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

Rheological and physical chemical properties of yogurt with oat chia seeds composites

L.A. Nadtochii¹, D.A. Baranenko¹, W. Lu², A.V. Safronova¹, A.I. Lepeshkin¹, and V.A. Ivanova¹

¹ITMO University, Faculty of Food Biotechnologies and Engineering,
Lomonosov street 9, RU191002 Saint-Petersburg, Russia
²Harbin Institute of Technology, School of Food Science and Engineering, Huanghe
Road 73, VN150090 Harbin, China

Abstract:

Currently chia seeds (Salvia hispanica L.) are considered as a filler of functional food. However, ground chia seeds have a low viscosity and cohesion properties that are limited its applications. Based on previous data oat-chia seeds composites in different proportions as filler for yogurt have been tested. The investigation of water holding capacity of samples allowed to select the yogurt with filler in the ratio of 1:1 (oat bran:chia seed) in the amount of 3% and 5% as the most close to the control sample without any filler. The rheological characteristics of yogurt samples were investigated and their thixotropic and viscoelastic properties were identified depending on the amount of filler in the product. The yogurt without any filler had the less thixotropic properties in compare with yogurt with oat-chia seeds composites. The structure recovery of yogurt with 3% and 5% filler was close to 100% and greater than 100% respectively. Based on the data of G’ and G” moduli was possible to ascertain the yogurt with filler has more viscoelastic properties compared with yogurt without filler. Yogurt with 5% filler exceeds yogurt without filler in biological value according to the content of essential amino acids and polyunsaturated fatty acids.

Key words: