Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality

Abstract

Legumes and cereals complement their nutritional quality and there is a need of convenience products made with these grains. The objectives of this study were to determine the rheological and functional properties of precooked red kidney bean (RKB) flours and their effect on viscoelastic properties of gluten free cake batter and cupcake quality including consumer acceptance. RKB flours were thermally processed by boiling at 100°C (0, 20, 30 and 40 min) and drying at 80°C (3 and 4 h). Rheological properties of cake batter containing 100% RKB flour were tested by creep-recovery and dynamic frequency tests. Batter of RKB flour boiled for 20 min was significantly stiffer with 100 times less deformable character compared to the control. Increase in batter modulus ranged from 2000 times elastic component (G 0 ), 988 times viscous component (G 00 ) and 1805 times complex viscosity (g*) at 20 min boiling. Drying did not have a significant effect on viscoelastic properties. Firmness and height of gluten free RKB cupcake were not affected by heat treatment. RKB gluten free cake after heat-moisture treatment had improved consumer acceptance scores compared to the control. Our findings showed that 20 min boiling and 3 h drying process is adequate for precooked RKB flour.

Physical and Dynamic Oscillatory Shear Properties of Gluten-Free Red Kidney Bean Batter and Cupcakes Affected by Rice Flour Addition

“…The RKB flour was stored in polyethylene bags at 4 • C, until needed. RKB flour had 20.5% protein and 14.7% fiber, as previously reported [15]; while, rice flour had 80% carbohydrate, 3.5% protein, and 0.89% fat, according to USDA [16].…”

“…Red kidney beans (RKB) were rinsed, boiled in water for 20 min, strained, and dried for 4 h at 80 • C using a convection oven. These conditions were selected from Chompoorat et al (2018) [15]. The resulting beans were ground into flour with a hammer mill (W.J.…”

Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach

“…Gluten samples were shaped as previously reported [ 17 ] using a Perten Centrifuge 2015 at 2430× g for 1 min (Perten Instruments AB, Huddinge, Sweden). A compression-recovery based on biaxial deformation was performed using a gluten compression-relaxation (Gluten CORE) Analyzer (Perten Instruments AB, Huddinge, Sweden) with the following conditions: velocity start 20 mm/s, compression rate 4 mm/s, target force 0.5 N, target force compression 8 N, compression time 5 s, target force recovery 0.2 N, and recovery time 55 s. Gluten elastic recoverability was reported as elastic recovery in percentage.…”

“…The creep recovery test measures the material’s viscoelasticity by applying constant stress during a determined time [ 14 ]. Many researchers have tried to understand gluten and dough’s viscoelastic behavior by modeling experimental data using the Burgers model with Maxwell and Kelvin elements [ 10 , 12 , 13 , 15 , 16 , 17 ]; the model’s values were correlated with breadmaking quality [ 6 , 13 ]. Because of the complexity of the protein network in gluten, the viscoelastic behavior for a breadmaking quality can change among wheat cultivars, new bread formulations, and storage.…”

“…Creep and recovery tests have been widely used to measure the impact of dietary fiber on the viscoelastic behavior of rice flour doughs [ 18 ], the effect of high molecular weight glutenin subunits in gluten and its relationship with the quality of bread [ 13 ], rheological, and functional properties of red bean flour of gluten-free batter for cupcakes [ 17 ]. Other authors investigated the effect of flour substitution by bran with different particle sizes on dough rheology.…”