Advertisement

Effect of canola proteins on rice flour bread and mathematical modelling of the baking process

  • Kamela Salah
  • Egor A. Olkhovatov
  • Mohammed AïderEmail author
Original Article

Abstract

The aim of the present work was to study the technological impact of incorporating canola protein concentrate (extract) into gluten-free bread formulation made of white rice flour. The main properties of the obtained dough and bread were compared to two control formulations made of 100% wheat flour and 100% rice flour. The canola protein concentrate was added at 3, 6 and 9% supplementation level of the rice flour. The bread making process was conducted by approved technology and the obtained results showed that addition of canola protein concentrate to rice flour significantly improved the overall quality of the resulted bread even if its mass volume (1.777 mL/g) and honeycomb structure were of lower quality compared to those of control bread which was made of 100% wheat flour (2.518 mL/g). However, the mass volume of rice bread supplemented with canola protein concentrate was significantly higher than that of bread made of 100% rice flour (1.417 mL/g. In summary, this project demonstrated the positive impact of canola proteins incorporation into white rice flour-based gluten-free bread. These results contribute to the progress of current research focusing on substituting gluten by other proteins having good techno-functional properties. Moreover, a mathematical model was used to explain the impact of the added canola protein concentrate on the intensity of the reactions involved in the dough matrix during oven baking. The obtained model clearly highlighted the significant effect of both the baking time and temperature.

Keywords

Gluten-free bread Rice Wheat Canola Mathematical modelling 

Notes

Acknowledgements

The authors thank Mrs. Melanie Martineau and Mr. Pascal Lavoie for the technical support.

References

  1. Aaron L, Torsten M, Patricia W (2019) Autoimmunity in celiac disease: extra-intestinal manifestations. Autoimmun Rev.  https://doi.org/10.1016/j.autrev.2018.09.010 Google Scholar
  2. Aider M, Barbana C (2011) Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity: a practical and critical review. Trends Food Sci Technol 22:21–39.  https://doi.org/10.1016/j.tifs.2010.11.002 CrossRefGoogle Scholar
  3. Arendt E, Dal Bello F (2011) Gluten-free cereal products and beverages. Academic Press, New YorkGoogle Scholar
  4. Balla A, Blecker C, Oumarou M, Paquot M, Deroanne C (1999) Mise au point de pains composites à base de mélanges de farines de sorgho-blé et analyse texturale. Biotechnologie, agronomie, société et environnement 3:69–77Google Scholar
  5. Boursier B (2005) Amidons natifs et amidons modifies alimentaires. Techniques de l’ingénieur F 4690:1–22Google Scholar
  6. Bure J (1979) Le pain Actes du colloque du. CNERNA 1:314–318Google Scholar
  7. Calvel R (1984) La boulangerie moderne. EYROLLES, 10éme Édition edn., ParisGoogle Scholar
  8. Chargelegue A, Guinet R, Neyreneuf O, Onno B, Poitrenaud B (1994) Fermentation of bread FAOGoogle Scholar
  9. Chhanwal N, Indrani D, Raghavarao KSMS, Anandharamakrishnan C (2011) Computational fluid dynamics modeling of bread baking process. Food Res Int 44:978–983.  https://doi.org/10.1016/j.foodres.2011.02.037 CrossRefGoogle Scholar
  10. Cranney A et al (2007) The Canadian celiac health survey. Dig Dis Sci 52:1087–1095CrossRefGoogle Scholar
  11. Crockett R, Ie P, Vodovotz Y (2011) Effects of soy protein isolate and egg white solids on the physicochemical properties of gluten-free bread. Food Chem 129:84–91.  https://doi.org/10.1016/j.foodchem.2011.04.030 CrossRefGoogle Scholar
  12. Feillet P (2000) Le grain de blé: composition et utilisation. Editions QuaeGoogle Scholar
  13. Feillet P, Guinet R, Morel MH, Rouau X (1994) La Pâte. Formation et développement La panification française Lavoisier, Paris, pp 226–279Google Scholar
  14. Garcia ME, Zaritzky NE, Califano AN (2005) Effect of composition on rheological properties of gluten-free dough disks for “empanadas”. In: Publicato en: Congreso Argentino de sciencia y technologia de Alimentos (X: 18AL20 DE MAYO 2005: Mar del Plata), Asociacion Argentina-de Technologia de Alimentos, AATA, CYTALGoogle Scholar
  15. Gélinas P, Mckinnon CM, Rodrigue N, Montpetit D (2001) Heating conditions and bread-making potential of substandard flour. J Food Sci 66:627–632.  https://doi.org/10.1111/j.1365-2621.2001.tb04612.x CrossRefGoogle Scholar
  16. Grenier D, Vanin F, Lucas T, Doursat C, Flick D, Trystram G (2008) Multiphysics during bread making: numerical modelling and technological teachings from simulations. In: Proceedings of the fourth international symposium on applications of modelling as an innovative technology in the agri-food chain, pp 147–154Google Scholar
  17. Gujral HS, Guardiola I, Carbonell JV, Rosell CM (2003) Effect of cyclodextrin glycosyl transferase on dough rheology and bread quality from rice flour. J Agric Food Chem 51:4846CrossRefGoogle Scholar
  18. He H, Hoseney RC (1991) Gas retention of different cereal flours. Cereal Chem 68:334–336Google Scholar
  19. Itthivadhanapong P, Jantathai S, Schleining G (2016) Improvement of physical properties of gluten-free steamed cake based on black waxy rice flour using different hydrocolloids. J Food Sci Technol 53:2733–2741.  https://doi.org/10.1007/s13197-016-2245-5 CrossRefGoogle Scholar
  20. Kahaly GJ, Frommer L, Schuppan D (2018) Celiac disease and endocrine autoimmunity—the genetic link. Autoimmun Rev 17:1169–1175.  https://doi.org/10.1016/j.autrev.2018.05.013 CrossRefGoogle Scholar
  21. Kaplan M (2005) Alimentation sans gluten ni laitages: sauvez votre santé!. Jouvence, Saint-Julien-en-GenevoisGoogle Scholar
  22. Kaur R, Ahluwalia P, Sachdev PA, Kaur A (2018) Development of gluten-free cereal bar for gluten intolerant population by using quinoa as major ingredient. J Food Sci Technol 55:3584–3591.  https://doi.org/10.1007/s13197-018-3284-x CrossRefGoogle Scholar
  23. Khattab RY, Arntfield SD (2009) Functional properties of raw and processed canola meal LWT Food. Sci Technol 42:1119–1124Google Scholar
  24. Lerner A (2010) New therapeutic strategies for celiac disease. Autoimmun Rev 9:144–147.  https://doi.org/10.1016/j.autrev.2009.05.002 CrossRefGoogle Scholar
  25. Lunadei L, Galleguillos P, Diezma Iglesias B, Lleo Garcia L (2010) Evaluation of enzymatic browning in fresh-cut apple slices applying a multispectral vision system. In: Proceedings of the international conference on agricultural engineerig. AgEng 2010Google Scholar
  26. Malalgoda M, Simsek S (2017) Celiac disease and cereal proteins. Food Hydrocolloids 68:108–113.  https://doi.org/10.1016/j.foodhyd.2016.09.024 CrossRefGoogle Scholar
  27. Mancebo CM, Merino C, Martínez MM, Gómez M (2015) Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality. J Food Sci Technol 52:6323–6333.  https://doi.org/10.1007/s13197-015-1769-4 CrossRefGoogle Scholar
  28. Matuchansky C, Rousseau S, Morin MC (2004) Maladie cœliaque de l’adulte: actualités du régime sans gluten. Cahiers de Nutrition et de Diététique 39:311–317.  https://doi.org/10.1016/S0007-9960(04)94468-9 CrossRefGoogle Scholar
  29. Meredith P (1964) A theory of gluten structure. Cereal Sci Today 9:33–34Google Scholar
  30. Naczk M, Amarowicz R, Shahidi F (1998a) Role of phenolics in flavor of rapeseed protein products. In: ET Contis CTHCJMTHPFS, Spanier AM (eds) Developments in food science, vol 40. Elsevier, Amsterdam, pp 597–613. http://dx.doi.org/10.1016/S0167-4501(98)80080-0
  31. Naczk M, Amarowicz R, Shahidi F (1998b) Role of phenolics in flavor of rapeseed protein products. In: Contis ET, Ho CT, Mussinan CJ, Parliment TH, Shahidi F, Spanier AM (eds) Developments in food science, vol 40. Elsevier, Amsterdam, pp 597–613.  https://doi.org/10.1016/S0167-4501(98)80080-0 Google Scholar
  32. Nicolas V, Salagnac P, Ploteau JP, Jury V, Glouannec P, Boillereaux L (2010) Étude numérique des transferts de masse et de chaleur dans le pain lors de la cuissonGoogle Scholar
  33. Peng B, Li Y, Ding S, Yang J (2017) Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose. Food Chem 233:369–377.  https://doi.org/10.1016/j.foodchem.2017.04.108 CrossRefGoogle Scholar
  34. Purlis E, Salvadori VO (2010) A moving boundary problem in a food material undergoing volume change – Simulation of bread baking. Food Res Int 43(4):949–958CrossRefGoogle Scholar
  35. Sablani SS, Marcotte M, Baik OD, Castaigne F (1998) Modeling of simultaneous heat and water transport in the baking process LWT food. Sci Technol 31:201–209.  https://doi.org/10.1006/fstl.1997.0360 Google Scholar
  36. Schmitz J (2013) Le régime sans gluten chez l’enfant. Pathol Biol (Paris) 61:129–133.  https://doi.org/10.1016/j.patbio.2011.04.001 CrossRefGoogle Scholar
  37. Sciarini LS, Ribotta PD, León AE, Pérez GT (2010) Influence of gluten-free flours and their mixtures on batter properties and bread quality. Food Bioprocess Technol 3:577–585CrossRefGoogle Scholar
  38. Sciarini LS, Ribotta PD, León AE, Pérez GT (2012) Incorporation of several additives into gluten free breads: effect on dough properties and bread quality. J Food Eng 111:590–597.  https://doi.org/10.1016/j.jfoodeng.2012.03.011 CrossRefGoogle Scholar
  39. Shahidi F, Naczk M (1992) An overview of the phenolics of canola and rapeseed: chemical, sensory and nutritional significance. J Am Oil Chem Soc 69:917–924CrossRefGoogle Scholar
  40. Zanoni B, Smaldone D, Schiraldi A (1991) Starch gelatinization in chemically leavened bread baking. J Food Sci 56:1702–1706CrossRefGoogle Scholar
  41. Zanoni B, Peri C, Bruno D (1995a) Modelling of browning kinetics of bread crust during baking LWT Food. Sci Technol 28:604–609.  https://doi.org/10.1016/0023-6438(95)90008-X Google Scholar
  42. Zanoni B, Peri C, Gianotti R (1995b) Determination of the thermal diffusivity of bread as a function of porosity. J Food Eng 26:497–510.  https://doi.org/10.1016/0260-8774(94)00073-I CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Institute of Nutrition and Functional Foods (INAF)Laval UniversityQuebecCanada
  2. 2.Department of Soil Sciences and Agri-Food EngineeringUniversité LavalQuebecCanada
  3. 3.Department of Technologies of Storage and Processing of Plant ProductsKuban State Agrarian UniversityKrasnodarRussia

Personalised recommendations