| Functional properties of gluten-free pasta produced from amaranth, quinoa and buckwheat. | |
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MedLine Citation:
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PMID: 20972627 Owner: NLM Status: In-Process |
Abstract/OtherAbstract:
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The use of amaranth, quinoa and buckwheat for the production of gluten-free pasta was investigated in the present study. The aim of the work was to produce pasta of good textural quality, in particular, low cooking loss, optimal cooking weight and texture firmness. The results demonstrated that pasta produced from amaranth had decreased texture firmness and cooking time, while pasta from quinoa mainly showed increased cooking loss. In buckwheat pasta the least negative effects were observed. By combination of all three raw materials to one flour blend in the ratio of 60% buckwheat, 20% amaranth and 20% quinoa, dough matrix was improved. After decreasing dough moisture to 30%, addition of an increased amount of egg white powder of 6% and addition of 1.2% emulsifier (distilled monoglycerides) texture firmness as well as cooking quality of gluten-free pasta produced from such a flour blend reached acceptable values comparable to wheat pasta. |
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Authors:
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Regine Schoenlechner; Julian Drausinger; Veronika Ottenschlaeger; Katerina Jurackova; Emmerich Berghofer |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Plant foods for human nutrition (Dordrecht, Netherlands) Volume: 65 ISSN: 1573-9104 ISO Abbreviation: Plant Foods Hum Nutr Publication Date: 2010 Dec |
Date Detail:
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Created Date: 2010-12-08 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 8803554 Medline TA: Plant Foods Hum Nutr Country: Netherlands |
Other Details:
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Languages: eng Pagination: 339-49 Citation Subset: IM |
Affiliation:
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Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190, Vienna, Austria. regine.schoenlechner@boku.ac.at |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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