Studying the possibility of using enzymes, lecithin, and albumen in the technology of gluten-free bread

Доценко, Віктор Федорович; Medvid, Iryna; Shydlovska, Olena; Іщенко, Тетяна Іванівна

doi:10.15587/1729-4061.2019.154957

Cited by 5 publications

(3 citation statements)

References 12 publications

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“…Total gas formation in the dough with lecithin increased, compared to the control sample, which contributes to the improvement of the fermentation capacity of yeast due to its plasticization and the presence of choline, which positively affects the yeast cells [23]. When replacing part of the wheat flour with rice flour, gas formation increased by 8.4-18.7 % with an increase in the replacement percentage.…”

Section: Food Science and Technologymentioning

confidence: 92%

Use of rice flour in wheat bread technology

Шевченко

Drobot

2022

Eureka: LS

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Last decade is characterized by the increase in the incidence of inflammatory bowel diseases all over the world. Diet therapy, which includes reducing the amount of dietary fiber and including phospholipids in it, is effective in maintaining a sTable condition in case of these diseases. A promising raw material with a low dietary fiber content is rice flour, which may be added to the recipe of bakery products to replace part of wheat flour. The aim of the work was to determine the influence of rice flour on the course of the technological process and the characteristics of the dough in bakery products manufacturing, as well as on the quality indicators of bread made from wheat flour, which contains lecithin. Rice flour contains 1.8 times less protein than wheat flour, but this protein is more complete in amino acid composition. The content of dietary fibers in rice flour is 8.5 times lower. The gas-forming capacity of the dough with lecithin separately and in a mixture with rice flour increases by 8.4−18.7 % when replacing 10−40 % of wheat flour. It was established that in the dough sample with lecithin, the amount of formed and fermented sugars increased by 1.2 % and 12.1 %, respectively, compared to the control sample without additives. With an increase in the percentage of replacement of wheat flour with rice flour, the amount of formed sugars increased by 35.2−39.0 %. The amount of fermented sugars also increased by 19.6−31.8 % with an increase in the percentage of replacement. The shape stability of bread slightly improved with the addition of lecithin. However, when adding rice flour, the shape stability of the products decreased by 7.1−26.8 %, as well as the specific volume and porosity of bread

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Section: Food Science and Technologymentioning

confidence: 92%

Use of rice flour in wheat bread technology

Шевченко

Drobot

2022

Eureka: LS

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“…These enzymatic procedures provide answers to problems relating to gluten-free baking, including managing dough, texture, volume, and sensory qualities. Enzymatic modification research is still ongoing, and it might lead to future improvements in the creation of goods devoid of gluten [94], [95], [96], [97].…”

Section: Criteria For Selecting Enzymes In Enzymatic Hydrolysismentioning

confidence: 99%

Enzymatic hydrolysis in food processing: biotechnological advancements, applications, and future perspectives

Akimova,

Kakimov,

Suychinov

et al. 2024

Potr. S. J. F. Sci.

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In food processing, enzymatic hydrolysis has become a revolutionary biotechnological instrument that provides consistency and sustainability that are unmatched by traditional techniques. This work thoroughly analyzes current developments in enzymatic hydrolysis and examines its uses in various food processing contexts. The biotechnological aspects—such as substrate specificity, enzyme engineering, and sustainable process optimization—are the main focus. The historical background and development of enzymatic hydrolysis in food processing are explored at the study's outset, highlighting the process's transformation from a specialized use to a critical component of contemporary biotechnological food production. A thorough literature review underscores the specificity of enzymes in dissolving various dietary components, offering insights into the biotechnological nuances controlling substrate-enzyme interactions. A careful examination of the many enzymes used in enzymatic hydrolysis and a full assessment of their uses and specificities are provided. Enzymatic hydrolysis selection criteria are outlined, taking regulatory compliance, thermostability, pH sensitivity, and substrate specificity into account. The integration of enzymatic hydrolysis into workflows for food processing is also covered, focusing on compatibility with current infrastructure and processing parameters. The case studies that demonstrate the effective use of enzymatic hydrolysis in various food production situations are the core of the research. These examples illustrate the adaptability and effectiveness of enzymatic processes in improving food quality, from developing gluten-free products to optimizing fermentation in baked goods. In its futuristic conclusion, the article imagines how enzymatic hydrolysis will continue to influence food processing in the years to come. The biotechnological viewpoint strongly emphasizes current research directions, such as integrating enzymatic processes into sustainable food production techniques and engineering enzymes for increased specificity. This biotechnological investigation highlights how enzymatic hydrolysis may completely change the food processing industry by providing accuracy, sustainability, and creativity in pursuing wholesome, nutrient-dense, and aesthetically pleasing food items.

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“…, [10]. Therefore, the next step was to determine the potential of gelatin and agar as gluten-free bread improvers.…”

Section: [28] [29] [30] [31]mentioning

confidence: 99%

Technological aspects of rice gluten-free bread production

Shanina

Borovikova

Gavrish

et al. 2022

Potr. S. J. F. Sci.

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The article presents data on the study of the influence of hydrocolloids and protein additives on the technological aspects of gluten-free rice bread production. The method of full-factor experiment PFE 2 3 determined the optimal conditions for bread production – the amount of yeast 1.5% by flour weight, dough moisture 60%, duration of fermentation, and proofing 70 minutes. The prescribed amount of yeast, salt, agar, and gelatin was dissolved in water at 35 ºC and mixed with the specified amount of rice flour. The dough was kneaded for 15 minutes. The dough was placed in the mould and left to ferment for 40 minutes and stand for 30 minutes at the temperature of 30 ºC. After fermentation, the dough was divided into pieces weighing 50 grams, placed in baking tins, and baked for 35 – 40 minutes at the temperature of 180 ºC. Since adding polysaccharides and protein improvers to the recipe of gluten-free dough to regulate its technological properties can significantly affect the intensity of fermentation and the activity of amylolytic enzymes of flour, studied the dynamics of carbon dioxide release gluten-free rice dough. It was found that additives of protein nature increase the amount of carbon dioxide accumulation in gluten-free dough by 33 – 44%. It is experimentally substantiated that the recommended duration of fermentation of rice flour dough with the addition of gelatin is 45 – 50 min, with the addition of agar 25 – 30 min, and the mixture of gelatin and agar 35 – 45 min. It is established that to achieve full readiness of bread based on rice flour, it is possible after 35 minutes of baking at 200 ºC. When extending the duration of heat treatment, the quality of bread does not change, so long-term heat treatment is not economically feasible.

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Studying the possibility of using enzymes, lecithin, and albumen in the technology of gluten-free bread

Cited by 5 publications

References 12 publications

Use of rice flour in wheat bread technology

Use of rice flour in wheat bread technology

Enzymatic hydrolysis in food processing: biotechnological advancements, applications, and future perspectives

Technological aspects of rice gluten-free bread production

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