Effect of egg freshness on texture and baking characteristics of batter systems formulated using egg, flour and sugar

Xing, Lida; Niu, Fuge; Su, Yujie; Yang, Yanjun

doi:10.1002/jsfa.7316

Cited by 7 publications

(1 citation statement)

References 42 publications

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“…The pasting and apparent viscosity properties of the batters were determined by Rapid Visco Analyzer (RVA 4500, Perten Instruments SA, Stockholm, Sweden) following the method reported by Xing, Niu, Su, & Yang (2016). Batters were prepared according to baker's formulation with 100% flour, 1.5% salt, 1.0% sugar and the hydration selected from the WBC value for each flour.…”

Section: Flours Characteristicsmentioning

confidence: 99%

Functional and nutritional replacement of gluten in gluten-free yeast-leavened breads by using β-conglycinin concentrate extracted from soybean flour

et al. 2018

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The search of proteins that could act as both structural agents and nutritional enhancers in gluten free bread is still a challenge for the food industry. The present study evaluated the inclusion of 10% b-conglycinin concentrate (bCC) extracted from defatted soybean flour to rice flour to improve the structure and protein quality of gluten-free yeast-leavened bread. bCC breadmaking performance was compared to vital gluten functionality. Batter pasting properties and bread characterization in terms of color, texture, image analysis, microstructure a,nd protein quality were assessed. bCC and gluten led to batters with higher peak viscosity and breakdown, although only bCC was able to increase the setback. The inclusion of 10% bCC in rice flour formulations led to breads with improved color parameters and protein quality. The texture properties of bCC breads did not present significant differences compared to vital gluten breads. The crumb analysis showed that bCC led to lower cell density with highest mean cell area. The micrographs showed that bCC was able to create a net-like structure similar to the one created by gluten, confirming that bCC is capable of acting as structuring agent and protein quality improver in glutenfree formulations.

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Section: Flours Characteristicsmentioning

confidence: 99%