzed in two gluten-free bread formulations. Citrus fiber increases bread optimal hydration and breadcrumb alveolus size due to this high water retention capacity. However, results are negative in the formula based on starches and rice flour because specific volume is significantly reduced, while bread quality improves in the formula based on starches (corn and tapioca). In this case, the breads become less hard and more cohesive, elastic, and resilient, reducing staling. Baking yield also increased due to a greater hydration and a reduced weight loss during baking, without losing acceptability. The mechanical pre-activation of the fiber further increases optimal hydration, without major changes in the quality of the final bread. These effects are associated with cell rupture, and thus the formation of a three-dimensional network, including the increase of surface area and its interaction with water. Citrus fiber increases the hydration of the dough, as well as the cohesiveness, resilience, and elasticity of the crumb, reducing the increase in hardness during storage without affecting acceptability or increasing it.

Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking

The flours from pigmented and glutinous rice have a great potential to increase the nutritional quality of gluten-free breads. The characteristics of whole-meal fine flours, slurries, doughs, and breads prepared from black, red, and white glutinous rice were, therefore, compared with commercially used refined fine and semi-coarse white rice flours. The pasting properties of different flours were strongly influenced by the type of rice they were made from. Slurries with red and glutinous flours exhibited a shift to a lower pasting temperature T0, lower values of ηPeak and ηFinal, as well as higher values of the breakdown and setback region than the slurries with refined flours. The slurry with black flour exhibited high values of viscosity η0 and breakdown, together with low values of ηFinal, setback region and total setback. Bread characteristics were strongly correlated with the pasting properties. The presence of bran particles did not negatively impact loaf volume, crumb hardness, springiness, and chewiness. Some defects were observed in glutinous and red rice bread. Fine flour exhibited better baking performance than semi-coarse flour. Glutinous flour has the potential to become an ingredient in gluten-free baking. The applicability of various black and red rice flours may be limited by the flavor and the taste.

Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread.

Extending the shelf life of gluten-free bread (GFB) is a challenge. Mainly due to the ingredients used and their characteristics, GFB has numerous drawbacks such as unsatisfactory texture and rapid staling beyond a low nutritional value. In the present study, flaxseed oil cake extract (FOCE) was used to replace water (25-100%) in GFB formulations in order to test FOCE's potential to reduce GFB staling and extend microbial stability. Texture (TPA test), water activity (LF NMR), acidity (pH measurements) and microbiological quality of GFBs were tested. Moreover, the content of a lignan with broad health-promoting potential, secoisolariciresinol diglucoside (SDG), in GFB with FOCE was analyzed. The results showed that the use of FOCE enriched experimental GFB in valuable SDG (217-525 µg/100 g DM) while not causing adverse microbiological changes. A moderate level (25-50%) of FOCE did not change the main texture parameters of GFB stored for 72 h, the quality of which was comparable to control bread without FOCE. Meanwhile, higher proportions of FOCE (75-100% of water replacement) shortened GFB shelf life as determined by water activity and texture profile, suggesting that GFB with FOCE should be consumed fresh. To summarize, FOCE at moderate levels can add value to GFBs without causing a drop in quality, while still fitting in with the idea of zero waste and the circular economy.

Optimization of tannin-containing sorghum bran addition to gluten-free bread.

Ingredients used to enhance sensory quality of gluten-free (GF) bread often lack in nutrients. This presents nutritional challenges for celiac-positive individuals and fails to meet expectations of healthfulness for non-celiac GF consumers. Sorghum (Sorghum bicolor L. Moench) flour can provide acceptable GF bread properties, and tannin-containing varieties contain antioxidants concentrated in the bran along with dietary fiber. Using a central composite design, tannin-containing sumac sorghum bran, gum (xanthan+guar), and water levels were optimized in a GF sorghum-based bread formulation. Loaf specific volume and gas cells/cm2 were maximized while minimizing hardness and cell wall thickness. The optimum formulation containing 14.2% sorghum bran, 1% gum, and 145% water (flour basis) effectively increased dietary fiber in bread to 13.4% (considered "high fiber") and showed oxygen radical absorbance capacity of 61.6µmolTE/g. This optimum formulation did not differ from a sorghum flour-based control bread in consumers' (N=100) liking of color, texture, flavor, overall acceptability, nor willingness to buy (WTB). All mean hedonic scores (numbered 9-point scale) were above 5, whereas average WTB was 4.7 for the optimum formulation and 4.6 for the control (9-point Likert scale) among consumers varying in GF bread consumption habits. Perceived bread bitterness was low (averaging 2.85 on 9-point intensity scale), did not vary between samples despite marked differences in antioxidant capacity, and was not correlated with WTB. When utilizing effective optimization models with key functional ingredients, sumac sorghum bran addition can enhance dietary fiber and antioxidant potential in sorghum-based GF breads without compromising quality attributes.