Gluten-free laminated baked products: Utilization of additives combinations to improve technological quality

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

México

Conferencia; 4th ICC Latin American Cereals Conference; 2018

International Association for Cereal Science and Technology (ICC) and the International Maize and Wheat Improvement Center (CIMMYT).

Currently, a wide spectrum of disorders related to gluten intake has been reported, like celiac disease (CD). The need of people with CD to have safe, affordable and tasty food raises a challenge, particularly for baked products. The aim of this work was to assess the simultaneous effect of xanthan gum (XG), psyllium (P) and cyclodextrinase (CGT) on the physical and textural attributes of gluten-free laminated baked products. A 3-factor-5-level Box Behnken model and 15 baking assays were carried out. A central composite design was prepared and the additives levels were 0.05%-0.30%. Quality parameters (height and width relationship, shape factor, firmness, crumb fractal dimension, crust color) were assessed. The regression equations and surface responses for each quality attribute were obtained. The predictive equations were validated applying Multiple Response method and additives combination were determined in order to maximize height, shape factor, fractal dimension and crust lightness and minimize width relationship and firmness. To confirm the predicted values of regression equations baking tests were performed from the optimum additives levels and the quality parameters was analyzed. Higher levels of P and CGT cause a greater increment of the product height during baking. XG and CGT had a positive linear effect on firmness. Higher CGT doses increased the crumb tortuosity, related to a greater level of lamination. While the combination with XG had a quadratic positive effect on fractal dimension. The additives levels necessary to obtain the highest quality laminated product were established as 0.38% XG, 0.10% P and 0.23% CGT. The differences among predictive and experimental values were lower than 15% indicating a good predictive capacity of gluten-free laminated quality attributes.