Effect of different hydrocolloids addition on gluten-free batter properties and bread quality

SCIARINI L.; RIBOTTA P; LEON A.E; PEREZ G.T

Rosario, Argentina

Conferencia; Primera Conferencia Latinoamericana ICC; 2007

Celiac disease is a chronic enteropathy characterized by an inflammation of the small-intestinal mucosa that results from a genetically based immunologic intolerance to ingested gluten (Murray, 1999). Gluten-free breads, which lack of a protein matrix, are of poor technological quality, showing low specific volume, high crumb hardness and a high staling rate. Hydrocolloids are added to these breads in order to mimic the gluten viscoelastic properties. Thus, the aim of this work was to assess the effect of different hydrocolloids addition on batter properties and gluten-free bread quality. Breads were made of mixtures of 40% rice flour, 40% corn flour and 20% soy flour. Distilled water (160%), salt (2%), shortening (2%), compressed yeast (3.3%) and hydrocolloid (0.5%) were used. The hydrocolloids employed were xanthan gum, carboxymethylcellulose (CMC), gelatine, alginate and carrageenan. Extrusion force (TA-XT2 Texturometer) was determined in order to analyze batter properties. Specific bread volume (SBV) was measured by the rapeseed displacement method; bread texture at days 0, 1 and 3 was analysed with TA-XT2 Texturometer, and crust colour was measured with a Minolta Spectrophotometer CM-500d series using CIE-Lab scale. The force required to extrude the batters increased with hydrocolloid addition, being highest with xanthan gum. Considering crust colour, L* was highest with xanthan and CMC addition (p lower than 0.05) and lowest with carrageenan addition. BSV was highest in breads with xanthan gum (2.89 cm3/g), and was followed by those with alginate, carrageenan and CMC (2.74 cm3/g, 2.65 cm3/g, 2.62 cm3/g, respectively, showing no significative differences, p lower than 0.05), and gelatine (2.55 cm3/g). Crumb hardness also decreased with hydrocolloids addition. Breads with CMC and xanthan gum showed the lowest hardness at day 0. In addition, breads with xanthan and gelatine showed no significative differences in crumb firmness among days 0, 1 and 3, indicating a decrease of staling rate in comparison with the control (without hydrocolloid added). Only samples with carrageenan had higher crumb firmness values than the control. Considering these results, we conclude that breads containing hydrocolloids exhibited better quality parameters than did the control, showing xanthan gum and CMC the best properties when added to gluten-free breads.