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Fruit pomace is a valuable by-product in terms of its chemical composition, which potential might be used through transformation of the pomace into food ingredients. The aim of this work was to assess the effect of partial (5% and 10%) substitution of powdered non-extruded or extruded blackcurrant pomace for semolina in pasta formula on nutritional and technological properties of the final product. The pasta was assessed for chemical composition, DPPH antiradical activity, color, cooking and textural properties. Presence of the by-products in the pasta resulted in increased total dietary fiber content (from 1.89 ± 0.06 up to 10.03 ± 0.15 g/100 g, dwb), fat content (from 1.29 ± 0.01 up to 2.70 ± 0.05 g/100 g, dwb) and DPPH antiradical activity (from 253 ± 15 up to 1037 ± 7 µmol TE/g, dwb), as well as in significantly different color (p < 0.05) as compared to the semolina-only pasta. The optimal cooking time was shortened by 1.0–1.5 min and by 2.0 min in the case of the lower and higher, respectively, level of pasta supplementation. The water absorption decreased by up to 32% in the enriched pasta. In general, the cooking loss remained unchanged. The uncooked product containing the extruded fruit pomace was characterized by significantly higher breaking strength (p < 0.05) as compared to the standard pasta. Presence of the pomace also affected texture of the cooked pasta, increasing its firmness and hardness and, when using the non-extruded pomace, the tensile strength. In our research, we have shown that durum wheat pasta enriched with 5 or 10% of powdered blackcurrant pomace or their extrudates constitute a food product of improved nutritional value and of appropriate textural characteristics, while maintaining culinary properties that meet pasta industry requirements. [ABSTRACT FROM AUTHOR]

Summary: The objective of this study was to analyse the influence of inulin with different degrees of polymerisation (DP values) and oligofructose preparation on physicochemical and rheological properties of apple jelly. It has been determined that both the addition of inulin (independently of DP) and oligofructose significantly modify the rheological and textural properties of the analysed desserts. Preparation with high DP results in increased moduli, preparation with moderate levels results in their decrease, while preparation with low DP levels initially decreases and then increases the values of both moduli. Similar tendencies are exhibited by the remaining parameters of rheological characteristics. Supplementation with inulin and oligofructose influences, but not as markedly, physicochemical properties. It has been observed that the manner in which water is bound by the applied preparations may have a significant impact on the properties of jelly. In the majority of cases, the variability of the parameters, for which statistically significant differences have been determined, depended on the type and level of the additive, and this impact varied between individual preparation types. The study conducted has enabled the conclusion that inulin may pose an attractive ingredient in desserts with health‐promoting properties. [ABSTRACT FROM AUTHOR]

Potato protein applied at 2-10% level significantly modified rheology of gluten-free dough. The volume of the resulting loaves was higher than control by 8% when the smallest addition was applied, but lower by 26-30% at higher concentration levels. Potato protein caused a decrease in crumb porosity up to 10%, and a change in pore distribution, which also depended on the applied level. Lightness ( L*) of bread with potato protein was higher than control at low concentrations and decreased when higher additions of potato protein were applied. Bread hardness increased with rising amounts of the preparation, but the extent of these changes was narrow at small addition levels. Enthalpy of retrograded amylopectin on the first day of storage slightly increased, with no significant variations among the samples, but it decreased on the third day of storage, and the difference between samples with potato protein and control was significant (up to 25%). Practical applications Bakery products based on raw materials naturally free of gluten are often characterized by improper technological parameters and nutritional properties. The study was conducted to evaluate the usability of potato protein as a component of gluten-free bread, which could improve its properties and nutritional value. We found that addition of potato protein, significantly influenced bread properties. The exact impact depended on protein level. The analysis of volume changes suggests that, protein, when used in relatively small amounts (2%), causes a diminished density of bread crumb, reduced porosity and increased bread volume. Further increase in protein addition level leads to a deterioration of bread quality, including decrease in its volume. We concluded that potato protein could be a valuable component of gluten-free bread, in terms of its nutritional quality, however the formulation with its share should be optimized by balancing the level of other ingredients and additives. [ABSTRACT FROM AUTHOR]

The aim of the study was to apply water extract of linseed as structure forming agent in gluten free baking and to assess their influence on rheological properties of the dough and quality of the bread, especially its staling rate. The analysis of rheological properties of the dough structured with linseed mucilage proved, that in the absence of external stress the systems reveal rheological properties comparable with control sample. They are however much more susceptible on mechanical strain. The replacement of guar gum and pectin with linseed mucilage improved sensory acceptance of the bread and had limited influence on texture and staling of the bread. The results concerning organoleptic and physicochemical parameters of the bread indicate that freeze-dried extract of linseed could be applied as natural and effective structure forming agent in this type of bakery products. [ABSTRACT FROM AUTHOR]

Abstract: The aim of this study was to check the possibility of enriching gluten-free dough mixes with concentrates or isolates of protein with different origins and to evaluate their impact on the structure, properties and aging of the obtained loaves. The studies involved the use of albumin, collagen, as well as pea, lupine and soy protein. Analysis of the rheological properties of the dough with the addition of test proteins showed a significant effect on their viscoelastic properties. Applied ingredients exerted different effects on specific volume of the loaves. Soy protein and collagen reduced it, while lupine and albumin resulted in a significant increase in the value of this parameter. Bread with pea protein was the most acceptable among analyzed samples, while the least sensory acceptance was observed in the case of the product with soy protein. Addition of test proteins significantly modified color and textural properties of bread crumb. Most of the protein preparations significantly decreased hardness and chewiness of the crumb compared to the control sample. A decrease in crumb hardness and a drop in enthalpy of retrograded amylopectin observed after the addition of applied protein preparations clearly indicate that such additions could effectively retard staling of starch based bread. [Copyright &y& Elsevier]

The study focused on the influence of starch modified by octenyl succinic anhydride (OSA) on the rheological and thermal properties of gluten-free dough containing corn and potato starch with the addition of pectin and guar gum as structure-forming substances. The starch blend used in the original dough recipe was partially (5% to 15%) replaced with OSA starch. The rheological properties of dough samples were determined, and the properties of the resulting bread were analyzed. It was found that the dough samples behaved as weak gels, and the values of storage and loss moduli (G′ and G″, respectively) significantly depended on angular frequency. Various shares of OSA starch in recipes modified dough in different ways, causing changes in its rheological characteristics. The introduction of OSA starch preparations resulted in changes in the bread volume and physical characteristics of the crumb. All the applied preparations caused an increase in bread porosity and the number of pores larger than 5 mm, and there was a parallel decrease in pore density. The presence of OSA starch preparations modified bread texture depending on the amount and type of the applied preparation. The introduction of OSA starches in gluten-free bread formulation caused a significant drop in the enthalpy of retrograded amylopectin decomposition, indicating a beneficial influence of such type of additive on staling retardation in gluten-free bread. [ABSTRACT FROM AUTHOR]