Value-added pancakes: Incorporation of whole wheat, buckwheat, quinoa, and proso millet flour into pancakes and their effect on product quality

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2024-12-11 DOI:10.1002/cche.10858

Elizabeth Nalbandian, Daun Park, Natalie Camerino, Girish M. Ganjyal

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引用次数: 0

Abstract

Background and Objectives

Effects of the physicochemical properties of buckwheat flour (BKF), quinoa flour (QF), proso millet flour (PMF), and whole wheat flour (WWF) were evaluated in a pancake product made with unbleached fine wheat pastry flour (FWF). Pancakes were formulated with 25%, 50%, 75%, and 100% (w/w) substitution levels. FWF was used as the control.

Findings

The flours varied in composition, affecting their functional properties. BKF was characterized by high total dietary fiber (TDF), FWF had the highest starch content, WWF had the highest protein content, and PMF had the highest peak and onset temperature. The influential functional properties on pancake quality were the content of TDF and insoluble dietary fiber, as well as the water and oil holding capacity. Due to the rapid cooking time in pancakes, the PMF starch did not gelatinize adequately, likely due to the amylose content or shape and size of the starch, resulting in a low-hardness pancake without a continuous matrix. When a pancake was prepared with partial pregelatinized PMF, the pancake had a continuous matrix.

Conclusion

BK, QF, and WWF can be incorporated into pancake formulations without flour modification. PMF must be modified before usage in a pancake application to ensure that a continuous matrix is formed.

Significance and Novelty

This research sheds light on the importance of considering the functional properties of alternative grains in baked product formulations. Nonetheless, further information was found on PMF starch gelatinization in pancake applications.

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.