Utilization of Hydrothermally Treated Flours in Gluten-Free Doughs

Giménez, María Alejandra; Segundo, Cristina; Dominguez, Natalia E.; Sammán, Norma; Lobo, Manuel

doi:10.3390/blsf2022017005

Cited by 2 publications

(1 citation statement)

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“…Heat-moisture treatment (HMT) is one such technique that has been explored for modifying the functional properties of flours. This method exposes flours to controlled heat and moisture conditions, altering the starch granular structure [10]. Recent studies have indicated that HMT can enhance the antioxidant profile of flours, promoting the liberation and availability of bound phenolic compounds [11].…”

Section: Introductionmentioning

confidence: 99%

Microwave-Supported Modulation of Functional Characteristics of Gluten-Free Breads

Lisovska,

Tyupova,

Olędzki

et al. 2023

Applied Sciences

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Currently, the market for gluten-free products is experiencing a significant growth due to, mainly, the increase in the number of gluten-intolerant patients diagnosed and to the merging of a new niche market for consumers who optionally avoid gluten. Native flours are perceived as viable alternatives for industrially used starch and hydrocolloids blends, which lack in the vitamins and minerals that are in abundance in non-refined raw materials. This study delves into the potential of microwave technology in enhancing the functional and nutritional attributes of gluten-free breads. The research was conducted by employing 900 W microwave power for 8 min for buckwheat and teff flours modification with an initial moisture content of 30%. The modified flours were blended with rice flour and baked to verify the potential of microwave high moisture treatment for adjusting the texture and nutritional quality of the bread. The results revealed that microwave treatment of flours helped in retaining a higher level of essential nutrients and bioactive compounds in gluten-free breads.

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Section: Introductionmentioning

confidence: 99%