The Effect of Composition of Hydrocolloids on Properties of Gluten-free Bread
نویسندگان
چکیده
Sensory parameters of gluten-free bread depend on the amount and type of hydrocolloids used as gluten replacers, as this determines interactions between them and starch, which is the main component of dough. The evaluation of gluten-free breads supplemented with various amounts of guar gum, pectin and xanthan, proved that bread with addition of xanthan has higher volume in comparison with pectin-guar standard. Higher amount of xanthan resulted in a decrease of bread hardness on the day of baking and after 72 hours of storage. Bread baked with equal amounts of all hydrocolloids (recipe IV) displayed best quality parameters. The amount of free amylose in crumb extract depended on the extent of starch gelatinisation, influenced by proportions of pectin, guar gum and xanthan in the mixture of hydrocolloids.
منابع مشابه
Overview on the General Approaches to Improve Gluten-Free Pasta and Bread
The use of gluten-free products is increasing since a growing number of people are suffering from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco-elastic characteristics of wheat-based products; therefore, its lack makes the gluten-free products not similar to wheat-based product, with scarce textural properties. This reason constitutes the major industrial...
متن کاملEffects of Microcrystalline Cellulose and Hydroxypropylmethyl Cellulose on the Properties of Dough and Flat Bread (Iranian Barbari Bread)
There are many reports on the application of different hydrocolloids in the production of leavened breads; most of which show positive effects on bread quality. However, there is little information to prove such effect on flat breads. The main aim of this study was to improve the quality of Barbari dough and bread (Iranian flat bread) in terms of texture, taste and general acceptability of fres...
متن کاملThe Effect of Spinach Powder and Egg-Shell Powder on Physicochemical and Edible Qualities of Gluten-Free Cake
Background: Replacement of the gluten is one of the challenging issues in the food industry, since producing nutritious and functionally acceptable gluten-free foods is difficult. The cake is a cereal-based product that attracts the consumers due to its various flavors, long shelf-life, and relatively low cost. Considering the competition in markets and the increased demand for functional and n...
متن کاملInfluence of α-amilase, trehalose, sorbitol, and polysorbate 80 on the quality of gluten-free bread
Obtaining gluten-free bakery products is technologically difficult and the combination of several ingredients and change of traditional processes is often required. The gluten free dough does not have the ability to retain the gas generated during fermentation and baking, yielding bread with low specific volume and firm and rubbery breadcrumb. Hydrocolloids, emulsifiers, milk products, proteins...
متن کاملEvaluation of Additional Carboxy Methyl Cellulose and k-Carrageenan Gums on the Qualitative Properties of Gluten- Free Toast Breads
In this research, after carrying out chemical tests measuring the moisture, protein and ash contents on rice flour according to standard methods, gluten- free breads were prepared from rice flour combined with 0.5% Carboxy Methyl Cellulose (CMC) and 1% -κCarrageenan gum. A sample lacking gum was also produced as control. Rice breads (with gum and without gum) were then produced by semi-industri...
متن کامل