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Rheological Properties and Processing Performance of Gluten-Free Food

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A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (15 October 2020) | Viewed by 24532

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Special Issue Editors

Prof. Dr. Jarosław Korus

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Chief Guest Editor

Department of Carbohydrates Technology, University of Agriculture in Krakow, Kraków, Poland
Interests: food technology; baking technology; gluten-free food; food rheology; food texture
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Lesław Juszczak

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Co-Guest Editor

Department of Food Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122 Str., 30-149 Kraków, Poland
Interests: food analysis; food rheology; food additives; polysaccharides; starch; honey
Special Issues, Collections and Topics in MDPI journals

Prof. Rafał Ziobro

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Co-Guest Editor

Department of Carbohydrates Technology, University of Agriculture in Krakow, Balicka 122 Str., 30-149 Kraków, Poland
Interests: cereal processing; flour constituents; dough properties, food rheology

Special Issue Information

Dear Colleagues,

Rheology focuses on the characteristics of substances in terms of the interactions between particles, and deals with solid and liquid bodies. Naturally occurring materials are neither ideally solid, nor ideally viscous, nor ideally plastic, but exhibit so called visco-elastic properties and their rheological parameters are closely related to the structure of products. The greatest influence on foods’ rheological characteristics is exerted by the presence of individual components (proteins, polysaccharides, and fat) and the structure of the product based on interactions between the constituents, as well as processing conditions (temperature, mechanical operations) and subsequent storage. Rheological parameters of food to a large extent reflect the quality of food products, and therefore allow the development of products with characteristics deemed acceptable by consumers. Their analysis is also helpful for determining the optimal product recipe, production control, cost optimization, and in creating new materials. Therefore, rheological studies are important both in terms of basic research and practical applications. In this Issue we invite papers concerning:

Fundamental rheological properties of gluten-free foods and their constituents.
Shaping the structure and texture of gluten-free foods and their consumer acceptance.
Influence of rheological parameters on formulation design.
Correlation between the structure of gluten-free products, their texture, and rheological properties.
Changes in the structural and texture characteristics of gluten-free foods during storage.
Involvement of rheological data in gluten-free food quality control and optimization.
Development of new materials with required rheological quality.

Prof. Jarosław Korus
Prof. Lesław Juszczak
Prof. Rafał Ziobro
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

gluten-free food
rheology
texture
consumer acceptance
food product development

Published Papers (4 papers)

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Research

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15 pages, 2448 KiB

Open AccessFeature PaperArticle

Vegetable-Milk-Based Yogurt-Like Structure: Rheological Properties Influenced by Gluten-Free Carob Seed Flour

by Francesca Froiio, Maria Chiara Cristiano, Antonia Mancuso, Michelangelo Iannone and Donatella Paolino

Appl. Sci. 2020, 10(19), 6963; https://doi.org/10.3390/app10196963 - 5 Oct 2020

Cited by 8 | Viewed by 3250

Abstract

There is a constant increase in the attention being paid to food quality and the effects of food on human health among consumers. Vegetable milk is among the foods whose consumption worldwide has increased because, when compared to animal-derived milk, it offers numerous benefits for human health. The aim of this research work was to use vegetable milk to obtain yogurt-like products enriched with different concentrations of carob seed flour, which has a double function: to modify, and thus perfect, the rheological characteristics of vegetable-milk-based yogurt-like samples and to increase their nutritional value. The rheological parameters of the obtained samples were studied both in static and dynamic conditions, confirming that carob seed flour, especially at the highest used concentrations (0.75%; 1%), allows one to obtain products characterized by a good stability and suitable rheological characteristics. The obtained yogurt-like products may also be consumed by celiac subjects, since carob seed flour is a gluten-free flour, and allow celiac consumers to combine a gluten-free diet with a diet free of animal derivatives. Furthermore, the addition of carob flour allows one to obtain a tasty product thanks to the sweet taste of the carob seed flour. Full article

(This article belongs to the Special Issue Rheological Properties and Processing Performance of Gluten-Free Food)

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13 pages, 2771 KiB

Open AccessArticle

Effect of Citrus Fiber on the Rheological Properties of Dough and Quality of the Gluten-Free Bread

by Jarosław Korus, Lesław Juszczak, Mariusz Witczak and Rafał Ziobro

Appl. Sci. 2020, 10(19), 6633; https://doi.org/10.3390/app10196633 - 23 Sep 2020

Cited by 18 | Viewed by 3700

Abstract

The aim of the study was to evaluate the use of citrus fiber for the nutritional enrichment and technological improvement of gluten-free bread. A partial replacement of starch in bread formulation was analyzed in terms of the dough’s rheological properties and selected quality parameters of the bread. The results allowed to conclude that the presence of citrus fiber modifies the rheological properties of the dough, causing an increase in storage modulus (G′) and loss modulus (G″) values, as well as zero shear viscosity, accompanied with a decrease in instantaneous compliance (J₀) and viscoelastic compliance (J₁) to the applied stress, which reflects dough strengthening caused by significantly greater water binding and swelling properties characteristic of this ingredient. The introduction of the citrus fiber to bread formulations caused a significant decrease in bread volume and structure changes in crumb visible in the larger porosity and average pore size. The presence of citrus fiber affected texture, decreasing crumb hardness, springiness, cohesiveness and chewiness in comparison to the control. It could also be observed that the use of citrus fiber results in limited crumb hardening during storage, which indicates that this component could be an effective factor retarding the staling of the gluten-free bread based on starch and hydrocolloids. Full article

(This article belongs to the Special Issue Rheological Properties and Processing Performance of Gluten-Free Food)

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10 pages, 2004 KiB

Open AccessArticle

Effect of Short Fermentation Times with Lactobacillus paracasei in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits

by Samuel Longoria, Juan Contreras, Ruth Belmares, Mario Cruz and Mildred Flores

Appl. Sci. 2020, 10(4), 1383; https://doi.org/10.3390/app10041383 - 19 Feb 2020

Cited by 4 | Viewed by 2499

Abstract

Dough fermentation with lactic acid bacteria has been extensively studied due to the associated health benefits and its effects on physical and rheology parameters in dough and bread. However, most of the studies rely on long fermentation times. The aim of this study is to evaluate the effect of short fermentation times (0 to 8 h) with Lactobacillus paracasei in rheology, physical and chemical properties on cassava dough and biscuits. Both storage modulus and loss modulus decreased as the fermentation times increased, down to 54,206.67 ± 13,348 and 17,453.89 ± 3691 Pa, respectively. Fermentation with L. paracasei influenced biscuit’s hardness and chemical properties, and gas cell sizes were increased notably. These results suggest that short fermentation times could be used to improve dough’s rheological characteristics. Full article

(This article belongs to the Special Issue Rheological Properties and Processing Performance of Gluten-Free Food)

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Review

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19 pages, 568 KiB

Open AccessReview

A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies

by Alessio Cappelli, Noemi Oliva and Enrico Cini

Appl. Sci. 2020, 10(18), 6559; https://doi.org/10.3390/app10186559 - 20 Sep 2020

Cited by 99 | Viewed by 14419

Abstract

High-quality, gluten-free doughs and bakery products are clearly more difficult to produce than wheat flour-based products. The poor quality of the breads that are currently available demonstrates that manufacturing remains a significant technological problem. This is mainly due to the absence of gluten, which has a huge negative impact on dough rheology and bread characteristics. Gluten replacement is still the major challenge in the development of doughs and baked goods. The literature documents various improvement strategies. The most active approach seeks to identify alternative ingredients that can mimic the viscoelastic properties of the gluten network, notably hydrocolloids, enzymes, emulsifiers, and alternative sources of protein. However, other innovative strategies, such as high pressure, using heat to dry flour, and sourdough fermentation, have been investigated. In this context, the first aim of this review is to summarize current knowledge regarding gluten-free doughs, breads, and bakery products. Secondly, as it is clear that the manufacture of gluten-free products remains a key challenge, it suggests some improvement strategies that can boost their nutritional, technological, and sensorial characteristics. Full article

(This article belongs to the Special Issue Rheological Properties and Processing Performance of Gluten-Free Food)

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