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Effects of ultrasonication and high hydrostatic pressure on functional, thermal, structural, rheological, and pasting properties of gluten-free substitutes for enhanced breadmaking

2025-11-01Research article Open access
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dc.contributor.authorMahsa, Farrokhi
dc.contributor.authorRamos, Inês N.
dc.contributor.authorSilva, Cristina L. M.
dc.date.accessioned2025-10-01T14:40:46Z
dc.date.available2025-10-01T14:40:46Z
dc.date.issued2025-11-01
dc.description.abstractThe demand for gluten-free (GF) products has increased due to the rising prevalence of gluten-related disorders. However, GF products often face challenges related to nutritional value, techno-functional, and structural properties. To address these challenges, researchers are investigating GF flours, starches, and protein isolates from pulses, cereals, and pseudocereals. However, in their native forms, these ingredients show poor stability, low solubility, and a high tendency for retrogradation, limiting their suitability for high-quality GF formulations. Techno-functional and structural modifications are essential to overcoming these limitations. Ultrasound (US) and high hydrostatic pressure (HHP) are innovative processing techniques that can enhance GF ingredients' techno-functional and nutritional properties while maintaining product integrity. This review examines the effects of US and HHP on the structural, techno-functional, thermal, pasting, and rheological properties of GF ingredients, from pulses, cereals, and pseudocereals, and their implications for breadmaking. Research indicates that US decreases water absorption capacity (WAC) but enhances solubility, while HHP increases WAC at higher intensities and decreases solubility. Both treatments reduce particle size, with HHP inducing more pronounced morphological changes. Additionally, both techniques lower gelatinization temperatures and enthalpy, improving dough hydration. Rheological studies suggest that US and HHP promote gel-like behavior, increasing the elastic modulus and reducing viscosity parameters, ultimately enhancing dough handling and bread structure. In conclusion, US and HHP show great potential for improving dough performance, bread volume, and texture in GF baking. However, optimizing treatment conditions is crucial, as their effects depend on the type of flour, starch, or protein and processing parameters.eng
dc.identifier.citationMahsa, F., Ramos, I. N., & Silva, C. L. M. (in press). Effects of ultrasonication and high hydrostatic pressure on functional, thermal, structural, rheological, and pasting properties of gluten-free substitutes for enhanced breadmaking. Trends in food science & technology, Article 105349. https://doi.org/10.1016/j.tifs.2025.105349
dc.identifier.doi10.1016/j.tifs.2025.105349
dc.identifier.eid105017607741
dc.identifier.issn1879-3053
dc.identifier.otherb0e38dd3-a805-430d-8f4e-c7ae62e51ef4
dc.identifier.urihttp://hdl.handle.net/10400.14/55113
dc.identifier.wos001592594500001
dc.language.isoeng
dc.peerreviewedyes
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectBreadmaking
dc.subjectLegume and cereal
dc.subjectPhysical processing
dc.subjectRheology
dc.subjectStarch modification
dc.subjectTechno-functional property
dc.titleEffects of ultrasonication and high hydrostatic pressure on functional, thermal, structural, rheological, and pasting properties of gluten-free substitutes for enhanced breadmakingeng
dc.typeresearch article
dspace.entity.typePublication
oaire.citation.titleTrends in food science & technology
oaire.citation.volume165
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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