Effect of legume flours on baking characteristics of gluten-free bread

Journal of Cereal Science

Volumn 56, Issue 2, 2012, Pages 476-481

  Minarro B ^a   Albanell, E ^a   Aguilar, N ^a   Guamis, B ^a   Capellas, M ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Celiac disease; Gluten free bread; Legume flours; Starch based formulations

Indexed keywords

CERATONIA SILIQUA; CICER ARIETINUM; GLYCINE MAX; PISUM SATIVUM;

EID: 84865995814     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2012.04.012     Document Type: Article

References (30)

1. AOAC Official Methods of Analysis 935.36 2003, seventeenth ed.
2. BeMiller J.N. Hydrocolloids. Gluten-free Cereal Products and Beverages 2008, Academic Press, London. E.K. Arendt, F. Dal Bello (Eds.).
3. Bengoechea C., Romero A., Villanueva A., Moreno G., Alaiz M. Composition and structure of carob (Ceratonia siliqua L.) germ proteins. Food Chemistry 2008, 107:675-683.
4. Bienenstock, M., Csaski, L., Pless, J., Sagi, A., and Sagi, E., 1935. Manufacture of Mill Products for Alimentary Purposes and of Paste Foods and Bake Products from Such Milled Products. U.S patent 2,025,705.
5. Boye J., Zare F., Pletch A. Pulse proteins: processing, characterization, functional properties and applications in food and feed. Food Research International 2010, 43:414-431.
6. Cauvain S.P. Bread Making: Improving Quality 2003, CRC Press, Boca Raton.
7. Dakia P., Wathelet B., Paquot M. Isolation and chemical evaluation of carob (Ceratonia siliqua L.) seed germ. Food Chemistry 2007, 102:1368-1374.
8. Feillet P., Roulland T. Caroubin: a gluten-like protein isolated from carob bean germ. Cereal Chemistry 1998, 75:488-492.
9. Gómez M., del Real S., Rosell C., Ronda F., Blanco C. Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality. European Food Research and Technology 2004, 219:145-150.
10. Gómez M., Oliete B., Rosell C., Pando V., Fernandez E. Studies on cake quality made of wheat-chickpea flour blends. Food Science and Technology 2008, 41:1701-1709.
11. Griswold R. Evaluating food by objective methods. Experimental Study of Foods 1962, 540-541. Houghton MiZin Co., Boston.
12. Kennedy N.P., Feighery C. Clinical features of coeliac disease today. Biomedicine Pharmacotherapy 2000, 54:373-380.
13. Lazaridou A., Duta D., Papageorgiou M., Belc N., Biliaderis C.G. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering 2007, 79:1033-1047.
14. Miñarro B., Normahomed I., Guamis B., Capellas M. Influence of unicellular protein on gluten-free bread characteristics. European Food Research and Technology 2010, 231:171-179.
15. Moore M., Schober T., Dockery P., Arendt E. Textural comparisons of gluten-free and wheat-based doughs, batters, and breads. Cereal Chemistry 2004, 81:567-575.
16. Moore M., Heinbockel M., Dockery P., Ulmer H., Arendt E. Network formation in gluten-free bread with application of transglutaminase. Cereal Chemistry 2006, 83:28-36.
17. Mustalahti K., Catassi C., Reunanen A., Fabiani E., Heier M., McMillan S., Murray L., Metger M.-H., Gasparin M., Bravi E., Mäki M. The prevalence of celiac disease in Europe: results of a centralized international mass screening project. Annals of Medicine 2010, 42:587-595.
18. Nunes M.H.B., Moore M., Arendt E. Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters. European Food Research and Technology 2009, 228:633-642.
19. Paredes-López O., Ordorica-Falomir C., Olivares-Vázquez M.R. Journal of Food Science 1991, 56:726-729.
20. Plaut M., Zelcbuch B., Guggebheim K. Nutritive and baking properties of carob germ flour. Bulletin of the Research Council of Israel 1953, 3:129-131.
21. Renzetti S., Dal Bello F., Arendt E. Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase. Journal of Cereal Science 2008, 48:33-45.
22. Ribotta P., Ausar S., Morcillo M., Perez G., Beltramo D. Production of gluten-free bread using soybean flour. Journal of the Science of Food and Agriculture 2004, 84:1969-1974.
23. Rice A., Ramstad P. Amino acid compositions of wheat and carob glutens. Cereal Chemistry 1950, 27:238-243.
24. Roy F., Boye J.I., Simpson B.K. Bioactive proteins and peptides in pulse crops: pea, chickpea and lentil. Food Research International 2010, 43:432-442.
25. Sabanis D., Tzia C. Effect of hydrocolloids on selected properties of gluten-free dough and bread. Food Science and Technology International 2011, 17:279-291.
26. Sanchez H., Osella C. Optimization of gluten-free bread prepared from cornstarch, rice flour, and cassava starch. Journal of Food Science 2002, 67:416-419.
27. Smith B., Bean S., Schober T., Tilley M., Herald T., Aramouni F. Composition and molecular weight distribution of carob germ protein fractions. Journal of Agricultural and Food Chemistry 2010, 58:7794-7800.
28. Stampfli L., Nersten B., Molteberg E. Effects of emulsifiers on farinograph and extensograph measurements. Food Chemistry 1996, 57:523-530.
29. Tronsmo K., Faergestad E., Schofield J., Magnus E. Wheat protein quality in relation to baking performance evaluated by the Chorleywood bread process and a hearth bread baking test. Journal of Cereal Science 2003, 38:205-215.
30. Wang Y., Belton P., Bridon H., Garanger E., Wellner N., Belton P.S., Parker M.L., Grant A., Feillet P., Noel T.R. Physicochemical studies of caroubin: a gluten-like protein. Journal of Agricultural and Food Chemistry 2001, 49:3414-3419.