Physicochemical, nutritional, and functional characterization of gluten-free ingredients and their impact on the bread texture

食品科学 纹理(宇宙学) 无麸质 表征(材料科学) 面筋 化学 材料科学 计算机科学 人工智能 纳米技术 图像(数学)
作者
Kashika Arora,Ali Zein Alabiden Tlais,Guenther Augustin,Daniele Grano,Pasquale Filannino,Marco Gobbetti,Raffaella Di Cagno
出处
期刊:Lebensmittel-Wissenschaft & Technologie [Elsevier]
卷期号:177: 114566-114566
标识
DOI:10.1016/j.lwt.2023.114566
摘要

Despite the commercial availability of gluten-free (GF) products, numerous nutritional, sensory, and textural limitations have been brought to the attention of the baking industries. This study aimed at the characterization of four GF flours (pregelatinized rice, pearl millet, common buckwheat, and soy protein isolate) for their nutritional and functional properties. Protein and starch were the major components in soy protein isolate and pregelatinized rice, respectively, whereas buckwheat and millet contained the highest amount of dietary fiber. Free phenolic compounds and antioxidant activity were at the highest levels in buckwheat flour followed by soy protein isolate. Likewise, all investigated ingredients varied greatly in their physicochemical properties. Based on single-ingredient baked-model, the effect on the texture and volumetric profiles of bread was reported, distinguishing GF ingredients in four different clusters with different characteristics. Accordingly, the four GF ingredients were combined to create a composite GF bread with acceptable textural properties approaching to those of a typical wheat bread. These findings might be regarded as a basis to design further innovative recipes and combinations using these raw GF ingredients.
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