Eimear Gallagher

Crust and crumb characteristics of gluten free breads

Gluten free breads often have poor crust and crumb characteristics and the current study was conducted to help alleviate this problem. A commercial wheat starch (Codex Alimentarius) gluten free flour was supplemented with seven dairy powders (0%, 3%, 6%, 9% inclusion rates based on flour weight). Initially a fixed water level was used (trial 1) and the resulting batters were proofed and baked. The breads were tested 24 h after baking. Powder addition reduced loaf volume by circa 6% (P < 0.001). Increasing the inclusion levels of the powders decreased loaf volume (P < 0.001) with a decrease of 8% for the highest level. Powder addition generally decreased the crumb L*/b* (white/yellow) ratio. Crust L* values were significantly reduced. All of the powders increased crumb hardness (P < 0.001) with the exception of demineralised whey powder. Ten and 20% additional water (trial 2) was added to the formulation and the resulting breads had higher volume, and a much softer crust and crumb texture. Sensory analysis revealed a preference for breads containing skim milk replacer, sodium caseinate and milk protein isolate.

Nutritive value and chemical composition of pseudocereals as gluten-free ingredients

The only treatment available for patients with coeliac disease is a lifelong elimination of food products containing gluten. The gluten-free products currently available in the market are considered of low quality and poor nutritional value. In the present study, the pseudocereals amaranth, quinoa and buckwheat were studied as potential healthy ingredients for improving the nutritional quality of gluten-free breads. The pseudocereal seeds and pseudocereal-containing gluten-free breads were evaluated in terms of their protein, fat, total starch, dietary fibre, ash and mineral content as well as their fatty acid composition. The pseudocereal containing gluten-free breads showed significantly higher levels of protein, fat, fibre and minerals than the control bread. The attributes of these breads conform to the experts nutritional recommendations for the gluten-free diet and gluten-free foods. These results suggest that the pseudocereals amaranth, quinoa and buckwheat can represent a healthy alternative to frequently used ingredients in gluten-free products.

Application of Response Surface Methodology in the Development of Gluten-Free Bread

ABSTRACT The formulation of gluten-free (GF) bread of high quality presents a formidable challenge as it is the gluten fraction of flour that is responsible for an extensible dough with good gas-holding properties and baked bread with good crumb structure. As the use of wheat starch in GF formulations remains a controversial issue, naturally GF ingredients were utilized in this study. Response surface methodology was used to optimize a GF bread formulation primarily based on rice flour, potato starch, and skim milk powder. Hydroxypropylmethylcellulose (HPMC) and water were the predictor variables. Analyses of the treatments from the design were made 24 hr after baking. Specific volume and loaf height increased as water addition increased (P 4 mm2) decreased with increasing levels of HPMC and water. Optimal ing...

Heart Health Peptides from Macroalgae and Their Potential Use in Functional Foods

Macroalgae have for centuries been consumed whole among the East Asian populations of China, Korea, and Japan. Due to the environment in which they grow, macroalgae produce unique and interesting biologically active compounds. Protein can account for up to 47% of the dry weight of macroalgae depending on species and time of cultivation and harvest. Peptides derived from marcoalgae are proven to have hypotensive effects in the human circulatory system. Hypertension is one of the major, yet controllable, risk factors in cardiovascular disease (CVD). CVD is the main cause of death in Europe, accounting for over 4.3 million deaths each year. In the United States it affects one in three individuals. Hypotensive peptides derived from marine and other sources have already been incorporated into functional foods such as beverages and soups. The purpose of this review is to highlight the potential of heart health peptides from macroalgae and to discuss the feasibility of expanding the variety of foods these peptides may be used in.

Isolation and Characterization of Bioactive Pro-Peptides with in Vitro Renin Inhibitory Activities from the Macroalga Palmaria palmata

Renin is the initial rate limiting step in the renin angiotensinogen system (RAS). To combat hypertension, various stages of the RAS can be positively affected. The aim of this study was to isolate and characterize renin inhibitory peptides from the red seaweed P. palmata for use in functional foods. Palmaria palmata protein was extracted and hydrolyzed with the food grade enzyme Papain to generate renin inhibitory peptides. Following proteolytic hydrolysis of P. palmata protein, reverse phase-high performance liquid chromatography (RP-HPLC) was employed to enrich for peptides with renin inhibitory activities. Fraction 25 (Fr-25) inhibited renin activities by 58.97% (±1.26) at a concentration of 1 mg/mL. This fraction was further characterized using nano-electrospray ionization quadropole/time-of-flight mass spectrometry (ESI-Q/TOF MS). A number of novel peptide sequences were elucidated, and the parent protein from which they were derived was determined using MS in tandem with protein database searches. All sequences were confirmed using de novo sequencing. The renin inhibitory peptide Ile-Arg-Leu-Ile-Ile-Val-Leu-Met-Pro-Ile-Leu-Met-Ala (IRLIIVLMPILMA) was chemically synthesized and its bioactivity confirmed using the renin inhibitory assay. Other stages of the RAS have recently been inhibited by bioactive peptides sourced from macroalgae, but this is the first study to isolate and characterize renin inhibitory peptides from the macroalgae.

Gluten-free food science and technology.

1. The increasing incidence of coeliac disease and the range of gluten-free products in the marketplace. 2. The clinical presentation and diagnosis of celiac disease. 3. Classification of proteins in cereal grains: what is toxic and how is it measured in foods?. 4. The nutritional quality of gluten-free foods. 5. Gluten-free dough: rheological properties, testing procedures - methods and potential processing problems. 6. Enzymatic manipulation of gluten-free breads. 7. Commercial aspects of gluten-free products. 8. Dough microstructure and textural aspects of gluten-free yeast bread and biscuits. 9. Manufacture of gluten-free speciality breads and confectionery products. 10. Production of gluten-free beer. 11. Functionality of starches and hydrocolloids in gluten-free foods. 12. Coeliac disease and gluten-free research: What does the future hold for the physician, the patient and the scientist?

State of the Art in Gluten‐Free Research

Celiac disease (CD) is widespread and is often under diagnosed. It can affect a variety of genetically susceptible people from the young to the old. Presently, the only treatment for celiac patients is lifelong avoidance of any food, drink, sauce, or dressing containing gluten. Scientists and technologists continue in their quest to improve the quality of gluten-free products. Their main goal is to create a product of a similar standard to the gluten-containing products, currently on the market. However, the quality of these products still tends to be poor. Bread products have a low volume, pale crust, crumbly texture, bland flavor and a high rate of staling. Other gluten-free products contain minimal nutrition and substandard product characteristics, for example, pasta having an inferior texture, sauces which separate more easily. The main focus of this review is to discuss the most recent advances in gluten-free research which have arisen between the years 2011 and 2013. In particular, the manuscript focuses on ingredients and processing methods which have been documented to develop or improve the processing characteristics and nutritional properties of gluten-free products.

Impact of Baking on Vitamin E Content of Pseudocereals Amaranth, Quinoa, and Buckwheat

ABSTRACT The aim of this study was to analyze the vitamin E composition of amaranth, quinoa, and buckwheat pseudocereals. The method used consisted of a one-step extraction with hexane followed by normal-phase high-performance liquid chromatography (NP-HPLC) coupled with a fluorescence detector. This method afforded complete separation of all vitamin E compounds present. In addition, vitamin E stability following high-temperature processing such as breadmaking was also studied. The vitamin E composition differed significantly from grain type to grain type, and highest vitamin E content (expressed as α-tocopherol equivalents) was found in quinoa grains, followed by amaranth and buckwheat (24.7, 15.4, and 6.3 μg/g respectively). None of the pseudocereal grains contained tocotrienols, which were only detected in wheat grains in minor quantities. Vitamin E recovery following breadbaking was high (70–93%) and gluten-free breads containing pseudocereal had significantly higher vitamin E content compared with th...

Glycemic Impact and Health: New Horizons in White Bread Formulations

The challenge of provision of a much wider range of foods of relatively low glycemic response than is currently available, especially in terms of cereal products, has been highlighted in recent years and this has particular relevance to bread consumption. Although there has been some transition to brown bread consumption, white bread remains a firm feature in the typical average western diet. This review first outlines the relationship between the glycemic impact of foods and health. What is important is that relatively small differences in glycemic potency of regularly consumed starch foods have been shown to have beneficial effects on health outcomes. Second, factors affecting glycemic response with particular application to white bread formulations are discussed. Novel ways of reformulating this highly favored carbohydrate staple, by using composite flours, with the aim of developing products of reduced glycemic response are highlighted in this review. Importantly, a new and significant focus on the role of unavailable carbohydrate in glycemic improvement is emerging. This has important application in increasing accessibility to health benefits by contributing to the prevention of and management of glucose intolerance, insulin resistance, and associated chronic disease to a wider range of consumers.

Modelling the effects of orange pomace using response surface design for gluten-free bread baking.

The development of gluten-free bread creates many challenges; producing bread that will match the properties of its wheat counterpart can be difficult. Fruit by-products are know from literature to contain a high level of dietary fibre which could improve the bread properties and fibre contents of gluten-free bread. Therefore, a mathematical design was created; three variables were identified from preliminary tests (water (85-100% flour weight, OP 0-8% flour weight and proofing time 35-100 min) as being crucial in the development of acceptable bread. Results illustrated longer proofing times (p<0.05) and lower orange pomace levels (OP) (p<0.001) produced a bread with a greater specific volume. OP had the most significant (p<0.0001) effect on hardness at 2h and 24h post-baking. The optimised formulation was calculated to contain 5.5% OP, 94.6% water and a proofing time of 49 min. Total fibre content of the control bread (2.1%) was successfully increased t o 3.9% in the OP containing bread. Substituting gluten-free flours with orange pomace flour can help improve the total dietary intake of a coeliac while not negating on the quality properties of the bread.