Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality

SCIARINI L; RIBOTTA PD; LEON AE; PEREZ GT

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Año: 2010 vol. 3 p. 577 - 585

1935-5130

The aim of this study was to assess the effect of different hydrocolloids addition on batter properties and gluten-free bread quality; at the same time, the use of hydrocolloids allows obtaining information about the relationship between dough consistency and bread quality. Breads were made of 40% rice flour, 40% corn flour, 20% soy flour and 158% water. Five hydrocolloids were added: carrageenan (C), alginate (Al), xanthan gum (XG), carboxymethylcellulose (CMC), and gelatine (Gel). Batter consistency, bread specific volume (SV), crumb image analysis, crust color, crumb initial hardness and staling behavior were determined. Hydrocolloid-containing batters showed higher consistency than batters without hydrocolloid (control). The highest consistency was obtained by adding XG, followed by batters with CMC. All breads with hydrocolloid addition presented higher SV than control bread, and breads with XG had the highest SV value. A positive correlation was found between SV and batter consistency (r=0.94; p0.05). Breads with added Gel, XG and CMC presented higher cell average size, but Gel samples presented fractures in their surface. XG and CMC crumbs looked spongier. Breads with hydrocolloid evidenced lighter crusts, except C which increased crust darkness. Crumb initial firmness was decreased by XG and CMC addition, and staling rate was significantly slower for these samples. Overall, hydrocolloid addition improved gluten-free quality, especially XG. These results show that, in formulations with high water content, batter consistency is strongly associated with bread volume