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

Warehouse operations in the farm supply business

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Effect of low-temperature long-time pre-treatment of wheat on acrylamide concentration in short dough biscuits

In April 2002, unexpected high levels of the neurotoxic and suspected carcinogen acrylamide (AA) were found in many heated foods, mainly represented by cereal and potato derivatives. Since then, due to the great consumption of dietary sources of AA among people of different ages and in different countries, worldwide efforts have been carried out to reduce the formation of the toxic molecule in foods. In this paper, the effect of a low-temperature long-time pretreatment of wheat grains on AA formation in biscuits was investigated. Wheat grains were subjected to heating at 1001C for 8 h and subsequently milled. The obtained flour was used to prepare biscuits that were compared for AA content, texture and color with control samples obtained by using flour from unheated wheat. The low-temperature long-time pre-treatment was responsible for a great decrease (up to 42%) in AA levels in the biscuits, without causing significant changes in the color and texture parameters. As the pre-treatment did not cause any change in sugar and asparagine concentrations, such a reduction in AA concentration can be attributed to a difference in the thermal effect generated in the biscuits obtained by using the unheated and pre-heated flours. In fact, as the heating pre-treatment caused a 2% moisture decrease in the flour, less time at the same temperature was required to obtain biscuits with comparable moisture contents