Utilization of Different Hydrocolloid Combinations in Gluten-Free Bread Making

Maghaydah, Sofyan; Abdul-Hussain, Selma; Ajo, Radwan; Tawalbeh, Yousef; Alsaydali, Ola

doi:10.4236/fns.2013.45063

Cited by 4 publications

(2 citation statements)

References 22 publications

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“…The physical parameters of baked rolls were evaluated after cooling for 2 h. The loaf volume was measured by rapeseeds displacement method AACC Method 10-05.01. The specific volume (cm 3 /100 g) was determined by dividing volume by weight (Maghaydah et al., 2013). Cambering of baked rolls was calculated as a ratio of loaf height and width (Kohajdová et al., 2013).…”

Section: Methodsmentioning

confidence: 99%

Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls

Lauková

Kohajdová

Karovičová

et al. 2017

Food sci. technol. int.

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Powdered cellulose is often used in cereal processing industry. The effects of partial replacement (0.5%, 1%, 2% and 5%) of wheat flour by cellulose fiber with different fiber length (80, 120 and 220 µm) on rheological properties of wheat dough and qualitative parameters of baked rolls were studied. Sensory evaluation of baked products was also performed. Mixing and pasting properties of dough were determined by Mixolab. Generally, cellulose-enriched dough was characterized with higher water absorption, dough stability and parameters C2 and C3. Moreover, it was found that parameters C4 and C5 increased with increasing cellulose fiber length. From the results, it was also concluded that the physical parameters of baked rolls containing cellulose were reduced. It was also observed that the incorporation of cellulose fiber with shorter fiber length concluded in lower rolls volume compared to cellulose fiber with long fiber length. Texture analyses showed that the firmness of rolls containing cellulose at the substitution level 5% was significantly higher than those of the control, whereas the springiness of wheat rolls was not significantly affected. It was also recorded that the firmness and cohesiveness of baked rolls were higher after the addition of cellulose fiber with shorter fiber length. Sensory evaluation indicated that baked rolls with cellulose addition up to 1% were comparable with control rolls. Results also showed that higher levels of cellulose significantly decreased crust, taste, color and porosity of rolls.

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Section: Methodsmentioning

confidence: 99%

Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls

Lauková

Kohajdová

Karovičová

et al. 2017

Food sci. technol. int.

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“…With an increase in the dosage of pectin, the moisture content of the cookies decreased, this is due to the fact that pectin has lyophilic properties, that is, it absorbs water, thereby increasing the amount of bound moisture and reducing the amount of free moisture [11].…”

Section: Discussionmentioning

confidence: 99%

Rationale for the formulation of fortified detox biscuits

et al. 2021

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Nowadays, most manufacturers are strategically focused on making healthy food products. Flour confectionery is a promising group of food products in this respect. The expansion of the range of flour products is due to the introduction of additional raw materials, one of the options for which is pectin. The aim of the research is to study the effect of different types of pectin on the detoxifying properties of biscuits and their quality indicators. The objects of research are three types of pectin (beet, apple, watermelon) and samples of butter biscuits. In the course of the work, generally accepted methods were used. The influence of the type and dosage of pectin on the quality of butter biscuits has been determined. It has been experimentally proven that the complexing ability of butter biscuits depends on both the type of pectin and its dosage. Cookies with the addition of beet pectin when kneading the dough have a greater complex-forming ability. The optimal dosage of pectin was established - 0.3% to the flour mass. The results obtained show that the addition of pectin to the recipe for butter biscuits improves its quality indicators, allows you to remove xenobiotics from the human body.

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Hydrocolloids to The Effects of Gluten Free Bakery Products

Herawati

2019

J. Phys.: Conf. Ser.

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The technology of the gluten free production process has begun to be studied in order to prevent the occurrence of ciliac disease or inflammation of the digestive tract. The absence of gluten which can increase the viscosity and extension characteristics of bakery products is needed to improve the quality of bakery products. Hydrocolloid is a food additive that is known to have characteristics that can increase the viscosity of the dough and improve the quality of gluten free bakery products. In this paper try to examine the opportunities of several hydrocolloids and their characteristics on the quality of gluten free bakery products produced. The study in this paper is expected to provide benefits in the development of gluten free bakery products in general.

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Utilization of Different Hydrocolloid Combinations in Gluten-Free Bread Making

Cited by 4 publications

References 22 publications

Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls

Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls

Rationale for the formulation of fortified detox biscuits

Hydrocolloids to The Effects of Gluten Free Bakery Products

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