Studies on the Preparation of Aglutenic Foam

Type of Pastry Product Using Different Flour

Combinations
Simona MAN1, Adriana PĂUCEAN1*, Sevastiţa MUSTE1, Anamaria POP1

1
Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine,
3-5 Mănăştur street, 3400, Cluj-Napoca, Romania
* Corresponding author e-mail: adriana.paucean@usamvcluj.ro

Bulletin UASVM Food Science and Technology 71(2) / 2014

ISSN-L 2344-2344; Print ISSN 2344-2344; Electronic ISSN 2344-5300
DOI: 10.15835/buasvmcn-fst:10798

Abstract. The study aimed to obtain a mechanically loose gluten free pastry (leaf roulade) by using gluten-
free flour: corn flour and rice flour and cornstarch. The samples obtained were compared with a control sample of
only wheat flour. To optimize the recipe were made four experimental variants, flour and starch is used in different
proportions. Version 1 (control sample) who used wheat flour WF) in 100%, Version 2 consisting of 20% maize
flour (MF), 16 % rice flour (RF), 64% corn starch (CS); Version 3 consisting of: 10% of maize flour (MF), 10% of
rice flour (RF), 80% corn starch (CS). The experimental variants was analyzed for physico-chemical: length, width,
thickness, specific gravity, moisture and carbohydrates. The sensory attributes, were evaluated by a group of un-
trained panellists, using a 9-point Hedonic scale.

Keywords: corn starch, gluten free product, mechanical loosening, maize flour, rice flour

Introduction. Celiac disease (CD) which is
a gluten sensitive inflammatory disorder of the
small intestine, also known as gluten intolerance,
affects genetically predisposed individuals when
they ingest gluten proteins from wheat, barley and
rye (Bhaduri Sikha, 2013). Gluten-free breads and
cookies are principally based on flour from rice or
maize with low content and poor-quality proteins.
Maize is a high energy food having highly
digestible carbohydrate, high protein content
composed of amino acids essential for human
nutrition, cholesterol free oil and good quantity
of trace minerals (Islam M. Z. et al., 2011). Maize
is fairly rich in vitamins-B and the yellow kernel
is also good source of the pro-vitamin-A, beta-
carotene, which can prevent human blindness. It
contains 11.2% protein, 66.2% carbohydrates,
3.6% fat, 1.5% minerals and 2.7% fiber (Gopalan
et al. 1981, Islam M. Z. et al., 2011 ). Maize flour
may be a part of the subject of research in the field
of cereal processing technology in our country
due to the large cultivation area. Rice is naturally
gluten-free and contains proteins that are known
to be nutritious and hypoallergenic (Helm and
Burks 1996, F.F. Shih et al., 2005). Rice flour has
been used to prepare gluten-free bakery products,
such as breads and cakes, which are traditionally
made with wheat flour (Cato et al. 2004, F.F. Shih
et al., 2005 ). Roulade are another popular wheat-
based product that can be reformulated to be
gluten-free.
Aims and objectives. This research work
aimed to obtain a mechanically loose gluten free
pastry (leaf roulade) by using gluten-free flour:
maize flour (MF), rice flour (RF) and corn starch
(CS). The samples obtained were compared with a
control sample of only wheat flour (WF).
Materials and methods. The raw materials
used in these experiments have been purchased
from markets of specialized stores. To optimize
the recipe, have been achieved three experimental
variants, flour and starch is used in different
218 MAN et al.

Tab. 1. Physicochemical characteristics for loose gluten free pastry (leaf roulade)

Quality parameters
Experimental variants Length, Width, Thickness, Weight, Moisture, Carbohydrates,
cm cm cm g % %
Control sample, 100% (WF – V1) 40 28 1.5 190 23.65 31.71
20:16:80, (MF:RF:CS – V2) 40 28 1.3 200 24.83 36.99
10:10:80, (MF:RF:CS – V3) 40 28 1.0 197 24.12 36.03

9
Results and Discussion. The values of analy-
9-point hedonic scale

8
7 8.6
6
7.8
5 By increasing the amount of MF in the pro-
4
3
2 also increased (as we expected due to the maize
1 starch) but without significantly affecting the
V1 Control sample V2 MF:RF:CS
(100%WF) (20:16:80)
Fig. 1. Sensory mean scores of the control sample
(100% WF) and roulade obtained by blending
maize flour (MF) with rice flour (RF) and corn
starch (CS).
proportions. Version 1 (control sample) who used
wheat flour WF) in 100%, Version 2 consisting of
20% maize flour (MF), 16 % rice flour (RF), 64%
corn starch (CS); Version 3 consisting of: 10%
of maize flour (MF), 10% of rice flour (RF), 80%
corn starch (CS). To achieve a gluten free product
is necessary to find raw materials to ensure the
product structure in the absence of gluten but
also lead to a product with good acceptability.
Mechanical loosening is obtained by churning egg
white. The experimental variants was analyzed
for physico-chemical: length, width, thickness,
weight, moisture and carbohydrates. The sensory
attributes, were evaluated by a group of un-trained
panellists, using a 9-point Hedonic scale.
zed parameters for studied samples are presented
6.6 in table 1:
duct formulation, the carbohydrates content
V 3 MF:RF:CS other parameters (table 1).The results showed
(10:10:80)
that the variant 2, MF:RF:CS – 20:16:64 obtained
the highest degree of acceptability (fig.1) and
physico-chemical parameters were within the
normal values.
Conclusion
Gluten free flours combinations could be
used to produce good quality leaf roulade with
acceptable physical and sensory qualities. These
leaf roulade are advantageous for people suffering
from gluten intolerance.
References
1. Arendt, E. K., O’Brien, C. M., Schober, T., Gormley, T. R., &
Gallagher, E. (2002). Development of gluten-free cereal
products. Farm and Food, 12, 21–27.
2. Bhaduri Sikha (2013). A Comprehensive Study on
Physical Properties of Two Gluten-Free Flour Fortified
Muffins. J Food Process Technol 4: 251. doi:10.4172/2157-
7110.1000251
3. Islam M. Z, Shams-Ud-Din M., Haque M. A. (2011). Studies
on the effect of brown rice and maize flour on the quality
of bread. J. Bangladesh Agril. Univ. 9(2): 297–304

Bulletin UASVM Food Science and Technology 71(2) / 2014