Skip to main content
SpringerLink
Log in

Improving Carob Flour Performance for Making Gluten-Free Breads by Particle Size Fractionation and Jet Milling

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

Many different raw materials have been proposed for producing nutritious gluten-free breads, but rarely, there is a parallel analysis of the effect of physical treatment on those ingredients. The aim of this study was to incorporate carob flour fractions of varying particle size on rice gluten-free breads prepared with carob/rice (15:85) flour blends. Carob flour particle size was controlled by fractionation or jet milling application. Quality features of gluten-free breads containing carob flour and commercially available gluten-free breads were compared. Carob flour addition led to breads with improved colour parameters, crumb structure, retarded firming and lower moisture loss compared to rice bread. Further improvement in specific volume, crumb hardness, protein and ash content and estimated glycaemic index (eGI) could be obtained by a careful selection of the particle size distribution of the carob flour. Carob breads prepared either with the coarsest or the finest fraction prepared using jet milling led to end products with the highest specific volume (≈2.2 g/cm3) and the lowest crumb hardness (≈5.5 N), although they had lower specific volume and harder crumbs than breads from commercial blends (≈3–4 g/cm3, 0.6–3.8 N). Nevertheless, rice-based bread made with the finest carob flour was superior considering its slower firming, protein content and lower eGI. The incorporation of carob flour obtained by jet milling in rice-based gluten-free breads led to end products with quality characteristics and sensory acceptance resembling commercial breads and high nutritional value.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  • AACC International. (2012). Approved methods of analysis. 11th Ed. Methods: 08-01.01; 46-13.01; 32-07.01; 74-09.01. AACC International. St. Paul, MN, USA

  • AOAC. (1990). Method 935.36. Moisture content determination and method 985.29. Total dietary fiber in foods (enzymatic–gravimetric method), vol. II (15th ed.). Arlington, VA: Association of Official Analytical Chemists.

    Google Scholar 

  • Barcenas, M., Altamirano-Fortoul, R., & Rosell, C. (2010). Effect of high pressure processing on wheat dough and bread characteristics. LWT- Food Science and Technology, 43(1), 12–19.

    Article  CAS  Google Scholar 

  • Batlle, I., & Tous, J. (1997). Carob tree: Ceratonia siliqua L.—promoting the conservation and use of underutilized and neglected crops. 17, Institute of Plant Genetics and Crop Plant Research (p. 78). Rome: Gatersleben/International Plant Genetic Resources Institute.

    Google Scholar 

  • Chau, C. F., Wen, Y. L., & Wang, Y. T. (2006). Effects of micronisation on the characteristics and physicochemical properties of insoluble fibres. Journal of the Science of Food and Agriculture, 86(14), 1380–1386.

    Article  Google Scholar 

  • Chau, C. F., Wang, Y. T., & Wen, Y. L. (2007). Different micronization methods significantly improve the functionality of carrot insoluble fibre. Food Chemistry, 100, 1402–1408.

    Article  CAS  Google Scholar 

  • Cornejo, F., Caceres, P. J., Martinez-Villaluenga, C., Rosell, C. M., & Frias, J. (2015). Effects of germination on the nutritive value and bioactive compounds of brown rice breads. Food Chemistry, 173, 298–304.

    Article  CAS  Google Scholar 

  • de la Hera, E., Talegon, M., Caballero, P., & Gomez, M. (2013). Influence of maize flour particle size on gluten-free breadmaking. Journal of the Science of Food and Agriculture, 93(4), 924–932.

    Article  Google Scholar 

  • de la Hera, E., Rosell, C. M., & Gomez, M. (2014). Effect of water content and flour particle size on gluten-free bread quality and digestibility. Food Chemistry, 151, 526–531.

    Article  Google Scholar 

  • Dini, C., Garcia, M. A., & Vina, S. Z. (2012). Non-traditional flours: frontiers between ancestral heritage and innovation. Food & Function, 3(6), 606–620.

    Article  CAS  Google Scholar 

  • El Batal, H., & Hasib, A. (2013). Optimization of extraction process of carob bean gum purified from carob seeds by response surface methodology. Chemical and Process Engineering Research, 12, 1–8.

    Google Scholar 

  • Gallagher, E., Gormley, T. R., & Arendt, E. K. (2003). Crust and crumb characteristics of gluten free breads. Journal of Food Engineering, 56(2–3), 153–161.

    Article  Google Scholar 

  • Gelencsér, T., Gál, V., Hódsági, M., & Salgó, A. (2008). Evaluation of quality and digestibility characteristics of resistant starch-enriched pasta. Food and Bioprocess Technology, 1, 171–179.

    Article  Google Scholar 

  • Goñi, I., Alonso, A. G., & Calixto, F. S. (1997). A starch hydrolysis procedure to estimate glycemic index. Nutrition Research, 17(3), 427–437.

    Article  Google Scholar 

  • Granfeldt, Y., Björck, I., Drews, A., & Tovar, J. (1992). An in vitro procedure based on chewing to predict metabolic responses to starch in cereal and legume products. European Journal of Clinical Nutrition, 46, 649–660.

    CAS  Google Scholar 

  • Gularte, M. A., & Rosell, C. M. (2011). Physicochemical properties and enzymatic hydrolysis of different starches in the presence of hydrocolloids. Carbohydrate Polymers, 85, 237–244.

    Article  CAS  Google Scholar 

  • He, H., & Hoseney, R. C. (1990). Changes in bread firmness and moisture during long-term storage. Cereal Chemistry, 67, 603–605.

    Google Scholar 

  • Holt, S. H., & Miller, J. B. (1994). Particle size, satiety and the glycaemic response. European Journal of Clinical Nutritition, 48(7),496–502.

  • Houben, A., Hochstotter, A., & Becker, T. (2012). Possibilities to increase the quality in gluten-free bread production: an overview. European Food Research and Technology, 235(2), 195–208.

    Article  CAS  Google Scholar 

  • Hwang, M. P., & Hayakawa, K. I. (1980). Bulk density of cookies undergoing commercial baking processes. Journal of Food Science, 45(5), 1400–1402.

    Article  Google Scholar 

  • ISO 937-1978. Determination of nitrogen (reference method).

  • Karababa, E., & Coşkuner, Y. (2013). Physical properties of carob bean (Ceratonia siliqua L.): an industrial gum yielding crop. Industrial Crops and Products, 42, 440–446.

    Article  CAS  Google Scholar 

  • Kim, B. K., Cho, A. R., Chun, Y. G., & Park, D. J. (2013). Effect of microparticulated wheat bran on the physical properties of bread. International Journal of Food Sciences and Nutrition, 64(1), 122–129.

    Article  Google Scholar 

  • Korus, J., Witczak, M., Ziobro, R., & Juszczak, L. (2009). The impact of resistant starch on characteristics of gluten-free dough and bread. Food Hydrocolloids, 23(3), 988–995.

    Article  CAS  Google Scholar 

  • Laureati, M., Giussani, B., & Pagliarini, E. (2012). Sensory and hedonic perception of gluten-free bread: comparison between celiac and non-celiac subjects. Food Research International, 46(1), 326–333.

    Article  Google Scholar 

  • Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., & Biliaderis, C. (2007). Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering, 79(3), 1033–1047.

    Article  CAS  Google Scholar 

  • Lionetti, E., Gatti, S., Pulvirentic, A., & Catassi, C. (2015). Celiac disease from a global perspective. Best Practice & Research Clinical Gastroenterology, 29, 365–379.

    Article  Google Scholar 

  • Marco, C., & Rosell, C. M. (2008). Breadmaking performance of protein enriched, gluten-free breads. European Food Research and Technology, 227, 1205–1213.

    Article  CAS  Google Scholar 

  • Mariotti, M., Pagani, M. A., & Lucisano, M. (2013). The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures. Food Hydrocolloids, 30(1), 393–400.

    Article  CAS  Google Scholar 

  • Matos, M. E., & Rosell, C. M. (2011). Chemical composition and starch digestibility of different gluten free breads. Plant Foods for Human Nutrition, 66, 224–230.

    Article  Google Scholar 

  • Matos, M. E., & Rosell, C. M. (2013). Quality indicators of rice-based gluten-free bread-like products: relationships between dough rheology and quality characteristics. Food and Bioprocess Technology, 6, 2331–2341.

    Article  Google Scholar 

  • Matos, M. E., & Rosell, C. M. (2015). Understanding gluten-free dough for reaching breads with physical quality and nutritional balance. Journal of the Science of Food and Agriculture, 95(4), 653–661.

    Article  CAS  Google Scholar 

  • Miranda, J., Lasa, A., Bustamante, M. A., Churruca, I., & Simon, E. (2014). Nutritional differences between a gluten-free diet and a diet containing equivalent products with gluten. Plant Foods for Human Nutrition, 69(2), 182–187.

    Article  CAS  Google Scholar 

  • Moreira, R., Chenlo, F., & Torres, M. D. (2013). Rheology of gluten-free doughs from blends of chestnut and rice flours. Food and Bioprocess Technology, 6(6), 1476–1485.

    Article  CAS  Google Scholar 

  • Moroni, A. V., Dal Bello, F., & Arendt, E. K. (2009). Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue? Food Microbiology, 26(7), 676–684.

    Article  CAS  Google Scholar 

  • Niba, L. L., Bokonga, M. M., Jackson, E. L., Schlimme, D. S., & Li, B. W. (2001). Physicochemical properties and starch granular characteristics of flour from various Manihot esculenta (cassava) genotypes. Journal of Food Science, 67(5), 1701–1705.

    Article  Google Scholar 

  • Novotni, D., Cukelj, N., Smerdel, B., Bituh, M., Dujmic, F., & Curic, D. (2012). Glycemic index and firming kinetics of partially baked frozen gluten-free bread with sourdough. Journal of Cereal Science, 55(2), 120–125.

    Article  CAS  Google Scholar 

  • Omary, M. B., Fong, C., Rothschild, J., & Finney, P. (2012). Effects of germination on the nutritional profile of gluten-free cereals and pseudocereals: a review. Cereal Chemistry, 89(1), 1–14.

    Article  CAS  Google Scholar 

  • Parada, J., & Aguilera, J. M. (2011). Review: starch matrices and the glycaemic response. Food Science and Technology International, 17, 187–204.

    Article  CAS  Google Scholar 

  • Phimolsiripol, Y., Mukprasirt, A., & Schoenlechner, R. (2012). Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran. Journal of Cereal Science, 56(2), 389–395.

    Article  CAS  Google Scholar 

  • Protonotariou, S., Drakos, A., Evageliou, V., Ritzoulis, C., & Mandala, I. (2014). Sieving fractionation and jet mill micronization affect the functional properties of wheat flour. Journal of Food Engineering, 134, 24–29.

    Article  CAS  Google Scholar 

  • Protonotariou, S., Mandala, I., & Rosell, C. M. (2015). Jet milling effect on functionality, quality and in vitro digestibility of whole wheat flour and bread. Food and Bioprocess Technology, 8(6), 1319–1329.

    Article  CAS  Google Scholar 

  • Renzetti, S., & Rosell, C. M. (2016). Role of enzymes in improving the functionality of proteins in non-wheat dough systems. Journal of Cereal Science, 67, 35–45.

    Article  CAS  Google Scholar 

  • Sciarini, L. S., Ribotta, P. D., León, A. E., & Pérez, G. T. (2010). Effect of hydrocolloids on gluten-free batter properties and bread quality. International Journal of Food Science & Technology, 45(11), 2306–2312.

    Article  CAS  Google Scholar 

  • Sciarini, L. S., Ribotta, P. D., Leon, A. E., & Pérez, G. T. (2012). Incorporation of several additives into gluten free breads: effect on dough properties and bread quality. Journal of Food Engineering, 111(4), 590–597.

    Article  CAS  Google Scholar 

  • Storck, C. R., da Rosa Zavareze, E., Gularte, M. A., Elias, M. C., Rosell, C. M., & Dias, A. R. G. (2013). Protein enrichment and its effects on gluten-free bread characteristics. LWT-Food Science and Technology, 53(1), 346–354.

    Article  CAS  Google Scholar 

  • Thompson, T. (2009). In E. Gallagher (Ed.), The nutritional quality of gluten-free foods, in gluten-free food science and technology (pp. 42–51). Oxford: Wiley-Blackwell. doi:10.1002/9781444316209.ch4.

    Google Scholar 

  • Trappey, E. F., Khouryieh, H., Aramouni, F., & Herald, T. (2015). Effect of sorghum flour composition and particle size on quality properties of gluten-free bread. Food Science and Technology International, 21(3), 188–202.

    Article  CAS  Google Scholar 

  • Tsatsaragkou, K., Yiannopoulos, S., Kontogiorgi, A., Poulli, E., Krokida, M., & Mandala, I. (2012). Mathematical approach of structural and textural properties of gluten free bread enriched with carob flour. Journal of Cereal Science, 56, 603–609.

    Article  CAS  Google Scholar 

  • Tsatsaragkou, K., Gounaropoulos, G., & Mandala, I. (2014a). Development of gluten free bread containing carob flour and resistant starch. LWT-Food Science and Technology, 58, 124–129.

    Article  CAS  Google Scholar 

  • Tsatsaragkou, K., Yiannopoulos, S., Kontogiorgi, A., Poulli, E., Krokida, M., & Mandala, I. (2014b). Effect of carob flour addition on the rheological properties of gluten-free breads. Food and Bioprocess Technology, 7(3), 868–876.

    Article  CAS  Google Scholar 

  • Vallons, K. J. R., Ryan, L. A. M., & Arendt, E. K. (2011). Promoting structure formation by high pressure in gluten-free flours. LWT-Food Science and Technology, 44(7), 1672–1680.

    Article  CAS  Google Scholar 

  • Wang,Y., Belton, P. S., Bridon, H., Garanger, E., Wellner, N., Parker, M. L., Grant, A., Feillet, P., & Noel, T. R. (2001). Physicochemical studies of caroubin: a gluten-like protein. Journal of Agricultural and Food Chemistry, 49, 3414–3419.

  • Zhu, K., Huang, S., Peng, W., Qian, H., & Zhou, H. (2010). Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber. Food Research International, 43(4), 934–938.

    Article  Google Scholar 

  • Ziobro, R., Korus, J., Witczak, M., & Juszczak, L. (2012). Influence of modified starches on properties of gluten-free dough and bread. Part II: quality and staling of gluten-free bread. Food Hydrocolloids, 29(1), 68–74.

    Article  CAS  Google Scholar 

Download references

Acknowledgements

Financial support of the Spanish Ministry of Economy and Competitiveness (Project AGL2014-52928-C2-1-R) and the European Regional Development Fund (FEDER) is acknowledged.

Author information

Authors and Affiliations

  1. Laboratory of Food Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece

    Kleopatra Tsatsaragkou, Theodora Kara & Ioanna Mandala

  2. Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustin Escardino 7, 46980, Paterna, Valencia, Spain

    Theodora Kara & Cristina M. Rosell

  3. Department of Food Technology, ATEI of Thessaloniki, 57400, Thessaloniki, Greece

    Christos Ritzoulis

Authors
  1. Kleopatra Tsatsaragkou
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Theodora Kara
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Christos Ritzoulis
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Ioanna Mandala
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Cristina M. Rosell
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Cristina M. Rosell.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Tsatsaragkou, K., Kara, T., Ritzoulis, C. et al. Improving Carob Flour Performance for Making Gluten-Free Breads by Particle Size Fractionation and Jet Milling. Food Bioprocess Technol 10, 831–841 (2017). https://doi.org/10.1007/s11947-017-1863-x

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-017-1863-x

Keywords

Search

Navigation