2015
DOI: 10.4172/2157-7110.1000508
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Effects of Vital Gluten Enrichment on Qualities of Value Added Products

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Cited by 4 publications
(3 citation statements)
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“…In addition, xanthan gum was added, which next to β-glucans was a good source of soluble dietary fiber [50]. At the same time, many studies have shown that a small addition of this component had a positive effect on the texture and sensory quality of cooked pasta [36][37][38]40,41]. As demonstrated by results presented by other authors, the addition of soluble dietary fiber (e.g., xanthan gum, guar gum) meant that, after hydration, non-starch polysaccharides surrounded the protein-starch network, reducing the loss of dry matter [38].…”
Section: Chemical Analysismentioning
confidence: 99%
See 1 more Smart Citation
“…In addition, xanthan gum was added, which next to β-glucans was a good source of soluble dietary fiber [50]. At the same time, many studies have shown that a small addition of this component had a positive effect on the texture and sensory quality of cooked pasta [36][37][38]40,41]. As demonstrated by results presented by other authors, the addition of soluble dietary fiber (e.g., xanthan gum, guar gum) meant that, after hydration, non-starch polysaccharides surrounded the protein-starch network, reducing the loss of dry matter [38].…”
Section: Chemical Analysismentioning
confidence: 99%
“…It should be noted that the addition of both insoluble and soluble fractions of dietary fiber can weaken the protein-starch matrix and has a negative effect on the cooking and textural qualities of pasta [17,34,35]. However, some high-fiber materials such as xanthan gum or high-protein material (e.g., vital gluten) can improve dough strength and the cooking and sensory qualities of pasta [36][37][38][39][40][41]. At the same time, these components may improve the health-promoting value of a product.…”
Section: Introductionmentioning
confidence: 99%
“…Moreover, it was also observed that wheat bread supplemented with other high-fiber components has a reduced volume (Wirkijowska et al, 2018). In contrast, the volume of gluten-free loaves can be increased by including hydrocolloids, such as carboxymethylcellulose (Brites et al, 2022) and vital gluten (Mekuria et al, 2015). When including BRF in bread, more water is retained in the crumb, resulting in a lower loss of moisture after baking.…”
Section: Bread Characteristicsmentioning
confidence: 99%