Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours

Abstract

13The impact of hydrothermal treatment of rice and corn flours on their potential as gluten free 14 bakery improvers was tested. Hydrothermal treatment of flours was carried out by 15 suspending flours in water on the basis of 5/1 (w/w) and heated until 65°C. Corn or rice 16 semolina supplemented by faba bean semolina in ratio of 2/1 (w/w) were used for obtaining 17 protein enriched gluten free breads, where improvers functionality was tested. Two central 18 composite designs involving water hydration levels (X 1 , X′ 1 ) and the level of hydrothermally 19 treated rice or corn flours (X 2 , X′ 2 ) were used. Instrumental analyses of breads (specific 20 volume, moisture content, crumb texture and height/width ratio) were carried out to assess the 21 impact of experimental factors. Results showed that hydrothermal treatment of rice or corn 22 flours affected in different extent the bread properties, increasing the specific volume of 23 breads and H/W ratio, and decreasing the hardness and chewiness of both types of breads. 24 M A N U S C R I P T A C C E P T E D ACCEPTED MANUSCRIPT 2The optimum formulation for rice/faba bean bread contained 7.59 g/100 g treated rice flour 25 and 96.66 g/100 g water, and for corn/faba bean bread the optimum included 4.73 g/100 g 26 treated corn and 78.81g/100 g water. Optimized breads were found acceptable according to 27 color and texture structure. 28

Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design

“…For all crumb properties (hardness, chewiness, and springiness), water showed a significant effect as reported by numerous authors [5,31].…”

“…The gluten-free bread making process was performed according to Bourekoua et al [5]. A control gluten-free bread made without any additives with 75 g water/100 g of formula, fixed according to our preliminary trials, was used.…”

“…One of the methods to improve their situation to tackle the disease is the development of traditional gluten-free products [5].…”

“…With respect to the ingredients in the bread making process, rice is the most commonly used ingredient, followed by corn, as these are the two most productive cereals around the world. Furthermore, supplementation of gluten-free dough with legumes has also been previously performed [5,12]. Corn starch and starch from tubers such as potato and tapioca are most commonly used in the manufacture of glutenfree bread [8].…”

Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder

“…Patients showing nutritional deficiencies could require supplementation of their diets with vitamins, antioxidants, minerals, and proteins to correct deficiencies and restore nutrient reserves [17,18]. Bourekoua et al [19] reported that celiac disease suffers from the lack of glutenfree products with the subsequent negative effects on nutritional and health status of patients.…”