Gluten-free flours have poor bread-making abilities and therefore research is constantly developing strategies to improve them. The objective of this work was to evaluate the influence of ...fermentation and bleaching on the technological and bread-baking performance of various gluten-free flour. For this purpose, white corn, Yagoua rice, plantain, taro, and sweet potato were collected from farmers in the West and Far North region of Cameroon and divide into three batches. One batch was fermented for 24 h at room temperature in excess water. Another one was bleached at 90 °C for 4 min and the last part was left unprocessed. The samples thus constituted were milled into flour (Ø = 200 μm). Subsequently, the physicochemical composition, pasting properties of the flours, and sensory analysis of the formulated loaves of bread was evaluated. The results reveal that fermentation significantly increases moisture content for most of the matrices. Furthermore, both bleaching and fermentation lower protein and ash contents for almost all the studied matrices. Apart from plantain flour, peak viscosity significantly increases after treatment. The breakdown viscosity significantly increases for most of the samples apart from taro flour where these treatments lead to a significant decrease in this parameter. Bleaching improves crust crumbness and bread firmness while fermentation improves crumb quality. Fermentation and bleaching improve the sensory characteristics and the overall acceptability of gluten-free bread. These treatments are therefore be recommended for gluten-free flour production.
•Lysine, arginine, and cysteine levels were found to correlate to MRP formation.•AGE levels could be mitigated by using cereal flours with reduced protein levels.•Phenolic compounds were effective ...against the formation of MRP in the early and advanced stage.•Phenolic compounds of various gluten-free flours are not effective in inhibiting CML formation.•Purple corn flour led to increase in CML and adversely affected the bread’s aroma.
In this study, we determined the levels of Maillard-type products (furosine, free fluorescent advanced glycation end products, 3-deoxyglucosone, methylglyoxal, and N-ε-carboxymethyllysine) in a model gluten-free bread made of wholegrain white, brown, wild, red, and black rice flour, as well as of yellow and purple corn flour. The total protein, lysine, arginine, and cysteine contents were found to relate directly to the formation of Maillard-type products. The malvidin, ferulic, syringic, sinapic, and p-coumaric acids present in gluten-free breads were effective against the formation of furosine, fluorescent compounds, and dicarbonyls, but were ineffective in mitigating CML. Although the bread formulated with purple corn flour had the lowest levels of furosine and fluorescent compounds, this formulation led to an increase in N-ε-carboxymethyllysine and adversely affected the bread’s aroma, on account of the presence of polyphenols responsible for a bitter aroma, which were at their highest concentration (1942.34 µg/g) in this bread.
Gluten is detrimental to people who suffer from gluten-related disorders. Recently, the upsurge in
demand for gluten-free products can be traced not only from the population that suffered from
...gluten-related disorders but also people who prioritize healthy lifestyles and practising gluten-free
diets. One of the most challenging tasks in the development of gluten-free products is their quality.
The purpose of this review is to describe the application of gluten-free flours in common bakery
products such as bread, cakes, and biscuits. This article does summarize some functional
ingredients such as hydrocolloids, protein, and enzymes and also the applications of novel
technological approaches including high-pressure treatment, sourdough fermentation and extrusion
technology. Overall, different approaches utilized in the improvement of gluten-free bakery
products will lead to various quality outcomes.
It is important to understand how the composition and structure of proteins from other flours differ from proteins in wheat, in order to have a better option to substitute gluten products with ...gluten-free food products. The aim of this study was the characterization of gluten-free flours and comparison of their rheological and calorimetric properties against wheat flour, for its use as gluten-free alternative. Chemical composition analysis, water solubility index (WSI), water absorption index (WAI), texture and calorimetric profile were determined. The closest WAI to wheat flour (1.45 g gel/g sample) was corn flour (2.41 g gel/g sample), while the WSI of chickpea flour was 5.51% approaching that of wheat flour of 5.88%. The hardness and adhesiveness values closest to wheat (1.65 kgf and 0.03 mJ) were amaranth flour with 0.85 kgf and 0.01 mJ, respectively. The phenolic content and antioxidant capacity were higher in the corn and bean flours with 244.4 mg GAE/100 g, 148 mg GAE/100 g and 190 mg AAE/100 g and 170 mg AAE/100 g, respectively. The combination of these non-conventional flours can be an innovative source of gluten-free formulas.
•Gluten free flours were analysed by laser-induced breakdown spectroscopy (LIBS).•LIBS coupled with chemometric was used for classification and quantification purposes.•The study revealed that LIBS ...is feasible for ash, potassium and magnesium analysis of flours.•Brown rice and buckwheat flour were found to be a rich source of minerals.
Gluten free (GF) diets are prone to mineral deficiency, thus effective monitoring of the elemental composition of GF products is important to ensure a balanced micronutrient diet. The objective of this study was to test the potential of laser-induced breakdown spectroscopy (LIBS) analysis combined with chemometrics for at-line monitoring of ash, potassium and magnesium content of GF flours: tapioca, potato, maize, buckwheat, brown rice and a GF flour mixture. Concentrations of ash, potassium and magnesium were determined with reference methods and LIBS. PCA analysis was performed and presented the potential for discrimination of the six GF flours. For the quantification analysis PLSR models were developed; R2cal were 0.99 for magnesium and potassium and 0.97 for ash. The study revealed that LIBS combined with chemometrics is a convenient method to quantify concentrations of ash, potassium and magnesium and present the potential to classify different types of flours.
This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their ...nutritional and functional properties. For all GF flours investigated, starch was the major component, except for gram, chickpea, and tiger nut flours with lower starch content (<45%), but higher fiber content (8.8–35.4%). The higher amount of calcium, magnesium, zinc, potassium, phosphorus, similar values for iron and lower content of sodium in gram, makes this flour a good alternative to chickpea or other GF flour to develop healthier food products. Amaranth flour had a high protein digestibility, while tiger nut and millet flours were less digestible. Gram, chickpea, quinoa, buckwheat, and oat flours fulfilled amino acids recommendation for daily adult intake showing no limiting amino acid. Total polyphenolic content and antioxidant capacity showed higher values for buckwheat, followed by quinoa and maize flours. Gram, chickpea, maize, and quinoa flours are good candidates to improve health conditions due to lower saturated fatty acid content. The findings of this study provide useful insights into GF flours and may contribute to the development of novel gluten-free products like bread, cookies, or pasta.
Marama bean is a drought-tolerant oilseed legume. Isolated marama bean protein has high foaming capacity, strong dough extensibility and good elasticity characteristics. The dough properties of ...composites of defatted marama flour (DMF) and cassava starch (CS) were compared with wheat flour dough with the aim of determining the potential of DMF as a functional nutritious gluten-free ingredient in bread. DMF-CS doughs with similar strength to wheat flour dough could be produced. However, they had much shorter Mixolab development time and stability. Alveography revealed that the DMF-CS doughs could inflate into a bubble, with the 33:67 DMF-CS ratio having the most similar bubble size, extensibility and deformation energy to wheat flour dough; with a higher proportion of DMF (57:43) these parameters were lower. Rheofermentometry showed that the DMF-CS composites could also hold gas produced by yeast fermentation. Confocal laser scanning microscopy revealed that as the proportion of DMF to CS was increased, the DMF protein tended to aggregate rather distribute throughout the dough, probably because the highly hydrophilic marama protein and pectin had great affinity for each other. Nevertheless, defatted marama flour appears to have considerable potential as a functional gluten replacement for making protein- and fibre-rich gluten-free bread.
•Marama bean protein produces a dough with high extensibility and good viscoelasticity.•Composite defatted marama flour (DMF) and cassava starch doughs were studied.•The composites had similar strength to wheat flour dough but were less stable.•They produced an alveograph dough bubble and had good gas-holding capacity.•DMF has potential as a nutritious gluten replacement in gluten-free bread.
The present study used ultrasound waves with the intensity of zero, 30, and 70%, as well as the microwave-induced pre-gelatinization of corn flour and natural ones to produce gluten-free pan bread. ...To this end, the microstructure of pre-gelatinized corn flour was compared to the natural one. The result of the electron microscope image indicated the extension of structure and further swelling of the pre-gelatinized corn flour as compared to the natural one. In addition, the result represented that samples containing pre-gelatinized corn flour had a firmer dough, more moisture, porosity, specific volume, the L* component of the crust and crumb texture, the a* component of crumb texture and the sensory properties when compared to those which contained the native corn flour. Based on the results, pre-gelatinized corn flour caused a decrease in the b* component in the crust and crumb texture, along with firmness during 2 and 72 h after baking. On the other hand, the ultrasound waves resulted in a reduction in the dough and bread firmness and b* colorful component while those with 30% intensity increased the L* colorful component, specific volume, porosity, and the overall acceptability score in sensory assessment. In general, the sample containing pre-gelatinized corn flour, treated with 30% intensity of ultrasound waves demonstrated better technological, visual, and sensory properties and was considered as a superior sample in the present study.
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