Physical Properties of Gluten-Free Bread Made of Corn and Chickpea Flour

2014 ◽  
Vol 10 (3) ◽  
pp. 467-472 ◽  
Author(s):  
Mohammad Rostamian ◽  
Jafar M. Milani ◽  
Gisoo Maleki
Keyword(s):  
Physical Properties ◽  
Hydroxypropyl Methylcellulose ◽  
Bread Quality ◽  
Gluten Free ◽  
Micro Structure ◽  
Corn Flour ◽  
Chickpea Flour ◽  
Crumb Firmness

Abstract The quality of gluten-free bread made using chickpea flour and corn flour at different proportions, together with 3% (w/w) hydroxypropyl methylcellulose (HPMC) was studied. For this purpose, physical properties, crumb firmness, and micro-structure were determined. The results of these tests showed that gluten-free bread quality had been significantly improved as the concentration of chickpea flour increased. Based on the results of all performed experiments, it was concluded that the formulation containing 20% corn flour and 80% chickpea flour had the greatest effect on improving quality of the gluten-free bread.

Antistaling additive effects on fresh wheat bread quality / Efectos de los aditivos antienvejecimiento sobre la calidad del pan fresco

1996 ◽  
Vol 2 (5) ◽  
pp. 323-333 ◽  
Author(s):  
E. Armero ◽  
C. Collar
Keyword(s):  
Physical Properties ◽  
Bread Quality ◽  
Wheat Bread ◽  
Additive Effects ◽  
Secondary Effects ◽  
Chemical Parameters ◽  
Crumb Firmness ◽  
Physico Chemical ◽  
Antagonistic Interactions

Straight and soured wheat breads formulated with antistaling additives (emulsifiers, hydrocol loids and fungal α-amylase) from white and whole flours were investigated for physico-chemical and sensory characteristics according to a fractionated factorial design, L32 . Quality of formulated fresh breads was related with chemical and physical properties. Additive effects were highly dependent on both the flour type and the breadmaking process used. Most of them performed as initial crumb softeners, effects being more pronounced in whole breads. Hydrocolloids showed similar softening effects to emulsifiers. Chemical parameters of doughs and breads were mainly influenced by the addition of emulsifiers. Antistaling additives also showed some secondary effects on other sensory properties (e.g., flavour and eatability), resulting in different crumb firmness- bread quality relationships. Synergistic and antagonistic interactions between additives were summarized (DATEM*SSL, α-amylase*SSL, α-amylase*HPMC).

scholarly journals Physical properties of gluten-free bread caused by water addition

2015 ◽  
Vol 29 (3) ◽  
pp. 353-364 ◽  
Author(s):  
Renata Różyło ◽  
Dariusz Dziki ◽  
Urszula Gawlik-Dziki ◽  
Grażyna Cacak-Pietrzak ◽  
Antoni Miś ◽  
...  
Keyword(s):  
Physical Properties ◽  
Canonical Form ◽  
Polynomial Regression ◽  
Rice Flour ◽  
Regression Equations ◽  
Gluten Free ◽  
Water Addition ◽  
Corn Flour ◽  
First Time

Abstract In this paper, we propose for the first time a description (regression and canonical form) of the changes in the physical properties of several types of natural gluten-free bread produced with different amounts of water in the recipe. Five types of bread, made of corn flour (100%), rice flour (100%), corn and rice flour (50:50%), buckwheat, corn, and rice flour (30:35:35%), were investigated. It has been noticed that, by changing the amount of water addition to the dough, it is possible to significantly affect the quality of different types of natural gluten-free bread. Addition of water from 80 to 120% of flour mass, resulted in significant changes in the quality of bread. Bread made of corn flour required the largest amount of water addition (120%); however, bread made of rice flour was characterized by a better quality with the lowest amount of water addition (80%), while bread made of corn and rice flour and buckwheat, corn, and rice flour were characterized by the best quality when the amount of water addition was 90%. Changes in the physical properties of bread were described as second degree polynomial regression equations or by linear regression and the canonical form was proposed.

scholarly journals Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4442
Author(s):  
Michela Costantini ◽  
Carmine Summo ◽  
Michele Faccia ◽  
Francesco Caponio ◽  
Antonella Pasqualone
Keyword(s):  
Bioactive Compounds ◽  
Dietary Fibre ◽  
Absorption Capacity ◽  
Nutritional Deficiencies ◽  
Structural Quality ◽  
Gluten Free ◽  
Food Industries ◽  
Chickpea Flour ◽  
Fresh Pasta

Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre and bioactive compounds, are discarded after milling. The aim of this work was to evaluate the quality features of short-cut GF fresh pasta added of hull (8% w/w) derived from kabuli (KH) or Apulian black (ABH) chickpeas, in comparison with control GF pasta prepared without hull. The enriched pasta, which could be labelled as “high fibre”, was characterised by a higher level of bioactive compounds and antioxidant activity than the control. ABH-enriched pasta showed the highest anthocyanins (33.37 ± 1.20 and 20.59 ± 0.11 mg/kg of cyanidin-3-O-glucoside on dry matter in raw and cooked pasta, respectively). Hull addition increased colour intensity and structural quality of GF pasta: ABH-enriched pasta had the lowest cooking loss and the highest water absorption capacity; KH-enriched pasta showed the highest firmness. No significant differences in sensory liking were found among the samples, except for “aftertaste”. Chickpea hull can be used as an innovative ingredient to produce potentially functional GF pasta, meeting the dietary needs of consumers without affecting quality.

scholarly journals THE EFFECT OF BALANGU SHIRAZI (LALLEMANTIA ROYLEANA) GUM ON THE QUALITY OF GLUTEN-FREE PAN BREAD CONTAINING PREGELATINIZED SIMPLE CORN FLOUR WITH MICROWAVE

2019 ◽  
pp. 67-82
Keyword(s):  
Specific Volume ◽  
Granular Structure ◽  
Gluten Free ◽  
Corn Flour ◽  
Consumption Level ◽  
Pan Bread ◽  
Volume Porosity ◽  
Sensory Evaluations ◽  
Electronic Microscope

In this study, pre-gelatinized simple corn flour with microwave and three levels of Balangu Shirazi gum were used in producing gluten free bread. The substructure of two types of flour was evaluated using the electronic microscope. The properties of bread samples including moisture, specific volume, porosity, crust color, texture and overall acceptance were studied. The results of electronic microscope showed that the granular structure of corn flour was coherent. However, the granular structure of pre-gelatinized corn flour had more structural expansion and swell because of demolished heat. In addition, samples containing pre-gelatinized corn flour and 2% Balangu Shirazi gum had the highest humidity in the first (22.5%) and third (19.4%) day. The highest porosity (23.3% and 23.5%) and specific volume (4.9 and 5.1 cm3 /g) and the minimal texture firmness were observed within 1 day after manufacturing (4.8 & 4.9 Newton) in samples containing pregelatinized corn flour and two levels of Balangu Shirazi gum (1% and 2%). Moreover, the results showed that increased L* colorful component (52% increase) caused by using the pre-gelatinized corn flour and raising the consumption level of gum. The presence of gum didn’t have a significant impact on two colorful components such as a* and b*. The use of pregelatinized corn flour resulted in decreasing b* colorful component. Also, sensory evaluations gave the highest score of overall acceptance to samples containing pre-gelatinized corn flour and two levels of Balangu Shirazi gum (1% and 2%).

scholarly journals GUAR GUM ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED DRY CORN NOODLE FROM MIXTURE OF WET AND DRY CORN FLOURS

2020 ◽  
Vol 11 (1) ◽  
pp. 39
Author(s):  
Aminullah Aminullah ◽  
Tjahja Muhandri ◽  
Subarna Subarna
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Shelf Life ◽  
Guar Gum ◽  
Physical Characteristics ◽  
Cooking Loss ◽  
Drying Process ◽  
Corn Flour ◽  
Physical Quality

The drying process of corn noodles was an effort to increase the shelf life and it was a form of noodles diversification. The objective of this research was to study and analyze the effect of guar gum addition on the physical quality of the extruded dry corn noodle made from a mixture of wet and dry corn flour. Manufacturing dry corn noodles was conducted using wet corn noodles from a mixture of wet and dry corn flour, which was then dried in a tray dryer at a temperature of 60-70 °C for 1 - 1.5 hours. The treatments used were a combination of alum levels of 0.01%; moisture content of 80% (dry base); and guar gum concentration of 0%, 1%, and 2%. Physical properties of dry corn noodles included rehydration time, hardness, adhesiveness, suppleness, elongation, and cooking loss. The results showed that the optimum rehydration time for dry corn noodles was about 9 minutes. The addition of guar gum to the physical qualities of dry corn noodles tended not to be significant statistically, but as a score, an increase in guar gum levels tended to increase the elongation of dry corn noodles. While, increasing levels of guar gum tended to reduce the stickiness and cooking loss levels of them.

scholarly journals Effects of xanthan gum and corn flour on the quality of sponge cake using response surface methodology

2018 ◽  
Vol 36 (No. 4) ◽  
pp. 344-351 ◽  
Author(s):  
Xian Na ◽  
Hu Guohua
Keyword(s):  
Response Surface Methodology ◽  
Physical Properties ◽  
Response Surface ◽  
Specific Volume ◽  
Xanthan Gum ◽  
Partial Replacement ◽  
Corn Flour ◽  
Overall Acceptability ◽  
Positive Effects

Effects of partial replacement of wheat flour with corn flour (2.93–17.07%) blended with xanthan gum (0.1172–0.6828%) on physical properties, textural and sensory characteristics of sponge cakes were evaluated by response surface methodology (RSM). The significant regression models (P ≤ 0.05) were established to explain the influence of corn flour and xanthan (Xan) on the dependent variables and optimize the formulation. Xanthan significantly increased moisture content, hardness and chewiness, but it decreased specific volume and springiness (P ≤ 0.001). Corn flour had significant positive effects on specific volume, hardness, springiness, colour and overall acceptability (P ≤ 0.05). Hence corn flour and xanthan significantly improved the baking quality of sponge cakes (P ≤ 0.05) and thereby augmented the potential for using wheat-corn blend flours in cake baking. Based on RSM optimisation, a balance between amounts of corn flour (12.7%) and xanthan (0.416%) led to products with desired physical properties and acceptable sensory quality.

Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour

2019 ◽  
Vol 26 (2) ◽  
pp. 95-104
Author(s):  
Cristina Segundo ◽  
Alejandra Giménez ◽  
Manuel Lobo ◽  
Laura Iturriaga ◽  
Norma Samman
Keyword(s):  
Thermal Analysis ◽  
Textural Properties ◽  
Gluten Free ◽  
Flow Properties ◽  
Corn Flour ◽  
Layer Cake ◽  
Texture Parameters ◽  
Banana Flour ◽  
Green Banana

The aim of this work was obtaining layer and sponge cakes formulated with corn flour replaced by green banana flour and to determine the best substitution proportions to achieve nutritionally improved products and with texture and sensory characteristics acceptable. The replacement of corn flour by GB flour increased the density in layer cake batters, while in sponge cake batters the density decreased. The batters were influenced by the increase in the flow properties, the viscoelastic behaviour, and the decrease in the thixotropic properties. The thermal analysis of batters determined a partial gelatinization of the starch, which together with its rheological properties influenced the cakes’ texture parameters. The substitution of 30% corn flour by GB flour in sponge and layer cakes produced a decrease in cohesiveness and an increase in hardness. In sponge cakes, incorporation of up to 30% of GB flour improved the sensory attributes and the textural properties, while in layer cakes a 30% substitution did not significantly deteriorate the quality of cakes.

Simple tests as tools for vital wheat gluten evaluation

2018 ◽  
Vol 120 (7) ◽  
pp. 1590-1599 ◽  
Author(s):  
Fernanda Ortolan ◽  
Karoline Urbano ◽  
Caroline Joy Steel
Keyword(s):  
Wheat Flour ◽  
Specific Volume ◽  
Pearson Correlation ◽  
Wheat Gluten ◽  
Bread Quality ◽  
Rheological Parameters ◽  
Content Type ◽  
Crumb Firmness ◽  
Vital Wheat Gluten

Purpose The purpose of this paper is to evaluate the viscoelastic quality of commercial vital wheat glutens from different origins (A and B) through simple tests, and correlate these results with dough rheological parameters measured using more complex equipment (farinograph and extensograph) and with bread quality characteristics (specific volume and crumb firmness) obtained from wheat flour fortified with 7 g/100 g of vital gluten. Design/methodology/approach For the evaluation of vital gluten quality, two commercial vital wheat gluten named A and B were used. The simple tests performed with these samples were wet and dry gluten contents and index gluten, extensbility test and expansion test. The Pearson correlation was performed among data from dough rheological tests (farinograph and extensograph) and bread quality parameters (specific volume (SV) and crumb firmness) obtained from the fortification of wheat flour with 7 g/100 g of VGA or VGB (previous work, data not shown). Findings The simple tests showed differences in the viscoelastic properties of vital gluten A and B; vital gluten A presented higher elasticity and lower extensibility than vital gluten B, and the gluten ball of sample A presented higher SV. By correlation analysis, it was verified that the simple tests studied may be useful to assess the baking performance of commercial vital gluten when this product is added to wheat flour for its fortification. Furthermore, the results indicate the need for more information on vital wheat gluten proteins for its commercialisation and use. Originality/value This work is very important, not just for the scientific community, but also for the bakery industry, that requires more information about vital wheat gluten before its use in bread making. As there are great differences in the protein quality of commercial vital wheat glutens and their functionality, the study was developed to solve this problem.

scholarly journals Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 199
Author(s):  
Gokcen Kahraman ◽  
Sebnem Harsa ◽  
Maria Cristina Casiraghi ◽  
Mara Lucisano ◽  
Carola Cappa
Keyword(s):  
Waste Product ◽  
Protein Digestibility ◽  
Total Phenolic ◽  
Gluten Free ◽  
Phenolic Contents ◽  
Chickpea Flour ◽  
Nutritional Characteristics ◽  
Vitro Protein

The main objective of this study was to develop a healthy rice-based gluten-free bread by using raw, roasted, or dehulled chickpea flours. All breads containing chickpea flours showed a darker crust and were characterized by an alveolar (porosity 41.5–51.4%) and soft crumb (hardness 5.5-14.1 N). Roasted chickpea flour bread exhibited the highest specific volume, the softest crumb, and the slowest staling rate. Enriching rice-based breads with the chickpea flours resulted in increased protein (from 9.72 to 12.03–13.21 g/100 g dm), ash (from 2.01 to 2.45–2.78 g/100 g dm), fat (from 1.61 to 4.58–5.86 g/100 g), and total phenolic contents (from 49.36 up to 80.52 mg GAE/100 g dm), and in reduced (~10–14% and 13.7–17%, respectively) available starch levels and rapidly digestible starch compared to rice bread. Breads with roasted chickpea flour also showed the highest in vitro protein digestibility. The results of this study indicated that the enrichment of rice-based gluten-free breads with chickpea flours improved the technological and nutritional quality of the breads differently according to the processed chickpea flour used, also allowing recovery of a waste product.

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