Physicochemical and pasting properties of composite flours for making gluten-free bread

Yulianti, Lista Eka; Afifah, Nok; Ekafitri, Riyanti

doi:10.1063/1.5134628

Cited by 2 publications

(2 citation statements)

References 14 publications

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“…Inversely correlated with hold viscosity and breakdown viscosity, composite flours have a lower final viscosity and setback viscosity. These results were in accordance with research conducted by Yulianti et al [37], where the final viscosity of gluten-free composite flours shows lower results when compared to wheat flour. All composite flours have significantly lower setback than wheat flour.…”

Section: Discussionsupporting

confidence: 93%

Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes

Marta

Febiola

Cahyana

et al. 2023

Foods

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Pancakes are fast food snacks that are generally made with wheat flour as the basic ingredients, which is an imported commodity and detrimental for people who are allergic to gluten. To reduce the use of wheat, alternative raw materials derived from local commodities are used, such as modified cassava flour (mocaf), arrowroot flour, and suweg flour. The experiment was carried out by mixing mocaf flour, arrowroot flour, and suweg flour to produce composite flour with a ratio of 70:15:15 (CF1), 70:20:10 (CF2), and 70:20:5 (CF3). The result showed that the ratio of mocaf flour, arrowroot flour, and suweg flour had a significant effect on pasting temperature, peak viscosity, hold viscosity, breakdown viscosity, setback, L*, a*, hue, whiteness, ∆E, as well as swelling volume and solubility on the characteristics of the composite flour. There was also a significant effect on the texture characteristics of hardness, adhesiveness, chewiness, color characteristics L*, a*, whiteness, ∆E, and flavor preference for the gluten-free pancake products. The best formulation to produce pancakes that have characteristics similar to wheat flour-based pancakes was 70% mocaf flour, 15% arrowroot flour, and 15% suweg flour.

show abstract

Section: Discussionsupporting

confidence: 93%

Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes

Marta

Febiola

Cahyana

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…Inversely correlated with hold viscosity and breakdown viscosity, composite flours have a lower final viscosity and setback viscosity. These results are in accordance with research conducted by Yulianti et al [24], where the final viscosity of gluten-free composite flours shows lower results when compared to wheat flour. All composite flours have significantly lower setback than wheat flour.…”

Section: Discussionsupporting

confidence: 93%

Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes

Marta¹,

Febiola²,

Cahyana³

et al. 2023

Preprint

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Pancakes are fast food snacks that are generally made with the basic ingredients of wheat flour, which is an imported commodity and detrimental for people who are allergic to gluten. To reduce the use of wheat, alternative raw materials derived from local commodities are used, such as modified cassava flour (mocaf), arrowroot flour, and suweg flour. The experiment was carried out by mixing mocaf flour, arrowroot flour, and suweg flour to produce composite flour with a ratio of 70:15:15 (CF1), 70:20:10 (CF2), and 70:20:5 (CF3). The result showed that the ratio of mocaf flour, arrowroot flour, and suweg flour had a significant effect on pasting temperature, peak viscosity, hold viscosity, breakdown viscosity, setback, L*, a*, hue, whiteness, ∆E, as well as swelling volume and solubility on the characteristics of the composite flour It also had a significant effect on the texture characteristics of hardness, adhesiveness, chewiness, color characteristics L*, a*, whiteness, ∆E, and preference for the flavor of gluten-free pancake products. It is known that the best formulation for the resulting pancake product is P1, with the addition of a 70% ratio of mocaf flour, 15% ratio of arrowroot tuber flour, and 15% ratio of suweg flour.

show abstract

Physicochemical and pasting properties of composite flours for making gluten-free bread

Cited by 2 publications

References 14 publications

Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes

Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes

Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes

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