Volume, firmness and crumb characteristics of gluten-free bread based on extruded quinoa flour and lactic acid

Abstract

Coeliac disease forces on the developing of gluten-free products. Gluten-free cereals may be modified by techniques like cooking-extrusion or by adding compounds like lactic acid in order to obtain mixtures with adequate viscoelastic properties for the developing of baked products. The present work studies the elaboration of gluten-free bread with extruded quinoa (Chenopodium quinoa Willd) flour and lactic acid. The influence of feeding humidity (18% and 25%) and temperature of extrusion (60 °C and 95 °C) on water absorption index (WAI) and water solubility index (WSI) of extruded flours was investigated. The results showed that feeding humidity led to changes on WAI. Baking process was studied by varying the amount of lactic acid added during bread baking. The specific volume, firmness and crumb characteristics (average cell size and cell number per mm2) of bread were determined. A control sample based on commercial gluten-free flour and no lactic acid was used. The results showed that lactic acid content did not affect bread firmness. Bread prepared with extruded flours at 95 °C, 25% feeding moisture had higher firmness (p < 0.05) than bread prepared with other extruded flours and control sample. Low level of lactic acid (0.2%) led to bread with high specific volume. The use of an extruded quinoa flour with low levels of lactic acid led to a gluten-free bread with a high specific volume and low firmness.

Fermentation Kinetics of Gluten-Free Breads: The Effect of Carob Fraction and Water Content

“…In this context, breads prepared with fractions A and D exhibited a lower average pore size and higher cell density compared to breads prepared from fractions B and C, thus explaining the higher specific volumes of breads prepared with fractions A and D. Specific volumes of breads for each carob fraction at the optimum water levels were described in previous studies [46] and can be seen in Table 4. Breads prepared with fractions A and D exhibited the highest specific volumes compared to breads prepared with fractions B and C. Based on the variations in dough volume for each carob fraction with elapsing time (Figure 1), it can be seen that the water content which led to the highest dough volume also produced end-products with acceptable specific volumes, similar to values reported for gluten-free breads by other researchers [47]. Judging from the crumb characteristics of breads, the presence of a higher number of large cells has been correlated to low bread volume, while a high number of medium cells has been found to produce loaves with a high specific volume [4].…”

Technological approaches applied in the design of gluten-free bakery products

“…Extrusion improves emulsifying and foaming properties of flours, making them more suitable for some glutenfree products (Offiah et al 2019;Ek et al 2020;Bouasla and Wójtowicz 2021;Ciudad-Mulero et al 2022). For example, using extruded quinoa flour with low lactic acid levels has led to a gluten-free bread with high specific volume and low firmness (Murgueytio and Santacruz 2020). In snacks from extruded flour mixtures (rice, peas, locust bean flour), the soluble protein content, the resistant starch content, the fat content, and the total dietary fibre content were reduced.…”

The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks

“…In the literature, there are also works relating to the study of the gelatinization of wheat, chickpea, and quinoa starches in the presence of HCL and H 2 SO 4 , but under lintnerization conditions [ 18 , 19 , 20 ]. Other studies, although fewer in number, have focused on the acidification of real batters but described only analysis of the acidification action on the finished product, for a formula of crackers with buckwheat [ 21 ], or formula of gluten-free bread [ 22 ].…”