Mathematical approach of structural and textural properties of gluten free bread enriched with carob flour

Tsatsaragkou, Κleopatra; Yiannopoulos, Stelios; Kontogiorgi, A.; Poulli, E.; Krokida, Magdalini; Mandala, Ioanna

doi:10.1016/j.jcs.2012.07.007

Cited by 55 publications

(43 citation statements)

References 27 publications

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“…The materials used in this study were rice flour (moisture content 13.10 g/100 g, protein 7.39 g/100 g, dietary fiber 0.5 g/100 g, lipid 0.39 g/100 g, ash 0.8 g/100 g, composition measured by Tsatsaragkou and others, ; Kaplanidis mill group S.A., Serres, Greece), resistant starch (RS2; HI‐MAIZE® 260 moisture content 12 g/100 g, dietary fiber 63.9 g/100 g, composition provided by the supplier; Ingredion), tapioca starch (starch content 85 g/100 g, moisture content 13 g/100 g, ash 0.25 g/100 g, composition provided by the supplier; Polysons Ltd, Greece), locust bean gum (LBG; Sigma‐Aldrich Chemie GmbH, Germany), emulsifier (DATEM: diacetyl‐tartaric esters of mono‐ and diglycerides, Danisco, Copenhagen, Denmark), vanillin (Merck & Co., Inc, Germany). Fresh eggs (approximately 54g), sugar, salt (iodized sea salt, Kallas, Greece), shortening (Vitam, Unilever S.A, Greece) and baking powder (Jotis S.A., Greece) were purchased from the local market.…”

Section: Methodsmentioning

confidence: 99%

Rheological, Physical, and Sensory Attributes of Gluten‐Free Rice Cakes Containing Resistant Starch

Tsatsaragkou

Papantoniou

Mandala

2015

Journal of Food Science

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In this study the effect of resistant starch (RS) addition on gluten-free cakes from rice flour and tapioca starch physical and sensorial properties was investigated. Increase in RS concentration made cake batters less elastic (drop of G'(ω), G''(ω) values) and thinner (viscosity decreased). Cakes specific volume increased with an increase in RS level and was maximized for 15 g/100 g RS, although porosity values were significantly unaffected by RS content. Crumb grain analysis exhibited a decrease in surface porosity, number of pores and an increase in average pore diameter as RS concentration increased. During storage, cake crumb remained softer in formulations with increasing amounts of RS. Sensory evaluation of cakes demonstrated the acceptance of all formulations, with cake containing 20 g/100 g RS mostly preferred. Gluten-free cakes with improved quality characteristics and high nutritional value can be manufactured by the incorporation of RS.

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Section: Methodsmentioning

confidence: 99%

Rheological, Physical, and Sensory Attributes of Gluten‐Free Rice Cakes Containing Resistant Starch

Tsatsaragkou

Papantoniou

Mandala

2015

Journal of Food Science

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“…The optimum formulation for obtaining gluten-free bread with low crumb firmness and improved porosity values was obtained in another study by combining carob flour and resistant starch (Tsatsaragkou et al, 2014a). Gluten-free breads with carob flour from seed exhibited higher quality in terms of dough proofing, porosity, crumb firmness, and viscoelasticity (Tsatsaragkou et al, 2012). The available investigations have attempted to use carob flour from seed for gluten-free bread, but there is no study with carob flour from pods (carob fibre).…”

Section: Resultsmentioning

confidence: 99%

“…Recent scientific studies have increasingly focused on GFB (Różyło et al, 2015 a, b, c;Sakac et al, 2011;Tsatsaragkou et al, 2012Tsatsaragkou et al, , 2014, and a number of studies have addressed the impact of various additives on the quality of GFB.…”

Section: Introductionmentioning

confidence: 99%

Physical and antioxidant properties of gluten-free bread enriched with carob fibre

Różyło¹,

Dziki²,

Gawlik‐Dziki³

et al. 2017

International Agrophysics

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A b s t r a c t. There are no reports of addition of carob fibre to gluten-free bread, as only carob germ flour was used. The research task was to determine what level of carob fibre can be used and how it influences the physical and sensorial properties of glutenfree bread. Especially, the knowledge of the antioxidant properties of such bread is very valuable. The gluten-free bread from rice, corn, and buckwheat flour (35:35:30%) was prepared after mixing (5 min), proofing (40 min, 30 o C), and baking (45-50 min, 230 o C) of dough. Carob fibre was added in the amounts of 1, 2, 3, 4, and 5% of the total flour content. The results showed that increased content of carob fibre induced significant and favourable changes in the volume, colour, and texture (hardness and springiness) of the bread crumb. Carob fibre enriched the breads with lipophilic compounds able to chelate metal ions. The activity of hydrophilic compounds was significantly higher in the case of control bread and bread with the lowest percentage of the additive. In conclusion, the highest increase in antioxidant activity was found for breads with 1 and 2% of carob fibre. The most acceptable glutenfree bread can be obtained by adding up to 2% of carob.

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“…Other alternative flours have been investigated, and promising results have been achieved with roots and tubers like cassava (Pasqualone and others ) and yam (Seguchi and others ), seeds such as flaxseed (Gambús ) and chia (Moreira and others , ), as well as with legumes like soy (Ribotta and others ; Sciarini and others , ; Minarro and others ; Shin and others ), chickpea (Minarro and others ), carob germ (Minarro and others ; Tsatsaragkou and others ; Smith and others ), and vinal (Bernardi and others ).…”

Section: Oat and Wheat Starchmentioning

confidence: 99%

Novel Approaches in Gluten‐Free Breadmaking: Interface between Food Science, Nutrition, and Health

Capriles

Arêas

2014

Comp Rev Food Sci Food Safe

203

140

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The evidence that celiac disease is one of the commonest food intolerances in the world is driving an increasing demand for gluten-free foods. However, gluten is a structure-building protein essential for formulating leavened baked goods. Therefore, obtaining high-quality gluten-free bread (GFB) is a technological challenge. This review focuses on contemporary approaches in gluten-free baking that allow improvements at the structure, texture, acceptability, nutritive value, and shelf life of GFB. Gluten-free breadmaking is a relatively new, emerging research topic that is attracting worldwide attention in order to develop different kinds of GFB, including regional varieties. Several approaches have been used to understand and improve GFB systems by evaluating different flours and starch sources, ingredients added for nutritional purposes, additives, and technologies or a combination of these elements. Some studies aimed to assess or improve GFB's technological or nutritional properties, while others had multiple objectives. Several studies used food science tools in order to improve technological and sensory quality of GFB, together with nutritional value. Some GFBs are vehicles of nutrients and bioactive compounds. Furthermore, extensive research on interfacing food science, nutrition, and health is needed so that a GFB with both good technological and nutritional properties can be prepared and made more available to those with celiac disease, which will help them adhere to a strict gluten-free diet, increase social inclusion, and improve their quality of life.

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Mathematical approach of structural and textural properties of gluten free bread enriched with carob flour

Cited by 55 publications

References 27 publications

Rheological, Physical, and Sensory Attributes of Gluten‐Free Rice Cakes Containing Resistant Starch

Rheological, Physical, and Sensory Attributes of Gluten‐Free Rice Cakes Containing Resistant Starch

Physical and antioxidant properties of gluten-free bread enriched with carob fibre

Novel Approaches in Gluten‐Free Breadmaking: Interface between Food Science, Nutrition, and Health

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