OrangerV1, Ncbi, Curation, bibRecord, 001483

The rheology, microstructure and sensory characteristics of a gluten-free bread formulation enhanced with orange pomace.

Identifieur interne : 001483 ( Ncbi/Curation ); précédent : 001482; suivant : 001484

The rheology, microstructure and sensory characteristics of a gluten-free bread formulation enhanced with orange pomace.

Auteurs : Norah O'Shea [Irlande (pays)] ; Linda Doran ; Mark Auty ; Elke Arendt ; Eimear Gallagher

Source :

Food & function [ 2042-650X ] ; 2013.

RBID : pubmed:24212437

English descriptors

KwdEn :
- Bread (analysis), Citrus sinensis (chemistry), Cooking, Flour (analysis), Food Additives (chemistry), Glutens (analysis), Humans, Oryza (chemistry), Plant Extracts (chemistry), Rheology, Solanum tuberosum (chemistry), Taste, Waste Products (analysis).
MESH :
- chemical , analysis : Glutens, Waste Products.
- chemical , chemistry : Food Additives, Plant Extracts.
- analysis : Bread, Flour.
- chemistry : Citrus sinensis, Oryza, Solanum tuberosum.
- Cooking, Humans, Rheology, Taste.

Abstract

The present manuscript studied a previously optimised gluten-free bread formulation containing 5.5% orange pomace (OP) in relation to the batter characteristics (i.e. pre-baking), microstructure (of the flours, batter and bread) and sensory characteristics of the bread. Rheology, RVA and mixolab results illustrated that orange pomace improved the robustness of the gluten-free batter and decreased the occurrence of starch gelatinisation. This was confirmed from the confocal laser scanning microscopy (CLSM) images, which showed potato starch granules to be more expanded in the control batter when compared to the sample containing orange pomace. Starch granules were also observed to be more enlarged and swollen in the CLSM bread images, suggesting a higher level of gelatinisation occurred in the control sample. Sensory analysis was carried out on the optimised and control bread; panellists scored the flavour, crumb appearance and overall acceptability of the OP-containing breads comparable to the control.

DOI: 10.1039/c3fo60294j
PubMed: 24212437

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Le document en format XML

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<author><name sortKey="O Shea, Norah" sort="O Shea, Norah" uniqKey="O Shea N" first="Norah" last="O'Shea">Norah O'Shea</name>
<affiliation wicri:level="1"><nlm:affiliation>Food chemistry & Technology, Ashtown Food Research Centre, Teagasc, Ashtown, Dublin 15, Dublin, Ireland. norah.oshea@teagasc.ie.</nlm:affiliation>
<country xml:lang="fr">Irlande (pays)</country>
<wicri:regionArea>Food chemistry & Technology, Ashtown Food Research Centre, Teagasc, Ashtown, Dublin 15, Dublin</wicri:regionArea>
<wicri:noRegion>Dublin</wicri:noRegion>
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<author><name sortKey="Doran, Linda" sort="Doran, Linda" uniqKey="Doran L" first="Linda" last="Doran">Linda Doran</name>
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<author><name sortKey="Auty, Mark" sort="Auty, Mark" uniqKey="Auty M" first="Mark" last="Auty">Mark Auty</name>
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<author><name sortKey="Arendt, Elke" sort="Arendt, Elke" uniqKey="Arendt E" first="Elke" last="Arendt">Elke Arendt</name>
</author>
<author><name sortKey="Gallagher, Eimear" sort="Gallagher, Eimear" uniqKey="Gallagher E" first="Eimear" last="Gallagher">Eimear Gallagher</name>
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<sourceDesc><biblStruct><analytic><title xml:lang="en">The rheology, microstructure and sensory characteristics of a gluten-free bread formulation enhanced with orange pomace.</title>
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<author><name sortKey="Doran, Linda" sort="Doran, Linda" uniqKey="Doran L" first="Linda" last="Doran">Linda Doran</name>
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<author><name sortKey="Auty, Mark" sort="Auty, Mark" uniqKey="Auty M" first="Mark" last="Auty">Mark Auty</name>
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<author><name sortKey="Arendt, Elke" sort="Arendt, Elke" uniqKey="Arendt E" first="Elke" last="Arendt">Elke Arendt</name>
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<author><name sortKey="Gallagher, Eimear" sort="Gallagher, Eimear" uniqKey="Gallagher E" first="Eimear" last="Gallagher">Eimear Gallagher</name>
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<series><title level="j">Food & function</title>
<idno type="eISSN">2042-650X</idno>
<imprint><date when="2013" type="published">2013</date>
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<term>Citrus sinensis (chemistry)</term>
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<term>Flour (analysis)</term>
<term>Food Additives (chemistry)</term>
<term>Glutens (analysis)</term>
<term>Humans</term>
<term>Oryza (chemistry)</term>
<term>Plant Extracts (chemistry)</term>
<term>Rheology</term>
<term>Solanum tuberosum (chemistry)</term>
<term>Taste</term>
<term>Waste Products (analysis)</term>
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<keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Glutens</term>
<term>Waste Products</term>
</keywords>
<keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Food Additives</term>
<term>Plant Extracts</term>
</keywords>
<keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Bread</term>
<term>Flour</term>
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<keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term>
<term>Oryza</term>
<term>Solanum tuberosum</term>
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<term>Rheology</term>
<term>Taste</term>
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<front><div type="abstract" xml:lang="en">The present manuscript studied a previously optimised gluten-free bread formulation containing 5.5% orange pomace (OP) in relation to the batter characteristics (i.e. pre-baking), microstructure (of the flours, batter and bread) and sensory characteristics of the bread. Rheology, RVA and mixolab results illustrated that orange pomace improved the robustness of the gluten-free batter and decreased the occurrence of starch gelatinisation. This was confirmed from the confocal laser scanning microscopy (CLSM) images, which showed potato starch granules to be more expanded in the control batter when compared to the sample containing orange pomace. Starch granules were also observed to be more enlarged and swollen in the CLSM bread images, suggesting a higher level of gelatinisation occurred in the control sample. Sensory analysis was carried out on the optimised and control bread; panellists scored the flavour, crumb appearance and overall acceptability of the OP-containing breads comparable to the control.</div>
</front>
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The rheology, microstructure and sensory characteristics of a gluten-free bread formulation enhanced with orange pomace.

The rheology, microstructure and sensory characteristics of a gluten-free bread formulation enhanced with orange pomace.

Source :

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Links to Exploration step

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri

Pour générer des pages wiki