Starch replacement in gluten free bread by cellulose and fibrillated cellulose

Ren, Yi; Linter, Bruce R.; Foster, Tim

doi:10.1016/j.foodhyd.2020.105957

Cited by 23 publications

(31 citation statements)

References 65 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Rice flour (11.08% moisture, 7.23% protein, 0.42% ash, 2.8% lipid, and 28.8% amylose as measured in a previous study 28 ) was purchased from Doves Farm. Allinson Easy Bake Yeast, sugar, sunflower oil, and salt were purchased from local supermarkets.…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis

et al. 2020

Self Cite

View full text Add to dashboard Cite

show abstract

Section: Methodsmentioning

confidence: 99%

“…Methylcellulose (Methocel® A4M) were purchased from The DOW Chemical Company (Bomlitz, Germany). Psyllium seed husk powder (Vitacel®) (7.23% moisture, 3.40% protein, 2.89% ash, and 3.30% lipid as measured in a previous study 28 ) was kindly donated by the JRS (J. Rettenmaier & Söhne Group, Rosenberg, Germany).…”

Section: Methodsmentioning

confidence: 99%

A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis

et al. 2020

Self Cite

View full text Add to dashboard Cite

show abstract

“…These observations suggest that the incorporation of djulis in the sourdough bread may reduce the loaf rising. Similarly, previous studies showed that change in the formulation may affect the loaf volume [28,29]. Such changes could be related to several parameters including the effect of the formulation on the gluten network as well as on the fermentation process.…”

Section: Appearance and Bread Volumementioning

confidence: 66%

Section: Resultsmentioning

confidence: 99%

“…The results of the present study were in line with those reported in the literature. For example, researchers observed a notable impact of formulation on the textural attributes of bread [28,29]. Table 3 shows data on the 14 quality characteristics obtained from sensory evaluation, texture analysis, and colorimetric analysis.…”

Section: Sensory Evaluation Texture and Color Analysismentioning

confidence: 99%

See 1 more Smart Citation

Development and Optimization of Djulis Sourdough Bread Using Taguchi Grey Relational Analysis

Chung

Liaw

Gavahian

et al. 2020

Foods

View full text Add to dashboard Cite

Bakery products made from naturally fermented sourdough show a diversified flavor and nutritional profile. Djulis (Chenopodium formosanum), known as red quinoa or Taiwan djulis, originally cultivated by Taiwanese indigenous people in mountain areas in eastern and southern Taiwan, has a high nutritional value and characteristic properties. In the present study, a new bakery product (djulis sourdough bread) was developed and a combination of the Taguchi method coupled with grey theory was utilized to optimize the baking parameters (product formulation). Five main factors, i.e., djulis sourdough (A), hulled djulis (B), oil type (C), a mixture of bread flour (wet gluten content of 29.0%) and a high-gluten flour (wet gluten content of 35.5%) (D), and honey (E), (each at four levels) were chosen for the Taguchi experiment design (L16(4)5). Dependent parameters were the data from texture profile analysis (brittleness, springiness, cohesiveness, gumminess, and chewiness), color analysis (L*, a*, and b*), and sensory evaluation (appearance, aroma, bitterness, sourness, chewiness, and overall acceptance) of the final product. Taguchi grey relational analysis successfully determined the optimal conditions based on combined parameters (5 factors), which highlighted the advantages of this innovative optimization technique. The result shows that the optimal formula for producing a djulis sourdough bread with the best texture, color, and sensory qualities was A3B1C1D2E2, i.e., 20% djulis sourdough, 0% addition of hulled djulis, 8% unsalted butter, 80% wheat flour + 20% high-gluten flour, and 10% honey, respectively. Such a novel application could be a reference for improving the quality of bakery products in the industry. Moreover, it seems that the new bakery product developed in this study has good potential to be commercially produced after further nutritional and economic analysis.

show abstract

Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions

Sempio,

Sahin,

Walter

et al. 2023

Cereal Chem

View full text Add to dashboard Cite

Background and ObjectivesDietary fiber (DF) plays a crucial role in promoting human health and preventing diseases. However, the average intake of fiber falls short of the recommended levels in affluent populations, largely due to the overconsumption of high‐energetic foods. Fortification of widely consumed foods with fiber can help address such population deficiencies.FindingsAlthough fiber fortification can affect product quality, it offers practical advantages such as gelling, thickening, and water‐binding properties. This review focuses on the impact of isolated fiber ingredients, including arabinoxylan, β‐glucan, cellulose, resistant starch, and pectin, on bakery products, and fiber quantification methods to ensure accuracy and comparability in research. The structural interactions of DF during processing, sensory evaluation, and health implications are discussed. Alternative/novel fiber sources are explored as a strategic approach to enhance product attributes.ConclusionsConsiderable research has focused on individual fibers, but little is known about the synergistic effects of combining multiple fiber ingredients.Significance and NoveltyCombining different fibers in food products could optimize their nutritional profile and enhance ingredients' performance in the food matrix.

show abstract

Starch replacement in gluten free bread by cellulose and fibrillated cellulose

Cited by 23 publications

References 65 publications

A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis

A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis

Development and Optimization of Djulis Sourdough Bread Using Taguchi Grey Relational Analysis

Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions

Contact Info

Product

Resources

About