Rheology and bread‐making performance of gluten‐free formulations affected by different levels of sugar beet fibre, hydroxypropylmethylcellulose and water
Summary This study investigated the application of hydroxypropylmethylcellulose (HPMC) (2%, 3%, 4%), sugar beet fibre (SBF) (3%, 5%, 7%) and water (210%, 220%, 230%) into maize‐based gluten‐free (GF) formulations and their effects on the GF batter rheology and bread quality. HPMC incorporation in hi...
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| Veröffentlicht in: | International journal of food science & technology 2018-08, Vol.53 (8), p.1832-1837 |
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| container_title | International journal of food science & technology |
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| creator | Djordjević, Marijana Šoronja‐Simović, Dragana Nikolić, Ivana Dokić, Ljubica Djordjević, Miljana Šereš, Zita Šaranović, Žana |
| description | Summary
This study investigated the application of hydroxypropylmethylcellulose (HPMC) (2%, 3%, 4%), sugar beet fibre (SBF) (3%, 5%, 7%) and water (210%, 220%, 230%) into maize‐based gluten‐free (GF) formulations and their effects on the GF batter rheology and bread quality. HPMC incorporation in higher amounts reduced the compliance values of GF batter samples and increased the values of dynamic moduli indicating an improvement in the GF batter elastic characteristic. The same course of action with a less pronounced influence on mentioned rheological parameters had SBF addition. GF bread quality evaluation in terms of specific loaf volume and crumb texture (hardness, cohesiveness and springiness) reveals that HPMC and SBF incorporation at higher levels enhanced these quality parameters. The inclusion of HPMC and SBF coupled with adequate water content can improve the nutritional value of GF bread without negative influence on bread quality.
Sugar beet fibre and hydroxypropylmethylcellulose inclusion in gluten free bread improves batter workability and bread quality. These positive changes occur mainly through the compensation of the structure loss associated with lack of gluten. |
| doi_str_mv | 10.1111/ijfs.13797 |
| format | Article |
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This study investigated the application of hydroxypropylmethylcellulose (HPMC) (2%, 3%, 4%), sugar beet fibre (SBF) (3%, 5%, 7%) and water (210%, 220%, 230%) into maize‐based gluten‐free (GF) formulations and their effects on the GF batter rheology and bread quality. HPMC incorporation in higher amounts reduced the compliance values of GF batter samples and increased the values of dynamic moduli indicating an improvement in the GF batter elastic characteristic. The same course of action with a less pronounced influence on mentioned rheological parameters had SBF addition. GF bread quality evaluation in terms of specific loaf volume and crumb texture (hardness, cohesiveness and springiness) reveals that HPMC and SBF incorporation at higher levels enhanced these quality parameters. The inclusion of HPMC and SBF coupled with adequate water content can improve the nutritional value of GF bread without negative influence on bread quality.
Sugar beet fibre and hydroxypropylmethylcellulose inclusion in gluten free bread improves batter workability and bread quality. These positive changes occur mainly through the compensation of the structure loss associated with lack of gluten.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.13797</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Bread ; Bread quality ; Corn ; dough rheology ; Formulations ; Gluten ; gluten‐free bread ; hydroxypropylmethylcellulose ; Modulus of elasticity ; Moisture content ; Parameters ; Quality assessment ; Rheological properties ; Rheology ; sugar beet fibres ; Water content</subject><ispartof>International journal of food science & technology, 2018-08, Vol.53 (8), p.1832-1837</ispartof><rights>2018 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2018 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3387-55d222135f71e4e636b90edd0357c45037b2e1aafc96bf977daaf30629e0a61b3</citedby><cites>FETCH-LOGICAL-c3387-55d222135f71e4e636b90edd0357c45037b2e1aafc96bf977daaf30629e0a61b3</cites><orcidid>0000-0003-4099-3695 ; 0000-0002-3806-5876 ; 0000-0001-8027-5677</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.13797$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.13797$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Djordjević, Marijana</creatorcontrib><creatorcontrib>Šoronja‐Simović, Dragana</creatorcontrib><creatorcontrib>Nikolić, Ivana</creatorcontrib><creatorcontrib>Dokić, Ljubica</creatorcontrib><creatorcontrib>Djordjević, Miljana</creatorcontrib><creatorcontrib>Šereš, Zita</creatorcontrib><creatorcontrib>Šaranović, Žana</creatorcontrib><title>Rheology and bread‐making performance of gluten‐free formulations affected by different levels of sugar beet fibre, hydroxypropylmethylcellulose and water</title><title>International journal of food science & technology</title><description>Summary
This study investigated the application of hydroxypropylmethylcellulose (HPMC) (2%, 3%, 4%), sugar beet fibre (SBF) (3%, 5%, 7%) and water (210%, 220%, 230%) into maize‐based gluten‐free (GF) formulations and their effects on the GF batter rheology and bread quality. HPMC incorporation in higher amounts reduced the compliance values of GF batter samples and increased the values of dynamic moduli indicating an improvement in the GF batter elastic characteristic. The same course of action with a less pronounced influence on mentioned rheological parameters had SBF addition. GF bread quality evaluation in terms of specific loaf volume and crumb texture (hardness, cohesiveness and springiness) reveals that HPMC and SBF incorporation at higher levels enhanced these quality parameters. The inclusion of HPMC and SBF coupled with adequate water content can improve the nutritional value of GF bread without negative influence on bread quality.
Sugar beet fibre and hydroxypropylmethylcellulose inclusion in gluten free bread improves batter workability and bread quality. These positive changes occur mainly through the compensation of the structure loss associated with lack of gluten.</description><subject>Bread</subject><subject>Bread quality</subject><subject>Corn</subject><subject>dough rheology</subject><subject>Formulations</subject><subject>Gluten</subject><subject>gluten‐free bread</subject><subject>hydroxypropylmethylcellulose</subject><subject>Modulus of elasticity</subject><subject>Moisture content</subject><subject>Parameters</subject><subject>Quality assessment</subject><subject>Rheological properties</subject><subject>Rheology</subject><subject>sugar beet fibres</subject><subject>Water content</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNp9kEtOwzAQhi0EEqWw4QSW2CFS_GhiskQVhaJKSDzWkZOM0xQnLnZCyY4jcAIOx0lwGtbMZmY03_wz-hE6pWRCfVyWa-UmlItY7KER5VEYsIjRfTQicUiCcMr4ITpybk0IYVxMR-j7cQVGm6LDss5xakHmP59flXwt6wJvwCpjK1lngI3ChW4bqP1YWQDcT1otm9LUDkulIGvAK3Q4L31joW6whnfQrl91bSEtTgEarEp_5QKvutyaj25jzabTFTSrTmegdauNg90vW9mAPUYHSmoHJ395jF7mN8-zu2D5cLuYXS-DjPMrEYRhzhijPFSCwhQiHqUxgTwnPBTZNCRcpAyolCqLo1TFQuS-5iRiMRAZ0ZSP0dmg6_95a8E1ydq0tvYnE0YEISImLPbU-UBl1jhnQSUbW1bSdgklSe9_0vuf7Pz3MB3gbamh-4dMFvfzp2HnF9a4jnc</recordid><startdate>201808</startdate><enddate>201808</enddate><creator>Djordjević, Marijana</creator><creator>Šoronja‐Simović, Dragana</creator><creator>Nikolić, Ivana</creator><creator>Dokić, Ljubica</creator><creator>Djordjević, Miljana</creator><creator>Šereš, Zita</creator><creator>Šaranović, Žana</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0003-4099-3695</orcidid><orcidid>https://orcid.org/0000-0002-3806-5876</orcidid><orcidid>https://orcid.org/0000-0001-8027-5677</orcidid></search><sort><creationdate>201808</creationdate><title>Rheology and bread‐making performance of gluten‐free formulations affected by different levels of sugar beet fibre, hydroxypropylmethylcellulose and water</title><author>Djordjević, Marijana ; Šoronja‐Simović, Dragana ; Nikolić, Ivana ; Dokić, Ljubica ; Djordjević, Miljana ; Šereš, Zita ; Šaranović, Žana</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3387-55d222135f71e4e636b90edd0357c45037b2e1aafc96bf977daaf30629e0a61b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Bread</topic><topic>Bread quality</topic><topic>Corn</topic><topic>dough rheology</topic><topic>Formulations</topic><topic>Gluten</topic><topic>gluten‐free bread</topic><topic>hydroxypropylmethylcellulose</topic><topic>Modulus of elasticity</topic><topic>Moisture content</topic><topic>Parameters</topic><topic>Quality assessment</topic><topic>Rheological properties</topic><topic>Rheology</topic><topic>sugar beet fibres</topic><topic>Water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Djordjević, Marijana</creatorcontrib><creatorcontrib>Šoronja‐Simović, Dragana</creatorcontrib><creatorcontrib>Nikolić, Ivana</creatorcontrib><creatorcontrib>Dokić, Ljubica</creatorcontrib><creatorcontrib>Djordjević, Miljana</creatorcontrib><creatorcontrib>Šereš, Zita</creatorcontrib><creatorcontrib>Šaranović, Žana</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Djordjević, Marijana</au><au>Šoronja‐Simović, Dragana</au><au>Nikolić, Ivana</au><au>Dokić, Ljubica</au><au>Djordjević, Miljana</au><au>Šereš, Zita</au><au>Šaranović, Žana</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Rheology and bread‐making performance of gluten‐free formulations affected by different levels of sugar beet fibre, hydroxypropylmethylcellulose and water</atitle><jtitle>International journal of food science & technology</jtitle><date>2018-08</date><risdate>2018</risdate><volume>53</volume><issue>8</issue><spage>1832</spage><epage>1837</epage><pages>1832-1837</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
This study investigated the application of hydroxypropylmethylcellulose (HPMC) (2%, 3%, 4%), sugar beet fibre (SBF) (3%, 5%, 7%) and water (210%, 220%, 230%) into maize‐based gluten‐free (GF) formulations and their effects on the GF batter rheology and bread quality. HPMC incorporation in higher amounts reduced the compliance values of GF batter samples and increased the values of dynamic moduli indicating an improvement in the GF batter elastic characteristic. The same course of action with a less pronounced influence on mentioned rheological parameters had SBF addition. GF bread quality evaluation in terms of specific loaf volume and crumb texture (hardness, cohesiveness and springiness) reveals that HPMC and SBF incorporation at higher levels enhanced these quality parameters. The inclusion of HPMC and SBF coupled with adequate water content can improve the nutritional value of GF bread without negative influence on bread quality.
Sugar beet fibre and hydroxypropylmethylcellulose inclusion in gluten free bread improves batter workability and bread quality. These positive changes occur mainly through the compensation of the structure loss associated with lack of gluten.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.13797</doi><tpages>6</tpages><orcidid>https://orcid.org/0000-0003-4099-3695</orcidid><orcidid>https://orcid.org/0000-0002-3806-5876</orcidid><orcidid>https://orcid.org/0000-0001-8027-5677</orcidid></addata></record> |
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| ispartof | International journal of food science & technology, 2018-08, Vol.53 (8), p.1832-1837 |
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| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | Bread Bread quality Corn dough rheology Formulations Gluten gluten‐free bread hydroxypropylmethylcellulose Modulus of elasticity Moisture content Parameters Quality assessment Rheological properties Rheology sugar beet fibres Water content |
| title | Rheology and bread‐making performance of gluten‐free formulations affected by different levels of sugar beet fibre, hydroxypropylmethylcellulose and water |
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