The Impacts of Various Ratios of Different Hydrocolloids and Surfactants on Quality Characteristics of Corn Starch Based Gluten-free Bread

Abstract

In this study, the effects of 18 different additive formulas constituted with xanthan and hydroxypropylmethylcellulose (HPMC) gums (hydrocolloids) were examined in the manufacture of corn starch based gluten-free bread. The additives used as alone or in combinations in the bread manufacture. It was also added with mono-and diglyceride based gel preparations and diacetyl tartaric acid esters of mono-and diglycerides for improving glutenfree bread characteristics. The volumes and softness of the breads have been measured as maximum when HPMC was used alone in increasing order from 1 to 2%. While HPMC gum improved the volume and softness of bread more than Xanthan gum, Xanthan gum improved the grain structure of crumb more than HPMC. In general, these hydrocolloids gave a good quality of bread in terms of moisture content, grain structure and Neumann baking coefficient values, when they were used with combinations rather than being used individually. Addition of surfactant to all combinations always enhanced the grain structure of bread. In contrast, it either worsened or did not change the volume and softness of the bread.

A Review on the Gluten-Free Diet: Technological and Nutritional Challenges

“…As a result, the viscosity of the gluten-free “dough/batter” is enhanced and gas is better retained in the “dough” matrix, which increases bread loaf volume and improves loaf crumb structure. The most popular hydrocolloids are xanthan gum and hydroxypropyl methyl cellulose (HPMC) [ 40 , 41 , 42 , 43 , 44 ]. Other gums that have been studied are pectin, guar gum, locust bean gum, agarose, tragacanth gum, cress seed gum, and carboxymethyl cellulose [ 26 , 40 , 45 , 46 , 47 , 48 , 49 ].…”

“…In gluten-free bread products, emulsifiers such as diacetyl tartaric esters of monoglycerides [ 40 ], mono- and diacylglycerol [ 41 ], lecithin [ 62 ] and sodium stearoyl-2-lactylate [ 63 ] are used to establish better interactions between the different ingredients. Emulsifiers may also play a role in stabilization of interfaces such as water/air or water/lipid interfaces.…”

Development of technology for preparing the thermostable milk-containing filling and study of infrared spectra of its components

“…Paper [11] considered the regularities of interaction between collagen-containing proteins in the presence of transglutaminase and the protein substances of gluten-free flour and dough, which are manifested by an increase in the intensity of oscillations of groups CH-and COO-, skeletal oscillations of the side chains of protein macromolecule; changes in the native conformation of protein macromolecules. This is confirmed by the capability of proteins to bind the H+ and OH-ions and the formation of a structure with significant heterogeneity in terms of molecular weight in the technology of gluten-free bakery products using collagen-containing proteins and transglutaminase [12].…”

Physical characteristics and nutritional composition of gluten-free bread with share of freeze-dried red potatoes

“…Celiac disease (CD) is a disorder manifested as permanent intolerance to gluten, more specifically to the prolamin fraction of wheat (gliadin), rye (secalin) and barley (hordein) (Capriles & Arêas, 2014;Dizlek & Ozer, 2016;Hamer, 2005;McGough & Cummings, 2005;Sollid & Lundin, 2008), that affects approximately 1% of the world population and has a growing trend. According to the guidelines of European Society for Pediatric Gastroenterology, Hepatology, and Nutrition (ESPGHAN) (Husby et al, 2012), CD is characterised by the presence of variable combination of gluten-dependent clinical manifestations, CDspecific antibodies, HLA-DQ2 or HLA-DQ8 haplotypes and enteropathy.…”

“…Gluten-free diet is the only effective treatment of CD, and this requires total removal of foods with traces of gluten, such as above-mentioned cereals, and respective products (McGough & Cummings, 2005). One of key elements in such a diet is glutenfree bread, based on starch and structure-forming hydrocolloids (Dizlek & Ozer, 2016). Gluten-free breads may often be low in nutritional value, in comparison to traditional products, as they contain less dietary fibre, protein and microelements.…”