RT info:eu-repo/semantics/article
T1 Effect of hydration on gluten-free breads made with hydroxypropyl methylcellulose in comparison with psyllium and xanthan gum
A1 Belorio, Mayara
A1 Gómez Pallarés, Manuel
K1 Ingeniería Agrícola
K1 Gluten-free bread
K1 Hydration
K1 Hydroxypropyl methylcellulose
K1 Psyllium
K1 Pan sin gluten
K1 Hidratación
K1 Hidroxipropilmetilcelulosa
K1 Psilio
K1 3102 Ingeniería Agrícola
AB The use of hydrocolloids in gluten-free breads is a strategy to improve their quality and obtain products with acceptable structural and textural properties. Hydration level (HL) optimization is important to maximize the hydrocolloids effects on dough and bread quality. This study evaluated the optimum hydration level (OHL) for gluten-free breads prepared with different starch sources (rice flour or maize starch) and hydroxypropyl methylcellulose (HPMC) in comparison with psyllium husk fibre and xanthan gum. Breads with the same final volume and the corrected hydration (CH) were evaluated. The hydration is a key factor that influences the final characteristics of gluten-free breads. Breads made with HPMC had greater dependence on the HL, especially for preparations with maize starch. Psyllium had similar behaviour to xanthan with respect to specific volume and weight loss. Breads manufactured with maize starch and HPMC had low hardness due to their great specific volume. However, in breads made with rice flour, the combined decreased hydration and similar specific volume generated a harder bread with HPMC than the use of psyllium or xanthan. Breads made with HPMC presented higher specific volume than the other hydrocolloids, however combinations among these hydrocolloids could be evaluated to improve gluten-free breads quality.
PB MDPI
YR 2020
FD 2020
LK https://uvadoc.uva.es/handle/10324/58737
UL https://uvadoc.uva.es/handle/10324/58737
LA eng
NO Foods 2020, vol. 9, n. 11, 1548
NO Producción Científica
DS UVaDOC
RD 22-dic-2024