Gluten-free baked foods with extended shelf-life

Abstract

The objective of this study was to develop a formulation that can retard staling/retrogradation of cheese breads without compromising their texture and expansion properties. During baking the dough expands and becomes soft, with lower density. Binary mixtures of cassava starch (Native + Oxidized) and with guar gum (Oxidized + Guar Gum) as well as a ternary mixture (Native + Oxidized + Guar Gum) were prepared. The mixtures were analyzed for freeze-thaw stability, expansion, pasting, thermal structural and retrogradation properties. The results were compared with those of sour cassava starch (-PA), native cassava starch (N) and oxidized cassava starch (O). Moreover, cheese breads were prepared with these mixtures and evaluated during storage. The ternary mixture N + O + GG showed superior freeze-thaw stability (syneresis of 4.9, 7.8 and 11.0% in 1st, 2nd and 3rd cycles, respectively); the low retrogradation of this sample was confirmed both by DSC and FTIR analyses. The sample N + O + GG had a high expansion (> 10 mL/g) and the cheese breads developed with this mixture had a slower staling. Our results confirmed that the mixture N + O + GG can improve formulations of gluten-free baked foods.

Evaluating the viscoelastic properties of soy protein isolate by creep–recovery behavior

“…Currently, food researchers are committed to developing the gluten-free food with just the apropos taste and the texture that would be accepted by consumers, which is a challenging and time-consuming task (Cheng, 2018;Teresa, Silvia, Furio, & Nicoletta, 2015). In baking, the main flow of gluten-free bread is very soft dough (Granza et al, 2018). Based on the viscoelasticity of SPI, adding SPI to gluten-free baked foods could adjust the toughness of the dough, improve the texture of the bread and biscuit (Crockett, Ie, & Vodovotz, 2011;Lin, Tay, Yang, Yang, & Li, 2017;Nammakuna, Barringer, & Ratanatriwong, 2016).…”

Antagonistic lactic acid bacteria in association with Saccharomyces cerevisiae as starter cultures for standardization of sour cassava starch production

“…Cassava traditional fermentation originates several products, including sour cassava starch, which is widely consumed in Brazil in the form of biscuits and cheese bread. Nowadays, the demand for sour cassava starch in international markets has increased due to its use in gluten-free baked products (Granza et al 2018). Sour cassava starch fermentation occurs from the microbiota present in the water, the root or the fermentation tanks and is generally composed of lactic acid bacteria (LAB), which are the microorganisms responsible for reducing the pH and conferring innocuity to the final product (Freire et al 2015;Lacerda et al 2005Lacerda et al , 2011.…”

Effects of hazelnut skin, cross‐linked starch, and oxidized starch on wheat flour and dough quality

“…According to Granza et al. (2018), carboxyl and carbonyl groups on the oxidized starch may cause a decrease in retrogradation, and the degree of oxidization and the level of oxidant agent will determine the level of reduction. Although no significant difference was observed between the 0%, 3%, and 5% oxidized starch flour blends, the addition of this starch somewhat decreased the final viscosity due to carboxyl or carbonyl groups substituted on starch.…”

“…Yet, if there are not enough carboxyl groups, its effect on amylopectin chains is limited. Therefore, the degree of oxidation and the concentration of oxidized starch are important factors for bread making (Granza et al., 2018).…”