The Research of Hydrocolloids Influence on Structural Mechanical Dough Properties and Quality of Gluten Free Bread

Medvid, Iryna; Shydlovska, Olena; Доценко, Віктор Федорович

doi:10.32838/2663-5941/2019.4-2/17

Scientific notes of Taurida National V.I. Vernadsky University.

2019

DOI: 10.32838/2663-5941/2019.4-2/17

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The Research of Hydrocolloids Influence on Structural Mechanical Dough Properties and Quality of Gluten Free Bread

Iryna Medvid¹,

Olena Shydlovska²,

Віктор Федорович Доценко³

Abstract: Національний університет харчових технологій дОСлІдЖЕННя ВПлИВУ гІдРОКОлОЇдІВ НА СТРУКТУРНО-МЕХАНІЧНІ ВлАСТИВОСТІ ТІСТА І яКІСТь БЕЗглЮТЕНОВОгО ХлІБА У статті розглядається необхідність пошуку нових шляхів покращення якості безглютенового хліба для людей, які страждають на целіакію. Як один із напрямів вирішення цієї проблеми запропоновано використовувати гідроколоїди. Доведено ефективність сумісного використання гідроксипропілметилцелюлози (ГПМЦ) та знежиреного лецитину для виробництва рисового хліба із засто… Show more

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2022

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Effect of Structure-Forming Agents and Spontaneously Fermented Buckwheat Sourdough on the Quality of Gluten-Free Bread

Mykhonik¹,

Hetman²,

Naumenko³

2022

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Gluten-free bread is a product with reduced nutritional value, since the amount of starch in its recipes ranges 50–90% of the mass of loose raw materials. A topical task is to improve the nutritional value of gluten-free products by including flour of cereal crops in the recipe as part of a growth medium of baking sourdoughs. Among the entire assortment of structure-forming additives, hydroxypropyl methylcellulose (HPMC) and xanthan gum still remain understudied as to their optimal dosage and effect on the technological process, whether separately or as a composition. Neither is there enough information on using cereal flours, structure-forming agents, and their combinations to manufacture bread with the minimum starch content. Baking tests in the laboratory have shown that in the technology of gluten-free bread with a high cereal flour content, it is advisable to use a combination of the structuring agents HPMC and xanthan gum in the amounts, respectively, 0.75% and 0.25% of the weight of the flour/starch mixture. This technological approach will allow achieving a high volume of bread, a smooth surface, and a well-developed, uniform, and thin-walled porosity of the crumb. Schemes of the dilution and production cycles of spontaneously fermented sourdough made from green buckwheat flour have been developed, and the specific features of preparation and the process parameters have been indicated. The sensory, biotechnological, and physicochemical characteristics of the quality of the finished sourdough have been investigated. Following the technological regulations developed, a high-quality semi-finished product was obtained, which could be further used in the production process. Laboratory tests in baking bread with the addition of the newly created spontaneously fermented buckwheat sourdough have shown results proving that it can be effectively used in the technology of gluten-free products. It has been established that the optimal percentage of sourdough in the recipe of buckwheat-rice gluten-free bread is 10–20% by weight of the flour/starch mixture. It has been proved that the sourdough can intensify acid accumulation processes in the dough and accelerate its maturation. The finished products had a pronounced taste and aroma as a result of the activity of lactic acid bacteria.

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Effect of Structure-Forming Agents and Spontaneously Fermented Buckwheat Sourdough on the Quality of Gluten-Free Bread

Mykhonik¹,

Hetman²,

Naumenko³

2022

FST

View full text Add to dashboard Cite

show abstract

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The Research of Hydrocolloids Influence on Structural Mechanical Dough Properties and Quality of Gluten Free Bread

Cited by 1 publication

References 1 publication

Effect of Structure-Forming Agents and Spontaneously Fermented Buckwheat Sourdough on the Quality of Gluten-Free Bread

Effect of Structure-Forming Agents and Spontaneously Fermented Buckwheat Sourdough on the Quality of Gluten-Free Bread

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