Physicochemical Properties and Rheological Behavior of Gluten-Free Flour Blends for Bakery Products
DOI:
https://doi.org/10.47941/jfs.1842Keywords:
Physicochemical, Rheological, Gluten-Free, Flour Blends, Bakery Products, Hydrocolloids, Xanthan Gum, Guar Gum, Dough, Viscoelasticity, Optimization, Concentrations, Quality Standards, FormulationAbstract
Purpose: The general aim of the study was to investigate the physicochemical properties and rheological behavior of gluten-free flour blends for bakery products.
Methodology: The study adopted a desktop research methodology. Desk research refers to secondary data or that which can be collected without fieldwork. Desk research is basically involved in collecting data from existing resources hence it is often considered a low cost technique as compared to field research, as the main cost is involved in executive's time, telephone charges and directories. Thus, the study relied on already published studies, reports and statistics. This secondary data was easily accessed through the online journals and library.
Findings: The findings reveal that there exists a contextual and methodological gap relating to physicochemical properties and rheological behavior of gluten-free flour blends for bakery products. Preliminary empirical review revealed that hydrocolloids such as xanthan gum and guar gum significantly improved dough viscoelasticity, texture, and stability, while the efficacy of carrageenan was limited. Optimizing the concentrations and combinations of hydrocolloids was deemed essential for achieving superior rheological properties. Additionally, the study emphasized the importance of considering physicochemical properties alongside rheological behavior to develop gluten-free bakery products that meet consumer expectations. Overall, the findings highlighted the complexity of gluten-free baking and underscored the need for a multidimensional approach integrating physicochemical analyses with rheological assessments.
Unique Contribution to Theory, Practice and Policy: The Food Material Science theory, Rheology theory and Biopolymer theory may be used to anchor future studies on physicochemical properties and rheological behavior of gluten-free flour blends. The study provided valuable recommendations. It contributed to theory by exploring the effects of various hydrocolloids on dough properties, highlighting the importance of xanthan gum and guar gum in improving dough viscoelasticity. In practice, it suggested optimizing hydrocolloid concentrations for superior rheological properties in gluten-free bakery products. Moreover, the study offered insights for policy-makers regarding the formulation of gluten-free bread to meet quality standards. Overall, the research advanced understanding in the field and provided practical guidelines for industry and policymakers.
Downloads
References
Abegaz, K., Mugode, L., Tesfaye, K., De Groote, H., & Muzhingi, T. (2015). Nutrient retention and sensory acceptability of fortified teff injera. Food Science & Nutrition, 3(1), 60-69. https://doi.org/10.1002/fsn3.280
Berti, C., Riso, P., & Monti, L. D. (2018). Nutritional properties of plant-based foods: A review. Food Chemistry, 276, 746-762. https://doi.org/10.1016/j.foodchem.2018.08.004
Bingham, E. C. (1920). Fluidity and Plasticity. McGraw-Hill Book Company, Inc.
Bourne, M. C. (2002). Food texture and viscosity: Concept and measurement. Food Science and Technology International, 8(4), 157-159.
Comino, I., Moreno, M. L., & Sousa, C. (2017). Role of oats in celiac disease. World Journal of Gastroenterology, 23(30), 5462-5472. https://doi.org/10.3748/wjg.v23.i30.5462
Flory, P. J. (1941). Molecular size distribution in three dimensional polymers. I. Gelation. Journal of the American Chemical Society, 63(11), 3083-3090.
Gallagher, E., Gormley, T. R., & Arendt, E. K. (2014). Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science & Technology, 35(1), 62-72.
Gujral, H. S., Rosell, C. M., & Ganesharanee, R. (2012). Whole grains and pseudocereals in gluten-free product development. Food and Bioprocess Technology, 5(8), 1103-1118. https://doi.org/10.1007/s11947-012-0807-6
Hager, A.-S., Wolter, A., Jacob, F., Zannini, E., Arendt, E. K., & Thorn, C. (2012). Rheological properties of gluten-free doughs based on rice and buckwheat flour supplemented with hydrocolloids. Journal of Food Engineering, 111(3), 419-427.
Houben, A., Höchstötter, A., Becker, T., & Posselt, R. (2012). Study on improving the quality of gluten-free cakes. European Food Research and Technology, 235(3), 551-563.
Kim, Y., Kim, M.-J., & Lee, S. (2014). Gluten-free rice bread: Understanding rheological properties and optimizing composition. Journal of Food Science, 79(11), E2211-E2218. https://doi.org/10.1111/1750-3841.12691
Kim, Y., Kim, M.-J., & Lee, S. (2019). Gluten-free bread: The current status of its production and technological challenges. Trends in Food Science & Technology, 88, 183-192. https://doi.org/10.1016/j.tifs.2019.04.016
Lee, A. R., Ng, D. L., Zivin, J., & Green, P. H. R. (2016). Economic burden of a gluten-free diet. Journal of Human Nutrition and Dietetics, 29(4), 511-520. https://doi.org/10.1111/jhn.12371
Mussatto, S. I., Mancilha, I. M., & Leite, A. (2020). Dietary fiber and prebiotics: Challenges in their production and health benefits. Comprehensive Reviews in Food Science and Food Safety, 19(5), 3213-3232. https://doi.org/10.1111/1541-4337.12652
Oliveira, G. F., Souza, V. R., & Hoffmann, J. F. (2018). Cassava flour as a gluten-free ingredient in breadmaking: A review. Trends in Food Science & Technology, 76, 236-245. https://doi.org/10.1016/j.tifs.2018.04.002
Ostwald, W. (1909). Über die Fließfähigkeit von Solen. Zeitschrift für physikalische Chemie, 68U, 185-226.
Pareyt, B., Delcour, J. A., & (Jan) A. M. (2011). The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: A review on sugar-snap cookies. Critical Reviews in Food Science and Nutrition, 51(9), 833-851. https://doi.org/10.1080/10408398.2011.563882
Patel, A., Sarfraz, M., & Shewry, P. (2019). Traditional and modern wheat and maize flours. Cereal Chemistry, 96(5), 815-824. https://doi.org/10.1002/cche.10156
Pauling, L. (1959). The Nature of the Chemical Bond (3rd ed.). Cornell University Press.
Rao, M. A. (2002). Rheology of fluid, semisolid, and solid foods: Principles and applications. Food Science and Technology International, 8(4), 161-161.
Rizzello, C. G., Lorusso, A., Montemurro, M., & (Andrea) M. (2017). Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread. Food Microbiology, 61, 21-30. https://doi.org/10.1016/j.fm.2016.08.009
Rosell, C. M., Santos, E., & Collar, C. (2014). Physico-chemical properties of commercial gluten-free flours from different botanical sources. Food Research International, 62, 35-40. https://doi.org/10.1016/j.foodres.2014.02.024
Schober, T. J., Bean, S. R., & Boyle, D. L. (2018). Gluten-free sorghum bread improved by sourdough fermentation: Physicochemical and qualitative properties. Journal of Agricultural and Food Chemistry, 66(24), 6268-6276. https://doi.org/10.1021/acs.jafc.8b01652
Singh, P., Arora, A., Strand, T. A., Leffler, D. A., & Catassi, C. (2018). Global prevalence of celiac disease: Systematic review and meta-analysis. Clinical Gastroenterology and Hepatology, 16(6), 823-836.e2. https://doi.org/10.1016/j.cgh.2017.06.037
Tavares, G. M., Pinto, V. Z., & Menezes, E. W. (2021). Influence of hydrocolloids on rheological properties of gluten-free bread. LWT - Food Science and Technology, 142, 110983. https://doi.org/10.1016/j.lwt.2021.110983
Yamazaki, T., Kato, A., & Nakamura, T. (2017). Influence of particle size on the baking properties of rice flour. Journal of Cereal Science, 77, 170-176. https://doi.org/10.1016/j.jcs.2017.06.008
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Charles Ike
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution (CC-BY) 4.0 License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
