Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/58327
Título: | Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum |
Autor(es): | Encina-Zelada, Christian René Cadavez, Vasco Monteiro, Fernando Teixeira, J. A. Gonzales-Barron, Ursula |
Palavras-chave: | Quinoa Rice Maize Rheology Texture profile analysis Crumb image analysis |
Data: | Fev-2019 |
Editora: | Springer Nature |
Revista: | European Food Research and Technology |
Citação: | Encina-Zelada, C.; Cadavez, Vasco; Monteiro, Fernando; Teixeira, José A.; Gonzales-Barron, Ursula, Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum. European Food Research and Technology, 245(2), 443-458, 2019 |
Resumo(s): | The objective of this study was to assess the combined effect of guar gum (GG) and water content (WC) on the rheological properties of batter, and the physicochemical and textural properties of bread. Batches of gluten-free bread used a base formulation of rice (50%), maize (30%) and quinoa flour (20%), with different levels of GG (2.5, 3.0 or 3.5%) and water (90, 100 or 110%) in a full factorial design. Higher GG doses (p<0.001) tended to produce batters of lower stickiness, work of adhesion and cohesive strength; yet, of higher firmness, consistency, cohesiveness and viscosity index. These batters yielded loaves of lower (p<0.001) specific volume and baking loss; and crumbs of lower (p<0.001) aw, pH, mean cell area, void fraction, mean cell aspect ratio; and higher (p<0.001) hardness, adhesiveness, springiness, cohesiveness, chewiness, resilience, mean cell density, cell size uniformity and mean cell compactness. The sticker and less consistent batters produced with higher WC rendered larger bread loaves of softer and more cohesive and springy/resilient crumbs with greater mean cell size and void fraction. Gluten-free loaves of good appearance in terms of higher specific volume, lower crumb hardness, higher crumb springiness, and open grain visual texture were obtained in formulations with 110% WC and GG doses between 2.5 and 3.0%. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/58327 |
DOI: | 10.1007/s00217-018-3176-3 |
ISSN: | 1438-2377 |
e-ISSN: | 1438-2385 |
Versão da editora: | http://www.springer.com/food+science/journal/217 |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_49008_1.pdf | 2,04 MB | Adobe PDF | Ver/Abrir |