Incorporation of canola proteins extracted by electro-activated solutions in gluten free biscuit formulation of rice-buckwheat flour blend: Assessment of quality characteristics and textural properties of the product.

Gerzhova, A., Mondor, M., Benali, M., and Aider, M. (2016). "Incorporation of canola proteins extracted by electro-activated solutions in gluten free biscuit formulation of rice-buckwheat flour blend: Assessment of quality characteristics and textural properties of the product.", International Journal of Food Science and Technology, 51(3), pp. 814-827. doi : 10.1111/ijfs.13034  Access to full text

Abstract

Canola proteins extracted by electroactivated solutions were incorporated to gluten-free biscuits made from blend of rice and buckwheat flours. Physical and textural properties were significantly influenced by these proteins. Isolates and concentrates did not behave in a similar way. A significant increase in diameter was noted for all of the supplemented samples. An increase in thickness was observed for the samples added with protein concentrate, whereas the spread ratio decreased for all the samples compared to control. The hardness of biscuits decreased with the addition of the proteins as compared to the control. The changes in biscuit hardness or fracture strength were in line with the changes in dough hardness. Biscuits containing protein concentrate had lighter, more aerated texture as shown by scanning electron microscopy with lesser amounts of gelatinised starch, indicating improved gas-holding capacity and more stabilised structure. Protein-supplemented biscuits have lower moisture and water activity.

Date modified: