Effect of hydrocolloids on selected properties of gluten-free dough and bread

Sabanis, D; Tzia, C

dc.contributor.author	Sabanis, D	en
dc.contributor.author	Tzia, C	en
dc.date.accessioned	2014-03-01T01:35:35Z
dc.date.available	2014-03-01T01:35:35Z
dc.date.issued	2011	en
dc.identifier.issn	1082-0132	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/21112
dc.subject	bread	en
dc.subject	dough	en
dc.subject	gluten-free	en
dc.subject	hydrocolloids	en
dc.subject	rheology	en
dc.subject	sensory analysis	en
dc.subject.classification	Chemistry, Applied	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	bread	en
dc.subject.other	dough	en
dc.subject.other	gluten-free	en
dc.subject.other	hydrocolloids	en
dc.subject.other	Sensory analysis	en
dc.subject.other	Colloids	en
dc.subject.other	Elasticity	en
dc.subject.other	Rheology	en
dc.subject.other	Starch	en
dc.subject.other	Thermodynamic properties	en
dc.subject.other	Viscosity	en
dc.subject.other	Food products	en
dc.subject.other	Cyamopsis tetragonoloba	en
dc.subject.other	Zea mays	en
dc.title	Effect of hydrocolloids on selected properties of gluten-free dough and bread	en
heal.type	journalArticle	en
heal.identifier.primary	10.1177/1082013210382350	en
heal.identifier.secondary	http://dx.doi.org/10.1177/1082013210382350	en
heal.language	English	en
heal.publicationDate	2011	en
heal.abstract	Addition of hydrocolloids (H/C) in gluten-free (GF) bread formulation is necessary in order to act as polymeric substances that should mimic the viscoelastic properties of gluten and increase the dough's gas-retaining ability. The properties of H/C vary depending on their origin and chemical structure. Addition of H/C (hydroxypropylmethylcellulose (HPMC), xanthan, K-carrageenan and guar gum) of different origins at 1%, 1.5% and 2% (w/w) in GF formulations based on corn starch and rice flour was carried out to investigate the effects on dough rheology and bread quality. The consistency, viscosity and thermal properties of doughs were evaluated. According to results, 1% and 1.5% addition of H/C (except from xanthan) contributed to bread with higher loaf volume and better color compared to control GF bread as well as to increased shelf life due to its moisture-absorption ability. Sensory evaluation by a trained panel revealed a preference for bread containing 1.5% HPMC because of its loaf volume, appearance and firmness characteristics. The micrographs of the dough showed a continuous matrix between starch and HPMC obtaining a more aerated structure. © The Author(s) 2010.	en
heal.publisher	SAGE PUBLICATIONS LTD	en
heal.journalName	Food Science and Technology International	en
dc.identifier.doi	10.1177/1082013210382350	en
dc.identifier.isi	ISI:000294814700001	en
dc.identifier.volume	17	en
dc.identifier.issue	4	en
dc.identifier.spage	279	en
dc.identifier.epage	291	en