Pasting, viscoelastic and rheological characterization of gluten free (cereals, legume and underutilized) flours with reference to wheat flour

Addition of edible insects to food products may improve the nutritional status but can also influence their techno-functional properties. This study investigates the impact of supplementing wheat flour by cricket flour or paste at different levels (5–15%) on the rheological and textural properties of flour, dough, and baked chapatti. Addition of freeze-dried cricket flour resulted in the highest water absorption. The storage modulus increased at higher level (10–15%) of supplementation to wheat flour indicating an increased dough consistency. Similarly, biaxial extension of the dough showed an increased resistance to extension and decreased extensibility at higher level of supplementation due to a reduced strength of the gluten network. Uniaxial extension of baked chapatti showed less extensible and harder chapatti with the addition of a higher amount of cricket flour or paste. At lower level (5%), incorporation of cricket flour resulted in chapatti with textural properties comparable to the reference. Oven dried cricket powder is suggested as the best option for incorporating in chapatti dough to improve food security in Asian Countries.

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Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria

Journal of Cereal Science ◽

10.1016/j.jcs.2013.09.011 ◽

2014 ◽

Vol 59 (1) ◽

pp. 79-87 ◽

Cited By ~ 36

Author(s):

José Antonio Curiel ◽

Rossana Coda ◽

Antonio Limitone ◽

Kati Katina ◽

Mari Raulio ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Wheat Flour ◽

Gluten Free

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Experimental and conceptual problems in the rheological characterization of wheat flour doughs

Rheologica Acta ◽

10.1007/s003970050142 ◽

1998 ◽

Vol 37 (6) ◽

pp. 556-565 ◽

Cited By ~ 36

Author(s):

Edward B. Bagley ◽

Frederick R. Dintzis ◽

S. Chakrabarti

Keyword(s):

Wheat Flour ◽

Rheological Characterization ◽

Conceptual Problems

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Formulation and Thermomechanical Characterization of Functional Hydrogels Based on Gluten Free Matrices Enriched with Antioxidant Compounds

Applied Sciences ◽

10.3390/app11041962 ◽

2021 ◽

Vol 11 (4) ◽

pp. 1962

Author(s):

Vanesa Sanz ◽

Herminia Domínguez ◽

María Dolores Torres

Keyword(s):

Potato Starch ◽

Antioxidant Compounds ◽

Gluten Free ◽

Brewing Industry ◽

Rheological Characterization ◽

Assisted Extraction ◽

Wide Range ◽

Mastocarpus Stellatus ◽

Sequential Combination

Native starch from potatoes and hybrid carrageenans from the red alga Mastocarpus stellatus have been used as gluten-free gelling matrices to obtain functional hydrogels. The enrichment of gelling matrices with antioxidant compounds from natural sources is an increasing market trend. In this context, this work is aimed at the formulation and thermo-rheological characterization of functional hydrogels using potato starch from agro-industrial waste and kappa–iota hybrid carrageenans extracted from the above seaweed, enriched with antioxidant compounds from different agro-industrial products, such as waste coming from the pruning of green tea and two varieties of hops used in the brewing industry. Environmentally friendly technologies such as microwave hydrodiffusion and gravity, microwave-assisted extraction, ultrasounds and autohydrolysis were used for the recovery of antioxidant compounds. The results point out that functional hydrogels based on potato starch and hybrid carrageenans with a wide range of viscoelastic features can be achieved, with the particularity of being suitable for people with celiac disease. The incorporation of selected antioxidant extracts from vegetable by-products involved the drop (about tenfold) of the viscous and elastic properties of the formulated gels. The sequential combination of the above treatments could even further expand the thermo-rheological properties of formulated hydrogels, with potential application in functional foodstuffs and novel gluten-free goods.

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Characterization of Old Nipah (Nypa fruticans Wurmb) Fruit Endosperm Flour and Its Application for Gluten-Free Cookies

Jurnal Agritech ◽

10.22146/agritech.55307 ◽

2021 ◽

Vol 41 (4) ◽

pp. 354

Author(s):

Risa Nofiani ◽

Jorion Romengga ◽

Titin Anita Zaharah

Keyword(s):

Wheat Flour ◽

Functional Properties ◽

Absorption Index ◽

Consumer Acceptability ◽

The Sun ◽

Gluten Free ◽

Nypa Fruticans ◽

Swelling Capacity ◽

Different Types

Old nipah fruit endosperms (ONFEs) contain high carbohydrates that have a potency to be applied to make flour. In this study, we made flour from ONFEF and its cookies. This study aimed to characterize the functional properties of unbleached and bleached old nipah fruit endosperm flour (UONFEF and BONFEF) and to assess the consumer acceptability of ONFEF flour and gluten-free cookies made from UONFEF and BONFEF. UONFEF and BONFEF were prepared from the ONFEs. They were cut, dried and ground, and sieved to obtain the UONFEF. TheUONFEF was bleached using Na2S2O5 0.4% for 15 mins then filtered, and the precipitates were dried under the sun. The dried precipitates were sieved to obtain the BONFEF. Both of the flour types were analyzed in terms of their functional properties (bulk density, swelling power, solubility, swelling capacity, water absorption index, and viscosity) and were used to make gluten-free cookies. The following ingredients were prepared to make the the gluten-free cookies: 200 g of flour (each of the UONFEF, BONFEF, and commercial wheat flour (CWF, Segitiga Biru brand) as a control), 100 g of margarine, 60 g egg, 125 g of fine granulated sugar, and 2 g of vanillin. Margarine, egg, and fine granulated sugar were mixed using a hand mixer and added with the flour, blended, molded, then baked. Consumer’s acceptability of each type of flour and cookies from different types of flour was evaluated using semi-trained panelists. The bleached treatment (the BONFEF) caused differences of the flour, particularly in terms of the physical properties (particle size, color, and odor) from the unbleached treatment and rated thehighest score for the overall criteria. Besides, the functional properties of the UONFEF were significantly different (p < 0.05) from those of the BONFEF except for the rendement, SP, and viscosity. The gluten-free cookie made from the UONFEF was the most preferred by the panelists. Therefore, the UONFEF can be successfully used as a substitute flour of wheat flour to make cookies.

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