Partial-Baking Process on Gluten-Free Bread: Impact of Hydrocolloid Addition

SCIARINI, L.; PÉREZ, G. T.; DE LAMBALLERIE, M.; LEÓN, A. E.; RIBOTTA, P. D.

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Año: 2012 vol. 5 p. 1724 - 1732

1935-5130

The objectives of this work were to assess the impact of partial-baking process on gluten-free bread, and to study how carboxymethylcellulose (CMC) and xanthan gum addition affected this process. As different from the conventional baking which involves only one baking step (40 min), the part-baking process consisted in an initialbaking step (25 min), storage (7 days, 4°C), and finalbaking step (15 min). Bread-specific volume (SV), crumb hardness, and image analysis were assessed on final products of both processes and intermediate products of part-baking process. Breads were stored at room temperature for 72 h and crumb firming and amylopectin retrogradation were monitored. Freezable water (FW) fraction was determined on fresh and stored samples by using differential scanning calorimetry. Part-baked breads showed lower SV and higher crumb hardness. No SV diminution was observed during cold storage. Hydrocolloids, especially CMC, had a positive effect on these parameters, and during bread storage at room temperature, the increase in crumb hardness was mitigated by hydrocolloid addition. Part-baked breads showed smaller cell area than full-baked ones. Overall, crumb structure was more homogeneous for CMC breads. FW showed no significant differences among processes, formulations, or storage time. Amylopectin recrystallization was higher for part-baked breads. Interrupted-baking process affected the final bread quality, but negative effects could be diminished by hydrocolloid addition. Part-baking process is suitable for obtaining gluten-free breads, stored for a week at 4°C, turning them appropriated for home consumption.