当前位置: X-MOL 学术Starch › 论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Hydrothermal Treatment to Improve Processing Characteristics of Flour for Gluten‐Free Pasta
Starch ( IF 2.6 ) Pub Date : 2020-06-23 , DOI: 10.1002/star.201900320
Shalini Gaur Rudra 1 , Vishnu Anand 1 , Charanjit Kaur 1 , Neeru Bhooshan 2 , Rakesh Bhardwaj 3
Affiliation  

Gluten‐free (GF) food formulations are being sought by millions of consumers across the world. However, limited food options available for them are often deficient in important nutrients and have low bioavailability. Pseudocereals like grain amaranth and millets like barnyard millet offer great benefits in terms of abundance of important nutrients, provide high quality protein, and are gluten free. Improving their processing attributes and protein digestibility however remains a challenge. In this study, gluten‐free pasta is prepared using amaranth and barnyard millet. Extrusion processing of flours is explored to improve their processing characteristics. Considering the pasting profile of flours, extruded barnyard millet flour demonstrating lower peak viscosity while providing higher final viscosities is used to bring extruded amaranth flour properties close to semolina. Preheating at 40 °C prior to drying increased the firmness maximum by 1.28 times. Further, drying at high temperature under high humidity condition increases pasta firmness by 13% and reduces stickiness by 20.9%. The rate of protein digestion of GF pasta is 0.1853 min−1 in comparison to semolina pasta (0.1234 min−1) which indicates ease of digestibility of GF pasta, a desirable attribute in the case of already digestion‐compromised celiac patients.

中文翻译:

水热处理改善无麸质意大利面面粉的加工特性

全球数百万消费者正在寻求不含麸质(GF)的食品配方。但是,可供他们选择的食物有限,通常缺乏重要的营养素,生物利用度低。伪谷物(如a菜籽)和小米(如offer子)在丰富重要营养素方面提供了巨大的好处,提供了高质量的蛋白质,并且不含麸质。然而,改善它们的加工特性和蛋白质消化率仍然是一个挑战。在这项研究中,使用a菜和bar制成的无麸质面食。研究了面粉的挤压加工以改善其加工特性。考虑到面粉的粘贴特性,bar谷米粉具有较低的峰值粘度,同时具有较高的最终粘度,可用于使a菜粉的面粉特性接近粗面粉。干燥前在40°C的温度下预热,最大硬度提高了1.28倍。此外,在高湿度条件下的高温下干燥使面食硬度提高了13%,粘性降低了20.9%。GF意大利面的蛋白质消化速率为0.1853分钟-1相比,粗面粉面食(0.1234分钟-1),其指示便于GF面食,在已经消化受损乳糜泻患者的情况下所期望的属性的消化率。
更新日期:2020-06-23
down
wechat
bug