CONICET | Buscador de Institutos y Recursos Humanos

Interest in producing gluten free bread from various non wheat flours or starches, including cassava starch, has led to extensive studies to determine their possible use in breadmaking. ?Pan de bono? is a traditional gluten-free product from Colombia, made mainly with cassava sour starch, corn flour, cheese and milk. It is a nutritious food and an alternative source of carbohydrate for allergic people to gluten (wheat protein). Such breads do not undergo yeast fermentation before baking. Cassava sour starch, fermented to use in bread making, plays a role in obtaining high swelling power and desirable organoleptic characteristics. Bread made from mixtures without gluten firm more rapidly than that made from a gluten-wheat starch mixture due to starch retrogradation. Emulsifiers are commonly added to commercial bakery products to improve bread quality and dough handling characteristics; they are applied as antistaling agents or crumb softeners. The objective of this work was to study the characteristics of cheese breads produced with different emulsifier contents and the changes that occur during storage at room temperature. Basic dough formula consisted in a mixture of sour cassava starch and corn flour (22%, 9%), 44% of a mixture of Fynbo and Quartirolo cheeses, 4% margarine, 3% sugar, 1% NaCl, and 17% milk. As emulsifiers monoglyceride esters of diacetyl tartaric acid (DATEM) and sodium stearoyl-2-lactylate (SSL) were assayed. Combinations of DATEM (0 - 1%), SSL (0 - 1%), and basic formulation (99-100%) were used in a simplex-centroid augmented design which consisted of seven formulations: three points at the extreme vertices of the feasible triangular region, three points at the edge centroids, and one point at the overall centroid replicated twice. The doughs were molded and baked and the characteristics of the cheese breads were analyzed. Samples of gluten-free cheese bread were subjected to texture profile analysis to evaluate crumb firmness, cohesiveness and springiness, force at crust fracture (TAXT2i, Texture Analyzer), and determinations of weight, volume and density. Color and pore size distribution were determined by image analysis. Besides dynamic oscillatory shear tests in the linear viscoelastic range were performed on the raw dough (Rheometer RS 600, Haake, Germany). Results were statistically analyzed and were feasible mathematically modeled using surface response methodology. Dynamic oscillatory tests showed that the curves were qualitatively similar for all the formulations assayed. G? was always greater than G?? in the frequency range assayed. Total pore volume was positively correlated with bread volume and negatively with crumb firmness. No significant differences were observed in most of the properties tested, except in those related to texture. Both crumb and crust firmness increased during storage while the opposite effect was observed for springiness and cohesiveness. However, it was concluded that the emulsifier did not improve the evaluated product characteristics its use being unnecessary since it means an increase in the cost of the product and represents an artificial aggregate not recommended in the diet of people with intestinal disorders, like celiac people.