Development of gluten-free tarhana formulations: Part II. Utilization of legume composite flours and baker’s yeast

Keskin, Hatice Kiliç; Bilgiçli, Nermin; Yaver, Elif

doi:10.1016/j.fbio.2022.101692

Cited by 3 publications

(1 citation statement)

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“…A flour blend is a mixture of different flours rich in starch, protein, and other nutrients with or without wheat flour [Fetriyuna et al, 2021;Kılıç Keskin et al, 2022;Shittu et al, 2007]. Flour blending aims to improve the final product's characteristics such as sensory characteristics, nutritional content, functional properties, etc.…”

Section: Introductionmentioning

confidence: 99%

Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies

Marta,

Yusnia,

Fetriyuna

et al. 2024

Pol. J. Food Nutr. Sci.

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This study aimed to formulate flour blends from modified cassava flour (MCF) and suweg flour (SF) and use them to produce gluten-free steamed brownies (GFSB) with desirable qualities. The blends varied in the proportions of MCF and SF by weight, namely 80:20 (F1), 70:30 (F2), and 60:40 (F3). Wheat flour-based steamed brownies (WFSB) served as the control. The results showed that the MCF to SF ratio significantly influenced various parameters of flour blends, such as chemical compositions, color characteristics, pasting, and functional properties. Higher SF content in the blend decreased peak viscosity, breakdown, and setback. Water absorption capacity also decreased as the MCF to SF ratio in the flour blend increased. The color of flour blends with an increasing proportion of SF was getting darker and more different from the color of wheat flour. GFSB exhibited lower volume expansion than WFSB. Increasing SF content in the flour blend increased the texture parameters of GFSB including hardness, cohesiveness, gumminess, and chewiness. Values of color difference, representing color variation between gluten-free and control brownies, ranged from 2.30 to 6.32, where the GFSB-F1 was more similar in color to WFSB. Preference levels for color, aroma, and texture of GFSB did not significantly differ from WFSB. However, GFSB-F2 was preferred in taste and overall acceptance over WFSB. The utilization of modified cassava flour and suweg flour blends in gluten-free steamed brownies offers a promising avenue for diversifying gluten-free baking options.

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Section: Introductionmentioning

confidence: 99%