Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality

SCIARINI L.S; RIBOTTA PD; LEÓN, AE; PÉREZ, GT

JOURNAL OF FOOD ENGINEERING

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2012 vol. 111 p. 590 - 597

0260-8774

The objective of this work was to gain deeper knowledge on the effect of additives of varying nature on dough characteristics and gluten free bread quality, while relating dough properties to bread quality. Breads were based on rice flour, cassava starch and full-fat active soy flour, with 65-75% (flour-starch basis) of water incorporation. Additives used were emulsifiers (DATEM and SSL), enzymes (glucose oxidase and α-amylase) and hydrocolloids (xanthan gum, carboxymethylcellulose, alginate and carrageenan). Results showed that additive incorporation modified dough behaviour, evidenced by different calorimetric and rheological properties. Besides, the electrophoretic pattern of dough extracted proteins changed with glucose oxidase addition. These modifications resulted in breads with different characteristics, such as specific volume, hardness and firming rate, and crumb structure. Nonetheless, they did not necessarily show better quality parameters than the control bread. The control dough displayed good performance for obtaining gluten-free breads of acceptable volume, crumb structure and, principally, with lower hardening rate during storage. Contrary to widespread opinion, this work shows that the presence of additives is not essential for gluten-free bread production. This fact provides new perspectives to the gluten free market at the moment of selecting raw materials and technological parameters, reducing production costs and facilitating gluten free products development.