Properties Of Gluten-free Bread Research Articles

Enhancement of Functional Properties of Gluten-Free Bread

Enhancement of Functional Properties of Gluten-Free Bread

Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent

Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent

Impact of Incorporating Two Types of Dried Raspberry Pomace into Gluten-Free Bread on Its Nutritional and Antioxidant Characteristics

The purpose of this study was to determine the impact of the pomace drying methods (freeze-drying and convection-drying) and their percentage (0–10%) on selected physicochemical properties of gluten-free bread. The contents of nutrients (protein, fiber, fat, ash, and carbohydrates), bioactive compounds, antioxidant properties, acidity, baking efficiency, and moisture of the obtained products were determined. Fortifying the bread with raspberry pomace resulted in a change in fiber content from 18.13% d. b. (control sample) up to 19.97% d. b. (10% of freeze-dried pomace), and a change in the fat and ash content in the bread from 5.74% and 2.83% d. b. (control sample) to 7.18% and 3.12% d. b. (10% of freeze-dried pomace). The content of carbohydrates decreased after adding raspberry pomace to the bread, from 65.71% d. b. (control sample) to 63.68% d. b. (5% of freeze-dried pomace). The research carried out also showed that the introduction of 10% freeze-dried raspberry pomace increased the total polyphenol content by 81.75% and the antioxidant properties defined by the ABTS method by 159.54% and by the DPPH method by 96.43% compared to the control bread. The introduction of pomace resulted in a significant reduction in the total baking loss, from 15.1% to 10.62%, and an increase in the total titratable acidity of the crumb, from 2.13 mL NaOH/10 g d. b to 7.78 mL NaOH/10 g d. b. Principal component analysis highlighted a marked effect of the drying method and content of raspberry pomace on the quality values of gluten-free bread. This research demonstrated that raspberry pomace can be a valuable source of fiber and bioactive substances in gluten-free bread.

Volatile profile and sensory properties of gluten-free bread with yellow pea flour and sourdough

Volatile profile and sensory properties of gluten-free bread with yellow pea flour and sourdough

Effect of apricot, guar and locust bean gum hydrocolloids on pasting, antioxidant, rheology, thermal and sensory properties of gluten-free breads

Gluten-free breads were prepared from rice-chickpea composite flour. Apricot, guar and locust bean gum samples were added at 2% (w/w) test concentration to dough samples. The moisture, protein, fat, ash and carbohydrate contents of bread formulations were in the range of 41.00–42.34, 14.61–15.14, 2.03–2.70, 0.50–0.67 and 40.00–41.03 g/100 g, respectively. Addition of gums increased the peak, trough, breakdown, final and setback viscosities of dough formulations except for apricot gum where a decrease from 1348.0 to 1089 cP (peak viscosity), 1203.0–989.0 cP (trough viscosity), 145.0–100 cP (breakdown viscosity), 2276.0–1760.0 cP (final viscosity) and 1073.0–771.0 cP (setback viscosity) was observed. Antioxidant activity of dough formulations increased from 10.61 to 16.83% (DPPH radical scavenging) and 1.13–1.98 AAE/g (reducing power) with the incorporation of gums. Hunter Colour ‘L’ value decreased from 91.89 to 88.39 and 72.83 to 68.36 in dough formulations and bread crumb, respectively, while it increased from 57.56 to 60.96 in bread crust, with the incorporation of gums. Significant increase and decrease was observed in gelatinization temperatures of flours and breads, respectively, upon incorporation of gums. Texture and sensory attributes of breads with incorporated gums were improved.

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.

A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread

The nutritional quality of gluten-free (GF) products is usually improved by using flours derived from alternative grains (e.g., pseudocereals and legumes), additives and hydrolysates, leading to long ingredient lists in the labels, that conflict with current customer expectations. In this work, chestnut, carob, and hemp flours were used as mixed ingredients for making a gluten-free type-II sourdough. Three exopolysaccharides-producer lactic acid bacteria, belonging to Leuconostoc mesenteroides, Weissella cibaria, and Leuconostoc pseudomesenteroides, were used, and the fermentation processes (6 log10 cfu/g, 25 °C, 16 h) optimize to maximize the EPS synthesis (15.70 ± 2.1 mg/kg). The chestnut-hemp (70:30) type-II sourdough was included in a rice/corn gluten-free bread recipe also containing psyllium flour as structuring agent. Although the fortification with unfermented flours already led the achievement of 6 g/100 g of fiber (high fiber, Regulation EC n. 1924/2006) and content of magnesium higher than the daily reference intakes, the use of type-II sourdoughs led to a further structural, sensory, and nutritional improvements (e.g., decreasing the main anti-nutritional factor phytic acid). This work demonstrated that the use of ad-hoc selected ingredients and optimized protocol can be used to produce a GF and “clean label” bread with optimal nutritional features and appreciable sensory and structural properties.

Effects of separated and combined amaranth, quinoa and chia flours on the characteristics of gluten-free bread with different concentrations of hydrocolloids

Rice and corn flour/starch are frequently used in the manufacture of gluten-free products, which are usually characterized by high starch content, low fiber content, poor texture, insufficient volume, short shelf life, fast staling, and easy crumbling. The objective of this study was to use amaranth, quinoa, and chia flours, separately or in combination, and corn starch in different ratios as an alternative to wheat/rice flours. Furthermore, several hydrocolloids (methylcellulose, carboxymethylcellulose, xanthan gum, and guar gum) were added at different levels (2, 3, and 4%) to the precited flours in order to improve the technological properties of gluten-free bread, enhance its nutritive value, and avoid the negative effects caused by the ingestion of gluten for coeliacs. The increase in pseudocereal flours’ ratios produced dark dough and resulted in a decrease in specific volume and an increase in moisture content and crumb texture hardness in all bread formulations (except in quinoa breads). The increase in hydrocolloids’ levels contributed to an increase in the moisture content, specific volume, L values of crumb color, and hardness of all breads. The formulations prepared with the lowest ratio of pseudocereal flours (10%) at the highest hydrocolloid concentration (4%) produced better quality bread than the control in terms of acceptability. Among the pseudocereal-containing breads, quinoa breads had the best specific volume and crumb hardness, followed by chia, mixture, and amaranth breads. The formulations containing natural hydrocolloids combined with amaranth, quinoa, and chia flours could be interesting to produce “better-quality and healthier” bread for coeliacs.

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.

Impact of Cress Seed and Basil Gum and HPMC on Physicochemical and Textural Properties of Gluten-Free Bread

Impact of Cress Seed and Basil Gum and HPMC on Physicochemical and Textural Properties of Gluten-Free Bread

Effect of Cricket Powder Incorporation on the Profile of Volatile Organic Compounds, Free Amino Acids and Sensory Properties of Gluten-Free Bread

1. Aguiar, E.V., Santos, F.G., Krupa-Kozak, U., Capriles, V.D. (2021). Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges. Critical Reviews in Food Science and Nutrition, 1–13. https://doi.org/10.1080/104083.... CrossRef Google Scholar

Fermente edilmiş pseudo-tahılların glutensiz ekmek üretiminde kullanımı: Fiziksel ve tekstürel özellikler üzerine etkileri

Bu çalışmada karabuğday, kinoa ve amarant 2 farklı yöntemle (spontan ve maya kullanılarak) fermente edilmiş ve hazırlanan hamurlar, mısır nişastası ile pirinç unu kombinasyonunu içeren glutensiz ekmek formülasyonunda farklı oranlarda (%0, 15, 30 ve 45) kullanılmıştır. Fermente edilmiş pseudo-tahılların, glutensiz ekmeklerin fiziksel ve tekstürel özellikleri üzerindeki etkileri değerlendirilmiştir. Karabuğday fermente hamuru içeren ekmeklerde kabuk ve iç parlaklık (L*) değeri, kinoa ve amarant katkılı ekmeklerden daha düşük bulunmuştur. Formülasyonda pseudo-tahıl fermente hamuru (PFH) oranının artması ekmeklerde kabuk parlaklık değerinin azalmasına, kırmızılık (a*) değerinin ise artmasına neden olmuştur. Ekmeklerde en yüksek hacim değeri kinoa katkılı örneklerde belirlenmiştir. Maya kullanılarak fermente edilen pseudo-tahılları içeren ekmeklerde, spontan fermentasyona kıyasla daha yüksek hacim, spesifik hacim ve daha düşük sertlik değerleri elde edilmiştir. Artan PFH oranı ile 2. 24. 48. ve 72. saat sertlik değerleri önemli artış göstermiştir (p<0.05). Karabuğday katkılı ekmekler 72. saatte en yüksek ekmek içi sertlik değerini verirken, en düşük sertlik değeri ise kinoa içeren ekmeklerde belirlenmiştir.

Consumer perception of breads made with germinated rice flour and its nutritional and technological properties

Gluten-free bakery products have nutritional deficiencies and technological flaws; therefore, some alternatives could improve these characteristics. Germinated rice flour has become a promising alternative due to its differentiated composition. The nutritional and technological properties of gluten-free bread made with germinated rice flour were analyzed. The cultivars IRGA 424 RI and IRGA 430 (Brazil, RS) rice varieties were used for this purpose. Germination was performed in the incubation oven BOD for 24 h and 48 h at 25°C. Of the flours, the proximate composition, colorimetric and texturometric profile, protein and starch digestibility, total and resistant starch, specific volume, image test, physical and sensory proprieties, online consumer research and association of words were analyzed after bread production. The germination improves the nutritional, technological, and sensory aspects of bread and increases the protein content and starch digestibility. Bread made from the IRGA 430 variety with germination period of 24 h gave higher specific volume; the IRGA 424 RI variety with a germination period of 48 h showed higher values of Chewiness, Hardness, and Gumminess. In addition, the present study revealed that the results obtained using the word association method in conjunction with the rice flour and germinated grains consumption questionnaire and the market questionnaire reflect the perception of consumers and potential buyers of this type of food.

The effects of emulsifiers on quality and staling characteristics of gluten‐free bread containing fermented buckwheat, quinoa, and amaranth

In this study, different emulsifiers (diacetyl tartaric acid esters of mono and diglycerides [DATEM], sodium stearol-2-lactylate [SSL], mono and diglyceride [MG], lecithin [LC] and their combination [DATEM+SSL + MG + LC]) were used in gluten-free bread formulation containing 30% fermented dough of buckwheat, quinoa, and amaranth flour. The effects of emulsifiers on the quality and staling characteristics of gluten-free breads were investigated. SSL and the combination of “DATEM + SSL + MG + LC” caused an increase in volume and specific volume and a decrease in hardness values of gluten-free breads compared to the control. In general, gluten-free breads containing the SSL and emulsifier combination had lower bread hardness, slower staling rate, and higher sensory scores. In conclusion, SSL and “DATEM + SSL + MG + LC” combination became the most suitable emulsifier applications for improving both technological and sensory quality of gluten-free breads containing fermented dough of pseudocereals. Practical applications Bread has an important place among gluten-free products, and in this study, the technological, sensory, and staling properties of gluten-free breads containing 30% fermented dough of buckwheat, quinoa, and amaranth were improved with the use of SSL and “DATEM + SSL + MG + LC” emulsifier combination. In addition to nutritional properties, products with improved technological, sensory, and staling properties were offered to the gluten-free food market.

Impact of the Variety of Tef [Eragrostis tef (Zucc.) Trotter] on Physical, Sensorial and Nutritional Properties of Gluten-Free Breads.

Tef is currently being incorporated into a wide range of foodstuff due to its high nutritional profile. This study tries to fill the information gap on the effect of tef varieties on physico-chemical, nutritional and sensorial quality of gluten-free bread. Maize starch replacement at 50, 75 and 100 g/100 g level by tef flour from three Ethiopian varieties (DZ-Cr-37, DZ-Cr-387 and DZ-01-99) resulted in viable gluten-free breads with acceptable sensory properties, higher mineral content and lower glycemic response. Tef cultivar type and blending level significantly affected bread quality. The 50% and 75% substitution levels and the DZ-Cr-37 variety led to the highest bread volumes with the lowest firmness. Breads made with DZ-01-99 variety were darker and with more reddish crust and crumb hues than those made with the other varieties. Breads from 100% DZ-Cr-37 achieved the highest hedonic scores for color, odor, taste and texture. The Ca, Fe and Mg contents of the breads made with 100% tef were 13, 40 and 30 times, respectively, higher than those of the control bread (100% maize starch), indicating tef could be used as an excellent source of these important minerals. In addition, the rapidly digestible starch content decreased up to 28% in breads fortified with tef flour.

Gluten-Free Bread and Bakery Products Technology.

Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods suitable for a gluten-free diet is increasing. Bread and bakery products are an essential part of the daily diet. Therefore, new naturally gluten-free baking ingredients and new methods of processing traditional ingredients are sought. The study discusses the use of additives to replace gluten and ensure the stability and elasticity of the dough, to improve the nutritional quality and sensory properties of gluten-free bread. The current task is to extend the shelf life of gluten-free bread and bakery products and thus extend the possibility of its distribution in a fresh state. This work is also focused on various technological possibilities of gluten-free bread and the preparation of bakery products.

Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae.

Microalgae are an enormous source of nutrients that can be utilized to enrich common food of inherently low nutritional value, such as gluten-free (GF) bread. Addition of the algae species: Tetraselmis chuii (Tc), Chlorella vulgaris (Cv), and Nannochloropsis gaditana (Ng) biomass led to a significant increase in proteins, lipids, minerals (Ca, Mg, K, P, S, Fe, Cu, Zn, Mn), and antioxidant activity. Although, a compromise on dough rheology and consequential sensory properties was observed. To address this, ethanol treatment of the biomass was necessary to eliminate pigments and odor compounds, which resulted in the bread receiving a similar score as the control during sensory trials. Ethanol treatment also resulted in increased dough strength depicted by creep/recovery tests. Due to the stronger dough structure, more air bubbles were trapped in the dough resulting in softer breads (23–65%) of high volume (12–27%) vs. the native algae biomass bread. Breads baked with Ng and Cv resulted in higher protein-enrichment than the Tc, while Tc enrichment led to an elevated mineral content, especially the Ca, which was six times higher than the other algae species. Overall, Ng, in combination with ethanol treatment, yielded a highly nutritious bread of improved technological and sensory properties, indicating that this species might be a candidate for functional GF bread development.

The Effect of Elaeagnus Angustifolia (Oleaster) Powder on Physicochemical, Textural and Sensory Properties of Gluten Free Bread

The Effect of Elaeagnus Angustifolia (Oleaster) Powder on Physicochemical, Textural and Sensory Properties of Gluten Free Bread

Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties

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.

Influence of barley, corn and rice flour on physical, chemical and sensory characteristics of gluten-free bread

Abstract People suffering from the celiac disease have to apply a strict gluten-free diet because this is the only effective management. Nowadays, the increasing incidence of celiac disease promotes worldwide interests for various desirable gluten free products. As a consequence, food processing researchers have been seeking to develop high-quality gluten-free bread. Cereals having gluten such as wheat must be removed from the diet for the clinical and histological improvement. So, the purpose of this study was to determine the physical, chemical and sensory properties of gluten-free bread produced with barley (T1), corn (T2) and rice (T3) flours instead of wheat flour, using the 1.5 % xanthan gum. The chemical and sensory attributes of bread were evaluated by AOAC method and hedonic test, respectively. Obtained results showed that sample T3 had the highest contents of crude protein (7.94%), ash (2.51%) and carbohydrate (78.31%) as compared to other samples, while fat was lower (2.01%). Regarding moisture, breads prepared with the three different flours were not statistically different at the significance level of p<0.05. However, they differed significantly regarding the specific volume and bake loss. Data also revealed that gluten-free bread, treatment T3 presented the best parameters, being preferred by the sensory evaluation panel, followed by treatment T1 and T2. The overall assessment pointed that the resulting breads treatment T3 was best for all physico-chemical characteristics and, in general, resulted in good sensory behavior, indicating that it could be a promising alternative to wheat flour.