Volume, firmness and crumb characteristics of gluten-free bread based on extruded quinoa flour and lactic acid
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Food Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100447 |
Resumo: | 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. |
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Brazilian Journal of Food Technology |
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Volume, firmness and crumb characteristics of gluten-free bread based on extruded quinoa flour and lactic acidCooking-extrusionCoeliac diseaseWater absorption indexWater solubility indexCrumbChenopodium quinoa WilldAbstract 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.Instituto de Tecnologia de Alimentos - ITAL2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100447Brazilian Journal of Food Technology v.23 2020reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.22019info:eu-repo/semantics/openAccessMurgueytio,ElviaSantacruz,Stalineng2020-04-15T00:00:00Zoai:scielo:S1981-67232020000100447Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2020-04-15T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Volume, firmness and crumb characteristics of gluten-free bread based on extruded quinoa flour and lactic acid |
title |
Volume, firmness and crumb characteristics of gluten-free bread based on extruded quinoa flour and lactic acid |
spellingShingle |
Volume, firmness and crumb characteristics of gluten-free bread based on extruded quinoa flour and lactic acid Murgueytio,Elvia Cooking-extrusion Coeliac disease Water absorption index Water solubility index Crumb Chenopodium quinoa Willd |
title_short |
Volume, firmness and crumb characteristics of gluten-free bread based on extruded quinoa flour and lactic acid |
title_full |
Volume, firmness and crumb characteristics of gluten-free bread based on extruded quinoa flour and lactic acid |
title_fullStr |
Volume, firmness and crumb characteristics of gluten-free bread based on extruded quinoa flour and lactic acid |
title_full_unstemmed |
Volume, firmness and crumb characteristics of gluten-free bread based on extruded quinoa flour and lactic acid |
title_sort |
Volume, firmness and crumb characteristics of gluten-free bread based on extruded quinoa flour and lactic acid |
author |
Murgueytio,Elvia |
author_facet |
Murgueytio,Elvia Santacruz,Stalin |
author_role |
author |
author2 |
Santacruz,Stalin |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Murgueytio,Elvia Santacruz,Stalin |
dc.subject.por.fl_str_mv |
Cooking-extrusion Coeliac disease Water absorption index Water solubility index Crumb Chenopodium quinoa Willd |
topic |
Cooking-extrusion Coeliac disease Water absorption index Water solubility index Crumb Chenopodium quinoa Willd |
description |
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. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100447 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100447 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.22019 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.23 2020 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
_version_ |
1752128702256250880 |