Document Detail

Gluten-free breads and cookies of raw and popped amaranth flours with attractive technological and nutritional qualities.
MedLine Citation:
PMID:  20734143     Owner:  NLM     Status:  MEDLINE    
Gluten-free bakery foodstuffs are a challenge for technologists and nutritionists since alternative ingredients used in their formulations have poor functional and nutritional properties. Therefore, gluten-free bread and cookies using raw and popped amaranth, a grain with high quality nutrients and promising functional properties, were formulated looking for the best combinations. The best formulation for bread included 60-70% popped amaranth flour and 30-40% raw amaranth flour which produced loaves with homogeneous crumb and higher specific volume (3.5 ml/g) than with other gluten-free breads. The best cookies recipe had 20% of popped amaranth flour and 13% of whole-grain popped amaranth. The expansion factor was similar to starch-based controls and the hardness was similar (10.88 N) to other gluten-free cookies. Gluten content of the final products was around 12 ppm. The functionality of amaranth-based doughs was acceptable although hydrocolloids were not added and the final gluten-free products had a high nutritional value.
Ana María Calderón de la Barca; María Elvira Rojas-Martínez; Alma Rosa Islas-Rubio; Francisco Cabrera-Chávez
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Plant foods for human nutrition (Dordrecht, Netherlands)     Volume:  65     ISSN:  1573-9104     ISO Abbreviation:  Plant Foods Hum Nutr     Publication Date:  2010 Sep 
Date Detail:
Created Date:  2010-09-24     Completed Date:  2011-01-31     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8803554     Medline TA:  Plant Foods Hum Nutr     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  241-6     Citation Subset:  IM    
Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera a la Victoria Km 0.6, P. O. Box 1735, Hermosillo 83000, Mexico.
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MeSH Terms
Bread* / analysis
Diet, Gluten-Free*
Flour / analysis
Food Handling / methods
Food Technology*
Glutens / analysis*
Nutritive Value
Starch / analysis*
Reg. No./Substance:
8002-80-0/Glutens; 9005-25-8/Starch

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