Influence of Different Carob Fruit Flours (Ceratonia siliqua L.) on Wheat Dough Performance and Bread Quality

Salinas, María Victoria; Carbas, Bruna; Brites, Carla; Puppo, Marı́a Cecilia

doi:10.1007/s11947-015-1527-7

Cited by 41 publications

(56 citation statements)

References 26 publications

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“…The closer the position of this peak (shorter t p2 ) to the onset of the mixing process, the greater the hydration rate of the fibre is. At increasing supplementation with pineapple pomace fibre from 5 to 10% (Chareonthaikij et al 2016), fenugreek fibre from 3 to 13% (Huang et al 2016), and pulp carob fibre from 10 to 30% (Salinas et al 2015), the standard farinograms obtained showed formation of increasingly higher second peaks, which suggested an increase in bread dough consistency induced by the fibre supplement. The investigations cited confirm that the presence of fibre in bread dough and its hydration properties determine the position and height of peak p 2 on the difference farinogram.…”

Section: Rheological Characteristics Of Fibre Supplementsmentioning

confidence: 95%

“…A poorly hydrated gluten network becomes less elastic and more resistant to mixing. This dehydration-induced increase in dough consistency can be an explanation of the appearance of the second peak on the farinograph curve (Huang et al 2016;Miś et al 2012;Salinas et al 2015;Teng et al 2015). The shape of the second peak can also be influenced by chemical interactions between fibre and gluten proteins.…”

Section: Introductionmentioning

confidence: 94%

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Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

Miś

Nawrocka

Dziki

2017

Food Bioprocess Technol

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A regression model composed of two sigmoid functions with variable asymptotes was developed and used to analyse the dietary fibre supplement behaviour during bread dough mixing. Using eight commercial dietary fibres of different botanical origin and model wheat starch-gluten flour, farinograph curves for fibre-flour blends and for the flour only were performed. After smoothing of the curves with the regression model, difference farinograms as the fibre supplementation effects were determined. The results showed that the difference farinograms had two peaks, whose shape was strongly differentiated by the studied supplements. The presence of both peaks allowed distinguishing two kinds of the rheological activity of each fibre supplement: weakening and strengthening of the consistency of bread dough during its development. The carrot, oat, cranberry, and cacao fibres exhibited dominance of strengthening over weakening action. While chokeberry, carob, apple, and flax fibres were characterised by dominance of weakening over strengthening action. The analysis of both position and height of the peaks in the difference farinogram can be also helpful for determination of hydration kinetics of the fibres used for bread supplementation.

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Section: Rheological Characteristics Of Fibre Supplementsmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 94%

Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

Miś

Nawrocka

Dziki

2017

Food Bioprocess Technol

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“…It is created from seed processing and is a natural additive (E410) (Salinas, Carbas, Brites, & Puppo, 2015). It is widely used in the food industry as thickener, stabilizer (Lazaridou, Biliaderis, & Izydorczyk, 2001), and gelling or dispersing agent, and its labeling is compulsory.…”

Section: Introductionmentioning

confidence: 99%

Nutritional characterization of carobs and traditional carob products

Papaefstathiou

Agapiou

Giannopoulos

et al. 2018

Food Science & Nutrition

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Twenty traditional carob products were measured for their nutritional composition, and their results were compared with the pulp of Cypriot carob cultivars. Moisture, ash, fat, proteins, sugars, dietary fibers, minerals, caffeine‐theobromine, carbohydrates, and energy value were determined. Fluctuations of the nutritional composition values based on the ingredients’ chemical synthesis and product manufacturing process were noted. Only 60% of the products had a label indicating their nutritional value, and the majority of them (75%) were consistent with that of labeling. Chemometric analyses distinguished the carob products according to their type and the discriminator components highlighted their particular nutritional value. Carobs can be characterized as functional foods with low‐fat content, high content in dietary fibers, and high content and/or source of minerals; however, carob products partially satisfied those health and nutritional claims as expected. This pilot research contributes to the nutritional estimation of carob and highlights the traditional carob products.

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“…Increasing carob bean flour concentration from 10% to 30% in formulation resulted significant difference between consistency index values. This might be due to high amount of crude fiber in carob which varies between 9% -13% (Salinas et al, 2015).…”

Section: Resultsmentioning

confidence: 99%

Effects of Hydrocolloids and Carob Bean Flour on Rheological Properties of Batter and Cake Quality

Berk¹,

Şümnü²,

Şahin³

2017

GIDA

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Carob bean flour which contains significant amount of dietary fiber, amino acid and minerals can be an alternative flour to enrich nutritional value of gluten free cakes. The objective of this study was to determine the effects of partial replacement of rice flour by carob bean flour at different concentrations (10%, 20%, 30%) and addition of different types of gums (xanthan gum, and guar gum), on specific gravity and rheological properties of gluten free cake batters. In addition, quality of cakes (weight loss, porosity, specific volume, hardness) were investigated. All cake batters showed shear thinning behavior. Gum containing batters exhibited higher apparent viscosities. Xanthan gum added batters had lower hardness but higher specific volumes. Guar gum addition had a negative effect on all cake quality parameters except moisture loss. Cakes containing 20% carob bean flour achieved generally the best quality parameters. Therefore, cakes with 20% carob bean flour and xanthan gum can be recommended to be used in gluten free cakes for celiac patients.

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Influence of Different Carob Fruit Flours (Ceratonia siliqua L.) on Wheat Dough Performance and Bread Quality

Cited by 41 publications

References 26 publications

Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

Nutritional characterization of carobs and traditional carob products

Effects of Hydrocolloids and Carob Bean Flour on Rheological Properties of Batter and Cake Quality

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