Effects of psyllium seed husk powder, methylcellulose, pregelatinised starch, and cold water swelling starch on the production of gluten free crackers

Abstract

The production of gluten free crackers is challenging because the formation of a gluten network is required. This study investigated the effects of psyllium seed husk powder (PSY), methylcellulose (MC),...

Development of a separated-dough method and flour/starch replacement in gluten free crackers by cellulose and fibrillated cellulose

“…As for cracker hardness, the crackers produced using the separated-dough method all had lower hardness than PSY and PGS crackers (hardness of 801 g and 667 g respectively) prepared without the separated-dough method as reported in our separ-ated study. 6 As for the influence of the mixing time, although the influence was insignificant, a tendency can be observed that hardness increased but fracturability decreased with the increase in mixing time which was associated with a reduction in structural heterogeneity. Because long mixing time led to a reduction in the heterogeneity of structure and water distribution while short mixing time might lead to handling problems and weak structure due to high heterogeneity, an intermediate mixing time, 60 s, was chosen for the following studies.…”

“…The dough samples were prepared and sheeted as described in section 2.3. Wheat cracker dough was also prepared as described in a separate study by our research group 6 and measured as a positive control. The dough sheet was cut with Food & Function Paper a circular cutter (50 mm in diameter) and transferred onto the rheometer.…”

“…Ltd, Warriewood, New South Wales, Australia) at 37°C to assess the mouthfeel of the crackers. Wheat crackers were also prepared as described in Ren, et al 6 and measured as a control. The powdered crackers (2.5 g) was added to 15 ml of water in an aluminium canister.…”

“…Upon baking, PSY/PGScontaining gluten free crackers exhibit texture properties com-parable to wheat crackers, as determined by texture and sound emission analysis. 6 However, a laminar or plate-like structure, which is observed in wheat crackers, was absent. 6 In order to improve the product quality of PSY/PGS-containing crackers and mimic their wheat-based counterparts more closely, this study proposes and combines two strategies that target the achievement of the desired structure of low moisture snacks.…”

“…6 However, a laminar or plate-like structure, which is observed in wheat crackers, was absent. 6 In order to improve the product quality of PSY/PGS-containing crackers and mimic their wheat-based counterparts more closely, this study proposes and combines two strategies that target the achievement of the desired structure of low moisture snacks. The first strategy is increasing structural heterogeneity during processing.…”