The protein content of ordinary white bread ranges from 8% to 9%. Specialty breads can be made wi... more The protein content of ordinary white bread ranges from 8% to 9%. Specialty breads can be made with 13–16% protein by including soy protein. However, incorporating high levels of soy protein depresses loaf volume, gives poor crumb characteristics, and decreases acceptability. The objective of this study was to determine the influence of sodium stearoyl-2-lactylate (SSL), transglutaminase (TG), and xylanase (HE) on high-protein dough properties and bread quality and to improve dough handling and bread quality of soy–wheat bread by using an optimized additive combination. The influence of SSL, TG, and HE on soy–wheat dough and bread properties was modeled by response surface methodology. The negative effect of soy products on gluten network was confirmed. With regards to the additives tested and their combination, TG showed a major improving effect on dough rheological properties and crumb uniformity, whereas SSL and HE enhanced both dough and bread quality. The best formulation tested produced an increment of approximately 65% soy–wheat bread volume and a decrease of 79% and 71% crumb hardness and chewiness, respectively, compared with the standard formulation.
Gluten is a major component of some cereals and is responsible for flour technological characteri... more Gluten is a major component of some cereals and is responsible for flour technological characteristics to make bakery products. However, gluten must be eliminated from the diet of celiac patients because its ingestion causes serious intestinal damage. The objectives of this study were to assess the effect of different flours and their mixtures on thermal and pasting properties of batters, and to study the quality parameters and staling rate of gluten-free breads. Starch gelatinization temperatures and enthalpies depended on batter composition. Soy flour addition had a higher effect on rice than on corn starch, indicating some differential interaction between starch and proteins. Inactive soy flour incorporation improved all bread quality parameters in both corn- and rice-based breads. Higher batter firmness of formulations with soy addition (extrusion force was doubled in rice/soy and rice/corn/soy batters with regard to rice and rice/corn batters) partially explained higher specific volume (rice breads: 1.98 cm3/g; rice/soy 90:10 2.51 cm3/g, corn/soy 90:10: 2.05 cm3/g, whereas corn/soy 80:20: 2.12 cm3/g), as these batters retained more air during proofing. The staling rate was decreased by soy flour incorporation on rice (staling rate of rice breads with 10% soy diminished 52%, and with 20% of soy addition, 77%, both regarding to 100% rice breads) and corn formulation (the staling rate of corn/soy 80:20 breads was 5.9% lower than corn/soy 90:10) because of the high water-holding capacity of soy proteins and the interactions established with amylopectin that could retard the retrogradation process. Breads made with rice, corn, and soy flours showed the best quality attributes: high volume, good crumb appearance, soft texture, and low staling rate.
The effect of the amount of damaged starch in two different flours (wheat and triticale) on the b... more The effect of the amount of damaged starch in two different flours (wheat and triticale) on the bread quality and its behaviour during storage has been analysed. Two wheat and one triticale flour cultivars were milled in a disc mill to obtain different levels of damaged starch. Differential Scanning Calorimetry (DSC) and Rapid Visco Analyser (RVA) were used to characterize the flour properties and TA-XT2 textural analyses were made on breadcrumb. The effect of the damaged starch content on the bread firming, the amylopectin retrogradation and starch-pasting properties were studied in order to establish any relationship between damaged starch and bread staling. DSC analysis showed that the damaged starch content changed the thermal behaviour of flour–water mixtures: the higher the levels of damaged starch the lower the starch-gelatinization enthalpy and the higher the melting enthalpy of amylose–lipid complexes. The amount of amylopectin retrogradation and breadcrumb firming increased with the damaged starch content at the beginning of storage time; however, differences were decreasing at final storage time. The flour viscosity during pasting decreased as their damaged starch content increased.
The protein content of ordinary white bread ranges from 8% to 9%. Specialty breads can be made wi... more The protein content of ordinary white bread ranges from 8% to 9%. Specialty breads can be made with 13–16% protein by including soy protein. However, incorporating high levels of soy protein depresses loaf volume, gives poor crumb characteristics, and decreases acceptability. The objective of this study was to determine the influence of sodium stearoyl-2-lactylate (SSL), transglutaminase (TG), and xylanase (HE) on high-protein dough properties and bread quality and to improve dough handling and bread quality of soy–wheat bread by using an optimized additive combination. The influence of SSL, TG, and HE on soy–wheat dough and bread properties was modeled by response surface methodology. The negative effect of soy products on gluten network was confirmed. With regards to the additives tested and their combination, TG showed a major improving effect on dough rheological properties and crumb uniformity, whereas SSL and HE enhanced both dough and bread quality. The best formulation tested produced an increment of approximately 65% soy–wheat bread volume and a decrease of 79% and 71% crumb hardness and chewiness, respectively, compared with the standard formulation.
Gluten is a major component of some cereals and is responsible for flour technological characteri... more Gluten is a major component of some cereals and is responsible for flour technological characteristics to make bakery products. However, gluten must be eliminated from the diet of celiac patients because its ingestion causes serious intestinal damage. The objectives of this study were to assess the effect of different flours and their mixtures on thermal and pasting properties of batters, and to study the quality parameters and staling rate of gluten-free breads. Starch gelatinization temperatures and enthalpies depended on batter composition. Soy flour addition had a higher effect on rice than on corn starch, indicating some differential interaction between starch and proteins. Inactive soy flour incorporation improved all bread quality parameters in both corn- and rice-based breads. Higher batter firmness of formulations with soy addition (extrusion force was doubled in rice/soy and rice/corn/soy batters with regard to rice and rice/corn batters) partially explained higher specific volume (rice breads: 1.98 cm3/g; rice/soy 90:10 2.51 cm3/g, corn/soy 90:10: 2.05 cm3/g, whereas corn/soy 80:20: 2.12 cm3/g), as these batters retained more air during proofing. The staling rate was decreased by soy flour incorporation on rice (staling rate of rice breads with 10% soy diminished 52%, and with 20% of soy addition, 77%, both regarding to 100% rice breads) and corn formulation (the staling rate of corn/soy 80:20 breads was 5.9% lower than corn/soy 90:10) because of the high water-holding capacity of soy proteins and the interactions established with amylopectin that could retard the retrogradation process. Breads made with rice, corn, and soy flours showed the best quality attributes: high volume, good crumb appearance, soft texture, and low staling rate.
The effect of the amount of damaged starch in two different flours (wheat and triticale) on the b... more The effect of the amount of damaged starch in two different flours (wheat and triticale) on the bread quality and its behaviour during storage has been analysed. Two wheat and one triticale flour cultivars were milled in a disc mill to obtain different levels of damaged starch. Differential Scanning Calorimetry (DSC) and Rapid Visco Analyser (RVA) were used to characterize the flour properties and TA-XT2 textural analyses were made on breadcrumb. The effect of the damaged starch content on the bread firming, the amylopectin retrogradation and starch-pasting properties were studied in order to establish any relationship between damaged starch and bread staling. DSC analysis showed that the damaged starch content changed the thermal behaviour of flour–water mixtures: the higher the levels of damaged starch the lower the starch-gelatinization enthalpy and the higher the melting enthalpy of amylose–lipid complexes. The amount of amylopectin retrogradation and breadcrumb firming increased with the damaged starch content at the beginning of storage time; however, differences were decreasing at final storage time. The flour viscosity during pasting decreased as their damaged starch content increased.
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