Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/60340
Título: | Optimization of quality properties of gluten-free bread by a mixture design of Xanthan, Guar, and Hydroxypropyl Methyl cellulose gums |
Autor(es): | Encina-Zelada, Christian René Cadavez, Vasco Teixeira, J. A. Gonzales-Barron, Ursula |
Palavras-chave: | quinoa rice maize texture profile analysis hydrocolloids response surface crumb image analysis texture profile analysis |
Data: | 10-Mai-2019 |
Editora: | Multidisciplinary Digital Publishing Institute |
Revista: | Foods |
Resumo(s): | The objective of this study was to investigate, by means of a D-optimal mixture design, the combined effects of hydroxypropyl methyl cellulose (HPMC), xanthan (XG), and guar (GG) gums on physicochemical, rheological, and textural properties of gluten-free batter and bread. For each of the quality properties measured, a two-factor interaction model was fitted, and the significance of its terms was assessed by analysis of variance. Sticky batters were produced with a combination of high dose of GG (0.60%), high-intermediate dose of HPMC (3.36%), and low dose of XG (0.04%). Combinations of high XG dose (0.60%) and intermediate doses of HPMC (3.08%) and GG (0.32%) rendered GF breads of greater specific volume, while lower bread crust luminosity was obtained with combinations of high GG dose (0.60%), low XG dose (0.04%), and high-intermediate HPMC dose (3.36%). Combinations of high-intermediate HPMC dose (3.36%), high GG dose (0.60%), and low XG dose (0.04%) produced both softer crumbs and bread slices of more open visual texture. By using a desirability function that maximized specific volume while minimizing crust luminosity, crumb hardness, and mean cell density, the optimization of hydrocolloids mixture rendered a value of 0.54, for a combination of 0.24% XG, 0.60% GG, and 3.16% HPMC. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/60340 |
DOI: | 10.3390/foods8050156 |
ISSN: | 2304-8158 |
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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foods-08-00156.pdf | 5,32 MB | Adobe PDF | Ver/Abrir |
Este trabalho está licenciado sob uma Licença Creative Commons