Optimization of Gluten‐Free Bread Prepared from Cornstarch, Rice Flour, and Cassava Starch

Sánchez, H. D.; Osella, C. A.; Torre, María Adela de la

doi:10.1111/j.1365-2621.2002.tb11420.x

Cited by 146 publications

(109 citation statements)

References 6 publications

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“…Next to gluten-free grains and pseudocereals, flours made from legumes like chickpea, field bean, soya bean and French bean, from cassava [18][19][20], chestnut, coconut, linseed and from plantain are also used as starch additives because of their water-binding capacity in the recipes of gluten-free bakery products.…”

Section: Gluten-free Flours and Starchesmentioning

confidence: 99%

Possibilities to increase the quality in gluten-free bread production: an overview

Houben

Höchstötter

Becker

2012

Eur Food Res Technol

224

162

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The market for gluten-free products is increasing. Owing to better diagnostic methods, more and more people are identified to have coeliac diseases. Production of bakery products that do not harm these people is a big challenge for bakers and cereal scientists in the twenty-first century. The use of different cereals and flours makes it necessary to find possibilities to take over the task of gluten by other flour ingredients, by the addition of different components, by different flour and dough treatment or by changing the method of baking. The purpose of this review is to give an overview about the various possibilities to increase the baking quality of gluten-free bakery products, increasing their water-binding capacity, uniform the crumb structure and increase the final bread volume. All the listed methods and ingredients are already in single use helpful to increase the quality in gluten-free bread production.

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Section: Gluten-free Flours and Starchesmentioning

confidence: 99%

Possibilities to increase the quality in gluten-free bread production: an overview

Houben

Höchstötter

Becker

2012

Eur Food Res Technol

224

162

View full text Add to dashboard Cite

show abstract

“…A considerable amount of effort to develop composite bread with good sensory properties and nutritious health benefits have been reported by several workers (Sanchez et al 2002;Edema et al 2005;Olaoye et al 2006;Mepba et al 2007). The bakery sector is also focusing on the use of minor millets as a source of dietary fiber and bioactive compounds (Hugo et al 2009;Singh et al 2012;Ballolli et al 2014;Bhol and John Don Bosco 2014).…”

Section: Introductionmentioning

confidence: 99%

Quality evaluation of little millet (Panicum miliare) incorporated functional bread

2015

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The study was undertaken with the objective of formulating a fiber enriched functional bread by incorporating little millet flour (LMF). Wheat flour (WF) was replaced with LMF at various proportions (10, 30 and 50%) in the bread preparation. The developed breads were evaluated for physical, sensory and nutritional characteristics. The loaf volume, weight, height and specific volume were decreased significantly with increased levels of LMF. The wheat bread (control), 10 and 30 % percent incorporation of LMF did not show significance difference in the sensory scores. Control and bread with 30 % incorporation of LMF were evaluated further for nutritional characteristics. There was an increase in the percentage of micronutrients such as Iron (94%), Zinc (29%), Copper (70%), Phosphorus (28%) and also fiber (19%) which improved the nutritional value of the wheat bread when substituted with LMF. The incorporation of LMF at 30% level in bread can be considered as a functional and nutritional food choice for the management of diet related metabolic disorders.

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“…The style of life coupled with increased consumption of RWF based products has ordained India as the diabetic and cardiovascular diseases (CVD) capital of the world (Deedwania 2013). Contemporary researchers are attempting a plethora of ingredients to bolster the nutritional value of bread flour (Sanchez et al 2002;Gallagher et al 2004;Lopez et al 2004;Moore et al 2006).…”

Section: Introductionmentioning

confidence: 99%

Rheological properties of refined wheat - millet flour based dough under thermo-mechanical stress

et al. 2014

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Designed experiments were conducted to study the rheological properties of baking dough prepared from different refined wheat flour (RWF) -barnyard millet blends with varying amount of water (WA), salt and sugar. Dough was subjected to thermo-mechanical stress in Mixolab, in which rheological properties were recorded in terms of five different torques. Second order polynomial models were developed using response surface methodology (RSM) to understand the effect of input variables (WA, barnyard millet, salt and sugar; all expressed as per cent of base flour) on torques recorded by Mixolab. Optimum values of input variables were obtained with constraints based on torque values which represented the qualities of acceptable bread dough. The models predicted that a dough with 57, 26, 1.8 and 3.3% of water, barnyard millet, salt and sugar, respectively, can be used for bread baking purposes.

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Optimization of Gluten‐Free Bread Prepared from Cornstarch, Rice Flour, and Cassava Starch

Cited by 146 publications

References 6 publications

Possibilities to increase the quality in gluten-free bread production: an overview

Possibilities to increase the quality in gluten-free bread production: an overview

Quality evaluation of little millet (Panicum miliare) incorporated functional bread

Rheological properties of refined wheat - millet flour based dough under thermo-mechanical stress

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