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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #297406
Title: Ancient whole grain gluten-free flatbreads

Author
item Kahlon, Talwinder
item Chiu, Mei Chen

Submitted to: Food and Nutrition Sciences
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/18/2014
Publication Date: 9/17/2014
Citation: Kahlon, T.S., Chiu, M.M. 2014. Ancient whole grain gluten-free flatbreads. Food and Nutrition Sciences. 5:1717-1727.

Interpretive Summary: Ancient whole grain gluten-free flatbreads (no chemicals added) of quinoa, teff, amaranth and buckwheat were evaluated. The overall acceptance by 64 in-house volunteers was quinoa 84%, teff 72%, amaranth 66% and buckwheat 38%. Each ancient whole grain flatbread contains 25-30 g whole grain, 4-5 g protein, and 2-8 g dietary fiber. The gluten sensitive individuals would enjoy tasty, nutritious, ancient whole grain, gluten-free easy to make flatbreads. This report offers consumers a healthy choice and would lead to an increase in whole grain consumption.

Technical Abstract: The USDA food guide recommends that at least ½ of all the grains eaten should be whole grains. The FDA allows food Health Claim labels for food containing 51% whole gains and 11 g of dietary fiber. This is the only report demonstrating innovative ancient whole grain gluten-free (no yeast or chemicals) products. Ancient whole grain gluten-free flatbreads were prepared with quinoa, teff, amaranth and buckwheat flours. Dough formulations contained flour, salt and water. Ingredients were mixed for 5 min. using table top KitchenAid mixer at stir setting 1. Dough was equilibrated for 30 min. 65 g of dough was placed between two sheets of nonstick parchment paper and pressed to 17 cm round flatbreads in a Tortilla Chapatti Press. Each flatbread was cooked for two minutes (one minute each side) in using Flatbread Maker. Taste panels of 64 in-house volunteers determined that Taste/Flavor of quinoa, teff and amaranth flatbreads were similar and significantly (P = 0.05) better than those for buckwheat flatbread. The taste panel determined ancient whole grain gluten-free flatbreads had acceptance of quinoa 84%, teff 72%, amaranth 66% and buckwheat 38%. Each ancient whole grain gluten-free flatbread contained 25-30 g whole grain and 4-5 g protein. Quinoa, teff and amaranth one flatbread contained 2-3 g dietary fiber, whereas buckwheat flatbread contained 8 g dietary fiber. Consuming two whole grain gluten-free flatbreads with two meals (total = 4) would give 4-32 g of dietary fiber. The gluten sensitive individuals would enjoy tasty, health promoting, ancient whole grain easy to make flatbreads. These recipes offer consumers additional nutritious gluten-free choices and would lead to increase in whole grain consumption.