Encina-Zelada, ChristianCadavez, VascoTeixeira, JoséGonzales-Barron, Ursula2018-02-192020-01-032018-01-192020-01-032019Encina-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.http://hdl.handle.net/10198/19984The 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.engCrumb image analysisHydrocolloidsMaizeQuinoaResponse surfaceRiceTexture profile analysisjournal article10.3390/foods8050156