Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake : Implications on batter rheology, bread quality and shelf life
Papagianni, Evangelia LU
; Kotsiou, Kali
; Matsakidou, Anthia
; Biliaderis, Costas G.
and Lazaridou, Athina
(2024)
In Food Hydrocolloids
150.
- Abstract
Following the recently emerged trends for products without additives and valorization of food processing by-products, “clean label” gluten-free (GF) breads were developed using a flaxseed slurry (FS) at 3% or 4.5% level (flaxseed basis), instead of the commonly used structurant in GF doughs, methylcellulose, and 3 or 6% (flour mixture basis) sesame cake (SC) for further product nutritional improvement. These alternative ingredients increased batter hardness and cohesiveness (back extrusion test) as well as elastic modulus, complex and steady shear viscosity (rheometry), compared to formulation containing only methylcellulose (control). The fortified breads had lower loaf specific volumes, than the control, but significantly higher than... (More)
Following the recently emerged trends for products without additives and valorization of food processing by-products, “clean label” gluten-free (GF) breads were developed using a flaxseed slurry (FS) at 3% or 4.5% level (flaxseed basis), instead of the commonly used structurant in GF doughs, methylcellulose, and 3 or 6% (flour mixture basis) sesame cake (SC) for further product nutritional improvement. These alternative ingredients increased batter hardness and cohesiveness (back extrusion test) as well as elastic modulus, complex and steady shear viscosity (rheometry), compared to formulation containing only methylcellulose (control). The fortified breads had lower loaf specific volumes, than the control, but significantly higher than a GF bread made without any added hydrocolloid. FS and SC enhanced the formation of β-sheet structures (FTIR spectroscopy) in the batter and bread protein matrix. FS breads exhibited similar crumb hardness, cohesiveness, and springiness (TPA test) with the control, whereas inclusion of SC compromised these textural attributes. Nevertheless, the latter samples showed less pronounced textural changes upon storage (25°C-48 h), with similar extent of staling to control. For the fortified stored breads, there were no significant changes in protein conformation, compared to fresh products, whereas crumb starch retrogradation (calorimetry-DSC) was lower than the control. Additionally, the FS and SC increased the protein and dietary fiber contents and introduced nutty and sesame-like flavor notes to the breads, leading to improved overall acceptability scores. Overall, FS and SC seemed to be promising functional ingredients for the development of “clean label” GF breads with enhanced quality and shelf life.
(Less)
- author
- Papagianni, Evangelia
LU
; Kotsiou, Kali
; Matsakidou, Anthia
; Biliaderis, Costas G.
and Lazaridou, Athina
- publishing date
- 2024-05
- type
- Contribution to journal
- publication status
- published
- keywords
- Bread staling, FTIR spectroscopy, Protein secondary structure, Sensory evaluation, Starch retrogradation, Texture analysis
- in
- Food Hydrocolloids
- volume
- 150
- article number
- 109734
- pages
- 17 pages
- publisher
- Elsevier
- external identifiers
-
- scopus:85182282788
- ISSN
- 0268-005X
- DOI
- 10.1016/j.foodhyd.2024.109734
- language
- English
- LU publication?
- no
- additional info
- Publisher Copyright: © 2024 Elsevier Ltd
- id
- 59b76031-1ef3-4ab6-a005-8ebd92f841ba
- date added to LUP
- 2024-11-13 14:31:55
- date last changed
- 2024-11-15 10:43:51
@article{59b76031-1ef3-4ab6-a005-8ebd92f841ba,
abstract = {{<p>Following the recently emerged trends for products without additives and valorization of food processing by-products, “clean label” gluten-free (GF) breads were developed using a flaxseed slurry (FS) at 3% or 4.5% level (flaxseed basis), instead of the commonly used structurant in GF doughs, methylcellulose, and 3 or 6% (flour mixture basis) sesame cake (SC) for further product nutritional improvement. These alternative ingredients increased batter hardness and cohesiveness (back extrusion test) as well as elastic modulus, complex and steady shear viscosity (rheometry), compared to formulation containing only methylcellulose (control). The fortified breads had lower loaf specific volumes, than the control, but significantly higher than a GF bread made without any added hydrocolloid. FS and SC enhanced the formation of β-sheet structures (FTIR spectroscopy) in the batter and bread protein matrix. FS breads exhibited similar crumb hardness, cohesiveness, and springiness (TPA test) with the control, whereas inclusion of SC compromised these textural attributes. Nevertheless, the latter samples showed less pronounced textural changes upon storage (25°C-48 h), with similar extent of staling to control. For the fortified stored breads, there were no significant changes in protein conformation, compared to fresh products, whereas crumb starch retrogradation (calorimetry-DSC) was lower than the control. Additionally, the FS and SC increased the protein and dietary fiber contents and introduced nutty and sesame-like flavor notes to the breads, leading to improved overall acceptability scores. Overall, FS and SC seemed to be promising functional ingredients for the development of “clean label” GF breads with enhanced quality and shelf life.</p>}},
author = {{Papagianni, Evangelia and Kotsiou, Kali and Matsakidou, Anthia and Biliaderis, Costas G. and Lazaridou, Athina}},
issn = {{0268-005X}},
keywords = {{Bread staling; FTIR spectroscopy; Protein secondary structure; Sensory evaluation; Starch retrogradation; Texture analysis}},
language = {{eng}},
publisher = {{Elsevier}},
series = {{Food Hydrocolloids}},
title = {{Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake : Implications on batter rheology, bread quality and shelf life}},
url = {{http://dx.doi.org/10.1016/j.foodhyd.2024.109734}},
doi = {{10.1016/j.foodhyd.2024.109734}},
volume = {{150}},
year = {{2024}},
}