Effect of Various Gluten-free Flours on Quality Characteristics and Antioxidant Activities of Cookies

Youeng, Joung Ki; Song, Ka-Young; Hyeonbin, O; Zhang, Yangyang; Shin, So Yeon; Kim, Young-Soon

doi:10.9724/kfcs.2017.33.2.127

Cited by 3 publications

(2 citation statements)

References 36 publications

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“…However, when mixed with the RF, the product obtained was less preferred. Joung et al (2017) also noted that the use of sorghum flour improved the quality characteristics of cookies. It promoted a desirable softness and contributed to the product nutritional value.…”

Section: Sensory Optimizationmentioning

confidence: 93%

Effect of different gluten-free flours on the sensory characteristics of a vegan alfajor: Vegan gluten-free Alfajor development

Diniz

Coura

Rodrigues

2020

Food sci. technol. int.

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Vegan and gluten-free markets have grown considerably in the last few years. Sustainability and the use of agro-industrial waste have also gained interest on food market. Thus, this study aimed to develop a vegan gluten-free alfajor, assessing the effect of different gluten-free flours (peanut okara (a by-product), sorghum, and rice flours) on the product sensory profile, and its market appeal. A simplex centroid design was applied to optimize the alfajor formulation. Check All That Apply and acceptance tests were performed. The use of different flours and their mixtures generated products with different texture attributes. All formulations obtained good acceptances, but higher concentrations of peanut okara and sorghum flours contributed to produce softer alfajors, considered as preferred by consumers. Therefore, it was possible to develop a gluten-free alfajor with sensory quality adding value to an agroindustrial by-product.

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Section: Sensory Optimizationmentioning

confidence: 93%

Effect of different gluten-free flours on the sensory characteristics of a vegan alfajor: Vegan gluten-free Alfajor development

Diniz

Coura

Rodrigues

2020

Food sci. technol. int.

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show abstract

“…Therefore, it is necessary to pay attention to allergens in food to reduce or eliminate the food’s allergenicity. Most staple foods, such as bread, noodles, and snacks, are cereal products that contain gluten [ 9 ]. Patients with celiac disease need to avoid foods containing gluten.…”

Section: Introductionmentioning

confidence: 99%

Quality of Low-Allergy Wheat (‘O-Free’) Flour and Optimization of Its Bread-Baking Performance

Xia

Kim

Kweon

2022

Foods

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This study explored the quality of hypoallergenic wheat (’O-free’) developed in Korea and optimized the basic ingredients and processing conditions for making ‘O-free’ bread using response surface methodology. Water and yeast amounts and mixing and fermentation times were selected as factors, and each factor’s tested range was set by a central composite design using Design Experts: water 52–60 g, yeast 1.5–4.5 g, mixing time 2.5–5 min, and fermentation time 50–70 min. Bread height, volume, and firmness were analyzed to determine bread quality. Flour quality analysis showed that ‘O-free’ flour’s gluten strength was weak. ‘O-free’ flour exhibited inferior bread-making performance compared to representative bread flour. Water and yeast amounts and mixing time, except for fermentation time, affected bread quality significantly. The interaction between yeast and fermentation also affected bread quality significantly. The optimized condition for making bread using ‘O-free’ flour is 60 g of water, 2.6 g of yeast, 2.5 min of mixing time, and 70.0 min of fermentation time. In conclusion, ‘O-free’ flour with the changed gluten composition showed poor gluten strength and bread-making performance. However, modifying the formulation of the basic ingredients and processing conditions could significantly improve the production of high-quality hypoallergenic bread.

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야콘 가루 첨가한 쌀국수의 품질 특성과 감각 평가에 관한 연구

탄자야,

정

2023

Korean J. Food Cook. Sci

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Effect of Various Gluten-free Flours on Quality Characteristics and Antioxidant Activities of Cookies

Cited by 3 publications

References 36 publications

Effect of different gluten-free flours on the sensory characteristics of a vegan alfajor: Vegan gluten-free Alfajor development

Effect of different gluten-free flours on the sensory characteristics of a vegan alfajor: Vegan gluten-free Alfajor development

Quality of Low-Allergy Wheat (‘O-Free’) Flour and Optimization of Its Bread-Baking Performance

야콘 가루 첨가한 쌀국수의 품질 특성과 감각 평가에 관한 연구

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