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- Title
Selection of the most suitable mixture of flours and starches for the improvement of gluten-free breads through their volatile profiles.
- Authors
Pico, Joana; Antolín, Beatriz; Román, Laura; Bernal, José; Gómez, Manuel
- Abstract
Gluten-free breads have been characterised by a weak aroma. In this study, different mixtures of gluten-free flours (teff and quinoa) and starches (wheat and corn) were investigated by SPME-GC/QTOF with the aim of providing flours that potentially improve the aroma of gluten-free bread. Bread with the highest proportion of corn starch (60%) was discarded for its higher content in rancid volatile compounds from lipid oxidation, while bread with the highest level of wheat starch (60%) was discarded for its lower content of the key aroma 2-acetyl-1-pyrroline. Thus, the bread composed of 40% of each starch, 15% of quinoa flour and 5% of teff flour was chosen due to the higher proportion of pleasant volatiles from fermentation, 2-acetyl-1-pyrroline and pyrazines as well as the lower levels in rancid volatile compounds from lipid oxidation. Moreover, it exhibited relatively dark crust, high volume and superior textural properties.
- Subjects
QUINOA; GLUTEN-free foods; WHEAT starch; CORNSTARCH; FLOUR; STARCH; BREAD
- Publication
European Food Research & Technology, 2019, Vol 245, Issue 8, p1755
- ISSN
1438-2377
- Publication type
Article
- DOI
10.1007/s00217-019-03279-z