Comparison of the effect of hydroxyl propyl methyl cellulose, pectin, and concentrated raisin juice on gluten‐free bread based on rice and foxtail millet flour
Abstract The nutritional and technological challenges of gluten‐free (GF) bread have increased the need for its modification due to the growing demand for this product, especially from celiac patients. Therefore, the present study aims at evaluating the influence of hydroxyl propyl methyl cellulose...
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| Format: | Article |
| Language: | English |
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Wiley
2024-01-01
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| Series: | Food Science & Nutrition |
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| Online Access: | https://doi.org/10.1002/fsn3.3741 |
| _version_ | 1797348488022851584 |
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| author | Abolghasem Abdollahzadeh Mohsen Vazifedoost Zohreh Didar Mohammad Hossein Haddadkhodaprast Mohammad Armin |
| author_facet | Abolghasem Abdollahzadeh Mohsen Vazifedoost Zohreh Didar Mohammad Hossein Haddadkhodaprast Mohammad Armin |
| author_sort | Abolghasem Abdollahzadeh |
| collection | DOAJ |
| description | Abstract The nutritional and technological challenges of gluten‐free (GF) bread have increased the need for its modification due to the growing demand for this product, especially from celiac patients. Therefore, the present study aims at evaluating the influence of hydroxyl propyl methyl cellulose (HPMC) at 1% and 2% levels, pectin at 1.5% and 2.5% levels, and concentrated raisin juice (CRJ) at 3% and 4% levels on the dough rheological properties and quality of GF bread based on rice and millet flour. The GF bread prepared with HPMC and incorporating CRJ had higher water absorption, dough development time, and dough stability. In addition, the firmness of GF bread during 24–72 h after baking in the presence of 1% HPMC with 3% and 4% CRJ followed by 2.5% pectin incorporating 3% and 4% CRJ showed a significant decrease compared to the control sample. Further, the color index of GF bread was improved with the addition of HPMC and pectin and the L* index decreased in all GF breads with CRJ. The highest volume was occupied by bread containing 1% HPMC. The results demonstrated that GF bread could be produced from a mixture of rice and millet flour and its technological quality was improved by using 1% HPMC and 3% CRJ. Therefore, it has the necessary potential for high‐scale production and consumption among members of the society. |
| first_indexed | 2024-03-08T12:06:37Z |
| format | Article |
| id | doaj.art-5c92be6d01e14c7eb4eec9b27c700c70 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-08T12:06:37Z |
| publishDate | 2024-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-5c92be6d01e14c7eb4eec9b27c700c702024-01-23T07:22:47ZengWileyFood Science & Nutrition2048-71772024-01-0112143944910.1002/fsn3.3741Comparison of the effect of hydroxyl propyl methyl cellulose, pectin, and concentrated raisin juice on gluten‐free bread based on rice and foxtail millet flourAbolghasem Abdollahzadeh0Mohsen Vazifedoost1Zohreh Didar2Mohammad Hossein Haddadkhodaprast3Mohammad Armin4Department of Food Science and Technology, Neyshabur Branch Islamic Azad University Neyshabur IranDepartment of Food Science and Technology, Neyshabur Branch Islamic Azad University Neyshabur IranDepartment of Food Science and Technology, Neyshabur Branch Islamic Azad University Neyshabur IranDepartment of Food Science and Technology Ferdowsi University of Mashhad Mashhad IranDepartment of Agronomy and plant Breeding, Sabzevar Branch Islamic Azad University Sabzevar IranAbstract The nutritional and technological challenges of gluten‐free (GF) bread have increased the need for its modification due to the growing demand for this product, especially from celiac patients. Therefore, the present study aims at evaluating the influence of hydroxyl propyl methyl cellulose (HPMC) at 1% and 2% levels, pectin at 1.5% and 2.5% levels, and concentrated raisin juice (CRJ) at 3% and 4% levels on the dough rheological properties and quality of GF bread based on rice and millet flour. The GF bread prepared with HPMC and incorporating CRJ had higher water absorption, dough development time, and dough stability. In addition, the firmness of GF bread during 24–72 h after baking in the presence of 1% HPMC with 3% and 4% CRJ followed by 2.5% pectin incorporating 3% and 4% CRJ showed a significant decrease compared to the control sample. Further, the color index of GF bread was improved with the addition of HPMC and pectin and the L* index decreased in all GF breads with CRJ. The highest volume was occupied by bread containing 1% HPMC. The results demonstrated that GF bread could be produced from a mixture of rice and millet flour and its technological quality was improved by using 1% HPMC and 3% CRJ. Therefore, it has the necessary potential for high‐scale production and consumption among members of the society.https://doi.org/10.1002/fsn3.3741celiacconcentrated raisin juicemillet floursensory propertiestextural characteristics |
| spellingShingle | Abolghasem Abdollahzadeh Mohsen Vazifedoost Zohreh Didar Mohammad Hossein Haddadkhodaprast Mohammad Armin Comparison of the effect of hydroxyl propyl methyl cellulose, pectin, and concentrated raisin juice on gluten‐free bread based on rice and foxtail millet flour Food Science & Nutrition celiac concentrated raisin juice millet flour sensory properties textural characteristics |
| title | Comparison of the effect of hydroxyl propyl methyl cellulose, pectin, and concentrated raisin juice on gluten‐free bread based on rice and foxtail millet flour |
| title_full | Comparison of the effect of hydroxyl propyl methyl cellulose, pectin, and concentrated raisin juice on gluten‐free bread based on rice and foxtail millet flour |
| title_fullStr | Comparison of the effect of hydroxyl propyl methyl cellulose, pectin, and concentrated raisin juice on gluten‐free bread based on rice and foxtail millet flour |
| title_full_unstemmed | Comparison of the effect of hydroxyl propyl methyl cellulose, pectin, and concentrated raisin juice on gluten‐free bread based on rice and foxtail millet flour |
| title_short | Comparison of the effect of hydroxyl propyl methyl cellulose, pectin, and concentrated raisin juice on gluten‐free bread based on rice and foxtail millet flour |
| title_sort | comparison of the effect of hydroxyl propyl methyl cellulose pectin and concentrated raisin juice on gluten free bread based on rice and foxtail millet flour |
| topic | celiac concentrated raisin juice millet flour sensory properties textural characteristics |
| url | https://doi.org/10.1002/fsn3.3741 |
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