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    Wyświetlanie 1-7 z 7
    Tytuł:
    Changes in bread making quality of wheat during postharvest maturations
    Autorzy:
    Szafrańska, A.
    Stępniewska, S.M.
    Powiązania:
    https://bibliotekanauki.pl/articles/2083073.pdf
    Data publikacji:
    2021
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    baking quality
    gluten properties
    wheat cultivars
    wheat maturation
    Opis:
    The purpose of this study was to determine the changes in bread making quality for three wheat cultivars during their postharvest grain maturation phase. Grain samples were collected immediately after harvest in two consecutive years. Over the next 12 weeks the changes of the technological value of grains were determined. The wheat cultivars were characterized by varying quality in terms of the properties of gluten proteins. Changes to the baking value of grains which occur during their postharvest maturation phase were dependent on the cultivar and harvest year: the amount of wet gluten present decreased slightly in all tested cultivars, whereas the quality of the gluten improved. The greatest changes in the gluten index occurred for cv. Bamberka in both harvest years as a result of its low initial value – below 80%. The greatest improvement in alveograph properties was found for wheat cultivars with a lower baking value which was determined just after harvest. A slight increase in the water absorption of the flour was observed, as well as slight increases in bread yield and bread crumb hardness. Grain processors should expect an improvement in the baking value “W” and dough tenacity “P” of grain after its post-maturation phase in comparison with the quality values determined just after harvest.
    Źródło:
    International Agrophysics; 2021, 35, 2; 179-185
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review
    Autorzy:
    Conte, Paola
    Fadda, Costantino
    Drabińska, Natalia
    Krupa-Kozak, Urszula
    Powiązania:
    https://bibliotekanauki.pl/articles/1369541.pdf
    Data publikacji:
    2019
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    gluten-free breadmaking
    gluten-related disorders
    texture characteristics
    nutritional value
    sensory properties
    review
    Opis:
    The presence of gluten is considered fundamental for successful breadmaking. However, the ingestion of gluten by susceptible individuals has been associated with the development of gluten-related disorders such as celiac disease, wheat allergy, and non-celiac gluten sensitivity. The elimination of gluten from cereal-based baked products has a detrimental effect on the breadmaking process and sensory properties, and raises technological challenges in terms of making good quality leavened bread. The use of non-gluten raw materials changes the rheological behaviour of the gluten-free dough, which may result in different processing performance and associated post-baking quality of the obtained bread. Gluten-free bread tends to have a poor visual texture characteristics, a low nutritional value, reduced mouthfeel and flavour, as well as a shorter shelf-life. The aim of this review is to present the main problems related to gluten-free breadmaking technology and to summarise recent findings in the improvement of the technological, nutritional, and sensory properties of gluten-free bread. A great deal of this review focuses on the development of novel and healthy gluten-free breads formulated with flours, starches, hydrocolloids, and alternative nutrient-dense raw materials, which should fulfil all quality requirements for bakery products as well as meet the needs of celiac consumers.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2019, 69, 1; 5-21
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Estimation of quality of spaghetti-form commercial gluten-free pastas
    Autorzy:
    Kosiński, J.
    Cacak-Pietrzak, G.
    Powiązania:
    https://bibliotekanauki.pl/articles/2083813.pdf
    Data publikacji:
    2020
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    gluten-free pasta
    chemical composition
    culinary quality
    sensory properties
    Opis:
    The objective of the study was the estimation of quality of spaghetti-form commercial gluten-free pastas with diversified raw material composition. The experimental material consisted of 9 pastas, including 7 gluten-free pastas and 2 wheat pastas (from semolina and from flour from common wheat grain) which constituted the control sample. The packaging was evaluated for correct labelling, and the content of crumble was determined. The content of basic chemical components was assessed, such as water, total protein, mineral components (ash). Culinary and sensory evaluation of the pastas was carried out. It was found that a majority of the gluten-free pastas, except for the buckwheat pasta, contained significantly less total protein, which translated into greater loss of dry matter during their cooking. In terms of sensory features, pastas made of rice flour and from a mixture of maize and rice flour were highly rated, while the buckwheat pasta was definitely rated the lowest.
    Źródło:
    Acta Agrophysica; 2020, 27; 5-16
    1234-4125
    Pojawia się w:
    Acta Agrophysica
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins
    Autorzy:
    Fetouhi, Awatif
    Sujak, Agnieszka
    Bentallah, Leila
    Nawrocka, Agnieszka
    Szymańska-Chargot, Monika
    Tomczyńska-Mleko, Marta
    Wójtowicz, Agnieszka
    Zidoune, Mohammed N.
    Powiązania:
    https://bibliotekanauki.pl/articles/1363263.pdf
    Data publikacji:
    2021-05-05
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    gluten-free dough
    maize
    field bean
    non-gluten proteins
    pasting properties
    protein secondary structure
    FT-Raman spectroscopy
    Opis:
    This work aimed to examine the rheological properties and structural features of newly developed gluten-free doughs with maize (M), field bean (FB), maize-filed bean (MFB), and maize-field bean improved with hydrothermally-treated maize (IMFB), and compare them with soft wheat (SW) dough as a control. The relationships between viscoelastic characteristics, pasting properties of dough, and structure of non-gluten proteins analyzed using FT-Raman spectroscopy were investigated. All gluten-free doughs showed significantly higher values of the elastic modulus than SW dough. The low values of tan δ for doughs of M, MFB, and IMFB formulas indicated strong contribution of the solid character in their structural formation as compared to SW and FB doughs. Protein backbone of maize and maize-based doughs was characterized by the absence of pseudo-β-sheet structure and a high content of β-sheet accompanied with a low content of antiparallel-β-sheet. According to principal component analysis (PCA), a strong relationship was found between protein secondary structure, tan δ, gelatinization temperature, and between aromatic amino-acid chains, peak viscosity, and breakdown. The mechanism of non-gluten protein network establishment was based on the formation of β-sheet and α-helix structure. The study results indicate the significant involvement of trans-gauche-gauche (TGG) and trans-gauche-trans (TGT) disulfide bridges in the formation of the non-gluten protein matrix rather that gauche-gauche-gauche (GGG) conformation. PCA analysis showed that the water absorption of the starch granules increased with the greater exposition of the tyrosyl residues.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2021, 71, 2; 161-175
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Wybrane właściwości fizyczne ekstrudowanego pieczywa bezglutenowego wzbogaconego dodatkiem mąki z żołędzi
    Physical properies of extruded gluten-free bread enriched with acorn flour
    Autorzy:
    Gondek, Ewa
    Nowak, Dorota
    Powiązania:
    https://bibliotekanauki.pl/articles/472696.pdf
    Data publikacji:
    2016-09-01
    Wydawca:
    Collegium Witelona Uczelnia Państwowa
    Tematy:
    tekstura
    pieczywo bezglutenowe
    właściwości fizyczne
    mąka z żołędzi
    texture
    gluten-free bread
    physical properties
    acorn flour
    Opis:
    W pracy badano wpływ dodatku mąki z żołędzi na wybrane właściwości fizyczne bezglutenowego pieczywa ryżowego otrzymanego metodą ekstruzji. Badano gęstość oraz porowatość pieczywa, określono właściwości mechaniczne i akustyczne podczas testu penetracji. Wykazano, że dodatek mąki z żołędzi pogarszał współczynnik ekspandowania, powodował wzrost gęstości pozornej oraz niewielki spadek porowatości, ale nie wpływało to na twardość materiału określoną za pomocą siły maksymalnej. Badania aktywności akustycznej wykazały, że obie badane próby pieczywa cechowały się znaczną chrupkością. Dodatek mąki z żołędzi nie miał wpływu na amplitudę i czas trwania dźwięku, ale powodował istotny statystycznie wzrost liczby zdarzeń akustycznych, co zostało zarejestrowane zarówno metodą kontaktowa, jak i mikrofonową. Stwierdzono, że dodatek mąki z żołędzi poza poprawą walorów żywieniowych, miał również korzystny wpływ na teksturę pieczywa ryżowego.
    The effect of acorn flour additon on the selected physical properties of gluten-free bread was investigated. The density and porosity of bread were tested as well as the mechanical and acoustic properties during pentration test were determined. It was shown that addition of acorn flour deteriorated the expansion index, caused an increase in apparent Ewa Gondek, Dorota Nowak, Ewa Jakubczyk, Anna Kamińska-Dwórznicka… density and a slight decrease in porosity. This addition did not affect hardness of material determined by maximal force. The measurement of acoustic activity showed that the investigated samples of bread were characterised by the considerable crispness. The addition of acorn flour did not affect the amplitude and duration of acoustic emission event but it led to a statistically significant increase of number of acoustic events which was registered using the contact as well as microphone method.
    Źródło:
    Zeszyty Naukowe Państwowej Wyższej Szkoły Zawodowej im. Witelona w Legnicy; 2016, 3, 20
    1896-8333
    Pojawia się w:
    Zeszyty Naukowe Państwowej Wyższej Szkoły Zawodowej im. Witelona w Legnicy
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies
    Autorzy:
    Marta, Herlina
    Yusnia, Shifa A.
    Fetriyuna, Fetriyuna
    Arifin, Heni R.
    Cahyana, Yana
    Sondari, Dewi
    Powiązania:
    https://bibliotekanauki.pl/articles/31341118.pdf
    Data publikacji:
    2024-05-24
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    Amorphophallus paeoniifolius
    flour blends
    gluten-free steamed brownies
    hedonic sensory test
    Manihot esculenta
    pasting properties
    texture parameters
    Opis:
    This study aimed to formulate flour blends from modified cassava flour (MCF) and suweg flour (SF) and use them to produce gluten-free steamed brownies (GFSB) with desirable qualities. The blends varied in the proportions of MCF and SF by weight, namely 80:20 (F1), 70:30 (F2), and 60:40 (F3). Wheat flour-based steamed brownies (WFSB) served as the control. The results showed that the MCF to SF ratio significantly influenced various parameters of flour blends, such as chemical compositions, color characteristics, pasting, and functional properties. Higher SF content in the blend decreased peak viscosity, breakdown, and setback. Water absorption capacity also decreased as the MCF to SF ratio in the flour blend increased. The color of flour blends with an increasing proportion of SF was getting darker and more different from the color of wheat flour. GFSB exhibited lower volume expansion than WFSB. Increasing SF content in the flour blend increased the texture parameters of GFSB including hardness, cohesiveness, gumminess, and chewiness Values of color difference, representing color variation between gluten-free and control brownies, ranged from 2.30 to 6.32, where the GFSB-F1 was more similar in color to WFSB. Preference levels for color, aroma, and texture of GFSB did not significantly differ from WFSB. However, GFSB-F2 was preferred in taste and overall acceptance over WFSB. The utilization of modified cassava flour and suweg flour blends in gluten-free steamed brownies offers a promising avenue for diversifying gluten-free baking options.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2024, 74, 2; 188-196
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Charakterystyka pieczywa bezglutenowego wytworzonego z mąk niekonwencjonalnych
    Characteristics of gluten-free bread made of unconventional flour
    Autorzy:
    Ruszkowska, M.
    Kropisz, P.
    Powiązania:
    https://bibliotekanauki.pl/articles/2073299.pdf
    Data publikacji:
    2017
    Wydawca:
    Stowarzyszenie Inżynierów i Techników Mechaników Polskich
    Tematy:
    pieczywo bezglutenowe
    mąki niekonwencjonalne
    właściwości fizykochemiczne chleba
    ocena organoleptyczna
    gluten-free bread
    unconventional flour
    bread physicochemical properties
    organoleptic assessment of bread
    Opis:
    Przygotowano i zbadano 8 wariantów pieczywa bezglutenowego o różnym udziale procentowym mąk niekonwencjonalnych, wypieczonego w warunkach laboratoryjnych. Do wypieku pieczywa wykorzystano następujące mąki: mąkę kukurydzianą, mąkę ryżową, mąkę owsianą, mąkę kokosową i mąkę tapiokową. Charakterystykę pieczywa oparto na ocenie cech fizykochemicznych pieczywa (zawartość i aktywność wody, zdolność pęcznienia i porowatość) oraz na ocenie organoleptycznej. Stwierdzono, że niektóre warianty pieczywa bezglutenowego z mąk niekonwencjonalnych nie spełniały wszystkich wymagań fizykochemicznych (określonych w normie) charakterystycznych dla pieczywa wypiekanego z mąki zawierającej gluten.
    Eight variants of gluten-free bread with varying amounts of unconventional flour were baked under laboratory conditions and analyzed. Corn flour, rice flour, oatmeal, coconut and tapioca flour were used as baking flour. The characteristic of bread was based on the assessment of its physicochemical properties (water content and water activity, swelling and porosity) and on organoleptic assessment. It was found that some baked variations of gluten-free unconventional flour did not meet all physicochemical requirements (specified in the standard) typical for gluten-containing bread.
    Źródło:
    Inżynieria i Aparatura Chemiczna; 2017, 5; 180--181
    0368-0827
    Pojawia się w:
    Inżynieria i Aparatura Chemiczna
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-7 z 7

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