Optimization of Gluten‐Free Formulations for French‐Style Breads

Abstract

The formulation of gluten-free bread, which will be suitable for patients with coeliac disease, was optimized to provide bread similar to French bread. The effects of the presence of hydrocolloids and the substitution of the flour basis by flour or proteins from different sources were studied. The added ingredients were (1) hydrocolloids (carboxymethylcellulose [CMC], guar gum, hydroxypropylmethylcellulose [HPMC], and xanthan gum), and (2) substitutes (buckwheat flour, whole egg powder, and whey proteins). The bread quality parameters measured were specific volume, dry matter of bread, crust color, crumb hardness, and gas cell size distribution. Specific volume was increased by guar gum and HPMC. Breads with guar gum had color characteristics similar to French bread. Hardness decreased with the addition of hydrocolloids, especially HPMC and guar. Breads with guar gum had the most heterogeneous cell size distribution, and guar gum was therefore selected for further formulations. Bread prepared with buckwheat flour had improved quality: an increased specific volume, a softer texture, color characteristics, and gas-cell size distribution similar to French bread. Bread with 1.9% guar gum (w/w, total flour basis) and 5% buckwheat flour (of all flours and substitutes) mimicked French bread quality attributes.

Recent developments in gluten-free bread baking approaches: a review

“…Frozen dough breads displayed lower specific volumes due to the decrease in yeast sensitiveness and the change in the structure of the GF dough. Additionally, the crumbs were harder and the crust color characteristics were modified (Mezaize et al, 2010).…”

“…In the past few years, the use of alternative ingredients including starches (Tsatsaragkou et al, 2014), GF flours (Lemos et al, 2012;Wronkowska et al, 2013), hydrocolloids (Sabanis & Tzia, 2011;Nicolae et al, 2016), proteins , enzymes (Yano, 2012;Palabiyik et al, 2016), and emulsifiers (López-Tenorio et al, 2015), is allowing an improvement in dough rheological characteristics. More recently, novel processing technologies such as gluten proteolysis and sourdough fermentation (Stefańska et al, 2016;Różyło et al, 2016), freezing and partial baking technologies (Mezaize andothera 2010, Sciarini et al, 2012), and low-gliadin wheat breeding (Barro et al, 2016) have proved to be promising alternative techniques to enhance gluten-free bread (GFB) quality. These innovative technologies provide solutions towards the improvement of GF dough and products.…”

Adição de colágeno em pão sem glúten elaborado com farinha de arroz

“…Como relatado por Moore et al (2006) e Mezaize et al (2009), há uma forte correlação positiva entre o volume específico e a firmeza dos pães. Isto pode ser justificado pela maior compactação das células de gás existente nos pães com menor volume específico, que causa aumento na resistência à deformação destes pães, resultando, assim, em maior firmeza do miolo.…”

Rheological properties of refined wheat - millet flour based dough under thermo-mechanical stress

“…This has been exhibited while playing with the ingredients of composite flours for bakery products by several researchers (McCarthy et al 2005;Mezaize et al 2009;Sabanis et al 2009;Chakraborty et al 2010;Demirkesen et al 2011). …”