Effect of quinoa flour on gluten-free bread batter rheology and bread quality

Turkut, Gülsüm Merve; Çakmak, Hülya; Kumcuoğlu, Seher; Tavman, Şebnem

doi:10.1016/j.jcs.2016.03.005

Cited by 138 publications

(120 citation statements)

References 20 publications

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“…However, depending on an increase in the extent of association, a continuous protein network will form as a result of linkage of protein clusters, resulting in a substantial increase in the solid‐like, elastic character and a reduction in the viscous response. The higher values G ′ values as compared to G ′′ values recorded for all concentrations of quinoa flous could indicate that they contain a significant amount of material that does not contribute to gel formation (Mäkinen, ), which can also be attributed to the high amount of soluble dietary fiber content of QF (Turkut, Cakmak, Kumcuoglu, & Tavman, ). Our results along with these explanations were in accord with those in literature where it was reported that amounts of QF increased elasticity of the bread batter and improved the dough structure in the same way as gluten (Turkut et al ., ) and that that gluten‐free dough became more elastic with increasing the amount of quinoa bran at the same frequency range (1–10 Hz) (Föste et al ., ).…”

Section: Resultsmentioning

confidence: 99%

Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten‐free Tarhana soup prepared with different concentrations of quinoa flour

Demir

Kutlu

Yılmaz

2016

Journal of Texture Studies

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Malnutrition is currently widespread in many areas of the world. Therefore, it must be focused on the cheap, but nutritious plant protein and mineral sources, such as legume and cereals. Several recent studies have showed the successful formulation of pseudocereal containing cereal based products. Tarhana is a traditional fermented food made of mainly a mixture cereal and yoghurt. Tarhana or tarhana-like products have been enriched or replaced with cereal and pseudocereal. In this research, the applicability of QF in traditional tarhana production were investigated. As a result, it is advisable to replace wheat flour with QF in products such as tarhana, couscous, noodle and pasta formulation for nutritional and sensory properties enrichment. The results suggest that QF can be used in gluten-free tarhana formulations to enhance rheological properties.

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Section: Resultsmentioning

confidence: 99%

Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten‐free Tarhana soup prepared with different concentrations of quinoa flour

Demir

Kutlu

Yılmaz

2016

Journal of Texture Studies

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“…In a study by Steffolani et al (2014), it was found that the use of chia flour at 15% (rice flour basis) in gluten-free bread formulation did not reduced sensorial acceptability of these products. In the study conducted by Turkut et al (2016) it was reported that quinoa flour can be successfully used in gluten-free bread formulation and 25% quinoa bread gained higher sensory scores with its softer texture. Figure 1.…”

Section: Sensory Propertiesmentioning

confidence: 99%

THE EFFECTS OF CHIA (Salvia hispanica L.) AND QUINOA FLOURS ON THE QUALITY OF RICE FLOUR AND STARCH BASED-CAKES

Levent¹

2018

Gıda

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The rice flour and corn starch mixture used in the gluten-free cake formulation was replaced with chia flour (CF) and quinoa flour (QF) up to 25% CF and 25% QF level. The effects of CF and QF on the physical, chemical and sensory properties of gluten-free cakes were investigated. CF and QF replacement increased the ash, protein, fat, total phenolic content and antioxidant capacity of gluten-free cakes by 1.5, 1.8, 1.3, 3.5 and 2.9 times, respectively, when compared to the control samples. Statistically significant increases were found in Ca, P, K, Mg, Fe and Zn contents of cake samples (P <0.05). The cakes containing CF and QF, received higher texture and taste-odour scores than control. According to the sensory analyses results it can be concluded that QF and CF can be used in gluten-free cakes up to 20% and 20% levels, respectively.

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“…Replacement of starch with whole amaranth flour (Lemos et al, 2012) and buckwheat flour (Wronkowska et al, 2013) not solely improved the nutritional value of GFB, but also yielded desirable final quality. Turkut et al (2016) replaced buckwheat flour with increasing levels of quinoa flour and observed an increasing dough viscosity due to higher amount of soluble dietary fiber content compared to buckwheat flour, which would compensate the structure loss associated to absence of gluten. Miñarro et al (2012) investigated the characteristics of four GF formulations made with chickpea flour, pea protein isolate (PPI), soya flour, and carob germ flour to evaluate a potential substitution of soya protein by other legume proteins.…”

Section: Alternative Gluten-free Flours and Starchesmentioning

confidence: 99%

Recent developments in gluten-free bread baking approaches: a review

Wang

et al. 2017

Food Sci. Technol

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Celiac disease (CD) is one of the most common human intestinal malabsorption diseases. The only effective treatment for patients with CD is to follow a gluten-free (GF) diet strictly. Nowadays, the increasing incidence of CD promotes worldwide interests for various desirable GF products. However, baking without gluten, the key ingredient for bread structure and quality, is a big challenge for all bakers and cereal researchers. Several approaches have been applied to understand and improve gluten-free bread (GFB) elaboration and further studies are still required. The main focus of this review is to discuss the approaches for GFB improvements in recent 5 years, including the use of novel alternative flours, functional ingredients, processing aids, additives, innovative techniques, and their combinations.

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Effect of quinoa flour on gluten-free bread batter rheology and bread quality

Cited by 138 publications

References 20 publications

Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten‐free Tarhana soup prepared with different concentrations of quinoa flour

Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten‐free Tarhana soup prepared with different concentrations of quinoa flour

THE EFFECTS OF CHIA (Salvia hispanica L.) AND QUINOA FLOURS ON THE QUALITY OF RICE FLOUR AND STARCH BASED-CAKES

Recent developments in gluten-free bread baking approaches: a review

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