Microalgae biomass as an additional ingredient of gluten-free bread: Dough rheology, texture quality and nutritional properties
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چکیده
منابع مشابه
Bean Starch as Ingredient for Gluten Free Bread
Commercially available gluten free breads are of low quality and have a rapid staling during storage, therefore attempts were made to obtain gluten free bread of improved structure properties and extended shelf-life. For this purpose laboratory obtained bean starch, both native or hydrothermally modified, was added to a gluten free formulation. Texture results revealed differences between the b...
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We investigated the extensional properties of wheat flour dough on the Filament Stretching Rheometer (FISER), in which the sample approaches uniform uni-axial extension flow at a constant strain rate over a large portion of the experiment, thereby allowing us to directly probe the transient material function characterizing the behavior of dough in extension. The large dynamic range of this Rheo...
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Two fractions (50-K and permeate) from a proteolytic hydrolysate (degree of hydrolysis, DH=3.8 %) of wheat gluten were separated using ultrafiltration (UF) membrane with molecular mass cut-off of 50 kDa. The effects of the wheat gluten hydrolysate (WGH) and its UF fractions on the mixing behaviour and viscoelastic properties of wheat dough were presented. The WGH and its UF fractions modified t...
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wheat flour was substituted with oat flour by 0, 10, 20, 30, and 40% to investigate the effect on dough rheology and bread sensory quality and texture. water absorption and dough development time in oat composite doughs increased with an increasing level of oat flour, whereas dough resistance, extensibility and bread firmness decreased. dough sof-tening increased with an increased level of oat ...
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Celiac disease is the inability of the small intestine to tolerate some cereal prolamin with sequence specific oligopeptide. Wheat gliadin, rye secalins and barley hordenine are the main proteins involved in the disease mechanisms and may provoke an inflammatory process to damage the small intestine. There are different methods to overcome the problems for such patients one of them is using glu...
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ژورنال
عنوان ژورنال: Algal Research
سال: 2020
ISSN: 2211-9264
DOI: 10.1016/j.algal.2020.101998