More information
Description
The high demand for gluten-free products and the low nutritional and sensory quality of that which are available on the market force scientists, technologists and food engineers to explore new improvement strategies. However, the use of flour from grains other than common wheat in baked goods is technologically very compromised and demanding due to the absence of the structural protein network. Gluten complex is the biopolymer responsible for the creation of the viscoelastic network that retains the fermentation gas and generates a well-developed product. The creation of the viscoelastic properties typical for gluten protein is an essential requirement for obtaining technologically viable and sensory acceptable fermented bakery products from GF formulations. The most used technological solutions are based on hydrocolloids application, which make products significantly more expensive.
Therefore, the aim of this research project is to improve the functional and physical-chemical properties of gluten-free (GF) flours in order to increase the offer and quality of gluten-free products, mainly breads from a physical, sensorial and nutritional point of view. The proposal will evaluate the impact of hydrothermal treatments by means of microwave radiation (MW) on flours of high nutritional content and their applicability in the production of GF bread. For this purpose, different treatment conditions will be apply to chosen flours in order to: a) modify functional, thermal and structural properties of chosen flour matrices, b) improve the applicability of such flours as texturizing agents in gel-like products, c) create the structure-forming capacities in gluten-free dough matrices, d) develop the gluten-free breads of high nutritional and organoleptic quality.
This way, it is expected to achieve the necessary technological capacity to develop products with a high added value, based on the substantial improvement of their nutritional and organoleptic properties.
Summary of project results
The high demand for gluten-free (GF) products and the low nutritional and sensory quality of that which are available on the market force scientists, technologists and food engineers to explore new improvement strategies. The most popular approaches were based mainly on preparing the blends of technologically compatible ingredients, usually purified fractions like starch or protein isolates. The application of complex GF ingredients like flours obtained from GF plants was insufficiently explored. Therefore, the aim of this research project was to improve the functional and physical-chemical properties of GF flours in order to increase the offer and quality of GF products, mainly breads from a physical, sensorial and nutritional point of view.
The project evaluated the impact of hydrothermal treatments by means of microwave radiation (MW) on flours of high nutritional content and their applicability in the production of GF bread.
The different treatment conditions were applied to chosen flours (buckwheat and tef) in order to: a) modify functional, thermal and structural properties of chosen flour matrices, b) improve the applicability of such flours as texturizing agents in gel-like products, c) create the structure-forming capacities in GF dough, c) develop the GF breads of high nutritional and organoleptic quality.
Also rice flour, which is one of the most widely used in the manufacture of GF products was studied as reference matrix. This way, it was expected to achieve the necessary technological capacity to develop products with a high added value, based on the substantial improvement of their nutritional and organoleptic properties. The results obtained in the project aimed to be of interest to the industry of first and second transformation of cereals, the manufacturers of GF products and the consumers, particularly those belonging to the coeliac community.
In addition, the use of physical, safe and environmentally friendly treatments that contribute to the "clean label" trend enables the industrial sector to meet the requirements currently demanded by consumers. This project encompasses various science disciplines as food sciences, bioeconomy, engineering, physics, chemistry, nutrition, environmental and social sciences, medicine and public health in multi- and interdisciplinary, inspiring research program with many benefits and perspectives of industrial application in order to improve the well-being of GF consumers.
The aim of the research project was to improve the functional and physical-chemical properties of gluten-free flours in order to increase the offer and quality of gluten-free breads from a physical, sensorial and nutritional point of view. The research plan in the project allowed to evaluate the impact of thermal treatments by means of microwave radiation (MW) on high nutritional flours and their applicability in the production of GF bread.
The following particular objectives were verified:
1. To study the effect of MW treatments on grains and flours under different treatments condition on the functional, thermal, microstructural, starch crystallinity and amylose/amylopectin ratio of high nutritional flours like buckwheat and tef flours. Other GF source, such as rice flour, was explored.
2. To investigate the applicability of these MW treated flours versus untreated, in the production of GF products. To this particular goal, the effect of the total or partial replacement of native flours by treated flours on doughs, batters (rheological and structural properties) and breads (the effect on the physicalchemical, sensory and nutritional quality parameters) will be assessed.
3. To establish a correlation between the properties of MW treated flours and the quality parameters of the resulting products as a tool for the design of new foods.
All the analysis were carried out at the fully equipped laboratories of Department of Biotechnology and Food Analysis and Adaptive Food Systems Accelerator - Research Centre of Wroclaw University of Economics and Business.
The planned study was divided into seven closely integrated tasks being as follows: 1. Characterization of buckwheat and tef flours; 2. Heat moisture treatment by microwave radiation; 3. Impact of HT-MW on functional, pasting and nutritional properties of treated flours; 4. Verification of the use of gels/doughs of treated flours as texturizing and structuring agents; 5. Verification of the possibility of incorporation of treated flour in baked products; 6. Analysis of polyphenols content and profile in breads made with native and treated flours; 7. Data analysis, correlations and design of statistical models.
The outputs – the obtained results of experiments allowed to provide sufficient data to be presented at 6 international congresses in form of oral or poster presentations, as well as to write and publish 3 scientific articles in Gold Open Access international journals.
The current impact of the research project is primarily focused on the development of the scientific discipline of food science and technology, especially in the area of gluten-free (GF) food products. The particular zones of the current impact are related to:
• the advancement in gluten-free technology, as the project is contributing to the field of food science by investigating the effects of microwave radiation (MW) treatments on high-nutritional GF flours. This research helps in understanding how these treatments affect the functional, thermal, microstructural, and chemical properties of these flours.
• the increase of gluten-free flour options as by studying various GF sources, including buckwheat, tef, and rice flour, the research expands the range of options available for producing GF products. This is significant, considering the increasing demand for GF food due to dietary restrictions and sensitivities.
• future innovations in flour processing, as said project explores innovative methods for improving the quality of GF bread through thermal treatments with MW. This can lead to advancements in food processing techniques, making it possible to produce better-quality GF bread with improved physical, sensory, and nutritional attributes.
• Opening grain processing for interdisciplinary collaboration as project involved a multidisciplinary approach, as it combined knowledge from fields such as food science, material science, and nutrition. This encouraged collaboration among experts from different disciplines and fosters a holistic understanding of food quality and nutrition.
Looking forward, the research project is expected to have several significant impacts on the development of the scientific discipline and other related fields as Innovations in food processing techniques, like MW treatments, may also have implications for sustainability. If these methods reduce the energy and resource requirements for producing GF foods, it could positively impact the sustainability of the food industry.
The research project has both current and expected impacts on the scientific discipline of food science and technology, as well as potential benefits for the development of healthier and more diverse gluten-free food products. It represents a valuable contribution to both scientific knowledge and the food industry''s efforts to meet the needs of consumers with dietary restrictions.