Substantiation of basic stages of gluten-free steamed bread production and its influence on quality of finished product
Keywords:gluten-free, steamed bread, rheology, dough slackness, fermentation
Development and introduction of high quality gluten-free products is one of the priorities of food industry. Feasibility of producing gluten-free steamed bread based on rice and corn flour using flaxseed, sunflower, sorghum and quinoa flour additives is proved in the article. Recommended ratios of flours are established: Frc:Ffs 95:5, Frc:Fsn 95:5, Fcn:Fqn 85:15, Fcn:Fsg 90:10. The parameters of dough kneading are studied and the influence of additives on relative elasticity, plasticity and resilience is established. Use of additives leads to a decrease in irreversible relative deformation of dough for 36 – 68% and relative plasticity for 16 – 18%, to increase of its elasticity relative resilience up to 2.3 times. Dough fermentation process is investigated. It is established that amount of carbon dioxide accumulated in gluten-free dough increases by
10 – 30%. Process of acid accumulation during fermentation is studied. A flow chart for the production of gluten-free steamed bread is proposed. The parameters for the production of gluten-free steamed bread were established and justified. Product is prepared in a single-phase method, adopted in practice of baking bread. The duration of dough mixing is
10 – 15 min, fermentation 20 – 35 min. Steam treatment is carried out under atmospheric pressure. Recommended steam processing time is 35 min for bread based on rice flour, 30 min for based on corn flour. In comparison with the traditional technological scheme, it is recommended to use a double boiler instead of an oven.
Addo, K., Pomeranz, Y., Huang, M. L., Rubenthaler, G. L., Jeffers, H. C. 1991. Steamed Bread. II. Role of protein content and strength. Cereal Chemistry, vol. 68, p. 39-42. Available at: https://www.cerealsgrains.org/publications/cc/backissues/1991/Documents/CC1991a08.html
Barsukova, N., Reshetnikov, D. A., Krasilnikov, V. N. 2011. Pishchevaya inzheneriya: tekhnologii bezglyutenovykh muchnykh izdeliy (Food Engineering: Gluten-Free Flour Technology). Scientific Journal of ScRU ITMO. Series Processes and devices of food production, no 3, p. 73-82. In Russian Available at: http://processes.ihbt.ifmo.ru/en/article/7407/Food_engineering:_technology_of_gluten-free_baked_products.htm
Bender, D., Schönlechner, R. 2020. Innovative approaches towards improved gluten-free bread properties. Journal of Cereal Science, 102904. https://doi.org/10.1016/j.jcs.2019.102904
Čukelj Mustač, N., Novotni, D., Habuš, M., Drakula, S., Nanjara, L., Voučko, B., Benković, M., Ćurić, D. 2020. Storage stability, micronisation, and application of nutrient-dense fraction of proso millet bran in gluten-free bread. Journal of Cereal Science, vol. 91, 102864. https://doi.org/10.1016/j.jcs.2019.102864
Drobot, V., Mykhonic, L., Hryschenko, A. 2010. Osoblyvosti tekhnolohichnoho protsesu vyhotovlennya bezbilkovoho khliba (Features of the technological process of making non-protein bread). Bakery and Confectionery Industry of Ukraine, no. 6, p. 20-22. In Ukrainian Available at: http://dspace.nuft.edu.ua/jspui/handle/123456789/406
Drobot, V., Mykhonic, L., Hryschenko, A. 2011. Ispol'zovaniye grechnevoy muki v proizvodstve bezglyutenovogo khleba (Use of buckwheat flour in the production of gluten-free bread). Storage and processing of grain, no. 4, p. 61-62. In Russian Available at: http://dspace.nuft.edu.ua/jspui/handle/123456789/405
DSTU 5024: 2008. Products confectionery methods for determination of acidity and alkalinity.
Fan, Y. D., Sun, H. Y., Zhao, J. I., Ma, Y. M., Li, R. J., Li, S. S. 2009. QTL mapping for quality traits of northern-style hand-made Chinese steamed bread. Journal of Cereal Science, vol. 49, no. 2, p. 225-229. https://doi.org/10.1016/j.jcs.2008.10.004
Fedin, M. 1989. Metody gosudarstvennogo sortoispytaniya sel'skokhozyaystvennykh kul'tur. Tekhnologicheskaya otsenka zerna, zernovykh i zernobobovykh kul'tur (Methodology of state variety of agricultural crops). Russia : Kaliningrad State Printing Office, 122 p. In Russian Available at: https://docplayer.ru/28203913-Metodika-gosudarstvennogo-sortoispytaniya-selskohozyaystvennyh-kultur.html
Fu, J. T., Chang, Y. H., Shiau, S. Y. 2015. Rheological, antioxidative and sensory properties of dough and Mantou (steamed bread) enriched with lemon fiber. LWT - Food Science and Technology, vol. 61, no. 1, p. 56-62. https://doi.org/10.1016/j.lwt.2014.11.034
Fu, J. T., Shiau, S. Y., Chang, R. C. 2014. Effect of Calamondin Fiber on Rheological, Antioxidative and Sensory Properties of Dough and Steamed Bread. Journal of Texture Studies, vol. 45, no. 5, p. 367-376. https://doi.org/10.1111/jtxs.12087
GOST 27558-87:1987. Flour and bran. Methods for determining color, smell, taste and crunch.
GOST 27668-88:1988. Flour and bran. Acceptance and sampling methods.
Hao, M., Trust, B. 2012. Development of Chinese steamed bread enriched in bioactive compounds from barley hull and flaxseed hull extracts. Food Chemistry, vol. 133, no. 4, p. 1320-1325. https://doi.org/10.1016/j.foodchem.2012.02.008
Havrylova, О. 2007. Influence of buckwheat flour on the quality of bread made from wheat flour of the highest grade. Bakery products, no. 4, p. 34-35.
Hou, L., Zemetra, R. S., Birzer, D. 1991. Wheat genotype and environment effects on Chinese steamed bread quality. Crop Science, vol. 31, no. 5, p. 1279-1282. https://doi.org/10.2135/cropsci1991.0011183X003100050039x
Huang, S., Miskelly D. 2016. Introduction to Steamed Bread. In Huang, S., Miskelly, D. Steamed Breads. Cambridge, UK : Woodhead Publishing, p. 1-12. ISBN 978-0-08-100715-0. https://doi.org/10.1016/B978-0-08-100715-0.00001-X
Huang, S., Yun, S. H., Quail, K., Moss, R. 1996. Establishment of flour quality guidelines for northern style Chinese steamed bread. Journal of Cereal Science, vol. 24, no. 2, p. 179-185. https://doi.org/10.1006/jcrs.1996.0051
Chen, D. S., Zhang, Y., He, Z. H., Pena, R. J. 2010. Comparative study on evaluation methods for quality characteristics of northern style Chinese steamed bread. Scientia Agricultura Sinica, vol. 43, no. 11, p. 2325-2333. In Chinese.
Chen, Z. D., Gan, J. Q. 1997. The rheological properties research. Northwest Agricultural University Journal, vol. 4, p. 364-366. https://doi.org/10.1007/978-3-642-27957-7
Kawamura-Konishi, Y., Shoda, K., Koga, H., Honda, Y. 2013. Improvement in gluten-free rice bread quality by protease treatment. Journal of Cereal Science, vol. 58, no. 1, p. 45-50. https://doi.org/10.1016/j.jcs.2013.02.010
Kim, Y., Huang, W., Zhu, H., Rayas-Duarte, P. 2009. Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds. Food Chemistry, vol. 114, no. 2, p. 685-692. https://doi.org/10.1016/j.foodchem.2008.10.008
Kou, X., Luo, D., Zhang, K., Xu, W., Li, X., Xu, B., Li, P., Han, S., Liu, J. 2019. Textural and staling characteristics of steamed bread prepared from soft flour added with inulin. Food chemistry, vol. 301, 125272. https://doi.org/10.1016/j.foodchem.2019.125272
Kuznetsova, L. 2010. Scientific basis of bread technology using rye flour on sourdoughs with improved biotechnological properties: extended abstract of doctoral thesis. 50 p.
Lazorenko, N. 2013. Determination of adhesion properties of gluten-free dough muffins. Scientific works of the Odessa National Academy of Food Technologies, vol. 44, p. 167-170.
Li, J., Kang, J., Wang, L., Li, Z., Wang, R., Chen, Z. X., Hou, G. G. 2012. Effect of Water Migration between Arabinoxylans and Gluten on Baking Quality of Whole Wheat Bread Detected by Magnetic Resonance Imaging (MRI). Jornal of Agricultural and Food Chemistry, vol. 60, no. 26, p. 6507-6514. https://doi.org/10.1021/jf301195k
Li, Z., Deng, C., Li, H., Liu, C., Bian, K. 2015. Characteristics of remixed fermentation dough and its influence on the quality of steamed bread, Food Chemistry, p. 185-193. https://doi.org/10.1016/j.foodchem.2015.02.009
Lin, Z. J., Miskelly, D. M., Moss, H. J. 1990. Suitability of various australian wheats for chinese-style steamed bread. Journal of the Science of Food and Agriculture, vol. 53, no. 2, p. 203-213. https://doi.org/10.1002/jsfa.2740530208
Liu, C., Chang, Y., Li, Z., Liu, H. 2012. Effect of ratio of yeast to Jiaozi on quality of Chinese steamed bread. Procedia Environmental Sciences, vol. 12, p. 1203-1207. https://doi.org/10.1016/j.proenv.2012.01.408
Liu, X., Mu, T., Sun, H., Zhang, M., Chen, J., Fauconnier, M. L. 2018. Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour. Food Chemistry, vol. 239, p. 1064-1074. https://doi.org/10.1016/j.foodchem.2017.07.047
Lobacheva, N. 2013. Technological aspects of forming the structure of products from gluten-free flour raw materials. Modern areas of technology and mechanization of processes of processing and food industries: Proceedings from XIII International scientific and practical conference 7 November 2013, Kharkiv, p. 71-79. Available at: http://nbuv.gov.ua/UJRN/Vkhdtusg_2013_140_12
Lobacheva, N. 2015. Tekhnolohiya bez·hlyutenovykh khlibobulochnykh vyrobiv z vykorystannyam kolahenvmisnykh bilkiv ta trans·hlyutaminazy (Technology of gluten-free bakery products using collagen-containing proteins and transglutaminase – technology of bakery products, confectionery and food concentrates). Kharkiv, Ukraine : Kharkiv state university food and trade, 22 p. In Ukrainian Available at: http://elib.hduht.edu.ua/bitstream/123456789/1094/1/aref_lobachova.pdf
Luo, D., Wu, R., Zhang, J., Zhang, K., Xu, B., Li, P., Yuan, Y., Li, X. 2018. Effects of ultrasound assisted dough fermentation on the quality of steamed bread. Journal of Cereal Science, vol. 83, p. 147-152. https://doi.org/10.1016/j.jcs.2018.07.016
Ma, F., Lee, Y. Y., Baik, B. K. 2018. Bran characteristics influencing quality attributes of whole wheat Chinese steamed bread. Journal of Cereal Science, vol. 79 , p. 431-439. https://doi.org/10.1016/j.jcs.2017.12.005
Ma, S., Wang, X., Zheng, X., Tian, S., Liu, C., Li, L., Ding, Y. 2014. Improvement of the quality of steamed bread by supplementation of wheat germ from milling process. Journal of Cereal Science, vol. 60, no. 3, p. 589-594. https://doi.org/10.1016/j.jcs.2014.07.010
Martínez, M. M., Gómez, M. 2017. Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking. Journal of Food Engineering, vol. 197, p. 78-86. https://doi.org/10.1016/j.jfoodeng.2016.11.008
Masure, H. G., Fierens, E., Delcour, J. A. 2016. Current and forward looking experimental approaches in gluten-free bread making research. Journal of Cereal Science, vol. 67, p. 92-111. https://doi.org/10.1016/j.jcs.2015.09.009
Medvid, I., Shydlovska, О., Dotsenko, V., Fedorenko, Y. 2017. Perspektyvy rozshyrennya asortymentu khlibobulochnykh vyrobiv dlya khvorykh na tseliakiyu (The prospects for expanding the range of bakery products for patients with celiac disease). Grain storage and processing, no. 3, p. 43-48. In Ukrainian Available at: http://dspace.nuft.edu.ua/jspui/handle/123456789/25897
Meredith, P. 1965. The Oxidation of Ascorbic Acid and its improver effect in bread doughs. Journal of the Science of Food and Agriculture, vol. 16, no. 8, p. 474-480. https://doi.org/10.1002/jsfa.2740160811
Moayedallaie, S., Mirzaei, M., Paterson, J. 2010. Bread improvers: comparison of a range of lipases with a traditional emulsifier. Food Chemistry, vol. 122, no. 3, p. 495-499. https://doi.org/10.1016/j.foodchem.2009.10.033
Patent 86050 UA, MPK A21D 10/00 (2006.01). Method of production of gluten-free bread / O. Shanina, N. Lobacheva, T. Gavrish; Petro Vasylenko Kharkiv National Technical University of Agriculture.–- No u201307689; applied 17.06.2013. published 10.12.2013, Bul. No 23, 4 p.
Patent 91386 UA, MPK А21D 13/08 (2006.01) Gluten-free maffin / A. Dorokhovych, N. Lazorenko, I. Omelyanchenko; National University of Food Technologies. – No u 201303061; applied 22.03.2013 ; published 10.07.2014, Bul. No. 13, 2014.
Sivaramakrishnan, H. P., Senge, B, Chattopadhyay, P. K. 2004. Rheological properties of rice dough for making rice bread. Journal of Food Engineering, vol. 62, no. 1, p. 37-45. https://doi.org/10.1016/S0260-8774(03)00169-9
Stoven, S., Murray, J. A., Marietta, E. 2012. Celiac Disease: Advances in Treatment via Gluten Modification. Clinical Gastroenterology and Hepatology, vol. 10, no. 8, p. 859-862. https://doi.org/10.1016/j.cgh.2012.06.005
Turabi, E., Sumnu, G., Sahin, S. 2008. Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend. Food Hydrocolloids, vol. 22, no. 2, p. 305-312. https://doi.org/10.1016/j.foodhyd.2006.11.016
Wang, R., Li, S. B., Wang, G. R., Zhao, C. P. 1995. Association between wheat quality and quality of bread, noodle, and steamed bread. Agronomy - Abroad Wheat Science, vol. 3, p. 35-37. In Chinese.
Wang, X. Y., Guo, X. N., Zhu, K. X. 2016. Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread. Food Chemistry, vol. 201, p. 275-283. https://doi.org/10.1016/j.foodchem.2016.01.072
Wu, M. Y., Shiau, S. Y. 2015. Effect of the Amount and Particle Size of Pineapple Peel Fiber on Dough Rheology and Steamed Bread Quality. Journal of Food Processing and Preservation, vol. 39, no. 6, p. 549-558. https://doi.org/10.1111/jfpp.12260
Xu, S., Dong, R., Liu, Y., Wang, X., Ren, T., Ma, Z., Liu, L., Li, X., Hu, X. 2020. Effect of thermal packaging temperature on Chinese steamed bread quality during room temperature storage. Journal of Cereal Science, vol. 92, 102921. https://doi.org/10.1016/j.jcs.2020.102921
Yeh, L. T., Wu, M. L., Charles, A. L., Huang, T. C. 2009. A novel steamed bread making process using salt-stressed baker’s yeast. International Journal of Food Science & Technology, vol. 44, no. 12, p. 2637-2643. https://doi.org/10.1111/j.1365-2621.2009.02096.x
Zapototska, E., Pichkur, V., Lysyj, A. 2013. Issledovaniye reologicheskikh svoystv gidrokolloidov (Study of the rheological properties of hydrocolloids). Science and education a new dimension, vol. 2, p. 207-210. In Russian Available at: http://dspace.nuft.edu.ua/jspui/handle/123456789/14961
Zhang, P., Jondiko, T. O., Tilley, M., Awika, J. M. 2014. Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality. Journal of the Science of Food and Agriculture, vol. 94, no. 13, p. 2801-2806. https://doi.org/10.1002/jsfa.6635
Zhu, F. 2014. Influence of ingredients and chemical components on the quality of Chinese steamed bread. Food Chemistry, vol. 163, p. 154-162. https://doi.org/10.1016/j.foodchem.2014.04.067
Zhu, J., Huang, S., O'Brien, L., Mares, D. J. 1997. Effects of protein content and dough properties on Chinese steamed bread quality. In 47th Cereal Chemistry Conference : Proceedings, p. 272-275.
How to Cite
LicenseAuthors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).