Makale detayı · 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 AND TECHNOLOGY
- Yıl
- 2024
- ISSN
0950-5423- Tür
- article
Veri kaynağı ayrımı
- YÖKSİS YÖKSİS makale kaydı
- OpenAlex OpenAlex zenginleştirmesi (özet, atıf, konular)
Özet
İngilizce (OpenAlex)
Summary 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.
Konular
- Food composition and properties
- Nuts composition and effects
- Sensory Analysis and Statistical Methods
Birincil konu Food composition and properties