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Functional Properties of Gluten-Free Pasta Produced from Amaranth, Quinoa and Buckwheat

Content Provider	Springer Nature Link
Author	Schoenlechner, Regine Drausinger, Julian Ottenschlaeger, Veronika Jurackova, Katerina Berghofer, Emmerich
Copyright Year	2010
Abstract	The use of amaranth, quinoa and buckwheat for the production of gluten-free pasta was investigated in the present study. The aim of the work was to produce pasta of good textural quality, in particular, low cooking loss, optimal cooking weight and texture firmness. The results demonstrated that pasta produced from amaranth had decreased texture firmness and cooking time, while pasta from quinoa mainly showed increased cooking loss. In buckwheat pasta the least negative effects were observed. By combination of all three raw materials to one flour blend in the ratio of 60% buckwheat, 20% amaranth and 20% quinoa, dough matrix was improved. After decreasing dough moisture to 30%, addition of an increased amount of egg white powder of 6% and addition of 1.2% emulsifier (distilled monoglycerides) texture firmness as well as cooking quality of gluten-free pasta produced from such a flour blend reached acceptable values comparable to wheat pasta.
Starting Page	339
Ending Page	349
Page Count	11
File Format	PDF
ISSN	09219668
Journal	Plant Foods for Human Nutrition
Volume Number	65
Issue Number	4
e-ISSN	15739104
Language	English
Publisher	Springer US
Publisher Date	2010-10-23
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Gluten-free pasta Amaranth Quinoa Buckwheat Texture Plant Physiology Ecology Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Chemistry Food Science

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