Improvement of gluten-free bread and cake properties using natural hydrocolloids: A review

Garden cress seeds: a review on nutritional composition, therapeutic potential, and industrial utilization

The growing preference for natural remedies has resulted in increased use of medicinal plants. One of the most significant and varied plants is garden cress (Lepidium sativum), which has large concentrations of proteins, fatty acids, minerals, and vitamins. It also contains a wide range of bioactive components, including kaempferol glucuronide, gallic acid, protocatechuic acid, coumaric acid, caffeic acid, terpenes, glucosinolates, and many more. These substances, which include antioxidant, thermogenic, depurative, ophthalmic, antiscorbutic, antianemic, diuretic, tonic, laxative, galactogogue, aphrodisiac, rubefacient, and emmengogue qualities, add to the medicinal and functional potential of garden cress. An extensive summary of the phytochemical profile and biological activity of garden cress seeds is the main goal of this review. Research showed that garden cress is one of the world's most underutilized crops, even with its nutritional and functional profile. Consequently, the goal of this review is to highlight the chemical and nutritional makeup of Lepidium sativum while paying particular attention to its bioactive profile, various health claims, therapeutic benefits, and industrial applications.

Plant gums in Pickering emulsions: A review of sources, properties, applications, and future perspectives

Recently, there has been an increasing research interest in the development of Pickering emulsions stabilized with naturally derived biopolymeric particles. In this regard, plant gums, obtained as plant exudates or from plant seeds, are considered promising candidates for the development of non-toxic, biocompatible, biodegradable and eco-friendly Pickering stabilizers. The main objective of this review article is to provide a detailed overview and assess the latest advances in the formulation of Pickering emulsions stabilized with plant gum-based particles. The plant gum sources, types and properties are outlined. Besides, the current methodologies used in the production of plant gum particles formed solely of plant gums, or through interactions of plant gums with proteins or other polysaccharides are highlighted and discussed. Furthermore, the work compiles and assesses the innovative applications of plant gum-based Pickering emulsions in areas such as encapsulation and delivery of drugs and active agents, along with the utilization of these Pickering emulsions in the development of active packaging films, plant-based products and low-fat food formulations. The last part of the review presents potential future research trends that are expected to motivate and direct research to areas related to other novel food applications, as well as tissue engineering and environmental applications.

Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread

The aim of this research was to optimize the production process of fermented gluten-free quinoa bread. To this end, the effect of different hydrocolloids on the technological, fermentative, and nutritional properties of quinoa-based gluten-free doughs and breads was evaluated. For this purpose, 3% of four different hydrocolloids (sodium alginate, k-carrageenan, xanthan gum, and hydroxypropyl methylcellulose (HPMC)) were used in gluten-free doughs composed of 50% quinoa flour, 20% rice flour, and 30% potato starch. The rheological and fermentative properties of the doughs were evaluated, as well as the chemical composition, specific volume, crust and crumb color, and alveolar structure profile of gluten-free breads. The results highlighted the differences in dough rheology during mixing and fermentation of the doughs. In particular, HPMC showed a good gas retention (93%) during the fermentation of quinoa dough by registering the highest maximum dough development height (Hm). The gluten-free quinoa breads obtained were characterized by significantly different quality parameters (p < 0.05). The use of 3% HPMC resulted in breads with the lowest baking loss, the highest volume, and the most open crumb structure.

Gum Ghatti: A Comprehensive Review on Production, Processing, Remarkable Properties, and Diverse Applications

Gum ghatti, popularly known as Indian gum and obtained from Anogeissus latifolia, is a complex high-molecular-weight, water-soluble, and swellable nonstarch polysaccharide comprised of magnesium and calcium salts of ghattic acids and multiple monosugars. Unlike other nontimber forest produce, gums ghatti is a low-volume but high-value product. It has several applications and is widely used as food, in pharmaceuticals, and for wastewater treatment and hydrogel formation, and it has attracted a great deal of attention in the fields of energy, environmental science, and nanotechnology. Industrial applications of gum ghatti are primarily due to its excellent emulsification, stabilization, thickening, heat tolerance, pH stability, carrier, and biodegradable properties. However, utilization of gum ghatti is poorly explored and implemented due to a lack of knowledge of its production, processing, and properties. Nevertheless, there has been interest among investigators in recent times for exploring its production, processing, molecular skeleton, and functional properties. This present review focuses on production scenarios, processing aspects, structural and functional properties, and potential applications in the food, pharmaceuticals, nonfood, and other indigenous and industrial usages.

Nutritional composition and staling properties of gluten-free bread-added fermented acorn flour

The present study aimed to improve the nutritional quality of gluten-free bread with the addition of acorn flour and to determine the characteristics of the final product. Formulations were adjusted with separately non-fermented and two different fermented acorn flours at different levels (0, 15, 30, and 45%). The breads were assessed in terms of their chemical and physical properties, and their staling characterization was also estimated. Results showed that the fermentation of acorn flour before adding it to the formulation affected some chemical properties, and the addition of increasing amounts of acorn flour generally had a positive effect on the chemical composition. Furthermore, the highest protein, total phenolic content, Ca, K, Mg, Mn, and Fe values were obtained from breads, including fermented acorn flour with chickpea yeast (FAC). However, compared to non-fermented acorn flour (AF), FAC and fermented acorn flour without chickpea yeast (FA) addition caused decreases in weight and volume of breads. Both crust L* and crumb L* values showed a significant reduction with increased acorn addition levels (from 71.88 and 77.22 to 42.26 and 41.15, respectively). The highest initial and final hardness values (T 0 and T ∞) were observed with FAC-added samples, and Avrami exponent n was higher than 1 for only FAC-added breads. Although fermented acorn addition had positive effects on the nutritional profile of breads, the sensory properties of the samples were negatively affected.

Characterization of gluten-free cupcakes without sucrose based on defatted soybean flour and monk fruit

This study aimed to produce and characterize a novel gluten-free cupcake for celiac and diabetes people. For this purpose, wheat flour and sugar in the cupcake formulation were fully replaced with soy flour and monk fruit. Also, samples containing wheat flour with sugar and monk fruit were prepared for comparison. The gluten-free cupcake without sucrose had a less specific volume and porosity index. To improve these properties, Cydonia oblonga (Cydonia Vulgaris) and Plantago ovata (Plantago genus) were used individually and in combination at concentrations of 1 and 2%. The cake containing no gum was made as a control as well. It was observed that addition of gums had positive effects on the specific volume, porosity index, and weight loss of cakes, but their incorporation increased their hardness. Based on the results, the fabrication of a novel and successful gluten-free cupcake replaced with soy flour, monk fruit, and gum is possible.

Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan

This research aims to enhance the nutritional value of gluten-free bread by incorporating a diverse range of components, including additives with beneficial effects on human health, e.g., dietary fibers. The research was focused on improving the texture, taste, and nutritional content of gluten-free products by creating new recipes and including novel biological additives. The goal was to develop gluten-free bread with less than 3 ppm gluten content that can be eaten by people suffering from gluten sensitivity. The physical and chemical properties of gluten-free rice, corn, green buckwheat, chickpea, amaranth, and plantain flours were examined to understand their unique characteristics and the possibility of their mixing combination to achieve the desired results. Initially, nine recipes were prepared, and in survey research, four baking recipes were selected and tested. The composition of amino acids in the prepared gluten-free bread was determined. The variant made of corn, green buckwheat flour with plantain was found to be top-rated. Changes in the nutritional content of the new product were analyzed, and general regulations and nutritional values were identified. Experimental baking processes were carried out, leading to the successful formulation of gluten-free bread containing corn, green buckwheat, and plantain flour in a ratio of 40:40:20, meeting gluten-free requirements and demonstrating improved nutritional properties, as well as consumption properties, confirmed by surveys conducted on a group of consumers.

An application of carbohydrate polymers-based surface-modified gold nanoparticles for improved target delivery to liver cancer therapy - A systemic review

Gold nanoparticles have been broadly investigated as cancer diagnostic and therapeutic agents. Gold nanoparticles are a favorable drug delivery vehicle with their unique subcellular size and good biocompatibility. Chitosan, agarose, fucoidan, porphyran, carrageenan, ulvan and alginate are all examples of biologically active macromolecules. Since they are biocompatible, biodegradable, and irritant-free, they find extensive application in biomedical and macromolecules. The versatility of these compounds is enhanced because they are amenable to modification by functional groups like sulfation, acetylation, and carboxylation. In an eco-friendly preparation process, the biocompatibility and targeting of GNPs can be improved by functionalizing them with polysaccharides. This article provides an update on using carbohydrate-based GNPs in liver cancer treatment, imaging, and drug administration. Selective surface modification of several carbohydrate types and further biological uses of GNPs are focused on.

Effects of the Incorporation of Male Honey Bees on Dough Properties and on Wheat Flour Bread's Quality Characteristics

Two different levels (5 and 10%) of male honey bees (drones) in powder form were incorporated into wheat flour, and their impact on dough properties and on bread-quality characteristics were investigated. The incorporation of the drone powder to the wheat flour caused a decrease in the extensibility and energy of the dough in the extensograph and an increase in the dough's maximum resistance with increasing levels of the added drone powder. The elongational viscosity values of the dough fortified with drone powder were significantly higher than those of the control wheat flour dough. The breads supplemented with 10% drone powder exhibited lower lightness (L*) values compared to the control bread. The addition of drone powder led to an increase in the total dietary fiber content and insoluble dietary fiber content in the fortified bread. Significant differences in the specific volume values were observed between the control bread and the corresponding ones with 10% drone powder. Upon storage, the moisture content of the crumb of the control bread and of the fortified breads were both significantly decreased, while the addition of the drone powder to the wheat flour bread increased the crumb hardness and gumminess but decreased the cohesiveness of the breads.

Development of a novel cryostructured composite coating of xanthan-bovine collagen-oregano essential oil spraying applied for the preservation of commercial biscuits marketed in Mexico

Cryostructured gels, better known as cryogels, are a very important emerging class of biomaterials that have diverse applications in food preservation. This work shows a novel alternative to prepare a cryostructured composite coating made from a blend of xanthan, bovine collagen, and oregano essential oil. The composite coating was suitably applied onto the surface of preservative-free biscuits which were stored for 15 days at 25 ± 2°C and 52% ± 1% relative humidity. The evaluation focused mainly on the changes in the physicochemical, textural, and microbiological characteristics of the biscuits. It was found that the coated samples significantly (p < 0.05) decreased moisture absorption, water activity, and fungal growth. However, the composite coating minimally impacted the quality of biscuits in terms of color, texture profile, and surface microstructure. Overall, the cryostructured composite coating constitutes an advance in technological strategies aimed at the preservation of baked products. This will allow, in the future, the development of novel coatings on bakery products to generate new trends in the conservation of their properties and extension of shelf life. This could be achieved through the implementation of new technologies in the food industry, with the aim of making them more environmentally friendly and contributing to the generation of less plastic waste. PRACTICAL APPLICATION: The study and application of cryogels, as innovative systems in the food industry, allow to expand and diversify the materials that can function as coatings to maintain some quality characteristics, in this case in bakery products, so it is important to analyze their effects and consider them to improve conservation processes.

Production of buns, the bakery-based snack food, with reduced refined wheat flour content: Recent developments

Buns are very soft puffed bakery snack items, popular in many countries, especially low- and middle-income nations. Buns are either eaten directly or used in the preparation of culinary items. Buns are mainly prepared using refined wheat flour rich in gluten protein and devoid of husk. Consuming gluten-containing foods is leading to several health complications among consumers worldwide. Hence, several researchers have tried to reduce the gluten content in the dough by incorporating cereals flours, protein-rich sources like soy, cheese whey, etc., hydrocolloids, millets, pomace, and seed flour of vegetables and fruits, etc. These additives not only reduce gluten content in the buns to a certain extent but also enhance the fibre content and nutritional profile of the buns. This mini-review summarizes the recent developments in the production of buns using these additives to improve their nutritional quality.

Rice-Based Gluten-Free Foods and Technologies: A Review

Rice, one of the most widely consumed staples worldwide, serves as a versatile gluten-free substitute. However, review articles on technological developments in grain-free production focusing on rice are scarce. This review assesses various research results concerning the quality attributes of rice-based gluten-free foods, including bread, pasta, and beer. To optimize the key attributes in processed products, such as dough leavening in bread and the physical and cooking properties of noodles and pasta, research has focused on blending different gluten-free grains and incorporating additives that mimic the gluten function. Additionally, various processing technologies, such as starch preprocessing and extrusion puffing processes, have been employed to boost the quality of rice-based gluten-free products. Today, a variety of products, including bread, noodles, and beer, use rice as a partial replacement for barley or wheat. With rapid advancements in technology, a noticeable portion of consumers now shows a preference for products containing rice as a substitute. This trend indicates that rice-based gluten-free foods can be enhanced by leveraging the latest developments in gluten-free product technologies, particularly in countries where rice is a staple or is predominantly cultivated.

Improvement of nutritional properties of regular and gluten-free cakes with composite flour

This study was carried out to develop regular and gluten-free cakes with the high nutritional and functional value from composite flours. Composite flour was prepared by blending of equal amounts of chestnut, lupine and pumpkin flour. Wheat flour (for regular cake) and corn starch: rice flour blend (for gluten-free cake) used in cake formulation were replaced with composite flour in ratios of 9, 18, 27 and 36%, respectively. Composite flour had a significant (p < 0.05) effect on all color parameters of the crust and crumb of regular and gluten-free cake samples. Cake weight and hardness values increased with the use of composite flour in regular and gluten-free cake samples, and higher weight and hardness values were determined in gluten-free cakes. High composite flour ratios (27-36%) resulted in the lowest cake volume in both cakes. The gluten-free cake had lower ash, protein, antioxidant activity and total phenolic content (TPC) compared to the regular cake. The composite flour usage increased the ash, protein, antioxidant activity, TPC, and mineral contents of both cake samples. When the nutritional, functional, technological and sensory properties of cakes were evaluated together, it was concluded that the use of 9% composite flour was the most appropriate ratio for both cake types.

Current and emerging applications of carrageenan in the food industry

Carrageenan, a polysaccharide derived from red algae, has a long history of use as a food additive in food. Carrageenan comes in three classes, κ-, ι-, and λ-carrageenan, with different properties attributed to their organosulfate substitution levels, and their interactions with other food components give rise to properties such as water holding, thickening, gelling, and stabilizing. Over the years, carrageenan has been used in wide variety of food products such as meat, dairy, and flour-based products, and their mechanisms and functions in these matrices have also been studied. With the emergence of novel food technologies, carrageenan's potential applications have been extensively explored alongside, including encapsulation, edible films/coatings, plant-based analogs, and 3D/4D printing. As the food technology evolves, the required functions of food ingredients have changed, and carrageenan is being investigated for its role in these new areas. However, there are many similarities in the use of carrageenan in both classic and emerging applications, and understanding the underlying principles of carrageenan will lead to a proper use of carrageenan in emerging food products. This review focuses on the potential of carrageenan as a food ingredient in these emerging technologies mainly based on papers published within the past five years, highlighting its functions and applications to better understand its role in food products.

Classification, gelation mechanism and applications of polysaccharide-based hydrocolloids in pasta products: A review

Polysaccharide-based hydrocolloids (PBHs) are a group of water-soluble polysaccharides with high molecular weight hydrophilic long-chain molecules, which are widely employed in food industry as thickeners, emulsifiers, gelling agents, and stabilizers. Pasta products are considered to be an important source of nutrition for humans, and PBHs show great potential in improving their quality and nutritional value. The hydration of PBHs to form viscous solutions or sols under specific processing conditions is a prerequisite for improving the stability of food systems. In this review, PBHs are classified in a novel way according to food processing conditions, and their gelation mechanisms are summarized. The application of PBHs in pasta products prepared under different processing methods (baking, steaming/cooking, frying, freezing) are reviewed, and the potential mechanism of PBHs in regulating pasta products quality is revealed from the interaction between PBHs and the main components of pasta products (protein, starch, and water). Finally, the safety of PBHs is critically explored, along with future perspectives. This review provides a scientific foundation for the development and specific application of PBHs in pasta products, and provides theoretical support for improving pasta product quality.

Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action

With the world continuing to push toward modernization and the consumption of processed foods growing at an exponential rate, the demand for texturizing agents and natural additives has also risen as a result. It has become increasingly common to use thickening agents in food products to modify their rheological and textural properties and enhance their quality characteristics. They can be divided into (1) animal derived (chitosan and isinglass), (2) fermentation produced (xanthan and curdlan), (3) plant fragments (pectin and cellulose), (4) seaweed extracts (agar and alginate), and (5) seed flours (guar gum and locust bean gum). The primary functions of these materials are to improve moisture binding capacity, modify structural properties, and alter flow behavior. In addition, some have another responsibility in the food sector, such as the main ingredient in the delivery systems (encapsulation) and nanocomposites. A galactomannan polysaccharide extracted from guar beans (Cyamopsis tetragonolobus), known as guar gum (GG), is one of them, which has a wide range of utilities and possesses popularity among scientists and consumers. In the world of modernization, GG has found its way into numerous industries for use in food, cosmetics, pharmaceuticals, textiles, and explosives. Due to its ability to form hydrogen bonds with water molecules, it imparts significant thickening, gelling, and binding properties to the solution as well as increases its viscosity. Therefore, this study is aimed to investigate the characteristics, mechanisms, and applications of GG in different food technologies.

Sunflower seed cake as a source of nutrients in gluten-free bread

An increase in the demand for cold-pressed vegetable oils can be observed, e.g. from sunflower. The press cake formed during sunflower oil production can also be an important source of protein, carbohydrates, and phenolic compounds. The aim of the study was to examine the quality of gluten-free breads fortified with sunflower seed cake. The fortified products were characterized by lower moisture content (49.35-48.87%). The bake loss parameter decreased after the use of the highest 15% dose of the sunflower cake. The addition of the sunflower cake caused an increase in the content of nutrients, compared to the control sample: protein (7.44-9.69%_d.b.), fat (3.41-10.72%_d.b.), crude fiber (1.23-2.34%_d.b.), polyphenols (89.3-222.3 mg·100 g_d.b.^-1), and soluble sugars (2.42-2.73%_d.b.). The gluten-free breads with the sunflower seed cake exhibited lower hardness, springiness, and chewiness but higher cohesiveness. The use of the additive contributed to the darkening of the gluten-free bread crumb. The appearance, consistency, aroma, and palatability of the sunflower cake-fortified gluten-free bread were found to be much more attractive than the parameters of the unmodified bread. The conducted research has shown that, thanks to sunflower cake addition, it is possible to obtain a highly nutritious product with desirable sensory quality.

Combined effect of konjac glucomannan addition and ultrasound treatment on the physical and physicochemical properties of frozen dough

The effects of dual sequential modification using konjac glucomannan and ultrasound treatments at power densities of 15-37.5 W/L on the hydration, rheology and structural characteristics of frozen dough were investigated in this study. The results revealed that the konjac glucomannan and ultrasound treatments improved the textural properties of frozen dough, but had a negative impact on its viscoelasticity. Furthermore, konjac glucomannan and ultrasound treatments increased the content of free sulfhydryl group and disulfide bond, as well as improved the freeze tolerance of dough. The results exhibited that the enthalpy of frozen dough decreased by 20.42 % compared with the frozen blank control dough under ultrasonic power density of 22.5 W/L. The network structure of frozen dough treated by konjac glucomannan and ultrasound was more ordered and integral than that of frozen blank control dough. These results provide valuable knowledge on the application of konjac glucomannan and ultrasound to frozen wheat-based foods.

Textural characteristics and color analyses of 3D printed gluten-free pizza dough and crust

A new methodology was developed to print pizza dough with a gluten free flour blend or commercial gluten whole wheat flour using extrusion-based 3-D printing technology. Their physical properties were compared to commercially available pizza dough and crust. The optimized nozzle size, print speed, ingredient flow speed, and line thickness for the 3-D printing of pizza dough were: 0.04 cm, 800 cm/minutes, 1.8, and 0.34 cm, respectively. The printed gluten-free pizza dough required 120 min of fermentation to obtain a comparable color and textural profile (P < 0.05) to that of the gluten whole wheat flour dough fermented for 60 min. The 3-D printed gluten free, whole-wheat pizza and commercially available wheat flour dough and standard crusts demonstrated identical Δ E ab ∗ values of 0.14 and 0.13, respectively with brownness index (BI) values of 1.47 and 1.62, respectively. Textural profile analysis (TPA) of 3-D printed gluten free and whole wheat pizza dough, crust and the commercial standard wheat flour pizza dough and crust demonstrated significant (P < 0.05) correlations in terms of hardness, fracturability, adhesiveness, springiness, cohesiveness, chewiness, and resilience. An optimized method was developed to prepare gluten-free pizza dough and crust with similar functional properties to that of gluten whole wheat flour dough and crust.

Quality improvement of gluten-free rice flour bread through the addition of high-temperature water during processing

Recently, there has been an increase in the demand for gluten-free bread due to health reasons. One of the flours used to produce gluten-free bread is rice flour; flour characteristics are very important for breadmaking. Although a study has shown that the addition of high-temperature water can improve the quality of rice flour bread, studies are yet to consider different rice properties. Therefore, the aim of this study was to investigate the effect of adding high-temperature water and rice flour characteristics on the quality of rice flour bread using six commercially available rice flours. The rice flours used in the sample had amylose content from 12.1% to 24.5%, damaged starch content from 2.4% to 5.5%, mode diameter from 16.3 to 63.3 µm, protein content from 5.4% to 6.1%, and moisture content in the range of 12.0%-15.0%. The results showed that regardless of the rice characteristics, breads prepared at the optimum watering temperature were puffier and softer than those prepared using cold water (5°C). For rice flours with similar particle size, the optimal water temperature and degree of gelatinization for breadmaking increased with rice flours with lower amylose content. Furthermore, the rheological properties of dough prepared at the optimum water addition temperature were stable, with loss modulus (G″) being dominant over the entire frequency range in the frequency sweep test. Since the water temperature added to the dough affects breadmaking properties more than the characteristics of the rice flour, adjusting the water temperature may enable the production of high-quality bread even with rice flour unsuitable for making. PRACTICAL APPLICATION: Presently, the addition of high-temperature water to rice flour has been shown to improve the bread quality. In this study, we investigated the effects of high-temperature water addition on the quality of rice flour bread using rice flour varieties with different flour characteristics. Even in rice flour with small particle size and low amylose content, which is not suitable for breadmaking, bread quality can be improved by adding hot water at around 70°C. This is a simple and practical method to improve the quality of gluten-free rice flour bread without adding thickeners.

Sorghum Flour Application in Bread: Technological Challenges and Opportunities

Sorghum has a long history of use in the production of different types of bread. This review paper discusses different types of bread and factors that affect the physicochemical, technological, rheological, sensorial, and nutritional properties of different types of sorghum bread. The main types of bread are unleavened (roti and tortilla), flatbread with a pre-ferment (injera and kisra), gluten-free and sorghum bread with wheat. The quality of sorghum flour, dough, and bread can be improved by the addition of different ingredients and using novel and traditional methods. Furthermore, extrusion, high-pressure treatment, heat treatment, and ozonation, in combination with techniques such as fermentation, have been reported for increasing sorghum functionality.

Nutritional Evaluation of Buns Developed from Chickpea-Mung Bean Composite Flour and Sugar Beet Powder

The research was aimed at developing recipes for buns studying the nutritional value of securities. In the work, an assortment of bakery products was developed from flour, composite mixtures of leguminous crops and dry powders of sugar beets. As a result, bakery products with useful properties and improved qualities were obtained. In the recipe, sugar was completely replaced by dry powders of sugar beet. The optimal combination for making a bun from composite flour and dry sugar beet powder was 10% chickpea and 5% mung bean flour with 9.23 g of dry sugar beet powder added per 100 g flour. Physical and chemical indicators, including mineral elements, vitamin composition, and safety indicators, were determined. It was proven that the use of composite flour from leguminous crops contributes to a contraction of the technological process of the production of bakery products, reducing the time needed for dough preparation and baking. The use of technology for obtaining bakery products and recipes in production allows expanding the range of bakery products, reducing the duration of the technological process of production, improving the quality of finished products, and increasing labour productivity. It also helps to improve the socioeconomic indicators of bakery and confectionery enterprises.

Gluten-Free Bread and Bakery Products Technology

Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods suitable for a gluten-free diet is increasing. Bread and bakery products are an essential part of the daily diet. Therefore, new naturally gluten-free baking ingredients and new methods of processing traditional ingredients are sought. The study discusses the use of additives to replace gluten and ensure the stability and elasticity of the dough, to improve the nutritional quality and sensory properties of gluten-free bread. The current task is to extend the shelf life of gluten-free bread and bakery products and thus extend the possibility of its distribution in a fresh state. This work is also focused on various technological possibilities of gluten-free bread and the preparation of bakery products.

The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving bread texture, appearance and stability. Hydrocolloids addition increases viscosity and incorporation of air into the GF dough/batter. Besides their advantages for the technological properties of the GF bread, hydrocolloids addition may impact the glycemic index (GI) of the final product, thus answering the demand of people requiring products with low GI. This review deals with the application of hydrocolloids in GF bread and pasta with a focus on their effect on dough rheology, bread hardness, specific volume, staling and GI.

Effect of Tempering Conditions on White Sorghum Milling, Flour, and Bread Properties

The effects of room temperature water, hot water, and steam tempering methods were investigated on sorghum kernel physical properties, milling, flour, and bread-making properties. Overall tempering condition and tempering moisture content were found to have a significant effect on the physical properties. Milling properties were evaluated using a laboratory-scale roller milling flowsheet consisting of four break rolls and eight reduction rolls. Room temperature tempering (18% moisture for 24 h) led to better separation of bran and endosperm without negatively impacting flour quality characteristics i.e., particle size distribution, flour yield, protein, ash, damaged starch, and moisture content. Bread produced from the flour obtained from milling sorghum kernels tempered with room temperature water (18% m.c for 24 h) and hot water (16% m.c at 60 °C for 18 h) displayed better bread-making properties i.e., high firmness, resilience, volume index, higher number of cells, and thinner cell walls when compared to other tempering conditions. Room temperature water tempering treatment (18% m.c for 24 h) could be a better pretreatment process for milling white sorghum kernels without negatively impacting the flour and bread-making quality characteristics.

Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties

The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread. The by-products were incorporated into a gluten-free bread formulation based on corn and chickpea flours (2/1 w/w). Different levels of each by-product (0, 2.5, 5, and 7.5% in the basic replacement) were tested. Wheat bread and gluten-free bread without the addition of by-products were used as controls. The results indicated that the by-products increased the maximum dough height, the total CO2 production, and CO2 retention coefficient compared to unenriched gluten-free dough. The highest K-value consistency coefficient was observed for the dough enriched with the prickly pear peel. The addition of by-products significantly improved (p < 0.0001) the specific volume of gluten-free bread, with values increasing from 1.48 to 2.50 cm3/g. The hierarchical cluster analysis and the constellation plot showed four groups: the wheat bread group, the second group containing the gluten-free control bread, the group with bread enriched by pomace, and the group with bread enriched with peels, exhibit the same effect on gluten-free bread and the peels exhibit the same effect on gluten-free bread.

Characteristics of gluten-free potato dough and bread with different potato starch-protein ratios

The poor retention of fermentation gases and air is a critical issue for gluten-free (GF) products. To better understand the effect of potato flour on the characteristics of GF bread, the mechanistic relations between potato starch and potato protein in different ratios at 9:1, 8:2, 7:3, 6:4 and 5:5 for GF dough were investigated for viscoelasticity, thermal properties, moisture, microstructures, and bread quality. The results reveal that potato starch had a relatively important role in both dough and bread. The viscous character of dough was highest at a proportion of 6:4, with a more compact microstructure and better bread color, volume, hardness, chewiness, resilience and springiness. With decreasing starch content, the gelatinization and retrogradation enthalpy decreased, and the relaxation time of immobilized water and free water increased significantly. These results are believed to be helpful for processors to develop and optimize GF breads with potato starch and potato protein.

Pasting and Dough Rheological Properties of Ackee (Blighia sapida) Aril Flour: A Contribution to the Search for Wheat Flour Substitutes

Wheat is one of the most widely used cereals in the world. However, studies consider wheat flour doughs to be of low nutritional quality, as there is now greater public awareness of celiac disease and gluten intolerance. Therefore, consumers are demanding healthier and more varied food products. Consequently, wheat flour is being replaced fully or partially by flours from other sources with higher quality. Hence, the main objective of this work was to report the effect of blending wheat flour with ackee aril flour, until the total replacement of wheat flour, on pasting and dough rheological properties. Five different levels of blending were analyzed: wheat to ackee aril flour mass ratios of 100 : 0, 75 : 25, 50 : 50, 25 : 75, and 0 : 100. Pasting properties (pasting temperature, peak viscosity, ease of cooking, swelling power, final viscosity at 50  °C, and thixotropy) were analyzed; and steady-state shear measurements were used to obtain consistency coefficients (K) and flow behavior indexes (n) after data was fitted to the Power Law and Herschel-Bulkley models. The gradual addition of the ackee aril flour fraction produced an increase in ash, fat, protein, and fiber content; while water and carbohydrate content showed the opposite behavior in the obtained composite flour. Consequently, the partial or full replacement of wheat flour changed the rheological properties of the produced doughs, as well as the quality of the final product. These changes were mostly related to the protein and carbohydrate content of the ackee aril flour fraction. In general, doughs showed a pseudoplastic behavior with thixotropy whose viscosity decreased as the addition of ackee aril flour was increased. Pasting properties of blends involving 25 %-75 % ackee aril flour demonstrate the feasibility of including these flours in products subjected to high processing temperatures such as canned products or even to produce chips and pasta.

Pasting, rheology, antioxidant and texture profile of gluten free cookies with added seed gum hydrocolloids

The study was carried out with the aim of developing gluten free cookies using rice-chickpea composite flour. Guar and locust bean gum were added to formulations at two test concentrations (0.5 and 1.0%). To study the impact of these hydrocolloids, pasting and rheometry of dough formulations was carried out. The cookies produced were subjected to colour, spread ratio, hardness and antioxidant analysis. Protein (7.56 g/100g), fat (1.78 g/100g), ash (1.25 g/100g) and carbohydrate (80.41 g/100g) content of composite flour varied significantly (p ≤ 0.05) from both rice and chickpea. Higher viscosity, viscoelasticity and antioxidant profile was shown by dough formulations with added gums. Control cookies prepared without gums showed the L*, a* and b* values of 54.62, 3.81 and 35.97, respectively. With the addition of guar and locust bean gum, colour of the cookies became lighter. Spread ratio and hardness of cookies with added gums was higher.

Metabolite analysis of wheat dough fermentation incorporated with buckwheat

Dough fermentation represents an important developmental stage in the manufacturing process. In this study, volatile and nonvolatile metabolite analysis were carried out to investigate time-dependent metabolic changes in the course of wheat dough fermentation incorporated with buckwheat based on gas chromatography-mass spectrometry (GC/MS). A total of 70 nonvolatile metabolites were identified, covering a broad spectrum of polar (e.g., amino acids, sugars, sugar alcohols, and acids) and nonpolar (e.g., fatty acid methyl esters, free fatty acids, and sterols) low molecular weight dough constituents. Meanwhile, sixty-four volatile metabolites comprising aldehydes, ketones, alcohols, organic acids, aromatic compounds, and furans were identified using solid-phase micro-extraction combined with GC-MS. Some differences may exist in the volatile composition between fermented and unfermented dough. Statistical assessment of the nonvolatile data via principal component analysis demonstrated that the metabolic changes during the mixed dough fermentation are reflected by time-dependent shifts of polar nonvolatile metabolites. And some potential nutritional markers, such as amino acids and sugars, could be developed to optimize and control the industrial dough fermentation incorporated with buckwheat.