Reference : Effect of ingredients on the quality of gluten-free steamed bread based on potato flour
Scientific journals : Article
Physical, chemical, mathematical & earth Sciences : Chemistry
Life sciences : Agriculture & agronomy
Life sciences : Food science
Physical, chemical, mathematical & earth Sciences : Chemistry
Life sciences : Agriculture & agronomy
Life sciences : Food science
http://hdl.handle.net/2268/235069
Effect of ingredients on the quality of gluten-free steamed bread based on potato flour
English
Liu, X [> >]
Mu, T [> >]
Sun, H [> >]
Zhang, M [> >]
Chen, Jingwang mailto [Université de Liège - ULiège > > > Doct. sc. agro. & ingé. biol. (Paysage)]
Fauconnier, Marie-Laure mailto [Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie des agro-biosystèmes >]
2019
Journal of Food Science and Technology
Springer
Yes
International
0022-1155
0975-8402
Germany
[en] Bread making ; Food process modeling ; Food physical properties ; Coeliac ; Texture
[en] Response surface methodology was used to analyze effects of the amounts of pregelatinized potato flour (PGPF), hydroxypropylmethylcellulose (HPMC), egg white protein (EWP), and water on the dough fermentation and physical properties of gluten-free (GF) steamed bread based on potato flour. The results showed that PGPF, HPMC, EWP, and water at the appropriate amounts improved the maximum dough height (H m ), specific volume (SV) and hardness, as well as H m correlated with SV (R 2 = 0.6993) and hardness (R 2 = 0.7273). Moreover, the optimal formulation contained 4.84 g/100 g PGPF, 1.68 g/100 g HPMC, 5.87 g/100 g EWP, and 69.69 g/100 g water, potato flour basis. Furthermore, the dietary fiber, total polyphenol content, antioxidant activity, and estimated glycemic index of the steamed GF bread were, respectively, 3.17-, 1.56-, 1.44-, and 0.75-fold of those of steamed wheat bread. The optimized steamed GF bread was found to be acceptable according to the results of sensory analysis. Information collected within this study may provide further insight for optimizing the formulation of steamed GF bread based on potato flour.
Natural Science Foundation of China (31801578) ; Central Public-interest Scientific Institution Basal Research Fund (Y2016PT21)
Researchers
http://hdl.handle.net/2268/235069
10.1007/s13197-019-03730-9

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