Recent advances in gluten-free baking and the current status of oats

Hüttner, Edith K.; Arendt, Elke K.

doi:10.1016/j.tifs.2010.03.005

Cited by 85 publications

(40 citation statements)

References 84 publications

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“…activation of endogenous flour proteases (Hüttner and Arendt, 2010), and where the fermentative bacteria have high reductive activity such as Weisella cibaria, increase the amount of free thiol groups (Capuani et al, 2013). According to Clarke et al (2002) sourdough fermentation changes the dough pH slowly, passing through a range of pH optima for various proteases and other enzymes present in the dough system.…”

Section: Specific Deamidationmentioning

confidence: 99%

Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems

Taylor

Campanella

et al. 2016

Journal of Cereal Science

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The dough functionality of the storage proteins in "gluten-free" grains has been studied for almost 25 years. Zein, maize prolamin, when isolated as α-zein can form a wheat gluten-like visco-elastic dough when mixed with water above its glass transition temperature. There is good evidence that its dough-forming properties are related to a change in protein conformation from α-helix to β-sheet and association of the molecules into fibrils. Stabilisation of β-sheet structure and visco-elasticity can be enhanced by inclusion of a co-protein. No other isolated cereal or pseudocereal storage protein has been shown to form a visco-elastic dough. Many treatments have been applied to improve "gluten-free" storage protein functionality, including acid/base, deamidation, cross-linking by oxidising agents and transglutaminase, proteolysis, disulphide bond reduction and high pressure treatment. Such treatments have some limited positive benefits on batter-type dough functionality, but none is universally effective and the effects seem to be dependent on the composition and structure of the particular storage protein. Research into mutants where prolamin synthesis is altered appears to be promising in terms of improved dough functionality and scientific understanding. Research into how treatments affect the functionality and structure of isolated storage proteins from "gluten-free" grains other than maize is required.2

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Section: Specific Deamidationmentioning

confidence: 99%

Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems

Taylor

Campanella

et al. 2016

Journal of Cereal Science

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“…Given the structural differences between wheat prolamins and the other prolamins and globulins would seem that it is very unlikely that they could participate in suitable dough formation in a positive way. This is indeed the case (Hager et al, 2012b;Houben et al, 2012;Huttner and Arendt, 2010;Zannini et al, 2012) and the main technological problem faced in wheat gluten replacement is that any addition of a flour from a non-wheat source results in a reduction in product quality. This is not merely due to differences in protein structure but also to significant differences in the behaviour of starch.…”

Section: Protein Functionality For Quality Baked Goodsmentioning

confidence: 97%

Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality

Taylor

Belton

Beta

et al. 2014

Journal of Cereal Science

146

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There is considerable interest in sorghum, millets and pseudocereals for their phytochemical content, their nutritional potential and their use in gluten-free products. They are generally rich in a several phenolic phytochemicals. Research has indicated that the phenolics in these grains may have several important health-promoting properties: prevention and reduction of oxidative stress, anti-cancer, anti-diabetic, anti-inflammatory, anti-hypertensive and cardiovascular disease prevention. However, increased research on the actual healthpromoting properties of foods made from these grains is required. Biofortified (macro-and micronutrient enhanced) sorghum and millets are being developed through conventional breeding and recombinant DNA technology to combat malnutrition in developing countries.Enhanced nutritional traits include: high amylopectin, high lysine, improved protein digestibility, provitamin A rich, high iron and zinc, and improved mineral bioavailability through phytate reduction. Some of these biofortified cereals also have good agronomic characteristics and useful commercial end-use attributes, which will be important to their adoption by farmers. Knowledge of the structure of their storage proteins is increasing.Drawing on research concerning maize zein, which shows that it can produce a visco-elastic wheat-like dough, it appears that the storage proteins of these minor grains also have this potential. Manipulation of protein β-sheet structure seems critical in this regard.3

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“…Oats improve the nutritional value of the gluten-free diet without any negative effect on nutritional status and are appreciated by the patients. Inclusion of oats in the gluten free diet is advantageous, since oats are a good source of dietary fiber and of several and minerals (Huttner and Arendt, 2010).…”

Section: Oat and Celiac Diseasementioning

confidence: 99%

A review on Oat (Avena sativa L.) as a dual-purpose crop

Ahmad¹,

Gul-Zaffar²,

Dar³

et al. 2014

Sci. Res. Essays

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The multifunctional uses of oats include forage, fodder, straw for bedding, hay, haylage, silage chaff, human food; most commonly, they are rolled or crushed into oatmeal, or ground into fine oat flour. Oatmeal is chiefly eaten as porridge, but may also be used in a variety of baked goods, such as oatcakes, oatmeal cookies, oat bread and raw material for food, health care and cosmetic products. The major components of oats that contribute to its function include β-glucan, protein, oil, and starch. The minor protein of oat is a prolamine, avenin. In addition there are minor components, including tocols and avenanthramides that have antioxidant properties and may contribute to human health and well being. Here we review the progress made in oats and highlight the potential and future prospects.

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Recent advances in gluten-free baking and the current status of oats

Cited by 85 publications

References 84 publications

Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems

Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems

Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality

A review on Oat (Avena sativa L.) as a dual-purpose crop

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