Focus on gluten free biscuits: Ingredients and issues

Cairano, Maria Di; Galgano, Fernanda; Tolve, Roberta; Caruso, Marisa Carmela; Condelli, Nicola

doi:10.1016/j.tifs.2018.09.006

Cited by 110 publications

(91 citation statements)

References 67 publications

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“…Generally, gluten free baked products are characterized by reduced textural and sensorial properties compared to their gluten-containing counterparts [4]. Because of the flours employed, gluten free biscuits may be harder, may present a dry and sandy mouthfeel and an unpleasant appearance, taste, or color [5]. In fact, the gluten free products available on the market have a low textural quality associated…”

Section: Introductionmentioning

confidence: 99%

Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429

Chiș

Păucean

Man

et al. 2020

Foods

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Gluten free products available on the market have a low textural quality associated with high crumbly structure, low-flavor, aroma, poor mouthfeel, less appearance, in comparison with the conventional final baked products. The aim of this study was to assess the influence of rice sourdough fermented with Lactobacillus spicheri DSM 15429 strain on textural, volatile profile, and sensorial properties of gluten free muffins in order to obtain baked goods with improved quality characteristics. Lactobacillus spicheri is a novel strain isolated from industrial rice sourdough but unexploited for bakery products manufacturing. The results showed that Lactobacillus spicheri DSM 15429 was able to growth in the rice flour influencing the texture and the volatile profile of gluten free muffins as well as their sensory characteristics. Both, textural parameters and volatiles recorded significant differences comparing to muffins obtained with a spontaneously fermented rice sourdough. Hardness and cohesiveness decreased while springiness and resilience of gluten free muffins improved their values. The volatile profile of gluten free muffins was significantly improved by utilization of the rice sourdough fermented with Lactobacilus spicheri DSM 15429. 3-methylbutanal, 2-methylbutanal, acetophenone and limonene were the main volatile derivatives responsible for aroma and odor scores of sensory analysis.

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Section: Introductionmentioning

confidence: 99%

Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429

Chiș

Păucean

Man

et al. 2020

Foods

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“…Cairano, Galgano, Tolve, Caruso, and Condelli (2018) demonstrated that biscuits, respectively, prepared from foxtail millet flour with xanthan gum and guar gum and quinoa flour with tragacanth and xanthan gum, compared with those prepared from wheat flour, had better sensory and nutritional properties. Cairano, Galgano, Tolve, Caruso, and Condelli (2018) demonstrated that biscuits, respectively, prepared from foxtail millet flour with xanthan gum and guar gum and quinoa flour with tragacanth and xanthan gum, compared with those prepared from wheat flour, had better sensory and nutritional properties.…”

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confidence: 99%

Study on quality characteristics of cassava flour and cassava flour short biscuits

Guo

Zhang

et al. 2019

Food Science & Nutrition

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In this paper, the basic components, nutrient composition, and processing characteristics of cassava flour were determined. In addition, the effects of xanthan gum and inulin on the pasting properties, microstructure, and thermal properties of cassava flour were studied. Biscuits were prepared using cassava flour as the main raw material and the optimal technology and formula for the biscuits were determined by single‐factor and orthogonal tests. The effects of xanthan gum and inulin on the quality of cassava flour short biscuits were also investigated, and volatile components in the biscuits were determined using electronic nose technique. The addition of xanthan gum improved the pasting properties and microstructure of cassava flour, and improved the taste and increased hardness and brittleness of the biscuits, making their quality similar to that of commercially available short biscuits. The addition of inulin inhibited the setback of starch and improved starch gelatinization. However, inulin was not suitable for processing of cassava flour biscuits as it decreased their hardness, brittleness, and taste. The optimal formula and baking conditions of cassava flour short biscuits were as follows: cassava flour 100 g, water 24 g, shortening 25 g, sugar 30 g, baking powder 0.6 g, salt 1 g, and egg 25 g; the surface fire and primer fire temperatures were 180°C, and the baking time was 9 min. In addition, although the main aroma volatile components present in cassava flour and low gluten wheat flour short biscuits were similar, the proportions of each component were different.

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“…Rice (Oryza sativa L.), a major cereal and staple food, provides energy and nutrients in the human diet (Cairano et al, 2018) and is therefore globally consumed in large quantities. Thus, rice and rice-based cereal products are the most commonly used cereal commodities for their nutritional benefits, low allergic reaction potential, and mildness (Pedron et al, 2016;Lee et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…Celiac disease (CD) is an immune-mediated systemic disorder, in which the immune system strongly reacts to certain prolamins, gluten components responsible for the mediated responses (Cairano et al, 2018;Arslan et al, 2019). Gluten-free (GF) diets are mainly affected by the grain's food group and thus, people adhering to a GF diet must consume foods made from GF grains (e.g.…”

Section: Introductionmentioning

confidence: 99%

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Influence of Partial Gelatinization Treatment on the Quality Changes of Puffed Rice

Lee

Yang

2020

pnf

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The objective of this study was to examine the quality enhancement of puffed products made with partial gelatinized waxy and non-waxy type rice. The partial gelatinization process increased water holding capacity of samples, regardless of the gelatinization time, with the puffed waxy rice exhibiting higher water holding capacities than the puffed non-waxy rice. The hardness of puffed rice using partial gelatinized waxy or non-waxy type rice was lower compared with non-partial gelatinized samples. Partial gelatinization also increased the final viscosity of the samples, which was decreased by the puffing treatment. The setback viscosity was higher in the partially gelatinized rice than in the non-gelatinized rice and was lower for the puffing treatment. The in vitro starch digestibility of waxy and non-waxy type rice was improved by a puffing treatment. These results suggest that puffed rice using partial gelatinization treatment enhances the quality and digestibility of soft-textured foods.

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Focus on gluten free biscuits: Ingredients and issues

Cited by 110 publications

References 67 publications

Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429

Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429

Study on quality characteristics of cassava flour and cassava flour short biscuits

Influence of Partial Gelatinization Treatment on the Quality Changes of Puffed Rice

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