Effect of oil and shortening in rice bread quality: Relationship between dough rheology and quality characteristics

Mancebo, Camino M.; Martínez, Mario M.; Merino, Cristina; Hera, Esther de la

doi:10.1111/jtxs.12270

Cited by 45 publications

(40 citation statements)

References 26 publications

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“…Mancebo et al . () reported a significant correlation between weight loss and specific volume, as this will affect the surface area of evaporation. However, the EBRF bread owned a higher volume, and it has no negative effect for bake loss.…”

Section: Resultsmentioning

confidence: 99%

The effects of extruded black rice flour on rheological and structural properties of wheat‐based dough and bread quality

Fujita

et al. 2018

Int J of Food Sci Tech

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Addition of raw black rice flour leads to deficient processability on bread making quality. One of the effective methods to modify the functional properties of black rice flour (BRF) composite dough is to extrude black rice flour (EBRF) before incorporation. This study investigated and compared the effect of BRF and EBRF addition level of 10%-50% on the rheology, microstructure of dough and bread quality. The rheological properties of composite dough were recorded by Mixolab, stress relaxation and tensile test. The substitution of EBRF presented higher water absorption but lower development time, protein weakening, starch gelatinization, starch gel stability and starch retrogradation than wheat flour dough. Both the BRF and EBRF dough presented solid-like behaviour, while the EBRF dough showed more viscous, higher resistance and extensibility than BRF dough. The dough microstructure of dough was observed by SEM, and a more compact structure of EBRF dough could be seen than BRF dough. The incorporation of EBRF in bread quality presented higher specific volume, lower bake loss and firmness than BRF bread. These findings indicated the potential utilisation value of extruded black rice flour in bread making.EBRF on dough rheology and bread quality J. Ma et al.

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Section: Resultsmentioning

confidence: 99%

The effects of extruded black rice flour on rheological and structural properties of wheat‐based dough and bread quality

Fujita

et al. 2018

Int J of Food Sci Tech

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“…Oil addition improves the shelf life of breads. Furthermore, a reduction in dough consistency, achieved with the incorporation of oils (rather than solid fats; Moreira, Chenlo, & Torres, 2012), tends to result in an increased bread volume (Mancebo, Martinez, Merino, de la Hera, & Gomez, 2017). This is also usually accompanied by a reduction in hardness.…”

Section: Ingredientsmentioning

confidence: 99%

Gluten‐Free Breads: The Gap Between Research and Commercial Reality

Román

Belorio

Gómez

2019

Comp Rev Food Sci Food Safe

Self Cite

141

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The market for gluten‐free products is steadily growing and gluten‐free bread (GFB) keeps on being one of the most challenging products to develop. Although numerous research studies have worked on improving the manufacture of GFBs, some have adopted approaches far from commercial reality. This review analyzes the ingredient list and nutrition facts of 228 commercially available GFBs produced by different brands around the world. The results from studying the ingredient list of breads revealed that commercial breads do not tend to use a single starchy source or gluten replacer, but a combination of several ingredients to optimize bread quality. Maize, tuber starches, and rice flour were the main starchy sources. Regarding hydrocolloids, the most often included ingredients were hydroxypropyl methylcellulose, xanthan and guar gum, and psyllium. Proteins and sugars were added, respectively, in 81% and 87% of the commercial breads analyzed. Furthermore, it was found that vegetable oils were preferred over fats. A long list of ingredients was observed in commercial GFBs, with the presence of a wide range of additives, including acidifiers, emulsifiers, leavening agents, preservatives, and aromas or flavorings. Meanwhile, nutrition facts showed a lower protein and higher fat content for GFBs compared to a gluten‐containing counterpart, with small differences for salt and sugar. This research expands the current knowledge on GFB manufacturing, giving a panoramic outlook on the current situation in the GFB market, and helping both scientists and gluten‐free companies unify/identify common trends.

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“…Several studies have demonstrated that the amount of water used in the formulation of glutenfree breads significantly affects their specific volume and final characteristics (de la Hera et al 2013;McCarthy et al 2005;Ylimaki et al 1988). Thus, Mancebo et al (2017) observed that when greater amounts of water were included in the formulation, the specific volume of breads increased until achieving a maximum value for which the dough volume during fermentation or baking decreased. This effect was related to the influence of water on dough rheology, since a similar effect was observed when oil was added in doughs.…”

Section: Introductionmentioning

confidence: 99%

Assessing Influence of Protein Source on Characteristics of Gluten-Free Breads Optimising their Hydration Level

Sahagún

2018

Food Bioprocess Technol

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Most gluten-free products have lower protein content than their counterparts with wheat flour. The addition of exogenous proteins could not only be a good option to compensate for this reduction but also a tool to create gluten-free products rich in protein. However, the different water binding capacities of proteins modify dough rheology, which also affects bread volume. Therefore, this study aimed to analyse the incorporation of a high percentage (30%) of several proteins (rice, pea, egg white and whey protein) in gluten-free breads whose hydration levels were adjusted for each protein to achieve the maximum volume. In this way, the breads with vegetal proteins required a higher amount of water than the breads with animal proteins. Moreover, all enriched breads exhibited lower maximum volume values than control, and the ones with whey protein presented the lowest volumes overall. From these results, the rheological behaviour and characteristics (colour, texture and weight loss) of optimized doughs and breads were measured. The doughs with whey protein presented the highest G' and G'' values due to their low hydration level, and the ones with egg white protein were very watery. Regarding colour, the addition of protein led to darker crusts, with the ones with whey protein being the darkest. With respect to the control, breads with animal proteins exhibited higher hardness, especially with whey protein, while the ones with vegetal proteins did not present significant differences.

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Effect of oil and shortening in rice bread quality: Relationship between dough rheology and quality characteristics

Cited by 45 publications

References 26 publications

The effects of extruded black rice flour on rheological and structural properties of wheat‐based dough and bread quality

The effects of extruded black rice flour on rheological and structural properties of wheat‐based dough and bread quality

Gluten‐Free Breads: The Gap Between Research and Commercial Reality

Assessing Influence of Protein Source on Characteristics of Gluten-Free Breads Optimising their Hydration Level

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