Microstructure of Gluten-Free Baked Products

Demirkesen, Ilkem; Şumnu, Gülüm; Şahin, Serpil

doi:10.1007/978-3-319-24735-9_7

Cited by 11 publications

(5 citation statements)

References 111 publications

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“…Therefore, the interaction of hydrocolloids and emulsifiers could cause a subsection of the air bubbles inside the dough. So, the pores of GF breads are smaller and more uniform in size, which helps texture improvement in the breads (Mert et al, 2016).…”

Section: Gf Breadsmentioning

confidence: 99%

The role of hydrocolloids in the development of gluten‐free cereal‐based products for coeliac patients: a review

Zoghi

Mirmahdi

Mohammadi

2020

Int J of Food Sci Tech

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A growing number of diseases in association with gluten intake, such as coeliac disease, have led to increasing demand for gluten-free products as a crucial economic and health issue. Gluten-free products, because of the absence of gluten, usually have a poor texture, taste and appearance. Therefore, the production of good quality gluten-free products with substances that can somehow mimic the viscoelastic properties of gluten is an important challenge. Recently, hydrocolloids are widely used to improve the quality and shelf-life of gluten-free products. In this study, the effect of hydrocolloids on the production of gluten-free cereal-based products, such as breads, cakes and muffins, biscuits and cookies, pasta and noodles, has been reviewed as well as their nutritional values. In general, this study could suggest key factors in the improvement of gluten-free products.

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Section: Gf Breadsmentioning

confidence: 99%

The role of hydrocolloids in the development of gluten‐free cereal‐based products for coeliac patients: a review

Zoghi

Mirmahdi

Mohammadi

2020

Int J of Food Sci Tech

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“…This indicates that texture is a very crucial attribute in determining acceptability, meaning that consumers will not compromise to reduce the quality of texture for gluten-free products [43]. Moreover, the texture of gluten-free bakery products such as bread, biscuit and cookies can be improved by applying hydrocolloid agents in the formulas to enhance the rheological qualities of dough in the absence of gluten [44].…”

Section: Factor Affecting Liking On the Sorghum Biscuitmentioning

confidence: 99%

Does consumer knowledge of sorghum impact their liking? Investigating consumers preferences on sorghum biscuits using JAR (Just-About-Right) scale

Ervina

Tenadi

Renata

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Sorghum has been widely cultivated around the world. The plant has a high survival rate to be grown in barren land and is reported to be positively correlated with health benefits, in particular for being gluten-free. Recently, sorghum application in food products has increased significantly. This study aims to investigate consumer acceptance of sorghum biscuits and to evaluate whether consumer knowledge related to sorghum will influence their preferences. The preferences of 132 adult consumers were recorded for the different substitutions of sorghum to wheat (0%, 25%, 50%, 75%, and 100% of sorghum substitution). Sensory attributes of sweet and bitter aroma, sweetness, bitterness, texture, and grittiness were recorded using the JAR (Just-About-Right) scale while consumer knowledge regarding sorghum and gluten-free product was recorded using an online questionnaire. The result indicated that consumer knowledge did not influence their liking on sorghum biscuits, and they have limited knowledge concerning sorghum and gluten-free products. The liking was significantly influenced by the sensory attributes of biscuits. Texture quality such as hardness and grittiness showed to significantly reduce liking while sweet aroma, sweetness, and soft texture showed to promote liking. This study could be used as a preliminary study to develop gluten-free products using sorghum.

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“…Hydrocolloids, along with starch and flour, are often used in gluten-free flour blends to enhance the rheological qualities of dough in the absence of gluten [ 134 , 135 , 136 , 137 , 138 ]. Hydrocolloids also enhance the quality of the fresh products and retard staling during storage.…”

Section: Pan Breadsmentioning

confidence: 99%

“…Sourdough has been used as a processing technique for centuries, and it has gained popularity recently [ 166 ]. Sourdough is also an applied technique used to produce higher-quality gluten-free sorghum bread [ 134 ]. The use of sourdough technology caused the enhancement of the rheological properties of dough, resulting in improved texture, protein digestibility, antioxidant properties, and consumer acceptability [ 167 , 168 , 169 , 170 , 171 ].…”

Section: Pan Breadsmentioning

confidence: 99%

Sorghum Flour Application in Bread: Technological Challenges and Opportunities

Akın

Demirkesen

Bean

et al. 2022

Foods

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Sorghum has a long history of use in the production of different types of bread. This review paper discusses different types of bread and factors that affect the physicochemical, technological, rheological, sensorial, and nutritional properties of different types of sorghum bread. The main types of bread are unleavened (roti and tortilla), flatbread with a pre-ferment (injera and kisra), gluten-free and sorghum bread with wheat. The quality of sorghum flour, dough, and bread can be improved by the addition of different ingredients and using novel and traditional methods. Furthermore, extrusion, high-pressure treatment, heat treatment, and ozonation, in combination with techniques such as fermentation, have been reported for increasing sorghum functionality.

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Microstructure of Gluten-Free Baked Products

Cited by 11 publications

References 111 publications

The role of hydrocolloids in the development of gluten‐free cereal‐based products for coeliac patients: a review

The role of hydrocolloids in the development of gluten‐free cereal‐based products for coeliac patients: a review

Does consumer knowledge of sorghum impact their liking? Investigating consumers preferences on sorghum biscuits using JAR (Just-About-Right) scale

Sorghum Flour Application in Bread: Technological Challenges and Opportunities

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