Modifying gluten-free bread's structure using different baking conditions: Impact on oral processing and texture perception

Puerta, Patricia; Garzón, Raquel; Rosell, Cristina M.; Fiszman, Susana; Laguna, Laura; Tárrega, Amparo

doi:10.1016/j.lwt.2020.110718

Cited by 32 publications

(21 citation statements)

References 34 publications

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“…Current trends however are going towards replacing gluten due to its correlations with celiac diseases, although its unique properties are difficult to replace. Suggestions have been made to replace gluten with other types of proteins mimicking the properties of gluten after the addition of hydrocolloids, fermentation or hydrolysis [69,70]. The use of cross-linking enzymes such as transglutaminase or phenolic compounds and fibres with cross-linking potential is also an option for the modification of the alternative proteins [71][72][73].…”

Section: Wheat Glutenmentioning

confidence: 99%

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Kyriakopoulou

Keppler

Goot

2021

Foods

397

197

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Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion products, like Frankfurter and Mortadella type sausages, are the major categories of meat analogues. In this review, we discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality. Our observation is that structuring processes are optimized based on ingredients that were not originally designed for meat analogues applications. Therefore, mixing and blending different plant materials to obtain superior functionality is for now the common practice. We observed though that an alternative approach towards the use of ingredients such as flours, is gaining more interest. The emphasis, in this case, is on functionality towards use in meat analogues, rather than classical functionality such as purity and solubility. Another trend is the exploration of novel protein sources such as seaweed, algae and proteins produced via fermentation (cellular agriculture).

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Section: Wheat Glutenmentioning

confidence: 99%

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Kyriakopoulou

Keppler

Goot

2021

Foods

397

197

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“…described how sensory attributes during ingestion of fresh breads were more affected by bolus variations than the initial bread characteristics. Similar conclusions were described by Puerta et al (2020), correlating perceived sensations at the beginning of consumption with food characteristics, but the remaining sensations were explained by oral attributes. In this study, even though some texture perceptions were impacted by bolus texture or bread moisture, also bread texture and mastication properties contributed to panelist sensations.…”

Section: Texture Fop and Sensory Correlationssupporting

confidence: 81%

“…Digestion involves very complex processes along the oro-gastrointestinal tract, but all food changes start in the mouth where food is subjected to physical and biochemical changes. Specifically, food oral processing (FOP) involves mastication, salivation, bolus formation, enzyme digestion, and swallowing (Puerta et al, 2021). Considering the importance of bread on the human diet, the study of its oral processing has been the focus of several researches.…”

Section: Introductionmentioning

confidence: 99%

Going from Digestion to Microstructure of Starch-Based Food Products: Understanding the Role of Polyphenols

Agustín¹

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Due to the increasing importance of diet on health management, it remains of utmost interest to unravel how food is processed in the human digestive system. Food structure can significantly influence food processing, affecting its performance during eating and digestion. Specifically, the digestion of carbohydrate-based foods requires further insight due to their contribution to blood glucose levels. The knowledge of starch digestion kinetics will contribute to designing tailored foods for managing postprandial glucose levels.The objective of this doctoral thesis was to acquire a better understanding of the impact of microstructure on starch digestion and how digestive enzymes might be modulated by the use of phenolic compounds. With that purpose, the role of bread structure on in vivo mastication, and in vitro digestion was evaluated. Subsequently, starch gels from different sources were produced and digested in an in vitro oro-gastro-intestinal digestion system to analyze the impact of gel microstructure. After the microstructure studies on bread and starch gels, different phenolic acids or seaweed polyphenolic extracts were explored as inhibitors of starch digestive enzymes, and the involvement of starch gel microstructure on the enzymatic digestion was assessed.Mastication of toasted wheat breads was affected by their different structures, despite no differences in the sensory perception was observed. Bolus texture was also altered by bread structure and texture. The breadmaking process offered the possibility to modify the bread structure. In fact, varying dough shaping led to bread with different crumb structures and texture properties. After stressing the importance of selecting the in vitro oral processing method used to simulate mastication, the further digestion of bread with different crumb structures confirmed that they were differently disaggregated yielding variations on posterior starch digestibility. Once stating the importance of crumb microstructure on starch digestion, the focus was shifted to connect starch gels microstructure with its in vitro digestion. Gels obtained with a different type of starch, from cereals, pulses, or tubers, showed different digestibility, which was related to their microstructure but also their amylose content. Considering the action of digestive enzymes (α-amylase and α-glucosidase) on starch hydrolysis, different phenolic compounds were studied to understand the interactions between phenolics and either enzymes or substrates. The most effective way to inhibit enzymes was to incubate them with phenolic acids. A higher concentration of the inhibitor was needed when phenolic compounds interacted previously with the substrate, due to their retention within the starch gel. The chemical structure of phenolic acids controlled the enzyme inhibition. Similarly, complex phenolic extracts, like those extracted from A. nodosum seaweed could be used to inhibit digestive enzymes, showing greater inhibition effect when they i i ABSTRACT were previously incubated with the enzyme, ...

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“…Fermentation increases the swelling of carbohydrates and improves the viscoelastic properties of the dough. The fermentation products include organic acids with a predominance of lactic and acetic acids, but some strains also produce propionic acid [85][86][87][88][89]. These acids significantly increase the shelf life of the bakery products.…”

Section: Microbial Fermentation In Gluten-free Bread Productionmentioning

confidence: 99%

Gluten-Free Bread and Bakery Products Technology

Šmídová

Rysová

2022

Foods

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Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods suitable for a gluten-free diet is increasing. Bread and bakery products are an essential part of the daily diet. Therefore, new naturally gluten-free baking ingredients and new methods of processing traditional ingredients are sought. The study discusses the use of additives to replace gluten and ensure the stability and elasticity of the dough, to improve the nutritional quality and sensory properties of gluten-free bread. The current task is to extend the shelf life of gluten-free bread and bakery products and thus extend the possibility of its distribution in a fresh state. This work is also focused on various technological possibilities of gluten-free bread and the preparation of bakery products.

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Modifying gluten-free bread's structure using different baking conditions: Impact on oral processing and texture perception

Cited by 32 publications

References 34 publications

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Going from Digestion to Microstructure of Starch-Based Food Products: Understanding the Role of Polyphenols

Gluten-Free Bread and Bakery Products Technology

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