Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread
| Autor: | José A. Teixeira, Ursula Gonzales-Barron, Vasco Cadavez, C. Encina-Zelada, Fernando C. Monteiro |
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| Rok vydání: | 2018 |
| Předmět: |
Water activity
Chemical Phenomena Glutens Food Handling Flour Crumb image analysis Zea mays 0404 agricultural biotechnology Hydrocolloid Hardness medicine Food Quality Food science Chenopodium quinoa Porosity 2. Zero hunger Chemistry Viscosity Polysaccharides Bacterial food and beverages Water Oryza 04 agricultural and veterinary sciences Factorial experiment Bread Mean Cell Density Texture profile analysis 040401 food science Maize Chewiness Quinoa Extrusion Gluten free Rice Rheology Xanthan gum Food Science medicine.drug |
| Zdroj: | Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP |
| ISSN: | 1873-7145 |
| Popis: | 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 aw, 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%. Eng. Encina-Zelada acknowledges the financial aid provided by the Peruvian National Programme of Scholarships and Student Loans (PRONABEC) in the mode of PhD grants (Presidente de la República–183308). Dr. Gonzales-Barron wishes to acknowledge the financial support provided by the Portuguese Foundation for Science and Technology (FCT) through the award of a five-year Investigator Fellowship (IF) in the mode of Development Grants (IF/00570). The authors are grateful to Eng. Andrea Oliveira from Prodipani, Portugal, for kindly providing breadmaking ingredients. info:eu-repo/semantics/publishedVersion |
| Databáze: | OpenAIRE |
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