Rheological and textural properties of gluten-free doughs and breads based on fermented cassava, sweet potato and sorghum mixed flours

Monthe, Orissa Charlène; Grosmaire, Lidwine; Nguimbou, Richard Marcel; Dahdouh, Layal; Ricci, Julien; Tran, Thierry; Ndjouenkeu, Robert

doi:10.1016/j.lwt.2018.11.051

Cited by 67 publications

(57 citation statements)

References 30 publications

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“…Addition of fermented Lupinus angustifolius L. flour (3 g/100 g, 6 g/100 g) increased bread s hardness by 34% and 17%, respectively [30]. Fermented cassava flour has been correlated to increased bread hardness [31]. Hardness results obtained can be observed in Figure 5.…”

Section: Physical Assaymentioning

confidence: 87%

Effect of Short Fermentation Times with Lactobacillus paracasei in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits

et al. 2020

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Dough fermentation with lactic acid bacteria has been extensively studied due to the associated health benefits and its effects on physical and rheology parameters in dough and bread. However, most of the studies rely on long fermentation times. The aim of this study is to evaluate the effect of short fermentation times (0 to 8 h) with Lactobacillus paracasei in rheology, physical and chemical properties on cassava dough and biscuits. Both storage modulus and loss modulus decreased as the fermentation times increased, down to 54,206.67 ± 13,348 and 17,453.89 ± 3691 Pa, respectively. Fermentation with L. paracasei influenced biscuit’s hardness and chemical properties, and gas cell sizes were increased notably. These results suggest that short fermentation times could be used to improve dough’s rheological characteristics.

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Section: Physical Assaymentioning

confidence: 87%

Effect of Short Fermentation Times with Lactobacillus paracasei in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits

et al. 2020

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“…Sahagún et al () observed antagonistic effects with the proteins they tested, which gives grounds to expect that adding mixtures of proteins rather than one at a time could modify the batter and cake characteristics to a lesser extent. Mixture design methodology, in which a systematic experimental design validates the importance of ingredient interactions, has already been successfully applied to the formulation optimisation of starchy products, as demonstrated by Monthe et al () with gluten‐free breads, among others.…”

Section: Introductionmentioning

confidence: 99%

Optimisation of protein‐enriched gluten‐free layer cakes using a mixture design

Bravo‐Núñez

Sahagún

Bravo‐Núñez

2020

Int J of Food Sci Tech

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The effect of different protein mixtures (pea, whey and egg white proteins) on the physical characteristics of batters and baked gluten-free layer cakes after substituting 45% of flour was evaluated. A mixture design approach was used to determine the interaction effects of the three proteins on the cakes physical characteristics. For batter density, two interactions were observed, and higher values were found for batters containing a mixture of 60-80% egg white and 20-40% whey than in batter containing only one of these proteins, or a pea content of 70-90% than in batter containing only pea. For batter viscosity, significant interactions between egg white and pea, and between whey and pea proteins were observed, which explains the gentler decrease in viscosity at higher egg white and/or whey protein ratios. Regarding hardness, an interaction between egg white and whey occurred, and increasing whey content helped to reduce hardness to a greater extent than increasing pea content.

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“…Sweet potato (Ipomoea batatas Lam), belonging to the family of Convolvuceae, is ample food material cultivated in many countries, and ranks the sixth most-cultivated crops worldwide (Abegunde, Mu, Chen, & Deng, 2013;Lai, Wang, & Gao, 2016). Starch is the main component of sweet potato and takes up 50% 80% proportion of the dry weight (Lai et al, 2016), and is broadly used in noodles, bread, cookies, and so on (Monthe et al, 2019;Yadav, Yadav, Kumari, & Khatkar, 2014). However, native sweet potato starch (SPS) exhibits higher peak viscosity, intolerance of shear, poor freeze-thaw stability, and easy retrogradation, which could not meet the requirements of SPS-based food products (Hoover, 2001;Hung & Morita, 2005).…”

Section: Introductionmentioning

confidence: 99%

Effect of inulin on the pasting, textural, and rheological properties of sweet potato starch

Zhang

Wang

et al. 2019

CyTA - Journal of Food

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The influences of inulin on pasting, textural, and rheological properties of sweet potato starch (SPS) were explored. Subsequently, the interactions between inulin and SPS were analyzed. Results showed that inulin could make the pasting temperature increase and all viscosity parameters of SPS-inulin blends decline. With the increased inulin, SPS gel hardness decreased; while both springiness and resilience first increased and then decreased, and reached to the maximum at an addition level of 5%. SPS-inulin blends paste displayed a pseudoplastic and shear-thinning property. Results of dynamic viscoelasticity indicated that inulin improved liquid-like characteristics of SPS-inulin blends pastes, and temperature of G' Max , G'' Max increased with the increase in inulin. Additionally, the swelling of SPS granules was obviously inhibited by inulin, and granules were mostly concentrated in the smaller. Inulin also greatly decreased the leached amylose content (p < 0.05). The interaction between SPS and inulin was the hydrogen bond. Efecto de la inulina en las propiedades de amasado, textura y reología del almidón de camote (batata, Ipomoea batatas) RESUMEN El presente estudio se propuso analizar la influencia de la inulina en las propiedades de amasado, textura y reología del almidón de camote (SPS), para luego analizar las interacciones entre la inulina y el SPS. Los resultados demostraron que la inulina puede aumentar la temperatura de amasado y disminuir todos los parámetros de viscosidad de las mezclas de SPS-inulina. Con el aumento de la inulina, la dureza del gel SPS se redujo; mientras que la elasticidad y la resiliencia mostraron primero un aumento, para disminuir luego, alcanzando el máximo a un nivel de adición de 5%. Las pastas de mezclas de inulina y SPS muestran una propiedad seudoplástica y de adelgazamiento por cizalladura. Los resultados de la viscoelasticidad dinámica indicaron que la inulina mejoró las características similares en el líquido de las pastas de mezclas de inulina y SPS, y la temperatura de G' Max , G'' Max aumentó con el incremento de inulina. Además, la hinchazón de los gránulos de SPS fue claramente inhibida por la inulina, y estos se concentraron principalmente en los más pequeños. Asimismo, la inulina disminuyó en gran medida el contenido de amilosa lixiviada (p <0.05). La interacción entre el SPS y la inulina fue el enlace de hidrógeno.

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Rheological and textural properties of gluten-free doughs and breads based on fermented cassava, sweet potato and sorghum mixed flours

Cited by 67 publications

References 30 publications

Effect of Short Fermentation Times with Lactobacillus paracasei in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits

Effect of Short Fermentation Times with Lactobacillus paracasei in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits

Optimisation of protein‐enriched gluten‐free layer cakes using a mixture design

Effect of inulin on the pasting, textural, and rheological properties of sweet potato starch

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