Effects of buckwheat flour, gums and proteins on rheological properties of gluten-free batters and structure of cakes
Main Article Content
Keywords
baking, buckwheat flour, gluten-free cake, image analysis, rheology
Abstract
The main objective of the study is to determine the effects of buckwheat flour concentration and different gum types (xanthan, guar gum) or proteins (soy protein and whey protein) on rheological properties of gluten-free cake batters and physical properties of cakes (weight loss, porosity, specific volume, hardness and macro structure). Gum containing batters exhibited higher apparent viscosities. More uniform distribution of gas cells were observed in whey protein containing samples compared to other batters. Although increasing buckwheat flour concentration decreased weight loss, porosity and specific volume, it increased the hardness of the cakes. Cakes containing whey protein had the highest pore area fraction which was also correlated to porosity, specific volume and the texture results. Therefore, cakes containing 10% level buckwheat flour and whey protein can be recommended for coeliac patients as a high quality gluten-free cakes.
References
American Association of Cereal Chemists (AACC), 1988. Approved methods. Method 74-09. AACC, St. Paul, MN, USA.
Arslan, M., Rakha, A., Khan, M.R. and Zou, X., 2017. Complementing the dietary fiber and antioxidant potential of gluten free bread with guava pulp powder. Journal of Food Measurement and Characterization 11: 1959-1968.
Burešová, I., Krá?mar, S., Dvo?áková, P. and St?eda, T., 2014. The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread. Journal of Cereal Science 60: 271-275.
Crockett, R.L., 2009. The physicochemical properties of a gluten free dough with the addition of hydrocolloids and proteins. MSc-thesis, Ohio State University, Columbus, OH, USA.
De Almeida Marques, G., De São José, J.F.B., Silva, D.A. and Da Silva, E.M.M., 2016. Whey protein as a substitute for wheat in the development of no added sugar cookies. LWT – Food Science and Technology 67: 118-126.
Demirkesen, I., Mert, B., Sumnu, G. and Sahin, S., 2010a. Rheological properties of gluten-free bread formulations. Journal of Food Engineering 96: 295-303.
Demirkesen, I., Mert, B., Sumnu, G. and Sahin, S., 2010b. Utilization of chestnut flour in gluten-free bread formulations. Journal of Food Engineering 101: 329-336.
Gómez, A., Ferrero, C., Calvelo, A., Añón, M.C. and Puppo, M., 2011. Effect of mixing time on structural and rheological properties of wheat flour dough for breadmaking. International Journal of Food Properties 14: 583-598.
Gómez, M., Ronda, F., Blanco, C.A., Caballero, P.A. and Apesteguía, A., 2003. Effect of dietary fibre on dough rheology and bread quality. European Food Research and Technology 216: 51-56.
Gómez, M., Ronda, F., Caballero, P.A., Blanco, C.A. and Rosell, C.M., 2007. Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocolloids 21: 167-173.
Gularte, M.A., De la Hera, E., Gómez, M. and Rosell, C.M., 2012. Effect of different fibers on batter and gluten-free layer cake properties. LWT – Food Science and Technology 48: 209-214.
Hadnadev Dap?evi?, R.T., Torbica, A.M. and Hadnadev, M.S., 2013. Influence of buckwheat flour and carboxymethyl cellulose on rheological behaviour and baking performance of gluten-free cookie dough. Food and Bioprocess Technology 6: 1770-1781.
Hager, A.-S., Wolter, A., Czerny, M., Bez, J., Emanuele, Z., Arendt, A. and Czerny, M., 2012. Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts. European Food Research and Technology 235: 333-344.
Herranz, B., Canet, W. and Alvarez, M.D., 2017. Corn starch and egg white enriched gluten-free chickpea flour batters: rheological and structural properties. International Journal of Food Properties 20: S489-S506.
Jia, C., Huang, W., Ji, L., Zhang, L., Li, N. and Li, Y., 2014. Improvement of hydrocolloid characteristics added to angel food cake by modifying the thermal and physical properties of frozen batter. Food Hydrocolloids 41: 227-232.
Jyotsna, R., Sai Manohar, R., Indrani, D. and Venkateswara Rao, G., 2007. Effect of whey protein concentrate on the rheological and baking properties of eggless cake. International Journal of Food Properties 10: 599-606.
Kaur, M.,, Sandhu, K.S.,, Arora, A. and, Sharma, A., 2015. Gluten free biscuits prepared from buckwheat flour by incorporation of various gums: physicochemical and sensory properties. LWT – Food Science and Technology 62: 628-632.
Khalil, A.H., 1998. The influence of carbohydrate-based fat replacers with and without emulsifiers on the quality characteristics of low fat cake. Plant Foods for Human Nutrition 52: 299-313.
Kinsella, J.E., 1979. Functional properties of soy proteins. Journal of the American Oil Chemists’ Society 56: 242-258.
Kohajdová, Z. and Karovi?ová, J., 2009. Application of hydrocolloids as baking improvers. Chemical Papers 63: 26-38.
Larrosa, V., Lorenzo, G., Zaritzky, N. and Califano, A., 2013. Optimization of rheological properties of gluten-free pasta dough using mixture design. Journal of Cereal Science 57: 520-526.
Levent, H. and Bilgiçli, N., 2011. Effect of gluten-free flours on physical properties of cakes. Journal of Food Science and Engineering 1: 354-360.
Majzoobi, M., Ghiasi, F., Habibi, M., Hedayati, S. and Farahnaky, A., 2014. Influence of soy protein isolate on the quality of batter and sponge cake. Journal of Food Processing and Preservation 38: 1164-1170.
Mariotti, M., Pagani, M.A. and Lucisano, M., 2013. The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures. Food Hydrocolloids 30: 393-400.
Matos, M.E., Sanz, T. and Rosell, C.M., 2014. Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins. Food Hydrocolloids 35: 150-158.
Mendoza, N., 2005. Coeliac disease: an overview of the diagnosis, treatment and management. British Nutrition Foundation Bulletin 30: 231-236.
Menon, L., Dutta Majumdar, S. and Ravi, U., 2014. Mango, Mangifera indica L. kernel flour as a potential ingredient in the development of composite flour bread. Indian Journal of Natural Products and Resources 5: 75-82.
Mir, N.A., Gul, K. and Riar, C.S., 2015. Technofunctional and nutritional characterization of gluten-free cakes prepared from water chestnut flours and hydrocolloids. Journal of Food Processing and Preservation 39: 978-984.
Moser, P., Cornelio, M.L. and Nicoletti Telis, V.R., 2013. Influence of the concentration of polyols on the rheological and spectral characteristics of guar gum. LWT – Food Science and Technology 53: 29-36.
Nunes, M.H., Ryan, L. and Arendt, E., 2009. Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality. European Food Research and Technology 229: 31-41.
Okun, D., Hillman, J., Miller, M., Koplan, S., Lane, C. and Pearson, D., 2004. Conditions of competitions for milk protein products in the U.S. market. US International Trade Commission, Washington, DC, USA.
Panaras, G., Moatsou, G., Yanniotis, S. and Mandala, I., 2011. The influence of functional properties of different whey protein concentrates on the rheological and emulsification capacity of blends with xanthan gum. Carbohydrate Polymers 86: 433-440.
Peressini, D., Pin, M. and Sensidoni, A., 2011. Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids. Food Hydrocolloids 25: 340-349.
Qian, J., Rayas-duarte, P. and Grant, L., 1998. Partial characterization of buckwheat, Fagopyrum esculentum starch. Cereal Chemistry 75: 365-373.
Rababah, T.M., Al-Mahasneh, M.A. and Ereifej, K.I., 2006. Effect of chickpea, broad bean, or isolated soy protein additions on the physicochemical and sensory properties of biscuits. Journal of Food Science 71: S438-S442.
Sarabhai, S. and Prabhasankar, P., 2015. Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough. LWT – Food Science and Technology 63: 1301-1308.
Seyhun, N., Sumnu, G. and Sahin, S., 2005. Effects of different starch types on retardation of staling of microwave-baked cakes. Food and Bioproducts Processing 83: 1-5.
Shewry, P., Napier, J. and Tatham, A., 1995. Seed storage proteins : structures and biosynthesis. American Society of Plant Phsiologists 7: 945-956.
Srikanlaya, C., Therdthai, N., Ritthiruangdej, P. and Zhou, W., 2017. Effect of butter content and baking condition on characteristics of the gluten-free dough and bread. International Journal of Food Science and Technology 52: 1904-1913.
Torbica, A., Hadnadev, M. and Hadnadev, T., 2012. Rice and buckwheat flour characterisation and its relation to cookie quality. Food Research International 48: 277-283.
Turabi, E., Sumnu, G. and Sahin, S., 2008. Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend. Food Hydrocolloids 22: 305-312.
Turabi, E., Sumnu, G. and Sahin, S., 2010. Quantitative analysis of macro and micro-structure of gluten-free rice cakes containing different types of gums baked in different ovens. Food Hydrocolloids 24: 755-762.
Veraverbeke, W. and Delcour, J., 2010. Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality. Critical Review in Food Science and Nutrition 42: 179-208.
Xue, J. and Ngadi, M., 2006. Rheological properties of batter systems formulated using different flour combinations. Journal of Food Engineering 77: 334-341.
Arslan, M., Rakha, A., Khan, M.R. and Zou, X., 2017. Complementing the dietary fiber and antioxidant potential of gluten free bread with guava pulp powder. Journal of Food Measurement and Characterization 11: 1959-1968.
Burešová, I., Krá?mar, S., Dvo?áková, P. and St?eda, T., 2014. The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread. Journal of Cereal Science 60: 271-275.
Crockett, R.L., 2009. The physicochemical properties of a gluten free dough with the addition of hydrocolloids and proteins. MSc-thesis, Ohio State University, Columbus, OH, USA.
De Almeida Marques, G., De São José, J.F.B., Silva, D.A. and Da Silva, E.M.M., 2016. Whey protein as a substitute for wheat in the development of no added sugar cookies. LWT – Food Science and Technology 67: 118-126.
Demirkesen, I., Mert, B., Sumnu, G. and Sahin, S., 2010a. Rheological properties of gluten-free bread formulations. Journal of Food Engineering 96: 295-303.
Demirkesen, I., Mert, B., Sumnu, G. and Sahin, S., 2010b. Utilization of chestnut flour in gluten-free bread formulations. Journal of Food Engineering 101: 329-336.
Gómez, A., Ferrero, C., Calvelo, A., Añón, M.C. and Puppo, M., 2011. Effect of mixing time on structural and rheological properties of wheat flour dough for breadmaking. International Journal of Food Properties 14: 583-598.
Gómez, M., Ronda, F., Blanco, C.A., Caballero, P.A. and Apesteguía, A., 2003. Effect of dietary fibre on dough rheology and bread quality. European Food Research and Technology 216: 51-56.
Gómez, M., Ronda, F., Caballero, P.A., Blanco, C.A. and Rosell, C.M., 2007. Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocolloids 21: 167-173.
Gularte, M.A., De la Hera, E., Gómez, M. and Rosell, C.M., 2012. Effect of different fibers on batter and gluten-free layer cake properties. LWT – Food Science and Technology 48: 209-214.
Hadnadev Dap?evi?, R.T., Torbica, A.M. and Hadnadev, M.S., 2013. Influence of buckwheat flour and carboxymethyl cellulose on rheological behaviour and baking performance of gluten-free cookie dough. Food and Bioprocess Technology 6: 1770-1781.
Hager, A.-S., Wolter, A., Czerny, M., Bez, J., Emanuele, Z., Arendt, A. and Czerny, M., 2012. Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts. European Food Research and Technology 235: 333-344.
Herranz, B., Canet, W. and Alvarez, M.D., 2017. Corn starch and egg white enriched gluten-free chickpea flour batters: rheological and structural properties. International Journal of Food Properties 20: S489-S506.
Jia, C., Huang, W., Ji, L., Zhang, L., Li, N. and Li, Y., 2014. Improvement of hydrocolloid characteristics added to angel food cake by modifying the thermal and physical properties of frozen batter. Food Hydrocolloids 41: 227-232.
Jyotsna, R., Sai Manohar, R., Indrani, D. and Venkateswara Rao, G., 2007. Effect of whey protein concentrate on the rheological and baking properties of eggless cake. International Journal of Food Properties 10: 599-606.
Kaur, M.,, Sandhu, K.S.,, Arora, A. and, Sharma, A., 2015. Gluten free biscuits prepared from buckwheat flour by incorporation of various gums: physicochemical and sensory properties. LWT – Food Science and Technology 62: 628-632.
Khalil, A.H., 1998. The influence of carbohydrate-based fat replacers with and without emulsifiers on the quality characteristics of low fat cake. Plant Foods for Human Nutrition 52: 299-313.
Kinsella, J.E., 1979. Functional properties of soy proteins. Journal of the American Oil Chemists’ Society 56: 242-258.
Kohajdová, Z. and Karovi?ová, J., 2009. Application of hydrocolloids as baking improvers. Chemical Papers 63: 26-38.
Larrosa, V., Lorenzo, G., Zaritzky, N. and Califano, A., 2013. Optimization of rheological properties of gluten-free pasta dough using mixture design. Journal of Cereal Science 57: 520-526.
Levent, H. and Bilgiçli, N., 2011. Effect of gluten-free flours on physical properties of cakes. Journal of Food Science and Engineering 1: 354-360.
Majzoobi, M., Ghiasi, F., Habibi, M., Hedayati, S. and Farahnaky, A., 2014. Influence of soy protein isolate on the quality of batter and sponge cake. Journal of Food Processing and Preservation 38: 1164-1170.
Mariotti, M., Pagani, M.A. and Lucisano, M., 2013. The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures. Food Hydrocolloids 30: 393-400.
Matos, M.E., Sanz, T. and Rosell, C.M., 2014. Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins. Food Hydrocolloids 35: 150-158.
Mendoza, N., 2005. Coeliac disease: an overview of the diagnosis, treatment and management. British Nutrition Foundation Bulletin 30: 231-236.
Menon, L., Dutta Majumdar, S. and Ravi, U., 2014. Mango, Mangifera indica L. kernel flour as a potential ingredient in the development of composite flour bread. Indian Journal of Natural Products and Resources 5: 75-82.
Mir, N.A., Gul, K. and Riar, C.S., 2015. Technofunctional and nutritional characterization of gluten-free cakes prepared from water chestnut flours and hydrocolloids. Journal of Food Processing and Preservation 39: 978-984.
Moser, P., Cornelio, M.L. and Nicoletti Telis, V.R., 2013. Influence of the concentration of polyols on the rheological and spectral characteristics of guar gum. LWT – Food Science and Technology 53: 29-36.
Nunes, M.H., Ryan, L. and Arendt, E., 2009. Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality. European Food Research and Technology 229: 31-41.
Okun, D., Hillman, J., Miller, M., Koplan, S., Lane, C. and Pearson, D., 2004. Conditions of competitions for milk protein products in the U.S. market. US International Trade Commission, Washington, DC, USA.
Panaras, G., Moatsou, G., Yanniotis, S. and Mandala, I., 2011. The influence of functional properties of different whey protein concentrates on the rheological and emulsification capacity of blends with xanthan gum. Carbohydrate Polymers 86: 433-440.
Peressini, D., Pin, M. and Sensidoni, A., 2011. Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids. Food Hydrocolloids 25: 340-349.
Qian, J., Rayas-duarte, P. and Grant, L., 1998. Partial characterization of buckwheat, Fagopyrum esculentum starch. Cereal Chemistry 75: 365-373.
Rababah, T.M., Al-Mahasneh, M.A. and Ereifej, K.I., 2006. Effect of chickpea, broad bean, or isolated soy protein additions on the physicochemical and sensory properties of biscuits. Journal of Food Science 71: S438-S442.
Sarabhai, S. and Prabhasankar, P., 2015. Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough. LWT – Food Science and Technology 63: 1301-1308.
Seyhun, N., Sumnu, G. and Sahin, S., 2005. Effects of different starch types on retardation of staling of microwave-baked cakes. Food and Bioproducts Processing 83: 1-5.
Shewry, P., Napier, J. and Tatham, A., 1995. Seed storage proteins : structures and biosynthesis. American Society of Plant Phsiologists 7: 945-956.
Srikanlaya, C., Therdthai, N., Ritthiruangdej, P. and Zhou, W., 2017. Effect of butter content and baking condition on characteristics of the gluten-free dough and bread. International Journal of Food Science and Technology 52: 1904-1913.
Torbica, A., Hadnadev, M. and Hadnadev, T., 2012. Rice and buckwheat flour characterisation and its relation to cookie quality. Food Research International 48: 277-283.
Turabi, E., Sumnu, G. and Sahin, S., 2008. Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend. Food Hydrocolloids 22: 305-312.
Turabi, E., Sumnu, G. and Sahin, S., 2010. Quantitative analysis of macro and micro-structure of gluten-free rice cakes containing different types of gums baked in different ovens. Food Hydrocolloids 24: 755-762.
Veraverbeke, W. and Delcour, J., 2010. Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality. Critical Review in Food Science and Nutrition 42: 179-208.
Xue, J. and Ngadi, M., 2006. Rheological properties of batter systems formulated using different flour combinations. Journal of Food Engineering 77: 334-341.
Article Sidebar
Published
Sep 7, 2018
Article Details
Issue
Section
Research Article
