Effect of stabilized wholegrain maize flours on the quality characteristics of gluten-free layer cakes

Paesani, Candela; Bravo‐Núñez, Ángela

doi:10.1016/j.lwt.2020.109959

Cited by 13 publications

(12 citation statements)

References 20 publications

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“…Later, Haghighi-Manesh and Azizi [ 170 ] evaluated the effect of extrusion and enzyme treatment of bran and its later incorporation in cakes and observed that adding modified bran in cakes resulted in products with better sensory attributes. The beneficial effect of extrusion on whole-grain flour on sensory and total and soluble dietary fibre levels has also been reported for whole corn flour by Paesani et al [ 171 ]. Therefore, the effect of AXs on cake characteristics should be investigated further.…”

Section: Axs Inclusion In Food Matrixesmentioning

confidence: 53%

Arabinoxylans as Functional Food Ingredients: A Review

Zannini

Núñez

Sahin

et al. 2022

Foods

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The health benefits of fibre consumption are sound, but a more compressive understanding of the individual effects of different fibres is still needed. Arabinoxylan is a complex fibre that provides a wide range of health benefits strongly regulated by its chemical structure. Arabinoxylans can be found in various grains, such as wheat, barley, or corn. This review addresses the influence of the source of origin and extraction process on arabinoxylan structure. The health benefits related to short-chain fatty acid production, microbiota regulation, antioxidant capacity, and blood glucose response control are discussed and correlated to the arabinoxylan’s structure. However, most studies do not investigate the effect of AX as a pure ingredient on food systems, but as fibres containing AXs (such as bran). Therefore, AX’s benefit for human health deserves further investigation. The relationship between arabinoxylan structure and its physicochemical influence on cereal products (pasta, cookies, cakes, bread, and beer) is also discussed. A strong correlation between arabinoxylan’s structural properties (degree of branching, solubility, and molecular mass) and its functionalities in food systems can be observed. There is a need for further studies that address the health implications behind the consumption of arabinoxylan-rich products. Indeed, the food matrix may influence the effects of arabinoxylans in the gastrointestinal tract and determine which specific arabinoxylans can be included in cereal and non-cereal-based food products without being detrimental for product quality.

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Section: Axs Inclusion In Food Matrixesmentioning

confidence: 53%

Arabinoxylans as Functional Food Ingredients: A Review

Zannini

Núñez

Sahin

et al. 2022

Foods

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“…This decrease may be caused by the higher viscosity of the batter, due to the presence of gelatinised starch, as observed by Paesani et al . (2021) in their study of wholemeal maize flours. Higher viscosity hinders the expansion of the batter in baking (Gularte et al ., 2012).…”

Section: Resultsmentioning

confidence: 99%

Wasted bread flour as a novel ingredient in cake making

Guerra‐Oliveira

Belorio

2022

Int J of Food Sci Tech

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Bread is one of the most wasted products in both industry and retail. This study analysed the use of bread flour of various particle sizes (1000 lm, 500 lm and 200 lm) in different percentages for sponge formulations (10% and 20%) and layer cakes (10%, 20% and 30%). Viscosity, microstructure and density of batters, as well as specific volume, texture and colour of cakes were evaluated. The inclusion of bread flour change batter microstructure. Viscosity does not affect the sponge batters but it tends to increase in the layers, mostly in the case of finer flours. The specific volume is reduced in sponge cakes while hardness is generally increased, even with the lowest percentages of bread flour. In layers, this reduction in volume is only visible at the highest doses of flours below 500 microns with no changes in hardness.

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“…The sensory quality is the essence for consumer acceptance. Adding wheat bran AX at optimal levels improved softness, texture, and overall acceptability in consumer tests of different products, such as bread and cakes (Lu et al, 2000; Moza & Gujral, 2017; Paesani et al, 2021). However, excessive fiber addition can negatively affect sensory attributes, decreasing the overall acceptability (Zhang et al, 2019).…”

Section: Chemistry Rheology and Food Application Of Fibers In Bakery ...mentioning

confidence: 99%

“…Some of the studies reviewed in this paper rely on theoretical calculations or do not report the total amount of fiber in their results (Fuckerer et al, 2015; Jiang et al, 2005; Koegelenberg & Chimphango, 2017; Michniewicz et al, 1992; Mohebbi et al, 2018; Sahin et al, 2019; Zhang et al, 2019). Moreover, even when gravimetric enzymatic methods are used, outdated methods related to the first definition of fiber, such as AOAC 985.29 (Barros & Franco, 2022; Han et al, 2021; Lazaridou et al, 2022; Magallanes‐Cruz et al, 2020; Paesani et al, 2021; Segundo et al, 2017; Zhang et al, 2019) and 991.43 (Caggia et al, 2020; Irigoytia et al, 2022; Miller & Bianchi, 2017; Sharma et al, 2018), are still widely used. This can lead to inconsistencies in the data, making it challenging to compare results among studies.…”

Section: Perspectives/future Strategiesmentioning

confidence: 99%

Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions

Sempio,

Sahin,

Walter

et al. 2023

Cereal Chem

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Background and ObjectivesDietary fiber (DF) plays a crucial role in promoting human health and preventing diseases. However, the average intake of fiber falls short of the recommended levels in affluent populations, largely due to the overconsumption of high‐energetic foods. Fortification of widely consumed foods with fiber can help address such population deficiencies.FindingsAlthough fiber fortification can affect product quality, it offers practical advantages such as gelling, thickening, and water‐binding properties. This review focuses on the impact of isolated fiber ingredients, including arabinoxylan, β‐glucan, cellulose, resistant starch, and pectin, on bakery products, and fiber quantification methods to ensure accuracy and comparability in research. The structural interactions of DF during processing, sensory evaluation, and health implications are discussed. Alternative/novel fiber sources are explored as a strategic approach to enhance product attributes.ConclusionsConsiderable research has focused on individual fibers, but little is known about the synergistic effects of combining multiple fiber ingredients.Significance and NoveltyCombining different fibers in food products could optimize their nutritional profile and enhance ingredients' performance in the food matrix.

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Effect of stabilized wholegrain maize flours on the quality characteristics of gluten-free layer cakes

Cited by 13 publications

References 20 publications

Arabinoxylans as Functional Food Ingredients: A Review

Arabinoxylans as Functional Food Ingredients: A Review

Wasted bread flour as a novel ingredient in cake making

Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions

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