Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters
The effects of the emulsifiers lecithin (LC), di-acetyl tartaric ester of monoglycerides (DATEM), distilled monoglycerides (DM) or sodium stearoyl lactylate (SSL) were studied in a gluten-free (GF) batter and bread formulation. Three different levels, i.e. low, medium, and high, were evaluated and c...
Gespeichert in:
| Veröffentlicht in: | European food research & technology 2009-02, Vol.228 (4), p.633-642 |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 642 |
|---|---|
| container_issue | 4 |
| container_start_page | 633 |
| container_title | European food research & technology |
| container_volume | 228 |
| creator | Nunes, Maria Helena B. Moore, Michelle M. Ryan, Liam A. M. Arendt, Elke K. |
| description | The effects of the emulsifiers lecithin (LC), di-acetyl tartaric ester of monoglycerides (DATEM), distilled monoglycerides (DM) or sodium stearoyl lactylate (SSL) were studied in a gluten-free (GF) batter and bread formulation. Three different levels, i.e. low, medium, and high, were evaluated and compared to a control bread with no emulsifier. The rheological properties of the emulsifiers at their optimum level as well as their effect on starch retrogradation were investigated. Standard baking tests were carried out and the breads were tested over 5 days of storage. Rheological tests suggested that LC reduced the elasticity of the batter and increased the batter consistency during gelatinisation (
P
|
| doi_str_mv | 10.1007/s00217-008-0972-1 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_205865491</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1895483761</sourcerecordid><originalsourceid>FETCH-LOGICAL-c345t-52e7a7ad21a263c6b82a4e3c4ab7323633b3ab7e922128984c1dcb0ad7ba9e2a3</originalsourceid><addsrcrecordid>eNp1UMtOwzAQtBBIlMIHcLOQOBr8SOLkiCoelSpxgbO1cTZtqjRJbefQv8clVTlx2pF2ZnZ2CLkX_Elwrp8951JoxnnOeKElExdkJhKVM6ny9PKMtb4mN95vOU-LTCQzAsvdADbQvqa4G1vf1A06T_uOhg3S_QhtEw4Uuoq6DfZtv24stHRw_YAuNOiPwnU7BuxY7RBp6RAq_ysoIYTodUuuamg93p3mnHy_vX4tPtjq8325eFkxq5I0sFSiBg2VFCAzZbMyl5CgsgmUWkmVKVWqCLGQUsi8yBMrKltyqHQJBUpQc_Iw-cZw-xF9MNt-dF08aSRP8yxNChFJYiJZ13vvsDaDa3bgDkZwcyzSTEWaWKQ5FmmOmseTMfj4fO2gs40_C6XgmUyVijw58XxcdWt0fwH-N_8BvpqDjw</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>205865491</pqid></control><display><type>article</type><title>Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters</title><source>Springer Nature - Complete Springer Journals</source><creator>Nunes, Maria Helena B. ; Moore, Michelle M. ; Ryan, Liam A. M. ; Arendt, Elke K.</creator><creatorcontrib>Nunes, Maria Helena B. ; Moore, Michelle M. ; Ryan, Liam A. M. ; Arendt, Elke K.</creatorcontrib><description>The effects of the emulsifiers lecithin (LC), di-acetyl tartaric ester of monoglycerides (DATEM), distilled monoglycerides (DM) or sodium stearoyl lactylate (SSL) were studied in a gluten-free (GF) batter and bread formulation. Three different levels, i.e. low, medium, and high, were evaluated and compared to a control bread with no emulsifier. The rheological properties of the emulsifiers at their optimum level as well as their effect on starch retrogradation were investigated. Standard baking tests were carried out and the breads were tested over 5 days of storage. Rheological tests suggested that LC reduced the elasticity of the batter and increased the batter consistency during gelatinisation (
P
< 0.05). A significant increase in the specific volume was found with the addition of the various emulsifiers (
P
< 0.05). Higher volumes were found for breads with DM whereas lower specific volumes were obtained for the breads with DATEM. With regards to cell size and distribution, significant differences were found across the emulsifiers and the levels used (
P
< 0.05). Crumb staling revealed significant time effects as well as an increase in the shelf-life by the addition of high levels of DM and SSL. The retrogradation of starch over 5-days did not seem to be affected by the addition of emulsifiers. Overall this study demonstrated that the addition of emulsifiers at their respective optimum level enhanced the quality of the GF breads.</description><identifier>ISSN: 1438-2377</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/s00217-008-0972-1</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer-Verlag</publisher><subject>Agriculture ; Analytical Chemistry ; Biological and medical sciences ; Biotechnology ; Bread ; Celiac disease ; Cereal and baking product industries ; Chemistry ; Chemistry and Materials Science ; Emulsifiers ; Food ; Food additives ; Food industries ; Food Science ; Forestry ; Fundamental and applied biological sciences. Psychology ; General aspects ; Gluten ; Ingredients ; Original Paper ; Proteins ; Rheology ; Rice ; Sodium ; Starch ; Studies ; Viscoelasticity ; Yeast</subject><ispartof>European food research & technology, 2009-02, Vol.228 (4), p.633-642</ispartof><rights>Springer-Verlag 2008</rights><rights>2009 INIST-CNRS</rights><rights>Springer-Verlag 2009</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c345t-52e7a7ad21a263c6b82a4e3c4ab7323633b3ab7e922128984c1dcb0ad7ba9e2a3</citedby><cites>FETCH-LOGICAL-c345t-52e7a7ad21a263c6b82a4e3c4ab7323633b3ab7e922128984c1dcb0ad7ba9e2a3</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/s00217-008-0972-1$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00217-008-0972-1$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27903,27904,41467,42536,51298</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=21062533$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Nunes, Maria Helena B.</creatorcontrib><creatorcontrib>Moore, Michelle M.</creatorcontrib><creatorcontrib>Ryan, Liam A. M.</creatorcontrib><creatorcontrib>Arendt, Elke K.</creatorcontrib><title>Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters</title><title>European food research & technology</title><addtitle>Eur Food Res Technol</addtitle><description>The effects of the emulsifiers lecithin (LC), di-acetyl tartaric ester of monoglycerides (DATEM), distilled monoglycerides (DM) or sodium stearoyl lactylate (SSL) were studied in a gluten-free (GF) batter and bread formulation. Three different levels, i.e. low, medium, and high, were evaluated and compared to a control bread with no emulsifier. The rheological properties of the emulsifiers at their optimum level as well as their effect on starch retrogradation were investigated. Standard baking tests were carried out and the breads were tested over 5 days of storage. Rheological tests suggested that LC reduced the elasticity of the batter and increased the batter consistency during gelatinisation (
P
< 0.05). A significant increase in the specific volume was found with the addition of the various emulsifiers (
P
< 0.05). Higher volumes were found for breads with DM whereas lower specific volumes were obtained for the breads with DATEM. With regards to cell size and distribution, significant differences were found across the emulsifiers and the levels used (
P
< 0.05). Crumb staling revealed significant time effects as well as an increase in the shelf-life by the addition of high levels of DM and SSL. The retrogradation of starch over 5-days did not seem to be affected by the addition of emulsifiers. Overall this study demonstrated that the addition of emulsifiers at their respective optimum level enhanced the quality of the GF breads.</description><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>Emulsifiers</subject><subject>Food</subject><subject>Food additives</subject><subject>Food industries</subject><subject>Food Science</subject><subject>Forestry</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Gluten</subject><subject>Ingredients</subject><subject>Original Paper</subject><subject>Proteins</subject><subject>Rheology</subject><subject>Rice</subject><subject>Sodium</subject><subject>Starch</subject><subject>Studies</subject><subject>Viscoelasticity</subject><subject>Yeast</subject><issn>1438-2377</issn><issn>1438-2385</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</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>eNp1UMtOwzAQtBBIlMIHcLOQOBr8SOLkiCoelSpxgbO1cTZtqjRJbefQv8clVTlx2pF2ZnZ2CLkX_Elwrp8951JoxnnOeKElExdkJhKVM6ny9PKMtb4mN95vOU-LTCQzAsvdADbQvqa4G1vf1A06T_uOhg3S_QhtEw4Uuoq6DfZtv24stHRw_YAuNOiPwnU7BuxY7RBp6RAq_ysoIYTodUuuamg93p3mnHy_vX4tPtjq8325eFkxq5I0sFSiBg2VFCAzZbMyl5CgsgmUWkmVKVWqCLGQUsi8yBMrKltyqHQJBUpQc_Iw-cZw-xF9MNt-dF08aSRP8yxNChFJYiJZ13vvsDaDa3bgDkZwcyzSTEWaWKQ5FmmOmseTMfj4fO2gs40_C6XgmUyVijw58XxcdWt0fwH-N_8BvpqDjw</recordid><startdate>20090201</startdate><enddate>20090201</enddate><creator>Nunes, Maria Helena B.</creator><creator>Moore, Michelle M.</creator><creator>Ryan, Liam A. M.</creator><creator>Arendt, Elke K.</creator><general>Springer-Verlag</general><general>Springer</general><general>Springer Nature B.V</general><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>20090201</creationdate><title>Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters</title><author>Nunes, Maria Helena B. ; Moore, Michelle M. ; Ryan, Liam A. M. ; Arendt, Elke K.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c345t-52e7a7ad21a263c6b82a4e3c4ab7323633b3ab7e922128984c1dcb0ad7ba9e2a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><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>Emulsifiers</topic><topic>Food</topic><topic>Food additives</topic><topic>Food industries</topic><topic>Food Science</topic><topic>Forestry</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Gluten</topic><topic>Ingredients</topic><topic>Original Paper</topic><topic>Proteins</topic><topic>Rheology</topic><topic>Rice</topic><topic>Sodium</topic><topic>Starch</topic><topic>Studies</topic><topic>Viscoelasticity</topic><topic>Yeast</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Nunes, Maria Helena B.</creatorcontrib><creatorcontrib>Moore, Michelle M.</creatorcontrib><creatorcontrib>Ryan, Liam A. M.</creatorcontrib><creatorcontrib>Arendt, Elke K.</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>ABI/INFORM Collection</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>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</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</collection><collection>Agricultural Science Database</collection><collection>Science Database</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>Nunes, Maria Helena B.</au><au>Moore, Michelle M.</au><au>Ryan, Liam A. M.</au><au>Arendt, Elke K.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters</atitle><jtitle>European food research & technology</jtitle><stitle>Eur Food Res Technol</stitle><date>2009-02-01</date><risdate>2009</risdate><volume>228</volume><issue>4</issue><spage>633</spage><epage>642</epage><pages>633-642</pages><issn>1438-2377</issn><eissn>1438-2385</eissn><abstract>The effects of the emulsifiers lecithin (LC), di-acetyl tartaric ester of monoglycerides (DATEM), distilled monoglycerides (DM) or sodium stearoyl lactylate (SSL) were studied in a gluten-free (GF) batter and bread formulation. Three different levels, i.e. low, medium, and high, were evaluated and compared to a control bread with no emulsifier. The rheological properties of the emulsifiers at their optimum level as well as their effect on starch retrogradation were investigated. Standard baking tests were carried out and the breads were tested over 5 days of storage. Rheological tests suggested that LC reduced the elasticity of the batter and increased the batter consistency during gelatinisation (
P
< 0.05). A significant increase in the specific volume was found with the addition of the various emulsifiers (
P
< 0.05). Higher volumes were found for breads with DM whereas lower specific volumes were obtained for the breads with DATEM. With regards to cell size and distribution, significant differences were found across the emulsifiers and the levels used (
P
< 0.05). Crumb staling revealed significant time effects as well as an increase in the shelf-life by the addition of high levels of DM and SSL. The retrogradation of starch over 5-days did not seem to be affected by the addition of emulsifiers. Overall this study demonstrated that the addition of emulsifiers at their respective optimum level enhanced the quality of the GF breads.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer-Verlag</pub><doi>10.1007/s00217-008-0972-1</doi><tpages>10</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1438-2377 |
| ispartof | European food research & technology, 2009-02, Vol.228 (4), p.633-642 |
| issn | 1438-2377 1438-2385 |
| language | eng |
| recordid | cdi_proquest_journals_205865491 |
| source | Springer Nature - Complete Springer Journals |
| subjects | Agriculture Analytical Chemistry Biological and medical sciences Biotechnology Bread Celiac disease Cereal and baking product industries Chemistry Chemistry and Materials Science Emulsifiers Food Food additives Food industries Food Science Forestry Fundamental and applied biological sciences. Psychology General aspects Gluten Ingredients Original Paper Proteins Rheology Rice Sodium Starch Studies Viscoelasticity Yeast |
| title | Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-22T18%3A10%3A03IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Impact%20of%20emulsifiers%20on%20the%20quality%20and%20rheological%20properties%20of%20gluten-free%20breads%20and%20batters&rft.jtitle=European%20food%20research%20&%20technology&rft.au=Nunes,%20Maria%20Helena%20B.&rft.date=2009-02-01&rft.volume=228&rft.issue=4&rft.spage=633&rft.epage=642&rft.pages=633-642&rft.issn=1438-2377&rft.eissn=1438-2385&rft_id=info:doi/10.1007/s00217-008-0972-1&rft_dat=%3Cproquest_cross%3E1895483761%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=205865491&rft_id=info:pmid/&rfr_iscdi=true |