scholarly journals INCREASING THE TECHNOLOGICAL POTEN­TIAL OF GLUTEN-FREE FLOUR RAW MATERIALS

2020 ◽  
Vol 36 (4) ◽  
pp. 93-103
Author(s):  
YUDINA Tetiana ◽  
ROMANENKO Roman ◽  
BEZRUCHENKO Olha
Keyword(s):  
Particle Size ◽  
Moisture Absorption ◽  
Raw Materials ◽  
Rice Flour ◽  
Field Method ◽  
Dark Field ◽  
Absorption Capacity ◽  
Particle Sizes ◽  
Gluten Free ◽  
Corn Flour

Background. Gluten-free types of flour (corn, rice) with the absence of gluten proteins, show special abilities for moisture absorption, which differ from those that are characteristic for wheat flour. Researches in this direction are fragmentary. Consequently, the aim of the article is to study the influence of granulometric characteristics on the moisture-absorbing capacity (MAC) and to determine methods for increasing the technological potential of gluten-free flour raw materials. Materials and methods. The corn flour and rice flour were used. Micropho­to­graphs were taken with the CL PC camera 4.5 digital microscope. The determination of gra­nulometric composition of flour was carried out by the average mass diameter method using Cooling Tech 4.5 software. The moisture absorption capacity of flour was deter­mi­ned by a Brabender farinograph, Germany. Result. The particle size of rice flour is determined by the "dark-field" method and corn flour by the "light-field" method. The obtained results show that rice flour is characterized by a relative uniformity in particle size and a high degree of dispersion, and as a result, has a good moisture-absorbing capacity (78.4 %). In corn flour, particles with average diameters from 100 to 250 microns (68.3 %) have the highest specific weight, the content of relatively large particles (more than 300 microns) is 11.2 %, and in the total area of particles 26.9 ± 4.2 %, which negatively affects the moisture-absorbing capa­city of flour and the consumer properties of ready-made cupcakes. To ensure the uniformity of particle sizes of the dispersed phase (a mixture of corn and rice flour) in the developed technology of gluten-free cupcakes, it is proposed to use a method of re-grin­ding, the feasibility of which is confirmed by the results of a study of the dispersed distribution of corn flour particles after re-grinding. Conclusion. It is proved that one of the factors that significantly affect the mois­ture-absorbing capacity of gluten-free flour, the speed of dough formation, consistency, and consumer properties of ready-made gluten-free cupcakes is the granulometric com­position of flour. The method of re-grinding corn flour is proposed in the development of gluten-free cupcake technology to ensure the uniformity of particle sizes of a mixture of corn and rice flour.

Development of cooked semi‑finished product of special purpose on the basis of gluten‑free raw materials

2021 ◽  
Vol 30 (3) ◽  
pp. 26-31
Author(s):  
L.T. Fahrtdinova ◽  
◽  
M.K. Sadigova ◽  
T.V. Kirillova ◽  
Yu. T. Saidullaeva ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Corn Starch ◽  
Raw Materials ◽  
Rice Flour ◽  
Gluten Free ◽  
Analysis Method ◽  
Corn Flour ◽  
Composite Mixture ◽  
Control Version ◽  
Ratio Of Components

The article presents the results of a study on the development of a recipe for semi‑finished custard based on gluten‑free raw materials. The ratio of components in the gluten‑free mixture was optimized using the regression analysis method. The influence of gluten‑free raw materials on the rheological properties of the semi‑ finished product is studied. The variants of the experiment differed in the composition of the composite mixture (the ratio of corn, rice flour and corn starch). The chemical composition and the ratio of the components of the mixture determine the rheological properties of the semi‑finished product. The experimental version with the ratio of rice flour, corn flour and corn starch 50:40:10 most corresponds to the rheological properties of the control version and is characterized by high consumer properties.

scholarly journals Influence of the composition of composite mixtures with a reduced gluten content on the rheological properties of the dough based on their basis

2020 ◽  
pp. 74-83
Author(s):  
Ju. V. Ushakova ◽  
E. M. Paskova ◽  
G. E. Rysmukhambetova ◽  
T. B. Kulevatova
Keyword(s):  
Rheological Properties ◽  
Lower Cost ◽  
Rice Flour ◽  
High Water ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Gluten Free ◽  
Corn Flour ◽  
High Water Absorption ◽  
Cumulative Curves

The article presents experimental data on the assessment of the rheological properties of dough from new types of flour, formed on the basis of cumulative curves using the Mixolab device. The data of mixolabograms and radial diagrams (Mixolab profiler) made it possible to reveal the existing differences in the parameters of the rheological profile and Mixolab indices. The object of the study is composite mixtures of gluten-free flours: No. 1 is 50% of pumpkin and 50% of corn flour, No. 2 is 50% of linseed and 50% of corn flour, No. 3 – 50% of rice and 50% of corn flour, No. 4 – 75% of linseed and 25% of corn flour, No. 5 is 30% of linseed and 70% of rice flour. The use of composite mixtures is promising due to high oven rise and low starch thickening because of its high water absorption capacity (WAC). In addition, there is certain economic efficiency, since it is possible to produce more dough at a lower cost.

PRODUCTION OF FLOUR CULINARY SEMI-FINISHED PRODUCTS FROM GLUTEN-FREE FLOUR MIXTURE

2020 ◽  
Author(s):  
О.А. КОРНЕВА ◽  
Е.Г. ДУНЕЦ ◽  
Т.Д. ПОЛОЗЮК ◽  
В.М. РЯБЧИКОВА
Keyword(s):  
Xanthan Gum ◽  
Raw Materials ◽  
Rice Flour ◽  
Soy Flour ◽  
Egg Mass ◽  
Composite Flour ◽  
Gluten Free ◽  
Corn Flour ◽  
Tapioca Starch ◽  
Milk Whey

Разработана рецептура теста для пельменей и вареников из безглютеновой мучной смеси с целью расширения ассортимента кулинарных полуфабрикатов для больных целиакией. Пресное тесто готовили из соевой, рисовой и кукурузной муки. В качестве реологических корректоров дисперсии использовали тапиоковый крахмал и ксантановую камедь. Методами математического планирования эксперимента установлены оптимальные количества сухих компонентов в рецептуре теста, : мука кукурузная 31,897, крахмал тапиоковый 24,085, мука рисовая 31,684, мука соевая 12,334, при которых технологические свойства пресного теста из беглютенового сырья практически не уступают реологическим свойствам теста из пшеничной муки. Для придания тестовой массе пластичности и повышения эластичности готовых изделий вносили ксантановую камедь в количестве 0,35 к массе композитной мучной смеси. Приготовление теста осуществляли смешиванием соевой муки с тапиоковым крахмалом и ксантановой камедью и последующим добавлением в полученную смесь подсырной молочной сыворотки температурой 3540С смесь 1. Полученную смесь выдерживали в течение 1015 мин и добавляли в нее смесь 2, состоящую из яичной массы, масла растительного, рисовой и кукурузной муки и воды. Затем производили замес в течение 1015 мин до получения равномерно перемешанного пластичного теста, которое выдерживали 4060 мин, дозировали, фасовали и направляли тестовые заготовки на охлаждение или замораживание. Промышленное производство разработанных мучных кулинарных изделий осуществляется по традиционной схеме, но при наличии двух тестомесильных машин, поскольку разработанная технология предусматривает раздельное приготовление смесей 1 и 2. Разработанные изделия из теста на основе композиции безглютенового сырья требуют более продолжительной тепловой обработки при приготовлении, характеризуются после варки упругостью и прочностью с сохранением целостности. Разработанные изделия получили высокую органолептическую оценку и прошли апробацию в производственных условиях предприятий общественного питания Краснодара. The dough formulation for dumplings and dumplings from gluten-free flour mixture is developed to expand the range of culinary semi-finished products for patients with celiac disease. Unleavened dough was made from soy, rice flour and corn. Tapioca starch and xanthan gum were used as correctors of rheological dispersion. By methods of mathematical planning of the experiment, the optimal amounts of dry components in the dough formulation were established, : corn flour 31,897, tapioca starch 24,085, rice flour 31,684, soy flour 12,334, in which the technological properties of the unleavened dough from gluten-free raw materials are practically not inferior to the rheological properties of the dough from wheat flour. For the plasticity of the test mass and increase the elasticity of the finished products, xanthan gum was introduced in an amount of 0,35 to the mass of the composite flour mixture. The dough is prepared by mixing soy flour with tapioca starch and xanthan gum and then adding to the obtained mixture of milk whey temperature 3540C mixture 1. Then the mixture 2, consisting of egg mass, vegetable oil, rice and corn flour and water, is added to the mixture 1. Kneading was carried out for 1015 minutes to obtain uniformly mixed plastic dough, which was maintained for 4060 minutes, dosed, packed and sent the dough pieces to cool or freeze. Industrial production of the developed flour culinary products is carried out according to the traditional scheme, but in the presence of two kneading machines, since the developed technology provides for a separate connection of cooking 1 and 2. The developed dough products based on the composition of gluten-free raw materials require longer heat treatment during preparation, are characterized by elasticity and strength after cooking with integrity preservation, The developed products had a high organoleptic rating and were tested in the production conditions of public catering enterprises of Krasnodar.

METHOD OF PROCESSING COLLAGEN FRESHWATER FISH TO OBTAIN A MATERIAL WITH A HIGH MOISTURE ABSORBING ABILITY

2019 ◽  
Author(s):  
Л.В. АНТИПОВА ◽  
С.А. ТИТОВ ◽  
И.В. СУХОВ
Keyword(s):  
Freshwater Fish ◽  
Moisture Absorption ◽  
Raw Materials ◽  
Silver Carp ◽  
Absorption Capacity ◽  
Personal Hygiene ◽  
Test Material ◽  
Free Access ◽  
High Moisture ◽  
Scanning Calorimetry

Исследовано взаимодействие коллагена пресноводных рыб с водой для повышения его водопоглощающей способности. Объектом исследования был вторичный продукт переработки рыбного сырья – шкуры прудовых рыб, преимущественно толстолобика. Для исследования были использованы методы термогравиметрии и дифференциальной сканирующей калориметрии. Измерения проведены на приборе синхронного термического анализа модели STA 449 F3 Jupiter. Установлено, что основная доля влаги связывается адсорбционным или осмотическим путем, а на долю капиллярной влаги приходится всего 7% массы воды, связанной образцами. Большая величина энергии связи адсорбции – 4 Дж/моль свидетельствует о способности функциональных групп коллагена к созданию гидратной оболочки, содержащей значительное количество воды. Для увеличения влагопоглощающей способности необходимо разрыхление коллагеновых волокон, что увеличивается свободный доступ влаги к фибриллам белка, увеличивающим впитывание влаги. Для эффективного разрыхления предложено выдерживать шкуры толстолобика в растворе органических кислот концентрацией 0,5%. Это позволяет добиться высокой влагоемкости, которая достигает 35–40 объемов влаги на 1 единицу массы исследуемого материала, что делает перспективным использование коллагена в качестве материала для впитывающих влагу слоев средств личной гигиены, одежды, обуви. The interaction of freshwater fish collagen with water to increase its water absorption capacity was studied. The secondary product of processing of fish raw materials – skins of pond fish, mainly silver carp, was the object of study. Methods of thermogravimetry and differential scanning calorimetry were used for the study. Measurements were carried out on the device of synchronous thermal analysis of model STA 449 F3 Jupiter. It was found that the bulk of the moisture is bound by adsorption or osmotic way, and 7% of mass of the water connected by samples fall to the share of capillary moisture. A large amount of adsorption binding energy – 4 J/mol indicates the ability of collagen functional groups to create a hydrated shell containing a significant amount of water. Loosening of collagen fibers is necessary to increase the moisture absorption capacity, which will increase the free access of moisture to the protein fibrils, increasing the absorption of moisture. It is proposed to withstand the skins of silver carp in a solution of organic acids with a concentration of 0,5% for effective loosening. This makes it possible to achieve high moisture capacity, which reaches 35–40 volumes of moisture per 1 unit mass of the test material, which makes it promising to use collagen as a material for moisture-absorbing layers of personal hygiene products, clothing, and shoes.

scholarly journals Preparation and Quality Evaluation of Gluten-Free Biscuits

2014 ◽  
Vol 71 (1) ◽  
pp. 38 ◽  
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.

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

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.

Effect of hydrocolloids on selected properties of gluten-free dough and bread

2011 ◽  
Vol 17 (4) ◽  
pp. 279-291 ◽  
Author(s):  
D. Sabanis ◽  
C. Tzia
Keyword(s):  
Chemical Structure ◽  
Moisture Absorption ◽  
Guar Gum ◽  
Corn Starch ◽  
Rice Flour ◽  
Dough Rheology ◽  
Loaf Volume ◽  
Gluten Free ◽  
Trained Panel ◽  
Different Origins

Addition of hydrocolloids (H/C) in gluten-free (GF) bread formulation is necessary in order to act as polymeric substances that should mimic the viscoelastic properties of gluten and increase the dough’s gas-retaining ability. The properties of H/C vary depending on their origin and chemical structure. Addition of H/C (hydroxypropylmethylcellulose (HPMC), xanthan, κ-carrageenan and guar gum) of different origins at 1%, 1.5% and 2% (w/w) in GF formulations based on corn starch and rice flour was carried out to investigate the effects on dough rheology and bread quality. The consistency, viscosity and thermal properties of doughs were evaluated. According to results, 1% and 1.5% addition of H/C (except from xanthan) contributed to bread with higher loaf volume and better color compared to control GF bread as well as to increased shelf life due to its moisture-absorption ability. Sensory evaluation by a trained panel revealed a preference for bread containing 1.5% HPMC because of its loaf volume, appearance and firmness characteristics. The micrographs of the dough showed a continuous matrix between starch and HPMC obtaining a more aerated structure.

scholarly journals PENGARUH UKURAN PARTIKEL AMPAS SAGU DALAM PRODUKSI PIGMEN ANGKAK MENGGUNAKAN Monascus purpureus

2018 ◽  
Vol 22 (2) ◽  
pp. 111
Author(s):  
Alfi Asben ◽  
Deivy Andhika Permata
Keyword(s):  
Particle Size ◽  
Solid State ◽  
Solid State Fermentation ◽  
Raw Materials ◽  
Rice Flour ◽  
Monascus Purpureus ◽  
Color Intensity ◽  
Food Colorants

Angka pigment is one of food colorants that safe to used. It can be produced by subtrate that contain of sago hampas. The objective of the research was to get the appropriate of sago hampas particle size to produce the angkak pigment. The steps to produce of angkak pigment were (a) Preparation of raw materials (sago hampas and rice flour substrate with comparison 1:1 (12.5 : 12.5). This research used  three treatments of sago hampas particle size (40-60 mesh, 60-80 mesh, and >80 mesh) with 3 replications, (b) Preparation of Monascus purpureus culture, (c) Solid state fermentation to produce angkak pigment using M. purpureus. The results of the research showed that the substrate with hampas sago particle size 40-60 mesh produced  the best angkak pigment. The angkak pigment obtain the highest color intensity on λ 400 nm, λ 470 nm, λ 500 nm were 6004, 5110 and 3650 respectively, the highest used starch, antioxidant, toxicity, lovastatin and spore of  M.  purpureus were 11.07%, 45.95%, 1719.86 (LC50), 79 ppm, and 3.4 x 103 CPU/g respectively.

scholarly journals Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread

Foods ◽  
2018 ◽  
Vol 7 (10) ◽  
pp. 159 ◽  
Author(s):  
Lalana Thiranusornkij ◽  
Parichart Thamnarathip ◽  
Achara Chandrachai ◽  
Daris Kuakpetoon ◽  
Sirichai Adisakwattana
Keyword(s):  
Oryza Sativa ◽  
Physicochemical Properties ◽  
Amylose Content ◽  
Antioxidant Properties ◽  
Rice Flour ◽  
Total Phenolic ◽  
Average Particle ◽  
Particle Sizes ◽  
Gluten Free ◽  
Antioxidant Power

Hom Nil (Oryza sativa), a Thai black rice, contains polyphenolic compounds which have antioxidant properties. The objective of this study was to investigate physicochemical properties of Hom Nil rice flour (HN) and its application in gluten free bread by using Hom Mali 105 rice flour (HM) as the reference. The results demonstrated that HN flour had significantly higher average particle sizes (150 ± 0.58 μm), whereas the content of amylose (17.6 ± 0.2%) was lower than HM flour (particle sizes = 140 ± 0.58 μm; amylose content = 21.3 ± 0.6%). Furthermore, HN contained higher total phenolic compounds (TPC) (2.68 ± 0.2 mg GAE/g flour), total anthocyanins (293 ± 30 mg cyanidin-3-glucoside/g flour), and the ferric reducing antioxidant power (FRAP) (73.5 ± 1.5 mM FeSO4/g) than HM flour (TPC = 0.15 mg GAE/g flour and FRAP = 2.24 mM FeSO4/g flour). In thermal properties, the onset temperature (To), the peak temperature (Tp) and the conclusion (Tc) temperature of HN flour were similar to the values of HM flour. However, HN flour had lower enthalpy change (ΔH) than HM flour. The results showed that HN flour had lower swelling power and higher solubility than HM flour at the temperature between 55 °C and 95 °C. In pasting properties, HN flour also showed lower peak, trough and breakdown viscosity than HM flour. In addition, the bread samples prepared by HN flour had higher value of hardness and lower value of cohesiveness than the bread prepared from HM flour. Taken together, the findings suggest that HN flour could be used as an alternative gluten-free ingredient for bread product.

scholarly journals Gluten-Free Pasta Enriched with Fish By-Product for Special Dietary Uses: Technological Quality and Sensory Properties

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3049
Author(s):  
Andrea Aínsa ◽  
Alba Vega ◽  
Adrian Honrado ◽  
Pedro Marquina ◽  
Pedro Roncales ◽  
...  
Keyword(s):  
Rice Flour ◽  
Sensory Properties ◽  
Gluten Free ◽  
Technological Properties ◽  
Corn Flour ◽  
A Value ◽  
Yellow Corn ◽  
Feasible Alternative ◽  
Technological Quality ◽  
Cooking Times

Gluten-free pasta enriched with fish can support a nutritive and suitable option for people with celiac disease that allows achieving the benefits of fish consumption, especially the consumption of Ω-3 fatty acids; however, this requires that the pasta has adequate technological and sensory properties. For this purpose, four optimal formulations, obtained with an iterative process, were analyzed to determine the effect of the different ingredients (yellow corn flour, white corn flour, and rice flour) in gluten-free pasta compared to commercial wheat pasta. An evaluation of the color, texture, and technological properties were conducted, and the pasta was sensorially characterized. The enriched gluten-free pasta required shorter cooking times (≈3 min) and was characterized by lower hardness, springiness, gumminess, chewiness, and fracturability, and had higher values of adhesiveness than wheat pasta. In addition, the incorporation of yellow corn gives gluten-free pasta a similarity in color to commercial pasta, with a value of ∆E between 5.5 and 8.0. Regarding the sensory analysis, gluten-free pasta was characterized by slight fishy aromas and flavors with some aftertaste compared to commercial pasta. Finally, the use of different cereals to obtain gluten-free pasta could be a good and feasible alternative despite the technological and sensory modifications observed.

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