The production of adequately structured leavened baked foods is principally dependent on the starch and protein interactions in the baking flour. That is, the synergy between the starch fractions (amylose and amylopectin groups) and protein fractions (gluten and sulphur-containing amino acids such as methionine and cysteine). As an aside, the elastic structure of gluten is activated by water and stabilised by sulphur-containing amino acids. Thus, these starch-protein interactions elicit flour that produce quality leavened baked foods typified by viscoelastic and high gas-trapping properties. Moreover, the starch fraction is key to the structural swelling, development of the crumb structure and textural properties, as well as the browning of the crust of baked foods.
Consequently, starch is the major structural molecule in gluten-free flour followed by minimal protein fractions. This poses a technological challenge when such flours are used in the production of leavened baked foods. However, starch is a hydrocolloid and when modified has the potential to produce a pseudo-gluten structure.
The use of gluten-free flour has come to stay especially in developing countries due to the current economic and health-related challenges posed by gluten consumption. This necessitated my quest to find solutions to this challenge. In 2017, after several literature reviews, my research group identified that non-chemical technologies such as heat, irradiation, pressure, sound etc can be utilised in altering the structural properties of gluten-free systems in view of enhancing their functional deficiencies. More interestingly, we stumbled on heat-moisture treatment, a hydrothermal method that involves hydrating starch or flour to moisture contents (less than 30% moisture) that do not ensure gelation and treat them with high heat temperatures (80 to 140 degrees celsius). The resulting modified flour or starch exhibit enhanced functional properties. Moreover, the common heat sources used in this treatment are dry heat from convection oven systems and steam heat from autoclave or pressure heat-induced systems. This method is noteworthy, as it is easily adaptable to flour or starch production processes as well as has low energy requirements and is eco-friendly.
Since 2019, my research group has put forward to the scientific space, systematically derived novel heat-moisture treatment conditions which enhances the baking potentials of cassava and acha flours respectively. Take a look at the next posts for more info.
Please do not hesitate to drop your comment about this post in the comment section. Thank you
#Gluten-free, #Baking flour, #Flour modification, #Food Security, #Food Science
0 Comments