Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread

Abstract

The objective of this study was to evaluate the combined effect of xanthan gum (XG) on physicochemical, rheological and textural properties of gluten-free batter and bread. To prepare gluten-free batter, different levels of XG (1.5, 2.5 and 3.5%) and water (90, 100 and 110%) were added to a base formula of rice (50%), maize (30%) and quinoa flours (20%); and the batters were evaluated in a factorial design. Several properties on both batter (stickiness and back extrusion) and its corresponding bread (loaf specific volume, baking loss, water activity and pH, texture profile, mean cell area, mean cell density, cell size uniformity, void fraction, mean cell compactness and mean cell aspect ratio) were then evaluated. Higher XG doses (p < .001) tended to produce batters of lower stickiness, adhesion and cohesive-strength, yet, of higher firmness, consistency, cohesiveness and viscosity index. After baking, these loaves presented lower specific volume; lower crumb a, pH, hardness, springiness, mean cell area and void fraction; and higher (p < .001) 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 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 XG doses between 1.5 and 2.5%.

Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread

“…Additionally, these results may be due to the negative charge of the xanthan gum molecule. It is known that the groups of acetic and pyruvic acids available in the chemical structure of the xanthan gum molecule allow higher water absorption through hydrogen bonds [33], compared to the neutral charge presented by galactomannans [8].…”

The effect of Quinoa flour and enzymes on the quality of gluten‐free bread

“…Bread volume is one of the most qualitative parameters, which affects the costumer's choices. The gas bubbles exiting from bread texture during baking reduce the bread volume (Encina‐Zelada et al, 2018). Utilizing quinoa in formulation significantly increased the volume.…”

“…When there is no starch–protein bonding, the interaction of starch polymers becomes quicker and, consequently, accelerates the crystallization and retrogradation of starch polymer. In this situation, water bonding is weak and water transferring from crumb to crust will be accelerated which reduces bread quality during shelf life (Encina‐Zelada et al, 2018; Hager et al, 2012; Korus, Witczak, Ziobro, Juszczak, & Technology, 2015).…”

“…Today, about 15% of people in the world look for gluten‐free products, and their reason for a gluten‐free diet is not only because of celiac disease, but also for having a healthier diet. Among gluten‐free products, demand for bread is more than the others (Encina‐Zelada, Teixeira, Monteiro, Gonzales‐Barron, & Cadavez, 2018). Baking high‐quality bread requires gluten protein.…”

“…Therefore, gluten‐free bread has less volume, poor flavor, friable texture, and high retrograding rate rather than wheat bread (Bourekoua et al, 2018). In celiac disease, gluten producing damages in the intestinal mucosa through inflammation of the microvilli, hence the ability of absorbing nutrients becomes deranged (Encina‐Zelada et al, 2018). On one hand, gluten‐free products are usually made by refined flour which often does not have nutrient content (Turkut et al., 2016).…”