Development of a yeast-free bread using legume and nut flours in a gluten-free flour: Techno-functional characteristics and sensory evaluation
Ver/Abrir
Autor/a
Tuna, Ayca
López-Mas, Laura
Baser, Filiz
Kallas, Zein
Gulec, Sukru
Ozen, Banu
Tokatli, Figen
Fecha de publicación
2024-04-22ISSN
0950-5423
Resumen
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.
Tipo de documento
Artículo
Versión del documento
Versión publicada
Lengua
English
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
12
Publicado por
Wiley
Publicado en
International Journal of Food Science + Technology
Citación
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 del acuerdo de la subvención
EC/H2020/ /EU/Developing innovative plant-based added-value food products through the promotion of LOCAL Mediterranean NUT and LEGUME crops/LOCALNUTLEG
Program
Postcollita
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