论文快速发表网

社科类论文科技类论文医学类论文管理类论文教育类论文农林类论文新闻类论文建筑类论文文艺类论文法学类论文

EI Compendex Source List（2022年1月） EI Compendex Source List（2020年1月） EI Compendex Source List（2019年5月） EI Compendex Source List（2018年9月） EI Compendex Source List（2018年5月） EI Compendex Source List（2018年1月）中国科学引文数据库来源期刊列 CSSCI(2017-2018)及扩展期刊目录 2017年4月7日EI检索目录（最新） 2017年3月EI检索目录最新公布北大中文核心期刊目录 SCI期刊（含影响因子）

本站服务项目浅谈青年教师如何开展教科研大学青年教师如何处理教学和科

论文范文

Evaluation of Quality Parameters in Gluten-Free Bread Formulated with Breadfruit (Artocarpus altilis) 时间:2018-10-11 18:19   来源:未知   作者:admin   点击: 次 Abstract:Flour from the fruit of breadfruit trees (Artocarpus altilis) holds the potential to serve as a wheat flour replacement in gluten-free product formulations. This study evaluated the impact of breadfruit flour and leavening agent on gluten-free bread quality. Breadfruit flour was first milled and characterized by the researchers prior to being used in this study. Experimental formulas were mixed with varying breadfruit flour inclusion (0%, 20%, 35%, and 50%) and leavening agent (yeast and baking powder). Quality parameters including density, specific volume, pH, water activity, color, and texture were assessed, and proximate analysis was performed to characterize the nutritional value of the bread. Significant differences () were found in loaf density, specific volume, color (crust and ; crumb , , and ), pH, water activity, and crumb firmness. Additionally, a consumer sensory study was performed on the most well-liked formulations. Consumer testing yielded significant differences () between the yeast-leavened control (0% breadfruit flour) and yeast-leavened breadfruit bread (20% breadfruit flour). Nonceliac consumers rated the breadfruit treatment as significantly less acceptable than the control for all sensory characteristics assessed. These results indicate that breadfruit flour can be used at ≤20%, when leavened with yeast, to produce quality gluten-free bread. Future studies should be conducted to assess the impact of breadfruit variety and milling practices on breadfruit flour properties before further attempts are made to investigate how breadfruit flour impacts the gluten-free bread quality.
1. Introduction
  Celiac disease is an autoimmune disorder that affects genetically susceptible individuals. It is caused by the ingestion of wheat gluten, as well as proteins in related cereals, such as barley, rye, and possibly oats. Portions of these proteins elicit an autoimmune response that causes inflammation of the upper small intestine, which can result in a variety of undesirable symptoms [1]. Studies in both the United States and Europe show that celiac disease affects about 1% of the population [2]. The only effective and available treatment is lifelong avoidance of gluten-containing foods by strict adherence to a gluten-free diet.
  A GFD is a diet devoid of gluten-containing grains like barley, rye, and wheat. Alternative gluten-free grains one may consume on a GFD include but are not limited to rice, oats, quinoa, buckwheat, corn, and millet. Until recent years, very few value-added, processed, or packaged gluten-free foods existed at the retail level. Removing gluten from baked goods reduces a products’ elasticity, extensibility, and water binding capacity [3]. When compared to gluten-containing products, gluten-free foods are perceived as having lower structural quality and lower palatability since the presence of gluten determines the overall appearance and textural properties of cereal-based products [3, 4].
Breadfruit (Artocarpus altilis) is widely available in tropical and subtropical regions across the globe, with the genus Artocarpus (Moraceae) being comprised of approximately 50 species [5]. As breadfruit does not contain the gluten proteins harmful to celiac patients, it may be a potential ingredient for use in gluten-free products. Additionally, many regions that grow breadfruit are dependent upon imports to support their food supply. Utilizing breadfruit flour to replace commonly imported flours such as wheat and rice could help creating increased food security in these regions.