UTILIZATION OF HYDROTHERMALLY TREATED FLOURS IN GLUTEN-FREE DOUGHS

GIMENEZ MARIA ALEJANDRA; SEGUNDO CRISTINA; DOMINGUEZ NATALIA; SAMMAN NORMA CRISTINA; LOBO MANUEL OSCAR

Congreso; IV International Conference of la ValSe-Food Network and VII Symposium Chia-Link Valuable Ibero-American Seeds as the Future Food; 2022

VALSED-FOOD

Hydrothermal treatments are suitable for modifying the physicochemical properties offlours because they favor the total or partial gelatinization of starch, allowing products with differentrheological and water absorption capacities to be obtained. The objective of the study was to applythe processes of extrusion cooking (CE), alkaline extrusion (OHE) and traditional nixtamalization (N)in four races of native maize from the province of Jujuy, Argentina (perlita, cuzco, chulpi and culli)to obtain flours with adequate aptitudes for use in gluten-free doughs. The different processes andthe characteristics of each race had a significant effect (p < 0.05) on the hydration properties of theflours, both factors showing a greater effect on flour from the chulpi race, indicated by the increase inits hydration properties. Therefore, in the textural properties, the elasticity and the viscosity indicesof the dough were dependent on the races and the processes, influencing these properties by thesubjective water capacity. CE gives greater elasticity to the dough, presenting the highest valuesfor the dough of the perlita race (5.58 mm). OHE provided a lower viscosity index (0.03 N s) inthe dough of the perlita race, indicating a poor integration of the flour components. The N did notconfer remarkable properties to the dough, showing breakage of the dough touched. It is importantto note that the OHE process provided dough with adequate properties due to intermediate values ofelasticity (4.47–4.5 mm) and resistance to kneading (0.34–0.078 N s). This study will optimize thedevelopment of extensible dough from the chulpi and culli races.