Effect of gluten free formulation prepared from rice, corn and soy flour on batter properties and bread quality

S MEZAIZE; L SCIARINI; AE LEON; M DE LAMBALLERIE; GT PEREZ; A LE BAIL; PD RIBOTTA

Cork, Irlanda

Congreso; First International Symposium on gluten free cereal products and beverages; 2007

Finnish Coeliac Society

A large number of flours and substances such as gums and soybean proteins have been used to mimic the viscoelastic properties of gluten in gluten-free products. Soybean flour has been also used to fortify and to improve the mechanical behaviour of gluten-free batters. In this work, mixtures of rice, corn and soy flours were used to produce gluten-free breads. Standard formulations included shortening, salt and compressed yeast. Carboximethylcellulose (CMC), xanthan gum and gelatine were incorporated as possible batter improvers. The objective of this study was to assess the effect of different formulations on batter properties and gluten-free bread quality. Extrusion force (TA-XT2 Texturometer) and pasting properties (Brabender Visco-Amylograph) were determined to analyze batter properties. Specific bread volume (SBV) and bread crumb texture were analysed. Rice-soy batters needed higher force to extrude than corn-soy batters. Addition of higher soy flour quantities increased the force required to extrude the batter. Batters with xanthan gum required the highest force to extrude. Pasting behaviour depended on the flour mixture. In general, soy flour addition diminished peak viscosity. CMC and xanthan gum increased peak viscosity. The highest SBV were for corn-soy mixtures, although their crumb structure was coarse. Hydrocolloid addition incremented SBV, being higher with xanthan gum. Rice-soy bread showed high crumb hardness, and the addition of soy flour diminished it. Hardness was lower for corn-soy breads. These analyses led to determine an optimal formulation with better characteristics of bread.