Preparation of Gluten-Free Corn Crackers Supplemented with Some Legume Flours

2020 ◽  
Vol 03 (01) ◽  
pp. 42-49
Author(s):  
Masoud Abdel-Azem Kamel ◽  
Keyword(s):  
Gluten Free ◽  
Legume Flours

scholarly journals Use of blends of legume flours and manioc starch to elaborate gluten-free sweet biscuits

Ciencia Unemi ◽  
2020 ◽  
Vol 13 (33) ◽  
pp. 59-72
Author(s):  
Lisseth Elizabeth Aguirre-Torres ◽  
Edison Omar Martínez-Mora ◽  
Fabián Patricio Cuenca-Mayorga
Keyword(s):  
Soybean Meal ◽  
Sensory Analysis ◽  
Research Work ◽  
Quality Parameters ◽  
Ash Content ◽  
Gluten Free ◽  
Color Analysis ◽  
Rheological Characterization ◽  
Time Required ◽  
Legume Flours

The base for this research work was set in the study of the interaction between legume flours and tuber starch blends to be used for sweet biscuits formulations and the successive evaluation of quality parameters. As main inputs the following were used: legume flours, manioc starch, margarine, sugar, eggs, and baking soda. Basic utensils: plastic and aluminum trays, biscuits shapers, cutters, other biscuit items. Analytical balance, mixer, and oven. Methods: Establishment of experimental units, analysis of manioc starch and legume flours, moisture analysis, ash content determination, rheological analysis of blends, gluten analysis in the blend of starch and legumes flours, dough formulation and biscuit making, textural a color analysis, sensory analysis of biscuits, statistical analysis. The results of moisture and ash analyzes in the inputs for blends were within the limits established of 14,5%. Ash content found was 2.3% in starch, 6.3% in soybean meal, and 2.9% in chickpea flour. Gluten content was around 10 mg/g in average in the 3 samples. Concerning rheological characterization, water absorption for the 3 blends was relatively low. Values resulted for the torque were within 1.1 Nm; time required to reach this value did not exceed two minutes of kneading stability.  The 3 blends denoted low amylasic activity, as well as low starch damage. Gel stability results were due to the high amylasic activity occurred in manioc starch. The retrogradation intensity predicted that the 3 blends would have a long shelf life since retrogradation processes were low for the 3 cases. Hardness presented in samples was due to protein supply provided by soybean meal. According to the sensory analysis average results for texture, flavor, and color attribute, differences were found. The ANOVA for sensory evaluation in biscuits showed differences regarding texture, flavor, and color attributes in biscuits. The moisture values obtained for each biscuit sample were similar to each other and did not exceed 3%. Tuber starch and legume flour incorporation in formulation to produce gluten-free biscuits contributes to the development of a flavorsome product and provides an alternative for people with gluten intolerance. The results obtained may be used as the basis for the production of gluten-free biscuits.

scholarly journals Functional properties and predicted glycemic index of gluten free cereal, pseudocereal and legume flours

LWT ◽  
2020 ◽  
Vol 133 ◽  
pp. 109860
Author(s):  
Maria Di Cairano ◽  
Nicola Condelli ◽  
Marisa Carmela Caruso ◽  
Alessandra Marti ◽  
Nazarena Cela ◽  
...  
Keyword(s):  
Functional Properties ◽  
Glycemic Index ◽  
Gluten Free ◽  
Legume Flours

scholarly journals Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes

2011 ◽  
Vol 5 (8) ◽  
pp. 3142-3150 ◽  
Author(s):  
Márcia Arocha Gularte ◽  
Manuel Gómez ◽  
Cristina M. Rosell
Keyword(s):  
In Vitro Digestibility ◽  
Gluten Free ◽  
Legume Flours

Effect of legume flours on baking characteristics of gluten-free bread

2012 ◽  
Vol 56 (2) ◽  
pp. 476-481 ◽  
Author(s):  
B. Miñarro ◽  
E. Albanell ◽  
N. Aguilar ◽  
B. Guamis ◽  
M. Capellas
Keyword(s):  
Gluten Free ◽  
Legume Flours

Studies of Celiac Sprue. IV. The Response of the Whole Length of the Small Bowel to a Gluten-Free Diet

1964 ◽  
Vol 47 (6) ◽  
pp. 573-589 ◽  
Author(s):  
W.C. MacDonald ◽  
L.L. Brandborg ◽  
A.L. Flick ◽  
J.S. Trier ◽  
C.E. Rubin
Keyword(s):  
Small Bowel ◽  
Gluten Free Diet ◽  
Celiac Sprue ◽  
Gluten Free

A Clinical and Histochemical Study of Celiac Disease Before and During a Gluten-Free Diet

1965 ◽  
Vol 48 (2) ◽  
pp. 155-172 ◽  
Author(s):  
I. Michael Samloff ◽  
John S. Davis ◽  
Eric A. Schenk
Keyword(s):  
Celiac Disease ◽  
Histochemical Study ◽  
Gluten Free Diet ◽  
Gluten Free

Systematic Evaluation of the Autism (Gluten-Free, Casein-Free) Diet

2011 ◽  
Author(s):  
Jessica L. Becraft ◽  
Natalie Rolider ◽  
Nicole L. Hausman
Keyword(s):  
Systematic Evaluation ◽  
Gluten Free

Gluten-Free Diet Response Flagged

2007 ◽  
Vol 37 (15) ◽  
pp. 34
Author(s):  
DIANA MAHONEY
Keyword(s):  
Gluten Free Diet ◽  
Gluten Free
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