Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
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Article Citation - WoS: 9Citation - Scopus: 8White Bean and Hazelnuts Flours: Application in Gluten-Free Bread(Academic Press, 2023) Tuna, Ayça; Cappa, Carola; Tokatlı, Figen; Alamprese, CristinaThis study investigated the effects of white bean and hazelnut flour addition (15–30% alone or in combination) to a rice flour-corn starch mixture in gluten-free (GF) breads formulated according to a mixture design. The chemical composition of flours and pasting properties of their mixtures were investigated, as well as the spectroscopic characteristics and leavening performance of doughs. Physical properties of fresh and stored (up to 48 h) bread samples were analyzed. Bean and hazelnut flours had higher protein and fiber contents, and lower carbohydrates content than rice flour and corn starch. Although the reference bread made of rice flour-corn starch mixture (STD) resulted in the highest specific volume (7.0 mL/g) and the lowest hardness (0.43 N), the sample enriched with 15% hazelnut flour (H15) approached these characteristics the most (3.8 mL/g and 1.59 N, respectively). After 48 h of storage, H15 also showed lower hardness than STD. This study paves the way for new applications of white bean and hazelnut flours and showed as a simple reformulation can help to develop healthier bread: the European legal constraint for “fiber source” claim was achieved for breads with 15 or 30% hazelnut flour, and 30% bean-hazelnut mixture, with a fiber content of 3.34, 4.48, and 3.27 g/100g, respectively. © 2023 The AuthorsArticle Citation - WoS: 25Citation - Scopus: 32Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread(MDPI, 2022) Kahraman, Gökçen; Harsa, Hayriye Şebnem; Casiraghi, Maria Cristina; Lucisano, Mara; Cappa, CarolaThe main objective of this study was to develop a healthy rice-based gluten-free bread by using raw, roasted, or dehulled chickpea flours. All breads containing chickpea flours showed a darker crust and were characterized by an alveolar (porosity 41.5–51.4%) and soft crumb (hardness 5.5-14.1 N). Roasted chickpea flour bread exhibited the highest specific volume, the softest crumb, and the slowest staling rate. Enriching rice-based breads with the chickpea flours resulted in increased protein (from 9.72 to 12.03–13.21 g/100 g dm), ash (from 2.01 to 2.45–2.78 g/100 g dm), fat (from 1.61 to 4.58–5.86 g/100 g), and total phenolic contents (from 49.36 up to 80.52 mg GAE/100 g dm), and in reduced (~10–14% and 13.7–17%, respectively) available starch levels and rapidly digestible starch compared to rice bread. Breads with roasted chickpea flour also showed the highest in vitro protein digestibility. The results of this study indicated that the enrichment of rice-based gluten-free breads with chickpea flours improved the technological and nutritional quality of the breads differently according to the processed chickpea flour used, also allowing recovery of a waste product.Article Citation - WoS: 24Citation - Scopus: 35Physicochemical and Rheological Properties of Rice-Based Gluten-Free Blends Containing Differently Treated Chickpea Flours(Academic Press Inc., 2018) Kahraman, Gökçen; Harsa, Şebnem; Lucisano, Mara; Cappa, CarolaThis study focused on the evaluation of the physicochemical and rheological properties of chickpea flours and blends obtained by partially substituting rice flour (25 g/100 g) with raw, roasted and dehulled chickpea flour. The characteristics of the resultant doughs were evaluated. In comparison with rice flour, blends containing chickpea flours exhibited high protein and fat content, a reduced retrogradation tendency (setback values of 404–415 vs. 479 Brabender Unit) and a higher foaming capacity and stability, which can be beneficial for their use in baked food formulations. However, roasting decreased foaming capacity and stability. Even if the rheofermentographic test evidenced a slight reduction in dough development, high CO2 retention capacity (≥ 98%) and similar-to-lower leavening times were observed for doughs containing chickpea flours. Incorporating chickpea flours also caused an increase in the viscous and elastic moduli of rice-based doughs, resulting in a good structuring of the dough. The results of this study indicated that chickpea flours could be used as a healthy ingredient in gluten-free rice-based formulations.