Rheological and physico-chemical characteristics of gluten-free chestnut flour products with dried brown seaweed powders

Abstract

The PhD Thesis "Rheological and physico-chemical characteristics of gluten-free chestnut flour products with dried brown seaweed powders" is mainly based on the study of the process of gluten-free products obtaining with high antioxidant character, suitable for the celiac population, from raw materials native from Galicia, chestnut (Castanea sativa Mill.) and brown seaweeds with high polyphenols content (Ascophyllum nodosum, Bifurcaria bifurcata and Fucus vesiculosus) in order to increase and diversify their consumption. The studies carried out in this Thesis were focused on the determination of the most adequate conditions for the obtainment of seaweed powders (drying and milling operations) with high antioxidant activity and polyphenols content and the effects of their addition in the gluten-free doughs (kneading and baking) to obtain a suitable final product based on its physicochemical properties (colour, texture and antioxidant activity) and from a technological point of view.