Physicochemical, rheological and sensory properties of gluten-free doughs and breads of Australian bunya nuts
While wheat is the most common flour used worldwide, it may not be suitable for coeliacs. Although being stated as a healthier alternative, gluten-free flours have some disadvantages. Bunya nut flour has the potential to be a healthier and flavourful alternative to other flours, such as corn and ric...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
|
| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833525000474 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | While wheat is the most common flour used worldwide, it may not be suitable for coeliacs. Although being stated as a healthier alternative, gluten-free flours have some disadvantages. Bunya nut flour has the potential to be a healthier and flavourful alternative to other flours, such as corn and rice. In this study, raw, processed (fermented, boiled and roasted) and whole bunya flours were added to a control recipe (rice, tapioca and corn) and their rheological, sensory and physicochemical properties were measured. Breads made with bunya flours provide a unique aroma and flavour profile compared to the control bread and also among themselves, depending on the type of bunya flour used. For instance, breads made with 50 % of raw bunya flour had a fermented aroma and flavour. In terms of texture, thermally treated samples were rated high for cohesiveness and moistness, arguably the most important quality parameters in breads. In general, bunya flour resulted in denser bread compared to the control and this could be predicted by the storage modulus (G′) values in the dough rheology measurements. In addition to being a unique ingredient, bunya nut flour can be used to produce breads with high sensory and physicochemical quality. |
|---|---|
| ISSN: | 2666-8335 |