C. A. Osella

Use of Response Surface Methodology to Optimize Gluten-Free Bread Fortified with Soy Flour and Dry Milk

The percentages of soy flour (X1) and dry milk (X2) were varied for the production of gluten-free bread to optimize batter softness (Y1), specific volume (Y2), crumb grain score (Y3), bread score (Y4) and bread protein content (Y5). A central composite design was used and second-order models for Y1 were employed to generate response surfaces. When bread protein content was decreased from 10 to 3%, specific volume increased from 3.2 to 4.6 cm3/g and bread score increased too. Nevertheless, the highest crumb grain score was obtained at 7.3% of bread protein content. The results demonstrated that a gluten-free bread can be prepared by adding 7.5% soy flour and 7.8% dry milk to a previously developed formulation, increasing its protein content from 1 to 7.3% and modifying in a small degree, its sensory quality.

ELABORACIÓN DE PAN SIN GLUTEN CON HARINAS DE ARROZ EXTRUDIDAS ELABORATION OF BREAD WITHOUT GLUTEN FROM EXTRUDED RICE FLOURS

Abstract The technological behavior of extruded rice flours from seven genotypes, using a baking test to elaborate bread without gluten, was studied comparing them with the performance of the same samples without extrusion treatment. Rice flours were extruded using two levels of hydration: 15 and 30%. Baking tests were carried out with such hydration levels to obtain, in different mixtures, the same consistency before baking. Bread quality was evaluated by assessing sensory attributes using a trained panel. When no-waxy rice flour was 100% replaced in the recipe by the same flour but extruded with 15% moisture, bread volume was improved 22% and crumb structure quality 120%. Nevertheless, when rice flours of waxy genotypes, extruded at moisture level of 15% or 30% were used in the formulation, volume improved 41% and crumb structure 142%. These waxy genotypes are then especially suitable for making bread without gluten. Resumen Se estudió el comportamiento, en la elaboración de pan sin gluten, de siete genotipos de arroz cuyas harinas fueron tratadas por extrusión y se comparó con las mismas harinas sin extrudir. Las harinas de arroz fueron extrudidas en laboratorio con dos niveles de humedad: 15 y 30%. La panificación se llevó a cabo con la hidratación necesaria para mantener la mezcla batida a consistencia constante. Los panes fueron evaluados por sus atributos sensoriales a través de un panel entrenado. Cuando en la formulación se reemplazó totalmente la harina de arroz no-waxy sin extrudir por la misma harina extrudida con 15% de humedad, mejoró el volumen del pan en un 22% y la estructura de la miga en un 120%. A su vez, cuando se reemplazó con harinas de genotipos waxy extrudidas tanto a 15% como a 30% de humedad estos atributos de calidad fueron significativamente mejores, creciendo el volumen en un 41% y la estructura de la miga en un 142%. Por lo tanto, estos genotipos waxy con tratamiento por extrusión resultan especialmente aptos para la elaboración de pan sin gluten. Palabras clave: Panificación, enfermedad celíaca, genotipos de arroz

Using white sorghum flour for gluten-free breadmaking.

Cornstarch/sorghum flour (X1) ratio, water added (X2) and amount of hydroxypropyl methylcellulose (HPMC) used (X3) were varied for making gluten-free bread so as to optimize batter softness (Y1), specific volume (Y2) and crumb grain (Y3). A second-order model was employed to generate a response surface. It was found that the softness of the batter depends significantly on three factors in a linear way. The specific volume (Y2), in particular, was increased significantly with the increment of X1 and X3. The crumb grain (Y3) depended significantly on three factors, its scores increased with X1 and decreased with the water added (X2). Finally, 0.55 cornstarch/sorghum flour ratio, 90% of water added and 3% of HPMC were chosen as the best conditions, considering acceptable levels of specific volume and of crumb grain, and also taking into account the possibility of using the highest proportion of sorghum flour.

Use of sodium stearoyl lactylate and azodicarbonamide in wheat flour breads with added pea flour

Different amounts of sodium stearoyl lactylate (SSL) (X1) and azodicarbonamide (ADA) (X2) were analyzed to measure their effect on breadmaking using wheat flour with incorporation of pea flour (Pisum sativum) to the dough. The objective of the present work was to optimize the physical properties of dough (Y1Y2Y3Y4), the dough consistency during mixing (Y5Y6) and the baking performance (Y7Y8Y9). A central composite design and second-order models for Yi were employed. For dough physical properties and dough consistency during mixing, the best response was found when SSL varied between 0.5 and 1.5% and ADA between 110 and 170 ppm. For responses concerning the baking performance, better values for specific volume, crumb texture scores and bread score were obtained using SSL between 0.9 and 1.4% and ADA between 50 and 80 ppm. It is concluded that for baking with wheat flour replaced at about 10% with inactivated pea flour it should be advised to use SSL at levels close to 1% with ADA between 50 and 80 ppm.

Effect of dough water content and mixing conditions on energy imparted to dough and bread quality

This study explores the influence of water content, mixing speed, and mixing time on energy imparted to dough and on specific volumes and bake scores of the resulting pan breads made with flours of different qualities. Responses measured were dough work input (Y 1 ), specific volume of bread (Y 2 ), and bake score (Y 3 ) while the variables chosen were water added (X 1 ), mixing speed (X 2 ), and mixing time (X 3 ). Water added ranged between 59.7 and 62.7 %, mixing speed between 20 and 100 rpm, and mixing time between 2 and 12 min. Dough work input was strongly correlated with all variables chosen for this study, while specific volume and bake score had only a high statistical significance with respect to mixing speed (X 2 ) and mixing time (X 3 ). The maximum value for Y 2 (5.2 cm/g) resulted when X 2 = 90 rpm and X 3 = 8 min. This indicates that better products are obtained with 720 mixer blade revolutions; this is a critical factor for optimal dough development and then for obtaining a good crumb grain. Finally, bread quality can be improved by increasing mixer blade revolutions up to values in the range of 700–800, corresponding to a dough work input of ~40 kJ/kg. level that varies with both flour and mixer; and the work imparted to the dough must be greater than a minimum critical amount that is dependent on the flour used (2). During processing, every breadmaking step significantly affects product quality (11). Several measurements have been used to measure rheological properties of wheat dough; such measurements must be sensitive to dough water content, since optimal mechanical properties result from an optimum flour-to-water ratio (3). Small-scale laboratory mixers are widely used to predict dough-mixing behavior on an industrial scale. Two traditional instruments for testing wheat dough are the farinograph and the mixograph, which mix flour and water by shear and extensional deformation and form developed dough (10). If laboratory-scale mixers are to be used to predict industrial-scale mixing behavior, their mixing mechanism must be similar to that of industrial-scale mixers (18). In Argentina, industrial-scale pan bread is produced mainly by mechanical dough development, which uses high-speed mixing and an oxidizing agent. Response surface methodology (RSM) is a statistical technique used to optimize processes or formulations, using minimal experimental trials, when many factors and interactions may be involved (12). RSM uses a central composite design to fit a model using least-squares analysis. The adequacy of a proposed model is revealed by diagnostic checking provided by analysis of variance (ANOVA) and residual plots. Contour plots are useful to study RSM data and determine optimal conditions (16). This study explores the influence of water content, mixing speed, and mixing time on energy imparted to dough and on specific volumes and bake scores of the resulting pan breads made with flours of different qualities. RESEARCH Table I. Gluten content, damaged starch, and rheological characteristics of samples

DOUGH PROPERTIES RELATED TO BAKING QUALITY USING PRINCIPAL COMPONENT ANALYSIS ANÁLISIS DE COMPONENTES PRINCIPALES ENTRE PROPIEDADES DE MASA Y PRODUCTOS PANIFICADOS

Abstract This study assesses the association between physical properties and baking performance of dough. Sixty-six argentine wheat-breeding lines were milled using an experimental mill. Wet gluten content and physical dough properties were determined in flours; while breads, cookies and crackers were made to evaluate baking performance. Principal component analysis (PCA) was utilized to observe variations among flour samples studied. A close association was found between some farinograph parameters (development time, stability), some alveograph parameters (G, W, P), and the attributes of bread quality (specific volume and total score). Results obtained in cookies and crackers indicate that there is a close positive correlation between weak gluten content and technological attributes of quality such as specific volume and sensory evaluation (total score). Resumen El presente trabajo relacionó las propiedades físicas de la masa con el comportamiento tecnológico en la elaboración de productos horneados. Se utilizaron sesenta y seis líneas de trigo argentino, molidas en un molino experimental. Se determinó el contenido de gluten húmedo y las propiedades físicas de la masa. El comportamiento tecnológico se evaluó a través de la elaboración de pan, galletas y galletas crujientes. Para relacionar los parámetros evaluados se utilizó el análisis de componentes principales (PCA). Se encontró una buena asociación entre algunos parámetros farinográficos (desarrollo, estabilidad), algunos parámetros alveográficos (G, W, P) y los atributos de calidad del pan (volumen específico, puntaje total). Los resultados obtenidos para galletas y galletas crujientes indican que hay una amplia correlación entre el contenido de gluten débil y los atributos tecnológicos de calidad tales como: volumen específico y puntaje total otorgado en la evaluación sensorial. Palabras clave: Análisis de componentes principales, propiedades físicas de la masa, productos horneados, líneas de trigo

Effects of puddings containing whey protein and polydextrose on subjective feelings of appetite and short-term energy intake in healthy adults

Abstract The aim of this study was to investigate the effects of puddings with whey protein (WP) and polidextrose (PX) on appetite feelings and energy intake. A single-blind randomized, crossover study was carried out in 25 healthy adults. Participants consumed two different puddings, including control or test pudding (12.9 g WP and 6 g PX). Two testing days were completed, including satiety questionnaires and ad libitum lunch. For all participants, energy intake at lunch was similar after consumption of control or test pudding. Consumption of test pudding did not favor subjective feelings of appetite during satiation period, but it decreased iAUC for desire to eat by 24.2% (p = .049) and marginally decreased iAUC for hunger (p = .081) by 24.3% as compared with the control during the satiety. These data suggest that the consumption of pudding with WP and PX might be a useful strategy to decrease desire of eat.

Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate

The objective of this work was to study the effect of replacing a selected wheat flour for defatted soy flour, pea flour and whey protein concentrate on both dough rheological characteristics and the performance and nutritional quality of bread. A mixture design was used to analyze the combination of the ingredients. The optimization process suggested that a mixture containing 88.8% of wheat flour, 8.2% of defatted soy flour, 0.0% of pea flour and 3.0% of whey protein concentrate could be a good combination to achieve the best fortified-bread nutritional quality. The fortified bread resulted in high protein concentration, with an increase in dietary fiber content and higher calcium levels compared with those of control (wheat flour 100%). Regarding protein quality, available lysine content was significantly higher, thus contributing with the essential amino acid requirement.

Effect of Xylanase on the Technological Behaviour of Wheat Flours

Fil: Osella, C.. Universidad Nacional del Litoral. Facultad de Ingenieria Quimica. Instituto de Tecnologia de Los Alimentos; Argentina

Efecto de Oxidantes y Emulsionantes sobre la Calidad del Pan elaborado con incorporación de Harina de Arvejas (Pisum sativum) inactivadas Enzimáticamente

The effect of oxidants and emulsifiers on the quality of bread made with the addition of inactivated pea flour was studied. Specific volume determination and sensory evaluation were carried out. Statistical tools were Analysis of Variance (ANOVA) and Duncans Multiple Range Test. The replacement of 10% of wheat flour by pea flour was selected as equilibrium between nutritional improvement and technological deterioration. Azodicarbonamide gave better results than those obtained with ascorbic acid. Sodium stearoyl lactylate had better technological performance compared to the diacetyltartaric monoglyceride. It is concluded that with 10% pea flour the chemical score increased by 22.4% in chemical score.