Influence of unicellular protein on gluten-free bread characteristics
The objective of this work was to study the characteristics of three gluten-free bread formulations and the effect of the inclusion of unicellular protein. Bread recipes were starch-based, starch-vegetable-based and flour-based and the same recipes with added unicellular protein. Flour-based breads...
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| Veröffentlicht in: | European food research & technology 2010-06, Vol.231 (2), p.171-179 |
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| creator | Miñarro, B Normahomed, I Guamis, B Capellas, M |
| description | The objective of this work was to study the characteristics of three gluten-free bread formulations and the effect of the inclusion of unicellular protein. Bread recipes were starch-based, starch-vegetable-based and flour-based and the same recipes with added unicellular protein. Flour-based breads had lower specific volume values (2.2-2.3 cm³/g) than starch-based breads (3.1-3.3 cm³/g). Starch-based and starch-vegetable-based formulations with unicellular protein showed less bake loss (18.3 and 17.8%) than their counterparts (21.1 and 19.6%) probably due to increased water retention caused by unicellular protein. Flour-based recipes resulted in the firmest crumb, mainly caused by the high content in dietary fiber. The addition of unicellular protein resulted in a darker crumb color, and significant differences were also found in crumb color because of ovalbumin addition. Confocal scanning laser microscopy results showed a more compact microstructure in flour-based recipes compared with starch-based and starch-vegetable-based formulations. Starch-vegetable-based formulations without unicellular protein were the most preferred by consumers, followed by starch-vegetable-based formulations with added protein. Main differences detected by consumers were related to texture attributes. No major changes in shelf-life could be attributed to differences in formulation. |
| doi_str_mv | 10.1007/s00217-010-1269-8 |
| format | Article |
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Bread recipes were starch-based, starch-vegetable-based and flour-based and the same recipes with added unicellular protein. Flour-based breads had lower specific volume values (2.2-2.3 cm³/g) than starch-based breads (3.1-3.3 cm³/g). Starch-based and starch-vegetable-based formulations with unicellular protein showed less bake loss (18.3 and 17.8%) than their counterparts (21.1 and 19.6%) probably due to increased water retention caused by unicellular protein. Flour-based recipes resulted in the firmest crumb, mainly caused by the high content in dietary fiber. The addition of unicellular protein resulted in a darker crumb color, and significant differences were also found in crumb color because of ovalbumin addition. Confocal scanning laser microscopy results showed a more compact microstructure in flour-based recipes compared with starch-based and starch-vegetable-based formulations. Starch-vegetable-based formulations without unicellular protein were the most preferred by consumers, followed by starch-vegetable-based formulations with added protein. Main differences detected by consumers were related to texture attributes. No major changes in shelf-life could be attributed to differences in formulation.</description><identifier>ISSN: 1438-2377</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/s00217-010-1269-8</identifier><language>eng</language><publisher>Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag</publisher><subject>Agricultural biotechnology ; Agriculture ; Analytical Chemistry ; Biological and medical sciences ; Biotechnology ; Bread ; Celiac disease ; Cereal and baking product industries ; Chemistry ; Chemistry and Materials Science ; Consumers ; Dietary fiber ; Flour ; Food industries ; Food Science ; Forestry ; Fundamental and applied biological sciences. Psychology ; Gluten ; Gluten-free bread ; Lasers ; Microscopy ; Original Paper ; Proteins ; Recipes ; Rice ; Scanning electron microscopy ; Starch ; Starch and starchy product industries ; Starch-based formulations ; Studies ; Unicellular protein ; Vegetables</subject><ispartof>European food research & technology, 2010-06, Vol.231 (2), p.171-179</ispartof><rights>Springer-Verlag 2010</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c369t-756881e336f07036d19d3bdf854e1c96887c531991ef246648099e22448223c53</citedby><cites>FETCH-LOGICAL-c369t-756881e336f07036d19d3bdf854e1c96887c531991ef246648099e22448223c53</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s00217-010-1269-8$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00217-010-1269-8$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22812587$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Miñarro, B</creatorcontrib><creatorcontrib>Normahomed, I</creatorcontrib><creatorcontrib>Guamis, B</creatorcontrib><creatorcontrib>Capellas, M</creatorcontrib><title>Influence of unicellular protein on gluten-free bread characteristics</title><title>European food research & technology</title><addtitle>Eur Food Res Technol</addtitle><description>The objective of this work was to study the characteristics of three gluten-free bread formulations and the effect of the inclusion of unicellular protein. Bread recipes were starch-based, starch-vegetable-based and flour-based and the same recipes with added unicellular protein. Flour-based breads had lower specific volume values (2.2-2.3 cm³/g) than starch-based breads (3.1-3.3 cm³/g). Starch-based and starch-vegetable-based formulations with unicellular protein showed less bake loss (18.3 and 17.8%) than their counterparts (21.1 and 19.6%) probably due to increased water retention caused by unicellular protein. Flour-based recipes resulted in the firmest crumb, mainly caused by the high content in dietary fiber. The addition of unicellular protein resulted in a darker crumb color, and significant differences were also found in crumb color because of ovalbumin addition. Confocal scanning laser microscopy results showed a more compact microstructure in flour-based recipes compared with starch-based and starch-vegetable-based formulations. Starch-vegetable-based formulations without unicellular protein were the most preferred by consumers, followed by starch-vegetable-based formulations with added protein. Main differences detected by consumers were related to texture attributes. No major changes in shelf-life could be attributed to differences in formulation.</description><subject>Agricultural biotechnology</subject><subject>Agriculture</subject><subject>Analytical Chemistry</subject><subject>Biological and medical sciences</subject><subject>Biotechnology</subject><subject>Bread</subject><subject>Celiac disease</subject><subject>Cereal and baking product industries</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Consumers</subject><subject>Dietary fiber</subject><subject>Flour</subject><subject>Food industries</subject><subject>Food Science</subject><subject>Forestry</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gluten</subject><subject>Gluten-free bread</subject><subject>Lasers</subject><subject>Microscopy</subject><subject>Original Paper</subject><subject>Proteins</subject><subject>Recipes</subject><subject>Rice</subject><subject>Scanning electron microscopy</subject><subject>Starch</subject><subject>Starch and starchy product industries</subject><subject>Starch-based formulations</subject><subject>Studies</subject><subject>Unicellular protein</subject><subject>Vegetables</subject><issn>1438-2377</issn><issn>1438-2385</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNp9kEtLxDAQx4so-PwAniyCx-pMkqbJUZb1AYIH3XPIZidrpaZr0h789mbpst48TYb_I8OvKC4RbhGguUsADJsKECpkUlfqoDhBwVXFuKoP9--mOS5OU_oEqLVEcVLMn4PvRgqOyt6XY2gddd3Y2VhuYj9QG8o-lOtuHChUPhKVy0h2VboPG60bKLZpaF06L4687RJd7OZZsXiYv8-eqpfXx-fZ_UvluNRD1dRSKSTOpYcGuFyhXvHlyqtaEDqdxcbVHLVG8kxIKRRoTYwJoRjjWTorrqfefNz3SGkwn_0YQ_7SMKiVFBlFNuFkcrFPKZI3m9h-2fhjEMwWlplgGdjuGZZROXOzK7bJ2c5HG1yb9kHGFLJabbvZ5EtZCmuKfwf8V341hbztjV1nZmbxxgA5oBLZq_kvi4uAgA</recordid><startdate>20100601</startdate><enddate>20100601</enddate><creator>Miñarro, B</creator><creator>Normahomed, I</creator><creator>Guamis, B</creator><creator>Capellas, M</creator><general>Berlin/Heidelberg : Springer-Verlag</general><general>Springer-Verlag</general><general>Springer</general><general>Springer Nature B.V</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QO</scope><scope>7QR</scope><scope>7RQ</scope><scope>7T7</scope><scope>7WY</scope><scope>7WZ</scope><scope>7X2</scope><scope>7XB</scope><scope>87Z</scope><scope>88I</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FRNLG</scope><scope>F~G</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>L6V</scope><scope>M0C</scope><scope>M0K</scope><scope>M2P</scope><scope>M7S</scope><scope>P64</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>Q9U</scope></search><sort><creationdate>20100601</creationdate><title>Influence of unicellular protein on gluten-free bread characteristics</title><author>Miñarro, B ; Normahomed, I ; Guamis, B ; Capellas, M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c369t-756881e336f07036d19d3bdf854e1c96887c531991ef246648099e22448223c53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Agricultural biotechnology</topic><topic>Agriculture</topic><topic>Analytical Chemistry</topic><topic>Biological and medical sciences</topic><topic>Biotechnology</topic><topic>Bread</topic><topic>Celiac disease</topic><topic>Cereal and baking product industries</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Consumers</topic><topic>Dietary fiber</topic><topic>Flour</topic><topic>Food industries</topic><topic>Food Science</topic><topic>Forestry</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gluten</topic><topic>Gluten-free bread</topic><topic>Lasers</topic><topic>Microscopy</topic><topic>Original Paper</topic><topic>Proteins</topic><topic>Recipes</topic><topic>Rice</topic><topic>Scanning electron microscopy</topic><topic>Starch</topic><topic>Starch and starchy product industries</topic><topic>Starch-based formulations</topic><topic>Studies</topic><topic>Unicellular protein</topic><topic>Vegetables</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Miñarro, B</creatorcontrib><creatorcontrib>Normahomed, I</creatorcontrib><creatorcontrib>Guamis, B</creatorcontrib><creatorcontrib>Capellas, M</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>ProQuest Career & Technical Education Database</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>ABI-INFORM Complete</collection><collection>ABI/INFORM Global (PDF only)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection</collection><collection>Science Database (Alumni Edition)</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>AUTh Library subscriptions: ProQuest Central</collection><collection>ProQuest Business Premium Collection</collection><collection>Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>Engineering Research Database</collection><collection>Business Premium Collection (Alumni)</collection><collection>ABI/INFORM Global (Corporate)</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection (Proquest) (PQ_SDU_P3)</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ProQuest Engineering Collection</collection><collection>ABI/INFORM Global (ProQuest)</collection><collection>Agriculture Science Database</collection><collection>ProQuest Science Journals</collection><collection>Engineering Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>One Business (ProQuest)</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>ProQuest Central Basic</collection><jtitle>European food research & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Miñarro, B</au><au>Normahomed, I</au><au>Guamis, B</au><au>Capellas, M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of unicellular protein on gluten-free bread characteristics</atitle><jtitle>European food research & technology</jtitle><stitle>Eur Food Res Technol</stitle><date>2010-06-01</date><risdate>2010</risdate><volume>231</volume><issue>2</issue><spage>171</spage><epage>179</epage><pages>171-179</pages><issn>1438-2377</issn><eissn>1438-2385</eissn><abstract>The objective of this work was to study the characteristics of three gluten-free bread formulations and the effect of the inclusion of unicellular protein. Bread recipes were starch-based, starch-vegetable-based and flour-based and the same recipes with added unicellular protein. Flour-based breads had lower specific volume values (2.2-2.3 cm³/g) than starch-based breads (3.1-3.3 cm³/g). Starch-based and starch-vegetable-based formulations with unicellular protein showed less bake loss (18.3 and 17.8%) than their counterparts (21.1 and 19.6%) probably due to increased water retention caused by unicellular protein. Flour-based recipes resulted in the firmest crumb, mainly caused by the high content in dietary fiber. The addition of unicellular protein resulted in a darker crumb color, and significant differences were also found in crumb color because of ovalbumin addition. Confocal scanning laser microscopy results showed a more compact microstructure in flour-based recipes compared with starch-based and starch-vegetable-based formulations. Starch-vegetable-based formulations without unicellular protein were the most preferred by consumers, followed by starch-vegetable-based formulations with added protein. Main differences detected by consumers were related to texture attributes. No major changes in shelf-life could be attributed to differences in formulation.</abstract><cop>Berlin/Heidelberg</cop><pub>Berlin/Heidelberg : Springer-Verlag</pub><doi>10.1007/s00217-010-1269-8</doi><tpages>9</tpages></addata></record> |
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| source | Springer Nature - Complete Springer Journals |
| subjects | Agricultural biotechnology Agriculture Analytical Chemistry Biological and medical sciences Biotechnology Bread Celiac disease Cereal and baking product industries Chemistry Chemistry and Materials Science Consumers Dietary fiber Flour Food industries Food Science Forestry Fundamental and applied biological sciences. Psychology Gluten Gluten-free bread Lasers Microscopy Original Paper Proteins Recipes Rice Scanning electron microscopy Starch Starch and starchy product industries Starch-based formulations Studies Unicellular protein Vegetables |
| title | Influence of unicellular protein on gluten-free bread characteristics |
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