Application of small-scale baking test for improving the quality of alternative cereal-based products

Alexandra, Farkas [Farkas, Alexandra (Gabonakémia és ga...), szerző] Alkalmazott Biotechnológia és Élelmiszertudomán... (BME / VBK); Pálma, Szepesvári; Levente, Schmidt; Eszter, Szabó; Petra, Barnucz; Anna, Malvin Horváth; Renáta, Németh [Németh, Renáta (Biotechnológia), szerző] Alkalmazott Biotechnológia és Élelmiszertudomán... (BME / VBK); Denisse, Bender; Regine, Schoenlechner; Sándor, Tömösközi [Tömösközi, Sándor (gabonafélék), szerző] Alkalmazott Biotechnológia és Élelmiszertudomán... (BME / VBK)

Angol nyelvű Nem besorolt (Egyéb) Tudományos
Megjelent: 2021
Konferencia: 3rd George Olah Conference 2021-09-15 [Online konferencia, Magyarország]
    Azonosítók
    • MTMT: 32654895
    Szakterületek:
    • Élelmiszertudomány
    The utilization of alternative cereals (rye, oat, spelt, millet) and pseudocereals (buckwheat) and their incorporation into human nutrition is playing an increasing role due to their favorable nutritional values. Their usage in the bakery products brings technological challenges, since a viscoelastic gluten-like protein network similar to wheat is less or not able to form in these matrices. However, the methodology for determining the technological quality is less developed than in case of wheat. Properly applied methods are essential to map the technofunctional properties of raw materials and to understand the macromolecular effects behind them. Therefore, the aim of my research is to develop routinely applicable baking trials with good repeatability and reproducibility, based on the methods already available for wheat and partly for rye, to characterize the baking quality of alternative cereals and pseudocereals. Further goals are to characterize the quality parameters, like variety and carbohydrate composition and to understand the effects of different technological processes. The chemical composition of the selected rye, oat, buckwheat and millet varieties, and special rye flours made with industrial fractioning were measured by standard methods. The rheological properties were determined by instuments routinely used in wheat qualification (Mixolab, farinograph, rapid viscoanalyzer). The baking trials were carried out in small-scale following the logic of determination of quality in case of wheat. After getting a better insight of the pasting properties of the flours and doughs, the applied methods needed to be optimized, since the different species showed various baking behaviours. Our results show that after optimization, the differences in the quality parameters, like specific volume and crumb structure can be measured. The investigation of factors influencing quality, such as variety and carbohydrate composition can be deduced for each grain species, and the effects of different technological operations, such as fermentation processes, heat treatment and fractionation can be determined. In the future, the molecular background of the pasting and baking properties will be investigated for getting a deeper insight of the role of the macromolecules, especially the non-starch carbohydrates. Furthermore, the examination of industrial fractioning and broader range of varieties in each species can help to develop bakery products with higher nutritional value. Our work is connecting to the goals of the BME – Biotechnology TKP grant of EMMI and is supported by the “GalgaGabona” project (2017-1.3.1-VKE-2017-00004), as well as the bilateral Austrian-Hungarian Joint Research Project titled “Fundamental study on the structure, rheological and functional properties of model gluten-free dough and products based on modified carbohydrate systems” (HU 10/2016; TÉT_15-1-2016-0066).
    Hivatkozás stílusok: IEEEACMAPAChicagoHarvardCSLMásolásNyomtatás
    2022-12-08 17:34