Functional, thermal, pasting, and rheological properties of gluten‐free maize composite flour: Effect of moth bean flour and hydrocolloid addition

Abstract

Celiac disease, a disease of the proximal small intestine, is caused by consumption of dietary gluten-rich foods in genetically predisposed individuals (Coppieters et al., 2020). Over the years, the seroprevalence of celiac disease has increased and emerged as a major global health problem. According to the survey conducted by BusinessWire (2021), a total population of over 6 million was diagnosed with celiac disease in seven major marketing (MM) countries, such as US, Germany, France, Italy, Spain, the UK, and Japan in 2020, which is forecasted to reach the annual growth rate of 0.53% by 2030. It is now important to target and reduce the spread of celiac disease through the development of a gluten-free diet using alternative ingredients, such as hydrocolloids and protein sources that can mimic the viscoelastic properties of the gluten network and to control the structural aspects of the dough (Cappelli et al., 2020). These combinations as a composite flour in the development of a gluten-free diet may be regarded as an alternative emerging treatment for celiac disease. However, many pharmaceutical companies are investigating to develop a novel curative therapy for celiac disease, but up to now, no emerging celiac therapy has reached phase III clinical trials. In fact, the gluten-free diet is the mainstay of the treatment for celiac disease to avoid an immunological cascade and other side effects caused by developing therapeutic drugs.

Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums

“…Therefore, in addition to the absence of the starch, the inclusion of maltodextrins (MD) and ziziphus gum (ZG) further decreased the PV. Both MD and ZG at 2% significantly decreased the PV (p ≤ 0.05); however, MD at 2% had a more pronounced effect than ZG [23]. When 2% of MD was added to flour suspension, the largest loss in PV was from 2964 to 2522 cP, while the maximum loss was from 2694 to 2609 cP when 2% ZG was added (Table 1).…”

Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes

“…The swelling of starch granules prior to physical break down is referred to as peak viscosity (PV) [12]. Polymer complexes formed by hydrocolloid interactions with specifically leached amylose molecules, and low-molecular-weight amylopectin molecules have been associated with enhanced viscosity during starch pasting [14,35]. The PV of the flour suspension ranges from 1712 to 1951 cP, as seen in Table 1.…”

Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium‐gluten and whole wheat flour

“…We observed that the flours containing mealworm powder had a lower peak viscosity, which may be attributed to the reduction in starch content caused by the mealworm powder. Furthermore, mealworm powder decreased the breakdown value, indicating that the shear resistance of the samples steadily increased 27 . Setback is related to the retrogradation and stall properties of starch 28 .…”

“…Furthermore, mealworm powder decreased the breakdown value, indicating that the shear resistance of the samples steadily increased. 27 Setback is related to the retrogradation and stall properties of starch. 28 The setback time of flours containing mealworm powder was significantly shortened compared with that of the control group.…”