The impact of resistant starch on characteristics of gluten-free dough and bread

Storage studies of bread prepared by incorporation of the banana pseudo-stem flour and the composite breads containing hydrocolloids

“…During the 3 days of storage, all formulated bread crumbs lose their springiness from 0.95 to 0.86, 0.89 to 0.77, 0.87 to 0.70, and 0.88 to 0.76 for BCtr, B10BPF, B10BPFXG, and B10BPFCMC, respectively. Results obtained from the present study showed similar trend as reported by Korus et al (2009). The present results are also in agreement with those reported by Dapčević Hadnađev et al (2013), who stated that bread crumb hardness increased while springiness, cohesiveness, and resilience decreased during the storage period.…”

“…Highest cohesiveness value was observed after baking in BCtr (0.68). Similar results were obtained by Korus, Witczak, Ziobro, and Juszczak (2009), when resistant starch was partially substituted for corn starch and potato starch in the production of the gluten-free breads. Notas: a Los datos presentados son la media de tres repeticiones ± desviación estándar; b Valores medios en la misma columna con diferentes letras de superíndice son significativamente diferentes (p < 0,05).…”

The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread

“…Dough preparation was done following the method described earlier [22]. Formulation for control bread (GFB) contained 400 g corn starch, 100 g potato starch, 8. , which was used as the reference for the amount of added water).…”

Non-gluten proteins as structure forming agents in gluten free bread

“…Dough preparation was done following the method described earlier (Korus et al 2009). A detailed gluten free dough formulation used for control sample was as follows: corn starch (830 g), potato starch (207 g), pectin (17.2 g), guar gum (17.2 g), yeast (52 g), sugar (20.7 g), salt (17.2 g), oil (31 g) water (1072 g).…”

“…Therefore sensory properties of gluten-free bread are usually worse in comparison to wheat based products, and staling is usually much faster (Matos and Rosell 2015). Gluten-free bread in general has also unsatisfactory nutritional value, which is why the number of studies on its fortification with proteins, fibre and/or bioactive compounds, mineral salts and so on have dramatically increased in recent years (Capriles and Arêas 2014;Diowksz et al 2009;Korus et al 2009;Krupa-Kozak et al 2014;Martínez et al 2014;Ronda et al 2014;Tsatsaragkou et al 2014). The key objective in gluten-free bread production is to imitate gluten viscoelastic matrix, responsible for product's structure by proper…”