Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour

Abstract

Please cite this article as: Liu, X., Mu, T., Sun, H., Zhang, M., Chen, J., Fauconnier, M.L., Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour, Food Chemistry (2017), doi: http://dx.doi.org/10.1016/j.foodchem. 2017.07.047 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Results showed that hydrocolloids addition significantly increased the gelatinization temperature (from 52.0 to 64.2 °C) and water absorption (from 56.22 to 66.50 %) of potato dough. Moreover, hydrocolloids may be interacted with protein and starch, the density of potato protein bands was decreased by hydrocolloids addition, the reason might be that higher molecular weight complexes might be formed between proteins-hydrocolloids or proteins-proteins, thus change the protein solubility.Furthermore, steamed breads with hydrocolloids presented higher specific volume and lower hardness, and the rapidly digestible starch and estimated glycemic index were significantly decreased from 45.51 to 20.64, from 69.54 to 55.17, respectively. In conclusion, HPMC and XG could be used as improvers in the gluten-free potato steamed bread.

Gluten‐Free Breads: The Gap Between Research and Commercial Reality

“…HPMC as the most widely used hydrocolloid seems logical considering that this hydrocolloid yields breads with higher volume (Sabanis & Tzia, 2011). It also seems logical that HPMC is commonly mixed with other hydrocolloid sources, based on the drier and more crumbly texture of HPMC breads (Liu et al, 2018). In fact, locust bean, guar, or xanthan gums have a greater water holding capacity than HPMC (Horstmann, Axel, & Arendt, 2018), which can help reduce the crumbly texture and dryness.…”

Food additives and technologies used in Chinese traditional staple foods

“…Amritpal et al [76] found that the addition of xanthan and guar gum improved peak viscosity, hot-paste viscosity and final viscosity for mung and corn starches; while for potato starch, guar gum increased peak and final viscosities and decreased hot paste viscosity while xanthan gum increased hot-pasteand final viscosities and decreased peak viscosity. All those results about the functional properties of hydrocolloids concluded that a unique trend did not exist and the impact of hydrocolloids on dough thermo-mechanical properties greatly depend on the nature of the flour components, the chemical structure of specific hydrocolloid and the quantity of added hydrocolloids [75].…”

“…It has been reported that the hydration property of wheat flour-hydrocolloids mixtures was greatly increased due to the high affinity of hydrocolloids to water, which would affect the dough-rheological properties and food quality significantly [75]. Rosell et al [72] investigated the effect of four widely used hydrocolloids, including sodium alginate, k-carrageenan, xanthan gum and HPMC, on the rheological properties of the wheat flour dough.…”

“…A great improvement in dough stability during fermentation was achieved by adding hydrocolloids. Liu et al [75] investigated the effects of hydrocolloids (HPMC, carboxymethylcellulose (CMC), xanthan gum (XG), and apple pectin (AP)) at different concentrations on potato flour dough-rheological properties and found that HPMC remarkably increased the development time; potato flour dough containing CMC or 0.5% HPMC and AP exhibited lower stability than control. Conversely, the stability was increased by the addition of XG (1.0 and 2.0%) and HPMC (1.0%).…”

“…Sim et al [30] found that when wheat flour was blended with 0.2% sodium alginates and 0.8% konjac gum to prepare CSB, the quality evaluation in terms of spread ratio, specific volume and staling behavior indicated that, at 0.2% addition level sodium alginates is better than konjac gum in delaying staling of CSB though the slight reduction in spread ratio and specific volume were evident, at 0.8% level, however, konjac gum seems to be better than sodium alginates in enhancing CSB properties. Liu et al [75] investigated the effects of hydrocolloids (HPMC, CMC, XG, and AP) at different concentrations on the quality of gluten-free potato-steamed bread. The results showed that steamed breads with hydrocolloids presented higher specific volume and lower hardness, and the rapidly digestible starch and estimated glycemic index significantly decreased from 45.51 to 20.64 and from 69.54 to 55.17, respectively.…”