Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties

The purpose of this research was to incorporate 0% to 30% chia seed flour into rice flour gluten-free layer cake and evaluate its effect on nutritional qualities and physicochemical properties. The supplement of chia seed flour resulted in higher batter viscosity, hardness of gluten free layer cake, crude protein, fat, ash, α-linolenic acid (increase up to 10.2% of total fatty acid), total phenolics content, and reducing power but the lower crust, crumb white index, cohesiveness, and resilience of gluten-free layer cake was found. Substitution of rice flour with 10% prehydrated chia seed flour can achieve a higher center height and volume index of gluten-free layer cakes. Higher carosine and angiotension I-converting enzyme (ACE) inhibitory activity was observed in the supplement of 10% chia seed flour when compared to a rice flour layer cake. Gluten-free layer cake with 10% prehydrated chia seeds flour had similar overall acceptability, texture, flavor, and odor scores except for lower appearance score to those of gluten-free layer cake made with 100% rice flour and layer cake made with 100% wheat flour. Incorporation of 10% prehydrated chia seed flour results in more desirable volume index of gluten-free layer cake and it is feasible for gluten-free layer cake application. Gluten-free layer cakes with improved quality characteristics and high nutritional value can be manufactured by the incorporation of chia seed flour.     

Characterisation of chickpea flour‐based gluten‐free batters and muffins with added biopolymers: rheological,physical and sensory properties

Chickpea flour (CF)‐based muffin formulations were made with CF alone and with added biopolymers [whey protein (WP), xanthan gum (XG) and inulin (INL)] to evaluate their suitability to be a wheat flour (WF) substitute in muffins. Structural characteristics of the batters and muffins were studied by means of rheometry, microscopy, physicochemical properties, and texture and sensory analysis. Partial replacement of CF with XG, alone (at 0.5 and 1%) or blended with either WP or INL, significantly increased the batter viscoelasticity as denser matrices developed; moreover, the muffins with XG added at 1% had similar hardness to wheat gluten muffins. The replacement of WF decreased the springiness, cohesiveness, chewiness, resilience and specific volume of the muffin. However, baked muffins with added XG also showed higher sensory sponginess and moisture associated with numerous air bubbles in the batter and were perceived to be easier to swallow and to have better general appearance.     

Influence of wheatgrass and mung bean microgreens incorporation on physicochemical,textural, sensory,antioxidant properties and phenolic profile of gluten-free eggless rice muffins

In this study, gluten-free eggless muffins were prepared by incorporating wheatgrass (WP) and mung bean microgreens (MP) powder in rice flour at 2%, 4% and 6% levels. The batter rheology was evaluated and muffins studied for changes in physicochemical, textural, antioxidant, sensory properties and phenolic composition. The batter viscoelasticity, firmness, gumminess and chewiness increased, while height and specific volume (SV) of muffins declined by increasing the level of WP and MP incorporation. WP and MP incorporated muffins exhibited higher protein content, dietary fibre, phenolics, flavonoids and antioxidant properties. WP incorporated muffins were rich in total free and bound phenolic acids, while MP incorporated muffins had more total free and bound flavonoids. The 6%MP incorporated muffins were rated lower by sensory panellists, while 2%WP incorporated muffins were acceptable with better nutritional profile, similar cohesiveness, springiness and SV to that of rice alone muffins.     

Physical,textural and sensory characteristics of legume-based gluten-free muffin enriched with waxy rice flour

Food Science and Biotechnology - Physical, textural, and sensory characteristics of the gluten-free muffins made of mungbean and cowpea flours enriched with waxy rice flour were investigated....     

Influence of Flour Particle Size on Quality of Gluten-Free Rice Cakes

There is a growing interest in developing gluten-free bakery products in recent time. In cake making, gluten network formation is not essential, but hardly any information exists about the influence of the gluten-free flour characteristics affecting the final cake product. This study analyses the influence of two different rice cultivars (short and long) with different flour particle size in batter characteristics (specific volume, viscosity and internal structure) and in sponge and layer cake formulas (volume, shape, texture and colour). During starch gelatinization, the finest flours (median particle size finer than 100 μm) increased their viscosity and reached the peak viscosity (RVA) later than the coarsest flours. Moreover, the finest flours gave batters with lower specific volumes but with an air distribution in smaller and uniform bubbles in both formulas. These flours also produced higher volume and lower firmness in sponge cakes and greater symmetry index both in sponge and layer cakes. The rice type also influenced batter and cakes characteristics but in a lesser extent. The different results obtained depending on the rice flour particle size, type flour and cake formulation indicate the need to define them both in industrial specifications and in research studies.     

Utilization of chestnut flour in gluten-free bread formulations

In this study, gluten-free bread formulations using chestnut and rice flours at different ratios (0/100, 10/90, 20/80, 30/70, 40/60, 50/50 and 100/0) were tested. In addition, the influence of hydrocolloid blend (xanthan-locustbean gum (LBG), xanthan-guar gum blend) and emulsifier DATEM on the rheological properties of dough formulations and quality parameters of breads were also investigated for the samples having chestnut/rice flour ratio of 10/90, 20/80, 30/70 and 40/60. Herschel-Bulkley model was found to explain the flow behavior of all dough formulations. The power-law index (n) of dough samples at 25 °C ranged from 0.52 to 0.87, the consistency index (K) of the samples ranged from 3.6 to 79 Pa sⁿ and the yield stress of the samples ranged from 4.8 to 85.9 Pa. The breads prepared with chestnut/rice flour ratio of 30/70 and containing xanthan-guar blend and emulsifier, had higher quality in terms of hardness, specific volume, color and sensory values. However, elevated levels of chestnut flour led to some deterioration in quality parameters (low volume, harder texture and darker color) regardless of gum blend and emulsifier addition.     

Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality

Gluten is a major component of some cereals and is responsible for flour technological characteristics to make bakery products. However, gluten must be eliminated from the diet of celiac patients because its ingestion causes serious intestinal damage. The objectives of this study were to assess the effect of different flours and their mixtures on thermal and pasting properties of batters, and to study the quality parameters and staling rate of gluten-free breads. Starch gelatinization temperatures and enthalpies depended on batter composition. Soy flour addition had a higher effect on rice than on corn starch, indicating some differential interaction between starch and proteins. Inactive soy flour incorporation improved all bread quality parameters in both corn- and rice-based breads. Higher batter firmness of formulations with soy addition (extrusion force was doubled in rice/soy and rice/corn/soy batters with regard to rice and rice/corn batters) partially explained higher specific volume (rice breads: 1.98 cm³/g; rice/soy 90:10 2.51 cm³/g, corn/soy 90:10: 2.05 cm³/g, whereas corn/soy 80:20: 2.12 cm³/g), as these batters retained more air during proofing. The staling rate was decreased by soy flour incorporation on rice (staling rate of rice breads with 10% soy diminished 52%, and with 20% of soy addition, 77%, both regarding to 100% rice breads) and corn formulation (the staling rate of corn/soy 80:20 breads was 5.9% lower than corn/soy 90:10) because of the high water-holding capacity of soy proteins and the interactions established with amylopectin that could retard the retrogradation process. Breads made with rice, corn, and soy flours showed the best quality attributes: high volume, good crumb appearance, soft texture, and low staling rate.     

Influence of tef flour and its association with other flours on the nutritional,technological, and sensory quality of bakery products

The objective of this study was to investigate chemical, technological, and sensory quality of tef in products made exclusively with tef flour and tef flour associated with other flours. The selection of the studies and the extraction of information were carried out through research in several databases. Tef flour was used in cakes, cookies, breads, cupcakes, muffins, and extruded snacks. Bread was the most evaluated product with tef flour associated with other flours or exclusively. Most of the outcomes were with tef (5–50%) associated with other flours. Increased levels of fibers, minerals, antioxidant capacity, and flavonoids were noted according to the percentage of tef. Technological characteristics demonstrated that these products showed intermediate final quality, due to the characteristics of volume, specific volume, firmness, and luminosity. Regarding sensory quality, studies that used (5–35%) tef flour associated with other flours were well-accepted.     

Incorporation of germinated mung bean flour with rice flour to enhance physical,nutritional and sensory quality of gluten-free cookies

Quality of the cookies substituted with germinated mung bean flour (GMF) to rice flour (RF) to produce gluten-free cookies were investigated in this study. The GMF was used to formulate with the RF to obtain the composite flours with different total protein contents of 6, 9, 12, 15, 18 and 21 (%, d.b). The increase in the substituted amounts of GMF contributed to the lower baking loss, diameter and spread ratio, but the higher thickness and hardness of the cookies as compared to the RF-based cookie. The cookies with more GMF substitution expressed lower lightness (L*) values, but higher redness (a*) and yellowness (b*) values than the others. The cookies substituted with 60% of the GMF (60-GMFC) exhibited similar baking loss, thickness, diameter, spread ratio and lightness values to the wheat flour (WF)-based cookies. The total amounts of essential amino acids and the sum of histidine, lysine and methionine of the composite flour-based cookies were 3.90% and 1.64%, significantly higher than those of the RF-based cookie (1.93% and 0.66%, respectively) or the WF-based cookie (1.70% and 0.58%, respectively). As a result, healthy gluten-free cookies could be prepared using the RF with the substitution of the germinated mung bean flour.     

Okara flours from chickpea and soy are thickeners: increased dough viscosity and moisture content in gluten-free bread

The by-product of plant-based beverages, okara, can be dried in a nutritious flour, but it generates dense bakery products due to high water absorption. Gluten-free bread often tastes dry, so the objective of this work was evaluating okara flour as thickener for mouthfeel enhancement. Proximate analysis revealed that chickpea okara contained more starch than soy (35.3 vs. 3.41 g/100 g), less insoluble fibre (43.3 vs. 57.0 g/100 g) and protein (9.51 vs. 18.1 g/100 g). Water absorption capacity was higher in okara than flour and for soy (8.29 vs. 6.01 g g⁻¹, respectively). When added to a gluten-free batter, both okara flours significantly increased viscosity. Upon addition of either okara to gluten-free bread (2% w/w) moisture content increased from 31.6 to 33.5 and 36.5 g/100 g, while crumb hardness increased by up to 45% and specific loaf volume decreased by up to 42%. Soy okara flour enhanced moistness of gluten-free bread.     

Nutritional Evaluation of Breadfruit-containing Composite Flour Products

Composite flours containing wheat, breadfruit flour and soy protein, whey or peanut meal were formulated and incorporated into western style bread and biscuits. Bread containing 10% breadfruit flour and 5% whey, and biscuits containing 10% breadfruit flour and 5% soy protein were judged most acceptable in flavor, color, and texture. Breadfruit flour contained 4.4% protein and was lower in sulfur containing amino acids and higher in lysine than wheat flour. Breadfruit containing bread and biscuits had low amino acid scores. The protein efficiency ratio (PER) of the biscuit product, however, was similar to that of the casein control while the PER of bread was significantly lower. Results suggest that acceptable products can be made with composite flours containing 10% breadfruit flour.     

Effect of virgin coconut oil cake on physical,textural, microbial and sensory attributes of muffins

A study was carried out to develop muffins by substituting refined wheat flour (RWF) with virgin coconut oil (VCO) cake (0–50 g/100 g flour blend). Progressive replacement of RWF with VCO cake resulted in significant (P < 0.05) decrease in peak viscosity of flour blends (from 2527.75 cP in the control to 389.5 cP in 50 g VCO cake/100 g flour blend) and the muffins height (from 34.26 mm in the control to 26.88 mm in 50 g VCO cake/100 g flour blend). Significant colour change was observed in the crust and crumb regions. Free fatty acid and microbial analysis revealed that the quality of muffin samples was unaffected by the addition of VCO cake during 16‐day storage at both refrigerated (4 ± 2 °C) and ambient temperature (35 ± 2 °C). Incorporation of 40 g VCO cake/100 g flour blend significantly (P < 0.05) increased the overall acceptability of the muffins (with a maximum score of 8.5). Muffins with 40 g VCO cake/100 g flour blend were enriched with protein (8.49 g/100 g), fat (18.46 g/100 g), crude fibre (1.14 g/100 g) and minerals (1.15 g/100 g).     

Gluten‐free pasta: effect of green plantain flour addition and influence of starch modification on the functional properties and resistant starch content

Green plantain flour (GPF) is rich in indigestible carbohydrates, especially in resistant starch (RS). The objective of this study was to improve the functional pasta properties and RS content by producing gluten‐free (GF) pasta based on rice flour with different amounts of GPF addition (15–60% of total flour blend). Egg albumen (3.5–6.0% of total flour) and dough moisture (36–40%, dough humidity%), at constant emulsifier (0.5% of total flour) addition, were optimised in the first trials. The results showed that an addition up to 30% GPF with higher amount of egg albumen (6%) at dough moisture of 38% provided pasta with acceptable cooking quality and high RS content. Some qualities and/or RS content of GF pasta samples was further improved by adding 30% pregelatinised flours from the native GPF or drum‐dried green banana flour (DDGBF) in combination with applying varied steps of cooking and/or cooling, which were applied after pasta extrusion prior to drying them. The study suggests that GPF, in its native form, but particularly when pregelatinised, is a promising ingredient to be used for the production of GF pasta.     

Rheology,texture, quality characteristics and immunochemical validation of millet based gluten free muffins

The aim of the study was to develop Gluten free (GF) muffins at par with wheat flour muffins in terms of quality. Finger millet flour (FM) and whey protein concentrate (WP) blends were made in the ratio of 100:0, 95:5, 90:10 and 85:15. As the level of WP increased in the blends from 0 to 15 %, there was a decrease in peak, hot and cold paste viscosities. Muffins made with the blend 90:10 had a highest volume and overall quality scores among the blends. Hence the blend 90:10 was optimized. The improving effects of additives were evident in the texture profile analysis of muffins as additives decreased hardness and increased springiness values. The combination of FM:WP 90:10 + Distilled glycerol monostearate + Hydoxypropylmethylcellulose brought about significant improvement in the quality of the muffins. The GF muffins were immunochemically validated and was found safe for inclusion in the diet of celiac disease patients.     

Whey Protein Concentrate Fortified Baked Goods from Cassava-Based Composite Flours: Nutritional and Functional Properties

Composite flours are extensively used in the bakery industry to develop designer food products, having specific nutritional or functional properties. Though rich in carbohydrate, cassava flour has not been properly exploited for making bakery products, mainly because of its low protein content contributing to poor dough characteristics. Induced malting using amylolytic enzymes and pregelatinization through hydrothermal cooking were tried to modify the textural and functional attributes of cassava flour, which was then blended with various cereal and legume additives as well as rice bran and used for making two baked products such as muffins and biscuits. Whey protein concentrate (WPC) was added to fortify protein in all the formulations. Pseudo-malted cassava flour-based muffins and biscuits had lower starch content (36–44% and 36.5–41.2%, respectively) than similar products from unmalted cassava flour (39–46% and 43.75%, respectively). The crude protein content of the muffins and biscuits from WPC fortified composite mixes ranged from 7.96% to 14.36% and 9.63% to 11.00%, respectively, which was significantly higher than the native cassava flour (1.30%). Besides, the total dietary fiber could be enhanced to the extent of 1.54–3.10% in muffins and 1.70–2.61% in biscuits, through fortification with cereal and/or legume flours or bran sources, which is also considerable when compared to only 0.435% in native cassava flour. In vitro starch digestibility was the lowest for cassava (unmalted)-/rice bran-based muffins (25.02 units) and cassava (unmalted)-/finger millet flour-based biscuits (36.08 units), indicating the potential of these combinations for making therapeutic baked products for obese and diabetic people. Spread ratio and spread factor were the least (9.27 and 60.99, respectively) for the biscuits made with unmalted cassava/finger millet mixes, while use of Termamyl pseudo-malted cassava/finger millet raised the spread ratio to 11.11 and spread factor to 73.09.     

Physicochemical and sensory properties of soy bread made with germinated,steamed, and roasted soy flour

For the development of healthful gluten-free soy bread acceptable to consumers, we evaluated the effects of various processing procedures for soy flour on bread quality, in terms of beany flavour and texture. We pretreated soy flour by both non-heating (raw:NS and germinated:GS) and heating (steamed:SS and roasted:RS) methods. In addition, to improve the loaf volume, we added 1% hydroxypropyl-methylcellulose (HPMC) to RS flour. Lipoxygenase activity was retained in the non-heat-treated flours (279 U/g for NS and 255 U/g for GS), but was significantly reduced in the heat-treated flours (106 U/g for SS and 69 U/g for RS). Moreover, heat-treated flour had higher isoflavone and ferric reducing antioxidant power than had non-heat-treated flour. However, RS flour had the lowest moisture content and lowest L^∗ value. The GS bread had the highest specific loaf volume (3.53 cm³/g), followed by NS (2.96 cm³/g), RS (2.25 cm³/g), and SS (1.81 cm³/g) bread. GS bread had the lowest hardness (1.53 N), followed by NS (1.65 N), RS (2.00 N), and SS (3.75 N) bread. The addition of 1% HPMC to RS increased the loaf volume (2.44 cm³/g), but decreased the bread’s hardness (1.80 N). As to the sensory properties, the bread with heat-treated flour was perceived to have a less beany odour and taste than was the bread with non-heat-treated flour. However, the latter had a better appearance than the former. These results indicated that soy flour pretreatment could enhance the loaf volume and reduce the beany flavour of whole soy bread.     

Adequacy of wholegrain non-wheat flours for layer cake elaboration

Flours (white and wholegrain flours) from wheat, rye, triticale, barley and tritordeum were used to elaborate layer cakes. The pasting properties (RVA) and the water-absorption (doughLab) of flours were analyzed. The batter characteristics (density, G′, G″, tan δ, consistency and flow index), and the cake characteristics (cake volume, crumb and crust colour and texture after 1 and 7 days) were studied. A sensorial evaluation of the cakes was also performed. Wholegrain flours showed higher pasting temperature and water-absorption, but lower peak time and viscosity than white flours. Its batters showed lower density and consistency and higher G′, G″, tan δ and n values. Wholegrain cakes showed lower specific volume, symmetry, colour characteristics, and staling rate but higher initial firmness. Considering the different cereals, barley showed the most different behaviour in flour, batter and cake characteristics. DoughLab analysis was very interesting to understand the adequacy of flours to cake elaboration, since significant correlations were found between water-absorption and specific volume, symmetry and firmness. Little differences in the consumer test were obtained between wheat and non-wheat cakes. Wholegrain non-wheat cakes could be a good alternative to white flour wheat cakes, due to their adequate technological properties and their nutritional advantages.     

Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes

The aim of the study was to investigate the impact of incorporation of different legumes (chickpea, pea, lentil and bean) on quality, chemical composition and in vitro protein and starch digestibility of gluten-free layer cake (rice flour/legume flour, 50:50). The incorporation of legume flours increased the batter viscosity and, with exception of chickpea, resulted in higher specific cake volume than that in control. Chickpea and pea containing cakes had the brightest and the most yellowish crust. The legumes significantly increased the hardness and chewiness in the cakes, except with addition of lentil. Enriched cakes had higher total protein, available proteins, minerals, fat, as well as fiber content with except in the case of chickpeas. Legumes significantly affect the in vitro hydrolysis of starch fractions, decreasing the rapidly digestible starch yielding a reduction in the eGI, except chickpea containing samples. Overall, considering physicochemical properties and nutritional quality, lentil flour incorporation resulting in the best gluten-free cakes.     

Sunflower Hull Flour as a Potential Dietary Fiber Supplement

Confectionery hull flour (CHF) and oilseed hull flour (OHF) were evaluated as potential dietary fiber supplements. Analyses included: proximate analyses, neutral detergent fiber, acid detergent fiber, acid detergent ligrdn and buffered acid detergent fiber, water- and oil-holding capacity, pH, cation exchange capacity, emulsifying activity (EA), Gardner color values, and sensory evaluation. CHF (90.7% NDF) was slightly higher in dietary fiber than OHF (83.4%). Sunflower hull flours had a relatively high cation exchange capacity, equivalent to lettuce. Sunflower hull flours were highly variable in color and EA. There was no significant difference in aroma of muffins made with hull flour or wheat bran but differences did exist in appearance, flavor and texture. Sunflower hull flour showed potential as a dietary fiber supplement but its exact physiological effects have not yet been established.     

Wasted bread flour as a novel ingredient in cake making

Bread is one of the most wasted products in both industry and retail. This study analysed the use of bread flour of various particle sizes (1000 μm, 500 μm and 200 μm) in different percentages for sponge formulations (10% and 20%) and layer cakes (10%, 20% and 30%). Viscosity, microstructure and density of batters, as well as specific volume, texture and colour of cakes were evaluated. The inclusion of bread flour change batter microstructure. Viscosity does not affect the sponge batters but it tends to increase in the layers, mostly in the case of finer flours. The specific volume is reduced in sponge cakes while hardness is generally increased, even with the lowest percentages of bread flour. In layers, this reduction in volume is only visible at the highest doses of flours below 500 microns with no changes in hardness.