Physicochemical, nutritional, and functional characterization of gluten-free ingredients and their impact on the bread texture
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...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Arora, Kashika [verfasserIn] Tlais, Ali Zein Alabiden [verfasserIn] Augustin, Guenther [verfasserIn] Grano, Daniele [verfasserIn] Filannino, Pasquale [verfasserIn] Gobbetti, Marco [verfasserIn] Di Cagno, Raffaella [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2023 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: LWT - food science and technology - Amsterdam [u.a.] : Elsevier, 1993, 177 |
|---|---|
| Übergeordnetes Werk: |
volume:177 |
| DOI / URN: |
10.1016/j.lwt.2023.114566 |
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| Katalog-ID: |
ELV065890183 |
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| 520 | |a 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. | ||
| 650 | 4 | |a Gluten-free ingredients | |
| 650 | 4 | |a Nutritional properties | |
| 650 | 4 | |a Physicochemical properties | |
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| 700 | 1 | |a Filannino, Pasquale |e verfasserin |4 aut | |
| 700 | 1 | |a Gobbetti, Marco |e verfasserin |4 aut | |
| 700 | 1 | |a Di Cagno, Raffaella |e verfasserin |4 aut | |
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10.1016/j.lwt.2023.114566 doi (DE-627)ELV065890183 (ELSEVIER)S0023-6438(23)00145-7 DE-627 ger DE-627 rda eng 660 VZ 48.00 bkl 58.34 bkl Arora, Kashika verfasserin aut Physicochemical, nutritional, and functional characterization of gluten-free ingredients and their impact on the bread texture 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Gluten-free ingredients Nutritional properties Physicochemical properties Texture Composite bread Tlais, Ali Zein Alabiden verfasserin aut Augustin, Guenther verfasserin aut Grano, Daniele verfasserin aut Filannino, Pasquale verfasserin aut Gobbetti, Marco verfasserin aut Di Cagno, Raffaella verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 177 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:177 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines VZ 58.34 Lebensmitteltechnologie VZ AR 177 |
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10.1016/j.lwt.2023.114566 doi (DE-627)ELV065890183 (ELSEVIER)S0023-6438(23)00145-7 DE-627 ger DE-627 rda eng 660 VZ 48.00 bkl 58.34 bkl Arora, Kashika verfasserin aut Physicochemical, nutritional, and functional characterization of gluten-free ingredients and their impact on the bread texture 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Gluten-free ingredients Nutritional properties Physicochemical properties Texture Composite bread Tlais, Ali Zein Alabiden verfasserin aut Augustin, Guenther verfasserin aut Grano, Daniele verfasserin aut Filannino, Pasquale verfasserin aut Gobbetti, Marco verfasserin aut Di Cagno, Raffaella verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 177 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:177 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines VZ 58.34 Lebensmitteltechnologie VZ AR 177 |
| allfields_unstemmed |
10.1016/j.lwt.2023.114566 doi (DE-627)ELV065890183 (ELSEVIER)S0023-6438(23)00145-7 DE-627 ger DE-627 rda eng 660 VZ 48.00 bkl 58.34 bkl Arora, Kashika verfasserin aut Physicochemical, nutritional, and functional characterization of gluten-free ingredients and their impact on the bread texture 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Gluten-free ingredients Nutritional properties Physicochemical properties Texture Composite bread Tlais, Ali Zein Alabiden verfasserin aut Augustin, Guenther verfasserin aut Grano, Daniele verfasserin aut Filannino, Pasquale verfasserin aut Gobbetti, Marco verfasserin aut Di Cagno, Raffaella verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 177 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:177 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines VZ 58.34 Lebensmitteltechnologie VZ AR 177 |
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10.1016/j.lwt.2023.114566 doi (DE-627)ELV065890183 (ELSEVIER)S0023-6438(23)00145-7 DE-627 ger DE-627 rda eng 660 VZ 48.00 bkl 58.34 bkl Arora, Kashika verfasserin aut Physicochemical, nutritional, and functional characterization of gluten-free ingredients and their impact on the bread texture 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Gluten-free ingredients Nutritional properties Physicochemical properties Texture Composite bread Tlais, Ali Zein Alabiden verfasserin aut Augustin, Guenther verfasserin aut Grano, Daniele verfasserin aut Filannino, Pasquale verfasserin aut Gobbetti, Marco verfasserin aut Di Cagno, Raffaella verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 177 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:177 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines VZ 58.34 Lebensmitteltechnologie VZ AR 177 |
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10.1016/j.lwt.2023.114566 doi (DE-627)ELV065890183 (ELSEVIER)S0023-6438(23)00145-7 DE-627 ger DE-627 rda eng 660 VZ 48.00 bkl 58.34 bkl Arora, Kashika verfasserin aut Physicochemical, nutritional, and functional characterization of gluten-free ingredients and their impact on the bread texture 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Gluten-free ingredients Nutritional properties Physicochemical properties Texture Composite bread Tlais, Ali Zein Alabiden verfasserin aut Augustin, Guenther verfasserin aut Grano, Daniele verfasserin aut Filannino, Pasquale verfasserin aut Gobbetti, Marco verfasserin aut Di Cagno, Raffaella verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 177 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:177 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines VZ 58.34 Lebensmitteltechnologie VZ AR 177 |
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Arora, Kashika @@aut@@ Tlais, Ali Zein Alabiden @@aut@@ Augustin, Guenther @@aut@@ Grano, Daniele @@aut@@ Filannino, Pasquale @@aut@@ Gobbetti, Marco @@aut@@ Di Cagno, Raffaella @@aut@@ |
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physicochemical, nutritional, and functional characterization of gluten-free ingredients and their impact on the bread texture |
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Physicochemical, nutritional, and functional characterization of gluten-free ingredients and their impact on the bread texture |
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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. |
| abstractGer |
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. |
| abstract_unstemmed |
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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| score |
7.4007597 |