Influence 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, gelatinized starch and enzymes have been used to improve the rheological quality of the dough, final volume, structural and textural characteristics and the shelf life of gluten-free breads. The objective of this study was to evaluate the effects of α amylase, trehalose, sorbitol and polysorbate 80 on the technological characteristics and aging of gluten-free breads made from rice flour. Gluten-free breads made with different concentrations of sorbitol, trehalose, α amylase and polysorbate 80 were evaluated by the following tests: specific volume (SV), score (1 and 48 h), hardness (1, 24 and 48 h), hardness rate (g / day), moisture from the crumb and crust (1 and 48 h) and hydration capacity of the crumb (1 and 48 h). The use of αamylase, trehalose, sorbitol and polysorbate 80 influenced the technological characteristics of gluten free breads. Improvement was observed in specific volume, score and hardness with the use of sorbitol, trehalose, α amylase and lower concentrations of polysorbate 80. The bread that got the best characteristics was that added with 0.1% polysorbate 80 and reduction of vegetable oil, presenting a great potential to expand the shelf life of gluten-free breads, due to low hardness and lower hardness rate, in addition to showing little variation in the values of crumb and crust moisture and hydration capacity of the crumb.