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

SCIARINI L; PEREZ GT; DE LAMBALLERIE M; LEON AE; RIBOTTA PD

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Año: 2012 vol. 5 p. 1724 - 1731

1935-5130

The objectives of this work were to assess the impact of partial-baking process on gluten-free breads, and to study the effect of carboxymethylcellulose and xanthan gum 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). Carboxymethylcellulose (CMC) and xanthan gum (XG) were added. Bread specific volume (SV), crumb hardness and image analysis were assessed on final products of both processes and intermediate products. 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 25º C crumb hardness increased but this trend was counteracted by hydrocolloid addition. Crumb structure was more homogeneous for CMC-breads, and part-baked breads showed smaller cell area. FW showed no significant differences among processes, formulations or storage time. Amylopectin cristallization was higher for part-baking breads. Interrupted baking process diminished final bread quality, but negative effects can 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.