RT info:eu-repo/semantics/article
T1 Flours from microwave-treated buckwheat grains improve the physical properties and nutritional quality of gluten-free bread
A1 Vicente Fernández, Ainhoa
A1 Villanueva Barrero, Marina
A1 Caballero Calvo, Pedro Antonio
A1 Lazaridou, Athina
A1 Biliaderis, Costas G.
A1 Ronda Balbás, María Felicidad
K1 Gluten-free bread
K1 Buckwheat
K1 Microwave treatment
K1 Dough rheology
K1 In vitro digestion
K1 3309 Tecnología de Los Alimentos
AB Microwave (MW)-assisted hydrothermal treatment of buckwheat grains was explored to improve the physicalproperties and nutritional quality of gluten-free (GF) bread. A mixture of 80% rice flour and 20% corn starch wasused as control recipe (CR), whereas for fortification, 50% of the rice flour was replaced with native buckwheatflour (BN) or buckwheat flour from grains treated with several MW cycles (exposure/rest cycles of 10/50 s, BT1,20/40 s, BT2, or 30/30 s, BT3, at 30% moisture content and 8 min MW exposure). The BN fortified doughshowed increased consistency and elastic response, compared to CR, with the MW treatment further enhancingthese effects. Due to the enormous increase in complex modulus (G1*) (from 1060 Pa for CR to 10,679 Pa forBT3), the hydration of doughs was subsequently adjusted to obtain similar G1*. The inclusion of MW-treatedflours led to higher consistency and elastic recovery. The lower specific volume (SV) and higher crumb hardnessencountered for BN (3.88 mL/g and 1.45 N) were alleviated by the inclusion of MW-treated flours (4.61 mL/g and 0.90 N for BT1, 4.39 mL/g and 0.85 N for BT3), resulting in similar SV and lower staling than CR.Moreover, compared to BN and CR, the BT2 and BT3 breads showed a significant reduction in glucose releaseduring in vitro starch digestion (up to -25%), and an increase in protein digestibility (up to +23%). Overall, theexperimental findings pointed to the feasibility of using MW to improve the physical and nutritional quality ofbuckwheat flour-enriched GF bread.
PB Elsevier
SN 0268-005X
YR 2024
FD 2024
LK https://uvadoc.uva.es/handle/10324/64436
UL https://uvadoc.uva.es/handle/10324/64436
LA eng
NO Food Hydrocolloids, 2024, n. 149, 109644
NO Producción Científica
DS UVaDOC
RD 22-dic-2024