Effect of hydrocolloids and freezing on gluten free bread quality

BIGNE FACUNDO; CORREA JIMENA; FERRERO CRISTINA

Santiago de Chile

Congreso; II Conferencia Latinoamericana de cereales: ?Key for Cereal Chain Innovation?; 2011

ICC

    Celiac disease affects approximately 1% of world population. People with this disease have forbidden consumption of food with cereals such as wheat, oat, barley and rye. These cereals contain certain proteins, prolamins, responsible of an immune response that produces lesions in intestinal villosity (Di Sabatino and Corazza 2009). The objective of this work was to analyze the effect of freezing-unfreezing cycles on precooked gluten free breads (GFB) formulated with rice, tapioca and soybean flours and with different hydrocolloids as bread improvers: carboximethilcellulose (CMC) and xantan gum (XG) (Huttner and Arendt 2010). Specific volume (Vsp), crumb moisture, crumb alveolus distribution, and texture properties, were measured on partially and totally cooked GFB before and after freezing treatment (-20 ºC, 24 h). Hydrocolloids decreased Vsp of non-freeze bread and mainly on breads cooked after freezing-unfreezing treatment. These additives also produced crumbs with alveolus of lower size and in the case of CMC a lower alveolus fraction area was also detected. A formulation that generates crumbs small alveolus would reduce dough collapse during fermentation process. Bread hardness increased with freezing due to starch retrogradation. Hydrocolloids protected GFB against damage during freezing-unfreezing cycles, evidenced by recuperation of crumb texture attributes (low hardness, high cohesiveness and low elasticity) after cooking. CMC was the hydrocolloid with best performance. Hydrocolloids favored the formation of more faint crusts. Nutritional analysis of GFB indicate that these breads presented higher and less protein content than French type and loaf breads, respectively; although with similar energetic contribution. It is possible to prepare GFB with freezing-unfreezing technology using hydrocolloids as anti retrogradation agents, nevertheless the low protein content of these kind of breads propose the requirement of a change in formulation so as to obtain hyper protein GFB.