Impact of Ultrasound on a Gluten-Free Composite Flour Based on Rice Flour and Corn Starch for Breadmaking Applications
Ultrasound (US) treatment is an eco-friendly physical modification technique increasingly used to enhance the functionality of gluten-free flours. In this study, the impact of sonication on the techno-functional, thermal, structural, and rheological properties of a composite gluten-free flour was in...
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MDPI AG
2025-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/7/1094 |
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| author | Mahsa Farrokhi Ines N. Ramos Cristina L. M. Silva |
| author_facet | Mahsa Farrokhi Ines N. Ramos Cristina L. M. Silva |
| author_sort | Mahsa Farrokhi |
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| description | Ultrasound (US) treatment is an eco-friendly physical modification technique increasingly used to enhance the functionality of gluten-free flours. In this study, the impact of sonication on the techno-functional, thermal, structural, and rheological properties of a composite gluten-free flour was investigated. The flour, comprising corn starch, rice flour, and other ingredients, was treated at hydration levels of 15% and 25% (<i>w</i>/<i>w</i>) under controlled conditions (10 min of sonication at 20 °C) and compared to a non-sonicated control. Sonication reduced the water absorption capacity (WAC) and swelling power (SP) while increasing the oil absorption capacity (OAC) and water solubility (WSI). Thermal analysis revealed lower gelatinization enthalpy, indicating structural modifications induced by cavitation. Structural assessments (XRD and FTIR) confirmed minimal alterations in crystallinity and short-range order. Rheological studies demonstrated an enhanced elasticity in the gel structure, especially at 15% hydration, while a morphological analysis via SEM highlighted particle fragmentation and surface roughening. These findings demonstrate the potential of ultrasound to modify gluten-free flours for improved functionality and diverse applications in gluten-free product development. |
| format | Article |
| id | doaj-art-924e434b61d64707bc8db4b3e4a0bc45 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-03-01 |
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| series | Foods |
| spelling | doaj-art-924e434b61d64707bc8db4b3e4a0bc452025-08-20T02:15:58ZengMDPI AGFoods2304-81582025-03-01147109410.3390/foods14071094Impact of Ultrasound on a Gluten-Free Composite Flour Based on Rice Flour and Corn Starch for Breadmaking ApplicationsMahsa Farrokhi0Ines N. Ramos1Cristina L. M. Silva2CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalCBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalCBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalUltrasound (US) treatment is an eco-friendly physical modification technique increasingly used to enhance the functionality of gluten-free flours. In this study, the impact of sonication on the techno-functional, thermal, structural, and rheological properties of a composite gluten-free flour was investigated. The flour, comprising corn starch, rice flour, and other ingredients, was treated at hydration levels of 15% and 25% (<i>w</i>/<i>w</i>) under controlled conditions (10 min of sonication at 20 °C) and compared to a non-sonicated control. Sonication reduced the water absorption capacity (WAC) and swelling power (SP) while increasing the oil absorption capacity (OAC) and water solubility (WSI). Thermal analysis revealed lower gelatinization enthalpy, indicating structural modifications induced by cavitation. Structural assessments (XRD and FTIR) confirmed minimal alterations in crystallinity and short-range order. Rheological studies demonstrated an enhanced elasticity in the gel structure, especially at 15% hydration, while a morphological analysis via SEM highlighted particle fragmentation and surface roughening. These findings demonstrate the potential of ultrasound to modify gluten-free flours for improved functionality and diverse applications in gluten-free product development.https://www.mdpi.com/2304-8158/14/7/1094ultrasound treatmentcomposite gluten-free flourtechno-functional propertiesthermal analysisrheological propertiesstructural modifications |
| spellingShingle | Mahsa Farrokhi Ines N. Ramos Cristina L. M. Silva Impact of Ultrasound on a Gluten-Free Composite Flour Based on Rice Flour and Corn Starch for Breadmaking Applications Foods ultrasound treatment composite gluten-free flour techno-functional properties thermal analysis rheological properties structural modifications |
| title | Impact of Ultrasound on a Gluten-Free Composite Flour Based on Rice Flour and Corn Starch for Breadmaking Applications |
| title_full | Impact of Ultrasound on a Gluten-Free Composite Flour Based on Rice Flour and Corn Starch for Breadmaking Applications |
| title_fullStr | Impact of Ultrasound on a Gluten-Free Composite Flour Based on Rice Flour and Corn Starch for Breadmaking Applications |
| title_full_unstemmed | Impact of Ultrasound on a Gluten-Free Composite Flour Based on Rice Flour and Corn Starch for Breadmaking Applications |
| title_short | Impact of Ultrasound on a Gluten-Free Composite Flour Based on Rice Flour and Corn Starch for Breadmaking Applications |
| title_sort | impact of ultrasound on a gluten free composite flour based on rice flour and corn starch for breadmaking applications |
| topic | ultrasound treatment composite gluten-free flour techno-functional properties thermal analysis rheological properties structural modifications |
| url | https://www.mdpi.com/2304-8158/14/7/1094 |
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