Assessment of brea gum as an additive in the development of a gluten-free bread

MERINO, NOELIA B.; RINALDONI, ANA N.; CAMPDERRÓS, MERCEDES E.; CLAPASSÓN, PRISCILA; PIRÁN ARCE, MARIA F.

Journal of Food Measurement and Characterization

Springer

Año: 2020 vol. 14 p. 1665 - 1670

2193-4126

The most prevalent food intolerance is the celiac disease. Consequently, the use of different ingredients that can provide a better variety of food products is increasing. Brea gum (BG) is an exudate from a regional tree and it is a natural resource that has not been widely investigated but it has many properties that deserve to be studied. In this work, the incorporation of GB as an enhancer in the development of gluten-free bread was evaluated comparing the result with Arabic gum and with a control sample. BG was purified and physically-chemically characterized. Textural profile analyses and sensory properties of gluten?free bread were evaluated. The hydrocolloids affected in different extent to the fresh bread quality, concentrations of 2%w/w were sufficient for obtaining the observed effects. The brea gum bread, the Arabic gum bread and the control (without enhancers) were compared. The gluten-free brea gum bread showed an improved effect on all the parameters tested, higher specific volume, chewability and hardness decreased. In addition, good sensory properties, manual texture, flavour and overall acceptability were observed. Such sensory characteristics were improved in the sample containing BG with respect to the control and the sample with the other gum. Furthermore, BG bread has three times more proteins than the Arabic, which improves the nutritional value of the product. BG is of natural origin and abundant in several regions of America, especially in Argentina. Its application in the improvement of gluten-free bread formulations constitutes an opportunity for the food market and also for the survival of the native forests and its communities