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1.
Gluten free (GF) flour (amaranth, buckwheat, chickpea, corn, millet and quinoa) was blended with rice flour to compare their impact on dough rheological characteristics and bread quality. The potential of some GF-rice blends in breadmaking has already been studied on blends with prevailing content of rice flour. The impact of added flour may be expected to rise with increasing amount of flour; therefore blends containing 30 g/100 g, 50 g/100 g and 70 g/100 g of GF flour in 100 g of GF-rice blend were tested. Under uniaxial deformation, peak strain was not impacted by the addition of GF flour; stress (12.3 kPa) was, however, significantly (P < 0.05) decreased (2.9–6.2 kPa). The reduction initiated by the presence of buckwheat, chickpea, quinoa and partly amaranth, together with thermally-induced dough weakening initiated by buckwheat and quinoa flour, may be related to significantly better crumb porosity. Overall acceptability of composite breads containing amaranth, chickpea and quinoa was negatively impacted by the aroma and taste of these flours. Higher potential to improve rice dough behavior and bread quality was found in the blend containing buckwheat flour (30 g/100 g; 50 g/100 g). Millet and corn flour deteriorated dough and bread quality. 相似文献
2.
Nutritionally enhanced spaghetti was prepared from durum semolina fortified with 0–30% desi chickpea ‘besan’ flour. This study examined the dough rheology, processing ease and quality attributes of the fortified spaghetti including protein, starch, texture (firmness, resilience and stickiness), colour, cooking loss, and organoleptic acceptability. Chickpea-fortified spaghetti was acceptable to consumers, had reasonable pasta quality, including lower cooking loss and less stickiness than the control spaghetti and retained firmness better than durum after refrigeration. This study suggests that chickpea-fortified spaghetti may be suited to uses such as fresh pasta, in soups, canning, and microwave re-heating. In addition, this study has added to the understanding of the underlying mechanisms of pasta quality. The main findings were: (1) gluten content/composition appears to be more important than protein content for pasta firmness; (2) the protein–polysaccharide matrix appears to be more important than the starch composition for cooking loss; (3) increased protein and amylose contents were associated with decreased pasta stickiness; (4) cooking loss and stickiness were not necessarily as strongly related as commonly believed. Further research into these theories is necessary to fully understand the underlying mechanisms of pasta quality. 相似文献
3.
A new gluten-free bread formulations composed of quinoa, buckwheat, rice flour and potato starch were developed in the present study. Rheological characteristics of the bread batter with increasing amount of quinoa were determined; storage (G′) and loss modulus (G″) values were also measured for investigation of viscoelastic properties. To evaluate the quality of breads; technological and physical (bake loss %, specific volume, texture, microstructure, color), chemical (protein, moisture, ash) and sensory properties were determined. All batter formulations independent of the quinoa amount exhibited pseudoplastic behavior, and G′ values were found to be higher than G″ values in expressing the solid like characteristics of the batter. Amount of quinoa flour addition did not present significant difference on bake loss%, specific volume and protein content (p>0.05); however, 25% quinoa flour bread displayed better results with its higher sensory scores and softer texture. Quinoa and buckwheat flour mixture therefore will be a good alternative for conventional gluten-free bread formulations. 相似文献
4.
Effect of particle size and blend composition (wheat semolina: pearl millet flour) on quality of pasta were investigated in this study. Initially, the pasta was prepared from 100% pearl millet flour of different particle sizes (241–780 μm). Observation indicated that it was not possible to make pasta from 100% pearl millet flour as these disintegrated after cooking. Particle sizes of pearl millet flour showed significant effect on nutritional and cooking quality of pearl millet pasta. Pasta from pearl millet flour of particle size 425 μm had least cooking loss, high protein, iron and zinc contents. Further, with increase in the level of pearl millet flour in the blend composition, protein, ash and cooking loss of pasta increased whereas hardness, cohesiveness, springiness, gumminess and chewiness showed decreasing trend. Blend composition (wheat semolina: pearl millet flour) in the ratio of 70:30 was found to be satisfactory for making pasta with desirable quality characteristics like cooking loss (<8%), protein content (>10%), ash content (<0.7%), colour and texture. However, with the objective of maximum incorporation of pearl millet flour in the final product, a blend composition of 50:50 could be used to make pasta with acceptable quality. 相似文献
5.
The formulations and the operative conditions of the processes involved in the production of buckwheat gluten free pasta were investigated. Buckwheat flour alone and/or in combination with maize and rice flours was used to make balanced formulations that, coupled with emulsifier and stabilizers (monoglycerides of fatty acids, propylene glycol alginate and/or flour of carob and guar), appropriate technologies (gelatinization of flour), and conventional pasta making process, allowed to achieve excellent nutritional and cooking quality properties. The presence of buckwheat flour in the formulation (49.2–99.4%) resulted in an experimental pasta with a high protein and dietary fiber content (values ranging from 8.9 to 11.2% d.w., and 8.9–14.4% d.w, respectively), hence making the innovative products suitable for celiac patients. The combined use of 0.1% propylene glycol alginate, 0.5% monoglycerides of fatty acids, and the gelatinization of mixed flour (buckwheat, maize, rice) allowed to obtain pasta with the highest cooking quality and texture. 相似文献
6.
The present investigation evaluated the effects of dried amaranth leaves (DAL) and amaranth seed flour (AF) as ingredients for pasta production and their contribution to antioxidant activity. Cooking quality, proximal and aroma analysis, antioxidant capacity and sensory evaluations were performed. The results demonstrated that pastas with amaranth ingredients had decreased cooking time, increased cooking loss percentage, and decreased luminosity values compared with semolina control pasta. Pastas with both AF and DAL demonstrated the highest protein, crude fiber and ash contents. The addition of DAL resulted in higher contents of iron, zinc, magnesium and potassium compared with the control pasta. TC, FRAP and ORAC assays showed that the pastas exhibited an important reduction in antioxidant capacity by cooking process. Formulas with DAL showed the higher antioxidant capacity values after cooking. The addition of AF and DAL has proved to increase the functional benefits of the pasta. 相似文献
7.
The performance of quinoa-wheat flour blends (5/95, 10/90, 20/80, 30/70) were evaluated in breads, cakes and cookies. Breads baked with 5% and 10% quinoa flour were of good quality. Loaf volume decreased, crumb grain became more open and the texture slightly harsh at higher usage levels of quinoa flour. A bitter aftertaste was noted at the 30% level. Cake quality was acceptable with 5% and 10% of quinoa flour. Cake grain became more open and the texture less silky as the level of quinoa substitution increased. Cake taste improved with either 5% or 10% quinoa flour in the blend. Cookie spread and top grain scores decreased with increasing levels of quinoa flour blended with high-spread cookie flour. Flavor improved up to 20% quinoa flour in the blend. Cookie spread and cookie appearance was improved with a quinoa/low-spread flour blend by using 2% lecithin. 相似文献
8.
In this study, partial substitution of wheat flour with chickpea flour at the levels of 10, 20 and 30% was carried out to study their rheological and baking performance. Chickpea flour addition increased the water absorption and dough development time (p < 0.05), while, the extensibility of dough and the resistance to deformation were reduced. Regarding dough stability, it appears that 10% chickpea exhibited higher stability and resistance to mechanical mixing values than the control, while it decreased as the substitute level increases from 20% to 30%. The dough surface of the wheat dough and the blend with 10% was classified as “normal”, however the blend with 20% and 30% produced “sticky” dough surface. The presence of chickpea flour in dough affected bread quality in terms of volume, internal structure and texture. The color of crust and crumb got progressively darker as the level of chickpea flour substitution increased. While the substitution of wheat flour with 10% chickpea flour gave loaves as similar as control. 相似文献
9.
The quality of nine spaghetti typologies, produced by using wheat durum semolina as a base plus the addition of buckwheat and durum wheat bran, was investigated. The quality of the produced spaghetti was compared with that of spaghetti made only of durum semolina (CTRL). Tests were run on the samples to determine breakage susceptibility and colour of dry spaghetti, the cooking resistance, instrumental stickiness at optimal cooking time (OCT) and overcooking, the cooking loss and sensorial attributes at the optimal cooking time. Results suggest that the breakage susceptibility decreases with the addition of 15% and 20% bran, the spaghetti dry colour changes with the addition of buckwheat flour and bran compared to the spaghetti made only of durum semolina, while the cooking resistance, instrumental stickiness and the cooking loss, in general, were equal to that of the CTRL. However, the addition of buckwheat flour and bran affected the sensorial attributes differently. 相似文献
10.
The rising demand of gluten-free products for celiac people has led to important technological research on the replacement of the gluten matrix in the production of high quality gluten-free foods. The objective of this work was to evaluate the effect of composition (hydrocolloids, water, and proteins) on the rheological and textural properties of gluten-free dough used for producing pasta based on corn-starch and corn flour. Extensibility and rheological properties of gluten-free pasta dough were studied. Rising protein or gum contents produced a marked increase of deformation at break. However protein content was negatively correlated with breaking force. The increase in gums content produced an increase in storage and loss moduli (G′, G″). G′ was always larger than G″ with a small increase of both moduli with frequency. The mechanical relaxation spectrum was predicted from dynamic oscillatory data using the broadened Baumgaertel–Schausberger–Winter model. Application of a mixture design allowed finding the optimal composition to achieve the desirable textural properties using response surface methodology. A formulation containing 35.5% water, 2.5% gums, 4.7% proteins, 42.8% corn-starch, 10.7% corn flour, 1% NaCl, and 2.8% sunflower oil led to the highest values of G′, breaking force, and extensibility according to the optimization analysis performed. 相似文献
11.
Dana Elgeti Sebastian D. Nordlohne Maike Föste Marina Besl Martin H. Linden Volker Heinz Mario Jekle Thomas Becker 《Journal of Cereal Science》2014
Patients suffering from coeliac disease have to avoid traditional cereals-based products and depend on the availability of gluten-free alternatives. The gluten-free bread matrix and its foam stability are strongly affected by the choice of ingredients. In this study, the impact of quinoa white flour on bread quality parameters, in particular volume, has been investigated. The pseudocereal proved to be a suitable substrate for dough aeration using yeast, since considerably more glucose and a higher activity of α-glucosidase were found in comparison to rice and corn flour. Consequently, quinoa white flour was used to replace 40–100% of the rice and corn flour in a gluten-free control recipe. As a result, quinoa white flour enhanced the specific volume by 33%, which was related to the absence of bran components and the increased α-glucosidase activity. The significance of the latter was proven by separately adding sucrose and fungal amyloglucosidase to the control recipe. Moreover, the crumb featured homogeneous and finely distributed gas bubbles and the taste was not compromised. Thus, it was possible to improve the quality of gluten-free bread by using quinoa white flour, which might be a relief for coeliac patients. 相似文献
12.
The use of pseudocereals and ancient grains for breadmaking applications is receiving particular attention since they involve nutrient dense grains with proven health-promoting attributes. Dilution up to 20% of the basic rye/wheat flour blend by accumulative addition of amaranth, buckwheat, quinoa and teff flours (5% single flour) did positively impact either some dough visco-metric and visco-elastic features, or some techno-functional and nutritional characteristics of mixed bread matrices, and induced concomitant dynamics in lipid binding over mixing and baking steps. A preferential lipid binding to the gluten/non gluten proteins and to the outside part of the starch granules takes place during mixing, in such a way that the higher the accumulation of bound lipids during mixing, the higher the bioaccessible polyphenol content in blended breads. During baking, lipids bind to the gluten/non gluten proteins at the expenses of both a free lipid displacement and a lipid migration from the inside part of the starch granules to the protein active sites. It was observed that the higher the decrease of free lipid content during baking, the higher the pasting temperature and the lower the total setback on cooling and the dynamic moduli, but the higher the specific volume in blended breads. 相似文献
13.
Ai-Ling Choy Paul D. Morrison Jeff G. Hughes Philip J. Marriott Darryl M. Small 《Journal of Cereal Science》2013
The objective of this study was to investigate the feasibility of incorporating common buckwheat (Fagopyrum esculentum Moench) into instant noodle formulations. Australian Soft (AS) and Baker's flours were used to evaluate the effects of varying buckwheat contents (0–40%) on noodle quality. The results of texture analysis indicate that noodles made using AS flour produced softer texture whereas there was minimal effect for Baker's flour when buckwheat was incorporated. The colour, measured by L* values, decreased with increased addition of buckwheat for both flours. Fat uptake for noodle samples made from AS flour was only marginally affected, but increased for Baker's flour, when higher levels of buckwheat flour were added. The antioxidant rutin was detected in noodles made from both wheat flours, generally increasing with % buckwheat flour added. These findings indicate that the incorporation of 20% buckwheat into the formulation can be used to enhance the quality of instant noodles. 相似文献
14.
Addition of a gluten-free flour such as sorghum has negative impact on the quality of wheat dough for bread making. One of the methods which can be used to promote the quality of sorghum-wheat composite dough is to extrude the sorghum flour before incorporation. In this regard, to produce a dough with appropriate bakery properties sorghum flour was extruded at 110 °C and 160 °C die temperature with 10%, 14% and 18% feed moisture. The effect of extruded sorghum flour incorporation (10%) on rheological (farinography and stress relaxation behavior), morphological and temperature profile of sorghum-wheat composite dough were evaluated. Extrusion cooking altered the sorghum-wheat composite dough properties through partial gelatinization of starch granules. Addition of extruded sorghum flour increased the water absorption and dough development time but it decreased the dough stability. Native sorghum-wheat composite dough showed viscoelastic liquid-like behavior whereas addition of sorghum flour extrudate changed dough to a more viscoelastic solid-like structure. Maxwell model was more appropriate than Peleg model to describe the viscoelasticity of the sorghum-wheat composite dough. Extrusion cooking decreased composite dough elasticity and viscosity. Sorghum extrudate increased the heating rate of composite dough crumb during baking. Addition of extruded sorghum flour formed a non-uniform and less compact dough structure. As a result, dough containing extruded sorghum flour had a good potential for producing a high-yielding bread in a short time of baking. 相似文献
15.
Ana María Calderón de la Barca María Elvira Rojas-Martínez Alma Rosa Islas-Rubio Francisco Cabrera-Chávez 《Plant foods for human nutrition (Dordrecht, Netherlands)》2010,65(3):241-246
Gluten-free bakery foodstuffs are a challenge for technologists and nutritionists since alternative ingredients used in their
formulations have poor functional and nutritional properties. Therefore, gluten-free bread and cookies using raw and popped
amaranth, a grain with high quality nutrients and promising functional properties, were formulated looking for the best combinations.
The best formulation for bread included 60–70% popped amaranth flour and 30–40% raw amaranth flour which produced loaves with
homogeneous crumb and higher specific volume (3.5 ml/g) than with other gluten-free breads. The best cookies recipe had 20%
of popped amaranth flour and 13% of whole-grain popped amaranth. The expansion factor was similar to starch-based controls
and the hardness was similar (10.88 N) to other gluten-free cookies. Gluten content of the final products was around 12 ppm.
The functionality of amaranth-based doughs was acceptable although hydrocolloids were not added and the final gluten-free
products had a high nutritional value. 相似文献
16.
The rheological characteristics of gluten-free doughs and their effect on the quality of biologically leavened bread were studied in amaranth, chickpea, corn, millet, quinoa and rice flour. The rheological characteristics (resistance to extension R, extensibility E, R/E modulus, extension area, stress at the moment of dough rupture) were obtained by uniaxial dough deformation. Specific loaf volume of laboratory prepared gluten-free breads was in significant positive correlation with dough resistance (r = 0.86), dough extensibility (r = 0.98) and peak stress at the moment of dough rupture (r = 0.96). Even if the correlation between R/E modulus and the characteristics of loaf quality were not significant, the breads with the highest specific loaf volume were prepared from flours with R/E closer to the wheat check sample (18 N?mm-1). The results showed, in general, good baking flours exhibited stronger resistance to extension and greater extensibility, but differences found were not directly related to the results of baking tests. 相似文献
17.
《Journal of Cereal Science》2013,57(3):667-675
The rapid stiffening of a well-developed gluten network able to entrap swollen starch granules is a key factor for the high quality of durum wheat pasta during cooking. Good resistance and firmness, low stickiness and limited release of organic materials into the cooking water are quality traits of primary importance for traditional pasta. In gluten-free (GF) pasta, the formation of a scaffold of retrograded starch can be an alternative to gluten networking: it confers rigidity to the cooked product and reduces pasta stickiness and loss of soluble materials into the cooking water. In a previous paper, 14 commercial GF spaghetti samples were studied as uncooked products from a chemical, biochemical and physical point of view. The aim of this study was to determine the cooking behaviour of these samples. A durum wheat pasta was also included as reference. Suitable cooking conditions were adopted and different conventional and innovative evaluations (i.e. compression test, creep test) were performed as a function of cooking time. Different behaviours were evidenced, often related to the ultrastructural organization of the uncooked products. In particular, the creep test revealed to be very effective in discriminating among the properties of the different GF spaghetti. 相似文献
18.
The rapid stiffening of a well-developed gluten network able to entrap swollen starch granules is a key factor for the high quality of durum wheat pasta during cooking. Good resistance and firmness, low stickiness and limited release of organic materials into the cooking water are quality traits of primary importance for traditional pasta. In gluten-free (GF) pasta, the formation of a scaffold of retrograded starch can be an alternative to gluten networking: it confers rigidity to the cooked product and reduces pasta stickiness and loss of soluble materials into the cooking water. In a previous paper, 14 commercial GF spaghetti samples were studied as uncooked products from a chemical, biochemical and physical point of view. The aim of this study was to determine the cooking behaviour of these samples. A durum wheat pasta was also included as reference. Suitable cooking conditions were adopted and different conventional and innovative evaluations (i.e. compression test, creep test) were performed as a function of cooking time. Different behaviours were evidenced, often related to the ultrastructural organization of the uncooked products. In particular, the creep test revealed to be very effective in discriminating among the properties of the different GF spaghetti. 相似文献
19.
Regine Schoenlechner Manuela WendnerSusannne Siebenhandl-Ehn Emmerich Berghofer 《Journal of Cereal Science》2010
Total folate content was determined in the pseudocereals amaranth (four varieties), quinoa and buckwheat in comparison to four cereal species (eight wheat varieties, four barley varieties, one oat variety, one rye variety). Amaranth and quinoa were found to possess very high total folate contents: in amaranth, total folate ranged from 52.8 to 73.0 and in quinoa it was 132.7 μg/100 g dm, about ten times as much as in wheat. The bran fractions contained on average 124% of total folate, while only 57% on average was present in the flour fractions. 相似文献
20.
Couscous is a traditional cereal product produced by rubbing durum semolina particles with water by hand, but can be produced by using pasta pressing technique. This study aimed to produce a short-cut pasta type couscous by substitution of semolina with undersize bulgur at 25, 50, 75 and 100%, by determining optimum parameters. Bulk density, cooking loss, volume and weight increases, protein and ash contents, color, sensory, texture and functional properties were determined. Couscous samples were prepared and dried using packed bed (60 and 80 °C) and microwave dryers (180 and 360 W) to determine optimum parameters. It was found that the quantity of bulgur flour was significantly (p ≤ 0.05) effective on the sensory attributes, bulk density, cooking loss, volume and weight increases, protein and ash contents in contrast to functional properties. Weight and volume increase values decreased with increasing quantity of bulgur flour. Couscous samples containing bulgur flour have higher protein than the control due to higher protein content of bulgur. According to texture profile, hardness of couscous containing bulgur flour was lower than the semolina control for each drying technique. Results revealed the fact that the production of pasta type couscous is possible using totally undersize bulgur instead of semolina. 相似文献