Browsing by Subject "voileipäkeksit"

African crops are sustainable and healthy alternative ingredients for potential use in various gluten-free products among traditional African foods. In this thesis maise-based, gluten-free crackers with 50% cereal (amaranth, sorghum and teff) and 50% and 75% legume (Bambara groundnut and cowpea) replacements were produced, and their baking performance and technological properties were examined. The effect of sorghum and cowpea flour's bioprocessing and mechanical raw material modifications on cracker technological and sensory properties was studied. The thesis aimed to solve whether maise and African crop flours could be used in gluten-free crackers and how would they affect nutritional values, baking performance and technological and sensory properties in gluten-free crackers. The nutritional calculations indicated that African crop replacement increased fibre content at least by 2.4% and protein by 1.9 E% compared to 100% maise cracker. Crop replacements improved the dough elasticity and bakability and darkened the cracker surface. African crops and higher protein content increased cracker hardness and improved the rising ability. The highest hardness rate was measured with protein fractionated cowpea (31.55 ± 3.17 N, maise 4.02 ± 1.79%) and puffiness with Bambara groundnut 75% (43.57 ± 3.29%, maise 21.93 ± 0.002%). Raw material modifications changed the sensory profile of sorghum and cowpea crackers significantly by decreasing graininess in sorghum and beaniness in cowpea.