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

Encina-Zelada, Christian; Cadavez, Vasco; Monteiro, Fernando C.; Teixeira, José; Gonzales-Barron, Ursula

Publication

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

2018Conference paper

dc.contributor.author	Encina-Zelada, Christian
dc.contributor.author	Cadavez, Vasco
dc.contributor.author	Monteiro, Fernando C.
dc.contributor.author	Teixeira, José
dc.contributor.author	Gonzales-Barron, Ursula
dc.date.accessioned	2019-02-27T16:57:32Z
dc.date.available	2019-02-27T16:57:32Z
dc.date.issued	2018
dc.description.abstract	This 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.version	info:eu-repo/semantics/publishedVersion	pt_PT
dc.identifier.citation	Encina-Zelada, Christian; Cadavez, Vasco; Monteiro, Fernando; 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. Marseille. p. 59-60	pt_PT
dc.identifier.uri	http://hdl.handle.net/10198/19023
dc.language.iso	eng	pt_PT
dc.peerreviewed	yes	pt_PT
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	pt_PT
dc.subject	Principal component analysis	pt_PT
dc.subject	Gum	pt_PT
dc.subject	Xanthan	pt_PT
dc.subject	Guar	pt_PT
dc.subject	HPMC	pt_PT
dc.subject	Rheology	pt_PT
dc.title	Textural quality attributes of gluten-free batter and bread as affected by hydrocolloids	pt_PT
dc.type	conference paper
dspace.entity.type	Publication
oaire.citation.conferencePlace	Marseille	pt_PT
oaire.citation.endPage	60	pt_PT
oaire.citation.startPage	59	pt_PT
oaire.citation.title	AGROSTAT, Journées du Groupe Agro- Industrie de la Société Francaise de Statistique	pt_PT
person.familyName	Cadavez
person.familyName	Monteiro
person.familyName	Gonzales-Barron
person.givenName	Vasco
person.givenName	Fernando C.
person.givenName	Ursula
person.identifier	R-000-HDG
person.identifier.ciencia-id	441B-01AB-A12E
person.identifier.ciencia-id	2019-BDBF-10E2
person.identifier.ciencia-id	0813-C319-B62A
person.identifier.orcid	0000-0002-3077-7414
person.identifier.orcid	0000-0002-1421-8006
person.identifier.orcid	0000-0002-8462-9775
person.identifier.rid	A-3958-2010
person.identifier.rid	H-9213-2016
person.identifier.scopus-author-id	9039121900
person.identifier.scopus-author-id	8986162600
person.identifier.scopus-author-id	9435483700
rcaap.rights	openAccess	pt_PT
rcaap.type	conferenceObject	pt_PT
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