Cassava starch and chickpea flour pre-treated by microwave as a substitute for gluten-free bread additives
There is an increasing demand for gluten-free products, which are regularly made by a combination of ingredients and additives. Microwave pre-treatment of gluten-free ingredients is an alternative to food additives because it may induce changes in protein and starch functional properties. In this co...
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| Veröffentlicht in: | Journal of food science and technology 2023-01, Vol.60 (1), p.53-63 |
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| creator | Garske, Raquel Pischke Mercali, Giovana Domeneghini Thys, Roberta Cruz Silveira Cladera-Olivera, Florencia |
| description | There is an increasing demand for gluten-free products, which are regularly made by a combination of ingredients and additives. Microwave pre-treatment of gluten-free ingredients is an alternative to food additives because it may induce changes in protein and starch functional properties. In this context, this study aimed to apply microwave treatment in cassava starch and chickpea flour, analyzing their functional and thermal properties and their ability to substitute additives in gluten-free breads, comparing them to an additive-containing bread. All formulations were analyzed regarding their physical characteristics and quality parameters. The microwave-treated ingredients showed color, thermal properties and morphology changes. The bread made with chickpea flour treated with initial moisture of 40% showed the best quality parameters when compared to the control bread. The ingredients pre-treated with microwave have shown efficiency on gluten-free bakery additives substitution, allowing the use of a clean label terminology. |
| doi_str_mv | 10.1007/s13197-022-05586-y |
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Microwave pre-treatment of gluten-free ingredients is an alternative to food additives because it may induce changes in protein and starch functional properties. In this context, this study aimed to apply microwave treatment in cassava starch and chickpea flour, analyzing their functional and thermal properties and their ability to substitute additives in gluten-free breads, comparing them to an additive-containing bread. All formulations were analyzed regarding their physical characteristics and quality parameters. The microwave-treated ingredients showed color, thermal properties and morphology changes. The bread made with chickpea flour treated with initial moisture of 40% showed the best quality parameters when compared to the control bread. The ingredients pre-treated with microwave have shown efficiency on gluten-free bakery additives substitution, allowing the use of a clean label terminology.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-022-05586-y</identifier><identifier>PMID: 36618054</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Additives ; Aluminum ; Bread ; Cassava ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Chickpeas ; Fatty acids ; Flour ; Food additives ; Food Science ; Formulations ; Gluten ; Ingredients ; Microwaves ; Moisture effects ; Nutrition ; Original ; Original Article ; Parameters ; Physical characteristics ; Physical properties ; Proteins ; Scanning electron microscopy ; Starch ; Substitutes ; Thermal properties ; Thermodynamic properties</subject><ispartof>Journal of food science and technology, 2023-01, Vol.60 (1), p.53-63</ispartof><rights>Association of Food Scientists & Technologists (India) 2022. Springer Nature or its licensor holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><rights>Association of Food Scientists & Technologists (India) 2022, Springer Nature or its licensor holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c430t-e5f99fd3c809e3d0accaffe52e7dd625c26abe8d210ad2f4b36610b957dc93c13</citedby><cites>FETCH-LOGICAL-c430t-e5f99fd3c809e3d0accaffe52e7dd625c26abe8d210ad2f4b36610b957dc93c13</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC9813335/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC9813335/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,27922,27923,41486,42555,51317,53789,53791</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/36618054$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Garske, Raquel Pischke</creatorcontrib><creatorcontrib>Mercali, Giovana Domeneghini</creatorcontrib><creatorcontrib>Thys, Roberta Cruz Silveira</creatorcontrib><creatorcontrib>Cladera-Olivera, Florencia</creatorcontrib><title>Cassava starch and chickpea flour pre-treated by microwave as a substitute for gluten-free bread additives</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>There is an increasing demand for gluten-free products, which are regularly made by a combination of ingredients and additives. Microwave pre-treatment of gluten-free ingredients is an alternative to food additives because it may induce changes in protein and starch functional properties. In this context, this study aimed to apply microwave treatment in cassava starch and chickpea flour, analyzing their functional and thermal properties and their ability to substitute additives in gluten-free breads, comparing them to an additive-containing bread. All formulations were analyzed regarding their physical characteristics and quality parameters. The microwave-treated ingredients showed color, thermal properties and morphology changes. The bread made with chickpea flour treated with initial moisture of 40% showed the best quality parameters when compared to the control bread. The ingredients pre-treated with microwave have shown efficiency on gluten-free bakery additives substitution, allowing the use of a clean label terminology.</description><subject>Additives</subject><subject>Aluminum</subject><subject>Bread</subject><subject>Cassava</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Chickpeas</subject><subject>Fatty acids</subject><subject>Flour</subject><subject>Food additives</subject><subject>Food Science</subject><subject>Formulations</subject><subject>Gluten</subject><subject>Ingredients</subject><subject>Microwaves</subject><subject>Moisture effects</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Parameters</subject><subject>Physical characteristics</subject><subject>Physical properties</subject><subject>Proteins</subject><subject>Scanning electron microscopy</subject><subject>Starch</subject><subject>Substitutes</subject><subject>Thermal properties</subject><subject>Thermodynamic 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starch and chickpea flour pre-treated by microwave as a substitute for gluten-free bread additives</title><author>Garske, Raquel Pischke ; Mercali, Giovana Domeneghini ; Thys, Roberta Cruz Silveira ; Cladera-Olivera, Florencia</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c430t-e5f99fd3c809e3d0accaffe52e7dd625c26abe8d210ad2f4b36610b957dc93c13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Additives</topic><topic>Aluminum</topic><topic>Bread</topic><topic>Cassava</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Chickpeas</topic><topic>Fatty acids</topic><topic>Flour</topic><topic>Food additives</topic><topic>Food Science</topic><topic>Formulations</topic><topic>Gluten</topic><topic>Ingredients</topic><topic>Microwaves</topic><topic>Moisture 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Microwave pre-treatment of gluten-free ingredients is an alternative to food additives because it may induce changes in protein and starch functional properties. In this context, this study aimed to apply microwave treatment in cassava starch and chickpea flour, analyzing their functional and thermal properties and their ability to substitute additives in gluten-free breads, comparing them to an additive-containing bread. All formulations were analyzed regarding their physical characteristics and quality parameters. The microwave-treated ingredients showed color, thermal properties and morphology changes. The bread made with chickpea flour treated with initial moisture of 40% showed the best quality parameters when compared to the control bread. The ingredients pre-treated with microwave have shown efficiency on gluten-free bakery additives substitution, allowing the use of a clean label terminology.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>36618054</pmid><doi>10.1007/s13197-022-05586-y</doi><tpages>11</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Additives Aluminum Bread Cassava Chemistry Chemistry and Materials Science Chemistry/Food Science Chickpeas Fatty acids Flour Food additives Food Science Formulations Gluten Ingredients Microwaves Moisture effects Nutrition Original Original Article Parameters Physical characteristics Physical properties Proteins Scanning electron microscopy Starch Substitutes Thermal properties Thermodynamic properties |
| title | Cassava starch and chickpea flour pre-treated by microwave as a substitute for gluten-free bread additives |
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