This paper presents the rheological instability (thixotropy/antithixotropy) of waxy potato starch... more This paper presents the rheological instability (thixotropy/antithixotropy) of waxy potato starch (WPS) pastes depending on their concentration (1-5% w/w) and pasting temperature (80, 95 and autoclaved: 121°C, at 0.1MPa). The hysteresis loop, apparent viscosity at constant shear rate as well as the in-shear structural recovery tests with and without pre-shearing were applied. The pastes were also characterized by the granularity profile, molecular weight, polydispersity and optical transmittance. Differences in rheological properties of the pastes prepared at 80 and 95°C as well as autoclaved resulted from degree of granules pasting. At 121 °C dissolution of the granules occurred, while at the lower temperatures only the partial pasting of the granules took place. Pasting temperature of WPS significantly influenced rheological parameters of the resulted pastes which had thixotropic, antithixotropic or mixed thixotropic/antithixotropic behavior. Autoclaved pastes, regardless their concentration were antithixotropic as demonstrated by the areas of hysteresis loops derived from the flow curves signalized by the degree of structure recovery (DSR) which exceeded unity. The apparent viscosity of WPS pasted at 121°C strongly decreased as compared to the samples pasted at lower temperatures. Samples pasted at 80 and 95°C showed both thixotropic and antithixotropic behavior, with a predominance of the latter. The starch concentration played an important role in the formation of the rheological properties of the resulted pastes. Its influence was strongly connected with the degree of the granules pasting, therefore with the temperature of pastes preparation. For the pastes prepared at 80 and 95°C the values of thixotropy and apparent viscosity increased, while the values of DSR decreased with an increase of concentration. In the autoclaved pastes the antithixotropy, DSR and apparent viscosity increased with increasing starch concentration. It was also found that apart from the concentration and temperature also the shear rate influence the thixotropic behavior.
W opracowaniu opisano właściwości tiksotropowe żeli i kleików otrzymanych ze skrobi różnego po-ch... more W opracowaniu opisano właściwości tiksotropowe żeli i kleików otrzymanych ze skrobi różnego po-chodzenia botanicznego (kukurydzianej naturalnej, kukurydzianej woskowej, pszennej, żytniej, jęczmien-nej, owsianej i ryżowej). Zjawisko tiksotropii bada się za pomocą pomiarów pętli histerezy, metody trzech kroków ścinania oraz pomiarów lepkości przy stałej szybkości ścinania. Ilościowe określanie zjawiska tiksotropii opisano testem trzech kroków ścinania. Test umożliwił liczbowe określenie odbudowy struktu-ry próbki zniszczonej podczas ścinania. Na właściwości tiksotropowe skrobi miały wpływ przede wszyst-kim warunki przygotowywania kleików i żeli skrobiowych, m.in. czas, temperatura i szybkość mieszania próbek w trakcie kleikowania, pochodzenie botaniczne skrobi, proporcje amylozy do amylopektyny oraz stężenie skrobi. Badania właściwości tiksotropowych prowadzono głównie w odniesieniu do skrobi kuku-rydzianych. Wyższa temperatura kleikowania powodowała wydostawanie się amylopektyny z gr...
The paper presents the results of textural and sensory analyses (five points and acceptance metho... more The paper presents the results of textural and sensory analyses (five points and acceptance methods) of confectionary masses produced on the basis of acacia and rape honey with the use of such hydrocolloids as agar, carrageenan (w/w) 0,5 %, 1,0 %, 1,5 %, and xanthan gum (0,25 %, 0,5 %, 0,75 %). It was found that among the hydrocolloids used to form the texture of masses containing large amounts of monosaccharides, the most satisfying from the sensory point of view were masses showing a low level of carrageen or agar. The differences between the masses thickened using agar and carrageen, which were found using instruments, might result from the hampered gelating of carrageen in the environment containing small amounts of water.
Results are presented from the ongoing EU-FRESHBAKE project on manufacture of bread using bake of... more Results are presented from the ongoing EU-FRESHBAKE project on manufacture of bread using bake off technology. Topics covered include: use of refrigeration and freezing to prolong shelf life of bakery products; main techniques used in bake off technology (unfermented frozen dough, partially baked unfrozen and partially baked frozen bread); survey on purchase behaviour and consumer expectations of bread in different European countries; role of bread crust appearance for consumer acceptance of bread; crust problems associated with part baked and frozen bread; effects of freezing partially baked bread on glycaemic index values; effects of bake off technology on bread aroma; and energy conservation aspects.
Acta Scientiarum Polonorum, Technologia Alimentaria
Sensory parameters of gluten-free bread depend on the amount and type of hydrocolloids used as gl... more Sensory parameters of gluten-free bread depend on the amount and type of hydrocolloids used as gluten replacers, as this determines interactions between them and starch, which is the main component of dough. The evaluation of gluten-free breads supplemented with various amounts of guar gum, pectin and xanthan, proved that bread with addition of xanthan has higher volume in comparison with pectin-guar standard. Higher amount of xanthan resulted in a decrease of bread hardness on the day of baking and after 72 hours of storage. Bread baked with equal amounts of all hydrocolloids (recipe IV) displayed best quality parameters. The amount of free amylose in crumb extract depended on the extent of starch gelatinisation, influenced by proportions of pectin, guar gum and xanthan in the mixture of hydrocolloids.
A ceramic composition having at least one nanometric ceramic powder, at least one lower saccharid... more A ceramic composition having at least one nanometric ceramic powder, at least one lower saccharide, and water. The composition is useful in many industrial applications, including preparation of stronger and substantially defect free green and sintered ceramic bodies.
ABSTRACT Recipes were designed for cookies with sucrose substituted with alternative sweeteners s... more ABSTRACT Recipes were designed for cookies with sucrose substituted with alternative sweeteners such as xylitol, sucralose and acesulfame K applied either separately or in blends. Rheological and textural properties of resulting doughs were examined. Sensory and textural parameters of cookies were compared with control samples sweetened with sucrose. Viscoelastic properties of the products containing blends of xylitol (X) with acesulfame K (A) (X25A75) and X with sucralose (S) (X50S50) most closely resembled those found for control sample. Doughs sweetened with blends dominated by xylitol had properties best resembling those for control dough. Hardness of baked cookies best resembled that of control when they contained either acesulfame K as the sole additive or a blend of xylitol with sucralose (X50S50). According to the sensory analyses, cookies sweetened with sucrose received the highest score (4.38 points), whereas those sweetened with a blend of xylitol and acesulfame K (X75A25, X50A50) received 3.47 and 3.30 points, respectively.Practical ApplicationsThe study offers the sugar-free cookies sweetened either with xylitol or with a blend of xylitol and acesulfame K (X75A25, X50A50), which enjoyed with an appreciation of the sensory panel. The sugar-free cookies elaborated in the presented study could be useful for people suffering from type 2 diabetes as well as for people with obesity. These are mostly diseases of civilization and people suffering from them have limited possibilities of sweet snack consumption. An application of technology, which uses alternative sweeteners, could be an excellent addition to their diet in sweet snacks.
ABSTRACT The aim of this study was to examine the effect of addition of fresh sourdough and whey ... more ABSTRACT The aim of this study was to examine the effect of addition of fresh sourdough and whey proteins to partially baked and frozen wholemeal wheat-flour rolls on the glycaemic index (GI). The study was performed on healthy humans (n = 15). Each human tested five types of wholemeal wheat rolls: (1) fully baked, non-frozen (FBNF), (2) partially baked and frozen (PBF), (3) fully baked, non-frozen with the addition of fresh sourdough (FBNF + FS), (4) partially baked and frozen with the addition of fresh sourdough (PBF + FS), and (5) partially baked and frozen with the addition of fresh sourdough and whey proteins (PBF + FS + WP). The results of the study show that supplementing whole-wheat rolls with sourdough, or freezing separately and supplementing with sourdough and whey proteins combined with frozen storage, significantly reduced the glycaemic response.
This paper presents the rheological instability (thixotropy/antithixotropy) of waxy potato starch... more This paper presents the rheological instability (thixotropy/antithixotropy) of waxy potato starch (WPS) pastes depending on their concentration (1-5% w/w) and pasting temperature (80, 95 and autoclaved: 121°C, at 0.1MPa). The hysteresis loop, apparent viscosity at constant shear rate as well as the in-shear structural recovery tests with and without pre-shearing were applied. The pastes were also characterized by the granularity profile, molecular weight, polydispersity and optical transmittance. Differences in rheological properties of the pastes prepared at 80 and 95°C as well as autoclaved resulted from degree of granules pasting. At 121 °C dissolution of the granules occurred, while at the lower temperatures only the partial pasting of the granules took place. Pasting temperature of WPS significantly influenced rheological parameters of the resulted pastes which had thixotropic, antithixotropic or mixed thixotropic/antithixotropic behavior. Autoclaved pastes, regardless their concentration were antithixotropic as demonstrated by the areas of hysteresis loops derived from the flow curves signalized by the degree of structure recovery (DSR) which exceeded unity. The apparent viscosity of WPS pasted at 121°C strongly decreased as compared to the samples pasted at lower temperatures. Samples pasted at 80 and 95°C showed both thixotropic and antithixotropic behavior, with a predominance of the latter. The starch concentration played an important role in the formation of the rheological properties of the resulted pastes. Its influence was strongly connected with the degree of the granules pasting, therefore with the temperature of pastes preparation. For the pastes prepared at 80 and 95°C the values of thixotropy and apparent viscosity increased, while the values of DSR decreased with an increase of concentration. In the autoclaved pastes the antithixotropy, DSR and apparent viscosity increased with increasing starch concentration. It was also found that apart from the concentration and temperature also the shear rate influence the thixotropic behavior.
W opracowaniu opisano właściwości tiksotropowe żeli i kleików otrzymanych ze skrobi różnego po-ch... more W opracowaniu opisano właściwości tiksotropowe żeli i kleików otrzymanych ze skrobi różnego po-chodzenia botanicznego (kukurydzianej naturalnej, kukurydzianej woskowej, pszennej, żytniej, jęczmien-nej, owsianej i ryżowej). Zjawisko tiksotropii bada się za pomocą pomiarów pętli histerezy, metody trzech kroków ścinania oraz pomiarów lepkości przy stałej szybkości ścinania. Ilościowe określanie zjawiska tiksotropii opisano testem trzech kroków ścinania. Test umożliwił liczbowe określenie odbudowy struktu-ry próbki zniszczonej podczas ścinania. Na właściwości tiksotropowe skrobi miały wpływ przede wszyst-kim warunki przygotowywania kleików i żeli skrobiowych, m.in. czas, temperatura i szybkość mieszania próbek w trakcie kleikowania, pochodzenie botaniczne skrobi, proporcje amylozy do amylopektyny oraz stężenie skrobi. Badania właściwości tiksotropowych prowadzono głównie w odniesieniu do skrobi kuku-rydzianych. Wyższa temperatura kleikowania powodowała wydostawanie się amylopektyny z gr...
The paper presents the results of textural and sensory analyses (five points and acceptance metho... more The paper presents the results of textural and sensory analyses (five points and acceptance methods) of confectionary masses produced on the basis of acacia and rape honey with the use of such hydrocolloids as agar, carrageenan (w/w) 0,5 %, 1,0 %, 1,5 %, and xanthan gum (0,25 %, 0,5 %, 0,75 %). It was found that among the hydrocolloids used to form the texture of masses containing large amounts of monosaccharides, the most satisfying from the sensory point of view were masses showing a low level of carrageen or agar. The differences between the masses thickened using agar and carrageen, which were found using instruments, might result from the hampered gelating of carrageen in the environment containing small amounts of water.
Results are presented from the ongoing EU-FRESHBAKE project on manufacture of bread using bake of... more Results are presented from the ongoing EU-FRESHBAKE project on manufacture of bread using bake off technology. Topics covered include: use of refrigeration and freezing to prolong shelf life of bakery products; main techniques used in bake off technology (unfermented frozen dough, partially baked unfrozen and partially baked frozen bread); survey on purchase behaviour and consumer expectations of bread in different European countries; role of bread crust appearance for consumer acceptance of bread; crust problems associated with part baked and frozen bread; effects of freezing partially baked bread on glycaemic index values; effects of bake off technology on bread aroma; and energy conservation aspects.
Acta Scientiarum Polonorum, Technologia Alimentaria
Sensory parameters of gluten-free bread depend on the amount and type of hydrocolloids used as gl... more Sensory parameters of gluten-free bread depend on the amount and type of hydrocolloids used as gluten replacers, as this determines interactions between them and starch, which is the main component of dough. The evaluation of gluten-free breads supplemented with various amounts of guar gum, pectin and xanthan, proved that bread with addition of xanthan has higher volume in comparison with pectin-guar standard. Higher amount of xanthan resulted in a decrease of bread hardness on the day of baking and after 72 hours of storage. Bread baked with equal amounts of all hydrocolloids (recipe IV) displayed best quality parameters. The amount of free amylose in crumb extract depended on the extent of starch gelatinisation, influenced by proportions of pectin, guar gum and xanthan in the mixture of hydrocolloids.
A ceramic composition having at least one nanometric ceramic powder, at least one lower saccharid... more A ceramic composition having at least one nanometric ceramic powder, at least one lower saccharide, and water. The composition is useful in many industrial applications, including preparation of stronger and substantially defect free green and sintered ceramic bodies.
ABSTRACT Recipes were designed for cookies with sucrose substituted with alternative sweeteners s... more ABSTRACT Recipes were designed for cookies with sucrose substituted with alternative sweeteners such as xylitol, sucralose and acesulfame K applied either separately or in blends. Rheological and textural properties of resulting doughs were examined. Sensory and textural parameters of cookies were compared with control samples sweetened with sucrose. Viscoelastic properties of the products containing blends of xylitol (X) with acesulfame K (A) (X25A75) and X with sucralose (S) (X50S50) most closely resembled those found for control sample. Doughs sweetened with blends dominated by xylitol had properties best resembling those for control dough. Hardness of baked cookies best resembled that of control when they contained either acesulfame K as the sole additive or a blend of xylitol with sucralose (X50S50). According to the sensory analyses, cookies sweetened with sucrose received the highest score (4.38 points), whereas those sweetened with a blend of xylitol and acesulfame K (X75A25, X50A50) received 3.47 and 3.30 points, respectively.Practical ApplicationsThe study offers the sugar-free cookies sweetened either with xylitol or with a blend of xylitol and acesulfame K (X75A25, X50A50), which enjoyed with an appreciation of the sensory panel. The sugar-free cookies elaborated in the presented study could be useful for people suffering from type 2 diabetes as well as for people with obesity. These are mostly diseases of civilization and people suffering from them have limited possibilities of sweet snack consumption. An application of technology, which uses alternative sweeteners, could be an excellent addition to their diet in sweet snacks.
ABSTRACT The aim of this study was to examine the effect of addition of fresh sourdough and whey ... more ABSTRACT The aim of this study was to examine the effect of addition of fresh sourdough and whey proteins to partially baked and frozen wholemeal wheat-flour rolls on the glycaemic index (GI). The study was performed on healthy humans (n = 15). Each human tested five types of wholemeal wheat rolls: (1) fully baked, non-frozen (FBNF), (2) partially baked and frozen (PBF), (3) fully baked, non-frozen with the addition of fresh sourdough (FBNF + FS), (4) partially baked and frozen with the addition of fresh sourdough (PBF + FS), and (5) partially baked and frozen with the addition of fresh sourdough and whey proteins (PBF + FS + WP). The results of the study show that supplementing whole-wheat rolls with sourdough, or freezing separately and supplementing with sourdough and whey proteins combined with frozen storage, significantly reduced the glycaemic response.
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