Colocasia esculenta, belonging to the Araceae family, represents an attractive alternative as gluten-free (GF) main ingredient owing its healthy pattern. The aim was to explore the GF breadmaking potential of Colocasia spp. cormels flour, thermally treated or blended with hydrocolloids (HPMC, xanthan gum, guar gum), enzymes (glucose oxidase or proteases) or potato starch. A total of eight formulations were used to obtain GF bread-like products. Resulting breads were characterized based on their technological quality, but also on their functional quality by in vitro starch digestion. Colocasia spp. cormels flour-based breads displayed similar quality parameters observed in previous reported GF formulations. The addition of an endoprotease allowed developing breads with higher specific volume, but the alcalase type protease increased crumb softness. In general, resulting GF breads contained higher SDS and RS fraction than RDS fractions. A better starch digestibility pattern than those previously reported in GF breads was also observed, which confirm the potential of Colocasia spp. cormels flour as novel nutritive source of GF flours.

The effect of partial substitution of wheat flour with either raw and processed chickpea (germinated, toasted and cooked) flour at different levels (10 and 20%) on pasting properties of composite flours and on physical and nutritional parameters of the composite breads were studied. Composite flours of wheat and processed chickpea showed different pasting properties, decreasing the viscosity in all kinds of flour and levels, being more accentuated with the cooked flour. The least affected flour was the toasted that showed similar pasting profile than raw flour. Breads with 10% wheat flour replacement showed minor changes in their quality, but 20% replacement resulted in great detriment of the quality. Crumb hardness was greatly improved when 20% raw or toasted flour was incorporated. Overall, germinated chickpea flours were the most appropriate flour for wheat replacement pertaining bread specific volume, crumb hardness and nutritional composition (higher protein content).

No abstract

The growing interest in controlling the glycemic index of starchy-rich food has encouraged research about the role of the physical structure of food. The aim of this research was to understand the impact of the structure and the in vitro oral processing methods on bolus behavior and starch hydrolysis of wheat bread. Two different bread structures (loaf bread and bread roll) were obtained using different shaping methods. Starch hydrolysis during in vitro oro-gastro-intestinal digestion using the INFOGEST protocol was analyzed and oral processing was simulated by applying two different disintegration processes (basic homogenizer, crystal balls). The bread structure, and thus the shaping method during breadmaking, significantly affected the bolus particle size during all digestion stages. The different in vitro oral processing methods affected the bolus particle sizes after the oral phase in both breads, but they affected the particle size distribution after the gastric and intestinal phase only in the case of loaf bread. Aggregates were observed in the gastric phase, which were significantly reduced in the intestinal phase. When simulated oral processing with crystal balls led to bigger particle size distribution, bread rolls presented the highest in vitro starch hydrolysis. The type of in vitro oral processing allowed discrimination of the performance of the structures of the two breads during starch hydrolysis. Overall, crumb structure significantly affected texture properties, but also had a significant impact on particle size during digestion and starch digestibility.

No abstract