Gluten-free grains: Importance, processing and its effect on quality of gluten-free products

Kaur, Samandeep; Kumar, Kshitiz; Singh, Lochan; Sharanagat, Vijay Singh; Nema, Prabhat K.; Mishra, Vijendra; Bhushan, Bharat

doi:10.1080/10408398.2022.2119933

Cited by 18 publications

(12 citation statements)

References 221 publications

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“…In terms of the baking quality of GF bread, there are several notable shortcomings. These include a reduced specific volume and increased hardness, which can be attributed to the absence of gluten [ 7 ]. In comparison to dough made with wheat, GF dough possesses a batter-like consistency and has a limited ability to retain gas [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Psyllium Fibre Inclusion in Gluten-Free Buckwheat Dough Improves Dough Structure and Lowers Glycaemic Index of the Resulting Bread

Gao,

Wang,

Zhang

et al. 2024

Foods

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The demand for gluten-free (GF) bread is steadily increasing. However, the production of GF bread with improved baking quality and enhanced nutritional properties remains a challenge. In this study, we investigated the effects of adding psyllium fibre (PSY) in varying proportions to buckwheat flour on the dough characteristics, bread quality, and starch digestion properties of GF bread. Our results demonstrate that incorporating PSY contributes to the formation of a gluten-like network structure in the dough, leading to an increase in the gas holding capacity from 83.67% to 98.50%. The addition of PSY significantly increased the specific volume of the bread from 1.17 mL/g to 3.16 mL/g. Bread containing PSY displayed superior textural characteristics and colour. Our study also revealed that the inclusion of PSY reduced the digestibility of starch in GF bread. These findings highlight the positive impact of incorporating PSY into GF bread, suggesting its potential in guiding the production of GF bread with a lower glycaemic index. This may be particularly beneficial for individuals seeking to regulate their blood sugar levels or adopt a low-glycaemic diet.

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Section: Introductionmentioning

confidence: 99%

Psyllium Fibre Inclusion in Gluten-Free Buckwheat Dough Improves Dough Structure and Lowers Glycaemic Index of the Resulting Bread

Gao,

Wang,

Zhang

et al. 2024

Foods

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“…Dengan memanfaatkan tepung hanjeli sebagai bahan baku pembuatan bolu, maka dapat dilakukan penghematan tepung terigu sampai dengan 100% [13]. Selain itu, produk yang dihasilkan merupakan bolu bebas gluten sehingga cocok untuk penderita celiac dan intoleransi gluten [14,15].…”

Section: Hasil Dan Pembahasanunclassified

Pelatihan Pembuatan Bolu Biji Hanjeli Kepada Masyarakat Kawasan Geopark Ciletuh, Kabupaten Sukabumi

Nurcahyani

Azizah

Suryadi

et al. 2023

JIPMI

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Latar belakang: Kawasan geopark Ciletuh memiliki potensi pangan lokal yang dikenal sebagai hanjeli. Hanjeli memiliki kadar pati dan karbohidrat yang tinggi, protein yang rendah dan komponen kalsium, maka hanjeli dinilai sangat baik untuk diolah menjadi bahan pangan. Penggunaan tepung bebas gluten untuk bahan pembuatan bolu sangat baik untuk penderita celiac dan intoleransi gluten. Tujuan: Kegiatan ini merupakan upaya untuk meningkatkan nilai ekonomi hanjeli dan meningkatkan pengetahuan masyarakat terhadap produk olahan hanjeli. Metode: Tim pengabdian masyarakat Program Studi Pendidikan Teknologi Agroindustri, Fakultas Pendidikan Teknologi dan Kejuruan, Universitas Pendidikan Indonesia bekerjasama dengan Rumah Hanjeli Indonesia telah membuat formulasi produksi bolu berbahan tepung hanjeli. Tim pengabdian memberikan pelatihan dan edukasi kepada masyarakat di sekitar Kawasan Geopark Ciletuh tentang pemanfaatan biji hanjeli dan potensi pengolahannya menjadi produk pangan yang dapat meningkatkan nilai ekonomi dari biji hanjeli. Hasil: Pembuatan bolu dengan tepung hanjeli dihadiri 12 peserta yang aktif bertanya dan berdiskusi selama pelatihan berlangsung. Kesimpulan: Transfer pengetahuan dan ketrampilan dalam pembuatan bolu dengan tepung hanjeli dapat dilakukan dengan baik. Ketrampilan yang diperoleh dapat dikembangkan lebih lanjut jika produksi akan ditingkatkan pada skala komersial. Kata Kunci: bolu, hanjeli, kawasan geopark, pengabdian masyarakat, rumah hanjeli indonesia __________________________________________________________________________________________ Abstract Background: The Ciletuh Geopark area has a local food known as hanjeli. Hanjeli has high levels of starch and carbohydrates, low proteins, and calcium components, therefore, hanjeli is considered for food ingredient. The gluten-free flour for cake-making is beneficial for people with celiac and gluten intolerance. Objective: This training activity is to improve the community's knowledge of processed hanjeli products, the economic value of hanjeli flour, and the surrounding community's economy. Method: The community service team of the Agro-industrial Technology Education Study Program, Faculty of Technology and Vocational Education, Universitas Pendidikan Indonesia had created a formulation of cake production made from hanjeli flour. The community service team in collaboration with Rumah Hanjeli Indonesia provided education and training to the community around the Ciletuh Geopark Area about the utilization of hanjeli seeds and the food product processing that it can increase the economic value of hanjeli sources. Result: The training for making cakes with hanjeli flour was attended by 12 participants who actively asked questions and discussed. Conclusion: The transfer of knowledge and skills in making cakes with hanjeli flour has been done successfully. The skills acquired have to be further developed when the production is scaled up commercially. Keywords: cake, hanjeli, geopark area, community service, rumah hanjeli indonesia

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“…World production of wheat ( Triticum aestivum L.), a nutritionally important crop, was reported to increase every year (Food and Agriculture Organization Corporate Statistical Database [FAOSTAT], 2023). This increase in wheat production shows the importance of this grain globally and its use in the production of flour and a wide range of products, such as pastries, pasta, doughnuts, breakfast cereals, rolls, and extruded snacks (Kaur et al., 2022).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties, anti‐nutritional and bioactive constituents, in vitro digestibility, and techno‐functional properties of bioprocessed whole wheat flour

Chinma,

Ezeocha,

Adebo

et al. 2024

Journal of Food Science

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This study investigated the impact of bioprocessing techniques (germination, solid‐state fermentation, the combination of germination, and solid‐state fermentation) on the physicochemical properties, anti‐nutritional and bioactive constituents, in vitro digestibility, and techno‐functional properties of whole wheat grains were investigated. Bioprocessed whole wheat flour (WWF) samples and the raw flour (control) were prepared using standard procedures. Proximate, anti‐nutritional, mineral and amino acid (AA) compositions, protein digestibility, antioxidant activities, starch characteristics, and techno‐functional properties were studied using standard methods. The bioprocessing methods increased (p ≤ 0.05) the protein (13.37–16.84 g/100 g), total dietary fiber, mineral constituents, resistant starch (7.19–9.87 g/100 g), slowly digestible starch, phenolic content, antioxidant activities (ferric reducing antioxidant power (FRAP) and 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity), most AAs, and protein digestibility. Also observed were decreases (p ≤ 0.05) in rapidly digestible starch, phytic acid, tannin, and trypsin inhibitor activity. The adopted bioprocessing techniques modified the thermal, functional, color, and pasting properties of the WWF and resulted in molecular interactions in some functional groups, as revealed by Fourier transform infrared spectroscopy, compared to the raw flour. The combination of germination and fermentation improved the physicochemical (titratable acidity = 4.93%), protein (16.84/100 g) and starch digestibility (resistant starch = 9.87%), antioxidant (FRAP = 78.90 mg/GAE/100 g), and mineral contents (calcium = 195.28 mg/100 g), modified the pasting (peak viscosity = 90.34 RVU), thermal (peak temperature = 64.82°C), and color properties of WWF with reduced anti‐nutritional factors. The combination of these processing techniques could serve as a natural and low‐cost technique for the modification of whole wheat functionality and subsequently as an improved functional ingredient during food product development.

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Gluten-free grains: Importance, processing and its effect on quality of gluten-free products

Cited by 18 publications

References 221 publications

Psyllium Fibre Inclusion in Gluten-Free Buckwheat Dough Improves Dough Structure and Lowers Glycaemic Index of the Resulting Bread

Psyllium Fibre Inclusion in Gluten-Free Buckwheat Dough Improves Dough Structure and Lowers Glycaemic Index of the Resulting Bread

Pelatihan Pembuatan Bolu Biji Hanjeli Kepada Masyarakat Kawasan Geopark Ciletuh, Kabupaten Sukabumi

Physicochemical properties, anti‐nutritional and bioactive constituents, in vitro digestibility, and techno‐functional properties of bioprocessed whole wheat flour

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