Investigations on Functional and Thermo-Mechanical Properties of Gluten Free Cereal and Pseudocereal Flours

Abstract

Seven commercial gluten-free (rice, oat, sorghum, foxtail millet, amaranth, quinoa, and buckwheat) flours were investigated in this study from the point of view of thermo-mechanical properties and solvent retention capacity (SRC). Each flour was used to prepare doughs with specific water absorption (WA) to get a consistency of 1.1 Nm (WA1) and doughs with WA2 levels higher than 85% to ensure a sufficient amount of water in the system for allowing the hydration of all components of the flours. Different correlations were established between proteins, ash, pentosans, damaged starch, and amylose contents on the one hand, and the capacity of the flour samples to retain different solvents such as sucrose, sodium carbonate and CaCl2 on the other hand. Although no significant correlation was found between the protein content of the flours and lactic acid-SRC, the mechanical weakening of the protein was significantly correlated with lactic acid-SRC for both tested WA levels. The doughs with WA1 had higher starch gelatinization and hot gel stability values compared to the corresponding dough systems with a higher water amount. Moreover, lower starch retrogradation and setback torques were obtained in the case of the dough prepared with higher amounts of water.

Assessment of the Performance of Oat Flakes and Pumpkin Seed Powders in Gluten-Free Dough and Bread Based on Rice Flour

“…As can be observed in Figure 1 and Table 2, the breakdown (C3-C4) was significantly higher in OFF compared to RF, suggesting that gelatinized OFF starch had a lower stability to heating and kneading compared to RF. However, the (C3-C4) values registered for OFF (0.72-0.73 Nm at WA levels of 80 and 90%) were lower compared to those of native oat flour (1.01 Nm at 85% WA) [32].…”

“…As can be observed in Figure 1 and Table 2, the breakdown (C3-C4) was significantly higher in OFF compared to RF, suggesting that gelatinized OFF starch had a lower stability to heating and kneading compared to RF. However, the (C3-C4) values registered for OFF (0.72-0.73 Nm at WA levels of 80 and 90%) were lower compared to those of native oat flour (1.01 Nm at 85% WA) [32]. For a flour sample, different superscript letters accompanying mean values on the same line indicate statistically significant differences at p < 0.05, based on Tukey's post hoc test.…”

Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties

“…According to [ 34 ], quinoa, amaranth, and millet have an amylose content of 10.92%, 17.96%, and 12.77%, respectively, i.e., the starch present in quinoa with lower amylose content is naturally less resistant to digestion. The extruded samples present a lower RS content, due to the action of shearing and heat that alters the molecular structure of quinoa starch increasing the amount of amylose and decreasing the crystalline region [ 35 ], making it more susceptible to hydrolysis mediated by the action of digestive enzymes, behavior that coincides with the results of other researchers [ 36 ].…”

The Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity

“…Banu and Aprodu [ 4 ] performed a comparative study of the physicochemical and functional properties of seven gluten-free flours obtained from cereals (sorghum, rice, oat, and foxtail millet) and pseudocereals (amaranth, quinoa, and buckwheat), as well as the thermo-mechanical properties of their dough.…”