Jarosław Korus

Effect of inulin on rheological and thermal properties of gluten-free dough.

The aim of the study was to evaluate the influence of inulins with varying degree of polymerization on rheological and thermal properties of gluten-free starch-based dough. The share of inulin reduced the values of consistency coefficient, as well as storage and loss moduli, and increased creep compliance. Inulin preparation with the highest average degree of polymerization had the strongest impact on viscoelastic properties of the obtained dough. The presence of inulin also caused a significant decrease of viscosity upon pasting, and an increase of gelatinization temperatures TOg, TP1g, TP2g, and TEg. Addition of inulin had no effect on gelatinization enthalpy (ΔHg), while it strongly reduced the enthalpies of retrograded amylopectin after storage. Water binding properties of inulin seem to be the key factor, responsible for modification of dough properties, because they influence solvent availability for other constituents of such system.

The influence of acorn flour on rheological properties of gluten‑free dough and physical characteristics of the bread

Manufacture of gluten-free products requires the use of preselected raw materials. The number of such ingredients is limited; therefore, the portfolio of gluten-free bread is less variable and attractive in terms of their appearance, taste and nutritional value in comparison with traditional bread. The aim of the study was to apply debittered acorn flour as a natural nutritional enrichment of gluten-free bakery products and to check its effects on rheological properties of the dough and quality and staling of the bread. The analysis of rheological properties of gluten-free dough supplemented with acorn flour exhibited significant increase in the moduli G′ and G″ and a decrease in phase shift tangent, which denotes firming of dough structure. Introduction of limited amounts of acorn flour caused an increase in bread volume and improved crumb characteristics. In consequence of a diminished starch retrogradation, the respective loaves exhibited slower staling. Bread supplemented with acorn flour exhibited improved sensory acceptance. The obtained results signify that the application of debittered acorn flour in gluten-free baking could be useful for nutritional reasons, as it enriches bread with protein, minerals and dietary fiber, but also because of its technological effects, including structure strengthening, and sensory improvement.

Starch radicals. Part II: Cereals—native starch complexes

Abstract Several varieties of flours were subjected to thermolysis up to 400 °C. The thermal characteristics of 13 flours were similar for all flours except soy. The weight loss of these flours up to 400 °C ranged from 65 to 97%. Although flours began to decompose at lower temperatures than did corresponding starches, there was less radical decomposition in flours than in starches as proved by Electron Paramagnetic Resonance absorption (EPR) spectra. The order of heat resistance to the radical decomposition for starches and flours paralleled one another, however, flours generated radicals at temperatures approximately 20 °C higher than in corresponding starches. The data showed that cereals did not form free radicals before carbonization and thus they could be safely processed in the temperature intervals generally used in baking, roasting, and frying.

Evaluation of the quality, nutritional value and antioxidant activity of gluten-free biscuits made from corn-acorn flour or corn-hemp flour composites

The aim of this study was to evaluate the effect of substituting 20–60% of corn flour with acorn or hemp flour on the quality, nutritional, pro-health value, and sensory properties of gluten-free biscuits. Partial replacement of corn flour with the mentioned above flours resulted in a significant reduction of biscuit volume and an increase of their hardness. The biscuits in the experiment were significantly darker than the control ones. Increasing the content of both studied flours resulted in a distinct trend of color variation from yellow toward red-purple. The protein content in biscuits with the addition of acorn flour did not differ significantly in comparison with the control biscuits, whereas biscuits with flour hemp contained 40–122% more protein in comparison with the control ones. The total dietary fiber content increased correspondingly with the addition of the investigated flours. The total polyphenols content (TPC) in biscuits with the acorn flour addition increased in the range of 308–801% in relation to the control, and the addition of hemp flour increased the TPC in the range of 41–143%. It was found that acorn flour contributed to higher growth (an average of 367%) of the antioxidant activity of the biscuits in relation to the control samples than the hemp flour (an average of 114%). The control biscuits obtained the highest sensory score, similarly biscuits with 20 and 40% acorn flour addition. The most favorable replacement should be that not more than a 40% substitute of corn flour with acorn flour.

Characterization of Some Spelt Wheat Starches as a Renewable Biopolymeric Material

The aim of this work was to analyze selected physical, chemical, thermal, and rheological properties of starches isolated from different spelt wheat varieties. The analyzed starches contained from 22.5 to 24.6 g/100 g of amylose and from 45.9 to 50.6 mg/100 g of phosphorus. Ranges of characteristic gelatinization temperatures, , , and , were 55.7–58.5°C, 61.1–62.6°C, and 67.4–68.2°C, respectively, while gelatinization enthalpy ranged from 8.87 to 9.96 J/g. The pasting curves showed significant differences in pasting characteristics of the starches. The values of maximum viscosity () and viscosity after cooling () determined for the starch pastes were in the range of 82.3–100.7 B.U. and 149.3–172.7 B.U., respectively. The starch pastes demonstrated non-Newtonian, shear thinning flow behaviour and thixotropy phenomenon. After cooling the resulting starch gels were characterized by different viscoelastic properties, with a dominance of elastic features (). The starches exhibited different tendency to retrogradation, with its degree () in the range of 21.1–37.4%.

Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties

The aim of this research was to evaluate texture, color, and sensory parameters of low-sugar gooseberry jams with added black chokeberry, elderberry, Japanese quince, flax seeds, wheat germ, and inulin. The jams were stored at two temperatures of 10°C and 20°C. The highest gel strength was recorded in the jams with wheat germ (2.75 N), flax seeds (2.74 N), and inulin (1.95 N). The brightest color was noted in the gooseberry jams enriched with flax seeds and wheat germ, while the darkest color was noted in those with added black chokeberry and elderberry fruit. In the sensory evaluation, the gooseberry jam without plant ingredients, along with the products enriched with black chokeberry, elderberry, and inulin, scored high at almost 5 on a 5-point scale. The remaining jams had scores of 4.4–4.8 points. Cool storage of jams had a better effect on color and texture, while sensory features were affected to a lesser degree.