Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads

Abstract

Starch is widely used as an ingredient and significantly contributes to texture, appearance, and overall acceptability of cereal based foods, playing an important role due to its ability to form a matrix, entrapping air bubbles. A detailed characterisation of five gluten-free starches (corn, wheat, rice, tapioca, potato) was performed in this study. In addition, the influence of these starches, with different compositional and morphological properties, was evaluated on a simple gluten-free model bread system. The morphological characterisation, evaluated using scanning electron microscopy, revealed some similarities among the starches, which could be linked to the baking performance of the breads. Moreover, the lipid content, though representing one of the minor components in starch, was found to have an influence on pasting, bread making, and staling. Quality differences in cereal root and tuber starch based breads were observed. However, under the baking conditions used, gluten-free rendered wheat starch performed best, followed by potato starch, in terms of loaf volume and cell structure. Tapioca starch and rice starch based breads were not further analysed, due to an inferior baking performance. This is the first study to evaluate gluten-free starch on a simple model bread system.

Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design

“…∆H is the enthalpy of transition a-c Different superscript letters at each column indicate significant differences (p < 0.05) [4,41]. Addition of starches to bread could help in gas retention as well as the expansion of gas bubbles during proofing and baking, and contribute to the structural architecture and mechanical strength of gluten-free bread [4].…”

Reducing the glycaemic index and increasing the slowly digestible starch content in gluten‐free cereal‐based foods: a review

“…Overall, the emerging research that is attracting worldwide attention for the preparation of different types of GF foods pursues in two different directions: (i) through the modification of gluten proteins aiming to eliminate, or reduce, their immune toxicity (Lamacchia et al, 2014); (ii) through the replacement of basic constituents with value-enhanced raw materials to fit the desired nutritional ameliorations (Capriles & Arêas, 2016;Foschia et al, 2017). Therefore, a large number of native starches and flours, in combination with technological treatments have been tested in several GF food formulations aiming to improve the overall nutritional quality and starch digestibility properties (Pellegrini & Agostoni, 2015;Horstmann et al, 2016;Witczak et al, 2016).…”

Physicochemical and pasting properties of some local and improved maize varieties cultivated in Benin

“…Normal starch consists of about 75% branched amylopectin and about 25% amylose, that is linear or slightly branched (Karim et al, 2000). Most cereal normal starches contain in addition to amylose and amylopectine, lipids which have significant impacts on the pasting property of the starch (Horstmann et al, 2016). Cissé et al (2013) have characterized the pasting properties of starches from different maize and observed considerable variability in these properties.…”