Abstract
BackgroundThe wetting and hydration stage is the key step in manufacture process of several cereal‐based products. Knowledge of hydration properties of gluten‐free ingredients can contribute to improve the quality of gluten‐free products. The objective of the present work was to investigate hydration properties for a large variety of gluten‐free ingredients. Powders of tow gluten‐free cereals (rice and maize) and powders of tow legumes (chickpea and faba bean) in comparison with durum wheat semolina. The hydration properties were evaluated at 25°C by vapor and liquid water addition.ResultsLegume powders had the highest sorption capacity and stronger interaction with vapor water. Rice showed the highest vapor water diffusion at all RH intervals. Water holding capacity, swelling kinetics, and immersion enthalpy in liquid water were higher for legume and maize powders.ConclusionGluten‐free cereal powders show hydration properties different from those of legumes. Different combinations of these gluten‐free materials can be made to approach the properties of wheat powders.
Highlights
Celiac disease is considered a relatively common disease affecting about 0.6%–1% of the world's population (Makharia et al, 2014)
It cannot be said that the durum wheat semolina is more hygroscopic because the milling process to obtain the industrial semolina is different from the process that we used to obtain gluten‐free powders
The results show distinct characteristics for the selected gluten‐ free powders
Summary
Celiac disease is considered a relatively common disease affecting about 0.6%–1% of the world's population (Makharia et al, 2014). For celiac disease patients, adhering to a restrictive gluten‐free diet can be challenging for several reasons. Knowledge of hydration properties of gluten‐free ingredients can contribute to improve the quality of gluten‐free products. The objective of the present work was to investigate hydration properties for a large variety of gluten‐free ingredients. Powders of tow gluten‐free cereals (rice and maize) and powders of tow legumes (chickpea and faba bean) in comparison with durum wheat semolina. The hydration properties were evaluated at 25°C by vapor and liquid water addition. Results: Legume powders had the highest sorption capacity and stronger interaction with vapor water. Conclusion: Gluten‐free cereal powders show hydration properties different from those of legumes. Different combinations of these gluten‐free materials can be made to approach the properties of wheat powders
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