scholarly journals Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality

2015 ◽  
Vol 52 (10) ◽  
pp. 6323-6333 ◽  
Author(s):  
Camino M. Mancebo ◽  
Cristina Merino ◽  
Mario M. Martínez ◽  
Manuel Gómez
Keyword(s):  
Rice Flour ◽  
Mixture Design ◽  
Wheat Starch ◽  
Bread Quality ◽  
Gluten Free ◽  
Maize Starch

scholarly journals Effect of Hydration on Gluten-Free Breads Made with Hydroxypropyl Methylcellulose in Comparison with Psyllium and Xanthan Gum

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1548 ◽  
Author(s):  
Mayara Belorio ◽  
Manuel Gómez
Keyword(s):  
Specific Volume ◽  
Xanthan Gum ◽  
Hydroxypropyl Methylcellulose ◽  
Textural Properties ◽  
Rice Flour ◽  
Gluten Free ◽  
Maize Starch ◽  
Hydration Level ◽  
Psyllium Husk ◽  
Key Factor

The use of hydrocolloids in gluten-free breads is a strategy to improve their quality and obtain products with acceptable structural and textural properties. Hydration level (HL) optimization is important to maximize the hydrocolloids effects on dough and bread quality. This study evaluated the optimum hydration level (OHL) for gluten-free breads prepared with different starch sources (rice flour or maize starch) and hydroxypropyl methylcellulose (HPMC) in comparison with psyllium husk fibre and xanthan gum. Breads with the same final volume and the corrected hydration (CH) were evaluated. The hydration is a key factor that influences the final characteristics of gluten-free breads. Breads made with HPMC had greater dependence on the HL, especially for preparations with maize starch. Psyllium had similar behaviour to xanthan with respect to specific volume and weight loss. Breads manufactured with maize starch and HPMC had low hardness due to their great specific volume. However, in breads made with rice flour, the combined decreased hydration and similar specific volume generated a harder bread with HPMC than the use of psyllium or xanthan. Breads made with HPMC presented higher specific volume than the other hydrocolloids, however combinations among these hydrocolloids could be evaluated to improve gluten-free breads quality.

scholarly journals Effect of glucomannan and xanthan gum proportion on the physical and sensory characteristic of gluten-free bread

2021 ◽  
Vol 924 (1) ◽  
pp. 012028
Author(s):  
A Sutrisno ◽  
S S Yuwono ◽  
I Ikarini
Keyword(s):  
Wheat Flour ◽  
Specific Volume ◽  
Xanthan Gum ◽  
Raw Materials ◽  
Rice Flour ◽  
Cassava Starch ◽  
Raw Material ◽  
Bread Quality ◽  
Gluten Free ◽  
Crumb Firmness

Abstract The increasing consumption of white bread causes the demand for raw materials, especially wheat flour to be increased. Whereas the availability of wheat as wheat flour raw material still depends on import supply. Gluten-free bread processing, which is not depending on wheat flour, is necessary to suppress excessive wheat import. As alternatives, flour derived from cereals and tubers, such as rice, corn, potato, and cassava, can be used in bread processing. The absence of gluten from the bread composition results in pale, less fluffy bread and firm crumb, and therefore it is necessary to modify the batter to improve gluten-free bread quality. This research aims to know the effect of the supplement of hydrocolloids glucomannan and xanthan gum on gluten-free batter properties and bread quality. Breads were made of rice flour, potato flour, corn and cassava starch. Batter consistency, bread specific volume (SV), crumb analysis, crust colour, crumb firmness, firmness, cohesiveness and panellists’ preference were determined. This study showed that the combination of xanthan gum: glucomannan on proportion 0.75:0.25 was the highest batter consistencies, highest specific volume, lower firmness, highest cohesive, and most preferred by panellists.

scholarly journals Increase in the antioxidant content in biscuits by infusions or Prosopis chilensis pod flour

2021 ◽  
Vol 6 (1) ◽  
pp. 243-253
Author(s):  
Paula Andrea Conforti ◽  
Mariela Patrignani
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Fracture Stress ◽  
Fracture Strain ◽  
Gluten Free ◽  
Maize Starch ◽  
Prosopis Chilensis ◽  
Antioxidant Content ◽  
Fat Level ◽  
Increasing Demand

Abstract Nowadays there is an increasing demand for healthy biscuits. The reduction in sugar and fat level, as well as the addition of bioactive compounds, is positively associated with a healthy diet. In the present work, low-fat and low-sugar biscuits were prepared with infusions (mate, coffee, and tea) or with Prosopis chilensis pod flour (PPF). Biscuits were made with maize starch and wheat flour (gluten formulations) or with gluten-free ingredients (gluten-free). The colour, texture, and the antioxidant capacity were evaluated in dough and biscuits. Among the formulations prepared with infusions, the mate dough showed the lowest firmness (1.1 N (gluten)-24.3 N (gluten-free)). However, no significant differences were found in the fracture stress of the final products (P > 0.05). Mate gluten biscuits and PPF gluten-free biscuits showed the highest fracture strain (16.2 and 9.4%, respectively) and the lowest Young’s modulus (7.3 and 13.3 MPa, respectively) in their groups. The highest antioxidant activity was found in biscuits with mate (8.7 µmol FeSO4/g (gluten)-4.3 µmol FeSO4/g (gluten-free)). These values were three times higher than the ones found in the control biscuits (2.9 µmol FeSO4/g (gluten)-3.9 µmol FeSO4/g (gluten-free)). The present results showed that the antioxidant content in biscuits could be successfully increased with infusion addition.

scholarly journals Functional and thermorheological properties of rice flour gels for gluten‐free pasta applications

2018 ◽  
Vol 54 (4) ◽  
pp. 1109-1120 ◽  
Author(s):  
Patrícia Fradinho ◽  
Isabel Sousa ◽  
Anabela Raymundo
Keyword(s):  
Rice Flour ◽  
Gluten Free

Physical, Textural and Sensory Properties of Gluten-Free Muffins Prepared Using Quinoa Flour as a Replacement for Rice Flour

2013 ◽  
Vol 113 (9) ◽  
pp. A60 ◽  
Author(s):  
M.G. Baker ◽  
H. Hudson ◽  
L. Flores ◽  
S. Bhaduri ◽  
R. Ghatak ◽  
...  
Keyword(s):  
Rice Flour ◽  
Sensory Properties ◽  
Gluten Free ◽  
Quinoa Flour

Influence of damaged starch on the properties of rice flour and quality attributes of gluten-free rice bread

2021 ◽  
pp. 103296
Author(s):  
Wanyu Qin ◽  
Zexue Lin ◽  
Aixia Wang ◽  
Tianzhen Xiao ◽  
Yue He ◽  
...  
Keyword(s):  
Rice Flour ◽  
Quality Attributes ◽  
Gluten Free ◽  
Damaged Starch

Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

2007 ◽  
Vol 79 (3) ◽  
pp. 1033-1047 ◽  
Author(s):  
A. Lazaridou ◽  
D. Duta ◽  
M. Papageorgiou ◽  
N. Belc ◽  
C.G. Biliaderis
Keyword(s):  
Quality Parameters ◽  
Bread Quality ◽  
Dough Rheology ◽  
Gluten Free

Effect of the shape of rice starch granules on flour characteristics and gluten-free bread quality

2015 ◽  
Vol 50 (8) ◽  
pp. 1743-1749 ◽  
Author(s):  
Tae-Young Kang ◽  
Kee Hyuk Sohn ◽  
Mi-Ra Yoon ◽  
Jeom-Sig Lee ◽  
Sanghoon Ko
Keyword(s):  
Bread Quality ◽  
Rice Starch ◽  
Starch Granules ◽  
Gluten Free

Formulation and evaluation of gluten-free cookies from rice and green banana flour

2021 ◽  
Vol 11 (2) ◽  
pp. 720-726
Author(s):  
Maria Yarla parente ◽  
FABIANA LINHARES ◽  
RENATA ALBUQUERQUE COSTA ◽  
MÁRCIA FACUNDO ARAGÃO
Keyword(s):  
Chemical Composition ◽  
Purchase Intention ◽  
Rice Flour ◽  
Raw Material ◽  
Gluten Free ◽  
Autoimmune Pathology ◽  
Nutritional Characteristics ◽  
Banana Flour ◽  
Hedonic Scale ◽  
Green Banana

Celiac disease (CD) is defined as an autoimmune pathology mediated by specific antibodies and is associated with genetic factors, which causes an inflammatory process of the intestinal mucosa in response to gluten ingestion. A study was conducted to evaluate some gluten-free cookie formulations using rice and green banana flour as raw material, and to evaluate the acceptance and chemical composition of the cookies elaborated. Three different cookie formulations were prepared to contain 100% rice flour, 50% rice flour and 50% green banana flour and 100% green banana flour. The following sensory attributes were evaluated: crispness, flavor, and overall impression, using the 9-point hedonic scale and purchase intention using the 5-point structured scale, to check the acceptance of cookies. The chemical composition of the formulation most accepted by sensory analysis was quantified. Sensory evaluation showed that all cookie formulations were accepted; however, the increase of the green banana flour content has resulted in lower acceptance, which may be due to the slightly bitter flavor that green banana flour gives the product. The most accepted cookie formulation had 15.78% protein, 0.80% ash, 4.31% moisture content, 12.35% lipid, and 66.77% carbohydrate. These nutritional characteristics are following Brazilian legislation. Therefore, all cookie formulations have marketing potential, which is very important, especially for people with gluten sensitivity.

Sign in / Sign up

Export Citation Format

Share Document