Gluten,the protein responsible for the superior viscoelastic properties of refined wheat flour dough over glutenfree cereals,causes celiac disease in people susceptible to gluten-allergy.Moreover,the sustainability of...Gluten,the protein responsible for the superior viscoelastic properties of refined wheat flour dough over glutenfree cereals,causes celiac disease in people susceptible to gluten-allergy.Moreover,the sustainability of using wheat flour in baked foods is threatened by its high cost,especially in countries that depend on imported wheat for their bakery industry.Research has shown that hydrocolloids serve as gluten replacements in baked foods,in response to these challenges.Food hydrocolloids are a class of high-molecular weight polysaccharides and proteins,which serve as functional ingredients in the food industry that modify the foods’rheological and textural properties.They function as stabilizers,viscosity modifiers,gelling agents,water binders,fibres,and inhibitors of ice crystal in foods.Further,food hydrocolloids have also been reported to possess health-promoting properties,such as lowering of postprandial blood glucose and plasma cholesterol concentrations,colon cancer prevention,and modulation of intestinal transit and satiety.They are obtained from plants,animals or microorganisms,and can be used in their natural or modified forms.The aim of this paper is to review the functional benefits of natural and modified hydrocolloids as gluten replacements in baked foods,emphasizing their physicochemical,nutraceutical,and sensorial importance.The application effects of food hydrocolloids as gluten substitutes in gluten-free baked products’quality were discussed.Also,some practical approaches to improve the quality of gluten-free baked products,in response to an increasing consumers’demand and the rising cost of refined wheat flour were highlighted.展开更多
Powder coating is an important process in the food industry,especially for snack foods such as potato chips,to create variety in food products.Electrostatic coating has been adopted in order to provide better transfer...Powder coating is an important process in the food industry,especially for snack foods such as potato chips,to create variety in food products.Electrostatic coating has been adopted in order to provide better transfer efficiency and lower the dust produced during coating.Studying the effect of electrode voltage on coating efficiency and evenness of baked potato chips using the developed electrostatic powder coating system was the main purpose of this research.Different types of NaCl(refined and table salts)were coated on baked potato chips at 0,30,40,50,60,and 70 kV.After coating with either refined or table salt,transfer efficiency,adhesion after coating,coating evenness and texture of samples were determined.Higher transfer efficiency,adhesion and coating evenness were observed when electrostatic coating was conducted at 30-50 kV.Most samples with higher transfer efficiency,adhesion and evenness were obtained after electrostatic coating.However,it did not significantly affect hardness of baked potato chips.展开更多
文摘Gluten,the protein responsible for the superior viscoelastic properties of refined wheat flour dough over glutenfree cereals,causes celiac disease in people susceptible to gluten-allergy.Moreover,the sustainability of using wheat flour in baked foods is threatened by its high cost,especially in countries that depend on imported wheat for their bakery industry.Research has shown that hydrocolloids serve as gluten replacements in baked foods,in response to these challenges.Food hydrocolloids are a class of high-molecular weight polysaccharides and proteins,which serve as functional ingredients in the food industry that modify the foods’rheological and textural properties.They function as stabilizers,viscosity modifiers,gelling agents,water binders,fibres,and inhibitors of ice crystal in foods.Further,food hydrocolloids have also been reported to possess health-promoting properties,such as lowering of postprandial blood glucose and plasma cholesterol concentrations,colon cancer prevention,and modulation of intestinal transit and satiety.They are obtained from plants,animals or microorganisms,and can be used in their natural or modified forms.The aim of this paper is to review the functional benefits of natural and modified hydrocolloids as gluten replacements in baked foods,emphasizing their physicochemical,nutraceutical,and sensorial importance.The application effects of food hydrocolloids as gluten substitutes in gluten-free baked products’quality were discussed.Also,some practical approaches to improve the quality of gluten-free baked products,in response to an increasing consumers’demand and the rising cost of refined wheat flour were highlighted.
基金This work was supported by a grant from Thailand Research Funding and Office of the Higher Education Commission,contract no.MRG6080261.
文摘Powder coating is an important process in the food industry,especially for snack foods such as potato chips,to create variety in food products.Electrostatic coating has been adopted in order to provide better transfer efficiency and lower the dust produced during coating.Studying the effect of electrode voltage on coating efficiency and evenness of baked potato chips using the developed electrostatic powder coating system was the main purpose of this research.Different types of NaCl(refined and table salts)were coated on baked potato chips at 0,30,40,50,60,and 70 kV.After coating with either refined or table salt,transfer efficiency,adhesion after coating,coating evenness and texture of samples were determined.Higher transfer efficiency,adhesion and coating evenness were observed when electrostatic coating was conducted at 30-50 kV.Most samples with higher transfer efficiency,adhesion and evenness were obtained after electrostatic coating.However,it did not significantly affect hardness of baked potato chips.
