The recent development of gluten-free bread quality using hydrocolloids

Abstract

The development of gluten-free bread production has drawn massive attention to decrease the number of wheat imports in some developing countries and fulfilled the needs of people with celiac and other diseases related to gluten components. Since the gluten component in wheat flours has taken a major role to form an extensible structure in the bread dough, its removal has emerged considerable issues in gluten-free bread production. Hydrocolloids are a food additive which able to form a gel with water and have demonstrated positive functional properties in the overall quality of gluten-free bread. The impact of hydrocolloid on the dough and final product depends on its chemical structure, concentration, and main ingredients used. This study will explore the effects of hydrocolloids as gluten-replacer that capable to mimic the viscoelastic properties of gluten through enhancing dough viscosity that can lead to the stabilization of different ingredients. Several hydrocolloids that released positive effects in gluten-free bread making are xanthan gum, hydroxypropyl methyl cellulose (HPMC), psyllium gum and even a mixture of hydrocolloids. Different types of hydrocolloids affect different mechanisms to stabilize dough foam and the final quality of the bread. This paper focuses on the reported applications of hydrocolloids in the development of gluten-free breadmaking and reviews different mechanisms of hydrocolloids in a way to assist foam formation and stabilization. Regarding the overall review, HPMC and xanthan gum are the most suitable gums to add in gluten-free bread making with characteristics that HPMC can produce higher volume and softer crumbs compare to xanthan gum.

Addition of particle stabilised foams to optimise the quality of gluten‐free toast bread

“…This might be because of the more liquid batters resulting from the recipes without any additives in comparison to the recipe with a reduced amount of additives. As other research has shown, the addition of hydrocolloids like psyllium, xanthan or carrageenan increase the viscosity and can therefore help to stabilise the bubbles in the foam ( _ Zmudzi nski et al, 2014;Manik & Nur, 2021). Foam with gold linseed press cake led to slightly smaller average pore diameters in bread than banana powder and significantly smaller ones in comparison to foam without particles.…”

“…This might be because of the more liquid batters resulting from the recipes without any additives in comparison to the recipe with a reduced amount of additives. As other research has shown, the addition of hydrocolloids like psyllium, xanthan or carrageenan increase the viscosity and can therefore help to stabilise the bubbles in the foam (Żmudziński et al ., 2014; Manik & Nur, 2021).…”

Thermal transitions and microstructure of starch‐apple pomace‐based systems

“…Batter viscosity is an important parameter defining bread quality. The batter viscosity should still be sufficient to minimise gas cell coalescence, bubble rise and to keep the dense starch granules suspended before gelatinization and egg proteins denaturation occurs (Wilderjans et al ., 2013; Manik & Nur, 2021). Consequently, information about the relationship among thermal properties, microstructure and product quality could contribute to understand and predict the impact of adding fibre‐rich ingredients into these complex systems (Arslan et al ., 2019; Ma et al ., 2021; Zhou et al ., 2021).…”