Red kidney bean and rice flours: potential ingredients in the production of gluten-free bread with functional quality.)

Daniela Stoin, Lavrik Ilya Petrovich, Ariana – Bianca Velciov, Antoanela Cozma, Teodor Trasca, Adrian Rivis, Calin Jianu

Volume 25, Issue 3;
Pages: 147-152; 2019
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
In the present investigation, an effort has been made to prepare functionally enriched gluten-free bread. Legumes are important sources of food proteins and provide well-balanced essential amino acid profiles when consumed with cereals and other foods. Apart from their nutritional properties, legume proteins also possess functional properties that play an important role in food formulation and processing. The objective of this study was to obtain and to characterize some gluten-free flour mixtures with high nutritional value by partially replacing rice flour (RF) with red kidney bean flour (RKBF) and to evaluate the nutritional and sensory characteristics of gluten-free bread obtained from these mixtures. RF was replaced by 10%, 20%, 30% and 40% RKBF. The gluten-free bread samples studied were obtained by the direct method. The obtained results indicate that the incorporation of RKBF up to a level of 40% in the gluten-free bread formula resulted in products with improved sensory and functional properties compared to the control sample (control bread). These findings come as arguments for the use of RKBF in the development of innovative gluten-free bread formulas with added value.
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