Food Uses of Whole Pseudocereals

Sanz‐Penella, Juan Mario

doi:10.1002/9781118938256.ch8

Cited by 22 publications

(21 citation statements)

References 99 publications

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“…There is a growing demand for new, nutritious, and high‐quality gluten‐free foods (Kupper, 2005). Amaranth, quinoa, and buckwheat seeds are the pseudocereals most studied (Alvarez‐Jubete et al, 2010; Haros & Sanz‐Penella, 2016; Molina‐Rosell, 2013; Morreale et al., 2018; Rosell et al., 2009). However, there are very few works studying the use of kañiwa in bakery products (Pérez et al., 2016; Rosell et al., 2009; Zegarra et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Gluten‐free bread applications: Thermo‐mechanical and techno‐functional characterization of Kañiwa flour

Luna-Mercado¹,

Repo‐Carrasco‐Valencia

2020

Cereal Chem

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Background and objectives Kañiwa is a little‐known Andean native grain with excellent nutritional value. It contains no gluten and, therefore, has potential as a raw material for gluten‐free products. The aim of this study was to evaluate techno‐functional, thermo‐mechanical, and physicochemical properties of two kañiwa varieties (Cupi and Illpa Inia), in order to assess their potential as ingredients in gluten‐free bakery products. Findings The Illpa Inia variety presented superior thermo‐mechanical properties, such as greater mechanical resistance and stability, as well as less protein weakening and starch retrogradation, which were related to the quantity of its proteins, fiber content, and strong associations between lipid and starch. Conclusion Similarities in starch characteristics and differences in fiber, fat, and protein quality and quantity between kañiwa varieties were found. This resulted in higher resistance to withstand mechanical and thermal stress for the Illpa Inia variety. The small size of the starch granules in kañiwa contributed to further improvement in its resistance against mechanical and thermal stress. This variety of kañiwa represents a promising ingredient for the food industry. Significance and Novelty The physicochemical, techno‐functional, and thermo‐mechanical characterization of flours of two Peruvian kañiwa varieties provided new information on the suitability of kañiwa for use in gluten‐free baking. Kañiwa is an interesting and novel ingredient to be used in gluten‐free products, enhancing the nutritional value of these products.

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Section: Introductionmentioning

confidence: 99%

Gluten‐free bread applications: Thermo‐mechanical and techno‐functional characterization of Kañiwa flour

Luna-Mercado¹,

Repo‐Carrasco‐Valencia

2020

Cereal Chem

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“…From all pseudocereals, amaranth has been the most studied for breadmaking (Haros and Sanz-Penella, 2017). Kurek and Krzemi nska (2020) suggested that already 5% of amaranth was enough to preserve the bread quality, although overall the crumb hardness decreased with addition of amaranth up to 15% and a 10-15% addition even retarded staling.…”

Section: Bakery Products and Sourdoughmentioning

confidence: 99%

“…Principally, such beverages can be produced from all starchy raw materials, from cereals, legumes, nuts and also from pseudocereals, which are particularly suitable due to their specific physical properties and high nutritional composition. Several research to investigate the production and potential of beverages from pseudocereals have been performed in the past (Haros and Sanz-Penella, 2017), and they can also be found on the sales market (see Fig. 1).…”

Section: Non-dairy Beverages Gruels and Porridgesmentioning

confidence: 99%

Recent developments and knowledge in pseudocereals including technological aspects

Bender

Schoenlechner

2021

AAlim

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Amaranth, buckwheat, quinoa, and less known, canihua are the most important pseudocereals. Their high nutritional value is well recognized and they are increasingly used for the development of a wide range of starch-based foods, which has been fostered by intensified research data performed in recent years. In addition to health driven motivations, also environmental aspects like the ongoing climate change are an important stimulus to increase agricultural biodiversity again. As pseudocereals are botanically classified as dicotyledonous plants their chemical, physical and processing properties differ significantly from the monocotyledonous cereals. Most important factors that need to be addressed for processing is their smaller seed kernel size, their specific starch structure and granule architecture, their gluten-free protein, but also their dietary fibre and secondary plant metabolites composition. This review gives a condensed overview of the recent developments and gained knowledge with special attention to the technological and food processing aspects of these pseudocereals.

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“…The enrichment of bread with bioactive compounds or compounds with a documented impact on human health can be used as a simple and effective way to improve consumer health (Lim et al, 2011;Gawlik-Dziki et al, 2013;Szawara-Nowak et al, 2016). As presented in the reviews by Haros and Sanz-Penella (2017) and Webster (2011), both buckwheat flour (BF) and oat flour (OF) already have applications in bakery products, particularly as components of wheat bread, but they could also be used in gluten-free products (Wronkowska et al, 2013;Duta & Culetu, 2015). This study examined whether a combination of the two flours, both with proven nutritional properties, could produce breads that are technologically as well as sensorially attractive.…”

Section: Introductionmentioning

confidence: 99%

Oat–buckwheat breads – technological quality, staling and sensory properties

Wronkowska

Jarmułowicz

Lamparski

et al. 2020

Irish Journal of Agricultural and Food Research

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The technological and sensory properties and the staling of breads made from oat flour (OF) and buckwheat flour (BF) were analysed. Significant differences in protein and ash content were found in the experimental breads due to significant differences in the composition of the BF and OF used. As the proportion of BF in the recipe increased, a deterioration in the technological properties of the dough and bread as well as an increase in the crumb hardness were observed. The presence of OF in the recipe increased the bread volume, significantly enhanced the lightness of the crust and crumb and improved the overall sensory quality. The OF used in the recipe decreased the starch retrogradation enthalpy value, which is strongly related to a delay in bread staling. The proposed bakery products can be attractive to consumers who are looking for new food products.

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Food Uses of Whole Pseudocereals

Cited by 22 publications

References 99 publications

Gluten‐free bread applications: Thermo‐mechanical and techno‐functional characterization of Kañiwa flour

Gluten‐free bread applications: Thermo‐mechanical and techno‐functional characterization of Kañiwa flour

Recent developments and knowledge in pseudocereals including technological aspects

Oat–buckwheat breads – technological quality, staling and sensory properties

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