Characterization of gluten-free bulk dough for laminated products

Author(s):  
Ana E. de la Horra ◽  
Manuel I. Velasco ◽  
Gabriela N. Barrera ◽  
M. Eugenia Steffolani ◽  
Rodolfo H. Acosta ◽  
...  
Keyword(s):  
Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 139
Author(s):  
Natalia Aparicio-García ◽  
Cristina Martínez-Villaluenga ◽  
Juana Frias ◽  
Elena Peñas

This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-free beverage by fermentation with a probiotic (Lactobacillus plantarum WCFS1) starter culture. Physicochemical, microbiological, nutritional and sensory properties of sprouted oat fermented beverage (SOFB) were characterized. After fermentation for 4 h, SOFB exhibited an acidity of 0.42 g lactic acid/100 mL, contents of lactic and acetic acids of 1.6 and 0.09 g/L, respectively, and high viable counts of probiotic starter culture (8.9 Log CFU/mL). Furthermore, SOFB was a good source of protein (1.7 g/100 mL), β-glucan (79 mg/100 mL), thiamine (676 μg/100 mL), riboflavin (28.1 μg/100 mL) and phenolic compounds (61.4 mg GAE/100 mL), and had a high antioxidant potential (164.3 mg TE/100 mL). Spoilage and pathogenic microorganisms were not detected in SOFB. The sensory attributes evaluated received scores higher than 6 in a 9-point hedonic scale, indicating that SOFB was well accepted by panelists. Storage of SOFB at 4 °C for 20 days maintained L. plantarum viability and a good microbial quality and did not substantially affect β-glucan content. SOFB fulfils current consumer demands regarding natural and wholesome plant-based foods.


2019 ◽  
Vol 97 (1) ◽  
pp. 65-73 ◽  
Author(s):  
Elena Galassi ◽  
Federica Taddei ◽  
Roberto Ciccoritti ◽  
Francesca Nocente ◽  
Laura Gazza

2017 ◽  
Vol 6 (5) ◽  
pp. 92 ◽  
Author(s):  
Ronald D. Fritz ◽  
Yumin Chen

Oats are often contaminated with rogue kernels of gluten-containing grains like wheat, barley and rye. When producing gluten free oatmeal, possessing an understanding of the consequences of this possibility is prudent, as labeling requirements specify a maximum amount of gluten in terms of ‘parts per million’ (ppm) gluten. Variation in contaminant kernels, along with variation due to measurement itself though, can result in a wide range of possible ppm gluten outcomes in contaminated servings. This research pursues characterization of this variability, highlighting contributors to it, doing so by quantifying distributional outcomes of ppm gluten in wheat kernel contaminated servings. This is done via statistical simulation of wheat kernel contaminated servings, done for a collection of wheat types and incorporating various measurement influences. Results indicate substantial variability in ppm gluten per serving for a given wheat type, as well as between them, with this being compounded by the measurement task itself.


2020 ◽  
Vol 36 ◽  
pp. 100626 ◽  
Author(s):  
Sajad Ahmad Sofi ◽  
Jagmohan Singh ◽  
Navnidhi Chhikara ◽  
Anil Panghal ◽  
Yogesh Gat
Keyword(s):  

2013 ◽  
Vol 57 (3) ◽  
pp. 333-342 ◽  
Author(s):  
L. Padalino ◽  
M. Mastromatteo ◽  
L. Lecce ◽  
F. Cozzolino ◽  
M.A. Del Nobile
Keyword(s):  

2011 ◽  
Vol 59 (24) ◽  
pp. 12969-12974 ◽  
Author(s):  
Cinzia Ballabio ◽  
Francesca Uberti ◽  
Chiara Di Lorenzo ◽  
Andrea Brandolini ◽  
Elena Penas ◽  
...  

Author(s):  
Sophie Otterbach ◽  
Holly Khoury ◽  
Thusitha Rupasinghe ◽  
Himasha Mendis ◽  
Kim Kwan ◽  
...  

Chenopodium quinoa (quinoa) is considered a superfood, as it has favourable nutrient composition and is gluten free. Quinoa has high tolerance to several abiotic stresses, i.e. salinity, water deficit (drought) and cold. The tolerance mechanisms are yet to be elucidated. Quinoa has Epidermal Bladder Cells (EBCs) that densely cover the shoot surface, particularly the younger parts of the plant. Here, we report on the EBC’s primary and secondary metabolomes, as well as the lipidome in response to abiotic stresses. EBCs were isolated from plants after cold, heat, high-light, water deficit and salt treatments. We used untargeted Gas Chromatography-Mass Spectrometry (GC-MS) to analyse metabolites and untargeted and targeted Liquid Chromatography-MS (LC-MS) for lipids and secondary metabolite analyses. We identified 64 primary metabolites, including sugars, organic acids and amino acids, 19 secondary metabolites, including phenolic compounds, betanin and saponins and 240 lipids categorized in five groups including glycerolipids and phospholipids. Although we found only few changes in the metabolic composition of bladders in response to abiotic stresses, metabolites related with heat, cold and high-light treatments, but not salt stress, were changed significantly. Na concentrations were low in EBCs with all treatments, and approximately two orders of magnitude lower than K concentrations.


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