The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures

Food Hydrocolloids

Volumn 30, Issue 1, 2013, Pages 393-400

  Mariotti, Manuela ^a   Pagani, M Ambrogina ^a   Lucisano, Mara ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Baking; Buckwheat; Dough; Gluten free bread; HPMC; Rheology

Indexed keywords

EID: 84864412179     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.07.005     Document Type: Article

References (23)

1. Bell D.A. Methylcellulose as a structure enhancer in bread baking. Cereal Foods World 1990, 35(10):1001-1006.
2. BeMiller J.N. Carbohydrate chemistry for food scientists 2007, AACC International, Inc. Ed., St. Paul, Minnesota, USA. 2nd ed.
3. BeMiller J.N. Hydrocolloids. Gluten-free cereal products and beverages 2009, 203-215. AP. E.K. Arendt, F. Dal Bello (Eds.).
4. Bonafaccia G., Marocchini M., Kreft I. Composition and technological properties of the flour and bran from common and tartary buckwheat. Food Chemistry 2003, 80:9-15.
5. Crowley P., Grau H., Arendt E.K. Influences of additives and mixing time on crumb grain characteristics of wheat bread. Cereal Chemistry 2000, 77:370-375.
6. Edwardson S. Buckwheat: pseudocereal and nutraceutical. Progress in new crops 1996, ASHS Press, Alexandria, VA. J. Janick (Ed.).
7. Haque A., Morris E.R. Combined use of ispaghula and HPMC to replace or augment gluten in breadmaking. Food Research International 1994, 27(4):379-393.
8. He J., Klag J.M., Whelton P.K., Mo J.-P., Chen J.-Y., Qian M.-C., et al. Oats and buckwheat intakes and cardiovascular disease risk factors in an ethnic minority of China. American Journal of Clinical Nutrition 1995, 61:366-372.
9. Hill I.D., Dirks M.H., Liptak G.S., Colletti R.B., Fasano A., Guandalini S. Guideline for the diagnosis and treatment of coeliac disease in children: recommendations of the North American Society for pediatric gastroenterology, hepatology and nutrition. Journal of Pediatric Gastroenterology and Nutrition 2005, 40(1):1-19.
10. Mariotti, M. (2004). Valorizzazione tecnologica di avena e grano saraceno (Technological exploitation of oats and buckwheat). PhD Thesis. Università degli Studi di Milano, Facoltà di Agraria.
11. Mariotti M., Lucisano M., Pagani M.A., Iametti S. Macromolecular interactions and rheological properties of buckwheat-based dough obtained from differently processed grains. Journal of Agricultural and Food Chemistry 2008, 56:4258-4267.
12. Mariotti M., Lucisano M., Pagani M.A., Ng P.K.W. The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs. Food Research International 2009, 42:963-975.
13. Mills E.C., Wilde P.J., Salt L.J. Bubble formation and stabilization in bread dough. Transactions of the IChemE 2003, 81(Part C):189-193.
14. Pomeranz Y., Robins G.S. Amino acid composition of buckwheat. Journal of Agriculture and Food Chemistry 1972, 20:270-275.
15. Pomeranz Y. Carbohydrates: starch. Functional properties of food components 1991, Academic Press, New York. Y. Pomeranz (Ed.).
16. Schober T.J., Messerschmidt M., Bean S.R., Park S., Arendt E.K. Gluten-free bread from sorghum: quality differences among hybrids. Cereal Chemistry 2005, 82:394-404.
17. Schober T.J. Manufacture of gluten-free specialty breads and confectionery products. Gluten-free foods science and technology 2009, 130-180. Blackwell Publishing Ltd. E. Gallagher (Ed.).
18. Skrabanja V., Laerke H.N., Kreft I. Effects of hydrothermal processing of buckwheat (Fagopyrum esculentum Möench) groats on starch enzymatic availability in vitro and in vivo in rats. Journal of Cereal Science 1998, 28:209-214.
19. Thompson T. Folate, iron and dietary fibre contents on the gluten-free diet. Journal of the American Dietetic Association 2000, 1000:1389-1396.
20. Watanabe M., Ho C.T., Lee Y.C. Antioxidant compounds from buckwheat (Fagopyrum esculentum Möench) hulls. Journal of Agriculture and Food Chemistry 1997, 45:1039-1044.
21. Wei Y.M., Zhang G.Q., Li Z.X. Study on nutritive and physical-chemical properties of buckwheat flour. Nahrung 1995, 39:48-54.
22. Wieser H. Detection of gluten. Gluten-free cereal products and beverages 2006, 47-80. AP. E.K. Arendt, F. Dal Bello (Eds.).
23. You L., Perret J., Parker T., Allen G.D. Enzymatic modification to improve the water-absorbing and gelling properties of psyllium. Food Chemistry 2003, 82:243-248.