Yogurt as an alternative ingredient to improve the functional and nutritional properties of gluten-free breads

Detalhes bibliográficos
Autor(a) principal: Graça, Carla
Data de Publicação: 2020
Outros Autores: Raymundo, Anabela, Sousa, Isabel
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/19754
Resumo: Absence of gluten in bakery goods is a technological challenge, generating gluten-free breads with low functional and nutritional properties. However, these issues can be minimized using new protein sources, by the addition of nutritional added-value products. Fresh yogurt represents an interesting approach since it is a source of protein, polysaccharides, and minerals, with potential to mimic the gluten network, while improving the nutritional value of gluten-free products. In the present work, di erent levels of yogurt addition (5% up to 20% weight/weight) were incorporated into gluten-free bread formulations, and the impact on dough rheology properties and bread quality parameters were assessed. Linear correlations (R2 > 0.9041) between steady shear (viscosity) and oscillatory (elastic modulus, at 1 Hz) values of the dough rheology with bread quality parameters (volume and firmness) were obtained. Results confirmed that the yogurt addition led to a significant improvement on bread quality properties, increasing the volume and crumb softness and lowering the staling rate, with a good nutritional contribution in terms of proteins and minerals, to improve the daily diet of celiac people
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spelling Yogurt as an alternative ingredient to improve the functional and nutritional properties of gluten-free breadsgluten-free breadyogurtrheologyAbsence of gluten in bakery goods is a technological challenge, generating gluten-free breads with low functional and nutritional properties. However, these issues can be minimized using new protein sources, by the addition of nutritional added-value products. Fresh yogurt represents an interesting approach since it is a source of protein, polysaccharides, and minerals, with potential to mimic the gluten network, while improving the nutritional value of gluten-free products. In the present work, di erent levels of yogurt addition (5% up to 20% weight/weight) were incorporated into gluten-free bread formulations, and the impact on dough rheology properties and bread quality parameters were assessed. Linear correlations (R2 > 0.9041) between steady shear (viscosity) and oscillatory (elastic modulus, at 1 Hz) values of the dough rheology with bread quality parameters (volume and firmness) were obtained. Results confirmed that the yogurt addition led to a significant improvement on bread quality properties, increasing the volume and crumb softness and lowering the staling rate, with a good nutritional contribution in terms of proteins and minerals, to improve the daily diet of celiac peopleMDPIRepositório da Universidade de LisboaGraça, CarlaRaymundo, AnabelaSousa, Isabel2020-02-21T10:09:30Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/19754engFoods 2020, 9, 11110.3390/foods9020111info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:49:14Zoai:www.repository.utl.pt:10400.5/19754Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:04:34.699550Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Yogurt as an alternative ingredient to improve the functional and nutritional properties of gluten-free breads
title Yogurt as an alternative ingredient to improve the functional and nutritional properties of gluten-free breads
spellingShingle Yogurt as an alternative ingredient to improve the functional and nutritional properties of gluten-free breads
Graça, Carla
gluten-free bread
yogurt
rheology
title_short Yogurt as an alternative ingredient to improve the functional and nutritional properties of gluten-free breads
title_full Yogurt as an alternative ingredient to improve the functional and nutritional properties of gluten-free breads
title_fullStr Yogurt as an alternative ingredient to improve the functional and nutritional properties of gluten-free breads
title_full_unstemmed Yogurt as an alternative ingredient to improve the functional and nutritional properties of gluten-free breads
title_sort Yogurt as an alternative ingredient to improve the functional and nutritional properties of gluten-free breads
author Graça, Carla
author_facet Graça, Carla
Raymundo, Anabela
Sousa, Isabel
author_role author
author2 Raymundo, Anabela
Sousa, Isabel
author2_role author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Graça, Carla
Raymundo, Anabela
Sousa, Isabel
dc.subject.por.fl_str_mv gluten-free bread
yogurt
rheology
topic gluten-free bread
yogurt
rheology
description Absence of gluten in bakery goods is a technological challenge, generating gluten-free breads with low functional and nutritional properties. However, these issues can be minimized using new protein sources, by the addition of nutritional added-value products. Fresh yogurt represents an interesting approach since it is a source of protein, polysaccharides, and minerals, with potential to mimic the gluten network, while improving the nutritional value of gluten-free products. In the present work, di erent levels of yogurt addition (5% up to 20% weight/weight) were incorporated into gluten-free bread formulations, and the impact on dough rheology properties and bread quality parameters were assessed. Linear correlations (R2 > 0.9041) between steady shear (viscosity) and oscillatory (elastic modulus, at 1 Hz) values of the dough rheology with bread quality parameters (volume and firmness) were obtained. Results confirmed that the yogurt addition led to a significant improvement on bread quality properties, increasing the volume and crumb softness and lowering the staling rate, with a good nutritional contribution in terms of proteins and minerals, to improve the daily diet of celiac people
publishDate 2020
dc.date.none.fl_str_mv 2020-02-21T10:09:30Z
2020
2020-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/19754
url http://hdl.handle.net/10400.5/19754
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Foods 2020, 9, 111
10.3390/foods9020111
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dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
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instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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