Publicação
Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum
| Resumo: | The objective of this study was to assess the combined effect of guar gum (GG) and water content (WC) on the rheological properties of batter, and the physicochemical and textural properties of bread. Batches of gluten-free bread used a base formulation of rice (50%), maize (30%) and quinoa flour (20%), with different levels of GG (2.5, 3.0 or 3.5%) and water (90, 100 or 110%) in a full factorial design. Higher GG doses (p<0.001) tended to produce batters of lower stickiness, work of adhesion and cohesive strength; yet, of higher firmness, consistency, cohesiveness and viscosity index. These batters yielded loaves of lower (p<0.001) specific volume and baking loss; and crumbs of lower (p<0.001) aw, pH, mean cell area, void fraction, mean cell aspect ratio; and higher (p<0.001) hardness, adhesiveness, springiness, cohesiveness, chewiness, resilience, mean cell density, cell size uniformity and mean cell compactness. The sticker and less consistent batters produced with higher WC rendered larger bread loaves of softer and more cohesive and springy/resilient crumbs with greater mean cell size and void fraction. Gluten-free loaves of good appearance in terms of higher specific volume, lower crumb hardness, higher crumb springiness, and open grain visual texture were obtained in formulations with 110% WC and GG doses between 2.5 and 3.0%. |
|---|---|
| Autores principais: | Encina-Zelada, Christian René |
| Outros Autores: | Cadavez, Vasco; Monteiro, Fernando; Teixeira, J. A.; Gonzales-Barron, Ursula |
| Assunto: | Quinoa Rice Maize Rheology Texture profile analysis Crumb image analysis |
| Ano: | 2019 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade do Minho |
| Idioma: | inglês |
| Origem: | RepositóriUM - Universidade do Minho |
| _version_ | 1866875555315449856 |
|---|---|
| author | Encina-Zelada, Christian René |
| author2 | Cadavez, Vasco Monteiro, Fernando Teixeira, J. A. Gonzales-Barron, Ursula |
| author2_role | author author author author |
| author_facet | Encina-Zelada, Christian René Cadavez, Vasco Monteiro, Fernando Teixeira, J. A. Gonzales-Barron, Ursula |
| author_role | author |
| contributor_name_str_mv | Universidade do Minho |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Encina-Zelada, Christian René\"},{\"Person.name\":\"Cadavez, Vasco\"},{\"Person.name\":\"Monteiro, Fernando\"},{\"Person.name\":\"Teixeira, J. A.\"},{\"Person.name\":\"Gonzales-Barron, Ursula\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Universidade do Minho |
| datacite.creators.creator.creatorName.fl_str_mv | Encina-Zelada, Christian René Cadavez, Vasco Monteiro, Fernando Teixeira, J. A. Gonzales-Barron, Ursula |
| datacite.date.Accepted.fl_str_mv | 2019-02-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2019-01-17T12:24:13Z |
| datacite.date.embargoed.fl_str_mv | 2019-01-17T12:24:13Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Quinoa Rice Maize Rheology Texture profile analysis Crumb image analysis |
| datacite.titles.title.fl_str_mv | Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum |
| dc.contributor.none.fl_str_mv | Universidade do Minho |
| dc.creator.none.fl_str_mv | Encina-Zelada, Christian René Cadavez, Vasco Monteiro, Fernando Teixeira, J. A. Gonzales-Barron, Ursula |
| dc.date.Accepted.fl_str_mv | 2019-02-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2019-01-17T12:24:13Z |
| dc.date.embargoed.fl_str_mv | 2019-01-17T12:24:13Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | https://hdl.handle.net/1822/58327 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Springer Nature |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Quinoa Rice Maize Rheology Texture profile analysis Crumb image analysis |
| dc.title.fl_str_mv | Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | The objective of this study was to assess the combined effect of guar gum (GG) and water content (WC) on the rheological properties of batter, and the physicochemical and textural properties of bread. Batches of gluten-free bread used a base formulation of rice (50%), maize (30%) and quinoa flour (20%), with different levels of GG (2.5, 3.0 or 3.5%) and water (90, 100 or 110%) in a full factorial design. Higher GG doses (p<0.001) tended to produce batters of lower stickiness, work of adhesion and cohesive strength; yet, of higher firmness, consistency, cohesiveness and viscosity index. These batters yielded loaves of lower (p<0.001) specific volume and baking loss; and crumbs of lower (p<0.001) aw, pH, mean cell area, void fraction, mean cell aspect ratio; and higher (p<0.001) hardness, adhesiveness, springiness, cohesiveness, chewiness, resilience, mean cell density, cell size uniformity and mean cell compactness. The sticker and less consistent batters produced with higher WC rendered larger bread loaves of softer and more cohesive and springy/resilient crumbs with greater mean cell size and void fraction. Gluten-free loaves of good appearance in terms of higher specific volume, lower crumb hardness, higher crumb springiness, and open grain visual texture were obtained in formulations with 110% WC and GG doses between 2.5 and 3.0%. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://prod-dspace.uminho.pt/bitstreams/88721c80-6d2c-4b59-9483-a3df0d55eb09/download |
| id | rum_ea376869c9aebdcb5cef2be744fc6c1d |
| identifier.url.fl_str_mv | https://hdl.handle.net/1822/58327 |
| instacron_str | repositorium |
| institution | Universidade do Minho |
| instname_str | Universidade do Minho |
| language | eng |
| network_acronym_str | rum |
| network_name_str | RepositóriUM - Universidade do Minho |
| oai_identifier_str | oai:repositorium.uminho.pt:1822/58327 |
| organization_str_mv | urn:organizationAcronym:repositorium |
| person_str_mv | Encina-Zelada, Christian René Cadavez, Vasco Monteiro, Fernando Teixeira, J. A. Gonzales-Barron, Ursula |
| publishDate | 2019 |
| publisher.none.fl_str_mv | Springer Nature |
| reponame_str | RepositóriUM - Universidade do Minho |
| repository_id_str | urn:repositoryAcronym:rum |
| service_str_mv | urn:repositoryAcronym:rum |
| spelling | engSpringer NatureporThe objective of this study was to assess the combined effect of guar gum (GG) and water content (WC) on the rheological properties of batter, and the physicochemical and textural properties of bread. Batches of gluten-free bread used a base formulation of rice (50%), maize (30%) and quinoa flour (20%), with different levels of GG (2.5, 3.0 or 3.5%) and water (90, 100 or 110%) in a full factorial design. Higher GG doses (p<0.001) tended to produce batters of lower stickiness, work of adhesion and cohesive strength; yet, of higher firmness, consistency, cohesiveness and viscosity index. These batters yielded loaves of lower (p<0.001) specific volume and baking loss; and crumbs of lower (p<0.001) aw, pH, mean cell area, void fraction, mean cell aspect ratio; and higher (p<0.001) hardness, adhesiveness, springiness, cohesiveness, chewiness, resilience, mean cell density, cell size uniformity and mean cell compactness. The sticker and less consistent batters produced with higher WC rendered larger bread loaves of softer and more cohesive and springy/resilient crumbs with greater mean cell size and void fraction. Gluten-free loaves of good appearance in terms of higher specific volume, lower crumb hardness, higher crumb springiness, and open grain visual texture were obtained in formulations with 110% WC and GG doses between 2.5 and 3.0%.application/pdfporPhysicochemical and textural quality attributes of gluten-free bread formulated with guar gumEncina-Zelada, Christian RenéCadavez, VascoMonteiro, FernandoTeixeira, J. A.Gonzales-Barron, UrsulaHostingInstitutionOrganizationalUniversidade do Minhoe-mailmailto:repositorium@usdb.uminho.ptrepositorium@usdb.uminho.ptISSNIsPartOf1438-2377DOIIsPartOf10.1007/s00217-018-3176-32019-01-17T12:24:13Z2019-022019-01-12T14:30:50Z2019-02-01T00:00:00ZHandlehttps://hdl.handle.net/1822/58327http://purl.org/coar/access_right/c_abf2open accessQuinoaRiceMaizeRheologyTexture profile analysisCrumb image analysis2093189 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://prod-dspace.uminho.pt/bitstreams/88721c80-6d2c-4b59-9483-a3df0d55eb09/download |
| spellingShingle | Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum Encina-Zelada, Christian René Quinoa Rice Maize Rheology Texture profile analysis Crumb image analysis |
| status | SINGLETON |
| subject.fl_str_mv | Quinoa Rice Maize Rheology Texture profile analysis Crumb image analysis |
| title | Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum |
| title_full | Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum |
| title_fullStr | Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum |
| title_full_unstemmed | Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum |
| title_short | Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum |
| title_sort | Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum |
| topic | Quinoa Rice Maize Rheology Texture profile analysis Crumb image analysis |
| topic_facet | Quinoa Rice Maize Rheology Texture profile analysis Crumb image analysis |
| url | https://hdl.handle.net/1822/58327 |
| visible | 1 |