Advisor(s)
Abstract(s)
The objective of this study was to evaluate the combined effect of xanthan gum (XG) on physicochemical,
rheological and textural properties of gluten-free batter and bread. To prepare gluten-free batter, different levels
of XG (1.5, 2.5 and 3.5%) and water (90, 100 and 110%) were added to a base formula of rice (50%), maize
(30%) and quinoa flours (20%); and the batters were evaluated in a factorial design. Several properties on both
batter (stickiness and back extrusion) and its corresponding bread (loaf specific volume, baking loss, water
activity and pH, texture profile, mean cell area, mean cell density, cell size uniformity, void fraction, mean cell
compactness and mean cell aspect ratio) were then evaluated. Higher XG doses (p < .001) tended to produce
batters of lower stickiness, adhesion and cohesive-strength, yet, of higher firmness, consistency, cohesiveness
and viscosity index. After baking, these loaves presented lower specific volume; lower crumb aw, pH, hardness,
springiness, mean cell area and void fraction; and higher (p < .001) 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 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 XG doses
between 1.5 and 2.5%.
Description
Keywords
Crumb image analysis Hydrocolloid Maize Quinoa Rheology Rice Texture profile analysis
Citation
Encina-Zelada, Christian R.; Cadavez, Vasco; Monteiro, Fernando; Teixeira, José A.; Gonzales-Barron, Ursula (2018). Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread. Food Research International. ISSN 0963-9969. 111, p. 544-555