Evaluation Of Physicochemical And Functional Properties Of Gluten- Free Composite Flours Produced From Cassava, Maize And Soybean Blends:- Uche, Christiana O
ABSTRACT
Wheat flour has been used for
production of noodle and baked products such as breads, cakes, biscuits and
cookies because of the nature and functional properties of the wheat proteins.
However, gluten protein present in wheat causes celiac disease to consumers and
prevalence of celiac disease has aroused an interest in gluten-free products.
An estimate of up to 2% ofthe world population suffers from celiac disease and
a lifetime gluten free diet is the only effective treatment for this disease as
reported by Bagolin Do Nascimento et al. (2014) and Curie et al. (2007). Gluten
is however, the basic material for bakery products because it binds water by
hydration. Gluten protein affects the texture of baked products (Alvarenga et
al., 2011). Glutenin and prolamin are the main fractions of gluten which
provide viscosity, extensibility, elasticity and cohesive properties of dough
(Gujral and Resell, 2004). However, to improve structure, sensory aspects and
shelf life of baked product in absence of gluten, recent researchers have
focused on adding dairy proteins and hydrocolloids to naturally gluten-free
flour (Jeong et al., 2013; McCarthy et al., 2005; Sanchez et al., 2004).
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CHRISTIANA, O (2025). Evaluation Of Physicochemical And Functional Properties Of Gluten- Free Composite Flours Produced From Cassava, Maize And Soybean Blends:- Uche, Christiana O. Mouau.afribary.org: Retrieved Sep 09, 2025, from https://repository.mouau.edu.ng/work/view/evaluation-of-physicochemical-and-functional-properties-of-gluten-free-composite-flours-produced-from-cassava-maize-and-soybean-blends-uche-christiana-o-7-2
OBIAGERI, CHRISTIANA. "Evaluation Of Physicochemical And Functional Properties Of Gluten- Free Composite Flours Produced From Cassava, Maize And Soybean Blends:- Uche, Christiana O" Mouau.afribary.org. Mouau.afribary.org, 09 Sep. 2025, https://repository.mouau.edu.ng/work/view/evaluation-of-physicochemical-and-functional-properties-of-gluten-free-composite-flours-produced-from-cassava-maize-and-soybean-blends-uche-christiana-o-7-2. Accessed 09 Sep. 2025.
OBIAGERI, CHRISTIANA. "Evaluation Of Physicochemical And Functional Properties Of Gluten- Free Composite Flours Produced From Cassava, Maize And Soybean Blends:- Uche, Christiana O". Mouau.afribary.org, Mouau.afribary.org, 09 Sep. 2025. Web. 09 Sep. 2025. < https://repository.mouau.edu.ng/work/view/evaluation-of-physicochemical-and-functional-properties-of-gluten-free-composite-flours-produced-from-cassava-maize-and-soybean-blends-uche-christiana-o-7-2 >.
OBIAGERI, CHRISTIANA. "Evaluation Of Physicochemical And Functional Properties Of Gluten- Free Composite Flours Produced From Cassava, Maize And Soybean Blends:- Uche, Christiana O" Mouau.afribary.org (2025). Accessed 09 Sep. 2025. https://repository.mouau.edu.ng/work/view/evaluation-of-physicochemical-and-functional-properties-of-gluten-free-composite-flours-produced-from-cassava-maize-and-soybean-blends-uche-christiana-o-7-2