Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

Storage studies of bread prepared by incorporation of the banana pseudo-stem flour and the composite breads containing hydrocolloids

“…According to Rosell, Rojas, and Benedito de Barber (2001), hydrocolloid express higher water-holding capacity than wheat flour. The present results showed a similar trend to Lazaridou et al (2007), who reported reduction in a w during long storage. The changes in a w were found to be parallel to changes in moisture content.…”

“…The a w values of crumb in the present study were found to be in the range from 0.962-0.977, 0.961-0.976, 0.955-0.967 and 0.955-0.963 at 0, 1, 2, and 3 days of storage, respectively. The a w values obtained from the present study were similar to those reported by Lazaridou et al (2007) for gluten-free breads which varied in the range of 0.974-0.986 and 0.961-0.979 on days 1 and 3, respectively, of storage. Results obtained throughout this study indicated that Na CMC has a good ability to retain water in the crumb due to a w value of B10BPFCMC, which showed insignificant changes after 24 h of storage.…”

“…Water activity is an important factor in determining the physical (firmness) changes of bread crumb during storage (Lazaridou, Duta, Papageorgiou, Belc, & Biliaderis, 2007). Lower a w has been associated with the increase in the firmness of breads.…”

Effect of buckwheat flour on microelements and proteins contents in gluten-free bread

“…The differences in the composition between the perimental and commercial formulas, especially in hydrocolloids contents, could explain such a situation. Lazaridou et al (2007) reported a reduction of volume depending on the variety of hydrocolloids and their levels. Generally, the literature data show the improving effect of several hydrocolloids on the volumes of gluten-free breads (Gallager et al 2004), as well as on wheat flour bread (Rosell et al 2001;Barcenas & Rosell 2005).…”

Research of polysaccharide and protein supplements influence on viscous properties of gluten-free dough

“…By impact effectiveness on the elasticity and resistance to deformation of gluten-free dough recipes hydrocolloids form an order «xanthan > CMC > pectin > agarose» [12]. The interaction between HPMC (2-4 g/100 g of flour) and ISSN 2226-3780 rice flour, which has a positive effect on the rheological properties of gluten-free bread, was proven [13].…”