Repository logo
 
Publication

Effect of xanthan gum on physicochemical and textural properties of gluten-free batter and bread

2018Conference paper Open access
Simple item page
dc.contributor.authorEncina-Zelada, Christian
dc.contributor.authorTeixeira, José
dc.contributor.authorMonteiro, Fernando C.
dc.contributor.authorGonzales-Barron, Ursula
dc.contributor.authorCadavez, Vasco
dc.date.accessioned2019-02-27T11:21:19Z
dc.date.available2019-02-27T11:21:19Z
dc.date.issued2018
dc.description.abstractThe objective of this study was to evaluate the effect of xanthan gum (XG) on physicochemical, rheological and textural properties of gluten-free batter and bread. Batches of gluten-free bread used a base formulation of rice, corn and quinoa flour, and different levels of XG (1.5, 2.5 and 3.5%) and water content (WC; 90, 100 and 110%) in a full factorial design. Although in interaction with water, higher XG doses tended to produce batters of lower stickiness, work of adhesion, strength-cohesiveness; which, when baked, produced loaves of lower specific volume and baking loss; and bread crumb of lower Aw, pH, hardness, springiness, firmness, mean cell area, void fraction, mean cell aspect ratio, and higher firmness, consistency, cohesiveness, adhesiveness, chewiness, resilience, cell density, cell size uniformity and mean cell compactness (p<.OOl). Gluten-free loaves of good appearance in terms of high specific volume, low crumb hardness, high crumb springiness, and open grain visual texture were obtained in formulations with 110% WC and XG doses between 1.5- 2.5%.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationEncina-Zelada, Christian; Teixeira, José; Monteiro, Fernando; Gonzales-Barron, Ursula A.; Cadavez, Vasco (2018). Effect of xanthan gum on physicochemical and textural properties of gluten-free batter and bread. In 10th International Conference on Simulation and Modelling in the Food and Bio-Industry, Ghent. p. 204-209. ISBN 978-9492859-01-3pt_PT
dc.identifier.isbn978-9492859-01-3
dc.identifier.urihttp://hdl.handle.net/10198/19015
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherEUROSISpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectQuinoa flour,pt_PT
dc.subjectRheologypt_PT
dc.subjectTexture profile analysispt_PT
dc.subjectCrumb image analysispt_PT
dc.titleEffect of xanthan gum on physicochemical and textural properties of gluten-free batter and breadpt_PT
dc.typeconference paper
dspace.entity.typePublication
oaire.citation.conferencePlaceGhentpt_PT
oaire.citation.endPage209pt_PT
oaire.citation.startPage204pt_PT
oaire.citation.title10th International Conference on Simulation and Modelling in the Food and Bio-Industrypt_PT
person.familyNameMonteiro
person.familyNameGonzales-Barron
person.familyNameCadavez
person.givenNameFernando C.
person.givenNameUrsula
person.givenNameVasco
person.identifierR-000-HDG
person.identifier.ciencia-id2019-BDBF-10E2
person.identifier.ciencia-id0813-C319-B62A
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.orcid0000-0002-1421-8006
person.identifier.orcid0000-0002-8462-9775
person.identifier.orcid0000-0002-3077-7414
person.identifier.ridH-9213-2016
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id8986162600
person.identifier.scopus-author-id9435483700
person.identifier.scopus-author-id9039121900
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication363b6c37-282c-4cd6-bb54-3c97cc700d78
relation.isAuthorOfPublication17c6b98f-4fb5-41d3-839a-6f77ec70021a
relation.isAuthorOfPublication57b410e9-f6b7-42ff-ab3d-b526278715eb
relation.isAuthorOfPublication.latestForDiscovery363b6c37-282c-4cd6-bb54-3c97cc700d78

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
2018-ChristianFOODSIM18.pdf
Size:
3.9 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.75 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

CIMO - Publicações em Proceedings Indexadas à WoS/Scopus