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Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum

2019Journal article 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.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2019-01-28T11:56:12Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2019-01-28T11:56:12Z
dc.date.issued2019
dc.description.abstractThe 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%.
dc.description.sponsorshipEng. Encina-Zelada acknowledges the financial aid provided by the Peruvian National Programme of Scholarships and Student Loans (PRONABEC) in the mode of PhD grants (Presidente de la República-183308). The authors are grateful to Eng. Andrea Oliveira from Prodipani, Portugal, for her kind advice and providing breadmaking ingredients
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationEncina-Zelada, Christian; Cadavez, Vasco; Monteiro, Fernando C.; Teixeira, J.A.; Gonzales-Barron, Ursula A. (2019). Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum. European Food Research and Technology. ISSN 1438-2377. 245, p. 443-458en_EN
dc.identifier.doi10.1007/s00217-018-3176-3en_EN
dc.identifier.issn1438-2377
dc.identifier.urihttp://hdl.handle.net/10198/13369
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectCrumb image analysisen_EN
dc.subjectMaizeen_EN
dc.subjectQuinoaen_EN
dc.subjectRheologyen_EN
dc.subjectRiceen_EN
dc.subjectTexture profile analysisen_EN
dc.titlePhysicochemical and textural quality attributes of gluten-free bread formulated with guar gumen_EN
dc.typejournal article
dspace.entity.typePublication
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.rightsopenAccessen_EN
rcaap.typearticleen_EN
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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