Changing flour functionality through physical treatments for the production of gluten-free baking goods
Introduction
Many bakery products are manufactured with wheat flour in occidental countries. In some cases, during processing, gluten network is formed when wheat proteins are hydrated and subjected to mechanical work, playing a key part in the development and final quality of these products. Breads and other fermented doughs are clear examples. Nevertheless, in other cases, due to either the lack of hydration or mechanical work, gluten network is not created and its role is not indispensable for the development of products such as cakes or cookies. In order to make gluten-free bakery products, a common practice is to use starch-based materials. Corn or tuber starches and corn and rice flours are the most used (O'Shea et al., 2014), although recently an increasing interest in other gluten-free flours such as teff, sorghum, millet, buckwheat, quinoa or amaranth has been observed. Added to that, wheat starch and oat flour, as long as they are produced under conditions which guarantee the absence of gluten, have also been taken into account. When the development of a gluten network plays an important role, the use of a gluten replacer is common, for what is typical to incorporate hydrocolloids.
Section snippets
Particle size classification
In general, research on the development of gluten-free products does not go into depth on the characteristics of flours or starches for their adequacy to each of the bakery products. However, it is demonstrated that these characteristics have a strong influence on the quality of the final product. Thereby, apart from some characteristics which can be influenced by the genetic or cropping conditions, such as protein content or amylose/amylopectin ratio of starch, other features can be modified
Fine grinding and air classification
Once having obtained flour, this can be subjected to different physical treatments with the aim to achieve flours with different functionality and nutritional composition. One of the most interesting physical treatments is micronization (fine grinding) and the subsequent air classification. This treatment includes reducing the particle size of flour considerably, which could modify flour functionality by itself and make them more suitable for different processes. Nevertheless, the current
Thermal treatments
Flour can also be subjected to thermal treatments of different intensity. A simple heating process can produce flour dehydration, which could be necessary to preserve flours for longer periods, especially in the case of flours with moisture higher than 15%. In addition, as a consequence of the drying treatment, sometimes flour functionality can be modified. Thereby, thermal treatments, depending on their severity, can modify starch granules, denature proteins, inactivate enzymes, reduce
Conclusions
Gluten-free flour can be physically modified through different milling systems, particle size classification and a variety of thermal treatments. On one hand these treatments are applied in order to stabilise the flour and increase its shelf life whereas on the other hand new functionalities are pursued. Thereby, the flour obtained after these treatments differs in their functional properties, such as water absorption capacity, thickening power, emulsifying properties, pasting properties and
Acknowledgements
Authors acknowledge the financial support of the Spanish Ministry of Economy and Sustainability (Project AGL2011-23802) and Junta de Castilla y León (Project VA054A12-2). MM Martínez would like to thank predoctoral fellowship from Spanish Ministry of Education, Culture and Sport.
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