Development of a yeast-free bread using legume and nut flours in a gluten-free flour: Techno-functional characteristics and sensory evaluation
Visualitza/Obre
Autor/a
Tuna, Ayca
López-Mas, Laura
Baser, Filiz
Kallas, Zein
Gulec, Sukru
Ozen, Banu
Tokatli, Figen
Data de publicació
2024-04-22ISSN
0950-5423
Resum
This study aimed to investigate the effect of combined use of legume and nut flours on physical, nutritional and sensory properties of yeast-free bread by substituting gluten-free flour with hazelnut and white
bean flours. Yeast-free bread containing a mixture of 30% hazelnut and white bean flours was found to
have the lowest hardness (9.04 N) and the largest specific volume (1.51 mL g 1) compared to the reference gluten-free bread (18 N and 1.43 mL g 1) using a mixture design. Hazelnut and bean flours
improved the in vitro starch digestion, reducing rapidly digestible starch by 29% and increasing resistant
starch compared to the reference bread. Free choice profiling sensory analysis revealed that the developed
breads containing nuts and legumes differed from the standard gluten-free formulation and a commercial
product available on the market. The combined use of bean and hazelnut flours was demonstrated as
functional ingredients for enhancement of nutritional, sensory and textural aspects.
Tipus de document
Article
Versió del document
Versió publicada
Llengua
English
Matèries (CDU)
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Pàgines
12
Publicat per
Wiley
Publicat a
International Journal of Food Science + Technology
Citació
Tuna, Ayca, Jordi Ortiz‐Solà, Laura López‐Mas, Filiz Baser, Zein Kallas, Ingrid Aguiló‐Aguayo, Sukru Gulec, Banu Ozen, and Figen Tokatli. 2024. “Development of a Yeast‐free Bread Using Legume and Nut Flours in a Gluten‐free Flour: Techno‐functional Characteristics and Sensory Evaluation.” International Journal of Food Science & Technology 59 (6): 3999–4010. https://doi.org/10.1111/ijfs.17153.
Número de l'acord de la subvenció
EC/H2020/ /EU/Developing innovative plant-based added-value food products through the promotion of LOCAL Mediterranean NUT and LEGUME crops/LOCALNUTLEG
Programa
Postcollita
Aquest element apareix en la col·lecció o col·leccions següent(s)
- ARTICLES CIENTÍFICS [2758]
Drets
Excepte que s'indiqui una altra cosa, la llicència de l'ítem es descriu com http://creativecommons.org/licenses/by/4.0/