Crust and crumb characteristics of gluten free breads

Gallagher, Eimear; Gormley, T. R.; Arendt, Elke K.

doi:10.1016/s0260-8774(02)00244-3

Cited by 334 publications

(302 citation statements)

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“…Many studies related to gluten-free bakery products have been focused on the design of gluten-free matrix to overcome the negative impact on the absence of gluten network. Newly developed gluten-free formulas are composed of different starches, functional ingredients, additives, and pseudocereals to mimic the viscoelastic properties of gluten resulting in the improvement of the structure, mouthfeel, acceptability and shelf-life of gluten-free products [10][11][12][13].…”

Section: Introductionmentioning

confidence: 99%

Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts

Krupa‐Kozak

Altamirano-Fortoul

Wronkowska

et al. 2012

Eur Food Res Technol

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The fortification of gluten-free bread containing inulin with different organic and non-organic calcium sources was investigated. Calcium lactate, calcium citrate, calcium chloride and calcium carbonate were used as calcium sources. Gluten-free bread composed of corn starch, potato starch, salt, yeast, pectin, sugar and sunflower oil was used as a reference. The calcium salts were supplemented to the gluten-free formula to provide equal content of elementary calcium (Ca ?2 ). The Mixolab Ò device was used to analyse the behaviour of gluten-free dough subjected to a dual mechanical shear stress and temperature constraint. Calcium salts significantly modified the dough behaviour during heating and cooling. The addition of calcium carbonate and calcium citrate provoked an increase in dough consistency during heating and cooling compared with the other salt-enriched samples. The specific volume and texture parameters of gluten-free breads varied with the calcium salt used, but calcium carbonate and calcium citrate showed improved values. The higher calcium content of the enriched breads, compared with the control, confirmed the fortification. Sensory evaluation of the calcium-fortified breads confirmed that calcium carbonate followed by calcium citrate was the most recommended salt for obtaining calcium fortification of gluten-free breads.

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Section: Introductionmentioning

confidence: 99%

Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts

Krupa‐Kozak

Altamirano-Fortoul

Wronkowska

et al. 2012

Eur Food Res Technol

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“…Therefore, efforts are made to enrich gluten-free products especially in proteins, micro-and macroelements (Krupa-Kozak et al 2011), and vitamins. Dairy ingredients were used in the production of gluten-free bread resulting in nutritional benefits and improved volume, appearance, and sensory aspects of the loaves (Gallagher et al 2003). The application of bean starch in the gluten-free formulation increases the protein content and the overall quality of bread .…”

mentioning

confidence: 99%

Effect of buckwheat flour on microelements and proteins contents in gluten-free bread

Krupa‐Kozak¹,

Wronkowska²,

Soral‐Śmietana³

2011

Czech J. Food Sci.

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Krupa-Kozak U., Wronkowska M., Soral-Śmietana M. (2011): Effect of buckwheat flour on microelements and proteins contents in gluten-free bread. Czech J. Food Sci., 29: 103-108.Coeliac disease is an autoimmune gluten-sensitive entheropathy. The only available treatment for it is the life-long adherence to a gluten-free diet although these products are often poor in proteins, minerals, and vitamins. The current study was designed to investigate the effect of buckwheat flour incorporation to a gluten-free experimental formulation on the size-related parameters, and microelements and proteins contents. Buckwheat flour affected positively the technological quality of bread, like bread specific volume index and loaf size. Increasing concentration of buckwheat flour (10-40%) in bread affected the proportional enrichment in proteins and microelements, especially in copper and manganese.

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“…In recent years, several researches have been conducted and most significant developments in gluten-free products have been obtained using starches, dairy products, gums and hydrocolloids, probiotics, and other combinations as alternative to gluten, in order to improve the structure, taste, acceptability, and products shelf life (GALLAGHER; GORMLEY; ARENDT, 2003).…”

mentioning

confidence: 99%