Gelidium amansii Polysaccharide–Based Flour as a Novel Ingredient in Gluten-Free Dough: Effects on the Rheological and Thermomechanical Properties.

Autor: Zhang, Qiaozhi, Sun, Pengpeng, Fan, Shiyu, Yu, Gang, Xie, Hujun, Zhang, Yan, Fu, Linglin
Předmět:
Zdroj: Food & Bioprocess Technology; Nov2024, Vol. 17 Issue 11, p4040-4052, 13p
Abstrakt: The increased demand for gluten-free (GF) foods calls for the incorporation of novel ingredients to improve the technological drawbacks of GF formulations. This study aimed to evaluate the potential of a Gelidium amansii polysaccharide–based (GAP) flour as a structure-supporting ingredient in gluten-free foods in terms of its impacts on the functional, rheological, and thermomechanical properties of composite gluten-free (CGF) flours and doughs at three addition levels. The addition of GAP improved the functional properties of CGF flours and promoted starch pasting while retarding starch retrogradation during the pasting process. The steady shear and frequency sweeping tests demonstrated that GAP addition resulted in a dose-dependent increase in the apparent viscosity, G′, and G″ moduli of the dough accompanied by a slight decrease in tan (δ). Through measuring changes in the thermomechanical properties of GAP-added dough using Mixolab®, it was further confirmed that the presence of GAP increased the dough stabilization time with reductions in the consistency loss and retardation of starch re-association in the cooling phase. This study extended the application of seaweed polysaccharides to improve quality attributes of GF formulation and shed light on the use of cost-effective ingredients from algae as alternative hydrocolloids in starchy-based foods. [ABSTRACT FROM AUTHOR]
Databáze: Complementary Index
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