Journal ArticleDOI
Combined use of ispaghula and HPMC to replace or augment gluten in breadmaking
Anwarul Haque,Edwin R. Morris +1 more
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TLDR
In this paper, a bread with a degree of aeration in the range typical of commercial wheat bread (∼4·5 ml/g) has been produced from rice flour (which is devoid of gluten) by the combined use of two polysaccharide structuring-agents: hydroxypropyl-methylcellulose (HPMC) and isabgol (the milled seed husk of Plantago ovata Forsk, alternatively known as ispaghula or blond psyllium).About:
This article is published in Food Research International.The article was published on 1994-01-01. It has received 77 citations till now. The article focuses on the topics: Gluten & Psyllium.read more
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Journal ArticleDOI
Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations
Athina Lazaridou,Denisa Eglantina Duta,Maria Papageorgiou,Nastasia Belc,Costas G. Biliaderis +4 more
TL;DR: In this article, the effect of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations based on rice flour, corn starch, and sodium caseinate (control) was studied; the hydrocoloids added at 1% and 2% w/w were pectin, carboxymethylcellulose (CMC), agarose, xanthan and oat β-glucan.
Journal ArticleDOI
Improvement of the breadmaking quality of rice flour by glucose oxidase
TL;DR: In this article, the effect of GO on rice flour dough rheology, protein modification and bread quality has been reported, which showed that the addition of GO promoted an increase in the elastic and viscous modulus.
Journal ArticleDOI
Breadmaking performance of protein enriched, gluten-free breads
TL;DR: In this paper, the effect of increasing amounts of soybean protein isolate (SPI), HPMC and water was studied in the Mixolab and the results showed that the presence of SPI blended with rice flour produced a significant decrease in the specific volume of the bread, although this detrimental effect was partially counteracted by its combination with water, decreasing also the crumb hardness.
Journal ArticleDOI
Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat
Anna-Sophie Hager,Elke K. Arendt +1 more
TL;DR: In this article, the effect of hydrocolloids such as xanthan gum and hydroxypropylmethylcellulose (HPMC) on the wheat-free model systems was investigated.
Journal ArticleDOI
The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs
TL;DR: In this article, the influence of the different ingredients on the rheological properties and the ultrastructure of the doughs was investigated, and the most complex among the experimental formulations looked promising in terms of final bread technological and nutritional quality.
References
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Book ChapterDOI
Sensory Evaluation by Quantitative Descriptive Analysis
Book
Statistical methods in food and consumer research
Maximo C. Gacula,Jagbir Singh +1 more
TL;DR: Research professionals working with food, beverages, healthcare, cosmetics, and other related areas will find the book a valuable guide to the variety of statistical methods available.
Journal ArticleDOI
Thermogelation of methylcellulose. Part I: Molecular structures and processes
Anwarul Haque,Edwin R. Morris +1 more
TL;DR: In this paper, it was shown that methylcellulose chains exist in solution as aggregated bundles, held together by packing of unsubstituted or sparingly substituted regions of cellulosic structure, and by hydrophobic clustering of methyl groups in denser substitution.
Journal ArticleDOI
Molecular viscoelasticity of xanthan polysaccharide
TL;DR: In this paper, it was shown that xanthan polysaccharide can be regarded as a highly extended worm-like chain interacting by non-covalent association to develop a weak-gel network, which is readily reversible under shear.
Journal ArticleDOI
Thermogelation of methylcellulose. Part II: effect of hydroxypropyl substituents
TL;DR: This article showed that the thermal hysteresis observed between formation and dissociation of methylcellulose and HPMC gels arises from melting and reformation of the postulated cellulosic structure, and not from hydrophobic interactions.