Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread.

Autor: Encina-Zelada CR; CIMO Mountain Research Centre, School of Agriculture, Polytechnic Institute of Bragança, Portugal; Centre of Biological Engineering, School of Engineering, University of Minho, Portugal; Department of Food Technology, Faculty of Food Industries, National Agricultural University La Molina, Lima, Peru., Cadavez V; CIMO Mountain Research Centre, School of Agriculture, Polytechnic Institute of Bragança, Portugal., Monteiro F; Department of Electrical Engineering, School of Technology and Management, Polytechnic Institute of Bragança, Portugal; Portugal INESC-TEC - Institute for Systems and Computer Engineering, Technology and Science, Porto, Portugal., Teixeira JA; Centre of Biological Engineering, School of Engineering, University of Minho, Portugal., Gonzales-Barron U; CIMO Mountain Research Centre, School of Agriculture, Polytechnic Institute of Bragança, Portugal. Electronic address: ubarron@ipb.pt.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2018 Sep; Vol. 111, pp. 544-555. Date of Electronic Publication: 2018 Jun 01.
DOI: 10.1016/j.foodres.2018.05.070
Abstrakt: The objective of this study was to evaluate the combined effect of xanthan gum (XG) on physicochemical, rheological and textural properties of gluten-free batter and bread. To prepare gluten-free batter, different levels of XG (1.5, 2.5 and 3.5%) and water (90, 100 and 110%) were added to a base formula of rice (50%), maize (30%) and quinoa flours (20%); and the batters were evaluated in a factorial design. Several properties on both batter (stickiness and back extrusion) and its corresponding bread (loaf specific volume, baking loss, water activity and pH, texture profile, mean cell area, mean cell density, cell size uniformity, void fraction, mean cell compactness and mean cell aspect ratio) were then evaluated. Higher XG doses (p < .001) tended to produce batters of lower stickiness, adhesion and cohesive-strength, yet, of higher firmness, consistency, cohesiveness and viscosity index. After baking, these loaves presented lower specific volume; lower crumb a w , pH, hardness, springiness, mean cell area and void fraction; and higher (p < .001) chewiness, resilience, mean cell density, cell size uniformity and mean cell compactness. The sticker and less consistent batters produced with higher WC rendered larger bread loaves of softer and more springy/resilient crumbs with greater mean cell size and void fraction. Gluten-free loaves of good appearance in terms of higher specific volume, lower crumb hardness, higher crumb springiness, and open grain visual texture were obtained in formulations with 110% WC and XG doses between 1.5 and 2.5%.
(Copyright © 2018 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: