Gluten-free frozen dough: Influence of freezing on dough rheological properties and bread quality

Influence of guar gum on the baking quality of gluten‐free cheese bread made using frozen and chilled dough

“…Three factors are involved in the expansion of GF cheese bread during baking: the driving force is the steam pressure of the trapped water, which induces the bubble growth; the thermal transitions modify the thermo‐mechanical properties of the dough; and the water loss produces the crumb network characteristics (Rodriguez‐Sandoval et al ., ). The gas cells distribution for control GF cheese breads was more heterogeneous than those for samples from frozen and chilled dough, which is similar to what has been reported by other authors for GF frozen dough (Mezaize et al ., ). This result indicates that the control crumb is made of small and large gas cells while the largest proportion of small gas cells constitute the crumb structure of samples from the freezing and chilling treatment.…”

“…The GF dough freezing process could affect the product quality as a result of the mechanical damage of starch, the modification of starch properties and changes in proteins (Leray et al ., ). The loss of the specific volume of dough due to the freezing stage is critical for GF bread because the GF dough loses its gas retention capacity in the proofing and baking processes (Mezaize et al ., ). Nevertheless, the quality characteristics of GF products using GF frozen dough are not affected when hydrocolloids are used, especially guar gum (Mezaize et al ., ; Morimoto et al ., ).…”

“…For these, the samples with a more uniform distribution of crumb cells and a greater percentage of smaller air cells presented a higher firmness (López‐Tenorio et al ., , ). The freezing stage had a negative impact on GF bread's characteristics; it produced a denser product, a harder crumb and a more homogeneous gas cell distribution (Mezaize et al ., ). The addition of hydrocolloid to GF products leads to the production of softer crumbs, depending on the hydrocolloid type, concentration and the treatment applied (Mezaize et al ., ).…”

“…However, freezing and chilling causes physical and chemical damages in the product. The freezing stage has a negative impact on the characteristics of GF bread: it makes GF breads denser and have harder crumbs with a more homogenous gas cell distribution (Mezaize et al ., ). Preliminary studies carried out by the authors on frozen GF cheese dough samples made using different modified starches indicated that the freezing treatment negatively affected the quality characteristics of the final product (data not shown).…”

Gluten‐free bakery and pasta products: prevalence and quality improvement

“…Bread formulas based on rice, buckwheat, sorghum, quinoa, oat, maize, teff and chia flours are commonly used. These flours are rich in protein, minerals and fibre (Alvarez‐Jubete et al ., ; Mezaize et al ., ). Rice flour is widely used in Western countries for its neutral flavour and pale colour, making it simpler to incorporate in many products.…”