Partial-baking process on gluten-free bread: Impact of hydrocolloid addition.

LORENA S. SCIARINI; GABRIELA T. PÉREZ; MARIE DE LAMBALLERIE; ALBERTO E. LEÓN; PABLO D. RIBOTTA

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Año: 2012 vol. 5 p. 1724 - 1732

1935-5130

The objectives of this work were to assess the impact of partial-baking process on gluten-free bread, and to study the effect of carboxymethylcellulose and xanthan gum addition on this process. Part-baking process consisted in an initial baking-step (25 min), storage (7 days, 4º C), and final baking-step (15 min). Conventional baking consisted in one baking-step (40 min). Bread specific volume (SV), crumb hardness and image analysis were assessed on final products of both processes and intermediate products of part-baking processes. Breads were stored at room temperature for 72 h and crumb firming and amylopectin retrogradation were monitored. Freezable water (FW) fraction was determined on fresh and stored samples by using DSC. Part-baked breads had lower SV and higher crumb hardness. No SV diminution was observed during cold storage. Hydrocolloids -especially CMC- had a positive effect on these parameters. During bread storage at room temperature crumb hardness increased but this trend was counteracted by hydrocolloid addition. Part-baked breads showed smaller cell area than full-baked ones, and crumb structure was more homogeneous for CMC-breads. FW showed no significant differences among processes, formulations or storage time. Amylopectin crystallization was higher for part-baking breads. Interrupted baking process diminished final bread quality, but negative effects could be counteracted by hydrocolloid addition. Part-baking process is suitable for obtaining gluten-free breads, stored for a week at 4°C, so they are appropriated for home consumption.