Elm (Ulmus pumila L.) bark flour as a gluten substitute in gluten-free whole foxtail millet bread
Elm bark ( Ulmus pumila L. ) flour is a nutritious and sustainable edible material for developing the macromolecular network in the food matrix. In this study, the effects of Elm bark flour and water addition on technological and sensory characteristics of gluten-free whole foxtail millet bread were...
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| Veröffentlicht in: | Journal of food science and technology 2023-03, Vol.60 (3), p.1163-1174 |
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| creator | Li, Jingjing Hu, Shuai Xu, Mengyu Min, Fangfang Yu, Tian Yuan, Juanli Gao, Jinyan Chen, Hongbing Wu, Yong |
| description | Elm bark (
Ulmus pumila L.
) flour is a nutritious and sustainable edible material for developing the macromolecular network in the food matrix. In this study, the effects of Elm bark flour and water addition on technological and sensory characteristics of gluten-free whole foxtail millet bread were investigated. Structural analysis methods such as SEM, X-ray diffraction, and FTIR were used to supplement the rheological properties and baking quality. Results showed that Elm bark flour improved gelatinization characteristics and rheological properties (tanδ |
| doi_str_mv | 10.1007/s13197-023-05670-x |
| format | Article |
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Ulmus pumila L.
) flour is a nutritious and sustainable edible material for developing the macromolecular network in the food matrix. In this study, the effects of Elm bark flour and water addition on technological and sensory characteristics of gluten-free whole foxtail millet bread were investigated. Structural analysis methods such as SEM, X-ray diffraction, and FTIR were used to supplement the rheological properties and baking quality. Results showed that Elm bark flour improved gelatinization characteristics and rheological properties (tanδ < 1) of gluten-free dough. Moreover, the porous and network structure of gluten-free bread was observed by image analysis and further confirmed by Fourier transform infrared spectroscopy and X-Ray diffraction, endowing higher specific volume (1.98 ± 0.13 cm
3
/g), and a decrease hardness from 97.43 to 11.56 N. Additionally, with the incorporation of Elm bark flour–water combination, specific volume (2.15 ± 0.09 cm
3
/g) and hardness (6.83 ± 0.50 N) were further optimized. Combined with the results of rheological properties and bread structure, Elm bark flour at 15% ratio and water addition at 120% level exhibited the most potent improvement of gluten-free bread. These results might contribute to the potential utilization of Elm bark flour as the sustainable resource in gluten-free products.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-023-05670-x</identifier><identifier>PMID: 36908347</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Baking ; Bark ; Bread ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Dough ; Flour ; Food matrix ; Food Science ; Fourier transforms ; Gluten ; Hardness ; Image analysis ; Image processing ; Infrared analysis ; Infrared spectroscopy ; Macromolecules ; Millet ; Nutrition ; Original ; Original Article ; Rheological properties ; Rheology ; Sensory properties ; Setaria italica ; Specific volume ; Structural analysis ; Ulmus pumila ; X-ray diffraction</subject><ispartof>Journal of food science and technology, 2023-03, Vol.60 (3), p.1163-1174</ispartof><rights>Association of Food Scientists & Technologists (India) 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><rights>Association of Food Scientists & Technologists (India) 2023, Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c381t-edf2abfbbc1fe0f5c74fa2d33a87b66cd9ff348638f061706c55b9a9a91aacb03</cites><orcidid>0000-0002-0915-7069</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC9998822/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC9998822/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,27924,27925,41488,42557,51319,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/36908347$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Li, Jingjing</creatorcontrib><creatorcontrib>Hu, Shuai</creatorcontrib><creatorcontrib>Xu, Mengyu</creatorcontrib><creatorcontrib>Min, Fangfang</creatorcontrib><creatorcontrib>Yu, Tian</creatorcontrib><creatorcontrib>Yuan, Juanli</creatorcontrib><creatorcontrib>Gao, Jinyan</creatorcontrib><creatorcontrib>Chen, Hongbing</creatorcontrib><creatorcontrib>Wu, Yong</creatorcontrib><title>Elm (Ulmus pumila L.) bark flour as a gluten substitute in gluten-free whole foxtail millet bread</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>Elm bark (
Ulmus pumila L.
) flour is a nutritious and sustainable edible material for developing the macromolecular network in the food matrix. In this study, the effects of Elm bark flour and water addition on technological and sensory characteristics of gluten-free whole foxtail millet bread were investigated. Structural analysis methods such as SEM, X-ray diffraction, and FTIR were used to supplement the rheological properties and baking quality. Results showed that Elm bark flour improved gelatinization characteristics and rheological properties (tanδ < 1) of gluten-free dough. Moreover, the porous and network structure of gluten-free bread was observed by image analysis and further confirmed by Fourier transform infrared spectroscopy and X-Ray diffraction, endowing higher specific volume (1.98 ± 0.13 cm
3
/g), and a decrease hardness from 97.43 to 11.56 N. Additionally, with the incorporation of Elm bark flour–water combination, specific volume (2.15 ± 0.09 cm
3
/g) and hardness (6.83 ± 0.50 N) were further optimized. Combined with the results of rheological properties and bread structure, Elm bark flour at 15% ratio and water addition at 120% level exhibited the most potent improvement of gluten-free bread. These results might contribute to the potential utilization of Elm bark flour as the sustainable resource in gluten-free products.</description><subject>Baking</subject><subject>Bark</subject><subject>Bread</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Dough</subject><subject>Flour</subject><subject>Food matrix</subject><subject>Food Science</subject><subject>Fourier transforms</subject><subject>Gluten</subject><subject>Hardness</subject><subject>Image analysis</subject><subject>Image processing</subject><subject>Infrared analysis</subject><subject>Infrared spectroscopy</subject><subject>Macromolecules</subject><subject>Millet</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Rheological properties</subject><subject>Rheology</subject><subject>Sensory properties</subject><subject>Setaria italica</subject><subject>Specific volume</subject><subject>Structural analysis</subject><subject>Ulmus pumila</subject><subject>X-ray 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(Ulmus pumila L.) bark flour as a gluten substitute in gluten-free whole foxtail millet bread</title><author>Li, Jingjing ; Hu, Shuai ; Xu, Mengyu ; Min, Fangfang ; Yu, Tian ; Yuan, Juanli ; Gao, Jinyan ; Chen, Hongbing ; Wu, Yong</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c381t-edf2abfbbc1fe0f5c74fa2d33a87b66cd9ff348638f061706c55b9a9a91aacb03</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Baking</topic><topic>Bark</topic><topic>Bread</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Dough</topic><topic>Flour</topic><topic>Food matrix</topic><topic>Food Science</topic><topic>Fourier transforms</topic><topic>Gluten</topic><topic>Hardness</topic><topic>Image analysis</topic><topic>Image processing</topic><topic>Infrared analysis</topic><topic>Infrared 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Central (Full Participant titles)</collection><jtitle>Journal of food science and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Li, Jingjing</au><au>Hu, Shuai</au><au>Xu, Mengyu</au><au>Min, Fangfang</au><au>Yu, Tian</au><au>Yuan, Juanli</au><au>Gao, Jinyan</au><au>Chen, Hongbing</au><au>Wu, Yong</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Elm (Ulmus pumila L.) bark flour as a gluten substitute in gluten-free whole foxtail millet bread</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2023-03-01</date><risdate>2023</risdate><volume>60</volume><issue>3</issue><spage>1163</spage><epage>1174</epage><pages>1163-1174</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>Elm bark (
Ulmus pumila L.
) flour is a nutritious and sustainable edible material for developing the macromolecular network in the food matrix. In this study, the effects of Elm bark flour and water addition on technological and sensory characteristics of gluten-free whole foxtail millet bread were investigated. Structural analysis methods such as SEM, X-ray diffraction, and FTIR were used to supplement the rheological properties and baking quality. Results showed that Elm bark flour improved gelatinization characteristics and rheological properties (tanδ < 1) of gluten-free dough. Moreover, the porous and network structure of gluten-free bread was observed by image analysis and further confirmed by Fourier transform infrared spectroscopy and X-Ray diffraction, endowing higher specific volume (1.98 ± 0.13 cm
3
/g), and a decrease hardness from 97.43 to 11.56 N. Additionally, with the incorporation of Elm bark flour–water combination, specific volume (2.15 ± 0.09 cm
3
/g) and hardness (6.83 ± 0.50 N) were further optimized. Combined with the results of rheological properties and bread structure, Elm bark flour at 15% ratio and water addition at 120% level exhibited the most potent improvement of gluten-free bread. These results might contribute to the potential utilization of Elm bark flour as the sustainable resource in gluten-free products.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>36908347</pmid><doi>10.1007/s13197-023-05670-x</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0002-0915-7069</orcidid><oa>free_for_read</oa></addata></record> |
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| source | EZB-FREE-00999 freely available EZB journals; PubMed Central; SpringerLink Journals - AutoHoldings |
| subjects | Baking Bark Bread Chemistry Chemistry and Materials Science Chemistry/Food Science Dough Flour Food matrix Food Science Fourier transforms Gluten Hardness Image analysis Image processing Infrared analysis Infrared spectroscopy Macromolecules Millet Nutrition Original Original Article Rheological properties Rheology Sensory properties Setaria italica Specific volume Structural analysis Ulmus pumila X-ray diffraction |
| title | Elm (Ulmus pumila L.) bark flour as a gluten substitute in gluten-free whole foxtail millet bread |
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