Cooking and texture properties of gluten-free fettuccine processed from defatted flaxseed flour and rice flour

The article highlights the relevance of the development of flour products of Georgian cuisine using gluten-free flour. The technology of gluten – free khachapuri with cheese with the use of gluten – free types of flour – corn, rice and structurants – corn starch and a complex of polysaccharides of flax is substantiated. Traditional khachapuri technology involves the use of wheat flour, which cannot be used in the production of gluten products due to the presence of gluten in gluten proteins. However, according to previous research, other types of gluten-free flour can be effectively used in the production of gluten-free products – corn, rice in combination with effective structuring agents – starch, non-starch polysaccharides. In this regard, we proposed in the production of yeast dough for khachapuri to use a flour mixture of corn and rice flour in combination with corn starch and flaxseed flour, which is characterized by a complex of polysaccharides – cellulose, insoluble polymers of phenolic slime, lime. The share of dietary fiber is up to 28% by weight of flax seeds or non-fat flaxseed flour. Dietary fiber helps to stimulate the intestines in constipation, play a positive role in reducing the risk of coronary heart disease, preventing bowel cancer, reducing obesity. Flaxseed mucus has a well-defined ability to swell, and therefore show high viscosity in aqueous solution or suspension. The hydrocolloid nature of the mucus has a beneficial effect on the water-binding and emulsifying properties of flaxseed flour. The developed products are characterized by high quality and competitiveness, they can be offered for health nutrition of various segments of the population, and nutrition of patients with gluten enteropathy. Due to the high content of dietary fiber, in particular valuable for the prevention of cardiovascular disease, obesity and colon cancer soluble fiber flax flour, it can be recommended for the health of people I work in toxic industries and live in environmentally polluted areas.

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Improvement of gluten-free bread production technology

The Journal of Almaty Technological University ◽

10.48184/2304-568x-2021-1-11-16 ◽

2021 ◽

pp. 11-16

Author(s):

N. S. Mashanova ◽

G. B. Tokmakhanbet

Keyword(s):

Rice Flour ◽

Free Food ◽

Bakery Products ◽

Gluten Free ◽

Corn Flour ◽

Flaxseed Flour ◽

Crumb Structure ◽

Bread Production ◽

Technology Of Production

This article presents the improvement of the technology of production of gluten-free bakery products for people suffering from celiac disease, using non-traditional flour.. A review of various possibilities for improving the quality of baking gluten-free bakery products, leveling the crumb structure and increasing the final volume of bread is carried out. In the course of the study, bread was baked from a mixture of rice and corn flour with the addition of flaxseed flour in an amount of 5%, 10%, 15% instead of part of corn and rice flour. Flaxseed flour was added together with all the prescription components during the kneading of the dough. Bread baked from a mixture of rice and corn flour with the addition of flaxseed flour had good organoleptic quality indicators, but the baked products were with explosions and cracks on the surface. The aroma was characteristic of bread. The taste of baked bread became brighter as the percentage of flaxseed flour increased. The developed recipe will expand the range of gluten-free food products of domestic production.

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Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour

Applied Sciences ◽

10.3390/app11114791 ◽

2021 ◽

Vol 11 (11) ◽

pp. 4791

Author(s):

Simona Maria Man ◽

Laura Stan ◽

Adriana Păucean ◽

Maria Simona Chiş ◽

Vlad Mureşan ◽

...

Keyword(s):

Wheat Flour ◽

Phenolic Content ◽

Control Sample ◽

Positive Influence ◽

Partial Replacement ◽

Total Phenolic ◽

Volatile Profile ◽

Texture Properties ◽

Flaxseed Flour ◽

Spread Factor

The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile and sensory properties, as well as texture analysis and the contents of macroelements and microelement were studied. Increasing RFSF content in biscuits resulted in a significant increase (p < 0.05) in protein (from 8.35% to 10.77%), fat (from 15.19% to 28.34%) and ash (from 1.23% to 2.60%) while the hardness and spread factor of the biscuits decreased with the increased level of roasted flaxseed flour. Moreover, the addition of 40% RFSF registered a positive influence on the fibre content of the final baked biscuits, increasing its value about 6.7-fold than in the control sample. Total phenolic content, antioxidant activity and biscuits’ aroma volatile profile increased their amounts with RFSF addition. The nutritional, textural and sensorial results of the present study demonstrated that 25% RFSF could be added in the biscuits manufacturing without affecting the biscuits aftertaste, offering promising healthy and nutritious alternative to consumers.

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

International Journal of Food Science & Technology ◽

10.1111/ijfs.14001 ◽

2018 ◽

Vol 54 (4) ◽

pp. 1109-1120 ◽

Cited By ~ 10

Author(s):

Patrícia Fradinho ◽

Isabel Sousa ◽

Anabela Raymundo

Keyword(s):

Rice Flour ◽

Gluten Free

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

Journal of the Academy of Nutrition and Dietetics ◽

10.1016/j.jand.2013.06.210 ◽

2013 ◽

Vol 113 (9) ◽

pp. A60 ◽

Cited By ~ 5

Author(s):

M.G. Baker ◽

H. Hudson ◽

L. Flores ◽

S. Bhaduri ◽

R. Ghatak ◽

...

Keyword(s):

Rice Flour ◽

Sensory Properties ◽

Gluten Free ◽

Quinoa Flour

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

Journal of Cereal Science ◽

10.1016/j.jcs.2021.103296 ◽

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

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

REVISTA BRASILEIRA DE AGROTECNOLOGIA ◽

10.18378/rebagro.v12i2.8898 ◽

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.

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Preparation and Quality Evaluation of Gluten-Free Biscuits

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology ◽

10.15835/buasvmcn-fst:10080 ◽

2014 ◽

Vol 71 (1) ◽

pp. 38 ◽

Cited By ~ 1

Author(s):

Simona Maria Man ◽

Adriana Paucean ◽

Sevastita Muste

Keyword(s):

Raw Materials ◽

Rice Flour ◽

Gluten Free ◽

Maize Flour ◽

Total Carbohydrate ◽

Spread Ratio ◽

Total Carbohydrate Content ◽

Physico Chemical ◽

Length Width ◽

Total Fat

The aglutenics biscuits are intended to those persons who are suffering due to gluten intolerance, also named celiac disease. The fabrication technologies of the aglutenics products can be developed in on two ways: by separating the gluten from the grain or by replacing the grain flour with other types of gluten less flour, in case of bakery and pastry products. In this experiment, the gluten-free biscuits were obtained from the following flours mixture: maize flour (MF), rice flour (RF) and soybeans flour (SF). Other raw materials were used, such as: palmtree oil, honey, maize starch, eggs, sugar powdered, vanilla essence and sodium bicarbonate. Four experimental variants (gluten-free biscuits) were obtained by varying the proportion of flours ; these variants were coded as follows T1, T2 T3 and T4. The optimization of the aglutenics biscuits manufacture recipe was realized through sensory analyze, using the hedonic test (9 point scale). Samples of biscuits was subjected to the following physico-chemical analysis: moisture content, alkalinity, total carbohydrate content, total fat and protein content. Also the physical properties (length, width, thickness, weight and spread ratio) were determined in order to asses the blending influence on the biscuits quality. The blend with flour levels 30:30:40 (MF:RF:SF) led to the highest acceptability.

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Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes

Ciência Rural ◽

10.1590/0103-8478cr20170732 ◽

2018 ◽

Vol 48 (6) ◽

Author(s):

Mônica Ikeda ◽

Carlos Wanderlei Piler Carvalho ◽

Cristiane Vieira Helm ◽

Henriette Monteiro Cordeiro de Azeredo ◽

Rossana Catie Bueno de Gogoy ◽

...

Keyword(s):

Particle Size ◽

Chemical Composition ◽

Experimental Design ◽

Rice Flour ◽

Gluten Free ◽

Araucaria Angustifolia ◽

Sensory Acceptance ◽

Seed Flour ◽

Flour Sample ◽

Paste Viscosity

ABSTRACT: Brazilian pine seeds (pinhão) are gluten-free seeds produced by the native pine species named Araucaria angustifolia. In this study, gluten-free cake mixes composed of Brazilian pine seed flour and rice flour were developed. The cake mixes were produced following a Simplex Centroid experimental design, with rice flour and Brazilian pine seed flour contents ranging from 50 to 100% and from 0 to 50%, respectively. Mixes were analyzed for chemical composition, apparent paste viscosity, and particle size distribution. The resulting cakes were analyzed for sensory acceptance, texture, specific volume and chemical composition. The Brazilian pine seed flour showed a peak viscosity on heating of 1.761Pa.s against 4.747Pa.s for the 100% rice flour sample. The variation of firmness of cakes decreased with increasing percentage of Brazilian pine seed flour. Cakes containing Brazilian pine seed flour at 25-37.5% of the formulation presented highest overall acceptance.

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