Multi-Fabaceae flour for gluten-free pizza base: Rheology, processing, microstructural, and physico-sensory characteristics.

This study was focused on the formulation and processing of gluten-free
variants of
pizza base (PB) using the grains of the Fabaceae family. The Bengal gram, soya bean,
black gram, and fenugreek seeds were milled to 200 μm size, and multi-Fabaceae
gluten-free
variant was prepared by blending these grains at 33:33:33:1 ratio. The
rheologic characteristics of MFGF indicated that farinograph WAC, DDT, stability;
amylograph viscosity values decreased compared with WF. The hardness and gumminess
of the WF pizza dough were 17.43 and 5.85, respectively, and increased to
53.41 N and 44.70 kgf for MFGF. The weight (133.40–161.80
g) and breaking strength
(37.43–83.41
N) of PB increased and the spread ratio (11.92–8.04)
decreased in
MFGFPB than WFPB. The use of CA improved the rheologic, textural, and physico-sensory
properties of MFGFPB. The MFGFPB +CA had low in vitro starch digestibility
(19.21) than WFPB (40.50). ELISA studies indicated that the gluten content of
MFGFPB +CA was (15.77 ppm) within the permissible limit for GF products with a
substantial increase in protein and dietary fiber.
Novelty impact statement: Celiac disease (CD) is one of the autoimmune genetic
disorders triggered by the ingestion of gluten that affects mucosal damage of the
small intestine. The only treatment for CD is lifelong strict adherence to a gluten-free
(GF) diet. Recent studies revealed that the GF products available in the market
are loaded with starch and sugars with poor nutrition and priced very high. While
in CD, there is a requirement for high nutrition diet, due to poor digestion and
absorption in the small intestine. Studies suggest to improve the nutritional quality
and reduce the cost of GF products in the market and also to introduce a new
range of commonly consumed foods as GF products without compromising the
originality. The formulation and processing methodologies developed in this research
is very helpful to address these issues and exploiting MFGFPB, as a carrier
of functional ingredients with health benefit is having huge potential for industrial
commercialization.