Physicochemical and pasting properties of composite flours for making gluten-free bread

2019 ◽  
Author(s):  
Lista Eka Yulianti ◽  
Nok Afifah ◽  
Riyanti Ekafitri
Keyword(s):  
Pasting Properties ◽  
Gluten Free ◽  
Composite Flours

scholarly journals Evaluation of Various Properties of Amaranthus (Genus Amaranthus L.) Based Composite Flour Blends for Preparation of Gluten-Free Biscuits

2021 ◽  
Vol 13 (1) ◽  
pp. 57-68
Author(s):  
Muluken K. Kassa ◽  
Shimelis A. Emire
Keyword(s):  
Proximate Composition ◽  
Free Food ◽  
Quality Attributes ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Gluten Free ◽  
Mineral Concentration ◽  
Composite Flours ◽  
Flour Blends

This research was conducted to investigate the pasting, rheological and functional properties, and gluten-free biscuit making potential of a composite flour prepared from grains of amaranthus, sorghum and finger millet. The formulation for the composite flour was obtained from D-optimal mixture design ratio using Design-Expert. The rheological and pasting properties of the composite flours were determined, while the proximate composition, physical dimensions, mineral concentration and sensory quality attributes of the biscuits were assessed. The results showed that there were significant (p<0.05) differences in the pasting profile of the control and amaranthus based composites flour except for pasting temperature. Water absorption capacity and water soliblity index increased as the blending ratio of amaranthus flour increased, while oil absorption capacity decreased. The proximate composition evaluation 13.75, 2.04, 1.77 and 31.75% were found to be the highest values of the biscuit samples in terms of protein, crude fiber, ash and crude fat, respectively. Mineral analaysis was carried out and there was a significant (p<0.05) difference in Fe, Ca, Zn and P content among the biscuit samples made from the composite flour blends. Similarly, the sensory evaluation indicated that there was a significant (p<0.05) differences in apperance, colour, texture, flavour and overall acceptability among the composite biscuit samples. However, the difference was insignificant (p<0.05) in crispiness of biscuit samples. In a nut shell this research revealed that a nutritionally dense gluten-free biscuits can be formulated without affecting the quality attributes of the biscuit. Thus, the composite flours can be used for the preparation of gluten free food products in africa, where the crops have not been effectively utilized in food processing industries.

Wheat–millet flour cookies: Physical, textural, sensory attributes and antioxidant potential

2019 ◽  
Vol 26 (4) ◽  
pp. 311-320 ◽  
Author(s):  
S Hussain ◽  
AA Mohamed ◽  
MS Alamri ◽  
MA Ibraheem ◽  
Akram A Abdo Qasem ◽  
...  
Keyword(s):  
Gallic Acid ◽  
Wheat Flour ◽  
Pasting Properties ◽  
Gluten Free ◽  
Phenolic Contents ◽  
Health Promoting ◽  
Physical Attributes ◽  
Pasting Temperature ◽  
Technical Properties ◽  
Flour Blends

Millet flour (water washed or alkali washed) was replaced with wheat flour (WF) at 0, 25, 50, 75, and 100% levels. Objectives of the research were to characterize the flour blends for their technical properties and to produce cookies with less or no gluten contents. All types of flour blends were evaluated for their pasting properties. The cookies were baked and evaluated for their textural and physical attributes. Inclusion of millet flour (both types) in wheat flour resulted in significant reduction in peak and final viscosities while setback viscosities were affected non-significantly. Pasting temperature was increased from 65 ℃ (100% wheat flour) to 91 ℃ (100% millet flour). The hardness of cookies was reduced in the presence of millet flour. Fracturability values of cookies with higher millet flour were higher as compared to control cookies (prepared from 100% wheat flour). Cookies prepared from blends having more that 50% millet flour were not much liked by sensory panelists. The phenolic contents of cookies containing higher levels of either water washed or alkali washed millet flour were found to be higher when compared to cookies prepared from plain WF (1.90 ± 0.14 mg gallic acid/g sample). The 2,2-diphenyl-1-picrylhydrazyl activity (%) of cookies ranged from 16.39 ± 0.34 (100% water washed millet flour) to 10.39 ± 0.26 (100% WF; control). The study will help the non-coeliac people to consume low gluten (≈1.6–6.5%) or gluten intolerant people to consume gluten-free cookies (0%) from millet flour having abundant of antioxidants and health-promoting polyphenols.

scholarly journals Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta

Antioxidants ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 343 ◽  
Author(s):  
Valentina Melini ◽  
Francesca Melini ◽  
Rita Acquistucci
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Compound ◽  
Raw Materials ◽  
Disease Onset ◽  
Grain Legume ◽  
Gluten Free ◽  
Processing Technologies ◽  
Durum Wheat Semolina ◽  
Composite Flours ◽  
By Products

Consumption of food products rich in phenolic compounds has been associated to reduced risk of chronic disease onset. Daily consumed cereal-based products, such as bread and pasta, are not carriers of phenolic compounds, since they are produced with refined flour or semolina. Novel formulations of pasta have been thus proposed, in order to obtain functional products contributing to the increase in phenolic compound dietary intake. This paper aims to review the strategies used so far to formulate functional pasta, both gluten-containing and gluten-free, and compare their effect on phenolic compound content, and bioaccessibility and bioavailability thereof. It emerged that whole grain, legume and composite flours are the main substituents of durum wheat semolina in the formulation of functional pasta. Plant by-products from industrial food wastes have been also used as functional ingredients. In addition, pre-processing technologies on raw materials such as sprouting, or the modulation of extrusion/extrusion-cooking conditions, are valuable approaches to increase phenolic content in pasta. Few studies on phenolic compound bioaccessibility and bioavailability in pasta have been performed so far; however, they contribute to evaluating the usefulness of strategies used in the formulation of functional pasta.

scholarly journals Evaluation of Functional, Nutritional and Bioactive Properties of Gluten Free Muffins Utilizing Industrial By-Products of Baby Corn

2021 ◽  
pp. 1-6
Author(s):  
Kaur Kamaljit ◽  
Sharma Anchit
Keyword(s):  
Finger Millet ◽  
Antioxidant Properties ◽  
Pasting Properties ◽  
Total Phenol Content ◽  
Gluten Free ◽  
Corn Flour ◽  
Chelating Activity ◽  
Metal Chelating ◽  
Bioactive Properties ◽  
By Products

This study was planned to utilize by-products of baby corn, which was powdered upon drying. Different formulations containing baby corn: defatted soya: plantain: finger millet flours at 10:65:20:5, 15:55:20:10, 20:45:20:15 and 25:35:20:20 were prepared and analyzed for functional, nutritional and bioactive properties of the blended flours and muffins. The outcomes indicated that incorporation of baby corn flour had enhanced functional and pasting properties of the blended flours. The addition of baby corn flour increased the antioxidant properties and metal chelating activity of blended flours. The incorporation of baby corn flour had contributed better retention of antioxidant potential during baking as muffins with 25% baby corn showed more increase in antioxidant properties than 10% baby corn muffins. Hardness and specific volume of muffins increased, while total phenol content decreased significantly with increment in the level of baby corn flour. On the basis of sensory analysis muffins prepared with 20% level of baby corn flour was selected best. This study concluded that by-products of baby corn can be utilized for development of gluten free muffins with better nutrition and bioactive properties.

scholarly journals Flax and wattle seed powders enhance volume and softness of gluten-free bread

2018 ◽  
Vol 25 (1) ◽  
pp. 66-75 ◽  
Author(s):  
Revathy Krishna Kumar ◽  
Manmath Bejkar ◽  
Shanshan Du ◽  
Luca Serventi
Keyword(s):  
Pasting Properties ◽  
Absorption Capacity ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Loaf Volume ◽  
Gluten Free ◽  
Acacia Dealbata ◽  
Insoluble Fibre ◽  
Total Base ◽  
Emulsifying Ability

Gluten-free bread is generally associated with several quality defects such as reduced volume, dry texture and poor mouthfeel. Flaxseed gum has been shown to increase viscosity of bread dough. The aim of this study was to evaluate the effect of 1% (total base) addition of seed powders from flax ( Linum usitatissimum) and four acacia cultivars ( Acacia dealbata, A. decurrens, A. terminalis and A. verniciflua) on pasting properties, texture and volume of gluten-free bread. The incorporation of all seed powders reduced crumb hardness by 30–65% and increased specific loaf volume by 50%. Water absorption capacity and emulsifying ability contributed to these textural improvements and were attributed to water-soluble carbohydrates and insoluble fibre, while no foaming ability was detected. Darker crumb was observed upon flax addition, while dark particles were visible upon acacia addition. Scanning electron microscopy depicted absence of holes in the pore surface and viscoelastic starch–protein network in the seed powder containing bread.

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