No abstract

Two types of hydrocolloids, xanthan gum and HPMC, were individually added to a gluten-free rice cassava formulation. Based on the thermoanalytic and rheological studies on dough, as well as the bread quality studies, high methoxy HPMC at 5% addition was determined to optimally improve the bread quality when only gum addition was considered. This study indicates the potential use of high methoxy HPMC as an additive in gluten-free bread formulations prior to considering alternative proteins.

The objective of this study was to compare gelatinization properties and molecular composition of starches extracted from locally grown organic and conventional spelt using thermal, rheological, and SEC analyses, along with Concanavalin A method. Organic and conventional spelt was planted in six replicated plots, and the extracted starch was analyzed for their gelatinization properties. DSC showed that the gelatinization temperature ranged from 56.7 to 68.8 °C with an average peak of 62.4 °C, with no evidence for statistical difference in gelatinization properties between treatments. Rheological behavior variation among samples was more pronounced than that between the two growing conditions. The amylose content ranged from 23.0% to 29.8%. There was no significant difference in the molecular weight of amylose and amylopectin irrespective of the plot locations, although a significant difference was found between the amylopectin molecular weight of organic and conventional spelt starches when analyzed collectively. The organic spelt starch studied may substitute the conventional starch when gelatinization behavior is considered.