AI Article Synopsis
- The use of hydrocolloids, like hydroxypropyl methylcellulose (HPMC), helps improve the quality and texture of gluten-free breads.
- Optimizing hydration levels is crucial as it significantly affects the dough and final product characteristics, with HPMC showing strong dependence on hydration, particularly with maize starch.
- Breads made with HPMC had a higher specific volume and lower hardness compared to those with rice flour, suggesting that combining hydrocolloids could further enhance gluten-free bread quality.
Article Abstract
The use of hydrocolloids in gluten-free breads is a strategy to improve their quality and obtain products with acceptable structural and textural properties. Hydration level (HL) optimization is important to maximize the hydrocolloids effects on dough and bread quality. This study evaluated the optimum hydration level (OHL) for gluten-free breads prepared with different starch sources (rice flour or maize starch) and hydroxypropyl methylcellulose (HPMC) in comparison with psyllium husk fibre and xanthan gum. Breads with the same final volume and the corrected hydration (CH) were evaluated. The hydration is a key factor that influences the final characteristics of gluten-free breads. Breads made with HPMC had greater dependence on the HL, especially for preparations with maize starch. Psyllium had similar behaviour to xanthan with respect to specific volume and weight loss. Breads manufactured with maize starch and HPMC had low hardness due to their great specific volume. However, in breads made with rice flour, the combined decreased hydration and similar specific volume generated a harder bread with HPMC than the use of psyllium or xanthan. Breads made with HPMC presented higher specific volume than the other hydrocolloids, however combinations among these hydrocolloids could be evaluated to improve gluten-free breads quality.
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7693925 | PMC |
| http://dx.doi.org/10.3390/foods9111548 | DOI Listing |
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- The review focuses on bakery products, analyzing how bread's texture, structure, and ingredients affect sensory experiences and physiological responses like glycaemic levels and satiety.* -
- FOP is significant for addressing current challenges in reducing salt, fat, and sugar in bakery items, creating healthier options, and catering to dietary needs of specific consumer groups.*
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