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Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour

Gluten-free bread is an important product that is under development using different sources, such as rice and starchy plants. Teosinte seeds are utilized by ethnic groups in Honduras to produce gluten-free flour to prepare traditional baked goods and beverages. The quality of gluten-free products co...

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Autores principales: Delarca Ruiz, Franklin, Aleman, Ricardo S., Kazemzadeh Pournaki, Shirin, Sarmiento Madrid, Mallerly, Muela, Andrea, Mendoza, Yeimi, Marcia Fuentes, Jhunior, Prinyawiwatkul, Witoon, King, Joan M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252510/
https://www.ncbi.nlm.nih.gov/pubmed/37297377
http://dx.doi.org/10.3390/foods12112132
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author Delarca Ruiz, Franklin
Aleman, Ricardo S.
Kazemzadeh Pournaki, Shirin
Sarmiento Madrid, Mallerly
Muela, Andrea
Mendoza, Yeimi
Marcia Fuentes, Jhunior
Prinyawiwatkul, Witoon
King, Joan M.
author_facet Delarca Ruiz, Franklin
Aleman, Ricardo S.
Kazemzadeh Pournaki, Shirin
Sarmiento Madrid, Mallerly
Muela, Andrea
Mendoza, Yeimi
Marcia Fuentes, Jhunior
Prinyawiwatkul, Witoon
King, Joan M.
author_sort Delarca Ruiz, Franklin
collection PubMed
description Gluten-free bread is an important product that is under development using different sources, such as rice and starchy plants. Teosinte seeds are utilized by ethnic groups in Honduras to produce gluten-free flour to prepare traditional baked goods and beverages. The quality of gluten-free products could vary depending on flour properties, such as amylose content, particle size, and water absorption capacity. A good strategy for developing baked goods is to mix different cereal grain sources to optimize their physicochemical properties. As a result, the current study aimed to develop bread from novel flours including teosinte (TF), high-protein brown rice (BRF), and high-protein white rice (WRF). Breads were analyzed for hardness, specific volume, and color utilizing a Simplex-Centroid mixture design coupled with the desirability function. Pasting, and rheological characteristics of the flours, were also analyzed. For flour characteristics, TF addition to BRF or WRF decreased the peak, trough, breakdown, setback, and final viscosities, which would result in a more stable bread and decrease the flow index of rice flour dispersions. BRF and WRF had similar pasting properties, except that BRF had a lower breakdown viscosity. For bread characteristics, TF addition to BRF or WRF increased the specific volume and hardness of the bread compared to rice flour alone. L* of the crust and crumb a* values were increased with greater TF in the mixture, whereas TF decreased the crust a*and b* values and crumb L* values when mixed with BRF or WRF compared to rice flours alone. WRF and BRF were similar in crumb color (L* and a*), except that BRF had greater crumb yellowness (b*). Teosinte flour can be used in combination with rice flour to produce bread with good quality.
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spelling pubmed-102525102023-06-10 Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour Delarca Ruiz, Franklin Aleman, Ricardo S. Kazemzadeh Pournaki, Shirin Sarmiento Madrid, Mallerly Muela, Andrea Mendoza, Yeimi Marcia Fuentes, Jhunior Prinyawiwatkul, Witoon King, Joan M. Foods Article Gluten-free bread is an important product that is under development using different sources, such as rice and starchy plants. Teosinte seeds are utilized by ethnic groups in Honduras to produce gluten-free flour to prepare traditional baked goods and beverages. The quality of gluten-free products could vary depending on flour properties, such as amylose content, particle size, and water absorption capacity. A good strategy for developing baked goods is to mix different cereal grain sources to optimize their physicochemical properties. As a result, the current study aimed to develop bread from novel flours including teosinte (TF), high-protein brown rice (BRF), and high-protein white rice (WRF). Breads were analyzed for hardness, specific volume, and color utilizing a Simplex-Centroid mixture design coupled with the desirability function. Pasting, and rheological characteristics of the flours, were also analyzed. For flour characteristics, TF addition to BRF or WRF decreased the peak, trough, breakdown, setback, and final viscosities, which would result in a more stable bread and decrease the flow index of rice flour dispersions. BRF and WRF had similar pasting properties, except that BRF had a lower breakdown viscosity. For bread characteristics, TF addition to BRF or WRF increased the specific volume and hardness of the bread compared to rice flour alone. L* of the crust and crumb a* values were increased with greater TF in the mixture, whereas TF decreased the crust a*and b* values and crumb L* values when mixed with BRF or WRF compared to rice flours alone. WRF and BRF were similar in crumb color (L* and a*), except that BRF had greater crumb yellowness (b*). Teosinte flour can be used in combination with rice flour to produce bread with good quality. MDPI 2023-05-25 /pmc/articles/PMC10252510/ /pubmed/37297377 http://dx.doi.org/10.3390/foods12112132 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Delarca Ruiz, Franklin
Aleman, Ricardo S.
Kazemzadeh Pournaki, Shirin
Sarmiento Madrid, Mallerly
Muela, Andrea
Mendoza, Yeimi
Marcia Fuentes, Jhunior
Prinyawiwatkul, Witoon
King, Joan M.
Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour
title Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour
title_full Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour
title_fullStr Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour
title_full_unstemmed Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour
title_short Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour
title_sort development of gluten-free bread using teosinte (dioon mejiae) flour in combination with high-protein brown rice flour and high-protein white rice flour
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252510/
https://www.ncbi.nlm.nih.gov/pubmed/37297377
http://dx.doi.org/10.3390/foods12112132
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