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Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread

2018Journal 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.accessioned2018-07-31T15:22:46Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2018-07-31T15:22:46Z
dc.date.issued2018
dc.description.abstractThe objective of this study was to evaluate the combined effect of xanthan gum (XG) on physicochemical, rheological and textural properties of gluten-free batter and bread. To prepare gluten-free batter, different levels of XG (1.5, 2.5 and 3.5%) and water (90, 100 and 110%) were added to a base formula of rice (50%), maize (30%) and quinoa flours (20%); and the batters were evaluated in a factorial design. Several properties on both batter (stickiness and back extrusion) and its corresponding bread (loaf specific volume, baking loss, water activity and pH, texture profile, mean cell area, mean cell density, cell size uniformity, void fraction, mean cell compactness and mean cell aspect ratio) were then evaluated. Higher XG doses (p < .001) tended to produce batters of lower stickiness, adhesion and cohesive-strength, yet, of higher firmness, consistency, cohesiveness and viscosity index. After baking, these loaves presented lower specific volume; lower crumb aw, pH, hardness, springiness, mean cell area and void fraction; and higher (p < .001) 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 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 XG doses between 1.5 and 2.5%.
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). Dr. Gonzales-Barron wishes to acknowledge the financial support provided by the Portuguese Foundation for Science and Technology (FCT) through the award of a five-year Investigator Fellowship (IF) in the mode of Development Grants (IF/00570). The authors are grateful to Eng. 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; Monteiro, Fernando; Teixeira, José A.; Gonzales-Barron, Ursula (2018). Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread. Food Research International. ISSN 0963-9969. 111, p. 544-555en_EN
dc.identifier.doi10.1016/j.foodres.2018.05.070en_EN
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10198/11397
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectCrumb image analysisen_EN
dc.subjectHydrocolloiden_EN
dc.subjectMaizeen_EN
dc.subjectQuinoaen_EN
dc.subjectRheologyen_EN
dc.subjectRiceen_EN
dc.subjectTexture profile analysisen_EN
dc.titleCombined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and breaden_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.latestForDiscovery57b410e9-f6b7-42ff-ab3d-b526278715eb

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