Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture

Modern foods lead to healthier, cheaper and more convenient products to increasingly demanding consumers. Microalgae are an enormous biological resource, representing one of the most promising sources for new products and applications and can be used to enhance the nutritional and technological value of food products. The enrichment of bread with microalgae biomass is a great challenge resulting from its impact on the development of the gluten structure. The addition of Chlorella vulgaris in a wheat flour dough was studied, to evaluate its influence on the dough rheology and bread texture. Microalgae contents from 1.0 to 5.0 g per 100 g of wheat flour were tested and it was observed that up to 3.0 g of microalgae biomass addition, a positive impact on dough rheology and viscoelastic characteristics, with strengthening of the gluten network, was observed. For higher microalgae content, a negative effect on dough rheology, bread texture and flavor was noticed and an acceleration on bread aging was relevant. No impact on the kinetics of yeast fermentation, neither on the time required for fermentation, was induced by the biomass additioninfo:eu-repo/semantics/publishedVersio

Effect of Pulse Flours on the Physiochemical Characteristics and Sensory Acceptance of Baked Crackers.

Pulse flours offer nutritional alternatives to wheat flour in the production of baked snacks due to their high protein and fibre levels and low glycaemic index. In this study, broad-bean (Vicia faba), yellow-pea and green-pea (Pisum sativum) flours were each blended with wheat flour at 40% in the formulation of chemically leavened crackers. The effects of flour type and baking time on the physiochemical properties, sensory acceptability, nutritional composition and antioxidant activity of the crackers were observed in comparison with 100% wheat crackers. Broad-bean crackers had the highest protein content and antioxidant activity (13 g per 100 g DM and 38.8 mgAAE per 100 g DM, respectively). Yellow-pea crackers had the highest fibre content (12 g per 100 g DM). Physical dimensions and colour attributes were significantly affected by pulse-flour substitution. Yellow-pea and broad-bean crackers were significantly preferred by consumers compared to the control, demonstrating the potential application of these flours to improve the eating quality and nutritional profile of crackers

Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum

The objective of this study was to assess the combined effect of guar gum (GG) and water content (WC) on the rheological properties of batter, and the physicochemical and textural properties of bread. Batches of gluten-free bread used a base formulation of rice (50%), maize (30%) and quinoa flour (20%), with different levels of GG (2.5, 3.0 or 3.5%) and water (90, 100 or 110%) in a full factorial design. Higher GG doses (p<0.001) tended to produce batters of lower stickiness, work of adhesion and cohesive strength; yet, of higher firmness, consistency, cohesiveness and viscosity index. These batters yielded loaves of lower (p<0.001) specific volume and baking loss; and crumbs of lower (p<0.001) aw, pH, mean cell area, void fraction, mean cell aspect ratio; and higher (p<0.001) hardness, adhesiveness, springiness, cohesiveness, chewiness, resilience, mean cell density, cell size uniformity and mean cell compactness. The sticker and less consistent batters produced with higher WC rendered larger bread loaves of softer and more cohesive and springy/resilient crumbs with greater mean cell size and void fraction. Gluten-free loaves of good appearance in terms of higher specific volume, lower crumb hardness, higher crumb springiness, and open grain visual texture were obtained in formulations with 110% WC and GG doses between 2.5 and 3.0%.Eng. Encina-Zelada acknowledges the financial aid provided by the Peruvian National Programme of Scholarships and Student Loans (PRONABEC) in the mode of PhD grants (Presidente de la República-183308). The authors are grateful to Eng. Andrea Oliveira from Prodipani, Portugal, for her kind advice and providing breadmaking ingredients.info:eu-repo/semantics/publishedVersio

Effect of allelic variation at the Glu-3/Gli-1 loci on breadmaking quality parameters in hexaploid wheat (Triticum aestivum L.)

Low molecular weight glutenin subunits (LMW-GS) encoded by the Glu-3 loci are known to contribute to wheat breadmaking quality. However, the specific effect of individual Glu-3 alleles is not well understood due to their complex protein banding patterns in SDS-PAGE and tight linkage with gliadins at the Gli-1 locus. Using DNA markers and a backcross program we developed a set of nine near isogenic lines (NILs) including different Glu-A3/GliA-1 or Glu-B3/Gli-B1 alleles in the genetic background of the Argentine variety ProINTA Imperial. The nine NILs and the control were evaluated in three different field trials in Argentina. Significant genotype-by-environment interactions were detected for most quality parameters indicating that the effects of the Glu-3/Gli-1 alleles are modulated by environmental differences. None of the NILs showed differences in total flour protein content, but relative changes in the abundance of particular classes of proteins cannot be ruled out. On average, the Glu-A3f, Glu-B3b, Glu-B3g and Glu-B3i(Man) alleles were associated with the highest values in gluten strength-related parameters, while Glu-A3e, Glu-B3a and Glu-B3i(Chu) were consistently associated with weak gluten and low quality values. The value of different Glu3/Gli-1 allele combinations to improve breadmaking quality is discussed

Processing of oat: the impact on oat's cholesterol lowering effect

Epidemiological and interventional studies have clearly demonstrated the beneficial impact of consuming oat and oat-based products on serum cholesterol and other markers of cardiovascular disease. The cholesterol-lowering effect of oat is thought to be associated with the β-glucan it contains. However, not all food products containing β-glucan seem to lead to the same health outcome. Overall, highly processed β-glucan sources (where the oat tissue is highly disrupted) appear to be less effective at reducing serum cholesterol, but the reasons are not well understood. Therefore, the mechanisms involved still need further clarification. The purpose of this paper is to review current evidence of the cholesterol-lowering effect of oat in the context of the structure and complexity of the oat matrix. The possibility of a synergistic action and interaction between the oat constituents promoting hypocholesterolaemia is also discussed. A review of the literature suggested that for a similar dose of β-glucan, (1) liquid oat-based foods seem to give more consistent, but moderate reductions in cholesterol than semi-solid or solid foods where the results are more variable; (2) the quantity of β-glucan and the molecular weight at expected consumption levels (∼3 g day−1) play a role in cholesterol reduction; and (3) unrefined β-glucan rich oat-based foods (where some of the plant tissue remains intact) often appear more efficient at lowering cholesterol than purified β-glucan added as an ingredient

Oat–buckwheat breads – technological quality, staling and sensory properties

peer reviewedThe technological and sensory properties and the staling of breads made from oat flour (OF) and buckwheat flour (BF) were analysed. Significant differences in protein and ash content were found in the experimental breads due to significant differences in the composition of the BF and OF used. As the proportion of BF in the recipe increased, a deterioration in the technological properties of the dough and bread as well as an increase in the crumb hardness were observed. The presence of OF in the recipe increased the bread volume, significantly enhanced the lightness of the crust and crumb and improved the overall sensory quality. The OF used in the recipe decreased the starch retrogradation enthalpy value, which is strongly related to a delay in bread staling. The proposed bakery products can be attractive to consumers who are looking for new food products

Analysis of Resistant Starches in Rat Cecal Contents Using Fourier Transform Infrared Photoacoustic Spectroscopy

Fourier transform infrared photoacoustic spectroscopy (FTIR-PAS) qualitatively and quantitatively measured resistant starch (RS) in rat cecal contents. Fisher 344 rats were fed diets of 55% (w/w, dry basis) starch for 8 weeks. Cecal contents were collected from sacrificed rats. A corn starch control was compared against three RS diets. The RS diets were high-amylose corn starch (HA7), HA7 chemically modified with octenyl succinic anhydride, and stearic-acid-complexed HA7 starch. To calibrate the FTIR-PAS analysis, samples from each diet were analyzed using an enzymatic assay. A partial least-squares cross-validation plot generated from the enzymatic assay and FTIR-PAS spectral results for starch fit the ideal curve with a R2 of 0.997. A principal component analysis plot of components 1 and 2 showed that spectra from diets clustered significantly from each other. This study clearly showed that FTIR-PAS can accurately quantify starch content and identify the form of starch in complex matrices.Reprinted with permission from Journal of Agricultural and Food Chemistry 61 (2013): 1818–1822, doi:10.1021/jf3042616. Copyright 2013 American Chemical Society.</p