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Effect of green plantain flour addition to gluten‐free bread on functional bread properties and resistant starch content
Author(s) -
Sarawong Chonthira,
Gutiérrez Zuleyka Rodríguez,
Berghofer Emmerich,
Schoenlechner Regine
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12491
Subject(s) - food science , ingredient , gluten , starch , wheat flour , resistant starch , absorption of water , factorial experiment , gluten free , chemistry , rice flour , mathematics , materials science , raw material , composite material , statistics , organic chemistry
Summary Green plantain flour ( GPF ) was used as a functional ingredient to produce gluten‐free ( GF ) bread based on a flour blend of rice flour and GF wheat starch (50:50) to improve their functional properties and to increase their resistant starch ( RS ) content. In pretrials, an addition of up to 30% GPF provided acceptable bread quality with maximum RS content. Based on these trials, two 2 3 factorial screening experimental designs were applied, where water content, baking temperature and baking time of GF bread containing 30% GPF addition were optimised. The best baking conditions to achieve satisfying GF bread quality – higher loaf volume, softer crumb firmness and regular porosity structure at the highest RS content could be defined to a maximum addition of water at 160%, baking temperature of 180 °C and baking time of 90 min. The incorporation of GPF showed good potential to improve the quality of GF bread.