Researchers create gluten-free flour that’s even healthier with sweet potato. – Corpradar

Researchers create gluten-free flour that’s even healthier with sweet potato.

High in B vitamins, sweet potatoes are known as a healthy alternative to comfort foods such as potatoes, chips, or wedges. However, the full nutritional benefits of foam may not yet have been discovered. Recent studies have shown that it can be dried into a visually stunning gluten-free flour.

According to the researchers, the findings could help expand the use of orange sweet potato flour in home cooking and in the food industry. If the technology were refined and commercialized after being ground into flour, sweet potatoes could be used in more applications, including the bakery industry.

However, best handling practises must be established before sweet potatoes can be used as a general ingredient in baked goods. Several studies have investigated specific parameters, including the drying and milling of sweet potatoes.
What remains to be done before the American Chemical Society’s (ACS) research determines how different phases can interact to produce flours best suited for specific products?


Drying before baking

Several gluten-free options are either already available or in development, including those made from banana peels, almonds, and various grains. Sweet potatoes are a strong contender because the rich tuber is full of antioxidants, has a slightly sweet taste, and is perfect for thickening or baking.

This study, published in ACS Food Science and Technology, aimed to evaluate the effect of drying temperature and milling pattern on the physicochemical, hydration, thermal, and size properties of orange sweet potato flour (OSPF) and define its potential. to use functionally. foods. 


Sweet potatoes are rich in antioxidants and can be used as a thickener and in baked goods.
The researchers decided to investigate how two drying temperatures and the milling process affected the properties of orange sweet potato flour.

were evaluated for air convection drying temperatures (50 and 80 °C) and grinding patterns (shearing and sequential shearing strokes). These two factors, as well as their interaction, had an effect on the wetting and bonding properties.Particle size and damaged starch content are significantly related to technological properties.
Wheat flour is the most widely used flour and has been used since ancient times. However, it is not suitable for those who are intolerant to gluten or suffer from celiac disease because the gluten proteins in wheat flour cause abdominal pain, nausea, and, in extreme cases, even intestinal damage.


A sampling of sweet potatoes


The research team prepared samples of orange sweet potatoes (Ipomoea batatas) that were dried at 122 or 176 F and then ground them once or twice. 

They examined many parameters for each sample, comparing it to store-bought sweet potato flour and traditional wheat.
milling of sweet potatoes when the starch is damaged just enough to be ideal for fermented products regardless of the drying temperature.
Double milling further disrupted starch crystallinity and produced thickeners ideal for porridges or sauces. 

The high-temperature-dried, single-milled sample baked into bread had a higher antioxidant capacity than the store-bought version and wheat flour.
The results showed that drying at 80 °C and subsequent shear impact milling could produce thickening flours, while drying at 50 or 80 °C and shear milling produced water-retaining flours suitable for gluten-free bread products. good antioxidant capacity. 

Additional information from these findings highlights the importance of the combination of drying temperature and grinding pattern on the technical properties of OSPF.

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