Assessment of rheological, physicochemical, and staling characteristics of gluten-free dough and bread containing Agaricus bisporus polysaccharide flour and inulin

Sulieman, Abdellatief A.; Zhu, Ke‐Xue; Peng, Wei; Shoaib, Muhammad; Obadi, Mohammed; Hassanin, Hinawi A.M.; Alahmad, Kamal; Zhou, Hui‐Ming

doi:10.1007/s11694-018-9818-0

Cited by 20 publications

(19 citation statements)

References 40 publications

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“…The hardness initially increased from 25,504.35 g to 26,440.21 g after the addition of CYP (up to 30%) (Figure 2F) which may be due to the fact that increased protein can lead to the decreased water absorption of gluten network. These findings were consistent with the previously reported study of Sulieman et al [32]. Polysaccharides can interact with protein or starch, making functional replacement of gluten network to impart firmness to noodles [31].…”

Section: Resultssupporting

confidence: 93%

Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles

Sun

Liao

Zhang

et al. 2019

Foods

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Herein, feasibility of supplementing wheat flour with Chinese yam powder (CYP) for noodle preparation was assessed. After supplementation with CYP, the alterations in chemical, texture, cooking, rheological, and microstructure attributes of noodles were observed. Due to higher protein and lower gluten, 20% of CYP promoted the stable network of gluten and starch particles. However, the excessive addition reduced the flexibility and the chewiness. The adverse changes were observed at 40% substitution level in texture profile analysis (TPA) and rheological parameters due to disrupted gluten–protein network which accelerated the exposure of starch particles. The CYP incorporation up to 20% showed better mouthfeel but further addition lowered the total sensory scores. Scanning Electronic Microscopy (SEM) analysis confirmed the modifications in noodles microstructure as CYP addition affected starch granule structure. In general, 30% substitution significantly improved the textural and rheological properties of noodles, indicating the potential of Chinese yam powder for industrial application.

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Section: Resultssupporting

confidence: 93%

Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles

Sun

Liao

Zhang

et al. 2019

Foods

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“…As vital parameter, T p increased as the gluten protein molecules aggregation. 36 Dough with KGM II addition had significantly higher values of T p and Δ H than other samples. Moreover, T p became higher as the additional proportion increased.…”

Section: Resultsmentioning

confidence: 83%

Effect of Degree of Konjac Glucomannan Enzymatic Hydrolysis on the Physicochemical Characteristic of Gluten and Dough

Cui

Liu

et al. 2019

ACS Omega

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Influences of different enzymatic hydrolysis degrees of konjac glucomannan (KGM) with various addition proportions on the structural characteristic of gluten protein and dough properties were evaluated. Results revealed that addition of KGM decreases the free sulfhydryl and freezable water content of dough, and KGM with different enzymatic hydrolysis degrees had more beneficial effects on strengthening the gluten structure by the raised molecular weight of gluten proteins and the increased disulfide bonds and β-sheet content, especially KGM with 15 min enzymatic hydrolysis treatment (KGM II). Besides, microstructure observation and thermal analysis results illustrated that addition of KGM promotes gluten cross-linking and improves the thermal stability of the gluten network structure. Dough possessed better elasticity, as well as tensile and texture properties with the addition of KGM than the control sample. And the KGM with 15 min enzymatic hydrolysis showed the most positive effect on dough quality than others, and 2.0% addition proportion is the most acceptable.

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“…For the preparation of English bread, yeast (Saccharomyces cerevisiae), ovalbumin (food grade), sugar, powdered milk, vegetable fat, salt and water were also added. The treatments consisted of a glutenfree control (GFC) and four treatments (RP1, RP2, RP3, RP4) where corn starch was substituted for RPF in 6.6%, 13.2%, 19.8% and 26.4% respectively based on the reported Sulieman et al (2018) with modifications.…”

Section: Preparation Of Gluten-free English Breadmentioning

confidence: 99%

“…In addition to the gluten-free flours, some food additives such as hydrocolloids, enzymes or protein isolates have been added, in order to mimic the physicochemical properties that gluten gives to the dough (Clapassón et al, 2020;Demirkesen et al, 2014;Mohammadi et al, 2015;Sulieman et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…The evaluation of the quality of bakery products includes rheological tests in dough and bread, physical analysis, image analysis and sensory evaluation (Alba et al, 2020;Espino-Manzano et al, 2018). These tests can be complemented with the microstructural analysis of the crumb that will allow to observe the structure and distribution of the components of the bread (Alba et al, 2020;Díaz-Ramírez et al, 2013;Jekle & Becker, 2011;Sulieman et al, 2018); without diminishing the importance of essential components that derive in people's nutrition such as proximal chemical analysis, the glycemic index and the determination of fatty acids (Giuberti et al, 2017;Sulieman et al, 2019;Vici et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical, rheological and sensory characterization of a gluten-free English bread added with Oxalis tuberosa flour

Campos‐Montiel¹,

Vicente-Flores²,

Chanona-Pérez³

et al. 2021

RMIQ

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Assessment of rheological, physicochemical, and staling characteristics of gluten-free dough and bread containing Agaricus bisporus polysaccharide flour and inulin

Cited by 20 publications

References 40 publications

Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles

Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles

Effect of Degree of Konjac Glucomannan Enzymatic Hydrolysis on the Physicochemical Characteristic of Gluten and Dough

Physicochemical, rheological and sensory characterization of a gluten-free English bread added with Oxalis tuberosa flour

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