Physicochemical, rheological and sensory properties of gluten-free doughs and breads of Australian bunya nuts
While wheat is the most common flour used worldwide, it may not be suitable for coeliacs. Although being stated as a healthier alternative, gluten-free flours have some disadvantages. Bunya nut flour has the potential to be a healthier and flavourful alternative to other flours, such as corn and ric...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Future Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833525000474 |
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| author | Jaqueline Moura Nadolny Heather M. Shewan Jason R. Stokes Odette Best Heather E. Smyth |
| author_facet | Jaqueline Moura Nadolny Heather M. Shewan Jason R. Stokes Odette Best Heather E. Smyth |
| author_sort | Jaqueline Moura Nadolny |
| collection | DOAJ |
| description | While wheat is the most common flour used worldwide, it may not be suitable for coeliacs. Although being stated as a healthier alternative, gluten-free flours have some disadvantages. Bunya nut flour has the potential to be a healthier and flavourful alternative to other flours, such as corn and rice. In this study, raw, processed (fermented, boiled and roasted) and whole bunya flours were added to a control recipe (rice, tapioca and corn) and their rheological, sensory and physicochemical properties were measured. Breads made with bunya flours provide a unique aroma and flavour profile compared to the control bread and also among themselves, depending on the type of bunya flour used. For instance, breads made with 50 % of raw bunya flour had a fermented aroma and flavour. In terms of texture, thermally treated samples were rated high for cohesiveness and moistness, arguably the most important quality parameters in breads. In general, bunya flour resulted in denser bread compared to the control and this could be predicted by the storage modulus (G′) values in the dough rheology measurements. In addition to being a unique ingredient, bunya nut flour can be used to produce breads with high sensory and physicochemical quality. |
| format | Article |
| id | doaj-art-83e84e5e73184edc8aad36fafdcd75c9 |
| institution | DOAJ |
| issn | 2666-8335 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj-art-83e84e5e73184edc8aad36fafdcd75c92025-08-20T02:45:53ZengElsevierFuture Foods2666-83352025-06-011110058410.1016/j.fufo.2025.100584Physicochemical, rheological and sensory properties of gluten-free doughs and breads of Australian bunya nutsJaqueline Moura Nadolny0Heather M. Shewan1Jason R. Stokes2Odette Best3Heather E. Smyth4School of Chemical Engineering, The University of Queensland, Brisbane, QLD 4072, Australia; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia; Corresponding author at: School of Chemical Engineering, The University of Queensland, Brisbane, QLD 4072, Australia.School of Chemical Engineering, The University of Queensland, Brisbane, QLD 4072, AustraliaSchool of Chemical Engineering, The University of Queensland, Brisbane, QLD 4072, AustraliaSchool of Nursing and Midwifery, University of Southern Queensland, Ipswich, QLD 4305, AustraliaCentre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, AustraliaWhile wheat is the most common flour used worldwide, it may not be suitable for coeliacs. Although being stated as a healthier alternative, gluten-free flours have some disadvantages. Bunya nut flour has the potential to be a healthier and flavourful alternative to other flours, such as corn and rice. In this study, raw, processed (fermented, boiled and roasted) and whole bunya flours were added to a control recipe (rice, tapioca and corn) and their rheological, sensory and physicochemical properties were measured. Breads made with bunya flours provide a unique aroma and flavour profile compared to the control bread and also among themselves, depending on the type of bunya flour used. For instance, breads made with 50 % of raw bunya flour had a fermented aroma and flavour. In terms of texture, thermally treated samples were rated high for cohesiveness and moistness, arguably the most important quality parameters in breads. In general, bunya flour resulted in denser bread compared to the control and this could be predicted by the storage modulus (G′) values in the dough rheology measurements. In addition to being a unique ingredient, bunya nut flour can be used to produce breads with high sensory and physicochemical quality.http://www.sciencedirect.com/science/article/pii/S2666833525000474AraucariaBread qualityBunya nutsDough rheologySensory properties |
| spellingShingle | Jaqueline Moura Nadolny Heather M. Shewan Jason R. Stokes Odette Best Heather E. Smyth Physicochemical, rheological and sensory properties of gluten-free doughs and breads of Australian bunya nuts Future Foods Araucaria Bread quality Bunya nuts Dough rheology Sensory properties |
| title | Physicochemical, rheological and sensory properties of gluten-free doughs and breads of Australian bunya nuts |
| title_full | Physicochemical, rheological and sensory properties of gluten-free doughs and breads of Australian bunya nuts |
| title_fullStr | Physicochemical, rheological and sensory properties of gluten-free doughs and breads of Australian bunya nuts |
| title_full_unstemmed | Physicochemical, rheological and sensory properties of gluten-free doughs and breads of Australian bunya nuts |
| title_short | Physicochemical, rheological and sensory properties of gluten-free doughs and breads of Australian bunya nuts |
| title_sort | physicochemical rheological and sensory properties of gluten free doughs and breads of australian bunya nuts |
| topic | Araucaria Bread quality Bunya nuts Dough rheology Sensory properties |
| url | http://www.sciencedirect.com/science/article/pii/S2666833525000474 |
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