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The industrial manufacturing of fruits and vegetables generates approximately 50% by-product waste, causing a negative environmental impact and significant expenses. Nevertheless, fruit and vegetable by-products (FVB) are rich nutrients and extranutritional compounds that contribute to bowel health, weight management, lower blood cholesterol levels and improved control of glycemic and insulin responses. Due to the positive influence of FVB fibers and bioactive compounds during the digestion of glycemic carbohydrates, such as starch, baked goods are ideal food systems to accommodate FVB, since most of them have a high glycemic index. Therefore, this is an area of recent interest with critical environmental, economic and health implications worldwide. However, the utilization of FVB in baked goods leads to the loss of acceptability, in many cases caused by a lack of understanding of the physical structure and composition of FVB and their effects on food quality. The objective of this review is to provide a mechanistic understanding of the impact of the physical structure and composition of FVB on common baked goods and their influence on the nutritional and physical quality of the resulting product. This review will support the use of FVB as ideal ingredients while improving the added value of waste streams.

Please cite this article as: Martínez, M.M., Gómez, M., Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking, Journal of Food Engineering (2016Engineering ( ), doi: 10.1016Engineering ( /j.jfoodeng.2016 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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18Rice flour is an interesting alternative for developing gluten free products, but its features do not 19 always meet the process requirements. The objective of this study was to modify the functional 20

21Extruded wheat flours, due to their increased water absorption capacity, constitute an 22 opportunity to increase bread output in bakery production. However extrusion may modify 23 dough and bread characteristics. The aim of this study was to investigate the effect of the 24 substitution of 5% of the wheat flour by extruded wheat flour (produced with different time-25 temperature extrusion treatments) on dough mixing, handling and fermentation behaviour and 26 bread volume, shape, texture and colour. The RVA curves indicate that extrusion intensity 27 increases with increasing temperature or water content. Water absorption capacity rises with 28 increasing treatment intensity, but dough stability tends to decrease. Adding extruded flours 29 decreases dough extensibility but increases tenacity and gas production. Differences in dough 30 structure were observed on photomicrography, though there were no clear differences in bread 31 quality. These results indicate that it is possible to obtain adequate dough and bread 32 characteristics using dough with 5% extruded wheat flour.

18Continuous innovation in foodstuff and their higher quality requirements force food industry to 19 look for flours with new specific functionalities. The objective of this work was to modify wheat 20 flour functionality by using extrusion. This treatment significantly affected hydration, 21 emulsifying, thermal and pasting properties of wheat flours besides their susceptibility to 22 enzymatic hydrolysis and their amount of resistant starch. Thermal enthalpy decreased as the 23 extrusion severity increased, indicating a higher amount of gelatinized starch. Hydration 24 properties significantly increased, specifically 5-fold water binding capacity and 9-fold swelling 25 compared with untreated wheat flour. Emulsifying capacity and the free sugar content increased 26 in parallel with the extrusion severity. The susceptibility to enzymatic hydrolysis increased and 27 the amount of resistant starch (RS) decreased as the extrusion severity augmented. Overall, 28 extrusion allows modifying wheat flour features but it is advisable to select adequate extrusion 29 conditions to achieve the desirable functionality. 30 31