Garlic: A natural bread improver for wheat bread with a high level of resistant starch

Abstract

The aim of this work was to evaluate the effects of resistant starch and garlic on the technological quality of wheat bread. Bread formulations with 20% of resistant starch (RS) and 3% of garlic (G) and with both ingredients together (RS + G) were compared with control wheat bread (C). A decrease in specific volume and crust color on RS bread was obtained while both parameters increased by garlic addition. Resistant starch led to harder crumbs, while garlic led to softer ones. Besides, fresh crumbs with garlic had a more elastic structure (low elastics moduli and high relaxation time) and presented the crunchiest crust. This work shows that the addition of garlic highly improved the baking quality, which had been negatively affected by resistant starch. Thus, combining garlic and resistant starch as ingredients, a functional baked product of good quality and nutritionally improved was obtained. Novelty Impact Statement Dough with garlic presented a greater expansion associated with larger breads. The presence of garlic and resistant starch affected posetively the baking quality of breads. Breads with garlic and resistant starch presented better technological characteristics and longer shelf life than wheat bread.

Gluten‐free cakes with walnut flour: a technological, sensory, and microstructural approach

“…Stress relaxation assays have been used to evaluate the viscoelastic behaviour of solid systems, such as crumbs (Correa et al ., 2021). The sample is compressed, and the stress needed to maintain the deformation over time is registered.…”

“…Crumb structural porosity: Images of fresh cake slices were obtained ( n = 12) with an HP‐Scanjet‐4070 scanner (Hewlett‐Packard, Palo Alto, USA). Then, the centre of each slice was analysed using ImageJ v1.53e (Wayne Rasband and NIH, Bethesda, USA) (Correa et al ., 2021). The parameters determined were the following: air fraction (%), cell density (CD) (number of cells·cm ‐2 ), circularity (0 to 1), and fractal dimension.…”

“…Stress relaxation assay of crumb cylinders (diameter: 3 cm, height: 1.5 cm) was determined according to Correa et al . (2021), with the difference that the total test time was 2 min ( n = 6).…”

Allicin Promoted Reducing Effect of Garlic Powder through Acrylamide Formation Stage

“…On the other hand, Garlic ( Allium sativum ) was well known for its anti-inflammatory, antifungal, and antiseptic properties [ 16 ]. Modern medicine has found that garlic had potential medical value, which included lowering blood pressure, and had a certain preventive effect on cardiovascular and cerebrovascular diseases, antioxidant and anti-aging, antitumor, and antiviral activities, advancing the function of the liver and improving glucose metabolism and antibacterial function [ 17 , 18 , 19 ].…”

Caracterización y utilización de harina de nuez (<i>Juglans regia</i> L.), subproducto de la obtención de aceite, en el desarrollo de budines libres de gluten

“…A continuación, se analizó el centro de cada rebanada con el programa ImageJ v1.53e (Wayne Rasband y NIH, Bethesda, EE.UU.) (Correa et al, 2021). Para lo cual, se recortó un cuadrado, de 2,5 cm × 2,5 cm, del centro de las rebanadas.…”