Benkadri Soulef, Salvador Ana, Zidoune Mohammed N, Sanz Teresa
1 Laboratory of Nutrition and Food Technology (LNTA), Institute of Nutrition, Food and Agro-food Technology (I.N.A.T.A.A.), University Brothers Mentouri Constantine 1, Constantine, Algeria.
2 Institute of Agrochemistry and Food Technology (IATA/CSIC), Valencia, Spain.
Food Sci Technol Int. 2018 Oct;24(7):607-616. doi: 10.1177/1082013218779323. Epub 2018 May 29.
A gluten-free biscuit for celiac children based on composite rice-chickpea flour was developed. Xanthan gum was used to overcome the handling difficulties associated with the absence of gluten in the rice-chickpea flour. The effect of different levels of xanthan gum incorporation (0.5, 1, and 1.5% of flour) on the texture and rheological properties of the dough and on the texture, dimensions, moisture, water activity (a), and sensory acceptability of the biscuit was studied. The incorporation of xanthan gum into rice-chickpea flour significantly affected the textural and linear viscoelastic properties of the dough, as well as the texture, weight, moisture, a, and dimensions of the biscuits. Increasing the xanthan gum level increases the hardness and elasticity of the dough, and decreases its springiness, cohesiveness, and adhesiveness. The addition of xanthan gum resulted in a significant improvement in the thickness and specific volume of biscuits. Xanthan gum water holding capacity increases the moisture content and the a of the baked biscuits and reduces biscuit hardness. In terms of sensory acceptability, xanthan gum slightly reduces rice-chickpea flour biscuit acceptability, but the differences were not significant. Consequently, using xanthan gum to achieve the proper technological properties of dough required for the industrial production of gluten-free rice-chickpea flour biscuits is a viable alternative.
研发了一种基于复合米鹰嘴豆粉的适合乳糜泻儿童的无麸质饼干。使用黄原胶来克服因米鹰嘴豆粉中不含麸质而带来的加工困难。研究了不同添加水平的黄原胶（占面粉的0.5%、1%和1.5%）对面团质地和流变学特性以及饼干质地、尺寸、水分、水分活度（a）和感官可接受性的影响。将黄原胶添加到米鹰嘴豆粉中显著影响了面团的质地和线性粘弹性特性，以及饼干的质地、重量、水分、a和尺寸。提高黄原胶水平会增加面团的硬度和弹性，并降低其弹性、内聚性和粘性。添加黄原胶使饼干的厚度和比容有显著改善。黄原胶的持水能力增加了烘焙饼干的水分含量和a，并降低了饼干硬度。在感官可接受性方面，黄原胶会略微降低米鹰嘴豆粉饼干的可接受性，但差异不显著。因此，使用黄原胶来实现无麸质米鹰嘴豆粉饼干工业化生产所需面团的适当工艺特性是一种可行的选择。
