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Textural quality attributes of gluten-free batter and bread as affected by hydrocolloids

2018Conference poster Open access
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dc.contributor.authorEncina-Zelada, Christian
dc.contributor.authorCadavez, Vasco
dc.contributor.authorMonteiro, Fernando C.
dc.contributor.authorTeixeira, José
dc.contributor.authorGonzales-Barron, Ursula
dc.date.accessioned2020-07-21T15:24:48Z
dc.date.available2020-07-21T15:24:48Z
dc.date.issued2018
dc.description.abstractThis study aimed to compare the separate effects of xanthan gum (XG), guar gum (GG) and hydroxyl-propyl methyl-cellulose (HPMC) on gluten-free batter and bread quality; and to explore the interrelationships among 24 measurements of physicochemical and rheological attributes of batter and bread. Twenty-seven formulations were produced with 1. 5, 2. 5, 3.5% XG and 90, 100, 110% water (9 combinations); 2. 5, 3. 0, 3. 5% GG and 90, 100, 110% water (9 combinations); and 3.0, 4.0, 5.0% of HPMC and 80, 90, 100% water (9 combinations). A principal component analysis reveated that the information contained in the 24 variables could be effectivety decomposed into two major components, one related to bread crumb porosity and hardness (45%), and the other to batter viscosity (32%). XG and GG produced gluten-free batter and bread of similar quality, although GG, particularly at high dose, can produce smaller loaves of harder and more resilient and cohesive crumb than XG. Compared to XG and GG, HPMC yielded batters of higher stickiness, consistency and firmness, which, when baked, produced loaves of higher volume, softer crumb, and larger pores.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationEncina-Zelada, Christian; Cadavez, Vasco; Monteiro, Fernando C.; Teixeira, José; Gonzales-Barron, Ursula A. (2018). Textural quality attributes of gluten-free batter and bread as affected by hydrocolloids. In AGROSTAT, Journées du Groupe Agro- Industrie de la Société Francaise de Statistique. Marseillept_PT
dc.identifier.urihttp://hdl.handle.net/10198/22502
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleTextural quality attributes of gluten-free batter and bread as affected by hydrocolloidspt_PT
dc.typeconference poster
dspace.entity.typePublication
oaire.citation.conferencePlaceMarselhapt_PT
oaire.citation.titleAGROSTAT, Journées du Groupe Agro- Industrie de la Société Francaise de Statistiquept_PT
person.familyNameCadavez
person.familyNameMonteiro
person.familyNameGonzales-Barron
person.givenNameVasco
person.givenNameFernando C.
person.givenNameUrsula
person.identifierR-000-HDG
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.ciencia-id2019-BDBF-10E2
person.identifier.ciencia-id0813-C319-B62A
person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0002-1421-8006
person.identifier.orcid0000-0002-8462-9775
person.identifier.ridA-3958-2010
person.identifier.ridH-9213-2016
person.identifier.scopus-author-id9039121900
person.identifier.scopus-author-id8986162600
person.identifier.scopus-author-id9435483700
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication57b410e9-f6b7-42ff-ab3d-b526278715eb
relation.isAuthorOfPublication363b6c37-282c-4cd6-bb54-3c97cc700d78
relation.isAuthorOfPublication17c6b98f-4fb5-41d3-839a-6f77ec70021a
relation.isAuthorOfPublication.latestForDiscovery363b6c37-282c-4cd6-bb54-3c97cc700d78

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