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Abstract(s)
The objective of this study was to investigate, by means of a D-optimal mixture design, the
combined e ects of hydroxypropyl methyl cellulose (HPMC), xanthan (XG), and guar (GG) gums
on physicochemical, rheological, and textural properties of gluten-free batter and bread. For each
of the quality properties measured, a two-factor interaction model was fitted, and the significance
of its terms was assessed by analysis of variance. Sticky batters were produced with a combination
of high dose of GG (0.60%), high-intermediate dose of HPMC (3.36%), and low dose of XG (0.04%).
Combinations of high XG dose (0.60%) and intermediate doses of HPMC (3.08%) and GG (0.32%)
rendered GF breads of greater specific volume, while lower bread crust luminosity was obtained with
combinations of high GG dose (0.60%), low XG dose (0.04%), and high-intermediate HPMC dose
(3.36%). Combinations of high-intermediate HPMC dose (3.36%), high GG dose (0.60%), and low XG
dose (0.04%) produced both softer crumbs and bread slices of more open visual texture. By using
a desirability function that maximized specific volume while minimizing crust luminosity, crumb
hardness, and mean cell density, the optimization of hydrocolloids mixture rendered a value of 0.54,
for a combination of 0.24% XG, 0.60% GG, and 3.16% HPMC.
Description
Keywords
Crumb image analysis Hydrocolloids Maize Quinoa Response surface Rice Texture profile analysis
Citation
Encina-Zelada, Christian R.; Cadavez, Vasco; Teixeira, José A.; Gonzales-Barron, Ursula (2019). Optimization of quality properties of gluten-free bread by a mixture design of xanthan, guar, and hydroxypropyl methyl cellulose gums. Foods. ISSN -. 8, p.