Alpha-glutelin degradation and its hydrolysate by protease enhance the specific volume of gluten-free rice starch bread

Honda, Yoshiyuki; Inoue, Nanami; Kurita, Moeka; Okunishi, Tomoya

doi:10.1016/j.jcs.2021.103338

Cited by 20 publications

(10 citation statements)

References 23 publications

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“…In previous studies, the effect of mealworm powder on the bread quality varied, which might be ascribed to the various production methods and manual factors during bread making. An automatic bread maker is a common bread-making appliance, which can be applied to bread-making in the laboratory to eliminate manual factors [ 19 ]. Hence, to verify the feasibility of the automatic bread-making method in a bakery study, the commonly used GB/T 14611-2008 Straight dough method [ 20 ] and the newly established GB/T 35869-2018 Rapid-baking test method [ 21 ] were chosen as references.…”

Section: Introductionmentioning

confidence: 99%

Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods

Xie

Cai

Yuan

et al. 2022

Foods

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Mealworms (Tenebrio molitor) are protein-rich edible insects that have been regarded as novel food ingredients. In this study, high-gluten wheat flour was formulated with dried mealworm powder at various levels (0%, 5%, 10%, 15%, and 20%) to study its influence on the pasting, farinograph, and extensograph properties and microstructure of the dough. A subsequent decrease in the pasting parameters was observed due to starch dilution. The water absorption, dough development time, and dough stability time decreased gradually from 71.9% to 68.67%, 13.6 min to 10.43 min, and 14.1 min to 5.33 min, respectively, with the increase in the substitution of mealworm powder from 0% to 20%. The farinograph characteristics corresponded to a weak gluten network formed through the dilution of gluten by the replacement of wheat flour with a non-gluten ingredient. The stretch ratio of the high-gluten dough increased gradually from 4.37 (M0) to 6.33 (M15). The increased stretching resistance and extensibility of the dough with 5% and 10% mealworm powder indicated that mealworm powder can act as a plasticizer in the gluten network, which might contribute to the decreased strength and increased elasticity and flexibility of the dough network. The bread made with three different baking methods showed similar increases in specific volume and decreased hardness up to the 10% substitution level, owing to the increased elasticity and flexibility of the dough. The GB/T 35869-2018 Rapid-baking method, GB/T 14611-2008 Straight dough method, and automatic bread maker method exhibited the highest specific volumes of 3.70 mL/g, 3.79 mL/g, and 4.14 mL/g when the wheat flour was substituted with 10% mealworm powder. However, 15% and 20% mealworm powder substitution markedly reduced the bread quality owing to the dilution effect and mealworm powder phase separation. These results provide a perspective on the relationship between the rheological properties of mealworm powder-substituted high-gluten dough and application suggestions for insect food development in the food industry.

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Section: Introductionmentioning

confidence: 99%

Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods

Xie

Cai

Yuan

et al. 2022

Foods

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“…Estudos demonstram que para se obter melhores atributos tecnológicos e sensoriais em pães elaborados com farinha de arroz, alguns ingredientes são adicionados tais como: amido modificado, hidrocoloides, probióticos e outras fontes de proteínas e enzimas, como α -amilase, transglutaminase, glicose oxidase, lipase, proteases, amilases e tirosinase, que atuam como auxiliares para o desenvolvimento e fortalecimento da massa sem glúten (Palabiyik et al, 2016;Pongjaruvat et al, 2014;Honda et al 2021;Sarabhai et al, 2021). Saito et al (2022) investigaram o efeito da adição de água em alta temperatura nas características da farinha de arroz e na qualidade do pão.…”

Section: Farinha De Arrozunclassified

Substituintes da farinha de trigo na elaboração de produtos de panificação sem glúten - uma revisão

Moraes

Silva²

2023

RSD

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A farinha de trigo é o principal ingrediente utilizado na fabricação de produtos de panificação, devido à capacidade de formar uma rede viscoelástica, capaz de reter o gás durante a etapa de fermentação da massa. No entanto, existe uma demanda por produtos sem glúten para atender a populações que apresentam restrições de consumo alimentar, como alergias, intolerâncias ou sensibilidade aos componentes do trigo. Objetivou-se nesta revisão apresentar as principais matérias-primas que têm sido utilizadas como alternativas a farinha de trigo para a elaboração de produtos de panificação sem glúten. Desta forma, foi realizada uma pesquisa nas principais bases de dados, Google Acadêmico, SciElo, Scopus, PubMed, Lilacs, Web of Science, utilizando-se termos relacionados ao assunto como: intolerância ao glúten, celíaco, alergia ao trigo e farinhas sem glúten. Foram selecionados 53 estudos, publicados no período de 2012 a 2022. A partir deste levantamento observou-se que a maioria dos estudos são direcionados ao desenvolvimento de formulações de biscoitos e pães sem glúten. Os principais materiais utilizados foram as farinhas de arroz, ervilha, amaranto e soja, geralmente utilizadas em combinações, sendo estas dependentes da finalidade, como, por exemplo, conferir crocância (textura) em biscoitos ou maciez em pães e bolos. Além disso, observou-se que a escolha das matérias-primas considera também o balanço nutricional, pois na maioria dos estudos as formulações foram desenvolvidas utilizando-se combinações entre fontes proteicas, amiláceas e fibrosas.

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“…The average volume was based on three values after subtracting the maximum and minimum values from three measurements. The specific volume of the rice bread was calculated from the volume and weight of the sample (Honda et al 2021). Specific volume (mL g -1 ) was then calculated using this formula:…”

Section: Measurement Of Bread Texture Characteristicsmentioning

confidence: 99%

The influence of the addition of instant rice mash on the textural properties of rice bread

Augustová¹,

Burešová²,

Čuljak³

et al. 2022

Czech J. Food Sci.

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The effect of instant rice mash (IRC) addition to rice bread was evaluated. Six samples containing different amounts of IRC (0, 10, 20, 30, 40, and 50%) were added to rice dough. Quality parameters (baking loss, specific volume, and textural properties) were evaluated. Texture properties were analysed in fresh bread and in bread after 24 h of storage. Additions of 10% and 20% of IRC increased baking loss from 15% to 22%, and the specific volume of rice bread from 1.5 mL g–1 to 2.1 mL g–1 (10% of IRC) and 1.9 mL g–1 (20% of IRC). Increasing additions of IRC significantly decreased the hardness and chewiness of both fresh bread and bread stored for 24 h. By adding IRC, the cohesiveness of rice bread was increased. These findings are useful for increasing the quality of rice bread by adding IRC to rice dough.

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Alpha-glutelin degradation and its hydrolysate by protease enhance the specific volume of gluten-free rice starch bread

Cited by 20 publications

References 23 publications

Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods

Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods

Substituintes da farinha de trigo na elaboração de produtos de panificação sem glúten - uma revisão

The influence of the addition of instant rice mash on the textural properties of rice bread

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