The influence of gluten-free flour on bakery dough quality

The influence of gluten-free flour on bakery dough quality

Автор: Merker Anastasia A., Reva Ekaterina N., Serdyuk Valentina A.

Журнал: Инженерные технологии и системы @vestnik-mrsu

Рубрика: Пищевые системы

Статья в выпуске: 2, 2022 года.

Бесплатный доступ

Introduction. One of the main objectives of the food industry is the development of bakery technology for dietary and functional foods. The article gives a complete description of specialized food products. The purpose of this work is to investigate the influence of amaranth and linseed flours on the quality of the gluten-free bakery products. During the study, there was determined the best proportion of gluten-free mixture ingredients for producing a quality product. Materials and Methods. In the course of the study, there were chosen different formulas of mixtures with the use of amaranth and linseed flours produced by “S.Pudov” company, corn starch by “Trapeza” company, and other ingredients such as yeast, drinking-water, salt and sugar. Results. To the formula under development there were added 17 grams of corn starch. At the same time, an increase in the gas retention capacity of the dough was noted. The starch served as the best binding component when mixing water with flour. Discussion and Conclusion. On the basis of the tests performed, data on pH of the dough medium with different proportions of amaranth and linseed flours were obtained. The most acidic medium is in the dough in which the amount of linseed flour is more than the amount of amaranth one. The conducted studies allow assuming that this is caused by the high acidity of linseed flour.

Еще

Gluten-free bread, amaranth flour, linseed flour, gluten-free mixture, recipe

Короткий адрес: https://sciup.org/147237989

IDR: 147237989   |   DOI: 10.15507/2658-4123.032.202202.313-323

Список литературы The influence of gluten-free flour on bakery dough quality

  • Orlova T.V., Kudinov P.I. [Development of the Recipe and Production Technology for Bread on the Basis of Gluten-Free Flour Mixtures]. Polzunovskiy vestnik. 2020;(2):50-57. Available at: https://ojs. altstu.ru/index.php/PolzVest/issue/view/7/7 (accessed 20.01.2022). (In Russ.)
  • Nialiubina A.V., Ourbantchik A.M., Kaminskaya V.S., et al. Elaboration of Bread-Baking Technology Based on Gluten-Free Fermented Pea Product. Food Industry. 2019;(4):71-72. (In Russ., abstract in Eng.) doi: https://doi.org/10.24411/0235-2486-2019-10035
  • Anashkina P.Zh., Moskvicheva E.V., Timoshenkova I.A., Moskvichev A.S. A Study of Gluten Free Flour Types for the Production of Bakery Products. International Research Journal. 2021;(1):98-104. (In Russ., abstract in Eng.) doi: https://doi.org/10.23670/IRJ.2021.103.1.014
  • Zaytseva L.V., Yudina T.A., Ruban N.V., et al. Modern Approaches to the Development of Gluten-Free Bakery Formulations. Problems of Nutrition. 2020;89(1):77-85. (In Russ., abstract in Eng.) doi: https://doi.org/10.24411/0042-8833-2020-10009
  • Zharkova I.M., Samokhvalov A.A., Gustinovich V.G., et al. Review of Bakery Products for Gluten Free and Herodietetic Nutrition. Proceedings of the Voronezh State University of Engineering Technologies. 2019;81(1):213-217. (In Russ., abstract in Eng.) doi: https://doi.org/10.20914/2310-1202-2019-1-213-217
  • Popov VG., Hajrullina N.G., Sadykova H.N. Trends in the Use of Gluten-Free Flours in the Production of Functional Products. Proceedings of the Voronezh State University of Engineering Technologies. 2021;83(1):121-128. (In Russ., abstract in Eng.) doi: https://doi.org/10.20914/2310-1202-2021-1-121-128
  • Anashkina P.Zh., Moskvicheva E.V., Timoshenkova I.A. Using Non-Traditional Types of Vegetable Raw Materials in Bakery Products. International Research Journal. 2020;(8):105-110. (In Russ., abstract in Eng.) doi: https://doi.org/10.23670/IRJ.2020.98.8.015
  • Urubkov S., Khovanskaya S., Smirnov S. Prospects for Using Amaranth and Native Buckwheat in Dry Gluten-Free Mixes for Children with Gluten Intolerance. Food Processing: Techniques and Technology. 2020;50(2):232-241. (In Russ., abstract in Eng.) doi: https://doi.org/10.21603/2074-9414-2020-2-232-241
  • Shchekoldina T.V. [Mixing Technology of Gluten-Free Flour Mixtures Based on Quinoa]. Pol-zunovskiy vestnik. 2019;(3):19-24. Available at: https://elibrary.ru/item.asp?id=41292254& (accessed 20.01.2022). (In Russ.)
  • Rutskaya V.I. Experience of Use of Lupin and Products of Its Processing in Food Industry (Review). Legumes and Groat Crops. 2021;(1):83-89. (In Russ., abstract in Eng.) doi: https://doi. org/10.24412/2309-348X-2021-1-83-89
  • Feofilaktova O.V., Ponomarev A.S. Technological Property Research of the Alternative Flour Types while Food Producing in Catering in Catering. Food Industry. 2019;4(2):28-34. (In Russ., abstract in Eng.) doi: https://doi.org/10.29141/2500-1922-2019-4-2-4
  • Khodyreva Z.R., Schetinin M.P., Musina O.N., et al. Development of a Daily Diet for Children with Celiac Disease in Municipal Pre-School Educational Institutions. Problems of Nutrition. 2021;90(2):110-116. (In Russ., abstract in Eng.) doi: https://doi.org/10.33029/0042-8833-2021-90-2-110-116
  • Drakula S., Novotni D., Mustac N.C., et al. Alteration of Phenolics and Antioxidant Capacity of Gluten-Free Bread by Yellow Pea Flour Addition and Sourdough Fermentation. Food Bioscience. 2021;44. doi: https://doi.org/10.1016/j.fbio.2021.101424
  • Urubkov S.A., Khovanskaya S.S., Pyrieva E.A., et al. Gluten-Free Dry Mixtures with Rice and Amaranth for Children over Three Years Old with Gluten Intolerance. Food Industry. 2020;5(1):23-31. (In Russ., abstract in Eng.) doi: https://doi.org/10.29141/2500-1922-2020-5-1-3
  • Ushakova J.V., Paskova E.M., Rysmukhambetova G.E., Kulevatova T.B. Influence of the Composition of Composite Mixtures with a Reduced Gluten Content on the Rheological Properties of the Dough Based on Their Basis. New Technologies. 2020;(4):74-83. (In Russ., abstract in Eng.) doi: https://doi. org/10.47370/2072-0920-2020-15-4-74-83
  • Moskvicheva E.V., Safonova E.E., Timoshenkova I.A. Use of Flour from Seeds of Holy Thistle in the Manufacture of Gluten-Free Products. International Research Journal. 2017;(8)46-50. (In Russ., abstract in Eng.) doi: https://doi.org/10.23670/IRJ.2017.62.062
  • Tiunov V.M., Chugunova O.V., Zavorokhina N.V. Feasibility of the Recipe Composition and Technological Features of Dry Mixtures Production for Gluten-Free Flour Culinary Products. Bulletin of South Ural State University, Series "Food and Biotechnology". 2018;6(1):23-31. (In Russ., abstract in Eng.) doi: https://doi.org/10.14529/food180103
  • Bavykina I.A., Zvyagin A.A., Miroshnichenko L.A., et al. Efficient Products from Amaranth in a Gluten-Free Nutrition of Children with Gluten Intolerance. Problems of Nutrition. 2017;86(2):91-99. Available at: https://elibrary.ru/item.asp?id=28990194 (accessed 20.01.2022). (In Russ., abstract in Eng.)
  • Kuznetsova L.I., Savkina O.A., Parakhina O.I., Lokachuk M.N. [Development of Biotechnology for Hypoallergenic Gluten-Free Bakery Products]. In: Materials of XVII All-Russian Congress with International Participation "Fundamental and Applied Aspects of Nutritiology and Dietetics. Therapeutic, Prophylactic and Sports Nutrition". Moscow; 2018. p. 221-222. (In Russ.) doi: https://doi.org/10.24411/0042-8833-2018-10331
  • Chernyshova V.A., Labutina N.V., Belyavskaya I.G., et al. [The Effect of Linseed Flour on the Quality of Bread Products from a Mixture of Rye and Wheat Flour]. Food Industry. 2016;(5):66-69. (In Russ.)
  • Ershova T.A., Bozhko S.D., Chernyshova A.N., et al. Study of the Possibility of Using Vegetable Raw Materials for the Preparation of Dry Mixtures of Bakery Products. Technologies of the Food and Processing Industry of the Agro-Industrial Complex-Healthy Food Products. 2019;(3):32-42. Available at: https://elibrary.ru/item.asp?id=41746577 (accessed 20.01.2022). (In Russ., abstract in Eng.)
  • Urubkov S.A., Khovanskaya S.S., Smirnov S.O. Selenium Content in Gluten-Free Products. Problems of Nutrition. 2021;90(1):102-107. (In Russ., abstract in Eng.) doi: https://doi.org/10.33029/0042-8833-2021-90-1-102-107
  • Moghadam F.T., Jalali H., Nafchi A.M., Nouri L. Investigating the Possibility of Producing Celiac Bread Using Lactic Acid Corn Sourdough Using Lactobacillus Plantarum at Two Levels of 5 and 10 %. Journal of Food Science and Technology. 2021;18(118):213-222. Available at: https://fsct.modares.ac.ir/ article-7-47755-en.html (accessed 20.01.2022).
  • Wójcik M., Rózylo R., Schonlechner R., Berger M.V. Physico-Chemical Properties of an Innovative Gluten-Free, Low-Carbohydrate and High Protein-Bread Enriched with Pea Protein Powder. Scientific Reports. 2021;11. doi: https://doi.org/10.1038/s41598-021-93834-0
  • Ding X.-L., Wang L.-J., Li T.-T., et al. Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter. Foods. 2021;10(1). doi: https://doi.org/10.3390/ foods10112648
  • Khairuddin M.A.N., Lasekan O. Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years. Foods. 2021;10(11). doi: https://doi.org/10.3390/ foods10112523
  • Qin W., Lin Z., Wang A., et al. Influence of Particle Size on the Properties of Rice Flour and Quality of Gluten-Free Rice Bread. LWT. 2021;151. doi: https://doi.org/10.1016/j.lwt.2021.112236
  • Ronie M.E., Zainol M.K., Mamat H. A Review on the Recent Applications of Gluten-Free Flour, Functional Ingredients and Novel Technologies Approach in the Development of Gluten-Free Bakery Products. Food Research. 2021;5(5):43-54. doi: https://doi.org/10.26656/fr.2017.5(5).721
  • Da Costa Borges V., Fernandes S.S., da Rosa Zavareze E., et al. Production of Gluten Free Bread with Flour and Chia Seeds (Salvia Hispánica L). Food Bioscience. 2021;43. doi: https://doi.org/10.1016/). fbio.2021.101294
  • Skendi A., Papageorgiou M., Varzakas T. High Protein Substitutes for Gluten in Gluten-Free Bread. Foods. 2021;10(9). doi: https://doi.org/10.3390/foods10091997
  • Qin W., Lin Z., Wang A., et al. Influence of Damaged Starch on the Properties of Rice Flour and Quality Attributes of Gluten-Free Rice Bread. Journal of Cereal Science. 2021;101. doi: https://doi. org/10.1016/j.jcs.2021.103296
  • Filipini G., Passos A.P., Fernandes S.S., Salas-Mellado M.M. Nutritional Value, Technological and Sensory Evaluation of Gluten-Free Bread Enriched with Soybean Flour and Coconut Oil. Journal of Food Measurement and Characterization. 2021;15:3853-3861. doi: https://doi.org/10.1007/s11694-021-00971-1
  • Kim W.-M., Yoon K.-H., Lee G.-H. Physicochemical Properties of Gluten Free Rice Pan Bread with Chickpea Flour Supplementation. Journal of the Korean Society of Food Science and Nutrition. 2021;50(6):604-611. doi: https://doi.org/10.3746/JKFN.2021.50.6.604
  • Piga A., Conte P., Fois S., et al. Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour. Foods. 2021;10(5). doi: https:// doi.org/10.3390/foods10050920
  • Roman L., Gomez M., Martinez M.M. Mesoscale Structuring of Gluten-Free Bread with Starch. Current Opinion in Food Science. 2021;38:189-195. doi: https://doi.org/10.1016/jxofs.2020.12.003
  • Coda R., Varis J., Verni M., et al. Improvement of the Protein Quality of Wheat Bread through Faba Bean Sourdough Addition. LWT - Food Science and Technology. 2017;82:296-302. doi: https://doi. org/10.1016/j.lwt.2017.04.062
  • Shrivastava Ch., Chakraborty S. Bread from Wheat Flour Partially Replaced by Fermented Chickpea Flour: Optimizing the Formulation and Fuzzy Analysis of Sensory Data. LWT. 2018;90:215-223. doi: https://doi.org/10.1016/j.lwt.2017.12.019
  • Bourré L., McMillin K., Borsuk Yu., et al. Effect of Adding Fermented Split Yellow Pea Flour as a Partial Replacement of Wheat Flour in Bread. Legume Science. 2019;1. doi: https://doi. org/10.1002/leg3.2
  • Bojnanska T., Musilova J., Vollmannova A. Effects of Adding Legume Flours on the Rhe-ological and Breadmaking Properties of Dough. Foods. 2021;10(5). doi: https://doi.org/10.3390/ foods10051087
  • Bojnanska T., Vollmannova А., Lidikova J., Musilova J. Use of Common Buckwheat in the Production of Baked and Pasta Products. In: Waisundara V.Y. (ed.). Pseudocereals. London: IntechOpen; 2022. doi: https://doi.org/10.5772/intechopen.101960
  • Hoehnel A., Bez J., Lykke I., et al. Enhancing the Nutritional Profile of Regular Wheat Bread While Maintaining Technological Quality and Adequate Sensory Attributes. Food & Function. 2020;11(5):4732-4751. doi: https://doi.org/10.1039/d0fo00671h
  • Di Biase M., Bavaro A.R., Lonigro S.L., et al. Lactobacillus Plantarum ITM21B Fermentation Product and Chickpea Flour Enhance the Nutritional Profile of Salt Reduced Bakery Products. International Journal of Food Sciences and Nutrition. 2019;70(6):701-713. doi: https://doi.org/10.1080/09637486 .2019.1567699
  • Gonzalez-Montemayor A.-M., Solanilla-Duque J.F., Flores-Gallegos A.C., et al. Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread. Foods. 2021;10(9). doi: https://doi.org/10.3390/foods10092227
  • Yaver E., Bilgiçli N. Ultrasound-Treated Lupin (Lupinus Albus L.) Flour: Protein- and Fiber-Rich Ingredient to Improve Physical and Textural Quality of Bread with a Reduced Glycemic Index. LWT -Food Science and Technology. 2021;148. doi: https://doi.org/10.1016/j.lwt.2021.111767
Еще
Статья научная
SciUp 2024 © 2024 ©