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Optimization of quality properties of gluten-free bread by a mixture design of xanthan, guar, and hydroxypropyl methyl cellulose gums

2019Journal article Open access
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dc.contributor.authorEncina-Zelada, Christian
dc.contributor.authorCadavez, Vasco
dc.contributor.authorTeixeira, José
dc.contributor.authorGonzales-Barron, Ursula
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-01-03T10:35:28Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-01-03T10:35:28Z
dc.date.issued2019
dc.description.abstractThe 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.
dc.description.sponsorshipEncina-Zelada acknowledges the financial aid provided by the Peruvian National Program of Scholarships and Student Loans (PRONABEC) in the mode of PhD grants (Presidente de la República-183308). The authors are grateful to Andrea Oliveira from Prodipani, Portugal, for kindly providing breadmaking ingredients.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationEncina-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.en_EN
dc.identifier.doi10.3390/foods8050156en_EN
dc.identifier.urihttp://hdl.handle.net/10198/19984
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectCrumb image analysisen_EN
dc.subjectHydrocolloidsen_EN
dc.subjectMaizeen_EN
dc.subjectQuinoaen_EN
dc.subjectResponse surfaceen_EN
dc.subjectRiceen_EN
dc.subjectTexture profile analysisen_EN
dc.titleOptimization of quality properties of gluten-free bread by a mixture design of xanthan, guar, and hydroxypropyl methyl cellulose gumsen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameCadavez
person.familyNameGonzales-Barron
person.givenNameVasco
person.givenNameUrsula
person.identifierR-000-HDG
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.ciencia-id0813-C319-B62A
person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0002-8462-9775
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id9039121900
person.identifier.scopus-author-id9435483700
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication57b410e9-f6b7-42ff-ab3d-b526278715eb
relation.isAuthorOfPublication17c6b98f-4fb5-41d3-839a-6f77ec70021a
relation.isAuthorOfPublication.latestForDiscovery57b410e9-f6b7-42ff-ab3d-b526278715eb

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