Influence of storage time for the acceptability of bread formulated with lupine protein isolate and added brea gum

López, Estela Patricia; Goldner, María Cristina

doi:10.1016/j.lwt.2015.07.013

Cited by 25 publications

(31 citation statements)

References 30 publications

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“…Each loaf was characterized by volume (rapeseed displacement) (V), specific volume (SV), specific volume index (specific volume of control loaves were taken as 100, and the others samples were referred to the control) (SVI) (López & Goldner, 2015;López et al, 2013) and width/height ratio of the central slice (W/H) (López, 2014;Curic et al, 2008). The analysis of the crumb structure was performed by scanning and digitizing the crumb image.…”

Section: Evaluation Of the Influence Of Brea Gum In The Technologicalmentioning

confidence: 99%

Effect of different proportions of brea gum in the functional characteristics of wheat flour starch: impact on the physical quality of bread

López

Jiménez

2016

Food Sci. Technol

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The aim of this work was to study the changes induced by BG in the behaviour of wheat starch, and observe the influence of these variations on the quality of a basic white bread. The effect of four BG addition levels in the wheat flour functional characteristics (WAI, WSI, and pasting properties) and bread quality (physical parameters, crumb grain structure, moisture and hardness) was investigated. The highest levels of BG (1% and 2%) decreased the peak viscosity, and increased the stability and setback of the flour. This was due to a lower gelatinization of the starch granules, caused by a competition for water between the hydrocolloid and starch. These changes influenced the bread quality. The loaves added with 1% and 2% of BG presented smaller alveoli: this resulted in more compact, hard and less airy crumbs. Nevertheless, the moisture of the samples at 1% and 2% of added gum was higher than the control bread. However, the incorporation of BG at 0.5% did not affect the pasting parameters and bread quality, but increased moisture of crumb, so this concentration would be most recommended for baking, since higher humidity could favour the shelf-life of the product.

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Section: Evaluation Of the Influence Of Brea Gum In The Technologicalmentioning

confidence: 99%

Effect of different proportions of brea gum in the functional characteristics of wheat flour starch: impact on the physical quality of bread

López

Jiménez

2016

Food Sci. Technol

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“…Additionally, the breadcrumbs containing lupine protein isolate (with and without brea gum) had a lower hardness (*P < 0.05), and this improved its acceptability for 80% of consumers (Doxastakis et al, 2002). Another study showed that the nutritional, phytochemical and bioactive composition of refined wheat flour bread is significantly improved with the addition of Lupinus angustifolius flour, indicating that Lupinus flour/wheat flour bread may have useful nutritional and health functionality (López & Goldner, 2015). Studies have shown that substituting wheat with Lupinus flour can significantly improve the protein and dietary fiber contents of wheat bread (López & Goldner, 2015;Villarino et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Another study showed that the nutritional, phytochemical and bioactive composition of refined wheat flour bread is significantly improved with the addition of Lupinus angustifolius flour, indicating that Lupinus flour/wheat flour bread may have useful nutritional and health functionality (López & Goldner, 2015). Studies have shown that substituting wheat with Lupinus flour can significantly improve the protein and dietary fiber contents of wheat bread (López & Goldner, 2015;Villarino et al, 2015). The aim of this study was to evaluate the use of detoxified Lupinus flour to make corn tortillas (tortillas) and to test the nutritional and quality characteristics.…”

Section: Introductionmentioning

confidence: 99%

Effect of lupin flour incorporation of mechanical properties of corn flour tortillas

et al. 2019

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Many people base their food consumption on corn flour tortillas (tortillas), which has deficiencies in protein. For that reason, the aim in this work was to incorporate Lupinus flour, a legume that is high in protein, into maize tortillas, and to evaluate the texture profile analysis (TPA) and adhesiveness in the doughs at various percentages of Lupinus flour addition, including 2.5%, 5% and 7.5%. Doughs treated with 2.5%, 5% and 7.5% Lupinus flour had higher adhesiveness values of 2.84, 2.38 and 4.62 N, respectively. The same effect was observed for the hardness measurements of the same treatments (2.38, 2.56 and 2.84 N, respectively). Based on the adhesiveness results, the doughs were subsequently used to make tortillas. The lowest tensile strength was found in the 7.5% treatment, with a value of 3.35 N, and the highest tensile strength was 6.61 N, corresponding to the 2.5% treatment. Rollability and inflation were good in the samples from the 2.5% and 7.5% treatments, without breaks and with full blister formation, while in the 5.0% treatment, 25% rupture was observed, and inflation was only medium. The color was light yellow in the 5.0, 7.5, and 2.5% treatments, which was equal to the control.

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“…Other studies have assessed fibre addition and its impact on the sensory qualities of cereal products, such as cakes (Ben Jeddou et al 2017), muffins (Baixauli et al 2008; Heo et al 2019) or wheat chips (Alava et al 2019). From the consumer’s perspective, the short shelf‐life of bread, due to the rapid onset of signs of staling, is an important issue (López & Goldner 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Staling causes a loss of important sensory parameters of bread, such as flavour and texture, and an increase in the crumb hardness, as well as a loss of freshness, which affects the acceptability of bread by consumers (Fadda et al 2014; López & Goldner 2015). Bread staling is responsible for economic losses incurred by both the baking industry and consumers.…”

Section: Introductionmentioning

confidence: 99%

Reformulation of bread rolls using oat fibre: An acceptable way of dietary fibre enrichment?

2020

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The aim of the study was to assess the sensory quality of wheat bread rolls with and without the addition of 12% of oat fibre (with high b-glucan content) from a consumer perspective. A consumer group of 383 people rated the acceptability of fresh rolls and rolls after 1 day of storage using 9-point hedonic scales. A trained panel evaluated fresh rolls and rolls after 1 and 2 days of storage using quantitative descriptive analysis as a sensory profile method. The consumer group assessed the overall acceptability of the fresh bread rolls enriched with fibre as higher than fresh bread rolls without fibre addition. The decrease in the sensory quality of rolls during storage was observed by both groups of evaluators. The trained panel found that increased storage time resulted in a greater reduction of aroma and flavour ratings, as well as in elasticity and overall quality, in the stored rolls with 12% fibre addition compared to those without fibre addition. Nevertheless, consumers' high sensory acceptability of the fresh bread rolls enriched with fibre should be taken into account in the introduction of the oat fibre source product onto the market.

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Influence of storage time for the acceptability of bread formulated with lupine protein isolate and added brea gum

Cited by 25 publications

References 30 publications

Effect of different proportions of brea gum in the functional characteristics of wheat flour starch: impact on the physical quality of bread

Effect of different proportions of brea gum in the functional characteristics of wheat flour starch: impact on the physical quality of bread

Effect of lupin flour incorporation of mechanical properties of corn flour tortillas

Reformulation of bread rolls using oat fibre: An acceptable way of dietary fibre enrichment?

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