Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions
Autor: | María Eugenia Steffolani, Gabriela T. Pérez, L.S. Sciarini, Candela Paesani, A. Fernández |
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Rok vydání: | 2019 |
Předmět: |
Dietary Fiber
Glutens Food Handling General Chemical Engineering Flour complex mixtures 01 natural sciences Industrial and Manufacturing Engineering Diet Gluten-Free 0404 agricultural biotechnology Dietary Carbohydrates Humans Cooking Gluten-free bread Food science Chenopodium quinoa Particle Size Chemical composition Minerals Chemistry digestive oral and skin physiology 010401 analytical chemistry technology industry and agriculture food and beverages Starch Bread 04 agricultural and veterinary sciences Dietary Fats 040401 food science Trace Elements 0104 chemical sciences Volume (thermodynamics) Seeds Gluten free Dietary Proteins Particle size Nutritive Value Fagopyrum Food Science Hammer mill |
Zdroj: | Food Science and Technology International. 26:321-332 |
ISSN: | 1532-1738 1082-0132 |
DOI: | 10.1177/1082013219894109 |
Popis: | This study aimed at assessing the effect of physicochemical properties and the particle size of different fractions of buckwheat and quinoa on the behaviour of gluten-free dough and bread quality. Quinoa and buckwheat grains were milled with a hammer mill and then separated in three fractions. These fractions where then re-milled with a cyclonic mill to obtain samples of similar sizes. Results showed that the chemical composition of these fractions was very different and played a major role on bread quality. Proteins, lipids and fibre negatively affected bread quality, whereas starch-rich fractions were more adequate for breadmaking. Re-milling quinoa and buckwheat fractions increased bread volume, although chemical composition still influenced bread properties. For hammer-milled fractions, both the finest fractions resulted in breads with higher technological quality, as well as a final product with more fibre, minerals and proteins. |
Databáze: | OpenAIRE |
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