Physicochemical properties and rheological behavior of flours and starches from four bean varieties for gluten-free pasta formulation

Authors

Hollman Motta Romero, University of Nebraska-LincolnFollow
Yue Zhang, Zhejiang Gongshang University & University of Nebraska- LincolnFollow

Date of this Version

2019

Citation

Journal of Agriculture and Food Research 1 (2019)

https://doi.org/10.1016/j.jafr.2019.100001

Comments

2019 The Authors.

Abstract

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. Rheology tests suggested that garbanzo and navy bean flours developed the strongest structures among the gluten-free samples included. Therefore these were chosen to develop gluten-free pasta. The cooking and texture parameters of these pastas were also studied and compared with soft wheat pasta.