Effect of heat treatment of sorghum flour on the functional properties of gluten-free bread and cake

Marston, Kathryn; Khouryieh, Hanna; Aramouni, Fadi M.

doi:10.1016/j.lwt.2015.08.063

Cited by 127 publications

(108 citation statements)

References 22 publications

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“…These positive effects of xanthan gum added or flaxseed flour replacement seem to resonate in experiment. Batter viscosity increased with specific gravity decreased meaning more air bubbles were trapped in the batter system [7].…”

Section: Gluten-free Layer Cake Volume Symmetry and Uniformitymentioning

confidence: 99%

“…Therefore, wheat gluten provides a porous, spongy product with an elastic crumb after baking [4]. Because the prolamin fractions of wheat, barley or rye will cause the celiac disease [5], it is often eliminated by a change of diet to rice, corn, millet, sorghum or legume flours [6,7,8]. Hydrocolloids such as xanthan gum can improve the gas retention, dough development and work as emulsifiers through an increase in viscosity for gluten-free breads [5].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Flaxseed Flour and Xanthan Gum on Gluten-Free Cake Properties

Sung¹,

Chai²

2017

JFNR

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The aim of this study was to evaluate the influence of incorporation of xanthan gum and flaxseed flour on physicochemical, antioxidant properties and qualities of gluten-free layer cake replaced rice flour up to 60%. The incorporation of flaxseed flour increased crude protein, crude fat, ash and α-linolenic acid (increase up to 14.67% of total fatty acid with the replacement of 60% rice flour). Replacement of rice flour with flaxseed flour can mitigate the rate of hardness increase in gluten-free layer cakes. Significantly higher total phenolics content (114% increase), 1,1-diphenyl-2-picrylhydrazyl hydrate (DPPH) radical scavenging activity (124% increase) and reducing power (213% increase) was observed in the addition of flaxseed flour comparing to rice flour layer cake. 60% Flaxseed flour supplemented cake resulted in higher batter viscosity but lower crust and crumb white index, batter density, center height, volume index and symmetry index of gluten-free layer cake. Sensory evaluation showed rice flour gluten-free layer cake with 0.8% xanthan gum addition had higher aroma, texture, flavor and overall acceptability followed by 40% flaxseed flour replaced cake. Incorporation of 40% flaxseed flour results in better characteristics gluten-free layer cakes and it is feasible for gluten-free cake application.

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Section: Gluten-free Layer Cake Volume Symmetry and Uniformitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Flaxseed Flour and Xanthan Gum on Gluten-Free Cake Properties

Sung¹,

Chai²

2017

JFNR

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“…Extrusion processing could improve the functional properties of proteins and protein digestibility of rye flour and final product (Chi et al, 2006). Likewise, Marston et al(2016) observed bread made by flour heated at 125°C for 30 min had larger specific volume and more cells per slice area. Likewise, Marston et al(2016) observed bread made by flour heated at 125°C for 30 min had larger specific volume and more cells per slice area.…”

Section: Introductionmentioning

confidence: 80%

“…An increase in peak, trough, final viscosity and setback was observed after heat treatment, especially in steaming and HTHP treatment. Disulphide bond linked aggregates and cross-linkage reactions on heating may be other major factors on increased viscosity (Marston et al,2016). The RFs sample was almost three times higher on peak viscosity value than RF sample.…”

Section: Pasting Properties Of Rye Flour With Different Heat Treatmentmentioning

confidence: 88%

Effect of heat treatment of rye flour on rye‐wheat steamed bread quality

Gao

Liu

2017

Int J of Food Sci Tech

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Summary To study the effect of heat treatment on rye flour quality, rye flour was treated by steaming, high temperature and high pressure (HTHP) and extrusion and then the pasting properties of rye flour and rye‐wheat blend, the dough rheological and steamed bread (respectively, fermented by yeast and Chinese traditional starter – Laomian) making properties of rye‐wheat blend were investigated. All three kinds of heat treatment increased the viscosity of rye flour, with the peak viscosity value followed the order 1744 cP (by steaming) >823.5 cP (by HTHP) >669 cP (by extrusion) > 626.5 cP (untreated). Dough and gluten made from mRFh (HTHP‐treated rye flour and wheat flour blend) had higher storage modulus (G′) and loss modulus (G″), which contributed to better extensibility and deformation capability. Steamed bread fermented by Laomian (LSB) made by mRFh had larger specific volume (2.26 mL g−1), lower hardness (3510.93 g) and higher sensory scores (82.63), comparable to the quality of control samples, indicating the feasibility of adding rye flour into wheat flour for healthy product development without compromising the taste and texture.

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“…Hal ini dikarenakan pada perlakuan ini dihasilkan kualitas pati tepung taka yang memiliki kemampuan setback viscosity yang baik untuk membentuk struktur gel dari pasta pati yang telah tergelatinisasi. Untuk aplikasinya tepung taka tersebut cocok untuk digunakan sebagai bahan baku pembuatan (filling) gel dan juga campuran es krim yang tidak memerlukan pengolahan dengan proses termal (pemanasan), namun memiliki kemampuan membentuk gel ketika disimpan pada suhu dingin (Marston et al 2016).…”

Section: Karakteristik Amilografi Tepung Taka Modifikasiunclassified

Effect of Lactic Acid Bacteria Fermentation Lactobacillus plantarum B307 to Proximate Levels and Amylography Modified Tacca Flour (Tacca leontopetaloides)

Setiarto¹,

Widhyastuti²

2016

jipi

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ABSTRAKTaka (Tacca leontopetaloides) merupakan tumbuhan yang tumbuh di daerah pesisir dan bersalinitas tinggi khususnya pesisir selatan Jawa Barat. Meskipun kandungan karbohidratnya tinggi, umbi taka juga mengandung beberapa senyawa toksik seperti taccaline, β -sitosterol, alkohol cerylic, dan steroid sapogenin yang berbahaya bagi kesehatan. Fermentasi pada umbi taka diindikasikan dapat mengubah sifat amilografi dan kadar proksimat tepung taka serta menurunkan senyawa toksiknya. Penelitian ini bertujuan mengetahui pengaruh fermentasi bakteri asam laktat (BAL) Lactobacillus plantarum B307 terhadap kadar proksimat dan karakteristik amilograf tepung taka modifikasi. Kadar air dan abu tepung taka hasil fermentasi masih memenuhi ketentuan SNI. Perlakuan fermentasi BAL Lactobacillus plantarum B307 menyebabkan peningkatan kadar protein, dan asam laktat pada tepung taka modifikasi, akan tetapi berdampak pada penurunan nilai pH dan kadar karbohidratnya. Dari hasil analisis amilografi disimpulkan bahwa tepung taka kontrol tanpa fermentasi memiliki profil gelatinisasi yang lebih baik karena memiliki kemampuan setback viscosity yang tinggi.Kata kunci: amilografi, bakteri asam laktat, fermentasi, fisikokimia, tepung taka modifikasi ABSTRACT Tacca (Tacca leontopetaloides) is plant that grows in coastal areas and high salinity, especially in the south coast of West Java. Tacca tubers have high content of carbohydrate, but it also contains some toxic compounds such as: taccaline, β -sitosterol, alcohol cerylic, and steroid sapogenin that are harmful for health. Fermentation on tacca tubers can change amylograph properties and proximate levels of modified tacca flour and reduce it toxic compounds. This study aimed at determining the effects of lactic acid bacteria (LAB) Lactobacillus plantarum B307 fermentation on the proximate levels and amylograph characteristics of modified tacca flour. Moisture and ash content of modified tacca flour still meet the requirements of SNI. Fermentation LAB Lactobacillus plantarum B307 led to increased levels of protein and lactic acid in the modified tacca flour, but it decreased pH value and carbohydrate content. Based on the analysis of amylograph, it can be concluded that tacca flour control without fermentation has the best gelatinization profile because it has good ability of setback viscosity. Keywords: amylograph, fermentation, lactic acid bacteria, modified tacca flour, physicochemical PENDAHULUAN Indonesia dengan keanekaragaman hayatinya yang tinggi memiliki potensi yang sangat besar untuk melaksanakan program diversifikasi pangan. Masih banyak tanaman yang dapat dijadikan sebagai sumber karbohidrat dan pengganti tepung terigu karena kandungan karbohidratnya tinggi serta karakteristiknya mirip dengan tepung terigu, misalnya umbiumbian. Salah satu jenis umbi-umbian yang memiliki potensi tinggi sebagai pengganti beras maupun tepung terigu adalah umbi taka (Tacca leontopetaloides). Taka merupakan tumbuhan yang tumbuh di daerah pesisir dan bersalinitas tinggi khususnya pesisir selatan Jawa ...

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Effect of heat treatment of sorghum flour on the functional properties of gluten-free bread and cake

Cited by 127 publications

References 22 publications

Effect of Flaxseed Flour and Xanthan Gum on Gluten-Free Cake Properties

Effect of Flaxseed Flour and Xanthan Gum on Gluten-Free Cake Properties

Effect of heat treatment of rye flour on rye‐wheat steamed bread quality

Effect of Lactic Acid Bacteria Fermentation Lactobacillus plantarum B307 to Proximate Levels and Amylography Modified Tacca Flour (Tacca leontopetaloides)

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