The comparison of the effect of added amaranth,buckwheat, chickpea,corn, millet and quinoa flour on rice dough rheological characteristics,textural and sensory quality of bread |
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| Affiliation: | 1. Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, nám. T. G. Masaryka 5555, Zlín, Czech Republic;2. Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Storing and Processing of Plant Products, Tr. A. Hlinku 2, Nitra, Slovak Republic;3. Mendel University in Brno, Faculty of Agrobiology, Food and Natural Resources, Department of Food Technology, Zemědělská 1, Brno, Czech Republic;4. Czech University of Life Sciences Prague, Faculty of Agriculture, Department of Quality of Agricultural Products, Kamýcká 129, Praha 6, Suchdol, Czech Republic;1. Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P. O. Box 34, Al-Khoud, PC 123, Oman;2. Emirates Grain Products Company, P. O. Box 24275, Sharjah, United Arab Emirates;1. Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Private Bag X20, Hatfield 0028, South Africa;2. Department of Agricultural and Biological Engineering, 745 Agriculture Mall Drive, Purdue University, West Lafayette, IN 47907, USA;3. Department of Food Science, 745 Agriculture Mall Drive, Purdue University, West Lafayette, IN 47907, USA;1. Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, Nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic;2. University of Debrecen, Faculty of Medicine, Department of Food Sciences, Nagyerdei Körút 98, 4032 Debrecen, Hungary;1. Institute of Food Science and Nutrition, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29121 Piacenza, Italy;2. Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università Degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy |
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| Abstract: | Gluten free (GF) flour (amaranth, buckwheat, chickpea, corn, millet and quinoa) was blended with rice flour to compare their impact on dough rheological characteristics and bread quality. The potential of some GF-rice blends in breadmaking has already been studied on blends with prevailing content of rice flour. The impact of added flour may be expected to rise with increasing amount of flour; therefore blends containing 30 g/100 g, 50 g/100 g and 70 g/100 g of GF flour in 100 g of GF-rice blend were tested. Under uniaxial deformation, peak strain was not impacted by the addition of GF flour; stress (12.3 kPa) was, however, significantly (P < 0.05) decreased (2.9–6.2 kPa). The reduction initiated by the presence of buckwheat, chickpea, quinoa and partly amaranth, together with thermally-induced dough weakening initiated by buckwheat and quinoa flour, may be related to significantly better crumb porosity. Overall acceptability of composite breads containing amaranth, chickpea and quinoa was negatively impacted by the aroma and taste of these flours. Higher potential to improve rice dough behavior and bread quality was found in the blend containing buckwheat flour (30 g/100 g; 50 g/100 g). Millet and corn flour deteriorated dough and bread quality. |
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| Keywords: | Baking Gluten-free Dough Crumb |
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