Effect of gum extracts on the bread-making and textural properties of dough and bread made from sour cassava starch (Manihot esculenta), Peanut (Arachis hypogaea) and cowpea flour (Vigna unguiculata)

IF 4.6 Q1 CHEMISTRY, APPLIED
Marie Madeleine Nanga Ndjang , Julie Mathilde Klang , Bilkissou Njapndounke , Marius Edith Kouam Foko , Jean Roger Dongmo , Michael Hermann Kengne Kamdem , Jordan Lembe Tonga , Edwin Mpho Mmutlane , Derek Tantoh Ndinteh , Eugenie Kayitesi , François Ngoufack Zambou
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Abstract

Gluten intolerance, as well as the scarcity of wheat flour in some parts of the world, has prompted the development of gluten-free bread. Gluten-free bread, on the other hand, results in a low specific volume and to remedy this, the use of hydrocolloids and bases has proved to be very successful. The current study aims to determine the optimal proportions of Triumffeta pentendra gum extract and bicarbonate in the breadmaking of a composite flour based on sour cassava starch, peanut flour, and cowpea flour. A Box Benkhen design was used to achieved this, with the variables being the amount of gum extract, the amount of bicarbonate, and the amount of water. The specific volume and texture properties were evaluated as responses. The specific volume was calculated using standard methods, and the textural properties were determined using a texture analyzer. It appears that the incorporation of gums extract, bicarbonate, and water significantly increased the specific volume. The incorporation rate of gum extract significantly increases the hardness, consistency, and masticability which decreases with the incorporation rate of bicarbonate and water. Cohesion and elasticity, on the other hand, increased with the incorporation rate of bicarbonate and water but decreased with the incorporation of gum extract. The optimal gum extract, bicarbonate, and water proportions are 0.28 g, 1.99 g, and 112.5 ml, respectively. As a result, the specific volume is 1.51cm3/g, the hardness is 38.51(N), the cohesion is 0.88, the consistency is 32.86(N), the elasticity is 5.57(1/L), and the masticability is 162.35(mj). According to this findings, gum extracts and sodium bicarbonate can be used to improve the quality of gluten-free bread made with sour cassava starch, peanut and cowpea flour.

树胶提取物对用酸木薯淀粉(Manihot esculenta)、花生(Arachis hypogaea)和豇豆粉(Vigna unguiculata)制作的面团和面包的面包制作和质地特性的影响
麸质不耐症以及世界上某些地区小麦粉的稀缺促使了无麸质面包的发展。另一方面,无麸质面包的比容较低,为了解决这一问题,使用亲水胶体和基质被证明是非常成功的。本研究旨在确定 Triumffeta pentendra 胶提取物和碳酸氢盐在以酸木薯淀粉、花生粉和豇豆粉为基础的复合面粉面包制作中的最佳比例。为此采用了箱式本肯设计,变量为胶提取物的用量、碳酸氢盐的用量和水的用量。比容和质地特性作为反应进行评估。比容用标准方法计算,质地特性用质地分析仪测定。结果表明,加入树胶提取物、碳酸氢盐和水后,比容明显增加。树胶提取物的添加量可明显提高硬度、稠度和可咀嚼性,而碳酸氢盐和水的添加量则会降低硬度、稠度和可咀嚼性。另一方面,内聚力和弹性随碳酸氢盐和水的添加量增加而增加,但随胶提取物的添加量减少而减少。胶提取物、碳酸氢盐和水的最佳比例分别为 0.28 克、1.99 克和 112.5 毫升。结果,比容为 1.51cm3/g,硬度为 38.51(N),内聚力为 0.88,稠度为 32.86(N),弹性为 5.57(1/L),可咀嚼性为 162.35(mj)。根据这一研究结果,胶提取物和碳酸氢钠可用于改善用酸木薯淀粉、花生粉和豇豆粉制作的无筋面包的质量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
4.50
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