Bonastre Oliete

Improvement of Quality of Gluten-free Layer Cakes

The development and study of new gluten-free foods of high quality that are suitable for people with celiac disease is necessary since there is increasing frequency of people who have been found to be allergic to proteins in wheat flour. Rice is one of the most used cereals in these special foods elaborations. However, replacement of wheat flour by rice flour usually leads to a noticeable decrease in the quality of the products discussed in this study. This work studied the individual and combined influence of xanthan gum (XAN), emulsifier, pregelatinizated starch, and transglutaminase on quality of rice yellow layer cake (YLC) by means of a systematic study based on a two-level half-fractional factorial experimental design. Size and shape, texture, color, crumb grain profile and sensory acceptance were evaluated in YLC. XAN, white egg proteins, and emulsifier showed significant positive effects on volume, texture and crumb grain characteristics. The feasibility of rice YLC reaching acceptable levels of customer satisfaction was demonstrated.

Effect of Nut Paste Enrichment on Wheat Dough Rheology and Bread Volume

The study was carried out to investigate the effect of nuts (almond, hazelnut, peanut, walnut) enrichment (5, 10 and 15%) on the rheological properties of dough using alveograph, consistograph and rheofermentometer measurements. The loaf volume (LV) of bread added nut paste was also determined. The increase in nut percentage increases the dough viscoelastic characteristics (tenacity, extensibility, and strength) and mixing time, but decreased the dough consistency and tolerance, and the CO2 production during fermentation. Loaf volume increased when 5 and 10% of nut paste are added. Dough added walnut paste presented the lowest tenacity, strength and water absorption values, but the highest values in dough development time, tolerance and stability. Dough added almond, hazelnut and peanut paste had a similar behavior during mixing and handling.

Effect of nut paste enrichment on physical characteristics and consumer acceptability of bread

Four kinds of nut paste (almond, hazelnut, peanut, walnut) in three different percentages (5, 10, and 15%) were added to bread formula to study the morphogeometric and textural characteristics, and the consumer acceptability of enriched breads. The change of texture along time was also studied. Control bread presented the lowest volume, water loss and height, and the highest firmness and chewiness. The enrichment with 15% of nut paste caused a decrease in loaf volume, weight loss, cohesiveness, and resilience but an increase in height, firmness, and chewiness. Almond and walnut breads presented the lowest values in firmness and chewiness. The lowest cohesiveness and resilience corresponded to hazelnut bread. The increased firmness during storage was slower in enriched than in nonenriched breads. The adhesiveness, cohesiveness, and resilience decreases were more important in the first 2 days of storage. Breads added with 10 and 15% nut paste showed the highest intent for consumption, persistence, and texture values. Peanut-enriched bread was the least accepted bread. Only a third of the consumers were able to correctly identify the nuts added.

Influence of Wheat Milling on Low-hydration Bread Quality Developed by Sheeting Rolls

It is well known that milling influences the characteristics of flour and products made from it. This article analyzed the influence of milling on the quality of low-hydration bread. In general, milling influenced the quality of these products more than the type of wheat selected. Among the various mill streams, the last break and reduction streams produced lower quality bread and must be eliminated in milling. These streams had a higher protein and ash content, showing the presence of components of the outer layers of the grain. The flour was able to absorb more water, but had less extensibility in kneading and the dough generated was weaker due the poorer quality of its proteins and the influence of elements from the outer layers. Thus, bread made from these streams had smaller volume, had a firmer texture and had both darker crumb and crust. These differences, along with the effect of the kind of flour on the flavor and aroma of the bread, made it less acceptable than flour from the rest of the streams studied.

Adequacy of different wheat cultivars for low‐hydration bread making

BACKGROUND There is considerable interest in recovering landraces as genetic resources and as raw materials in ecological production. Low-hydration bread, whose dough is submitted to a sheeting roll process, is commonly prepared in Spain and other countries. The aim of this study was to assess the adequacy of some landraces, compared with commercial cultivars and flours, for making this type of bread. Eight Spanish landraces, four wheat cultivars developed during the green revolution and three commercial flours were chosen, their alveographic and kneading behaviours were analysed and the characteristics of the resulting breads were determined. RESULTS The best correlations were obtained in breads with improver. Flours with extreme alveographic behaviour differed markedly from the rest. When these flours were excluded from the analysis, the parameters best correlated with bread quality (when using improver) were strength, tenacity and development time. A significant correlation between flour colour, a genetic factor, and crumb colour was found. This correlation was higher in breads without improver. CONCLUSION When flours with extreme characteristics were removed, the protein quality characteristics of flours defined the quality characteristics of low-hydration breads.