Article
Chemistry, Applied
M. Witczak, A. Chmielewska, R. Ziobro, J. Korus, L. Juszczak
Summary: The study analyzed the effects of rapeseed protein isolate on the rheological and thermal properties of gluten-free dough, finding that the addition of rapeseed protein isolate reduces dough viscosity and results in non-newtonian shear-thinning flow.
FOOD HYDROCOLLOIDS
(2021)
Article
Polymer Science
Polona Megusar, David Stopar, Natasa Poklar Ulrih, Iztok Dogsa, Iztok Prislan
Summary: Understanding the effects of hydroxypropyl methyl cellulose and xanthan gum on gluten-free dough can contribute to the development of better quality gluten-free bread with optimized ingredients.
Article
Food Science & Technology
Marina Villanueva, Workineh Abebe, Concha Collar, Felicidad Ronda
Summary: The addition of tef flour significantly impacts the quality and characteristics of gluten-free bread by adjusting the rheological and thermal properties of the dough through different varieties and incorporation levels, which in turn affect the volume and texture of the bread.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Md. Hafizur Rahman, Hong-Nan Sun, Miao Zhang, Tai-Hua Mu, Nasir Mehmood Khan
Summary: The effects of different sugars on gluten-free dough prepared with high hydrostatic pressure treated starch were investigated. Trehalose led to stable network structure formation and increased gas production, while maltose and sucrose also increased gas production. Therefore, trehalose may be a potential improver in high hydrostatic pressure treated starch-based gluten-free products.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Duqin Zhang
Summary: This study investigated the variations in rheology and moisture distribution of gluten-free dough during proofing. The results showed significant differences compared to gluten-containing dough. Furthermore, it was found that yeast growth restricted the release of water, leading to decreased flowability and increased dough rigidity.
Article
Chemistry, Applied
Enrico Federici, Gordon W. Selling, Osvaldo H. Campanella, Owen G. Jones
Summary: Research has shown that thermal treatments above 160 degrees Celsius can improve the viscoelastic properties of zein dough by generating higher molecular weight fractions, with improved elasticity observed in zein hydrated at 160-190 degrees Celsius. However, higher temperature treatments did not show the same improvements. Heat-induced cross-linking and structural rearrangement of zein enhances its function in gluten-free doughs, resulting in improved dough quality and strain-hardening behavior.
FOOD HYDROCOLLOIDS
(2021)
Review
Food Science & Technology
Mohammed Obadi, Jiyao Zhang, Bin Xu
Summary: The addition of inorganic salts can improve the quality of noodles and dough characteristics, but excessive amounts can diminish the quality. Alkaline salts and NaCl decrease the nutritional quality of cooked noodles, while phosphates can decrease cooking loss.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Food Science & Technology
Joseph S. Woomer, Akinbode A. Adedeji
Summary: The gluten-free market has seen significant growth globally, with more people opting for gluten-free diets. The main challenge of gluten-free diets lies in maintaining quality and balanced nutrition.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Chemistry, Applied
Xiaohua Wang, Ying Liang, Qi Wang, Xinlan Wang, Hanyan Li, Jinshui Wang
Summary: In this study, the correlations between dough rheology and gluten aggregation were investigated by analyzing the rheological properties of low-sodium salt dough and the molecular properties of dough gluten. The results showed that low-sodium salt improved the hardness, extensibility, and compression resistance of the dough, and induced the formation of larger protein clusters. The analysis also revealed that low-sodium salt increased the content of certain glutenin subunits and reduced the content of certain gliadin fractions, resulting in the aggregation of gluten. This study provides new insights and a more comprehensive theoretical basis for sodium reduction.
FOOD HYDROCOLLOIDS
(2023)
Article
Engineering, Chemical
Silvia Brandner, Thomas Becker, Mario Jekle
Summary: By applying alternating current electric fields to wheat dough, the structural relaxation can be accelerated, increasing extensibility and softness, allowing for continuous dough processing without affecting gas release or textural properties of the product.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Food Science & Technology
Jaroslaw Korus, Mariusz Witczak, Anna Korus, Les law Juszczak
Summary: Adding mesquite flour to gluten-free bread formulations can change the rheological characteristics of the dough, decrease bread volume and porosity, improve crumb color, aroma, and taste acceptability, and reduce bread hardness during storage, ultimately improving the shelf life and sensory acceptability of the bread.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Fairouz Djeghim, Hayat Bourekoua, Renata Rozylo, Agata Bienczak, Wojciech Tanas, Mohammed Nesreddine Zidoune
Summary: The study aimed to investigate the effect of various by-products on the rheology and properties of gluten-free bread, and found that the addition of by-products significantly improved the volume and texture of the bread. In particular, the prickly pear peel had a significant impact on the consistency coefficient of the dough, and the peel had a positive effect on increasing the volume of the bread.
APPLIED SCIENCES-BASEL
(2021)
Article
Chemistry, Applied
Anum Ishaq, Muhammad Nadeem, Rafiq Ahmad, Zahoor Ahmed, Nauman Khalid
Summary: Marine hydrocolloids have gained interest as a potential food additive in the baking and food industries. Studies show that they can improve the quality and nutritional value of bread as functional ingredients.
FOOD HYDROCOLLOIDS
(2024)
Article
Food Science & Technology
Gamze Yazar, Ilkem Demirkesen
Summary: Gluten forms a protein network that affects the quality of gluten-free baked products. Rheological testing can predict the quality of baked products and adjust processing parameters. Fundamental methods such as LAOS and creep-recovery can provide a detailed understanding of the viscoelastic behavior of gluten-free dough. This knowledge is crucial for improving the quality of baked products.
FOOD ENGINEERING REVIEWS
(2023)
Article
Food Science & Technology
Mariusz Witczak, Rafal Ziobro, Leslaw Juszczak, Jaroslaw Korus
Summary: This study aimed to investigate the possibility of using potato flakes as a structure-forming agent in gluten-free bakery and found that such modification altered the rheological properties of the dough, resulting in improved water absorption and swelling of solids. The addition of potato flakes reduced bread hardness and enthalpy of retrograded amylopectin, indicating its effectiveness in retarding staling of gluten-free bread based on starch.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)