scholarly journals Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins

2017 ◽  
Vol 54 (6) ◽  
pp. 1425-1432 ◽  
Author(s):  
Henryk Zieliński ◽  
Zuzana Ciesarová ◽  
Kristína Kukurová ◽  
Danuta Zielinska ◽  
Dorota Szawara-Nowak ◽  
...  
Keyword(s):  
Functional Properties ◽  
Gluten Free ◽  
Buckwheat Flour

scholarly journals Improving gluten-free buckwheat bread by sourdough fermentation and addition of arabinoxylan and pyranose 2-oxidase

2018 ◽  
Vol 69 (4) ◽  
pp. 227-237 ◽  
Author(s):  
Elena Zand ◽  
Denisse Bender ◽  
Stefano D’Amico ◽  
Sandor Tömösközi ◽  
Henry Jaeger ◽  
...  
Keyword(s):  
Functional Properties ◽  
Dietary Fibre ◽  
Specific Volume ◽  
Optimal Dosage ◽  
Gluten Free ◽  
Cross Link ◽  
Acidic Conditions ◽  
Buckwheat Flour ◽  
Dietary Fibre Content

Summary The purpose of this research was to improve the functional properties of gluten-free (GF) wholemeal buckwheat bread by sourdough fermentation and addition of arabinoxylan (AX) and pyranose 2-oxidase (POx). AXs are able to cross-link to other AX molecules under acidic conditions, which is supported by the addition of oxidizing enzymes (e.g., POx). On a first approach, the optimal sourdough concentration (% acidification of total flour weight) was adjusted. The best results were seen at an acidification of 82% of total flour weight. The optimal dosage of 3% AX and 1 nkat POx/g flour was able to increase the specific volume from 1.80 to 1.93 cm3/g bread and reduce the firmness from 9.61 to 4.69 N compared to the control bread and presented an acceptable relative elasticity of 62.20 ± 0.96%. These effects were then compared in breads produced from wholemeal and refined buckwheat flour. Interestingly, the wholemeal buckwheat bread showed a significantly lower firmness and higher relative elasticity than the bread from refined flour, which can be mainly attributed to the higher protein and dietary fibre content of wholemeal flour. Overall, this study suggested that addition of AX and POx could positively increase the quality of GF buckwheat bread.

scholarly journals Design of new gluten-free extruded rice snack products supplemented with fresh vegetable pulps: the effect on processing and functional properties

2021 ◽  
Vol 35 (1) ◽  
pp. 41-60
Author(s):  
Katarzyna Lisiecka ◽  
Agnieszka Wójtowicz ◽  
Abdallah Bouasla ◽  
Kamila Kasprzak
Keyword(s):  
Functional Properties ◽  
Gluten Free ◽  
Fresh Vegetable ◽  
Snack Products

Cooking and sensorial quality, nutritional composition and functional properties of cold-extruded rice/white bean gluten-free fettuccine fortified with whole carob fruit flour

2020 ◽  
Vol 11 (9) ◽  
pp. 7913-7924
Author(s):  
Claudia Arribas ◽  
Blanca Cabellos ◽  
Eva Guillamón ◽  
Mercedes M. Pedrosa
Keyword(s):  
Functional Properties ◽  
Nutritional Composition ◽  
Gluten Free ◽  
White Bean ◽  
Sensorial Quality

A different rice/white bean-based gluten-free fettuccine (rice 0–100%, bean 0–100%) fortified with 10% carob fruit has been developed.

scholarly journals The use of amaranth and non-steamed buckwheat in gluten-free products

2021 ◽  
Vol 74 (2) ◽  
pp. 57-60
Author(s):  
S.A Urubkov
Keyword(s):  
Total Content ◽  
Ash Content ◽  
High Grade ◽  
Gluten Free ◽  
Free Products ◽  
High Protein Content ◽  
Gluten Intolerance ◽  
Amaranth Flour ◽  
Valuable Compounds ◽  
Buckwheat Flour

The diet of children with gluten intolerance should include a sufficient amount of gluten-free grain-based products that provide children with carbohydrates, including dietary fiber, vegetable proteins, fats, B vitamins, and mineral matters. This study is aimed at studying the content of the main food substances (proteins, fats, carbohydrates, as well as the total content of mineral matters, expressed by the parameter – ash content) in amaranth flour and flour from native buckwheat. Studies have shown that amaranth flour has a high protein content-13.4%, lipids-5.1%, and ash content - 2.8%. Flour from native buckwheat contains protein-7.5%, lipids-3.6%, the ash content of buckwheat flour was 1.4%. The carbohydrate content of both samples is approximately at the same level of 56-58%. Specialized products made from amaranth and buckwheat can become a source of deficient macro-and microelements, high-grade protein and other biologically valuable compounds.

scholarly journals Flours and starches made from cassava (yuca), yam, sweet potatoes and ñampi: functional properties and possible applications in the food industry

2016 ◽  
Vol 29 (5) ◽  
pp. 86 ◽  
Author(s):  
Pedro Vargas-Aguilar
Keyword(s):  
Functional Properties ◽  
Nutritional Value ◽  
Chemical Properties ◽  
Fiber Content ◽  
Gluten Free ◽  
Fat Absorption ◽  
Sweet Potatoes ◽  
Fried Foods ◽  
Physical And Chemical ◽  
And Chemical Properties

<p class="p1">A review was carried out of the physical and chemical properties of flours and starches made from cassava, yam, ñampi, and sweet potatoes. Amyloseamylopectin content, viscosity, nutritional value and fiber content were studied to associate them with their functional and technical-functional properties. A relationship was found between amylose-amylopectin, viscosity and fiber content and digestibility of those starches, as well as with glycemic index values. </p><p class="p1">It was found that it is possible to introduce modifications through fermentation to enhance the nutritional value of these starches. Fermentation allows the production of gluten-free bread and energy drinks as an option to diversify products. It was also found that there is a relationship between starch viscosity and a reduction of fat absorption in fried foods. </p>

Sign in / Sign up

Export Citation Format

Share Document