Effect of gluten addition and storage time on white pan bread quality: instrumental evaluation

Callejo, María Jesús; Gil, Mario; Rodríguez, G.; Ruiz, M.

doi:10.1007/s002170050370

Cited by 24 publications

(19 citation statements)

References 6 publications

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“…The quality of bread depends upon several factors. Intrinsic parameters of the flour, such as carbohydrate [105,106], gluten [107], mineral element [108], lipid content [109,110] and endogenous enzyme activity [111], and on the other hand extrinsic parameters referring to the breadmaking procedure, such as temperature, stages and extent of fermentation [112], water activity [113,114], redox potential and additives [115,116,117], and incorporation of nutritional or rheological improvers, such as dairy ingredients [118], affect the quality of the final product. The effect of these factors can be either direct or indirect, by affecting the microflora, either this is supplied as a commercial starter or in traditional sourdough processes.…”

Section: Probiotic Bacteria In the Composition Of Bread Sourdoughmentioning

confidence: 99%

Development of New Products: Probiotics and Probiotic Foods

Denkova¹,

Krastanov²

2012

Probiotics

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Section: Probiotic Bacteria In the Composition Of Bread Sourdoughmentioning

confidence: 99%

Development of New Products: Probiotics and Probiotic Foods

Denkova¹,

Krastanov²

2012

Probiotics

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“…In later years cereal products were enriched with concentrate and hydrolysate of protein sources, such as lysine, soybean, tomato seed, milk, bean, sunflower, chickpea, pea, gluten, corn germ [19][20][21][22][23][24][25][26][27][28]. Fish products were also used in enriching of cereal products: fish protein concentrate, fish protein hydrolysate, omega-3 fatty acid and surimi [29][30][31][32][33][34][35][36].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Amino Acid Changes and Crumb Hardness of Enriched Bread with Tench (Tinca tinca L., 1758) Flesh in Turkey

Oğur¹

2014

JFNR

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The aim of the present study was to evaluate amino acid changes and crumb hardness of enriched bread with tench (Tinca tinca L., 1758) flesh. Bread was formulated with washed fish mince at the ratio of 5%, 10%, 15% and 20% and the amino acid changes and crumb hardness of breads were evaluated. Adding washed fish mince into bread resulted in a significant increase in the protein content. The amount of amino acids such as aspartic acid, glutamic acid, serine, glycine, threonine, arginine, tyrosine, cystine, phenylalanine, isoleucine, lysine, hydroxyproline and proline (p<0.05) also increased. Alanine and leucine amino acids were detectable in none of the breads. The crumb hardness value of breads also increased with the addition rate of fish flesh and over time (p<0.05). This study resulted in an alternative product (bread is rich in protein) that can be eaten without changing customs of bread consumption. This enriched bread can be helpful in solving health problems due to protein and essential amino acid deficiency.

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“…WBF has a detrimental effect on the bread making quality in terms of colour and volume because of the natural dark colour and absence of gluten. Some researchers recommended vital gluten, milk, non fat dry milk, whey, ascorbic acid, gum, and emulsifier additions to the bread formula to overcome the quality losses (Haber 1980;Callejo et al 1999). There are a number of studies in the literature on the improving effect of vital gluten on the quality of bread prepared with pseudo-cereal, legume, or gluten free cereal flours.…”

mentioning

confidence: 99%

“…There are a number of studies in the literature on the improving effect of vital gluten on the quality of bread prepared with pseudo-cereal, legume, or gluten free cereal flours. The gluten proteins play an important role in subsequent stages of the bread making process and in the structure and volume of the final product (Callejo et al 1999). Emulsifiers influence rheological properties of bread by interacting with proteins and carbohydrates thus resulting in a better quality of dough.…”

mentioning

confidence: 99%

Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavaş

Yıldız¹,

Bilgiçli²

2012

Czech J. Food Sci.

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Yıldız G., Bilgiçli N. (2012): Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavaş. Czech J. Food.Sci., 30: 534-540.The whole buckwheat flour (WBF) was used in Turkish flat bread, lavaş, up to 30% level without gluten, and up to 40% level with gluten and sodium stearoyl-2-lactylate (SSL) additions. Some physical, chemical, and sensory properties of lavaş bread samples were determined. While ash, crude fiber, phytic acid (PA), Fe, K, Mg, and P contents of lavaş breads increased with WBF addition, gluten supplementation caused an increase especially in protein and Ca contents. Leavening process decreased PA contents in the breads compared to raw material, but WBF substitution increased PA contents up to 729 mg/100 g. As a result, the utilisation of WBF in lavaş bread improved the nutrients contents of the bread except PA. The dark colour and slight bitter taste of the WBF affected the sensory score of lavaş bread negatively at 40% substitution level, but the overall acceptability values did not change significantly (P < 0.05) compared to control sample.

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Effect of gluten addition and storage time on white pan bread quality: instrumental evaluation

Cited by 24 publications

References 6 publications

Development of New Products: Probiotics and Probiotic Foods

Development of New Products: Probiotics and Probiotic Foods

Evaluation of Amino Acid Changes and Crumb Hardness of Enriched Bread with Tench (<i>Tinca</i><i> </i><i>tinca</i><i> </i><i>L.</i>, 1758) Flesh in Turkey

Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavaş

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