Effect of Gum Type and Flaxseed Concentration on Quality of Gluten-Free Breads Made from Frozen Dough Baked in Infrared-Microwave Combination Oven

Özkoç, Semin Özge; Seyhun, Nadide

doi:10.1007/s11947-015-1615-8

Cited by 46 publications

(21 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Cake: Natural fibres exhibit profits of improved texture and firmness in foods and improved sensorial attribute such as texture and flavour that have positive consumer acceptance. [69,70] According to sensorial analysis results, addition of 4-10% mushrooms powder in bakery products showed the best sensory properties ( Table 5). The addition of dried mushrooms powder to the sponge cake formula changed the physicochemical properties of the cakes.…”

Section: Incorporating In Bakery Productsmentioning

confidence: 99%

Characterization of different mushrooms powder and its application in bakery products: A review

Salehi

2019

International Journal of Food Properties

View full text Add to dashboard Cite

Bakery products such as bread, cookies, biscuits, and cakes are a large family of popular food products, consumed by a wide range of people all over the world, due to their varied tastes, relatively long shelf-life and lowcost. Enrichment of these products with vitamins, mineral, protein, polyphenols and fibres may be achieved by incorporation of rich sources. Powdered Mushrooms are one of these sources that have great potential. This paper reviews the effect of different mushrooms powder on the nutritional, rheological, physicochemical, textural and quality characteristics of the bakery products. Addition of mushroom powder contributes to the higher content of vitamins, mineral (calcium, potassium, magnesium, phosphorus, iron, copper, zinc and manganese), polyphenols, crude fibre and protein content in the bakery products. The crumb colour, physicochemical and textural properties of bread, cakes and biscuits were affected by the replacement of wheat flour with mushroom powder. According to sensorial analysis results, the 4-10% mushrooms powder in bakery products showed the best sensory properties.

show abstract

Section: Incorporating In Bakery Productsmentioning

confidence: 99%

Characterization of different mushrooms powder and its application in bakery products: A review

Salehi

2019

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

“…The use of hydrocolloids as antistaling agents in bread has also been studied (Davidou, Le Meste, Debever, & Bekaert, ). They improve mixing and extension of shelf life of the bakery products through moisture retention and prevention of syneresis (Ozkoc & Seyhun, ). Kang, Choi, and Choi () reported that many gum types including hydroxyl propyl methyl cellulose (HPMC), locust bean gum (LBG), guar gum (GG), carrageenan, xanthan gum (XG), and agar resulted in acceptable rice breads.…”

Section: Introductionmentioning

confidence: 99%

Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review

Salehi

2019

Journal of Texture Studies

View full text Add to dashboard Cite

Hydrocolloids (gums) have a good functional characteristic such as emulsifying, gelling, solubility, and textural improvement. In the bakery products, hydrocolloids were used to improving dough performance, bread and cake characteristics, sensorial quality, and extension the products shelf life. Several studies reported the potential use of hydrocolloids in breads, biscuits, cakes, and pasta formulation. The present review summarized the effect of the most common and new hydrocolloids (xanthan, guar, Arabic, carrageenan, karaya, alginate, acacia, methylcellulose, carboxy methyl cellulose, hydroxyl propyl methyl cellulose, locust bean, balangu seed, wild sage seed, basil seed, and cress seed gums) on the rheological, physicochemical, textural, and quality characteristics of bakery products. Gums addition improved volume and porosity of the breads and cakes. Gums influence on the gelatinization and retrogradation of starch and decreased the retrogradation of starch. In the bakery products, hydrocolloids were used to improving mixing and increasing the shelf life of the products through moisture preservation and avoidance of syneresis in some frozen foods. This study summarized the influence of the most common and new hydrocolloids on the rheological, physicochemical, textural, and quality characteristics of bakery products. Addition of seeds gum to the breads, biscuits, cakes, and pasta formula led to an increase in the viscosity of the batter. Also, the firmness of bakery products showed that they became softer with increasing gum levels.

show abstract

“…Thawed samples were then fermented and baked in an infrared-microwave (IR-MW) oven. The quality of gluten-free breads formulated with guar gum-5% flaxseed was found to be better (with lower hardness, higher specific volume, and better color) than the other samples, with the lowest hardness occurring during the 72-h storage (63). The extrusion-cooking process is one of the most suitable technologies for gluten-free pasta-making, where native flour is treated with steam and extruded at more than 100°C for a short time in order to promote starch gelatinization directly inside the extruder-cooker.…”

Section: Innovative Approaches In the Formulation And Improvement Of mentioning

confidence: 99%

Gluten-Free Products for Celiac Susceptible People

2018

View full text Add to dashboard Cite

The gluten protein of wheat triggers an immunological reaction in some gluten-sensitive people with HLA-DQ2/8 genotypes, which leads to Celiac disease (CD) with symptomatic damage in the small intestinal villi. Glutenin and gliadin are two major components of gluten that are essentially required for developing a strong protein network for providing desired viscoelasticity of dough. Many non-gluten cereals and starches (rice, corn, sorghum, millets, and potato/pea starch) and various gluten replacers (xanthan and guar gum) have been used for retaining the physical-sensorial properties of gluten-free, cereal-based products. This paper reviews the recent advances in the formulation of cereal-based, gluten-free products by utilizing alternate flours, starches, gums, hydrocolloids, enzymes, novel ingredients, and processing techniques. The pseudo cereals amaranth, quinoa, and buckwheat, are promising in gluten-free diet formulation. Genetically-modified wheat is another promising area of research, where successful attempts have been made to silence the gliadin gene of wheat using RNAi techniques. The requirement of quantity and quality for gluten-free packaged foods is increasing consistently at a faster rate than lactose-free and diabetic-friendly foods. More research needs to be focused on cereal-based, gluten-free beverages to provide additional options for CD sufferers.

show abstract

Effect of Gum Type and Flaxseed Concentration on Quality of Gluten-Free Breads Made from Frozen Dough Baked in Infrared-Microwave Combination Oven

Cited by 46 publications

References 27 publications

Characterization of different mushrooms powder and its application in bakery products: A review

Characterization of different mushrooms powder and its application in bakery products: A review

Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review

Gluten-Free Products for Celiac Susceptible People

Contact Info

Product

Resources

About