Effect of quality properties of added gluten on the texture and sensory properties of rye and buckwheat breads

A. Traksmaa¹²*, A. Kaleda², B. Nurme¹ and K. Laos¹

¹Tallinn University of Technology, Department of Chemistry and Biotechnology, Akadeemia tee 15, EE12618 Tallinn, Estonia
²Center of Food and Fermentation Technologies, Mäealuse 2/4, EE12618 Tallinn, Estonia
*Correspondence: anna.traksmaa@taltech.ee

Abstract:

Bread producers use vital wheat gluten to enhance the quality of their products. However, commercial isolated glutens could have different properties and therefore influence the properties of the final products. As studies on the quality properties of glutens and their effect on the final baking products are limited, the aim of this study was to characterize commercial isolated glutens and the effect of their addition on the textural and sensory properties of rye and buckwheat breads. Three glutens were tested for water binding capacity (WBC), gluten index (GI), protein sedimentation, and resistance using modified methods. Afterwards, three different bread recipes were developed and commercial glutens were tested in each model bread. The commercial glutens had different physicochemical and viscoelastic properties, which were below the typical values of native glutens (GI was 36‒46%, extensibility- 48‒78 mm). Breads also had different sensorial and textural properties, which diverged more during storage. The sour taste intensity and springiness of the rye bread increased, while its moistness, adhesiveness, and typical odour intensity decreased. Fresh and staled rye toast breads were softer and more porous. The buckwheat bread was the most stable, though it was drier and springier after storage. The effect of gluten was specific to the bread recipe and was uncorrelated with the gluten quality properties individually. However, gluten with the intermediate values of WBC, sedimentation, and extensibility, also resulted in breads with intermediate sensory properties. Thus, it is possible to enhance specific properties of bread using commercial glutens with different quality attributes.

Key words:

commercial gluten, rye and buckwheat bread, sensory profile, texture profile, viscoelastic properties

Relationship between somatic cell count in goat milk and mature Kashkaval cheese parameters

T. Balabanova and M. Ivanova*

University of Food Technologies, Technological Faculty, Department of Milk and Dairy Products, 26, Maritsa Blvd., BG4002 Plovdiv, Bulgaria
*Correspondence: mihaela_18bg@abv.bg

Abstract:

It is challenging to ensure Kashkaval cheese consistent quality during the production process which is directly correlated to the somatic cell count (SCC) and bacterial presence. This is one of the most popular and widely discussed topic areas in the dairy industry. SCC is used to limit the inflammatory process and to predict the health status of the animal’s mammary glands. The objective of this study was to evaluate the quality characteristics of mature Kashkaval cheese was produced from goat milk with different SCC (below 1,200 thous cells mL^-1– group I (low), above 1,750 thous cells mL^-1– group II (high) and up to 1,600 thous cells mL^-1– group III (medium)) and samples were evaluated on the 1^stand 60^thday of ripening by chemical, microbiological and sensory profile. The results showed a significant relation (P < 0.05) between the levels of SCC and Kashkaval cheese water content during ripening. For all analysed samples, the total lactic acid bacterial count was the highest between the 15^thand 45^thday of ripening and reached values up to 6.0 log cfu g^-1. Pathogenic microorganisms (Listeria monocytogenes, Coagulase-positive staphylococci) and coliforms were not detected. The highest number of psychrotrophic microorganisms was observed in Kashkaval samples with high SCC. The sensory evaluation revealed a higher score for cheese samples with low and medium SCC in comparison to the cheese sample with a high SCC.

Key words: