Physicochemical and hydration properties of different cereal and legume gluten-free powders.

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ID: 57220
2019
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Abstract
The wetting and hydration stage is the key step in manufacture process of several cereal-based products. Knowledge of hydration properties of gluten-free ingredients can contribute to improve the quality of gluten-free products. The objective of the present work was to investigate hydration properties for a large variety of gluten-free ingredients. Powders of tow gluten-free cereals (rice and maize) and powders of tow legumes (chickpea and faba bean) in comparison with durum wheat semolina. The hydration properties were evaluated at 25°C by vapor and liquid water addition.Legume powders had the highest sorption capacity and stronger interaction with vapor water. Rice showed the highest vapor water diffusion at all RH intervals. Water holding capacity, swelling kinetics, and immersion enthalpy in liquid water were higher for legume and maize powders.Gluten-free cereal powders show hydration properties different from those of legumes. Different combinations of these gluten-free materials can be made to approach the properties of wheat powders.
Reference Key
boucheham2019physicochemicalfood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Boucheham, Nohed;Galet, Laurence;Patry, Séverine;Zidoune, Mohammed Nasreddin;
Journal Food science & nutrition
Year 2019
DOI
10.1002/fsn3.1170
URL
Keywords
thermodynamic properties physicochemical properties gluten‐free powders sorption isotherms water diffusion water holding

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