scholarly journals Influence of Hydrocolloids on the Quality of Major Flat Breads: A Review

2016 ◽  
Vol 2016 ◽  
pp. 1-9 ◽  
Author(s):  
Akanksha Pahwa ◽  
Amarjeet Kaur ◽  
Ritika Puri
Keyword(s):  
Chemical Structure ◽  
Water Soluble ◽  
Gluten Free ◽  
Visual Appearance ◽  
Overall Acceptability ◽  
The World ◽  
Diverse Origin ◽  
Fresh Products ◽  
Baking Industry

Flat breads are popular all over the world. There are several forms of flat bread, which differ in their methods of preparation. In comparison to pan breads, the leavened flat breads have shorter fermentation period. Nowadays, the use of additives has become a common practice in the baking industry. In this paper, supplementation of several hydrocolloids having different chemical structure and diverse origin to the flatbread making process is presented. Hydrocolloids comprise a number of water-soluble polysaccharides providing a range of functional properties that make them suitable to this application. They provide proper texture, control moisture, improve overall product quality and stability, reduce cost, and facilitate processing in the flat breads. Various gluten-free formulations have applied hydrocolloids to mimic the viscoelastic properties of gluten. Hydrocolloids have been used for retarding the staling and for improving the quality of the fresh products. In addition to this, good sensory properties for visual appearance, aroma, flavor, crunchiness, and overall acceptability were obtained.

scholarly journals Influence of Extrusion-Cooking Conditions on Corn Pasta Quality

2017 ◽  
Vol 2 (3) ◽  
pp. 24
Author(s):  
Nazeer El-Bialee ◽  
AbdelGawad Mohammed Saad ◽  
Mohamed Ibrahim El-Didamony ◽  
Gamal Zahran
Keyword(s):  
Mechanical Energy ◽  
Expansion Ratio ◽  
Gluten Free ◽  
Free Products ◽  
Overall Acceptability ◽  
Cooking Properties ◽  
Single Screw Extruder ◽  
Specific Mechanical Energy ◽  
Mouth Feel

Gluten free products remain the cornerstone for celiac patients. Insufficiency, poverty and little offered about gluten free products (quality and quantity) represented a high obstacle for Egyptian celiac patients. Therefore, the purpose of this research is to modify a single screw extruder to produce gluten–free pasta (GFP) (tagliatelle type). The GFP was made from corn flour under screw rotation speed (N) of 10, 25 and 50 rpm at 40, 65, 90 and 115 ºC of barrel temperature (BT). Extruder performance was evaluated as specific mechanical energy (SME) and expansion ratio (Er). The cooking quality of GFP as optimum cooking time (OCT), cooked yield (CY), swelling (Sw), cooking losses (CL) and sensory characteristics (appearance, colour, taste, mouth feel and overall acceptability) were evaluated. The better results of the GFP sensory evaluation were obtained at BT= 80 ºC, N =25 rpm and Er ≈ 1.38 with OCT ≈ 3.3 min, CY= 196%, Sw = 210% and CL= 16.3%. All parameters were given a direct proportion with processing variables N and BT, except CL. Furthermore, it can be predicted cooking properties values for GFP by SME value using the following equation; SME » 1.8675 (Er) + 0.8037 » 0.0608 (OCT)1.5984  » 8×10-17 (CY)6.7878 » 2×10-9 (Sw)3.494  » -0.0306 (CL) + 0.7877.

scholarly journals ПРОИЗВОДСТВО ПШЕНИЦЫ В РОССИИ

2020 ◽  
Author(s):  
V.M. Zimnyakov ◽  
A.A. Kurochkin ◽  
S.V. Bogomazov ◽  
E.N. Varlamova
Keyword(s):  
Russian Federation ◽  
Grain Quality ◽  
World Market ◽  
Raw Material ◽  
Pricing System ◽  
The World ◽  
The Russian Federation ◽  
Baking Industry ◽  
Farm Types

Отмечено значение пшеницы как основного сырья для хлебопекарной промышленности в России. Проанализированы посевные площади и валовый сбор пшеницы в РФ в 2008-2018 годах. Исследована динамика урожайности пшеницы по регионам и в целом по стране. Рассмотрена структура производства зерна в России по видам культур. Представлен валовый сбор и урожайность пшеницы в основных регионах-производителях в 2018 году. Проанализирован валовый сбор пшеницы по категориям хозяйств. Рассмотрены проблемы при уборке пшеницы, а также при её хранении. Отмечены причины низкого качества производимой пшеницы в стране. Предложено совершенствовать систему ценообразования на пшеницу, так как формирование цены на зерно происходит без учета оптимального отношения к качеству зерна, что не отражает объективности и соразмерности затрат. Отмечено, что оптимизация природных, экономических, организационных и технико-технологических факторов, влияющих на производство высококачественной пшеницы, позволит повысить её конкурентоспособность на мировом рынке и увеличить экспортный потенциал. Дан прогноз о том, что за счет повышения конкурентоспособности российского зерна на мировом рынке, путем снижения совокупных издержек, включая логистические, и улучшения качества зерна к 2030 году прогнозируется повышение доли Российской Федерации на рынках десяти ведущих стран-потребителей российской пшеницы до 43, что составит 32,5 млн. тонн.Wheat is a main important raw material for the baking industry in Russia. An analysis of crop areas and gross wheat output in the Russian Federation in 2008-2018 has been made. The dynamics of wheat productivity in the regions and in the whole country has been studied. The pattern of grain production by types of crops in Russia has been considered. The gross yield and wheat productivity in the main producing regions in 2018 are presented.The gross output of wheat according to farm types has been analyzed. The problems of wheat harvesting, as well as its storage are considered. The reasons for the low quality of wheat produced in the country are noted. It is proposed to improve the wheat pricing system, as the formation of grain prices does not take into account the optimal ratio to the quality of grain, which does not reflect the objectivity and proportionality of costs. It is noted that the optimization of natural, economic, organizational and technological factors, that affect the production of high-quality wheat, will increase its competitiveness in the world market and increase export potential. A forecast has been given, that through increase of the competitiveness of Russian grain in the world market, through reducing total costs, logistics included, and improving grain quality, by 2030 an increase is expected in the share of the Russian Federation in the markets of the ten leading countries consuming Russian wheat up to 43, which will amount to 32.5 million tons.

scholarly journals Evaluation of Gluten-Free Amaranth and Navy Bean Flour Blends on Quality of Sugar Cookies

2017 ◽  
Vol 6 (6) ◽  
pp. 63
Author(s):  
Sean X. Liu ◽  
Diejun Chen ◽  
Jingyuan Xu
Keyword(s):  
Wheat Flour ◽  
Textural Properties ◽  
Water Soluble ◽  
Free Sugar ◽  
Gluten Free ◽  
Navy Bean ◽  
Overall Acceptability ◽  
Sensory Study ◽  
Amaranth Flour ◽  
Flour Blends

Gluten-free sugar cookies were made from amaranth (Amaranthus caudatus) and navy bean flours of different ratios. The physical properties of flour blends, dough, and cookies were evaluated. This study found that navy bean and its blends with amaranth had greater water holding capacity (WHC) than that of wheat flour. The increased WHC was observed as the amount of navy bean flours increased in blends. The amaranth flour had the highest water soluble index (WSI) and pasting viscosities. The WSI, pasting viscosities and rheological elastic properties of composites were improved by amaranth flour. Differences were also found in geometrical and textural properties of the doughs and cookies. The cookies made from flour blends have lower width and spread factors; however, they had higher thickness and volume resulting in higher yield compared to wheat flour. Overall, the cookies made by amaranth, navy bean, and their blends were rated “acceptable” in color, flavor, texture, and overall acceptability in the sensory study. The flavorings of vanilla, cinnamon, and almond extracts improved sensory scores of cookies made from blends, making them indistinguishable from cookies using wheat flour. This study suggested that the amaranth-navy bean blends could be good gluten-free candidates for health-promoting food products.

scholarly journals Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach

2021 ◽  
Vol 11 (17) ◽  
pp. 8186
Author(s):  
Ana Carolina L. Centeno ◽  
Etiene Aguiar ◽  
Fernanda Santos ◽  
Valéria Queiroz ◽  
Ana Conti-Silva ◽  
...  
Keyword(s):  
Potato Starch ◽  
Grain Sorghum ◽  
Weight Basis ◽  
Water Levels ◽  
Gluten Free ◽  
Whole Grain ◽  
Overall Acceptability ◽  
Sorghum Flour ◽  
Hedonic Scale

This study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two central point repetitions each, were used to study the effects of white (WS) or bronze sorghum (BS) flours and water (W) levels on the physical properties, acceptability scores, and proximate composition of GFB. The WS or BS levels ranged from 50 to 100% when blended with potato starch, and the W levels ranged from 100 to 140% (flour weight basis). Independent of the amount applied, GFB formulations containing BS were well accepted (acceptability scores for appearance, color, odor, texture, flavor and overall liking ≥ 6.29 on a 10 cm hybrid hedonic scale). No significant differences were observed between the acceptability scores of single and composite formulations for all of the evaluated sensory attributes. Moreover, the W levels had no effect on the acceptability of GFB made with BS. Composite formulations prepared with 50 and 75% WS were also well accepted (acceptability scores for appearance, color, odor, texture, flavor, and overall liking ≥ 7.43 on a 10 cm hybrid hedonic scale). However, increased W levels are required in single formulations to increase the scores for texture and overall acceptability. GFB made with 50% and 75% WS/BS can be classified as a source of fiber since the fiber content is higher than 3 g per 100 g, while GFB made with 100% WS/BS can be classified as high in fiber, as the content of this component is higher than 6 g per 100 g. This research highlights the great potential of whole-grain sorghum flours for producing nutrient-dense and acceptable GFB, which is important for consumers who choose or must adhere to a GF diet.

scholarly journals Coeliac Disease—What is it and How Can People Deal With it?

2021 ◽  
Vol 9 ◽  
Author(s):  
Magdalena Osial ◽  
Agnieszka Pregowska
Keyword(s):  
Coeliac Disease ◽  
Genetic Disorder ◽  
The Body ◽  
Food Allergies ◽  
Gluten Free ◽  
Dietary Choice ◽  
Dietary Choices ◽  
The World ◽  
Life Threatening

In recent years, you have likely heard that some people are eating gluten-free foods. Have you ever wondered why? Coeliac disease is one of the main reasons for this dietary choice. It affects people of all ages from all around the world. It is a genetic disorder that causes inflammation in the intestines and results in various symptoms that can be observed in other parts of the body. Unfortunately, people often ignore coeliac disease or treat it like a simple allergy. Some people may view gluten-free dietary choices as just a trend. Some food allergies can manifest like coeliac disease, but these have different causes. Coeliac disease should be taken seriously, because it may not only lead to life-threatening symptoms, but also have a chronic impact on health and quality of life.

scholarly journals Gluten-Free Alternative Grains: Nutritional Evaluation and Bioactive Compounds

Foods ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 208 ◽  
Author(s):  
Serena Niro ◽  
Annacristina D’Agostino ◽  
Alessandra Fratianni ◽  
Luciano Cinquanta ◽  
Gianfranco Panfili
Keyword(s):  
Celiac Disease ◽  
Vitamin E ◽  
Bioactive Compounds ◽  
Nutritional Quality ◽  
Water Soluble ◽  
Eragrostis Tef ◽  
Gluten Free ◽  
Nutritional Evaluation ◽  
Free Alternative

Interest in gluten-free grains is increasing, together with major incidences of celiac disease in the last years. Since to date, knowledge of the nutritional and bioactive compounds profile of alternative gluten-free grains is limited, we evaluated the content of water-soluble (thiamine and riboflavin) and liposoluble vitamins, such as carotenoids and tocols (tocopherols and tocotrienols), of gluten-free minor cereals and also of pseudocereals. The analysed samples showed a high content of bioactive compounds; in particular, amaranth, cañihua and quinoa are good sources of vitamin E, while millet, sorghum and teff (Eragrostis tef, or William’s Lovegrass) are good sources of thiamine. Moreover, millet provides a fair amount of carotenoids, and in particular of lutein. These data can provide more information on bioactive compounds in gluten-free grains. The use of these grains can improve the nutritional quality of gluten-free cereal-based products, and could avoid the monotony of the celiac diet.

scholarly journals Quality and sensory profile evaluation of gluten-free sapodilla-wild almond seed bar with stevia as partial sugar substitution

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1109-1115
Author(s):  
A. Akesowan ◽  
A. Choonhahirun ◽  
U. Jariyawaranugoon
Keyword(s):  
Physical Properties ◽  
Water Activity ◽  
Sensory Profile ◽  
Gluten Free ◽  
Sensory Acceptability ◽  
Overall Acceptability ◽  
Preference Mapping ◽  
Sensorial Attributes ◽  
Wild Almond

This research aimed to investigate the quality of fruit bars prepared with different ratios of sapodilla-wild almond seed (80:20 and 70:30 w/w) and sugar substitution with stevia (0, 1/3, and 2/3 as equivalent sweetness basis). Physical properties (moisture and water activity), sensory acceptability, and preference mapping of the fruit bars were investigated. The samples formulated with a higher proportion of sapodilla pulp had higher moisture and water activity than those with less sapodilla pulp. Increasing the sugar substitution with stevia tended to decrease the moisture and water activity of the fruit bars. The stevia incorporation had effects on sensorial attributes, especially the flavor depending on how much sapodilla pulp proportion used in fruit bar preparation. The fruit bars formulated with 80:20 of the sapodilla-wild almond seed and 2/3 sugar substitution and that with 70:30 and full-sugar perceived the highest overall acceptability. The preference mapping revealed the importance of product attributes, and the texture was an important attribute on sensorial acceptance. In conclusion, the fruit bar prepared with 80/20 of sapodilla-wild almond seed and 2/3 sugar substitution with stevia was the most preferred formulation.

scholarly journals Sensory and Textural Evaluation of Gluten-Free Bread Substituted With Amaranth and Montina™ Flour

2013 ◽  
Vol 2 (4) ◽  
pp. 1 ◽  
Author(s):  
Karen L. Breshears ◽  
Kristi M. Crowe
Keyword(s):  
Nutritional Quality ◽  
Diet Group ◽  
Gluten Free ◽  
Restricted Diet ◽  
Overall Acceptability ◽  
Additional Testing ◽  
Product Acceptability ◽  
Sensory Qualities ◽  
Hedonic Scale

<p>The objective of this study was to develop a nutrient-dense gluten-free bread (GFB) using either amaranth or Montina™ flour in a standardized gluten-free lean breadrecipe for the purpose of comparing the nutritional, sensory, and objective qualities of the developed breads to a commercially-marketed GFB. Participants (n=222)included individuals who typically eat a gluten-free diet and those who eat a non-restricted diet. The non-restricted diet group was used to assess product acceptability in the general population and to determine product marketability among those without gluten restrictions. Nutritionally, both developed breads provided at least 26% more iron than the commercial GFB and <span style="text-decoration: underline;">&gt;</span><span style="text-decoration: underline;"> </span>40% more fiber while the amaranth bread provided twice as much folate. Significant differences (p &lt; 0.05) in sensory attributes (appearance, texture, flavor, tenderness, and overall acceptability) of both amaranth- and Montina™-based breads were not reported between the groups. Based on sensory scores using a 9-point Hedonic scale, the commercial GFB was preferred over either developed bread and the Montina™-based bread was preferred over the amaranth-based bread. Significant differences in bread hardness were not detected among the tested GFB, yet commercial GFB slices exhibited the largest and most consistent cell size throughout. Results suggest that amaranth and Montina™ flours assist in improving the nutritional quality of GFB, yet additional testing is needed to assist in formulation modifications of this standardized lean bread recipe in order to produce a product similar in sensory qualities to commercially-marketed GFB.</p>

Correction of functional constipation in patients with limited mobility after stroke

2019 ◽  
Vol 1 (6) ◽  
pp. 53-55
Author(s):  
M. S. Turchina ◽  
M. V. Bukreeva ◽  
L. Yu. Korolyova ◽  
Zh. E. Annenkova ◽  
L. G. Polyakov
Keyword(s):  
Quality Of Life ◽  
Chronic Constipation ◽  
Functional Constipation ◽  
Cerebrovascular Diseases ◽  
Medical Rehabilitation ◽  
Stroke Patients ◽  
Limited Mobility ◽  
Complete Restoration ◽  
The World

Currently, the problem of early rehabilitation of stroke patients is important, since in terms of the prevalence of cerebrovascular diseases and disability after suffering a stroke, Russia is one of the first places in the world. The complex of medical rehabilitation of such patients should provide for the early and most complete restoration of all body functions, patient education for lost skills, re-socialization of the patient and improvement of the quality of life. One of the factors contributing to a significant reduction in the quality of life after a stroke is the development of chronic constipation. The article reflects the modern methods of correction of chronic constipation in patients with limited mobility.

HASTANELERİN HİZMET KALİTESİNİN HASTA TATMİN ÖLÇEĞİ İLE ÖLÇÜLMESİ: KARABÜK DEVLET HASTANESİNDE YATAN HASTALAR ÜZERİNDE BİR ARAŞTIRMA THE MEASUREMENT SERVICE QUALITY OF THE HOSPITALS BY THE PATIENT SCALE: A RESEARCH ON THE PATIENTS IN KARABUK STATE HOSP

2013 ◽  
Vol 1 (1) ◽  
pp. 100
Author(s):  
Selçuk Yurtsever
Keyword(s):  
Patient Satisfaction ◽  
Health Services ◽  
Literature Review ◽  
Private Sector ◽  
State Hospital ◽  
Continuous Change ◽  
Satisfaction Scale ◽  
The World ◽  
Main Factors

It has been known that both in the world and in Turkey a continuous change has been experienced in the provision of health services in recent years. In this sense by adopting the customer(client) focused approach of either public or private sector hospitals; it has been seen that they are in the struggle for presenting a right, fast, trustuble, comfy service. The purpose of this research is to measure the satisfaction degree, expectations and perceptions of the patients in Karabük State Hospital through comparison. In this context, the patient satisfaction scale which has been developed as a result of literature review has been used and by this scale it has been tried to measure the satisfaction levels of the patients in terms of material and human factors which are the two main factors of the service that was presented. In the study, with the scales of Servqual and 0-100 Points together, in the part of the analysis MANOVA have been used. The expectations and the perceptions of the patient has been compared first by generally and then by separating to different groups according to the various criterias and in thisway it has been tried to be measured their satisfaction levels. According to the results that were obtained, although, the satisfaction levels of the patients who have taken service from Karabük State Hospital are high in terms of thedoctors and the nurses; it has been reached to the result that their satisfaction levels are low in terms of the materials that have been used at the presenting of the service and the management.

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