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 how carboxymethylcellulose (CMC) and xanthangum addition affected this process. As different from the conventional baking which involves only one baking step (40 min), the part-baking process consisted in an initialbaking step (25 min), storage (7 days, 4°C), and finalbakingstep (15 min). Bread-specific volume (SV), crumb hardness, and image analysis were assessed on final products of both processes and intermediate products ofpart-baking process. 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 differential scanning calorimetry. Part-baked breads showed lower SV and higher crumb hardness. No SV diminution was observed during cold storage. Hydrocolloids,especially CMC, had a positive effect on these parameters, and during bread storage at room temperature, the increase in crumb hardness was mitigated by hydrocolloid addition. Part-baked breads showed smaller cell area than full-baked ones. Overall, crumb structure was more homogeneous for CMC breads. FW showed no significant differences among processes, formulations, or storage time. Amylopectin recrystallization was higher for part-baked breads. Interrupted-baking process affected the final bread quality, but negative effects could be diminished by hydrocolloid addition. Part-baking process is suitable for obtaining gluten-free breads, stored for a week at 4°C, turning them appropriated for home consumption.