Effect of emulsifiers on the technological quality of gluten free laminated baked product

BARRERA, GN; DE LA HORRA, A; RIBOTTA, PD; STEFFOLANI, ME; LEÓN, AE

Punta del Este

Congreso; 2° Congreso Iberoamericano de Ingeniería de los Alimentos; 2016

Asociación de Ingenieros Alimentarios de Uruguay

The aim of this work was to evaluate the effect of emulsifiers on the technological quality of gluten free laminated baked product. Gluten free laminated baked products were elaborated with soy and rice flour, cassava starch and margarine via a two-fold turn process. Diacetyl tartaric acids esters of mono-glycerides (DATEM) and sodium stearoyl-2-lactylate (SSL) were used in two levels (1% and 2.5%). The technological quality was evaluated by the height and width ratios of baked vs. unbaked product, the shape factor (height/((width+length)/2), specific volume and crust color of the baked product. Firmness and chewiness were calculated from the crumb texture profile analyses. Product with no emulsifier (control) presented the highest height ratio, associated with the greatest vertical growth in the baking step. No significant differences were found among the width ratios of the samples. This revealed that the addition of emulsifiers did no produce the undesirable lateral expansion. Products with emulsifiers showed higher shape factor values (2.04-2.10) than the control product (1.41). This indicates that emulsifiers allowed obtaining products with greater height values and lower width and length values than the control. There were no significant differences in the specific volume values of the evaluated samples. Products with DATEM and SSL showed higher L* values than the control, associated with lighter crusts. Samples with 2.5% of DATEM and SSL had the highest values of firmness (95.6 N and 103.3 N), followed by samples with 1% of DATEM and SSL (78.9 N and 74.6 N) and the control product (62.1 N). Sample with 2.5% of DATEM showed the highest chewiness values. Products with 2.5% of the additives presented layered inner structures, while the control showed a more porous like structure. The use of DATEM and SSL allowed the obtainment of gluten free laminated baked products, with a firm layered structure and better quality properties than products with no additive.