Functional Properties of Gluten-Free Pasta from Amaranth, Quinoa and Buckwheat
December 29/Vienna, Austria/Health & Medicine Week -- New investigation results, "Functional Properties of Gluten-free Pasta Produced from Amaranth, Quinoa and Buckwheat," are detailed in a study published in Plant Foods for Human Nutrition. According to a study from Vienna, Austria, "The use of amaranth, quinoa and buckwheat for the production of gluten-free pasta was investigated in the present study. The aim of the work was to produce pasta of good textural quality, in particular, low cooking loss, optimal cooking weight and texture firmness."
"The results demonstrated that pasta produced from amaranth had decreased texture firmness and cooking time, while pasta from quinoa mainly showed increased cooking loss. In buckwheat pasta the least negative effects were observed. By combination of all three raw materials to one flour blend in the ratio of 60% buckwheat, 20% amaranth and 20% quinoa, dough matrix was improved," wrote R. Schoenlechner and colleagues, Institute of Food Technology.