scholarly journals Development of Gluten-Free Breads Using Andean Native Grains Quinoa, Kañiwa, Kiwicha and Tarwi

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 15
Author(s):  
Ritva Repo-Carrasco-Valencia ◽  
Julio Vidaurre-Ruiz ◽  
Genny Isabel Luna-Mercado
Keyword(s):  
Specific Volume ◽  
Xanthan Gum ◽  
Potato Starch ◽  
Viscosity Index ◽  
Chenopodium Quinoa ◽  
Textural Properties ◽  
Gluten Free ◽  
Lupinus Mutabilis ◽  
Crumb Firmness ◽  
Central Composite

The aim of this study was to develop gluten-free breads using the flours of Andean native grains. The following native grains were used: quinoa (Chenopodium quinoa) Pasankalla variety, kiwicha (Amaranthus caudatus) Centenario variety, kañiwa (Cheopodium pallidicaule) Illpa Inia variety and tarwi (Lupinus mutabilis) Blanco de Yunguyo variety. The formulations of the breads with Andean grains flours were optimized using the Mixture Design and the Central Composite Rotational Design, analyzing the dough’s textural properties (firmness, consistency, cohesiveness and viscosity index), specific volume and crumb texture. Potato starch and xanthan gum were used in the preparation of the breads. The optimized formulations of the gluten-free breads with Andean grain flours were composed of quinoa (46.3%), kiwicha (40.6%), kañiwa (100%) and tarwi (12%) flours. The gluten-free breads developed showed acceptable specific volume and low crumb firmness and could help to improve the nutrition of celiac patients.

Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach

2014 ◽  
Vol 10 (4) ◽  
pp. 737-746 ◽  
Author(s):  
Önder Yildiz ◽  
Ismail Sait Dogan
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Potato Starch ◽  
Textural Properties ◽  
Gluten Free ◽  
Significant Difference ◽  
Sensory Analyses ◽  
Chestnut Flour

Abstract In this study, the possible usage of chestnut flour in gluten-free cake formulation was investigated. Response surface methodology was used to evaluate the effects of water, xanthan and guar gum mixture and potato starch. Crust and crumb attributes, sensory and textural properties of the cake samples were investigated. Considering all cake properties, better results were obtained by increasing xanthan gum in the gum blend. Increasing the amount of potato starch in the chestnut flour–potato starch blend decreased the batter density, consistency, hardness and chewiness, but increased the specific volume, cohesiveness and scores of the interior and exterior attributes. Optimum concentration of gum mixture was found as 0.225% xanthan gum, 0.075% guar gum and ratio of chestnut flour to potato starch was 7:3. Then, four different levels of transglutaminase were added to control and optimized gluten-free cake formula. The highest desirability value was obtained in gluten-free formula containing 0.25% transglutaminase. According to the results of the sensory analyses, no significant difference was observed between control and gluten-free cake.

scholarly journals Effect of Hydration on Gluten-Free Breads Made with Hydroxypropyl Methylcellulose in Comparison with Psyllium and Xanthan Gum

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1548 ◽  
Author(s):  
Mayara Belorio ◽  
Manuel Gómez
Keyword(s):  
Specific Volume ◽  
Xanthan Gum ◽  
Hydroxypropyl Methylcellulose ◽  
Textural Properties ◽  
Rice Flour ◽  
Gluten Free ◽  
Maize Starch ◽  
Hydration Level ◽  
Psyllium Husk ◽  
Key Factor

The use of hydrocolloids in gluten-free breads is a strategy to improve their quality and obtain products with acceptable structural and textural properties. Hydration level (HL) optimization is important to maximize the hydrocolloids effects on dough and bread quality. This study evaluated the optimum hydration level (OHL) for gluten-free breads prepared with different starch sources (rice flour or maize starch) and hydroxypropyl methylcellulose (HPMC) in comparison with psyllium husk fibre and xanthan gum. Breads with the same final volume and the corrected hydration (CH) were evaluated. The hydration is a key factor that influences the final characteristics of gluten-free breads. Breads made with HPMC had greater dependence on the HL, especially for preparations with maize starch. Psyllium had similar behaviour to xanthan with respect to specific volume and weight loss. Breads manufactured with maize starch and HPMC had low hardness due to their great specific volume. However, in breads made with rice flour, the combined decreased hydration and similar specific volume generated a harder bread with HPMC than the use of psyllium or xanthan. Breads made with HPMC presented higher specific volume than the other hydrocolloids, however combinations among these hydrocolloids could be evaluated to improve gluten-free breads quality.

scholarly journals Effect of glucomannan and xanthan gum proportion on the physical and sensory characteristic of gluten-free bread

2021 ◽  
Vol 924 (1) ◽  
pp. 012028
Author(s):  
A Sutrisno ◽  
S S Yuwono ◽  
I Ikarini
Keyword(s):  
Wheat Flour ◽  
Specific Volume ◽  
Xanthan Gum ◽  
Raw Materials ◽  
Rice Flour ◽  
Cassava Starch ◽  
Raw Material ◽  
Bread Quality ◽  
Gluten Free ◽  
Crumb Firmness

Abstract The increasing consumption of white bread causes the demand for raw materials, especially wheat flour to be increased. Whereas the availability of wheat as wheat flour raw material still depends on import supply. Gluten-free bread processing, which is not depending on wheat flour, is necessary to suppress excessive wheat import. As alternatives, flour derived from cereals and tubers, such as rice, corn, potato, and cassava, can be used in bread processing. The absence of gluten from the bread composition results in pale, less fluffy bread and firm crumb, and therefore it is necessary to modify the batter to improve gluten-free bread quality. This research aims to know the effect of the supplement of hydrocolloids glucomannan and xanthan gum on gluten-free batter properties and bread quality. Breads were made of rice flour, potato flour, corn and cassava starch. Batter consistency, bread specific volume (SV), crumb analysis, crust colour, crumb firmness, firmness, cohesiveness and panellists’ preference were determined. This study showed that the combination of xanthan gum: glucomannan on proportion 0.75:0.25 was the highest batter consistencies, highest specific volume, lower firmness, highest cohesive, and most preferred by panellists.

scholarly journals Optimization of Quality Properties of Gluten-Free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 156 ◽  
Author(s):  
Christian R. Encina-Zelada ◽  
Vasco Cadavez ◽  
José A. Teixeira ◽  
Ursula Gonzales-Barron
Keyword(s):  
Specific Volume ◽  
Desirability Function ◽  
Methyl Cellulose ◽  
Interaction Model ◽  
Textural Properties ◽  
Mixture Design ◽  
High Dose ◽  
Gluten Free ◽  
Hydroxypropyl Methyl Cellulose ◽  
Quality Properties

The objective of this study was to investigate, by means of a D-optimal mixture design, the combined effects of hydroxypropyl methyl cellulose (HPMC), xanthan (XG), and guar (GG) gums on physicochemical, rheological, and textural properties of gluten-free batter and bread. For each of the quality properties measured, a two-factor interaction model was fitted, and the significance of its terms was assessed by analysis of variance. Sticky batters were produced with a combination of high dose of GG (0.60%), high-intermediate dose of HPMC (3.36%), and low dose of XG (0.04%). Combinations of high XG dose (0.60%) and intermediate doses of HPMC (3.08%) and GG (0.32%) rendered GF breads of greater specific volume, while lower bread crust luminosity was obtained with combinations of high GG dose (0.60%), low XG dose (0.04%), and high-intermediate HPMC dose (3.36%). Combinations of high-intermediate HPMC dose (3.36%), high GG dose (0.60%), and low XG dose (0.04%) produced both softer crumbs and bread slices of more open visual texture. By using a desirability function that maximized specific volume while minimizing crust luminosity, crumb hardness, and mean cell density, the optimization of hydrocolloids mixture rendered a value of 0.54, for a combination of 0.24% XG, 0.60% GG, and 3.16% HPMC.

scholarly journals Substitution of Canna edulis starch for a mixture of potato/cassava starch in the production of almojábanas

2020 ◽  
Vol 73 (3) ◽  
pp. 9341-9347
Author(s):  
Stalin Santacruz ◽  
Gabriela Cobo
Keyword(s):  
Specific Volume ◽  
Raw Materials ◽  
Potato Starch ◽  
Control Sample ◽  
Textural Properties ◽  
Resting Time ◽  
Sensory Analyses ◽  
Crumb Structure ◽  
Average Size ◽  
The Cost

Almojábana is a kind of food that varies in its composition depending on the geographical place where it is baked. In Ecuador, almojábana is based on cheese, wheat flour and Canna edulis starch. C. edulis planting has diminished, leading to a high cost of the starch and less availability on the market. The present work studied C. edulis starch substitution by a mixture of potato and cassava starches on the elaboration of almojábanas. Specific volume, crumb structure, textural properties and sensory analyses were used to find the best starch substitution. Mixtures of cassava and potato starch (25/75, 35/65, and 45/55) and starch dough resting time (10, 15, and 20 h) were investigated. Hardness, elasticity, chewiness, specific volume, average size cell, the number of cells per area and the total area of cells of almojábanas were determined. Results showed that a mixture of 25% potato, 75% cassava and 20 h resting time could substitute C. edulis starch in almojábana baking. The obtained almojábanas had different flavor compared to a control sample (based on C. edulis starch). Starch substitution reduced the cost of raw materials (starch) by 60%.

scholarly journals Volume, firmness and crumb characteristics of gluten-free bread based on extruded quinoa flour and lactic acid

2020 ◽  
Vol 23 ◽  
Author(s):  
Elvia Murgueytio ◽  
Stalin Santacruz
Keyword(s):  
Lactic Acid ◽  
Specific Volume ◽  
Water Solubility ◽  
Chenopodium Quinoa ◽  
Control Sample ◽  
Cell Number ◽  
Gluten Free ◽  
Average Cell Size ◽  
Average Cell ◽  
Quinoa Flour

Abstract Coeliac disease forces on the developing of gluten-free products. Gluten-free cereals may be modified by techniques like cooking-extrusion or by adding compounds like lactic acid in order to obtain mixtures with adequate viscoelastic properties for the developing of baked products. The present work studies the elaboration of gluten-free bread with extruded quinoa (Chenopodium quinoa Willd) flour and lactic acid. The influence of feeding humidity (18% and 25%) and temperature of extrusion (60 °C and 95 °C) on water absorption index (WAI) and water solubility index (WSI) of extruded flours was investigated. The results showed that feeding humidity led to changes on WAI. Baking process was studied by varying the amount of lactic acid added during bread baking. The specific volume, firmness and crumb characteristics (average cell size and cell number per mm2) of bread were determined. A control sample based on commercial gluten-free flour and no lactic acid was used. The results showed that lactic acid content did not affect bread firmness. Bread prepared with extruded flours at 95 °C, 25% feeding moisture had higher firmness (p < 0.05) than bread prepared with other extruded flours and control sample. Low level of lactic acid (0.2%) led to bread with high specific volume. The use of an extruded quinoa flour with low levels of lactic acid led to a gluten-free bread with a high specific volume and low firmness.

scholarly journals Effect of hydrocolloid on characteristics of gluten free bread from rice flour and fermented cassava flour (Fercaf)

REAKTOR ◽  
2019 ◽  
Vol 19 (3) ◽  
pp. 89-95
Author(s):  
Dianika Lestari ◽  
Made Tri Ari Penia Kresnowati ◽  
Afina Rahmani ◽  
Lienda Aliwarga ◽  
Yasid Bindar
Keyword(s):  
Structural Component ◽  
Specific Volume ◽  
Xanthan Gum ◽  
Rice Flour ◽  
Gluten Free ◽  
Specific Design ◽  
Water Binding ◽  
Cassava Flour ◽  
Texture Profile

Gluten free (GF) bread was made from rice flour and fermented cassava flour. Fermented cassava flour (FERCAF) was produced using a specific design of closed and circulated fermenter, which resulted on a white and neutral aroma flour. However, FERCAF did not have structural component (such as gluten) to provide dough's viscoelasticity and ability to retain gas to hold the volume of bread after baking. Hydrocolloids were added to FERCAF based GF bread to increase water binding of dough. This research aimed to investigate the effect hydrocolloids addition on the characteristics of GF bread made from rice flour and fermented cassava flour (FERCAF). Effect of hydrocolloids to flour ratio (2 %, 3 % and 5 %-wt) and types of hydrocolloid (xanthan gum, agar, and carrageenan) on specific volume of bread, bake loss, bread texture, and microstructure of the bread were investigated. Bread textures were measured using Texture Profile Analyzer (TPA), and microstructure was analysed by SEM. Data experiment showed that addition of hydrocolloids improved GF bread characteristics, specifically increased volume specific, increased porosity, and reduced hardness of GF bread.Keywords: gluten-free bread; cassava; fermented cassava flour; Fercaf; hydrocolloids  

scholarly journals Relationship of Compositional, Mechanical, and Textural Properties of Gluten-Free Pasta Using Different Quinoa (Chenopodium quinoa) Varieties

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1849
Author(s):  
Jose Martin Ramos-Diaz ◽  
Tatjana Kince ◽  
Martins Sabovics ◽  
Göker Gürbüz ◽  
Asta Rauma ◽  
...  
Keyword(s):  
Structural Damage ◽  
Chenopodium Quinoa ◽  
Textural Properties ◽  
Developed Countries ◽  
Processed Foods ◽  
Gluten Free ◽  
Initial Stability ◽  
Relationship Of ◽  
The Impact ◽  
The Relationship

Quinoa epitomizes the drive for healthier foods with ethnic concepts in developed countries, particularly among millennials. As a result, the popularity of quinoa as a gluten-free alternative has steadily grown over the last 20 years. Despite this, little is known about the impact of specific varieties on processed foods. The purpose of this study was to examine the impact of quinoa varieties (variety and content) on the mechanical and textural properties of buckwheat-based extruded pasta (spaghetti). Peruvian native (var. rosada taraco, kuchivila, negra collana, and mistura) and Latvian-grown (var. titicaca) varieties were independently incorporated to pasta between 5 and 20% (w/w). Pasta containing 20% quinoa var. negra collana, which presented the largest content of fiber and lowest content of saponin, was strongly associated to structural resilience (i.e., cohesiveness, firmness). Conversely, pasta containing 20% quinoa var. Titicaca appeared structurally weak (i.e., smooth). The addition of saponin-containing varieties to pasta (20%), such as rosada taraco and mistura, resulted in resilient structures with little effect on taste (incl. bitterness). Despite initial stability, pasta containing 20% quinoa var. kuchivila suffered heavy structural damage. In conclusion, the relationship of compositional, mechanical, and textural properties of pasta was strongly variety-dependent.

scholarly journals Influence of the Use of Hydrocolloids in the Development of Gluten-Free Breads from Colocasia esculenta Flour

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 6
Author(s):  
Jehannara Calle ◽  
Yaiza Benavent-Gil ◽  
Cristina M. Rosell
Keyword(s):  
Weight Loss ◽  
Specific Volume ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Hydroxypropyl Methylcellulose ◽  
Quality Parameters ◽  
Colocasia Esculenta ◽  
Gluten Free ◽  
Technological Quality

Colocasia esculenta represents an alternative non-gluten ingredient due to its healthy properties. The objective of this study was to explore the breadmaking potential of Colocasia spp. cormel flour combined with hydrocolloids (hydroxypropyl methylcellulose, xanthan gum, guar gum). A total of three formulations were tested. Breads were characterized by assessing their technological qualities: moisture, specific volume, volume, hardness and weight loss. The quality parameters were similar to other gluten-free breads. Overall, Colocasia spp. flour can be used to produce gluten-free breads with similar technological quality parameters than those previously reported with common gluten-free flours.

Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour

2017 ◽  
Vol 23 (4) ◽  
pp. 310-317 ◽  
Author(s):  
Rakkhumkaew Numfon
Keyword(s):  
Specific Volume ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Quality Parameters ◽  
Pasting Properties ◽  
Locust Bean Gum ◽  
Gluten Free ◽  
Broken Rice ◽  
Locust Bean ◽  
Physical And Chemical

Gluten-free bread formulations based on small broken rice berry using various types of hydrocolloids (xanthan gum, guar gum, and locust bean gum) at different concentrations (0, 1, 1.5, and 2 g/100 g) were tested in this study. The effects of hydrocolloid addition on the pasting properties of flour were also investigated, including the quality parameters of the breads. The pasting properties of small broken rice berry flour incorporated with guar gum were most affected. Gluten-free bread containing hydrocolloid showed improved qualities in terms of loaf specific volume, texture, sensory values, and microstructure. A 1 g/100 g of hydrocolloid addition was sufficient to improve the physical and chemical qualities of bread. The highest score of all attributes from the sensory evaluation was obtained by gluten-free bread containing 1 g/100 g guar gum.

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