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Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions.
Food Sci Technol Int. 2020 Jun; 26(4):321-332.FS

Abstract

This study aimed at assessing the effect of physicochemical properties and the particle size of different fractions of buckwheat and quinoa on the behaviour of gluten-free dough and bread quality. Quinoa and buckwheat grains were milled with a hammer mill and then separated in three fractions. These fractions where then re-milled with a cyclonic mill to obtain samples of similar sizes. Results showed that the chemical composition of these fractions was very different and played a major role on bread quality. Proteins, lipids and fibre negatively affected bread quality, whereas starch-rich fractions were more adequate for breadmaking. Re-milling quinoa and buckwheat fractions increased bread volume, although chemical composition still influenced bread properties. For hammer-milled fractions, both the finest fractions resulted in breads with higher technological quality, as well as a final product with more fibre, minerals and proteins.

Authors+Show Affiliations

Facultad de Ciencias Agropecuarias, Laboratorio de Química Biológica, Universidad Nacional de Córdoba (FCA-UNC), Córdoba, Argentina. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Córdoba, Argentina.Facultad de Ciencias Agropecuarias, Laboratorio de Química Biológica, Universidad Nacional de Córdoba (FCA-UNC), Córdoba, Argentina. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Córdoba, Argentina.Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Córdoba, Argentina.Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Córdoba, Argentina.Facultad de Ciencias Agropecuarias, Laboratorio de Química Biológica, Universidad Nacional de Córdoba (FCA-UNC), Córdoba, Argentina. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Córdoba, Argentina.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31826661

Citation

Sciarini, L S., et al. "Gluten-free Breadmaking Affected By the Particle Size and Chemical Composition of Quinoa and Buckwheat Flour Fractions." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 26, no. 4, 2020, pp. 321-332.
Sciarini LS, Steffolani ME, Fernández A, et al. Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions. Food Sci Technol Int. 2020;26(4):321-332.
Sciarini, L. S., Steffolani, M. E., Fernández, A., Paesani, C., & Pérez, G. T. (2020). Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions. Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 26(4), 321-332. https://doi.org/10.1177/1082013219894109
Sciarini LS, et al. Gluten-free Breadmaking Affected By the Particle Size and Chemical Composition of Quinoa and Buckwheat Flour Fractions. Food Sci Technol Int. 2020;26(4):321-332. PubMed PMID: 31826661.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions. AU - Sciarini,L S, AU - Steffolani,M E, AU - Fernández,A, AU - Paesani,C, AU - Pérez,G T, Y1 - 2019/12/11/ PY - 2019/12/13/pubmed PY - 2020/11/11/medline PY - 2019/12/13/entrez KW - Quinoa KW - buckwheat KW - chemical composition KW - gluten-free bread KW - particle-size KW - rice SP - 321 EP - 332 JF - Food science and technology international = Ciencia y tecnologia de los alimentos internacional JO - Food Sci Technol Int VL - 26 IS - 4 N2 - This study aimed at assessing the effect of physicochemical properties and the particle size of different fractions of buckwheat and quinoa on the behaviour of gluten-free dough and bread quality. Quinoa and buckwheat grains were milled with a hammer mill and then separated in three fractions. These fractions where then re-milled with a cyclonic mill to obtain samples of similar sizes. Results showed that the chemical composition of these fractions was very different and played a major role on bread quality. Proteins, lipids and fibre negatively affected bread quality, whereas starch-rich fractions were more adequate for breadmaking. Re-milling quinoa and buckwheat fractions increased bread volume, although chemical composition still influenced bread properties. For hammer-milled fractions, both the finest fractions resulted in breads with higher technological quality, as well as a final product with more fibre, minerals and proteins. SN - 1532-1738 UR - https://www.unboundmedicine.com/medline/citation/31826661/Gluten_free_breadmaking_affected_by_the_particle_size_and_chemical_composition_of_quinoa_and_buckwheat_flour_fractions_ L2 - https://journals.sagepub.com/doi/10.1177/1082013219894109?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -