How Do Xanthan and Hydroxypropyl Methylcellulose Individually Affect the Physicochemical Properties in a Model Gluten‐Free Dough?

Crockett, Rachel; Ie, Pauline S.; Vodovotz, Yael

doi:10.1111/j.1750-3841.2011.02088.x

Cited by 80 publications

(69 citation statements)

References 39 publications

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“…It is possible that the high water-binding capacity of xanthan leads to scarcity of , 3 and 4). A similar trend has been observed with low methoxy HPMC (Crockett et al 2011). The untreated PMF dough shows the lowest adhesiveness (6.3 mJ), whereas the highest value of 45.5 mJ is exhibited by the xanthan-added dough.…”

Section: Dough Characteristicssupporting

confidence: 79%

Effect of Hydrocolloids on Quality of Proso Millet Cookie

Devisetti

Ravi

Bhattacharya

2015

Food Bioprocess Technol

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The absence of gluten in proso millet offers difficulty to shape the dough for the preparation of products. The effects of hydrocolloids like gum acacia, guar gum, xanthan g u m , c a r b o x y m e t h y l c e l l u l o s e ( C M C ) a n d hydroxypropylmethylcellulose (HPMC), and the thermal treatment of proso millet flour and doughs on cookiemaking quality were studied. The product attributes that were determined included the sensory and textural properties of the product and compared them with the wheat cookie. Thermal treatment, as well as the addition of hydrocolloids markedly, changed the product qualities. Xanthan and guar gum-added doughs exhibited high instrumental adhesiveness and sensory stickiness which were undesirable for obtaining the appropriate shape of a cookie. The product made from untreated proso millet flour (PMF) showed the highest mass per unit piece followed by the refined wheat flour (RWF) product; the lowest mass and soft texture were displayed by the products made from the CMC and HPMC. The principal component analysis of the results indicated that untreated PMF and RWF products were placed in the opposite quadrants to behave in a different manner. The sensory quality of the product prepared with untreated PMF was inferior to that of the control sample and was not acceptable to sensory judges. The HPMC-and CMCadded products were distinctly different with respect to their volatile quality as per the e-nose analysis. The treated PMF with gum acacia-added product had the similar odour characteristics and were closely associated with firmness and overall quality to match the wheat product and also were best suited for dough-handling purpose.

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Section: Dough Characteristicssupporting

confidence: 79%

Effect of Hydrocolloids on Quality of Proso Millet Cookie

Devisetti

Ravi

Bhattacharya

2015

Food Bioprocess Technol

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“…Furthermore, the moisture content of the breads containing HPMC gum is higher than those containing xanthan gum and that water retention capacity of the breads improve with the combined use of both gums. The findings obtained in this stage of the study are consistent with the reports of Stauffer (1990), Gallagher et al (2004) and with the findings of Rosell et al (2001), Gujral et al (2003) and Crockett et al (2011). It was further observed that combined use of hydrocolloid(s) with surfactants in dough formulation did not have a significant (P > 0.01) impact on the moisture content of breads compared to the breads made without using surfactants (Pyler 1988).…”

Section: Discussionsupporting

confidence: 82%

The Impacts of Various Ratios of Different Hydrocolloids and Surfactants on Quality Characteristics of Corn Starch Based Gluten-free Bread

Dizlek

Özer

2016

Cereal Research Communications

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In this study, the effects of 18 different additive formulas constituted with xanthan and hydroxypropylmethylcellulose (HPMC) gums (hydrocolloids) were examined in the manufacture of corn starch based gluten-free bread. The additives used as alone or in combinations in the bread manufacture. It was also added with mono-and diglyceride based gel preparations and diacetyl tartaric acid esters of mono-and diglycerides for improving glutenfree bread characteristics. The volumes and softness of the breads have been measured as maximum when HPMC was used alone in increasing order from 1 to 2%. While HPMC gum improved the volume and softness of bread more than Xanthan gum, Xanthan gum improved the grain structure of crumb more than HPMC. In general, these hydrocolloids gave a good quality of bread in terms of moisture content, grain structure and Neumann baking coefficient values, when they were used with combinations rather than being used individually. Addition of surfactant to all combinations always enhanced the grain structure of bread. In contrast, it either worsened or did not change the volume and softness of the bread.

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“…Consumers need to be educated to desire healthy home cooking or healthy promoting commercially produced foods and snacks. There are many studies reporting gluten-free breads with the addition of various hydrocolloids and leavening agents to match the characteristics of the gluten containing breads (Crockett et al, 2011;Hera et al, 2014;Sabanis et al, 2011;Schober et al, 2007). Gluten-free breads and cookies made with raw and popped amaranth flour were reported to be acceptable (Barca et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Whole Grain Gluten-Free Vegetable Savory Snacks

Kahlon¹,

Avena‐Bustillos²,

Chiu³

et al. 2014

JFR

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Gluten-free savory snacks were formulated and evaluated to offer nutritious treats for all and healthy option for gluten intolerance individuals. Four kinds of savory snacks (gluten-free, whole grains with fresh vegetables, low in fat and salt) were developed using base formulation (BF) of brown rice flour (45%), sorghum flour (20%), tapioca flour (7%), mashed potato (8%), canola oil (6%), guar gum (2%), baking powder (1.5%) and salt (0.5%). Fresh vegetables (carrots, broccoli, spinach, and red onion) were chopped and mixed with the base formulation (1:1). Chopped fresh garlic (5%) was added to carrot, broccoli and spinach (base-vegetable mix, BFV). Snack dough was prepared using 100 mL water per 100 g BFV. Two portions of snack dough (about 10 g each) were placed on the preheated KrumKake Baker and cooked for 2 minutes. Sixty two in-house volunteers judged Broccoli-Garlic snacks as significantly (p ≤ 0.05) better in color/appearance than Carrot-Garlic, Spinach-Garlic and Red Onion savory snacks. A 30 g serving of these low salt, low fat healthy snacks would provide 5-7% of daily recommended dose of dietary fiber and potassium. This is the first report of developed whole grain gluten-free, 50% vegetable snacks. Texture and water activity of the developed snacks suggests the crispiness and potential long shelf stability. Tasters judged Carrot-Garlic (88%), Broccoli-Garlic (77%), Spinach-Garlic (68%) and Red Onion (65%) acceptable. Data suggest that the acceptability of gluten-free whole grain vegetable savory snacks is very encouraging and offers healthy alternative for all and especially for those sensitive to gluten.

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How Do Xanthan and Hydroxypropyl Methylcellulose Individually Affect the Physicochemical Properties in a Model Gluten‐Free Dough?

Cited by 80 publications

References 39 publications

Effect of Hydrocolloids on Quality of Proso Millet Cookie

Effect of Hydrocolloids on Quality of Proso Millet Cookie

The Impacts of Various Ratios of Different Hydrocolloids and Surfactants on Quality Characteristics of Corn Starch Based Gluten-free Bread

Whole Grain Gluten-Free Vegetable Savory Snacks

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