Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/58327

TitlePhysicochemical and textural quality attributes of gluten-free bread formulated with guar gum
Author(s)Encina-Zelada, Christian René
Cadavez, Vasco
Monteiro, Fernando
Teixeira, J. A.
Gonzales-Barron, Ursula
KeywordsQuinoa
Rice
Maize
Rheology
Texture profile analysis
Crumb image analysis
Issue dateFeb-2019
PublisherSpringer Nature
JournalEuropean Food Research and Technology
CitationEncina-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
Abstract(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%.
TypeArticle
URIhttp://hdl.handle.net/1822/58327
DOI10.1007/s00217-018-3176-3
ISSN1438-2377
e-ISSN1438-2385
Publisher versionhttp://www.springer.com/food+science/journal/217
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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