Effect of walnut flour addition on rheological, thermal and microstructural properties of a gluten free-batter

Burbano, Juan J.; Cabezas, Darío M.; Correa, María Jimena

doi:10.1016/j.lwt.2021.112819

Cited by 21 publications

(22 citation statements)

References 34 publications

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“…A mix containing fluorescein isothiocyanate (FITC), rhodamine B, and calcofluor white was used to dye the batters. The samples were prepared as stated previously 19,20 Stock solutions of each fluorophore were prepared and then mixed to obtain the following concentrations in the final mix: 0.1 g L −1 fluorescein isothiocyanate, 10 mg L −1 for rhodamine B and 0.1 g L −1 for calcofluor white. Fluorescein isothiocyanate was dissolved in NaHCO3 0.005 mmol L −1 and NaCl 0.01 mmol L −1 , pH 9 solution, and rhodamine B and calcofluor white were dissolved in distilled water.…”

Section: Microstructure Of Battersmentioning

confidence: 99%

Andean crops: kañiwa and tarwi flours used for the development of vegan gluten‐free muffins

et al. 2022

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BACKGROUND The flours of two Andean crops, tarwi (Lupinus mutabilis) and kañiwa (Chenopodium pallidicaule Aellen), present an excellent nutritional profile for inclusion in vegan gluten‐free muffin formulations. In this study, the proximal composition and techno‐functional properties of tarwi and kañiwa flours, and the technological quality of batters and muffins (potato starch‐based) formulated with 50% of these flours were evaluated. RESULTS Andean flours have high protein, fiber, and fat content, and display high water and oil absorption. In premixes formulated with potato starch and Andean flours, a reduction in paste viscosity was observed due to starch dilution and lower water availability. Depending on their ability to interact with water, the batters formulated with these flours had a higher consistency. Confocal laser scanning micrographs showed that batters with Andean flours presented a complex matrix with dispersed starch granules surrounded by proteins and fiber fragments. Muffins made with Andean flours had a slightly lower specific volume than the control, but crumb hardness was not modified by tarwi flour (50%) and a mixture of tarwi (25%) and kañiwa (25%) flours. The intrinsic color of these flours modified crumb color, and their reducing sugar content also favored Maillard reactions in the crust. These color changes are desirable in gluten‐free products because such products are frequently pale due to their high starch content. CONCLUSIONS This study showed that tarwi and kañiwa flours are suitable for developing vegan, gluten‐free muffins of good technological quality and improved nutritional profile, adding value to these underutilized ancestral flours. © 2022 Society of Chemical Industry.

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Section: Microstructure Of Battersmentioning

confidence: 99%

Andean crops: kañiwa and tarwi flours used for the development of vegan gluten‐free muffins

et al. 2022

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“…This trend was previously reported in chestnut and rice flour gluten‐free cakes (Demirkesen et al ., 2010). The results obtained here are attributed to the increase of batter consistency with WF concentration (Burbano et al ., 2022), since batter consistency is essential to the final volume of cakes. Figure S1 shows the slices of all formulations of GF cakes with WF.…”

Section: Resultsmentioning

confidence: 99%

“…The batter preparation is described in detail in previous work (Burbano et al ., 2022). Briefly, batters were prepared in a Kenwood Major‐1200W planetary mixer (Kenwood Ltd., Havant, UK).…”

Section: Methodsmentioning

confidence: 99%

“…The test was performed at least in duplicate using an AR‐G2 rheometer (TA Instruments‐Waters LLC, New Castle, DE, USA) with parallel‐plate geometry (gap: 1 mm, diameter: 40 mm). The temperature sweep experiments were carried out from 25 to 90°C at 5°C·min −1 at 1 Hz and constant stress (0.2 Pa) within the linear viscoelastic region (Burbano et al ., 2022). The bottom plate temperature was controlled with a Peltier system, and sample evaporation was prevented using a solvent trap cover.…”

Section: Methodsmentioning

confidence: 99%

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Gluten‐free cakes with walnut flour: a technological, sensory, and microstructural approach

Burbano

Cabezas

Correa

2022

Int J of Food Sci Tech

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Summary Walnut flour (WF), a by‐product of walnut oil production, is characterised by high polyunsaturated fatty acids, proteins, and fibre contents and presents suitability for bakery products. However, when using non‐traditional ingredients, it is essential to evaluate the effect on the quality properties of the final product. So, this work aimed to assess the impact of WF on the technological, physicochemical, and sensory properties of gluten‐free (GF) cakes. WF was added at a flour blend (cassava (CS) and maize (MS) starches and rice flour) at 0, 10%, 15%, and 20%. The results showed that WF modified starch gelatinisation, increased amylose–lipid complex (ALC) content, and made crumbs easier to chew. Besides, the total dietary fibre (TDF) and protein content significantly increased. Cakes with 15% WF presented the highest specific volume (SV) and no differences in overall acceptability with respect to control. Hence, WF is a suitable ingredient for gluten‐free bakery products.

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“…Fat in walnut flour or other nuts flours (except for coconut) contains polyunsaturated fatty acids, and nut proteins are also of very high quality due to their composition. Coconut flour binds water very well, too [51,52].…”

Section: Proteins In Gluten-free Dough and Productsmentioning

confidence: 99%

Gluten-Free Bread and Bakery Products Technology

Šmídová

Rysová

2022

Foods

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Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods suitable for a gluten-free diet is increasing. Bread and bakery products are an essential part of the daily diet. Therefore, new naturally gluten-free baking ingredients and new methods of processing traditional ingredients are sought. The study discusses the use of additives to replace gluten and ensure the stability and elasticity of the dough, to improve the nutritional quality and sensory properties of gluten-free bread. The current task is to extend the shelf life of gluten-free bread and bakery products and thus extend the possibility of its distribution in a fresh state. This work is also focused on various technological possibilities of gluten-free bread and the preparation of bakery products.

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Effect of walnut flour addition on rheological, thermal and microstructural properties of a gluten free-batter

Cited by 21 publications

References 34 publications

Andean crops: kañiwa and tarwi flours used for the development of vegan gluten‐free muffins

Andean crops: kañiwa and tarwi flours used for the development of vegan gluten‐free muffins

Gluten‐free cakes with walnut flour: a technological, sensory, and microstructural approach

Gluten-Free Bread and Bakery Products Technology

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