Co-supported hydrocolloids improve the structure and texture quality of gluten-free bread

Zhao, Fangzhu; Li, Yang; Li, Caiming; Ban, Xiaofeng; Cheng, Li; Hong, Yan; Gu, Zhengbiao; Li, Zhaofeng

doi:10.1016/j.lwt.2021.112248

Cited by 30 publications

(29 citation statements)

References 29 publications

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“…Peressini et al [ 30 ] found that XG and propylene glycol alginate (PGA) enhanced the storage modulus of a rice–buckwheat dough, with greater effect for PGA. The rheological properties and crumb quality of dough were improved through the use of PGA, which is modified alginate characterized as amphiphilic with special surface activity and emulsifying capacity [ 30 , 31 ]. A mixture of hydrocolloids improves both the structure and texture of the GF bread than the use of a single hydrocolloid.…”

Section: Hydrocolloids In Gf Breadmentioning

confidence: 99%

“…A mixture of hydrocolloids improves both the structure and texture of the GF bread than the use of a single hydrocolloid. Zhao et al [ 31 ] stated that co-supported hydrocolloids (HPMC–PGA) improve the overall quality of GF bread; namely, HPMC acted as a skeleton, and PGA served as a supporting matrix. The dough structure was enhanced by the rearrangement of polysaccharide polymers.…”

Section: Hydrocolloids In Gf Breadmentioning

confidence: 99%

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The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

Culeţu¹,

Duță²,

Παπαγεωργίου

et al. 2021

Foods

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Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving bread texture, appearance and stability. Hydrocolloids addition increases viscosity and incorporation of air into the GF dough/batter. Besides their advantages for the technological properties of the GF bread, hydrocolloids addition may impact the glycemic index (GI) of the final product, thus answering the demand of people requiring products with low GI. This review deals with the application of hydrocolloids in GF bread and pasta with a focus on their effect on dough rheology, bread hardness, specific volume, staling and GI.

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Section: Hydrocolloids In Gf Breadmentioning

confidence: 99%

Section: Hydrocolloids In Gf Breadmentioning

confidence: 99%

The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

Culeţu¹,

Duță²,

Παπαγεωργίου

et al. 2021

Foods

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“…Until the baking phase, the leavening gas was retained in the dough and the bread had a dissatisfactory shape. During baking, the higher water content decreased the viscosity of the dough, which caused the dough structure to collapse, thus increasing the baking loss (Zhao et al 2021). The result suggested that the bread with the addition of 30% of IRC contained an optimal amount of water for creating an integrated structure.…”

Section: Results and Disccusionmentioning

confidence: 99%

“…Each formula was prepared from a different ratio of rice flour and IRC, and a constant amount of water. It could be assumed that due to the higher ability of IRC to absorb water, the consistency and stability of the dough could increase after hydration (Zhao et al 2021). It might be expected that in bread with low addition of rice mash, no compact gel would form in the entire formula.…”

Section: Results and Disccusionmentioning

confidence: 99%

The influence of the addition of instant rice mash on the textural properties of rice bread

Augustová¹,

Burešová²,

Čuljak³

et al. 2022

Czech J. Food Sci.

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The effect of instant rice mash (IRC) addition to rice bread was evaluated. Six samples containing different amounts of IRC (0, 10, 20, 30, 40, and 50%) were added to rice dough. Quality parameters (baking loss, specific volume, and textural properties) were evaluated. Texture properties were analysed in fresh bread and in bread after 24 h of storage. Additions of 10% and 20% of IRC increased baking loss from 15% to 22%, and the specific volume of rice bread from 1.5 mL g–1 to 2.1 mL g–1 (10% of IRC) and 1.9 mL g–1 (20% of IRC). Increasing additions of IRC significantly decreased the hardness and chewiness of both fresh bread and bread stored for 24 h. By adding IRC, the cohesiveness of rice bread was increased. These findings are useful for increasing the quality of rice bread by adding IRC to rice dough.

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“…They stabilize the product during freezing. Due to the higher water binding, the recipes with the addition of hydrocolloids contain higher doses of water [32,73].…”

Section: Use Of Hydrocolloidsmentioning

confidence: 99%

Gluten-Free Bread and Bakery Products Technology

Šmídová

Rysová

2022

Foods

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Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods suitable for a gluten-free diet is increasing. Bread and bakery products are an essential part of the daily diet. Therefore, new naturally gluten-free baking ingredients and new methods of processing traditional ingredients are sought. The study discusses the use of additives to replace gluten and ensure the stability and elasticity of the dough, to improve the nutritional quality and sensory properties of gluten-free bread. The current task is to extend the shelf life of gluten-free bread and bakery products and thus extend the possibility of its distribution in a fresh state. This work is also focused on various technological possibilities of gluten-free bread and the preparation of bakery products.

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Co-supported hydrocolloids improve the structure and texture quality of gluten-free bread

Cited by 30 publications

References 29 publications

The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

The influence of the addition of instant rice mash on the textural properties of rice bread

Gluten-Free Bread and Bakery Products Technology

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