Formulation of Gluten Free Bread using Response Surface Methodology

McCarthy, Denise; Gallagher, Eimear; Gormley, T. R.; Schober, T.; Arendt, Elke K.

doi:10.1039/9781847552099-00379

Cited by 3 publications

(2 citation statements)

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“…Several studies have demonstrated that the amount of water used in the formulation of glutenfree breads significantly affects their specific volume and final characteristics (de la Hera et al 2013;McCarthy et al 2005;Ylimaki et al 1988). Thus, Mancebo et al (2017) observed that when greater amounts of water were included in the formulation, the specific volume of breads increased until achieving a maximum value for which the dough volume during fermentation or baking decreased.…”

Section: Introductionmentioning

confidence: 99%

Assessing Influence of Protein Source on Characteristics of Gluten-Free Breads Optimising their Hydration Level

Sahagún

2018

Food Bioprocess Technol

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Most gluten-free products have lower protein content than their counterparts with wheat flour. The addition of exogenous proteins could not only be a good option to compensate for this reduction but also a tool to create gluten-free products rich in protein. However, the different water binding capacities of proteins modify dough rheology, which also affects bread volume. Therefore, this study aimed to analyse the incorporation of a high percentage (30%) of several proteins (rice, pea, egg white and whey protein) in gluten-free breads whose hydration levels were adjusted for each protein to achieve the maximum volume. In this way, the breads with vegetal proteins required a higher amount of water than the breads with animal proteins. Moreover, all enriched breads exhibited lower maximum volume values than control, and the ones with whey protein presented the lowest volumes overall. From these results, the rheological behaviour and characteristics (colour, texture and weight loss) of optimized doughs and breads were measured. The doughs with whey protein presented the highest G' and G'' values due to their low hydration level, and the ones with egg white protein were very watery. Regarding colour, the addition of protein led to darker crusts, with the ones with whey protein being the darkest. With respect to the control, breads with animal proteins exhibited higher hardness, especially with whey protein, while the ones with vegetal proteins did not present significant differences.

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Section: Introductionmentioning

confidence: 99%

Assessing Influence of Protein Source on Characteristics of Gluten-Free Breads Optimising their Hydration Level

Sahagún

2018

Food Bioprocess Technol

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“…Gluten is beneficial in bread making because it produces an elastic, sticky, and stretchable dough that helps form structures and gas retention [8]. As a result, different ingredients have been used in gluten-free bakery products, such as dairy products, legume proteins, hydrocolloids, gum, prebiotics, starches, and many combinations [9]. Starch is commonly used in food to give visual and texture features.…”

Section: Introductionmentioning

confidence: 99%

Impact of Corn Fiber on the Physicochemical/Technological Properties, Emotions, Purchase Intent and Sensory Characteristics of Gluten Free Bread with Novel Flours

Aleman,

Fuentes,

Yadav

et al. 2023

Dietetics

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Gluten-free products present huge advantages for individuals with gluten intolerance or celiac disease. The most influential strategy to develop a product comparable to wheat-containing gluten products is to promote its nutritional and sensorial attributes. Recently, rice flour and teosinte flour were used to develop gluten-free bread. As a result, this work aimed to compare the physical/technological attributes of bread made with rice flour and teosinte flour with corn fiber fortification and examine consumer acceptance and purchase intent. An extreme vertices mixture design decided that a teosinte flour (43.4%), high protein white rice flour (55%), and high protein brown rice flour (1.6%) ratio of gluten-free flour mixture for bread was best based on the sensory attributes utilized for the desirability function methodology. After optimizing the gluten-free flour mixture, the bread was fortified with corn fiber under 1.7 g and 3.8 g per serving, and it was evaluated to examine its physical/technological attributes, consumer perception, liking, emotions, and purchase intent. Incorporating fiber into gluten-free bread impacted the color and texture, giving lighter and yellower colors with a firmer texture. Likewise, concerning health benefit claims, gluten-free bread with fiber claims only improves the purchase intent and overall liking of bread containing 1.7 g per serving of fiber. The flavor attribute was the main driver for consumers’ purchase decisions. This product could be beneficial for consumers who are seeking fiber in their diet.

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