Alternative Proteins and Pseudocereals in the Development of Gluten-Free Pasta

Abstract

Most gluten-free products on the market are based on starch; however, gluten-free food manufacturers are investing in the use of whole grains, corn, sorghum, amaranth, and quinoa, as these products are excellent sources of fiber, iron, and vitamin B. Quinoa in particular demonstrates high protein content and a balanced amino acid profile. In addition, mixtures of maize prolamin (zein), starch, and water can form dough with properties similar to wheat dough, which could be used to mimic gluten. This chapter will provide an overview on how to replace gluten functionality in gluten-free pasta using quinoa flour, zein, and other biopolymers. Partially, replacing corn with quinoa flour increases the protein content of the dough, which greatly influences both viscoelastic characteristics and the drying process kinetics. The cooking quality of the final product could be explained in terms of the rheological characteristics and microstructural attributes using mathematical models that relate dough composition to structural parameters.