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 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 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.

scholarly journals Effect of glucomannan and xanthan gum proportion on the physical and sensory characteristic of gluten-free bread

2021 ◽  
Vol 924 (1) ◽  
pp. 012028
Author(s):  
A Sutrisno ◽  
S S Yuwono ◽  
I Ikarini
Keyword(s):  
Wheat Flour ◽  
Specific Volume ◽  
Xanthan Gum ◽  
Raw Materials ◽  
Rice Flour ◽  
Cassava Starch ◽  
Raw Material ◽  
Bread Quality ◽  
Gluten Free ◽  
Crumb Firmness

Abstract The increasing consumption of white bread causes the demand for raw materials, especially wheat flour to be increased. Whereas the availability of wheat as wheat flour raw material still depends on import supply. Gluten-free bread processing, which is not depending on wheat flour, is necessary to suppress excessive wheat import. As alternatives, flour derived from cereals and tubers, such as rice, corn, potato, and cassava, can be used in bread processing. The absence of gluten from the bread composition results in pale, less fluffy bread and firm crumb, and therefore it is necessary to modify the batter to improve gluten-free bread quality. This research aims to know the effect of the supplement of hydrocolloids glucomannan and xanthan gum on gluten-free batter properties and bread quality. Breads were made of rice flour, potato flour, corn and cassava starch. Batter consistency, bread specific volume (SV), crumb analysis, crust colour, crumb firmness, firmness, cohesiveness and panellists’ preference were determined. This study showed that the combination of xanthan gum: glucomannan on proportion 0.75:0.25 was the highest batter consistencies, highest specific volume, lower firmness, highest cohesive, and most preferred by panellists.

scholarly journals Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality

2015 ◽  
Vol 52 (10) ◽  
pp. 6323-6333 ◽  
Author(s):  
Camino M. Mancebo ◽  
Cristina Merino ◽  
Mario M. Martínez ◽  
Manuel Gómez
Keyword(s):  
Rice Flour ◽  
Mixture Design ◽  
Wheat Starch ◽  
Bread Quality ◽  
Gluten Free ◽  
Maize Starch

scholarly journals Optimization of Quality Properties of Gluten-Free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 156 ◽  
Author(s):  
Christian R. Encina-Zelada ◽  
Vasco Cadavez ◽  
José A. Teixeira ◽  
Ursula Gonzales-Barron
Keyword(s):  
Specific Volume ◽  
Desirability Function ◽  
Methyl Cellulose ◽  
Interaction Model ◽  
Textural Properties ◽  
Mixture Design ◽  
High Dose ◽  
Gluten Free ◽  
Hydroxypropyl Methyl Cellulose ◽  
Quality Properties

The objective of this study was to investigate, by means of a D-optimal mixture design, the combined effects of hydroxypropyl methyl cellulose (HPMC), xanthan (XG), and guar (GG) gums on physicochemical, rheological, and textural properties of gluten-free batter and bread. For each of the quality properties measured, a two-factor interaction model was fitted, and the significance of its terms was assessed by analysis of variance. Sticky batters were produced with a combination of high dose of GG (0.60%), high-intermediate dose of HPMC (3.36%), and low dose of XG (0.04%). Combinations of high XG dose (0.60%) and intermediate doses of HPMC (3.08%) and GG (0.32%) rendered GF breads of greater specific volume, while lower bread crust luminosity was obtained with combinations of high GG dose (0.60%), low XG dose (0.04%), and high-intermediate HPMC dose (3.36%). Combinations of high-intermediate HPMC dose (3.36%), high GG dose (0.60%), and low XG dose (0.04%) produced both softer crumbs and bread slices of more open visual texture. By using a desirability function that maximized specific volume while minimizing crust luminosity, crumb hardness, and mean cell density, the optimization of hydrocolloids mixture rendered a value of 0.54, for a combination of 0.24% XG, 0.60% GG, and 3.16% HPMC.

Utilization of small broken riceberry flour in gluten-free bread

2019 ◽  
Vol 25 (6) ◽  
pp. 515-522
Author(s):  
Numfon Rakkhumkaew ◽  
Yuparat Boonsri ◽  
Arunwadee Sukchum
Keyword(s):  
Xanthan Gum ◽  
Sensory Quality ◽  
Amylose Content ◽  
Rice Flour ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Gluten Free ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Significant Difference

The aim of this study was to develop gluten-free bread formulations based on small broken riceberry flour, by using different ratios of rice flour and xanthan gum. Small broken riceberry and rice flour could be classified as low in amylose content (15.70 g and 20.50 g/100 g dry matter for small broken riceberry and rice flour, respectively). Additionally, small broken riceberry flour contained a total phenolic and total anthocyanin content approximately 500 times higher than that of rice flour. The addition of increased amounts of small broken riceberry flour and xanthan gum resulted in darker coloured gluten-free bread. However, there was no significant difference regarding moisture and specific volume. The increase of small broken riceberry flour and xanthan gum also led to a significant increase in the firmness of bread crumbs. The sensory evaluation showed differences in flavour, texture and overall liking, since adding small broken riceberry flour tended to make gluten-free bread more favourable. Bread containing rice flour and small broken riceberry flour in the ratio of 30:70 and 1.0% xanthan gum was selected on the basis of the sensory quality. Moreover, such bread also contained high levels of total phenolic and anthocyanin content.

scholarly journals Rheological and Textural Properties of Gluten Free Cookies based on Pearl Millet and Flaxseed

2020 ◽  
Vol 10 (5) ◽  
pp. 6565-6576 ◽  
Keyword(s):  
Celiac Disease ◽  
Pearl Millet ◽  
Profile Analysis ◽  
Wheat Gluten ◽  
Textural Properties ◽  
Gluten Free ◽  
Free Products ◽  
Texture Profile ◽  
Psyllium Husk ◽  
Common Term

Gluten is common term refered to proteins found in wheat and related grains which is responsible for elasticity of dough and chewy texture of final product. But gluten causes problems to patients suffering from celiac diseases hence gluten free diet is the only existing treatment for celiac disease today. This study was conducted with an objective to create a dough system composed of pearl millet and flaxseed proteins that would be able to reproduce the same rheological and textural properties as wheat gluten in cookie making. A dough mixture comprising of pearl millet and flaxseed were used to prepare gluten free cookies. Psyllium husk was used to provide gelling property to the gluten free dough. Different dough samples with varying concentrations of flaxseed flour (i.e. 15g, 17g, 20g, and 22.5g) were prepared and thus optimized by rheological testing of dough samples. The cookies formulated from different dough samples with varying flaxseed concentrations were tested for rheological properties and texture profile analysis of the formulations was done. This study indicated that it is feasible to develop gluten free cookies as a commercial snack towards the fast and emerging need of gluten free products for the patients suffering from celiac disease.

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.

Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach

2014 ◽  
Vol 10 (4) ◽  
pp. 737-746 ◽  
Author(s):  
Önder Yildiz ◽  
Ismail Sait Dogan
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Potato Starch ◽  
Textural Properties ◽  
Gluten Free ◽  
Significant Difference ◽  
Sensory Analyses ◽  
Chestnut Flour

Abstract In this study, the possible usage of chestnut flour in gluten-free cake formulation was investigated. Response surface methodology was used to evaluate the effects of water, xanthan and guar gum mixture and potato starch. Crust and crumb attributes, sensory and textural properties of the cake samples were investigated. Considering all cake properties, better results were obtained by increasing xanthan gum in the gum blend. Increasing the amount of potato starch in the chestnut flour–potato starch blend decreased the batter density, consistency, hardness and chewiness, but increased the specific volume, cohesiveness and scores of the interior and exterior attributes. Optimum concentration of gum mixture was found as 0.225% xanthan gum, 0.075% guar gum and ratio of chestnut flour to potato starch was 7:3. Then, four different levels of transglutaminase were added to control and optimized gluten-free cake formula. The highest desirability value was obtained in gluten-free formula containing 0.25% transglutaminase. According to the results of the sensory analyses, no significant difference was observed between control and gluten-free cake.

Sign in / Sign up

Export Citation Format

Share Document