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Physicochemical Properties And Rheological Behavior Of Flours And Starches From Four Bean Varieties For Gluten-Free Pasta Formulation, Hollman Motta Romero, Yue Zhang
Physicochemical Properties And Rheological Behavior Of Flours And Starches From Four Bean Varieties For Gluten-Free Pasta Formulation, Hollman Motta Romero, Yue Zhang
Department of Food Science and Technology: Faculty Publications
The rheological behavior of gluten-free flour dispersions from four pulse market classes, including great northern, navy, red kidney (Phaseolus vulgaris L.), and garbanzo beans (Cicer arietinum) were evaluated and compared to soft wheat as a gluten-containing control. Their starches were isolated and the relationships between flour behavior and starch characteristics were studied. Soft wheat (56%) and garbanzo (39%) flours presented higher starch contents than the Phaseolus vulgaris beans (33–35%), which resulted in the development of stronger gel network structures. It was found that starch amylose content and granule size affected the swelling and pasting properties of both starches and flours. …