Improving Rheological and Baking Properties of Gluten-Free Breads Using Defatted Hazelnut Flour with Various Gums

2016 ◽  
Vol 12 (4) ◽  
pp. 343-353 ◽  
Author(s):  
Merve T. Tunç ◽  
Talip Kahyaoglu
Keyword(s):  
Specific Volume ◽  
Xanthan Gum ◽  
Profile Analysis ◽  
Gluten Free ◽  
Dynamic Tests ◽  
Flow Curves ◽  
Rheological Measurements ◽  
Locust Bean ◽  
Hardness Values ◽  
Different Levels

Abstract Defatted hazelnut flour (DHF) in different levels (5 %, 10 % and 15 %) of locust bean, guar and xanthan gum were added in rice-based gluten-free formulations to improve rheological properties of dough and baking properties of bread. The rheological characteristics of dough samples were determined by steady flow curves and dynamic tests. The baking properties of breads were evaluated by specific volume, Textural Profile Analysis (TPA) parameters and color values. The rheological measurements showed that all gluten-free dough had pseudoplastic behavior. Specific volume values of breads ranged from 2.20 to 2.83 cm3/g. Gum addition enhanced the specific volume of gluten-free breads. Hardness values of gluten-free breads ranged from 1,069.80 to 3,135.88 g and DHF addition of gluten-free formulations caused significant decrease of the hardness values of breads (p < 0.05). DHF addition in gluten-free formulations made bread crumb darker than bread without DHF and gum. DHF addition also increased a and b values of gluten-free bread’s crumb.

Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour

2017 ◽  
Vol 23 (4) ◽  
pp. 310-317 ◽  
Author(s):  
Rakkhumkaew Numfon
Keyword(s):  
Specific Volume ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Quality Parameters ◽  
Pasting Properties ◽  
Locust Bean Gum ◽  
Gluten Free ◽  
Broken Rice ◽  
Locust Bean ◽  
Physical And Chemical

Gluten-free bread formulations based on small broken rice berry using various types of hydrocolloids (xanthan gum, guar gum, and locust bean gum) at different concentrations (0, 1, 1.5, and 2 g/100 g) were tested in this study. The effects of hydrocolloid addition on the pasting properties of flour were also investigated, including the quality parameters of the breads. The pasting properties of small broken rice berry flour incorporated with guar gum were most affected. Gluten-free bread containing hydrocolloid showed improved qualities in terms of loaf specific volume, texture, sensory values, and microstructure. A 1 g/100 g of hydrocolloid addition was sufficient to improve the physical and chemical qualities of bread. The highest score of all attributes from the sensory evaluation was obtained by gluten-free bread containing 1 g/100 g guar gum.

scholarly journals Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 12
Author(s):  
Soulef Benkadri ◽  
Ana Salvador ◽  
Teresa Sanz ◽  
Mohammed Nasreddine Zidoune
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Water Activity ◽  
Specific Volume ◽  
Xanthan Gum ◽  
Rheological Parameters ◽  
Locust Bean Gum ◽  
Gluten Free ◽  
Chickpea Flour ◽  
Locust Bean

Incorporation of xanthan gum and locust bean gum in rice flour supplemented by chickpea flour was used to obtain a good quality of nutritionally enriched biscuit for celiac children. Response surface methodology (RSM) was applied to optimize the levels of xanthan and locust bean gum added to the composite gluten-free flour. Analysis was based on the rheological (hardness and viscoelastic) characteristics of the dough and specific volume, water activity, and hardness of the biscuit. The results revealed that the regression and variance analysis coefficients related to the rheological and physical properties of dough and biscuit under the influence of independent variables were sufficient for an adequate and well-fitted response surface model. Linear terms of variables significantly affect most of the dough and biscuit parameters, where the xanthan gum effect was found to be more pronounced than locust bean gum. Interaction terms showed a significant positive effect on the specific volume of the biscuits and a negative effect on the water activity. However, the interactive effect of gums did not significantly affect the rheological parameters of the dough. Optimized conditions were developed to maximize the specific volume of biscuit and minimize water activity and biscuit hardness, while keeping hardness and viscoelastic properties of the dough in range. Predicted responses were found satisfactory for both rheological and physical characteristics of dough and biscuit.

scholarly journals Effect of hydrocolloid on characteristics of gluten free bread from rice flour and fermented cassava flour (Fercaf)

REAKTOR ◽  
2019 ◽  
Vol 19 (3) ◽  
pp. 89-95
Author(s):  
Dianika Lestari ◽  
Made Tri Ari Penia Kresnowati ◽  
Afina Rahmani ◽  
Lienda Aliwarga ◽  
Yasid Bindar
Keyword(s):  
Structural Component ◽  
Specific Volume ◽  
Xanthan Gum ◽  
Rice Flour ◽  
Gluten Free ◽  
Specific Design ◽  
Water Binding ◽  
Cassava Flour ◽  
Texture Profile

Gluten free (GF) bread was made from rice flour and fermented cassava flour. Fermented cassava flour (FERCAF) was produced using a specific design of closed and circulated fermenter, which resulted on a white and neutral aroma flour. However, FERCAF did not have structural component (such as gluten) to provide dough's viscoelasticity and ability to retain gas to hold the volume of bread after baking. Hydrocolloids were added to FERCAF based GF bread to increase water binding of dough. This research aimed to investigate the effect hydrocolloids addition on the characteristics of GF bread made from rice flour and fermented cassava flour (FERCAF). Effect of hydrocolloids to flour ratio (2 %, 3 % and 5 %-wt) and types of hydrocolloid (xanthan gum, agar, and carrageenan) on specific volume of bread, bake loss, bread texture, and microstructure of the bread were investigated. Bread textures were measured using Texture Profile Analyzer (TPA), and microstructure was analysed by SEM. Data experiment showed that addition of hydrocolloids improved GF bread characteristics, specifically increased volume specific, increased porosity, and reduced hardness of GF bread.Keywords: gluten-free bread; cassava; fermented cassava flour; Fercaf; hydrocolloids  

scholarly journals Influence of the Use of Hydrocolloids in the Development of Gluten-Free Breads from Colocasia esculenta Flour

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 6
Author(s):  
Jehannara Calle ◽  
Yaiza Benavent-Gil ◽  
Cristina M. Rosell
Keyword(s):  
Weight Loss ◽  
Specific Volume ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Hydroxypropyl Methylcellulose ◽  
Quality Parameters ◽  
Colocasia Esculenta ◽  
Gluten Free ◽  
Technological Quality

Colocasia esculenta represents an alternative non-gluten ingredient due to its healthy properties. The objective of this study was to explore the breadmaking potential of Colocasia spp. cormel flour combined with hydrocolloids (hydroxypropyl methylcellulose, xanthan gum, guar gum). A total of three formulations were tested. Breads were characterized by assessing their technological qualities: moisture, specific volume, volume, hardness and weight loss. The quality parameters were similar to other gluten-free breads. Overall, Colocasia spp. flour can be used to produce gluten-free breads with similar technological quality parameters than those previously reported with common gluten-free flours.

scholarly journals Karakteristik Roti Bebas Gluten Berbahan Dasar Pati Ganyong Termodifikasi

2019 ◽  
Vol 38 (3) ◽  
pp. 337 ◽  
Author(s):  
Parwiyanti Parwiyanti ◽  
Filli Pratama ◽  
Agus Wijaya ◽  
Nura Malahayati
Keyword(s):  
Specific Volume ◽  
Xanthan Gum ◽  
Corn Starch ◽  
Gluten Free ◽  
Randomized Design ◽  
Treatment Factor ◽  
Moisture Treatment ◽  
Completely Randomized Design ◽  
Main Material ◽  
Color Texture

Modified canna starch by Heat Moisture Treatment (HMT) and xanthan gum (GX) showed had potential used in the formulation of gluten-free breads. This study aimed to explore the phyiscals and sensory caharacteristics of gluten-free breads from some types of modified canna starch. The main material was some types of modified canna starch. The study was applied Completely Randomized Design with one treatment factor of starches type (HMT-GX and HMT modified canna starches, natural canna starch with and without 1.5% of xanthan gum addition, corn starch, and wheat flour). While the characteristics of bread determined include: specific volume, color, texture, ratio between height and diameter of bread, and sensory. The results showed that the best treatment based on physical and sensory characteristics was produced using HMT-GX modified canna starch. The characteristics of gluten free bread produced have a specific volume of 2.85 ± 0.017 cm3/g, color (L *, a *, b * 75.13, +9.370; +29.40, respectively), texture of 109.03 ± 7.50 gf, bread high and diameter ratio of 0.74, hedonic score for taste, color, texture and aroma respectively 5.34; 5.46; 5.56, and 5.80 repectively (range of hedonic values from 1 = very dislike to 7 = very like).

scholarly journals Effect of Hydration on Gluten-Free Breads Made with Hydroxypropyl Methylcellulose in Comparison with Psyllium and Xanthan Gum

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1548 ◽  
Author(s):  
Mayara Belorio ◽  
Manuel Gómez
Keyword(s):  
Specific Volume ◽  
Xanthan Gum ◽  
Hydroxypropyl Methylcellulose ◽  
Textural Properties ◽  
Rice Flour ◽  
Gluten Free ◽  
Maize Starch ◽  
Hydration Level ◽  
Psyllium Husk ◽  
Key Factor

The use of hydrocolloids in gluten-free breads is a strategy to improve their quality and obtain products with acceptable structural and textural properties. Hydration level (HL) optimization is important to maximize the hydrocolloids effects on dough and bread quality. This study evaluated the optimum hydration level (OHL) for gluten-free breads prepared with different starch sources (rice flour or maize starch) and hydroxypropyl methylcellulose (HPMC) in comparison with psyllium husk fibre and xanthan gum. Breads with the same final volume and the corrected hydration (CH) were evaluated. The hydration is a key factor that influences the final characteristics of gluten-free breads. Breads made with HPMC had greater dependence on the HL, especially for preparations with maize starch. Psyllium had similar behaviour to xanthan with respect to specific volume and weight loss. Breads manufactured with maize starch and HPMC had low hardness due to their great specific volume. However, in breads made with rice flour, the combined decreased hydration and similar specific volume generated a harder bread with HPMC than the use of psyllium or xanthan. Breads made with HPMC presented higher specific volume than the other hydrocolloids, however combinations among these hydrocolloids could be evaluated to improve gluten-free breads quality.

scholarly journals Development of Gluten-Free Breads Using Andean Native Grains Quinoa, Kañiwa, Kiwicha and Tarwi

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 15
Author(s):  
Ritva Repo-Carrasco-Valencia ◽  
Julio Vidaurre-Ruiz ◽  
Genny Isabel Luna-Mercado
Keyword(s):  
Specific Volume ◽  
Xanthan Gum ◽  
Potato Starch ◽  
Viscosity Index ◽  
Chenopodium Quinoa ◽  
Textural Properties ◽  
Gluten Free ◽  
Lupinus Mutabilis ◽  
Crumb Firmness ◽  
Central Composite

The aim of this study was to develop gluten-free breads using the flours of Andean native grains. The following native grains were used: quinoa (Chenopodium quinoa) Pasankalla variety, kiwicha (Amaranthus caudatus) Centenario variety, kañiwa (Cheopodium pallidicaule) Illpa Inia variety and tarwi (Lupinus mutabilis) Blanco de Yunguyo variety. The formulations of the breads with Andean grains flours were optimized using the Mixture Design and the Central Composite Rotational Design, analyzing the dough’s textural properties (firmness, consistency, cohesiveness and viscosity index), specific volume and crumb texture. Potato starch and xanthan gum were used in the preparation of the breads. The optimized formulations of the gluten-free breads with Andean grain flours were composed of quinoa (46.3%), kiwicha (40.6%), kañiwa (100%) and tarwi (12%) flours. The gluten-free breads developed showed acceptable specific volume and low crumb firmness and could help to improve the nutrition of celiac patients.

Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum

2018 ◽  
Vol 24 (7) ◽  
pp. 607-616 ◽  
Author(s):  
Soulef Benkadri ◽  
Ana Salvador ◽  
Mohammed N Zidoune ◽  
Teresa Sanz
Keyword(s):  
Moisture Content ◽  
Viscoelastic Properties ◽  
Xanthan Gum ◽  
Gluten Free ◽  
Technological Properties ◽  
Sensory Acceptability ◽  
Chickpea Flour ◽  
Linear Viscoelastic ◽  
Water Holding ◽  
Different Levels

A gluten-free biscuit for celiac children based on composite rice–chickpea flour was developed. Xanthan gum was used to overcome the handling difficulties associated with the absence of gluten in the rice–chickpea flour. The effect of different levels of xanthan gum incorporation (0.5, 1, and 1.5% of flour) on the texture and rheological properties of the dough and on the texture, dimensions, moisture, water activity (aw), and sensory acceptability of the biscuit was studied. The incorporation of xanthan gum into rice–chickpea flour significantly affected the textural and linear viscoelastic properties of the dough, as well as the texture, weight, moisture, aw, and dimensions of the biscuits. Increasing the xanthan gum level increases the hardness and elasticity of the dough, and decreases its springiness, cohesiveness, and adhesiveness. The addition of xanthan gum resulted in a significant improvement in the thickness and specific volume of biscuits. Xanthan gum water holding capacity increases the moisture content and the aw of the baked biscuits and reduces biscuit hardness. In terms of sensory acceptability, xanthan gum slightly reduces rice–chickpea flour biscuit acceptability, but the differences were not significant. Consequently, using xanthan gum to achieve the proper technological properties of dough required for the industrial production of gluten-free rice–chickpea flour biscuits is a viable alternative.

Effects of different concentrations of guar, xanthan and locust bean gums on physicochemical quality and rheological properties of corn flour tarhana

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Munir Anil ◽  
Yusuf Durmus ◽  
Zekai Tarakci
Keyword(s):  
Celiac Disease ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Locust Bean Gum ◽  
Gluten Free ◽  
Corn Flour ◽  
Free System ◽  
Content Type ◽  
Significant Difference ◽  
Locust Bean

Purpose Celiac disease patients cannot consume gluten-containing diets; thus, gluten-free products should be offered to meet the nutritional needs of these patients. The purpose of this study was to produce gluten-free tarhana for celiac disease patients using corn flour instead of wheat flour and investigate some physicochemical properties of tarhana. Hydrocolloids were used to compensate for technological deficiencies caused by the absence of gluten. Design/methodology/approach Hydrocolloids including guar gum, xanthan gum and locust bean gum were added at concentrations of 0.5% and 1.0% to the corn flour. The substituted corn flour samples were used to produce tarhana powder. Findings The pH and acidity measurements were carried out in 0th, 24th and 48th h of fermentation, and for all samples, the pH gradually decreased during fermentation, whereas the acidity increased. According to the color measurements (L, a and b values), it was observed that there was no significant difference (p = 0.588) between the gums in terms of L values in tarhana dough samples. Water retention capacity values of control, guar gum 1%, xanthan gum 1% and locust bean gum 1% were found to be 1.1, 1.1, 0.7 and 1.2 mL/g, respectively. The viscosity measurements were carried out at three different temperatures (30°C, 45°C and 60°C), and the viscosity values were found to decrease significantly (p = 0.000) with the increase in temperature for all the samples studied. The highest viscosity values were obtained by 1.0% xanthan gum (4,333 mPa s) and 0.5% locust bean gum (3,575 mPa s) added tarhana samples for 3 rpm at 30°C. Xanthan gum addition showed the lowest foam capacity values (0.04 mL/mL) among the samples. The samples with guar gum, xanthan gum and locust bean gum are recommended with regard to consistency and foam stability in the production of tarhana. Originality/value This study confirms that the use of gums in tarhana, a gluten-free system, is beneficial for the technological aspect. The unfavorable properties that can be seen because of the absence of gluten in corn flour tarhana can be compensated with the use of hydrocolloids, and tarhana can be recommended to celiac disease patients.

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