RT info:eu-repo/semantics/article
T1 Texture development in gluten-free breads: Effect of different enzymes and extruded flour
A1 Martínez Martínez, Mario
A1 Marcos, Pablo
A1 Gómez Pallarés, Manuel
K1 Pan de arroz
K1 Envejecimiento
K1 Lipasa
K1 Amilasas
K1 Harina pregelatinizada
AB One of the main problems with gluten-free breads is their texture and their rapid staling. In this work the influence of different enzymes (one protease, one lipase and two amylases) and of extruded rice flour on rice-bread texture and texture development was studied. For this purpose, the development of firmness, cohesiveness, resilience, springiness and chewiness was modelled and the parameters that define the initial values and the development of these characteristics were measured. The addition of lipase and extruded flour increased bread volume and reduced the initial firmness and hardening of breads. There was an early fall in cohesiveness and resilience, with minimum values reached a few days after elaboration. There were 99.9% significant correlations between bread density and firmness, springiness and chewiness development.PRACTICAL APPLICATIONSThis methodology simplifies the study of gluten free breads textural parameters during storage and the result interpretation. Moreover, the correlation analysis has demonstrated that the number of textural parameters of gluten free breads to study can be reduced. Finally, the results obtained show that use of enzymes and extruded flours decreases bread staling.
YR 2013
FD 2013
LK http://uvadoc.uva.es/handle/10324/5721
UL http://uvadoc.uva.es/handle/10324/5721
LA eng
NO Journal of Texture Studies, 44(6):480-489
NO Producción Científica
DS UVaDOC
RD 20-abr-2024