Effect of Different Gums and Water Content on The Physical, Textural and Sensory Properties of Gluten-free Pan Bread

Abstract

This investigation was carried out to study the effect of three types of gums namely: Arabic gum (AG), guar gum (GG) and xanthan gum (XG) as well as different water amounts on the physical, sensory, and textural properties of glutenfree pan bread (GFPB). The gluten-free composite flour as base formulation consists of 47.5g rice flour, 47.5g cornstarch, and 5g skim milk powder. Firstly, AG, GG and XG were tested, separately, with constant concentration (2g) and at three different amounts of water (90, 100, and 110 ml). The results indicated that the use of XG significantly increase the specific volume, High/Width ratio and yield of GFPB whereas the baking loss decrease with increasing of water amount used. However, these parameters were diminished in the case of AG and GG by using high amount of water (110 ml). The texture profile analysis (TPA) data indicated that hardness and cohesiveness decreased, while springiness and resilience increased with increasing the water amount. Secondly, three different concentrations 2, 3 and 4g of each gum, separately, were tested with a constant amount of water (110 ml). The obtained results showed that the increase of AG or GG concentration led to enhancement of GFPB specific volume. In contrast, the increase of XG from 2 to 4g with the water amount of 110 ml caused decrease in the specific volume. The TPA data showed that higher doses of gum tended to produce breads with higher hardness, gumminess, chewiness and lower springiness. Moreover, the increasing in water amount resulted in softer, spongier and more resilient crumbs. Good physical, textural and sensory acceptable was obtained with formulation supplemented with 2g XG and 110 ml water.

Enhancing Low-Fat Probiotic Yogurt: The Role of Xanthan Gum in Functionality and Microbiological Quality

“…For instance, T6 gained the lowest syneresis and ranged from 19% at fresh time to 26% at 21 days. The effect of XG in decreasing the syneresis of LFY is mainly a result of the high ability of XG in binding water [39]. The means of the viscosity values indicate that the control gained the higher viscosity value (50.50%); by adding XG, the viscosity significantly (p < 0.05) decreased to range from (22.50%) for T6 to (44.25%) for T2.…”

Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent

“…Gluten helps to build cohesive and elastic dough by holding gas throughout the fermentation process, resulting in bread with a spongy texture. As a result, various scientific attempts have been made to overcome the challenges of producing gluten-free bread by using hydrocolloids that can compensate for the lack of gluten and give bread its spongy structure (Abdel-Gawad et al, 2023). Numerous researches have examined the physicochemical and sensory characteristics of gluten-free baked goods made with diverse flours and gums.…”