Hydrocolloids to The Effects of Gluten Free Bakery Products

Herawati, Heny

doi:10.1088/1742-6596/1295/1/012052

Cited by 9 publications

(8 citation statements)

References 21 publications

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“…Adding single gums (such as xanthan gum, CMC and HPMC) and gum blends (such as xanthan-guar gum and xanthanlocust bean gum) caused producing GF breads with homogenous crumb structure with lower porosity and average area and a higher number of pores. It is stated that the combination of HPMC and CMC can be more hydrophobic, while a combination of guar gum and locus gum can prevent stalling (Herawati, 2019).…”

Section: Gf Breadsmentioning

confidence: 99%

“…Several studies have examined the effect of hydrocolloid on the bulk density and porosity in cake products. The uniform distribution of bubble formation will produce a soft texture on the GF cake products (Herawati, 2019). It is illustrated that a combination of 1% xanthan gum and 5% tragacanth gum in GF cakes maximised moisture content, reduced texture stiffness, improved porosity, specific volume, colour and sensory properties during sevenday storage (Hojjatoleslami & Azizi, 2015).…”

Section: Gf Cakes and Muffinsmentioning

confidence: 99%

“…Therefore, the GF flours cannot meet the requirements for the processing of GF products because their proteins are not able to form a network (Salehi, 2019) and GF products have low quality, low volume, dense and dry structure, and high hardness of the crumb as well as poor flavour and mouthfeel. To obtain improved GF products, it is necessary to improve the technological, nutritional and sensory properties of GF products (Herawati, 2019). Gluten replacement with new ingredients, such as hydrocolloids and gums (Vidaurre-Ruiz et al, 2019;Clapass on et al, 2020), is suggested to mimic the viscoelastic properties of gluten and improve the structure, nutritional balance, mouthfeel, acceptability and shelf-life (Encina-Zelada et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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The role of hydrocolloids in the development of gluten‐free cereal‐based products for coeliac patients: a review

Zoghi

Mirmahdi

Mohammadi

2020

Int J of Food Sci Tech

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A growing number of diseases in association with gluten intake, such as coeliac disease, have led to increasing demand for gluten-free products as a crucial economic and health issue. Gluten-free products, because of the absence of gluten, usually have a poor texture, taste and appearance. Therefore, the production of good quality gluten-free products with substances that can somehow mimic the viscoelastic properties of gluten is an important challenge. Recently, hydrocolloids are widely used to improve the quality and shelf-life of gluten-free products. In this study, the effect of hydrocolloids on the production of gluten-free cereal-based products, such as breads, cakes and muffins, biscuits and cookies, pasta and noodles, has been reviewed as well as their nutritional values. In general, this study could suggest key factors in the improvement of gluten-free products.

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Section: Gf Breadsmentioning

confidence: 99%

Section: Gf Cakes and Muffinsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The role of hydrocolloids in the development of gluten‐free cereal‐based products for coeliac patients: a review

Zoghi

Mirmahdi

Mohammadi

2020

Int J of Food Sci Tech

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“…The data obtained show that the complexing ability of pectin and, to a greater extent, beet pectin, has a significant effect on the wetness of cookies. For each type of pectin, the proportion of the influence of quality indicators on wetness is different, which is explained by different functional properties of pectins [13][14].…”

Section: Discussionmentioning

confidence: 99%

Rationale for the formulation of fortified detox biscuits

et al. 2021

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Nowadays, most manufacturers are strategically focused on making healthy food products. Flour confectionery is a promising group of food products in this respect. The expansion of the range of flour products is due to the introduction of additional raw materials, one of the options for which is pectin. The aim of the research is to study the effect of different types of pectin on the detoxifying properties of biscuits and their quality indicators. The objects of research are three types of pectin (beet, apple, watermelon) and samples of butter biscuits. In the course of the work, generally accepted methods were used. The influence of the type and dosage of pectin on the quality of butter biscuits has been determined. It has been experimentally proven that the complexing ability of butter biscuits depends on both the type of pectin and its dosage. Cookies with the addition of beet pectin when kneading the dough have a greater complex-forming ability. The optimal dosage of pectin was established - 0.3% to the flour mass. The results obtained show that the addition of pectin to the recipe for butter biscuits improves its quality indicators, allows you to remove xenobiotics from the human body.

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“…In recent years, several studies have identified that “hydrocolloids” can act as gluten substitutes to improve the texture, structure, and rheological properties of bakery products [ 14 ]. Hydrocolloid is a food additive that has properties that can improve the viscosity of the dough and enhance the characteristics of gluten-free bakery products [ 15 ]. For viscosity control and better processing tolerance in cake recipes, hydrocolloids are used today.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects

Gunasekara

Bulathgama

Wickramasinghe

2021

International Journal of Food Science

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Hydrocolloids can act as gluten substitutes to form the structural equivalents of the gluten network in gluten-free bakery products. “Purple yam” (Dioscorea alata) is one of the underutilized yams in Sri Lanka with high nutritional potential. The overall objective of this study was to develop gluten-free muffins using “Purple yam” (Dioscorea alata) flour with hydrocolloids (pectin, xanthan gum, and guar gum) and investigate the nutritional composition and selected properties of the muffins. The texture profiles of gluten-free muffins were analyzed through the following parameters: hardness, adhesiveness, cohesiveness, etc. The chromameter values were obtained and sensory evaluations for gluten-free muffins were carried out. The highest moisture content was recorded in pectin-incorporated muffins ( 17.70 ± 0.50 % ). The protein content of all three types of muffins was around 5%. The highest fat content was recorded in pectin-incorporated muffins ( 19.26 ± 0.51 % ). The ash content of all three types of muffins was around 2%. Potassium was the most predominant element found in each muffin. The hardness of guar gum-incorporated muffin ( 6379.3 ± 135.9 g ) was greater than that of the pectin-incorporated one ( 6082.3 ± 23.4 g ). Xanthan gum-incorporated muffins had significantly decreased cohesiveness ( 0.19 ± 0.04 ). The highest springiness was obtained in pectin-incorporated muffin ( 37.13 ± 1.61 mm ). The descending order of the chewiness of muffin is pectin − added > xanthan gum − added > guar gum − added sample. According to the sensory evaluation, pectin-incorporated muffin was the best as it had obtained the highest sum of ranks for appearance, color, taste, after taste, and overall acceptability.

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Hydrocolloids to The Effects of Gluten Free Bakery Products

Cited by 9 publications

References 21 publications

The role of hydrocolloids in the development of gluten‐free cereal‐based products for coeliac patients: a review

The role of hydrocolloids in the development of gluten‐free cereal‐based products for coeliac patients: a review

Rationale for the formulation of fortified detox biscuits

Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects

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