Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes

Gularte, Márcia Arocha; Gómez, Manuel; Rosell, Cristina M.

doi:10.1007/s11947-011-0642-3

Cited by 148 publications

(150 citation statements)

References 32 publications

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“…Gularte et al (2011) have also developed gluten-free cakes when rice flour was substituted with the flour of several legumes, obtaining a SV of 2.9 mL/g -1 for the cake with 50% of beans flour, being this value close to that of CM60 in the present study.…”

Section: Physical Characteristicssupporting

confidence: 77%

Application of extruded broken bean flour for formulation of gluten-free cake blends

Gomes¹,

Santiago²,

Carvalho³

et al. 2015

Food Sci. Technol (Campinas)

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AbtractThe aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Glutenfree formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours and mixtures for cakes were performed according to standard techniques found in the literature. Sensory analyzes of cakes applied the 9-point structured hedonic scale. Results were submitted to variance analysis and comparison of means test (Tukey, p<0.05). The use of extruded broken beans improved the water absorbed and water solubility index of the mixtures for gluten-free cake, and for the lower viscosity and retrogradation when compared to the standard formulation. All cakes were accepted (rate ≥ 7) for all the analyzed attributes. From the technological and sensory standpoints, the development of gluten-free cake mixtures is feasible with up to 75% of extruded broken beans.

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Section: Physical Characteristicssupporting

confidence: 77%

Application of extruded broken bean flour for formulation of gluten-free cake blends

Gomes¹,

Santiago²,

Carvalho³

et al. 2015

Food Sci. Technol (Campinas)

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“…Gomes et al, (2015) reported that all the extruded bean flour added cakes had an acceptability score of above six. The property of legumes to promote greater hardness of cakes was also reported by Gularte et al, (2011) who found a significant increase in hardness of cakes prepared with beans, chickpeas and peas.…”

Section: Effect Of Independent Variables On Oaa Scoresupporting

confidence: 60%

Standardization of Gluten Free Chickpea Flour Based Cake Mix by Using Response Surface Methodology

Subramani¹,

Ganapathy²,

Lakshmanan³

2017

Int.J.Curr.Microbiol.App.Sci

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“…A single-bowl mixing procedure was used for making gluten-free layer cakes according to Gularte et al [14]. The basic recipe gluten free layer cake and flaxseed flour replaced formulations up to 60% rice flour are shown in Table 1.…”

Section: Gluten-free Layer Cake Preparationmentioning

confidence: 99%

Effect of Flaxseed Flour and Xanthan Gum on Gluten-Free Cake Properties

Sung¹,

Chai²

2017

JFNR

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The aim of this study was to evaluate the influence of incorporation of xanthan gum and flaxseed flour on physicochemical, antioxidant properties and qualities of gluten-free layer cake replaced rice flour up to 60%. The incorporation of flaxseed flour increased crude protein, crude fat, ash and α-linolenic acid (increase up to 14.67% of total fatty acid with the replacement of 60% rice flour). Replacement of rice flour with flaxseed flour can mitigate the rate of hardness increase in gluten-free layer cakes. Significantly higher total phenolics content (114% increase), 1,1-diphenyl-2-picrylhydrazyl hydrate (DPPH) radical scavenging activity (124% increase) and reducing power (213% increase) was observed in the addition of flaxseed flour comparing to rice flour layer cake. 60% Flaxseed flour supplemented cake resulted in higher batter viscosity but lower crust and crumb white index, batter density, center height, volume index and symmetry index of gluten-free layer cake. Sensory evaluation showed rice flour gluten-free layer cake with 0.8% xanthan gum addition had higher aroma, texture, flavor and overall acceptability followed by 40% flaxseed flour replaced cake. Incorporation of 40% flaxseed flour results in better characteristics gluten-free layer cakes and it is feasible for gluten-free cake application.

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Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes

Cited by 148 publications

References 32 publications

Application of extruded broken bean flour for formulation of gluten-free cake blends

Application of extruded broken bean flour for formulation of gluten-free cake blends

Standardization of Gluten Free Chickpea Flour Based Cake Mix by Using Response Surface Methodology

Effect of Flaxseed Flour and Xanthan Gum on Gluten-Free Cake Properties

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