Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability

Aguiar, Etiene Valéria de; Santos, Fernanda G.; Centeno, Ana Carolina Ladeia Solera; Capriles, Vanessa Dias

doi:10.1016/j.foodres.2021.110762

Cited by 17 publications

(12 citation statements)

References 32 publications

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“…GF cereal food deficiencies have led researchers to find alternative ingredients to improve their quality. Several ingredients have been tested, including starches [ 14 , 15 ], hydrocolloids [ 16 , 17 ], isolated protein or protein-rich ingredients [ 18 , 19 , 20 , 21 ], and dietary fibre, e.g., inulin, psyllium fibre, and resistant starch [ 15 , 22 ]. Among them, protein and dietary fibre addition allows us to meet the need for the nutritional and technological improvement, due to their functional properties [ 23 , 24 , 25 ].…”

Section: Introductionmentioning

confidence: 99%

Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks

Gennaro

Difonzo

Summo

et al. 2022

Foods

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The growing demand for high-quality gluten-free baked snacks has led researchers to test innovative ingredients. The aim of this work was to assess the feasibility of olive cake powder (OCP) to be used as a functional ingredient in gluten-free (GF) breadsticks. OCP was used by replacing 1, 2, and 3% of maize flour into GF breadstick production (BS1, BS2, BS3, respectively), and their influence on nutritional, bioactive, textural, and sensorial properties was assessed and compared with a control sample (BSC). BS1, BS2, and BS3 showed a higher lipid, moisture, and ash content. BS2 and BS3 had a total dietary fibre higher than 3 g 100 g−1, achieving the nutritional requirement for it to be labelled as a “source of fibre”. The increasing replacement of olive cake in the formulation resulted in progressively higher total phenol content and antioxidant activity for fortified GF breadsticks. The L* and b* values decreased in all enriched GF breadsticks when compared with the control, while hardness was the lowest in BS3. The volatile profile highlighted a significant reduction in aldehydes, markers of lipid oxidation, and Maillard products (Strecker aldehydes, pyrazines, furans, ketones) in BS1, BS2, and BS3 when compared with BSC. The sensory profile showed a strong influence of OCP addition on GF breadsticks for almost all the parameters considered, with a higher overall pleasantness score for BS2 and BS3.

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Section: Introductionmentioning

confidence: 99%

Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks

Gennaro

Difonzo

Summo

et al. 2022

Foods

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“…The pseudocereal grains were transported to the Food Technology and Nutrition Laboratory (LAbTAN, UNIFESP) and milled using a mill (Laboratory Mill 3303, Perten Instruments, Stockholm, Sweden) at level 0, obtaining flours with the smallest particle size possible, in order to not confer or minimize the sensation of grit, which is often mentioned by consumers when tasting GFB developed with wholemeal flours [ 15 ]. Among the PF, the AF presents the largest particle size (83% ≥ 250 μm), followed by the QF (73% ≥ 250 μm), and the BF with the smallest particle size (60% < 180 μm) [ 16 ].…”

Section: Methodsmentioning

confidence: 99%

“…The GFB formulation were elaborated according to Aguiar et al (2021b) [ 16 ] and consisted of the following ingredients on a flour basis (f.b. ): 100% blend of one PF with RF and/or PS, according to a mixture design, 25% egg, 10.5% whole milk powder, 6% sugar, 6% soybean oil, 2% salt, 0.8% dry yeast, 0.3% xanthan gum, 0.3% carboxymethylcellulose and 100% water.…”

Section: Methodsmentioning

confidence: 99%

“…The straight dough method was used as reported by Aguiar et al (2021b) [ 16 ]. The analyses were conducted within up to 3 h after production.…”

Section: Methodsmentioning

confidence: 99%

“…Physical properties were analyzed as described by Aguiar et al (2021b) [ 16 ]. The analyses of specific loaf volume, crumb firmness and moisture content were made, respectively, according to method 10-05.01, 74-09 and 44-15.02 of AACC (2010) [ 17 ], while the crumb cell structure was analyzed according to Santos et al (2020) [ 18 ].…”

Section: Methodsmentioning

confidence: 99%

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Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design

Aguiar

Santos

Centeno

et al. 2022

Foods

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The study aimed to define the ideal proportions of pseudocereal flours (PF) in sensory-accepted gluten-free bread (GFB) formulations. The characteristics of GFB developed with PF (amaranth, buckwheat, and quinoa) were verified through a mixture design and response surface methodology. Three simplex-centroid designs were studied to analyze the effects of each PF and their interactions with potato starch (PS), and rice flour (RF) on GFB’s physical and sensory characteristics, each design producing three single, three binary and six ternary GFB formulations. Results showed that using PF alone resulted in unacceptable GFB. However, the interactions between PF and RF improved the loaf specific volume and the crumb softness and also enhanced appearance, color, odor, texture, flavor, and overall liking. Moreover, the composite formulations prepared with 50% PF and 50% RF (flour basis) presented physical properties and acceptability scores like those of white GFB, prepared with 100% RF or a 50% RF + 50% PS blend (flour basis). Maximum proportions of PF to obtain well-accepted GFB (scores ≥7 for all evaluated attributes on a 10-cm hybrid hedonic scale) were defined at 60% for amaranth flour (AF), 85% for buckwheat flour (BF), and 82% for quinoa flour (QF) in blends with RF.

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Recent advancements in the development of multigrain bread

et al. 2022

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Background and Objectives Multigrain bread is bread prepared from multiple flours of different cereals. This review aims to assess the technological and nutritional properties of multigrain doughs and bread and discuss challenges and opportunities. Finding Increased consumer awareness of healthy nutrition urges the demand for beneficial health foods in the market. The primary aim of developing multigrain bread is to take care of the expanding demand for a healthy diet concerning the economy and exploit minor cereals. Multigrain bread includes grains such as wheat, rice, barley, oat, maize, rye, pseudocereals, and pulses and allows the development of products with enhanced nutritional profiles. Combining flours with differences in composition significantly affects the water absorption behavior and ultimately leads to a difference in dough handling and nutritional properties. Bread prepared from multigrain is nutritionally superior to 100% wheat‐based bread. Sometimes the development of multigrain products is a technological challenge as various grains are used, different in composition and nature, which affects the color, texture, and sensory attributes. Conclusion Consumer preference for multigrain bread increases due to its high nutritional profile and potential health benefits.

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Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability

Cited by 17 publications

References 32 publications

Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks

Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks

Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design

Recent advancements in the development of multigrain bread

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