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The article investigates the influence of low-fat lecithin, sunflower oil, and dry egg white on the rheological properties and microstructure of gluten-free rice dough and quality indicators of ready-made bread. To determine the effectiveness of the use of these emulsifiers, the bread technology with implementation of enzyme modificated (by amylolytic enzymes) flour starch was used. To assess the rheological state of the dough, its viscoplastic properties (shear stress and effective viscosity of the test systems) were analyzed using a rotary viscometer. The dough microstructure was examined by microscopy. Traditional methods to determine physical and chemical indicators of ready-made bread quality were used. The results showed that the emulsifiers implementation changed the behavior of rice dough, and had the positive effect on the qualitative (specific volume and porosity). It has been found that the use of a combination of emulsifiers from low-fat lecithin, sunflower oil, and dried egg white in rice bread technology in combination with enzymatic modification of flour starch significantly improves the rheological properties and structure of gluten-free dough and provides high indicators of specific volume and porosity of ready-made products.

The article investigates the influence of low-fat lecithin, sunflower oil, and dry egg white on the rheological properties and microstructure of gluten-free rice dough and quality indicators of ready-made bread. To determine the effectiveness of the use of these emulsifiers, the bread technology with implementation of enzyme modificated (by amylolytic enzymes) flour starch was used. To assess the rheological state of the dough, its viscoplastic properties (shear stress and effective viscosity of the test systems) were analyzed using a rotary viscometer. The dough microstructure was examined by microscopy. Traditional methods to determine physical and chemical indicators of ready-made bread quality were used. The results showed that the emulsifiers implementation changed the behavior of rice dough, and had the positive effect on the qualitative (specific volume and porosity). It has been found that the use of a combination of emulsifiers from low-fat lecithin, sunflower oil, and dried egg white in rice bread technology in combination with enzymatic modification of flour starch significantly improves the rheological properties and structure of gluten-free dough and provides high indicators of specific volume and porosity of ready-made products. [ABSTRACT FROM AUTHOR]

Producers of deep-fried foods seek new methods to lower the fat content of these foods. The effectiveness of edible films of proteins and carbohydrates and the addition of prefrying dips of egg white lower fat absorption. Common additions of chemicals to films called plasticizers allow them to improve distribution when coating a substrate and improve their water vapor permeability and mechanical properties. The purpose of this study was to determine whether the addition of corn or oat fiber to an egg albumin solution will increase fat absorption inhibition that occurs in deep-fat frying compared to an egg albumin solution alone. Dipping chicken fritters in an egg white dip with no fiber present produced samples with the highest lipid reductions compared to the control. The addition of fiber to any of the dips did not produce a synergistic effect to reduce lipid absorption. The egg dip, 1%, and 2% fiber dip amounts were successful in reducing the lipid content compared to control, but not the 5% fiber dip amount. As the fiber dip concentration decreased for corn and oat fiber, lipid levels decreased. The addition of egg white, corn fiber, or oat fiber affected the color and texture of the fritters. Practical applications: Reducing the oil content of chicken fritters could provide lower fat alternatives to normal deep fried foods that still retain the desirable characteristics that full fat foods provide. If fat reduction below 35% calories from fat can be achieved, markets such as schools and healthcare that are currently restricted to these types of products could be opened. [ABSTRACT FROM AUTHOR]

Abstract: Indirect enzyme-linked immunosorbent assays (ELISA) technique was used to identify and quantify the use of dried egg white (DEW) and whey protein concentrate (WPC) in crabsticks. The use of SDS–PAGE for the quantification of protein additives has had limited success due to the high shear and high temperature processes of surimi crabstick. Monoclonal (anti-heat-denatured ovalbumin) and polyclonal (anti-β-lactoglobulin) antibodies were used. Antibodies showed no significant cross-reactivity with non-target crabstick proteins. An optimised extraction solution of 10% SDS and 2.5% 2-ME yielded high extractability with improved consistency. Quantification of DEW and WPC was achieved using the optimised extraction solution and indirect ELISA. Estimated DEW values were within 7% of actual values, WPC samples were within 17%. Inter-assay coefficients of variance for DEW ranged from 0.9% to 3.1% and those of the WPC were 1.0–8.0%. [Copyright &y& Elsevier]

[Display omitted] • The process for gelation in four types of DEWs were investigated. • Ultrasound spectroscopy and dynamic rheology analyses were used to clarify the mechanism. • Dry-heat pretreatment of alkaline DEWs formed more "soluble aggregates" in DEW gels. • The "soluble aggregates" led to the formation of desirable homogeneous DEW gels. In the present study, the mechanism for gelation of dried egg whites (DEWs) samples, which were differentially pretreated with dry-heat treatment and alkaline pH, were investigated using dynamic viscoelastic measurements and ultrasound spectroscopy for gels formed with at high protein concentrations. Rheological measurements showed that DEW gels with dry-heat treatments have a higher dynamic complex modulus than DEW gels without dry-heat treatments. Furthermore, ultrasonic attenuation analyses showed that subjecting DEWs to dry-heat treatment and alkaline pH induced the formation of an increased number of DEW protein "soluble aggregates" compared with unheated and neutral DEWs. Our data suggests that pretreatment of DEW samples led to partially unfolded DEW proteins with more "soluble aggregates", which were strongly correlated with the formation of gels with a more homogeneous and rigid texture. Understanding their structural properties at a molecular detail would enable desirable textural modifications for the development of new food products. [ABSTRACT FROM AUTHOR]